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Chewy Coconut Gluten-Free Cookies

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15

Cherry

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.

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  • 2 Large eggs

  • 4 Tablespoon Sugar

  • 1 Cup unsweetened shredded coconut

  • kosher salt

  • 1/2 Cup chopped semisweet chocolate

  • 5 Tablespoon butter, melted and cooled

  • Sea salt, for sprinkling

  • 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

  • 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.

    • 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!

    275 ˚F

    • Sea salt, for sprinkling