Gluten-Free Chocolate Chip Cookies: Coconut Edition
Ingredients
- 2¾ cups gluten-Free flour blend with xanthan gum (I tested the recipe with King Arthur Measure-for-Measure Gluten-Free Flour)
- ¼ cup unsweetened shredded coconut
- 1½ teaspoons kosher salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup coconut oil, at room temperature
- ¾ cup granulated sugar
- ¾ cup (packed) dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons water
- 1⅓ cups gluten-free semi-sweet chocolate chips
- Flaky sea salt, for sprinkling tops
Instructions
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.
- Add the flour mixture and the water; mix on low speed until the flour is almost completely incorporated -- you should still be able to see some streaks of flour. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.
- Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 in (5 cm) apart. (If you don't have a cookie scoop, you can use your hands. If the dough is too sticky to handle, refrigerate it until firm enough to roll.) Top each dough ball with a few flakes of sea salt (go easy - a little goes a long way). Place the baking sheets in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and set two oven racks in the middle positions.
- Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made; if you don't plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.