If you like spice, you’ll enjoy these cookies.

I feel like this post is still a draft, but I really enjoyed the intricacy of the flavors and wanted to document this creation, perhaps leading to something else in the future.

I made these cookies to apply for a job as a baker at a coffee shop downtown. Florida’s extreme heat caused the coconut oil to melt a bit on the bike ride over, so the cookie’s texture wasn’t up to par.

Regardless, I got the job.

I’m super thankful to have been hired and given the opportunity to expand my baking skills and creativity in the kitchen. I’m looking forward to seeing how it’ll shape my blog.


The fall semester starts on Monday. I’m finally taking my core dietetic courses, which I am so ready for. Medical nutrition therapy? Yes, please. I feel like this is going to be a really good year and I’m curious as to how it’ll all progress.

New baking job, busy & productive fall semester..I apply for internships in the spring. I wonder what else life will bring me this year.

Let me not get too ahead of myself. For now, enjoy the cookies.

Yields ~24 cookies



2 cup spelt flour

3/4 cup coconut palm sugar

3/4 cup coconut oil

1/4 cup molasses

1 egg

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3/4 tsp ground cardamom

1/2 tsp cracked black pepper

1 tbsp cacao powder

1 tbsp ground coffee

1/2 teaspoon ground nutmeg

1/2 teaspoon himalayan salt

candied spiced walnuts (see recipe below)

extra coconut palm sugar, salt, spices (optional, for rolling dough in)



Make dough at least a few hours in advance or overnight for best results.

Roll dough into balls about 1 inch or so thick. Dough will be hard because of the coconut oil. It’ll start to melt once taken out of fridge, only bake when dough is solid. If it melts too much place back in fridge until solid.

Roll dough balls into chopped candied nut and/or spice mixture.

Line baking sheet with parchment paper and place dough balls about 2 inches apart.

Bake at 350 for 7-10 minutes depending on how thick.

Let sit on cookie sheet for about 2 minutes then transfer to cooling rack.

Store in fridge in air-tight container. Cookies can stay out for a bit, but depending on the temperature the coconut oil will start to melt so I’d recommend fridge.

The flavors develop really well over the next few days.



candied nuts:

2 cup raw walnuts

1 egg white

3/8 cup coconut palm sugar

.5 tbsp ground coffee

1 tbsp cacao powder

1/4 tsp ginger

1/4 tsp cardamom

1/4 tsp black pepper

1/4 tsp himalayan salt



Line cookie sheet with parchment paper or aluminum foil and butter or other oil.

Bake at 275 F for 45 minutes, stirring every 15-20 minutes

Nuts will be toasty looking/smelling/tasting.

Set aside and let cool.