Gluten-Free Double Chocolate Coconut Cookies Recipe

Name: Gluten-Free Double Chocolate Coconut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Line a large baking sheet with parchment paper; set aside.
4
Add the shredded coconut and oats to a food processor, and grind until fine.
5
Transfer the mixture to a medium bowl.
6
Add the almond meal, oat flour, baking powder, salt, cocoa powder and maple sugar, and stir well.
7
Drizzle in the melted coconut oil, and stir until combined.
8
Stir in the maple syrup and vanilla.
9
Let sit for 20 minutes.
10
Preheat the oven to 350 degrees F. Once the cookie batter is no longer sticky, mix in the coconut flakes and chocolate.
11
Shape the batter into rough 2-inch mounds, place them on the prepared baking sheet and bake for 12 minutes.
12
Remove the cookies from the oven, and let cool.
13
They will keep in the fridge in an airtight container for up to 4 days.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unsweetened shredded dried coconut, 1/2 cup gluten-free rolled oats, 1 cup almond meal, 1 cup gluten-free oat flour, and more.

Yes, Gluten-Free Double Chocolate Coconut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Double Chocolate Coconut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions