I call these Cookieroons because they are basically like the sweet love child of a chocolate chunk cookie and a coconut macaroon! Soft and chewy, gooey and dense on the inside with crispy edges, packed with shredded coconut, and studded with glorious pools of melty chocolate. These Coconut Chocolate Chunk Cookies are so easy to make, in just one bowl, and secretly made healthy! This cookie recipe is paleo-friendly (gluten/grain/dairy free), refined sugar free, and nut free!
What Do Cookieroons Taste Like?
The Jewish holiday Passover is coming up and while contemplating possible healthy kosher for Passover desserts the first thing that always comes to mind is macaroons. Not to be confused with the colorful French macarons (which, incidentally are also Passover friendly), coconut macaroons are sweetened mounds of coconut that can be flavored with things like chocolate, vanilla, or nuts. Macaroons are such a prominent Passover dessert that you can usually find boxes of them stocked alongside the matzah in the seasonal Passover section of local supermarkets.
And while I can appreciate a good coconut macaroon as much as the next person, I would rather have a chocolate chip cookie 100% of the time. Enter the Cookieroon – one part macaroon, one part CCC, entirely delicious. It’s the glorious texture of a chocolate chip cookie, soft, gooey, and chewy with a healthy dose of chocolate throughout but packed with shredded coconut making them thick and just perfectly dense. If you’re a coconut lover (or even just appreciator) these cookies will blow your mind!
Still not convinced?
Here’s why you will LOVE these cookies!
- Soft and chewy cookie with crispy edges.
- Packed with coconut and lots of melty chocolate.
- Quick & easy to make! Just one bowl and no chilling required.
- Made healthier with real, whole ingredients!
- A perfect, healthy Passover-friendly dessert.
What Ingredients Are Used to Make These Coconut Chocolate Chunk Cookies Paleo-Friendly?
These healthy Coconut Chocolate Chunk Cookies are made better-for-you as they contain no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They also happen to be nut free!
Here’s a look at the ingredients you’ll need and some possible variations:
- Coconut Sugar – The best granular sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the excellent quality and pricing.
- Tahini – Makes the cookies perfectly soft and chewy. Use any other thin and drippy nut/seed butter you like that contains only 1 ingredient like peanut butter, almond, or sunflower seed butter. This is my tahini of choice for baking.
- Avocado Oil – Adds the perfect amount of moisture. Sub for olive oil or melted and cooled coconut oil.
- Egg – Helps the cookies puff.
- Vanilla – For flavor!
- Cassava Flour – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
- Tapioca Flour – Helps thicken the dough without making it too floury or dense
- Baking Powder – To give the cookies the perfect rise.
- Salt – Adds balance to the flavors.
- Shredded Coconut – And lots of it. I use this brand, I love the fine shred of the coconut and it’s organic!
- Chopped Chocolate – Use your favorite chocolate bar chopped into chunks. To keep these strictly paleo, use your favorite maple or coconut sugar sweetened chocolate like Hu Simple Dark or Eating Evolved. I use Theo’s Pure Dark 70% chocolate, their chocolate is excellent quality, organic, and fair trade!
How Do You Make Healthy Coconut Chocolate Chunk Cookies?
These Cookieroons are so quick and easy to make! The cookie dough comes together in a flash and no chilling is required! They bake up in just about 10 minutes. So you can go from empty mixing bowl to cookie filled cookie rack in just under 30 minutes!
Here’s a quick overview of the steps:
- Heat oven to 360. We bake these in a just-slightly-hotter-than-normal oven to give them the perfect crisp edges and soft center. Plus the extra heat gives them a bit more puff reminiscent of a macaroon.
- Make the cookie dough. Mix the wet ingredients together. Add the dry ingredients.
- Mix in the shredded coconut.
- Stir in the chocolate chunks.
- Scoop into balls. I use my trusty 50 mm scoop which makes 2 1/2 inch cookies, the perfect size in my opinion.
- Bake and ENJOY!
These cookies can be stored in a cool place, in an airtight container, for 2-3 days. Or keep in the freezer for longer storage.
Make Ahead: The dough can be made a day ahead and kept in the fridge until ready to bake. Or form cookie dough balls and store, covered in the freezer. When ready, just add another minute or so to baking time.
These Cookieroons are a coconut and chocolate lovers dream! A soft and chewy cookie studded with melty chocolate and packed with shredded coconut, what’s not to love! While these Coconut Chocolate Chunk Cookies make a perfect easy and healthy Passover-friendly dessert, they are so wonderfully delicious, they are too good not to be enjoyed all year long!
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free
More Healthy Passover Friendly Desserts!
- Samoa Cookie Pie (paleo & nut free)
- Healthy Brookies! (Chocolate Chip + Brownie Cookies) (paleo & nut free)
- Neapolitan Cupcakes (paleo)
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If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!
Cookieroons! Coconut Chocolate Chunk Cookies
These Cookieroons are a coconut and chocolate lovers dream! A soft and chewy cookie studded with melty chocolate and packed with shredded coconut, what’s not to love!
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free
- 3/4 cup (114 grams) coconut sugar
- 1/4 cup (65 grams) tahini* sub other thin & drippy nut/seed butter
- 1/4 cup (61 grams) avocado oil sub olive oil or melted & cooled coconut oil
- 1 egg ideally room temperature
- 1 tsp vanilla
- 1/2 cup (72 grams ) cassava flour spooned and leveled
- 1/4 cup (30 grams) tapioca flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup (85 grams) chopped chocolate
- 1 cup (68 grams) shredded coconut
Heat oven to 360 degrees (yes, 360) and prepare baking sheet by lining with parchment paper or a silicone baking mat.
Mix wet ingredients. In a large bowl, if mixing by hand, or in the bowl of a stand mixer beat together the coconut sugar, tahini, avocado oil, and egg until light and fluffy, about 2 minutes.
Add the vanilla and beat on medium high until the mixture is thick and glossy, about 1 more minute.
Add dry ingredients. Scrape down the sides and bottom of the bowl. Add the cassava, tapioca, baking powder, cinnamon, and salt and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl and add the shredded coconut. Stir again until just mixed.
Stir in the chocolate chunks using a silicone spatula.
Scoop even balls of dough (50 mm scoop, 2 tbsps) and place at least 1 inch apart on baking sheet. Sprinkle with additional coconut shreds if you like.
Bake for 10-12 minutes. Cookies are done when the tops have puffed and edges are just slightly brown. I found 10 minutes to be the perfect time for cookies with crisp edges and soft, just baked, centers. If you like a firmer cookie, bake for 12 minutes.
Cool cookies on baking sheet for at least 5 minutes before transferring to wire rack to cool completely. Enjoy!
Helpful Kitchen Tools (affiliate links): silicone baking mat, silicone spatula, kitchen scale, 50 mm cookie scoop
Make Ahead: Dough can be made ahead and kept, covered, in the fridge a day before. Or roll into balls and freeze on a baking sheet, then transfer to an airtight container until ready to bake! If baking from frozen, add another 1-3 minutes to bake time.
Storage: Store cookies at room temperature in an airtight container for 2-3 days. Afterwards move to the freezer for longer storage.
Tahini - The tahini should be thin and drippy. Sub tahini for any other single ingredient nut/seed butter that is thin and drippy, like a natural almond or sunflower seed butter that has a good amount of oil at the top. For best results, be sure to mix the nut/seed butter in the jar well before measuring. Do not use the compacted paste at the bottom of the jar. My favorite tahini for baking is the 365 brand from Whole Foods.
Chopped Chocolate - I used a bar of Theo’s Pure Dark 70% Chocolate. To keep this strictly paleo, use your favorite maple or coconut sugar sweetened chocolate bars. Some good options are Hu Simple Dark or Eating Evolved.
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