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Gluten Free Chocolate Coconut Sandwich Cookies

Make a batch in advance to have on hand for snacks and lunchbox treats.

Serves 20
Ready in 160 mins
Prep time 25 mins
Cooking time 15 mins
Chill time 120 mins
134 calories per serving


> 1/4 cup cocoa powder
> 1 pinch salt
> 3/4 cup almond flour, plus extra for dusting
> 2 tbsp cornstarch
> 1 stick butter
> 1 cup dark brown sugar
> 1 egg
> 1/4 cup coconut oil, at room temperature
> 1/3 cup confectioners' sugar
> 2 tbsp shredded coconut


Mix the cocoa powder, salt, almond flour, and cornstarch in a bowl.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix at low speed until the mixture forms a dough. Wrap the dough in plastic wrap and chill for 2 hours.
Preheat the oven to 325°F. Dust a clean work surface with gluten-free flour, and roll out the dough to a ¼-inch thick square. Cut out 40 cookies.
Place cookies on a baking tray lined with parchment paper. Bake for about 15 min. until crisp. Allow to cool.
While cookies are baking, make the filling: Mix coconut oil, confectioners sugar, and shredded coconut until creamy. Drop a tbsp of filling on half of the cookies and then top with remaining cookies. Press gently so that the filling is visible along the edges.

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