Orange Gingerbread Cookies {Gluten, Dairy, Sugar Free}

Well I am BACK! There are a few things that will look different for a little bit.


1) I won’t have photographs of me making the recipes, as finding the time to create them and capture them, isn’t yet doable. 

2) I can’t guarantee consistency, this blog is more just so I have all my favourite treats saved for friends and family to create healthy alternatives. 


Let’s get to it! 

This recipe is one that I tested out last year, but never shared as I needed to alter a few of the ingredients…well I finally attempted it again! 


It originally was a friends family Christmas recipe that they allowed me to alter into a gluten, dairy and sugar free version! 


This year I tried removing a few hard to find ingredients and add some more to add additional flavour without adding more sugar. 


Below you will find what I came up with! I give you the BEST orange gingerbread cookies you could imagine! 


Orange Gingerbread Cookies (Paleo, WILDFIT, Gluten Free, Dairy Free, Sugar Free)

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Servings 24 Cookies


Dry Ingredients

  • 1 1/2 cup Almond Flour
  • 1 cup Cassava Flour
  • 1/2 cup Coconut Sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp All Spice
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Corriander
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Almond Flavouring
  • 1 Orange Rind

Wet Ingredients

  • 1/4 cup Coconut Oil Melted
  • 1 tbsp Orange Juice Freshly squeezed
  • 1/2 cup Honey
  • 1 Egg
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Baking Soda


  • Preheat the oven to 350 degrees fahrenheit.
  • Mix all the dry ingredients together in a mixing bowl. I personally use an electric mixer to blend these cookies together.
    1 1/2 cup Almond Flour, 1 cup Cassava Flour, 1/2 cup Coconut Sugar, 1/2 tsp Baking Powder, 1/2 tsp Cinnamon, 1/4 tsp All Spice, 1/4 tsp Ground Black Pepper, 1/2 tsp Corriander, 1/2 tsp Nutmeg, 1/4 tsp Salt, 1 tsp Almond Flavouring, 1 Orange Rind
  • Add in the coconut oil, orange juice and egg. Blend together.
    1/4 cup Coconut Oil, 1 tbsp Orange Juice, 1 Egg
  • Next mix the apple cider vinegar and baking soda together until dissolved. Then add to the bowl and mix again.
    1 tbsp Apple Cider Vinegar, 1 tsp Baking Soda
  • Lastly add in the honey until a sticky dough forms.
    1/2 cup Honey
  • Using a cookie scoop or a TBSP measurer place drops onto a cookie sheet. Space them about an inch apart as they will spread while they cook.
  • Place in the oven for 8-10 minutes. Until the middle looks cooked.
  • These are great cookies to freeze and save for later. Enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Blueberry Cream Pie {Dairy & Gluten Free}

Blueberry Cream Pie {Dairy & Gluten Free}

This recipe was inspired by one of my biggest fan favourites that everyone loves – Banana Cream Pie! Here is just a fun version with blueberries, but really you could do this recipe with any fruit. Saskatoon berries are a favourite in our household. 

Start by soaking your dates if they are not soft – this will make blending everything together SO much easier. 

Throw all your crust ingredients into a food processor and blend it until you don’t have any large almond chunks.

Here is roughly how it should look when blended together. 


Now for the fun part! You can make this recipe be a full pie or you can make mini ones that are perfect for parties. 


Next step is to get your fruit ready. For today’s recipe we are using blueberries! 

But you could really use any type of fruit you enjoy. 


Place them on top of the crust or if you really want you can mix them inside the cream filling. 

This is totally up to you! 


Next mix your filling! 

The amount coconut cream you use depends on the size of your pie try and if you have coconut cream or coconut milk. 

When using cans of Coconut Milk you want to ensure you chill them 24 hours before. 

Once you have the cream tasting the way you enjoy – place it into your pie tray or mini cupcakes. 

The last step is the HARDEST!


That is to place it in the fridge to chill for a minimum of 3 hours.


Sometimes the pie will need longer – so I often make this at night to enjoy/serve the following day.


Lastly, enjoy!

Blueberry Cream Pie

Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Servings 6 people


  • Food Processor
  • 8" or 9" Pie Tray



  • 1/2 cup Whole Almonds
  • 1/2 cup Almond Flour
  • 6 Medjool Dates pitted
  • 2 tbsp Coconut Oil
  • 1/2 tsp Cinnamon
  • 1/2 tsp Almond Extract optional
  • pinch Sea Salt


  • 2-3 cans Coconut Cream depends on pan size and brand
  • 1 cup Blueberries
  • 3 tbsp Maple Syrup add more if desired
  • 1/2 tsp Almond or Vanilla Flavouring
  • 1/4 tsp Cinnamon add more if desired


  • Mix all the crust ingredients together in a food processor, if they aren't sticking together too well add some water.
  • Line the pie tray with a touch of coconut oil.
  • Place the crust on the bottom of the tray, not on the sides.
  • Wash the blueberries and place them on the crust. Optional: Mix them into the filling.
  • Whip the cream, maple syrup, vanilla and cinnamon together. The amount depends on the size of your pie tray. Also make sure that you are using the chilled coconut cream.
  • Place on top of the crust and blueberries.
  • Chill in the fridge for 2-3 hours, allowing it to set.
  • Decorate just before serving and enjoy!


  • Save in the fridge for up to 3 days
  • Use coconut milk or cream
  • If using coconut milk: Purchase full fat coconut milk and chill it for minimum 24 hours before using for the pie. When ready to use, flip the can over and open. Pour out all the water on top and use the coconut cream that is left on the bottom.
  • Sometimes it will need to chill longer than 3 hours – the longer it chills the more it will stay together
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Homemade Fig Newton Cookies {Dairy & Gluten Free}

Homemade Fig Newton Cookies {Dairy & Gluten Free}

Let me start by saying, these cookies aren’t exactly pretty! But they taste amazing!! 

I had found a blog a while back that made fig energy bites and since then I had wanted to try to make Fig Newton Cookies – well I finally did it! 

The recipe calls for 1 Cup of dried figs, well I only had 3 left after that, so I just used the entire bag. 


I recommend soaking them in hot water for about 10 minutes before you blend all the filling ingredients together. 

Alright, I have to be honest I was very nervous when many recipes suggested using Orange juice and rind inside. I thought it would ruin the taste of the cookies, but nope! It just makes them that much better. 

Omit if you’d like or enjoy a hint of orange with each bite. 

Next – add all the filling ingredients into a food processor.

I personally don’t blend half, then the other half. I just simply blend it all at once!

Set aside the filling until you have your dough ready and layed out. 


Let me show you how I put my fig newtons together. 

I started by rolling out the dough between two pieces of parchment paper. 


You can roll in quite thin or keep it thicker if you prefer! If you need a reference 1cm is about what you’d like. 


Next I cut the dough into strips.

Then I put the filling on half of the strips and folded the other side on top.


Yes – I am sure there is a much better way to do this, but this is what worked for me! 

Essentially you want to create 4-5 logs of Fig Newton Cookies. 


How you do that is really up to you! I found the dough super forgiving and easy to work with. 


Last step is to place them on a non-stick baking sheet or some parchment paper and bake them at 350 fahrenheit for 20-25 minutes. 


You want them to be golden brown as the figs will keep them quite moist. 


Once they have cooled, cut them into your desired size and enjoy! 

Homemade Fig Newton Cookies

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Servings 15 Cookies


  • Food Processor



  • 1 Cup Dried Figs
  • 1 tsp Orange Zest
  • 1 tbsp Freshly Squeezed Orange Juice
  • 3 tbsp Maple Syrup
  • 1/4 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 tbsp Ground Flax Seed


  • 1 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/4 Cup Tapioca Starch
  • 1 Egg
  • 3 tbsp Maple Syrup
  • 1/4 Cup Melted Coconut Oil
  • Pinch Salt
  • 1 tbsp Water


  • Preheat the oven to 350 degrees fahrenheit and place your dried figs in hot water for 5-10 minutes.
  • Take your orange and grate it until you have about a teaspoon of Orange Rind. Then just it in half and juice it for the tablespoon of juice.
  • Gather all your filling ingredients and place them in a food processor. Blend until you have a grainy mixture.
    1 Cup Dried Figs, 1 tsp Orange Zest, 1 tbsp Freshly Squeezed Orange Juice, 3 tbsp Maple Syrup, 1/4 tsp Cinnamon, 1/4 tsp Salt, 2 tbsp Ground Flax Seed
  • Mix all your crust ingredients together, except for the water. Save the water for last if you find your crust super sticky or dry – then add in the water.
    1 Cup Almond Flour, 1/4 Cup Coconut Flour, 1/4 Cup Tapioca Starch, 1 Egg, 3 tbsp Maple Syrup, 1/4 Cup Melted Coconut Oil, Pinch Salt, 1 tbsp Water
  • Roll out the crust between two pieces of parchment paper.
  • Cut the crust into strips.
  • Place the filling on half of the strips and begin folding the other half on top of the strips with the filling to form your Fig Newton logs. Your goal is to create 4-5 logs. This may take some patience, but it's worth it!
  • Once you have your logs created and you are satisfied with how they look, place them on a non-stick baking sheet or parchment paper and place in the oven for 20-25 minutes.
  • Once they are golden brown, remove from the oven and allow to cool.
  • Once cool cut into your desired size of cookie. Enjoy!


  • You want to bake your cookies until they are golden brown as the fig newtons will keep them moist.
  • Store in an air tight container for 4 days or freeze for 1-2 months. 
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Wild Berry Cobbler {Dairy, Gluten & Sugar Free}

Wild Berry Cobbler {Dairy, Gluten & Sugar Free}

This recipe is a simple easy one to make one evening to enjoy the next day. 

Start by melting your frozen berries with some honey and tapioca starch to thicken the mixture.

I personally enjoy a mixed berry blend with some dark cherries. 

Then combine all the topping ingredients together in a bowl. 


Feel free to add oats or hemp seeds for some more texture. 

Then once your berry mixture is to your desired consistency, pour it into a cake pan. 


Note: It will not thicken much more than this when you place it in the oven. 


Then add the topping mixture on top and spread it out as evenly as possible. It won’t look super pretty, but it will taste very good! 


Bake in the oven at 350 for about 30 minutes or until the top is golden brown. 


This recipe will serve about 6 people. 


Top with some Dairy Free Whip Cream and ENJOY!

Wild Berry Cobbler

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 6 people



  • 1 bag Frozen Berries
  • 1/4 cup Honey
  • 2 tbsp Tapioca Starch


  • 1/2 cup Almond Flour
  • 1/2 cup Tapioca Starch
  • 2 tsp Baking Powder
  • 1/4 cup Full Fat Coconut Cream
  • 1/4 cup Melted Coconut Oil
  • 1 tsp Vanilla
  • 1/2 tbsp Cinnamon


  • Place the frozen berries in a pot on medium heat with the honey and tapioca starch. Heat together for 20-30 minutes or until you reach your desired consistency.
    1 bag Frozen Berries, 1/4 cup Honey, 2 tbsp Tapioca Starch
  • In a small bowl mix together the topping. Preheat the oven to 350 degrees fahrenheit.
    1/2 cup Almond Flour, 1/2 cup Tapioca Starch, 2 tsp Baking Powder, 1/4 cup Full Fat Coconut Cream, 1/4 cup Melted Coconut Oil, 1/2 tbsp Cinnamon, 1 tsp Vanilla
  • Place the heated berry mixture into a cake pan. Add dollops of the pastry mix on top of the berries.
  • Bake for 30 minutes, until the top is golden brown. Then enjoy!


Keyword Dairy Free, Egg Free, Gluten Free, Paleo, Refined Sugar Free, WILDFIT
Dairy Free Whip Cream

Dairy Free Whip Cream


I love whip cream just as much as anyone else or maybe a little more! This here is my secret weapon when I am making a dairy free whip cream. It not only tastes like the real deal, it also is SUPER easy to make. 


Add in:

  • 1-2 Tablespoons of maple syrup
  • 1 tsp vanilla
  • Optional: Cinnamon


Whip it all together in a mixer. Place it in a Zip Lock baggy for a simple way to use it. Chill for about 2 hours and then cut a hole in the corner of the zip lock bag and enjoy! 

Whip Cream

Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes


  • 1 can Cha's Organic Coconut Whip Cream
  • 1-2 tbsp Maple Syrup
  • 1 tsp Vanilla


  • Add everything into a stand mixer .
  • Mix until well combined.
  • Place in a zip lock bag and chill for 2 hours.
  • Remove from the fridge, cut a corner of the zip lock bag and enjoy!


Alternative to the canned whip cream is to use full fat coconut cream that’s been chilled for 24 hours prior to mixing. Only use the solid cream not the water that separates from it.