Chocolate Chip Cookies with Coconut - My husband loves these healthier chocolate chip cookies! They are whole grain, egg-free, and have less than five grams of sugar per cookie!
As a kid, I hated coconut. It seems most kids do, including my own!
It took me a long while to warm up to it, initially starting with coconut oil, then moving on to the milk, and, finally, the actual meat.
Now, I love it!
I make my coconut milk at least once a week for smoothies, and I truly enjoy eating the flesh, which is one of the reasons I added it to this cookie recipe.
My husband adamantly stated that these are his favorite chocolate chip cookies.
Of course, it seems every week he has a new favorite, but I've tried this recipe on him more than once, and he loves them every time.
These also got a thumbs up from all the kids, so I count that a big win for a cookie with coconut!
Ingredients and substitutions
Flour - Whole wheat, spelt, and einkorn all work well for these.
Oats - I typically use rolled oats, but quick would probably work as a substitute.
Coconut - Grated, unsweetened coconut is what I use for these. It gives the cookies a good flavor and texture. You can use a sweetened variety if you'd like.
Sea salt, baking powder, baking soda - These are typical cookie ingredients that flavor the treat and help it bake.
Coconut sugar AND maple syrup - I really enjoy the combination of these two sweeteners. Any granulated sugar could substitute for the coconut sugar.
Coconut oil - Using extra virgin coconut oil enhances the coconutty taste. Sometimes, I use 1/4 cup coconut oil and 1/4 cup olive oil (which is what is pictured above).
Applesauce - This stands in for an egg, and it adds a bit of sweetness!
Vanilla extract - Essential for any good chocolate chip cookie!
Stevia - I like adding in a bit of stevia to bump up the sweetness, but this is optional.
And, of course, you'll have your chocolate chips. I also enjoy just chopping up a chocolate bar, which is also more economical.
Steps to make chocolate chip cookies with coconut
Mix together the dry ingredients in one large bowl and the wet ingredients in a separate, smaller bowl.
Add the wet mixture to the dry ingredients and stir them together, along with the chocolate chips, to form a nice dough.
Using your hands, create 15-18 dough balls. Place them onto a parchment paper-lined baking sheet and press down on each a bit with your fingers.
Bake 12-16 minutes (the more you make, the smaller each cookie will be, and the faster they'll cook through!).
Cool on the pan for 3-5 minutes and enjoy!
Be sure to measure your flour correctly, or the cookies will end up dry.
Add in one teaspoon of cinnamon if you love it, like me!
More healthier cookie recipes
Chocolate Chip Cookies with Coconut
- 1 ¼ cup whole wheat flour
- 1 cup rolled oats
- ¼ cup unsweetened grated coconut
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons coconut sugar
- ½ cup coconut oil melted
- ¼ cup applesauce
- 2 Tablespoons maple syrup
- 1 Tablespoon vanilla extract
- 12-15 drops liquid stevia optional
- 1/4-1/3 cup chocolate chips as desired
- Preheat the oven to 350 degrees.
- Whisk the dry ingredients (flour, oats, coconut, salt, baking powder, baking soda, coconut sugar).
- Mix the wet ingredients in a separate larger bowl (oil, applesauce, maple syrup, vanilla, stevia).
- Mix all along with the chocolate chips until well combined.
- Using your hands, form about 15-18 balls of dough.
- Line two baking sheets with parchment paper.
- With each ball, press down with your fingers to flatten the dough a bit (FYI, these cookies do not spread when baking).
- Bake 12-16 minutes until golden.
- Cool 5-10 minutes before eating.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!