Gluten Free German Chocolate Cake Cookies

On my husband’s side of the family, german chocolate cake is one of the boys favorite dessert. But forget the cake–the frosting is where it’s at. And there are always some huge spoon wars going on in that frosting bowl. Dad usually wins–he’s got the age and ability to take the lead while the grown boys use the sneak attack method, coming up on either side of Dad and dipping the spoon in from over Dad’s shoulders. Three grown men together act like a pack of rabid frosting eating wolves.

gluten free german chocolate cookie

It seriously is sad that it takes quadruple the frosting to frost one 9×13 inch cake. So I decided to end the frosting wars once and for all. This time I was going for cookies. Ha!

german chocolate cake cookies

I piled double the amount of frosting on these gluten free german chocolate cake cookies and still the same thing happened. The boys ate one or two cookies raving how good they were but then scooped the frosting off the cookies leaving the cookie behind. The rest of the family ate the entire cookie like normal people do, never once guessing that it was gluten free but still raving about it how good they were.

I don’t think I will ever win this war. Ever.

Please tell me, what is one family battle that you never win?

 German Chocolate Frosting Recipe

Gluten Free German Chocolate Cake Cookies


  • 1/2 cup + 2 tbsp coconut flour
  • 1/2 cup + 2 tbsp tbsp brown rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp xanthum gum
  • 2/3 cup coconut oil, oil, or melted butter
  • 1 cup coconut palm sugar or brown sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tsp lemon juice or apple cider vinegar


  1. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper or Silpat and set aside.
  2. In a mixing bowl, stir together the flours, baking powder, baking soda, salt and xanthum gum. Slowly stir in the oil or butter and sugar. Add in the eggs, one at a time, stirring until incorporated. Stir in the vanilla extract and lemon juice or apple cider vinegar, continuing to stir until smooth.
  3. (Since coconut flour can be really dry, if the dough is too dry, stir in 1-2 tablespoons of water if needed).
  4. Drop dough by rounded tablespoons onto the cookie sheet, spacing cookie two inches apart. Bake for 9-12 minutes at 350 degrees. Cookies are done when edges are formed and center is set. Remove from oven and allow cookies to cool for several minutes on the cookie sheet before moving cookies from the cookie sheet to the cooling rack to finish cooling completely. Frost when cookies are cooled.




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  1. Janice Pittenger says:

    My sister-in-law can’t have gluten. Going to give her this recipe.

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