Cabernet Cookies

I’m still on my grape seed flour kick and made these yummy Cabernet Cookies the other day which were “all gone” quite quickly.  If you like the combination of red wine and chocolate, be sure to give these treats a try.

Grape seed flour is full of antioxidants, fiber and protein and adds a nice flavor and texture to baked goods.  I’m loving experimenting with it these days.  One more super food to add to the repertoire.

Cabernet Cookies

Print Recipe
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a small bowl
  3. Mix wet ingredients into dry
  4. Form ½ inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350°F for 7-10 minutes
  6. Cool and serve

I was thrilled to find that Alltop, an RSS aggregator, recently added to both their food and recipe pages.  Head on over and take a look at Alltop for some other fun bloggers you can follow.  And I was super psyched to see that the author of one of my favorite sites, Small Notebook decided that The Gluten-Free Almond Flour Cookbook is her absolute favorite cookbook.  Way cool!

In other news, Tina Turbin from will be interviewing the awesome Dr. Peter H. R. Green, MD on the Thrive In Balance Internet radio show on Friday, February 19th at 4 pm EST.

Oh and if you’re a regular Tweeter, don’t forget to keep the grape seed flour momentum going by retweeting this recipe as well!


13 responses to “Cabernet Cookies”

  1. These look fantastic! I just bought grapeseed flour yesterday (have been gluten free for 2 years and have never heard of it before!) I’m wondering if one could use coconut flour instead of almond flour? Or a mixture of both? I have lots of coconut flour to use up and love the flavor… have you ever tried a coconut flour variation? Or any other recipe combining grapeseed flour and coconut flour?

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Recipes » Desserts » Cookies » Cabernet Cookies