VOTED #2 .INFO WEBSITE IN THE WORLD!
I’m a known cookie lover, and this recipe is one of my favorites.
INGREDIENTS
1 c coconut oil
6 tbsp unsweetened apple sauce
1 tsp salt
2 tbsp pure vanilla extract
3/4 – 1 ¼ c agave
2 c gluten-free flour mix
¼ c flax meal
1 tsp baking soda
1 ½ tsp xanthan gum
1 c chopped nuts and/or dried fruits
DIRECTIONS
1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.
4. Bake the cookies on the center rack for 15 mins, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
5. Let the cookies stand on the sheets for 10 mins, then transfer them to a wire rack and cool completely before covering.
Tina Turbin
www.GlutenFreeHelp.info
r.n.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
I love coconut stuff but it’s hard to find this ingredient in cookies that come out moist enough. There’s something so tantalizing about your picture. The cookies look so full and even moist! I’m going to give this recipe a try and let you know how I like it. As I said before, I’m a coconut freak, so I may be adding more of this delicious ingredient!
I like these kinds of cookie recipes. Oh so simple and oh so delicious. These would go well with a hot cup of tea and good friends.
This looks really good plus it’s intriguing that it’s sweetened with agave syrup instead of sugar which I’ve been interested in trying. I’ve heard agave is better than sugar and also coconut has omega3s I think, although I’m not sure if these are lost in the baking process?
At first I forgot to add the nuts and still loved these cookies. Second time around, I added walnuts and pecans and then OMG it came out so much better than before, although the first time around was still really good. I wonder how many grams of protein baked nuts in cookies retain after being heated…I like to tell myself I’m eating a high-protein snack:)
I just noticed this recipe calls for flax meal. I’m glad to hear this. I tell you, flax meal is so healthy. I add it to practically everything–soups, salads, smoothies, etc. It’s got Omega 3s, are high in fiber, and are especially good for women’s health when it comes to regularizing ovulation and reducing hot flashes. The Omega 3s on their own help with cholesterol levels and high blood pressure–as much as certain medications!
I’ve made these twice so far. If you change the nuts, you can really transform the cookie. Pecans make this cookie taste like autumn or the holidays–really, really good. Almonds are wonderful too, not sliced thin, but cut in large chunks. My daughter wants to add craisins next time (we love craisins in our family).
This sounds similar to a cookie recipe I used to have many years ago–of course, this one is gluten-free though. I just really, really love coconut and I’m always glad to have a recipe with it in there. Unfortunately, it’s one of those hit-or-miss ingredients. I can’t really make this for parties because several people I know just hate coconut. To me it’s strange, but I hate raisins, so I guess I can understand. I will make this for my family though. Everyone in the family except my youngest (and he’ll change his mind eventually) loves coconut!
@Geri These really do come out moist. I followed the directions exactly. I think you’ll really like these!
Thanks for these great directions, Tina! I made these cookies and they came out so well. The way you describe combining the ingredients is really key. That’s what I really appreciate about your recipes more so than other gf sites–that extra mile in describing HOW to do things.
I made these! So proud of myself! You have really inspired me to start cooking, and so I’m getting started with a few recipes at a time, at least desserts. I used to burn and ruin everything. I don’t even know why I was such a bad cook. Anyway, this one came out great. I followed your directions exactly too.
These were really good, Tina! What a great recipe! Your cookie recipes are so unique. Before I was gluten-free, I only had the conventional cookies of sugar cookies and chocolate chip cookies. Now that I’m getting into baking, I just don’t want to eat gluten-free alternatives but get creative. I definitely caught the baking bug LOL!
I was very impressed by how moist and chewy these were even after being eaten right from the fridge. However, I enjoyed heating them up and adding a little butter and eating them as a yummy breakfast (yes, BREAKFAST) item. Better than donuts, right?
It had been so long since I’d been on your blog…so busy and hardly on the computer anymore, especially with my daughters who are both really young and love to use my computer. I am very happy to be back. This is one of those Tina Turbin recipes–unique yet really appealing. I look forward to trying it.
I did something a little strange here, but instead of making a bunch of cookies, I made one big super cookie! I was in a hurry LOL so I just flattened (but not too much) the dough in a circular shape and I thought it was delicious. I have made a super chocolate chip cookie before and I liked it, so I thought, why not do this with this coconut cookie recipe?
Check out http://www.eatingwell.com/recipes_menus/collections/healthy_apple_recipes. It’s amazing how many gluten free recipes are out there with coconut!
Hi Tina and all your chatty readers! I am going to make this over the weekend. They sound really delicious and I am a coconut lover myself. @Christina that is too funny! It would be like Gluten-Free Coconut Nutty Bread almost, huh? I love those giant cookie cakes, though. I see them all the time at the mall and I’m like, “Yummm…”
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