Chewy, soft, and slightly crunchy coconut walnut chocolate chip cookies. These cookies are easy to make and completely egg and dairy-free.
Ever since I created one of my favorite recipes: The Best Vegan Chocolate Chip Cookies, I’ve been dying to make cookie recipes based on them. These cookies are heavily adapted from that recipe…and might be a tad better. Probably because I am a huge sucker for crunchy bits in my cookies.
These cookies are studded with crunchy pieces of walnuts and toasted shredded coconut. Additionally, every bite includes a gooey chunk of dark chocolate. Can it really get better than that?
If you’re a cookie fiend like me, I suggest checking out these cookie recipe favorites on the blog:
Peanut Butter Pecan Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Why You’ll Love These Coconut Walnut Chocolate Chip Cookies:
Soft, chewy, and slightly crispy. For me, this is the ideal triad of textures for a cookie. They are soft and chewy in the middle and perfectly crispy on the outer edges. I mean, just look at that pull from the photos. Are you drooling?
Easy and simple to make. These cookies don’t contain complicated or hard-to-find ingredients. Most of the ingredients are pantry staples and relatively affordable. Feel free to substitute the walnuts for your favorite nuts and/or omit/substitute the shredded coconut.
They are perfect for vegans and non-vegans alike. Trust me when I tell you that you’d never guess these don’t contain eggs or dairy. The texture and taste is ideal for any cookie lover.
Egg and dairy-free. These cookies are 100% plant-based. This recipe utilizes non-dairy milk instead of dairy milk and vegan butter instead of regular butter. There is no need for an egg replacer in this recipe.
How to Make Coconut Walnut Chocolate Chip Cookies:
This is a simple, no-fuss cookie recipe.
- In a large mixing bowl, cream together butter and sugars using a handheld mixer until smooth. Whisk in the non-dairy milk and vanilla extract.
- Add flour, baking soda and powder, and salt. Combine on low speed until a soft dough forms. Fold in chocolate, walnuts, and coconut. Use a small cookie scoop to portion out dough on to a lined baking sheet. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Preheat the oven to 350°F. Evenly space out cookie dough on to two lined baking sheets. Allow cookie dough to sit out at room temperature for 10 minutes. Bake for 15 minutes. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack.
These Coconut Walnut Chocolate Chip Cookies are…
- Soft, chewy, and slightly crispy.
- Easy and simple to make.
- Perfect for vegans and non-vegans alike.
- Egg and dairy-free.
Chewy, soft, and slightly crunchy coconut walnut chocolate chip cookies. These cookies are easy to make and completely egg and dairy-free.
- ½ cup melted vegan butter
- ¾ cup packed, dark brown sugar (170g)
- ¼ cup granulated sugar (47g)
- 3 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour (256g)
- ½ tsp baking soda (3g)
- ¼ tsp baking powder (1g)
- ¼ tsp kosher salt
- ½ cup chopped, bittersweet chocolate (60-70%) (61g)
- ½ cup roughly chopped, walnuts (57g)
- ⅓ cup toasted and shredded coconut (23g)
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In a large mixing bowl, cream together butter and sugars using a handheld mixer until smooth. Whisk in the non-dairy milk and vanilla extract.
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Add flour, baking soda and powder, and salt. Combine on low speed until a soft dough forms. Fold in chocolate, walnuts, and coconut. Use a small cookie scoop to portion out dough on to a lined baking sheet. Cover with plastic wrap and refrigerate for 8 hours or overnight.
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Preheat the oven to 350°F. Evenly space out cookie dough on to two lined baking sheets. Allow cookies to sit out at room temperature for 10 minutes. Bake for 15 minutes. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack
These cookies were really good! We took out the walnuts just because we don’t care for them.
Author
So happy to hear!