A refreshing gluten and dairy-free cookie full of pineapple that can be as calorific or healthy as you wish.
Ok, so these cookies don’t contain any chocolate OR peanut butter. And yes, I still found them very yummy. Will wonders never cease?
Anyway, we had some leftover pineapple in the fridge after making pizza one night, and I remembered seeing a recipe for pineapple cookies in a cookbook I bought while Grant and I were on Route 66 a few years ago. So I made them. And loved them. And so a few years later I made them again. And loved them again.
And then I thought to myself, I need to share this with others. So here it is … if you’re into interesting ingredients in cookies, give these a go and you’ll be pleasantly surprised. I recently took a batch of these to a church picnic and they went like hotcakes. Well, hotcakes with pineapple in them!
- 1 cup coconut oil
- 1 cup raw or brown sugar
- 1 cup Stevia powder or granulated sugar
- 2 eggs
- 4 cups gluten-free all-purpose flour
- 1 cup chopped cashews
- 1 tsp baking soda
- 1 tsp vanilla
- 1 can drained, crushed pineapple
- Preheat oven to 350F. Prepare 2 baking trays with parchment paper.
- Cream coconut oil and sugars. Add eggs and mix well.
- Add all other ingredients - the dough will be very stiff.
- Drop by teaspoonfuls on cookie sheet and bake for 10 minutes.
- Allow to cool slightly before moving to a wire rack to fully cool.
- If you are not concerned about being dairy-free, use shortening or butter instead of coconut oil.
- If you are not concerned about sugar, feel free to substitute brown sugar for the raw sugar and granulated white sugar for the Stevia.