Healthy Eating

Ingredients

• 3/4 cup coconut flour
• 2 cups creamy, natural peanut butter
• 1/2 cup honey

Instructions

1. Add peanut butter and honey to a microwave-safe bowl and microwave in 30 second increments until just melted.
2. Mix in the coconut flour until a thick dough forms.
3. Line a baking sheet with parchment paper.
4. Using your hands, roll about a tablespoon of dough at a time into a ball and place on the lined baking sheet.
5. Press each cookie down twice with a fork in a criss-cross pattern and refrigerate until firm.
6. (Cookies will be a fudge-like consistency when done.)

Ingredients

• 1 cup almond butter
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup coconut palm sugar
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven for 350 degrees.
2. Line a baking sheet with parchment paper and set aside.
3. Place all ingredients into a medium-sized mixing bowl and mix until combined.
4. Scoop 2 tablespoons of the dough into your hand and roll into a ball.
5. Place the ball onto the baking sheet and flatten with your hand into a cookie shape.
6. Bake for 12-15 minutes and then cool.

Ingredients

• 2 1/2 cups almond meal
• 1 Tbs. cake spice
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1 Tbs. molasses
• 1/4 cup pumpkin puree
• 2 Tbs. brown rice syrup
• 1/2 cup powdered sugar

Instructions

1. Place almond meal, cinnamon, ginger, and cake spice into a medium sized bowl and mix.
2. Add pumpkin, molasses, and brown rice syrup and mix together thoroughly.
3. Place powdered sugar in a small bowl.
4. Scoop 1 tablespoon of mixture into your hand and form a ball.
5. Roll each ball into the powdered sugar and place on a lined baking sheet.
6. Refrigerate and eat!

Ingredients

• 3/4 cup coconut flour
• 2 cups creamy, natural peanut butter
• 1/2 cup honey

Instructions

1. Add peanut butter and honey to a microwave-safe bowl and microwave in 30 second increments until just melted.
2. Mix in the coconut flour until a thick dough forms.
3. Line a baking sheet with parchment paper.
4. Using your hands, roll about a tablespoon of dough at a time into a ball and place on the lined baking sheet.
5. Press each cookie down twice with a fork in a criss-cross pattern and refrigerate until firm.
6. (Cookies will be a fudge-like consistency when done.)

Ingredients

• 1 cup almond butter
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup coconut palm sugar
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven for 350 degrees.
2. Line a baking sheet with parchment paper and set aside.
3. Place all ingredients into a medium-sized mixing bowl and mix until combined.
4. Scoop 2 tablespoons of the dough into your hand and roll into a ball.
5. Place the ball onto the baking sheet and flatten with your hand into a cookie shape.
6. Bake for 12-15 minutes and then cool.

Ingredients

• 2 1/2 cups almond meal
• 1 Tbs. cake spice
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1 Tbs. molasses
• 1/4 cup pumpkin puree
• 2 Tbs. brown rice syrup
• 1/2 cup powdered sugar

Instructions

1. Place almond meal, cinnamon, ginger, and cake spice into a medium sized bowl and mix.
2. Add pumpkin, molasses, and brown rice syrup and mix together thoroughly.
3. Place powdered sugar in a small bowl.
4. Scoop 1 tablespoon of mixture into your hand and form a ball.
5. Roll each ball into the powdered sugar and place on a lined baking sheet.
6. Refrigerate and eat!