Two Grain Free Cookie Recipes – GAPS and PALEO, gluten free


Cookies are fun for all ages, and are something that we miss if we’re switching away from gluten or grains!  These fun little treats are relatively nutrient dense, while being easy to pack in lunch boxes and take along on road trips.  They are fun to make up with the kids, the Cowboy Cookies can really have just about any mix-in added :)  The key to any cookie, especially grain free cookies, is to prevent them from overbaking so they’re still soft and gooey in the middle.

Grain Free Cowboy Cookies
Makes 2-3 dozen

2 1/2 cups Blanched Almond Flour
2 tablespoons coconut flour
1/2 teaspoon Celtic Sea Salt
1/2 cup coconut oil or butter
2 eggs
1 tablespoon vanilla extract
1/2 cup honey
1/2 cup chopped pecans
1/4 cup shredded coconut
¼ cup raisins or other dried fruit, chopped

Cream oil, honey, and coconut oil or butter. Add in remaining ingredients and mix well
Drop 1/2 inch size balls about 2 inches apart on a parchment lined baking sheet
Bake at 350 degrees for 7-10 minutes.
Cool and serve.

Chocolate Peanutbutter Cookies

Grain Free Chocolate Peanutbutter Cookies

Makes 2 dozen

1 cup natural peanut butter, salt added (add 1/2 teaspoon salt if unsalted)
1/4 cup coconut oil
2 tablespoons coconut flour
1/4 cup honey
4 eggs
1/4 cup unsweetened cocoa

Directions: Combine all ingredients until throughly mixed. Use a teaspoon to spoon dough onto parchment lined cookie sheet. To make cris-cross decorations with a fork, dip fork prongs in water, and press into cookies, twice, 90 degrees apart. Bake at 375* for 10-12 minutes, do not overbake.

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  1. says

    Tried the Cowboy Cookies tonight and my five year old LOVED them. SO nice to have some cookie choices to make the transition to grain free easier and feel less like missing out.

  2. Magda says

    These look fabulous! Of course I’m starting intro this weekend so no sweets for me. But I’m saving these for the last stage/full GAPS for sure!

  3. Kelsey says

    Oh my. These look delish. I’m especially loving the looks of the chocolate peanut butter ones… Two of my favorite things combined into one and they’re grain free?? Yes please! I printed them out and will for sure be trying them soon!

    • Cara says

      I just purchase the flour that I linked to because it’s finer than the ‘almond meal’ I make at home in the food processor. I don’t know that there’s any particular reason for it being blanched :)

      • says

        FYI, blanched means the skin has been removed. For many GAPSters, it is better to use blanched almonds because the fibrous skins are difficult to digest.

  4. Catherine says

    I just made the chocolate PB cookies. Very nice! I am going to add about 1/2 tsp chocolate-flavored stevia next time, as they weren’t quite sweet enough to satisfy my family (I added some stevia after they tasted the first cookie-sheet full, so I’ll have some that are sweet enough for them — and I’ll just have to eat the rest. :)

  5. Abby says

    Making the Chocolate Cookies tonight! Subbing Almond Butter for the Peanut Butter as that’s what I have in my fridge. :D

  6. olivia says

    Thanks for the recipes. I just tried making the chocolate peanutbutter cookies. Are you sure it is 4 eggs? I used 3 eggs and the mixture was very liquid so I added the 4th egg and some bicarbonate of soda to make delicious muffins. (I wonder if I do need the bicarb of soda to make it rise? as I’d prefer not to use it). Perhaps I’m not doing the measuring right. I’m used to metric measurements like grams and ml. How large is your cup and tablespoon?! Thanks

  7. olivia says

    I just had a thought, were the ingredients meant to be mixed by hand with a spoon or could an electric beater be used?

    • Cara says

      It’s easier to use an electric beater or food processor, as the grain free dough is kind of dense, but in a pinch i think you could use a spoon or fork.

  8. olivia says

    Thanks for the reply Cara, I did use an electric beater but my dough turned out very runny that I had to turn them into muffins! Very nice though :-)

    • says

      I haven’t tried these yet, but it is possible the peanut butter was a different consistency. Some natural nut butters I use are much thinner, while some (especially homemade or fresh ground) are very thick.

  9. Lauren says

    I’ve made the pbchoclate cookies several times now, and I agree that they aren’t very sweet. Sometimes I add a bit more honey, or some coconut sweetener and add a few chocolate chips in there :) My kids love them! I bake them at 350 , perhaps my oven is just hotter, but at 375 they became over done quite quickly. Thanks for the recipe, it’s now a staple around here!

  10. Amqnda says

    Made the PB ones today with these modifications and they were YUM!
    Out of honey so I did 1/4 c maple syrup (not GAPS legal) and added 5 dates to the batter.
    Used 1/2 almond butter, 1/2 peanut and 1/2 butter/coconut oil.
    Added 1.5T vanilla
    With the dates, only used 1T coconut flour. Batter was perfect.

  11. Shannon says

    I just mixed the recipe for the chocolate ones and they are extremely liquidy. I added about a 1/2 cup more coconut flour and the dough is not at all a scoopable dough consistency. I’m letting it sit in the fridge for awhile to see if it sets up more. It’s more of a cake batter consistency. Any suggestions?

    • Shannon says

      I’m guessing our eggs are vastly different in size. I ended up going going down to two for this recipe. With 4 it was like soup. Hth someone else with the same problem! They came or great with the adjustment in eggs.

  12. Beka says

    Like several other reviewers, the amount of eggs made it very liquidy for me. I didn’t know if it was meant to be like that, so I just went with it, followed all of the ingredients and directions. It did hold up enough to stay in little blobs on the sheet. I used something closer to almond meal for the flour, since I didn’t have any blanched almonds and I made it myself.
    I baked them for 10 minutes, took them out and let them cool. Then tried one.
    I don’t know what I did wrong, if anything, but they just tasted like nothing. Faint peanut-butter flavor, slight almond, nutty flavor, that’s it. Kind of chalky, to be honest, though the texture was surprisingly nice, very soft and chewy with a glossy look on the tops. Glad that I halved the recipe instead of making a full batch, but they just didn’t turn out how I was hoping at all :(


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