Chocolate Chip Coconut Cookies

Hello, hello!

Fresh off the plane from my mini Florida getaway (details to come) but after too many french fries & glasses of sparkling rosé, I’m attempting to get back on track with healthy, post-vacay eats… so far, I’ve managed to bake about five dozen batches of vegan Chocolate Chip Coconut Cookies… you could say my healthy eating plan is going well. LOL.

Who am I? Not Martha… she would get it right on the first try.

Probably without having to measure anything.

Most of the cookies were flops, until this batch, which I know you’re ogling at… they are easy on the eyes after all. Golden and slightly crispy on the outside while soft, melty and chocolate-y on the inside… with a light coconut-y flavor… heaven!

With that being said, I know you’re wondering about the ingredients used which will then prompt questions about ingredient swaps.

SO, these cookies are by no means oil-free because I’m sorry, but without oil, (or vegan butter) vegan cookies just don’t turn out right. They don’t! I’ve tried.. and tried… and tried… I’ve tried countless recipes with flax eggs, chia gel, applesauce, mashed banana, nut butters, etc., all of which leave me with a gummy or cake-like cookie. 

Now don’t get me wrong, there is a time and place for a “healthier, oil-free” cookie, which most days I prefer and have the recipes here on the blog to prove it (such as these) but you guys, I can’t bring the “healthier versions” to parties anymore because they either crumble, fall apart, are cakey, or are weirdly gummy and make the vegan name look bad LOL, as if that needs any more help. I’m trying to get more people go vegan, not reaffirm their preconceived doubts with disappointing cookies. 

This recipe is meant to impress and trigger that wowww factor reaction, ya no? A recipe that we can all come back to time and time again; one that would not disappoint. So no, I’m not trying to go the oil-free or sugar-free or flourless route with these. Not this time! 

What are we using then?

Coconut oil plus one special ingredient that I should mention… chickpea liquid. The liquid from canned chickpeas (the stuff that we usually drain out) is the best-kept secret!! Don’t ask me how or why, but it’s acts like an egg and works like magic. It’s as simple as using 3 tablespoons of chickpea liquid per egg you need to replace. Using this secret will not add a weird taste – it just binds and leavens while adding that chewy goodness we all know and love. I did adapt the recipe from Vedged Out so I can’t take credit for this genius idea but either way, I’m so happy to share it here with you guys.

Having been inspired with the upcoming months of holidays and sweets, I was also inspired by the United States of Cookies, which I am participating in for Illinois by partnering with Bob’s Red Mill. Check it out as we’re celebrating a cookie from each state! 50 states, 50 bloggers, 50 cookies and one mission — to bring our country together for a sweet treat that celebrates our nation – much needed at a time like this, no? Also, I figured since we get lots and lots of snow in the Midwest – I better add snowflakes (coconut) to my cookie recipe to represent Chicago 🙂 can’t wait to see what the other bloggers came up with!

I wanted to touch on the flour used in this recipe as well. From Bob’s Red Mill, the organic unbleached white all-purpose flour is freshly milled from organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives!! This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. 

There’s also this gluten free baking flour from Bob’s Red Mill too.

Get a few coupon codes for Bob’s Red Mill HERE!!

Okay, finally, here’s the recipe! 

I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.