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Chocolate chunk Hawaiian cookies that are vegan, gluten-free, and healthy! These coconut macadamia nut cookies are soft and fluffy, ready in 30 minutes, and require one bowl. They’re made with oat flour, coconut oil, coconut sugar, and other wholesome ingredients.

This post is sponsored by JOJO’s Chocolate.

four vegan chocolate chunk hawaiian cookies stacked on top of each other with a glass of almond milk and a bowl of macadamia nuts in the background

Have you ever tried Hawaiian cookies? Well, if you’re a fan of coconut and macadamia, this one’s for you. The “Hawaiian” dessert flavor typically contains a delicious combination of coconut + macadamia nuts, and these healthy cookies don’t veer from that path. However, we’ll also add JOJO’s Goes Hawaiian Chocolate Bites for puddles of melty chocolate in every bite! (Because dessert isn’t complete without chocolate, right?)

These chocolate chunk Hawaiian cookies are:

  • Vegan, gluten-free, dairy-free, and refined sugar-free
  • Made with one bowl and ready in 30 minutes
  • Slightly crispy on the outside, yet soft and fluffy in the center
  • Sweet, coconutty, and chocolaty
  • Made with healthy ingredients
five chocolate chunk hawaiian cookies with a bite taken out of the cookie in the middle

JOJO’s sugar-free chocolate bites

This healthy cookie recipe is made with JOJO’s brand new sugar-free chocolate bites. JOJO’s chocolate bites are available in four flavors: Original, Peanut Butter Delight, Goes Hawaiian, and Raspberry Dream.

Each flavor is vegan, certified gluten-free, paleo, keto-friendly, non-GMO, and soy-free. Plus, they contain added plant-based protein and only 0 to 2.5g sugar (depending on the flavor). Since we’re making Hawaiian cookies, we’ll use the Goes Hawaiian flavor. It’s a bite-sized sugar-free dark chocolate containing shredded coconut, chopped macadamia nuts, and hemp protein.

a hand holding a bag of jojo's goes hawaiian chocolate bites
hand holding a square of chocolate topped with shredded coconut and macadamia nuts

Ingredients in chocolate chunk coconut macadamia nut cookies

  • Oat flour: To keep this cookie recipe gluten-free, we’ll use oat flour instead of traditional flour. In addition to containing no gluten, oat flour is rich in fiber and contains thiamin, iron, and calcium.
  • Coconut sugar: No refined sugar is needed for these cookies. Instead, coconut sugar provides a light + nutty sweetness.
  • Coconut oil: Choose unrefined coconut oil for a stronger coconut flavor and refined coconut oil for a milder flavor.
  • Macadamia nuts: Macadamia nuts contain manganese, thiamin, copper, magnesium, iron, and vitamin B6.
  • Shredded coconut: Be sure to use shredded coconut rather than coconut flakes. I recommend an unsweetened variety.
  • Chocolate: Use JOJO’s Goes Hawaiian Chocolate Bites, chocolate chunks, or a chopped bar of dark chocolate.
  • Ground flaxseed: These cookies are egg-free, which means we’ll need an egg replacer. What’s the solution? A mixture of ground flaxseed + water. Surprisingly, once combined, these two ingredients create an egg-like consistency.
  • Vanilla extract: Just a dash of vanilla extract is used to enhance the flavor.
a marble board topped with bowls filled with flour, coconut sugar, shredded coconut, macadamia nuts, chocolate, coconut oil, and ground flaxseed

How to make chocolate chunk Hawaiian cookies (vegan, gluten-free)

For the full recipe, scroll down to view the recipe card below.

These chocolate chunk Hawaiian cookies are quite easy to make! Start by beating the oil and sugar in a bowl. Then, beat in the flax eggs and vanilla extract. Next, fold all dry ingredients into the wet ingredients batter. After, toss in the mix-ins. This includes shredded coconut, macadamia nuts, and chocolate chunks.

coconut macadamia nut cookie dough

Finally, line two baking sheets with parchment paper or lightly grease the pans to prevent sticking. Scoop the cookie dough into 16 rounds and bake them until golden brown. Be sure to let the cookies cool before devouring.

  • Coconut oil can either be solid or liquid at room temperature. For this recipe, be sure to only use solid coconut oil. Liquid coconut oil will create a runny cookie dough and lead to poor results once baked.
  • If you don’t have macadamia nuts, feel free to replace them with chopped cashews or almonds.
  • I recommend the JOJO’s Goes Hawaiian Chocolate Bites, but you can also use regular chocolate chunks or a chopped bar of dark chocolate.
  • I highly suggest baking the cookies in the middle rack of your oven. Since the recipe makes 16 cookies, I only bake one tray at a time.
  • Store the cookies in an airtight container. They will remain fresh for up to five days.
vegan gluten-free chocolate chunk hawaiian cookies on a marble board
four vegan chocolate chunk hawaiian cookies stacked on top of each other with a glass of almond milk and a bowl of macadamia nuts in the background

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four vegan chocolate chunk hawaiian cookies stacked on top of each other with a glass of almond milk and a bowl of macadamia nuts in the background

Chocolate Chunk Hawaiian Cookies (Vegan & Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kaylie Grace
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These chocolate chunk hawaiian cookies are vegan, gluten-free, and made with wholesome ingredients! It’s a healthy dessert containing coconut, macadamia nuts, and sugar-free chocolate.

Ingredients

Scale

Wet

  • 1/2 cup solid coconut oil*
  • 3/4 cup coconut sugar
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1 tsp vanilla extract

Dry

  • 1 + 1/2 cup oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Mix-Ins

Instructions

  1. Create the flax eggs by combining ground flaxseed and water in a bowl. Whisk together and set aside for 15 minutes to thicken.
  2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or lightly grease with oil to prevent sticking.
  3. Combine coconut oil and coconut sugar in a large bowl. Using an electric mixer, beat the oil and sugar together until fluffy. Then, add the flax eggs and vanilla extract. Beat together. After, add all dry ingredients to the bowl. Mix together, then fold in the mix-ins.
  4. Scoop cookie dough into 16 rounds and place them onto the baking sheet. Bake for 13-15 minutes or until golden brown. Remove from oven and allow cookies to cool.

Notes

  • *Be sure to use coconut oil that is solid at room temperature. Do not use coconut oil in liquid form.
  • **You can also use 1/2 cup chocolate chunks or 1 chocolate bar (chopped) in place of JOJO’s chocolate bites.
  • I recommend baking the cookies in the middle rack of your oven. Since the recipe makes 16 cookies, I only bake one tray at a time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 205
  • Sugar: 9g
  • Fat: 14g
  • Saturated Fat: 8.5g
  • Carbohydrates: 20g
  • Fiber: 2.5g
  • Protein: 3g

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