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Mmmmmmm – cookies – perfect for any occasion. These vegan coconut chocolate chip cookies are especially special. I made them the day before I went into labor with my first child. I was so excited to take them to the hospital to have after birth and to share with my family visiting from out of town.
Well, when we finally decided to leave for the hospital, these sweet treats were accidentally left behind. Of course, I didn’t realize it until after baby was born. And since she was a belly birth, we were staying in the hospital for longer than expected. I was sure they would be stale by the time we got home.
But, four days later, when we arrived home, they were perfectly delicious like I hoped they would be. The oats, fat, and sugar gave me needed midday energy boosts. My husband and I were so happy we had accidentally left them behind. I made them every week for the first month after baby was born.
I hope you find these as tasty as we did.
Combine wet and dry ingredients in two separate bowls. The wet ingredients will be sticky from the sugar, coconut oil, and flax egg.
Slowly mix in dry ingredients using a wooden spoon. I don’t know why it works this way, but it makes the cookies taste better.
Add the coconut and stir. You can always add more or less, depending on your preference. The dough won’t form into a perfect ball. It will be a bit crumbly.
Next, add the vegan chocolate chips. My two favorite brands are Chatfield’s Semi-sweet and Enjoy Life Mega Chunks. I used Chatfield’s for this recipe, but if you prefer a more chocolatey cookie, I recommend using Enjoy Life.
Again, the dough won’t form into a ball. When you shape the cookies, they will stay together just fine. You may need to press the chocolate chips into the balls once formed.
Bake at 350 for 11 minutes. Remove from cookie sheet and transfer to a cooling rack immediately. They will keep their shape. Use a spatula if it’s too hot to touch. If you keep them on the cookie sheet for too long, the bottoms will get crispy.
Let cool (or don’t!) and enjoy.
Tell me how you liked them in the comments below.
Vegan Coconut Chocolate Chip Cookies
- 1/2 cup old fashioned oats, blended
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1 tbsp vanilla
- 1/2 tsp lemon juice
- 2 flax eggs 2 tbsp flax seed meal, 5 tbsp water
- 1/4 cup unsweetened shredded coconut
- 1/2 cup vegan chocolate chips adjust to preference
- Make flax eggs (2 tbsp flax seed meal + 5 tbsp water). Let rest for 5 minutes.
- Melt coconut oil and let cool. I find it's easiest to melt in a saucepan on the stove on low.
- Blend 1/2 cup of old fashioned oats in a food processor or high speed blender.
- Combine blended oats, flour, baking soda, salt, and cinnamon in a bowl. Whisk and set aside.
- In a separate bowl, combine brown sugar, cane sugar, flax eggs, coconut oil, vanilla, and lemon juice. Mix with a wooden spoon.
- Slowly stir in dry ingredients to wet, using a wooden spoon.
- Add unsweetened shredded coconut and stir.
- Add vegan chocolate chips and stir. Dough will be somewhat crumbly.
- Shape into cookies and place onto cookie sheet. Dough should make ~24 cookies.
- Cover cookie sheet with plastic wrap or plastic wrap alternative and put in refrigerator. Chill for 3 hours.
- When ready to bake, bake at 350 for 11 minutes. Place cookies on cooling rack immediately. Let cool and serve.