Healthy with Jodi

Butter Cookies. Updated to be allergy free…dairy free…gluten free.

    Jodi’s Butter Cookies

    (Adapted from Lynsey Lee)

    So, here is the “Jodi” version of my family favorite butter cookie.  My sister says its the butter, not sugar cookies.  Whatever it is, it is one of my fondest recipes from my mom.  I swear you can taste the love she put in it.  She was in the kitchen for days…I didn’t understand it all, but now I do.  I love bringing smiles to my family and friends faces, makes my heart sing!



    Gluten free, Dairy free

    Happily makes 24 cookies

    Cookie Batter:

    1 Cup Butter or Coconut Cream

    2/3 Cup Monk Fruit

    1 TBSP Gelatin

    2 1/2 Cups Gluten free flour (I used Quinoa Flour)

    1/2 Sea salt

    1 tsp Vanilla 


    2 Cups Powdered Sugar

    1 tsp Vanilla 

    2 TBSP Butter

    About 1/4 cup Almond or coconut Milk


    Cream butter and sugar together.

    Beat in gelatin. 

    Combine Flour, Sea salt, vanilla.

    Mix all ingredients together and chill dough. 

    Keep half the dough in the fridge, work with half the dough at a time.

    Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 


    To make the Frosting:

    Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

    Slowly add milk until desired thickness for spreading and decorating. 

    Cooking Tips:

    Don’t check before 8 minutes, don’t wait for the cookie to Brown.

    Completely Cool before frosting.

    Frost and then it’s best eaten frozen.


    Almond Quinoa Collagen Bites

      Almond Quinoa Collagen Bites

      Dairy Free, Gluten Free

      Happily Serves 18-24



      16 oz Almond Butter

      6 TBSP Collagen (beef bovine)

      1/2 Cup Monk Fruit

      1 tsp Sea Salt

      1 tsp Cinnamon 

      2 TBSP Flax eggs 

      1/2 Cup Sprouted Quinoa 


      Rinse Quinoa, dry well.

      Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

      Mix all ingredients together and divide in mini muffin tin or roll into ball.  

      You can bake for about 8 minutes on 375 or eat raw.  (I personally don’t bake mine)