Favorite Recipes

Nov 19, 2024

Here are some of my favorite feel-good recipes

Oatmeal Everything Cookies, inspired by Ree Drummond's Food Network recipe

I've adapted Ree Drummond's recipe to make a paleo-friendly option that is lower in sugar, gluten-free, dairy-free, and still very satisfying

In a large bowl, combine:

1 1/2 cups ghee (and/or coconut oil or vegan butter)

make sure to melt your ghee, coconut oil or vegan butter in a microwave first so easier to combine with sugars and eggs

2 cups coconut sugar (unsweetened)

1/2 cup monk fruit sugar (or less depending on your preferred sweetness level)

1 cup maple syrup (or close to 1 cup depending on sweetness level you like)

2 tsp vanilla extract

4 whole eggs

mix all wet ingredients together 1st and set aside, stirring occasionally. The consistency should be similar to runny caramel

In a second large bowl, combine:

4 cups gluten-free flour

4 tsp baking soda

1 tsp salt

1/4 tsp pumpkin pie spice

or create your own blend with 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cardamom

Combine your wet and dry ingredients into one large bowl. I like to pour my dry ingredients into the wet, mixing as I combine.

Once fully mixed and incorporated, add your oats and mix until well incorporated, then add your other dry ingredients like granola, dried fruits, nuts, chocolate, etc.

2 - 4 cups gluten-free oats (depending on how "oaty" you like your cookies)

2 cups paleo granola

2 cups dried fruit (raisins, cranberries, mangoes, cherries, etc)

2 cups nuts (mixed- pecans, almonds, walnuts, pecans, cashews, etc)

1 cup dark chocolate chips (I highly recommend Guittard Extra Dark)

1/2 cup unsweetened chopped coconut

I like to refrigerate my cookie dough for 15-30 mins prior to placing on a cookie sheet and placing in the oven as this helps the cookies to keep their form and prevents spreading

Bake at 375 F for 12-14 mins