Gluten Free Coconut Chocolate Chip Cookies

I made these cookies as my first attempt at gluten free. They are delicious and came out perfect. I did add another 2 tablespoons of coconut flour, some flavor and a couple tablespoons of nuts. awesome.

Thank you so much!

2 tbsps cannot possibly be enough floor for solid cookies. I’m not sure I get it. What I have here is a soup.. nothing I could form into cookies. Is there a typo?

These came out great!! Second time around I substituted coconut cream concentrate for about half of the oil and it worked great also! Mine came out just like the pic the first time. Delicious!

YES MY COOKS WENT FLAT ALSO. I`M GOING TO PLAY WITH THEM BECAUSE THEY ARE SOOO GOOD!!!

I love these and so do my kiddos. I do however replace the eggs with Flax seed because my son too has an egg allergy. They come out GREAT each time. Thanks for sharing your recipe, and for everyone else sharing your alternative ingredients:0)

We made some modifications and these came out perfectly even with tripling the recipe. I creamed the oil and sugar together, rather than melting it first, then beat in the eggs, then added the dry ingredients. I also used 3Tbsp of flour instead of 2, aluminum-free baking powder instead of soda, and added 1/4 tsp of vanilla. They didn’t go flat at all and were a very big hit with my children.

I, too, had a problem with these cookies going paper-thin in the oven, and we followed the recipe to a T. 
I ended up adding a lot more flour in small parts and baking one cookie at a time until they finally didn’t spread so much. It’s a good thing we had doubled the recipe, otherwise we would have ended up with only one decent cookie by the end of the day. We also decided to add some vanilla at the end, as the cookies needed something to make them more interesting. This is the first recipe here that didn’t go straight into my favorites, all the others I’ve tried have been terrific… :-(

I have made these a few times omitting the sugar and replacing the eggs with 1 very ripe banana. I had to add a bit more flour and flaked coconut to make it dough-like, but they were delicious!!

I just made these and followed the recipe.  For some reason, they are all very, very flat.  Very delicious but very flat. What am I doing wrong?  Thanks for any help!

Egg replacers are not all chemical, Shannon, you shouldn’t be so general with your terminology.  Some people don’t eat meat.  I don’t see why you couldn’t do chia eggs or flax eggs, plus you would get a lot of healthy omegas.  You can find recipes for these online.

You could leave out the coconut flakes, just add a little more (maybe a tsp) of coconut flour.

My kids don’t like the texture of coconut flakes, could I substitute anything for that?  Or can I just leave it out entirely?