Coconut Chocolate Chip Cookies (dairy-free)
Easy, one bowl Coconut Chocolate Chip Cookies packed with coconut flavor and semi-sweet chocolate chips – the perfect way to level up your favorite cookie.
Coconut Chocolate Chip Cookies
We all know that coconut and chocolate are a perfect match. These cookies mix your favorite coconut and chocolate flavors with a cookie base that’s soft-baked and made with extra brown sugar, just like an oatmeal cookie (which I based this recipe off of!). With sweetened coconut flakes and a touch of coconut extract, these cookies pack maximum flavor. Of course, you can leave out the extract for a lighter coconut flavor, or if you’re in a bind and don’t have any on hand. Feel free to use your favorite chocolate chips. I prefer a semi-sweet or dark chocolate chip, but white chocolate would also be delicious (like in these Coconut Lime Cookies), as would milk chocolate (just be sure they’re dairy-free if needed).
Why You’ll Love These Cookies
- The dough comes together in one bowl
- There’s zero chill time
- Takes less than an hour from start to finish
- Soft-baked cookie texture
Ingredients You’ll Need
- Plant-based butter adds that classic buttery flavor to these cookies. If you aren’t dairy-free, you can use regular butter. I used Country Crock Plant Butter Sticks with Olive Oil.
- Brown sugar adds sweetness and moisture. You can use light or dark brown sugar – I used light brown sugar.
- White sugar also adds sweetness. You can use a regular white sugar, raw sugar, unrefined sugar, or even a coconut sugar – just be aware that the gram measurement will vary depending on the type of sugar you use.
- Coconut extract adds to the coconut flavor in these cookies. I would say it is optional but I recommend it for more flavor!
- Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
- Salt enhances flavor.
- Baking soda leavens the cookies and helps with proper spread in the oven. You’ll want to use baking soda and not baking powder.
- All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
- Shredded coconut adds flavor and texture to these cookies. I like the sweetened coconut flakes that can be found in the baking aisle of the grocery store.
- Semi-sweet chocolate chips pair perfectly with the coconut flavor. You can use your favorite semi-sweet or dark chocolate chips (or even white or milk chocolate, depending on dietary needs).
More Cookie Recipes
- 1/2 cup (113g) plant-based butter (or regular butter), softened
- 1/2 cup (104g) light brown sugar, packed
- 1/4 cup (53g) white granulated sugar
- 1 large egg
- 1 tsp coconut extract (optional)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups (163g) all-purpose flour (I used unbleached)
- 1 cup (85g) sweetened coconut flakes
- 1 cup (170g) chocolate chips (dairy-free if needed)
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the softened butter and sugars for 30 seconds at medium speed. Beat in the egg. Beat in the coconut and vanilla extracts.
- Add the baking soda and salt and beat into the dough.
- Add the flour and coconut flakes and gently mix using a large spoon or spatula until nearly combined. Add 3/4 cup of the chocolate chips and gently mix into the dough.
- Scoop dough balls 3 Tbsp in size (I scoop 6 per baking sheet). Gently roll each dough smooth and press 4-6 extra chocolate chips into the tops and sides of the dough balls, being careful to not smash the dough balls.
- Bake at 350°F for 10-12 minutes (my cookies baked for 11 minutes) or until the edges look slightly brown. Allow the cookies to rest on the baking sheet for 2 minutes before carefully removing to a cooling rack.
- Repeat Steps 5 and 6 until all cookies are baked, making sure to only use a room temperature baking sheet - I like to carefully wave mine in the air (with an oven mitt on!) for a couple of minutes until it cools down completely.
- Once cookies are completely cool, store any leftovers in an airtight container at room temperature.
- Butter: I used the Country Crock Plant Butter Sticks with Olive Oil