Pineapple Nut Cookies
Tropical pineapple nut cookies combine sweet pineapple flavor with crunchy nuts, offering a delightful treat perfect for parties, holidays, or casual snacking with a chewy texture.
Ingredients
Instructions
- Sift together the flour, baking soda, and salt.
- Beat the shortening, sugar, and brown sugar until fluffy.
- Add crushed pineapple, vanilla, eggs, and chopped nuts; mix well.
- Gradually add the dry ingredients and blend thoroughly.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 350°F (175°C) for 10 minutes.
Tips & Substitutions
For a more tropical flavor, consider adding shredded coconut or using coconut oil instead of shortening. If you prefer a nut-free version, simply omit the chopped nuts or substitute with seeds like sunflower seeds. Make sure to drain the crushed pineapple well to prevent the cookies from becoming too moist. You can also experiment with different nut varieties, such as pecans or walnuts, for added texture.
Serving Suggestions
These pineapple nut cookies are perfect for a casual get-together or a sweet afternoon treat. They pair beautifully with a glass of cold milk or a cup of hot tea. For a delightful dessert spread, serve alongside Chocolate Scotchroos or Strawberry Walnut Bread. You can also drizzle a little melted chocolate on top for an extra touch of sweetness.
Storage & Reheating
Store leftover pineapple nut cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. To reheat, simply microwave for a few seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Nut Cookies contains roughly 185 calories, with 3g protein, 41g carbohydrates, and 2g fat. It is a good source of vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the shortening with butter?
Yes, you can substitute shortening with an equal amount of unsalted butter for a richer flavor. However, keep in mind that butter may make the cookies a bit softer. If you want a firmer cookie, you might consider using half butter and half shortening.
What can I use instead of eggs for a vegan version?
For a vegan version, you can replace each egg with a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water, letting it sit until it thickens. Alternatively, you can use unsweetened applesauce or a quarter cup of silken tofu blended until smooth as an egg substitute.
How can I make these cookies more chewy?
To achieve chewier cookies, try reducing the flour by a couple of tablespoons or adding a tablespoon of cornstarch to the dry ingredients. Additionally, you can slightly underbake the cookies so they remain soft in the center. Cooling them on the baking sheet for a few minutes before transferring to a wire rack helps maintain their chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).