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–+ servings
A bowl of toasted coconut chocolate cookies.

Toasted Coconut Chocolate Cookies

Print Recipe
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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20
Calories 82
Author Elizabeth

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

*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.

Nutrition

Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 69mg | Potassium: 83mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg