Wellness & Natural Food

Vegan cocoa and coconut cookies

Written by Veronica Lavenia

The secret of these vegan cocoa and coconut cookies? Dark chocolate dissolved in the dough that gives a very special texture. Ideal for breakfast or dessert, they are soft and gently sweet enough to make everyone happy.

Of course, extra virgin olive oil (in this case, mild extra virgin olive oil) is one the secret which makes these cookies special also perfect as a dessert. Don’t be reluctant to use olive oil for sweet preparations. Delicate olive oils  will surprise you with the wonderful texture (and nourishment) they will give to your desserts.

As for the flours, you can give space to your imagination and your tastes. If you follow my recipes you already know that organic and unrefined are the best choice you can make.

Cocoa and coconut flour are always a winning combination and, in this case, the coconut also gives a freshness that goes well with the intensity of dark chocolate.

Egg-free cookies (biscuits) are kept longer than traditional one and, of course, they are suitable for everyone.

PH: Veronica Lavenia

Vegan cocoa and coconut cookies: Ingredients

Makes about 20 cookies

150 ml (5 fl oz) mild extra virgin olive oil 

4 tbsp dates syrup

1 tbsp coconut sugar

1 tbsp raw cocoa powder

100 ml (3½ fl) coconut milk

150 ml (5 fl oz) dark melted chocolate, 70%

200 g (7 oz) wholemeal Farro flour

200 g (7 oz) brown rice flour

50 g (5 oz) coconut flour

1 tbsp organic baking powder

2 tbsp coconut flakes


Vegan cocoa and coconut cookies: Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Line a baking tray with baking paper.
  2. In a bowl, emulsify the oil with date syrup, sugar, cocoa and coconut milk.
  3. Add the flours and baking powder. Mix and form a compact dough.
  4. Take small parts of the mixture and create balls. Place the cookies on the baking sheet.
  5. Flatten the balls, and sprinkle some coconut flakes. Bake for 15 minutes.


PH: Veronica Lavenia

Don’t miss:

Coconut gluten free cake

Caprese choco coconut cake

Dark chocolate and coconut mousse


About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Columnist for "The Wolf Post ("EVOO Stories; Food & Wellness; books reviews).