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Gluten-Free Disappearing Mounds Cookies (Paleo)

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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]

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]

Gluten-Free Disappearing Mounds Cookies Recipe (Paleo, Flourless)

Yield:

Gluten-Free Disappearing Mounds Cookies (Paleo)

Paleo Disappearing Mounds Cookies Gluten Free Easily

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. 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.
  3. Form dough into 1-inch balls.
  4. 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.)
  5. Bake about 8 minutes. Cookies will look set, but not done.
  6. 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.

© Shirley Braden
Category: Desserts

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.

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Comments

    • Shirley says

      Hi 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

      Reply

      • Chris says

        Thanks, Shirley! Looks like a great tweak on the flour less peanut butter cookies I love. Thanks for sharing it..

        Reply

        • Shirley says

          Chris–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

          Reply

        • Shirley says

          Chris–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

          Reply

    • Shirley says

      Hey 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

      Reply

    • Shirley says

      Hi 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

      Reply

    • Shirley says

      Hi 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

      Reply

  12. Linda Warren says

    Yum! 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.

    Reply

    • Shirley says

      Hi 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

      Reply

    • Shirley says

      Hi 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

      Reply

  16. Cindy (Vegetarian Mamma) says

    These 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

    Reply

  17. Aubree Cherie @ Living Free says

    Yum 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

    Reply

    • Shirley says

      Hi 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

      Reply

    • Shirley says

      Hey 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

      Reply

  21. Cheryl Caplan says

    Making cookies with almond butter became a heck of a lot easier for me when I realized that 1 cup of almond butter weighs about 8.5 ounces. You don’t have to use a measuring cup, just a scale. So easy. I love weighing out my ingredients.

    Reply

    • Shirley Braden says

      Wow, Cheryl, I didn’t know that. You’re right; that would definitely be a lot easier–not just for measuring but also for cleanup! Time to get a kitchen scale once more. 😉 Thanks for sharing this helpful tip!

      Shirley

      Reply

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