Share on Pinterest



Chocolate Nut Clusters  Snickerdoodles Almond Butter Cookies Chocolate Almond Butter Candies

Chocolate Nut Clusters

Nutrition Info
  • Calories: 90.1
  • Fat: 8.3g
  • Carbohydrates: 5.3g
  • Protein: 0.4g



  1. On low heat, melt honey and coconut oil together.
  2. Stir in salt and cocoa powder.
  3. In a mini muffin tin, line with candy liners or mini muffin liners.
  4. Put nuts of choice into candy liners sprinkle with a little unrefined sea salt and cover with chocolate.
  5. Put in freezer for 5 minutes to allow to set.

Serving Size: Makes 16 candies, Serving size is 1 candy

Ads by Healthy Ads

Number of Servings: 16


Snickerdoodle Cookies

Nutrition Info
  • Calories: 94.9
  • Fat: 7.2g
  • Carbohydrates: 6.0g
  • Protein: 1.6g



  1. Preheat oven to 350 degrees F.
  2. Mix together the cooled coconut oil, honey, eggs and vanilla extract.  Set aside.
  3. In another bowl, mix together the coconut flour, unrefined sea salt, baking soda, and cinnamon.
  4. Combine the wet ingredients with the dry ingredients.
  5. Stir well and allow the dough to sit for several minutes to thicken.
  6. After the dough has sat, it should be the consistency of a chocolate chip cookie dough, if it is to runny or not thick enough, add a little more coconut flour.
  7. Spoon onto a cookie sheet lined with parchment paper.
  8. Combine the topping of 1 tsp of sugar with 1/4 cinnamon and sprinkle the cookies with it.
  9. Bake for 12-14 minutes.

Serving Size: Makes 1 dozen, Serving size is 1 cookie

Number of Servings: 12


Chocolate Almond Butter/Peanut Butter Candies

Nutrition Info
  • Calories: 97.8
  • Fat: 9.7g
  • Carbohydrates: 1.8g
  • Protein: 1.4g



  1. Heat coconut oil on low heat (do not overheat).
  2. Remove from heat and allow to cool a few minutes.
  3. Add cocoa powder, Steviva Blend or (1/4 cup raw honey), vanilla and salt. Stir well. (Steviva Blend will not completely dissolve).
  4. Use mini muffin pan and mini muffin tin/paper cups.
  5. Coat bottom of muffin cups with a little chocolate.
  6. Freeze for 5 minutes (will firm up).
  7. Top chocolate candies with 1 tsp of peanut butter per paper cup.
  8. Top with Chocolate and put in freezer for another 10 minutes to set the chocolate. You can keep them stored in the freezer or at room temperature.

(Recipe adapted from Val Basset’s Kitchen)

Makes 16 pieces of candy, Serving size 1 piece of candy

Number of servings: 16


Almond/Peanut Butter Cookies

Nutrition Info
  • Calories: 164.3
  • Fat: 12.9g
  • Carbohydrates: 10.9g
  • Protein: 3.8g



  1. Preheat oven to 375 F.
  2. Mix together almond butter, unrefined sea salt, honey and egg.
  3. Add 1 tbsp of coconut flour to absorb the moisture if needed. If the dough is not stiff enough (you should be able to roll the dough in a ball without a problem) then add a little more coconut flour.
  4. Roll dough into 1 inch round balls.
  5. Place on a parchment lined cookie sheet and smash with fork in a criss cross way.
  6. Bake for 10-12 minutes or until lightly browned.

Serving Size: Makes 12 cookies, Serving size is 1 cookie

Number of Servings: 12

All Ingredients are organic

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Your support keeps this blog running and is greatly appreciated. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or DISCLAIMER: The content on the blog Whole Lifestyle Nutrition is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here.

Join the Conversation

10 thoughts on “Organic & Holistic Holiday Candies and Cookies”

  1. Dawn Retzel Murry says:

    These look so yummy! Thanks!

  2. Kari Legault says:

    They sound great…thanks Dawn!

  3. Janice Romanski Gardner says:

    OMG, Halle you are an amazing person in the kitchen!!

  4. Stuart Pierce says:

    Thanks for sharing!

  5. Linda Myers says:

    These look sooo yummy..can’t wait to try them all. Thx

  6. Reita Reiter says:

    Halle, I thought I saw somewhere that you said you could substitue oat flour for the almond….can you do that with all these receipes…as almond flour at the coop here is so expensive they dont have bulk and its $12.00 a lb..tks

  7. Whole Lifestyle Nutrition says:

    Hey Reita, I haven’t tried it, but you certainly can try. You could always make your own almond flour for much less. Just buy some blanched almonds and grind them in a coffee grinder or food processor until fine.

  8. Reita Reiter says:

    tks for your help….

  9. Jenni2 says:

    In these recipes, can one substitute xylitol or stevia in place of the honey??? Thanks!

    1. hallecottis says:

      @Jenni2 absolutely Jenn!

Write a Reply or Comment

Your email address will not be published. Required fields are marked *