Gingerbread Spice Cookies and The Great Food Blogger Cookie Swap

Happy Monday y’all.

How was the weekend?

It’s pretty much been like 70 degrees here everyday.


I need snow, I need hot chocolate, I need coffee w/ whipped cream, Christmas cookies, and Christmas carols without 90% humidity.

Ok, glad I got that out of my system.

Let’s talk coooooookies.

Once again, I have participated in the annual The Great Food Blogger Cookie Swap hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen.


This year I gave and received cookies from three special food bloggers, Alyssa from Simply Quinoa, Stacy from Paleo Gone Sassy , and Wendy from Around My Family Table.

I just love participating in this cookie swap.

It’s extremely old-fashioned, and I love keeping holiday traditions alive.

It also gives me the chance to discover new food blogging friends.

The cookie swap makes me feel apart of a big family as I’m able to share my recipes with others, as well as receive some scrumptious cookies.

I mean seriously, it really gets me into the Christmas spirit.

Oh, not to mention the best part, every participant in the cookie swap donates $5 to Cookies for Kids’Cancer.

So, not only do you get to eat delicious cookies, but you get to help sick children, which is the ultimate reward.

Pretty awesome, right?

My first batch of cookies was from Stacy, who sent me Rum Cookies, filled w/ dried fruit and spiced with all the flavors of Christmas.


My second package was from Alyssa, who fittingly sent me the best Chocolate Brownie Quinoa Cookies, they were super fudge-like, and had a bit of crispiness to the center, with each bite.


Last, but not least, Wendy must have read my mind because she sent me her Fudgy Peanut Butter Cookies…ummmm she had me at peanut butter.


Now, let’s talk about the cookies that I made.


I’m all about that gingerbread, people!


Y’all…this gingerbread train is one that you want to get it.


These cookies are made with a silky, deep, thick, sticky dark molasses and spiced with ginger, cinnamon, and…


and all the flavors of Christmas.


Then, to top them off…


a vanilla bean frosting.


Did I mention that these cookies are nut-free (with an option to use a nut butter if you wish), made with coconut butter?

Oh, and they are gluten-free, paleo, and vegan!


Now, that’s a Christmas cookie that everyone can enjoy.



Gingerbread Spice Cookies w/ Vanilla Bean Frosting
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Crispy edges, with a chewy center, these gingerbread spice cookies are perfect for the holiday season. Top with a vanilla bean coconut butter glaze and devour! Gluten-free, paleo, vegan, nut-free.
  • For the cookies:
  • 1 flax egg (1 T. ground flaxseed meal + 3 T. water) (if you don't want vegan cookies, replace with 1 large egg, at room temperature)
  • ¾ c. coconut butter, slightly melted (you could also use your choice of nut/seed butter)
  • 1 T. coconut oil, at room temperature
  • 3 T. molasses
  • ½ c. coconut sugar
  • ½ t. pure vanilla extract
  • 1½ t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. ground cloves
  • 1 t. baking powder
  • ¾ t. salt
  • For the vanilla bean frosting:
  • 2 T. coconut butter, melted
  • 1 T. pure maple syrup
  • 1 t. coconut oil
  • ½ t. vanilla bean paste
  1. For the cookies, preheat the oven to 350 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the flaxseed meal + water and let sit for 5 minutes to thicken.
  4. Stir in the coconut butter, coconut oil, molasses, coconut sugar, and vanilla until smooth.
  5. Add in the spices, baking powder, and salt and mix until just combined.
  6. Using a small cookie scoop, drop the cookie dough onto the prepared baking sheet and bake for 9-11 minutes, or until lightly golden.
  7. Let the cookies cool completely.
  8. For the frosting, mix together all of the ingredients in a small mixing bowl until smooth.
  9. Top each cookie with about 1 teaspoon of the frosting and spread over the cookie evenly.


Gingerbread Pecan Butter

 I’m all about gift-giving.

I think that’s why I love Christmas so much.

It’s the season of giving.

This is my third year to participate in the Food52 holiday swap, where two people exchange gifts.

Obviously I make my gift-ee homemade treats that he/she can enjoy.

I love to make non-perishables because they travel well and keep well for a while.

Everyone loves a good pecan butter.

If you don’t…we aren’t friends.


I made this one extra special…Gingerbread Pecan Butter.


Ummmmmm…yes, gingerbread cookie flavored pecan butter.


Is that not absolutely divine?


Oh yes, hunny.


Slather this stuff on fruit, grilled veggies, muffins, or stir it in oatmeal…but you know my favorite vehicle is toast.


That’s just classic…period. end.

Gingerbread Pecan Butter
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 1 small jar
A smooth, creamy, pecan nut butter with all the flavor of a traditional gingerbread cookie. Gluten-free, paleo, vegan, refined sugar-free.
  • 2 c. roasted, unsalted pecans
  • 2 t. blackstrap molasses
  • 1 t. pure maple syrup
  • ½ t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. ground cloves
  • ¼ t. sea salt
  1. Place the pecans in the bowl of a food processor and process on high until the nuts begin to break down into a silky, smooth butter. You will have to periodically stop the food processor and scrape down the sides of the bowl with a spatula.
  2. Add in the molasses, maple syrup, spices, and salt and process again until incorporated.
  3. Pour into a mason jar.
  4. Serve with toast, crackers, or drizzled on protein pancakes (my fave!).


Ginger Spice


What a weekend.

I partied hard on Saturday at my uncle’s wedding.

Didn’t get back home until two a.m.

Let’s just say it felt like a rat race getting to the wedding.

Traffic galore, plus the fact that I live over an hour away.

Plus, it was a rather late wedding.

Because of the traffic, they started the wedding a little late.

But then…wait for it…the reception was a 45 minute drive from the church and then the bride and groom stopped to pick daisies somewhere along the way because they didn’t arrive at the wedding until 10.

We didn’t have dinner until 10:30…I was famished.

You never want to see me hungry…it’s not a pretty sight.

I’m really, really, really not nice.

Thank goodness the food was well worth the wait.

Let’s just say I did a ton of relaxing yesterday.

Oh, and I baked.




Pumpkin Gingerbread…


with a lemon glaze.


Ummmmmmm yes, I did.


BTW…I have realized something.


I will never be a fan of buttercream frosting as long as I live.


I can detect that stuff on a cake from a mile away.


I’m a cream cheese girl all day and all night.


Are ya with me?





Lemon Glazed Pumpkin Gingerbread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
All the flavors of fall in this pumpkin gingerbread with a twist, a zesty lemon glaze on top. Gluten-free, paleo, nut-free.
  • For the bread:
  • ½ c. pure canned pumpkin
  • ¼ c. full-fat coconut milk
  • ¼ c. extra-virgin olive oil
  • 4 large eggs
  • 2 T. pure molasses
  • ½ c. granulated stevia
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • extra lemon zest, for topping
  • For the glaze:
  • 2 T. coconut oil
  • 2 T. pure honey
  • 2 T. coconut milk
  • zest and juice of 1 small lemon
  • ½ t. pure vanilla extract
  1. For the bread, in a large mixing bowl, combine the pumpkin, coconut milk, evoo, eggs, molasses, stevia, and vanilla until smooth.
  2. Stir in the coconut flour, spices, and baking soda.
  3. Pour into a greased 9 in. loaf pan.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool completely.
  5. For the glaze, melt the coconut oil in the microwave.
  6. Combine with the remaining ingredients, whisking until smooth.
  7. Pour the glaze over the ginger bread.
  8. Refrigerate the bread until the glaze has hardened.
  9. Slice and serve topped with extra lemon zest.


Baked Goods Girl.

I will forever be known as the girl that brings food to work.

To share, of course.

You mights say that some people I work with love me for that.

However, I think it’s bittersweet, because at the same time they probably think, “look at her, trying to fatten us up with this here chocolate cupcake.”

Followed by, “look at her skinny self, probably doesn’t even eat her cupcakes or cookies.”

Truth is…I do eat everything I make.

I mean, seriously?

C’mon people.

You think I have a food blog to make food and not enjoy it?



Yesterday I worked fragrance.

It’s my favorite time of the year to work in this industry because Macy’s is lit up like the Time’s Square Christmas tree, there are Christmas carols playing over the speakers, and the employees always have a smile on their face.

Of course there are customers who I would like to throw cupcakes at.

No, I don’t have a gift to give you with your purchase.

You should have came Black Friday weekend, k thanks.

Moving on.

So, yesterday I brought these banana pumpkin gingerbread muffins to work with me.


Five, four, three, two, one…



I speak truth.


Did they know they were paleo? I even shared them over at the Paleo Magazine Link Party!


I think not!


Banana Pumpkin Gingerbread Mini Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
Fluffy mini muffins packed w/ banana and pumpkin, spiced w/ cinnamon, ginger, and clove, and sweetened w/ a touch of molasses. Topped w/ a citrus coconut glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • For the muffins:
  • 1 ripe banana, mashed
  • ¼ c. pure pumpkin puree
  • ¼ c. extra-virgin olive oil
  • ¼ c. unsweetened, vanilla almond milk
  • 4 large eggs (or 1 c. liquid egg whites)
  • ½ c. granulated stevia
  • 2 T. pure molasses
  • ½ c. coconut flour
  • ½ t. ground cinnamon
  • ¾ t. ground ginger
  • ¼ t. ground cloves
  • ½ t. baking soda
  • For the citrus coconut glaze:
  • 2 T. coconut oil
  • ¼ c. coconut butter
  • juice of ½ a honey tangerine
  • zest of ½ a honey tangerine
  1. For the muffins, preheat the oven to 350 degrees F. Line a mini muffin pan w/ silicone muffins liners or paper liners.
  2. In a large mixing bowl, combine the banana, pumpkin, evoo, milk, eggs, stevia, and molasses. Whisk until smooth.
  3. Stir in the coconut flour, spices, and baking soda.
  4. Drop the batter by rounded tablespoon into each mini muffin cup.
  5. Bake for 15-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool completely.
  7. For the glaze, place the coconut oil and coconut butter in a small microwave safe bowl and microwave on 20 second intervals until the coconut oil and coconut butter are melted.
  8. Mix in the tangerine juice.
  9. Drizzle the glaze over the cooled muffins.
  10. Top each muffin with a bit of tangerine zest.
  11. Devour.
Nutrition Information
Serving size: 24 Calories: 47 Fat: 2.8g Saturated fat: .7g Unsaturated fat: 2.1g Carbohydrates: 4.2g Sugar: 1.7g Sodium: 49.4mg Fiber: 1.2g Protein: 1.6g




Ginger Spice.

This is a fresh new week.

I decided to start my week on Tuesday instead of Monday.

Only because last Monday was the worst Monday of my entire life.

Today, we hate Monday.

Tuesday is the new Monday, only without all those consequences.

I kinda, sorta, maybe got this new job a month ago.


It involves me, covered from head to toe in flour, baking cookies, cakes, etc. etc. with a fancy boss lady.

She’s super nice.

I mean, did y’all know I like to bake?


Is it that obvious?


Tis’ the season fo’ gingerbread.


Ummmmm yea…





Pumpkin Gingerbread Cake
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A melt in your mouth spiced gingerbread cake made w/ pumpkin! Gluten-free, vegan, paleo, refined sugar-free!
  • 1 flax egg (1 T. ground golden flaxseed meal + 3 T. water, mix and let sit for 5 minutes)
  • ¼ + 2 T. pure maple syrup
  • 2 T. pure molasses
  • ¼ c. melted coconut oil
  • 1 c. pumpkin puree
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • 1½ t. ground ginger
  • ¼ t. ground cinnamon
  • ¼ t. ground cloves
  • ½ t. baking soda
  • ½ t. salt
  1. Preheat the oven to 350 degrees F.
  2. Grease an 8x8 in. square baking pan w/ cooking spray.
  3. In a large mixing bowl, whisk together the first 6 ingredients until combined.
  4. Stir in the coconut flour, spices, baking soda, and salt until smooth.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, until the edges are slightly golden and a toothpick inserted into the center of the cake comes out clean.
  6. Top with a mixture of melted coconut butter, melted coconut oil, and maple syrup.