Description
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.
- Reheat briefly for a warm, fresh taste.
- Do not overbake to keep centers soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
