Gluten Free Coconut Cookies

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

Prep Time 10 min Cook Time 14 min Serves 16 cookies     adjust servings



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


Recipe Notes

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!


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37 thoughts to “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. 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.
    1. I have a recipe for gingerbread cookies if you want to try them. Or flourless gingerbread cookies
  8. Hi! I can't wait to try this recipe out - but I am unable to eat apples (or pears), and was wondering if you had a suggestion as to an alternative to applesauce? Thanks!

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