Gluten-Free Dark Chocolate Coconut Crisp (Print Version)

Crisp cookies with dark chocolate chunks and toasted coconut flakes. Naturally gluten-free and easy to make.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/4 cups gluten-free rolled oats
02 - 1/2 cup almond flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 1/2 cup packed brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Mix-Ins

10 - 3/4 cup unsweetened shredded coconut
11 - 3/4 cup dark chocolate chips or chopped dark chocolate (70% cacao or higher)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the rolled oats, almond flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
04 - Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the shredded coconut and dark chocolate chips.
05 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon for a crispier texture.
06 - Bake for 10 to 12 minutes, or until edges are golden brown and centers are just set.
07 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The edges turn impossibly crisp while the centers stay slightly chewy, giving you two textures in every single bite.
  • You probably have most of these ingredients sitting in your pantry right now, and the ones you need to buy are worth keeping stocked.
  • Nobody will guess these are gluten-free unless you tell them, and even then they might not believe you.
02 -
  • If you skip flattening the cookies before baking, they will stay puffy and soft instead of developing that signature crisp edge.
  • Toasting the coconut in a dry skillet for two minutes before adding it to the dough transforms the flavor from pleasant to extraordinary.
03 -
  • Chop your own chocolate from a bar instead of using chips if you want those gorgeous melty puddles that make people ask where you bought them.
  • Underbake by one minute if you prefer a chewier center, because these continue cooking on the hot pan after leaving the oven.

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