He has Celiac Disease and is therefor gluten-free, so I continue to create as many super delicious gluten-free cookie recipes as possible.
Whenever I make cookies, both my kids want to try them (go figure), and it’s a huge bummer when I have to say no, as I do make gluten-full cookies from time to time, too.
I know, how dare I? I have to though, it’s work.We went up to northern California this past weekend to see my Aunt and my husbands Uncle — and you know I can’t go anywhere without some sort of culinary treat in hand.
So I made these yummy cookies for them.
Seriously, how could I say no to that face?
Gluten-Free Chocolate Coconut Cookie Recipe
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup finely chopped bittersweet chocolate about 3 1/2-ounces, melted
- 1½ cups powdered sugar sifted
- 2 tablespoons cocoa powder sifted
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 teaspoon sea salt
- 1 cup brown rice flour
- ¼ cup coconut flour
- 1 teaspoon xanthan gum
- 1½ cup semi-sweet chocolate chips
- ½ cup sweetened coconut flakes
- Line a baking sheet with parchment paper and set aside.
- Add the butter and melted chocolate to a large mixing bowl and mix in the powdered sugar and cocoa powder. Stir until it's smooth, and then add the egg. Stir again until it's fully blended.
- Add the vanilla and salt and stir to blend.
- Mix in both of the flours and stir to blend.
- Fold in coconut flakes and chocolate chips.
- Use a 1-inch cookie scoop (or teaspoons) to shape the cookies into small balls of batter, placing them on the parchment-lined baking sheets as you go, very close together so they all fit on the one sheet.
- Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees F and line another baking sheet (or two) with parchment paper.
- Bake in the preheated 350 degree F oven until the cookies are almost dry, 8 to 10 minutes. It's okay (in fact, it's great) if they are still a bit doughy -- they'll continue to cook a bit out of the oven. Let them cool on the baking sheet for at least 10 minutes and then transfer them to a plate or platter. Cool them at least until they are room temperature before serving.
Recipe NotesI love this particular cookie when they're small like this, but you can, of course, make them any size you'd like to.
I used Kerrygold butter, Scharffenberger chocolate and Bob's Red Mill coconut flour in this recipe. I tell you this because people often ask what brands I like -- this is not a sponsored post.