Gluten Free Coconut Cookies

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For these Gluten Free Coconut Cookies, I was forced to do something a little different for me. I wanted to make a batch of cookies, but I ran out of spelt flour.  So I had to make do with my hodge-podge of pantry ingredients.  I am glad I did because these cookies came out delicious!  Gluten free too!

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Gluten Free Coconut Cookies

Gluten Free Coconut Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 25 minutes

Yield: 16 cookies

Gluten Free Coconut Cookies

Ingredients

Instructions

  • Preheat oven to 350.
  • Blend the oats and almonds together until they are the consistency of flour. Works great in a Vitamix. Pour the mixture in a bowl.
  • Blend 1 cup shaved coconut into a fine consistency. What remains should equal about 1/2 cup.
  • Add the coconut, the coconut sugar and the brown rice flour to the almond/oat mixture.
  • In a small bowl, combine all the wet ingredients.
  • Add the wet to dry.
  • With wet hands, form dough into balls and place on lined baking sheet about 1 inch apart. The dough will be sticky.
  • Once all the dough is rolled into balls, you can add the chocolate chips to the tops of each ball.
  • Bake in the oven for about 12-14 minutes.
  • I got about 16 cookies. Not too many are left though. May be doing a second batch tomorrow!

So now that I have caught the gluten free bug, what other gluten free cookies would you like to see? I am feeling inspired by this success!

http://mywholefoodlife.com/2013/01/11/gluten-free-coconut-cookies/

 

30 thoughts on “Gluten Free Coconut Cookies

  1. do you think any other type of flour would work for this recipe besides the brown rice flour? I do not have that on hand but I have all the other ingredients, maybe spelt flour?

  2. Just made these with garbanzo bean flour. The batter tasted awesome, and so does the cookie! I subbed the coconut sugar for maple syrup and added a little bit of sea salt. I love sweet & salty!

  3. Hi! Would love to try making these today but am just in need of a brown rice flour substitute… any suggestions? Also, thanks for your Grocery Budget Challenge! :)

  4. I have a question my child is allergic to wheat, oats, peas and gluten what can I use instead of oats for this or any other recipe that calls for oats needs ideas please and thank you he has a severe reaction to rolled oats skin burns and peels off and needs a epi pen

  5. I already have oat flour and almond meal/flour. Would I still use 1 cup of each? I think it would be less but I am not sure.

    In other words, how much flour (in cups) does the 1 cup of pre-ground oats and 1cup of pre-ground almonds yield once grounded?

  6. I’ve never baked with brown rice flour before. However, I do have tons of chickpea and almond flour. Do you think they would work here?

  7. I want to make these, but all I have is coconut flour. So you think that will work? Would it be the same measurements? Btw, I’m ADDICTED to your peanut butter granola bars & have made them with Pb as well as almond butter and LOVE them. I’m OBSESSED with your blog & tell everyone!!!

    1. Thanks Ginny! I think if you use coconut flour, you would need to add some flax eggs. It might work?

      1. Coconut flour absorbs the liquid way more than other flours. I would cut the measurement to 1/3 of what the recipe calls for. Then if you need more, you can add in small increments until the consistency is right.

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