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Grain Free Hodgepodge Cookies

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)

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.
  2. Cream the eggs, honey, and coconut oil or butter.
  3. Add in the remaining ingredients and mix everything together well.
  4. 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.
  5. Bake at 350 degrees for 8-12 minutes, or until the tops are just barely tinged with brown.
  6. Enjoy with a tall glass of your favorite milk!

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MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.




26 Comments

  1. Yum! I’m in a serious cookie-baking mood now!

    Thanks for sharing with Old-Fashioned Friday! :)

  2. I love hodgepodge baking! YUM! Congrats on the win! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!

    Cindy from vegetarianmamma.com

  3. I would love to try these, they really do sound delicious! Thank you for sharing your recipe with us and I hope to welcome you over at Seasonal Celebration again today! Rebecca @Natural Mothers Network x

  4. These look delicious. I’ve enjoyed using hazelnut meal in some of our baked goods. Thank you for sharing this recipe at the HomeAcre Hop. Hope to see you at the next party when it goes live tomorrow evening.

    ~Jenny

    http://blackfoxhomestead.com/the-homeacre-hop/the-homeacre-hop-10/

  5. These look delicious! We are GF and mostly grain free so I am pinning this!

    Thanks so much for sharing this with us at Eco-Kids Tuesday! Hope you come back and visit today!
    http://likemamalikedaughter.blogspot.com/2013/03/nifty-thrifting-at-eco-kids-tuesday.html

  6. These look delicious. I just pinned and printed the recipe. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2013/03/wednesdays-adorned-from-above-blog-hop.html
    We are also having a giveaway this week for a $50.00 Target Gift Card, so head over to enter.
    We hope to see you there.
    Debi and Charly @ Adorned From Above

  7. These look great, I’m going to have to try them!

  8. What yummy cookies for a great treat! Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen

  9. These cookies look soooo good!! Thank you for sharing at Wildcrafting Wednesday. :)

  10. I love recipes like this when it all comes together to make a sweet treat! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy :)

  11. These sound really good! I’m not gluten free, but I may still give these a try. Thank you for sharing.

    Lynn

  12. These sound good and HEALTHY! I didn’t realize there were such flours! Thanks for sharing at A Humble Bumble :)

  13. Yum, I think baking is calling my name today!

  14. These cookies sound healthy and delicious, and I love all the possibilities for variations. Thank you for sharing them with the Hearth and Soul hop.

  15. These look fantastic! I pinned this recipe here: http://pinterest.com/pin/91690542383599514/

  16. I made these cookies three times now…absolutely delicious!
    I subbed maple syrup for honey, used unsalted butter and added 1/2 tsp organic orange extract. With the orange extract, they are to die for!
    Thank you for this recipe :)

  17. Wow.. I love how you haven’t even used baking soda. Way cool! Thanks for sharing at Sugar Free Sunday. :) So glad!

  18. Good thing the word “hodgepodge,” meaning “a jumbled mixture,” predates both the stew and the cookies! Enjoy!

  19. Looks scrumptious!  Would you like to link up to my Allergy Friendly Lunchbox Love link party?  

    http://allergyfreecookery.blogspot.com/2012/01/allergy-friendly-lunchbox-love-18.html

    I can’t think of anyone who wouldn’t want to find these in their lunchbox :)

    Lisa @ Allergy Free Vintage Cookery

    • Yes, and thank you! They disappear very, very quickly in our house. :)

  20. Wow oh wow!  These are so good! I made it with almond flour, coconut, extra chopped almonds and chopped pecans, and cacao nibs.  I also subbed maple syrup and 1 tbsp of grated palm sugar for the honey.  They were like totally good-for-you chocolate chip cookies!  I will make this recipe again. Thanks so much!  :-)
    Tiffanie
    food-a-file.blogspot.com

    • I’m so glad you liked them! They are indeed very tasty no matter what you put in them. Who knew something so yummy could be pretty good for you?

  21. Thanks for this!  We are visiting with family for Thanksgiving, and I like to make some sweet treats that I can feel good about offering my daughter, so that she doesn’t have to feel left out amongst all the sugar and white flour decadence.  :-) These sound great.  

    • I made these for the same reason: so my daughter didn’t feel left out amongst all the junk food. Trouble is, when I send her with these cookies, the other kids feel left out because they are so darned good!

  22. Looks
    incredibly scrumptious. I will be trying this out as soon.

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