August 22, 2019

Toasted Coconut Chocolate Cookies

Toasted Coconut Chocolate Cookies are a twist on the classic chocolate chip cookie. Use up leftover coconut pulp or use fresh coconut for extra flavor!

Toasted Coconut Chocolate Cookies

Hi! I'm back with another coconut recipe. Ever since I figured out that the preservatives in store-bought milks don't agree with my system, I've been super into making my own coconut milk. I have all this leftover coconut pulp and I don't want to throw it out. So I'm having fun in the kitchen making yummy recipes. I already shared my Coconut Lime Granola Recipe and now I've got something with chocolate! I hope you're not mad that I have cookies for you :)

These Toasted Coconut Chocolate Cookies are similar to many of my other cookie recipes. Since we're using coconut pulp, the amount of flour is slightly different. The coconut basically takes the place of some of the flour. It creates a crispier texture that I'm loving in these cookies.

What is Coconut Pulp?

Coconut pulp is such an interesting ingredient. In case you were wondering, coconut pulp is what's left over after you make coconut milk using coconut flakes. You blend the coconut flakes in water and then strain out the leftover coconut bits. A lot of the coconut flavor ends up in the milk, so the coconut pulp is less intense than regular coconut. (You can totally use normal coconut flakes in this recipe though -- just be prepared for a strong coconut flavor.)

To bring back some of the coconut flavor, I toasted the coconut pulp in the oven. This dries out the pulp so it takes on the properties of flour. It also browns the coconut, giving it a delicious toasty flavor.

Toasted Coconut Chocolate Cookies

Other Ingredients

Besides coconut, we'll use oat flour as the other main dry ingredient.

For sweetness we'll add date sugar. Ground flaxseeds serve as the binding ingredient.

We'll use walnut butter (or another neutral nut butter) for some fat.

We'll also add applesauce for moisture. We also need the classics: baking soda, baking powder, salt, and vanilla.

Finally, we'll add lime juice for an extra edge. And, of course, chocolate chips.

Toasted Coconut Chocolate Cookies

How to make Toasted Coconut Chocolate Cookies

Mix all the ingredients together. Stir in the chocolate chips. Then, scoop into tablespoon sized balls. Flatten the balls on the cookies sheet because the cookies won't spread much during baking. Bake for around 13 minutes, or until the cookies are slightly crispy. Then remove them from the oven and devour them! Enjoy!

Recipe Prayer

Jesus, thank you for giving us free will. Freedom to be innovative and imitate you in creativity. Let us use your gifts with intention. Amen.

Tried this recipe?

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Toasted Coconut Chocolate Cookies

Toasted Coconut Chocolate Cookies are a twist on the classic chocolate chip cookie. Use up leftover coconut pulp or use fresh coconut for extra flavor!















  • 3/4 Cup Oat Flour
  • 2/3 Cup Toasted Coconut Pulp*
  • 1 Tablespoon Ground Flaxseeds
  • 1/4 Cup Date Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Baking Powder
  • 1/4 Cup Walnut Butter
  • 1/4 Cup Applesauce
  • 2 Teaspoons Vanilla Extract
  • 1 Tablespoon Lime Juice
  • 1/3 Cup Vegan Chocolate Chips


  1. Preheat the oven to 350.
  2. Add all the ingredients except the chocolate chips to a large bowl. Mix until combined. Stir in the chocolate chips.
  3. Scoop into tablespoon-sized balls and arrange on a baking sheet. Flatten — the cookies won't spread much in the oven. Bake for 13-15 minutes. Enjoy!

Recipe Notes

*Toast leftover coconut pulp on a baking sheet at 450 for about 10 minutes. Alternatively, you can use regular coconut flakes. I recommend toasting these in the same way.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography