Bake Temp: 350 degrees

Bake Time: 8-10 minutes

Yields : Baker's Dozen (13 cookies)

Ingredients 

2 3/4 c. almond flour

1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. unsalted butter, softened

2 heaping tbsp. Nikki's Coconut Butter- Pumpkin Spiced Donut, warmed

1/2 tsp. of vanilla extract

2 eggs

3 tsp. of gingerbread spice blend

1/3 c. mini chocolate chips for melting, set aside extra for gingerbread men "eyes" and "buttons"

coconut flour, for dusting

Vanilla Icing

7 tbsp. Nikki's Coconut Butter-Vanilla Cake Batter, warmed

4 tsp coconut oil

**Alter coconut butter/coconut oil ratio to desired consistency

Directions

-Combine almond flour, baking soda, sea salt, butter, coconut butter, vanilla extract, eggs, and gingerbread spice blend. Use stand mixer or hand mixer to blend together until dough forms. 

-Place dough in plastic wrap and chill for 20-30 minutes 

-Preheat oven to 350 degrees

-Line baking sheet with parchment paper

-Lightly coat the cookie cutter(s), working surface, rolling pin, and your hands with coconut flour (or other desired flour) to prevent dough from sticking. 

-Roll dough out to 1/4 inch thickness, use gingerbread cookie cutter to form shape. Repeat. 

-Bake for 8-10 minutes

-Place on wire baking rack and let cool before decorating

Vanilla Icing

-Microwave coconut butter for 15 seconds to slightly soften

-Add coconut oil and mix together

-Spread onto cooled cookies

Optional Toppings

-Use mini chocolate chips for "eyes" and "buttons" AND/OR melt mini chocolate chips for 15-20 seconds, place in piping bag, and use to decorate.

-Be creative and have fun! 

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Gluten Free Granola to pair with Nikki's Coconut Butter         

We decided to make this granola in an effort to create a healthier snack that we could pair with our coconut butter. We love the crunchiness of granola and how well it pairs with our creamy coconut butter, but if we wanted to be in control of the ingredients we had to create our very own. This granola recipe is only sweetened with some maple syrup and uses all Paleo friendly and gluten free ingredients. We used Macadamias and Almonds in this version, but Pecans, Hazelnuts or Cashews could work just as well for some variations!

Ingredients: 

(makes 2 servings) 

2 Cups Gluten Free Oats

1/3 Cup Almonds

1/3 Cup Macadamias

1/4 Cup Maple Syrup

3 Tbs Coconut Oil

1/2 tsp Cinnamon

pinch Sea Salt

Directions:

1. Preheat your oven to 300 degrees and in a food processor, coarsely chop almonds and macadamia nuts (be careful in over processing and getting a fine powder!)

2. In a medium sized mixing bowl add oats and chopped nuts and mix.

3. In a small microwave safe dish melt coconut oil (about 30 seconds in the microwave) and then add maple syrup, cinnamon and sea salt and mix well.

4 Pour wet mixture slowly onto dry mixture while combining the ingredients at the same time. Make sure the granola is all equally covered.

5 Pour granola onto a baking sheet with parchment paper and make sure the contents are equally spread out.

6. Bake in oven for 10 minutes then check and stir with a wooden spoon then bake another 10 minutes. Granola should have a light golden color.

7. Once it's out of the oven, let the granola cool 10 minutes

8. Prepare a small bowl or jar with your favorite flavor of Nikki's Coconut Butter and topping of choice. We used Vanilla Cake Batter and blueberries in season for this one. 

9. Enjoy!

Macadamia Nut Chocolate Chip Cookies from The Paleo Kitchen

We recently received George Bryant's of Civilized Caveman Cooking Creations and Juli Bauer's of PaleOMG new cook book "The Paleo Kitchen" and couldn't wait to dive into making some of their awesome new recipes! Of course, being that we have such a sweet tooth, we flipped straight to the desserts. When we came across this cookie recipe we couldn't resist making it with our very own Macadamia Nut Cookie flavor. 

Yields: 20 cookies

Prep Time: 15 minutes

Cook Time: 13-15 minutes

Ingredients:

• 1 cup Nikki's Coconut Butter-Macadamia Nut Cookie (Or 1 cup of Macadamia nut butter in the original version)* You can also make this recipe with our Cashew Cookie Butter
• 1/4 cup organic honey
• 1/4 coconut oil
• 1 tsp. vanilla extract
• 1 egg
• 2 tbsp. coconut flour 
• pinch of salt
• 1/2 cup Enjoy Life Chocolate Chips

Directions:

1. Preheat over to 350 degrees. Line two baking sheets with parchment paper.

2. Combine the Macadamia Nut Cookie coconut butter, honey, coconut oil, vanilla, and egg in a large bowl and mix well.

3. Refrigerate the batter until cold, about 10 to 12 minutes.

4. Use a medium-sized cookie scoop to drop balls of cookie dough on prepared baking sheet, 10 cookies per baking sheet. Bake for 13 to 15 minutes, or until cookies are slightly browned.

5. Remove from the oven and transfer to a rack immediately to cool. 

** Please note that Nikki's Coconut Butter does contain some coconut sugar and coconut oil already in it. Although we did not personally make any adjustments, the recipe may need to be adjusted to your own personal taste and preference.