These chocolate chunk Hawaiian cookies are soft, fluffy, and filled with coconut, macadamia nuts, and rich chocolate chunks. I love how they come together in one bowl with wholesome ingredients and bake up in under 30 minutes. Every bite tastes lightly coconutty, slightly nutty, and perfectly sweet without feeling heavy.
Why You’ll Love This Recipe
I love this recipe because it is simple, comforting, and made with ingredients I feel good about using. I like that the cookies are vegan and gluten-free while still having a soft center and lightly crisp edges. I also enjoy how quickly they come together, making them perfect for an easy dessert or snack when I want something sweet without a lot of effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 chocolate bites or about 1/2 cup chocolate chunks, chopped
Directions
I start by making the flax eggs, mixing the ground flaxseed with water and setting it aside for about 15 minutes until it thickens. I then preheat the oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, I beat the solid coconut oil and coconut sugar together until light and fluffy. I add the flax eggs and vanilla extract and mix again until smooth. Next, I add the oat flour, baking soda, baking powder, and salt, mixing until a thick dough forms. I gently fold in the shredded coconut, macadamia nuts, and chocolate chunks.
I scoop the dough into 16 evenly sized rounds and place them on the baking sheets. I bake the cookies for 13 to 15 minutes, until the edges are lightly golden. I let them cool before enjoying so they can set properly.
Servings And Timing
This recipe makes 16 cookies.
I spend about 20 minutes on preparation and 15 minutes baking, for a total time of around 35 minutes.
Variations
I like swapping the macadamia nuts for chopped cashews or almonds when I want a slightly different flavor. I sometimes use a chopped dark chocolate bar instead of chocolate bites for larger chocolate pockets. For a milder coconut taste, I use refined coconut oil instead of unrefined.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to five days. When I want them warm, I briefly reheat a cookie in the microwave for a few seconds until soft.
FAQs
Can I make these cookies nut-free?
I can omit the macadamia nuts and add extra shredded coconut or chocolate to keep the texture balanced.
Can I use another flour instead of oat flour?
I prefer oat flour for the texture, but I can experiment with gluten-free all-purpose flour if needed, adjusting the amount as necessary.
Why does the coconut oil need to be solid?
I use solid coconut oil because it helps create a thick dough and prevents the cookies from spreading too much.
Can I freeze the cookie dough?
I like freezing the dough balls and baking them straight from the freezer, adding one or two extra minutes to the bake time.
Are these cookies very sweet?
I find them lightly sweet with a nutty flavor, making them perfect when I want dessert without being overpowering.
Conclusion
These chocolate chunk Hawaiian cookies are one of my favorite easy desserts when I want something comforting, wholesome, and full of flavor. I love how the coconut, macadamia nuts, and chocolate come together in a soft, fluffy cookie that feels special but is simple to make.
Soft and fluffy vegan, gluten-free cookies filled with coconut, macadamia nuts, and rich chocolate chunks. These Hawaiian-inspired treats are simple to make and bursting with tropical flavor.
