Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}
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!
Step-By-Step Instructions
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.
Step 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)
Step 3. Fold in the chocolate chips.
Step 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.
Step 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.
More Recipes Like This:
- Vegan Banana Cookies {Vegan, Gluten-Free}
- Vegan Double Chocolate Zucchini Cookies {Vegan, Gluten-Free}
- Chocolate Peanut Butter Balls {Vegan, Gluten-Free}
- Chocolate Chip Oatmeal Pulp Cookies {Vegan}
- Dairy-Free Chocolate Chip Cookies {Vegan, Gluten-Free}
Pair With:
- Vegan Hot Cocoa {Vegan, Gluten-Free}
- Homemade Oat Milk {Vegan, Gluten-Free}
- Golden Milk Latte {Vegan, Gluten-Free}
Vegan Almond Coconut Chocolate Chip Cookies {Vegan, Gluten-Free}
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
- Preheat oven to 375F. Lightly grease a baking sheet with Crisco.
- In a large glass bowl, add all of the ingredients except for the flour and the chocolate chips. Mix until combined.
- Add the flour to the mixture in two batches, mixing after each addition.
- Fold in the chocolate chips.
- 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. - 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.
Notes
ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.
I Love Almond Joy candy! What a great idea to bake the flavors into a cookie! And I appreciate that they’re gluten free!
I love almonds in anything so this is something I would love. These look delicious!
I’ve recently started eating more vegan food so I am definitely going to try this delicious looking cookie recipe!
I can’t wait to try these. They look amazing! I love almond joy too. I wouldn’t have thought to replace butter with extra light olive oil. Great idea!