A great upgrade on traditional cookies-- sweet and nutty, but with pretty good ingredients. Makes about 50 small cookies.

• 4 cups spelt flour​
• 2 1/2 cups raw whole almonds crushed in food processor (about 10 2-second pulses) or store-bought almond meal
• 1/2 cup ground flaxseeds
• 1 tsp. salt​
• 1 tsp. ground cinnamon
• 1 cup coconut oil​ and/or sunflower oil
• 1 cup maple syrup
• 2 tsp vanilla
• Your favorite organic raspberry jam

Preheat oven to 350*. 

Stir all ingredients except the jam in a large bowl.

Use a tablespoon to form balls and space them evenly on a cookie sheet. Use parchment paper on the cookie sheet for easy removal.

Using your thumb, make an indent in each cookie and fill it with jam.

Bake until cookies are evenly browned,  about 20 minutes.

Let cool an hour before eating.

Adapted from Blythe Danner's recipe, found in Jessica Simpson's and Gwyneth Paltrow's cookbooks.

• 2 c whole spelt flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• handful of ground flaxseeds

• 1/3 c virgin coconut oil
• 1/3 c agave nectar
• 1 Tbsp vanilla extract 



I can't keep track of how many people consider this their favorite cookie now! Makes 30-40 cookies.

• 1 cup butter (lightly salted) softened to room temperature
• ¾ cup packed light brown sugar
• ½ cup turbinado sugar (or less)
• 3 Tablespoons water
• ¾ teaspoon vanilla extract
• 1 egg
• 1 cup flour (about half oat flour and half whole-wheat flour, or all whole-wheat pastry flour)
• Handful of ground flaxseeds
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• dash of ground cardamom (optional)
• dash of allspice (optional)
• 3 cups rolled oats, uncooked
• 1 cup walnuts, chopped and toasted
• ¼ cup dark seedless raisins, cranberries, or cherries (optional)
• maple or birch syrup (optional)



Mmmm. The name says it all. You may be able to increase the healthier flour amounts--I will play with this more in the future!

Makes 12-14 muffins.

• 1 cup hazelnuts
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour, spooned & leveled
• 1/2 cup spelt flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup whole milk
• 2 large eggs
• 1 tablespoon finely grated orange zest
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh or frozen cranberries



Makes 1 loaf or 18 muffins.

1 cup all-purpose flour
3/4 cup quinoa flour
3/4 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/6 cup coconut oil
1 cup honey and/or brown sugar
1 1/2 cups pureed pumpkin and/or sweet potato (I combine them)
2 eggs
1/6 cup water
1/6 cup buttermilk, yogurt or milk
Optional: walnuts

Preheat the oven to 350 degrees or 400 degrees for muffins. Grease a 9 x 5” bread pan or line 18 muffin tins.

Combine the flours, baking soda, spices and salt in a medium bowl. Combine the oil, honey, pumpkin, and eggs in a medium bowl and whisk until everything is fully incorporated.

Slowly fold the dry ingredients into the wet. Then combine the water and buttermilk and fold into the batter.

Spoon batter into prepared pan or tins. Sprinkle on optional walnuts.

Bake loaf for 60-70 minutes, or muffins for 18-22 minutes. Check that a toothpick inserted in the middle comes out clean.