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Gluten-Free Baking Recipes, W 57th Street, New York, NY (2026)

06/09/2026

The “Best” Gluten Free Vanilla Frosting (Tested 10+ Times)

Cooking and Serving: 25 minutes | 2 cups frosting

Ingredients
3 ½ tablespoons (32 g) tapioca starch/flour | ¾ cup (150 g) granulated sugar | ⅛ teaspoon kosher salt

Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 2 cups frosting

Ingredients
3 ½ tablespoons (32 g) tapioca starch/flour

¾ cup (150 g) granulated sugar

⅛ teaspoon kosher salt

¾ cup (6 fluid ounces) milk

1 teaspoon pure vanilla extract, or seeds from 1 vanilla bean

12 tablespoons (168 g) unsalted butter, at room temperature (it must be at

Instructions
Fill a large bowl about halfway with ice and set it aside.

In a small, heavy-bottom saucepan, place the tapioca starch, sugar and salt,.

and whisk to combine well. Add the milk, and whisk until smooth.

Place over medium-low heat and cook, whisking constantly, until the mixture.

thickens and the whisk leaves behind a visible trail, about 3 minutes.

Remove the saucepan from the heat, and scrape the mixture into a separate.

Place the medium-sized bowl on top of the bowl of ice to stop the cooking of.

Allow the mixture to cool until it reaches room temperature (temperature.

Place the cooled flour and sugar mixture in the bowl of a stand mixer fitted.

Add the remaining butter in two parts, mixing in between until smooth. The.

mixture will seem almost curdled at first
Turn the mixer to high speed and mix for about 3 minutes or until the.

frosting turns white and becomes light and fluffy.

The frosting can be used immediately or can be stored in a sealed container.

06/09/2026

Paleo Oreo-Style Cookies (Easy 60-Minute)

Cooking and Serving: 45 minutes | 20 sandwich cookies

Ingredients
2 cups (224 g) finely ground blanched almond flour | 6 tablespoons (30 g) unsweetened cocoa powder, (preferably Dutch-processed, | ¼ cup (30 g) tapioca starch/flour

Description
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 20 sandwich cookies

Ingredients
2 cups (224 g) finely ground blanched almond flour

6 tablespoons (30 g) unsweetened cocoa powder, (preferably Dutch-processed,

¼ cup (30 g) tapioca starch/flour

1 tablespoon (8 g) coconut flour

½ teaspoon baking soda

¼ teaspoon kosher salt

½ cup (80 g) coconut sugar, ground fine in a blender or food processor

4 tablespoons (48 g) organic vegetable shortening, melted and cooled (I use

1 tablespoon (14 g) virgin coconut oil, melted and cooled

1 (50 g (weighed out of shell)) egg, at room temperature, beaten

¼ teaspoon (1 g) unflavored gelatin granules

1 ½ teaspoons lukewarm water

3 (75 g) egg whites

1 cup (160 g) coconut sugar, ground fine in a blender or food processor

1 tablespoon lukewarm water

2 tablespoons (10 g) unsweetened cocoa powder, (Dutch-processed or natural)

Instructions
MAKE THE COOKIE DOUGH
Place all of the ingredients for the cookies in a food processor in the order.

in which they are listed, and pulse until a dough forms. The dough will be.

soft and kind of oily. Turn out the dough onto a piece of plastic wrap,.

divide into two equal pieces and wrap each tightly. Place the dough in the.

refrigerator to chill for about 10 minutes.

SHAPE AND BAKE THE COOKIES
Remove one piece of dough from the refrigerator, unwrap and roll out between.

two sheets of unbleached parchment paper until it is a bit more than 1/8-inch.

thick. With a 2 1/2-inch round cookie cutter, cut out rounds of dough. Place.

the rounds about 1 inch apart from one another on a prepared baking sheet and.

place the baking sheet in the freezer to chill for about 5 minutes (or the.

refrigerator for about 10 minutes) or until firm.

If you find that it is difficult to work with the dough at any point,.

including difficulty removing the cut-outs to the baking sheet, simply chill.

the dough and it will become much easier to work with.

Once the cut-outs are firm, place in the center of the preheated oven and.

bake until firm to the touch (about 15 minutes). If the cookies begin to.

smell nutty, take them out as they are about to burn. Allow to cool.

completely on the baking sheet.

MAKE THE FILLING
In the bowl of your stand mixer or a large bowl to be used with a handheld.

mixer, place the gelatin and bloom it in the 1 1/2 teaspoons water.

In a medium-size, heat-safe bowl, place the egg whites, 1 tablespoon water.

and the 1 cup finely ground coconut sugar, and whisk to combine well.

Place the bowl over a pot of simmering water and clip a candy thermometer to.

the side of the bowl, making sure the tip of the thermometer is in the liquid.

and not on the bottom of the bowl or you will get an inaccurate reading.

The bowl should be just above the simmering (but not boiling water) without.

Cook the sugar mixture, stirring occasionally, until it reaches 160°F.

Remove the bowl from the heat, and pour the mixture into the bowl of the.

stand mixer or large bowl with the bloomed gelatin.

Beat with the whisk attachment for about 7 minutes or until the mixture is.

about tripled in size, thick and glossy. It will be a pale brown color.

because of the color of the sugar.

Add the cocoa powder, and beat until combined and once again glossy.

ASSEMBLE THE COOKIES
Once the cookies are cool, place the frosting in a pastry bag fitted with a.

large plain piping tip (or just a large zip-top bag with the tip cut off),.

and pipe a dollop of the frosting on half of the cookies. Allow the frosting.

to set for a minute or so until topping with the remaining cookies to make a.

sandwich. The filling will be set in about 10 minutes.

ASSEMBLE THE COOKIES
Once the cookies are cool, place the frosting in a pastry bag fitted with a.

large plain piping tip (or just a large zip-top bag with the tip cut off),.

and pipe a dollop of the frosting on half of the cookies. Allow the frosting.

to set for a minute or so until topping with the remaining cookies to make a.

sandwich. The filling will be set in about 10 minutes.

06/09/2026

Gluten Free Neiman Marcus Cookies (Chef-Developed)

Cooking and Serving: 25 minutes | 30 cookies

Ingredients
3 ounces milk chocolate, chilled until mostly frozen | 1 cup (140 g) all purpose gluten free flour, please click through for | ½ teaspoon xanthan gum, (omit if your blend already contains it)

Description
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 30 cookies

Ingredients
3 ounces milk chocolate, chilled until mostly frozen

1 cup (140 g) all purpose gluten free flour, please click through for

½ teaspoon xanthan gum, (omit if your blend already contains it)

1 cup (120 g) gluten free oat flour

¼ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

6 ounces semi-sweet chocolate chips

4 ounces chopped raw nuts, (I used peanuts, but almonds, pecans or walnuts

8 tablespoons (112 g) unsalted butter, at room temperature

½ cup (100 g) granulated sugar

½ cup (108 g) packed light brown sugar

1 (50 g (weighed out of shell)) egg, at room temperature, beaten

1 teaspoon pure vanilla extract

1 tablespoon milk, any kind, at room temperature (plus more if necessary by

Instructions
PREPARE THE CHOCOLATE
Using a standard grater or very sharp knife, grate or finely chop the cold.

milk chocolate into a bowl.

Working with the chocolate when it’s cold makes it much easier to chop or.

grate it into pieces that don’t melt together.

Cover the bowl and place it in the refrigerator to chill until you are ready.

to add the chocolate to the cookie dough.

PREPARE THE DRY INGREDIENTS
In a medium-size bowl, place the flour, xanthan gum, oat flour, salt, baking.

powder and baking soda, and whisk to combine well.

In a separate, small bowl, place the chocolate chips and chopped nuts, and.

toss with 1 tablespoon of the dry ingredients.

Set both bowls aside.

PREPARE THE COOKIE DOUGH
In the bowl of a stand mixer fitted with the paddle attachment (or a large.

bowl with a handheld mixer), cream the butter on medium-high speed until it.

Add the granulated sugar and brown sugar, and then the egg and vanilla and.

beat on medium-high speed until the mixture is smooth and light.

Add the dry ingredients and the milk, and mix on medium speed until just.

If the dough is very, very stiff, add more milk be stirred without too much difficulty.

Add the chocolate chips and nuts, and mix distributed throughout the dough.

Remove the grated/chopped chocolate from the refrigerator, uncover it, and.

fold it carefully into the cookie dough, taking care not to melt it.

SHAPE THE COOKIE DOUGH
Divide the dough into balls about 1 1/2-inches in diameter.

With the bottom of a glass, press down the balls of dough into disks, and.

place about 2 inches apart on the prepared baking sheets.

BAKE THE COOKIES
One baking sheet at a time, place in the center of the preheated oven and.

bake until just set (8 to 10 minutes).

Remove from the oven and allow to cool on the baking sheet for 5 minutes.

before transferring to a wire rack to cool completely.

BAKE THE COOKIES
One baking sheet at a time, place in the center of the preheated oven and.

bake until just set (8 to 10 minutes).

Remove from the oven and allow to cool on the baking sheet for 5 minutes.

before transferring to a wire rack to cool completely.

Notes
Adapted from this food.com recipe

for the famous Neiman Marcus $250 cookies, which seems to be quite different

from this actual Neiman Marcus recipe.

Nutrition information is automatically calculated, so should only be used as an

06/09/2026

Gluten Free Cookie Cups | No-Bake Cheesecake Filling (Meal Prep Friendly)

Cooking and Serving: 40 minutes | 16 cookie cups

Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ½ teaspoon baking powder

Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 16 cookie cups

Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend

¾ teaspoon xanthan gum, (omit if your blend already contains it)

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup (58 g) confectioners’ sugar

½ cup (100 g) granulated sugar

5 tablespoons (70 g) unsalted butter, at room temperature

5 tablespoons (60 g) vegetable shortening, melted and cooled

1 (50 g (weighed out of shell)) egg, at room temperature, beaten

2 teaspoons pure vanilla extract

2 cups (16 fluid ounces) heavy whipping cream, chilled (plus more teaspoon, if necessary)

¾ cup (86 g) confectioners’ sugar

1 package (8 ounces) cream cheese (in the bar form), at room temperature

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

Instructions
MAKE THE COOKIE CUPS
Preheat your oven to 350°F. Grease well a standard 12-cup muffin tin and set.

In a large bowl, place the flour blend, xanthan gum, baking powder, salt,.

confectioners’ sugar and granulated sugar, and whisk to combine well.

Create a well in the center of the dry ingredients and add the butter,.

shortening, egg and vanilla, mixing well to combine after each addition. The.

dough should come together and will be soft.

Roll the dough into balls about 1 1/4-inches in diameter, and press into.

disks about 1/4 inch thick. Place one disk into each of the prepared wells of.

the muffin tin, and press the bottom of a juice glass right into the center.

of the dough, forcing the dough evenly up the sides of each well.

Remove the glass. If any of the cookie has reached above the lip of each.

well, press it down to avoid its burning in the oven. Using a toothpick, poke.

3 evenly spaced holes in the bottom of the dough in each well.

Place in the center of the preheated oven and bake for 12 minutes, or until.

the edges are very lightly golden brown and the center of each cup springs.

back when pressed gently.

Remove from the oven and allow to cool for 5 minutes before carefully.

transferring the cups to a wire rack to cool completely. Repeat with the.

remaining few pieces of cookie dough.

MAKE THE FILLING
Transfer 2 tablespoons of the cream to a small bowl and set it aside.

In the bowl of a stand mixer fitted with the whisk attachment or a large bowl.

with a handheld mixer, place the remaining cream and beat on medium-high.

speed until soft peaks form.

Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks.

Transfer the whipped cream to a separate, large bowl and place in the.

refrigerator to chill. In the same bowl, place the cream cheese, vanilla,.

salt and reserved 2 tablespoons cream.

If using a stand mixer, switch to the paddle attachment (if using a handheld.

mixer, the beaters will be fine) and beat on medium-high speed until the.

cream cheese is light and fluffy.

Remove the whipped cream from the refrigerator and add the beaten cream.

Using a separate, handheld whisk, whisk the mixture together until light and.

fluffy, adding more cream mixture.

FILL THE COOKIE CUPS
Transfer the filling to a piping bag fitted with a large open tip and pipe.

the filling into the wells of the prepared cookie cups. Decorate with berries.

or sprinkles, if desired.

Place the filled cups in the refrigerator to chill until set (about 2 hours).

FILL THE COOKIE CUPS
Transfer the filling to a piping bag fitted with a large open tip and pipe.

the filling into the wells of the prepared cookie cups. Decorate with berries.

or sprinkles, if desired.

Place the filled cups in the refrigerator to chill until set (about 2 hours).

06/09/2026

Fudgy Flourless Black Bean Cookies (Tested 10+ Times)

Cooking and Serving: 33 minutes | 12 cookies

Ingredients
1 15 oz can black beans, rinsed and drained | 4 tablespoons (56 g) unsalted butter, at room temperature | 1 (50 g (weighed out of shell)) egg, at room temperature, beaten

Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 12 cookies

Ingredients
food processor

1 15 oz can black beans, rinsed and drained

4 tablespoons (56 g) unsalted butter, at room temperature

1 (50 g (weighed out of shell)) egg, at room temperature, beaten

2 teaspoons pure vanilla extract

½ cup (100 g) granulated sugar

½ teaspoon baking soda

½ teaspoon kosher salt

2 ounces unsweetened chocolate, melted and cooled briefly

6 tablespoons (30 g) unsweetened cocoa powder

4 ounces semi-sweet chocolate chips

Instructions
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached.

parchment paper and set it aside.

In the bowl of a food processor fitted with the steel blade, place the black.

beans, butter and egg and pulse until mostly smooth.

Add the vanilla, sugar, baking soda, salt and melted chocolate, and pulse.

The cookie dough at this point should be the consistency of hummus.

Add the cocoa powder and pulse until the mixture is well-combined. The.

consistency should be more like fudge.

Add most of the chocolate chips (about 3 ounces) and mix chips are evenly distributed throughout the cookie dough.

Using a spring-loaded cookie scoop or two spoons, scoop portions of the dough.

Using the back of a moistened spoon, spread each portion of cookie dough into.

Sprinkle the top of each piece of dough with a few more chocolate chips.

Place the baking sheet in the refrigerator to chill for about 10 minutes or.

until mostly firm to the touch.

Place the baking sheet in the center of the preheated oven and bake until the.

Remove from the oven and allow to cool completely on the baking sheet.

They’ll be quite fragile when they’re warm.

06/09/2026

Gluten Free Tagalongs | Girl Scout Cookies (Easy 60-Minute)

Cooking and Serving: 28 minutes | 24 cookies

Ingredients
Pastry bag with open piping tip or ziptop bag | 1 ¾ cups (245 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it)

Description
Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 28 minutes | Servings: 24 cookies

Ingredients
Pastry bag with open piping tip or ziptop bag

1 ¾ cups (245 g) all purpose gluten free flour blend

½ teaspoon xanthan gum, (omit if your blend already contains it)

⅛ teaspoon kosher salt

½ cup (100 g) granulated sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 to 2 tablespoons lukewarm water

¾ cup (192 g) no-stir peanut butter, warmed

4 tablespoons (56 g) virgin coconut oil, melted

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

1 cup (115 g) confectioners’ sugar

1 to 2 tablespoons water

12 ounces semi-sweet chocolate, chopped

3 tablespoons (42 g) virgin coconut oil

Instructions
MAKE THE COOKIES
In a large bowl, place the flour, xanthan gum, salt and sugar, and whisk to.

combine well. Add the butter, vanilla, and 1 tablespoon water, and mix to.

Knead the dough with your hands to bring it together. If necessary for the.

dough to hold together, add another tablespoon of water, 1 teaspoon at a.

Press the dough into a disk, and then place the disk between two sheets of.

unbleached parchment paper and roll the dough between 1/8 inch and 1/4 inch.

Cut out 2-inch rounds with a cookie cutter. Gather, reroll and cut any scraps.

Transfer the cookies carefully to the prepared baking sheet the parchment paper from the bottoms of the cookies.

Place the cookies in the center of the preheated oven and bake until the.

cookies are set and just beginning to brown around the edges (about 8.

As soon as the cookies come out of the oven, press your thumb or the bowl of.

a small spoon into the center to create a well for the filling.

Allow the cookies to cool for a few minutes on the baking sheet until they.

are firm enough to transfer to a wire rack to cool completely.

MAKE THE FILLING
While the cookies are cooling, place the peanut butter and melted coconut.

oil, vanilla and salt in a large bowl and mix to combine. Add the.

confectioners’ sugar, and stir until well-combined. The mixture will be very.

Add one tablespoon of water, and stir to thin the filling. Add another.

teaspoonful of water if necessary to create a thickly pourable filling.

Allow the filling to cool until no longer hot to the touch.

ASSEMBLE THE COOKIES
Place the cooled cookies on the prepared baking sheet in a single layer.

Place the filling in a pastry bag fitted with a medium-sized plain tip (I.

used a #12 tip) or a ziptop bag with the corner cut off. Pipe a generous.

amount of filling on top of each cooled cookie, leaving at least a 1/2 inch.

border around the perimeter of the cookie.

With wet fingers, press down the filling. Place the cookies in the freezer.

until the filling is well-chilled (about 5 minutes).

MAKE THE CHOCOLATE TOPPING & FINISH THE COOKIES.

Melt the chocolate and shortening in a double boiler or a small,.

microwave-safe bowl, on 70% power at 30-second intervals, stirring in.

between, just until melted and smooth.

Remove the chilled cookies from the freezer, and carefully immerse each.

cookie in the melted chocolate.

With a dipping fork (or any fork, really), carefully turn the cookie over in.

the chocolate until it is completely coated. Turn the cookie right side up in.

the chocolate and draw the cookie out of the chocolate on the tines of the.

fork, scraping the bottom of the fork on the side of the bowl to rid the.

bottom of excess chocolate.

Place the cookie back on the parchment paper.

Allow the cookies sit at room temperature until the chocolate is set.

Store in an airtight container in the refrigerator until ready to serve.

06/09/2026

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06/09/2026

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06/09/2026

Gingerbread Gluten Free Fudge Puddles (Chef-Developed)

Cooking and Serving: 32 minutes | 24 cookies

Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ½ teaspoon baking soda

Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 24 cookies

Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend

¾ teaspoon xanthan gum, (omit if your blend already contains it)

½ teaspoon baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon kosher salt

½ cup (58 g) confectioners’ sugar

½ cup (109 g) packed light brown sugar

9 tablespoons (126 g) unsalted butter, at room temperature

1 tablespoon (21 g) molasses

1 (50 g (weighed out of shell)) egg, at room temperature, beaten

1 teaspoon pure vanilla extract

4 tablespoons (56 g) unsalted butter

4 ounces dark chocolate, chopped

¼ cup (2 fluid ounces) heavy whipping cream

Dash of salt

1 teaspoon pure vanilla extract

1 ¼ cups confectioners’ sugar, sifted

Instructions
MAKE THE FUDGE FILLING
Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom.

saucepan and melt over medium-low heat, stirring occasionally until melted.

Remove the pan from the heat and add the vanilla, and then the confectioners’.

sugar, and whisk to combine. If the confectioners’ sugar has clumped at all,.

you can use a hand mixer to whip the fudge until smooth.

Fill the cooled cookie cups to the top immediately with the fudge filling,.

trying not to overfill them.

Allow the filling to set at room temperature before serving.

MAKE THE FUDGE FILLING
Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom.

saucepan and melt over medium-low heat, stirring occasionally until melted.

Remove the pan from the heat and add the vanilla, and then the confectioners’.

sugar, and whisk to combine. If the confectioners’ sugar has clumped at all,.

you can use a hand mixer to whip the fudge until smooth.

Fill the cooled cookie cups to the top immediately with the fudge filling,.

trying not to overfill them.

Allow the filling to set at room temperature before serving.

Notes
* 4 tablespoons (56 g) unsalted butter

* 4 ounces dark chocolate, chopped

* ¼ cup (2 fluid ounces) heavy whipping cream

* 1 teaspoon pure vanilla extract

* 1 ¼ cups confectioners’ sugar, sifted

FIRST, MAKE THE COOKIE CUPS.

* Preheat your oven to 350°F. Grease well a 24-cup miniature muffin tin and set

* In a large bowl, place the flour blend, xanthan gum, baking soda, cinnamon,

ginger, salt, and confectioners’ sugar, and whisk to combine well.

* Add the brown sugar, and mix to combine, breaking up any lumps.

* Create a well in the center of the dry ingredients and add the butter,

molasses, egg, and vanilla, and mix to combine well. The dough should come

together and will be soft.

* Roll the dough into balls about 3/4-inch in diameter, and place in the

* Using the tip of your pointer finger, make a hole in the center, and press

the cookie dough against the side of the muffin well.

* Place in the center of the preheated oven and bake for 9 minutes.

* Remove the pan from the oven and, working quickly, place the bowl of a

teaspoon into the center of each well and press down to create a well that’s

as deep as the bowl of the spoon.

* Return the tin to the oven and continue to bake for another 3 minutes, or

until the cookie dough seems set and doesn’t glisten (about 3 minutes more).

* Remove from the oven and allow the cookie cups to cool for at least 10

minutes in the pan before transferring to a wire rack to cool completely.

MAKE THE FUDGE FILLING.

* Place the butter, chopped chocolate, cream, and salt in a small, heavy-bottom

saucepan and melt over medium-low heat, stirring occasionally until melted

* Remove the pan from the heat and add the vanilla, and then the confectioners’

sugar, and whisk to combine. If the confectioners’ sugar has clumped at all,

you can use a hand mixer to whip the fudge until smooth.

* Fill the cooled cookie cups to the top immediately with the fudge filling,

trying not to overfill them.

* Allow the filling to set at room temperature before serving.

An alternative chocolate filling

The cookies in the photos that have a darker filling are ganache, which is made

from just two ingredients. For this simpler filling, place 4 ounces chopped

chocolate in a medium-size heat-safe bowl. Heat 2 1/2 ounces heavy whipping

cream in a small, heavy-bottom saucepan just until it begins to simmer.

Pour the hot cream over the chopped chocolate and allow the mixture to sit until

the chocolate begins to melt. Stir until the chocolate is melted and the mixture

Nutrition information is automatically calculated, so should only be used as an

Gingerbread fudge puddle cookies on a round marble platter with writing that

says GF Gingerbread Fudge Puddle Cookies

fudge puddle cookies on a round marble platter with writing that says GF

Gingerbread Fudge Puddle Cookies

06/08/2026

Thin & Crispy Gluten Free Coconut Cookies [Dairy Free Too] (Meal Prep Friendly)

Cooking and Serving: 35 minutes | 30 cookies

Ingredients
See recipe for ingredients

Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 30 cookies

Instructions
CRISPY COCONUT COOKIE VARIATIONS
Try topping these crispy cookies with a bit of melted chocolate mixed with a.

touch of coconut oil for shine. Or instead of topping the raw disks of dough.

with more coconut flakes, sprinkle with a few miniature chocolate chips.

Baked coconut cookies on right side of tray lined with white paper.

coconut cookies on right side of tray lined with white paper.

FAQS
CAN I USE SWEETENED COCONUT IN THIS FLOURLESS COCONUT COOKIES RECIPE?

No, this recipe must be made with the wide, flat coconut flakes that I've only.

seen sold unsweetened. If those sorts of coconut pieces are sweetened, they've.

probably been baked with additional ingredients into a separate snack, and.

they're not right for this recipe.

CAN I USE COCONUT FLOUR IN THIS CRUNCHY COCONUT COOKIE RECIPE?

No, this recipe isn't designed to be made with coconut flour, and coconut flour.

is not a substitute for an all purpose gluten free flour.

WHAT KIND OF COCONUT OIL DO I USE IN THIS RECIPE?

This recipe is made with the kind of coconut oil that's solid at cool room.

temperature. In the jar on the shelf, the oil is white. It's often called.

“virgin” coconut oil, but can sometimes carry a different name.

HOW SHOULD I MELT THE COCONUT OIL FOR THIS COCONUT CRISP COOKIE RECIPE?

I usually melt the coconut oil in the microwave, in short bursts at reduced.

power, until it's all liquified. You can also melt it in a double boiler, and in.

a pinch in a saucepan, but it will liquify very quickly so pay close attention!

Then be sure to allow it to cool until it's no longer hot to the touch before.

adding it the rest of the ingredients. It won't solidify that quickly.

A stack of coconut cookies on a gray surface.

stack of coconut cookies on a gray surface.

CAN I MAKE THESE CRISPY COCONUT COOKIES WITHOUT COCONUT OIL?

Yes! You can replace the virgin coconut oil, gram for gram Spectrum brand nonhydrogenated vegetable shortening, or even unsalted butter.

The butter will make somewhat less crispy cookies, but they're still delicious.

because butter is delicious. Be mindful that using butter means your cookies are.

no longer dairy free, in case that's important to anyone who will be eating.

WHY AREN'T MY COCONUT COOKIES CRISPY?

Did you use too much gf flour? Not enough coconut oil? Did you flatten the.

mounds of cookie dough before baking? Did you bake them long enough? All of.

these issues can prevent your cookies from crisping.

HOW DO I SHAPE COOKIE DOUGH THAT'S TOO STICKY?

Cookie dough that's too sticky to handle can be chilled in the refrigerator a.

bit to help it firm up a bit first.

Stack of 5 coconut cookies with one on its side on a small white plate.

of 5 coconut cookies with one on its side on a small white plate.

FAQS
CAN I USE SWEETENED COCONUT IN THIS FLOURLESS COCONUT COOKIES RECIPE?

No, this recipe must be made with the wide, flat coconut flakes that I've only.

seen sold unsweetened. If those sorts of coconut pieces are sweetened, they've.

probably been baked with additional ingredients into a separate snack, and.

they're not right for this recipe.

CAN I USE COCONUT FLOUR IN THIS CRUNCHY COCONUT COOKIE RECIPE?

No, this recipe isn't designed to be made with coconut flour, and coconut flour.

is not a substitute for an all purpose gluten free flour.

WHAT KIND OF COCONUT OIL DO I USE IN THIS RECIPE?

This recipe is made with the kind of coconut oil that's solid at cool room.

temperature. In the jar on the shelf, the oil is white. It's often called.

“virgin” coconut oil, but can sometimes carry a different name.

HOW SHOULD I MELT THE COCONUT OIL FOR THIS COCONUT CRISP COOKIE RECIPE?

I usually melt the coconut oil in the microwave, in short bursts at reduced.

power, until it's all liquified. You can also melt it in a double boiler, and in.

a pinch in a saucepan, but it will liquify very quickly so pay close attention!

Then be sure to allow it to cool until it's no longer hot to the touch before.

adding it the rest of the ingredients. It won't solidify that quickly.

A stack of coconut cookies on a gray surface.

stack of coconut cookies on a gray surface.

CAN I MAKE THESE CRISPY COCONUT COOKIES WITHOUT COCONUT OIL?

Yes! You can replace the virgin coconut oil, gram for gram Spectrum brand nonhydrogenated vegetable shortening, or even unsalted butter.

The butter will make somewhat less crispy cookies, but they're still delicious.

because butter is delicious. Be mindful that using butter means your cookies are.

no longer dairy free, in case that's important to anyone who will be eating.

WHY AREN'T MY COCONUT COOKIES CRISPY?

Did you use too much gf flour? Not enough coconut oil? Did you flatten the.

mounds of cookie dough before baking? Did you bake them long enough? All of.

these issues can prevent your cookies from crisping.

HOW DO I SHAPE COOKIE DOUGH THAT'S TOO STICKY?

Cookie dough that's too sticky to handle can be chilled in the refrigerator a.

bit to help it firm up a bit first.

Stack of 5 coconut cookies with one on its side on a small white plate.

of 5 coconut cookies with one on its side on a small white plate.

Notes
Adapted from Goodies a Volonté

Originally published on the blog in 2015. Recipe unchanged, much text, many

photos, and video new.

Nutrition information is automatically calculated, so should only be used as an

A stack of coconut cookies on gray surface and coconut cookies in a bowl with

stack of coconut cookies on gray surface and coconut cookies in a bowl with

Gluten-Free Baking Recipes

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