Friday, February 18, 2011

Chocolate Chip Coconut Cookies

Husband hates coconut…

I don’t know why really. I think it is such a versatile fruit that can be used in so many different ways. Coconut milk, oil, water, juice, flakes and the list goes on and on.

My mother always liked coconut pastries. I remember getting coconut donuts when I was a kid and I must say they were pretty darn good.

However, primarily due to husbands dislike, I have not baked much with coconut. It is not like he has to love everything I make, but I try to be nice and make things he will enjoy too.

The other day I was in the mood to stress bake. This is pretty much when you want to stress eat, but don’t have premade items in your house to adequately suffice your need. So I stumbled upon this recipe (and video) for Chocolate Chip Coconut Cookies from Sarah Kramer at I have seen her books before but never tried her recipes.

There a billion and one recipes for vegan CC cookies, but this one had a nice twist and I decided to give it a shot.

The verdict…. INCREDIBLE! Really, they are one of the easiest and tastiest cookies I have ever made. The coconut flavor is so perfectly slight you barely even know it’s there. Husband remarked that they were some of the best cookies he ever had and proceeded to eat about 6. Coconut and all…

Who says you can’t change a man?  *wink*

Recipe, more pictures, and the video of Sarah making them after the jump.

Chocolate Chip Coconut Cookies

2 tbsp ground flax seed (flaxmeal)
3 tbsp water
1/2 cup vegan margarine
3/4 cup sugar
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup shredded unsweetened coconut
3/4 cup vegan chocolate chips

Preheat oven to 350°F. In a small dish, mix together the ground flax and water. In a food processor or large bowl, blend or mix together the flax mixture, margarine, sugar, and vanilla until smooth and set aside.

In a large bowl, stir together the flour, baking powder, baking soda, salt, coconut and chocolate chips. Add the margarine mixture and stir until well incorporated. Roll dough into balls, lay on cookie sheet and bake for 10 to 12 minutes. Let cookies cool 5 minutes before removing from sheet.

Makes 18 to 24 cookies

Chubby Vegan Notes

  • I used sweetened coconut because I didn't have unsweetened. I did make sure to have a (somewhat) lighter hand on the sugar though.
  • I actually mixed this all by hand (stress) and it turned out great. I didn't feel like doing dishes.
  • In the video (below) you can see she mixes the final product with her bare hands. I did that too and it is great for stress baking and really makes this much easier.
  • Roll the dough into golf ball size balls. They can be pretty close to each other on the pans because they don’t get very big.


  1. Haha I watched that video before and thought it was hilarious how she abandons her own instructions to use a wet and dry ingredients bowl and mixes the dry layer in her wet bowl. Holy rebel.

    I'm excited to try these! My boyfriend hates the texture of coconuts but maybe he'll like these after all :) Yours look great!

  2. I made these tonight and they came out perfectly and oh so tasty! I was on a serious search to satisfy my chocolate craving and I ran across these beauties! It was exactly what I needed! They really hit the sweet spot! My partner really loves them as well which is a bonus! Thank you for posting this fantastic recipe and for the video at the end! ^_^

  3. I am on my 2nd try at these. Now this is my VERY FIRST Vegan anything. It is actually for my Son's teacher. My dough is not firm enough to roll. It is very sticky. What am I doing wrong? They taste great but they either seemed like they aren't cooking fully or are over cooked.


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