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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