The name of these gluten-free Disappearing Mounds Cookies, which are also grain-free, paleo cookies, has a double meaning. About halfway through baking them, the cookie dough had risen and spread just enough so that the cookies literally looked like large mounds.
I know this because I swapped and rotated the baking sheets at that point. (I’ve been adding this step with a few of my cookie recipes lately, just to ensure even baking and no burning of any cookies.)
![Gluten-free Disappearing Mounds Cookies. Made from shredded coconut plus almond butter and cocoa, resulting in an outstanding, but disappearing cookie! Paleo and flourless, too. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2014/05/Disappearing-Mounds-Cookies-Gluten-Free-Easily-Large-Text-634x634.jpg "Gluten-free Disappearing Mounds Cookies. Made from shredded coconut plus almond butter and cocoa, resulting in an outstanding, but disappearing cookie! Paleo and flourless, too. [from GlutenFreeEasily.com]")
However, by the end of the baking time, the mounds almost entirely disappear as the cookies spread and flatten (as you can see in the photos). As these cookies are chocolaty and coconut-y, Mounds cookies seem like an appropriate name.
And it probably won’t surprise you that the cookies themselves also tend to disappear very quickly. Hence, the name Disappearing Mounds Cookies!
These cookies are my newest flourless recipe. If you’re been around gfe a while, you know that I simply adore flourless recipes! They are such an easy way to create the most delicious gluten-free baked goods. There are no gluten-free specialty flours to deal with and they are full of flavor because you’re focusing on the ingredients without flour.
This cookie is a simple variation of my Flourless Chocolate (Cocoa) Cookies. When I came up half a cup short on the coconut sugar and was looking for more in the pantry, I saw the shredded coconut and decided to use shredded coconut for half of that measurement.
If you’re a coconut lover like I am, the only way to improve some recipes is to add coconut … am I right? This spur-of-the-moment substitution resulted in some very delicious cookies. Soft chocolate goodness with chewy sweet coconut yumminess in every bite.
Finally, these cookies are paleo the way I made them, but note that not all of the substitutions shown for the recipe (in parentheses) are paleo. Any variation of these these Disappearing Mounds Cookies is a hit in our gfe household. Let me know how fast these cookies disappear at your house!
![Gluten-free Disappearing Mounds Cookies. Made from shredded coconut plus almond butter and cocoa, resulting in an outstanding, but disappearing cookie! Paleo and flourless, too. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2014/05/Disappearing-Mounds-Cookies-on-Baking-Sheet.jpg "Gluten-free Disappearing Mounds Cookies. Made from shredded coconut plus almond butter and cocoa, resulting in an outstanding, but disappearing cookie! Paleo and flourless, too. [from GlutenFreeEasily.com]")
Gluten-Free Disappearing Mounds Cookies Recipe (Paleo, Flourless)
Gluten-Free Disappearing Mounds Cookies (Paleo)
Ingredients
- 1 large egg
- About 1 cup almond butter (homemade with allowed sweetener--or no sweetener--ensures this recipe is paleo; see notes on measurement; peanut butter or Sunbutter will work in place of almond butter, but will change the overall flavor of these cookies)
- ½ cup coconut sugar (or light brown sugar, packed)
- ½ cup unsweetened shredded coconut, packed (or sweetened if you prefer)
- 2 tbsp raw cacao powder (or cocoa powder)
- 1 tsp baking soda
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- In a large bowl, mix all ingredients together well. I use a wooden spoon to mix my cookies, breaking the yolk of the egg with the spoon right inside the mixing bowl and slightly beating it before stirring in the other ingredients.
- Form dough into 1-inch balls.
- Places balls on ungreased baking sheets about 1 ½ to 2 inches apart. (Do not press down as in some traditional recipes. See exception in Notes.)
- Bake about 8 minutes. Cookies will look set, but not done.
- Remove baking sheet from oven and allow cookies to sit for another 5 to 10 minutes. (This step is very important because cookies finish baking during this time and totally set up.) Remove cookies for cooling.
Notes
Makes about 16 to 18 cookies (2 ½ inches in diameter).
As I noted in my comments before the recipe, not all the substitutions that I’ve cited in parentheses in the recipe would be paleo.
I don't always measure my almond butter (sunbutter or peanut butter) if I'm at the bottom of the jar. If I "eyeball" and it looks like close to a cup, I just add it to the mixing bowl. If the ingredients don't come together and allow you to form balls, you'll know you need to add a little more.
The color/darkness of the cookies will be different if you use SunButter or peanut butter in this recipe.
If using natural peanut butter, sometimes it's best to press down a bit before baking—with a fork or the bottom of glass—so that the cookies will spread enough. However, I don't press down when I use almond butter or homemade nut butter, so you might want to experiment to see which method you prefer.
SunButter has a much stronger flavor than nut butter or peanut butter, so you might wish to add a bit more raw cacao powder or cocoa powder.
Using unsweetened shredded coconut makes for a mildly sweet cookie. Using sweetened shredded coconut makes for a much sweeter cookie.
For an ultra decadent version of this cookie, feel free to add some chocolate chips to your recipe.
Courses Dessert
![Gluten-free Disappearing Mounds Cookies. Made from shredded coconut plus almond butter and cocoa, resulting in an outstanding, but disappearing cookie! Paleo and flourless, too. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2014/05/Paleo-Disappearing-Mounds-Cookies-Gluten-Free-Easily.jpg "Gluten-free Disappearing Mounds Cookies. Made from shredded coconut plus almond butter and cocoa, resulting in an outstanding, but disappearing cookie! Paleo and flourless, too. [from GlutenFreeEasily.com]")
Originally published May 19, 2014; updated September 13, 2018.
Melanie says
May 19, 2014 at 11:28 pmPaleo and flourless? Sounds like my kind of cookie! I can’t wait to make these, Shirley!
Shirley says
May 25, 2014 at 11:47 amThanks so much, Melanie! I hope you enjoy them. I adore flourless, naturally gluten free and paleo recipes! 😉
Shirley
Nancy says
May 20, 2014 at 1:02 pmThese sound wonderful! I have all the ingredients on hand, so these will be in my oven this afternoon!
Shirley says
May 25, 2014 at 11:48 amHey Nancy–Thanks! If you actually got to make these cookies, I really hope you enjoyed them! 🙂
Shirley
Chris says
May 20, 2014 at 9:08 pm350 degrees? Is it written and I don’t see it?
Shirley says
May 20, 2014 at 9:32 pmHi Chris–Welcome! And thanks for pointing out that omission! Yikes. Yes, it’s 350 degrees. Not sure how I left that out. 😉
Thanks again!
Shirley
Chris says
May 20, 2014 at 11:33 pmThanks, Shirley! Looks like a great tweak on the flour less peanut butter cookies I love. Thanks for sharing it..
Shirley says
May 21, 2014 at 12:06 amChris–You’re welcome, of course. There are so many different tweaks on the flourless peanut butter cookies recipe that I love, too. Just when I think I’ve made them every possible way, I think of a new one. 😉
Shirley
Shirley says
May 25, 2014 at 11:49 amChris–You will find probably at least 6 variations on the original flourless peanut butter cookies here on gfe. It’s a super easy recipe to adapt and the results are always delicious! 🙂 Hope you think so, too. 😉
Shirley
Chantelle Swayne says
May 21, 2014 at 5:33 amThese look so yummy! I made something similar the other day with just peanut butter, egg and choc chips. The cocoa and coconut sound like lovely additions! <3
Shirley says
May 25, 2014 at 11:51 amHey Chantelle–Welcome to gfe! 🙂 Thanks for taking the time to comment. There are really so many great variations of cookies with peanut butter/nut butter/seed butter and a few other ingredients!
Shirley
Cassidy @ Cassidy's Craveable Creations says
May 21, 2014 at 9:55 amHow did I miss this recipe??? We loved your flourless chocolate (cocoa) cookies, so I’m sure these will be a big hit too, we love coconut!
Have a great week!
-Cassidy
Shirley says
May 25, 2014 at 11:58 amHi Cassidy–So glad you enjoyed my previous version of the flourless peanut butter/nut butter/or seed butter cookies and hope you all will enjoy this recipe, too! Is there any limit to the variations? I think not. 😉
Shirley
Linda says
May 21, 2014 at 10:32 amThese look wonderful, Shirley! I’m sure they’re delicious too. I hope you’ll make some for the gfe retreat. 🙂
Shirley says
May 25, 2014 at 12:00 pmThanks and that’s a great idea, Linda! I will definitely make some for our retreat! 🙂
Shirley
Cheryl Harris says
May 21, 2014 at 12:34 pmThese look lovely, Shirley! Simple, easy, delish.
Shirley says
May 25, 2014 at 12:00 pmThanks so much, Cheryl. You’ve described them perfectly! 😉
Shirley
Molly (Sprue Story) says
May 22, 2014 at 9:10 amOne of the most many-meaninged recipe names I’ve come across on a food blog for some time. I love it! (And the cookies look delicious, of course.)
Shirley says
May 25, 2014 at 12:01 pmMolly–Haha! You always give me a laugh! 😉 I think you’d enjoy these cookies with the name with multiple meanings. 🙂
Shirley
Heather @ Cook It Up Paleo says
May 22, 2014 at 9:37 amThese look so decadent! I love cookies made with nut butter!
Shirley says
May 25, 2014 at 12:09 pmHi Heather–Welcome to gfe! It’s great to meet you, learn about your blog, and share a love of nut butter cookies. 🙂 Btw, your Plantain Drop Biscuits look great!
Shirley
Heather @ Cook It Up Paleo says
May 25, 2014 at 5:11 pmGreat to meet you too and thank you, that means a lot 🙂
Shirley says
May 27, 2014 at 9:13 amThanks! 🙂 I’m really looking forward to checking out more of your recipes, Heather! 😉
Laura Cunard says
May 22, 2014 at 1:11 pmCan you use Stevia instead of coconut sugar in these?
Shirley says
May 25, 2014 at 12:23 pmHi Laura–Welcome! I’ve never used stevia in any of my flourless cookie recipes. The volume of the sweetener—coconut sugar (or brown sugar) in this recipe—usually helps create the structure in these types of recipe. I believe that other sweeteners have been used in other flourless cookie recipes (e.g., honey or agave) and I’ve seen stevia used in conjunction with those, but never stevia by itself. Please let us know if you give it a try. 🙂
Shirley
Marianne says
May 22, 2014 at 1:37 pmYum, yum… Shirley, you need to write a cookbook!
Shirley says
May 25, 2014 at 12:27 pmAwww, you’re sweet, Marianne! Thanks! 🙂
xo,
Shirley
Linda Warren says
May 23, 2014 at 10:12 amYum! Chocolate and almond butter, what could be better? Yes, coconut! Love the sound of these cookies and will be cooking up some this weekend for our picnic on Monday. Thanks for sharing on Gluten Free Fridays.
Shirley says
May 25, 2014 at 12:28 pmHi Linda–Thanks for all the wonderful words on this recipe! Sounds like we share the same loves. 😉 Are you co-hosting Gluten-Free Fridays with Cindy now?
Shirley
Linda Warren says
May 28, 2014 at 10:46 amCo-hosting would be fun with Cindy but alas I am not.
Shirley says
May 28, 2014 at 10:53 amI see … you just saw my recipe there and were thanking me for sharing it on GFF! In any regard, Linda, it’s great to meet you and discover your blog, 2 Cookin Mamas, that you write with your daughter. That’s such a cool idea. I only know one other blog that is written by a mom and daughter, Apron Strings. 😉
Shirley
Maggie says
May 23, 2014 at 12:37 pmI’m not sure how I missed these! COOKIES! These look so easy and delish. The perfect GFE recipe 🙂
Shirley says
May 25, 2014 at 12:30 pmMaggie–Hehe! The GFE way … always. 😉 They’re really delish!
Shirley
Kacy says
May 26, 2014 at 9:13 pmDo you think these would work with a chia/flax egg? I’m allergic to eggs and these sound delicious!
Shirley says
May 27, 2014 at 9:17 amHi Kacy–Welcome to gfe! 🙂 I’ve heard others say that they’ve had success with these types of flourless cookies by subbing chia/flax eggs, but I haven’t tried them in my flourless cookies recipes yet. I think I’d try the chia egg first. Please let us know how they turn out for you. Fingers crossed! Oh and they might look a bit different and if the dough is too sticky when it’s time to roll it into balls, you might add a wee bit more coconut sugar or brown sugar.
Shirley
Jeanne says
May 28, 2014 at 8:09 pmHi, Shirley. I think we’ll all love these. Thank you!
Shirley says
May 29, 2014 at 7:28 pmHi Jeanne–This appears to be your first comment on gfe—welcome! 🙂 I do hope you love these cookies. Personally, I can’t wait to make them again! 🙂
Shirley
Cindy (Vegetarian Mamma) says
June 2, 2014 at 1:25 pmThese sound dreamy! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Its live now!
Cindy from vegetarianmamma.com
Shirley says
June 6, 2014 at 11:31 pmThanks, Cindy! I sure think you’d like them. 😉 Appreciate all the sharing, per usual. 🙂
Shirley
Aubree Cherie @ Living Free says
June 2, 2014 at 8:36 pmYum Shirley! These look DIVINE! Would love to try them sometime. Thanks for sharing the recipe at the first Natuarlly Sweet Tuesday! All the best, ~Aubree
Shirley says
June 6, 2014 at 11:32 pmAubree–It was my pleasure! I think you’d enjoy these very much. Loving Naturally Sweet Tuesdays! 🙂
Shirley
Wanda says
June 6, 2014 at 11:24 pmI have made these four times now, each time trying something different (the recipe is so versatile!) Anyway, in an effort to skip the sugar altogether, I tried something different… I used date paste! They are totally, naturally sweetened, and I think they taste even better. Here’s a link to what I did:
http://wandawhoopiecushion.blogspot.ca/2014/06/mounds-of-stuff.html
Shirley says
June 6, 2014 at 11:31 pmHi Wanda–Welcome! And great idea on using date paste! I’ve actually used date past in other recipes and loved the results. I would have probably eventually gotten to that with this recipe since I keep changing it LOL, but thank you for going a step ahead of me. 😉 I read your post; it’s terrific that your husband chose the date-sweetened ones over the ones you made with sugar. 🙂
Thanks for stopping by and sharing your variation with us all!
Shirley
Chrystal Carver says
August 15, 2014 at 12:52 pmOh Shirley – These look divine! Can’t wait to make them. Thank you!
Shirley says
August 15, 2014 at 1:28 pmYay, Chrystal! We love these cookies. Hope you do, too! 🙂
Happy Friday!
Shirley
Annette says
March 30, 2015 at 5:25 pmI made these today with tahini and they are delicious.
Shirley says
March 30, 2015 at 11:27 pmHey Annette–It’s great to see you again! I’m thrilled that tahini worked so well in this recipe! 🙂 I have to admit that I often forget about using tahini instead of peanut butter, nut butter, or sun butter. Such a great idea. Thanks so much for taking the time to share this reminder with us all!
Shirley