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Photo of Vegan Chocolate Cookies by WW

Vegan Chocolate Cookies

3
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
50
Difficulty
Easy
These chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavour.*

Ingredients

All-purpose flour

1½ cup(s)

Unsweetened cocoa powder

⅔ cup(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Sugar

1 cup(s)

Vegetable oil

⅓ cup(s), coconut variety

Vanilla extract

1 tsp(s)

Hot water

¾ cup(s), almost boiling, divided

Dried shredded and sweetened coconut meat

1 cup(s), unsweetened

Instructions

  1. Preheat oven to 175°C (350°F). Line two cookie sheets with parchment paper.
  2. In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well combined (dough might be a little stiff and sticky).
  3. Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 2.5 to 3.75 cm (1½ to 2 in) between each cookie. When all 50 cookies are made, flatten each ball into a 3.75-cm (2 in) disk with the back of a wet spoon or fork.
  4. Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely.
  5. Yields 1 cookie per serving.

Notes

You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired. *Could affect Points values.

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