Coconut and chocolate is one of the classiest flavour combinations, in our opinion. It's also one of the tastiest (PB & C still wins!). These cookies bring together coconut and chocolate in a really simple and delicious way. Tropical Traditions was nice enough to send us a jar of Gold Label Virgin Coconut Oil for unbiased review. We were delighted! It really is a delicious variety of coconut oil - perfect consistency and a true coconut taste that bakes up extremely well in these cookies. The coconut oil really makes for a chewy and soft cookie - much like shortening but more flavorful. Pure decadence in a cookie!
Vegan Coconut Oil Chocolate Chip Cookies
Adapted from Veronica's Cornucopia
1/4 cup virgin coconut oil, measure as a solid then melt and cool (we used Tropical Traditions Gold Label Virgin Coconut Oil*)
1/3 cup packed brown sugar or raw sugar
1 tablespoon agave nectar or maple syrup
1 tablespoon almond or coconut milk
1 teaspoon pure vanilla extract or coconut extract for even more coconut flavour
1/4 teaspoon baking soda
1/8 teaspoon salt
¾ cup whole wheat white flour
¼ cup shredded unsweetened coconut
1/3 cup semisweet chocolate chunks
Preheat oven to 350 degrees F and line a baking sheet with parchment or a silpat.
In a small mixing bowl combine the coconut oil, brown sugar, agave/maple syrup, milk, and vanilla/coconut extract. Stir until blended, then add the baking soda and salt and stir well.
Add the flour and mix well, then stir in the shredded coconut and chocolate.
Roll the dough into 12 balls. Place on prepared baking sheet and bake for 10 minutes, or until golden at the edges.
Once removed from the oven you can press the cookie down to flatten or manipulate their shape as you like. Allow to cool on baking sheet for five minutes, then place on a cooling rack to cool completely.
Store in an airtight container for optimal freshness and softness.