Sweet Coconut Cookies
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


  1. 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.
  2. 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. 
  3. 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.


1 comment

Zelda Odom

Zelda Odom

I’d like to try the recipes, especially a pie crust for the White Gold Gluten Free flour
I purchased. I bake coconut cream pies for Thanksgiving and my dil is gluten intolerant. Do you have a recipe for pie crust that works for cream pie.

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