Gluten Free Coconut Biscuits

You know that perpetual tingling, restlessness and wandering off on social networks when you have to do something that you don't feel like doing, but at the same time you realize that you have to do it because it always be there waiting for you anyway? I experience this often, and I confess that I usually can't resist this urge. The urge that calls me and pulls me into the kitchen - to create, stir, bake and eat.

Try to bake these gluten-free coconut biscuits with coffee or tea, secretly add them as a sweet surprise to your little ones, or take them to work or trip outside. The joy you invoke is guaranteed!

Gluten Free Coconut Biscuit Ingredients (aprox. 30 peaces)

  • 74 g home made nutel​a
  • 55 g butter
  • 40 g cane sugar
  • 1 egg
  • 1 tee spoon of the vanilla extract
  • 25 g coconut flour
  • 5 - 10 g grated coconut
  • 10 g coconut chips
  • 1/2 ​tee spoon of soda bicarbonate
  • pinch of salt


  • ​grated ​coconut ​
  • dark chocolate

How To Make Gluten Free Coconut Cookies

Cut the butter into cubes in a bowl and allow to soften at room temperature. Then mix it with a blender to a smooth consistency, add the sugar and whisk again. ​Add eggs, spoon of vanilla extract and stir. ​Then add half of the nutella (37 g) and mix gently with a spatula.

In the second bowl, mix the dry ingredients - coconut flour, grated coconut, soda bicarbonate and salt. ​Pour it in the wet ingredients and mix until the ingredients are fully ​blended. Add the coconut chips (which will make the coconut biscuits crunchy) and the rest of the ​nutella. Stir gently until the ingredients are mixed, otherwise the dough will be hard and ​there will be no trace of nutella.

We lay out the baking tray with paper for baking and form balls with the help of a spoon and our own hands, which we put on the baking sheet at a reasonable distance from each other. If the dough sticks, you can leave it in the refrigerator for 30 - 60 minutes to set and make it easier to work with. Place in a heated oven and bake for about 10 minutes at ​35​0 °F.

Sprinkle the finished, still warm cookies with pieces of chocolate or grated coconut. From this batch of dough you will have 30 biscuits - two people will eat them in less than 24 hours, so I recommend making ​more batches if you are ​a bigger family. These gluten-free coconut biscuits are incredibly tasty​.

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