Low Carb Snickerdoodles ~ adapted from Ancestral Nutrition

2 c almond flour

1/4 rounded teaspoon baking soda

1 t cinnamon, plus extra for topping
Pinch of kosher salt, optional

2 T butter, melted

1 egg

3 T honey, more or less to taste

1 T vanilla

Preheat oven to 350. Line a baking sheet with parchment or silpat.

Combine dry ingredients in medium bowl. Add wet ingredients and mix well. Using cookie scoop, place batter on baking sheet. Wet hands slightly and press cookies down to flatten (cookies will not spread while baking). Sprinkle extra cinnamon on top.

Bake 13-15 minutes or until beginning to brown. Allow to cool 5 minutes minimum before moving to a wire rack to cool completely. Store loosely covered at room temperature. Depending on the size of your cookie scoop, yield is approximately 15 cookies with 3.2 carbs each.

Oatmeal Chocolate No-Bake Cookies ~ adapted from 12 Tomatoes

2/3 c natural peanut butter

1/2 c coconut oil

1/4 to 1/2 c honey, adjust to taste

3 c quick cook oatmeal

1/3 c cocoa powder

2 T vanilla extract

1/4 t coarse salt

Line 2 baking sheets with parchment or silicone baking mats. Set aside. 

Melt peanut butter, coconut oil, and honey over medium heat, stirring until completely smooth. Remove from heat and add vanilla. Stir in oats, cocoa powder, and salt until well mixed. 

Using a small cookie scoop or 2 spoons, drop cookie balls onto prepared baking sheets and flatten tops slightly. Freeze 15 minutes. Store in freezer tightly covered. Yield ~ 30 cookies. 

Honey Banana Bread ~ adapted from A Pinch Of Joy

1/2 c unsweetened applesauce
1/2 c honey
2 eggs
3 overripe bananas, mashed
2 c all purpose unbleached flour
1 t baking soda
1/2 t salt
1/2 t cinnamon

Preheat oven to 350. Lightly grease 2 9x5 loaf pans or spray with non-stick cooking spray. Set aside.

In medium bowl, mix applesauce and honey together. Add eggs and mashed bananas and stir well. In separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry ingredients to wet and stir just until combined. Do not over mix.

Divide between prepared pans and bake 30-35 minutes or until top springs back when touched. Makes 16 slices, 8 per loaf.

Chef's Note: Using 2 baking pans reduces the baking time by half, as most banana bread recipes bake for an hour. Using honey in place of refined sugar and applesauce in place of oil cuts the calories to 121 per slice.

Pumpkin Pie Cupcakes

1 ~ 15 oz can pumpkin purée, not pie filling
2 eggs
1/2 c half and half
1/3 c honey
1 t vanilla extract
2/3 c flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
Dash of each; cinnamon, ground ginger, nutmeg, and cloves

Preheat oven to 350. Line 12 cup muffin tin with foil liners or use silicone liners. Set aside.

In medium bowl, mix pumpkin, eggs, half and half, honey, and vanilla until well mixed. Sift flour, soda, baking powder, spices, and salt into bowl with pumpkin and mix well. Divide evenly into muffin tin and bake 20 to 25 minutes, or until tops are not tacky.

Remove from oven to wire rack to cool 20 minutes. Place in freezer 20 minutes. Remove from liners and enjoy with light whipped cream, if desired. Yield 12 cupcakes, 99 calories each (without whipped cream).


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Oatmeal Carrot Cookies ~ adapted from Amy's Healthy Baking

1 c quick cook oatmeal
3/4 c unbleached all purpose flour
1 t baking powder
1/2 t cinnamon
1/4 t salt
1 egg
2 T coconut oil, melted and cooled slightly
1/4 c honey
1 t vanilla
1 c grated carrot
1 c chopped walnuts
1 c golden raisins

In medium bowl, whisk together oats, flour, baking powder, cinnamon, and salt until well blended. Set aside. In separate large bowl, mix egg and oil together. Add honey and vanilla and beat until smooth. Add dry ingredients to egg mixture and stir just until dry ingredients are combined. Fold in carrot, walnuts, and raisins. Place dough in refrigerator for 30 minutes.

Preheat oven to 350. Drop cookie dough onto parchment lined baking sheet, making 15 cookies. Place baking sheet in center of oven, immediately reduce heat to 325 and bake cookies 15 minutes. Cool slightly on baking sheet, approximately 3 minutes, transfer to wire rack to cool completely. Store in an airtight container at room temperature 5 days. Yield 15 cookies, 135 calories each.

Low Sugar Peanut Butter and Honey Cookies ~ adapted from Gluten Free Girlfriend

1 c natural peanut butter, recommended Laura Scudders
1/4 c honey
1 egg
2 T flour*

Preheat oven to 300.

Mix all ingredients together, stirring until smooth and creamy. Using small cookie scoop, divide batter into 18 balls. Place on ungreased cookie sheet 2" apart. Flatten with fork making cross-hatch marks. Bake 12-15 minutes. Cool on cookie sheet 5 minutes, transfer to wire rack and cool completely. Store tightly covered in refrigerator. Yield 18 cookies, 84 calories each.

These cookies come out very soft due to the use of honey in place of table sugar, but are cooked at 15 minutes.

*Substitute rice or almond flour for gluten free cookie.


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