Gluten Free Coconut Cookies
I love baking these gluten free coconut cookies because they’re rich with coconut, perfectly sweet, and have that irresistible crispy edge. The dark chocolate drizzle takes them to the next level!
Table of Contents
Why I Love This Recipe
- I love how the coconut flavor shines through with coconut milk, coconut flour, and ground coconut all working together. You get the same rich flavor in my chocolate coconut pie.
- They have just the right balance of salty and sweet, making each bite completely satisfying.
- Drizzling them with dark chocolate takes them up a notch and makes them feel a little extra special. You can do the same with my coconut truffles.
- I keep a stash in the freezer because they hold up so well and always hit the spot with a cold glass of milk.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Unsalted butter: Adds richness and creates a tender, chewy texture. Use room temperature butter so it creams well with the sugar. If using salted butter, reduce the added salt slightly.
- Granulated sugar: Sweetens the cookies and helps them spread slightly.
- Egg: Binds the ingredients and helps create a soft, chewy interior.
- Coconut milk: Adds moisture and a mild coconut flavor. Use canned full-fat coconut milk for the best texture.
- Pure vanilla extract: Enhances all the other flavors and balances the sweetness.
- Gluten free flour: Forms the bulk of the dough’s structure. Use your favorite gluten free all-purpose blend for best results.
- Coconut flour: Adds coconut flavor and helps give the cookies a soft, slightly dense texture. This flour absorbs more liquid, so measure carefully.
- Ground unsweetened coconut: Brings a strong coconut taste and subtle chew. You can pulse unsweetened shredded coconut in a food processor to make it finer if needed.
- Tapioca flour: Helps with the chewy texture and keeps the cookies tender. Arrowroot or cornstarch can work in a pinch.
- Baking powder and baking soda: Together, they help the cookies rise slightly and create a soft, tender crumb.
- Salt: Balances the sweetness and highlights the coconut flavors.
How to Make Gluten Free Coconut Cookies
Preparation
Preheat your oven to 350˚F. Set out an ungreased cookie sheet and a cooling rack.
Step 1 – Cream the Butter and Sugar
In a large mixing bowl, whip the unsalted butter until fluffy. Add the granulated sugar and mix on medium-high speed for about 1 minute. Add the egg and continue mixing for another minute until fully combined.
Step 2 – Combine the Dry Ingredients
In a separate large bowl, whisk together the gluten free flour, coconut flour, ground unsweetened coconut, tapioca flour, baking powder, baking soda, and salt.
Step 3 – Mix the Wet Ingredients
In a measuring cup, combine the coconut milk and pure vanilla extract.
Step 4 – Bring the Dough Together
With the mixer running on low speed, alternate adding the dry flour mixture and the coconut milk mixture to the creamed butter. Mix just until everything is incorporated.
Step 5 – Scoop and Bake
Drop spoonfuls of dough onto the ungreased cookie sheet. Bake at 350˚F for 12–14 minutes, or until the edges just begin to turn golden.
Step 6 – Cool and Finish
Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. If desired, drizzle with melted dark chocolate once slightly cooled.
Lynette’s Tip
I recommend drizzling dark chocolate over the cookies right after they come out of the oven. It melts beautifully and adds a rich finish that pairs perfectly with the sweet coconut flavor.
Recipe FAQs
These cookies use three coconut ingredients: coconut milk, coconut flour, and ground unsweetened coconut. This gives them a full coconut flavor in every bite.
They are soft and chewy on the inside with lightly crisp edges, similar to a sugar cookie but with added coconut.
It’s best to use the mix of gluten free flour, coconut flour, and tapioca flour for the right texture. Coconut flour absorbs a lot of moisture, so using it alone can make cookies dry. The blend balances it all out.
Use canned full-fat coconut milk for the richest texture and flavor. Avoid light coconut milk, as it has more water and less fat.
More Gluten Free Recipes You’ll Enjoy
Gluten Free Coconut Cookies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 egg
- 2/3 cup coconut flour
- 1 1/2 cups gluten free flour
- 1/2 teaspoon. baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup ground unsweetened coconut
- 4 Tablespoons tapioca flour
- 2/3 cup coconut milk
- 2 teaspoon pure vanilla extract
- dark chocolate optional for drizzling over warm cookies
Instructions
- Preheat oven to 350˚ F.
- In a large mixing bowl, whip your butter until fluffy and add sugar. Mix the butter and sugar for about 1 minute on medium-high speed before adding the egg. Mix for one minute more.
- In large bowl, combine your coconut flour, favorite gluten free flour, baking powder, baking soda, salt, ground coconut and tapioca flour.
- In a measuring cup, combine the coconut milk and pure vanilla. With the mixer running on low, alternatively add the flour mixture and milk mixture until they are all gone.
- As soon as the dough is mixed together, drop a spoonful onto an un-greased cookie sheet and bake at 350˚ F for 12-14 minutes or just when the edges start to turn golden.
- Allow the cookies to sit on the pan for five minutes before moving to a cooling rack. If desired, drizzle with dark chocolate.
Notes
My Favorite Variations:
- Less Sweet: If you like a cookie that isn’t quite as sugary, reduce the granulated sugar to 1½ cups. You’ll still get a nice balance of sweet and salty flavors.
- Add Chocolate Chips: Mix in ½ cup of dark or semi-sweet chocolate chips to give the cookies a rich chocolate flavor that goes well with the coconut.
