![](https://www.robertshealthfoods.com/wp-content/uploads/2016/12/Sugar_Cookies_Page_2.jpg)
SUGAR COOKIES
By Stephanie F. Purista
Just in time for the holiday season, these soft-baked gluten- and grain-free goodies will quickly disappear!
INGREDIENTS:
- 1/2 cup of organic ghee ghee
- 1/4 cup of softened coconut oil
- 3/4 cup coconut sugar
- 2 organic eggs
- 2 tsp of vanilla extract
- 1/4 tsp of almond extract
- 1/2 tsp of baking soda
- 1/2 tsp of pink Himalayan salt
- 2 1/4 cup of almond flour
- 1/2 cup coconut flour
For Topping:
- Vanilla Cake Batter Coconut Butter
- Sprinkles
DIRECTIONS:
- In a clean bowl, mix together ghee, coconut oil, and coconut sugar. Slowly add eggs, vanilla, and almond extract.
- In a separate bowl, pour baking soda, salt, almond flour, and coconut flour.
- Add flour mixture with the creamed ingredients and blend well with an electric mixer.
- Form the dough with your hands and wrap in plastic wrap. Flatten the dough and cool for 30 minutes or overnight.
- Preheat oven to 350 F and line 2 baking sheets with parchment paper.
- Sprinkle a clean surface with coconut flour and roll the dough until you reach a thickness of about 1/4 inches thick.
- Using a cookie cutter, cut the cookies out to your desired shapes and place them on the baking sheet.
- Bake for 15 minutes and let them cool on baking sheet for a couple of minutes.
- Transfer them to a wire rack to complete cooling before topping with coconut butter and sprinkles.
- Enjoy!
![](https://www.robertshealthfoods.com/wp-content/uploads/2016/12/Coconut_Snowballs_Page.jpg)
COCONUT SNOWBALLS
By Stephanie F. Purista
Celebrate the season with these crunchy-chewy, no-bake snowballs made with only four ingredients. Easy to make and easier to eat!
INGREDIENTS:
- 4 cups of unsweetened shredded coconut
- 1 cup of almond meal
- 1/3 cup of maple syrup
- 2 tsp of melted coconut oil
- 3 tbsp of water
DIRECTIONS:
- Combine 3 cups of shredded coconut with the almond meal, syrup, and coconut oil in a food processor or high-speed blender.
- Start adding water slowly until you get the dough consistency you desire.
- Pour remainder cup of shredded coconut on a cutting board or plate.
- Decorate each snowball by rolling them on the shredded coconut.
- Place each ball on parchment paper and store in the refrigerator.
![](https://www.robertshealthfoods.com/wp-content/uploads/2016/12/Nutty_DarkChocolate_Fudge_Page.jpg)
NUTTY DARK CHOCOLATE FUDGE
By Stephanie F. Purista
A fudgeholic’s dream come true! This delightful treat combines the purity of raw cacao with healthy oils and nuts for a truly decadent experience without the sin.
INGREDIENTS:
- 1 cup of raw cashew butter
- 2 tbsp of coconut oil
- 1/2 cup of raw cacao
- 1/2 cup of maple syrup
- 1/2 cup of crushed cashews
- 2 tsp of vanilla extract
- 1/4 tsp of pink Himalayan salt
DIRECTIONS:
- In a clean, glass bowl, combine all ingredients.
- Place bowl on top of a pot of hot water to soften the ingredients.
- Line a small baking pan or dish with parchment paper and pour fudge in.
- Put mixture in the freezer until it hardens.
- Cut the fudge into pieces and store in refrigerator.