Gluten Free Chocolate Chip & Coconut Cookies
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 85.8
- Total Fat: 5.6 g
- Cholesterol: 11.6 mg
- Sodium: 66.9 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.0 g
- Protein: 0.7 g
View full nutritional breakdown of Gluten Free Chocolate Chip & Coconut Cookies calories by ingredient
Introduction
Delicious gluten-free chocolate chip cookies! Almond meal is the "secret" ingredient in these cookies, boosting both the flavor and the nutritional profile of these tasty, lightly sweet, chocolate chippers. Delicious gluten-free chocolate chip cookies! Almond meal is the "secret" ingredient in these cookies, boosting both the flavor and the nutritional profile of these tasty, lightly sweet, chocolate chippers.Number of Servings: 40
Ingredients
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Dry ingredients:
1 c all-purpose GF flour (I use Bob's Red Mill)
1/4 c almond meal
1/2 t baking soda
1/2 t salt
1/4 t xanthan gum
Wet ingredients:
1/2 c butter (1 stick), room temperature or softened
1/2 c *unpacked* brown sugar
1/4 c white sugar
1/2 t vanilla extract
1 XL egg
Add-ins:
1/2 c dried (unsweetened) coconut
1 c chocolate chips
Tips
Almond meal tends to decrease the baking time, so be careful - I check every 30 seconds after 5 minutes so to not burn the cookies.
Directions
Heat oven to 375.
In a small bowl, combine dry ingredients with a fork. Set aside.
In a large bowl, use a mixer on a low setting (or a spoon) to cream butter, sugars, egg, and vanilla.
Once wet ingredients are creamed together, continue beating with the mixer (or spoon) while slowly adding mixture of dry ingredients. The dough will be stiff. Do not overmix - stop as soon as there are no more pockets of flour.
With a spoon/spatula, fold in coconut and chocolate chips.
Drop by heaping teaspoon/Tablespoon onto ungreased cookie sheet. Bake at 375 for 5.5-7 minutes, checking often after 5 minutes so that they don't burn. Let cool on the pan for 2 minutes, then transfer to wire rack to cool the rest of the way. Makes 40 cookies.
Serving Size: Makes 40 small (1 T dough) cookies
Number of Servings: 40
Recipe submitted by SparkPeople user SLOW1234.
In a small bowl, combine dry ingredients with a fork. Set aside.
In a large bowl, use a mixer on a low setting (or a spoon) to cream butter, sugars, egg, and vanilla.
Once wet ingredients are creamed together, continue beating with the mixer (or spoon) while slowly adding mixture of dry ingredients. The dough will be stiff. Do not overmix - stop as soon as there are no more pockets of flour.
With a spoon/spatula, fold in coconut and chocolate chips.
Drop by heaping teaspoon/Tablespoon onto ungreased cookie sheet. Bake at 375 for 5.5-7 minutes, checking often after 5 minutes so that they don't burn. Let cool on the pan for 2 minutes, then transfer to wire rack to cool the rest of the way. Makes 40 cookies.
Serving Size: Makes 40 small (1 T dough) cookies
Number of Servings: 40
Recipe submitted by SparkPeople user SLOW1234.