Vegan Dark Chocolate Almond Coconut Cookies with Sea Salt

Cookies. Glorious cookies. I love the smell of freshly baking cookies, the taste of chocolate chip, oatmeal raisin, and molasses cookies (to name a few), the soft and chewy texture of freshly baked cookies, and the wonderfully relaxing process of baking cookies. Oh how I love cookies.


Lately I’ve enjoyed experimenting with vegan baked goods. I’ve been playing around with  finding ways to make scrumptious and healthier versions of baked goods without butter, eggs or yogurt. In this case, I adapted a recipe to create Vegan Dark Chocolate Almond Coconut Cookies with Sea Salt. And they are wonderful! The slightly bitter dark chocolate chips pair perfectly with the nutty almond and sweet coconut flavors of this hearty and chewy cookie!


Sprinkle a bit of sea salt in the batter and you’ve taken the cookies to a whole new level!


These cookies get an A+ for their flavor and texture profiles. Perhaps these are my new favorite cookie…Ever!

Vegan Dark Chocolate Almond Coconut Cookies with Sea Salt

Makes 12-15 cookies

Recipe adapted from My Happy Place

Wet ingredients

1/4 cup coconut oil (at room temp)

1/2 cup brown sugar

2 flax eggs

1 tsp vanilla

1/2 cup almond pulp (pulverized almonds-process in food processor until you get a pulp-like consistency)

Dry Ingredients

1 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup old fashioned oats

1/2 tsp sea salt

1 tsp baking powder


1/2 cup dark chocolate chips (vegan)

To make these cookies, start by making the flax eggs. Combine 2 tbsp ground flaxseed with 6 tbsp of water in a small dish and place in refrigerator for 10 minutes (until the flax egg becomes thick and gel-like).

While the flax eggs are gelling, combine all the dry ingredients into a medium sized mixing bowl.

When the flax eggs are ready, combine the flax eggs along with the rest of the wet ingredients in another mixing bowl.

Pour the wet ingredients into the dry and stir to combine.

Fold in dark chocolate chips, and then place the batter in the fridge for one hour before baking.

When ready to bake, set oven to 350 degrees and bake for about 12 minutes or until edges are golden brown and a toothpick inserted in the middle comes out clean.

Pumpkin’s in the air,



2 thoughts on “Vegan Dark Chocolate Almond Coconut Cookies with Sea Salt

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