Chocolate Chip Cookies with a Coconut Cream Filling with Bullfrogs and Bulldogs

Hi Everyone! I’m so excited to be visiting Design, Dining + Diapers today. DDD is one of my favorite blogs and I think Taryn creates some of the best projects and recipes out there! Thanks so much for having me today!

I’m Amanda and I’m the gal behind Bullfrogs and Bulldogs {and the randoms of country life}. I live in the heart of the Willamette Valley in Oregon on our family vineyard, Omero Cellars, and our small farm full of our furry little family members of goats, sheep, chickens, dogs and an orange cat named Oliver. I’m a stay at home wife who spends my time helping with the family business, working in our massive garden, fixing up our 1970’s home, and exploring new yummy vegan and gluten free recipes. I’d love it if you’d stop by sometime and say hi and of course you can also find me on

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Today I’m here to share a yummy treat I made using Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix. Taryn and I have several things in common and one of them is our love of Bob’s Red Mill’s products! I am never disappointed with any of them.

Last week I had my friend’s daughter’s 3rd birthday at our house and I whipped up a batch of Chocolate Chip Cookies with a Coconut Cream Filling and let me tell you, they were a hit! My hubby even said they were the best cookies he has EVER had! The cookie was crunchy on the outside but still soft on the inside and the coconut cream filling gave it an added creaminess and sweetness.

To make these decadent morsels you will need to get a bag of Bob’s Red Mill Chocolate Chip Cookie Mix.

To make the cookies, follow the instructions on the back. I made them vegan by substituting the egg for Ener G Egg Replacer. You couldn’t even tell!

Try to make sure you roll the balls of dough into the same sized so your baked cookies are roughly the same size as well!

To make the Coconut Cream Filling:

1/2 cup coconut milk

1/2 cup honey

3/4 cup coconut oil

1/2 cup unsweetened shredded coconut

3 tsp arrowroot powder

1 tbsp water

pinch of sea salt

1. In a saucepan, heat coconut milk, honey, and salt and simmer for 10 minutes. Or, if you have a Vitamix, pour these ingredients into the mixer and blend for 2 minutes. It heats as it blends.

2. In a small bowl combine arrowroot and water.

3. Combine arrowroot mixture with coconut mixture and blend or whisk vigorously until well combined.

4. Remove from heat and add coconut oil gradually. If in a Viatmix, mix on low to prevent from heating too much.

5. Pour into a bowl and place in refrigerator until it hardens into the consistency of frosting.

Assembling Cookies:

Take two of the same size cookies and on one spread a generous layer of the coconut cream filling. Place second cookie on top and lightly press together.

When all cookies are assembled, place on a tray or plate and put in the refrigerator until you are ready to serve.


Thank you so much Taryn for having me over today! If any of you are in my neck of the woods I’d love for you to stop by and say hi!


Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses on DIY home decor, design, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds and using what’s on hand. Taryn lives in the greater Seattle area with her husband, 3 year old daughter and 1 year old son.

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