This grain free and lower sugar recipe will satisfy your sweet tooth while still supporting your healthy lifestyle options.  These are the perfect treat with a hot cup of tea.  Make these either soft & chewy or crispy style.


  • 2 tablespoons butter
  • ¼ cup unsweetened almond butter or sunflower seed butter
  • 1 large egg*
  • 2 Tablespoons pure maple syrup or maple sugar**
  • 1 tablespoon black strap molasses
  • 1/4 teaspoon Pure Monk Fruit Sweetener (extract)
  • 2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • ¼ cup coconut flour
  • ¼ cup arrow root flour
  • ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon baking soda

*For egg-free, omit the egg, and reduce coconut flour to 2 Tablespoons and Arrowroot to 2 Tablespoons.  This version will be more crisp than chewy.

**Use maple sugar vs maple syrup for a crispyer version.


Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

In a bowl add butter, almond or sunflower butter, egg, molasses, maple syrup and monk fruit sweetener, mix with a hand held mixer until well combined.  Add the rest of the ingredients and beat until mixed into a thick mixture.

Using a tablespoon or a cookie scoop drop dollops of mixture onto the parchment paper lined cookie sheet.  Lightly flatten with the back of a spoon.

Bake for 12 -15 minutes until golden brown around edges.

This recipe is adapted from Danielle Walker’s Against All Grain

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