Crispy Nut Butter Chocolate Chip Cookies.

Easy and delicious cookies recipe I am sharing today is vegan, gluten, dairy, refined sugars free.

It does has nuts in it, but to make it nut free, you can use sunflower seeds butter instead of the nut butter and replace almond meal with extra oat flour.

These are my favorite ones because they are crispy and chewy at the same time.

Crispy Nut Butter Chocolate Chip Cookies.



1 tbsp glound flaxseed

1/4 cup coconut oil

1/4 cup nut butter( I used Nuttzo)

3/4 cup coconut sugar

1tsp pure vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup gluten-free oat flour( rolled oats blended into a flour)

1 cup almond meal

1/4 cup mini dark chocolate chips


Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a small bowl, mix together the flaxseed and water and set aside for 5 min.

In a stand mixer fitted with the paddle attachment, beat together the coconut oil and nut butter. Add sugar, flaxseed mixture and vanilla until combined. One by one, beat in the baking soda, baking powder, salt, oat flour, and almond meal. The dough should be lightly sticky. Fold in the chocolate chips.

Shape the dough into balls. Place the balls on the prepared baking sheet , leaving 2 to 3 inches of space between them. There is no need to flatten them as the cookies spread out as they bake.

Bake for 12-14 min., until golden brown on the bottom. The cookied will be soft coming out from the oven, but they will harden as they cool. Let them cool and enjoy!!!!!!


Citrus Coconut Cookies.

I always experiment with cookies recipes because cookies are popular in our house. Who doesn’t like cookies? They are easy to make and last for a long time. It’s simple snack or dessert which I prefer making myself instead of buying at the grocery store.

One of my favorite combination in cookies is citrus and coconut. I love the smell, the taste and the freshness of these two ingredients mixing together.

The recipe I am sharing today is vegan, gluten, refined sugars, dairy, wheat free.



Citrus Coconut Cookies.


2 cups unsweetened shredded coconut
1 cup ground almonds or almond flour
4 tbsp extra virgin coconut oil
4 tbsp honey
zest of one lemon or orange
juice of one lemon or orange
1 tsp pure vanilla extract
a pinch of sea salt
pecans for sprinkling


Preheat the oven to 320 F, and line a baking tray with baking paper.

In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.

Use your hands to form small balls, and place apart on the baking trays. Press down on the balls lightly to flatten, and then sprinkle with the pecans or any other nuts.

Bake in the oven for 10-12 minutes or until crispy and golden on the outside.

Leave to cool completely, and then enjoy!

Kids Approved!!!!




Pecan Citrus Cookies.

The other cookies recipe is completely dairy, gluten, wheat, grain free. Vegan, healthy and will work for any tea party or a little sweet bite.

I made those cookies when my mom was visiting us and she really liked them. ( I was trying to teach her how to cook healthy dishes).

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Pecan Citrus Cookies.


1 cup ground almonds
4 tbsp organic nut butter (you can use any type of nut butter)
1/2 cup shredded coconut
4 tbsp honey
zest of 2 lemons
juice of half a lemon
1/2 tsp baking soda
about 1/2 cup pecans for decorating (optional)
a pinch of sea salt

Preheat the oven to 360°F, and grease a baking tray with coconut oil or line with baking paper.

In a food processor add the ground almonds, nut butter, honey, shredded coconut, lemon rind, lemon juice, baking soda and a pinch of salt. Process until a dough like texture is achieved. You can add more almond flour if the dough is a little wet.

Using your hands form small balls and place them on to the baking paper, a couple of centimeters apart as they expand a little.


Press down on each ball to flatten in half. Place a single pecan on top of each cookie.

Place in to the oven and bake for 6-8 minutes or until nice and golden on the outside.


Old-Fashioned Walnut And Chocolate Macarons.

This recipe is not healthy at all. I made it because my family loves these tiny, sweet, airy cookies. The only changes I made to make them healthier was: using the coconut sugar instead of the regular one, and using carob chips instead of the regular dark chocolate chips.

If you are in love with macarons, this recipe is for you. They are really crispy from the outside and moist and chewy inside. I made mine with combination of ground almonds and pecans.

If you are on the diet, don’t even think about making these, because they disappear in 10 minutes.

I found information about replacing egg whites to egg replacer to make it vegan, but I didn’t try it this time, maybe in the future.

These cookies are really very sweet, and 1 cookie is enough to kill you sweet tooth.

The recipe is from The French Market CookBook By Clotilde Dusoulier.

Old-Fashioned Walnut And Chocolate Macarons.


1/2 cup plus 2 tablespoons coconut sugar or any other sugar

2/3 cup pecans or walnuts or hazelnuts ( I used pecans)

1/2 cup almonds, blanched

2 large organic egg whites

1/4 tsp sea salt

2 ounces carob chips or dark chocolate chips.


Preheat the oven to 350F and line a baking sheet with parchment paper.

In a blender or food processor, process the sugar, pecans and almonds in a short pulses until finely ground. Don’t process continuously or the nuts may release their oil.

In a separate bowl, combine the egg whites, 1 tbs cold water and the salt. Using the mixer, beat the egg whites until they form soft peaks.


Fold the eggs whites into the dry ingredients with spatula, lifting the mixture gently to avoid deflating.

Transfer to a piping bag fitted with a plain 1/2 inch tip.( I personally used the freezer bag, sniffed off one corner to create 3/4 inch opening).


Pipe small round mounds of batter onto the parchment paper, each about 1 inch in diameter, leaving about 1 inch of space between them. Using a pastry brush or the back of a spoon lightly dipped in water, pat the surface to smooth down the pointy tip you’ve formed while pipping.

Bake until golden on top and lightly browned around the edges, 10-12 minutes.

Transfer the cookies with a thin spatula to a cooling rack. Cool completely.


Melt the carob chips in a pan. It should be creamy, not runny.

Pick up a macaroon half, spoon a dollop of carob on its flat side, and top with the matching half.


Let rest for 2 hours or until the chocolate is set.




Oatmeal Almond Cookies. Vegan

These cookies are really easy to make and it is a healthy vegan option for a treat, snack or even breakfast.I make them at least once a week and pack them for my daughter’s snack or hubby’s lunch etc.


1/2 cup old fashioned rolled oats

1/2cup oat flour

1/2 cup almond meal

1/2 cup coconut sugar or any sugar ( I usually use 15-20 drops of stevia)

1tsp baking powder

1tsp cinnamon

1tsp vanilla extract

2 tbs coconut oil( liquid)

2 tbs ground flaxseeds( mix with water), flax eggs

1tsp apple cider vinegar

Mix the dry ingredients together in the mixing bowl, add flax eggs and coconut oil and vanilla extract.

Add the apple cider vinegar at the end.

If you like you can also add some raisins or chocolate chips.

Put the dough in the refrigerator for 20 minutes.

Preheat the oven to 350F.

Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork .

Bake for 15-20 minutes.

Allow cookies to cool on a baking sheet for 5 minutes.