Thin & Crispy Gluten Free Coconut Cookies [Dairy Free Too]
Grab some milk for these incredibly crispy gluten free coconut cookies. They're so light and crunchy that you won't be able to stop at just one.
Servings: 30 cookies
Ingredients
- 1 ⅛ cups unsweetened coconut flakes (chips)
- 1 ¼ cups all purpose gluten free flour blend (I used Better Batter)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 10 tablespoons virgin coconut oil melted and cooled
- 1 egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
Toast the coconut.
- Preheat your oven to 300°F.
- On one baking sheet, place the coconut flakes in a single layer and place in the center of the preheated oven. Bake for 5 minutes, or until beginning to brown on the edges.
- Remove from the oven and allow to cool until no longer hot to the touch. Crush the toasted coconut chips into smaller pieces in your hands.
- The coconut can be toasted weeks ahead of time and stored at room temperature in sealed glass containers.
Make the cookie dough.
- Raise the oven temperature to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour blend, xanthan gum, baking soda, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, break up any lumps and mix to combine.
- Remove about 10 grams of the crushed toasted coconut chips and set them aside. Add the remaining coconut chips to the large bowl, and mix to combine.
- Create a well in the center of the dry ingredients and add the melted coconut oil, beaten egg, and vanilla, and mix to combine completely.
- The cookie dough will be sort of greasy, but should be clumpy. If it's super soft, your coconut oil was too warm. No worries, just refrigerate it for a few minutes until it begins to firm up.
- Using a spring-loaded ice cream scoop or two small spoons, and scoop out cookie dough in pieces that are about 1.5 teaspoonsful each. Pack the cookie dough into the disher, if you're using one, to create a packed round of dough.
- Drop the mounds of cookie dough on the prepared baking sheets about 2 inches apart from one another.
- With moistened fingers, press each piece of dough into a disk about 1/2-inch thick. Sprinkle the tops lightly in the center with a few of the remaining crushed toasted coconut chips.
- Place the baking sheets, one at a time, in the center of the 350°F oven. Bake until the cookies are lightly golden brown in the center and slightly darker brown around the edges (about 10 minutes for more pale cookies; 12 for darker cookies)
- Remove the cookies from the oven and allow to cool until set on the baking sheet. Don't attempt to move them until they've set or they'll fall apart.
- They will firm up within about 5 minutes. Store cooled cookies in a sealed glass container at room temperature for up to a week.
Notes
Adapted from Goodies a Volonté.
Originally published on the blog in 2015. Recipe unchanged, much text, many photos, and video new.