Gluten-Free Chocolate Coconut Cookies

Gluten-Free Chocolate Coconut CookiesI know these cookies aren’t very photogenic, but the taste more than makes up for it.  The first time I made these, I was afraid the batter wouldn’t make it into the oven!


  • 1/2 c coconut oil, melted
  • 1/4 c unsweetened cocoa
  • stevia equivalent to 1 c sugar OR stevia equivalent to 1/2 c sugar + 12 drops EZ-Sweetz liquid sucralose (1 drop = 2 t sugar)
  • 1/2 t pure vanilla extract
  • 5 eggs
  • 1/3 c heavy whipping cream
  • 1/2 c Bob’s Red Mill Organic Coconut Flour, sifted
  • 1/2 c Let’s Do Organic shredded unsweetened coconut


  1. Preheat oven to 350 degrees Fahrenheit.  Line a large baking sheet with parchment paper.
  2. Whisk coconut oil, unsweetened cocoa, stevia, EZ-Sweetz, and vanilla extract until well blended.  Add eggs, one at a time, and beat with an electric mixer after each addition.  Add heavy whipping cream and mix.  Add coconut flour and blend until smooth.  Lastly, stir in unsweetened coconut.
  3. Form dough into small balls and place on parchment-lined baking sheet about an inch apart.  Flatten each cookie slightly with the palm of your hand.  (I can usually fit all 30 cookies on one half sheet pan.)
  4. Bake cookies in the preheated oven for 16-18 minutes.  Allow cookies to cool slightly before removing to an airtight container.
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