Coconut Almond Chocolate Chip Cookies (Gluten Free)

This is a delicious remix on a traditional chocolate chip cookie. If you want to titillate your taste buds, definitely give this a try!


The Recipe

Time allotment

Prep Time: 10-15 minutes

Cooking time: 10 minutes

Total Time: <30 minutes

Yield: 16-18 coconut white chocolate chip cookies

Cooking Utensils

  • Two bowls

  • Spatula

  • Whisk - OR - Handheld Mixer

  • Measuring cups

  • Measuring spoons


Ingredients

  • 3/4 cup (170g) salted butter

  • 3/4 cups (135g) coconut sugar

  • 1/4 cup (50g) granulated sugar

  • 1 egg

  • 1 tsp almond extract

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup (50g) shredded coconut

  • 1 milk chocolate bar, cut-up

    • I used 1/2 cup (100g)

  • 1 3/4 cups (216g) baking flour

    • If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum

  • 3/4 cup (72g) almond flour

    • If you don’t want to use almond flour, substitute the same amount mentioned for regular flour


Instructions

  1. Preheat oven to 350°F (180°C)

  2. In one bowl, cream together 3/4 cup (135g) brown sugar, 1/4 cup (50g) granulated sugar, 1 tsp almond extract, and 3/4 cup (170g) salted butter (these are the wet ingredients)

  3. Mix in 1 egg,

  4. In a separate bowl, mix together 1 3/4 cups (216g) flour, 3/4 (72g) almond flour, 1/2 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)

  5. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined

  6. Fold in 1 cup (100g) shredded coconut, and cut-up white chocolate pieces

  7. Line a baking pan with either parchment paper - OR - cooking spray

  8. Place golf ball sized portions of dough evenly on baking pan

  9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes

  10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.

  11. Enjoy!



Thank you for reading this, lovely! Happy MUNCHING!


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