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