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.
A weekend that I have no plans for. Bliss!
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:
Gluten Free chocolate coconut Cookies
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Nutritional Information
<
p style=”text-align: center;”>Nutritional info obtained from caloriecount.about.com (per cookie)
Katy says
September 30, 2018 at 11:06 amIn your notes you say best eaten on the same day. There wasn’t any left to save! Needless to say enjoyed by all😋
oliviascuisine says
October 26, 2014 at 4:12 pmOh yeah, this is my kind of cookies. I’m obsessed with Nutella! I still remember when I was a little girl in Brazil and Nutella wasn’t yet popular. My uncle (who was italian) would bring it from Italy and it was the best gift he could ever give us! We couldn’t even sleep during the night before his arrival thinking of all the yummy things he would bring us! <3
Nicky Corbishley says
October 26, 2014 at 7:41 pmA lovely story Olivia 🙂 I can’t imagine life without Nutella, no wonder you were excited!!
Suchitra says
October 13, 2014 at 10:37 pmLove the cookies, especially because they are gluten free! Yay! Goes into my “to try” list!
Nicky Corbishley says
October 14, 2014 at 9:45 amExcellent! Hope you like them Suchitra 🙂
Monika @ MY FOOD AND HAPPINESS says
October 12, 2014 at 12:52 pmOh these look so good and I was surprised that you are not using that many ingredients at all! Great recipe!
Nicky Corbishley says
October 14, 2014 at 9:37 amThanks Monica, yes, it’s a pretty simple recipe. Glad you like it 🙂
Arl's World says
October 12, 2014 at 2:08 amYummy, yummy cookies …perfect!!
Nicky Corbishley says
October 14, 2014 at 9:36 amThanks Arlene 🙂
HostessAtHeart says
October 11, 2014 at 7:26 pmooh a nutella surprise in the middle. Yes please!
Nicky Corbishley says
October 14, 2014 at 9:34 amI do love my Nutella 😉
spiceinthecity says
October 11, 2014 at 12:36 pmThese cookies look absolutely delicious Nicky! Enjoy your weekend 😀
Nicky Corbishley says
October 14, 2014 at 9:34 amThanks Naina 🙂
Hilda says
October 10, 2014 at 4:34 pmThese cookies look so good, and even better knowing they are not made with wheat flour. I don’t have any wheat intolerance, but I find non-wheat cookies made with nut flours and such are just better. Will bookmark these for the next time I get the urge to make cookies, which will probably be pretty soon.
Enjoy your weekend of being active doing nothing planned – the best kind of weekend.
Nicky Corbishley says
October 11, 2014 at 11:53 amThanks Hilda, hope you enjoy them. I love the oat flour and ground almond mix – works so well!
Michelle @ Giraffes Can Bake says
October 10, 2014 at 3:07 pmoh my these look so yummy, I could eat so many of these! Free weekends for me always ends up meaning a lot of time in the kitchen!
Nicky Corbishley says
October 11, 2014 at 11:53 amYep, I’m looking forward to spending a good bit of time in the kitchen too. Just finished up eating crème brulee French toast for breakfast and already thinking about what to make next 😀