Vegan Double Chocolate Coconut Oatmeal Cookies

Publised on 25/03/2020. Last Updated on 25/03/2020 by Richard

Stunningly moist (yeah I said it) vegan double chocolate coconut oatmeal cookies! They're rich, indulgent and ready in a flash!

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Take a deep breath before you say this one - because it's a mouthful - vegan double chocolate coconut oatmeal cookies! Show me one person who's not STOKED about that combo and I'll show you a sad, sad person (in need of a cookie). 

They're the perfect blend of a moist, chewy centre - a crispy, crunchy exterior with a hint of coconut flavour. Plus, they contain oats which means they're legally a breakfast food (in my house anyway!).

Why coconut AND oatmeal??

Here's where the origin story of these vegan double chocolate coconut oatmeal cookies gets honest. These guys are a little bit of a coincidence. At time of writing, we're currently in lockdown in the UK thanks to the Covid-19 virus. We can't pop out to the shops easily and the other day we ran out of sweet treats. 

Instead of panicking, I decided to see how many of my half-used bags of ingredients I could get into these cookies. This is how we ended up with chocolate, coconut AND oatmeal in these damn fine cookies. Oh, and trust me, you won't be disappointed in the flavour!

Some top tips for baking these bad boys!

These guys couldn't be easier to bake, but here are a few top tips for getting perfect cookies!

1. Aim for a super smooth dough!

This recipe uses coconut oil which, if not used properly, can result in greasy cookies. You need to make sure the oil is emulsified before adding the dry ingredients to the dough in order to avoid a cookie oil slick! The good news is, it's super easy!

The purpose of the soy milk in this recipe is to emulsify the sugar/oil mixture. Soy milk naturally contains lecithin which acts as a fantastic emulsifier and brings everything together in a smooth, glossy paste! Once you hit this stage, it's time to add your dry ingredients!

2. Scoop and bake, straight away!

Some cookies bake better when the dough is rested for a while. Some are even better when the dough is refrigerated or frozen! But not these cookies! These guys should be scooped and baked almost as soon as you've combined all the ingredients!

Have your cookie scoop ready and your oven pre-heated and ready to go! Perfecto!

3. Give the a tap!

When your cookies come out of the oven, they'll appear large and puffy. This is fine if you're making a soufflee - but we want nice, moist, chewy cookies, so we want to deflate them, nice and gently. 

Once the cookies come out of the oven, give the tray a few little taps on the counter to knock the air out of them. You'll find this hugely improves the texture!

4. Be patient - let them cool!

Everybody loves warm cookies - and these vegan double chocolate coconut oatmeal cookies are DAMN FINE when warm. But seriously, if you want to taste them at their best - LET. THEM. COOL! For at least 15 minutes!

Fresh from the oven, these guys are basically still liquid inside - especially with all that melted chocolate. So let them cool on a wire rack before diving in! You'll thank me for it later!

Need more cookies??

You've come to the right place! Check these bad vegan dudes out!

• Vegan Nutella Cookies
• Vegan Turtle Cookies
• Soft-Batch Pecan and Dark Chocolate Cookies

PLEASE KEEP IN MIND…

I love sharing my food with you – it seriously gives me so much joy! As a result, I put a huge amount of time and energy into creating these recipes. This recipe right here is my lil baby and I wouldn’t change a single thing about it. As such, I won’t give advice on any ingredient swaps, substitutions, omissions or changes to the method described above (how dare you talk about my baby like that!)

But seriously, if this recipe doesn’t do it for you and you want to customise it – that’s cool – no probs. Put that finely honed chef’s intuition to good use and tailor the recipe to suit you! Regardless of whether you make any changes or not, let us know how you get on in the comments below.