Smart Cookie


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I’ve been trying to come up with a cookie that has as few allergens as possible that still kicks the sweet craving and of course, tastes good. It’s not as easy as you may think to remove most of the things that make a cookie, a cookie and have it turn out like well…a cookie!

I’ve made numerous attempts that ended up being “okay”.  More attempts that ended up in the garbage.

This cookie only took two experiments of ingredient tweaking, tastes fantastic (even got two very big thumbs up from the husband) and because it only makes 12 cookies, I didn’t waste too much on the first attempt, so I’d call that a win.

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I was being a little lazy because I actually didn’t think the recipe would work so I didn’t even bother getting the good camera out. These pictures are all from my phone, which really don’t do the cookies justice.

These cookies are grain free, dairy free, egg free, nut free, organic, and free of refined sugar.

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Smart Cookie

Preheat oven to 350 degrees/Makes 12 Cookies

1/3 Cup of Organic Unrefined Virgin Coconut Oil

3 Tablespoons of Organic Coconut Sugar

1/3 Cup of Organic Sweet Potato Flour

3 Tablespoons of Organic Arrowroot

3 Tablespoons of Organic Coconut Flour

1/8 teaspoon of Sea Salt

2 teaspoons of Organic Pure Almond Extract

2 Tbs of Organic 100% Full Fat Coconut Milk

1/3 Cup Organic Dried Cherries, roughly chopped

About 1/2 Cup of melted chocolate (I use Theo’s Organic 70% Dark)

Beat the coconut oil until it is light and fluffy, scraping down the sides of the bowl. Add the coconut sugar and beat until fully incorporated and smooth. Add the arrowroot, coconut flour, and sea salt and do the same. Add the almond extract and coconut milk and beat until smooth scraping down the sides. Fold in the dried cherries.

Line a large baking sheet with parchment paper, lightly roll cookies into balls and place on parchment. Pat down with fingertips into small circles.

Bake for 15 minutes. Cool completely.

While cookies are baking melt the chocolate. Place a piece of parchment over a cooling rack. Dip half of each cookie in the melted chocolate, lightly shake off excess. Place on parchment and allow to set. If you want them to set quickly, place them in the fridge for 20 minutes.

Grain Free & Dairy Free Double Chocolate Cherry Chip Cookies



This recipe is adapted from James Trenda’s Ultimate Paleo Chocolate Chip Cookie recipe. His chocolate chip cookies are my all time favorite. They. Are. So. Good. They don’t taste grain free or dairy free either. I tweak his chocolate chip recipe a bit by using coconut sugar instead of maple sugar and lowering the amount from 12 ounces to 10 ounces. I also just use arrowroot instead of his combination of arrowroot and tapioca. I’ve  tried different combinations of grain free flours, to no avail. And really, why mess with something so delicious?

The other day I was thinking about his chocolate chip cookies, as I often do…and wondering…what if I were to switch it up a bit with other tweaks and additions? That is where the double chocolate cherry chip cookies were born. The first time I tried, it was a flat cookie failure.


With a few tweaks here and there, the second attempt resulted in a delectable chocolaty cookie with the surprise of cherry filled bites.

Double Chocolate Cherry Chip Cookies

Depending on size, this recipe makes about 18 cookies

2 3/4 Cups Chestnut Flour

1/2 Cup plus 1 Tablespoon of Sweet Potato Flour

1/2 Cup of Arrowroot

1/2 Cup of Cocoa Powder

1/2 teaspoon of Espresso Powder or Instant Coffee Powder

1 teaspoon of Sea Salt

1 teaspoon of Baking Soda

1 Cup plus 3 Tablespoons of Coconut Oil (solid, not melted)

2 Cups of Coconut Sugar

3 Tablespoons of Full Fat Coconut Milk

1 teaspoon of Pure Vanilla Extract

2 Eggs

1 Cup of Dairy Free Mini Chocolate Chips

3/4 Cup of Dried Cherries

Measure the chestnut flour, sweet potato flour, arrowroot, cocoa powder, espresso powder, sea salt, and baking soda into a medium bowl and whisk to combine.

In the bowl of your mixer, add the coconut oil and coconut sugar and beat to combine. Just until it comes together. Add the coconut milk and vanilla. Then add the eggs, one at a time mixing thoroughly. Add the chocolate chips and cherries and mix on medium low until incorporated.

Refrigerate dough for 1 hour. Preheat oven to 35o degrees.

Line baking sheets with parchment and take a spoon full of cookie dough. Flatten it out slightly with your fingers (sometimes it’s somewhat solid from chilling).  Bake for 10 – 12 minutes.


Cherry Chocolate Chip Coconut Macaroons


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Sometimes you just need a little something. Rather than eat my way through the pantry trying to satiate that “something” I’m craving, I just usually go ahead and make what I know will satisfy it.

These are bite size macaroons. This recipe makes 32 miniature servings. They don’t require any added sugar because the chocolate chips and cherries are just the right balance of sweet and tart.

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It all comes together very quickly so they’d be easy to make in a pinch if company showed up or if you felt like I do today…in need of a bit of something!

I’d say about 5 minutes to mix the dough, a few minutes to scoop them out, 18 to bake, a couple minutes to cool…that means you can have a delicious treat in under 30 minutes. A satisfying treat that ends up being lower in overall thigh growth potential than grazing through the pantry trying to satisfy the longing for what you really want.

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I love the crispy coconut mixed with the soft, tart cherries and the sweetness that comes from the chocolate. A perfect, satisfying, balance!

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Cherry Chocolate Chip Macaroons

2 Cups of Organic Unsweetened Shredded Coconut

1 Cup of Organic Unsweetened Flaked Coconut

1/2 Cup of Organic Dried Cherries, chopped

3/4 Cup of Enjoy Life Mini Chocolate Chips

1/8 teaspoon of Sea Salt

1 teaspoon of Organic Pure Almond Extract

1 teaspoon of Organic Pure Vanilla Extract

4 Organic Egg Whites

4 Tablespoons of Arroy D 100% Coconut Milk

Preheat oven to 325 degrees and line two baking sheets with parchment.

Measure all ingredients into a medium bowl and mix well with a spoon or spatula until fully incorporated. Scoop dough out a Tablespoon at a time and bake for 18 minutes. Allow to cool before transferring from baking sheet.

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Chocolate Chip Gingersnaps



I love gingersnaps and so does my husband. Especially this snowy time of year with a good cup of tea and a bit of coconut milk. I try to have a homemade treat available to snack on when he returns from traveling for work and this time it’s grain free gingersnaps.


I’m working on creating more and more grain free recipes as even gluten free grains don’t agree with me much these days. If you’re just looking for a gluten free gingersnap recipe, you can find another very tasty one HERE.


It took a couple attempts to make these work. Grain free baking is a challenge! With a few tweaks, the second batch turned out fantastic in texture and taste.

Crisp on the outside and chewy in the middle, and so aromatic. Your house will smell wonderful after you’ve baked them!


Grain Free Chocolate Chip Gingersnaps

*Makes about 2o cookies

1/4 Cup of Spectrum Shortening

3/4 Cup of Coconut Sugar

1 Egg

4 Tablespoons of Unsulphured Molasses

2 teaspoons of Pure Vanilla Extract

1 teaspoon of Baking Soda

1/4 teaspoon of Sea Salt

1 1/2 teaspoons of Ground Ginger

1 1/2 teaspoons of Ground Cinnamon

1 teaspoon of Ground Cloves

1 Cup of Sweet Potato Flour

1/4 Cup of Arrowroot

1/2 Cup of Coconut Flour

1/4 Cup of Dairy Free Mini Chocolate Chips

Extra Coconut Sugar For Rolling & Pressing

Preheat oven to 350 degrees and line two baking sheets with parchment.

Place 2 Tablespoons of coconut sugar onto a small plate and set aside. In a mixer, beat the shortening until fluffy and scrape down bowl. Add the sugar and mix until combined. Add the egg, molasses, vanilla, baking soda, sea salt, ginger, cinnamon, and cloves. Mix until thoroughly combined. Add the sweet potato flour, arrowroot, and coconut flour and mix until thoroughly incorporated. Add the chocolate chips and mix until distributed. 

Refrigerate dough for 1 hour. Roll into balls, then roll in coconut sugar and press down with a fork.

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Bake for 7-9 minutes until golden and allow to rest on baking sheet for 3 minutes before removing with a spatula to a cooling rack.


Chocolate Chai Macaroons


Did you know I’m a klutz?

Some synonyms would be clumsy, stumblebum, butterfingers, awkward, accident prone…

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I don’t know why and it seems to come in waves, but really, I’ve been one all my life. In fact, I remember being called “Grace” on many occasions in my childhood and I don’t think it was because I was so angelic that I “graced” everyone with my presence.

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I’m not sure if I blogged about it, but right after we moved into our house in New Hampshire I fell all the way down the flight of stairs from our bedroom and tore my right shoulder. Shoulder tears are not fun and take months to heal if they heal at all. Luckily, mine eventually did.


Then, a few months ago I was reaching over the gate that leads to our basement to set something on the stairs… Why do we have a gate? Because the cat box and cat food are in the basement and we have very “inquisitive” dogs.  As you can probably already guess something went awry.

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I guess I leaned on it just a little to much and it slipped right out of the door jam. I went with it and got my foot caught in the cat door at the bottom of the gate and fell all the way down the stairs.

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Once my husband figured out I was OK and I only came away with just a few scrapes and bruises, he said, “You need to be more careful, you’re not getting any younger you know.” Then our son arrived for a visit a while later and Tony said, “Guess what mom did!” with such excitement I actually thought, what did I do? Then I heard, “She fell down the stairs!”

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Two weeks ago I was cooking dinner and I guess I must have left a cupboard open, because next thing I knew, I turned around and smacked right into it with my forehead. I didn’t even swear. I’m so used to being a klutz, it doesn’t even elicit naughty words anymore. Just a lot of, “WHY? WHY? WHY’s!” That one left a mark that had to be covered with makeup every day.

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A week and a half ago I was walking from the dining room down to our family room and I have no idea what happened but the stairs suddenly turned into a slide. Before I knew it, I was at the bottom and I fell so violently that the plastic padded glass water bottle I had in my hand broke. Four stairs. Not even a flight of stairs.

While I was falling, I reached out to grab something to stop myself like most people do I’m assuming, and tore the same shoulder again. This time my husband, lounging on the couch fully horizontal, didn’t even bother to get up. I just heard, “Are you OK?” Um….nooooooo. Later he did bring me ice packs for my shoulder and reminded me once again, “You know you’re not getting any younger, you don’t want to break a hip or something.”

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A few days ago, I bent down to put some things into a recycling bag that was set where it doesn’t normally live in the kitchen. I had placed it there because it was almost full and needed to go out to the big bin in the garage. Sure enough, when I bent down, I smacked my forehead on the corner of the bar.

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When my husband left for work this morning I deemed today, “Pajama and Chocolate Day”. I had breakfast and then I made myself a cup of hot chocolate.

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100% Coconut milk, 2 squares of dark chocolate, about 1 teaspoon of raw honey, a couple pinches of cinnamon and a pinch of turmeric. I also added a little dollop of coconut whipped cream made with pure vanilla and coconut sugar.

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So I guess it’s no surprise that I’m sore. Very sore. I think I feel like what really old people feel like. My shoulder still hurts, it’s making my neck tight and giving me a headache, and I’m almost positive I’m going to have a permanent bruise on my forehead. That calls for lounging around in one’s PJ’s and indulging in chocolaty things.

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The cookie recipe makes 15 cookies, and as you can probably tell, there are not 15 cookies on this plate. There are 11 because I ate four, in one sitting.

Which is as it should be on a Pajama & Chocolate Day.

Yours Truly,


Chocolate Chai Macaroons 

*Preheat oven to 325 degrees

2 Cups of Unsweetened Coconut Flakes

2/3 Cups of Unsweetened Shredded Coconut

2/3 Cups of Coconut Sugar

1 Tablespoon of Coconut Flour

1 Tablespoon of Sweet Potato Flour

1 Tablespoon of Chai Mix (see below)

2 Tablespoons of Cocoa Powder

1/4 teaspoon of Sea Salt

3 Eggs

1 teaspoon of Pure Almond Extract

1/3 Cup of Dairy Free Chocolate Chips

Mix all ingredients well in one bowl. Line a baking sheet with parchment paper and scoop out 15 heaping Tablespoons of the cookie dough. Bake for 16 minutes.

Chai Spice Mix

This spice mix can be used for all kinds of delicious things, you’ll have extra.

1 Small Jar

3 teaspoons of Ground Turmeric

4 teaspoons of Ground Cardamom

4 teaspoons of Ground Cloves

4 teaspoons of Ground Allspice

8 teaspoons of Ground Cinnamon

6 teaspoons of Ground Ginger

Measure all ingredients into a small bowl and whisk together until combined. Spoon into a storage jar.

Crispy Coconut Tea Cookies


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The weather has been a bit “chilly” the past few days around here. We’ve been in the 70’s instead of 100 degree weather, which we’ve actually gotten used to and like. It feels cold now!


When it’s chilly my body goes into almost instantaneous Fall mode. I like to turn on the fireplace, grab a good book, have hot cups of tea and crispy cookies to go with that tea. My favorite tea right now is organic green tea, raw honey, and coconut milk. To. Die. For.


Yesterday while these cookies were cooling, I had three failed batches of grain free bread. Had these cookies not turned out, it would have been a very disappointing day!


I was able to salvage one batch of bread and turn it into something else, so at least all was not lost. You’ll be seeing that recipe in a few days.


Testing recipes can be very time consuming and expensive. Grain free baking is a big challenge compared to gluten free baking. All of the science is different, the flavors are different, the textures… and I’ve probably had more fails than I have wins.


Having numerous fails are disappointing of course, but I don’t shy away from challenges because when I finally come up with a win, it’s like a super duper win and very satisfying!

I’d consider this new cookie recipe a super duper win and I think you will too. Now, I’m off to have my afternoon tea and cookies and muster up the energy to bake yet another loaf of bread so we can have it for french toast this weekend.

Fingers crossed!


Crispy Coconut Tea Cookies

*Preheat oven to 350 degrees and line two cookie sheets with parchment paper

3/4 Cup of Soy Free Dairy Free Butter

1/4 Cup of Organic Powdered Coconut Sugar

1 teaspoon of Pure Almond Extract

1 teaspoon of Pure Vanilla Extract

3/4 Cups of Organic Coconut Flour

1/2 Cup of Chestnut Flour

1/8 Cup of Arrowroot Flour

1 teaspoon of Organic Coconut Sugar

1 3/4 Cups of Organic Shredded Unsweetened Coconut (Let’s Do Organic brand)

Organic Coconut Sugar

Organic Cinnamon

Beat the butter and powdered sugar until fluffy, scraping down sides of bowl. Add the extracts and mix well. Add the coconut flour, chestnut flour, arrowroot, the 1 tsp of coconut sugar (not powdered), and the shredded coconut. Mix until fully incorporated. 

Roll dough into small balls and press with fork. Sprinkle generously with cinnamon and coconut sugar. Bake for 12-14 minutes. Cool on cookie sheet for 5 minutes before moving to a cooling rack to cool completely. 

Serve with tea, hot cocoa, coffee, or dairy free milk

When In Doubt ~ Go Flourless


Are you as unimpressed with grain free living as I am?


Do you just want to make a quick batch of fresh cookies after dinner that doesn’t require 12 different ingredients and the unsettling chance that no one will like them?


Well then, flourless cookies are a safe bet. I’ve never been disappointed in a flourless cookie.


They’re simple, I mean super simple.


They don’t require fussy flours, a ton of your time, or major cleanup. You’ll have your sweet tooth satisfied and everyone will love them.


You can use any type of nut butter you love and add any kind of chocolate, dried fruit, or anything else that tickles your fancy and they will still be simple and deliciously satisfying.


Flourless Peanut Butter Chocolate Chip Cookies

1 Cup of Organic Crunchy Peanut Butter (stir it first  if the oil is at the top)

1/4 Cup of Raw Organic Honey

1 Organic Egg

1/2 teaspoon of Baking Soda

1/4 teaspoon of Iodized Sea Salt

1/2 Cup of Enjoy Life Chocolate Chips or Dark Chocolate chopped

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl stir all ingredients except the chips until combined. Fold in the chocolate chips. Spoon by heaping Tablespoon onto parchment and bake for 8-9 minutes. Remove from oven and allow to cool and set  for 10 minutes. Makes about 12.