Cassava Holiday Cookies

Cassava Holiday Cookies

There are so many sugary treats this time of year, so I started making these decorated cookies as an alternative. When they are decorated with nuts, cinnamon, stevia sweetened chocolate chips or 100% dark they offer a delicious alternative! They are just as fun to decorate as well.


  • 1 1/2 cups cassava flour
  • 3/4  cup Lakanto golden sweetener
  • 2/3 cup softened grass-fed butter
  • 2 pastured eggs
  • 1 TBL vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 TBL collagen peptides


  1. Preheat oven to 350*.
  2. In a large bowl, beat the butter on high with a hand mixer, until creamy.
  3. Add the Lakanto sweetener, baking soda, peptides, and salt. Beat once more until combined, scraping the sides to mix well.
  4. Beat in the egg and vanilla.
  5. Add the flour and mix with a rubber spatula until mostly combined, then finish mixing with the hand mixer. The dough will be on the dry and crumbly side – similar to a pie crust dough. Press it into a ball after mixing. 
  6. Place a large piece of parchment paper on the counter and place the ball of dough on it.
  7. Flatten it out and place another piece of parchment paper on top, then carefully roll it out to 1/4″ thickness with a rolling pin. Don’t press too hard or the parchment paper will stick. Lift top piece of parchment and then replace. Flip and repeat. This will make the process of getting the cut piece off the paper much easier. 
  8. Use cookie cutters to cut out festive shapes, then carefully transfer them to a parchment-lined baking sheet.
  9. Space cookies 1-2″ apart on a baking sheet
  10. Decorate cookies! Or if you would rather frost them, bake them and let them COMPLETELY cool!
  11. Bake for 10, or until edges become lightly golden.
  12. Meanwhile, repeat cookie cutting process with remaining dough by combining dough scraps into a ball and rolling it back out. Bake remaining cookies.


  • 1/2 cup softened grass-fed butter
  • 2 Cups lakanto powdered sugar
  • 6 tbsp Vital Proteins Peptides
  • 2  tsp vanilla
  • 2 TBL almond milk


  1. In a large bowl, using a hand mixer, beat the butter on medium-high for 30 seconds, until creamy and fluffy.
  2. Add Lakanto sugar and beat another 30 seconds until smooth.
  3. Add Vital Proteins Vanilla Peptides and vanilla and beat once more until smooth.
  4. Slowly add almond milk until desired consistency is reached. 

Adapted from:

OPTIONAL ICING #2 – My favorite!

If frosting isn’t your thing but you want a little more decadence coconut butter is amazing on these! When the baked and undecorated cookies are hot out of the oven bread softened coconut butter on top to create a glaze-like covering. Add toppings (if desired) right away and then allow the cookies to cool and the coconut butter to harden. They are great dusted with cinnamon and some lakanto sugar. Stevia sweetened chocolate chips are also a must!

Almond Flour Cookies

Almond Flour Cookies

Sometimes you just need a cookie! I don’t include much sugar in my day to day eating habits. When you work to eliminate sugar your tastes become extremely sensitive to it. When you do have something sweet the flavor can be a little overwhelming.

These cookies are great for those who don’t eat many sweets. I find that if I share them with people with a more sugar heavy diet they think they are too bland. So beware! If your tastebuds are not adjusted to low sugar treats these may not be right for you.



  1. Preheat the oven to 350
  2. Add the almond meal, collagen, salt and baking powder into a bowl. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy). 
  3. Add the remaining ingredients to the bowl and stir to combine evenly. 
  4. Taste the dough and adjust the sweetness if needed. If you decide to add dried fruit or nuts start with 1/4c Lakanto and then add to taste.
  5. Roll the mixture into balls and place them onto a lined baking tray. I usually chill the dough before this step. 
  6. Place the cookies in the oven and bake for 5 mins. After 5 minutes flatten them with a fork to achieve a conventional cookie shape. Let them bake for another 10-15 minutes after flattening. 
  7. Remove from the oven when they’re ready and place the cookies onto a wire cooling rack. Allow them to completely cool before placing them in an air-tight storage container.

 Makes about 16 cookies

Adapted from

Sugar Free Apple Pie

Sugar Free Apple Pie

I have always preferred pie over cake. Its delicious and is often less sugary tasting than most cakes. Im my family many people opt to have birthday pie rather than the traditional birthday cake. 

I really love a tart apple pie. Using granny smiths is key! For this pie I used organic apples – which is really a must. When it comes to pesticide toxicity apples can be one of the most highly contaminated items. Check out the rest of the list here


  • 8 Organic granny smith apples
  • 1/3 cup golden lakanto
  • 2 tbl cinnamon 
  • 1/4 ts nutmeg
  • 1/4 inch thick – 5-6 slices


  • 2 cup  Otto’s Natural Cassava Flour
  • 4 TBL Arrowroot starch
  • 1/2 tsp (opt) cinnamon
  • 1/2  tsp sea salt
  • 1 cup grass fed butter, let set at room temp for about 10 minutes, cut into about 1″ pieces
  • 2  pastured eggs, whisked
  • 1/2 cup room temp water (this will vary)


  1. Start by making the crust
  2. Cut up your butter and place into a large mixing bowl.
  3. Mix together all the dry ingredients
  4. Add the dry ingredients to your bowl that has the butter. Use a pastry cutter to mix. The dough will begin to resemble crumbs. 
  5. Next add your whisked eggs into butter/flour mixture. Work everything together with a wooden spoon or continue using the pastry cutter.
  6. Next add half of your water and work it into the crumb mixture, add more water a little at a time until it’s the right consistency and isn’t too sticky. You should be able to touch it and not have dough stick to your fingers. When you reach this point divide the dough into 2 balls. 
  7. Lay down one sheet of parchment paper and dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then dust with more arrowroot or cassava flour if needed. Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.
  8. Roll the dough out until it is 1/4″ thick. 
  9. You will need a top and bottom crust so roll out two large discs. 


  1. Wash and peel your apples.
  2. Quarter each apple and then slice each quarter into 1/2 inch slices – sort way.
  3. too the apples in your lakanto + spice mix.
  4. Add apples to pie pan that has been lined with the bottom crust disc. 
  5. Place 5-6 butter slices onto the top of the apples
  6. cover with your second disc.
  7. form and seal the edges of the crust.
  8. add holes to the top to act as vents.

bake at 450 15 mins
Turn down oven to 350 and bake for 45 more minutes.

crust from:

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