Gluten-Free Chocolate Coconut Cookies are perfect for anyone who loves chocolate, coconut and cookies! Oh and if you’re gluten-free, you might appreciate them even more, because don’t taste like they’re missing anything.
There are two amazing boys living in my house. (I’m not biased at all!)
One of them has Celiac Disease and is therefore gluten-free, so I continue to create as many super delicious gluten-free cookie recipes as possible.
So when my gluten-free boy requested a treat with chocolate and coconut, my recipe for Gluten-Free Chocolate Coconut Cookies was born.
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 to either one, as I do make gluten-full cookies from time to time, too.
What’s in Gluten-Free Chocolate Coconut Cookies
- bittersweet chocolate
- semisweet chocolate
- powdered sugar
- cocoa powder
- rice flour
- coconut flour
- xanthan gum
- coconut flakes
Notice that there are three forms of chocolate in this recipe. So yes, they’re quite rich and chocolatey.
What is xanthan gum?
Xanthan gum is commonly added to foods as a thickener or stabilizer. When baking without gluten, it’s often necessary to use this additive so the baked good doesn’t fall apart.
When it’s added to a wet batter, it quickly disperses and creates a viscous solution, which makes it a great thickening and stabilizing agent.
If you’d like to learn more about it, check out this article.
Recipe Tips for Gluten-Free Chocolate Coconut Cookies
- You can substitute the rice flour with Cup 4 Cup Gluten-Free Flour and omit the xanthan gum. The cookies will turn out more or less the same. The benefit is that you don’t have to run out for xanthan gum if you don’t have it — the Cup 4 Cup already has xanthan gum in it.
- I love this particular cookie when they’re small like this, but you can, of course, make them any size you’d like to.
I hope you love these cookies as much as my son and I do!
It's quite simple, this Gluten-Free Chocolate Coconut Cookie recipe is perfect for anyone who loves chocolate, coconut and cookies!
Please note that 2 hours of the prep time is inactive (refrigeration time).
- 1 cup unsalted butter, softened to room temperature
- ¾ cup bittersweet chocolate, melted
- 1½ cups powdered sugar, sifted
- 2 tablespoons cocoa powder, sifted
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 1 cup 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. Then mix in both of the flours and stir to blend. Mix in both of the flours and stir to blend.
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°F and line another baking sheet (or two) with parchment paper.
Bake in the preheated 350°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.
I love this particular cookie when they're small like this, but you can, of course, make them any size you'd like to.
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