How to describe these gluten free, egg free, cream cheese, coconut and chocolate chip cookies? Amazing? Decadent? Sinfully delicious? Our daughter’s “Yum!” sums it up. This cookie has become our new “go-to” gluten free party cookie. Our friends and family love the cream cheese, coconut and chocolate combination. When baked in a ball shape, they remind us both in taste and appearance of coconut macaroons.
Secret to Success
These cookies are so easy to make, it’s shocking. The secret to the amazing flavor is in the ingredients. We use unsweetened, unsulphured shredded coconut and mini chocolate chips. An additional flavor boost comes from a teaspoon of coconut extract. You may use salted or unsalted butter. We use lightly salted butter in our cookie recipes.
You will notice the height difference between cookies when viewing the pictures. This is because the cookie is naturally “tall” or rounded. Dave prefers the cookies flat, so we smash them down a bit before popping them in the oven. Whether you choose to bake rounded cookies or flat cookies, the taste will impress you: toasty on the outside and soft on the inside.
To make these cookies vegan, try coconut oil or vegan butter in place of the butter and use vegan cream cheese. We have vegan cream cheese in our refrigerator, and it works beautifully.
We want to thank Shelly from cookiesandcups.com for the inspiration. We adapted her wheat based version to taste amazing with our Flour Farm, gluten free recipe.
Please write us and let us know how this recipe worked for you. There is a comment section below. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
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Photos by DuPree Productions
Equipment: Digital Scale (preferred), Cookie Sheets, Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached parchment, Stand Up Mixer with Paddle Attachment or Electric Mixer
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring butter and cream cheese to room temperature
- Move oven rack to center
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Line baking sheets with unbleached parchment
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 270g (9.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C – 2 tsp)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g) – Increase to 1/2 tsp if using unsalted butter if desired
- 1/2 tsp Baking Soda (2.5g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 170g (6 oz) Cream Cheese- Room Temperature (3/4 C, we use Neufchatel, low-fat cream cheese)
- 170g (6 oz) Butter-Room Temperature (3/4 C, we use salted)
- 210g (7.4 oz) Light Brown Cane Sugar (1 C)
- 105g (3.7 oz) Cane Sugar (1/2 C)
- 2 tsp Pure Vanilla Extract (10 ml)
- 1 tsp Pure Coconut Extract (5 ml)
- 145g (5.1 oz) Unsweetened Shredded Coconut (2 C)
- 340g (12 oz) Mini Chocolate Chips (2 C)
Please read prep note above before you begin, thank you!
Step 1: Whisk together the dry ingredients in a medium bowl. Set aside.
Step 2: In the bowl that attaches to a stand mixer or a large bowl, cream together the cream cheese and butter using medium speed. Mix until smooth. Add sugars and continue to mix for one minute. Add vanilla and coconut extracts. Beat until combined.
Step 3: Turn the mixer to low and spoon in the flour blend until just combined. Do not over mix.
Step 4: With the mixer set to low, add in the shredded coconut and mix until just combined.
Step 5: Remove bowl from the stand mixer and fold in the chocolate chips.
Step 6: Drop cookie dough onto the prepared cookie sheet using a scoop for best results (we use a #40, 3/4 oz scoop). You can either leave cookies as they are in a rounded shape, OR press cookies down gently using a flat surface. You may need to spray the surface of the flat part with non-stick cooking spray or grease it with neutral oil.
Step 7: Bake cookies for about 12 minutes. Check after 10 minutes to prevent overcooking. Cookies are done when they appear golden around the edges. See pictures. Note: These cookies do not have eggs in them, so they will stay fairly light overall as opposed to turning completely golden brown in color.
Step 8: Remove from the oven and allow to sit on the cookie sheet for 3-4 minutes before transferring to a cooling rack. Cool completely before storing.
To store: Keep cookies in an airtight container on the counter for up to two days, or freeze for up to a month. To thaw, allow to come to room temperature on the counter.
Note: As stated in the blog, the cookies may appear “tall” or rounded unless you gently smash them down before putting them in the oven. Either way, they taste delicious.
The nutrition information provided below is for the recipe as written using organic low-fat cream cheese and organic salted butter. Cookies weigh approximately 25g (.88 oz) each.
- Method: baking
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: gluten free egg free coconut cream cheese chocolate chip cookies