Rich chocolate brownie-like flavor with dancing nutty notes of peanut butter—this classic combo offers a superb degree of single cookie satisfaction. Plus, they’re naturally sweetened, vegan, and oil-free.
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Made with tahini in place of butter or oil, this vegan version of the classic is just as aromatic, warmly spiced, and charming as traditional recipes, but healthier.
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Lightly sweetened with pure maple syrup, these easy-to-make vegan and gluten-free cookies have a crisp yet meltaway shortbread-like texture and warm, earthy flavor.
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Subtle tender chew in the center, lightly crisped, coconut-sugar sparkly outside, these cinnamon-rich treats are everything a molasses cookie should be. Crisped just a little longer in the oven, they can fit the bill as gingersnaps to boot. Moreover, they are low-oil and perfect made with high-fiber, more nutritious spelt flour. Call it an offering for Christmas in July.
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These easy Frankenstein cookies may not be the tidiest, but I think they're all the more beguiling and boorific for the sloppiness, wouldn't you agree? I included a 1/2 teaspoon each of Matcha and Moringa powders in the simple almond and gluten free flour blend shortbread for the green tint and extra wholesomeness.
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Characterized by earthy, cozy spice, flavor that’s sweet but not too much so, and cheery, sometimes comical faces—what better invitation for Santa to stop by and linger than gungerbread cutouts? These cutie cookies are a marvelous melding of organic sprouted spelt flour, tahini, blackstrap molasses, coconut sugar, flax, orange juice, olive oil, and signature spices.
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Alluring almond flavor and delicate crunch plus tenderness, these wholesome cookies add extra sweetness to the Lunar New Year without all the sugar and junk.
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Incorporating psyllium and plenty of cinnamon into these vegan, gluten-free snickerdoodles gives the gut extra goodness couched in that warm, cozy signature snickerdoodle flavor— without refined sugars, unhealthy fats, or preservatives.
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