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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

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!
Print Pin
CourseDessert
CuisineGluten Free, Paleo, Vegetarian
DietGluten Free, Halal, Kosher, , Vegan, Vegetarian
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings12 cookies
Calories240kcal

Ingredients

Cookie Base

Hodgepodge Ingredients

    Add up to a total of 1 heaping cup:

    • ½ cup raw pecans walnuts, macadamias, or other nuts, chopped
    • ¼ cup prunes apricots, cherries, raisins or other unsweetened, organic dried fruit, chopped
    • ¼ 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: 240kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 96mg | Potassium: 68mg | Fiber: 3g | Sugar: 8g | Vitamin A: 70IU | Calcium: 28mg | Iron: 0.8mg
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    About the author

    Dawn Gifford

    Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

    26 Comments

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

      Thanks for sharing with Old-Fashioned Friday! 🙂

    • 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

    • 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

    • 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

    • 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

    • 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

    • 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 🙂

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

      Lynn

    • These sound good and HEALTHY! I didn’t realize there were such flours! Thanks for sharing at A Humble Bumble 🙂

    • 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.

    • 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 🙂

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

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

    • 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?

    • 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!

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