Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}

Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}

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Alright all you cookie lovers, do I have a surprise for you! 🙂 One of my favorite candies, which isn’t vegan, are Almond Joys. I can polish off a whole bag of them. Because I am trying to eat more vegan and gluten-free friendly foods, I decided to try my hand at incorporating the three main components of an Almond Joy (e.g., chocolate, coconut, and almonds) into a cookie. And the delicious result was these vegan almond coconut chocolate chip cookies. They are REALLY good. If you’ve been following my posts closely lately, you will know that I made a batch of these vegan banana cookies {vegan, gluten-free} earlier in the week. I am sad to report that I have consumed all 40 of them, so naturally, I needed more cookies. These were next on my list to make, so I hopped right to it! These cookies are nice and chewy, and you get bits of coconut, chocolate, and almond in every bite. A match made in heaven if you ask me!

How to Make Vegan Almond Coconut Chocolate Chip Cookies: Step-By-Step

1. Preheat oven to 375F. Lightly grease a baking sheet with Crisco. Greasing the sheet is important in this recipe, because I cut the sugar way down. I found it harder to get the cookies off the baking sheet when it wasn’t greased. In a large glass bowl, add all of the ingredients except for the flour and the chocolate chips. Mix until combined. A note on the sugars here. In this recipe, I have reduced it as much as a I can without the cookie crumbling apart while retaining some of the chewiness. If you want to the cookie even chewier, I would add an additional 2 tablespoons of each sugar to the dough. The best thing to do, would be to make the recipe as it’s currently written here and test bake a single cookie. If you are satisfied, go ahead and bake up the rest. If you want a chewier texture, then add in the additional sugar and bake up the rest of the cookies. Regarding the almonds and the coconut. Instead of purchasing the chopped versions of these from the store, I chopped them myself. 3/4 cup of each was more than enough. However, how much you will need will depend on the sizes of your chopped almonds and coconut. I would start at 3/4 cup of each, and if it’s not enough, add in more until the desired dough is reached.

A mixture of extra light olive oil, granulated sugar, light brown sugar, unsweetened applesauce, vanilla extract, baking soda, Kosher salt, chopped coconut, and chopped almonds in a large glass bowl.

2. Add the flour to the mixture in two batches, mixing after each addition. Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

Addition of flour to the mixture to make a dough in a large glass bowl.

3. Fold in the chocolate chips.

Chocolate chips folded into the dough in a large glass bowl.

4. Place by rounded tablespoon onto an ungreased baking sheet. Using a small spoon and your fingers, flatten the cookies a little bit before putting in the oven. Mine were about 1/2″ thick.

A single, flattened, unbaked vegan almond coconut chocolate chip cookie on a textured aluminum baking sheet.

5. Bake at 375F for 7-9 minutes (I baked mine for 8 minutes). Remove from the oven and allow the cookies to cool down on the baking sheet for 3 minutes. Transfer to a wire rack to finish cooling.

Baked vegan almond coconut chocolate chip cookies cooling on a wire rack.

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Five vegan almond coconut chocolate chip cookies sit on a dark wooden serving board. Chocolate chips, chopped almonds, and chopped coconut are scattered about on the serving board. In the upper right is a navy blue and white checkered tea towel.
5 from 4 votes
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Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}

These vegan almond coconut chocolate chip cookies have notes of coconut, chocolate, and almonds that remind you of an Almond Joy candy bar! Pair with a cold glass of any milk of your choice.

Course Cookies
Cuisine American
Keyword coconut chocolate cookies, gluten-free, vegan, vegan chocolate chip cookies
Prep Time 15 minutes
Cook Time 32 minutes
Resting Time 12 minutes
Total Time 59 minutes
Servings 40 cookies
Calories 117 kcal

Ingredients

  • 6 tablespoons extra light olive oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup sweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup unsweetened shredded coconut
  • 3/4 cup chopped almonds
  • 2 1/4 cups gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour)
    (OR 2 1/4 cups regular all-purpose flour)
  • 1 cup vegan chocolate chips

Instructions

  1. Preheat oven to 375F. Lightly grease a baking sheet with Crisco.

  2. In a large glass bowl, add all of the ingredients except for the flour and the chocolate chips. Mix until combined.

  3. Add the flour to the mixture in two batches, mixing after each addition.

  4. Fold in the chocolate chips.

  5. Place by rounded tablespoon onto an ungreased baking sheet. Using a
    small spoon and your fingers, flatten the cookies a little bit before
    putting in the oven. Mine were about 1/2" thick.

  6. Bake at 375F for 7-9 minutes (I baked mine for 8 minutes). Remove from
    the oven and allow the cookies to cool down on the baking sheet for 3
    minutes. Transfer to a wire rack to finish cooling.

Recipe Notes

Flour weights: 4.8 oz/cup (gluten-free 1:1 all purpose), 4.25 oz/cup (regular all-purpose flour)

To freeze: Place in a labeled ziplock bag and store in the freezer for up to two months.

Nutrition Facts
Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}
Amount Per Serving (1 cookie)
Calories 117 Calories from Fat 58
% Daily Value*
Fat 6.4g10%
Saturated Fat 2.5g16%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 2.3g
Sodium 56.6mg2%
Potassium 17mg0%
Carbohydrates 16.2g5%
Fiber 1.4g6%
Sugar 7.7g9%
Protein 1.4g3%
Vitamin C 0.4mg0%
Calcium 5mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


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