Gluten-Free Lemon Coconut Crunch (Printable Version)
Zesty lemon coconut cookies with a tender center and crispy crunch, perfect for gluten-free snacking.
# What You'll Need:
→ Dry Ingredients
01 - 1 ½ cups gluten-free all-purpose flour blend
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon fine sea salt
→ Wet Ingredients
05 - ½ cup (1 stick) unsalted butter, softened
06 - ¾ cup granulated sugar
07 - Zest of 2 lemons
08 - 1 large egg
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract
→ Add-Ins
11 - 1 cup unsweetened shredded coconut
12 - ½ cup gluten-free crispy rice cereal
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and lemon zest together using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
04 - Add the egg, fresh lemon juice, and vanilla extract to the butter mixture. Beat until well combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold in the shredded coconut and gluten-free crispy rice cereal until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are lightly golden and the centers appear just set.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The coconut and rice cereal create a crunch that surprises people every single time, and the chewy center keeps them reaching for another.
- These cookies are genuinely easy enough for a Tuesday afternoon but impressive enough to bring to a potluck where nobody will guess they are gluten free.
02 -
- Do not skip the five minute rest on the baking sheet because these cookies are fragile when they first come out of the oven and will crumble if moved too soon.
- Check the label on your crispy rice cereal carefully because many brands contain barley malt, which is not gluten free and will ruin the whole point of this recipe.
03 -
- Freeze the scooped dough balls for fifteen minutes before baking if you want thicker cookies that hold their shape and do not spread too much.
- Rubbing the lemon zest directly into the sugar with your fingertips before creaming releases the essential oils and gives you a lemon flavor that is twice as intense.