Why is an overnight chill recommended for this cookie dough?

The recipe specifies refrigerating the dough for 8 hours or overnight to allow the flavors to meld and the dough to firm up, resulting in a better texture and more developed taste.

What type of chocolate is best for these cookies?

The recipe calls for 1/2 cup of chopped, bittersweet chocolate (60-70%), which provides a rich, deep chocolate flavor that complements the other ingredients.

Can I use any non-dairy milk in this recipe?

Yes, the recipe uses 3 tablespoons of non-dairy milk, and you can use any variety you prefer, such as almond, soy, or oat milk, without significantly altering the outcome.

How do I toast the shredded coconut for these cookies?

While the recipe doesn't detail toasting, you can lightly toast the shredded coconut in a dry pan over medium-low heat until golden for enhanced flavor before adding it to the dough.

How should I store these vegan coconut walnut chocolate chip cookies?

After baking, allow the cookies to cool completely. Store them in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness.

2.8K Views 2 years ago

Coconut Walnut Chocolate Chip Cookies
[Vegan]

TM By: Taavi Moore

Author Bio

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A stack of golden-brown vegan coconut walnut chocolate chip cookies, speckled with dark chocolate chunks and toasted coconut, on a wire cooling rack.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Coconut Walnut Chocolate Chip Cookies

Dairy Free

Vegan

Chewy, soft, and slightly crunchy coconut walnut chocolate chip cookies. These cookies are easy to make and completely egg and dairy-free.

Ingredients You Need for Coconut Walnut Chocolate Chip Cookies [Vegan]

1/2 cup melted vegan butter
3/4 cup packed, dark brown sugar
1/4 cup granulated sugar
3 tablespoons non-dairy milk
2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup chopped, bittersweet chocolate (60-70%)
1/2 cup roughly chopped, walnuts
1/3 cup toasted and shredded coconut

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Coconut Walnut Chocolate Chip Cookies [Vegan]

In a large mixing bowl, cream together butter and sugars using a handheld mixer until smooth. Whisk in the non-dairy milk and vanilla extract.
Add flour, baking soda and powder, and salt. Combine on low speed until a soft dough forms. Fold in chocolate, walnuts, and coconut.
Use a small cookie scoop to portion out the dough onto a lined baking sheet. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Preheat the oven to 350°F. Evenly space out cookie dough onto two lined baking sheets. Allow cookies to sit out at room temperature for 10 minutes. Bake for 15 minutes. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack