KOB Gluten-Free St. Patrick’s Day Cookie Recipe

KOB Gluten-Free St. Patrick’s Day Cookie Recipe

I’ve always enjoyed make something special for holidays. Here is a fun gluten-free chocolate shamrock cookie recipe for you to make for – or with – your kids/teens. My celiac and non-celiac teens gave the thumbs up. Give it a try and let me know what you think!

Link to recipe & how-to videos on glutenfreekob.com
Printer-Friendly Recipe

What you’ll need:

  • Rolling Pin & Mat
  • Cookie Cutter
  • Mixer Like a KitchenAide
  • Digital Kitchen Scale
  • Wax Paper


  • 200 grams KOB’s 1:1 Flour (see below for link to recipe)
  • 75 grams Cocoa
  • 200 grams Sugar
  • 1/4 TSP Baking Soda
  • 1/2 TSP Salt
  • 1 TSP Xanthan Gum (If your flour has xanthan or guar gum, leave this out of the recipe (my flour does not have xanthan or guar gum.)
  • 1/2 TSP Instant Coffee
  • 4 TBSP Milk
  • 1 TBSP Cream
  • 1/2 TSP Vanilla
  • 110 grams Hard Margarine (KOB uses Parkay)
  • 55 grams Butter

Filling for Cookies

  • 1/3 Cup Cream (35%)
  • 225 grams White Chocolate
  • 7 drops Green Food Coloring
  • 2 TBSP Icing Sugar


  1. Place the flour, cocoa, sugar, xanthan gum, soda, salt, and instant coffee in to your kitchen aide mixing bowl. Use a whisk to mix the ingredients well.
  2. Cut up your butter and margarine and put into the mixing bowl.
  3. Use your paddle attachment and mix on low for a minute.
  4. Add the vanilla, cream and milk and mix until it is a soft dough.
  5. Divide the dough in half.
  6. Use your hands to shape each piece of dough into a round ball.
  7. Place a piece of wax paper on rolling mat and then place one round ball of dough on top of the wax paper.
  8. Place a second piece of wax paper on top of dough.
  9. Use your rolling pin to roll out the dough to 1/4 inch thickness. (I have a great rolling pin that has rings you can put on the end to make it easy to roll out the exact depth. Take a look at end of recipe if you are interested.)
  10. Place the rolled dough, still between the wax paper, in the fridge.
  11. Repeat with second ball of dough. Chill dough for 45 minutes.
  12. Remove one piece of dough from the fridge, leaving the wax paper on, and place it on top of your mat.
  13. Gently pull off the top piece of wax paper.
  14. Take your shamrock cookie cutter (or round if you don’t have a shamrock) and cut out as many as you can.
  15. Place the cookie shamrocks on a parchment lined baking sheet.

Bake in a 350 degree F oven for 10-12 minutes. Remove from oven and place baking sheet on cooling rack for 10 minutes. Then transfer cookies to cooking rack to cool completely.

If you have enough baking sheets, you can cut out both pieces of dough. If you do not have enough baking sheets, then let your baking sheets cool and then repeat with your second round of dough.

If you don’t have a shamrock cookie cutter, you can use a round cookie cutter, and they look nice as well.


  1. Place your white chocolate in a bowl.
  2. In another small bowl, heat the cream in a microwave for 20-30 seconds.
  3. Pour the cream onto your white chocolate and let it sit to melt.
  4. Add 7 drops of green food coloring and stir. Then add the icing sugar and stir.
  5. Add more cream or icing if you need to adjust the texture. It will thicken as it cools.
  6. Put the green ‘icing’ into a decorating bag or a ziploc bag.
  7. Cut a small corner out of bag and gently squeeze the ‘icing’ onto the bottom of one cookie and then line up the bottom of the second cookie and gently press together. You can also use a spoon or knife and just spread the icing on.

This icing does not make the cookies soft or mushy. You can put all the icing in and have them pre-made, or let your kids do their own. You also can put as much or as little ‘icing filling’ in as you like.

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About Teresa!

Teresa studied dietary technology, owned a gluten-free bakery and is a veteran of many hands-on baking classes taught in the Beaumont, Alberta community, just outside of Edmonton. Teresa is diagnosed celiac who bakes full time for herself and her celiac teenager. With a husband who is a Type 1 diabetic,  Teresa’s hands are full. She is eager to to share what she has learned with us!

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The Celiac Scene Review!

After purchasing the video, Teresa introduced herself as a diagnosed celiac with a teenaged son who also has CD. Baking is in Teresa’s blood. Her father was a professional baker and her grandmother was the inspiration behind many of Teresa’s family’s traditional recipes. Upon her diagnosis with CD, Teresa adapted those favorites to gluten free.

With her son’s subsequent diagnosis, she knew she had to make them more nutritious, yet still be delicious! Those recipes formed the foundation of the gluten-free bakery she went on to establish. Teresa had a desire to share those recipes – and strategies – for successful gluten-free baking with others so she began offering in-person baking classes out of her home in Beaumont, Alberta, just outside of Edmonton.

With the onset of the COVID crisis and the social distancing that we are all practicing, Teresa adapted her hands-on classes to online. Gluten Free KOB was born!

The video is recorded in Teresa’s kitchen, where ingredients were pre-measured for the Blueberry Muffins she would be making. As she worked her way through the steps, Teresa carefully explained where to source truly gluten-free ingredients as well as how to measure and mix them for the very best results. Her tips and techniques were gluten-free game changers. Now I know why my baking was not turning out as it should.

What made the class so worthwhile!

  • What temperature should ingredients be?
  • How long and how hard to beat gluten-free batters?
  • Why it is important to let your batter rest between mixing and baking?
  • How long to cool and even how long to wait before enjoying your baking?
  • Game-changing techniques that will forever change how your baking turns out
  • How ingredients work to give texture and structure
  • Tools that make baking ‘a piece of cake’
  • Tips on grinding my own grains
  • How to convert favourite family recipes to gluten free
  • Weighing versus measuring ingredients
  • Making the most of thermometers
  • How to adapt recipes to dairy-free, egg-free & sugar-free

Through time lapse recording, we were taken through the baking process from start to finish and even enjoyed ’seeing’ how the muffins looked ‘inside’ as they came out of the oven.  

Thank you, Teresa! I wish I had found you 18 years ago!