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 mins
Cook Time 10 mins
Total Time 55 mins
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 mins
Chill Time 3 hrs
Total Time 3 hrs 30 mins
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 mins
Cook Time 25 mins
Total Time 55 mins
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 mins
Cook Time 30 mins
Total Time 1 hr
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 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins


  • 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. 
Mini Cinnamon Buns {Review}

Mini Cinnamon Buns {Review}

This recipe is originally from Heal Me Delicious

I really love how this recipe was created – it’s super simple, very afforable to make and tastes delicious! 

To begin the first thing you have to do is cook your sweet potato.

Once this is complete I found after many attempts that whipping it in my Kitchen Aid mixer made it the easiest to work with and form a dough. 

You will want to wait until the mashed/whipped sweet potato has cooled significally before you try to roll all the Cinnamon Buns together.

Next add in the Cassava Flour and Sea Salt and mix again. I use my kitchen aid mixer for this as well and it forms the perfect ball of dough.

Next is the filling!


Melt your coconut oil over medium heat on the stove or use the microwave. Then mix in the remaining ingredients.

You can add some more coconut sugar if it’s not quite a sandy paste.


Rolling the dough is simple when you use parchment paper! I actually typically do this for all my recipes, because when you are not using regular flour and sugar dough is often stickier. 


Roll between two pieces of parchment paper until it’s about 1-2 cm thick. Don’t worry if it’s not a perfect shape, your cinnamon buns won’t be either! 


Then add the filling on top. Spread it around until it is even. Don’t go too close to the edges or it will pour out!


Next cut the strips to your desired size. The original recipe includes some extra steps and makes full-sized Cinnamon Buns. I personally have tried both ways and LOVE making them mini and bite sized for on the go snacks. 

Take your time now, sit down and put some tunes on as you roll each individual bun! 

You’ll see in the images mine are all about an inch wide and 2-3 inches long. 


Next it’s time to bake them for 30-35 minutes. I personally like them a little extra cripsy on the edges and soft inside. 

You will find the perfect time length for your tastebuds and oven! 

Then enjoy! 

Mini Cinnamon Buns

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast, Dessert
Servings 20 mini cinnamon buns



  • 1/4 cup Coconut Oil (Melted)
  • 2 tbsp Cinnamon
  • 1 tsp Vanilla Extract optional
  • 1/2 tsp Sea Salt
  • 1/4 cup Coconut Sugar Plus 3 tbsp


  • 2 cups Sweet Potato (Boiled & Mashed)
  • 2/3 cup Cassava Flour
  • 1/2 tsp Sea Salt


The Dough

  • To begin, peel, boil and mash the sweet potato. Once mashed measure out 2 cups and allow to cool.
    2 cups Sweet Potato (Boiled & Mashed)
  • Preheat the oven to 375 degrees fahrenheit.
  • Once the mashed sweet potato has cooled, add in the cassava flour and sea salt until it's well combined. If needed add extra cassava flour.
    2 cups Sweet Potato (Boiled & Mashed), 2/3 cup Cassava Flour, 1/2 tsp Sea Salt

The Filling

  • Next melt your coconut oil and combine the remaining filling ingredients together. If you find it not to be a sandy paste add up to 3 tbsp more of coconut sugar.
    1/4 cup Coconut Oil (Melted), 2 tbsp Cinnamon, 1 tsp Vanilla Extract, 1/2 tsp Sea Salt, 1/4 cup Coconut Sugar

Creating Mini Cinnamon Buns

  • Place the ball of dough between two pieces of parchment paper and roll until about 1cm thick .
  • Spread out the filling on top using a spatula.
  • Cut in half with a sharp knife and then make long 1 inch strips.
  • Roll each strip together and place on a baking sheet. If you find them not sticking together very well you can add a tiny bit of water to your hands to make them stick.
  • Bake for 30-35 minutes then enjoy!


Original recipe from: Heal Me Delicious
Keyword Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, WILDFIT
Orange Spice Cookies {Nut, Gluten & Dairy Free}

Orange Spice Cookies {Nut, Gluten & Dairy Free}

This recipe came after I was asked if there was a gluten free cookie recipe that I enjoyed without nuts! Yes some people can be allergic to nuts and gluten sensitive – if that’s you, then this is a MUST READ! 

The flour used in this recipe is Cassava Flour – which is from a root vegtable. 

If you prefer to have a plain more sugar cookie version of this recipe you can do that by:


1) Removing the spices and orange rind

2) Adding in more sugar from 1/3 cup to 1/2 cup

3) Pick your flavouring almond or vanilla and enjoy! 

Once you have your cookies all mixed the way you’d like – place them on a tray in single tablespoon measurements and bake them in the oven!

NOTE: These cookies are very crumbly due to the type of flour you use, they taste amazing, but they are not the kind you can split in half and share! 


Orange Spice Cookies {Nut, Gluten & Dairy Free}

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Servings 20 cookies


Dry Ingredients

  • 1 1/2 cup Cassava Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/3 cup Coconut Sugar

Wet Ingredients

  • 2/3 cup Coconut Oil
  • 1 tsp Almond Extract
  • 2 Eggs
  • 1 Orange Rind


  • Preheat the oven to 350 degrees fahrenheit
  • Mix together the dry ingredients
    1 1/2 cup Cassava Flour, 1/2 tsp Baking Soda, 1/4 tsp Sea Salt, 1 tsp Cinnamon, 1/4 tsp Nutmeg, 1/3 cup Coconut Sugar
  • Grate the orange rind into the mixture
    1 Orange Rind
  • Add in the remaining wet ingredients and mix well
    2/3 cup Coconut Oil, 2 Eggs, 1 tsp Almond Extract
  • Scoop out in single tablespoon measurements to make roughly 20 cookies
  • Place on a baking sheet lined with parchment paper or a non-stick sheet
  • Bake in the oven for 12-15 minutes
  • Let cool before you enjoy!


These cookies are quite crumbly, but they taste delicious!
Keyword Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, WILDFIT
Blueberry Banana Bread {Dairy, Gluten & Sugar Free}

Blueberry Banana Bread {Dairy, Gluten & Sugar Free}

This is one of those recipes that you want to save in your pocket for when you have too many ripe bananas! 

Just always keep some frozen blueberries in the freezer – those should be a staple. 


Start by gathering all your ingredients 

Then mix all the dry ingredients together

Once that is complete add in the wet ingredients (but of course save the blueberries for last)

Fold in the blueberries.


P.S. I have always used frozen blueberries for this Banana Bread recipe – works every time! 

Place into a loaf tray and into your pre-heated oven! 


This is where it can get a little interesting…


You are going to want to bake it for 25 minutes as is, then bake for 25-30 minutes with a little tin foil hat on top! 


When is it done?

You want to be able to insert a knife or toothpick and have it come out clean – then let it cool and enjoy! 

Lastly, this is one of the BEST recipes to freeze. 


Wait until your Blueberry Banana Bread has cooled, slice it about 3/4″ all the way along, then take peices of parchment paper and wrap indviudal slices, place them into a freezer bag and toss in the freezer! 

When you’re ready to reheat them – warm a slice up over low-medium heat inside a frying pan or use a toaster! 

Blueberry Banana Bread

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins


Dry Ingredients

  • 2 cups Almond Flour
  • 2 1/2 tbsp Coconut Flour
  • 1 1/2 tsp Baking Soda

Wet Ingredients

  • 3 Eggs
  • 2 tbsp Almond Milk
  • 1/4 cup Honey or Maple Syrup
  • 2 Ripe Bananas
  • 1/4 cup Coconut Oil (Melted)
  • 1 Lemon (Juiced)
  • 1 cup Blueberries


  • Preheat the oven to 350 degrees
  • Combine all the dry ingredients into a bowl
    2 cups Almond Flour, 2 1/2 tbsp Coconut Flour, 1 1/2 tsp Baking Soda
  • Add in the wet ingredients (expect blueberries) and mix well
    3 Eggs, 2 tbsp Almond Milk, 1/4 cup Honey, 2 Ripe Bananas, 1 Lemon (Juiced), 1/4 cup Coconut Oil (Melted)
  • Fold in the blueberries
    1 cup Blueberries
  • Line a loaf pan with parchment paper and place the batter inside
  • Bake for 25 minutes, then cover with tin foil and bake for another 25-30 minutes. The top should be golden brown and a knife or toothpick should come out clean when inserted in the centre
  • Remove and let cool before slicing


  1. I often will use frozen blueberries instead of fresh and it works out perfectly! 
  2. Wrap individual sliced parchment paper and freeze – reheat by pan frying or using a toaster
Keyword Dairy Free, Gluten Free, Paleo, Refined Sugar Free, Whole 30, WILDFIT
Bob’s Red Mill Paleo Pancake/Waffle Mix {Review}

Bob’s Red Mill Paleo Pancake/Waffle Mix {Review}

Recipe Review


It has taken me years to find a gluten and dairy free ‘pancakes in a box’ recipe that actually tastes good! 


You may think, why do you need this? Just make your own! 


Well, my family LOVES to do morning pancakes or waffles and so I wanted to find something that they could pick up and make for us when we visit – that I could enjoy too! 

So I give you my FAVOURITE panacakes from a box that you are going to love. 


Some notes:

  • You need an entire bag for a family of 4
  • I personally love adding small banana bites inside
  • Additionally you can add vanilla or almond extract for more flavouring 


Other than that this is a pretty simple easy recipe that anyone can make for you!

Grab your pancake and waffle mix today! 

Bob’s Red Mill Paleo Pancake/Waffle Mix

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Servings 2 people


  • 1 Cup Paleo Pancake/Waffle Mix
  • 2 Eggs
  • 1/4 Cup Water
  • 1 tbsp Melted Coconut Oil


  • Banana bites
  • Blueberries
  • Chocolate Chips
  • 1/2 tsp Vanilla Flavouring
  • 1/4 tsp Almond Extract


  • Preheat lightly oiled pan or waffle maker to medium heat.
  • In a large bowl, whisk together all ingredients until smooth.
  • Pour pancake batter into the pan to desired size.
  • Pancakes: Cook until the edges begin to brown then flip and cook the remaining side until they are golden brown.
    Waffles: Cook until they are golden brown.
Keyword Dairy Free, Gluten Free, Paleo, WILDFIT
The BEST Chocolate Chip Cookies {Gluten & Dairy Free}

The BEST Chocolate Chip Cookies {Gluten & Dairy Free}

The recipe you’re about to read is one of my best kept secrets that I feel the world should share, because everyone needs Chocolate Chip Chookies that not only taste like the real thing, but are easy to make and don’t come with regular cookie consequences.

When I was creating this recipe I went through a million paleo recipe ideas and ways that chocolate chip cookies can be made without dairy, sugar or wheat. 


However, I found none of them to be soft chewy chocolate chip cookies that you’d get from a local bakery – until I created this recipe! 


This recipe is also made without egg – not because I am vegan – but because then the cookie dough is safe to consume! 


Alright so let’s begin! 

There are three types of flour you can use:

1. Almond Flour (this one you’ll need either way)

2. Coconut Flour – if you’re on a budget

3. Cassava Flour – if you want softer cookies


Next is the chocolate chips, these can be difficult to pick as pretty much all of them will have sugar inside.


If you’re feeling lost on what to choose, go read THIS BLOG POST

Once you have all your ingredients I do recommend mixing all the flours together first and then you can add in all the ‘wet’ ingredients. 

As for flavouring vanilla or almond extract both taste amazing! It’s up to you which to choose. 


One of the things that is going to surprise you the most about this recipe…


Adding water!


I know it may sound weird but it sure does work, every single time!


Trust me on this one and just give it a shot.


Once everything is mixed, I like like scoop them out using a tablespoon measurer, so that they are all a similar size.

Note: They do not expand like crazy, how you leave them on the tray is how they’ll bake. So if you want softer cookies don’t flatten them and if you like crunchier cookies, make sure the squish them down a little bit. 


Now that you’re cookies are on the cookie tray – all I want to say is good luck not testing the dough! It tastes amazing, but so do the cookies. 

These cookies I have frozen before, many times and they will remain just as good. Don’t leave them in the freezer too long though!

Let me know what you think of my favourite recipe of all time. 


Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 15 cookies


Dry Ingredients

  • 1 3/4 cup Almond Flour
  • 1/4 cup Cassava Flour or Coconut Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt

Wet Ingredients

  • 1/4 cup Maple Syrup
  • 1/4 cup Coconut Oil (Melted)
  • 1/2 tsp Almond Flavouring or 1 tsp Vanilla

Add Last

  • 1 tbsp Water
  • 1/3 cup Chocolate Chips


  • Preheat the oven to 350 degrees
  • Mix all the dry ingredients together
    1 3/4 cup Almond Flour, 1/4 cup Cassava Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
  • Melt the coconut oil over low heat on the stove
  • Add in the wet ingredients. Mix it together well.
    1/4 cup Maple Syrup, 1/4 cup Coconut Oil (Melted), 1/2 tsp Almond Flavouring
  • Now add in the water and mix again.
    1 tbsp Water
  • Lastly, stir in the chocolate chips.
    1/3 cup Chocolate Chips
  • Scoop out in 1 tbsp measurements and place on a lined cookie sheet.
  • Bake for 10-12 minutes.
  • Allow 5 minutes to cool, then enjoy!
Keyword Dairy Free, Egg Free, Gluten Free, Paleo, WILDFIT