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Cocoa-Coco-Nut-Nut Cookies

What you need: 

2 cups gluten-free flour blend (
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cocoa
1 cup sucunat (ground in food processor until consistency of granulated sugar)
1/2 cup safflower oil
1 teaspoon vanilla
1/4 cup water
1/2 cup unsweetened shredded coconut
handful vegan chocolate chips
handful walnuts, chopped

What you do: 

1. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Combine dry ingredients in one bowl and wet in another. Gradually add dry mixture into the wet. Stir in nuts, chips and coconut.
2. Scoop heaping tablespoons onto prepared cookie sheet. Flatten cookies about 1/4 inch thickness (they don't spread or change shape that much so make them into the shape you want after they're baked).
3. Bake for 10 minutes (rotating cookie sheet halfway through baking time). They may not look ready, but trust me they are, let them sit and they will firm up. Cool on cooling rack, Eat!
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Source of recipe: I know this may sound silly but Jenn and I solely made these cookies for the name! We remember making some kind of coconut-chocolate concoction back in our raw food days, and Jenn said let's add nuts, then it can be coco-coco-nut-nut! Nonetheless, the cookies turned out amazing and you can taste each individual coco and nut component to a tee. Since these cookies have cocoa in them, it's hard to see if they are golden brown, so you're just going to have to take our word about the cooking time. Our oven is a fairly modern make so if you have an older one, I don't know if those bake differently...Warning! These cookies are extremely chocolatey and chewtastic!

Preparation Time: 
10 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Recipe Category: 


These are scrumptious! I too used regular flour (whole wheat pastry to be exact). I also had to just about double the amount of water added as the dough was too dry....could be because of my flour choice? Anyway, they are definitely worth making!  :)>>>


First of all, I used regular flour instead of a GF one, so I'm not sure how much that affected the outcome of this recipe.  I also added a Tbsp of flax since I was using regular flour that didn't have a binding agent in it.  The dough was a little too crumbly so I added a little more water.

These are really good...they're like little brownie nuggets with coconut in them.  I've only had one cookie so far, straight out of the oven, and they might firm up a bit once they're all the way cool.  But even if they don't, that's fine.  Also love the name btw...that's why I made them. :)

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