Recipe: White Chocolate, Almond, and Coconut Cookies – gluten-free, nightshade-free, IC-friendly

gluten free white chocolate chip cookies
Since having multiple food limitations make it difficult to find a good, solid, tasty treat, I decided to make up some cookies, based on the standard chocolate chip cookie. However, I wanted to leave out the chocolate, which people with interstitial cystitis avoid, as well as gluten and nightshade-free, while making it easy.

One of my favorite gluten-free mix providers is Namaste, because they also have many mixes that are nightshade-free (no potato flour/starch, which is a standard in many pre-prepared gluten-free mixes/products). Their pancake mix is a great flour mix to use for baked goods and you don’t have to add leavening or salt. And coconut flour adds moisture, fiber, and a little flavor which is complementary to white chocolate, so I wanted to add a little of that.

White Chocolate, Almond, and Coconut Cookies (GF, NF, IC+)


  • 1 3/4 cups Namaste pancake and waffle mix*
  • 1/2 cup coconut flour
  • 1 cup butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup sliced, blanched, toasted almonds (you can use other kinds, that’s just what I chose) or macademia nuts
  • 12 oz bag of white chocolate chips

*You can also use Namaste Perfect Flour Blend, just add 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cream of tartar.

Start by slicing butter into several slices and throw in a food processor. Add in sugars and pulse a few times. Add in eggs and vanilla and pulse until smooth or a few more times. Then add Namaste pancake mix (or Perfect Flour Blend with leavening) and coconut flour slowly, pulsing. Add the nuts and pulse a few more times to evenly distribute. Dough should be pretty thick.

Place dough in a large bowl and pour in the white chocolate chips and knead to distribute evenly. Then scoop out into balls about the size of a ping pong ball and slightly flatten and place on a cookie sheet (I prefer to use parchement on my cookie sheets).

Put cookie sheets in oven at 375 F for 15 minutes. This made enough for about four dozen cookies and took two cookie sheets. They will be delicate when fresh from the oven so try to let cool as flat as possible – with parchement you can just pull the sheet with the cookies on it right off onto the counter.

And enjoy!


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