These fudgy chocolate coconut biscuits are made with only seven ingredients, in one bowl and are ready in only 20 minutes! They’re naturally gluten-free, paleo and healthy, yet you wouldn’t guess it! They taste like a fudgy, decadent brownie cookie!
Healthy sweet treats are my love language. There’s honestly not much that beats the feeling of creating something absolutely delicious that satisfies your sweet tooth, yet nourishes your body at the same time. There’s certainly nothing wrong with indulging in your favourite desserts and sweet treats, after all, balance is key in living a healthy life. “Everything in moderation”.
BUT – when you make something like these healthy chocolate coconut biscuits that are both delicious and healthy, you get to include more treats into your diet without sacrificing your health or fitness progress.
That is why I do what I do. I want to show you that you can be healthy whilst still enjoying a lot of delicious food. So, if you like the sound of this, you’re absolutely going to adore these gluten-free brownie cookies! Just try not to eat them in one go like I did – just kidding, you do you!
The only thing better than a yummy and nourishing biscuit is a yummy and nourishing biscuit made with minimal ingredients! You only need seven ingredients to make these chocolate coconut biscuits! SEVEN! And the good news is: you probably already have them in your kitchen just begging you to turn them into this fudgy, chocolatey goodness!
- Coconut Flour – Coconut flour is a very nutrient-dense baking ingredient that is high in fiber as well as healthy fats and is also a good source of protein! Using this as the “flour” in these cookies gives them a lovely fudgy texture and adds a delicious coconutty flavour. You could make these cookies using dedicated coconut, however, the texture will be VERY different. It will still taste divine though!
- Cocoa Powder – Cocoa Powder is an incredible anti-inflammatory ingredient that obviously gives these cookies a rich, chocolate flavour.
- Eggs – A very nutrient-dense ingredient, high in protein and good fats! These also add to the fudginess of the cookies! To make vegan chocolate biscuits you can replace each egg with a quarter cup of soy yoghurt.
- Maple Syrup – To keep these cookies refined sugar-free I like using either maple syrup, agave or honey.
- Coconut Oil – Adds even more coconut flavour and also makes these cookies nice and fudgy!
- Dark Chocolate – This is optional (but not really). I like dipping half the biscuit into some melted chocolate to make them extra special!
How to make chocolate coconut biscuits
These biscuits are truly very easy to make! They’re made in one bowl and ready in twenty minutes! I’ve also made a recipe video to help you along the way (see the recipe card at the bottom of the page).
I’ll walk you through the steps here:
Step 1: Combine your coconut flour, cocoa powder and baking soda in a bowl.
Step 2: Add in your room temperature eggs, coconut oil* and maple syrup. Fold the ingredients until well combined – it should resemble cookie dough: thick! (see video) * You may see some small lumps of coconut oil in your cookie dough, this is honestly okay, it will melt in the oven!
Step 3: Shape your cookies. Form twelve even balls, place them on a cookie sheet or baking tray and lightly press them down. They do not spread whilst baking. If the edges of your cookies split, just press them back together to tidy them up. Bake the cookies for ten minutes. They come out a bit soft but will harden as they cool down.
Step 4: Whilst your biscuits are baking, melt some dark chocolate with a bit of coconut oil. The coconut oil makes the melted chocolate a bit runnier, making it easier to dip your cookies into.
Step 5: Dip half your biscuit into the melted chocolate then sprinkle on some desiccated coconut. Repeat with all the biscuits. Pop the tray into the fridge for a couple of minutes so that the chocolate sets.
That’s it! Told you it was easy, didn’t I?
How to store chocolate coconut biscuits
You can store these biscuits at room temperature for up to three days, however, I prefer them kept in the fridge as the texture is just fudgier this way! They last up to a week in the refrigerator. Store them on some parchment paper in an air-tight container or a freezer bag so that they stay fresh.
You can also keep them in your freezer for up to three months. They don’t end up rock hard if kept in the freezer so there’s no need to thaw them – you can eat them immediately!
No, but they can be! You can replace the maple syrup with a sugar-free, keto syrup and use keto chocolate or omit the chocolate entirely. The rest of the ingredients are keto-friendly!
You can! Simply replace each egg with a quarter cup of soy yoghurt.
Yes, coconut flour and all of the other ingredients are gluten-free, however, if making these for someone with celiac disease please make sure to read all of your ingredient packaging to ensure there are no traces of gluten!
Potentially, yes. BUT you would have to change all of the other ingredients too, so I do not recommend this.
Here are some more biscuit recipes you need to try:
- PB & J Cookies
- Chocolate Stuffed Cookie Cups
- Chocolate Chip Protein Cookies
- Peanut Butter Millionaire Shortbread
- 4-ingredient Banana Oatmeal Cookies
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy Chocolate Coconut Biscuits (gluten-free + healthy!)
- Large Baking Tray
- Preheat your oven to 180°C / 350°F / 160°C fan and prepare a large baking tray or cookie sheet with parchment paper.
- Add your coconut flour, cocoa powder and baking soda to a mixing bowl and mix to combine. Use a whisk to get rid of any lumps.
- Add your eggs, coconut oil and maple syrup to the dry ingredients and fold until well combined and the mixture resembles cookie dough.
- Measure out twelve equal portions and roll them each into balls. Place them on your baking tray and slightly flatten them. Push together the edges if they have split to tidy up your biscuits. Bake for 10 minutes.
- Whilst your biscuits are baking, melt your chocolate along with a teaspoon of coconut oil.
- Once baked, leave your biscuits to cool for a couple of minutes and then dip half of each cookie into the melted chocolate and sprinkle on some desiccated coconut if you like. Put the biscuits into the fridge for a couple of minutes for the chocolate to set.
- See blog post contents for ingredient substitutions.
- You can store these biscuits at room temperature for up to three days, however, I prefer them kept in the fridge as the texture is just fudgier this way! They last up to a week in the refrigerator. Store them on some parchment paper in an air-tight container or a freezer bag so that they stay fresh.
- You can also keep them in your freezer for up to three months. They don’t end up rock hard if kept in the freezer so there’s no need to thaw them – you can eat them immediately!