Gluten Free Coconut Almond Chocolate Chip Cookies
I hope I'm doing this right... For some reason, a few years ago, I suddenly felt the need to try and come up with a gluten free cookie recipe that also came out well with vegan substitutes for the egg and butter (unfortunately, I lost the recipe for five years and can't remember the exact vegan version - I *think* I substituted banana for the butter and ground flax + water for egg?). It took a lot of trial and error, but this is the result. I've gotten a lot of positive feedback on the cookies, but I would love to know what people I *don't* know think about them. Hopefully my instructions make sense and are easy to follow. If y'all have any suggestions for changes to make it more clear, please let me know! ​
Ingredients
- ​
- 1 cup turbinado sugar
- 4 heaping packed tbsp dark brown sugar
- 2 sticks (1 cup) softened butter
- 2 tbsp flax seeds
- ½ tsp salt
- 2 egg whites
- 1 tsp vanilla extract
- ​
- 1 ⅓ cup brown rice flour
- 3 tbsp coconut flour
- 1 cup unsweetened shredded coconut
- ​
- 2 cups gluten free oats
- ​
- ⅓ cup mini semi-sweet chocolate chips
- ⅔ cup slivered almonds
- ​
Method
- 1
​
- 2
Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- 3
In a large mixing bowl, combine sugars, butter, flax seed, salt, egg whites, and vanilla. Mix ingredients well with a spoon - if the butter isn’t soft enough to mix easily, use a pastry cutter.
- 4
Add flours and shredded coconut and mix thoroughly.
- 5
Add oats a little bit at a time, mixing with a spoon or clean hands.
- 6
Add chocolate chips and slivered almonds. At this point, it’s easiest to mix with your hands. Mix until evenly distributed throughout the dough.
- 7
Drop onto lined baking sheet by loosely packed spoonful or small handful.
- 8
Bake at 350°F (175°C) for 12-14 minutes.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
