Wheat Free/Gluten Free Baking: Coconut-Chocolate Chip Cookies



It used to be that nearly all cookie recipes called for wheat flour as the ingredient which kind of held everything together. While that’s often still the case,  now we have not only a variety  of flours such as millet, corn, soy, rice and quinoa to choose from, but also a growing number of people sensitive to wheat and gluten. So, in the last year or two I’ve been experimenting with wheat and gluten-free baking.  I’m learning how to substitute other flours and still achieve a slightly different, but still excellent result.  As I experiment, I’m sharing these recipes with you if they turn out reasonably well (total disasters I will keep to myself!). I’m learning as I go, so consider these recipes provisional, and check back for updates when I find ways to improve them. Today’s cookie, a coconut chocolate chip, won’t win any beauty contests, but I think it tastes pretty darn good, though serious chocolate lovers may want to add more chips. So,  consider this recipe provisional too–I hope to return to it and make it better as my knowledge of gluten-free baking develops (click here for more of my wheat and gluten free recipes). Full recipe after the jump…


The main trick here is to watch carefully and not over bake the cookies!

Yield: 20-24 3-inch cookies / Preheat oven to 350º F

Dry ingredients:

2 cups quinoa flour

1 1/2 cups brown rice flour

1/2 cup cocoa powder

1 cup naturally sweetened chocolate chips

2 cups shredded, unsweetened coconut

1/2 teaspoon baking powder

pinch salt

Wet ingredients:

1/4 cup canola oil

1/4 cup maple syrup

1 cup rice syrup

1 cup thick coconut milk

1 tablespoon vanilla

1. In a large mixing bowl, measure and stir together the dry ingredients.
2. In a blender, blend together the wet ingredients.
3. Mix the wet ingredients into the dry and stir well to combine, adding a little flour if the dough seems too wet, a little water if it seems too dry.
4. Form into balls 1 3/4-inch in diameter, space evenly on parchment-lined baking sheets  and press down with the tines of a fork to form 3-inch cookies.
5. Bake in a preheated 350º F oven 15-20 minutes or until lightly browned on the bottom.  Switch pan on the upper rack to the lower and vice versa after 8 minutes.  Watch carefully so that the cookies do not burn on the bottom.
6. Remove from oven and cool cookies on cooling racks.


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