Sweets, Vegan Food

Chewy Coconut Oatmeal Chocolate Chunk Cookies

3 comments

Chewy cookies with crisp, caramelized edges and pools of dark chocolate. You will LOVE these vegan, dairy-free, egg-free Chewy Coconut Oatmeal Chocolate Chunk Cookies! Each chewy cookie with crispy edges is packed with oats, sweetened with coconut sugar and has a hint of coconut from coconut oil. These cookies use dark chocolate chunks, or chopped dark chocolate bar, which perfectly contrasts the delicate and perfectly sweet cookie base. These chewy oatmeal coconut cookies are nothing short of moorish and delicious! Chewy inside, crispy caramelized edges and hinted with coconut, cinnamon and pools of dark chocolate. You can make these chewy cookies with only a few simple ingredients.

Watch video tutorial here.

 

All the details…

I was on a hunt to create a slightly healthier cookie, using coconut oil for that yummy coconut flavour and healthy fat, coconut sugar for even more deep rich coconut flavour (and slightly more micronutrients than refined sugar) and oats to cut down on the amount of flour needed. Don’t forget dark chocolate (which is good for you right?) and cinnamon!

I sort of eyeballed the recipe when I first made them, because I didn’t expect them to turn out so well. But of course, they turned out amazing and I had to go back and fidget around with the recipe because I couldn’t remember what I did! I remade them 4 times and I now have the recipe down pat. And they are soooo delicious! I can’t get over how crispy yet chewy they are. No cakey cookies here!

Creating the perfect chewy cookies…

After adding way too much flour my second time around, the cookies didn’t flatten at all – they stayed in perfect round balls! I had to laugh, but I ended up crumbling them up like a cookie granola, which was delicious in its own way. However, I was craving the cookies I had accidentally made the first time, which were like crispy, chewy pockets of heaven with pools of melting dark chocolate.

Making this cookie dough could not be easier! Simply mix together the sugar and melted coconut oil, then add the ground flax (which replaces an egg), milk and vanilla. Then just add the dry ingredients and finish with the chopped dark chocolate. I used 70% dark but you can use whatever chocolate you prefer!

Bake them to perfection!

Simply bake at 375 F for 10 minutes and then you want to let them cool a few minutes on the pan so they firm up, otherwise they’re a little delicate to try and pick up. Blame the oats! But after a few minutes you are ready to let them cool completely, or devour them while they’re warm and chewy gooey. Alright, I think its time I made yet another batch!

I love that these cookies are simple to make, and quite different from my classic chocolate chip cookies. You can never go wrong with those, but these are such a yummy, fun change!

Looking for more cookie recipes?

Chocolate Chip Cookies

Double Chocolate Cardamom Pistachio Cookies

Almond Butter Chocolate Dipped Cookies

White Chocolate Cinnamon Butter Pecan Cookies

Print
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Chewy Coconut Oatmeal Chocolate Chunk Cookies


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 cookies 1x

Description

You will LOVE these quick and easy vegan, dairy-free, egg-free Chewy Coconut Oatmeal Dark Chocolate Chunk Cookies!


Scale

Ingredients

  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 tbsp nondairy milk
  • 1 tbsp ground flax
  • 1/2 tbsp vanilla extract
  • 1/3 cup flour
  • 1/4 cup oats
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup chopped dark chocolate

Instructions

  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, add the sugar and coconut oil and stir together. Add the nondairy milk, ground flax and vanilla, and stir to combine.
  3. Add the flour, oats, baking powder, cinnamon and salt and mix until just combined. Stir in the chocolate chunks.
  4. Use a 1 1/2 tbsp size cookie scoop to scoop 8 cookies onto your prepared baking sheet, spacing apart a few inches to leave room to spread.
  5. Bake in preheated oven for 10 minutes, then remove and let sit on pan 5-10 minutes until firm enough to transfer to wire cooling rack, or enjoy warm!
  6. Store cookies in an airtight container at room temperature up to 4 days or in the fridge up to 1 week.

3 Comments

  1. Hey liv! I’ve tried making these two times now, and both times the cookies went so flat! The raw batter tasted delicious so I really want to make this work. Any suggestions?

  2. Can you substitute the flour with a different kind of flour?

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