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coconut walnut chocolate chip cookies

Coconut Walnut Chocolate Chip Cookies

Chewy, soft, and slightly crunchy coconut walnut chocolate chip cookies. These cookies are easy to make and completely egg and dairy-free.

Course Dessert
Keyword coconut walnut chocolate chip cookies, vegan dessert recipe
Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration 8 hours
Total Time 8 hours 25 minutes
Servings 16 cookies
Author Taavi Moore

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

  3. 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