Grain Free Cocoa Cut-Out Cookies


Well friends, it’s getting closer to Halloween and in our house there is tons of excitement over treats, costumes and decorating. My little guy wanted to make some cut-out cookies with some awesome cookie cutters that we found on a clearance last year. I have been wanting to make a chocolate cookie and experiment with dates as a sweetener. These cookies were easy to make and pretty healthy compared to other recipes. Best part of all, they have been officially dubbed “yummy” by the picky preschooler! I hope you give these a try and enjoy them as much as we have. ~Carmen



1 c. coconut flour

1/3 c. baking cocoa

¼ c. coconut oil

¼ c. softened butter

2 tbsp. chia seeds + 6tbsp. water

1 c. medjool dates – pitted + 1 c. HOT water  (this would be about 8 to 10 large dates)

1 tsp. baking powder

1 tsp. vanilla bean paste (extract will do just fine)

¼ tsp. sea salt (I just eyeball it and add 2 pinches)


First, soak your chia seeds in warm water for about ten minutes while you are prepping other ingredients, they should be the consistency of a thick gel.  Next, puree your dates and water until smooth.  Then add your coconut oil, butter, vanilla bean paste and soaked chia seeds.  Blend well.

In a separate bowl, sift coconut flour and cocoa to make a fine flour.  Add your baking powder and salt.  Mix well.


Now blend your dry ingredients with the wet mixture.  You can do this by hand but a food processor or stand mixer will make work a bit shorter.  The dough is going to look like brown Play-Doh, this is good.  Now, roll the dough into a ball and refrigerate it for at least an hour.  I like to cheat and throw it in the freezer for 20 minutes but I’m incredibly inpatient.


Once your dough is chilled, pre-heat your oven to 350, and place the dough ball between two sheets of parchment paper lightly greased with coconut oil.  Roll the dough to 1/8-1/4” depending on how thin or crispy you want them.  I recommend going thicker if you will be adding the glaze.  Use your cookie cutters to cut out shapes, or if you want a square graham-cracker style cookie just cut it with a knife (these are great with coffee or used for s’mores).


Bake for about 10-12 minutes.  NOTE!  All ovens are not created equal!  I highly recommend checking how fast these are baking at the 5 minute mark and adjust accordingly.  If you want soft cookies, take them out early and let them sit on the hot pan.  It’s sort of a trial and error sort of deal.

Allow the cookies to cool completely before frosting them with your favorite glaze or frosting. I used melted milk chocolate on the bats and powdered sugar on the skulls.

This post is part of the following blog link-ups:  Party Wave Wednesday, Real Food Wednesday, and as always if you like these posts feel free to like my Facebook page!

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