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Gluten-Free Chocolate Chip Cookies: Coconut Edition

A delightful treat that combines rich chocolate flavors with the tropical essence of coconut, resulting in chewy and moist cookies everyone will adore.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.75 cups gluten-free flour blend Ensures perfect texture without gluten.
  • 0.25 cups unsweetened shredded coconut Adds delightful chewiness and coconut flavor.
  • 1.5 teaspoons kosher salt Enhances sweetness.
  • 1.5 teaspoons baking powder Helps cookies rise.
  • 1 teaspoon baking soda Also helps cookies rise.
  • 0.25 teaspoons ground cinnamon Adds warmth.
Wet Ingredients
  • 0.5 cups unsalted butter Room temperature.
  • 0.5 cups coconut oil Room temperature.
  • 0.75 cups granulated sugar
  • 0.75 cups packed dark brown sugar For rich taste.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons water To bind the ingredients.
Add-ins
  • 1.33 cups gluten-free semi-sweet chocolate chips For delightful chocolate bursts.
  • to taste flaky sea salt For sprinkling on top before baking.

Method
 

Preparation
  1. Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the gluten-free flour blend, shredded coconut, kosher salt, baking powder, baking soda, and ground cinnamon. Set aside.
Mixing Wet Ingredients
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature unsalted butter, coconut oil, granulated sugar, and dark brown sugar. Beat on medium speed for about four minutes.
  2. Scrape down the sides of the bowl, add the eggs and vanilla extract, and beat for another two minutes until well mixed.
Combining Mixtures
  1. Gradually add the flour mixture and the water to the wet ingredients. Mix on low speed until the flour is almost fully combined.
  2. Introduce the chocolate chips and mix until just incorporated, then use a spatula for a final stir to ensure no flour remains at the bottom.
Shaping Cookies
  1. Use a 3-tablespoon cookie scoop to form mounds of dough, spacing them about two inches apart on the baking sheets. If sticky, refrigerate briefly. Top each mound with flakes of flaky sea salt.
Baking
  1. Refrigerate the baking sheets for 30 minutes to help the cookies maintain their shape.
  2. Preheat the oven to 350°F (175°C) and position two oven racks in the middle.
  3. Once chilled, transfer the baking sheets to the oven and bake for 14 to 17 minutes or until cookies are puffed and edges are slightly golden.
  4. Cool on the baking sheets for five minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh on the same day they are made. For leftovers, freeze cookie dough balls for later use.