Tuesday, February 20, 2018


B E A U T Y   B I T E S  | S P I C E D  S U G A R  C O O K I E S
An elegant yet indulgent spin on childhood sugar cookies that are grain- & refined sugar-free, adapted from Bon Appetit Magazine . . . 

Paleo, Grain-free, Gluten-free, Refined sugar-free, Vegan, Egg-free
*Please follow grams if you can as flour substitutes are finicky and measuring by the gram will provide more accuracy

150 g (1 cup) cassava flour
28 g (1/4 cup) coconut flour
2 eggs, preferably pasture-raised
3/4 cup coconut sugar
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon garam masala
1/4 teaspoon sea salt
1/2 cup Fourth & Heart ghee, I used the vanilla bean one

For the topping
A handful of crushed nuts of your choice, cacao nibs, or dried flower buds, optional but adds a sweet flare

1. Pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a medium bowl, blend the eggs and coconut sugar with a hand blender until silky.
3. Add the ghee and blend well again.
4. Add the dry ingredients and mix well with a hand blender. Let the dough sit and absorb for 30 minutes.
5. Scoop using a 1 1/2 oz. ice cream scoop to portion out ping-pong sized balls, press very gently to flatten slightly, and set them 3" apart on a baking sheet lined with parchment paper. Top with a sprinkle of sea salt.
6. Bake for about 12 minutes or until soft but slightly golden brown around the edges.
7. Let it cool on a cooling rack and top with toppings of your choice.

Fourth & Heart is a sponsor of The Thirlby. All content, ideas, and words are my own. It is thanks to generous sponsors such as Fourth & Heart that we can bring this special content like this to you.