My Best Beach Bud – May 9, 2016

In case you have missed this about me, I will tell you – I love the beach.  Absolutely adore it.  Winter, spring, summer and fall – all you have to do is call.  No, but really…it has this strange power of me.  It is also the only place where I can truly relax.

 

And, lucky me, I got a little one who loves the beach as much as I do!! 🙂 Matt and I will take any opportunity to get close to the water.  A few weeks back we went to a picnic with some friends out at the beach in the Rockaways.  We had the best kite-flying weather I have ever seen, and a great day of sun, sand and friends!  I also made some yummy cookies (see recipe below) for the day.

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And now on to the fun snacks!

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Gluten-free Chocolate Chip and Coconut Cookies

Ingredients

  • 1 cup coconut oil
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/4 cups gluten-free flour (I use Bob’s 1:1)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups mini semi-sweet chocolate chips
  • 2 cups flaked coconut (unsweetened)

Directions

Preheat the oven to 375 degrees F.  Place foil down on a cookie sheet or lightly coat with extra coconut oil to prevent sticking. 

In a large bowl, beat together the coconut oil, brown sugar and white sugar until light and fluffy.  Beat in the eggs one at a time.  Stir in vanilla.

Combine the flour, baking soda and salt in a medium-sized bowl.  Slowly stir into the liquid mixture.  Fold in the chocolate chips and coconut.

Spoon cookie dough onto the cookie sheet.  Bake for 7 – 9 minutes.  Allow cookies to cool on baking sheet for several minutes before moving to a wire rack to cool.

The recipe will make about 25 – 30 cookies depending on size.  Let me know how you like them!

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