Vegan Coconut Cream Chocolate Chip Cookies (Print Version)
Soft, chewy coconut-infused cookies loaded with vegan chocolate chips. Ready in under 30 minutes for the perfect plant-based treat.
# List of Ingredients:
→ Wet Ingredients
01 - 1/2 cup coconut cream (thick part from a can of full-fat coconut milk, chilled)
02 - 1/2 cup coconut oil, melted and cooled
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon fine sea salt
→ Mix-ins
10 - 1 cup vegan chocolate chips
11 - 1/2 cup unsweetened shredded coconut
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together coconut cream, melted coconut oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until smooth and creamy.
03 - Sift together flour, baking soda, baking powder, and salt in a separate bowl.
04 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
05 - Fold in chocolate chips and shredded coconut until evenly distributed.
06 - Drop heaping tablespoons of dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
07 - Bake for 11-13 minutes until edges are lightly golden but centers appear slightly underbaked.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The texture is absolutely perfect—crisp edges giving way to a soft, chewy center that melts in your mouth
- Coconut cream creates this incredible richness that you'd never guess is completely dairy-free
- They stay fresh for days, assuming they last that long in your kitchen
02 -
- Overmixed dough makes tough cookies—stop as soon as the flour disappears
- Underbaking slightly is crucial because they continue cooking on the hot baking sheet
- Room temperature coconut oil works better than melted if your kitchen runs warm
03 -
- Chill the dough for 30 minutes before baking if you want thicker cookies with less spread
- Use a kitchen scale to measure flour—scooping directly compacts it and creates dry cookies