Gluten-Free White Chocolate and Coconut Cookies
Recipe type: Dessert
  • 1 cup unsalted butter, slightly softened (2 sticks)
  • ½ cup coconut oil
  • ¾ cup sugar
  • 1 cup firmly packed brown sugar
  • 4 large eggs, lightly beaten
  • 1½ tbsp vanilla extract
  • 2 cups coconut flour
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 2 cups sweetened shredded coconut
  • 1 cup white chocolate morsels
  1. In a medium bowl whisk together the flour, baking powder, baking soda, and set aside.
  2. Using a hand mixer, cream the butter, both brown and white sugar and beat until fluffy about 2 minutes. Add the coconut oil, eggs, and vanilla extract.
  3. Slowly add the flour mixture, be careful not to over mix. Fold in your shredded coconut and chocolate morsels
  4. Cover with a plastic wrap and refrigerate for about 2 hours, or overnight.
  5. Preheat oven to 350°F and line your baking sheets with parchment paper
  6. Using an ice cream scooper or large tablespoon, scoop out the dough and roll them in the palm of your hands into 1 inch balls then place on the baking sheet making sure they're at least 2-inches apart
  7. Bake for about 8 to 10 minutes or until slightly golden around the edges.
  8. Cool on a baking sheet for 5 minutes, then transfer to wire racks to cool completely. You can store the cookies in an airtight container for up to a week.
Recipe by Afropolitan Mom at