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?
- 2-1/2 cups blanched almond flour (or use half hazelnut flour for an interesting twist)
- 2 Tbsp. coconut flour
- ½ tsp. sea salt
- ½ cup virgin coconut oil or grass-fed butter
- 2 pasture-raised eggs
- 2 vanilla beans scraped, or 1 Tbsp. real vanilla extract
- 1/4-1/3 cup raw honey or date paste (puréed dates with a little water)
Add up to a total of 1 heaping cup:
- 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.