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Spicy Halloween Cookies

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Ingredients Method Notes

Ingredients
  

  • 1 cup toasted walnuts
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/2 cup erythritol or monk fruit sweetener
  • 1/4 cup coconut flour
  • 1/4 cup room-temperature grass-fed butter cut into chunks
  • or coconut oil for Phase 3 only
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Method
 

  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.
  2. In a food processor fitted with an S-blade, pulse the walnuts, nutmeg, cinnamon, and cloves until finely ground.
  3. Add the erythritol and coconut flour and pulse again until well combined.
  4. Add the butter (or oil), almond extract, vanilla extract, and sea salt. Pulse until a soft dough forms.
  5. Roll the dough into 12 equal balls. Place six balls on each baking sheet and gently flatten them.
  6. Bake for 12–15 minutes. Let cookies cool on the baking sheet for at least 20 minutes before transferring to a wire rack.
  7. Enjoy immediately or store in an airtight container at room temperature for up to 2–3 days.

Notes

Meal Prep Tip: Freeze shaped dough balls for months and bake straight from frozen, adding a couple of extra minutes to the baking time.