Gluten-Free Double Chocolate Coconut Cookies

Although it's fun to participate in holiday baking traditions, it can wreak havoc on your healthy routine, as most of the cookies that surround us are loaded with white flour, sugar and bad-quality fats. These moist coconutty and deeply chocolatey cookies include a combination of good fats from almonds, coconut and coconut oil and will satisfy your urge to join in on the baking festivities.
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Inactive: 50 min
  • Cook: 15 min
  • Yield: Twenty-two 2-inch cookies
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Ingredients

1 cup unsweetened shredded dried coconut

1/2 cup gluten-free rolled oats

1 cup almond meal

1 cup gluten-free oat flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup cocoa powder (I use Valrhona)

1/2 cup maple sugar

1/4 cup melted extra-virgin coconut oil

1/4 cup plus 2 tablespoons maple syrup

2 teaspoons pure vanilla extract

1 cup unsweetened dried coconut flakes

2 3/4 ounces dark chocolate (75 percent), broken into pieces

Directions

  1. Line a large baking sheet with parchment paper; set aside. Add the shredded coconut and oats to a food processor, and grind until fine. Transfer the mixture to a medium bowl. Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well. Drizzle in the melted coconut oil, and stir until combined. Stir in the maple syrup and vanilla. Let sit for 20 minutes. 
  2. Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate. Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes. 
  3. Remove the cookies from the oven, and let cool. They will keep in the fridge in an airtight container for up to 4 days.

Cook’s Note

Almond meal can become lumpy when stored in the freezer. Instead of trying to break up the pieces by hand, simply grind the flour along with the shredded coconut and rolled oats.

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