CRAZY for Coconut Cookies (Wheat and Milk Free Recipe)
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These are an amazing, light, fluffy cookie that will satisfy any palate, but especially those avoiding wheat, gluten and milk as this recipe excludes these ingredients.
Recipe type: Dessert
Serves: 24
  • 6 Egg whites
  • ¼ tsp xanthan gum (optional)
  • 1 tsp vanilla
  • 2 Tbsp Truvia (or ⅓ cup sugar)
  • ⅓ cup coconut milk (optional)
  • ⅓ cup chopped fresh cranberries or dried
  • ⅓ cup chopped walnuts
  • ⅓ cup chocolate chips
  • 2 cups unsweetened shredded coconut
  1. Preheat oven to 350.
  2. Grab six eggs and divide the white and yolks. Place the yolks into the bowl of a mixer. Sprinkle the ¼ tsp of xanthan gum on top. This makes it so that the white stay stiff after they have been whipped. It is what makes the cookies so fluffy. If you don't have xanthan gum you can still make the cookies the whites will just fall a bit more when you fold in the other ingredients.
  3. Beat egg white until they are super stiff.
  4. Dump all the other ingredients on top of the egg whites and fold in until well combined.
  5. This recipe is very forgiving. You can leave out the cranberries, walnuts and chocolate chips if you just want a light and sweet coconut cookie. For the coconut milk I like to use the canned kind but you could also use the carton kind or heavy whipping cream. Or you can leave it out entirely. It just helps to add a nice creamy flavor. Have fun, play with it and find your favorite. :)
  6. Drop by spoonful's onto a parchment lined baking sheet. Bake for 20 minutes or until tops start to turn golden.
Recipe by The Thrifty Couple at