Chocolate Chip Cookies with Coconut - no gluten, dairy or eggs

chocolate chip cookies with coconut - gluten, dairy and egg free

I've been working on this recipe for over a week and I am finally ready to share.  Today, I made these cookies as bar cookies and sliced them into the triangles you see above.  Of course, you can scoop them into traditional round cookies, too.  This recipe uses rice flour, but, you could use regular all purpose flour if you do not need to be gluten free.  If you don't like coconut, don't try this recipe.  The warm cookies are reminiscent of a Mounds chocolate candy in cookie form.  The golden edges are crispy and the center is a little soft and chewy.  Bake them longer for extra crispy, less for extra chewy.  I know some of you might resist the corn syrup.  But, just like in pecan pie, corn syrup provides that extra special textural component that no other sweetener can do.  And, if you don't want to use the coffee, simply substitute a Tablespoon of whatever liquid you prefer, almond, soy or coconut milk would be great.

Thanks for visiting the Americus Garden Inn blog.  Hope to see you soon.
Love,
Susan

Gluten Free Chocolate Chip Cookies with Coconut (no egg, no dairy and no gluten)

Yield:  12 cookies

3/4 cup rice flour

1/4 teaspoon baking powder

pinch salt

1/4 cup shredded sweetened coconut

1/4 cup chocolate chips

1/4 cup coconut oil

1/3 cup packed light brown sugar

1 Tablespoon corn syrup

1 Tablespoon hot coffee

1 teaspoon vanilla extract

1. Preheat oven to 350F
2. Line a cookie sheet with parchment paper.
3. In a small bowl, whisk together rice flour, baking powder and salt.  Add coconut and chips.  Mix and set aside.
4. In a medium bowl, mix the coconut oil, brown sugar, corn syrup, coffee, and vanilla with a rubber spatula, stir until completely combined.
5. Stir dry into wet ingredients, using rubber spatula stir until combined.
6. Scoop the dough into 12 equal portions and press into shape on prepared cookie sheet.  (Or, press dough into an 8 x 8 square pan, lined with parchment)
7. Bake for 10 – 14 minutes or until golden around the edges.  Cookies will still be soft.
8. Cool on cookie sheet for five minutes, then remove to a cooling rack to cool completely. They will crisp up as they cool.  (If baking in 8 x 8 pan, using parchment paper, carefully remove from pan on parchment paper after the 5 minutes cooling time and cut into desired shapes while still warm and soft)