Toasted Coconut Chocolate Cookies

Toasted Coconut Chocolate Cookies are a twist on the classic chocolate chip cookie. Use up leftover coconut pulp or use fresh coconut for extra flavor!

Author:

Elizabeth | The Plant-Based Catholic

Serves:

20

Prep:

10

minutes

Cook:

13

minutes

TOtal:

23

minutes

Ingredients

  • 3/4 Cup Oat Flour
  • 2/3 Cup Toasted Coconut Pulp*
  • 1 Tablespoon Ground Flaxseeds
  • 1/4 Cup Date Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/4 Cup Walnut Butter
  • 1/4 Cup Applesauce
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Lime Juice
  • 1/3 Cup Vegan Chocolate Chips

Instructions

  1. Preheat the oven to 350.
  2. Add all the ingredients except the chocolate chips to a large bowl. Mix until combined. Stir in the chocolate chips.
  3. Scoop into tablespoon-sized balls and arrange on a baking sheet. Flatten — the cookies won't spread much in the oven. Bake for 13-15 minutes. Enjoy!

Recipe Notes

*Toast leftover coconut pulp on a baking sheet at 450 for about 10 minutes. Alternatively, you can use regular coconut flakes. I recommend toasting these in the same way.