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Tapioca & Coconut Flour Chewy Cookies (GF, Refined Sugar-Free)
- by S R
Tapioca & Coconut Flour Chewy Cookies
Gloriously chewy, golden-edged, and completely grain-free — these cookies are gluten-free, refined sugar-free, and genuinely hard to stop eating.
The secret to a truly chewy gluten-free cookie is tapioca flour. Unlike most GF flours that produce a crumbly, dry result, tapioca adds stretch and chew that closely mimics the texture of a classic wheat-flour cookie — crisp at the edges, soft and gooey in the centre.
Combined with coconut flour for body and natural sweetness, these cookies are a staple for anyone baking gluten-free. Sweetened with raw honey or pure maple syrup — not a grain of refined sugar in sight.
Extracted from cassava root, tapioca flour is naturally gluten-free and starch-rich. It acts as a binder and creates the signature chewy, elastic texture in these cookies. Do not substitute with arrowroot or cornflour — the result will be different.
High in fibre and naturally grain-free, coconut flour gives these cookies structure and a subtle sweetness. It absorbs a lot of moisture so the quantities are kept small — use exactly as listed for the best result.
Gives a warm, floral sweetness and helps the cookies spread slightly more. Produces a golden, slightly crispier edge. Not vegan but completely unrefined.
A fully vegan option with a gentle caramel depth. Produces a slightly softer, more fudgy cookie that stays chewy even after cooling. Always use pure maple syrup, not maple-flavoured syrup.
- Preheat your oven to 180°C (160°C fan / gas 4). Line two baking trays with baking paper.
- In a large bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract until smooth and well combined.
- Add the tapioca flour, coconut flour, baking soda, and sea salt. Stir until a soft, slightly sticky dough forms. Fold in the chocolate chips.
- If the dough feels too soft to handle, cover the bowl and refrigerate for 15 minutes to firm up slightly.
- Roll the dough into balls roughly the size of a walnut — about 1.5 tablespoons each — and place on the lined trays, leaving 5cm between each cookie as they will spread.
- Flatten each ball slightly with the palm of your hand. Bake for 10–12 minutes until the edges are golden and set but the centres still look slightly underdone — they will firm up as they cool.
- Remove from the oven and leave on the tray for 5 minutes before transferring to a wire rack. Do not move them while hot as tapioca cookies are delicate until they cool and set.
- Swap chocolate chips for dried cranberries and a handful of chopped pecans for a more autumnal flavour.
- Add a teaspoon of cinnamon or mixed spice to the dough for a warmly spiced version.
- Press a few flaked sea salt crystals onto the top of each cookie just before baking for a salted chocolate finish.
- For a nut-free version, replace the chocolate chips with dried blueberries or raisins.
- Store in an airtight container at room temperature for up to 5 days. The chewiness improves on day two once the cookies have fully set.
- These cookies freeze well — layer between sheets of baking paper in an airtight container and freeze for up to 2 months.
- Posted in:
- Baking
- chocolate dessert
- coconut flour
- dessert
- desserts
- easy dessert
- gluten free
- gluten free cookies
- gluten free life
- gluten free vegan
- gluten-free chocolate dessert
- gluten-free dessert
- healthy dessert
- Tapioca Starch
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