Gluten-Free Chocolate Chip Cookies: Coconut Edition
These gluten-free chocolate chip cookies with coconut are loved by everyone, whether they’re on a gluten-free diet or simply a cookie lover.
Ingredients
- 2¾ cups gluten-Free flour blend with xanthan gum (I tested the recipe with King Arthur Measure for Measure Gluten Free Flour)
- ¼ cup unsweetened shredded coconut
- 1½ teaspoons kosher salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup coconut oil, at room temperature
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1⅓ cups (about 9 oz) gluten-free semi-sweet chocolate chips, best quality
- Flaky sea salt, for sprinkling tops
Instructions
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.
- Add the flour mixture and the water; mix on low speed until the flour is almost completely incorporated -- you should still be able to see some streaks of flour. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.
- Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 inches apart. (If you don't have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy - a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and set two oven racks in the middle positions.
- Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don't plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.
- Freezer-Friendly Instructions: Scoop the cookie dough into balls, let set on a baking sheet in the freezer for about 30 minutes or until very firm, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 237
- Fat: 13 g
- Saturated fat: 9 g
- Carbohydrates: 31 g
- Sugar: 19 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 127 mg
- Cholesterol: 26 mg