Gluten-Free Dark Chocolate Coconut Crunch (Print Version)

Crisp gluten-free cookies with dark chocolate chunks and toasted coconut for satisfying crunch.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup coconut oil, solid but pliable
06 - 3/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups unsweetened shredded coconut, lightly toasted
11 - 1 cup dark chocolate chunks or chips (at least 60% cacao)
12 - 1/2 cup chopped roasted almonds (optional, omit for nut-free)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat together butter, coconut oil, brown sugar, and granulated sugar until light and creamy, approximately 2 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Gradually mix in the dry ingredients until just combined. Avoid overmixing to maintain tender texture.
06 - Gently fold in toasted coconut, dark chocolate chunks, and almonds if using, until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers are just set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The coconut oil creates this magical crispness that lasts for days, unlike some gluten-free baked goods that turn soft overnight
  • Dark chocolate and toasted coconut together taste like a sophisticated candy bar you cant stop eating
  • Nobody ever guesses these are gluten-free until you tell them, which is the ultimate compliment
02 -
  • The coconut oil needs to be solid but pliable, not melted, or your cookies will spread too much and lose their shape in the oven
  • Gluten-free flour can vary wildly between brands, so if your first batch seems too soft or dry, adjust with a tablespoon more flour or a splash of milk next time
  • These cookies continue baking on the hot sheet after you pull them out, so removing them when centers still look slightly soft is crucial for the perfect texture
03 -
  • Chill your dough for 30 minutes before baking if you want thicker cookies with even more concentrated flavor
  • Use a kitchen scale to weigh your gluten-free flour, as measuring by volume can be inconsistent and affect the final texture

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