Perennial Chocolate Chip Coconut Cookies


Looking for a delicious way to change up your chocolate chip cookies? Try adding coconut to give them a nutty boost. Check out our plant-based, chocolate chip coconut cookie recipe (say that 3 times fast) and taste for yourself. For the ultimate treat, enjoy your freshly baked cookies with a vanilla Perennial.



  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup vegan, plant-based butter
  • 2 tbsp of ground flax seeds with 6 tbsp of water (equivalent to 2 eggs)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2 cups flour
  • 2 cups oatmeal
  • 8 oz chocolate chips
  • 1 cup shredded coconut


  1. Set butter aside to thaw to room temperature.
  2. Preheat oven to 400 degrees F.
  3. Once butter is room temperature, cream sugars and butter together; add flax eggs (premixed ground flax and water) and beat well.
  4. Add salt, baking powder, baking soda and vanilla; mix thoroughly.
  5. Stir in flour and oatmeal.
  6. Add chocolate chips and coconut.
  7. Mold dough into golf ball-size rounds.
  8. Place on greased baking sheet; press down on each ball to slightly flatten.
  9. Bake for 6 minutes.