Coconut & Chocolate Cookies (vegan & gluten-free)

Hello my little bears,

If you have been following me for some times, you must know how much I love coconut, this subtle sweet and nutty taste is one of my favourite flavour. And it fits with so many things: chocolate, any fruits, nuts.. the combinations are endless and I have so many ideas where coconut would fit so well, I just need to find more time to bake 🙂

Back to the main topic, I recently bought some coconut flour as it is now possible to find it in some organic supermarkets as I was very curious to try it. The first things I made using it were cookies: I wanted to do something that is quick and easy so I could try this famous coconut flour in action (of course with some chocolate chips!). As it has a strong coconut taste and it absorbs liquid more than wheat flour, I don’t use it on its own but mix it with another flour (wheat, rice…), I add some extra shredded coconut and coconut oil and the coconut flavour was intense, just as I like it.

These cookies are vegan, egg-free and dairy-free, and because I use coconut flour mix with rice flour, they are also gluten free, but you can replace the rice flour by a traditional flour.

Enjoy it!


Ingredients (for 10-12 cookies):

140 g of rice flour (or traditional flour)

60 g of coconut flour

1 tea spoon of baking powder

100 g of brown sugar

3 tea spoon of shredded coconut

20 g of rapeseed oil

15 g of melted coconut oil

35g of cashew nut butter

115 g of rice milk

30 g of dark chocolate chips


Pre heat your oven at 180°C.

In a bowl, mix together the rice flour, coconut flour, baking powder, brown sugar and shredded coconut. Then add the rapeseed oil + melted coconut oil while mixing, and the cashew nut butter. Mix. Then pour the rice milk and mix until you have an homogeneous dough. The dough will remain “sticky”, it is normal. Add the dark chocolate chips and mix.

On a baking tray, lay a sheet of baking paper and using a table spoon, shape some balls and put them on the baking sheet, flattening them using the spoon and living enough space in between each of them. Bake for 10mins, remove from the oven and let cool down for 15mins and VOILA!

Perfect occasions for these vegan coconut and chocolate cookies:

-tea time, afternoon tea




Ingrédients (pour une dizaine de cookies)

140 g de farine de riz (ou farine traditionelle)

60 g de farine de coco

1 cuillère à café de poudre levante

100 g de sucre brun

3 cuillères à soupe de noix de coco en poudre

20 g d’huile de colza

15 g d’huile de coco fondue

35g de purée de noix de cajou

115 g de lait de riz

30 g de pépites de chocolat noir


Préchauffer votre four à 180°C.

Dans un saladier, mélanger la farine (de riz ou de blé), la farine de noix de coco, la poudre levante, la noix de coco en poudre et le sucre roux. Ajouter ensuite l’huile de colza + l’huile de noix de coco fondue, bien mélanger, et ajouter ensuite la purée de noix de cajou, mélanger vigoureusement. Verser ensuite le lait de riz et remuer, puis ajouter les pépites de chocolat noir. La pâte aura une consistence “collante”, c’est normal. Étaler une feuille de papier cuisson sur une plaque de cuisson et à l’aide d’une cuillère, former des petits tas que vous aplatissez avec la cuillère, tout en laissant de l’espace entre chaque.

Cuire pendant 10 mins, retirer du four et laisser refroidir pendant 15 mins et VOILA!!

Occasions parfaites pour ces cookies végétaliens à la noix de coco et au chocolat:

-avec un café

-pour le goûter


2 thoughts on “Coconut & Chocolate Cookies (vegan & gluten-free)

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