Back when I was writing my coconut e-book, I had fun playing around with coconut butter as a gluten-free flour replacement. Recently I decided to revisit coconut butter to make a new recipe: chocolate coconut butter cookies! I’m not currently eating eggs so this recipe is egg-free as well as naturally gluten-free and grain-free. These cookies are soft, moist, mildly sweet, and have an almost cake-like texture. They’re a big hit in my house. I hope you enjoy them, too!

A couple notes on the recipe:

I use psyllium husks to make these cookies egg-free. I like psyllium husks because they’re a great binder and, unlike chia seeds or flax seeds, don’t require me to grind anything.…

Last fall I had to spend several months on an elimination diet that had me avoiding a ton of the foods I usually eat. Desperate for something fun that I could actually eat, I stumbled upon a recipe for cashew butter cookies from the Detoxinista. That same week I discovered organic roasted cashews at Costco, so of course I had to make the recipe. I modified it a bit to fit our food restrictions here, but thankfully the cookies came out amazing! Since then I have made this recipe at least a dozen times. As I say about most conventional foods, my memory of chocolate chip cookies is pretty hazy, but these gluten-free flourless chocolate chip cookies taste so much like the chocolate chip cookies I used to make in my pre-real food days.…