The Best (Healthy) Valentine's Day Cookies EVER!

It’s no secret that I love holidays, and Valetine’s Day is no exception! Any excuse for a little extra fun and I’m there, especially with kids around who are always up for a celebration. I’ve been wanting to nail down the perfect Valentine’s Day cookie, and I think this is it!

A few notes before we get started...

First, consistency of flours matters a lot and will change the consistency of the cookies dramatically. Once all of the ingredients are mixed, feel free to make adjustments as needed to get a good, solid cookie dough consistency.

Also, don’t skip the fridge/ freezer steps! This is a bit fussier than most of my other recipes, but when it cookies to baking cookies with alternative flours I find it absolutely necessary. For the ingredients where room temperature is specified (eggs + dairy), be sure they truly are room-temperature! Cold cream cheese, sour cream or eggs will not work well.

Ingredients

1.5 cups almond flour

2 tbsp coconut flour

2 tbsp tapioca flour (arrowroot powder will work as well)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1/2 cup coconut sugar (If you prefer a sweeter cookie, increase to 3/4 cup)

1 room temperature egg

1 tsp vanilla extract

1 tsp almond extract

1/2 cup butter or ghee (melted and cooled to room temperature)

1/3 cup room temperature sour cream

Directions

1. Mix together all dry ingredients in a bowl and set aside.

2. Separately, mix sour cream and butter together with a mixer.

3. Add in sugar and continue mixing.

4. Add egg, vanilla extract, and almond extract to wet mixture and continue mixing.

5. Add dry ingredients to wet mixture, mixing until combined (though me careful not to overmix).

6. Cover bowl and place in freezer for 15 minutes.

7. Once dough is removed, roll into small 1.5 inch balls and place on parchment paper lined cookie sheets. Ensure cookies are well spaced as they may spread while cookies.

8. Using a spoon, gently flatted cookies balls.

9. Preheat oven to 375* F.

10. Bake cookies for 10-12 minutes.

11. Allow to cool completely before frosting with below recipe!

Frosting Ingredients

8 ounce cream cheese

1/4 raw honey (I love Bee Keeper’s Natural honey)

1 tsp vanilla extract

Sliced strawberries (for topping)

Frosting Directions

1. Combine all ingredients and mix in a mixer until well blended and a smooth consistency (~2 minutes).

2. Spread on completely cooled cookies and top with strawberries.

3. ENJOY!

Real Food Pumpkin Scones (Grain + Sugar Free)

If you're looking for a delicious, healthy treat for today - these grain free + sugar free pumpkin scones are the perfect fit! They may not look like much, but they are the perfect mix of cinnamon and nutmeg and all things good. They've been on regular rotation for the last few weeks in our house and I don't see that changing any time soon!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Real Food Pumpkin Scones (Grain + Sugar Free)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀
-2 cups almond flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/4 cup coconut flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/2 tsp baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
-dash of Himalayan Sea Salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1 tbsp cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1 tsp cardamom⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/2 tsp nutmeg⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/4 tsp ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀
-5 tablespoons cold grass fed butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/4 cup pumpkin (canned or cooked)⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1/4 cup real maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1 room temperature egg⠀⠀⠀⠀⠀⠀⠀⠀⠀
-1 tsp vanilla⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Directions⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Preheat oven to 375 degrees.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Combine all dry ingredients and mix well.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Add in the egg, pumpkin, maple syrup and vanilla and mix (it should resemble cookie dough at this point).⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Cut the butter into small cubes and blend with dough mix, using a pastry cutter or fork.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Form dough into ball and place on parchment paper on a cookie sheet. Flatten it into a circle about 1.5 inches thick (or however thick you like your scones!).⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
7. Cut into 8 pieces and carefully separate them a bit.⠀⠀⠀⠀⠀⠀⠀⠀⠀
8. Bake for 23-25 minutes, let cool, and ENJOY! 😋