About 30 Minutes or Less, Dairy Free, Freezer Friendly, Gluten Free, Grain Free, Paleo Friendly, Recipes, Snack, Sweet

Gluten Free Minty Shamrock Shake Cookies

When I was a kid, one of the best things about this time of year was getting a cool and minty shamrock shake at McDonalds. I no longer visit fast food joints for my obvious GF reasons, but still wanted a little taste of my past. These frosting-filled sandwich cookies are simple to make, the cookie dough is sweetened with only maple syrup and applesauce, and the green coloring is actually NATURAL, and made from something you likely have in your pantry. Of course you can use food coloring if you desire, but for people who are avoiding artificial coloring, this may be quite the treat! 

Gluten Free Shamrock Shake Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8 cookies, depending on cutter size and desired thickness

Gluten Free Shamrock Shake Cookies

Always double check your ingredients for Gluten Free status before using!

If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!

Curious about ingredients used in this recipe? Click here for info and sources!


    For the Cookies:
  • 1/2 Cup Almond Flour
  • 1/4 Cup Tapioca Flour
  • 1 Tablespoon Coconut Flour
  • 1/8 teaspoon Sea Salt
  • 1 Tablespoon Applesauce
  • 1 Tablespoon Maple Syrup
  • 1/2 teaspoon Mint Extract
  • 1/2 teaspoon Vanilla Extract
  • 1 Egg Yolk
  • 1 Tablespoon Coconut Oil
  • 1 or more teaspoons Dried Parsley
  • For the Frosting:
  • 2 Tablespoons Coconut Milk (canned + chilled , use the solid stuff only)
  • 1/2 Cup Palm Shortening
  • 6 Tablespoons Confectioner's Sugar
  • 2 Tablespoons Arrowroot
  • 1/8 teaspoon Sea Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Mint Extract
  • 1 or more teaspoons Dried Parsley


  1. Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
  2. Grind a few tablespoons of dried parsley in a spice or coffee grinder until it's powdery, then set aside.
  3. Make the cookie dough - combine all ingredients (except the parsley) into a smooth ball of dough. It may take a few minutes for the coconut flour to do a little absorbing, which should take the stickiness out of the dough.
  4. Decide if you want an all green cookie, or stripes.
  5. For all green, knead in the ground up dried parsley, one teaspoon at a time, until you get the shade of green you desire. (A teaspoon or so should not alter the taste of the cookies). Then skip to step 9.
  6. For stripes, divide the dough into two dough balls, and using only one of the dough balls, knead in the ground up dried parsley, 1/2 to one teaspoon at a time, until you get the shade of green you desire.
  7. Divide the two dough balls into 3 pieces each, then form each piece into a "log" that's about 6" long and 3/4" or so wide. (see the photos on the webpage if you need a visual ).
  8. Place the 6 logs side by side on a piece of parchment paper, alternating the colors. Gently squish them together so the sides are touching.
  9. Place another piece of parchment on top of the dough and roll to your desired thickness.
  10. Peel back the parchment and cut the shapes. If the cutouts are difficult to remove from the parchment, place the dough slab into the freezer for several minutes.
  11. Gently separate the dough scraps by color (a knife is helpful here) and repeat the log technique until you've used up all of the dough.
  12. Place the cutouts on the baking sheet and bake for 10-12 minutes until firm.
  13. Let cool.
  14. To make the frosting, combine everything except the parsley, and whip until smooth and fluffy. Add the parsley, a teaspoon at a time, until you get the shade of green that's desirable to you.
  15. Frost the cookies (you can just frost the tops, or make a sandwich cookie).
  16. Store cookies in the fridge or freezer.


For the brightest green, choose a dried parsley that is vibrant. This is a good example.


Form the dough into “logs” and place side by side, alternating the colors
Place parchment on top of the “logs” and roll to desired thickness, then cut with cookie cutters