This is one of the easiest cookie recipes you’ll ever make, and one of the most delicious, too.
When I was a kid, my mom would make a huge batch of these, and I would lick the bowl as I waited for the cookies to cool in the fridge. That is perhaps the most difficult thing about making these cookies – you don’t need to use your oven, but waiting for the cookies to harden in the fridge feels like counting down for Christmas in February.
Life is starting to get a little busier for me now as the paper I work for has resumed to publishing weekly, and I’ll be starting a new job as a line cook pretty soon. Bryce and I have also been brainstorming some Food Fight episodes for the fall. I can’t wait to start recording again!
Busy people still need chocolate coconut cookies, I say. So if all you have is twenty minutes, that’s all you need to prep these tasty treats and pop them in the fridge.
These chocolate coconut cookies are both vegan and gluten-free (be sure to use GF oats if that’s important to you.) I used shredded unsweetened coconut, because I find the sweetened stuff too overly sweet. But if that’s all you can find, it works just fine.
Be sure to spread these around among family and friends, or you’ll end up eating most of the batch like I did. 😉
- ¼ cup coconut oil
- 1 cup granulated sugar
- ¼ cup almond milk
- 3 Tablespoons cocoa powder
- 1 ½ cups rolled oats (large flake)
- ½ cup unsweetened shredded coconut
- pinch salt
- 1 teaspoon vanilla extract
- Line a cookie sheet with waxed paper and set aside.
- Add the coconut oil, sugar, and almond milk to a large saucepan. Turn the heat to medium high and stir continuously until the mixture boils. Remove from heat.
- Add the cocoa, oats, coconut, salt, and vanilla to the saucepan. Stir.
- Drop by rounded teaspoons onto the cookie sheet. Place cookies in the fridge to cool completely before serving (about one hour.)