Gluten-Free Espresso Coconut Chocolate Cookies (Print Version)
Chewy espresso cookies studded with shredded coconut and melty chocolate chips—gluten-free and quick to bake.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon instant espresso powder
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup coconut oil, melted and cooled
08 - 3/4 cup light brown sugar, packed
09 - 1/2 cup granulated sugar
10 - 2 large eggs, at room temperature
11 - 2 teaspoons pure vanilla extract
→ Mix-ins
12 - 1 cup unsweetened shredded coconut
13 - 1 1/2 cups semi-sweet chocolate chips, gluten-free
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together gluten-free flour, baking soda, baking powder, salt, and espresso powder in a medium bowl.
03 - Using an electric mixer, cream butter, coconut oil, brown sugar, and granulated sugar in a large bowl until pale and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, mixing only until incorporated.
06 - Gently fold shredded coconut and chocolate chips into the dough with a spatula.
07 - Scoop out tablespoon-sized dough portions onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake cookies for 10 to 12 minutes, until edges turn golden and centers are just set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- No coffee shop pastry ever gets that dense, chewy edge quite like this homemade version does.
- Between the toasted coconut and melty chocolate chips, every bite is a new discovery—plus, nobody guesses they're gluten-free until you say so.
02 -
- Once, I pulled the tray too early and ended up with gooey insides—learn from my impatience: wait for those golden edges.
- The flavor deepens as the cookies cool, so resist eating them piping hot, even if the chocolate is calling your name.
03 -
- Letting the cookies cool thoroughly develops the complex espresso-chocolate flavor you want in every bite.
- Use two baking sheets in rotation so you always bake on a cool pan—this keeps cookies from overspreading.