MY FAVORITE HOLIDAY COOKIES, hands down are gingersnaps. Is that an unpopular opinion? 🙃 Hopefully not.


3/4 cup softened salted butter
3/4 cup granulated sugar
1/4 cup wholesome sweet coconut sugar
1/3 cup molasses
1 egg
2 teaspoons baking soda
2 teaspoon ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon cloves
2 1/4 cups wheat flour
(Topping) 1/3 cup cane sugar – rolling balls in before baking


1. Preheat oven to 350 F
2. Mix butter, sugar, and coconut sugar
3. Mix in molasses and egg. Mix until fully combined
4. Add in all spices – ginger, cinnamon, cloves and baking soda
5. Add in flour, small amounts at a time (about 1/2 cup)
6. Refrigerate dough for at least 45 minutes – dough should be cold and form (if you skip this step the cookies spread and make large, flat, pancake cookies)
7. Form dough into 1 inch balls. Roll each ball in sugar and place on greased baking sheet
8. Bake on 350 F for 8-10 minutes. Cookies should look underbaked. They will become more firm once cooled
9. enjoy!!!

Hot Chocolate Cookies

LET ME CHANGE YOUR LIFE WITH THESE COOKIES 🌎 That may be a bit dramatic…but these are freaking delicious ok? Shoutout to Liz Moody the original recipe creator ❤️

**also special note, these are messy, you are baking marshmallow on your sure to clean the pan immediately or you will have a sticky melted marshmallow mess**


1 egg
1 tsp vanilla extract
1/2 cup Justin’s almond butter
1/2 cup almond flour (Bake Good Brand)
1/2 tsp baking soda
3 tbsp cacao powder
2 tbsp melted coconut oil
1/4 tsp salt
1/4 cup Enjoy Life mini chocolate chips
1/2 cup chopped marshmallows


1. Preheat oven to 375 F
2. Mix all ingredients together in a large bowl
3. Scoop into cherry sized balls on a GREASED baking sheet (remember..melted marshmallow..sticky melty mess)
4. Bake for 10 minutes
5. Remove from oven, place cookies on a cooling rack and enjoy! 🥥