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Gluten-free Chocolate Coconut Cookies


0 minutes

These cookies are gluten-free and fully delicious!

Ingredients & Directions


  • Shortbread:
  • 1 cup
    (85g) coconut flour
  • 3 tbsps
    maple syrup
  • 1⁄4 cup
    (55g) coconut oil, melted
  • 1⁄2 tsp
  • pinch
    of salt
  • Coconut Caramel:
  • 1⁄2 cup
    (130g) cashew butter
  • 8
    pitted medjool dates (140g) about 1 cup
  • 1 cup
    (55g) unsweetened shredded coconut, toasted
  • 1
    LILY'S 55% Dark Chocolate Style Coconut Bar


Equipment Needed 
loaf pan loaf pan
 parchment paper parchment paper
 freezer freezer
 food processor food processor

Mix together the ingredients for the shortbread and press into the bottom of a loaf pan lined with parchment paper. Freeze.


To toast the coconut, spread on a baking sheet and bake at 350F for 7 minutes, tossing halfway. Blitz together the cashew butter and dates in a food processor until smooth. Then pulse in the coconut.


To assemble, remove the shortbread from the pan and cut out 8 rounds of shortbread using a 2in cookie cutter. Save the scraps and allow them to thaw a bit while you assemble the cookies. Then press the excess together, flatten with your palm, and cut out about 2-3 more cookies.


Scoop 1 tbsp of coconut caramel on top of each cookie, then press it flat. Place 2 bars of chopped LILY'S Coconut Chocolate bars in a heat safe dish and microwave in 30 second intervals until smooth.


Dunk the base of each cookie in the chocolate and place on a tray lined with parchment paper. Drizzle the remaining chocolate on top and chill the cookies for 30 minutes to set. Now enjoy!

Recipe contributed by Butternutbakery.

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