Chocolate Cookies with Hint of Coconut

5 from 7 votes
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 50 g Coconut oil
  • 40 g Sugar
  • 50 ml Unsweetened soy milk (or other plant-based milk)
  • 1 tsp (heaped) Baking powder (corresponds to approx. 5g)
  • 1 Knife point Ground vanilla
  • 0,25 tsp Salt
  • 40 ml Maple syrup
  • 130 g Spelt flour type 1050 (or wheat flour type 550)
  • 75 g Dark chocolate couverture (vegan)


  • Preheat the oven to 160 degrees top / bottom heat.
  • You begin by weighing the coconut oil and sugar and working the sugar into the coconut oil with a fork until a uniform mass is formed. (It is worth doing this thoroughly so that there are no lumps of coconut oil in the cookies afterwards. It is not a good idea to melt the coconut oil. It will make the dough too soft.)
  • Now stir in the soy milk and then the baking powder, vanilla, salt and maple syrup.
  • Now the flour is added and everything is kneaded together. (The dough is relatively loose. You shouldn't knead too long because the dough gets warm and makes it more fluid.)
  • While you are chopping the chocolate into beautiful pieces, you can put the dough in the refrigerator for a moment.
  • Next, take the dough out of the fridge. It should be a little firmer now. Now the chocolate is worked into the dough.
  • For each cookie, form a small ball of dough approx. 3 cm in diameter with your hands and then press it flat. The dough makes about 16 cookies. These are placed on a baking sheet lined with a baking mat and bake for about 13 minutes.
  • I prefer to eat the cookies while the chocolate is still slightly runny.

Note if the biscuits are to be vegan

  • If the cookies are to be vegan, it is important to make sure that the chocolate is vegan. I use dark chocolate in my recipes because it is very easy to buy vegan. Dark chocolate is often also vegan, although there is no corresponding label on the packaging. Just read the ingredients list carefully.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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