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Chewy Coconut Gluten-Free Cookies
By Sarah Glover
Sarah Glover's one-bowl cookies are a great gluten-free alternative to classic chocolate chip. The coconut adds an extra chewy element that makes these downright addictive.
Prep Time
5 Minutes
Cook Time
15 Minutes
Pellets
Cherry
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Large | eggs |
| 4 Tablespoon | Sugar |
| 1 Cup | unsweetened shredded coconut |
| Pinch | kosher salt |
| 1/2 Cup | chopped semisweet chocolate |
| 5 Tablespoon | butter, melted and cooled |
| Sea salt, for sprinkling |
Steps
1
When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
375 ˚F / 191 ˚C
2
In a large bowl, whisk together the eggs and sugar. Add the coconut, salt, chocolate, and melted butter and stir with a rubber spatula until well combined. Let sit until the coconut absorbs some of the liquid, about 20 minutes.
Ingredients
2 Large eggs
4 Tablespoon Sugar
1 Cup unsweetened shredded coconut
Pinch kosher salt
1/2 Cup chopped semisweet chocolate
5 Tablespoon butter, melted and cooled
3
Scoop tablespoonfuls of the cookie dough onto the prepared baking sheet, spacing 1 inch apart.
4
Place the baking sheet on the grill grates. Close the lid and bake until the tops of the cookies are golden, 10-15 minutes. Remove the cookies from the grill and sprinkle with sea salt. Enjoy!
375 ˚F / 191 ˚C
Ingredients
Sea salt, for sprinkling