We don’t bake or indulge in sweet treats often, but when we do they’re made from the good stuff – almonds, virgin coconut oil, coconut sugar, real chocolate and free of overly processed hydrogenated oils, refined flours, or HFCS (high fructose corn syrup).  Not something to snack on all the time, but certainly a nice treat every once in a while, in between kale salads and eating the rainbow…of course :)



vegan, dairy free, gluten free

Recipe by Jentry Lee Hull adapted from a dear friend’s recipe

Yields 12-18 cookies


  • 2 Flax eggs (2 Tbsp. ground flax meal + 6 Tbsp. water)
  • 3 cups almond flour (King Arthur or Bob’s Red Mill*)
  • 1 tsp. pink Himalayan salt
  • 1 tsp. baking soda (aluminum free)
  • ¼ to ½ cup virgin coconut oil, softened*
  • ¼ cup coconut sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 1 cup chocolate chips (Enjoy Life Semi-Sweet Mini Choc Chips)




  • Preheat oven to 375 degrees F.
  • Line a baking sheet with parchment paper.
  • Make flax egg: in a small bowl, whisk together 2 Tbsp. flax meal with 6 Tbsp. water.  Set aside for about 5 minutes, or until mixture becomes egg-like in texture.
  • In a small bowl, combine almond flour, salt and baking soda.
  • In a large mixing bowl, incorporate coconut oil (start with ¼ and add up to ½ cup, if desired), coconut sugar, maple syrup and pure vanilla extract. Mix with an electric mixer or by hand with a metal whisk/fork.
  • In the same large mixing bowl, combine dry mixture slowly with the wet ingredients until everything is well incorporated.
  • Fold in chocolate chips.
  • Spoon mixture, shape into small balls, place onto lined baking sheet and bake for 8-12 minutes. Each oven is different, so check frequently and be careful not to burn.
  • Let cookies cool on baking sheet for a few minutes before transferring to a rack or paper towel.


  • Look for almond flour made from blanched almonds. This will create a nicer, more uniform texture in your cookies.  If you use almond meal, which is typically made with whole almonds (skin and all), the cookie texture will vary slightly.  Either way, they’ll be delicious.
  • The almond flour provides a good amount and source of fat, so I recommend starting with ¼ cup of coconut oil and add from there, if desired.
  • You can also play with reducing/adjusting the coconut sugar/maple syrup content.



Coach Jentry


Gumsaba Outdoor Fitness Class schedule Sunday 7/31/16

9:00AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Task Master