ONLY 38 calories, sugar-free,(some gluten-free) 

 healthy, yummy cookies for children and adults 

Are you concerned about your blood sugar?  Evidence proves that we all must be concerned.  The American Diabetes Association reports that diabetes is near epidemic in America, with a rise of 11 million cases reported in 2007.  The explosion of juvenile diabetes is equally staggering.  Those who suffer  with diabetes have few sweet food choices available to them. It is especially difficult for children, who love sweets, and see other children enjoying sweets. That is slowly changing, and Jill is at the vanguard of the new era. 

Jill's modest kitchen is equipped with sweeteners that do not raise the blood sugar, enabling this vegan chef to create  delicious pleasantly sweet cookies, that even kids want to gobble up.  That's how good Jill's cookies taste! These cookies  are a complete whole food, protein, fat, and carbohydrates, all rolled into one food, with no animal products whatsoever. Most of Jill's cookies are gluten-free, and safe for people with various  food allergies (check ingredients on each type of cookie).  As Jill wishes to create cookies for all special needs, feel free to contact her with your requirements, as she may create a cookie just for you!  This is how she started this company, creating cookies for her uncle who suffers from Type 2 Diabetes.  Then Jill met Campbell, age eight, diagnosed with Type 1 Diabetes, and she created another cookie just for him. As most of Jill's Yoga friends eat a gluten-free, vegan diet she creates cookies that they enjoy, and meets all their precise requirements

BUT none of these reasons are why you will select Jill's Palm Beach Cookie.  It is the delicious taste, and the lovely texture that will beckon you back for more.  These are the cookies that challenge you, "I bet you can't eat just one", as they are so irresistable, you want more.  The Palm Beach Cookie is indeed, "the perfect cookie", as her  European food snob friend once exclaimed.

Platefuls of freshly baked cookies. 

Jill's cookies are shelf stable for over a year. They are not stocked...she bakes them freshly for all her customers. Each of the individual ingredients is shelf stable, and do not require refrigeration, and the cookies are the same.  Keep them on your shelf for over a year, and they maintain all the goodness and freshness from the day you purchased them.

All of the packaging Jill uses is Eco-friendly and biodegradable.

All organic ingredients include almonds, spelt flour, coconut oil, raw blue agave, Himalayan sea salt,  baking soda, baking powder.  For gluten free request cookies made from rice flour. For those who can't have agave request cookies made with stevia and lo han quo.

And what about Virgin Coconut Oil?

    The Palm Beach Cookie is made with Extra virgin Expellar Pressed Coconut Oil, the virtues of which are extolled by many, from the shelf stability to the nutritional value.  Saturated fatty acids constitute about 50% of all cell membrane, and give our cells firmness and integrity, playing a vital role in bone health, allowing calcium to be effectively incorporated into the skeletal structure.  They lower Lpa, a substance in the blood that indicates proneness to heart disease incorporated into the skeletal structure.  Saturated fats, like the ones in the virgin coconut oil of The Palm beach Cookie, enhance the immune system, and help the liver to detoxify.  They are needed for the proper utilization of essential fatty acids, as the elongated omega-3 fatty acids are better retained in the tissues when the diet is rich in saturated fats.  They are a wonderful food for the heart, which is why the fat around the heart muscle is highly saturated.  Helps in times of stress! 

And what about Almonds?

Almonds are a super food.  They provide the cleanest high-quality energy available on the planet.  Rich in fiber, in sholesome goodness, in omega 3s, you can't go wrong with eating almonds.  Jill's special technique of soaking the almonds breaks down the protective enzyme coating on the almonds, allowing for easy digestion.  

Jill soaks the almonds for 1.5 hours to erode the exterior protective shell, allowing the almond to be digested more easily.