Today I’m sharing these totally delicious Paleo Chocolate Chip Coconut Cookies. They’re fairly paleo friendly if you use some ingredients and completely paleo if you use other ingredients. These are easily made egg free and vegan, too.
The Back Story on These Paleo Chocolate Chip Coconut Cookies
Recently I saw a recipe for Chocolate Chip Coconut Cookies in an old issue of Cosmopolitan. Cosmo is not a magazine I subscribe to, but when a stack of them was offered up on Freecycle the same day that my girlfriends and I planned to do art journaling at our recent gfe retreat, I quickly snatched them up! As recipes in magazines go, this one was a very small blurb (we all know Cosmo is not about recipes). It was only about as big as a short stack of chocolate chip cookies in real life, but, not surprisingly, it caught my eye. I quickly clipped it out and set it aside to peruse later after the retreat.
I came across the clipping again in cleaning up the other day. The title was “A Sweet Date He Craves.” The Spot Dessert Bar in New York City was asked to share the treat ordered “most frequently by dudes,” and the answer was their Chocolate Chip Coconut Cookies. The recipe featured lots of butter, flour, granulated sugar, brown sugar, chocolate chips, and shredded coconut. In typical Cosmo fashion, the advice was “Make a batch, and invite him over.” My dude, aka Mr. GFE, had just returned home from 10 days away, so I decided to use The Spot Dessert Bar’s recipe as inspiration and the starting point for my own grain-free, dairy-free version with minimal refined sugar.
The “date” in the title made me think of the sweet Medjool dates sitting on the counter. I quickly decided to use dates as my sweetener. Other than the chocolate chips I planned to add, I didn’t want to add any other sweetener. I reasoned that the chocolate chips and the dates would add plenty sweetness, and the latter would add chewiness as well. Using coconut oil, almond flour, and coconut flour in the recipe were my next decisions.
Using my food processor, I quickly chopped the dates into small pieces and then blended them with most of the other recipe ingredients, before adding eggs and unsweetened coconut flakes. With the tiny print of the clipping, I missed the “toasted” after the coconut flakes in the original recipe, so I didn’t toast my coconut flakes, but I’m sure that would add an extra delicious vibe as well as crunch to this recipe.
I made these cookies two ways. Most of them I made as small drop cookies. (I have a fondness for both small–say two-bite chocolate chip cookies—and large chocolate chip cookies.) Some of the cookies I made from rolling the dough into balls and then flattening slightly with the bottom of a glass. The latter I baked a little less and left sitting on the baking sheet after removing from the oven for a few minutes. They came out like soft-baked cookies and were a little larger in diameter (about 3 inches) and while I certainly wouldn’t refuse one, I definitely preferred the outer crunchiness and inner chewiness of the drop version!Despite their small size—only about 2 inches in width—these cookies are very filling. That’s a good thing in many ways, including the fact that these cookies are unlikely to all get eaten the first day. You will be so happy about that when you try them the next day because the “leftovers” are even better after the flavors have melded overnight. As in incredibly good better!
I created this recipe and another one, Banana Ice Cream, in the last few days and polled my Facebook readers as to which recipe I should share first. Clearly, the Chocolate Chip Coconut Cookies won the poll, although the Banana Ice Cream was not too far behind in votes. And there were quite a few clever (hungry?) readers who thought the solution would be to share both recipes in one post, with the ultimate solution being to make Chocolate Chip Coconut Cookie Banana Ice Cream Sandwiches! Those do sound great, don’t they? However, I think these cookies are too small to turn into proper ice cream sandwiches and the Banana Ice Cream is of the delightfully soft serve variety, which is not the best for making ice cream sandwiches. I do promise to share that four-ingredient, oh so good Banana Ice Cream recipe later this week though. (Update: Here’s the Banana Ice Cream recipe.) Until then makes these paleo/primal friendly cookies that the dudes—and I assure you, the “dudettes” as well—go crazy for!
Paleo Chocolate Chip Coconut Cookies Recipe
Paleo Chocolate Chip Coconut Cookies
You'll definitely want to add these Paleo Chocolate Chip Coconut Cookies recipe to your chocolate chip cookie arsenal. That's true whether you're paleo or not. But if you're more than gluten free, you'll especially love this recipe as it works for so many, including those who are egg free and vegan.
- 1 cup Medjool dates, fresh and pitted (loosely packed, about 12)
- 2/3 cup coconut oil, liquefied
- 1 ¾ cups almond flour, packed
- ¼ cup coconut flour, sifted (or at least lump free)
- ½ tsp sea salt
- 1 ½ tsp vanilla extract (I use my homemade version or this one)
- 2 eggs (see notes regarding substitutions)
- 1 ½ cups shredded coconut flakes, unsweetened (toasted or untoasted)
- 1 cup dairy-free chocolate chips (like these) or ¼ to ½ cup roasted cacao nibs for a sugar-free option
- Add dates to your food processor and process a minute or two until very few large pieces are left.
- Add coconut oil, almond flour, coconut flour, salt, and vanilla extract to food processor. Process another minute or so until no large pieces of dates remain and mixture is well combined and pulls away from the sides of the container.
- Transfer mixture to large mixing bowl.
- Stir in eggs and coconut flakes slowly and gently to prevent spillage.
- Stir in chocolate chips (or roasted cacao nibs).
- Preheat oven to 325 degrees.
- Using large spoon, spoon batter onto baking sheet. Use fingers, if needed, to shape into a mound. (See notes for alternative directions for “soft-baked” version.)
- Bake about 13 minutes, until golden brown.
- Let sit on baking sheet another minute before removing to cool.
- Makes about 30 cookies, 2 inches in width. Store in a tin, but leave the lid open a bit. You don’t want these cookies to get too soft.
It will seem like there’s too much coconut oil in this recipe, but in the “final analysis” (the tasting!) it is the perfect amount. Some who rarely use sweetener will be able to enjoy these cookies made with fewer dates. If you do that, you’ll want to reduce the amount of coconut oil a bit for sure, but I’m not sure what other changes you will need to make to get the right consistency in your cookie.I made these cookies two ways. Most of them I made as small drop cookies. Some of the cookies I made from rolling the dough into balls and then flattening slightly with the bottom of a glass. The latter I baked a little less and left sitting on the baking sheet after removing from the oven for a few minutes. They came out like soft-baked cookies and while I certainly wouldn’t refuse one, I definitely preferred the outer crunchiness of the drop version.If you want to ensure that the bottoms of the cookies don’t darken too much, you can use parchment paper, but an ungreased baking sheet worked fine for me.Flax gel eggs work beautifully in this recipe; I have not yet tried any other egg substitutions. Please report back if you make any other egg-free versions.