Gluten-Free Chocolate Chip Cookies

almond flour chocolate coconut cookies dessert gluten free vanilla

Jackie Ourman

MAKES ABOUT 3 to 4 dozen

Source

Ingredients

½ cup unsweetened coconut flakes

1¾ cups King Arthur Flour gluten free multi-purpose flour

½ cup almond flour or meal

¾ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon xanthan gum

¾ cup (1½ sticks) unsalted butter, room temperature

1 cup (packed) light brown sugar

¼ cup granulated sugar

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

2 cups semisweet chocolate chips

Xanthan gum is available at natural food stores and some supermarkets, or online.

Method

Preheat oven to 375°. Toast coconut on a rimmed baking sheet, tossing once, until edges are golden, about 3 minutes. Let cool.

Whisk multi-purpose flour, almond flour, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 5 minutes. Add egg, egg yolk, and vanilla, and beat until well combined, scraping down sides of the bowl as needed. Reduce speed to low; mix in dry ingredients until just blended.

Using a wooden spoon, mix in toasted coconut and chocolate chips. Wrap dough in plastic and chill at least 30 minutes.

Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheet, spacing 2" apart. Bake, rotating baking sheets halfway though, until cookies are golden brown, 12–15 minutes. Let cool slightly on baking sheet before transferring to wire racks; let cool completely.

DO AHEAD: Dough can be made 1 week ahead; keep chilled.