Tis the season to indulge in the warm embrace of holiday cheer, and what better way to celebrate than with a batch of Nourishing Lab’s Holiday Cookies? We’ve reimagined the classic cookie recipe, infusing it with the goodness of coconut sugar—a natural alternative that brings a rich, caramel-like flavor to every bite.

These cookies are a perfect blend of festive spirit and mindful indulgence. Whether you’re sharing them with loved ones or savoring a quiet moment by the fireplace, our coconut sugar-infused holiday cookies are a guilt-free pleasure that promises to make your season a little sweeter.


5 Tbsp. Salted Butter, softened
6 Tbsp. Coconut Sugar (you can also use cane sugar if you’d prefer them to be lighter in color)
2 Tbsp. Honey
1.75 cups + 1 Tbsp. Almond Flour
1/4 cup Coconut Flour
1 tsp. Vanilla Extract
1/2 tsp. Baking Soda
1 medium Egg
Pinch of Salt
Tapioca Starch for dusting

Icing of choice (or use example below)

½ cup Powdered Sugar
Milk of choice, to thin
¼ tsp. Vanilla Extract


  1. Cream together the butter, sugar, honey and vanilla extract. Mix in the almond flour, coconut flour, baking soda and salt. Allow the mixture to rest for 1-2 minutes, then add in the egg. Mix until combined.
  2. Dust your hands with tapioca starch and form the dough into a ball. Wrap the dough in plastic wrap and place it in the fridge overnight. The dough will be loose to begin with but will firm up as it sits in the fridge.
  3. When you’re ready to make the cookies, preheat the oven to 325 degrees Fahrenheit. Remove dough from the fridge and dust a piece of parchment with tapioca starch.
  4. Place the dough on the parchment and sprinkle the top with a little tapioca. Roll the dough out between both pieces of parchment until the dough is about ⅛” thick.
  5. Place the bottom piece of parchment with the flattened dough on a sheet pan so it’s already ready for the oven. Use your favorite cookie cutters to cut out shapes in the dough. The dough will be delicate so you may want to cut out the shapes and carefully peel the remaining dough around the shapes. Repeat rolling out the dough and cutting into shapes with the remaining dough.
  6. Bake the cookies for around 7 minutes, or until they are slightly golden on the bottom. Allow the cookies to fully cool before removing them from the pan with a spatula.

If desired, ice the cookies. You can make a quick icing by sifting powdered sugar into a bowl and adding the vanilla extract and your milk of choice a little at a time until it reaches your desired consistency. Smooth the icing out onto the cookies and let the cookies sit out until the icing hardens.


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