Friday Foodspiration: Coconut Cookies


I know healthy cookies aren’t what you are looking for this season – and I may have been blacklisted from all my friends cookie swap parties because of it.

I also know that most people can have the sugar laden cookie, enjoy it, and move on with there life. However, I just don’t do well with sugar and my body doesn’t care if it is the holiday season.

I have insulin resistance, meaning my insulin completely over reacts when I eat sugar causing mood swings and inflammation in my body. An occasional treat is one thing, but if I enjoyed traditional holiday desserts for the entire month of December I would find my health in a pretty crummy spot.

So, if you are like me and want to enjoy a few extra cookies but avoid the side effects, I have a cookie for you. In fact, the healthy fats and protein in this coconut cookie actually help improve my blood sugar response and the fiber fills me up curb sugar cravings.

Gluten Free. Grain Free. Dairy Free. Sugar Free.


  • 1 1/4 cup finely shredded Coconut Flakes, unsweetened

  • 1/2 cup Sunflower Seeds, roughly chopped or ground

  • 2 scoops Vanilla Protein Powder

  • 1/2 cup Golden Monk Fruit Sweetener

  • 1 tsp Cinnamon

  • 1/4 tsp Sea Salt

  • 2 tbs Coconut Oil

  • 1/4 cup Coconut Milk, Unsweetened


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper.

  2. Place all dry ingredients in a bowl and whisk to combine.

  3. In a microwave safe bowl, soften coconut oil and warm coconut milk for 30 seconds in the microwave.

  4. Add wet ingredients to dry ingredients and stir to combine.

  5. Place in refrigerator for 30 minutes so they hold together better before scooping cookies onto the baking sheet. Flatten slightly and bake for 10-12 minutes or until edges are golden and centers are set.

Wondering how your body responds to sugar and sweets? Nutritional DNA testing can give you this information and more. Then, you can make more well informed decisions about your meal and snack choices.

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