Tea Cookies – makes 6-8 small cookies

1 c almond flour
3 T grass fed butter
3 T maple syrup
1/2 tsp baking soda
1/2 tsp vanilla
1/4 cup pecans, chopped fine

Mix ingredients together and form into cookies on a greased baking sheet. Bake 8-10 minutes until golden brown.

Gingerbread Men Cookies
2 ½ cups almond flour
2 cups gluten-free flour
1 T cinnamon
1 T ground ginger powder
1/4 tsp ground cloves
1/2 tsp sea salt
1 tsp baking soda
1/2 cup coconut oil
1/2 cup pure maple syrup
1 T pure vanilla extract
1/2 cup unsulfered blackstrap molasses
2 pasture raised eggs
1 tsp lemon zest
In a large bowl, combine almond flour, gluten free flour, cinnamon, ginger powder, cloves, salt and baking soda. In a smaller bowl mix together your coconut oil, along with all other ingredients. Then stir your wet ingredients into your dry ingredients and mix well. Chill dough for 2 hours. Preheat your oven to 350 degrees.
Then roll dough out on parchment paper until it’s about 1/4″ thick. Use cookie cutters to make your gingerbread men. Decorate if you desire 🙂
Transfer to a baking sheet and cook at 350 degrees for about 10-15 minutes. Remove from the oven when they are done to your liking, then remove them from the mat or parchment paper and cool on a wire rack. Then you get to enjoy your yummy cookies!

Peanut Butter Blossoms (Gluten-free)

½ cup organic peanut butter, unsalted
½ cup organic almond butter, unsalted
1/3 cup honey
1/3 cup coconut sugar
1 cup gluten-free flour
1/2 cup grassfed butter (softened)
1 whole egg
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup chocolate chips (optional)

Chocolate Chocolate chip cookies (Gluten-free)

1 cup organic butter
2 eggs
2/3 c coconut sugar
2/3 c organic cane sugar
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 cup almond flour
2/3 cup raw cacao powder
1 1/2 cups gluten-free flour
3/4 cup blended oats
1/2 c chocolate chips
1/2 c white chocolate chips
1/4 cup slivered almonds

Cream butter, eggs and sugar. Slowly add in other ingredients. Bake at 350 degrees for 10-12 minutes. Enjoy!

Paleo Chocolate Chip Cookies

1/2 cup almond butter
1/2 cup Nuttzo (or peanut butter)
3/4 cup coconut sugar
2 eggs
1/2 cup cacao powder
1 t baking soda
1 t vanilla extract
pinch of salt
1/2 cup chocolate chips or cacao nibs

Preheat oven to 350. In a large bowl combine all ingredients. Scoop onto cookie sheet and flatten into a cookie shape with your hands. Place on baking sheet and bake for 8-10 minutes. Let cool and enjoy. YUM!

Pecan Snowball Cookies
1 cup organic grass-fed butter
1 cup gluten-free flour
3/4 cup oat flour
1 egg
½ c coconut sugar
1 cup chopped pecans
½ tsp salt
1 tsp vanilla
Preheat the oven to 350 degrees F. Spray cookie sheet with coconut oil.
In a large mixing bowl, combine all ingredients. mixing until just combined.

Bake form 8-10 minutes until golden brown. Makes 24 cookies
Roll the dough into heaping tablespoon sized balls. Place each piece of dough onto the prepared baking sheet and flatten slightly using the palm of your hand.

Nuttzo Chocolate Chip Cookies

Big, soft, cookies with an intense nut butter flavor…chock full of chocolate chips. Gluten-free, Paleo

2 eggs
1 c. coconut sugar
1 c. Nuttzo nut butter (or almond butter)
1 t. pure vanilla extract
1 t. salt
¼ c. coconut flour
1 t. baking powder
½ c. dark chocolate chips

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a large mixing bowl, combine eggs, coconut sugar, Nuttzo, vanilla, and salt, mixing until just combined. Stir in the coconut flour and baking powder until a dough begins to form.
Fold in the chocolate chips. Roll the dough into heaping tablespoon sized balls. Place each piece of dough onto the prepared baking sheet and flatten slightly using the palm of your hand.
Bake the cookies for 7-8 minutes, or until slightly golden brown.
Let cool slightly before transferring to a wire rack to cool completely.


Peppermint Chocolate Macaroons

3 cups shredded coconut (I prefer Let’s Do Organic brand for these cookies)
½ cup cacao powder
½ cup honey
½ cup coconut milk
½ teaspoon peppermint extract
¼ teaspoon vanilla extract
1 egg white
dash of sea salt

Preheat oven to 325 degrees F.
Combine the first 6 ingredients in a bowl.
In the bowl of a stand mixer, or using an electric mixer, beat the egg white with a small pinch of salt. Beat for 1-2 minutes until soft peaks form when you lift the mixer out. Fold the egg white into the coconut mixture and mix gently until fully combined.
Using a cookie scoop or tablespoon, scoop out balls of dough and pack them together tightly either by lightly knocking the scoop onto the side of the bowl or pushing it down with your fingers.
Place the dough on a parchment lined cookie sheet and bake for 30 minutes, rotating the tray half way through. Cool on a wire cooling rack for 1 hour. Store in an airtight container at room temperature for up to 1 week. Optional – dip the bottoms of the macaroons in melted dark chocolate mixed with ¼ teaspoon peppermint extract for an even more decadent treat!