Fact: I love cookies. I do. They make me happy. I love to try new recipes. Baking may be one of my all time favorite things to do. My family definitely doesn’t complain about my obsession. Here are 20 of my most favorite gluten free cookie recipes that I have found from around the blogosphere. (and all are primal and paleo-friendly!)

Gluten and grain free baking doesn’t have to be hard. Having a few basic staples in the pantry makes it easy and fun. And yes, we should all be eating cookies in moderation but all of these recipes are loaded with wholesome, REAL food ingredients that you can feel good about eating and serving to your family.

There is definitely a learning curve if you are new to gluten and grain free baking. Just dive in. That’s what I did. It’s fun to learn as you go.

Gluten and Grain Free Baking Essentials

Almond Flour:

I use a blanched almond flour as it gives a sweet and light texture to baked goods. THIS is my favorite brand.

Coconut Flour:

This is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. It is low in carbohydrates and very high in fiber. NOTE: You cannot just substitute coconut flour in regular recipes. It absorbed liquid completely differently, and recipes will need to be adapted for it’s unique qualities. I use THIS brand.

Coconut Oil:

Coconut oil is great for baking. It has a delicious flavor that compliments both of the flours mentioned above. I like THIS one because it comes in a huge container.

Grass Fed Butter or Ghee:

Some recipes just call for a butter flavor. I highly recommend finding a grass fed source as it will be higher in nutritional value. Ghee is my fat of choice in my kitchen. It is excellent in baked goods. I make my own but you can also buy a good quality ghee HERE

Raw Honey:

If your honey doesn’t say “RAW” on it, chances are that it has been adulterated with high fructose corn syrup. Finding a local source for honey is ideal. You can also but organic, raw honey online HERE.

REAL Maple syrup:

Again, be sure the label says REAL. Corn syrup likes to find it’s way anywhere it can. THIS is the brand that I use.

Coconut Sugar:

Some recipes call for a dry sugar. I love coconut sugar because it has a rich taste like brown sugar. And it has a low glycemic index. You can substitute any white or brown sugar with coconut sugar. You can also process it fine in a food processor or high speed blender to make powdered sugar. THIS is the brand that I love.

Raw Cacao Powder:

I have been using raw cacao powder instead of unsweetened cocoa powder in my baking. It is raw, unprocessed, antioxidant, and full of minerals and essential fatty acids. THIS is the brand that I use.

Pastured Eggs:

Again quality matters. Eggs from chickens that have been allowed to roam and eat their natural diet make healthier eggs. Your local farmers market is a great plave to find local, pastured eggs. Read more HERE about keeping backyard chickens.