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a cookie with good creds (& great crumbs)


A friend recently challenged me to include recipes for sweets that utilized “sugars” other than the typical cane. While this little cookie has some white cane sugar, half the amount of sweetening has been replaced by coconut sugar – derived from the nectar of the coconut flower. Wheat flour (for those gluten-sensitive) has been replaced by coconut flour (high in both fiber and protein) and brown rice flour. Half the amount of the usual butter fat has been replaced with unrefined coconut oil (solid at room temperature – a heart-healthy saturated fat that improves the all-important ratio of HDL to LDL levels in the blood stream).  The rest of the fat is supplied by a light, fruity (also heart-healthy) olive oil.


no wheat flour – instead coconut flour & brown rice flour

no butter – instead coconut oil & fruity olive oil

sugar – half replaced with coconut sugar

Now that we’ve covered some of the health factors, can we talk about taste? We all know this – coconut and chocolate are a classic duo…think Mounds bar. This cookie is so tender, it’s moist, delicately not cloyingly sweet,  has a decidedly coconut-y aroma, and  is strewn with melty bits of deep dark chocolate (full of antioxidants by the way – and lucky for us, a little bit of dark chocolate is recommended every day.) (Add heart-healthy walnuts too, if desired. I do!) Conclusion: This is a mighty good little cookie.

Still, let’s be real – cookies aren’t health food. But eating a sweet little something (in moderation) is one of life’s sweet little pleasures. And, considering that good ones have the power to lift even the drollest of mouths, I could be wrong, but that sounds pretty healthy to me.

(Please allow me one more honest sentiment – they may look like a normal chocolate chip cookie, but believe me, they aren’t. And after tasting these, my old recipe will go curb-side, come Wednesday.)

A Wheat-less (but still not weightless) Coconut Chocolate Chip Cookie

(this will make approximately half a normal-sized batch of cookies)

  • ¾ cup + 3 Tablespoons brown rice flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (4 Tablespoons) coconut oil melted (unrefined has more of a coconut flavor)
  • ¼ cup (4 Tablespoons) light, fruity olive oil (or other neutral-tasting seed or nut oil, such as canola)
  • ½ cup coconut sugar (this can be used, 1 for 1, to replace brown sugar, especially in baking)
  • ½ cup white sugar
  • 2 eggs (whisked to double volume)
  • 1½ teaspoon vanilla extract
  • 1 cup dark semi-sweet chocolate chips
  • ½ cup walnuts (optional – but another heart-healthy food) (If you don’t like, or can’t eat, nuts, you might try replacing with shredded coconut.)

Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper if desired.

In a medium bowl, stir together rice flour, coconut flour, baking soda and salt.

In a small bowl, whisk eggs until about doubled in volume. Add vanilla.

In a medium bowl or the bowl of your stand mixer, beat together the coconut oil and olive oil. Add sugars and beat well. (This will not be the creamy mixture that you’re used to when combining sugars and butter. Don’t be concerned.) Add to this the whisked eggs and vanilla. Beat. Stir in the dry ingredients until well-blended. Add chocolate chips, and nuts if using.

Drop by spoonfuls onto a cookie sheet and bake for 8 or 9 minutes, until golden brown. Remove from the oven, but allow to sit on the cookie sheet for one minute before removing to a rack to cool.

As far as I can determine, these cookies are gluten-free. There’s no gluten in the coconut flour or coconut sugar, and none in the brown rice flour. If there’s any, I suppose it could possibly be present in small amounts in the chocolate chips. You who are gluten-intolerant would probably know best.

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47 Comments Post a comment
  1. Hee, hee. Does brown sugar or sorghum count? If not I’d lose this challenge. You certainly rose to it.

    March 11, 2012
    • ha! sorghum, maybe? I suppose I should investigate. Brown sugar? (beeeep) definitely not!🙂

      March 11, 2012
  2. I never knew. These sound so good on a Sunday afternoon. And I do love dark chocolate and coconut! Mounds bring back memories of me childhood.🙂

    March 11, 2012
  3. Coconut flour? This is new to me, shall have to investigate! Love coconut in any form:)

    March 11, 2012
    • I only recently found it myself Lesley. We have several local markets that stock plenty of things a bit out of the ordinary. it’s pretty wonderful! The brand I found was “Let’s Do…Organic”. Here’s what they have to say on the package – After separating the rich, white coconut meat from its shell, we use pasteurized steam to remove most of the fat. We thoroughly dry the de-fatted coconut before milling it to a fine cream colored flour.” Gluten-free, high fiber, 20% protein. they have suggestions on the package for how to substitute it out for other flours.

      March 11, 2012
      • Oh looks good to try, amazing what we have yet to discover!

        March 12, 2012
  4. Neat recipe utilizing different sugars and flours!

    March 11, 2012
  5. Mother of pearl, these sound amazing! I’ve never used coconut flour, but in my books coconut = amazing, so I’m thinking I should round some up. Like, right away. And if the people at the grocery store don’t like my pyjamas… well, too bad!

    March 11, 2012
    • i just love you movita!🙂

      March 11, 2012
  6. m&m #

    Yum! I’m always looking for healthier sweets!

    March 11, 2012
  7. I’ve had a few friends looking for gluten-free recipes.. it’s sure a growing concern! You’ve designed a cookie that not only fits the bill but is filled with healthy stuff (like coconut oil) that take it over the top. How awesome that you’ve done this AND it tastes fantastic.. that’s been the problem with so many gluten-free recipes, I find.. Can’t wait to try these:) xoxo Smidge xoxo

    March 11, 2012
    • I’ve had the same complaint Smidge! Please let me know when/if you try these. I’ll be so anxious to see what you think. xo!

      March 11, 2012
  8. This is going to get tried *soon*. OH BOY!

    March 11, 2012
    • I remember you saying you and gluten didn’t get along so well. Kathryn, I think you’re going to really like these little guys. I sure hope so – please let me know. xoxo

      March 11, 2012
  9. Darlyn #

    Just the label told me that this is a winner.

    March 11, 2012
  10. I am going to have to try these. Have lots of GF kids come up to the lodge and these look perfect.

    March 11, 2012
    • Would love to hear from you Connie once you’ve tried them. Thanks a lot! 🙂 spree

      March 11, 2012
  11. Lovely cookies! I love the plating and the pictures so much!

    March 11, 2012
    • Ah thanks so much for the many kind comments you’ve left! So appreciate it!

      March 12, 2012
  12. Delightful biscuit shots – very beautiful. I’ve also added the recipe to my biscuit repertoire.

    March 11, 2012
    • I forget that they’re biscuits to you.🙂 thanks for the nice words, and you will Not be sorry you tried this little biscuit! (so very good.)

      March 12, 2012
  13. Spreesgratefulguineapig #

    The portly rodent is not a huge chocolate fan, but when the dazzling Spree needs a second opinion well she knosw which hole to look in! Got to say these are really good. Very moist and who doesnt like coconut! Forget the fact that these are GF, they’re just plain tasty.

    March 12, 2012
    • Oh “portly” I owe you many a thanks for being such a willing (occasionally eager) guinea pig! You make life so sweet.

      March 12, 2012
  14. I’ve never heard of “sugar” or sweetener from the coconut flower before. Just learnt soething new! and as to life’s sweet little pleasures, we all need them every now and then

    March 12, 2012
    • I only recently discovered it myself, but what a happy find!

      March 12, 2012
  15. Wow! When you pick up a gauntlet, you don’t fool around! As you’ve probably guessed, I’m not much of a baker, so, most of the ingredients you’ve used here are new to me. Still, I am pretty good at spotting a tasty cookie and these are some might tasty cookies you’ve photographed. Do you ship cross-country?

    March 12, 2012
    • John, I’d happily ship cross country but here’s my concern – (meaning no disrespect to your mail carrier or mine) – these little things smell so heavenly I’m afraid they’d never make it that far.

      March 12, 2012
  16. Great looking cookies, Spree. I’m always using different types of sugar – I adore muscovado sugar, it’s so amazing. I shall have to try even more.

    March 12, 2012
    • I guess I’ll have to come clean, confess to being a muscovado virgin (which I hope doesn’t sound too terribly intriguing!) Have read about it though and now with your word, will have to try. Tell me why you love it, won’t you? I’m looking for alternatives to cane though, for “glycemic index” -related reasons. With diabetes and gluten sensitivities and other health concerns on the rise, I’m looking to offer at least some good “homey, sweet” recipes as healthier alternatives to the usual sweet fare. Again, ‘splain more about muscovado! 🙂

      March 12, 2012
  17. carolyn #

    Thanks so much for this recipe! I have been wanting to use coconut flour and sugar for awhile, but each time I read a recipe, I wonder to myself, will it TASTE good? These sound delectable. And you’ve just blown a hole in all my usual excuses for not baking (ie: white flour, white sugar, gmo’s, etc). After I bake these, I will follow-up and letcha know!

    March 12, 2012
    • Carolyn, I know you, and you are going to adore these cookies!

      March 12, 2012
  18. These sound delicious with all of those different forms of coconut in them. It makes me want to go on a coconut shopping spree. But there is no need to throw out your old favorite recipe — most of us have room for more than one cookie in our lives.

    March 12, 2012
    • I wouldn’t think of throwing out a recipe that tasted better than these…but that’s not the case here. I don’t want to throw a lot of superlatives into the mix, but in my opinion these are a truly wonderful cookie. More tender, moister, more delicate, flavorful than any of its “type” I’ve made before. Hardly my only cookie, but from now on, my only chocolate chip. (And now I’ll be adjusting some other recipes based on what I’ve found here.)

      March 12, 2012
  19. Like everyone else, I have recently discovered coconut oil and find the scent and flavor amazing. I’ve never heard of coconut sugar, though! Does it have a coconut flavor as well?

    March 12, 2012
    • Coconut sugar’s a pretty interesting thing! Take the sweet nectar from the flower of the coconut and dry it, then granularize it and you end up with a sugar that tastes quite a bit like the “meat” of the coconut. Coconut has so many health benefits, it’s nice that we’re finding new ways to utilize more parts of it.

      March 13, 2012
  20. Brown rice and coconut flour are new things to me; I didn’t even know that they existed.
    I’m finally catching up and in holidays, so probably soon I’ll prepare one of your recipes.
    I’ll let you know!!

    March 13, 2012
  21. These look great! And wonderful pictures, too!

    March 13, 2012
    • Thank you Andrea. (and I’ll whisper this, but I think they’re more delicious than they look.)

      March 13, 2012
  22. I just ordered the less widely available ingredients online and am looking forward so much to trying these cookies. For anyone else who might like to use the easy way to get the “exotic” ingredients, I ordered from and got 1 lb of Bob’s Red Mill Organic Coconut Flour for
    $6.52, 1 lb of Swanson Organic Extra Virgin Coconut Oil, [solid] for $6.89 and 1.5 lbs of Bob’s Red Mill Whole Grain Brown Rice Flour for $2.75. If you use the coupon code swan199 you can get the entire order shipped for $1.99, bringing the grand total to $18.15 delivered to your mail box with plenty of flour and oil left over for other culinary adventures. Thank you Antoinette for making what I’m pretty sure was more than one batch to perfect these cookies.

    March 13, 2012
  23. You did a great job on your challenge Ani,
    I honestly don’t know many of the ingredients you listed but I have to say these are some amazing looking “and I am sure smelling and tasting” cookies!
    I love the color tones you used in your pictures.Simply beautiful!

    March 14, 2012
    • Thanks for the kind words Sawsan! Admittedly, some of these ingredients are a little obscure. (Some would never find them on their local grocer’s shelves but would have to buy on line.) For people with gluten-sensitives or allergies, this is a fact of life they’re pretty much used to.

      March 14, 2012
  24. carolyn #

    I made these heavenly things last night, & now I’ve arrived! There won’t be anymore lifelong search for the perfect choc chip recipe. This one’s it, hands down. 4 of us concurred. Thank you, Spree-Magic!

    March 16, 2012
  25. wischtina #

    I’m hungry and i love cookies🙂

    January 26, 2014

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