Name: Chocolate & Coconut Bounty cookies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 2 min
Ingredients: 178 ml of melted coconut oil; 135 g of soft brown sugar packed; 95 g of granulated sugar; 1 tsp of vanilla extract or paste; 205 g of gluten-free plain flour; 1/4 tsp of xanthan gum; 1 tsp of baking powder; 1/2 tsp of bicarbonate of soda; 3 tbsp of dairy-free milk; 1/2 tsp of salt; 70 g of desiccated coconut; 225 g of milk chocolate chopped into pieces; 20 g of flaked coconut chopped

One of my favourite chocolate bars was a Bounty bar. That moist coconut centre wrapped in a delicate coat of chocolate was heaven, especially the dark chocolate one.

Making cookies is a pleasure and has been since my boys were young; this one is a mum’s cookie, though. One to have while relaxing with a cuppa, when finding a moment in your day that is just for you.

I’ve included coconut in two forms: desiccated coconut, which gives chewiness, and melted coconut oil, which adds moisture.

Studded in delicious dark chocolate, it is a joy. If you want more indulgence, you could dip half in chocolate too.

These are

Moist
Moreish
Chewy
Delicious

I hope you like the sound of this recipe, and also take a browse through all my cookie and biscuit recipes

Ingredients Needed

Coconut Oil

For this cookie, you do not need deodorised or unflavoured coconut oil, as you want that coconut flavour in the cookies. So you need a 100% cold-pressed cooking coconut oil.l

Soft Brown Sugar

Using soft brown sugar in cookies gives you that sweet caramel flavour, and it also gives it that soft American cookie texture. Using all white sugar would make them more of a biscuit than a cookie. The acidity in the brown sugar reacts with the bicarb to obtain a softer texture.

Granulated Sugar

You could also use caster sugar, which also provides a crisp texture. Using a combination will provide the perfect cookie.

Coconut

I use both desiccated coconut and finely chopped coconut flakes. This gives a lovely texture to the cookies. If you only have the desiccated, they will still be delicious. Coconut also helps with the moist texture.

Chocolate

I have made these with a vegan Galaxy chocolate bar and a vegan dark chocolate bar. Cooking chocolate will not give the same luscious taste as eating chocolate.

Xanthan gum

Check the ingredients on your flour to see if it already contains xanthan gum. If it does, then you do not need to add it. Xanthan gum acts as a binder and so replicates the gluten missing in gluten-free flour.

Chocolate & Coconut Bounty cookies

Author: theglutenfreeveganalchemist Cooking Method:Baking Courses:Recipe menu

Difficulty:BeginnerPrep time: 10 minutesCook time: 12 minutes60: 40 minutesTotal time:1 hour 2 minutesPer cookie:16 servingsCalories:300 kcal Best Season:Available

Description

A delicious vegan & gluten-free cookie. Packed with moist coconut and chopped chunks of milk chocolate.

Instructions

In a large bowl, whisk together the melted coconut oil and sugars thoroughly and then add the milk and vanilla.
In a separate bowl, sift in the flour, xanthan gum, baking powder, salt and bicarbonate of soda and fold this into the wet ingredients.
Fold in both the chocolate chunks and coconut. Place the cookie dough wrapped in cling wrap in the fridge for an hour.
Remove the dough from the fridge, and use a small ice cream scoop (2 tbsp) to divide it into balls until it is all used up. Place these on a large plate lined with baking parchment and cover with clingfilm to prevent them drying out. Once more, chill in the fridge for at least 30 minutes.
15 minutes before you are ready to bake them, preheat the oven to 175 °C.
Place the cookie balls on a lined baking sheet at least 5 cm apart to allow for spreading. Flatten them ever so slightly
Place the tray into the oven and bake for 13-15 minutes or until they are a light golden colour. Keep your eye on them though, as they do go from golden to too dark very quickly.
Allow the cookies to cool on the tray for 5 minutes to harden, then transfer to a wire cooling rack. Repeat this process until all the cookies are baked.
Once completely cool, store in an airtight container for up to a week.

Keywords:gluten free cookies, vegan cookies, bounty cookies, chocolate and coconut cookies, vegan biscuits

Follow the link below to see my full range of cookie & biscuit recipes

https://theglutenfreeveganalchemist.com/category/recipe-menu/delicious-cookies-biscuits

If you like this recipe, don’t forget to tag me on my Facebook page https://www.facebook.com/thegfveganalchemist. I love seeing your completed pictures of your recipes and reading your comments.