These Coconut Chocolate Chip Cookies are a delicious gluten-free treat, combining the nutty flavor of toasted pecans, the tropical sweetness of shredded coconut, and the richness of chocolate chips. Perfectly soft and chewy, these cookies are ideal for anyone seeking a quick and easy gluten-free dessert. Whether you’re baking for a family gathering, holiday platter, or simply indulging your cookie cravings, this recipe delivers every time. With simple ingredients and bold flavors, these cookies are bound to become a favorite in your gluten-free baking repertoire.

Ingredients:
- 1 cup 1:1 gluten-free flour
- 2 tablespoons 1:1 gluten-free flour
- ⅓ teaspoon salt
- ½ teaspoon baking soda
- 1 stick (½ cup) butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 ½ teaspoons Singing Dog vanilla bean extract
- ½ teaspoon cinnamon
- 1 large egg
- ½ cup pecans, toasted and chopped
- ½ cup shredded coconut
- ½ cup chocolate chips
Instructions:
- Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside. - Mix the Dry Ingredients:
In a small bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon. - Combine the Wet Ingredients:
In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar until creamy and well combined. Add the vanilla extract and egg, then beat until fully incorporated. - Incorporate the Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix the dough. - Add the Mix-Ins:
Gently fold in the toasted pecans, shredded coconut, and chocolate chips until evenly distributed. - Portion the Dough:
Use a 2-tablespoon cookie scoop to portion out the dough. Place each ball of dough about 2 inches apart on the prepared baking sheets. - Bake the Cookies:
Bake the cookies for 9-11 minutes, or until the edges are golden and the centers are set. Avoid overbaking for softer cookies. - Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Why You’ll Love This Recipe
- Gluten-Free Friendly: Perfect for those with gluten sensitivities or on a gluten-free diet.
- Chewy and Crispy: The combination of toasted pecans, shredded coconut, and chocolate chips adds texture and flavor.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe ideal for bakers of all levels.
- Versatile Treat: Great for holidays, parties, or a cozy snack with coffee or tea.
Tips, Variations, and Substitutions
- Toasting Pecans: Toasting the pecans enhances their flavor. Simply spread them on a baking sheet and bake at 350°F for 5-7 minutes.
- Dairy-Free Option: Substitute butter with plant-based alternatives and use dairy-free chocolate chips.
- Add-Ins: Try swapping chocolate chips for white chocolate or adding dried cranberries for a festive touch.
- Egg-Free Version: Use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) as an egg replacement.
FAQs
Can I make these cookies ahead of time?
Yes, prepare the dough and refrigerate it for up to 48 hours. This also enhances the flavor of the cookies.
What kind of coconut should I use?
Use unsweetened shredded coconut for a more balanced sweetness, but sweetened coconut works if you prefer a sweeter cookie.
Can I freeze these cookies?
Absolutely! Store baked cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Serving and Suggestions
Enjoy these Coconut Chocolate Chip Cookies as a delightful snack or dessert. Serve with a glass of cold milk, hot coffee, or a scoop of vanilla ice cream for an extra indulgent treat. Perfect for holiday platters, gifting, or satisfying your everyday cookie cravings!
Coconut Chocolate Chip Cookies Recipe
12
servings10
minutes11
minutesIngredients
1 cup 1:1 gluten-free flour
2 tablespoons 1:1 gluten-free flour
⅓ teaspoon salt
½ teaspoon baking soda
1 stick (½ cup) butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 ½ teaspoons Singing Dog vanilla bean extract
½ teaspoon cinnamon
1 large egg
½ cup pecans, toasted and chopped
½ cup shredded coconut
½ cup chocolate chips
Directions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
- Mix the Dry Ingredients:
- In a small bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
- Combine the Wet Ingredients:
- In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar until creamy and well combined. Add the vanilla extract and egg, then beat until fully incorporated.
- Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix the dough.
- Add the Mix-Ins:
- Gently fold in the toasted pecans, shredded coconut, and chocolate chips until evenly distributed.
- Portion the Dough:
- Use a 2-tablespoon cookie scoop to portion out the dough. Place each ball of dough about 2 inches apart on the prepared baking sheets.
- Bake the Cookies:
- Bake the cookies for 9-11 minutes, or until the edges are golden and the centers are set. Avoid overbaking for softer cookies.
- Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
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