Healthy with Jodi

Sugar Cookies

    Vegan, Gluten Free
    Happily Serves 24


    1/2 Cup Vegan butter or butter
    2/3 Cup Monk Fruit
    1 tsp Vanilla extract
    3 Tbsp Chickpea brine or flax egg, or 1 egg
    3/4 tsp baking powder
    1/4 tsp Himalayan Sea salt
    1 2/3 Cups gluten free flour
    2/3 Cup Almond flour
    1/3 Cup Arrowroot
    1 TBSP Almond or nut milk

    FROSTING (optional)
    1/2 Cup vegan butter
    1 1/2 – 2 cups sifted powdered sugar
    1/4 tsp vanilla extract
    1-2 TBSP Almond or nut milk

    Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
    Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
    Add monk fruit and mix on medium speed until fluffy
    Then add chickpea brine (or other egg substitute) and vanilla and mix again.
    Add baking powder and sea salt and blend well
    Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
    Add almond milk and stir.

    The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

    Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
    Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

    Let the dough rest at room temperature for 30 minutes before scooping and baking

    Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
    Cool on baking sheet for 10 minutes.

    To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
    Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
    Continue adding powdered sugar until you have spreadable frosting.

    Let the dough rest at room temperature for 30 minutes before scooping and baking.

    Jodi’s Chocolate Nut Butter Quinoa Cookies

      Jodi’s Chocolate Nut Butter Quinoa Cookies

      GF, Refined Sugar Free

      Happily serves 12


      1 16oz jar chocolate nut butter 

      1/2 cup rinsed quinoa

      1  free range egg (or 1 chia/flax egg substitute)

      3/4 cup coconut sugar

      1/4 cup coconut flakes

      Dash of cinnamon 

      Mix well and roll into dough balls. 

      Press into mini muffin tin for portion control. 

      Bake at 350 for 7-8 mins or eat raw. 

      More Cookie Recipes

      Zucchini Breakfast Loaf – Gluten Free

        Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!


        • 2 Organic Zucchini, finely grated
        • 2 C almond meal
        • 2/3 C tapioca starch/arrowroot flour
        • 2 tbsp flax/chia meal
        • 1 tbsp chia seeds
        • 1 tsp baking soda
        • 1-2 tbsp dried rosemary
        • 1 tsp sea salt
        • 3 eggs (or flax egg substitute)
        • 1/4 cup (2 oz) Organic coconut milk
        • 1/4 cup (2 oz) Organic coconut oil
        • 1 tsp apple cider vinegar


        Preheat oven to 350º F.

        Line a loaf tin with parchment paper.

        Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

        Combine both wet and dry ingredients together, pour into a loaf tin.

        Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

        Serve warm or toasted.