Chocolate Chip Coconut Cookies


by: KrazyKiwi

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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serves: 4

5.5 oz dessicated coconut

2 tbsp coconut flour

3 oz cashew nuts

2 fl oz coconut oil, melted

2 medium eggs

1-2 tbsp cacao nibs

2 tbsp honey

1 tbsp vanilla extract

Nutrition Facts
Chocolate Chip Coconut Cookies

Servings Per Recipe: 4

Amount per Serving

Calories: 519

  • Total Fat: 38.9 g
  •     Saturated Fat: 26.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 81.8 mg
  • Sodium: 136.7 mg
  • Total Carbs: 37.5 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 27.4 g
  • Protein: 8.3 g

how is this calculated?

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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.

7.  Enjoy!

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