These delightful cookies come with a great story. My Uncle Lloyd who lives up in Seattle, Washington is a great cook & baker. His wife, my Aunt Maureen is a wonderful baker as well and we always look forward to her box of holiday cookies to arrive!
I have been corresponding by email here and there with my uncle, and he sent me some of his cookie recipes. He is an engineer and loves to tinker with recipes, so I was very intrigued to try out his cookies. I asked if it was okay to make a few changes and then feature the final recipe on my blog and he said yes! I love that he said he had developed a spreadsheet of some basic cookie recipes and then experimented from there, very scientifically.
So, I had fun using some alternative ingredients in these cookies. Originally the cookies contained walnuts, but I wanted to leave those out for those of you with nut allergies. I hope that you enjoy these amazing cookies!
I noticed that they have been disappearing from the kitchen at a rapid rate. I love their rich brown sugar flavor. It is amazingly delicious along with the pineapple and coconut which I am a huge fan of.
Thank you Uncle Lloyd for your recipe inspiration and I look forward to trying out more of your cookies!
Coconut Pineapple Date Sugar Cookies:
1/2 cup coconut oil
1 cup dried pineapple, chopped finely
1/4 cup unsweetened shredded coconut
2 cups gluten free flour mix
Gluten Free Flour Mix:
2 cups white rice flour
2/3 cup almond flour
1/3 cup arrowroot starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cultured coconut milk
1 teaspoon vanilla
3/4 cup coconut sugar
1/3 cup date sugar
-organic cane sugar for rolling (or more coconut sugar)
1. Preheat the oven to 350F.
2. Sift together in a medium bowl: gluten free flour mix, baking powder, baking soda and salt.
3. Whisk together in a small bowl: egg, cultured coconut milk, and vanilla.
4. Into a large bowl (or the bowl of a stand mixer) mix together the coconut sugar and the date sugar.
5. Divide the coconut oil into little chunks using a spoon or a knife. Sprinkle the chunks on top of the sugars in the large bowl. Using a pastry cutter, mix in the coconut oil until it is like a pebbly consistency.
6. Finish blending the sugars and the coconut oil in an electric mixer, on low to medium speed.
7. Add in the egg, cultured coconut milk and vanilla mixture and beat until smooth.
8. Mix together in a small bowl the pineapple pieces and the coconut.
9. Add the flour mixture to the coconut oil-sugar mixture and blend on low speed until all of the flour is incorporated.
10. Stir in pineapple and coconut until it is well mixed.
11. Scoop out rounded 1-inch balls onto a parchment lined baking sheet. I rolled each ball in a little bit of organic cane sugar. Then, flatten each cookie with a drinking glass.
12. Bake for a total of 14 minutes, rotating baking sheets 7 minutes in to baking them.
13. Cool on a wire rack & enjoy!
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