The Reboot Kitchen: Recovery Cookies

The Reboot Kitchen: Recovery Cookies

Recovery Cookies (grain-free, dairy-free, paleo)

"Cookies, in my opinion, are one of the most comforting foods. And yes, I could go into the science of “why” – namely the combination of carbs and fat that humans are so drawn to for past survival needs. There’s lots of literature on the subject, so I won’t belabour it, and thus distract from what is supposed to be a light-hearted little anecdote, but the point is that from both a biological/anthropological perspective, and from a place of emotional experience (think your mom giving you cookies and milk before bed), there’s no question cookies make people happy.

But you know what makes ME happy? Cookies that aren’t made with blood-sugar-spiking, inflammation-inducing, disease-causing, refined crap! And of course cookies that adhere to the specific dietary considerations of the person I’m making them for..." - Ellie Shortt

Recipe from: Ellie Shortt (Nutritional Therapist and Chef) 

Here is the full recipe and blog post Link

Prep time: 10 minutes

Cook time: 10-15 minutes

*Makes 12 cookies


  • 1 free-range/ pastured egg
  • 1/3 cup pure maple syrup
  • 1/3 cup raw almond butter
  • 1/3 cup unrefined coconut oil, melted
  • 2 tsp pure vanilla extract
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup golden flax meal
  • 1/4 cup collagen powder
  • 1/4 cup pumpkin seed protein powder
  • 2 tsp cinnamon
  • 2 tsp turmeric powder
  • 1/4 tsp nutmeg
  • 1/8 tsp clove
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1/2 cup walnut crumbs

*Optional toppings include: walnut crumbs, flax seeds, unsweetened coconut flakes...


  1. Preheat your oven to 350F, and line a baking sheet with parchment paper.
  2. With an electric mixer (or by hand), beat together the egg, maple syrup, almond butter, coconut oil, and vanilla extract until thoroughly combined.
  3. In a separate bowl, mix together the almond flour coconut flour, flax meal, collagen powder, pumpkin seed protein power, sea salt, baking power, and spices.
  4. Slowly add the dry ingredients to the wet, and using the paddle function on your mixer on medium speed (or by hand) mix until well combined.
  5. Fold in the walnuts crumbs and let the batter sit in the fridge for about 10 minutes to firm-up slightly.
  6. Form 12 evenly-sized balls and spread them out on your baking sheet.
  7. Gently flatten each ball down slightly with your thumb or spoon and sprinkle with your toppings of choice.
  8. Bake for 10-15 minutes, until golden brown on the bottom and let cool on a rack before serving.

*Leftovers should be stored in the fridge


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1 comment

Is it possible to use different flour? I’m sensitive to nuts, not allergic but not doing them all the time. I can do seeds.


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