Raw Bounty Cookie Slice By The Baker Gatherer

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Today the super-talented Dane McGregor from Baker Gatherer is sharing one of his winning recipes with us.

Lets face it, some of the best things in life should all go together. The only thing is, can they go together with a little less guilt. The answer is yes. Hands down, cookie dough is one of my favourites, along with anything coconutty. So I’ve brought these two elements together in a gluten and dairy free celebration. Growing up it was always so hard not to sneak some raw dough while your mother was making cookies. Along with the combination of anything coconut, it instantly transports you somewhere tropical. With this recipe you can bring back all of those fold childhood memories, while imagining yourself somewhere warm.

The winning feature here is the sweet coconut layer, which is sandwiched between a base of chocolate chuck filled cookie dough and a hard dark chocolate shell on top! A combo too good not to share.

Raw Bounty Cookie Slice


Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Serves: 12 slices


Cookie Dough Base

  • 180g Almond Flour
  • 50g Coconut Flour
  • 100g Coconut Oil
  • 60g Almond Butter
  • 100g Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 100g Dark Chocolate
  • Pinch of Salt

Coconut Filling

  • 180g Desiccated Coconut
  • 120g Coconut Oil
  • 60g Maple Syrup
  • 1 Teaspoon Vanilla Extract

Choc Top

  • 200g Dark Chocolate



  1. Let’s start by lining a 20cm square baking tin with greaseproof paper or foil and set aside.
  2. Starting on the cookie dough, chop up the first measure of chocolate and keep near.
  3. In a medium sized bowl, mix together the flours along with a pinch of salt.
  4. In a small bowl or jug, melt the coconut oil and then whisk in the almond butter, maple syrup and vanilla extract. When we’ll incorporated, pour into dry ingredients and fold through along with chocolate until dough comes together. If it’s a too dry add a little water, if it’s a too wet add a little more flour.
  5. Firmly press cookie dough into base of baking tin prepared earlier and then set aside. Now let’s start on the coconut layer.
  6. In another bowl, add the desiccated coconut.
  7. In another small bowl or jug, melt coconut oil and whisk through maple syrup and vanilla extract.
  8. Add to desiccated coconut and mix through until well combined.
  9. Gently sprinkle and press coconut layer overtop of the cookie dough layer and then chill in the freezer for about an hour.
  10. Remove from freezer and let’s melt some chocolate.
  11. Place chocolate in a smaller pot above a larger pot of boiling water, making sure that the small pot never touches the boiling water.
  12. Stir chocolate until melted and smooth, then pour chocolate over the coconut layer. Spread out with a spatula and then place in the fridge to set chocolate.
  13. Before slicing and serving, allow slice to return to room temperature. Enjoy!

If you enjoyed this recipe, head on over to Baker Gatherer to see if there’s anything else that takes your fancy!