Coconut Flour Shortbread Cookies

Who doesn’t love shortbread cookies. and if they are healthier for you then I say go for it..

This is a perfect Cookie for the holiday season

Makes about 8

1/3 Coconut flour
4 Tablespoons Butter
1 Tablespoon Agave Syrup
1/4 Teaspoon Vanilla Extract
2 Tablespoons Chocolate Chips ( Optional, you can use regular or Lily’s or Sugar free Hershey’s)

13 Preheat oven to 350 degrees.
2. Cutt butter into the coconut flour using the knife method or using a pastry cutter; until it resembles a coarse corn meal
3. Add in Agave Syrup and Vanilla and cream together unto the dough is smooth
4. Divide the dough into eight even amounts. roll each amount into a ball and place on a baking sheet and gently flatten with the back of the fork or you can roll in a long tube and cut to your size or even roll it out  and use a cookie cutter.  another favorite is to do it like a thumbprint cookie and press down after you have a ball with either a back of a spoon or your your thumb and fill it with some chocolate or jam
5. bake for 6 to 8 minutes until done, make sure not to burn them.

if you decide to use the chocolate chips make sure to melt them and either drip them over the finished cookies or place them in a pipping bag to drip/drizzle.


Delish Chocolate Chip Cookies

So how can a Low Carb, Grain Free, Sugar Free  Cookie be good??

It’s all about the love….

the recipe will have alternatives to make it sugar free, Grain Free, Paleo, Low Carb

Chocolate Chip Cookie Recipe

( Sugar Free & if you use Almond Flour/meal it is wheat free which makes it lower carb)

1 Cup Butter you can use Earth Balance too ( Softened or melted )

2 Cups of Splenda, Truvia, Eriyhitol or Sweetener of choice

2 Eggs

2 Teaspoons Vanilla or Almond extract

3 Cups of Almond Flour or which ever flour you prefer ( Almond Flour is grain free and lower carb )

1 Teaspoon Baking soda

2 Teaspoons  Hot Water

1/2 Teaspoon Salt ( I use Kosher Salt )

2 cups of Sugar free Chocolate Chips ( I use Hershey’s Where to Buy or Lilly’s Where to Buy)  If you cant find sugar free Chips then get two packages of the Sugar free Chocolate bars and rough chop them to make a chip  ( I have used one bag of Semi and one bag of the milk with caramel filling)

Optional  1 cup of Chopped Pecans ( You can toast these a bit to bring out there flavor)


  1. preheat oven to 350 degrees F
  2. Normally you would cream the butter and the sugar together. but since we are using Splenda. either make sure that the butter is really soft or melted and mix it in with the Splenda. beat in the eggs one at a time, then stir in the vanilla.  dissolve the baking soda in hot water.  add to batter along with the salt. stir in the flour, chocolate chips and nuts if you desire.  drop by large spoonful’s onto ungreased pans.
  3. bake for about 10 minutes in the preheated oven, or until edges are nicely browned.



This is a recipe that I like and know you will like.

Pumpkin Chip Cookiesa soft and delicious cookie, rich with pumpkin, cinnamon and chocolate.  Betcha can’t eat just one!

I am a sucker for pumpkin recipes!  Pumpkin pie, pumpkin dip, pumpkin bread, pumpkin muffins.  There’s something so warm and comforting about the rich, warm taste of pumpkin, especially in fall and winter. I’m also a sucker for chocolate, but I until I was given this pumpkin chocolate chip cookie recipe I’d never thought of combining the two flavours.  Pumpkin and chocolate?  It sounded so odd.  A young lad we know convinced us that pumpkin chocolate chip cookies were the “best cookies ever” though, so I gave them a try using his mother’s recipe.

Oh. my. goodness. me.   Suffice it to say, pumpkin chip cookies have been a favourite in our home ever since.  I’ve been making them for years now.  My family loves them, my daycare kids love them, my kids’ friends love them, and the neighbours go nuts for them too.  I always make a double batch and send a plateful to a few of the families on our street.

Pumpkin Chip Cookies - Happy Hooligans

Most people around here have never heard of pumpkin chip cookies.  They’re very popular in the maritimes I guess, and that’s where this young guy that we know is from.  They’ve quickly become quite well known in my circles though!  I hope you’ll give these cookies a try!  I’ll bet pumpkin-chocolate chip will be a new favourite combo at your house too!

ingredients for pumpkin chocolate chip cookies

Feel free to double the batch.  I always do because they go so quickly!

The photos in this post show a double batch.


(makes approx 2.5 dozen)

  • 1 c. pumpkin purée
  • 3/4 c sugar
  • 1/2 c oil (I use canola)
  • 1 egg
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 c chocolate chips
  • 1 tsp vanilla
  1. In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Stir until well mixed.
  2. Add flour, baking powder & soda, cinnamon, salt, stirring until well mixed.
  3. Stir in vanilla and milk.
  4. Stir in chocolate chips.
  5. Drop by heaping teaspoonful onto your cookie sheet or baking stone.  You can place them fairly close together because they don’t spread.  They just puff up.

Bake at 375 degrees for 10-12 minutes.  I use a  baking stone for all of my cookie baking, and these are generally done after 10 minutes on the stone.

Pumpkin Chocolate Chip cookies

Now, pour yourself a coffee or a cold glass of milk!  Mmmmmm, Mmmmm…  Just try to stop at one! :)