Grain Free Hodgepodge Cookies
Old fashioned cookies and milk is a treat that many food-allergic families have to give up—or settle for paltry substitutes. And if you maintain a Paleo, Primal or GAPS diet, then grain-free, canesugar-free treats that actually taste really good can be hard to come by too.
So, at our house, I serve these rich, moist cookies alongside a tall glass of freshly-made coconut milk, and they never fail to satisfy even the most discerning cookie lover.
I call this grain free cookie recipe “Hodgepodge Cookies” because they can be made with a hodgepodge of whatever cookie-type ingredients you have at hand. (That, and I like using old words like hodgepodge, persnickety and kerfuffle!)
The last batch I made (pictured above) had pecans, shredded coconut and cacao nibs, and they disappeared in two days! I didn’t mind though, because these cookies are relatively nutritious, too.
Grain Free Hodgepodge Cookies
(Makes about 3 dozen)
- 2-1/2 cups blanched almond and/or hazelnut flour (This is just finely ground, properly prepared nuts: I typically use half almond, half hazelnut flour.)
- 2 Tbsp. coconut flour (where to find)
- 1/2 tsp. sea salt (where to find)
- 1/2 cup coconut oil or grass-fed butter (where to find)
- 2 eggs, pasture-raised if you can get them
- 2 vanilla beanpods, scraped, or 1 Tbsp. gluten-free, real vanilla extract (where to find)
- 1/4-1/3 cup honey or date paste (puréed dates with a little water)
OPTIONAL HODGEPODGE INGREDIENTS (add up to 1 heaping cup total)
- 1/2 cup chopped pecans, walnuts, macadamias, or other nuts, properly prepared ahead of time
- 1/4 cup chopped prunes, apricots, cherries, raisins or other unsweetened, organic dried fruit
- 1/4 cup shredded coconut or dry carrot pulp from a juicer
- 2-3 Tbsp. cacao nibs, chia seeds, sesame seeds, or other small seeds
- Preheat oven to 350 degrees.
- Cream the eggs, honey, and coconut oil or butter.
- Add in the remaining ingredients and mix everything together well.
- Drop 1-inch size balls of dough onto a greased or parchment-lined baking sheet. The cookies don’t spread much, so you can space them closely, about 1-2 inches apart.
- Bake at 350 degrees for 8-12 minutes, or until the tops are just barely tinged with brown.
- Enjoy with a tall glass of your favorite milk!
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