Pineapple cookies
Prep Time
15 mins
Cook Time
10 mins

(Gluten-free, dairy-free, can be Paleo, can be refined sugar free)

Servings: 24
  • 1 cup coconut oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 4 cups gluten-free all-purpose flour
  • 1 cup chopped cashews
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 can crushed pineapple drained (approx 1 cup)
  1. Preheat oven to 350F. Prepare 2 baking trays with parchment paper.
  2. Cream coconut oil and sugars. Add eggs and mix well.
  3. Add all other ingredients - the dough will be very stiff.
  4. Drop by teaspoonfuls on cookie sheet and bake for 10 minutes.
  5. Allow to cool slightly before moving to a wire rack to fully cool.
Recipe Notes

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.

To make these grain-free, use 3 cups almond flour and 1 cup tapioca starch as a substitute for the gluten-free flour.

Adapted from The ugly pie cookbook