Coconut Chocolate Chip Cookies

Not too long ago I was diligently picking up my Green Pastures Fermented Cod Liver Oil from For Goodness Sake in Leesburg, VA. Per usual, the boys and I were shopping around for good finds like Sea Snax full sheets, US Wellness Meats sticks, and spicy fermented salsa. The Paleo godfathers were singing harmoniously, until check-out. Where an adorable basket of gluten-free cookies sat.

Like usual, I picked up each package of the various brand and then set them back down. It’s a ritual: “soy” this “rice flour” that, never any temptation when I know there’s junk in them. And then I found the Sami’s Bakery Coconut Chocolate Chip Cookies. Hmm, I thought. I picked up the package, hesitated from the condensed milk, and then decided to splurge as the store assistant told me they were delish.

And delicious they were! They were like a chewy macaroon – a flavorful, slightly sweet soft cookie. With a toasted coconut crunch in every bite. Shockingly, they were egg-free, too. Since there’s been a huge request from you guys for more egg-free recipes (might I mention you should look into some gut healing protocols to see if you can’t reverse that allergy), I wanted to try to recreate them without the cow’s milk – so the boys could have them, too.

We owe a large thank you to Facebook page fans and Sunny on this one. Thanks to the group for recommending using an already established recipe for sweetened condensed milk. I then diligently went home to my test kitchen – where I found the And Love It Too post on making vegan sweetened condensed [coconut] milk (see we DO have things in common with vegans!).

This is absolutely the “secret” to this recipe! I made mine with maple syrup – because that’s one of our standard replacement for agave. But for the cookies you can use any version you’d like.

Coconut Chocolate Chip Cookies
An Egg-Free and Vegan Recipe!

1 C unsweetened coconut flakes
1 C blanched almond flour
1/4 C Sunny’s Vegan Sweetened Condensed Milk (we suggest replacing the agave with maple syrup)
1 Tbsp vanilla

1/4 C mini chocolate chips

  1. ♥ Mix the coconut and almond flour together until coconut is evenly distributed
  2. ♥ Add milk and vanilla and stir until dough forms
  3. ♥ Fold in chocolate chips
  4. Bake at 350 degrees for 10-12 minutes or until edges turn golden

Makes 4 HUGE super low-sugar cookies. They’re perfect with a warm beverage for dunking. I’d give you a warning about how dangerously good they are, but with the low sugar content and healthy coconut… well, I’ll just say – enjoy this grain-free goodie without the guilt!

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  • Shirley Braden

    I am disturbed to read this post. There is nothing that is truly gluten free from Sami’s bakery. Repeated independent testing has shown huge amounts of gluten. They have many products that do not contain gluten ingredients, but they are almost all cross contaminated. You can see some info here on testing at the Gluten-Free Watchdog page: http://www.glutenfreewatchdog.org/blog.php?id=7 You can read about repeated testing of their products over several years just by doing a Google search. I’ve had gluten-free blogger friends test their products using at-home gluten detection kits, too. They immediately test gluten full. Sami’s has been asked to use a dedicated facility for making their products to ensure that they all would be gluten free, but they refuse. On the other hand, I’m happy that you’ve come up with a recipe that will be gluten free, paleo, etc. for us all.


  • Sherry

    These look delicious. I can’t wait to try them. I must add however, that I had gluten reactions to Sami’s products. They are delicious. But they are cross contaminated. So, if you are celiac, be aware. I wish they would use a gluten free facility to create their products as I have not found any that taste better that I can buy at the store.

  • Angela

    Can’t wait to try them!  As for delicious macaroons that ARE gluten free… The Laughing Giraffe Snackaroons are delicious!  Yes, made with agave nectar.  Organic (and vegan LOL) macaroons you can find them in the Bulk Barn in Canada… so no idea USA-wise.  These macaroons are definitely something you can see making yourself though.

  • Jess

    Yum! Cannot wait to give these a try!! 

  • Cat @ NeoHomesteading.com

    They look sooo chewy!

  • Oh my these look delicious!  Chocolate and coconut have to be two of my favorite things.   I am so glad my sweetened condensed milk worked well for you in this recipe, swapping out the Agave for Maple Syrup is a great idea! Undoubtedly the flavor is heavenly. 

    I cannot wait to try your recipe. xoxo

    • Well thanks for the recipe! Made our lives much easier!

  • Nicole_ferguson

    I am confused on the amount of agave or maple syrup needed, it doesn’t say. Can u please post.

    • Nicole_ferguson

      Oh nvm…I realize you mean in making the condensed milk.

  • Hi! I just wanted to let you know that when I click the link to the vegan coconut milk (in the list of ingredients), it takes me to the coconut chocolate cookies at Sami’s Bakery, not the recipe for the coconut milk. =) 

  • Heather @Gluten-Free Cat

    Love your recipe.  It’s so simple!  Heading over to Sunny’s to check out vegan condensed milk.

  • Jenna

    Can you use coconut milk or almond milk instead of her condensed milk?

    •  Yep, the link to the recipe is coconut condensed milk 🙂

  • Sharla

    I just want you to know that I made these tonight and they were so good!!!  My husband who hates “healthy stuff” said they were awesome.  Thanks for a keeper!!

  • Rhbenavente

    Does it matter what type of flour I use?  My kids are allergic to all types of nuts.

    • I can’t guarantee that it will work, but it’s worth a try!

      • Rhbenavente

        I tried coconut flour.  It did not work.  I had to add 2 cups of condensed milk.  They came out very crumbly.

        • psn

          coconut flour is the one flour which subs particularly poorly because it absorbs so much moisture, ground sunflower generally works for me but turns green.

  • Phoebe

    Thought I would share (for what it’s worth). I have found that a lot of people that have egg “issues” are not actually having issue with the eggs but the grains the chickens were fed (soy specifically or GMO grains). There is an Organic Chicken group on Yahoo that has many members with celiacs, IBS and other gut maladies that raise their own chickens, make their own feed and have no reaction to their eggs. But if they have regular eggs (even pastured) they react. I reacted to Joel Salatin’s eggs. His rations for his chickens include roasted soy. My son also reacted to his meat birds. I absolutely love his practices and think he’s absolutely fantastic, but wanted to share for perspective as many know him and his practices. I never liked eggs as a kid and they made me ill feeling. Now I adore them, I eat them every day but I have my own girls that I feed a corn and soy free ration from a company that tests all their grains for GMO’s. Just something worth thinking about. My son is horribly sensitive and if he eats any meat that’s been fed GMO’s or soy he’s a wreck.

    Phoebe – Vermont (recently relocated from right outside DC)

  • TessaDomesticDiva

    Really like these! Not too sweet, but just enough to satisfy! I made 10 golf ball size cookies and added a dash of salt.

    • Yes! We put salt in the macaroon version we did later. So good!

  • Michelle Sobczak-Roe

    I saw in another post you had about swapping sunflower flour for the almond flour in recipies. Since my kids and I are allergic to tree nuts I was wondering if the sunflower flour would work in this recipie to repalce the almond flour? Thanks

    • Should work in all cases as a replacement for almond flour, provided it’s ground fine enough!

      • Michelle Sobczak-Roe

        Thanks so much! Can’t wait to make them.

  • Monique A

    I’ve followed you two for a few months, but I hadn’t tried one of your recipes until today. I knew when I saw this post that adding coconut to my favourite cookie would result in a fantastic real food treat. These are fantastic! Such great texture and flavour, reminding me of an oatmeal chocolate chip cookie. I can’t believe they only use 5 ingredients too. So easy and delicious. I will definitely be making these again and I will be trying more of your recipes!

  • leng

    hi there! i have finally made these! i left them to cool on the cookie tray and turned out crunchy and flattening them help them to be crunchy too! i will be adding a bit more of the condensed milk next time, it was a bit bland for me. thanks so much!

  • Laura Lewis

    i made three batches of these and they were amazing..the leftovers went into the freezer but didn’t last long..ate them right out of the freezer..making more today!!

  • David Birney

    The thing I miss most about cookies is just eating the cookie dough raw. I have not really found a Paleo cookie dough that was all that fantastic raw. I have not got these into the oven yet, but the dough is super yummy. But I’m going to make the the rest into cookies anyway and try it both ways haha.

    • Love this comment! Thanks so much for taking the time to share David! We love cookie dough too….

      • David Birney

        They are just as yummy as cookies. My wife does not like them, but she is weird! I will be making them again.

  • Rebecca Cambrell

    If I wanted to make these nut free what could I substitute the Almond flour with?

  • Brandi Conrad

    What is the measurement for the maple syrup in the recipe ? I cant wait to try these !