These gluten-free coconut chocolate chip cookies are SO good you won’t taste the difference! They turned out so much better than I ever expected they would. I also thought it would take me more than 3 batches to figure out the right combination of ingredients.
I had found a really good coconut chocolate chip cookie recipe a few years ago and wanted to see if I could make them gluten-free. After some testing and tweaking, I found the winner!
This third test batch is very close to my first variation, but I used a combination of brown and granulated sugar. Instead of all coconut oil, I used half shortening. I also froze them before I baked them to help prevent them from spreading too much like the first batch. The result…a thick and chewy cookie! Tastes just as good as it looks! And you can’t even tell it’s gluten-free by looking at it! Needless to say I am very happy with the end result!
¼ cup coconut oil
¼ cup shortening
¼ cup brown sugar
½ cup granulated sugar
2 tsp. pure vanilla extract
1 cup almond flour
½ tsp. baking powder
½ tsp. salt
1 cup chocolate chips (I used Ghirardelli Semi-sweet 60% as usual.)
1 cup sweetened coconut flakes
½ cup chopped pecans
- Cream together the coconut oil, shortening, and both sugars in the mixing bowl with a paddle attachment.
- Add the egg and mix on medium high for about 30 seconds or until incorporated. If the egg is cold, it could make the coconut oil form chunks and you don’t want that. This is why I recommend turning up the speed after adding the egg. Otherwise, you could add a room temperature egg and would not have to turn the speed up on the mixer.
- Next add the vanilla. Mix until incorporated.
- Add the almond flour, baking powder, salt, coconut, and chocolate chips. Add the pecans at this time if using them.
- Scoop onto 2 parchment lined cookie pans. Freeze for 15 minutes. Preheat the oven at this time to 350 degrees Fahrenheit.
- Bake for 12-14 minutes. Yield is approximately 21 cookies depending on size of desired cookies.
Everyone can enjoy these cookies!