Chocolate Chip Coconut Cookies

Shy Strawberry


This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week.


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5 Min
20 Min


  • 155 g
    dessicated coconut
  • 2 Tbsp
    coconut flour
  • 95 g
    cashew nuts
  • 60 ml
    coconut oil, melted
  • 2 medium
  • 2 Tbsp
    cacao nibs
  • 2 Tbsp
  • 1 Tbsp
    vanilla extract

How to Make Chocolate Chip Coconut Cookies


  1. Preheat the oven to 160C/320F.
  2. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
  3. Add the dough to a mixing bowl and slowly stir in the cacao nibs.
  4. Divide the mixture into 20 equal parts and form small balls with it.
  5. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
  6. Bake for 20 minutes until turning golden on the edges.

Printable Recipe Card

About Chocolate Chip Coconut Cookies

Course/Dish: Cookies
Main Ingredient: Non-Edible or Other
Regional Style: English

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