Chocolate Dipped Coconut Cookies (vegan, gluten-free, refined sugar free)
These super easy chocolate dipped coconut cookies are chewy, crunchy, toasty, chocolatey, and SO delicious. They are made with 6 wholesome ingredients and come together in just a few minutes!
If you are a coconut fan, these cookies are freaking bomb. They kind of have a macaroon flavor/vibe to them. I love the crunchiness and chewiness the coconut adds to the cookies.
It’s a treat that feels indulgent but made with better for you ingredients. These healthy chocolate dipped coconut cookies are crispy at the edges, chewy in the middle, naturally sweetened, and dipped in dark chocolate, because who doesn’t love chocolate and coconut?!
Made with shredded coconut, coconut flour, coconut oil, and a touch pure maple syrup, the dough comes together in minutes. The cookies bake up golden and smell amazing. Make sure to let it cool all the way on the pan so they can firm up even more. After you dip them in chocolate, you can sprinkle extra shredded coconut on top or flaky sea salt to make them look even fancier.
They’re gluten-free, dairy-free, vegan, and refined sugar free. It’s perfect for dessert, as a snack, or your next cookie exchange.
If you make these chocolate dipped coconut cookies, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Chocolate Dipped Coconut Cookies (vegan, gluten-free, refined sugar free)
Ingredients
- 1 cup unsweetened shredded coconut
- 1/3 cup coconut flour
- 1/4 tsp sea salt
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup, room temperature
- 1/3 cup dark chocolate chips (I used HU Kitchen)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, combine the shredded coconut, coconut flour, and salt. Stir to combine. Then add the melted coconut oil, vanilla extract, and pure maple syrup. Mix everything with a spatula until well combined.
- Use a cookie scoop (mine was 1.5 Tbsp) and form dough balls. Place on parchment lined baking sheet. Flatten each dough ball to form little cookie discs.
- Bake for 12 minutes or until golden brown.
- Let the cookies cool completely on the baking sheet before removing them to a cooling rack. This helps the cookies firm up.
- Once the cookies are cooled, melt the chocolate in the microwave in 30 second intervals. Stir every 30 seconds until melted. This should only take 1-1.5 minutes. Careful not to burn the chocolate.
- Dip each cookie in the melted chocolate. Place back on the cooling rack or parchment lined baking sheet. Sprinkle extra shredded coconut on top if desired. Let the cookies sit until the chocolate hardens/firms up. You can place them in the fridge for 5 minutes to speed up the process too. Enjoy!
