Gluten Free Double Chocolate Coconut Cookies Recipes

GLUTEN-FREE DOUBLE CHOCOLATE COOKIES

Gluten-Free Double Chocolate Cookies image

These are probably the best gluten-free cookies I've ever made. Not chalky, but chewy. I haven't tried making these egg-free, but that might work. I make a flour mix for baking that is quarter each of rice, sorghum, tapioca, and chestnut flours, with a pinch of xanthan gum, then use it in place of flour...sifting or whisking helps. I dusted with confectioners' sugar...looks nice with the dark chocolate.

Provided by Q. Anker

Categories Desserts Cookies Drop Cookie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 14

Ingredients

1 ½ cups white sugar
½ cup cocoa powder
¼ cup rice flour
¼ cup tapioca flour
¼ cup sorghum flour
¼ cup chestnut flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
4 ounces chocolate chips
½ cup butter
1 teaspoon gluten-free vanilla extract
2 eggs
4 ounces chocolate chips

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 23.5 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 110.5 mg, Sugar 17.6 g

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Four-Ingredient Gluten-Free Italian Coconut Cookies image

These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.

Provided by Buckwheat Queen

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 46m

Yield 24

Number Of Ingredients 4

Ingredients

3 egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

Steps:

Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g

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