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Filtering by Tag: paleo

Paleo Thumbprint Cookies: Apricot + Ginger

Sarah Lanphier

Classic cookie going back to its roots. 

Classic cookie going back to its roots. 

We recently met the owners of this awesome business, South Georgia Pecan Company, and also had the opportunity to see their operations firsthand. It was AMAZING!

The company dates back to 1913 and is one of the oldest and largest pecan shellers in the country. We snagged a couple bags of their pecan meal and it got our wheels turning... these would make awesome cookies! 

 With the holidays around the corner, what better cookie to reinvent with a healthy twist than the Thumbprint. Here is our take on a Paleo Thumbprint Cookie: 


2 cups Pecan Meal
1 cup Coconut Flour
1 tsp. baking soda
1.5 tsp. baking powder
1 tsp. cinnamon
1 TBS ground ginger
pinch of sea salt
6 TBS coconut oil
3 TBS honey
1.5 tsp. molasses
1.5 tsp. vanilla extract

1/4 cup naturally sweetened apricot jam


Preheat oven to 350 degrees.

Pulse together the pecan meal, coconut flour, baking soda, baking powder, cinnamon, ginger and salt in a food processor or mixer. Add the coconut oil (not melted), honey, vanilla and molasses and pulse until a dough ball forms.

With a 2 TBS scoop or a spoon, place a TBS ball of dough on a baking sheet. Once the baking sheet is filled, press a crevice into the dough balls with your thumb or finger. Make sure you form the sides so that when you place the jam into the crevice it does not run out. Fill the holes with apricot jam.

Bake at 350 degrees for 10 minutes. Let cool before removing from the pan. 

Nuts About Chia Pudding


Chia pudding is a hot new trend popping up at gourmet food stores across the country. This simple, delicious and healthy addiction is easy to fall in love with. I am one for make ahead anything, especially desserts. It only takes 5 minutes to whip up this delightful treat, let it chill overnight and you will wake up to perfection.

Chia Pudding
Chia Pudding


2.5 cups unsweetened Almond milk

0.5 cups chia seeds

1/4 cup maple syrup

2 tbs melted ghee or coconut oil

1 tsp cinnamon

1 tsp lemon zest

1 bag Forger Banana Maple Granola


Whisk together the almond milk, maple syrup, cinnamon, ghee and lemon zest. Add the chia seeds and stir until web distributed. Chill overnight and enjoy with a sprinkle of Forager Banana Maple Granola. Makes about 8 servings.

**All Bolded items can be found at ourShoppe.**