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!
Hi! I'm back with another coconut recipe. Ever since I figured out that the preservatives in store-bought milks don't agree with my system, I've been super into making my own coconut milk. I have all this leftover coconut pulp and I don't want to throw it out. So I'm having fun in the kitchen making yummy recipes. I already shared my Coconut Lime Granola Recipe and now I've got something with chocolate! I hope you're not mad that I have cookies for you 🙂
These Toasted Coconut Chocolate Cookies are similar to many of my other cookie recipes. Since we're using coconut pulp, the amount of flour is slightly different. The coconut basically takes the place of some of the flour. It creates a crispier texture that I'm loving in these cookies.
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What is Coconut Pulp?
Coconut pulp is such an interesting ingredient. In case you were wondering, coconut pulp is what's left over after you make coconut milk using coconut flakes. You blend the coconut flakes in water and then strain out the leftover coconut bits. A lot of the coconut flavor ends up in the milk, so the coconut pulp is less intense than regular coconut. (You can totally use normal coconut flakes in this recipe though -- just be prepared for a strong coconut flavor.)
To bring back some of the coconut flavor, I toasted the coconut pulp in the oven. This dries out the pulp so it takes on the properties of flour. It also browns the coconut, giving it a delicious toasty flavor.
Other Ingredients
Besides coconut, we'll use oat flour as the other main dry ingredient.
For sweetness we'll add date sugar. Ground flaxseeds serve as the binding ingredient.
We'll use walnut butter (or another neutral nut butter) for some fat.
We'll also add applesauce for moisture. We also need the classics: baking soda, baking powder, salt, and vanilla.
Finally, we'll add lime juice for an extra edge. And, of course, chocolate chips.
How to make Toasted Coconut Chocolate Cookies
Mix all the ingredients together. Stir in the chocolate chips. Then, scoop into tablespoon sized balls. Flatten the balls on the cookies sheet because the cookies won't spread much during baking. Bake for around 13 minutes, or until the cookies are slightly crispy. Then remove them from the oven and devour them! Enjoy!
Recipe Prayer
Jesus, thank you for giving us free will. Freedom to be innovative and imitate you in creativity. Let us use your gifts with intention. Amen.
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📖 Recipe
Toasted Coconut Chocolate Cookies
Ingredients
- ¾ Cup Oat Flour
- ⅔ Cup Toasted Coconut Pulp*
- 1 Tablespoon Ground Flaxseeds
- ¼ Cup Date Sugar
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Powder
- ¼ Cup Walnut Butter
- ¼ Cup Applesauce
- 2 Teaspoons Vanilla Extract
- 1 Tablespoon Lime Juice
- ⅓ Cup Vegan Chocolate Chips
Instructions
- Preheat the oven to 350.
- Add all the ingredients except the chocolate chips to a large bowl. Mix until combined. Stir in the chocolate chips.
- 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!
Notes
Nutrition
Nutrition information is an estimate.
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