gingerbread men cookies

Paleo Gingerbread Men Cookies

Dessert, Seasonal

My favorite holiday cookies to indulge in are Gingerbread Men! I created a paleo, low carb, low sugar, gluten free kind that everyone will love! They are semi- sweet cookies (depending on how many topping and decorations you put on them) that are deliciously chewy on the inside and firm on the outside.. Just the way I like them. Today’s Type Happy Holiday Challenge is to make some of your own and decorate them with your own designs! Add silly faces to them, make them wear fun clothing, etc.. Let your imagination take over!


  • ½ cups unsalted butter
  • ½ cup molasses
  • 2 egg whites
  • 3 cups blanched almond flour
  • ½ cup coconut flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 Tbsp ground ginger
  • 1 tsp allspice
  • 1 tsp cinnamon
  • ½ tsp cloves
  • Mini chocolate chips, dried fruit, and/or white and black icing for decorating (optional)


  1. Preheat oven to 350F
  2. Place all ingredients (except decorations) in a bowl and mix until thoroughly combined
  3. Let the dough sit for about 10-20 minutes before rolling out. Room temperature is okay. I put mine in the refrigerator to chill it
  4. Pour dough onto a rolling mat or piece of parchment paper. Roll out to ¼” thick
  5. Cut with cookie cutters and use spatula to move cookies onto a cookie sheet
  6. Repeat until all your dough is used up. If your dough is being difficult, try chilling it before rolling. If decorating with candies or dried fruit, do so before putting in the oven
  7. Bake for 10 minutes
  8. Remove to a cooling rack as soon as they are out of the oven.
  9. If you want to decorate with icing or melted chocolate, do so after the cookies have fully cooled

Makes about 16-20 cookies

Happy baking!

gingersnap cookies

Getting Snappy With Paleo Gingersnap Cookies

Dessert, Seasonal

The best way to spread Christmas cheer is singing loud for all to hear… But ALSO by sharing homemade cookies! Today, on Day 2 of the 25 Days of Holiday Type Happy Challenge, I challenge you to make these yummy paleo gingersnap cookies and share them with friends, family, coworkers, friendly strangers, who ever. In light of Giving Tuesday (a day dedicated for people to celebrate generosity and the power of giving), this is an excellent way to do your part in giving. Ginger acts as a great anti-inflammatory and it also works wonders for Diabetics too! It inhibits enzymes in carbohydrate metabolism, increases insulin sensitivity and release, and it improves protection from further diabetic complications (kidneys, nervous system, liver, & eyes). Spreading the holiday cheer and health is the best combo there is. Happy baking!


  • 2 cups of almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cloves
  • 1/3 cup honey or maple syrup
  • 4 tablespoons unsalted butter, melted (or coconut oil)


  1. Preheat oven to 350°F
  2. Prepare baking sheets with parchment paper or non-stick baking mat
  3. Blend the dry flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl
  4. Add the honey and butter (or coconut oil) to the dry ingredients and blend well until a soft dough forms
  5. If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes.
  6. Roll 1-2 tablespoons of dough into a small ball and place it the baking sheet. Place them about 2 inches apart.
  7. Press each cookie with the palm of your hand to flatten it out into a disc shape. Optionally, sprinkle some sea salt on top of each cookie.
  8. Bake for 10 minutes or until the cookies are turning golden brown and dark around the edges. Careful not to burn them because they do so easily.
  9. Cool for 10 minutes.

Servings: 22; Calories: 95; Fat: 7 g; Carb 6 g ; Fiber 1 g; Protein 2 g; Sugar 5 g; Sodium 42 mg; Cholesterol 6 mg.

25 days of type happy holiday challenge

Join Me In The Type Happy Holiday Challenge!

Daily T1D Inspiration, Diabetic Tips, Fitness, Seasonal, Workouts

Tomorrow is finally December 1st! So this holiday season, I’m implicating The 25 Days of Type Happy Holiday Challenge! All of you feel free to join me as I post a new challenge each day to prepare you for the holidays this month! If you decide to do it with me everyday or even just one day, tag me in your photos/ ideas/ or posts on Instagram, Blogs, Facebook, Twitter, etc.  at @TypeOneTypeHappy and hashtag #TypeHappyChallenge! I’d love to see what you all come up with! Whether you are Type 1, Type 2, or Type None, we are all happy types of people! It’s my favorite season of the year and I want to share it with everyone! Each day will consist of a different challenge involving holiday food, recipes, workouts, and of course..the holiday spirit! Let’s get fit, healthy, and cheery together! Stay tuned for a the daily posts and LET’S DO THIS!

Seasonal Paleo Pumpkin Cakes

Dessert, Seasonal
pumpkin cakes

Pumpkin Cakes

With festive Thanksgiving around the corner and with November being Diabetes Awareness Month, I really want to make my next couple of posts about how to make this Thanksgiving a delicious and healthy one! I am creating yummy foods packed with pumpkin, spice, and everything nice… and can’t forget healthy too! Today’s Thanksgiving featured treats are Pumpkin Cakes with Pecan Praline! I found the recipe on this month’s Paleo Magazine issue. These are amazing because they are paleo, but I have made a few alterations to make them sugar free and low carb too. Perfection for that Thanksgiving feast.

pumpkin cakes mixture

Pumpkin Cakes Mixture

Pumpkin Cakes

3/4 cup almond flour
1 T coconut flour
1 t cinnamon
1 T pumpkin pie spice
1/2 t salt
1/2 t baking powder
1/4 t nutmeg
2 eggs
1/2 cup pumpkin puree
1 T coconut oil, melted
3 T sugar free honey
1 t vanilla

1. Mixed together the dry ingredients
2. Blend the eggs, honey, pumpkin, and vanilla until well combined
3. Add the dry ingredients and mix well
4. Pour into greased ramekins (muffin sheets work too)
5. Bake in a 350°F oven for 25 minutes
6. Let cool for 10 minutes, then remove the cakes from pan and let cool completely

Pecan Praline Topping

1/3 cup sugar free honey
1/4 cup canned coconut milk
3 T chopped pecans
1 T butter

1. Combine all ingredients over medium-high heat and then bring to a boil
2. Reduce the heat to medium low and simmer until the mixture thickens for about 10 minutes
*You could also just microwave the mixture to make your topping instead of using a stove
3. Remove from heat and allow to cool slightly
4. Drizzle the topping onto your cake and enjoy!

banana zombies and coconut ghosts

Say “BOO!” to Sugar

Dessert, Recipes, Seasonal

Since it’s almost Halloween, I think it is important to be able to enjoy this wonderful holiday with some spooky “candies” too! I’ve made two healthy, delicious, Halloween paleo treats that both kids and adults can enjoy guilt-free! Banana Zombies and Ghost Truffles! There’s no need to worry about those blood sugar spikes with these creepy creative delicacies.

Happy Halloween!!

Paleo Ghost Truffles (gluten, grain, dairy, and sugar free)

paleo coconut ghost truffles

Paleo Coconut Ghost Truffles

paleo coconut ghost truffles

Paleo Coconut Ghost Truffles


• ⅔ cup raw pecans, finely chopped

• 3 tablespoons cacao paste (or 100% dark, unsweetened chocolate), chopped
• ½ cup coconut butter, melted*

• 2 tablespoons of sugar free honey

• ½ teaspoon vanilla extract

• Pinch of salt

• ½ cup shredded coconut, unsweetened

• Handful mini Lily’s Sweets sugar-free chocolate chips


1. Melt the cacao paste slowly in a bowl

2. Mix in the chopped pecans, 4 tablespoons of melted coconut butter (reserve the remaining ¼ cup for dipping), honey, vanilla extract and salt, until all ingredients are well combined.

3. Scoop 1 tablespoonful of dough onto a cookie sheet lined with parchment paper. Using your hands, shape each truffle into 1-inch balls. The batter will be slightly crumbly, so shape each truffle gently and set it on the pan.

4. Insert a lollipop stick into the center of each truffle and freeze for 20 minutes.

5. Dip chilled truffles, one at the time, in melted coconut butter, then roll in shredded coconut. Set truffles back on the parchment paper.

6. Press three chocolate chips into each truffle to create a cute face.

7. Keep refrigerated as the coconut butter melts at temperatures above 72°F.

Banana Zombies (gluten, grain, dairy, and sugar free)

banana zombies

Banana Zombies

Makes: 12-15 Zombies

Time: 30 minutes


• 3 large bananas

3 tablespoons gently melted almond butter

Lily’s Sweets sugar-free chocolate chips

• Sugar-free black frosting


1. Peel bananas and slice into 1.5 inch chunks.

2. Skewer bananas with kabob skewers

3. Melt almond butter in microwave to a liquid consistency

4. With a spoon, drizzle the melted almond butter with over each skewered banana chunk while rotating it to get all sides

5. Place onto foil covered plate and place into refrigerator for 10 minutes so that the almond butter hardens a little

6. Take out of fridge and place chocolate chips on to the banana pieces for eyes and draw on a spooky zombie smile with the frosting.

7. Set on plate and enjoy!!