Paleo Mexican Chocolate Cookies

Mexican Chocolate Cookies

Prep Time: 20 minutes Cook Time: 12 Minutes Yield: 12 Servings


  • ¼ cup coconut flour

  • ¼ cup raw cacao powder

  • ¼  cup coconut sugar or ½ tsp powdered stevia

  • 2 TBSP Swerve Confectioners Sugar

  • 2 tsp ground ginger

  • 1 tbsp chopped crystalized ginger

  • ⅛ tsp cayenne pepper

  • ½ tsp sea salt

  • ½ tsp baking soda

  • 1-½ cups natural, unsalted almond butter

  • ¼ cup ground flax seeds mixed with ½ cup hot water (let sit until it sets)

  • 2 TBSP coconut oil, melted

  • 1 tsp pure vanilla extract

  • ¼  cup cacao nibs

  • ¼ cup chocolate chips


  1. Preheat oven to  350˚F. Line a baking sheet with parchment paper.

  2. In a large bowl, combine the coconut flour, cacao powder, coconut sugar, Swerve,  ginger, crystalized ginger, cayenne, salts, and baking soda.

  3. In a separate large bowl, combine the almond butter, flax mixture, coconut oil and vanilla. Stir until fully combined. Add to the dry ingredients and stir until a dough forms.

  4. Fold in the cacao nibs and chocolate chips. Scoop 12 mounds of dough onto the prepared baking sheet. Press lightly with the palm of your hand to flatten slightly. Bake 10-12 minutes or until golden brown on top. Cool on a cooling rack. Enjoy!

Paleo Pumpkin Pie 


Note - if you have a large 9.5" pie dish double the recipe and any leftovers can be baked in small ramekins without the crust for a yummy pumpkin custard. 

  • 15 oz canned pumpkin puree, or 1½ cups roasted pumpkin puree
  • 3 large eggs
  • ½ cup full fat coconut milk
  • ½ cup honey or maple syrup
  • 1 teaspoon of vanilla 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom 
  • ⅛ teaspoon sea salt 
  • 1 paleo pie crust, unbaked (see recipe below) 


  1. In a food processor combine pumpkin puree and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into pie crust 
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up

Paleo Pie Crust


  • 2 cups blanched almond flour
  • 1/4 teaspoon celtic sea salt 
  • 2 TBSP coconut oil, melted
  • 1 large egg


  1.  Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball 
  3. Press dough into a 9.5" glass pie dish