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Chocolate Dipped Coconut Cookies

by Amelia Littlejohn
on 10th March 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Who says cookies can’t be healthy? These chocolate dipped coconut cookies are going to make healthy eating a total joy, and so much easier to stick to!
Each cookie is wonderfully crunchy on the outside but perfectly soft on the inside; the texture is so spot on you’d never believe they were both gluten free and vegan. The half covered chocolate side with delicious desiccated coconut makes these cookies even more irresistible and adds something truly special.

Chocolate Dipped Coconut Cookies

Rate this recipe

Each bite will be a total joy, and they’ll satisfy any sweet craving without the sugar crash afterwards – there’s no refined sugar in these cookies!


  • 180g buckwheat flour
  • 2 tbsp flaxseed mixed with 4 tbsp water
  • 70g coconut oil
  • 50ml almond milk
  • 1 tsp vanilla extract
  • 4 tbsp pure maple syrup
  • 1/2 tsp baking powder
  • 50g desiccated coconut
  • 80g dark chocolate
Prep Time


  1. Pre-heat the oven to 150 degrees celsius.

  2. Mix the flaxseed with the water and leave to thicken up for 5-10 minutes.

  3. Add the coconut oil, maple syrup and vanilla extract to your Ninja Kitchen food processor and blend together.

  4. Sift in the buckwheat flour, then add the baking powder and now thickened flaxseed mixture into the food processor and blend again.

  5. Pour the almond milk into the food processor and combine everything well.

  6. Roll the dough into small cookies using your hands and place on a lined baking tray.

  7. Bake for 12-14 minutes or until the cookies start turning golden, then remove them from the oven and leave to cool.

  8. While the cookies are cooling, add the dark chocolate to a saucepan over a low-medium heat and allow to melt gently.

  9. Dip each cooled cookie into the melted chocolate so it’s half covered then place back on the baking tray and sprinkle with desiccated coconut. Repeat with the rest of the cookies.

  10. Place into the fridge for 10 minutes to let the chocolate harden then remove from the fridge and enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn