NOV
13

Toasted Coconut “Sugar” Cookies

Cookies, Dessert, Gluten Free, Guest Posts, Healthy Eating, Holiday Recipes, Kid Friendly Recipes | 3 comments

Baking cookies is one of my favorite things to do. Ever since I was a little girl I always loved baking cookies.

We had this big cookie cookbook (it has a black cover with a picture of a kid taking a bite from a huge M&M cookie), and I would sit on the kitchen floor just flipping through the pages, staring at all the deletable treats inside. I just wanted to bake everything inside.

Toasted Coconut "Sugar" Cookies -- gluten-free and delicious!

Especially the Christmas cookies. Those are my favorite. I could bake Christmas cookies all year round if my family wouldn’t force me to stop.

But that changed when I went gluten-freeā€¦

This was over three years ago now and I stopped baking. I didn’t know how anymore. I didn’t know what the flour combinations were, I’d never heard of xanthan gum and I was pretty much discouraged.

Toasted Coconut "Sugar" Cookies -- gluten-free and totally delicious!

But how do you get better at something you don’t know much about? Practice. As we learn when we’re little, “Practice makes perfect”, and I’m happy to say I’ve learned how to make excellent gluten-free cookies.

When I first started to bake gluten-free, I’ll give you one guess what I tried to perfect first. Cookies.

I figured they would be easier than bread or cakes because cookies don’t rely on gluten. It started with chocolate chip cookies, and when I felt like I mastered those, I went on to experiment with other flavors.

And these just my be one of my favorites yet.

Toasted Coconut "Sugar" Cookies -- gluten-free and totally delicious!

You see, I have an obsession with coconut. Especially toasted coconut. I use it in granola all the time, a topping for my smoothies and even as a healthy snack, but never in cookies. Well…until now at least!

These toasted coconut cookies are simply divine. They have taste like sugar cookies, but have big chunks of toasted coconut with each bite. They’re thin and chewy, but surprisingly healthy. Full of healthy fats, no refined sugar and whole-grain gluten-free flours.

Perhaps not guilt-free, but definitely more healthy than many traditional cookie recipes you might find!

Toasted Coconut "Sugar" Cookies

Yield: 18 - 20 cookies

Prep Time: 25

Cook Time: 15

Total Time: 40

Healthy, gluten-free cookies that are loaded with flavor and nutritious ingredients!

Print Save Recipe

Ingredients:

1 1/2 cups coconut flakes
1 cup millet flour
1/2 cup tapioca starch
1/2 cup quinoa flakes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup softened coconut oil
2 tablespoons cashew butter
1/3 cup coconut sugar
1/3 cup honey
2 eggs

Directions:

Preheat the oven to 350 degrees F. Spread coconut flakes out on a dry baking sheet and toast in the oven for 7 - 8 minutes, tossing around until toasted. Remove and let cool.
Whisk together dry ingredients and set aside.
In a separate bowl, whisk wet ingredients together. Add wet to the dry ingredients and beat until smooth. Fold in toasted coconut.
Scoop tablespoons of dough onto a parchment lined baking sheet. Repeat until no dough remains.
Bake on the center rack for 13 - 15 minutes until the edges of the cookies have started to brown. Let cool on the pan for 3 - 5 minutes, then transfer to a wire rack and cool completely.

Alyssa Rimmer

About the Author:

Alyssa is the quinoa-obsessed girl behind the gluten-free blog, Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients and hopes to show the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. Want to learn more about cooking and baking with the superfood quinoa? Check out Alyssa's eBooks.

Email  Facebook  Twitter  Pinterest

3
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Mary - November 14, 2013 @ 7:50 am

    Would it be possible to sub in coconut flour for the millet and tapioca starch?

    [Reply]

    • Alyssa replied: — November 14th, 2013 @ 1:47 PM

      Hi Mary – I’m afraid that wouldn’t work in this recipe. Coconut flour is it’s own animal when it comes to baking and needs completely different ratios of liquid.

  • 2
    Jessica - December 06, 2013 @ 8:22 am

    These sound delicious! I’m wondering where you find quinoa flakes though and if I can’t find them substitute good old quinoa?

    [Reply]

Leave a Comment