These delicious cookies, chock full of coconut, walnuts and raisins are the product of our very recent visit to my parents.
Today the boys and I returned home to Colorado from visiting them in California. We went to have some family bonding time and distract them from a health issue one of them has been dealing with over the past year.
While there, we were able to see my sister, Dina and hang out with her. Of course, I wanted to know what she's been cooking lately. Among many other things, she's been making a version of my chocolate chip cookies sans chocolate, adding coconut, walnuts and raisins.
After making dinner and doing a few loads of laundry, I eagerly popped these in the oven. They were every bit as good as she said they would be.
The dough for these cookies tends to be a little crumbly so you'll need to use some extra pressure when forming it into balls. In terms of other information regarding this recipe, I toasted the chopped walnuts, though not the shredded coconut. No reason really, other than instinct. I cook quite a lot by instinct so it's kinda funny to me when people ask why I do things a certain way. Often there is no conscious reason.
Dina uses these as a breakfast cookie. While I myself don't do well eating sweets for breakfast, many of you might find these a tempting and delicious way to start your day. I'll be saving mine for dessert. Either way, thanks Dina, and yum!
Comments
36 responses to “Dina’s Delightful Cookies”
These are delicious!! Thank you — it is not easy to find egg free, dairy free and gluten free recipes. :-) I will definitely be making these often.
Heidi, you’re welcome! Here’s a link to my Egg-Free Desserts page for you:
https://elanaspantry.com/special-diets/egg-free-dessert/
Enjoy!
Elana
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