Spread some holiday cheer with some delicious LID safe cookies 🍪 ✨
Sugar cookie truffles
Recipe card

Serving size: 11 truffles
Ingredients:
- 1/4 cup coconut oil
- 1 1/2 cups almond flour
- 1 tsp almond extract
- 1 tsp vanilla
- 1/4 tsp non iodized/non sea salt
- 1/4 cup maple syrup
Frosting:
- 1/2 cup non-dairy white chocolate chips
- 1 tsp coconut oil
Directions:
- Mix all truffle ingredients together in a bowl
- Scoop out batter and roll into 1 tbs sized balls
- Freeze for 10 min
- Melt your white chocolate and coconut oil
- Dip each truffle in the melted chocolate and place on a lined baking sheet
- Sprinkle LID approved festive sprinkles on top!
- Keep stored in freezer in an airtight container
Notes:
- Sprinkle LID approved festive sprinkles on top
- Some brands for non-dairy chocolate chips: Endangered species, Lily’s dark chocolate, HU chocolate, Enjoy life
Buckeyes
Recipe card

Serving size: 11-12 cookies
Ingredients:
- 1 cup un-salted almond or peanut butter
- 1/2 cup maple syrup or honey
- 2 tbs coconut oil
- 1/4 cup almond flour
- 1/4 tsp non iodized/non sea salt
- 1 – 1 1/2 cup dairy free dark chocolate chips
Directions:
- In a bowl combine nut butter, honey/maple syrup, coconut oil, almond flour and lid approved salt
- Stir mixture well and chill for 30 min in fridge
- Prepare a baking sheet with parchment/wax paper
- If the mixture is still really runny, add a bit more almond four to thicken it up
- Scoop into large 1 tbs balls and roll to make smooth
- Chill again for 10 min
- Melt chocolate, stirring until smooth
- Dip each ball into the melted chocolate
- Sprinkle some LID approved salt on top if desired
Notes:
- Sprinkle LID approved festive sprinkles on top
- Some brands for non-dairy chocolate chips: Endangered species, Lily’s dark chocolate, HU chocolate, Enjoy life
Chocolate crinkle cookies
Recipe card

Serving size: 15 cookies
Ingredients:
- 1 cup non-dairy dark chocolate chips
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 flax egg
- 1 tsp vanilla
- 1 cup almond flour
- 1/4 cup cacao powder
- 1 tsp baking soda
- 1/4 tsp non iodized/non sea salt
Directions:
- Preheat over to 350F, line a baking sheet with parchment paper
- Melt the chocolate chips in microwave or on stove
- Pour the melted chocolate into a large bowl and add in the coconut sugar, maple syrup, flax egg, and vanilla, mix well until smooth
- Add in the almond flour, cacao powder, salt and baking soda, mix well. Dough will be very thick and stiff
- Put some coconut sugar into a little bowl
- Scoop dough into 1 tbs balls and roll into the coconut sugar to evenly coat
- Press the cookies slightly to flatten and bake for 10-11 min
Notes:
- Making a flax egg: mix 1 tbs flaxseed and 3 tbs of water, let sit for 5 min
- Some brands for non-dairy chocolate chips: Endangered species, Lily’s dark chocolate, HU chocolate, Enjoy life