Black-Eyed Susans

Makes 8 servings

Serve up this modern twist on classic Black-Eyed Susan cookies and everyone will be too busy loving them to even realize they are gluten free.


  • 1 cup (120 g) cashew meal
  • 1 cup (120 g) almond flour
  • 4 teaspoons pure maple syrup
  • 2 tablespoons organic palm shortening
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup (38 g) dairy- and soy-free dark chocolate chips
  • 2 tablespoons full-fat coconut milk
  • 2 tablespoons palm shortening


Preheat the oven to 350° F.

To make the cookies, combine all the ingredients in a blender or food processor. Blend until well combined.

Roll 1 tablespoon of dough into a ball, place on a parchment-lined baking sheet, and press the ball of dough in the center, creating a reservoir to hold the filling. Repeat with the remaining dough.

Bake for 10 minutes, remove the cookies carefully from the oven and allow them to cool for 5-10 minutes. You might need to press slightly on the centers of the cookies if they filled in or puffed up while baking.

To make the filling, melt the chocolate chips and coconut milk in a small saucepan over medium heat for about 4 minutes, stirring continually. Be careful not to burn the chocolate. Remove it from the heat as soon as it is melted and the coconut milk is incorporated well.

Add the shortening and stir well. Allow to cool slightly so it can firm up, about 5 minutes.

Place the filling in a pastry bag or a sandwich bag with the tip cut off and pipe about 1 teaspoon into the center of each cookie. Serve right away or store in an airtight container.

Cook’s tip: To make your own cashew meal, grind whole cashews in a food processor, pulsing until a fine powder.

Nutrition Analysis: 280 cal, 24 g fat, 0 mg chol, 160 mg sodium, 14 g carbs, 3 g fiber, 6 g sugar, 6 g protein.

Jennifer Robins is the recipe developer behind the popular blog Recipe excerpted from Down South Paleo by Jennifer Robins, courtesy of Page Street Publishing.