Chocolate Coconut Sugar Cookies

Chocolate Coconut Sugar Cookies

December has arrived, and with it, we got snow!! This is the wintery-est I have seen it here in years! I can’t wait to take Oliver sledding for the first time. He went crazy discovering slides last summer, so I have a feeling sledding is going to be a blast for him as well.

One of my favorite family traditions is baking Christmas cookies. We usually make a day of it. Each of us brings a recipe or two along with all of our ingredients. Then, we bake bake bake until every table and countertop is covered in sweet, holiday goodness. Mmmmmmmm. Everyone gets to take home an assortment of all the different treats. That is, if the treats even make it all the way home. Heh heh heh.

I have a new recipe to bring this year. It’s a healthier version of a sugar cookie, using whole-wheat pastry flour and a slight reduction in the amount of sugar traditionally used. It is still wonderfully soft thanks to the coconut oil, which replaces the butter. The melted dark chocolate and coconut flakes on top add a richness, while not being overly sweet.

Chocolate Coconut Sugar Cookies

Chocolate Coconut Sugar Cookies

Chocolate Coconut Sugar Cookies

Chocolate Coconut Sugar Cookies

I hope you enjoy this recipe. If you try it, I’d love to hear your thoughts and see pictures! One of the things I love most about this recipe is that is doesn’t require refrigeration time during the prep phase. Also, a lovely alternative to the coconut flakes would be crushed candy cane. In fact, that’s going to be my next batch!

Now get baking, everyone! And if you are fortunate enough to have some of that fluffy white stuff outside, get out and enjoy it!

Chocolate Coconut Sugar Cookies

A slightly healthier sugar cookie, perfect for the holidays.

Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Author Foodbodybliss


  • 1 c coconut oil
  • 1 1/2 c cane sugar
  • 3 tbsp flax eggs 3 ground flaxseed + 1/2 c warm water
  • 1/3 c unsweetened vanilla almond milk
  • 5 c whole-wheat pastry flour
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 c dark chocolate chips
  • unsweetened coconut flakes


  1. Cream together coconut oil and sugar until fluffy.
  2. Add flax eggs and almond milk, mix until smooth.
  3. Combine whole-wheat pastry flour, baking powder and salt in a bowl. Add slowly to coconut oil and sugar mixture until combined.
  4. Preheat oven to 350F.
  5. Roll out dough (I rolled out 1/3 at a time to a 1/3-inch thickness).

  6. Cut out into desired shapes and transfer to cookie sheet (depending on your bakeware, they may require greasing/parchment paper).
  7. Bake for 10 minutes.
  8. Transfer cookies to cooling rack immediately after baking.*
  9. Melt dark chocolate using double boiler method.
  10. Once cookies are cool, top with melted chocolate and sprinkle with coconut.
  11. Allow cookies to set for about 30 minutes.

Recipe Notes

*Cookies should still feel quite soft. They will firm up as they cool. Don't over bake!


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  1. Sharon says:

    I can’t wait to try this recipe. I love your pics! My mouth is watering.

  2. Very yummy!
    I’m having a hard time not eating them all at once:)

    1. Yes . . . yes I forgot to mention that might be an issue 😛

  3. Made these gluten free tonight. A little crisp so maybe a few minutes less in the oven. But good nonetheless!

    1. Good to know! What flours did you use?

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