Sheet Pan

Double Coconut Chocolate Chip Cookies {Gluten-Free}

April 10, 2012
0 Ratings
  • 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

What You'll Need
  • 2 cups rice flour
  • 1/2 cup almond meal
  • 1/4 teaspoon salt
  • 1/2 cup coconut, plus extra for the outside of cookie dough
  • 1/2 cup chocolate chips {gluten-free, I use Enjoy Life Semi-Sweet}
  • 1/3 cup virgin coconut oil, melted
  • 3/4 cup pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  1. Mix dry ingredients together in a bowl.
  2. In a separate bowl whisk together melted coconut oil and pure maple syrup.
  3. Add egg and vanilla to wet ingredients and whisk until mixed well.
  4. Add dry ingredients to wet ingredients and incorporate with a spatula.
  5. Allow mixed dough to rest for approximately 15 minutes.
  6. Scoop dough onto lightly oiled sheet pans (I use a 2 tablespoon scooper).
  7. 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.
  8. Place on prepared sheet and slightly press cookie until about 1/2 inch in height.
  9. Bake at 350 degrees for 14 minutes or until the edges of cookie and coconut are slightly brown.
  10. 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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  • Deborah Lowry
    Deborah Lowry
  • Debbie

2 Reviews

Debbie February 22, 2015
My daughter made these tonight and they were easy to make and delicious! We didn't have rice flour on hand so used white flour, which worked fine.
Deborah L. November 22, 2013
These are delicious and easy to make. I ground raw almonds in my blender to make the "flour." Thank you!