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Gluten Free

Preheat oven to 350 degrees.

1. Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min.

2. Add coconut cream concentrate, vanilla and baking soda, mix 3 minutes until well combined and no specks of coconut cream concentrate are noticeable (completely incorporated).

3. Add optional ingredients of your choice. Bake in large spoonfuls (ice cream scoop-size) for 15 min, or small spoonfuls for 8-10 min.

4. ENJOY! Yum!

Note: For a "chunkier" cookie omit the 2 tablespoons coconut oil. The oil is necessary for "spreadability."

Recipe submitted by Marisa, San Jose, CA

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
I think I'll pass on this one until I have it confirmed that this cookie can be made without flour. Sounds like a big mess for my oven/cookie sheet, especially if I use an ice cream sccop to measure cookie size. Whoa!!
# Posted By Sherry | 3/30/09 9:51 AM
Where's the flour?
# Posted By SDB | 3/30/09 12:57 PM
Eh, hullo, this recipe is totally workable! The flour? There is no flour, well, not exactly. The Coconut Cream Concentrate acts as a flour. After all, it's very similar to coconut flour, just a whole lot more oil in it.

I really want to give this recipe a try myself, so when I do, I'll post another comment.
# Posted By Sarah | 3/31/09 12:13 AM
This is a gluten-free recipe - i.e., there is NO (wheat) flour!! It is unbelievably easy and yummy. I have pictures to include.

Recipe should be: beat oil and sugar together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2-3 min. Then add the rest of the ingredients.
# Posted By Marisa | 3/31/09 12:52 AM
Thanks for clarification re flour. While I use Coconut Cream Concentrate in other recipes, using it as REPLACEMENT for flour would never have occured to me as being do-able. With your testimony to it's yumminess I'll look forward to baking up a batch of my favorite cookie with a NEW and unique (for me) twist -- NO FLOUR.
# Posted By Sherry | 3/31/09 10:06 AM
Sherry, Our family has a gluten-sensitivity (the protein found in wheat, rye and barley), so we've spent the last year exploring gluten-free living. Although this was not our first choice (as far as what we would like to do with our life!), I feel so well and the kids are so better behaved that I would never go back to goldfish, chicken nuggets and PB&J sandwiches, no matter how "convenient" they sound!

Once I found coconut oil, and cream of concentrate (which I refer to as coconut-butter since it tastes just like all the other nut-butters but with a coconut-twist), I am in seventh heaven, even with all the candida die-off issues. Since we removed gluten from our diet, my health has been step-by-step getting better. But then I found high-potency lauric/caprylic acid content virgin coconut oil, and my health has skyrocketed. This recipe was designed to get more coconut oil into my kids. And it works!

# Posted By Marisa | 3/31/09 1:12 PM
These sound great but is there any way to reduce the amount of coconut cream and mabye use some coconut flour instead. I have more flour than cream.
# Posted By christie | 3/31/09 5:51 PM
I made this recipe. It is NOT messy for a gluten free recipe. It is sooo good. My neighbors even liked it, and they don't "do" gluten free.
# Posted By Sara | 3/31/09 6:21 PM
I think all bakers are great chemists; so to convert CC to CFlour, I would go by the fiber content (b/c coco oil has no fiber, and CFlour + COil = CC, roughly).

The recipe calls for 2 c. CC, so I would substitute 1/2 c. CFlour AND 1 1/4 c. Coco Oil. I know the dimensions aren't the same, but the fiber and oil content are.

This recipe is very maleable. More Coconut Oil yields a crispier cookie, and less makes it more dough-y. I prefer the latter.
# Posted By Marisa | 4/1/09 12:54 PM
Made these last night. Nice flavor, but very different texture. It could be because I used honey, but it was very spongy and the edges were nicely browned and crisp.
# Posted By Sarah | 5/6/09 12:49 PM
I used the honey and while I was making it I thought, "this is like no cookie I have ever made before." They turned out fluffy - the texture of pumpkin cookies or muffin tops - slightly browned, and so amazingly delicious.
# Posted By Winkyboy | 6/15/09 9:42 PM
Well, I just made these, and they spread ALL OVER the sheet. They melted to nothing. I was thinking maybe I missed the flour, but don't see any on the recipe. After reading the comments, I can't see how the CCC acts as flour. It didn't for me...

HELP!
# Posted By Miss Rachel | 11/30/09 10:07 PM
Aw, I'm sorry they didn't turn out. When I made these they spread into muffin top like disks, but they didn't go flat. Did you flatten the batter out? If you did, you're supposed to leave it in a ball. Secondly, did you use the correct amount of CCC? Was it ALL (or nearly all) CCC? As in, you didn't use the top layer of oil or it was already mixed in. And what type of sweetener? If you used a liquid honey (not Tropical Traditions' solid honey) then that could be one issue.

Let me know and we'll try to figure out what went wrong. It's frustrating, I know, but the recipe does work.
# Posted By Sarah | 11/30/09 10:50 PM
I decided to make this into a cake style and it turned out great. It is kind of like a custard cake and is light in the mouth. I use egg substitute, brown rice syrup, I heat up the coconut cream to make it more fluid. I blend it all together with a KitchenAid professional mixer and it comes out great. I have to watch it and take it out when it gets browned on the bottom. It is a little too fluid for cookies though.
# Posted By Mike | 2/24/10 3:50 PM
I have discovered, after making this a hundred times, that some jars of cream of concentrate have more coconut oil in them than others (you can almost compare them jar by jar, and what level of coconut oil is solid at the top). This is to me one of the great things of organic products - some coconuts have more oils than others, and sometimes the rainfall is better one year than another. I find that an extra egg or two will emulsify the batter to the right consistency (it should look ribbony and smooth; a grainy texture means that it will bake up too dry and greasy).

Also, I sometimes refrigerate the batter before I scoop and bake. I also refrigerate the batter if I'm going to turn them into thumbprint-jam cookies (I scoop them with a small ice cream scooper and place them on a tray, refrigerate the tray, and then roll them in walnuts, place on a baking sheet, press down with my thumb and fill with jam, rasberry is my favorite).

I'm heartbroken it didn't work out for some people, b/c I know how expensive cream of concentrate is. And it's so good for you!
# Posted By Marisa | 4/5/10 10:37 PM
Marisa: Coconut Cream Concentrate is naturally almost 70% oil. The solid layer of oil simply shows how much the CCC has warmed and separated, but they all have the same ratio of oil. Some days the CCC will warm up almost to a liquid and therefore create a large layer of oil. Other days it'll hardly separate at all resulting in a small layer of oil. If you soften it and mix the oil back in though it'll all be the same (you can check out the video on how to do this here)

I'm so glad you shared your tips and variations with us! Personally I think this is a totally awesome recipe. Different, but oh so good! Thanks for sharing this with us Marisa. :)
# Posted By Sarah | 4/5/10 11:48 PM
These cookies are A*M*A*Z*I*N*G. I deviated a little from the original recipe as I often do. I used 2 teaspoons of organic almond extract and 1 teaspoon of vanilla extract (instead of the 1 Tablespoon of vanilla that was called for in the original recipe) I also upped the chocolate chip amount (and used bittersweet choc chips instead of semi sweet) to at least a cup (instead of 1/2 a cup). I chilled the dough for a while before baking. The final result: wonderful, moist, tiny mounds of irresistible cookie. This recipe surpassed all of my expectations. Thanks!
# Posted By LWise | 8/15/10 2:19 AM
I just made this recipe and thought it was fabulous! I followed the recipe and didn't have any problems with it being runny. I even used liquid honey from Costco. I made sure the CCC was completely stirred before using it. I beat the oil, honey and eggs as instructed and then added the CCC and vanilla. I beat this for a couple more minutes. I then barely stirred in the baking soda and then the chocolate chips. I chilled the dough in the refrigerator for a couple of hours (maybe this is the key to having them turn out). I used a small cookie scooper and baked for 10 minutes. I returned the dough to the fridge in between batches. The cookies stayed rounded and turned light brown. AWESOME gluten free cookie! Love it!
# Posted By Melissa | 8/15/10 10:19 PM
I admit, I was skeptical, but these cookies are great!
# Posted By Sarah | 10/9/10 3:13 PM
These are the BEST gluten free cookies I have ever tasted and they turn out perfect every time.
# Posted By Sean | 3/29/11 10:42 AM
I added the following to make Chocolate Coconut Cream Chocolate Chip Cookies. My children tasted the batter and wanted it sweeter and they didn't want to taste the coconut (go figure?) so I added:

1 cup of light brown sugar
2 T molasses
3 T cocoa powder
1 and 1/8 t. ginger
1/2 cinnamon
1/8 t. clove
1/8 t. nutmeg

I know this has lots of sugar, but the kids did devour them.
# Posted By Alicia | 4/6/11 4:56 PM
I tried these cookies out today. The first thing I noticed about the batter was how much it looked and tasted like ordinariy cookie dough. It was so good! The baked cookies themselves were really good! I used an 85% chocolate bar that I chopped up for the chocolate. LOVED them. They were soft and moist. Thanx for the recipe. I will def be trying again!
# Posted By Takeysha | 10/25/11 12:07 PM
I recently bought CCC for the first time and decided to make these cookies. I've been looking for a great choc chip cookie recipe since I have recently gone gluten-free and still want to be making tasty treats for my family and me, of course! My husband DOESN'T like the taste of coconut, so I was a little worried... I just took a batch fresh out of the oven, and he snarfed up 2 or 3 without batting an eye! I am so thrilled to be getting the goodness of coconut into his body and my childrens'! Thank for this recipe and the many other gluten-free recipe you offer on your site!
# Posted By J Uhler | 11/5/11 12:48 PM
I tweaked this a tiny bit to more match my children's somewhat mainstream tastebuds (did not increase sugar, just added other items, added more choc. chips) -- and it really is fantastic. I am trying to rid our house of wheat and need recipes like this in order to get us through treat time. Thank you so much!
# Posted By kit | 6/28/12 11:24 PM
I have been making this recipe for some time now, though I omit the coconut oil, as I like a softer, fatter cookie. These are A-M-A-Z-I-N-G! Our favorite is with pecans and organic chocolate chips. They taste like tollhouse cookies, no joke!
# Posted By Lisa | 9/1/12 11:36 AM
I just made this and the batter is more the consistency of cake batter than cookie dough. And I put two puddles on the cookie sheet and mine also spread out into a mess. I'm going to add a bit of coconut flour to see if I can rescue them. What did I do wrong?
# Posted By Mary | 10/26/12 4:59 PM
For those of you who wound up with puddles, were you using coconut cream CONCENTRATE, or coconut cream? There is a vast difference- coconut cream has a lot of water in it.

Just a thought, hth.

Love the recipe!
# Posted By ljraveney | 2/24/13 2:45 AM

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