Craving something rich, chewy, and packed with chocolate? These Chocolate Coconut Cookies are a double-chocolate dream with a soft, chewy center and hints of toasted coconut in every bite. Made with almond and coconut flour, they’re naturally gluten-free and paleo, and ready in just 25 minutes.
A Quick Look At The Recipe
- ⏲️Ready In: 25 Minutes
- 👪Serves: 10
- 🍽 Calories and Protein: 156 kcals and 5 grams of protein
- 📋 Main Ingredients: Shredded coconut, almond flour, cacao powder, almond butter, egg, arrowroot powder, and chocolate sauce.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, and paleo.
- ⭐ Why You'll Love It: Light, chewy, and with a double chocolate flavor, these chocolate cookies with coconut are the perfect, bite-sized treat.
SUMMARIZE & SAVE THIS CONTENT ON
There’s something about gluten-free chocolate drop cookies that feels like a total win, especially when they’re drizzled in more chocolate. I’ve always had a soft spot for rich, chocolatey treats, and these chocolate and coconut cookies and recipes like chocolate-coated pecan turtles, hit that perfect balance. You get that classic macaroon texture with a deep, brownie-like flavor that’s hard to resist.
As someone who used to think dessert had to be “off limits” to stay healthy, I now love finding ways to enjoy sweets in smarter ways. That’s exactly why I created my Strong and Sweet Protein Guide, which is all about embracing cravings and turning them into wins. These cookies follow that same mindset, just like these soft and chewy almond flour chocolate cookies or my popular protein cookie dough.
Jump To
💭Why You'll Love The Cookies
Versatile: The chocolate cookies with coconut work well for a movie night, holiday gathering, or any kind of shower.
Healthy-er: The cookies are dairy-free, gluten-free, and paleo-approved, making them a better choice than a traditional recipe.
Yummy: With a rich chocolate flavor and just the right amount of sweet, the cookies are a great treat (like this healthy caramel popcorn).
Ingredients and Substitutions
Most of the ingredients you need are basic gluten-free pantry staples.
- Nut butter: Almond butter works best for the recipe, but any nut butter can be used. Make sure it's a fresh jar and that it's at room temperature so that it mixes easily.
- Chocolate sauce: I use this Wildly Organic Chocolate Syrup, which is a game-changer and saves me a ton of time. If you don't have a chocolate sauce on hand, you can of course, make one by melting some (roughly ½ a cup) chocolate chips with coconut oil (one teaspoon) and a smidge of honey (one tablespoon) to keep it thick. However, the texture of the cookies might be a bit different.
- Cacao powder: Used for its nutritional benefits (learn more about how to use raw cacao powder and why), cocoa powder can be used instead.
- Almond flour: Not to be confused with almond meal (difference between almond flour and almond meal). Almond flour will give the cookies a finer texture.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Of course, there are always a few ways to switch up the healthy chocolate coconut cookies and make them unique. Below are a few I've tried.
Candy canes: For a Christmas switch-up, add crushed candy canes into the batter or just sprinkle on top once the cookies are drizzled (you'll also love candy cane chocolate fudge if this is your choice).
Caramel: Instead of drizzling the cookies with chocolate, try using a dairy-free homemade caramel sauce for a tasty swap.
Crunch: Sprinkle on some crushed pecans or work some nuts into the mix to change the texture.
How To Make Chocolate Coconut Cookies
Step 1: In a large bowl, mix together the dry ingredients.
Step 2: One by one, add in the almond butter, chocolate sauce, dairy-free milk and egg.
Step 3: Use a trigger ice cream scoop to portion the cookies onto a lined baking sheet. Bake for 10 minutes and let cool before drizzling chocolate sauce on top.
Expert Tips
When you portion the cookies with the ice cream scoop, use a spatula to press the batter down into it. This way, the drop cookies hold together.
Don't try to drizzle the chocolate sauce onto the cookies if they're still warm to the touch. It will just melt and get all over the place.
The gluten-free chocolate drop cookies are not overly sweet (very much a dark chocolate flavor). If you have a very sweet palate, add in a bit of coconut palm sugar to the mix.
How To Store Them
Store the drop cookies with coconut in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. If in the freezer, let them thaw in the fridge overnight before you want to enjoy them.
The cookies taste best slightly warm, though, so let them come to room temperature before you enjoy them, or very briefly heat them in the microwave.
Chocolate Coconut Cookies FAQs
Drop cookies are typically easier to make and require less effort as you just drop the batter onto the cookie sheet. There's no rolling, cutting, chilling, or pressing with drop cookies.
You can use both unsweetened and sweetened coconut to make chocolate coconut cookies. Unsweetened coconut will give a more dark chocolate flavor, whereas sweetened coconut will bring a lighter taste.
Since coconut flakes are larger and thicker than shredded coconut, your cookies will be chewier and chunkier.. They don’t pack together as tightly since there is no flour in the dough, which means the cookies may spread slightly less and have more pronounced toasted edges.
More Dairy and Gluten-Free Cookie Recipes
If you tried this Chocolate Coconut Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Chocolate and Coconut Cookies (Gluten-Free)
Video
Equipment
- 1-1.5 inch Trigger ice cream Scoop
Ingredients
For The Cookies
- ⅔ cup Unsweetened Shredded Coocnut unsweetened
- 1 cup Almnond flour
- ¼ cup Wildly Organic Chocolate Syrup
- 2 tablespoons Cacao powder
- 1 tablespoon Arrowroot powder
- 1 Egg
- 1 teaspoon Baking Powder
- ⅛ cup Dairy-free milk
- 3 tablespoons Almond butter room temperature
Chocolate Drizzle
- 1 teaspoon Coconut oil
- 1 tablespoon Wildly Organic Chocolate Syrup
Instructions
- Pre-heat the oven to 350 degrees Farenheit.
- In a large bowl, combine the dry ingreients Once mixed, begin adding in the remaining ingredients.
- Stir until everything is combined.
- Lay your cookie sheet on a tray and use a trigger ice cream scoop to portion out the cookies No need to get fancy. Just drop the batter onto the paper.
- Bake in the oven for 10 minutes. Remove and let cool on the tray.
- While they’re cooling, heat the sauce ingredients in a pot over super low heat. Turn the stove off once the coconut oil is melted.
- Whisk the chocolate and oil together and use a spoon to drizzle it over the cookies!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
The perfect cookie for double chocolate lovers!