Thin & Crispy Gluten Free Coconut Cookies

The #glutenfree #coconutcookies are super simple thin and crispy drop #cookies, and as addictive as potato chips. You can’t stop at just one!

Baking cookies for the holidays, or really baking cookies any time in any respect, never gets old for me. All year long I've cookie recipes swirling around in my mind and on the pages of my mad-scientist recipe growth laptops with notes such as"make again in December" and"ideal for cookie plate!!"
Recipe adapted from here
Thin & Crispy #GlutenFree Coconut #Cookies
INGREDIENTS
  • 1 cup + 2 tablespoons (90 g) unsweetened coconut flakes (chips)
  • 1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (109 g) packed light brown sugar
  • 10 tablespoons (140 g) virgin coconut oil, melted and cooled (or use 1:1 unsalted butter, at room temperature)
  • 1 egg (50 g, weighed out of shell) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
DIRECTIONS
  1. Preheat your oven. Line rimmed baking sheets and place them aside.
  2. On a sheet, place the flakes in one layer and place at the middle of the oven. Bake for 5 minutes, or until starting to brown on the edges. Remove from the oven and allow to cool until warm to the touch. Crush the coconut chips. Raise the oven temperature to 350°F.
  3. In a large bowl, put the flour, xanthan gum, baking soda, baking powder, salt, and sugar, and whisk to blend. Add the sugarand whisk to blend, exercising any lumps. Remove about ten g of the coconut chips that are crushed and place them aside. Add the coconut chips into the bowl, and mix to blend. Create a well and add the oil, vanilla and egg, mixing to blend after each addition. The cookie dough will be sticky and soft. If it is too sticky to handle, cover and put it in the fridge or until more easy to deal with.
  4. Scoop out cookie dough in pieces which are fall on the prepared baking sheets, and about 2 teaspoonsful each about 2 inches apart from one another. With wet hands, roll each into a ball, press into a disc about 1/2-inch thick and sprinkle in the centre with the crushed toasted coconut chips.
  5. Put the baking sheets, one at a time and bake for around 10 minutes, or until the biscuits are slightly brown around the edges and golden brown at the middle. Remove from the oven and allow to cool until set on the sheet. They'll firm up within about 5 minutes.

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