Coconut Flour Hodgepodge Cookies (Gluten Free, Paleo, Vegetarian)

Old fashioned cookies on a white plate with a glass of milk next to it

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, cane-sugar-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.

What hodgepodge will you mix in?

Old fashioned cookies on a white plate with a glass of milk next to it
5 from 2 votes

Coconut Flour Hodgepodge Cookies

Old fashioned cookies and milk is a treat that many food-allergic families have to give up. But this gluten free, grain free, coconut flour cookie recipe always satisfies!
CourseDessert
CuisineGluten Free, Paleo, Vegetarian
Makes12 cookies
Calories240
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
This recipe may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.


Ingredients
  

Cookie Base

Hodgepodge Ingredients

    Add up to a total of 1 heaping cup:

    • 1/2 cup raw pecans, walnuts, macadamias, or other nuts, chopped
    • 1/4 cup prunes, apricots, cherries, raisins or other unsweetened, organic dried fruit, chopped
    • 1/4 cup unsweetened shredded coconut, or dry carrot pulp from a juicer
    • 2-3 Tbsp. cacao nibs, chia seeds, sesame seeds, or other small seeds

    Instructions
     

    • 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.


    Nutrition

    Calories: 240kcalCarbohydrates: 13gProtein: 4gFat: 20gSaturated Fat: 11gCholesterol: 27mgSodium: 96mgPotassium: 68mgFiber: 3gSugar: 8gVitamin A: 70IUCalcium: 28mgIron: 0.8mg

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