These chocolate chunk Hawaiian cookies are a delicious fusion of tropical flavors and comforting sweetness. Packed with shredded coconut, crunchy macadamia nuts, and rich chocolate chunks, they offer a soft, fluffy texture with slightly crisp edges. Made entirely with plant-based and gluten-free ingredients, this recipe is perfect for anyone looking for a wholesome dessert that doesn’t compromise on taste.
Why You’ll Love This Recipe
These cookies are incredibly easy to prepare, making them ideal for both beginners and experienced bakers. Everything comes together in just one bowl, saving time and minimizing cleanup. The combination of coconut and macadamia nuts gives a naturally sweet, nutty flavor that pairs perfectly with melty chocolate in every bite.
They are also suitable for a variety of dietary needs since they are vegan, gluten-free, and free from refined sugar. The texture is perfectly balanced—crispy on the outside while remaining soft and tender inside. Plus, they’re ready in under 40 minutes, making them a great option for quick baking sessions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Wet ingredients
1/2 cup solid coconut oil
3/4 cup coconut sugar
2 tablespoons ground flaxseed
6 tablespoons water
1 teaspoon vanilla extract
Dry ingredients
1 1/2 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix-ins
1/2 cup shredded coconut (unsweetened)
1/3 cup macadamia nuts, chopped
1/2 cup dark chocolate chunks or chopped chocolate
Directions
Start by preparing the flax eggs. In a small bowl, combine the ground flaxseed with water and whisk well. Let the mixture sit for about 15 minutes until it thickens and develops a gel-like consistency.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly grease them.
In a large mixing bowl, add the solid coconut oil and coconut sugar. Using a hand mixer or whisk, beat them together until the mixture becomes light and fluffy. Add the prepared flax eggs and vanilla extract, then mix again until well combined.
Next, add the oat flour, baking soda, baking powder, and salt into the bowl. Stir until a soft dough forms. Fold in the shredded coconut, chopped macadamia nuts, and chocolate chunks until evenly distributed.
Scoop the dough into 16 equal portions and place them onto the prepared baking sheets, spacing them slightly apart.
Bake for 13 to 15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely before serving, as they will firm up during cooling.
Servings and timing
This recipe yields approximately 16 cookies.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Variations
You can easily customize these cookies based on your preferences. Swap macadamia nuts with cashews or almonds for a different nutty flavor. If you prefer a richer chocolate taste, use dark chocolate chips instead of chunks.
For a slightly different texture, you can replace part of the oat flour with almond flour. Adding a pinch of cinnamon or a splash of coconut milk can also enhance the tropical flavor.
If you enjoy extra crunch, lightly toast the shredded coconut before mixing it into the dough.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, keep them in a cool, dry place away from direct sunlight.
If you prefer warm cookies, reheat them in the microwave for about 10–15 seconds. For a slightly crisp exterior, place them in a preheated oven at 300°F (150°C) for a few minutes.
These cookies can also be frozen for up to 2 months. Simply thaw at room temperature before serving.
FAQs
Can I use liquid coconut oil instead of solid?
It’s best to use solid coconut oil. Liquid oil can make the dough too runny and affect the final texture.
What can I use instead of oat flour?
You can try a gluten-free all-purpose flour blend, but you may need to adjust the quantity slightly.
Are these cookies very sweet?
They have a mild, natural sweetness thanks to coconut sugar and chocolate.
Can I skip the flax eggs?
Flax eggs are essential for binding in this recipe, so they shouldn’t be omitted.
Can I make these cookies nut-free?
Yes, simply leave out the macadamia nuts or replace them with seeds.
Why are my cookies too soft?
They may need more baking time or additional cooling time to firm up.
Can I use sweetened coconut?
Yes, but it will make the cookies sweeter than intended.
How do I know when the cookies are done?
The edges should be lightly golden while the centers remain soft.
Can I double the recipe?
Absolutely, just double all ingredients while keeping the same baking temperature.
Do these cookies spread a lot?
They spread slightly, so leave some space between each dough portion.
Conclusion
Chocolate chunk Hawaiian cookies are a delightful treat that combines tropical flavors with a classic cookie experience. They’re easy to make, wholesome, and packed with texture and flavor. Whether you’re baking for yourself or sharing with others, these cookies are sure to impress with their soft centers, crisp edges, and rich chocolatey bites.
Soft and chewy vegan gluten-free cookies loaded with coconut, macadamia nuts, and rich chocolate chunks, offering a tropical twist with crisp edges and a tender center.
Ingredients
Wet ingredients:
1/2 cup solid coconut oil
3/4 cup coconut sugar
2 tablespoons ground flaxseed
6 tablespoons water
1 teaspoon vanilla extract
Dry ingredients:
1 1/2 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix-ins:
1/2 cup shredded coconut (unsweetened)
1/3 cup macadamia nuts, chopped
1/2 cup dark chocolate chunks or chopped chocolate
Instructions
Prepare flax eggs by mixing ground flaxseed with water and let sit for 15 minutes until gel-like.
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
Cream coconut oil and coconut sugar until light and fluffy.
Add flax eggs and vanilla extract, mixing until well combined.
Stir in oat flour, baking soda, baking powder, and salt until a soft dough forms.
Fold in shredded coconut, macadamia nuts, and chocolate chunks.
Scoop dough into 16 portions and place on baking sheets with space between each.
Bake for 13–15 minutes until edges are lightly golden.
Cool completely before serving to allow cookies to firm up.
Notes
Use solid coconut oil for best texture.
Let cookies cool fully to achieve proper firmness.
Toast coconut for extra flavor if desired.
Substitute nuts with seeds for a nut-free option.
Store in an airtight container for up to 5 days.
Freeze for up to 2 months and thaw before serving.
