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Chocolate Cookies with Coconut

These cookies bring together all the flavors we love in cookies...chocolate, cinnamon and coconut. Avocado oil gives us the most luscious buttery flavor and cookie-ish texture. Your cookie jar will love being filled with these treats. 


1 1/2 cups whole wheat pastry flour
3/4 cup unsweetened cocoa powder
1/4 cup unsweetened shredded coconut
generous pinch chili powder
generous pinch cinnamon
generous pinch sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon granulated coconut sugar
1/4 cup avocado oil
1/2 cup brown rice syrup
unsweetened almond or soy milk
1 cup non-dairy, grain sweetened chocolate chips
1 cup whole pecan pieces

Chocolate Glaze:

1/4 cup unsweetened almond or soy milk
3 tablespoons brown rice syrup
1 cup grain-sweetened, non-dairy chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment. Combine flour, cocoa powder, coconut, chili, cinnamon, sea salt, baking powder/soda and coconut sugar. Whisk well. Add oil and sweetener and mix well. Slowly add milk to create a soft cookie dough. Fold in chocolate chips and nuts. Spoon batter onto baking sheets to create 3-inch rounds, pressing to flatten. Bake for 18-20 minutes. Cookies should still be a bit soft when you take them from the oven. Allow to cool completely before glazing.

Combine milk and rice syrup in a sauce pan and bring to a foaming boil over high heat. Pour over chocolate chips and whisk until smooth. Pour glaze into a plastic squeeze bottle and squeeze over each cookie in a zig-zag pattern. 

Makes 24-30 cookies. 


Frey Vineyards
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 The Fruit Company