Description
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.
Ingredients
- 1/2 cup solid coconut oil
- 3/4 cup coconut sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded unsweetened coconut
- 1/3 cup macadamia nuts, chopped
- 10 chocolate bites or about 1/2 cup chocolate chunks, chopped
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix ground flaxseed with water and let sit for 15 minutes to thicken.
- In a large bowl, beat solid coconut oil and coconut sugar until light and fluffy.
- Add flax eggs and vanilla extract; mix until smooth.
- Add oat flour, baking soda, baking powder, and salt; mix until a thick dough forms.
- Fold in shredded coconut, macadamia nuts, and chocolate chunks.
- Scoop dough into 16 evenly sized rounds and place on prepared baking sheets.
- Bake for 13–15 minutes, until edges are lightly golden.
- Cool on baking sheet before serving to allow cookies to set.
Notes
- Substitute macadamia nuts with cashews or almonds for variation.
- Use refined coconut oil for a milder coconut flavor.
- Freeze dough balls and bake straight from the freezer with 1–2 extra minutes.
- For larger chocolate pockets, use chopped dark chocolate bars.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
