Coconut Chocolate Chip Cookies Recipe by Bella Gluten-Free

Coconut Chocolate Chip Cookies by Bella Gluten-Free

Bella Gluten-Free All Purpose Baking Mixmakes 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
  • Directions
  • 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
  • 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.
All Purpose Gluten-Free Baking Mix - bellaglutenfree

Leave a comment

Please note, comments must be approved before they are published