Good Fats: Holiday Spice Cookies


The holidays are a time to indulge in the richness of life with those we hold dear. When we indulge from a place of feeling centered and whole within ourselves, a true indulgence leaves us feeling light and happy instead of heavy and bogged down.

This holiday season I want to share my delicious cookies that are so incredibly yummy, full of healthy fats and just the right amount of sugar and spice. When you treat yourself to a couple of my Spice Cookies not only will you feel satisfied but you’ll feel inspired to eat in a way that keeps your body feeling light, joyous and content – just what the holidays are about!

Holiday Spice Cookies

Serves: 12 servings


• 3/4 almond flour
• 1/4 coconut flour
• 2 teaspoons pumpkin spice
• 1 teaspoon Ceylon cinnamon
• 1/4 teaspoon baking soda
• dash sea salt
• 2 tablespoons monk fruit
• 1 large egg
• 1 teaspoon vanilla or maple extract
• 1/2 cup canned or fresh squash, pumpkin or sweet potato
• 1 tablespoon ghee
• 12 scoops of collagen


  • Preheat oven to 350 degrees. Prepare a cookie tray with parchment paper.
  • Combine dry ingredients in a food processor and pulse until evenly combined. Add in egg, vanilla, squash, and ghee and blend until batter is smooth.
  • Drop 12 spoonful’s of batter on the tray and gently press down to shape into a cookie. Bake for 7 – 8 minutes or until golden brown and firm. Do not over bake.
  • Remove from oven and cool on wire racks for 30 minutes.
  • Enjoy warm or store leftovers in a glass container in the fridge for up to 5 days.

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