Gluten-Free Oatmeal, Butterscotch Cookies

Servings: 2 dozen
Preparation Time: 20 minutes

Ingredients:

• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup almond meal*
• 1/3 cup rice flour
• 1 1/4 tablespoons tapioca starch
• 2 tablespoons potato starch flour
• 1 1/2 cups gluten-free oats
• 3/4 cup butterscotch chips
• 1 cup whole sugar
• 1/4 cup butter, softened
• 1/4 cup coconut oil
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons water

Directions:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, combine all the dry ingredients except the oats, butterscotch chips, and sugar.

Using a mixer, cream together the sugar, butter, and coconut oil. Add the egg, vanilla, and water and blend until smooth. Add the dry ingredients and blend until combined.

Stir in the oats and butterscotch chips. Scoop rounded balls of dough onto the cookie sheet about 3 inches apart. Flatten slightly. Bake for 9–11 minutes until lightly golden.

Cool slightly and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Emily, Charlotte, NC.

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Grain-Free Pumpkin, Pecan Cookies

Servings: 15
Preparation Time: 15

Ingredients:

• 1 1/2 cups pecan pieces
• 1/2 cup granulated sugar
• 1/4 cup arrowroot flour
• 1 1/2 heaping teaspoon cinnamon
• 1/2 heaping teaspoon nutmeg
• 1/4 heaping teaspoon ginger
• 1/4 heaping teaspoon cloves
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg, (small)  (I use soy-free eggs from Healthy Traditions.)
• 1/2 cup pumpkin
• 3 tablespoons grass-fed butter or coconut oil, melted
• 1 teaspoon vanilla

Directions:

Preheat oven to 375 degrees F.

Place the pecans in a food processor and blend until the nuts resemble coarse sand and start to clump together. It’s the stage before pecan butter would start. Add in the sugar, arrowroot, spices, salt, and soda. Pulse a couple times until combined.

In a large mixing bowl, whisk the egg with the pumpkin, butter, and vanilla. Pour the pecan mixture into the wet mixture and combine. Spoon dough out onto a parchment-lined cookie sheet. The cookies will spread a bit.

Bake in preheated oven for 12–14 minutes. Place on a cooling rack to cool.

Quick Notes:

I almost made these without the egg, and I think they would still work without it. The arrowroot provides some structure and binding. I think the end result may be a harder, crunchier cookie which may be what some of you prefer.

Variations:

I prefer using my own spices rather than pumpkin pie spice blends from the store. I think it tastes better and allows you to add more off a specific flavor that you prefer. You could certainly use a spice blend, but I would add it in the end so you can keep adding if need be.

I typically don’t provide a variation unless I try it myself. I think this would work with maple syrup or honey. I would remove the egg (it provides liquid and see my quick notes section above) and use 1/4 cup or less of liquid sweetener. Add it with the rest of the liquid ingredients. You can always start with less and add more if need be!

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Vanilla Bean Coconut Macaroons (Egg and Nut-Free)

Servings: 20
Preparation Time: 10 minutes

Ingredients:

• 2 cups unsweetened coconut
• 1/4 cup Virgin Coconut Oil, melted
• 2 tablespoons full-fat coconut milk cream (cream at top of refrigerated milk)*
• 1/4–1/2 cup granulated sweetener*
• 3/4 teaspoon gelatin
• 1/4 teaspoon vanilla beans (1–2 beans)
• 1/8 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Combine all ingredients in a food processor and blend until a dough forms.

With a small cookie scoop, form macaroons and place on a parchment-lined cookie sheet. You could also roll into balls and slightly press them down on cookie sheet.

Bake in preheated oven for about 8 minutes or until very slightly brown.

Let cookies cool to set up. They will fall apart when warm. These can be stored at room temperature. For a harder cookie, store in the refrigerator.

Quick notes:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

**I have not tried this with a liquid sweetener. You would need to reduce the amount to 1/4 cup or less, and it may make the dough too runny. If that happens, just add more coconut until the dough is thick enough to form into balls.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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