5 Ingredient Chewy Chocolate Coconut Cookies

Nothing says thank you quite like a batch of homemade cookies.

Now, if you want your thank you to be really special, go a step further and make the cookies with chocolate chips, cacao powder, or a bit of both. Add chocolate and you’re just about guaranteed to make the recipient jump up and down with excitement. Their eyes will go all beady, and; if you’re lucky, you might even get a hug out of it.

I made these chocolate cookies as a thank you to one of my longstanding clients who’s referred me to a bunch of her friends and family. The power of a referral is huge and I’m super appreciative of it.

To thank her, I wanted to create a nut-free, dairy-free, gluten-free, corn-free, egg-free treat that wouldn’t impact her training, would squash her frequent chocolate cravings, and not aggravate her stomach with complicated ingredients.


I went to my 5 ingredient chewy vanilla coconut cookies for inspiration. A bit of tweaking of the ingredients – replacing the almond flour for cocoa powder and the egg with a flax egg, and I was sure this treat would be the perfect way to show my thanks.

… and then I made a batch for myself for good measure.

Hey, sometimes it’s good to thank yourself too!

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4.7 from 12 reviews
5 Ingredient Chewy Chocolate Coconut Cookies
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Serves: 8 cookies
Fudge filled coconut cookies with just 5 simple, easy to find ingredients.
  1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
  2. Combine all ingredients in a large bowl and mix until combined.
  3. Grab about ¼ cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
  4. Place on prepared baking sheet and bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.
[url:4]View nutrition info[/url]
Egg free: replace 2 eggs with 2 flax eggs – 2 tablespoon finely ground flax seed mixed with 6 tablespoon water. Cook for the same amount of time just be careful when removing from the pan as they’re a bit more fragile. Vegan: use egg-free option above and use date syrup or rice syrup instead of honey.

Many of you were wondering what type of unpasteurized honey I use. I hate to disappoint, but it’s nothing fancy. It’s the most inexpensive option at Superstore, it’s unpasteurized and I love it.

Something I didn’t know about honey until I spoke with a local beekeeper in the area, is that honey can’t be organic and unpasteurized at the same time. It’s either or. I don’t know about you, but I’d rather have the immunity boosting benefits from honey than anything else, so I go for unpasteurized.

If you’re making the vegan version; as mentioned above in the recipe, feel free to swap out the honey with brown rice syrup or date syrup. Maple syrup may work too, but you might have to used less than what is called for in the recipe just because it’s a bit more watery than honey.

For this test, I made an egg-free batch and a normal batch following the recipe above.

There was no difference in the egg-free vs. normal dough when it came to forming the cookies. But boy, the egg-free batch was so much more fudgy in it’s raw state.

I could have just sat there with a spoon and polished off the whole bowl… but I didn’t.

The egg-free cookies are on the left, the egg cookies on the right. You can tell slightly that the ones containing eggs are a bit more fluffier. Taste wise, I found the egg-free ones to have more fudge-like qualities. They were much softer though and would probably fall apart if you shook them around a bit. But who shakes their cookies?

heh ;)

Just expect that your hands are going to be covered in chocolate as you’re shaping the cookies. If you feel that this is a bad thing… what’s wrong with you?

Lick, repeat, lick, repeat. You get the idea.

Just don’t forget to wash your hands. Ugh, my sister would always lick her fingers when we were baking and then continue on. It drove me crazy!

I recommend leaving just a tiny bit of dough in the mixing bowl so you can snack on it while your cookies are baking.

<3 for all things chocolate, and for awesomely supportive clients and readers.

Have a fantastic Wednesday!

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  1. Can you please advise how i can use almond flour in this recipe. Is it a one for one replacement of the cocoa powder? it will not look brown but will it taste good and be as moist?

    • Hi Jay! I might suggest replacing the almond flour for the shredded coconut, otherwise you won’t get the chocolate flavor at all! Please let me know how it turns out for you!

  2. I used half/half Rice Malt Syrup & Honey and I added a bit more coconut (I was concerned mixture was too wet). Cooked for approx 20 mins and they are ABSOLUTELY DELICIOUS!! Great for my GF/DF grandson (and his parents). Thankyou so much!!

  3. How long can these keep out of the fridge? I would like to ship these.

    • As long as you’re not shipping them anywhere super hot, they should be just fine shipped :)

  4. I have never heard that honey cannot be both unpasteurized and organic. I’m wondering if the beekeeper or you mis-spoke. I know a few beekeepers who have unpasteurized organic honey, and it’s also available all over the net.

    • Hmm, very interesting! This post is from awhile ago, so perhaps things have changed? Thanks for sharing!

    • I haven’t tried it, so I’m not sure if it will work. Let us know how it goes if you try it :)

  5. I would use Molasses as the sweetener! :) since heating honey causes a digestive problem.
    Love this idea! Makes it easier for me to bake.
    Any good Ayurvedic cook book will mention that according to Ayurvedic dietary principles, honey should never be heated to above 40°C (104°F) such as by adding to hot drinks or baking. The typical explanation given is that honey digest slowly when cooked and the molecules become like glue, adhering to mucous membranes and clogging the body’s channels, producing toxins or ‘ama’. Charaka, the ancient sage of Ayurveda, wrote over 500 years ago that “nothing is so troublesome as ama caused by the improper intake of honey.” Indeed ‘ama‘, or undigested matter in the body, is considered to be the root cause of most ill health by Ayurveda. Many incompatible food combinations produce toxins, but heated honey is one of the most difficult forms to cleanse. Other explanations are that heating honey destroys the enzymes, or that it affects the minute amounts of wax found in the honey.

  6. My girlfriend is a diabetic and does ok with unsweetened coconut, but not honey, every tried making with splenda?

    • Hey! I haven’t tried using that. This recipe will turn out best with a liquid sweetener. If you try it with something other than honey, please let us know how it goes! :)

  7. I was already planning on making macaroons this week so this recipe was perfectly timed for me to find. I will try both the flax seed and the egg versions, and I’ll be using Xylitol, Stevia and a small amount of honey because I am on a very low glycemic diet. I did want to mention that since these are baked and not raw (the eggless ones can be made in a dehydrator at 110 degrees or less for raw ones), it doesn’t matter too much if unpasteurized honey is used. The immunity-boosting benefits are destroyed with heat when they are baked. I always use raw honey because I buy directly from a local beekeeper in bulk, but I don’t usually use it in baked goods because it’s kind of a waste of expensive honey.

    • Hey, thanks so much for sharing! I’d love to know how it goes for you using those modifications :)

  8. Hey there would adding dark chocolate chips to this change how it turns out?