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Makes
approximately 18 cookies
Author Notes
My first gluten-free recipe was developed 20 years ago for a dear friend with celiac and other Dana's Bread customers who were asking for gluten-free options. This cookie is based on my Almond Cookie with the addition of coconut and chocolate chips. To "double" the coconut I added virgin coconut oil. —danabueno
Ingredients
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2 cups
rice flour
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1/2 cup
almond meal
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1/4 teaspoon
salt
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1/2 cup
coconut, plus extra for the outside of cookie dough
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1/2 cup
chocolate chips {gluten-free, I use Enjoy Life Semi-Sweet}
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1/3 cup
virgin coconut oil, melted
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3/4 cup
pure maple syrup
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1
large egg, room temperature
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1 teaspoon
vanilla
Directions
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Mix dry ingredients together in a bowl.
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In a separate bowl whisk together melted coconut oil and pure maple syrup.
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Add egg and vanilla to wet ingredients and whisk until mixed well.
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Add dry ingredients to wet ingredients and incorporate with a spatula.
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Allow mixed dough to rest for approximately 15 minutes.
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Scoop dough onto lightly oiled sheet pans (I use a 2 tablespoon scooper).
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Have ready a small bowl of the extra coconut for outside cookie dough. Roll dough in coconut until exterior is covered with a layer of coconut.
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Place on prepared sheet and slightly press cookie until about 1/2 inch in height.
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Bake at 350 degrees for 14 minutes or until the edges of cookie and coconut are slightly brown.
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Allow baked cookies to rest on cookie sheet for after baking for approximately 10-15 minutes before removing to cool on a rack.
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