Coconut Cashew Sugar Cookies – Grain & Gluten Free
- Published on: 08 August, 2014
- Last update: 26 January, 2016
Missing sugar cookies on a gluten free lifestyle? No worries – I’m always cooking something up in my gluten free pantry! 😉 Nut flour and coconut flour are two of my favorite substitutions for wheat/grains, and make for a really savory cookie.
There are many reasons that people avoid gluten. Genetic changes were introduced into modern wheat by the work of geneticists during the 1960s and 1970s. Cardiologist Dr. William Davis writes about these changes in his book, Wheat Belly:
“Among the changes introduced into wheat by geneticists:
–Enrichment in the glia-alpha-9 genetic sequence that provokes celiac disease. Nearly absent from the wheat of 1950, nearly all modern semi-dwarf wheat contains this genetic sequence. Is it any wonder why the incidence of celiac disease has quadrupled?
–Gliadin is a more powerful opiate: the changes introduced into the gliadin gene/protein make it a more potent opiate. While the digestive byproducts of gliadin bind to the opiate receptors of the brain, they lack the pain-relieving and euphoric effects of heroin and morphine, but “only” provoke addictive eating behavior and appetite stimulation. People who consume wheat consume, on average, 440 more calories per day, 365 days per year.
–Changes in the lectin unique to wheat, wheat germ agglutinin, that is responsible for 1) direct intestinal damage, and 2) a Trojan horse effect of helping foreign substances gain entry into the bloodstream. This is likely at least part of the reason why wheat-eaters experience more lupus, rheumatoid arthritis, polymyositis, type 1 diabetes in children, worse ulcerative colitis and Crohns, more Hashimoto’s thyroiditis: Foreign proteins gain entry to the various organs of the body and result in “autoinflammation.” Changes in wheat lectin may have also led to more effective blocking of the hormone of satiety, leptin.
There is a clear difference between the way modern strains of wheat in America make me feel, and the way that ancient, unmodified strains of wheat from Italy make me feel. When I was visiting the Amalfi coast, I could eat an entire personal pizza and lose weight. Here I feel bloated, angry, itchy, etc. For me, life is just better without wheat. My body makes that very clear. Since I am blood type O, I also limit grains in favor of healthy fats and healthier carbs, such as those which come from fruits and vegetables. The bulk of your diet should always be plants, no matter what lifestyle/diet you follow. With a healthy dose of clean cookies of course. 😉
♥ 1 cup cashew meal/flour (you can grind cashews in your food processor to make this)
♥ 1/2 cup coconut flour
♥ 1 tbsp. arrowroot flour
♥ 1/2 tsp. sea salt
♥ 1/2 tsp. baking soda
♥ 1/3 cup grass-fed butter OR coconut oil (vegan)
♥ 1 tsp. vanilla
♥ 1 egg OR 1 flax egg (vegan)
♥ 1/2 cup grade b pure maple syrup (add more if you like a very sweet cookie! I added 10 drops of liquid stevia to enhance the sweetness)
You can choose to mix this either by hand or in a food processor. Thoroughly combine all dry ingredients. Then, mix in your butter/oil, vanilla, egg, and maple syrup. Roll the dough into cookie shapes and bake at 350 degrees for 8-12 minutes, depending on cookie size and thickness.