When I first found out my son had to go gluten-free and had a pile of food sensitivies to boot, a friend-of-a-friend who had been down that road before, loaned me a great allergy cookbook that focused on using a rotation diet to keep from developing further food allergies. The name of both book and author completely escape me now, much to my regret, because I’d love to revisit its pages.
These cookies drew me in by their simplicity. The author aptly named them “Dream Cookies” because they were a dream to make (and eat!)
I have always disliked recipes that call for a zillion flours and xanthan gum and stuff that I don’t always have on hand. The original recipe called for only nuts and maple syrup. I later adjusted things around a bit, reducing the sweetener some in order to get a firmer cookie that held together better and by using half coconut instead of all nuts.
You will get a much better result using a mini food processor to mix all of the ingredients together. If you don’t, the honey/maple syrup has a tendency to ooze out while baking. So, for ideal cookies – grind the ingredients together instead of just stirring.
- 1/2 cup chopped nuts (I like pecans or walnuts)
- 1/2 cup shredded coconut (health food stores usually have unsweetened or you can use regular sweetened if sugar is not an issue)
- 2 (possibly 3) Tablespoons of honey (or maple syrup) (or a combination of the two)
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or grease very well with something like coconut oil.
Grind the ingredients together. Depending on the moisture level of your coconut, you may need a bit more than 2 tablespoons of honey to hold the dough together. You want it to look somewhat like the photo on the right, below:
Form into small balls then lightly flatten and place on baking sheet.
This amount makes almost a dozen small cookies, depending on the size you make them.
Bake for about five or six minutes, then start checking every two minutes after until they start turning a light golden color.
Let cool completely before attempting to remove from pan. I store these in the refrigerator, but they are always eaten within the first day!
If you like this recipe, be sure to check out my Naturally Sweet Treats ebook!