These delicious cookies are easy to make. You can use chopped nuts instead! Do not forget to chill the dough.
1 large egg
¼ cup sugar
½ cup brown sugar
8 tablespoons cold coconut oil or 1 stick unsalted butter, softened
1½ cups Extra White Gold gluten-free all purpose flour
1/2-teaspoon baking soda
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
- Preheat the oven to 350°F and line a baking sheet with a parchment paper. In a large bowl, combine the egg, sugars, soft butter and vanilla extract.
- Mix flour, baking soda. Add the flour mixture to the egg mixture, mixing until combined. If the dough is too soft, chill dough for a half an hour in the fridge. Fold in the coconut flakes and mix until dough forms.
- Using a teaspoon or a small cookie scoop lay the cookie dough on a baking sheet and press it slightly to a round and nice shape. Leave about 1 inch gap between each cookie. Bake for 8 to 11 minutes, until golden. Transfer to a wire rack to cool. May be stored in an airtight container for up to 3 days.