Choc Chip Coconutty Cookies

Husband says, “These have an interesting texture.” … WOT! WOT’S WRONG? He says, “They’re really good.” … H’okay, then! I’m not into cooked sweet things much these days (RAW FOODIE ALERT!), but my husband tells me these are blog-worthy.

Orgran gluten-free plain flour mix results in a texture that is somewhere between most gluten-free things & wheat flour things… thus interesting! The peanut oil gives these biscuits a pleasant roasted taste, too… Obviously these biscuits are not part of a weight-loss programme, but they can be used as part of a tasty vegan snacking programme.

& I used agave to sweeten instead of processed sugarcane, hooray. You could also use maple syrup if you are from a certain part of the world where that stuff is abundant & cheap…!

4400724900 41e97582e2 Choc Chip Coconutty Cookies

Makes: HEAPS.
Gluten-free, sugar-free, soy-free.

Dry ingredients:
2 cups gluten-free plain flour mix (eg. Orgran)
½ cup muesli (I used our homemade mix of buckwheat, nuts, puffed grains, seeds, etc)
½ cup chunky almond meal (or very finely chopped almonds) (leftovers from making raw treats!)
1 cup dark choc chips or other semisweet vegan choc chips… or cacao nibs!
¼ cup shredded coconut
¾ tsp salt
½ tsp baking soda

Wet ingredients:
½ cup peanut oil
½ cup (dark) agave nectar
¼ cup water
3 tsp vanilla extract

  1. Preheat oven to 180°C/350°F. Line 2 baking sheets with greaseproof/parchment paper.
  2. Combine dry ingredients in a large bowl, stirring together with a wire whisk.
  3. Make a well in the dry ingredients, add all wet ingredients, and stir together.
  4. Take roughly 1 tablespoon blobs of mix, roll into a ball & flatten into cookie shape on the paper. Smooth edges on the cookies to prevent crumbling (but only if crumbs bother you! I think crumbs are a great part of the cookie experience, ha).
  5. Bake on the centre shelf of your oven for 15-20 minutes. Cool on a wire rack.
  6. Store in an airtight container in the fridge (or they freeze ok, too).

If peanut oil is too scary-fat for you – but it smells so good baking, oh boy, & makes a nice, brown coloured cookie rarer to gluten-free baking – use coconut oil instead (which would go well with the shredded coconut!), or an unscented oil like sunflower.

pixel Choc Chip Coconutty Cookies
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  • Mandee

    Yum!! I haven’t used the Orgran flour in a while but sometimes it beats having to measure out 4 different gluten free flours!

    I think these would be great at a bake sale!

  • jager

    Love your site. I’ll have to try this recipe, it’s just what I was looking for– thanks!

  • alice

    Hai R,

    I’ve recently had some bloods come back showing I’m anaemic. What foods would you recommend to improve my iron situation? Mushrooms?
    :) A

    • Renee

      Geez, that sucks.

      One of my vegan friends has the highest iron ever. Nurses always say “you must like your meat” when he gives blood, haha. He eats mostly tempeh, broccoli, rice, & snacks on fruit. So that’s a good place to start. :)

      1 serve baked beans (so navy beans) = 50% of your daily iron requirement. So beans or bean spreads/dips are good.

      Make sure you get a bit of vitamin C, too, which helps uptake. C can be destroyed by heat, so daily fresh fruit or a supplement is important. Be careful of packaged juices, they are usually heat-processed, even in the fresh section. Juice bars, while expensive, are better. Eating a lot of wheat (like at every meal &/or most snacks) can actually inhibit iron absorption in a lot of people, so less of that is good.

      Greens are good. Other grains are good. Lentils & beans & stuff. Indian dals are a great way to get most minerals. I add turmeric to most dals & rice I cook – it’s high in iron. I add as much as I can before it tastes bitter! Thyme is high in iron, any European food tends to get some of that thrown in…

      A boost in zinc can help iron uptake (Australian soil & consequently locally-grown produce is quite low in zinc), as can a B-12 &/or folic acid supplement.

      I make nut-milk in my blender, and use dates to sweeten, and add pumpkin seeds, too. Those are both high in iron… Falafel with tahini. Lotsa tahini. Hommus with lots of tahini, too. Yes. Nom. Sesame seeds are win for iron and calcium. Chia seeds, too.

      If you can stomach it (I can’t), wheatgrass juice is a great way to get an easy boost of nearly everything. I have powdered spirulina/chlorella/barley grass mix that I add to juice occasionally (less gross, but I like seaweed & algae more than the average person, maybe, and my grass tolerance is low… so very low, yuck)… Might be worth the brief trauma to grab wheatgrass shots if you’re out & about until your iron levels improve! Eeeek. :)

      Mushrooms are good for pretty much EVERYTHING. B vitamins, protein, minerals, yum.

      I always seem to get around 50% of my iron at breakfast from random combos of: homemade juice or smoothies containing greens (like parsley, kale, spinach, algae), bean salsa, mushrooms, sourdough, chia seed & carob pudding, or other seed/nut raw foodie stuff. I don’t pay much attention to what I eat post-breakfast nutrient-wise, but I do eat a wholefood diet pretty strictly. Processed food is good for protein, but not usually much else mineral-wise.

      I’ve been using recently to check my nutrient intake again. I’ve been unnecessarily paranoid about baby nutrient intake again. They have a free iPhone app that’s pretty damn cool. Although not as cool as Zombie Farm.

      Hope this helps! Good luck.

      Also, this:

      R xo

      P.S. Basically it boils down to: variety is the key! &: eat more greens. :)

  • VEGirl

    Wow, these look delicious! Will need to swap out some ingredients, but if I make these I will let you know how it went….

  • David A

    Hey there! My name is Dave and I work with Kinnikinnick’s and specialize in gluten-free baked goods! Working in the gluten-free field I love finding new recipes and cant wait to try this once I get home!

  • Thu Pham

    Great recipe and great-looking food! Thanks for sharing!

  • vegematarian

    Hello. I just stumbled onto your site via Google and can’t wait to try out these treats. If you wanna exchange recipes, my blog can be found at

    From Kirsty :-)

  • bleep

    - Cut comment about agave being sugar, due to no email address -

    • Renee

      I think for the purposes of this & similar recipes, it’s pretty darn clear that “no sugar” refers to processed sugarcane.

  • Original Gourmet Sean

    I’ve started experimenting with vegan cookie recipes and found this one online. I will have to give these a try and test them out on the kids. They sound yummy and look like they are very rich.

  • Gluten Free Foods

    The cookies look so yummy.

  • italandveganworld

    Great site u have!
    We can exchange recipes…
    Keep up the vegan work!
    Peace & Love

  • Erik Parsons

    Very well written article! I found the recipe to be delicious

  • Diana Keough

    This is such a great blog! I love all the recipes and pictures that you put up! I have a website,, and would love to hear from you! ShareWIK (share What I Know) is a website devoted to bringing together women from all different situations and backgrounds (as well as a few men!) to talk about their experiences and learn from each other. We are taking about Celiac Disease this week on ShareWIK, and I would love your intake. Just sign up to get started. Hope to hear from you!
    - Diana Keough
    P.S. And keep up the great work!

  • yoursupporter

    Thank you for the great recipe! I substituted some ingredients, but it still came out pretty good. I love your blog.

  • itzel

    I appreciated your kindness to share your information on this blog. I also same like you would like share with friends good things. This is what I been found and have tried the healthy recipes on this website.
    Have a Blessed and Wonderful Day!!!

  • bre

    Great ideas, my high school cooking class really appreciated the info. Would you be willing to write a few articles for our teaching site on the subject of Gluten? I have included our link to the Gluten page of the site, but we would love to get more information about this.

    Bre Matthews

  • Ashley

    I love your blog, I wish you still updated it! It’s very inspiring – today I bought a dehydrator and am making a raw pizza. I’ve been gluten free for awhile but after reading your blog and a few other websites I’m motivated to go vegan/raw too. :)

    • Renee

      Veganism is the best! Raw is great, too, if you’re up to it. Anything about 51% and you should notice a ridiculous improvement in health. :)

  • Diana

    Like Hai R. i also have the same problem. Is there some tasty treat that can boost iron? Something like these cookies would be perfect they look delicious!

    • Renee

      The best way to get more iron is just to generally eat from a wide variety of whole-food sources, try to stick to fruit and non-processed food as snacks will boost iron-absorption. Fruity or green smoothies are a great treat! Baked beans, all sorts of beany dishes, lentil dahl – homemade or from a vegan-friendly Indian restaurant (SO good). I’m not sure about high-iron cookies…! Perhaps raw cookies made from pumpkin seeds? ! I’ll work on it. Good news is that iron deficiency is no more common amongst vegos than the rest of the population.

  • Makhosazana Nkosi

    thanks for this b log!!! I’m vegan and have decided to go wheat free for 60 days to see how my body reacts. I have a slight intolerance so I want to see if there’ll be any change to by system. Cant wait to try the cookies.

    South Africa

    • Renee

      More variety in the diet is always a good idea! People are too reliant on gluten/wheat. There’s so much more out there!

  • Mary

    Oh my goodness, these sure look yummy! I am always looking for some new vegan sweets to add to my house because I have a crazy chocolate addition! I love your blog!!

  • Slim Fast

    I love coconut, thanks for sharing this great recipe.