Double Chocolate Coconut Cookies (Egg Free)

By srumbel

Soft, chewy, and gooey – these Double Chocolate Coconut Cookies are the perfect companion to dunk into a glass of milk.
from chocolatemoosey.com

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons almond milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 1 cup semisweet chocolate chips
• 1/2 cup sweetened shredded coconut

Preparation

Step 1

Preheat oven to 350F. Line two cookie sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat together the butter and both sugars until light and creamy, 2-3 minutes. Beat in the almond milk, vanilla, and coconut extract. Add the chocolate chips and coconut.
Using a #40 cookie scoop or by hand, roll the dough into 1 1/2-inch balls and place onto cookie sheets. Bake 10-12 minutes or until edges are firm. If they didn't spread enough, gently flatten the cookies. Cool for 5 minutes then carefully remove to a cooling rack to finish cooling.