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  • 1½ C almond flour
  • ⅓ C coconut flour 
  • 1 tsp aluminum-free baking soda
  • ¼ tsp sea salt
  • 2½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 3 Tbsp coconut oil, melted
  • ⅓ C maple syrup
  • 2 Tbsp organic molasses
  • 1 half duck egg or 1 large chicken egg or 1 flax egg


  1. Preheat oven to 375℉. Line a baking sheet with parchment paper.
  2. Combine all the cookie ingredients in a bowl and mix until just combined.
  3. With a cookie scoop, drop dough onto the baking sheet. Flatten slightly with a spatula or your fingers to form into a round cookie.
  4. Place in oven and bake for 10-12 minutes.
  5. Take out of the oven and let set on baking sheet for 5 minutes.


  • Melt coconut butter and drizzle over cookies.
  • For a new jar of coconut butter, heat the entire jar in 30-second increments (or in a hot water bath on the stove) until able to stir. Stir well to combine all the contents in the jar. This is important as oil separation may have occurred, so you want to be sure that it’s mixed well – just like natural nut butters.
  • Top with preferred toppings, if any. We recommend xylitol and cinnamon.
  • Remove cookies from pan and place on wire rack to cool and allow for coconut butter to harden.


Store cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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