Gluten-Free Chocolate Coconut Brownie Cookie: Moist and Flavorful combination of Chocolate and Coconut - a "Haystack" in cookie-form!
This is a bit of a combination between a gluten-free cake-like brownie and a glutenfree cookie, and it has plenty of coconut and chocolate flavor to enjoy. We make use of gluten-free Whey protein in these cookies to give them a bit of extra protein and body.
For more information on baking with gluten-free whey protein, read my Gluten-Free Blog (search for Whey), as I will be writing some articles discussing this Celiac-safe baking ingredient and how it can be used with some incredible results in a variety of gluten-free recipes.
Text Version of Gluten-Free Recipe
Ingredients
½ Cup Brown Sugar (packed)
½ Cup Sugar
½ Cup Butter, (1 stick, softened)
1 Egg (whole egg)
1 Egg White
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 Cup Light Coconut Milk*
1 Cup Unsweetened Medium Shredded Coconut**
¼ Cup Whey Protein Isolate*** (unflavored)
½ Cup Cocoa
½ Cup Coconut Flour
¼ Cup Tapioca Flour
¼ Cup Sorghum Flour
½ Cup Buckwheat Flour
1 Cup Chocolate Chips
Notes:
- * Look for a light coconut milk which has coconut milk and water as the only ingredients.
- ** I use Bob's Red Mill Unsweetened Medium Shredded Coconut, which is unsulfured and all natural.
- *** I used "Now Sports" brand of Whey Protein Isolate (100% pure, natural unflavored, certified Gluten-Free)
Directions
Cream sugars and butter together. Add egg and egg white, mix. Add baking soda, baking powder, light coconut milk, unsweetened medium shredded coconut, whey protein, cocoa and flours, mix. Add chocolate chips, mix.
This will not be a batter that you can work with your hands. Use a small spoon and drop 1 inch balls onto greased cookie sheet.
Bake at 350° for 17 minutes. Remove cookies from cookie sheet and allow to cool completely.
Yield: approximately 2.5 dozen cookies
Here's another picture of a couple finished cookies from a slightly different perspective:
