Coconut Chocolate Chip Cookies by Bella Gluten-Free

Bella Gluten-Free All Purpose Baking Mix makes this simple cookie recipe a 20 minute affair from start to finish. Adding toast coconut to a classic chocolate chip gluten-free cookie adds just the right summer touch. Of course, if coconut is a problem, eliminate it from the recipe and you will still have an awesome chocolate chip cookie. And dairy-free/casein-free is always an option. Don't forget to take advantage of our SHIP4LESS special. One bag of Bella Gluten-Free All Purpose Baking Mix makes at least 2 batches (18 large in each) with some mix left over.

Servings: Makes 15 servings. • Prep: 5 mins • Total: 15 mins
		Ingredients: 1 cup (2 sticks) butter or butter alternative 1 3/4 cup sugar, (I like to combine 1 cup evaporated cane juice or regular sugar and 3/4 cup brown sugar for a richer taste) 2 eggs or egg alternative (see package for substitution) 1 tsp vanilla extract 1 tsp coconut extract 1 cup gluten-free chocolate chips, semi-sweet or milk 3/4 cup sweetened coconut, shredded 2 cups *Bella Gluten-Free All Purpose Baking Mix* 1 tsp baking powder 1/4 cup coconut, toasted lightly for the top
		Prep: 5 minutes
		Directions: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease. In a small pan, toast 1/4 cup coconut flakes until light brown, about 2 minutes. Set aside. In a large bowl, mix butter and sugar for until soft and blended. Add eggs, extracts and stir until combined. Add chocolate chips, coconut, *Bella Gluten-Free All Purpose Baking Mix* and baking powder and mix until well incorporated. Roll dough into balls (desired size) and dip top into toasted coconut. Place on cookie sheet and bake for 12-15 minutes.