These cookies are a delicious grain free (and gluten-free) treat! Starting with a base of our grain-free chocolate chip cookies, we then add in pistachios, cranberries and coconut for a trail-mix inspired cookie that is sure to please.
Harvest Cookies (grain-free)
by Amy Love, Real Food Whole Health
1 c organic butter (from grassfed cows preferred), softened
1/2 cup organic sucanat (or other natural sugar)
2 pasture-raised eggs, beaten
1 TBL organic high-quality vanilla extract
1 tsp unrefined sea salt
1 tsp baking soda
3 cups blanched almond flour (fine ground)
2 cups finely ground, dried, unsweetened coconut flakes (not coconut flour)
1 cup chocolate chips (at least 60% cocoa content or higher)
½ cup ground pecans or walnuts, preferably organic, soaked and dehydrated
½ cup coarsely shredded, unsweetened, dried high-quality coconut
¼ – ½ cup dried cranberries (unsweetened preferably, unsulphured, organic preferred)
¼- ½ cup ground pistachios
Preheat oven to 350 F.
In a large glass bowl, cream butter and sucanat. Mix well. Add eggs and vanilla extract and mix until smooth. In a separate glass bowl, mix salt, soda, almond flour and coconut flakes. Add dry ingredients to the wet ingredients. Stir in chocolate chips and nuts, shredded coconut, cranberries and pistachios.
Spoon onto parchment lined cookie sheet by the tablespoon full, spacing about 2” apart. Bake at 350 for about 10-15 minutes or until slightly browned. Do not over bake. Allow to cool on cookie sheet for about 5 minutes before moving them to cooling racks finish cooling. Store in an airtight container. Makes about 2 – 3 dozen cookies, depending on how big you make them.
Notes:
Dairy-free? Use ghee or coconut oil in place of butter
Want to use maple syrup? No problem-sub it for sucanat.
On GAPS? Sub honey or applesauce in place of sugars and use GAPS-friendly chocolate chips or skip and use just the dried fruits and nuts. Use ghee or coconut oil in place of butter.
Hi, these look sooo good and I can’t wait to try it!!! Is almond flour different than almond meal? Do you make it yourself or buy it? Thanks!
Hi Mallory! Thanks for your question. Almond meal and almond flour are referred to as the same thing very often. In my opinion, the “meal” is more coarsely ground and I find that brands like Bob’s Red Mill IS more coarse. It also may have the skins. I buy Honeyville’s blanched almond flour. The skins (which contain antinutrients) are removed by steam only, no chemicals, and then the almonds are ground finely. I keep mine in the fridge or freezer. If I make my own, I used soaked and dehydrated nuts (to neutralize those antinutrients) and then I grind them in my VitaMix or food processor- just be careful and not get almond butter! Working in small batches helps prevent this. Hope this helps! Enjoy!!
Hi, these look sooo good and I can’t wait to try it!!! Is almond flour different than almond meal? Do you make it yourself or buy it? Thanks!
Hi Mallory! Thanks for your question. Almond meal and almond flour are referred to as the same thing very often. In my opinion, the “meal” is more coarsely ground and I find that brands like Bob’s Red Mill IS more coarse. It also may have the skins. I buy Honeyville’s blanched almond flour. The skins (which contain antinutrients) are removed by steam only, no chemicals, and then the almonds are ground finely. I keep mine in the fridge or freezer. If I make my own, I used soaked and dehydrated nuts (to neutralize those antinutrients) and then I grind them in my VitaMix or food processor- just be careful and not get almond butter! Working in small batches helps prevent this. Hope this helps! Enjoy!!
sounds like a tasty delicious recipe that I can easily make for my daughter who has a grain free diet thanks
Great! Thanks for stopping by, Angie!
sounds like a tasty delicious recipe that I can easily make for my daughter who has a grain free diet thanks
Great! Thanks for stopping by, Angie!