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Simplest 4-Ingredient Gluten-Free Coconut Cookie recipe. This is probably one of the easiest gluten-free coconut cookie recipes I have created. All you need is 4 ingredients and a food processor. The delicious cookies are chewy on the inside and crispy on the outside and are made without refined sugar.
4 INGREDIENT GLUTEN FREE COOKIE RECIPE DETAILS
The gluten-free coconut cookie is made with only 4 ingredients, unsweetened coconut flakes, almond flour, butter and pure maple syrup. The recipe is so easy! All you do is place the ingredients in a food processor and then process until you form a thick mixture.
Then using a cookie scoop, you drop the cookies on a cookie sheet and bake. Once they finish baking, you MUST wait one hour before removing the cookies. By resting the cookies on the cookie sheet, the cookies become crispy on the outside and chewy on the inside.
GLUTEN FREE COOKIES FOR KIDS WITHOUT REFINED SUGAR
You will love them! This is one of those gluten-free coconut cookies that you can let your kids enjoy without worrying about refined sugar.
NEED MORE SWEETS WITH COCONUT? CHECK OUT OUR 6 FAVORITE RECIPES
Did you know that unsweetened coconut flakes are healthy!
Why I am so excited about this gluten-free coconut cookies recipe? Because it is made mostly out of unsweetened coconut flakes. Unsweetened coconut flakes have a significant amount of fiber, iron and potassium.
I have also used grass-fed butter because I love the flavour, and it is healthier. To keep these cookies vegan, dairy-free or paleo substitute solid coconut oil for the butter. Enjoy! For more 4 ingredient gluten-free recipes check these out!
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Meet Kristina. Passionate about creating delicious, innovative gluten free recipes, and author of two gluten free cookbooks, “Entertaining The Gluten Free Way” and “Small Bites The Gluten Free Way”.
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Preheat oven to 350 F and line a baking sheet with parchment paper
2.
Add coconut flakes, almond flour, maple syrup and butter/coconut oil in that order to a food processor. Blend until you form a thick mixture. The coconut flakes should be smaller and visible
3.
Using a cookie scoop, scoop firmly packed balls with the mixture and drop onto the prepared baking sheet about 1 1/2-inch apart. The cookies will spread. Place the cookies in the freezer for 10 minutes, then bake for 13 - 15 minutes until the cookies are golden around the edges
4.
Once cookies are done baking, cool the cookies on the baking sheet for 1 hour.
Leave a Comment
Sarah
they are perfect and an easy recipe
Kristina
Claire, I am sorry they did not work for you. Did you fully cool them on the baking sheet? Some ovens may be hotter so it is a good idea to keep an eye on them. I often make these cookies and have no problems. Can anyone else comment and let me know if you had issues?
Claire
This didn't seem to work well for me. Had to reduce the time as they looked like they were about to burn and the texture just crumbled apart. Not like a cookie sadly.
Kristina
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