I learned about Energy Healing through my personal counseling, mentoring, coaching sessions and I use those techniques to support my healing from physical, emotional, and sexual abuse. I also use them to support the feelings for sadness, despair, and fear. In 2011 my sister introduced me to Essential Oils to support my knees after surgery. From there I started learning more about the benefits of using them to support my emotional well being as well as my physical well being. In October of 2012 I became a doTerra Wellness Adovate. In 2014 I became Certified as an AromaDance Instructor and Certified in AromaTouch Technique. In January of 2018 I became Certified Essential Oil Coach. In May of 2020 I completed my doTerra Oil Specialist Certification and my Emotion Code Practitioner Certification.
Theses are a family favorite. We love the plan, with nuts, with mint chips, with M&Ms or plan with vanilla ice cream and hot fudge. They are work great with cup for cup gluten free flour.
Ingredients
2 cubes Unsalted Butter 3/4 cups Cocoa Powder 2 cups Sugar 3 Eggs 1 tsp Vanilla Extract 1 tsp Salt 1 cup Flour 1 cup mix in or topping optional
Directions
Preheat oven to 350.
Microwave butter and cocoa powder on high for two minutes.
Stir in sugar, eggs, vanilla, salt, and flour. Stir in mix in if you choose. Grease a 9×13 pan.
These Gluten Free, Dairy Free cookies are and amazing healthier variation on a traditional no-bake cookie. The are a great treat that is not overly sweet.
Mix all together in a large bowl.Pour the hot mixture over the cold mixture. Stir until well combined. Let it sit for 5 minutes. Stir for 1-2 minutes. Scoop onto parchment paper. Allow to set up 1-2 hours in the refrigerator before serving. Store in an airtight container in the refrigerator.
Mix flour, corn starch, monk fruit, and sugar. Create butter into dry ingredients. Use a pastry cutter or fork to break up butter and incorporate it into the dry mixture.
Press into a 17″ x 11″ cake pan or casserole dish. Bake for 10 minutes.
These are a Gluten Free alternative to the Girls Scout Samoa Cookies.
STEP ONE
8 oz Unsweetened coconut
Toast on 350 for 10 minutes, stirring occasionally
STEP TWO
1/2 cup Butter
1 1/2 cups Brown Sugar
20 oz Marshmallows
12 oz Chocolate Chips
12-14 oz Crispy Rice Cereal
On medium heat melt together butter, brown sugar, marshmallows, and chocolate chips. Once completely melted and smooth pour over crispy rice cereal and combined well. Press into a greased 3/4 sheet pan (15×21 inches).
STEP THREE
1 1/2 lbs Baking Caramels
1 1/2 cups Whipping Cream
STEP FOUR
On medium heat melt together baking caramels and whipping cream. Once completely smooth stir in toasted coconut. Pour over crispy rice mixer on the pan and spread out evenly. Allow at least 15 minutes before cutting. Makes 24-36 squares depending on how you cut them.
I love playing around with different flavors to create new recipes. I have a friend who’s child is allergic to nuts and said they had thought about replacing the peanut butter with cookie butter. That was the inspiration behind theses cookies.
My daughter is gluten-free so I made a GF version but WARNING those are not nut free. GF options below the regular version.
Regular Ingredients
10 oz Cookie Butter 1/2 cup Unsalted Butter 1 1/2 cup Brown Sugar 2 Eggs 1 T Vanilla 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1/4 cup Corn Starch 1 1/2 cups All Purpose Flour
2 T Sugar for crisscrossing cookies before baking.
GF Ingredients
10 oz Nuts ‘N More Cookie Butter 1/2 cup Unsalted Butter 1 1/2 cup Brown Sugar 2 Eggs 1 T Vanilla 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1/4 cup Corn Starch 1 1/2 cups Oat Flour
2 T Sugar for crisscrossing cookies before baking.
Directions
Preheat the oven to 350 degrees. Prepare pans with parchment paper.
Cream together cookie butter, butter and sugar. Mix in eggs and vanilla. Mix in dry ingredients.
Use a 2 inch cookie scoop or make 1 inch balls and place on pan. Dip a fork into the sugar and crisscrossing cookies before baking.
Bake for 10-12 minutes. Leave on pan for 3-5 minutes before putting on a cooling rack.
These cookies are perfect for holiday parties and cookie exchanges. These also work out beautifully with GF flour.
Ingredients
1 cup Butter 1/2 cup Shortening 2 cup Sugar 1 tsp Vanilla 10 drops doTERRA Peppermint 4 Eggs 1 tsp Salt 1 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 4 cups Flour (For Gluten Free Mix 1 1/2 cups Namaste Flour and 1 1/2 cups Bob’s Red Mill 1 to 1 Flour) 8 oz White Chocolate Chips 10 oz Crusted Candy Cane
Directions
Preheat oven to 350 degrees.
Cream together butter, shortening, and sugar
Stir in vanilla, peppermint, eggs, salt, baking soda, and baking powder.
Stir in Flour. Mix in white chocolate and crusted candy cane.
Scope out on to parchment lined baking sheet. Bake at for 8 to 10 minutes. Allow to cool for 2 minutes on cookie sheet then finish cooling on a wire rack.
These delicious Gingerbread Cookies will be a huge hit during your next holiday event. These cookies are gluten-free, sugar-free, and vegan, so you can happily offer them to your friends and family who have diet restrictions. Plus, they taste great and can be enjoyed by all.
Ingredients 1 ⅓ cup buckwheat flour ⅔ cup tapioca flour ⅔ cup sorghum flour 1 tablespoon chia seed meal 1 tablespoon flax seed meal ⅓ cup of coconut palm sugar ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon nutmeg 2 drops Cinnamon Bark oil 2 drops Ginger oil 2 drops Clove oil ½ cup coconut oil ¼ cup unsweetened applesauce 3 tablespoons water 3 tablespoons molasses 1 teaspoon apple cider vinegar 45 drops liquid-Stevia
Instructions
Preheat oven to 350° F
Combine dry ingredients in bowl and whisk.
Combine wet ingredients in bowl and mix until well combined.
Add essential oils.
Add dry ingredients to wet ingredients on slow speed until combined.
Put a small handful of buckwheat flour onto clean surface and place dough on top.
Roll until ¼–½ inch thick.
Take cookie cutter and cut out shapes.
Place cutouts onto cookie sheet.
Bake for 12–15 minutes or until done. Remove from oven and let cool.
I love butter mints. Most call for Peppermint extract. This recipe uses doTERRA CPTG Essential Oil which is safe for internal use. Learn more about cooking with Essential Oils here.
Ingredients
½ cup unsalted butter, softened
4 cups powdered sugar, sifted (plus extra for dusting)
Food coloring (optional, gel recommended for vibrant colors)
Instructions
Cream the butter: In a large mixing bowl, beat the softened butter until it is smooth and creamy.
Mix in flavorings: Add the heavy cream, essential oil, and salt (if using), mixing until fully combined.
Add sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until a thick, smooth, and pliable dough forms. The consistency should resemble playdough. If the dough is too dry, add a few drops of heavy cream; if too sticky, add a tablespoon of powdered sugar.
Color the dough (optional): If using food coloring, divide the dough into separate portions for different colors. Knead a few drops of gel food coloring into each portion until the color is evenly distributed.
Shape the mints: On a surface lightly dusted with powdered sugar, roll small portions of the dough into ropes about ½ inch thick. Use a sharp knife or bench scraper to cut the ropes into small, bite-sized pieces.
Dry the mints: Arrange the cut pieces in a single layer on a baking sheet lined with parchment or wax paper, ensuring they do not touch.
Set the mints: Allow the mints to air-dry, uncovered, at room temperature for 24 to 72 hours. The outside should become firm while the inside remains soft and creamy.
Store: Once dried, transfer the mints to an airtight container. Layer the mints between sheets of parchment paper and store them in a cool, dry place for up to a month. May be stored in the refrigerator up to 3 months.
My mom taught me to make bread when I was young and for years I made bread for our family every Saturday. Through the years I learned how to use sourdough starter vs yeast. I used loaf pans to shape the dough into loaves. Overtime my recipe has evolved.
1/2 cup Sourdough Start
1/2 cup Warm Water
1/2 cup Bread Flour
Mix together and allows to bloom 2-4 hours.
1/4 cup Olive Oil
1 cup Water Water
3 cups Flour
1/2 tsp Salt
Mix in and the knead in all flour.
Let raise for 30 minutes. The Stretch & Fold 6 times. Raise 30 minutes & repeat 3 times.
Cold ferment 8 to 12 hours.
OPT 1– Form into loaf. Place in dutch oven. Let raise 30 – 60 minutes and score with a bread blade or knife. Allow to continue raising until double in size.
Place in oven heat to 400 degrees. When the oven comes to temperature.
When at temperature bake for 20 minutes. Remove lid and bake 5 to 10 minutes until golden brown.
OPT 2 – Form into loaf. Place on pan or in loaf pan. Let raise 30 – 60 minutes and score with a bread blade or knife. Allow to continue raising until double in size.
Preheat oven to 400.
Prepare a water bath to put in five minutes before the bread.
These cookies are very versatile. They make great gluten-free oatmeal cream pies or Monster Cookies. Have fun creating your own version or trying one below.
Ingredients
1 cup Unsalted Butter 1/2 cup Shortening 3 cups Brown Sugar 2 cups Powdered Sugar 1 T Vanilla 4 eggs 1 1/2 tsp Baking Powder 1 1/2 tsp Baking Soda 1 1/2 tsp Salt 3 cups Oat Flour 4 cups Rolled Oats
Optional: 2 cups Mix-ins
Directions
Cream together butter, shortening, and sugars.
Mix in vanilla, eggs, baking powder, baking soda, and salt.
Stir in Oat Flour and Rolled Oats.
Mix-in Options
White Chocolate Craisin
1 T Cinnamon 1 cup White Chocolate Chips 1 cup Craisins
Chocolate Peanut Butter
1 cup Peanut Butter Chips 1 cup Chocolate Chips
Butterscotch
1 T Cinnamon 2 cups Butterscotch Chips
Monster Cookies
1/2 cup Coconut Flakes 1 cup Chocolate Chips 1/2 cup Walnuts Chopped
Health Toffee
2 Cups Health Toffee Chips
Oatmeal Cream Pie Filling
1/2 cup Butter 1/2 tsp Vanilla 2 cups Powdered Sugar 1-2 T Heavy Whipping Cream
