Snickerdoodle Cookies (ADVANCED RECIPE)

Recipe fromKim Roberto – Maximized Living


– ½ cup butter, room temperature     – 2/3 cup xylitol

– 1 teaspoons vanilla                              – 2 eggs

– 1 cup garbanzo bean flour                  – ¼ cup coconut flour

– ¼ teaspoon cinnamon                        – 1/8 cup arrowroot powder

– ½ teaspoon sea salt                             – ½ teaspoon baking soda

– 1 teaspoon baking powder

Topping:  1 teaspoon cinnamon + 2 tablespoons pulverized xylitol (use a coffee grinder to do this)


Preheat oven to 375 degrees.  In a bowl, mix flours, cinnamon, arrowroot powder, salt, baking soda and baking powder.  In a separate bowl, cream butter with the sweetener then add vanilla and eggs.  Add flour mixture and blend well (dough will be sticky).  Shape into silver dollar sized discs and dip into topping then put on parchment lined baking sheets 2 inches apart.  Bake for about 12 minutes or until slightly browned.  Make approximately 35 – 40 cookies.

NOTE: If you like your cookies crunchy leave them in a cookie tin for several days.

Sesame Cookies (CORE RECIPE)

With mixer blend together until fluffy:


– 3/4 cup softened butter

– 3/4  cup xylitol

–  when fluffy, add 2 eggs and 1 teaspoon vanilla to mixture and blend

Combine in a separate bowl :

– 1 cup brown rice flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

Blend flour mixture with the butter mixture

Fold in 1 cup of toasted sesame seeds


Drop a little less than a teaspoon full onto baking sheets lined with parchment paper, leaving generous spacing between the cookies.   Bake for approximately 30 minutes at 325 F.  Note:  The cookies will be soft for about a day.  Place them in a cookie tin to crunch them up .

This recipe will make around 75 cookies if  the portion size is slightly smaller than a teaspoon.

Peanut Butter and Jam Bars (CORE RECIPE) Makes 25 – 30 Balls


  • ½ cup dried cherries
  • 1/2 cup dried dates
  • 1 cup peanuts (unsalted and dry roasted)
  • 2 tablespoons peanut butter


Place peanuts in a food processor and pulse the peanuts into small pieces. Do not make them into flour – you still want texture.) Remove the chopped peanuts and set aside.  Place the dates and cherries in a food processor and blend until it becomes a paste.  (If you need to, add a tablespoon or two of water.)

Combine the peanuts and the fruit mixture.  Scoop the mixture by the tablespoon and roll into a one- inch ball.  Place in a sealed container in the fridge.  (If you want to make bars, roll the mixture between parchment paper and cut into squares.)


Dark Chocolate Trail Mix Disks (ADVANCED RECIPE)


  • 8 squares of unsweetened bakers chocolate
  • 2 teaspoons cinnamon
  • 3 full droppers of liquid vanilla stevia
  • assorted nuts such as sliced almond, pecan pieces, peanuts
  • dried fruit such as blueberries, cranberries or cherries
  • assorted seeds such as pumpkin or sunflower


Line baking pans with parchment or waxed paper.

Melt the chocolate on the stovetop using a double boiler.  When the chocolate is melted, add the cinnamon and the stevia and blend.  On to the prepared pans, drop the melted chocolate by the tablespoon to form 1 ½ inch disks.  Cover each disk with an assortment of nuts, seeds and fruit.  Press them lightly into the chocolate disks.  Place in the fridge to harden the disks quicker.  Makes approximately 25 – 30 disks.


Chocolate Cherry Bombs (ADVANCED DIET)


  • 3 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4  cup cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2  cup xylitol
  • 1/2  cup melted coconut oil
  • dried cherries
  • unsweetened shredded coconut to decorate the cookies


  1. Combine the almond flour, baking powder, sea salt and cocoa powder.
  2. In a separate bowl, combine the eggs, vanilla, and xylitol using an electric mixer. Slowly add the dry ingredients until well blended, then add the coconut oil.
  3. Form the dough into 1 inch balls and slightly flatten onto parchment-lined baking pans.  Stick a cherry in the middle of each cookie, then sprinkle with the coconut.  You may have to press the coconut lightly into the dough.
  4. Bake at 350 F for 20 – 25 minutes.  Makes 40 – 45 cookies.

Coconut Macaroons  (ADVANCED PLAN)  

Recipe from  Maximized Living Nutrition Book


  • 6 egg whites
  • 1 teaspoon vanilla
  • 2 1/2  cups unsweetened shredded coconut
  • Stevia to sweeten


  1. Beat egg whites with an electric mixer until peaks form.  Add stevia to sweeten and the vanilla, then beat again to combine.  Gently stir in the coconut.
  2. Using a teaspoon, drop the batter on to a parchment lined pan.  The diameter of each cookie should be around 1-1/2 inches round.  Bake at 350 F. for 12 – 15 minutes.  Cool on parchment paper in the refrigerator until firm.
  3. Makes approximately 40 cookies.

Note:  We did not use this recipe for the cookie exchange


Coconut Butter Clouds (ADVANCED PLAN)


  • 1/2 cup butter
  • 1/2 cup xylitol and ¼ teaspoon concentrated powder stevia **
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 cup sifted coconut flour
  • 2 cups flaked or grated unsweetened coconut


  1. With an electric mixer, blend the butter, sugar, eggs and vanilla.  Stir in the coconut flour.  When smooth, add the coconut flakes.
  2. Drop spoon-sized mounds, approximately 1 inch rounds, onto parchment lined baking pans.  Bake at 375 F. for 18 – 20 minutes until golden brown.  Cool on wire racks.  Makes approximately  40 cookies.

** Can use 1cup xylitol in place of the xylitol and stevia combination.

Recipe from “ Cooking With Coconut Flour”


Peppermint Meringues  (ADVANCED PLAN)


  • 4 egg whites at room temperature
  • 1 cup xylitol pulverized with a coffee grinder to make “icing sugar”
  • 1 teaspoon white vinegar
  • 1 teaspoon peppermint extract
  • green food dye from the health store (enough to dye egg whites to a mint green)


  1. Using an electric mixer, beat eggs whites until still peaks form.  Add the xylitol, vinegar and green food colouring and mix until the egg whites are thick and shiny.
  2. Spoon the mixture into a pastry bag and pipe out circles, (similar to  chocolate buds) an inch apart onto a parchment lined pan.  Bake at 200 F. for 2 hours.  Turn off the stove and leave in the oven for one more hour.  Make sure the meringues are dry to the touch.
  3. Melt 2-3 squares of unsweetened baker’s chocolate.  Sweetened with stevia to taste.  Dip the bottom of the meringues in the chocolate, then place upside down on the parchment lined pans so the chocolate hardens.  Let cool completely before placing in tins.

Makes about 50 cookies.

Walnut Meringue Cookies (ADVANCED PLAN)


  • 6 egg whites, room temperature
  • ¼ teaspoon salt
  • 1 cup xylitol , pulverized with a coffee grinder to make “icing sugar”
  • 1/2  cup raw cocao nibs (can purchase at a health store)
  • 1 cup chopped walnuts (can substitute pecans)


  1. In a large bowl, beat the egg whites until frothy.  Add the salt and continue beating until the egg whites form stiff peaks.  Reduce the speed and add the xylitol, 3-4 tablespoons at a time.  Once all the xylitol is added, the egg whites should be glossy and stiff.  Gently fold in the cocao nibs and walnuts.
  2. Drop the batter by the spoon full forming 1 1/2  inch raised circles onto parchment lined baking pans.  Bake at 200 F. for 2 hours, then let the cookies cool in the oven for several hours.  When the meringues are completely dry, store for several weeks in an airtight container.

If the cookies start to stick because of humidity, dry them in the oven, 200 F. for 10-15 minutes.


Healthier Gingerbread (CORE PLAN)


Wet Ingredients

  • ½ c coconut oil or butter
  • 2 tsp vanilla
  • ½ c xylitol mixed with 3 tbsp blackstrap molasses and enough water to total 1 ½ c
  • 1 ½ tsp gelatin (I used Knox) (you could substitute with 2 beaten eggs if eggs are tolerated)

Dry Ingredients

  • 1 ¼ c oat flour
  • 1 ¼ c coconut flour
  • ¼ c brown rice flour
  • ½ c almond flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/3 c xylitol
  • 2 tsp each ginger and cinnamon
  • 1 tsp each cloves and cocoa powder
  • ¼ tsp nutmeg


Mix together oil, vanilla and molasses mixture in a large bowl. Sprinkle gelatin on top and set aside while you combine and sift all the dry ingredients (or if you are using eggs just add them in with the wet). Add the dry to the wet a bit at a time until it is all combined, knead until smooth.  Divide into 2 balls, roll out between 2 pieces of parchment or wax paper.  Cut out with small cookie cutters. Bake on parchment lined cookie sheet at 350 F for 7-10 mins. Makes approximately 40 cookies.


Buckwheat Shortbread (CORE PLAN)


  • 3/4 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 2 tbsp. buckwheat honey
  • 1/2 cup unsalted butter
  • pinch of salt

Topping: 4 oz. of dark, high quality chocolate & 1/4 cup toasted sesame seeds.


Mix all ingredients together until you have soft dough that you shape into a ball. Wrap in plastic and refrigerate for about an hour.  Remove from fridge, roll out onto a floured surface and cut into shapes using small cookie cutters such as stars, circles etc. Bake in a 350 oven for 8 to 10 minutes. Cool on a rack. Once fully cooled, dip half of each cookie in the melted chocolate, sprinkle with sesame seeds and cool on a piece of parchment paper until the chocolate has hardened.

(As an alternative, you could ice the cookies with a lemon glaze made from 2 cups xylitol pulverized with a coffee grinder and 3 to 4 tablespoons of freshly squeezed lemon.)

Recipes makes about 40 cookies.

Cranberry chocolate Biscotti  (ADVANCED PLAN)

Recipe by Kimberly Roberto (Maximized Living)


  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups almond flour
  • 1/2 cup xylitol
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2  cup dried cranberries
  • 1/2 cup cocao nibs
  • 1/2 cup sliced almonds


Preheat oven to 350 F.   Line a baking sheet with parchment paper.  In a large bowl, combine the oil, eggs and vanilla. With a hand mixer, beat for 2-3 minutes.  In a separate bowl, mix the almond flour, xylitol, salt and baking soda.  Stir the wet mixer into the dry mixture until well combined.  Fold in the cranberries, cocao nibs and almonds.  Take chunks of the dough and roll them into logs about 1 inch round and 6 inches long.  Place onto baking pan and bake for about 18 minutes until browned around the edges.  Let the logs cool, then slice the logs into 1/2 inch pieces using a sharp serrated knife.  The dough should be a little pliable, so if it crumbles a bit when you cut it, play with if a little to mold the slices back together.  Lay the slices on their sides and rebake in the oven for another 15 minutes.

This should make close to the required 72 pieces.  You may have to make another 1/2  recipe for the exchange.


Raw Cookie Dough Bites (CORE DIET)


  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup oat flakes
  • 10 medjool dates
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla
  • 3 tablespoons cocao nibs or dark chocolate chips


In a food processor, process the first 6 ingredients to a fine meal.  Add the vanilla and process to combine.  Next, add the cocao nibs, (or chocolate chips),  and pulse just to combine.  Roll the dough into 1 inch balls and place them on a lined cookie tray.  Place in the fridge to firm up.  Store balls in an air-tight container in the fridge.   Makes 25- 30 balls.


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