Dark Chocolate Coconut Cluster (Print Version)

Chewy coconut clusters loaded with dark chocolate chips. Naturally gluten-free with perfectly toasted, golden edges and rich chocolate flavor.

# List of Ingredients:

01 - 1 ½ cups unsweetened shredded coconut

02 - ⅓ cup almond flour

03 - ¼ cup gluten-free oat flour

04 - ¼ teaspoon sea salt

05 - ⅓ cup coconut oil, melted

06 - ⅓ cup pure maple syrup

07 - 1 teaspoon pure vanilla extract

08 - ¾ cup dark chocolate chips (70% cocoa, gluten-free certified)

09 - ¼ cup chopped toasted pecans or walnuts

01 - Preheat oven to 350°F. Line baking sheet with parchment paper.

02 - In large mixing bowl, combine shredded coconut, almond flour, oat flour, and sea salt.

03 - In separate bowl, whisk melted coconut oil, maple syrup, and vanilla extract until smooth.

04 - Pour wet mixture over dry ingredients. Stir until well combined.

05 - Fold in dark chocolate chips and optional nuts if using.

06 - Using tablespoon or cookie scoop, drop heaping spoonfuls onto prepared baking sheet. Gently press each mound to form compact clusters.

07 - Bake 10-12 minutes until edges are golden brown.

08 - Cool on baking sheet 10 minutes, then transfer to wire rack to cool completely.

01 -

The texture creates this perfect contrast between crispy edges and chewy centers that keeps you reaching for just one more
These cookies prove glutenfree baking can be every bit as rich and satisfying as traditional treats

02 -

Pressing the dough into compact clusters before baking is nonnegotiable. Loose coconut will just burn and fall apart.
These cookies continue to firm up as they cool, so dont mistake that soft center straight from the oven for underbaked.

03 -

Room temperature coconut oil mixes more smoothly with the maple syrup. If your oil is solid, measure it first, then melt.
Line your baking sheet with parchment paper, not a silicone mat. The paper creates better air circulation for those crispy edges.