Crispy Coconutty Chocolate Chip Cookies

Servings: 24 cookies
Preparation Time: 20 minutes

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup whole cane sugar
• 1 cup oatmeal
• 1 1/2 cups coconut oil, melted
• 3 teaspoons vanilla extract
• 2 eggs
• 1 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees F.

Combine flour, baking soda, salt, cane sugar, and oatmeal in a large bowl and mix thoroughly.

In a medium bowl combine coconut oil, vanilla extract, and eggs and mix thoroughly.

Slowly add wet ingredients to dry and stir until well combined. Add chocolate chips and stir in evenly.

Scoop dough into balls and drop onto a cookie sheet that has been greased with coconut oil. Press each cookie down slightly. Cook for 10–12 minutes or until golden brown. Remove from oven and allow to cool before removing from tray.

Jacquelyn from Dexter, Oregon, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free Cinnamon Cookies

Servings: about 100 cookies
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup grass-fed butter
• 3/4 cup coconut oil
• 3/4 cup + 2 tablespoons whole cane sugar
• 6 eggs
• 2 teaspoons baking powder
• 2 2/3 cups tapioca starch
• 6 cups rice flour
• 3–4 tablespoons cinnamon powder
• handful chocolate chips
• handful raisins

Directions:

Mix butter, coconut oil, and sugar together until creamy. Add eggs to the mixture. Add dry ingredients.

Slowly add water until the mixture is wet enough to be shaped into a soft dough. Scoop the dough by the tablespoon onto a prepared baking sheet. Shape dough into cookies by hand.

Bake at 375 degrees F for 30 minutes or until golden brown.

Tiffany from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

Bison Veggie Chili

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon coconut oil
• 1 pound ground bison
• 1/2 cup carrots, finely diced
• 1/2 cup zucchini, finely diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 2 large tomatoes, diced
• 1/4 cup tomato paste
• 1 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne powder
• salt and pepper to taste
• shredded cheese, optional
• fresh chopped cilantro, optional

Directions:

In a large stockpot, heat coconut oil. Add in bison, carrots, zucchini, celery, bell pepper, onion, and tomatoes. Cook over medium-low heat for about 20 minutes or until the meat is cooked and vegetables are soft.

Add in tomato paste, chili powder, paprika, cumin, and cayenne. Stir and cook for another 5–10 minutes.

Remove from heat, ladle into bowls and top with shredded cheese and fresh cilantro, if desired.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!