Gluten Free Coconut Cream Bliss Cookies

photo by recipe author

Servings: About 24
Preparation Time: 15 minutes

1 1/2 cups coconut cream concentrate
1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
1 1/4 cups arrowroot powder
1/2 cup whole sugar, rounded
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 325 degrees F.

Heat the coconut cream concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.

In a large bowl, mix the arrowroot with the sugar and salt.

Add the coconut cream concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.

Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.

Bake in preheated oven for 20-30 minutes or until the cookies hold together and are very lightly browned on the bottom.

Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, and then they’ll be easy to remove.

Recipe submitted by Lindsey, CO

Submit your recipe here!

Published on July 18, 2011

Be the first one to rate!

11 Comments

Leslie July 27, 2011 at 3:02 pm - Reply

Could you use something like Gluten Free Baking Flour instead of the arrowroot? It’s a combination of flours .

francine July 27, 2011 at 1:52 pm - Reply

yep, all ingredients were exactly as written and besides the 1/2 cup sugar I added half a teaspoon of brown sugar – everything else was as directed.

Chris July 27, 2011 at 1:29 pm - Reply

Can you substitute xylitol or another no calorie sweetener for the sugar and still have the cookies turn out good?

Leslie July 27, 2011 at 1:28 pm - Reply

I’m so sad to hear about the coconut crystals, which I had no idea were ruining the coconut trees!
I will go to the store I bought it at and see if they are aware, but given that it is such a good alternative for a sweetner, it’s the only one I don’t react too, this will be hard since I’m betting I’m not alone.
That’s most likely why it’s getting so popular.

Thank you for the article. I will take it to the store and hope they stop selling it.

francine July 27, 2011 at 1:21 pm - Reply

Has ANYONE made this successfully?  All i have is an expensive oily mess. I know i measured correctly.  I finally added two tablespoons of coconut flour poured it onto a parchment lined jelly roll pan and hoped for cookie brittle.  What came out was a browned oily $oup.  So disappointed!

Sarah:) July 27, 2011 at 12:22 pm - Reply

Francine: Try sticking it in the fridge for a few minutes to stiffen it up, and stir it every now and then until it reaches the right consistency. 

Did you use all the correct measurements for the recipe? How about the sugar, did you use a full 1/2 cup?

francine July 27, 2011 at 9:17 am - Reply

i’m sitting here with a bowl of very liquid batter.  since it looks like i’d have to add yet another 1 1/4 cup arrowroot to stiffen it up and i don’t want that much starch in the cookie, i was wondering if there was a way to salvage this expensive mistake.  it was made with exact ingredients plus a 1/2 tsp of brown sugar since i was all out of natural sugar.  since it is so hot here the oil and coconut cream were liquid and just poured into the measuring cup instead of heating them.  is the heat necessary to thicken the dough? i measured the liquids with the same cup as the flour not a liquid measure cup maybe that influenced the outcome?  HELP!

Sarah:) July 25, 2011 at 11:08 am - Reply

Leslie: We don’t support the use of coconut/palm sugar. Read more about it here: http://www.tropicaltraditions.com/coconut_palm_sugar.htm

Leslie July 25, 2011 at 10:20 am - Reply

I was wondering if you could substitute your coconut crystals for the sugar?

aimee July 18, 2011 at 12:10 pm - Reply

is that really the correct amount of arrowroot?  i’ve only seen it used as a thickener before.  i don’t think i have that much….i will try to make with almond/coconut flour combination and let you know how it works!

Beth G. July 18, 2011 at 10:23 am - Reply

Hmmm, wonder if coconut flour and/or almond flour could be used instead of arrowroot, has anyone experimented?

Gluten Free Coconut Cream Bliss Cookies