These 4 ingredient yumsies are definitely the fastest and easiest grain free cookies you’ll ever make – especially if you have a cookie scoop! If you’re not on the grain free desserts band wagon yet, you should be. These particular grain free cookies are what one might refer to as “legit”. Or, cookies “on fleek”, if you will.
Today, I want to talk about grain free desserts – and fear – and probably lots of other random little things. We’ll just have to wait and see what happens.
I’m sure you never would’ve imagined that I’d be afraid of grain free desserts – especially since I, so easily, managed to bust out my very popular Double Chocolate Grain Free Brownies and my 4 Ingredient Grain Free Cookies (loaded with dairy free chocolate chips and walnut chunks) – but hear me out on this.
Before I started my blog this January, I was sorta-kinda terrified of having to create new and amazing grain free desserts for all of you peeps that like to visit me here.
I’ve only been eating in a very healthful way since April of 2013. But for the bulk of that time, I was on a super restrictive Candida diet, so I wasn’t even allowed to eat dried fruits, natural sugars – or even whole fruits! So, I didn’t have much time to practice mah mad grain free dessert skillz.
Nawmsayn?
I want to give you the very best of everything – or else, why even bother?
I was thinking about it the other day and trying to figure out if I just have a “knack” for grain free desserts, or if it’s just really easy?
I concluded that making grain free desserts is just really easy.
I’m not all that spesh – I’m just an average girl who likes to eat cookies and whatnot.
The simple fact that creating grain free desserts can be so much more foolproof and easy than baking with white/wheat flour has got me wondering — why isn’t everyone eating this way?
I can feel some bullet point magic coming on…
I have to do it, you guys.
Here are a few benefits of enjoying grain free desserts (as opposed to non-grain free desserts – in my humble opinion): <——– *that’s not an actual sad face*
- Grain free is healthier for most of us. Have you read Wellness Mama’s post “How Grains Are Killing You Slowly” yet?
- Grain free desserts are generally cholk-full of healthy fats. Most of us could use less refined carbs and more fat; healthy fats are more satiating than carbs anyway!
- They’re usually very guilt-free (unless you throw the “everything in moderation” rule completely out the window).
- Grain free desserts are typically refined sugar free. Most bloggers that exclude grains from their diet are also very aware of the harmful effects of refined sugar, so they create recipes using natural sugars that are much better for your body.
- They’re satisfying and out-of-this-world delicious!
See? Good.
Mucho Bueno. Vedy gud.
Speaking of easy…
I have a little “bun” cooking up in the oven for you next week. A little cow dairy free BLENDER cheesecake bun, yo’s! Not because I’m that awesome… just because grain free desserts are easy. P.S. My cheesecake recipe only has 4 ingredients, too! Hollaaaa.
Here’s a little before/after of my grain free goat cheesecake that’s coming soon…
Don’t be hatin’ on my iPhone IG photos — but look how fun #recipetesting is!
If I’m wrong about the fact that creating killer, grain free recipes is easy, I’m sure you’ll let me know. I try not to lie, though.
But you’d better know I’m not lying when I tell you that the Coconut Cashew Cookies you came here for are stupid easy!!
I like to flip them in the baking process so that they’ll end up with a sweet, crunchy crust-like outer layer that is utter heaven to bite into.
If you’re not much of a fan of shredded coconut, read this:
I found that when I ‘food process’ LARGE coconut flakes, they turn out to be much “softer” than the finely shredded coconut that you might usually purchase for a coconut cookie recipe. My husband really (and I mean really) dislikes the shredded coconut pieces that get stuck in your teeth after eating it. I didn’t even expect him to TRY these cookies at all.
But to my surprise, he loooooooves these cookies just as much as a regular coconut lover would (aka me)! I’m so happy that I didn’t have any shredded coconut and that I was forced to try the large coconut flakes.
Yes, I’m happy about that, but as you know, I cannot tell a lie.
I’m definitely not happy that – as a shredded coconut hater – my husband loves these cookies. Because there aren’t as many for me to pig out on! 
<—— *and that’s a real sad face, folks*
Coconut haters gonna hate, yep. But maybe sometimes you can change their minds…
Go love yourself,
P.S. You might want to double this batch so you’ll have some left the next day. Learn from my mistakes! 
- Preheat oven to 350 degrees. In a food processor, fitted with a metal blade, process large coconut flakes until fine (or use shredded coconut). Remove to a bowl or plate and set aside.
- Add dates and water to the food processor and process on high until paste-like, but not completely smooth. Add coconut and all remaining ingredients and process until mixture starts to combine, but is still a slightly chunky texture, stopping once to scrape down the sides if necessary. Note: You can process until the mixture is smoother, depending on personal preference).
- Using a cookie scoop , place cookies on a baking sheet lined with parchment paper or a silicone baking mat and bake for 15 minutes. Alternatively, you can roll cookies into balls, using about 1.5 tbsp of dough per cookie. Flip cookies and flatten just a bit so they lay perfectly flat and bake for an additional 5 minutes. Cookies will develop a crunchier texture after cooling.
You may also like:
Grain Free Cookies – Only 4 Ingredients & Ridonkey Good
Double Chocolate Grain-Free Brownies {100% Flourless}
Super Easy Herbed Turkey Sausage
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