Chewy Coconut Cookies – (GF, Dairy Free, Refined sugar free)

coconutcookiesAnd yes, they taste (so) GOOD!! :) I will never post a recipe that wasn’t well-received, unless it’s to do a recipe review of something I made. So before you assume that there is no way a gluten free dairy free refined sugar free cookie can taste good, let me tell you the reactions people at my office had when they tried this cookie. Many of my coworkers live gluten free or dairy free lifestyles and one co-worker happened to be on a “no-sugar-september” kick. I challenged myself to make something that was suitable for everyone, but I didn’t tell people these homemade cookies were gluten free, dairy free, refined sugar free cookies. I just told everyone they were Coconut Cookies and observed their reactions. Everyone loved them and most came back for seconds or thirds. When I told people they were gluten free dairy free refined sugar free cookies they proceeded to pick up their jaws off the ground. So there you have it! Now see for yourself and give these chewy cookies a whirl!

    If you don’t have a scale, don’t make these. You MUST measure the flour by weight to get the same results I did, as one should whenever baking gluten free stuff!

Makes 30 one ounce chewy gluten free dairy free cookies


6.17 ounces Arrowhead Mills Gluten Free All Purpose baking mix
1/2 tsp baking soda
1/4 tsp salt
1 tsp xanthan gum
1/2 cup coconut oil, room temp so it’s soft
1 cup Organic Coconut Palm Sugar, grinded to a fine texture using a coffee grinder
1 egg
2 Tablespoons honey-pecan butter (Recipe here – I suppose you could try any nut butter mixed with honey, but I can’t guarantee those results)
1 tsp vanilla extract
2 tsp butter extract (optional but this is a “secret” ingredient I love to use when baking)
20 coconut sweet drops (another optional but highly recommended secret ingredient)
1 cup (2.4 ounces) Bob’s Red Mill unsweetened coconut flakes
1 10oz package Enjoy Life semi sweet mini chips


1. Preheat oven to 350 degrees F and line two cookie sheets with a silpat or parchment paper
2. Sift together flour, baking soda, salt, and xanthan gum; set aside.
3. In an electric mixer beat together the coconut oil and finely ground coconut sugar on medium high for about 3 minutes until very well mixed. Add the egg, pecan butter, vanilla & butter extract, and coconut sweetdrops. Beat on high for an additional 3 minutes (because this is a gluten-free recipe it’s better to “over mix”). Stir in the coconut flakes and mini chips.
4. Since if you’re making this recipe I know you have a scale you used to weigh out the flour, so do yourself a favor and weigh each cookie dough portion out evenly — to 1 ounce each. The dough will be pretty moist/coconut oily and sometimes a little crumbly — that’s normal (see photo below). Just weigh one ounce of dough then firmly squeeze & form the dough into a nicely rounded ball. Place on cookie sheet 1.5 inches apart and press down with your finger tips to flatten a bit (see photo below). Refrigerate the dough while the cookies bake, this will help when forming them into balls for the next batch.
5. Bake for 10 minutes, until just done, and not a second more! Let cool for a few minutes then transfer to wire rack to finish cooling.

Watch your friends and family be amazed at how delicious these chewy gluten free cookies – dairy free cookies – and refined sugar free cookies are!











Emma Cookies


One Response to Chewy Coconut Cookies – (GF, Dairy Free, Refined sugar free)

  1. Pingback: Homemade Honey Pecan Butter | Gingergram

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