Gluten Free Coconut Cookies
Snuck up to Duxbury for the weekend, which of course means my mom and I baked something coconut. Her birthday is this week, and Mother’s Day was two weeks ago ish, and I’m now officially fully vaccinated, so visiting this weekend made a lot of sense. We had a great time and laughed a lot and generally enjoyed what felt like a return to almost normal.
Plus, we made some cookies that “are a cross between coconut macaroons and oatmeal cookies and SO GOOD.” (Quote from my mom.)
Start by mixing together the coconut oil, brown sugar and egg in a large bowl.
Add the oats and stir to combine.
Stir in the coconut next. I let my mom measure the coconut, and somehow a full bag of flaked coconut barely filled a cup and a half, but that may be because she follows her own advice that coconut should be packed when measured.
Finally stir in the chocolate chips.
Scoop the dough into 2 tablespoon balls and flatten each, about 2 inches apart, on a baking sheet lined with parchment paper.
You’ll want to squeeze them together a bit before smushing them flat. They won’t spread while they’re baking.
Bake at 325°F for 12 to 15 minutes, until the coconut is starting to turn golden brown.
Allow to cool about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
We made around 30 cookies with this recipe. There are not 30 cookies left as of this evening.
If you need a gluten free recipe that comes together very fast for someone that loves coconut, these are your new cookie.
Enjoy!
Gluten Free Coconut Cookies
Ingredients:
- 1/2 cup coconut oil, melted
- 1/2 cup light brown sugar, packed
- 1 egg
- 2 cups rolled oats
- 1 1/2 cups flaked sweetened coconut
- 1/2 cup mini chocolate chips
Directions:
- In a large bowl, stir together the coconut oil, light brown sugar, and egg.
- Add the oats and stir to combine.
- Stir in the coconut until distributed.
- Stir in the chocolate chips.
- Scoop dough into 2 tablespoon balls and place on a baking sheet lined with parchment paper, about 2 inches apart. Flatten each ball.
- Bake at 325°F for 12 to 15 minutes, until coconut is turning golden.
- Allow to cool 5 minutes on baking sheet before transferring to wire rack to cool completely.
