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
Big Chocolate Chip Cookies for Two
Coconut Lime Cookies
One Bowl No-Chill Chocolate Chip Cookies
Coconut Chocolate Chip Cookies
Your favorite cookie loaded with chocolate chips and coconut flavor! With both shredded coconut and coconut extract, these cookies have major flavor in every bite.
Ingredients
- 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)
Instructions
- 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.
Notes
- Butter: I used the Country Crock Plant Butter Sticks with Olive Oil
DID YOU MAKE THIS RECIPE? I WOULD LOVE TO SEE!
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