Vegan Chocolate – Coconut Cookies
Easy vegan oatmeal chocolate and coconut cookies. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
25cookies* (check notes) 15min
Cook Time
20min
Servings Prep Time
25cookies* (check notes) 15min
Cook Time
20min
Ingredients
  • 400g of rolled oats
  • 225g of all-purpose flour
  • 90g of sugar
  • 450ml of non-dairy milk(I used soy, but you can also use any other)
  • 30g of unsweetened cacao powder
  • 100g of shredded coconut + extra 20 g for decoration
  • 1tablespoon of baking soda
  • pinch of salt
  • 200g of dark vegan chocolate
Instructions
  1. mix together rolled oats, flour, sugar, salt and baking soda;
  2. add gradually non-dairy milk to the mixture of dry ingredients until the cookie dough is sticky, well mixed and not too liquid, i.e., you should not be able to pour the dough (if it turns out too liquid, add some extra flour and/or rolled oats);
  3. split the cookie dough in half in two separate bowls. To one of the doughs add shredded coconut, and to the other one add cocoa powder (if the dough starts to be too dry, add extra non-dairy milk to make it more sticky and elastic);
  4. if necessary add extra sugar according to your taste – since the cocoa powder is bitter, most probably you will want to add extra sugar to the dark dough;
  5. line a baking tray with parchment paper and with a help of two spoons for each dough make cookies by taking one part of the dark dough and one part of the light dough and putting them side by side so that they touch and create a more or less round-formed cookie. Continue until both doughs are finished;
  6. bake the cookies at 180°C/350°F in a preheated oven for 20 minutes. The cookies should be lightly soft when you take them out of the oven – they will harden up once they cool down;
  7. put cookies on a cooling rack to cool – this step is very important otherwise the chocolate that you will use to cover the cookies will not harden;
  8. when the cookies are cooled, melt the dark chocolate either in a microwave (use low power to avoid burning the chocolate) or in a water bath (bain marie);
  9. do the decoration part – first cover half of every cookie with the melted chocolate, so that half of each cookie color is still visible, and only after finishing to cover all the cookies with chocolate start over again by sprinkling some shredded coconut over the chocolate part. If you will do it at the same time, i.e., cover with chocolate and immediately sprinkle the coconut, the shredded coconut won’t be visible on the cookies, because it will sink inside the melted chocolate instead of sticking on it;
  10. let the cookies cool once more in a room temperature until the chocolate gets hard. Or if you are too impatient, put them in the fridge for 10 – 15 minutes, so that the chocolate hardens quicker.
Recipe Notes

* diameter – around 7 cm/2.75”