Imagine biting into a cookie so deliciously perfect that you'd never guess it's gluten-free. These Coconut Oatmeal Chocolate Chip Cookies are about to revolutionize your dessert game, proving that dietary restrictions never mean compromising on flavor or texture. Packed with rich chocolate chips, nutty coconut, and a perfect balance of sweetness, these cookies are a game-changer for anyone craving a guilt-free treat that tastes absolutely incredible.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free oats, gluten-free all-purpose flour, shredded coconut, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Use room temperature egg for better ingredient incorporation.
- Don't overmix the dough after adding dry ingredients to keep cookies tender.
- For extra coconut flavor, lightly toast the shredded coconut before adding to the mix.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool completely to let the texture set perfectly.
- For maximum freshness, store in an airtight container with a small piece of bread to maintain moisture.
- If you prefer crispier cookies, flatten them more before baking; for softer cookies, keep them slightly thicker.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
