Chocolate Coconut Cookies {Vegan + Gluten-Free}

Chocolate Coconut Cookies {Vegan + Gluten Free}

Do you ever wonder what happens to all the food showcased on this blog? I absolutely hate to waste, but I’ve gotten in the habit of offloading many of my recipes – particularly bite-sized desserts, which have a habit of disappearing far too quickly. This recipe for Gluten Free + Vegan Chocolate Coconut Cookies was no exception, and I was happy to bring a tupperware o’ treats to share with my colleagues. Not only because Mondays are hard, and cookies make it better, but also because these cookies are simply delicious. If I do say so myself.

And speaking of saying so… so did my manager’s manager’s manager (the director of my whole department!), who promptly shouted across the office: “YUM! You’ll always have a job here, Marisa!”

SO I thought I’d get it down in writing. *wink*

Chocolate Coconut Cookies {Vegan + Gluten Free}

The funny thing is, I can’t take full credit for this recipe. See, I spent last weekend attempting to make a gluten-free and vegan version of one of my all-time favorite cookies: the coconut macaroon. Although it’s tricky, I’ve made gluten-free and vegan desserts before (like these Apple Butter Thumbprint Cookies), and they’ve always turned out. But for some reason, I just couldn’t nail this recipe. I pulled out a very crumbly third batch before I finally gave up out of frustration.

Turns out I’ve got competition. Because the husband decided to give it a whirl, using the ingredients that I’d haphazardly left thrown all over the kitchen. And he nailed it. That stinker. Of course, I added a few of my own signature ingredients to, ahem, make it even better, but he really gets partial credit. If not more than that. Anyway, these cookies were a big win. Try ’em out on your manager.

Chocolate Coconut Cookies {Vegan + Gluten Free}

Chocolate Coconut Cookies {Vegan + Gluten Free}
Yields 18

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1/2 cup coconut oil
egg replacer of choice, prepared to equivalent to 1 egg (such as Ener-G® egg replacer or Bobs Red Mill Egg Replacer)
1/2 cup sugar
1/2 T vanilla
1/8 tsp salt
1 cup coconut flour
1 banana, mashed
2 cups chocolate chunks

Preheat oven to 375 and line baking sheet with parchment paper. Blend coconut oil, egg replacer, sugar, vanilla, salt and flour together. Add the mashed banana, and then carefully mix approx. 3/4 cup of chocolate.
Using a cookie drop (or small ice cream scoop), scoop firmly-pressed balls of dough onto the cookie sheet and bake for 12-15 minutes until cookies start to brown slightly. Let cookies cool on sheet for several minutes before transferring to cooling rack.
Last, melt the remaining chocolate in double boiler (or in the microwave, 30 seconds at a time). Whisk to smooth any chunks, and dip the cookies into chocolate (carefully, to avoid crumbled cookies!). Let chocolate harden on parchment paper.

Margaritas in the Rain http://margaritasintherain.com/


5 Responses to "Chocolate Coconut Cookies {Vegan + Gluten-Free}"

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  1. These are just prefect! The pictures are great.

    • Marisa


      Aw, thanks girl!

  2. Colette


    These look AMAZING!!!!

  3. I love that cookie profile picture, girl! Just amazing.

  4. Nice post. Coconut flour and oils seems like a popular ingredient combination for most gluten-free desserts. Thanks for posting.


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