Chocolate Coconut Cookies
These Chocolate Coconut Cookies are a chewy, rich chocolate treat with a tropical coconut twist. Easy, gluten-free, and customizable!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Whisk or Spoon
- Measuring cups and spoons
- Cookie scoop or tablespoon
Ingredients
- 1 tbsp flour of choice or protein powder
- 1 1/2 tbsp unsweetened cocoa powder
- 1 cup unsweetened shredded coconut (full fat)
- 1/2 cup milk of choice
- 1/4 cup pure maple syrup or honey or agave
- 1/4 tsp pure vanilla extract
- 1/16 tsp salt
Instructions
Build Chocolate Coconut Cookies Step by Step
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly chewy.
- Line your baking sheet with parchment paper. This will help your cookies release easily once baked.
- In a mixing bowl, combine the flour (or protein powder), cocoa powder, shredded coconut, and salt. Whisk these together until they are well mixed.
- In a separate bowl, mix together the milk, maple syrup (or honey/agave), and vanilla extract. Stir until fully combined.
- Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet. Leave some space between each cookie, as they will spread slightly while baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set, while the centers will remain slightly soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use almond flour or plant-based protein powder as a gluten-free binding agent.
- For a vegan option, substitute honey with agave nectar and use plant-based milk.
- Store baked cookies in an airtight container at room temperature for up to a week or refrigerate up to two weeks.
- Freeze cookie dough balls on a baking sheet before transferring to a bag; bake directly from frozen with extra baking time.
- Add mix-ins like chopped nuts, chocolate chips, or dried fruit for variations.