Chocolate and coconut are a delicious combination in this gluten-free double chocolate coconut cookie..
This cookie is adapted from a recipe I saw on Food Network several months ago. I thought it would work great gluten-free and it did. The flavors of the chocolate and coconut worked great with the gluten-free flours.
My family loved these, even the ones that don’t like coconut all that much enjoyed these.
These cookies would work great for the holidays, but really these cookies are perfect for all year long. They would be great to make in a large batch and keep in the freezer for lunchbox treats and easy desserts.
- 1/2 cup rice flour
- 1/2 cup sweet rice flour
- 1/2 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 1/2 cups sweetened coconut flakes
- 1 cup gluten free semi sweet chocolate chips
- Preheat oven to 350 degrees.
- In a bowl whisk together the rice flours, cornstarch, xanthan gum, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl beat butter and sugars until light and fluffy. This will take about 4 minutes.
- Add vanilla and egg. Beat until combined.
- Gradually add the flour mixture until all combined.
- Stir in coconut and chocolate chips.
- Drop by the tablespoon full (or use a cookie scoop) onto a cookie sheet.
- Flatten slightly.
- Bake for 11-12 minutes.
- Let cool on cookie sheet for 3-5 minutes. Remove to cooling rack to finish cooling.
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 135mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 1g
Nutritional values are approxomite and aren't always accurate.