12 Clean Cookie Recipes

• 6 Tbsp coconut oil refined, soft at room temperature

• 1/2 cup coconut sugar

• 3 Tbsp molasses

• 1 large egg at room temperature

• 1 tsp pure vanilla extract

• 1 3/4 cups blanched almond flour

• 1/2 cup tapioca flour or arrowroot

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp baking soda

• 1/4 tsp fine sea salt

• Extra coconut sugar for rolling 

1. Preheat your oven to 350° and line 2 large baking sheets with parchment paper.

2. In a large bowl using an electric hand mixer, beat together the coconut oil, coconut sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.

3. In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls.

4. Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled. Cool for l2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. Store the cookies covered at room temperature for up to 5 days.

• 6 Tbsp coconut oil refined, soft at room temperature

• 1/2 cup coconut sugar

• 3 Tbsp molasses

• 1 large egg at room temperature

• 1 tsp pure vanilla extract

• 1 3/4 cups blanched almond flour

• 1/2 cup tapioca flour or arrowroot

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp baking soda

• 1/4 tsp fine sea salt

• Extra coconut sugar for rolling 

1. Preheat your oven to 350° and line 2 large baking sheets with parchment paper.

2. In a large bowl using an electric hand mixer, beat together the coconut oil, coconut sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.

3. In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls.

4. Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled. Cool for l2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. Store the cookies covered at room temperature for up to 5 days.

Cookies:

• 1 cup blanched almond flour

• 2 tablespoons tapioca flour

• 2 tablespoons coconut flour

• 1 teaspoon baking soda

• 1⁄4 teaspoon fine sea salt

• 1⁄2 cup coconut sugar

• 1⁄3 cup smooth peanut butter

• 3 tablespoons coconut oil

• 1 egg

• 1 teaspoon pure vanilla extract

Chocolate Kiss:

• ½ cup dark chocolate chips

• 2 tablespoon no-stir peanut butter or almond butter

• 2 teaspoons coconut oil

• ¼ cup cocoa powder

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk the almond flour, tapioca flour, coconut flour, baking soda, and salt together until combined. Fold in the coconut sugar, peanut butter, coconut oil, egg, and vanilla extract and mix until a uniform dough forms.

3. Roll the dough into about sixteen 1 1⁄4-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand. Bake for 11-12 minutes.

4. Once the cookies come out of the oven, immediately make an indentation in the middle of each cookie with the back of a 1⁄2 teaspoon measuring spoon.

5. Remove the cookies from the baking sheet and let them cool completely on a wire rack.

6. Heat the ingredients for the chocolate kisses in a DIY double boiler until just melted (we did the microwave for 20-30 second increments). Transfer the chocolate mixture to a Ziploc bag (sandwich size) and place it in the fridge to cool for about 10 minutes. Check on this occasionally and pull it out to sit at room temperature before it gets too solid. You want it to be set, but soft enough to pipe into the center of the cookies.

7. Pipe the chocolate mixture into the center of each cookie. Let the cookies set at room temperate for 1 hour, or for 20 minutes in the fridge. Store in an airtight container at room temperature for up to 1 week.

• 1/3 cup butter or refined coconut oil,

softened

• 1/2 cup powdered sweetener of choice

(we used powdered monk fruit)

• 1/2 tsp vanilla extract

• 1/2 tsp almond extract

• 1/4 tsp pink salt

• 1 egg

• 1/4 cup tapioca flour

• 1/2 tsp baking soda

• 1 + 3/4 cup almond flour, superfine (I recommend sifting the almond, tapioca & coconut flour if they appear clumpy)

• 1/4 cup coconut flour

• 1 tbsp maple syrup

While the cookies cool, prepare the icing: in a small bowl. whisk all the icing ingredients together and drizzle over the cooled cookies, or decorate as desired. We used SuperNatural Sprinkles. Place back on parchment paper for the icing to set - it will harden after 20 minutes or so.

Icing: you can either use the recipe below or we used SuperNatural icing ordered from Amazon!

• ¾ cup (117g) powdered maple sugar 

• 1 tbsp (15 ml) coconut or almond milk

• ½ tsp pure vanilla extract

1. Pre-heat oven to 350 degrees F & line a baking tray with parchment paper. Set aside.

2. In a large bowl cream together the butter or coconut oil & the powdered sugar. Add in the extracts.

3. Add the rest of the ingredients to combine a dough.

4. Let the mixture chill for 10 minutes in the fridge (not freezer).

5. Using two pieces of parchment paper, one on the counter, & one over the dough, roll out the dough with a rolling pin or filled up water bottle to the desired thickness you want your sugar cookies to be. I made mine about 1/4 inch thick. I also made some without rolling out the dough & simply rolled the dough into balls with my hands and then flattened them out on the baking sheet before baking. This method yields a super soft & thicker type sugar cookie rather than the rolled out ones.

6. Carefully use cookie cutters or a circular glass to cut out your cookies.

7. Gently place them on your baking sheet.

8. I baked mine for about 7 minutes as I like a softer sugar cookie. If you like your sugar cookies crunchier, bake around 10 minutes. Watch them carefully as to not burn them. Baking time is from 5-10 minutes depending on how thick they are & the texture you are going for.

9. Remove from the oven & let cool before icing. I used store-bought, but you can use the glaze recipe I suggested (adding more powdered sugar until the thickness you want is reached) or your favorite icing recipe.

Dough:

• 1 1⁄4 cup blanched almond flour

• 1⁄2 cup arrowroot flour

• 1⁄4 teaspoon cream of tartar

• 1⁄4 teaspoon fine sea salt

• 1⁄4 cup coconut oil

• 1⁄4 cup maple syrup

• 1 1⁄2 teaspoons vanilla extract

Sugar Coating:

• 2 tablespoons coconut sugar

• 1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk the almond flour, arrowroot flour, cream of tartar, and salt until combined.

3. Fold in the coconut oil, maple syrup, and vanilla extract.

4. For the coating, in a separate small bowl, mix the coconut sugar and cinnamon together.

5. Roll the dough into about 1-inch balls with your hands. Roll each ball in the cinnamon sugar coating, and place them on the prepared baking sheet about 2 inches apart.

6. Flatten each ball to about 1⁄2 inch thickness with the palm of your hand.

7. Bake for 11-12 minutes. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.

• ¼ cup almond butter

• ¼ cup coconut oil

• 1–2 Tbsp. maple syrup

• 6 Tbsp. raw cacao or baking cocoa

• Pinch of sea salt (if almond butter is unsalted)

• 1 Tbsp. coconut flour

• Few drops of peppermint extract, to taste

• 6 ounces white chocolate chips (1 cup) (we used Lilys)

• 1/2 tsp. coconut oil

• 1 YUM Earth candy cane

1. Place almond butter, coconut oil, maple syrup and cacao powder in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.

2. Stop processor and add coconut flour. Process just until a ball of dough starts to form. Add peppermint extract and process again until mixed well. May need to add an extra 1/2-1 Tbsp. of coconut flour for dough to come together.

3. Working quickly, roll dough between your palms to form 12 equal-sized balls. Place on plate in the fridge and allow to chill at least 30 minutes.

4. When ready to dip, place chocolate chips and coconut oil in glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth. (You can also do this in microwave for 20 second increments)

5. Using a fork or wooden skewer, work quickly and carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with crushed candy canes, if desired.

6. Transfer to a parchment lined baking sheet and return to the fridge until chocolate hardens.

7. Store truffles in a covered container on the counter for up to 3 days or in the fridge for up to 2 weeks. If refrigerated, allow truffles to sit at room temperature for 20 minutes before serving to allow centers to soften a bit.

• 1⁄4 cup coconut oil

• 1 cup dark chocolate chips, divided

• 1⁄2 teaspoon pure peppermint extract

• 1 cup blanched almond flour

• 3 tablespoons tapioca flour

• 3 tablespoons unsweetened cocoa powder

• 1⁄2 teaspoon fine sea salt

• 1 teaspoon baking soda

• 1⁄3 cup coconut sugar

• 1 egg, room temperature

Topping: 

• 1⁄2 cup dark chocolate chips (HU or Lily’s)

• 1-2 YUM Earth candy canes, crushed

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. Melt the coconut oil and 2⁄3 cup chocolate chips in a DIY double boiler or for 20-30 second increments in the microwave. Once melted, stir in the peppermint extract and let it cool slightly.

3. In a medium bowl, whisk the almond flour and tapioca flour together. Add the cocoa powder, sea salt, and baking soda, and whisk until combined. Fold in the coconut sugar, egg, and cooled chocolate mixture until a uniform dough forms. Fold in the remaining 1⁄3 cup chocolate chips.

4. Roll the dough into about twelve 1 1⁄2-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.

5. Bake for 11-12 minutes. Remove the cookies from the baking sheet and let them cool completely on a wire rack. 6. To decorate the cookies, melt the chocolate chips in a DIY double boiler (use the same one you did for the cookies). Using a small spoon, drizzle the chocolate diagonally across each cookie. Immediately sprinkle each cookie with the crushed candy canes.

6. Let the cookies set in the refrigerator for 30 minutes. Store in an airtight container at room temperature for up to 1 week.

• 3/4 cup almond flour

• 3/4 cup coconut sugar

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground allspice

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon baking soda

• pinch of sea salt

• 1/2 cup almond butter

• 1 tablespoon molasses

• 1 egg

• 2 teaspoons vanilla extract

• 2 tablespoons coconut oil

1. Preheat oven to 350°F and line a glass 8x8 baking dish with parchment paper.

2. Add the almond flour, coconut sugar, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and sea salt into a mixing bowl and whisk to combine.

3. Add in the almond butter, molasses, egg, vanilla, and oil. Use a spoon to mix together until a thick batter is formed. Do not over mix.

4. Add the mixture to the prepared baking dish.

5. Bake for 25-27 minutes. The cook time will vary oven to oven, so be sure to keep an eye on them.

6. Let the blondies cool in the pan.

7. Once cooled, slice into 9 squares, and enjoy!

8. Store in an airtight container for up to 5 days.

Wet ingredients:

• 1/2 cup natural creamy peanut butter

• 2.5 tbsp melted and cooled coconut oil (can sub melted butter)

• 1/2 cup coconut sugar

• 1 egg, room temp

• 1 tsp vanilla

Dry ingredients:

• 1/2 cup packed almond flour

• 3 tbsp coconut flour (not packed)

• 1/2 tsp baking soda

• 1/4tsp salt

• 1 dark choc bar chopped or 1/3 cup chocolate chips (HU or Lilys)

• Maldon salt for sprinkling at the end

1. Preheat oven 350 degrees and line a baking sheet with parchment paper

2. In a large bowl, add peanut butter, melted and cooled coconut oil or butter, coconut sugar, egg and vanilla extract

3. Add in almond flour, coconut flour, baking soda and salt; mix with spoon until well combined. Fold in chocolate chips

4. Use a cookie scoop to drop onto parchment paper about 2 inches apart

5. Bake for 9-12 minutes and sprinkle with salt as soon as they come out of oven

• 1 1⁄2 cup blanched almond flour

• 1⁄4 cup tapioca flour

• 1⁄4 cup coconut flour

• 1⁄4 cup coconut sugar

• 1 teaspoon baking soda

• 1⁄2 teaspoon fine sea salt

• 3 tablespoons maple syrup

•1⁄4 cup coconut oil

• 1 egg, room temperature

• 1 teaspoon pure vanilla extract

• 1⁄4 cup dark chocolate chips

• 1⁄3 cup packed small marshmallow pieces (max’s mallows also found at giant) - we chopped these up 

• 1 ounce dark chocolate bar (about 3 squares of a 3.5 ounce bar), roughly chopped

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a large mixing bowl, whisk the almond flour, tapioca flour, and coconut flour until combined. After a minute, add the coconut sugar, baking soda, and sea salt, and whisk until combined.

3. Fold in the maple syrup, coconut oil, egg, and vanilla extract, and mix everything together until a uniform dough forms. Fold in the chocolate chips. Take half of the marshmallows pieces, and fold them evenly into the dough.

4. Form the dough into about twelve 2-inch balls and place them on a baking sheet. When rolling the dough into balls, make sure the marshmallow pieces are entirely encapsulated in the dough. Flatten each cookie ever so slightly with the palm of your hand.

5. Bake for 9 minutes. Remove the cookies from the oven and carefully top each cookie with 1-2 marshmallow pieces and 2-3 pieces of the roughly chopped chocolate bar, pressing them in slightly. Return the cookies to the oven and bake for an additional 2-3 minutes.

6. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.

• 1 1⁄2 cups blanched almond flour

• 1⁄4 cup coconut flour

• 1⁄4 teaspoon sea salt

• 1 egg, lightly beaten

• 5 tablespoons ghee (or coconut oil)

• 1⁄4 cup maple syrup

• 1⁄2 teaspoon vanilla extract

• 1⁄3 cup jam of choice (look for

one with no added sugar, just fruit!)

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk the almond flour, coconut flour, and salt together until combined.

3. Fold in the egg, ghee, maple syrup, and almond extract and mix until combined.

4. Roll the dough into about 1-inch balls with your hands and place them on the prepared baking sheet. Moisten your thumb with water and press it into the center of each ball to create a small hole for the filling, about 1⁄2 inch wide.

5. Scoop about 1⁄2 teaspoon jam into the center hole of each cookie.

6. Bake for 15-17 minutes, or until the edges just begin to turn golden brown. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.

• 1.5 cup almond flour

• 1/4 cup tapioca flour

• 1/4 cup coconut flour

• 1/2 tsp sea salt

• 1 tsp baking soda

• 1/4 cup coconut sugar

• 3 tbsp honey

• 1/4 cup butter, room temp

• 1 egg, room temp

• 1 tsp vanilla extract

• 1/3 cup dark chocolate chips (HU or Lily’s)

1. Preheat oven 350 degrees. Line large baking sheet with parchment paper

2. In a large mixing bowl, whisk almond flour, tapioca flour, and coconut flour together until it’s broken down and fine.

3. Add sea salt, baking soda, and coconut sugar, whisk to combine

4. Add the honey, butter, egg and vanilla extract. Fold everything together until dough forms

5. Form the dough into 12 balls and line on the sheet. Slightly flatten cookies with back of a spoon

6. Bake for 10-12 minutes. Place on wire rack to cool