If your child does okay with nuts, here's a good free of everything cookie (free of wheat, eggs, dairy, etc.)
3 and 1/4 cups unsweetened, shredded coconut
1 and 1/2 cups walnuts
2-4 Tbs. macadamia nut butter (you can use 2 Tbs. coconut oil instead if you
don't have this, or try almond butter.)
2/3 cup pure maple syrup
optional: 2 Tsp. glutenfree vanilla extract
1. Preheat oven to 350F. Spread 2 and 1/2 cups coconut, and the walnuts onto
separate baking sheets. Bake coconut until lightly toasted, stirring
occasionally, about 5-7 minutes. Bake walnuts until lightly toasted, about 8
minutes. Set aside toasted coconut and walnuts; keep separate.
2. Place remaining 3/4 cup raw coconut in shallow bowl; set aside. Line two
baking sheets with parchment paper; set aside.
3. Put walnuts in food processor and process to a paste. Add macadamia butter and maple syrup and process until blended smooth. Add wet ingredients to dry ingredients and mix well.
4. Roll 1/8 cup dough into balls, then roll each ball in the raw coconut, flattening each ball slightly.
Place on prepared baking sheets, spacing 2 inches apart. Bake until bottoms
are lightly browned, about 15 minutes. (Don't overcook, macaroons should be
moist and chewy. Watch them during the last few minutes; they burn
quickly.) Transfer to wire racks to cool.