Coconut Bliss Cookies {gluten free}

by angelika on January 13, 2013

coconut bliss cookies

I have had a breakthrough in the kitchen today. I finally made a gluten free cookie that I love. I mean truly love. Not just, it’ll do since it’s sweet and tastes like chocolate, but really love! The secret ingredient is coconut flour, which gives the cookies a light and fluffy, almost cake-like texture. No subtle grainy texture that rice flour can give, those days are gone baby. Coconut is my new go to. It’s actually more nutritious that wheat flour anyway. It’s very high in fiber and protein. If you use stevia instead of sugar they are very low carb. These cookies are a mix of all my favorite cookies in one. They have peanut butter, chocolate chips and shredded coconut. So when I say bliss, I mean it. They are so good! We made 24 of them not an hour ago, and I won’t even tell you how many are left. (less than 12)

coconut bliss cookie-2-2

Preheat the oven to 350. In the bowl of a mixer fitted with the paddle attachement, cream the butter and sugar until light and fluffy. Add the peanut butter and beat until combined. Add the eggs, one at a time, and beat until combined. Scrape down the bowl and beat again. Add the coconut flour, slat and baking soda and beat on high until smooth. Add in the grated or flaked coconut and chocolate chips and combine. Scoop onto baking sheet lined with parchment. I love using a cookie scoop so they all look the same. You can use a table spoon too, the kind from your table not the measure. Bake 13-15 minutes, cool on baking sheet until firm.

 

 

Coconut Bliss Cookies
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • ½ cup butter, softened
  • ¾ cup sugar
  • ¾ cup peanut butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ¾ teaspoon baking soda
  • pinch of salt
  • ½ cup coconut
  • ½ cup chocolate chips
Instructions
  1. Preheat the oven to 350º.
  2. In the bowl of a mixer fitted with the paddle attachement, cream the butter and sugar until light and fluffy.
  3. Add the peanut butter and beat until combined.
  4. Add the eggs, one at a time, and beat until combined.
  5. Scrape down the bowl and beat again.
  6. Add the coconut flour, slat and baking soda and beat on high until smooth.
  7. Add in the grated or flaked coconut and chocolate chips and combine.
  8. Scoop onto baking sheet with parchment.
  9. Bake 13-15 minutes, cool on baking sheet until firm.

 

{ 2 comments… read them below or add one }

Debora June 6, 2013 at 2:48 am

What adjustment would need to be made to a Coconut Flour cookie recipe to allow the use of a cookie cutter?

Reply

angelika June 15, 2013 at 9:11 pm

I don’t think you can adjust it for a cookie cutter. It’s a very loose dough, very cake like. I’m new to coconut flour- so if you figure out a work around please come back and let me know!

Reply

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