Vegan Chocolate Cookies
- Total Time
These chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavor.*
all-purpose flour1 ½ cup(s)
unsweetened cocoa powder⅔ cup(s)
baking soda½ tsp
table salt½ tsp
vegetable oil⅓ cup(s), coconut variety
vanilla extract1 tsp
hot water¾ cup(s), almost boiling, divided
unsweetened shredded coconut1 cup(s)
- Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
- 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).
- 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.
- 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.