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Photo of Vegan chocolate cookies by WW

Vegan chocolate cookies

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
50
Difficulty
Easy
These chocolate-coconut cookies are rich, moist, and chewy. If you eat dairy, you can try swapping melted butter for the coconut oil for an entirely different flavor. The cookies are super-easy to make and yields a lot (around 50), so this recipe is perfect if you're serving a crowd. All you have to do is marry the wet and dry ingredients with an electric mixer—no fancy equipment required. The boiling water and shredded coconut help bind everything together. After forming and flattening the dough, they'll take just about 10 minutes to bake in the oven, but keep in mind that these are best to eat after they're cooled completely (if you can resist!).

Ingredients

All-purpose flour

1½ cup(s)

Unsweetened cocoa powder

⅔ cup(s)

Baking soda

½ tsp

Table salt

½ tsp

Sugar

1 cup(s)

Vegetable oil

⅓ cup(s), coconut variety

Vanilla extract

1 tsp

Hot water

¾ cup(s), almost boiling, divided

Unsweetened shredded coconut

1 cup(s)

Instructions

  1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
  2. In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).
  3. Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.
  4. Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.

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