Food & Recipes
Gluten-Free White Chocolate and Coconut Cookies
Two weeks ago while at CES, Lori and I were laying in bed trying to decide where to go for dinner when she pulled out a gluten-free white chocolate and coconut cookies. My first thought, where the heck did you get a cookie? She mumbled it was part of my press lunch. Lori is on a strict gluten free diet, so her press lunch is different than mine, hence my unexpected response to the cookie. She gave me a piece and to my surprise, it was beyond good. I was almost ashamed to ask for a second bite because the last few days hasn’t been a walk in the park for her when it comes to what she can eat. Having no shame, I asked for another bite, and she gladly obliged. I spent the rest of the night thinking about that darn coconut cookie, hence today’s post. So here is my attempt to recreate that wonderful, chewy gluten-free cookie.
Gluten-Free White Chocolate and Coconut Cookies
I ended up using a lot more eggs than anticipated because coconut flour soaks up lots of liquid and to avoid a dry cookie; I had to adjust accordingly.
The kids enjoyed pairing the Coconut Cookies with Nestlé Nesquik® Chocolate Milk. It is made with 100% real milk and has 8g of protein in every 8 fluid ounces serving plus it’s gluten-free which makes it an ideal choice.
- 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
- In a medium bowl whisk together the flour, baking powder, baking soda, and set aside.
- 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.
- Slowly add the flour mixture, be careful not to over mix. Fold in your shredded coconut and chocolate morsels
- Cover with a plastic wrap and refrigerate for about 2 hours, or overnight.
- Preheat oven to 350°F and line your baking sheets with parchment paper
- 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
- Bake for about 8 to 10 minutes or until slightly golden around the edges.
- 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.
Gluten-Free White Chocolate and Coconut Cookies
Love coconuts? Try this Gluten-Free White Chocolate and Coconut Cookies. Even if you don’t like coconuts, you will become a fan.
Giveaway – Win $40 VISA gift card
So if you want to try these cookies with your kids along with Nestlé Nesquik® Chocolate Milk, here is your chance. I’m giving away a $40 VISA gift card.
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