Mixed Nut Gluten Free Cookies

The recipe presented here is a remix (or adaptation) of Classic Chocolate Chip Cookies {Gluten Free} by Bob’s Red Mill and Cassidy Stockton.

Below, you will find a tasty recipe for those who are not allergic to nuts. If you have an allergy, do not try this recipe, no matter how delectable the cookies look. You have been warned.

Background Music

I love music so each remixed recipe arrives with a remixed, edited, or reworked song for you to play while you cook.

Ingredients (Makes 36 Cookies)

  • 1/2 cup (1 sticks) Butter, softened

  • 1/2 cup Peanut Butter, creamy

  • 3/4 cup Sugar

  • 3/4 cup packed Brown Sugar

  • 1 tsp Vanilla Extract

  • 2 large Eggs

  • 2 1/4 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour

  • 1 tsp Baking Soda

  • 1 tsp Salt

  • 1 cup chopped Pecans

  • 1 cup Coconut flakes (sweetened or unsweetened)

  • 1 cup chopped Walnuts


  1. Preheat oven to 375° F.

  2. Beat peanut butter, butter, sugar, brown sugar, and vanilla extract in large bowl until creamy.

  3. Add eggs, one at a time, beating well after each addition.

  4. Gradually add flour, baking soda, and salt and beat until well-blended. Stir in nuts.

  5. Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets.

  6. Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.