It’s just a bonus that these cookies happen to be healthy, too. These whole grain cookies are made without butter and just a fraction of the sugar of your standard cookie, so you can eat one (or two) without feeling guilty.
And if your kids are into coconut, you can share with them–these are real food. If not, well, it’s okay to make them for yourself. You deserve it.Print
Chocolate-Chocolate Chip Coconut Cookies
If you are obsessed with the chocolate + coconut combination like I am, you will love these cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: cookies
- Cuisine: American
- 1/4 cup coconut oil*
- 1/2 cup Sucanat
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon agave nectar
- 1 cup whole wheat pastry flour
- 1/8 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1 cup chocolate chips
- 1/2 cup unsweetened shredded coconut**
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Put the coconut oil and sucanat in a medium bowl. Beat on medium speed until it is well-combined.
- Add the apple sauce and mix, and then add the eggs, one at a time, and mix. Stir in the vanilla and agave nectar. Set aside.
- In a separate bowl, sift together (cheater method: just whisk really well and check for cocoa clumps) flour, cocoa, baking soda, baking powder, and salt. Mix into wet ingredients on low speed until well combined.
- FYI: I use an old school hand mixer. Ain’t no shame in my game.
- Stir in the chocolate chips and coconut.
- Using an ice cream scoop, drop batter onto baking sheet and flatten slightly.
- Bake 10-11 minutes, until cookies are just set. Allow cookies to cool on wire racks. Enjoy!
*If you don’t have coconut oil, you can use butter.
**In the picture above you see I used reduced fat shredded coconut. I purchased it because the store was out of the regular kind last time. Guess what?! I’ve made this with both kinds (full fat and reduced fat) and couldn’t tell the difference.
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14.6g
- Sodium: 97mg
- Fat: 7.5g
- Carbohydrates: 25.4g
- Protein: 3g
Keywords: chocolate coconut
When I first made these, I wasn’t sure if Tim would like them since he isn’t the biggest coconut fan. I had to beg him not to eat the entire batch before I had a chance to take pictures of them. He likes them. Meghan loves them, of course, but she’s never met a cookie she didn’t like.
Another one of my favorite chocolate+coconut treats is my recipe for Pure Joy Bars. In the comments, some of you who made them with food processors had questions about the texture of the mixture. I edited the post to answer your questions, so click on over to check it out. Those bars are as addicting as ever whether you use a blender or food processor!