Wednesday, June 19, 2013

Gluten Free Chocolate Chip Coconut Cookies

My mom and sisters have been eating really clean lately and have noticed results. 

And by clean I mean:
No gluten
No dairy
No sugar
Only Healthy Oils
No alcohol
No corn

I think those are the main ones, but will let you know if I forgot some. Anyway, my mom has lost over 30 pounds and has the energy of a spring chicken.  I've been trying to eat clean myself, but have left the door open a crack for alcohol, some cheese cravings and chocolate.  I have needs.

That's sort of what this cookie recipe is about.  It isn't some magic healthy cookie. But it is something that I can make and enjoy without blowing to hell every clean eating guideline I am trying to follow.  {Agave instead of sugar, rice flour instead of white flour, coconut oil instead of butter} Delicious moderation.

1/2 cup coconut oil
2/3 cup + 2 T agave syrup
2 eggs (room temperature)
1 T vanilla extract
2 cups gluten free all purpose baking flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
12 oz. chocolate chips (I like dark chocolate)
2 cups shredded coconut (optional, but if you leave it out, you might want to add a little more flour to thicken the batter)

1. Preheat the oven to 350 degrees. Spray cookie sheet/line with silpat/get out a baking stone...whatever it is you do.

2. In a mixing bowl, use a mixer to beat the coconut oil and agave syrup.  Add in the eggs and beat together well.  Add in the vanilla.

3. In another bowl, combine the flour, baking soda, salt and baking powder with a whisk. Mix the flour mixture into the coconut oil mixture a little bit at a time until all the flour is incorporated.  Add in the chocolate chips and coconut and mix well.

4. Drop by small rounded spoons onto the baking sheets.  Bake for about 10-12 minutes or until slightly browned on the edges.  Let them rest on the baking sheet for a few minutes before removing them to cool on a rack.

*different rice flours give me different results and levels of crumbliness. I've had good luck with the Bob's Red Mill AP GF flour and the Trader Joe's AP GF flour. 


  1. Where is this cake plate from?? I need it in my life I think. :) I am the furthest from a clean eater (bad chrissy) but am so crazy jealous of the folks that are.

    1. It is from Pottery Barn. We got it as a wedding gift in 2004. I don't know if they still have them, but I want to say I've seen cute clear ones at Home Goods. And to be honest, I probably wouldn't be a clean eater either if my tight jeans weren't forcing me into it. ;)

    2. I love it that you put a photo of the ingredients. Your GF cookies look great and I am going to try t.his recipe. Thanks so much for sharing. :)

  2. Corn is the other no-no because it is genetically modified, full of sugar, too prevalent in our diets, and it's a common but unidentified allergen.

    I also leave the door open for an occasional "nip". I've been told that if you do choose to imbibe, vodka is the least harmful...which works out really great for me! ;-)

    1. Aaah! Corn! I knew I was forgetting something. Thank you! I'm going to add that in.

  3. love it! so glad you could use the recipe!! XO
    the well-traveled wife