Gluten-Free Nutty Chocolate Coconut Cookies

Sometimes you just need a big old cookie to make everything right in the world.

Vertical image of three chocolate cookies with scattered coconut on a slate surface, with more of the baked goods stacked on a white ceramic pedestal serving dish in soft focus in the background, next to a glass bottle of milk, on a mottled dark gray background, printed with orange and white text in the middle and at the bottom of the frame.

Let’s talk about stress for a moment, shall we?

Stress is something that we all have to deal with in our lives, but sometimes it seems to pile on in such a way that we feel like our heads are going to explode.

I have felt a bit scattered over the last few weeks. Is this just me? Instead of having control over my stress, it’s had control over me, making me feel as if I’m teetering over just a bit towards the insane side of things.

Running around like a chicken with my head cut off is basically my standard feeling right now.

But do you know what usually helps to right that mental state for me? A couple of really good cookies.

Vertical overhead image of chocolate cookies on a gray surface, with scattered shreds of coconut.

Sometimes you just have a hankering for a big cookie that is packed with all the good stuff. It’s that kind of craving that leads me to make cookies like these.

These bad boys are made with a double dose of chocolate, from dark unsweetened cocoa powder and a big dose of dark chocolate chips.

After that, they are piled with tons of coconut and nutty almond flour, a reliable gluten-free flour option, making for a delicious made-from-scratch dessert or snack that is layered with different textures and flavors. Every bite is like a rich, chocolatey, nutty coconut explosion in your mouth.

Vertical closeup closely cropped image of chocolate cookies on a white decorative ceramic serving platter.

Personally, I love the size of these cookies. They are not huge in diameter, but they are nice and thick (and they don’t fall flat after you take them out of the oven).

The thickness is what keeps the centers nice and moist, even a few days after making them. As a nice contrast, the exterior has a crispy texture.

I also love the little cracks on the outside of these baked goodies. It’s a lot like what you’ll see on those classic crinkle baked goodies, but these are gluten free.

If you are a serious lover of chocolate, this recipe is definitely the one for you. It doesn’t matter if it’s winter, spring, summer, or fall, chocolate and coconut is a flavor combination that you can enjoy year round.

Of course, I tend to eat many more cookies in the cooler seasons, because that’s the kind of comfort food I gravitate towardsespecially when I am stressed beyond normal levels of sanity.

A couple of these along with a big glass of cold milk are just what the soul needs to right itself.

Vertical image of a stack of three gluten-free chocolate cookies, with more in the background on a gray surface topped with scattered pieces of shredded coconut, and on a white ceramic pedestal in soft focus in the background, beside a tall glass bottle of milk.

You can enjoy these baked goods at room temperature, but I love to eat them warm. If you are storing them and eating them later, I like to warm them up for about 15 to 30 seconds in the microwave so the insides get all gooey again.

They are especially tasty with a warm mug of hot chocolate when a cold front is passing through, and you are curled up with a good book.

Can you tell my brain is ready for a vacation and a bunch of cozy, lazy days spent on the couch? Shocking, I know! Coming down from a stress high does tend to skew me toward the lazy side in mere moments…

So, whip up a batch of these, get cozy, take some deep breaths, and chill. It’s chocolate therapy time!

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Horizontal overhead closeup image of chocolate cookies with cracks in the top, sprinkled with shredded coconut, on a gray surface.

Gluten-Free Nutty Chocolate Coconut Cookies

  • Author: Meghan Yager
  • Total Time: 20 minutes
  • Yield: 1 dozen 1x


Nutty chocolate coconut cookies are crunchy and moist gluten-free treats that every chocolate lover will demand more of.


  • 1 cup almond meal
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup unsweetened cocoa powder (preferably dark)
  • 2 Tbsp tapioca flour, plus more as needed for shaping
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup Sucanat
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone mats.
  2. Add almond meal, coconut, cocoa powder, tapioca flour, salt, and baking soda to a large bowl. Whisk to combine.
  3. Stir in Sucanat, maple syrup or honey, vanilla, and chocolate chips until a stiff, sticky batter forms.
  4. Flour your hands lightly to prevent dough from sticking. Form balls of dough, 2 tablespoons at a time. Place on the prepared baking sheets about 2 inches apart.
  5. Bake for 10 minutes. The edges should be crisp, but they should still be moist in the center.
  6. Remove from oven and set aside to cool on the pans for 10 minutes. Transfer to a cooling rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten-Free

Keywords: gluten-free cookies, chocolate, coconut, almond flour

Cooking By the Numbers…

Step 1 – Measure Ingredients

Measure out all ingredients as listed on the ingredients list.

Horizontal overhead image of small round and square glass bowls of dark chocolate chips, maple syrup, vanilla extract, salt, cocoa powder, almond meal, shredded coconut, tapioca flour, sucanat, and baking soda, on a dark brown wood surface.

Preheat your oven to 350˚F. Line two baking sheets with silicone mats or parchment paper.

Step 2 – Make Dough

Whisk together the almond meal, coconut, cocoa powder, tapioca flour, salt, and baking soda in a large bowl.

Horizontal overhead closely cropped image of a glass mixing bowl filled with a dry mixture of cocoa powder, shredded coconut, and other ingredients, on a dark brown work surface.

Add the Sucanat, maple syrup or honey, vanilla extract, and chocolate chips.

Horizontal closely cropped overhead image of a brown chocolate dough flecked with coconut, in a large mixing bowl on a dark brown surface.

Stir together until a stiff batter forms.

Step 3 – Bake

Form the dough into balls, 2 tablespoons at a time. Be sure to flour your hands first to prevent sticking.

Place the balls on the prepared baking sheets. Make sure to space them 2 inches apart, to give them room to spread without sticking together during baking.

Horizontal overhead image of four balls of uncooked chocolate dough on a blue and beige silicone pan liner set into a metal rimmed baking sheet, on a gray surface.

Read our handy guide for more baking tips to get the perfect cookies every time!

Bake for 10 minutes, until the exteriors are crisp but the centers are still moist. The tops and sides will crack a little, and that’s okay.

Horizontal image of three round mounded chocolate cookies with cracks in the outside, on a gray slate surface with scattered pieces of coconut, with a white ceramic pedestal cake server and a glass bottle of milk in the background.

Cool on the baking sheets for about 10 minutes. Remove and cool completely on a wire rack.

Can I Make This Dough Ahead of Time and Bake Later?

You certainly can make this dough ahead of time. All you have to do is make the dough through Step 2 in the “Cooking By the Numbers…” section of this article. Then you can cover the bowl with plastic wrap.

Store it in the refrigerator for up to 2 days, until you’re ready to bake.

Horizontal overhead closeup image of chocolate cookies with cracks in the top, sprinkled with shredded coconut, on a gray surface.

Looking for even more gluten-free recipes? You can review our whole list of gluten-free cookies, but here are three Foodal favorites for the cookie lover right now:

Do you like to dunk your cookies in milk or hot chocolate? Tell us in the comments below. And once you try the recipe, be sure to rate it to let other readers know how much you enjoyed it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on April 15, 2010. Last updated on December 18, 2019. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

18 thoughts on “Gluten-Free Nutty Chocolate Coconut Cookies”

  1. yes, i get that way a lot. and while i often feel guilty about it, of course you make it seem like a good thing, so thanks! here’s to listening, and to homemade cookies that taste like samoas (!). i love samoas. see you tonight — i promise this time! 🙂

  2. I’ve been feeling that way lately as well. To rid myself of the accompanying guilt, I chalk it up to a “search for inspiration.” It’s perfectly fine to take a step back and simply witness. That’s what we need to do (as writers) to recharge. And, having a stash of these cookies on hand while reading isn’t such a bad deal…

  3. I have lots of days and weeks like that. It’s hard to get inspired to blog sometimes. I totally understand. You should be proud, however. The cookies look amazing. The pictures are inspiring and your writing is, as always, lovely and heartfelt.

  4. I second Jacqui – Just when I’m feeling all guilty about being a “bad blogger,” you make me realize that perhaps I’m being a GOOD blogger by simply sitting back for a few days and reading. 🙂

  5. I think that’s how I’ve been for the past year – so many things happening, I’ve been too overwhelmed to sit down, bake something, and tell people about it. I’m hoping that in a couple months that will change and that I’ll be a bit more active in the blogging thing. Until then though, you brought cookies. So nice of you! 🙂

  6. I go through periods like that too. Right now so much produce is coming in season and I love to see what others are up to in the kitchen. I saw these on Amanda’s site a couple days ago and knew I was going to have to make them! Thanks for the reminder!

  7. I know how you feel…I’m an obsessive editor/perfectionist, so sometimes writing is stressful, rather than the creative release I’d meant it to be. But oh my, these cookies! Having had a very similar one in LA this weekend, I would love to recreate the experience. Just don’t make me write about it! 🙂

  8. Jacqui, Seriously, you have to try these. Amazing. And good calories!

    Caitlin, I totally get being overwhelmed, and I find the best way to avoid it is to simplify. Whenever possible.

    Jacqui, Do it! Do it! I cannot wait to hear what you think!

    Maddie, Right? That’s exactly it – the editor/perfectionist side of me (hard to believe, what with all my typos, I know, but it’s true) prevents the enjoyment/creativity that I should be having. 🙂

  9. Oh I completely agree. This is exactly how I’ve been feeling for the past two weeks. I think it’s because they have been such a ridiculously busy two weeks, between school work, a couple house crises, and crew regattas, the last thing I feel like doing is blogging. I’ve barely even had time to cook, let alone photograph and write about it.

    You know what? As I’m sitting here writing this comment I believe I’ve just been inspired. HaHa. I already posted today and it wasn’t very interesting but I’ve just in this very moment come up with an idea of what I want to say.

    Your cookies look delicious. I just bought 3 lbs of almond meal from trader joes so this is just what I need. (except for the fact that I really need to cut back on baking for a bit haha ah well, easier said than done I guess).

  10. Lisa, I know! There’s a tricky balance to achieve in there… happy this got you inspired, though! That’s the best feeling. 🙂 And hey, if you’re going to bake, bake these, I say. They’re practically good for you!

  11. How important would you say the almond meal is in this recipe? I want to make these for Mother’s Day but I don’t have that… could I just use whole grain pastry flour do you think?

  12. Alicia, It’s honestly hard for me to say because I haven’t tried these with the wheat pastry flour, but I would guess it WILL make a significant difference. Mostly because the nuttiness of the almond meal gives it such a good texture/flavor. The original recipe suggested coconut flour, so that’s another option, too. If you do try wheat, please let me know how it goes!


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