Coconut Curry Chocolate Chunk Cookies

These cookies are like regular chocolate chip cookies, but for Adults™!

I modeled this recipe off Isa Chandra’s Rosemary Chocolate Chip Cookies, which I highly recommend trying. I’ve made several variations of this recipe, and loved them all.


Cookies are a pretty important part of life, and vegan recipes are great whether you’re vegan, out of traditional cookie ingredients, or want to try something new!

The curry flavor here is pretty subtle. These aren’t spicy at all (unless you use an extra spicy curry powder mix). I don’t think upping the curry powder will add much spiciness, and I really liked the subtleness of the flavor. If you really feel like you want more curry flavor, I don’t recommend going over 1.5 teaspoons.

Ingredients Note

I require that if you make this recipe, you purchase chocolate from this Food Empowerment Project list. If you use chocolate from a company that exploits people then it won’t really be vegan and I’ll be sad! I used a mixture of Newman’s Own and Equal Exchange.

Curry ChocolateFor the coconut oil, I suggest unrefined so you get the coconut flavor. If you happen to only have refined that’s fine, you’ll just want to be sure you use coconut milk as your non-dairy milk choice to get the coconut flavor.

If your home is 80-some degrees right now like mine is, your coconut oil might be clear and liquid. You don’t want that for your recipe. It should be white and lumpy. Stick in the fridge for a little while before baking to get it mostly firm but soft.

This calls for toasted coconut. Just spread it out on a baking sheet at 375 for 5 minutes. Since this only calls for two tablespoons, it probably won’t actually take 5 minutes.

Technique Note

General cookie advice: when you take them out of the oven, they might not look *quite* done. That’s OK because you want to leave them on the cookie sheet to cool for a bit, and the heat from the pan will continue to cook them a bit. This is called “after bake”.

Please note that when checking if the cookies are done, the usual “cook until browned” doesn’t work so well here because they’re already golden from the curry powder. You’ll need to give them a poke with your finger. They should be slightly soft but not sink under light pressure from your finger.

If you’ve never baked vegan cookies before, the process might seem strange, but it’s really not! The flax and milk act like an egg. I didn’t take pictures of the middle steps because honestly it just looked like gross brownish gloop. If that’s what yours looks like then rest assured that you’re probably doing it right.

Coconut Curry Chocolate

Coconut Curry Chocolate

Print Recipe
Chocolate Coconut Curry Cookies
Chocolate chip cookies with a kick!
Course Dessert
Prep Time 10-12 minutes
Course Dessert
Prep Time 10-12 minutes
  1. Preheat oven to 350 F, lightly grease cookie sheets or use parchment paper.
  2. In a large mixing bowl, mix (you can just use a fork) coconut oil, toasted coconut, and curry powder. The point here is to get the curry powder well combined with the oil so the cookies are infused with delicious curry flavor.
  3. Add the sugar and beat for about a minute.
  4. Pour in the ground flax seeds and milk and mix. (remember to use coconut milk if you don't have *unrefined* coconut oil, though unrefined is preferred). Then add vanilla extract
  5. Add half the flour, plus the salt and baking soda. Mix well, then add the remaining flour and the chocolate.
  6. Scoop out about 2 tablespoons of dough and form into balls. Place on the cookie sheet with about an inch or two in between each cookie, flatten slightly with your hand.
  7. Bake 10-12 minutes. Keep an eye on them! Pulling them out early is better than letting them burn.
  8. Let them hang out on the cookie sheet for another 3 minutes or so, then they'll be firm enough to place on a cooling rack.
  9. Enjoy! (actually pictured are the original rosemary chocolate chip)
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