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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.

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-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.

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!

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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Toasted Coconut "Sugar" Cookies

Yield: 18 - 20 cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

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

Instructions

  1. 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.
  2. Whisk together dry ingredients and set aside.
  3. In a separate bowl, whisk wet ingredients together. Add wet to the dry ingredients and beat until smooth. Fold in toasted coconut.
  4. Scoop tablespoons of dough onto a parchment-lined baking sheet. Repeat until no dough remains.
  5. 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 Information
Yield 20 Serving Size 1
Amount Per Serving Calories 146Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 140mgCarbohydrates 20gFiber 1gSugar 11gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Jessica

Friday 6th of December 2013

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

Mary

Thursday 14th of November 2013

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

Alyssa

Thursday 14th of November 2013

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.