coconut chocolate-chip cookies

Cookies were one of the things Jessie missed the most when she was first diagnosed. However, these cookies taste so good you’ll never miss the gluten! This recipe produces cookies somewhat reminiscent of that Girl Scout cookie favorite, the Samoa, though these cookies are crunchy rather than super chewy. You can also eliminate the coconut for a terrific traditional chocolate-chip cookie. Try serving them warm, with vanilla ice cream for a delicious cookie à la mode!

MAKES 12 TO 18 COOKIES, DEPENDING ON SIZE

INGREDIENTS

2 cups gluten-free all-purpose flour blend (we’ve used Arrowhead Mills Gluten Free All Purpose Baking Mix)

½ teaspoon gluten-free baking powder

½ teaspoon salt

12 tablespoons (1½ sticks) unsalted butter, softened

1 cup (packed) light brown sugar

½ cup granulated sugar

1 large egg plus 1 large yolk

2 teaspoons all-natural vanilla extract

½ to ¾ cup semisweet chocolate chips

2½ cups sweetened flaked coconut

STEPS

image Preheat the oven to 325°F.

image Grease 2 large baking trays.

image In a medium-size bowl, whisk together the flour blend, baking powder, and salt. Set aside.

image In a large bowl, cream together the butter and sugars until light and fluffy, using a hand-held or stand electric mixer on medium speed.

image Add the egg, egg yolk, and vanilla and beat thoroughly until blended.

image Reducing the mixer speed to low, gradually add the flour mixture and beat until just combined.

image Stir in the chocolate chips and the coconut until just incorporated.

image Spoon the dough in approximately ¼-cup balls onto the prepared baking trays, leaving about 2 inches between the balls.

image Bake until the cookies are a light golden brown. The edges will be crispy, while the centers will be soft and almost uncooked looking. This can take anywhere from 15 to 20 minutes, depending on your oven.

image Remove from the oven and let the cookies cool on the sheets.