Suga,Suga …Honey, Honey!

I love Sugar Cookies!! Mom always makes these too~I have made these and I also love using the Traditional Betty Crocker Sugar Cookie recipe and subbing out a Gluten Free Flour Blend for regular flour and just saying screw it and adding all that regular sugar in with it..Not so Paleo but Yummy!
  • 1 cup of raw cashews
  • ½ cup of coconut flour
  • 1 tablespoon of tapioca flour
  • ¼ teaspoon of sea salt
  • ½ teaspoon of baking soda
  • ¼ cup of ghee
  • ½ teaspoon of vanilla extract
  • 1 egg
  • ¼ cup of honey
  1. Do not preheat your oven. Timing is based on putting into a cold oven.
  2. Grind the cashews into a flour in your food processor.
  3. Next add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine.
  4. Then add the ghee vanilla, egg and honey and pulse until you have a cookie dough.
  5. Roll out the dough between two sheets of parchment and cut with your cookie cutters. Place them on a piece of parchment paper and then bake at 350 degrees for 15 – 20 minutes.
  6. Enjoy!

Lemon Bars..Kind of like Mom Makes

My Mom MakesIMG_4021 amazing Lemon Bars for the Holidays but since I do not eat Wheat anymore, I haven’t been able to enjoy them but NOW I can…Of course, They arent as good as hers but they will do for a Gluten Free/Paleo Replacement….Love you MOM!!
For the crust:
  • 1/4 Cup Honey
  • 1/2 Cup Coconut Oil at room temperature (it should be the consistency of soft butter)
  • Pinch of salt
  • 1 Cup Coconut Flour, sifted (95g)
For the lemon topping:
  • 3 Eggs
  • 1/2 Cup Honey
  • 2 tsps Lemon zest (about 1 large lemon)
  • 2 tsps Coconut flour, sifted
  • 1/2 Cup Fresh* Lemon juice (about 3 large lemons)
 Preheat your oven to 350 degrees and generously rub an 8×8 inch pan with coconut oil. Set aside.
  1. In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
  2. Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. ** Once cooked, let cool for 30 minutes.
  3. Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.
  4. Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
  5. In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn’t clump up.
  6. Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
  7. Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
  8. Cut the bars into squares and DEVOUR.
*Do NOT use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good.
** Make sure you DON’T OVER-BAKE it. I did once, and it completely makes the lemon layer bake funny, and makes it almost disappear. You want to to be golden brown on the edges and VERY light brown on the inside.
I have had a few readers struggle with this recipe, but I have made in MANY MANY times with great results. Please make sure to follow the directions as written, and I highly recommend weighing your flour, as gluten free baking is tricky.
Store bars in the refrigerator until ready to serve.

Paleo Chocolate Pecan Pie~Oh My!!!

A Dear Friend had me addicted to an amazing Cream Cheese Pecan Pie for years..and I don’t even like Pecans! BUT it has tons of milky ingredients so this with be my replacement. Happy Baking!


Prepare the Crust


  • 2 cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • 2 tablespoons coconut oil
  • 1 large egg
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes
Chocolate Pecan Pie
  • 1 9″ unbaked Paleo Pie Crust
  • 3 large eggs
  • 1 cup coconut sugar
  • 2 tablespoons coconut oil, melted
  • 1 ½ cups chocolate chunks (Enjoy Life Chips are the Cleanest)
  • 2 cups whole pecans
  1. In a food processor, combine eggs, coconut sugar, and coconut oil
  2. Stir in pecans and chocolate chips by hand
  3. Transfer filling into unbaked crust
  4. Bake at 350° for 40-50 minutes, or until set
  5. Cool completely before slicing, and serve
IMG_0004 (1)

Pumpkin Coconut Flour Cookies (Paleo)

  • ⅔ cup coconut flour
  • 2-1/2 teaspoons pumpkin pie spice
  • ¾ tsp baking soda
  • ½ teaspoon fine sea salt
  • 1 large egg
  • ¾ cup canned unsweetened pumpkin
  • ⅓ cup virgin coconut oil, melted
  • ½ cup pure maple syrup or honey
  • 1 tablespoon vanilla extract
  • Optional: green pumpkin seeds (pepitas)

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  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk the coconut flour, pumpkin pie spice, baking soda and salt.
  3. In a medium bowl, whisk the egg, pumpkin, coconut oil, maple syrup, and vanilla until blended.
  4. Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
  5. Bake in preheated oven for 15 to 20 minutes or until the tops of the cookies are just set and golden brown. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
  6. Repeat with remaining dough.
Storage: Store the cookies in an airtight container at room temperature up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Substitution: An equal amount of melted, unsalted butter can be used in place of the coconut oil.


The BEST & Easiest Paleo Chocolate Chip Cookies!!

  • ½ cup coconut oil, room temperature     12079627_852380864860217_1829948865080724921_n
  • ¾ cup coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ cups (9 oz.) almond flour
  • 1 cup (6 oz.) chopped dark chocolate or Enjoy Life Chocolate Chips
  1. Preheat the oven to 350ºF.
  2. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  3. Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
  4. After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 10 minutes or just beginning to turn golden brown around the edges.

Flourless Espresso Brownies

Holy Smolly Batman these things are amazing and only 160 calories each…but I could eat the whole dozen!!!


Flourless Espresso Brownies

These rich, chocolate brownies have a shot of mocha flavor!


Yield: 12 servings, 1 cupcake each

1 Tbsp. instant coffee granules
1 Tbsp. hot water
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Dissolve coffee in water; mix until smooth. Set aside.
4. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
5. Place batter in a medium bowl. Add coffee and chocolate chips; mix until blended.
6. Divide batter among 12 prepared muffin cups.
7. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
8. Cool completely and enjoy!


Pumpkin Protein Balls!!

I don’t know about you but I’m SOOOO EXCITED for Pumpkin – EVERYTHING!!!!
Ingredients : 
1 cup – pitted dates
warm water
1/2 cup raw pecans halves ( or pecan pieces )
1/2 cup canned pumpkin puree
1/4 unsweetened coconut flakes , reserve small amount for garnish
1 Tsp. pure hazelnut extract ( or maple extract)
1 Tsp. pure maple syrup
2 Tsp. Pumpkin pie spice
1 pinch sea salt ( or Himalayan salt )
Directions :
1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
4. Using clean hands, roll into tablespoon- sized balls; roll in reserved coconut if desired.
5. Store, refrigerated, in airtight container.

*Serves 16
*21 Day Fix Container Equivalents (per serving ) 1/2 yellow 1/2 Tsp.

Pumpkin Gob (Whoopiiiieeee Pie??)

Ok I asked what everyone’s Favorite Pumpkin Drink/Food was and I got an answer of a Pumpkin Gob (Whoopie Pie). So I am making this amazing looking Dessert tonight ! Stay tuned tonight to see how it turns out!! Thanks Angie Butela for the Inspiration!!


  1. 1 cup blanched almond flour
  2. 1 tbsp coconut flour
  3. 1 egg
  4. 1 tbsp coconut oil (or grass-fed butter)
  5. 1/4 cup pumpkin puree
  6. 3 tbsp raw organic honey
  7. 1 tsp organic vanilla extract
  8. 1/8 tsp Himalayan sea salt
  9. 1/4 tsp baking soda
  10. 1/2 tsp pumpkin spice (more to taste)
  11. Optional: 1/4 cup chocolate chips
  12. Optional: additional pumpkin pie spice sprinkled over cookies when cooled (I recommend!)
Marshmellow Fluff
  1. 2 egg whites
  2. 3 tbsp raw honey
  1. Preheat oven to 350
  2. In a medium-sized mixing bowl sift together almond flour, coconut flour, baking soda, and salt
  3. Add in pumpkin puree, egg, honey, oil, and vanilla; mix well
  4. Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten
  5. Bake for about 15 minutes (I take them out a tad undercooked, you may leave them in a tad longer if you wish)
  6. While cooking whisk together 2 egg whites with your electric hand mixer– whisk attachment
  7. Mix for 4-5 minutes or until soft, then hard peaks begin to form
  8. Heat honey lightly and pour into egg white mixture
  9. Whisk for an additional 3-4 minutes until hard peaks form (will be fluffy and glossy)

Chocolate Protein Cookies

The recipe only makes 6 cookies, so you won’t have too many cookies floating around the counter top screaming your name.

You Only Need 6 Ingredients:

– 1/4 cup of Flax seeds

– 2 tsp of Chia seeds

– 1 Banana

– 2 tbsp Dark chocolate chips

– 1 scoop of PB2

– 2 scoops of Protein powder (Vanilla or Chocolate Shakeology)


1. Preheat oven to 350

2. In a large mixing bowl add 2 scoops of the protein powder (you can use vegan protein powder to make these cookies vegan) and 1 scoop of PB2.  If you don’t have PB2 available, you can use all natural peanut butter.

3. Mash the banana, PB2 and protein powder until creamy.

4. Then mix in the ground flax seeds, chia seeds and dark chocolate chips.

5. Grease a baking sheet with cooking spray and drop about 1 1/2 tbsp sized drops onto the baking pan. The cookies will not rise, so spread them out into a circular shape.

6. Bake 7-9 minutes, or until cookies are firm and the edges are golden brown.


Nutrition: (Per Cookie) 90 Calories, 3.5g Fat, 123g Potassium, 10g Carbs, 3g Fiber, 5.5g Sugar, 8g Protein

I really hope you enjoy this recipe. Let us know in the comments below what YOUR favorite dessert recipe is!

Love ~Your Chocolate Loving Coach Angie