Now that schools across the country are back in session, Labor Day has passed and in some areas the weather is beginning to cool down just enough to want to bake again . . . I thought I would share this yummy grain free cookie recipe! It's a treat you can feel good about sending in those lunch boxes or offering as a homework incentive . . .
After my first attempt I decided to switch out the oil from grape seed to coconut oil and I liked the results! DO NOT over bake these cookies, take the pan out of the oven just as they begin to brown around the edges but are still a bit soft in the center. Allow them to cool on the pan for the full 20 minutes that is suggested before removing them. Since the pan is still very hot the cookies will continue to bake and because there is no gluten or binders they need to completely cool or they fall apart.
If you are not a chocolate person - which, by the way, is unimaginable to me - you can substitute dried fruit pieces like fruit sweetened cranberries, chopped apricots or cherries. Personally, I like the combo of chocolate and dried fruit pieces.