Chocolate Chip Coconut Cookies

Chocolate chip cookie are a classic, and this gluten-free version uses airy coconut flakes to add a chewy, delicious twist to the traditional. The base of this recipe is the same as my Chocolate Chip Almond cookies; if you can’t decide between the two combinations, halve the recipe and make both! Best of all, you can use whatever you have on hand — milk chocolate, dark, or white chips!

Candace

Chocolate Chip Coconut Cookies (GF)

Chocolate and coconut are such a delicious combination and a perfect riff on a traditional chocolate chip cookie! You'll love how crispy and light these sweet treats can be; gluten-free and perfectly adaptable to any ingredients you have on hand!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 44 cookies

Course: Dessert

Cuisine: American

Calories: 135

Ingredients Method Notes

Ingredients

  

• 1/2 cup butter, unsalted at room temperature
• 1/2 cup packed light brown sugar you can substitute dark brown sugar if you have on hand, and for a richer flavor
• 1/3 cup caster sugar normally you cannot substitute regular granulated sugar for caster, but for this recipe you can!
• 1 large egg at room temperature
• 2 tsp pure vanilla extract
• 1 cup plus 2 Tablespoons gluten-free flour blend such as Blends by Orly London flour blend
• 1/2 tsp salt
• 1/4 tsp baking soda make sure you have a gluten-free brand
• 1 cup chocolate chips use any you like or have on hand! I used Guittard Akoma Extra Semisweet 55% ~ so a little darker of a chip
• 1 cup flaked unsweetened coconut lightly toast in a saute pan, to add more depth

Method

 

1. Preheat oven to 375 F. Use an oven thermometer. If the oven is too hot, these cookies will cook on the bottom too fast. If you have a hotter oven, set to 365 F.
2. Line a baking sheet with parchment paper and set aside.
3. In a small bowl, combine gluten-free flour, salt and baking soda. Set aside.
4. In a stand mixer with paddle, cream butter and both sugars on medium until light, fluffy and well-incorporated.
5. Add egg and vanilla, mix well to combine.
6. With mixer on slow, add flour blend a little at a time until incorporated. Stir with spatula to scraped sides and combine.
7. Keep mixer on lowest setting and add chocolate chips, or stir in by hand.
8. Add your toasted coconut (or almonds if using those alternatively). Stir until just combined.
9. Using spoon or small scoop (1 inch), form small balls of cookie dough and place on sheet, keeping an inch or two distance in between. Cookies will spread slightly.
10. Add to your pre-heated oven and cook for 9-11 minutes or until edges just start to become golden. These cookies will be light in color.
11. Remove from oven and let cool on cookie sheet for a few minutes before removing to a cooling rack.

Notes

• Use any 1-to-1 gluten free flour blend in this recipe
• I like to make the base of this recipe — everything except the coconut — halve the batter, and then add coconut to one half and chopped nuts to the other to get two different cookie batches! (Use 1/2 cup each instead of the coconut in this recipe.) 
• Use whatever chips or ingredients you have on hand: milk chocolate chips, semi-sweet, white chips, dark chips, coconut flakes, almonds, pecans … the combinations are endless!