Soft Baked Chocolate Coconut Cookies - Bravabod
Recipes

Soft Baked Chocolate Coconut Cookies

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 30" plus chill time

Chewy chocolate chunk cookies with a homemade, soft-baked texture. Refreshing undertones of almond and coconut run throughout each tender bite. These grain-free and egg-free cookies are exceedingly simple to make and healthy enough to enjoy for a quick breakfast treat.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1 cup coconut sugar
  • 3/4 cup almond flour
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup vegan chocolate chips
  • 33333333/100000000 cup non-dairy milk
  • 33333333/100000000 cup unsweetened shredded coconut
  • 6 tablespoons cold water
  • 2 tablespoons flax meal
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder

Instructions
  1. Step 1: Preheat the oven to 375°F.
  2. Step 2: In a small bowl, stir the flax meal together with the cold water. Place in the fridge at least 10 minutes to harden.
  3. Step 3: In a food processor or large mixing bowl, combine the coconut oil, sugar, and vanilla. Then add the milk, flax egg, almond flour, coconut flour, baking powder, and shredded coconut. Stir to combine. Fold in the remaining chocolate chips.
  4. Step 4: Roll the dough into balls, about the size of a golf ball. Place on a parchment-lined baking sheet. Press down on the top of the dough to form a cookie shape. It should be about 1/2 inch tall. Repeat this process with all remaining dough. Leave some space between each cookie.
  5. Step 5: Bake for 14 to 15 minutes. They will be very soft when coming out of the oven, so resist the urge to pick them up or eat them immediately. Place on a cooling rack to cool fully.
  6. Serve: These cookies are wonderful with a glass of cold non-dairy milk. Enjoy these slightly warm, chilled, or even frozen.
Nutrition

Chewy chocolate chunk cookies with a homemade, soft-baked texture. Refreshing undertones of almond and coconut run throughout each tender bite. These grain-free and egg-free cookies are exceedingly simple to make and healthy enough to enjoy for a quick breakfast treat.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1 cup coconut sugar
  • 3/4 cup almond flour
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup paleo chocolate chips or chopped chocolate bar
  • 33333333/100000000 cup non-dairy milk
  • 33333333/100000000 cup unsweetened shredded coconut
  • 6 tablespoons cold water
  • 2 tablespoons flax meal
  • 2 teaspoons vanilla extract
  • 1 teaspoon grain-free baking powder (Note 1)

Instructions
  1. Step 1: Preheat the oven to 375°F.
  2. Step 2: In a small bowl, stir the flax meal together with the cold water. Place in the fridge at least 10 minutes to harden.
  3. Step 3: In a food processor or large mixing bowl, combine the coconut oil, sugar, and vanilla. Then add the milk, flax egg, almond flour, coconut flour, baking powder, and shredded coconut. Stir to combine. Fold in the remaining chocolate chips.
  4. Step 4: Roll the dough into balls, about the size of a golf ball. Place on a parchment-lined baking sheet. Press down on the top of the dough to form a cookie shape. It should be about 1/2 inch tall. Repeat this process with all remaining dough. Leave some space between each cookie.
  5. Step 5: Bake for 14 to 15 minutes. They will be very soft when coming out of the oven, so resist the urge to pick them up or eat them immediately. Place on a cooling rack to cool fully.
  6. Serve: These cookies are wonderful with a glass of cold non-dairy milk. Enjoy these slightly warm, chilled, or even frozen.

Recipe Notes

To make a Paleo-friendly baking powder blend, combine: 1 tablespoon cream of tartar + 1/2 tablespoon baking soda + 1/2 tablespoon arrowroot starch. Store in a cool and dry place.

Nutrition

Chewy chocolate chunk cookies with a homemade, soft-baked texture. Refreshing undertones of almond and coconut run throughout each tender bite. These grain-free and egg-free cookies are exceedingly simple to make and healthy enough to enjoy for a quick breakfast treat.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 3/4 cup almond flour
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/2 cup coconut oil, melted
  • 1/2 cup low-carb chocolate chips
  • 33333333/100000000 cup milk (dairy or non-dairy)
  • 33333333/100000000 cup unsweetened shredded coconut
  • 6 tablespoons cold water
  • 2 tablespoons flax meal
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder

Instructions
  1. Step 1: Preheat the oven to 375°F.
  2. Step 2: In a small bowl, stir the flax meal together with the cold water. Place in the fridge at least 10 minutes to harden.
  3. Step 3: In a food processor or large mixing bowl, combine the coconut oil, sugar, and vanilla. Then, add the milk, flax egg, almond flour, coconut flour, baking powder, and shredded coconut. Stir to combine. Fold in the remaining chocolate chips.
  4. Step 4: Roll the dough into balls, about the size of a golf ball. Place on a parchment-lined baking sheet. Press down on the top of the dough to form a cookie shape. It should be about 1/2 inch tall. Repeat this process with all remaining dough. Leave some space between each cookie.
  5. Step 5: Bake for 14 to 15 minutes. They will be very soft when coming out of the oven, so resist the urge to pick them up or eat them immediately. Place on a cooling rack to cool fully.
  6. Serve: These cookies are wonderful with a glass of cold non-dairy milk. Enjoy these slightly warm, chilled, or even frozen.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Soft Baked Chocolate Coconut Cookies

PT30M 1 cup coconut sugar 3/4 cup almond flour 1/2 cup + 2 tablespoons coconut flour 1/2 cup coconut oil, melted 1/2 cup vegan chocolate chips 33333333/100000000 cup non-dairy milk 33333333/100000000 cup unsweetened shredded coconut 6 tablespoons cold water 2 tablespoons flax meal 2 teaspoons vanilla extract 1 teaspoon baking powder Gluten Free Paleo Vegan Low-Carb 15 Servings Ingredients:

15 Cookies

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min