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“Sugar” Cookies


  • 5 oz. / 140 g. solidified coconut oil

  • 6 oz. / 170g xylitol

  • 2 tsp. baking powder

  • 1 tsp. xanthan gum

  • ¼ tsp. sea salt

  • 1 tsp. vanilla extract

  • 1 TBSP unsweetened almond milk

  • 1 egg

  • 8 oz. / 225g almond flour (ground almonds)

  • 1 oz. / 28g coconut flour

  • 1 TBSP konjac flour (glucomannan powder)

Total Time: 25 min Prep: 15 min Cook: 10 min
Yield: 15 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Place the softened coconut oil, xylitol, baking powder, xanthan gum, and sea salt in a mixing bowl and cream together with a hand or stand mixer until light and fluffy.

Add the vanilla, almond milk, and egg, and mix well until completely combined.

In a separate bowl place the almond flour (ground almonds), coconut flour, and konjac flour and mix well.

Add half of the flours into the coconut oil mixture with the mixer, then add the rest of the flour with a spatula until it is completely incorporated into a dough.

Wrap the dough in plastic wrap or place in a ziplock bag and put in the ‘fridge for at least two hours to become firm.

Take the dough out of the ‘fridge and carefully roll out to ⅛’ – ¼’ thick using a little almond flour to stop it sticking to the work surface or the rolling pin.

Use the cutter of your choice to cut out the dough. I used a 2″ round plain cutter.

Place the cookies on a baking sheet 1″ apart.

Bake in the center of the oven at 350F for 10 – 12 minutes – until they are barely starting to brown a little.

Remove from the oven and leave on the tray until the cookies have firmed up enough to move without breaking or getting mis-shapen.

Using a flat spatula, move the cookies carefully onto a cooling rack to cool completely