Chocolate Chunk Peanut Butter Coconut Cookies
More than a few of my friends have been starting to adopt plant-based diet (vegan) in their lifestyles lately. I have to admit that I was skeptical if vegan recipes can taste good or even better than non-vegan recipes. Therefor, I have been feeling inspired to bake and try my first vegan recipe with my favorite cookies, chocolate chip cookies.
On top of being vegan cookies, I also made the cookies with gluten free ingredients, substituting the all purpose flour with coconut flour. I was just curious about how they will turn out because most vegan food is also associated with gluten-free food although being it really seems that some gluten free specialty food are not vegan. For more added protein and healthy fat, I added some peanut butter, making this Chocolate Chunk Peanut Butter Coconut Cookies recipe.
The cookies are packed with coconut, peanut, and chocolate flavor with soft and chewy texture. Overall, I think this recipe is a big no for those who do not like coconut flavor because of how overwhelming the coconut flavor is. They do not taste like ordinary and plain chocolate chip cookies at all. For texture, I recommend to finish these cookies right after they are taken out from the oven because they quickly lose some crisp after cooling. Check out more tips for more information below.
Tips on Making Chocolate Chunk Peanut Butter Coconut Cookies
1. Make the cookies in small batch
These Chocolate Chunk Peanut Butter Coconut Cookies are the softest, densest, and most tender cookies I have ever made. They turn out crispy fresh from the oven, but they will gradually turn soft when they cool down. It is not bad, but they are different when they are still fresh from the oven. I recommend to make these cookies in small batch so that you can finish them quickly.
Freezing the cookie batter in freezer is also a great alternative to keep them fresh. I like to scoop the dough into balls on a small baking sheet and freeze them until solid. Then, you can remove the balls to a ziptop bag, label the bag with the month and baking temperature, and place it in the freezer. You can either let the dough defrost completely overnight in the fridge or bake them frozen. If you bake them frozen, just bake the cookies longer for a minute or two longer.
2. Susbtitute eggs with chia eggs
Whether or not you can use eggs in this recipe depends largely on the type of vegetarian diet that you folow. Every baker knows that eggs are essential for binding, giving structure in the baked goods. For those who do not eggs, you can replace regular eggs with chia eggs. To make chia eggs, just place chia seeds in a small bowl, add water, and wait for about 5 minutes until they form a gel-like consistency.
3. Do not substitute the coconut flour
Coconut flour is a great alternative for wheat flour if you are trying to avoid gluten or just want a more nutritious option. Using coconut flour is quite tricky because it is hygroscopic, it means coconut flour absorbs a lot of moisture. That means that you need heaps of oil, butter, or eggs in you cookies alongside the coconut flour.
Unfortunately, you cannot substitute coconut flour with regular flour because of how absorbent it is. Coconut flour needs many times the amount of liquid found in a standard recipe. Moreover, baked goods made with coconut flour typically have a slight coconut flavor and denser texture than one made with regular flour.
4. Chop your chocolate chunks
As explained before, I chopped my own chocolate chunks instead of chocolate chips. When you chop your own chunks of chocolate, the pieces come out in all different sizes. You cookies will hide a surprise in every bite as some cookies will have big chocolate chunks or even they only have little fragments of chocolate. I also like to use chopped chocolate because the the pieces tend to melt more than standard chocolate chips, which are designed to retain their shape when baked. Feel free to use milk, semisweet, or bittersweet, whichever you prefer.
5. Solidify coconut oil for thicker cookies
This recipe calls for liquid coconut oil, which makes the cookies spread more. For thicker cookies, you will want to make sure your coconut oil is solidified before incorporating it in this recipe. Just stick it in the fridge until it becomes solid and easily scooped.
Chocolate Chunk Peanut Butter Coconut Cookies
- 1/4 cup coconut oil (60 ml) melted
- 1/3 cup peanut butter (80 gr)
- 1/2 cup brown sugar (100 gr)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup coconut flour (65 gr)
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup dark chocolate chunks (75 gr)
Preheat oven to 350 F / 175°C. Line a baking sheet with parchment or a baking mat.
Using a hand mixer or stand mixer fitted with paddle attachment, cream together coconut oil, peanut butter, and brown sugar until well combined. Add egg and vanilla extract, mix until combined.
Stir in coconut flour, baking soda, and salt with a spatula until well combined. Stir in the chocolate chunks.
- Drop the dough with an ice cream scoop onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are nicely browned. Cool for 10 minutes on the pan before removing to wire racks to cool completely.
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