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 satisfyingÂ
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 extractÂ
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 flourÂ
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
Recipe can easily be divided by half for a smaller batch
Overnight Oats
Bananas Foster Smoothie
Paleo Pecan Pie by The Healthy Foodie
Comments