Vegan Chocolate Cookies

Total Time
20 min
10 min
10 min
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 flour

1½ cup(s)

unsweetened cocoa powder


baking soda

½ tsp

table salt

½ tsp


1 cup(s)

vegetable oil

cup(s), coconut variety

vanilla extract

1 tsp

hot water

¾ cup(s), almost boiling, divided

unsweetened shredded coconut

1 cup(s)


  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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