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.
- 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
- 1 + 1/2 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1/3 cup macadamia nuts, chopped
- 10 JOJO’s Goes Hawaiian Chocolate Bites, chopped**
- Create the flax eggs by combining ground flaxseed and water in a bowl. Whisk together and set aside for 15 minutes to thicken.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or lightly grease with oil to prevent sticking.
- 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.
- 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.
- *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.
- Serving Size: 1 cookie
- Calories: 205
- Sugar: 9g
- Fat: 14g
- Saturated Fat: 8.5g
- Carbohydrates: 20g
- Fiber: 2.5g
- Protein: 3g
Keywords: chocolate chip hawaiian cookies, coconut macadamia cookies, gluten-free cookie recipe