Gluten-Free Lemon Coconut Cookies (Print Version)
Buttery, crisp gluten-free cookies with bright lemon zest and a delightful coconut crunch in every bite.
# List of Ingredients:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
02 - ½ teaspoon baking soda
03 - ¼ teaspoon salt
→ Wet Ingredients
04 - ½ cup unsalted butter, softened
05 - ½ cup granulated sugar
06 - ⅓ cup light brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons grated lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - 1 cup unsweetened shredded coconut
12 - ½ cup white chocolate chips (optional, for extra crunch)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light and creamy, about 2 minutes.
04 - Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until fully combined.
05 - Gradually mix the dry ingredients into the wet mixture until just incorporated. Do not overmix.
06 - Gently fold in the shredded coconut and white chocolate chips, if using, until evenly distributed.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are golden and the centers are set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The coconut gets toasty and golden in the oven, giving each bite a satisfying crunch that surprises people every time.
- Lemon and coconut together taste like sunshine managed to bake itself into something you can hold in your hand.
- Nobody will guess these are gluten free because the texture is spot on, tender in the middle and crisp at the edges.
02 -
- Gluten-free dough can look crumbly and wrong compared to traditional cookie dough, but trust the process because it comes together beautifully in the oven.
- Overbaking is the enemy here because the cookies firm up significantly as they cool on the baking sheet.
03 -
- Freeze the scooped dough balls on a tray, then transfer to a bag, and you can bake fresh cookies straight from the freezer with just two extra minutes added to the bake time.
- Rolling the dough edges in extra shredded coconut before baking gives a beautiful rustic look and an even crunchier finish.