In case you were wondering, this is not us trying to push summer aside so we can dive into all things pumpkin. Spices weren’t meant for August… but these cookies deserve a break from our strawberry shortcakes. Don’t worry, we’re still drinking lemonades and making fresh salads and we’ll still be lounging in our bathing suites poolside, with these cookies in hand. We happened to buy deliciously scented whole nutmeg and ginger last week and we couldn’t resist. Warm spices may not be ideal for the hot days of summer, but let’s go down the road less traveled.
The purpose of all the spices today is inspired by our upcoming sugar detox. We’re cutting sugar for the whole month of September. Before this sugar cleanse, we like to think about the foods we’re eating now and how we can prepare our bodies for then. Did you know spices like nutmeg, ginger and cinnamon have incredible cleansing powers for our bodies? Fresh spices are even more powerful! And these cookies have them all. Intense spices are balanced with sweetness to allow us to reap all those awesome health benefits!
The cleansing powers of spices is what we’re really after this week. So while the weather may still be warm, try these out. We’re sure you haven’t overloaded your senses with the spice world yet. Somehow these are a surprisingly delicious, comforting treat in the middle of summer. They are easy to make, too! This recipe is perfect for our sugar-free month because it will help cleanse and it’s filled with delicious, filling ingredients like coconut, rye flour and pecans for hearty little bites.
As we prepare to go sugar-free, one of the best tips we can give is to think about nourishing foods that can replace that sugar void. You’re going to need healthy desserts and snacks to get you through. What’s more, when foods are filled with natural sweeteners and whole ingredients, they have beneficial calories – not empty calories and you’ll lose your craving for fake, sugary sweets. Let these cookies help you get there!
Sugar-Free Coconut Spice Cookies
1/3 cup Coconut Oil, softened
1/3 cup Erythritol
2 Large Organic Egg, at room temperature
1/3 cup Almond Milk, at room temperature
1 teaspoon Stevia Vanilla Extract
1/4 teaspoon Sea Salt
1.5 teaspoons Fresh, Grated Ginger
1/4 teaspoon Fresh, Grated Nutmeg
1.5 teaspoons Ground Cinnamon
1/3 cup Coconut Shreds
1/3 cup Chopped Pecans
1 1/3 cup Rye Flour or Brown Rice Flour
- Measure out the almond milk and eggs and set aside. If your eggs are extra cold, run them through warm water. Preheat oven to 350 degrees.
- In a medium sized bowl, combine the coconut oil, erythritol, eggs, stevia and spices until smooth. Add the warm temperature milk so the coconut oil does not harden. Add the rest of the ingredients and mix until combined.
- Using a small ice cream scooper, scoop out cookies and place on a parchment lined baking sheet. Bake at 350 degrees for 10-14 minutes.Yields 30-32 cookies
Note: These cookies can easily be adapted to be gluten-free and candida diet approved by using 4 tablespoons coconut flour, increase coconut shreds to 1/2 cup and add 1 teaspoon cornstarch. They will be more fragile but still delicious! Bake at 350 degrees for 14-15 minutes or until cookies become golden. Cookies will soften overtime, so it’s best to over bake than under bake.