Toasted Coconut “Sugar” Cookies
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.
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-free…
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.
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.
And these just my be one of my favorites yet.
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!
Head over to this post to learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!
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- 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
- 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.
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Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 146 Total Fat 7g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 2g Cholesterol 19mg Sodium 140mg Carbohydrates 20g Net Carbohydrates 0g Fiber 1g Sugar 11g Sugar Alcohols 0g Protein 2g