Soft Spice Cookie

3 c almond meal
1/4 c buckwheat flour
1/4 c sorghum flour
1/2 c startch
1 tsp xantham gum
1 tsp vanilla
1 tbsp molasses
1 cup sugar/substitute
1/4 c agave
2 tsp cinamon
1/8-1/4 tsp cardimom
1/4 tsp ground ginger
2 sticks of butter.
1 tsp salt
1 tsp baking soda
1 c unsweetened shredded coconut (optional)
1/2 c pecans (optional)

Thin Mint Cookies

To make thin mints we used our basic Sugar Cookie recipe (see below) added to the mixture

Cocoa (We used Hershey's Special Dark Cocoa & regular) about 1/4 cup each

Peppermint Oil (candy oil) to taste (start small amounts it doesn't take a lot)

Roll out super thin about 1/16" think cut out into shape, we did rounds (we used the pumpkin pie spice cap that was sitting there lol), then bake at 350 for 10-15 minutes.  You are wanting them slightly crispy.   Let Cool

For chocolate coating we used melted Sugar Free Dark Chocolate discs mixed in a little bit of coconut oil melted to keep the chocolate thinner.  Then we kept in the fridge until it was time to eat/give away so they didn't melt.

Sugar Cookie
2 cups almond flour or meal
¼ cup coconut flour (helps bind)
¼ cup Quinoa Flour (keeps it moist)
1 teaspoon sea salt
1 teaspoon baking soda
1 egg white
1 cup sugar or substitute (we use Zsweet)
1 teaspoon Vanilla
½ cup butter or coconut oil

Sugar Cookies we cooked for 10 minutes at 350

***to make a crisp butter cookie omit egg white & baking soda)

This is our *base* sugar cookie recipe.
You can add different flavorings such as brown sugar, molasses, chocolate chips, nuts etc and have Chocolate chip cookies.

Peanut Butter Cookies

Peanut Butter Cookies

1 cup Peanut Butter (we use 365 Peanut Butter from Whole Foods --> It has the BEST flavored Natural Peanut butter we have found)
1 cup Sugar (substitute we used 1/2cup ZSweet & 1/2 cup Sugar Twin)
1 Egg
1 teaspoon Baking Powder
Bake at 350 for 10 minutes

Coconut Butter Cookies

Coconut Butter Cookies:
(recipe from Cooking With Coconut Flour by Bruce Fife

1/2 cup Butter

1 Cup Sugar 

(we used 1/2 cup ZSweet & 1/2 cup Sugar Twin)

4 eggs

1/2 teaspoon vanilla

1/2 cup sifted coconut flour

2 cups grated or flaked coconut (we used unsweetened)

***If you are at High Elevation (around 5000 feet) you may need to add more moisture (you can add about a tablespoon of coconut milk).

Mix together butter, sugar, eggs, and vanilla.  Stir in coconut flour & coconut.  Drop spoon-size mounds 1 inch apart on a greased cookie sheet.  Bake at 375 degrees F for 18-20 minutes (we did 15 minutes & flattened the mounds down a little) or until golden brown.  Remove from cookie sheet immediately & cool on wire rack.  Makes about 2 dozen cookies. 

We dipped them in Sugar free dark & milk chocolate combo melted w/just a little bit of coconut oil.