In my last post, I shared this recipe for Coconut Whoopie Pies with Coconut Cream Filling that I am very proud of as well as a great product from Bob’s Red Mill. I told you all about how great coconut flour is and that it is a wonderful gluten-free flour, but the recipe that I shared was not gluten-free. So I also wanted to share a recipe using coconut flour that those who are gluten intolerant could enjoy as well. These Coconut Chocolate Chip Cookies are so moist and coconutty that they remind me of a macaroon but are as simple to make as any other chocolate chip cookie.
When making these cookies, they don’t brown very much, so just lightly touch them to feel if they are firm to determine if they are finished baking. I think walnuts would also be a great addition.
Coconut Chocolate Chip Cookies (Gluten-free)
Keywords: bake dessert snack gluten-free chocolate coconut cookie
Ingredients (24 cookies)
- 8 Tbsp butter, melted
- 4 eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup shredded coconut
- 1 cup coconut flour
- 1/2 tsp salt
- 1 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl and with an electric mixer, cream melted butter and sugar together.
Add eggs and milk and beat to combine.
Add shredded coconut, flour and salt and beat to combine. Add chocolate chips and mix in.
Drop heaping tablespoon onto baking sheets and flatten slightly.
Bake 18-20 minutes or until edges feel firm to touch.
Recipe adapted from Cooking Ala Mel
combine melted butter and sugar
mix in eggs and milk
add flour and salt and mix to combine
fold in chocolate chips, drop onto baking sheet and bake
And don’t forget to come on over here to enter for your chance to win a great product pack with Coconut Flour and Shredded Coconut from Bob’s Red Mill!