My kiddos and I whipped up these easy (and gluten-free!) DARK CHOCOLATE, PINEAPPLE & WALNUT COOKIES the first week of summer. They were not only super delish, but they were super simple too.
What’s the best part about a cookie?
You can mix and match it any way you like.
Swap out the chips (use butterscotch, white chocolate, milk chocolate or semi-sweet), the dried fruit (cranberries, cherries, apricots) and/or the nuts (pecans, almonds) and bam, it’s exactly what your family loves.
This recipe is a very simple one to make g-free too. We simply used our favorite gluten-free flour (Namaste) and cup for cup, it was a simple substitution.
Happy baking! xx
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Dark Chocolate, Pineapple & Walnut Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about 18 cookies 1x
Description
My kiddos and I whipped up these easy (and gluten-free!) DARK CHOCOLATE, PINEAPPLE & WALNUT COOKIES the first week of summer. They were not only super delish, but they were super simple too. You can mix and match it any way you like. Swap out the chips (use butterscotch, white chocolate, milk chocolate or semi-sweet), the dried fruit (cranberries, cherries, apricots) and/or the nuts (pecans, almonds) and bam, it’s exactly what your family loves.
Ingredients
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1½ cups butter, softened
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1 cup sugar
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1 cup brown sugar
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3 eggs
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1 teaspoon vanilla
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3½ cups all purpose flour (we use gf flour!)
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1 teaspoon baking soda
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½ teaspoon salt
- about 1 cup of dark chocolate chips
- about 1 cup of dried pineapple bits
- about ½ cup of chopped walnut pieces
Instructions
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Preheat oven to 350 degrees.
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Lightly spray your baking sheet with non-stick spray and then set aside.
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In a large mixing bowl, beat your butter until creamy. Next, beat in your sugars. After that, beat in eggs one at a time. Finally, beat in vanilla.
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In a second mixing bowl, whisk together flour, baking soda and salt.
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Slowly beat the flour mixture into the butter mixture until incorporated.
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Stir in your dark chocolate chips, dried pineapple and walnut pieces.
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Drop cookies onto prepared baking sheet and bake 10 to 12 minutes.
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Remove from oven and serve warm or keep in an airtight container to be enjoyed later.
Notes
This recipe is a very simple one to make g-free too. We simply used our favorite gluten-free flour (Namaste) and cup for cup, it was a simple substitution.
