Do you love cookies but you are avoiding eating grains? Here is an amazing collection of 40 scrumptious grain-free cookies to satisfy your cookie-loving desire.
We’ve made a lot of changes to our diets over the years and the most recent change being a move to eating less grain. We’re not completely grain-free, but seeing as so many others are trying to move more and more in that direction I thought that you all might appreciate an assortment of Paleo Cookies to give you healthier options, not only for the Holidays, but for all year round.
In my family, we’ve gone sugar-free due to candida, removed dairy, eggs, and other foods from my son’s diet (and mine when I was breastfeeding) due to his life-threatening food allergies, then my son went gluten-free due to his autism, and now, since gluten is implicated in so many problems such as thyroid disease, the whole family is gluten-free.
Now, as we are seeking to improve our gut health, we are going more and more grain-free.
We eat a lot of protein, veggies, some fruits and some beans, but grains are less and less making their showing in our kitchen.
It’s hard enough to figure out sides when your family is used to eating rice (or pasta) and such, but especially when baking, grain flours are the staple.
So I’ve been gathering some yummy Grain-Free Cookie Recipes for our family, and now for you all as well.
I hope these recipes are a blessing to you and your family as you seek to explore new ways to improve your health as well.
All of the following are grain-free cookies and they are also paleo cookies, meaning they contain no milk or butter. However, most use higher carb sweeteners and some use eggs.
Here is what I do to substitute in those cases.
For the most part, if the recipe’s base is almond (or another nut or seed) flour, then an egg substitute such as my Powdered Egg Replacer or flax, chia, or gelatin will work pretty much for any recipe. Of course, the Powdered Egg Replacer has starch so it isn’t the best choice for low carb diets. Here is my post on how to make a flax egg.
And if you are eating lower carb like we are, you can use coconut sugar or palm sugar, or go totally lower carb by using xylitol, erythritol, or stevia extract as your sweetener..
To use xylitol, just sub in 1:1 for the sweetener being used and you’ll be pretty accurate. For stevia extract, use 2 scoops, or 1/16 teaspoon for each 1/8 cup of sweetener. Here’s a post on stevia to help you out with that.
You can also use my Homemade Chocolate Chips for a lower-carb option for any cookie that has chips or chunks in it.
If a recipe contains fruit, you can replace it with coconut, nuts, or a sugar-free chocolate or carob chip if the dried fruit was intended for a low-carb option.
40 Grain-Free Cookies
Double chocolate and almond in a cookie? You betcha! I personally would use my Homemade Chocolate Chips or a low-carb store-bought option for these. If you want to try a vegan option, then I would use my Homemade Egg Replacer for the egg. Don’t these look fantastic?
Pumpkin and pecans make the perfect combination in these oh so good and not-too-sweet Pumpkin Pecan Cookies. They taste great, are naturally gluten-free, and also vegan with a low-carb option, so you can feel good about serving them all year round.
These cookies are perfect for the anytime of year including the Holiday season, and work for the AIP diet too!
Eliminate the candied ginger for a low-carb option.
Substitute orange juice with 1 tablespoon xylitol and 1 tablespoon orange zest for a low-carb option.
Use the second recipe, which is the grain-free version, since the first one contains gluten. You can try substituting the arrowroot with almond flour or a low-carb blend for a low-carb option, but it won’t necessarily work.
Use the first recipe, which is the grain-free one, because the other one contains gluten. Substitute 2 tablespoons xylitol and 2 tablespoons orange zest for the orange juice, as well as substitute the arrowroot with glucomannan, for low-carb options.
Substitute a low-carb baking blend or almond flour for a low-carb option.
Use a low-carb jam for a low-carb option.
Substitute xylitol and/or stevia for the dates for a low-carb option.
These would be hard to make low-carb because they contain a plantain. You could maybe try coconut butter. Here’s how to make it yourself.
For a low-carb option, you can try substituting almond flour or a low-carb blend for the arrowroot, but it won’t necessarily work.
Substitute glucomannan for the arrowroot if needed. Regarding the fruit substitution that I mentioned at the top of the post, don’t worry about that for these because blueberries are low-carb fruit.
For low-carb, substitute almond flour or a low-carb baking blend for the tapioca flour.
So now the question is–which one will you be baking first?
Everyone run to the kitchen and get baking!