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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
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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!
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CuisineGluten Free, Paleo, Vegetarian
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings12 cookies


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


    • 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.


    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


    About the author

    Dawn Gifford

    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.


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