I’m not sure if I can call these ranger cookies after changing the original recipe my mother-in-law gave me to be Paleo and nut free, they are a far cry from the original! The recipe she gave me called for sugar, white flour, cornflakes, coconut, dried fruit, oatmeal, pecans, and more! Oh well, that’s what we’ve been calling them so I’m going to stick with it But even though I drastically changed the recipe, they are still delicious. I’ve made at least 4 batches and every time I’ve made them they were gone the same day!
With these cookies I ventured out from not only grain free, but nut free as well to accommodate so many people with nut allergies and the many schools who no longer allow nuts – making lunches a challenge for those who follow a grain free diet. To make it nut free, I used coconut flour which is a very interesting flour to work with (and technically isn’t a nut, funny huh?). It’s super absorbent, soft, and moist – which means that these cookies aren’t dense and chewy like traditional cookies – but they are soft and cake-like, which we loved. I don’t use coconut flour a lot because it does have a strong coconut flavor, but for this recipe the flavor worked perfectly and it was just what I was looking for
Even though these are breakfast and snack cookies, I’ve also made them after dinner for dessert adding in chocolate chips instead of the coconut, fruit, and cinnamon and they were just as yummy! … of coarse you can still add the chocolate chips and eat them for breakfast, I won’t judge
They are also super simple to make:
Start by creaming the shortening and palm sugar. Then add an egg, honey, vanilla, and unsweetened applesauce. Then, whisk together the coconut flour, baking soda, and cinnamon. Stir the dry ingredients into the wet. At first it will seem thin but will thicken as you keep stirring.
*A lot of my step-by-step pictures turned out fuzzy, so I didn’t post as many as I wanted, sorry!
Next, stir in 1/2 C of add-ins. My favorite is a scant 1/4 C of chopped, dried apricots, a scant 1/4 C of raisins, and 1 Tbsp. of unsweetened coconut flakes Now bake them for 10 -12 minutes at 350 degrees or until the edges are golden. They smell so good while they are baking!
Use a spatula to place the cookies on a cooling rack and allow to cool for 10 minutes. Now it’s time to eat – YUMMY!
Here’s the fun printable:
- ⅓ C Coconut Flour
- ⅛ tsp. Salt
- ¼ tsp. Baking Soda
- ¼ C Non-Hydrogenated Shortening (I use Spectrum Organic Non-Hydrogenated Shortening, the only ingredient is mechanically pressed organic palm oil)
- 2 Tbsp. Coconut Palm Sugar
- ¼ C Honey
- 1 Large Egg
- 2 Tbsp. Unsweetened Applesauce
- 1½ tsp. Pure Vanilla
- ½ C Add-Ins (dried fruit, shredded unsweetened coconut flakes, etc... I like a scant ¼ C raisins, scant ¼ C chopped, dried apricots, and 1 Tbsp. Unsweetened Coconut Flakes)
- ¼ tsp. Cinnamon
- Preheat oven to 350 degrees.
- Whisk together the coconut flour, salt, cinnamon, and baking soda. Set aside.
- In a large bowl, beat together the non-hydrogenated shortening and palm sugar.
- Add in the egg, honey, applesauce, and vanilla. Beat until well combined.
- Stir in the wet ingredients. It will seem thin at first but as you keep stirring it will thicken up nicely.
- Stir in the add-ins.
- Use a Tablespoon to scoop out the batter onto a parchment lined baking sheet, about 2 inches apart.
- Slightly flatten and shape the batter with your hands.
- Bake for 10 - 12 minutes or until golden brown on the edges.
- Allow to cool 2 minutes on the pan and then remove to a cooling rack to cool completely. Cookies will be crumbly until completely cooled.
this post is part of Allergy Free Wednesdays, Gluten Free & DIY Tuesdays, and Gluten Free Wednesdays