Yes, it’s true, gluten & dairy free cooking is tastey! Just take the word of my 4 year old friend, Nigel. He looked sceptical at first looking at these cookies. After one bite, his face suddenly brightened and he quickly ate the rest.

Gluten/Dairy free recipes don’t have to be hard to find. I found this recipe in my Recipe of The Week: Cookies cookbook by Sally Sampson. You can adapt it slightly to make it even more healthy if you’d like. Many people discover through Naturopathic Medicine that they have sensitivities to common foods like these. After they begin to feel so good when cutting these foods out many don’t return to eating the “bad” foods again.

3/4 cup white sugar (substitute with local honey or try a small amount of Stevia)
3 cups natural almonds, lightly toasted and cooled
1 1/2 cups unsweetened dried coconut flakes
4 large egg whites
1 tsp vanilla extract
pinch of sea salt

Toasting the almonds:
1. Preheat oven to 350F. Place nuts on a baking sheet or in a shallow pan, transfer to the oven and bake until lightly coloured and fragrant, about 10 minutes. Set aside to cool.

1. Preheat oven to 350F. Line a cookie sheet with parchment paper or tin foil.

2. Place sugar, almonds, and coconut in the bowl of a food processor fitted with a metal blade and process until the mixture looks like fine sand. Transfer to a large bowl, add the egg whites, vanilla, and salt and mix, using a wooden spoon, until everything is well incorporated.

3. Place heaping teaspoonfuls of the dough 2 inches apart on the prepared cookie sheet. Transfer to the oven and bake until the edges begin to firm up, about 15 minutes. Transfer the cookies to a wire rack. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

Whitney Young, ND