Thin & Crispy Gluten Free Coconut Cookies

Thin & Crispy Gluten Free Coconut Cookies

The gluten free coconut cookies are super simple thin and crispy drop cookies, and as addictive as potato chips. You can’t stop at just one!

The gluten free coconut cookies are super simple thin and crispy drop cookies, and as addictive as potato chips. You can't stop at just one!

Baking cookies for the holidays ?, or really baking cookies ? any time at all, never ever gets old for me. All year long I have cookie recipes swirling around in my brain and on the pages of my mad-scientist ? recipe development notebooks with notes like “make again in December” and “perfect for cookie plate!!”

Maybe it’s because you can bake just a few for tonight, or dozens and dozens and stash them in the freezer. Maybe it’s because a little tweak of the ingredients here or there can lead to a totally different and completely delicious cookie!

Well, ’tis the season for not holding back, and today I bring you quite possibly my favorite cookies ever: thin and crispy gluten free coconut cookies. As addictive as a bag o’ potato chips, and so, so easy to make. In other words: dangerous!

A bowl of with coconut chips and coconut cookies

Sometimes a cookie this thin and crispy can be rather delicate (like oatmeal lace cookies), but these coconut cookies are somehow super crispy—but also durable enough to pack into cookie gift boxes and tins.

Coconut cookie dough on parchment paper and coconut cookies on parchment paper

They’re drop cookies, which translates to “super easy.” And that’s always welcome this time (or any time) of year.

A stack of coconut cookies on a gray surface

And when you make them with virgin coconut oil (that’s the kind of coconut oil that’s solid at room temperature), they’re naturally dairy-free too.

You absolutely do need the one egg, or they just won’t hold together. But since it is just the one egg, I bet a chia egg (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).

Impossibly crispy, with tons of coconut chew and flavor, these cookies really are something special.

A stack of coconut cookies on gray surface and coconut cookies in a bowl with coconut chips

Like this recipe?

Prep time: Cook time: Yield: 36 cookies


1 cup + 2 tablespoons (90 g) unsweetened coconut flakes (chips)

1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

10 tablespoons (140 g) virgin coconut oil, melted and cooled (or use 1:1 unsalted butter, at room temperature)

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract


  • Preheat your oven to 300°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • 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. Raise the oven temperature to 350°F.

  • In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps.  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 coconut oil, egg and vanilla, mixing to combine after each addition. The cookie dough will be very soft and sticky. If it is too sticky to handle, cover it and place it in the refrigerator to chill for about 30 minutes or until easier to handle.

  • Scoop out cookie dough in pieces that are about 2 teaspoonsful each, and drop on the prepared baking sheets about 2 inches apart from one another. With wet hands, roll each into a ball, press into a disk about 1/2-inch thick and sprinkle lightly in the center with the remaining crushed toasted coconut chips.

  • Place the baking sheets, one at a time, in the center of the 350°F oven and bake for about 10 minutes, or until the cookies are lightly golden brown in the center and slightly darker brown around the edges. Remove from the oven and allow to cool until set on the baking sheet. They will firm up within about 5 minutes.

  • Adapted from Goodies a Volonté.



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Comments are closed.

  • Linda Bunker
    December 14, 2015 at 9:10 PM

    Would this recipe work equally as well with regular flour minus the xantham gum?

    • December 19, 2015 at 5:25 PM

      I honestly don’t know, Linda! I would suggest you refer to the original recipe, the one from which I adapted this as it was a conventional recipe made with conventional flour, but I changed the recipe quite a bit. I guess it’s worth experimenting!

  • Joyce Borgelt
    December 14, 2015 at 4:25 PM

    I only have sweetened coconut in my pantry right now. Can I use that.? One cup seems to weigh more than 90 gr.

    • December 14, 2015 at 7:25 PM

      Hi, Joyce, 1 cup of coconut chips actually weighs 80 grams. The recipe calls for a total of 1 cup + 2 tablespoons, which weighs 90 grams. The weight measurement is indeed accurate. I haven’t tested the recipe with sweetened coconut, and it sounds like you have shredded coconut, not chips. I don’t recommend using your sweetened shredded coconut, I’m afraid.

      • Joyce Borgelt
        December 14, 2015 at 7:34 PM

        Thank you! Hubby is picking up right coconut now!

  • Karen
    December 13, 2015 at 3:36 PM

    What does the note about the butter mean (1:1)?

    • Anneke
      December 13, 2015 at 8:35 PM

      1:1 means equal, so in this case, you could replace coconut oil with an equal amount of butter.

  • Therese
    December 12, 2015 at 1:27 AM

    Do these freeze well?

    • December 13, 2015 at 7:55 AM

      They sure do, Therese!

  • Ginger
    December 11, 2015 at 1:29 PM

    What brand of coconut flakes did you use?

    • December 13, 2015 at 7:56 AM

      I use coconut flakes from nuts.com most often, but also buy Let’s Do Organic brand, Ginger.

      • Ginger
        December 13, 2015 at 5:51 PM

        Thanks! I got some organic unsweetened coconut chips by Simple Truth and it worked beautifully. These cookies are amazing. I might cut back the coconut oil by 2 tablespoons next time, though as mine were a bit on the greasy side. I coated the bottoms in dark chocolate for a festive touch and everyone loved them.

  • Michelle
    December 11, 2015 at 9:55 AM

    These sound great- I love coconut! Thanks!

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