Desserts & Sweet TreatsRecipes

Triple Chocolate Coconut Cookies

Crunchy on the outside, soft on the inside!

These are packed with LOTS of chocolate so you get ‘milk’, white and dark chocolate bits in every bite. I get my chocolates from Sainsbury’s ‘Free-From’ section, and they’re delicious and cheap at just £1 per packet.

The coconut oil works well as a replacement for butter and eggs, and also gives the cookies a lovely subtle coconut taste too! It’s also what gives the cookies the crunch that you’ll get around the outside, and the softness in the middle 🙂


Prep time: 45 minutes

Cooking time: 15 minutes

Total time: 1 hour

Servings: 12 cookies


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 1/2 cups plain flour
  • 1/2 tsp baking soda
  • 1/2 cup dairy-free white chocolate, chopped
  • 1/2 cup dairy-free ‘milk’ chocolate, chopped
  • 1/2 cup dairy-free dark chocolate, chopped


  1. Pre-heat the oven to 180ºC.
  2. Mix the sugar, salt and coconut oil in a bowl until combined. Then add the non-dairy milk and vanilla extract and whisk together until the sugar has dissolved and the mixture is smooth.
  3. Whisk the flour and baking soda in until combined.
  4. Fold the chocolate in until they’re distributed evenly through the mix.
  5. Chill the mixture in the fridge for at least 30 minutes.
  6. Roll the dough into balls around 2 inches wide and place them on a baking tray lined with baking paper. Ensure to leave at least 2 inches in between each dough ball as they will spread.
  7. Bake them in the oven for 12-15 minutes until golden brown.
  8. ENJOY!!!!


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