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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