These Gluten Free Chocolate Coconut Cookies are simple cookies for the weekend. They’re soft and ever so slightly crumbly on the inside; whilst the outside is covered in a layer of golden toasted coconut and a decent drizzle of Nutella.
I say I have no plans, but I’ll no doubt be tidying, doing the washing, gardening, thinking up and cooking some kind of Halloween treat for the blog, hoovering the car, and of course publishing my next hot smoothie recipe tomorrow. What I mean is, I have no plans where I have to get out of my tracksuit bottoms and hoodie. Woo hoo!
So to any friends or family reading this, unless you want to see the sight of Nicky, looking scruffy and make-up free (probably with a jar of Nutella and a spoon in my hand), then please don’t come and visit. If the thought doesn’t scare you, then you’re welcome to come round. I’ll even lend you a spoon.
Back to the Gluten Free Chocolate Coconut Cookies! You don’t need to be gluten intolerant to enjoy these biscuits (I should know, I’m a chocolate/cookie obsessed blogger who isn’t gluten intolerant). They’re soft and ever so slightly crumbly on the inside; whilst the outside is covered in a layer of golden toasted coconut and a decent drizzle of Nutella (no, before you ask, I’m not getting paid by Nutella for this, I just happen to love the stuff).
The cookies are made using oat flour, ground almonds and cocoa powder in place of normal flour. The oat flour works so well with the cocoa to give a light malty flavour.
I’ve used the same basic recipe as my Hazelnut Nutella Cookies. Take a look, they even have a little pocket of Nutella inside. In fact, why not push the boat out and make both!
The Gluten Free Chocolate Coconut Cookies Recipe:
- 65 g softened unsalted butter
- 65 g golden caster sugar
- 1 large egg
- ¼ tsp almond extract
- 75 g oat flour
- 50 g ground almonds
- 20 g cocoa powder check it's gluten free, as not all brands are
- 50 g desiccated coconut
- 2 tbsp Nutella
- Cream the butter and sugar in a large bowl until well mixed. Add in the egg and almond extract and stir to combine. Add in the oat flour, ground almonds and cocoa powder and mix with a wooden spoon. Cover the bowl in clingfilm and refrigerate for 90-120 minutes.
- Pre-heat your oven to 170c and line two baking trays with silicone baking mats or baking parchment. Put to one side. Pour out the desiccated coconut onto a plate.
- Take the cookie dough out of the fridge and scoop out a heaped tsp (approx. 25g). Roll into a ball, then flatten it just a little with your hands. Roll the cookie ball in the coconut so it's nicely covered. Place onto the baking tray and repeat until you use up all of the cookie dough. You should get approx. 10 cookies altogether. Place in the oven for 10 minutes.
- Take out of the oven and leave to cool on the baking tray for 10 minutes before moving to a cooling rack to cool further. Drizzle or pipe on the Nutella whilst the cookies are still a little warm. You may need to warm the Nutella in the microwave for a few seconds to get it soft enough to drizzle.
These cookies are best eaten on the same day or the following day so long as they're wrapped and placed in a sealed container.
p style=”text-align: center;”>Nutritional info obtained from caloriecount.about.com (per cookie)