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!
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
Instructions
- 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.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine gluten-free flour, salt and baking soda. Set aside.
- In a stand mixer with paddle, cream butter and both sugars on medium until light, fluffy and well-incorporated.
- Add egg and vanilla, mix well to combine.
- With mixer on slow, add flour blend a little at a time until incorporated. Stir with spatula to scraped sides and combine.
- Keep mixer on lowest setting and add chocolate chips, or stir in by hand.
- Add your toasted coconut (or almonds if using those alternatively). Stir until just combined.
- 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.
- 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.
- 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!