I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Earlier this year, I traveled to Austin, TX for foodie & nutrition nerd conference. One of the highlights of this trip was trying the Vanilla Bean Ghee from Fourth & Heart for the first time. And holy cow, it did not disappoint.
For those that are unfamiliar with ghee… Ghee is butter that has been cooked down, so the milk solids (lactose and casein) can be removed. Lactose and casein are common allergens, so ghee, along with being delicious, is easier for people to digest! Fourth & Heart ghee comes from grassfed cows and is lovingly made!You can read about some health and cooking benefits of ghee here!
I snagged as many sample packs as those sweet vendors would share with me and ordered my own jar when I got home. I’ve been spreading it on banana bread, sweet potatoes and blending it into my coffee in the morning.
I finally had the bright idea to bake with it! The Vanilla Bean Ghee shines through these subtly sweet cookies, adding a nutty, caramel flavor. The cookies are chewy, with a soft center, and pair delightfully well with a cup of spicy chai tea and a cozy sweater (I may be speaking from experience).
Want to make these cookies RIGHT now, but don’t have any ghee handy? You can swap in good ol’ fashioned butter in place of the ghee and enjoy a tasty spice cookie.
Cinnamon Vanilla Bean Spice Cookies
Chewy, lightly sweet paleo cookies featuring madagascar vanilla bean ghee from Fourth & Heart
Makes: 18-24 cookies
4 tbls Vanilla Bean Ghee
1/4 cup honey
3 tbls molasses
1 tsp vanilla extract
1.5 cups almond flour
2 tbls coconut flour
1.5 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together ghee, honey and molasses.
Add egg and vanilla and beat on low until creamy.
In a separate bowl, whisk together almond flour, coconut flour, baking soda, salt and spices.
Add dry ingredients to wet batter, 1/4 cup at a time mixing until well incorporated.
Chill dough in fridge for approixmately 1 hour.
Drop spoonfuls of dough onto lined baking sheet, spacing cookies 2″ apart.
Gently flatten each cookie with back of spoon.
Bake for 8 minutes, until edges are firm.
Remove from oven and allow to cool on baking sheet for 2 minutes before transferring to a wire rack.
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