Gluten-Free Chocolate Chip Cookies: Coconut Edition
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These gluten-free chocolate chip cookies with coconut are loved by everyone, whether they’re on a gluten-free diet or simply a cookie lover.
I discovered this recipe in a roundabout way while browsing and baking my way through the Sister Pie cookbook, a book I absolutely love for its many drool-worthy pies and more. Among the recipes, the bakery’s signature gluten-free buckwheat chocolate chip cookies caught my eye. After trying them out, I loved their flavor but found the buckwheat flour gave them a slightly sandy texture. On a whim, I replaced the buckwheat with a standard gluten-free flour blend, and the results were nothing short of spectacular. These cookies weren’t just good for gluten-free; they were outright delicious chocolate chip cookies with a subtle coconut flavor—thanks to the addition of coconut oil and coconut flakes—perfect for anyone, gluten-free diet or not.
“Yummy! One of our daughters has celiac disease so we’re always on the lookout for good GF recipes, and I don’t always want to have to tweak “regular” recipes. This was massively popular and a double batch was gone in no time.”
What You’ll Need To Make Gluten-Free Chocolate Chip Cookies With Coconut
- Gluten-Free Flour Blend With Xanthan Gum: Provides structure and elasticity similar to wheat flour. King Arthur Measure for Measure Gluten-Free Flour gets positive reviews from many gluten-free bakers.
- Unsweetened Shredded Coconut: Adds texture and a subtle coconut flavor.
- Baking Powder And Baking Soda: Help the cookies rise and become tender.
- Ground Cinnamon: Adds warmth and depth of flavor.
- Butter: Contributes to the rich, tender texture of the cookies.
- Coconut Oil: Adds moisture and a hint of coconut flavor.
- Granulated Sugar: Sweetens the cookies and helps them brown.
- Dark Brown Sugar: Adds sweetness and moisture with a hint of molasses flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Eggs: Bind the ingredients together and add moisture.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Gluten-Free Semi-Sweet Chocolate Chips: Provide bursts of chocolate throughout the cookies. Not all chocolate chips are gluten-free, so always check the packaging for a gluten-free label or allergen warnings.
- • Flaky Sea Salt: Tops off the cookies and adds a touch of salty contrast.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
To begin, combine the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon in a medium bowl.
Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar.
Beat on medium speed for 4 minutes.
Scrape down the sides of the bowl and add the eggs and vanilla.
Beat on medium speed for 2 minutes more.
Add the flour mixture and the water.
Mix on low speed until the flour is evenly combined.
Add the chocolate chips.
Mix until just combined.
Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 inches apart. (If you don’t have a cookie scoop, you can use your hands.
If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy – a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes.
Bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don’t plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.
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Gluten-Free Chocolate Chip Cookies: Coconut Edition
These gluten-free chocolate chip cookies with coconut are loved by everyone, whether they’re on a gluten-free diet or simply a cookie lover.
Ingredients
- 2¾ cups gluten-Free flour blend with xanthan gum (I tested the recipe with King Arthur Measure for Measure Gluten Free Flour)
- ¼ cup unsweetened shredded coconut
- 1½ teaspoons kosher salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup coconut oil, at room temperature
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1⅓ cups (about 9 oz) gluten-free semi-sweet chocolate chips, best quality
- Flaky sea salt, for sprinkling tops
Instructions
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.
- Add the flour mixture and the water; mix on low speed until the flour is almost completely incorporated -- you should still be able to see some streaks of flour. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.
- Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 inches apart. (If you don't have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy - a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and set two oven racks in the middle positions.
- Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don't plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.
- Freezer-Friendly Instructions: Scoop the cookie dough into balls, let set on a baking sheet in the freezer for about 30 minutes or until very firm, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 237
- Fat: 13 g
- Saturated fat: 9 g
- Carbohydrates: 31 g
- Sugar: 19 g
- Fiber: 2 g
- Protein: 3 g
- Sodium: 127 mg
- Cholesterol: 26 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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How can I make these cookies so that they will be like Tate’s gluten-free chocolate chip cookies? Thin and crispy! Thank you.
Hi Marilyn, I actually have a copycat recipe for Tate’s cookies. I haven’t made them with gluten-free flour, but I think it’s worth a try. Please LMK how they turn out if you try it!
Hello, I made this recipe yesterday, following the directions and using the ingredients listed. The exceptions I made were leaving out the cinnamon, reducing the sugar by 1/3 cup total and using a stick of Earth Balance nondairy ‘butter’ for the butter. The results were cake-y tall muffin-like cookies with a sandy crumb. The only variable that may have caused this was the dairy free butter. However it has worked for other recipes.
Very disappointing considering the time taken to make. :/
Hi Kathy,
I absolutely LOVE this recipe and it’s my go to for celiac/gluten-avoidant friends. Today was my first attempt with vegan butter to make for a friend who is cutting out gluten and dairy. I’m with you on the sandy texture—it’s definitely the butter swap! Not sure how to correct for that, but I can assure you it’s the butter!
-Angela
I don’t like coconut but am looking for a good GF cookie recipe. Can I just eliminate the shredded coco or do I need to add something to make up for the 1/4 C of missing ingredients?
Hi Cheryl, you can omit the coconut – just add two additional tablespoons of flour to the batter. Hope you enjoy!