Awesome Almond Macaroons (Dairy Free, Grain Free & Vegan)


almond coconut macaroons, gluten free, dairy free, vegan, grain free

Looking for a tasty treat that takes only a few minutes of preparation to make? Then these addictive morsels are for you! The cookies have a perfect texture and can be enjoyed hot or stored in a container for a loved one’s lunchbox or an afternoon snack.

My daughter, who speaks both English and French, said to me after I made these cookies today, Maman, plus les Cookies s’il vous plaît !

almond coconut macaroons, gluten free, dairy free, vegan, grain free


1 can coconut milk (this brand is BPA free)

2 1/4 cups shredded, unsweetened coconut flakes

2/3 cup coconut sugar (or sweetener of choice)

1/3 cup almond butter

3/4 cup dairy-free chocolate chips (optional)

1 tsp. pure vanilla extract

1 tsp. almond extract

almond coconut macaroons, gluten free, dairy free, vegan, grain free


Preheat oven to 325 degrees. Place all ingredients except for the chocolate chips into a large bowl and beat with an electric mixer on medium speed for 2 minutes. Place a mat on top of a cookie sheet (parchment paper will also work). Drop a tablespoon of batter per cookie onto the mat, spacing each cookie at least an inch apart. Bake for approximately 22 minutes. Repeat with another dozen cookies on an additional cookie sheet.

Optional-While cookies are baking, place chocolate chips into a small saucepan on the stove over low heat until the chocolate melts. Remove saucepan from burner. Take cookies out of the oven and let cool for 5 minutes. Drizzle over cookies if desired.

Makes 2 dozen cookies.

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Chocolate Chip Pecan Cookies (Grain and Dairy Free, Vegan Option)


My daughter’s last day of Preschool was last week and she’s been begging to hangout in the kitchen with me since she’s been out. First on her list for baking? Cookies.

So we put on our aprons and had some fun! After making a batch of Strawberry Almond Milk together, we tackled cookies. And we were both delighted with the results. In fact, I am writing this post now just to take myself out of the kitchen where I just ate way too many of these bad boys. OK the good news is that they aren’t bad for you. They are actually quite nutritious. But they are very addicting!

These cookies will keep you satisfied as they are brimming with fiber and protein from almonds and pecans. They are also rich in magnesium, potassium, Vitamin E and zinc.



2 1/2 cups blanched almond flour

1/2 cup tapioca flour

2 eggs

1/3 cup coconut oil

1/3 cup vegetable shortening (I buy mine locally for about $5)

1 1/2 cup dairy-free chocolate chips

1 cup chopped pecans

1 cup coconut sugar

2 Tbsp. arrowroot

2 tsp. vanilla extract

1 tsp. baking soda

1/4 tsp. sea salt

Add all ingredients except chocolate chips and pecans to a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes. Add in the chocolate chips and pecans and mix again for another minute. Place bowl in refrigerator for 1 hour.

Preheat oven to 350 degrees. Place unbleached parchment paper or a baking mat on two cookies sheets. Use a tablespoon to drop the batter on the paper or mat 2 inches apart. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for 5 minutes.

Makes approximately 30 cookies.

Vegan Option: You can substitute the 2 eggs for 2 Tbsp. flaxseed meal soaked in 2 Tbsp. water for 5 minutes.

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Banana Chocolate Chip Drop Cookies (Dairy-Free, Sugar-Free & Vegan)

Delicious cookies that take 5 minutes of prep to make?! Oh yes indeed! These cookies are jam packed with protein, fiber and do not contain any added sugar. Oats and almond meal are great sources of protein while flaxseed meal contains fiber and omega 3 fatty acids.

2 ripe bananas, mashed
1 cup almond meal/flour
1 cup rolled oats (certified gluten-free)
1/3 cup coconut flakes
1/3 cup flax seed meal
2 Tbsp. coconut oil, melted
1 1/2 tsp. pure vanilla extract
1 tsp. baking soda
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper (I use unbleached parchment paper). Place all ingredients into a medium size bowl. Mix with an electric mixer on low speed or a wooden spoon for several minutes.

Drop teaspoonfuls of dough onto prepared cookie sheets. Slightly flatten each cookie with the back of a spoon. Bake 12-15 minutes or until golden brown. Remove from oven and let cookies cool for 10 minutes.

Makes approximately 24 cookies.

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SunButter Cookies (Grain & Dairy Free)

I adored peanut butter growing up, especially peanut butter cookies. I loved eating them warm–right out of the oven. Years later in college, I discovered almond butter and then I was really in heaven. I am still crazy about almond butter, but now I have a new favorite nut/seed butter: Sunflower Seed Butter. I’m addicted. I eat it by the spoonful, on top of bananas, on top of homemade bread…Yeah it’s pretty fabulous. It is also a great alternative to peanut butter for anyone that has a peanut allergy or avoids peanuts for health reasons.

These grain-free cookies remind me of the homemade peanut butter cookies I used to gobble up throughout my childhood. Thanks to this new treat, I’ve definitely found a new go-to-cookie. These cookies are jam packed with protein and fiber from almond flour, coconut flour and SunButter. 

1 cup coconut flour
1 cup SunButter (or Sunflower Seed Butter of choice)
1 cup room temperature organic vegetable shortening (I buy mine locally for about $5)
1 cup coconut sugar
2 eggs
2 tsp. vanilla
1 tsp. arrowroot
1 1/2 tsp. baking soda
1/2 tsp. sea salt

Preheat oven to 350 degrees. Add coconut flour, almond flour, sugar and shortening to a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Add in SunButter and eggs and beat for another minute. Place vanilla, arrowroot, baking soda and salt into the bowl and beat for 3 minutes.

Roll dough into 1 inch balls. Place balls on ungreased cookie sheet and press down lightly on each cookie with a fork. Bake for 15 minutes. Remove cookies from oven and let cool for 10 minutes.

Makes approximately 24 cookies.

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Christmas Cookies with Cinnamon Sugar Sprinkles (Vegan)

Looking for last minute Christmas cookies to make today? This recipe is for you! If not, these cookies can be made any time and rolled and cut into any cookie shape desired. I created this recipe last night with my daughter and we had so much fun together. I wanted Santa to enjoy some cookies that had a decent amount of nutritional value to them since he will probably be up late on Christmas Eve 🙂

Ingredients for Cookies:
2 cups brown rice flour
1 cup coconut flour
1/2 cup tapioca flour
1/2 cup Spectrum non-hydrogenated shortening (I found mine for $6 at my local grocery store)
1/2 cup olive oil
1/2 cup coconut sugar
3/4 cup maple syrup
2 Tbsp. almond milk
1 Tbsp. agar powder (could also use guar or xanthum gum)
1 tsp. baking soda
1 Tsp. vanilla extract
1 tsp. liquid vanilla stevia
1 tsp. sea salt

Ingredients for Sprinkes:
1/4 cup coconut sugar
1 Tbsp. cinnamon

Combine the flours, coconut sugar, agar, baking soda and salt in a large bowl and mix well. Next add in the shortening, olive oil, maple syrup, almond milk, vanilla and stevia. Mix with an electric mixer for 5 minutes. Knead the dough into a large ball and place in refrigerator for 30 minutes.

Place parchment paper on a table or counter top. Remove dough from refrigerator and roll dough to a 1/2 inch thickness. Preheat the oven to 325 degrees.  Using cookie cutters, cut the dough and place the cutout dough on cookie sheets that are lined with parchment paper.

Place coconut sugar and cinnamon in a ziploc bag and shake for several minutes. Lightly sprinkle cinnamon sugar on top of cookies. Or you can dust the cookies with traditional sprinkles. We choose to do half of the cookies with cinnamon sugar and half with sprinkles.

Bake on the top rack in the oven for 10 minutes. Remove and let the cookies cool for 15 minutes.

Makes approximately 24 cookies. Merry Christmas and Happy Holidays from my family to yours!