Gluten Free Coconut Cookies
These gluten free coconut cookies are chewy, perfectly sweet and made in one bowl! They’re so easy to make with simple ingredients and will turn even the most skeptical into a coconut fan!
I’m not going to lie, I’m not usually the biggest coconut fan, but these gluten free coconut cookies have been rethinking everything I thought about coconut! They’re incredibly chewy with perfectly crispy edges with a rich buttery flavor and just the right amount of coconut.
These cookies do require some chill time, but I promise it’s worth it! They’re made in just one bowl with basic ingredients you probably already have on hand!
Even if you’re not a huge coconut fan, you have to give these cookies a try! If you love this recipe, try my gluten free lemon cookies next!
Before we get started…
- Be sure to use shredded coconut, not coconut flakes! I used unsweetened coconut, but if you just have sweetened that will work too!
- Please do not skip the step of chilling the dough! The cookies will spread prematurely without the chilling. Just an hour in the fridge will help the flavors marinate and ensure the cookies spread properly.
- The white chocolate chips are optional, but the flavor pairs really well with the coconut.
How to make gluten free coconut cookies
Add the room temperature butter to a mixing bowl or bowl of a stand mixer. Add in the white and brown sugar and cream together with an electric mixer for about 30 seconds.
Mix in the egg and vanilla and beat together until combined. Add in the flour, cornstarch, baking soda and salt. Mix together until combined.
Fold in the shredded coconut and white chocolate chips. Scoop the dough using a 2 tablespoon scoop and place on a baking sheet lined with parchment paper.
Place in the fridge to set for 1 hour. Don’t skip this step or the cookies will spread prematurely! Toward the end of the hour, preheat the oven to 350 Fahrenheit.
Split the cookies between two baking sheets – I suggest just 6 cookies per sheet to ensure they have enough room for spreading.
Bake for 13-16 minutes or until the edges are just golden brown. They will continue to firm as they cool. Use a round cookie cutter to swivel around the edges to create perfect circles.
Let cool for about 15 minutes, then transfer to a wire rack to finish cooling, then enjoy! Some coconut cookies will do a chocolate dip or drizzle on top, feel free to add that in if you like.
How to store and freeze
Once prepared, these gluten free coconut cookies will store in an air tight container for about 4-5 days. Allow them to cool completely and then put a lit on a container so they don’t dry out!
To freeze, you’ll still want to chill the dough for the hour in the fridge, then transfer to a freezer safe bag and store for up to 2 months. To bake from frozen, decrease the oven temperature to 325 and bake for a few extra minutes to account for the frozen dough.
You can also freeze after baking! Just let cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat in the oven at 300 until warm through the center.
Toast the coconut!
If you like, you can toast the coconut before adding to the cookies! This can create a stronger, more coconuty flavor. Just add the shredded coconut to a pan over medium/low and toast for a few minutes, stirring regularly. Just be sure to keep an eye on it as it can burn quickly!
Ingredient swaps
Butter. I used regular dairy butter but you are welcome to swap for dairy free if you prefer. I suggest Earth Balance.
Egg. One egg will help bind all ingredients together, but you can swap for a vegan egg replacer like a flax egg or apple sauce if you prefer.
Sugar. These cookies call for a mix of white and brown sugar for the best flavor and texture. If you want, you can use coconut sugar in place of brown sugar, but I don’t recommend subbing the white sugar for anything else. I don’t recommend a liquid sweetener like honey here.
Flour. These are coconut cookies, but I don’t recommend using coconut flour. Coconut flour is highly absorbent and cannot be used in place of the all purpose flour here.
More cookie recipes you’ll love!
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Gluten Free Coconut Cookies
by: claire cary
These gluten free coconut cookies are chewy, perfectly sweet and made in one bowl! They’re so easy to make with simple ingredients and will turn even the most skeptical into a coconut fan!
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12
Instructions
Add the room temperature butter to a mixing bowl or bowl of a stand mixer.
Add in the white and brown sugar and cream together with an electric mixer for about 30 seconds.
Add in the egg and vanilla and beat together until combined.
Add in the flour, cornstarch, baking soda and salt. Mix together until combined.
Fold in the shredded coconut and white chocolate chips.
Scoop the dough using a 2 tablespoon scoop and place on a baking sheet lined with parchment paper.
Place in the fridge to set for 1 hour. Don't skip this step or the cookies will spread prematurely!
Toward the end of the hour, preheat the oven to 350 Fahrenheit.
Split the cookies between two baking sheets – I suggest just 6 cookies per sheet to ensure they have enough room for spreading.
Bake for 13-16 minutes or until the edges are just golden brown. They will continue to firm as they cool.
Use a round cookie cutter to swivel around the edges to create perfect circles.
Let cool for about 15 minutes, then transfer to a wire rack to finish cooling, then enjoy!
Notes
Coconut flakes will not work, you need shredded coconut here!
Serving: 1cookie / Calories: 262kcal / Carbohydrates: 30g / Protein: 2g / Fat: 16g / Saturated Fat: 10g / Sodium: 155mg / Fiber: 3g / Sugar: 20g