Ever since I was little, I’ve loved baking cookies. Nothing better than that scoop of dough, or warm and gooey out of the oven. After going off gluten and dairy, my digestion, health, and energy levels were so much better, but I was really really missing baking and the occasional homemade treat! I can now enjoy cookies like these in moderation, but who really wants cookies in moderation?! I make them and share because suuuriously, they make me want to eat a whole pan! I love the added twist of coconut, dark chocolate, and walnuts. But these would be so good with slivered almonds, or even leaving out the shredded coconut if that’s not your jam. That’s the great part about cookies, you can put whatever favorite mix-ins you want, as long as it’s about the same ratio. If you aren’t avoiding gluten, these can also be made with organic wheat flour or sub more oat flour. (Sprouted flours also are easier to digest, and can be a good sub).
Just look at all that chocolate! Dark chocolate raises feel good hormones, has antioxidants, and is a healthy treat. Look for dark chocolate NOT made with milk, milk fat, or casein to be sure it is dairy-free.
If you’ve never made cookies with coconut oil, I highly recommend it. This can be made with vegan butter, or butter, but I love coconut oil for cookies and it keeps them dairy-free. Just make sure to melt it before mixing, then chill the dough for an hour or so before baking so they don’t get runny. Also, refined coconut oil will not have the coconut flavor/smell, but unrefined will add that coconut flavor. I like to stay as unprocessed as possible with my food, and I’m nutty for coconut. I think it adds delicious flavor to baked goods as well as healthy fats and MCTs.
Once your coconut oil is melted, beat it first with the sugar and vanilla extract. Using a bourbon vanilla is HIGHLY delicious here, and really kicks up the richness of the cookie. Then add in an egg and mix well. I haven’t subbed a flax or chia egg, but I’m sure it would work well to keep these vegan. Although I’m mostly plant-based, I still use organic eggs pretty regularly. Next, in a small bowl you’ll mix the oats, flours, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix just until combined. I like to use a mixer here, then fold in the chocolate, nuts, and coconut by hand.
Using a standard cookie scoop, about 1-1.5 Tbsp, scoop out 24-28 balls of dough onto a parchment-lined baking sheet or a SILPAT so they don’t stick. Sprinkle with a little sea salt, if desired.They might fall apart slightly, but don’t worry, you’re going to refrigerate them and the oil will solidify and you can reshape them a bit into a more round cookie before baking. Chill for about an hour, or at least 20 minutes, because honestly I hate waiting very long for ma’cookies! But an hour is ideal….phhh. Preheat your oven to 350F and bake for 10-11 minutes. Keep an eye on them, and if they start to brown, they have almost been in too long. Right before browning is the sweet spot between gooey and over baked. Avoid tough, hard cookies by slightly underbaking them, then cooling 5 minutes on pan and transferring to a cooling rack to cool completely.
Enjoy these cookies nice and warm, the texture and flavor combo was really spot on. Gluten-free baking can be tricky, and this one will have even the Tollhouse fans convinced. SO YUM!
Serves 1 cookie
These thick, chewy, coconut oil chocolate chip cookies are so rich and delicious, you'd never guess they are gluten-free and dairy-free! Freeze extra balls of dough to pop in the oven and bake just a few whenever the craving for cookies strikes!
15 minPrep Time
10 minCook Time
25 minTotal Time
- ½ c. melted coconut oil or coconut butter
- ½ c. brown sugar
- ¼ c. coconut sugar (sub granulated sugar)
- 2 tsp. vanilla extract
- 1 egg (or vegan flax egg/chia egg)
- 3/4 c. old-fashioned whole rolled oats (not instant or quick cook)
- 1/2 c. oat flour (oats blended into flour)
- 1/2 c. almond flour
- 1/4 c. brown rice or sorghum flour
- 1/4 c. tapioca starch
- 1/2 tsp guar gum or xantham gum
- 1 tsp. baking soda
- ¾ c. unsweetened coconut flakes or shreds
- 1 c. dairy-free dark chocolate chips
- or 4 oz. chopped dark chocolate
- Sea salt for sprinkling
- In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar and vanilla extract, beat until smooth. Add the egg and mix until combined.
- In a small mixing bowl whisk together the oats, flours (or sub 1 cup ea oats and wheat flour, if not gf), salt and baking soda. Gradually add the dry ingredients to the wet ingredients mixing just until combined. Fold in the chocolate chips, chopped chocolate and the coconut.
- Using a standard size cookie scoop portion the dough and roll into smooth balls. The chocolate may not stay in place, but just be forceful. Place balls of dough onto a plate or sheet and sprinkle with sea salt. Refrigerate for 1 hour.
- Preheat oven to 350, line baking sheets with parchment paper or baking mats. Place in the oven and bake for 10-11 minutes, being careful not to over bake. The cookies will look soft and slightly under baked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
-Use 1 cup oats and 1 cup whole wheat flour, if not making gluten-free with the flour blend. Don't use guar gum or xantham gum. -The same amount of melted butter or vegan butter can be subbed for the coconut oil. Coconut butter can also be used for a more flavorful cookie. -This recipe can be made dairy-free by using only dairy-free chocolate chips. -Chopped almonds or even mound bars would be amazing in these cookies!!!