Super Nutty Cookies Wheat Free Lactose Free
Indulge in the irresistible crunch of these Super Nutty Cookies, a wheat-free, lactose-free treat packed with nutrient-rich goodness. Featuring almond flour as the base and sweetened naturally with coconut sugar, these cookies boast a medley of chopped walnuts, pecans, almonds, and cashews for a hearty, nut-packed experience in every bite. Enhanced with a hint of vanilla and a touch of melted coconut oil, they’re perfectly chewy and golden-baked in just 10 minutes. Optional unsweetened shredded coconut adds an extra layer of texture for coconut lovers. Quick and easy to prepare, these wholesome cookies are ideal for gluten-free and dairy-free diets, making them a delightful choice for anyone seeking a healthier sweet snack. Perfect for enjoying fresh, sharing with friends, or storing for later indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cups Coconut sugar
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Chopped walnuts
- 0.5 cups Chopped pecans
- 0.5 cups Chopped almonds
- 0.5 cups Chopped cashews
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
- 0.25 cups Unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut sugar, baking soda, and salt until well combined.
Stir in the chopped walnuts, pecans, almonds, and cashews. If you’re using shredded coconut, add it at this step.
In a separate small bowl, whisk the eggs, vanilla extract, and melted coconut oil until well blended.
Pour the wet mixture into the dry ingredients and stir until a thick dough forms.
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each scoop with the back of a spoon or your fingers to create cookie shapes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake; they will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.9 g | 329% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 191.6 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
