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.
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
I love all things pumpkin, especially in the autumn. Pumpkin Chocolate Chip Cookies are one of my favorites. These cookies are crispy on the outside and pillowy soft on the inside.
Ingredients
1 cup Butter 1 cup Brown sugar 1/2 cup Powdered sugar 1 1/2 cup sugar 2 eggs 2 cups Pumpkin 2 tsp Baking Soda 1 tsp salt 1 tsp vanilla 2 T Pumpkin pie Spice 4 1/2-5 cups flour 2 cups chocolate chips
Directions
Cream together butter & sugars. Add in eggs, pumpkin, baking soda, salt, vanilla & pumpkin pie spice and mix well. Mix in flour. Fold in chocolate chips.
In a large bowl combined oats, peanut butter powder, cocoa powder, and Choffy grinds.
In a stock pot, combined coconut oil, sugar, and Choffy. Bring to a boil and boil for 2 minutes. Turn off heat and stir in peanut butter.
Pour hot mixture over dry ingredients and combine completely.
Place scope onto parchment paper. Allow to set up for 30 minutes. Store in an airtight container.
April Fool’s Day Fun – after combining ingredients, place it into a Ziploc Bag. Cut the tip off and pipe it like Poop on to parchment paper. Allow to set up for 30 minutes. Once set up, place in paper bags and serve.
Bring coconut oil, half & half, Choffy, Monk fruit, Coco Powder, and Peanut Butter Powder to a boil.
Turn Burner off, add Peanut Butter to melt.
Measure Rolled oats, salt, protein powder, and Choffy grind into a mixing Bowl. After Peanut Butter is melted, pour it into a mixing bowl. Mix until all the dry ingredients are incorporated. With a 1/4 c scope, scope onto a tray with parchment. Let set + Enjoy!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Perfect for Holiday Parties and/or gifts for friends and family.
Ingredients
1 Box Rice Chex 1 Box Corn Chex 1 Box Honey Nut Chex 12-15 Cups Popcorn 16 oz Red Candy Melts 16 oz Green Candy Melts 24 oz Semi-Sweet Chocolate Chips 30-40 drops doTERRA SuperMint*
Directions
Lay parchment paper out on counter.
Microwave red candy melts for 3 minutes on half power, stirring half way through. Coat popcorn with melted candy.
Spread out over parchment paper. Cover with any remaining popcorn not covered in candy melts. Cover with Rice Chex.
Microwave green candy melts for 3 minutes on half power, stirring half way through. Coat Corn Chex with melted candy. Spread over the Rice Chex layer.
Cover with Honey Nut Chex. Stir all of the layers together.
Microwave chocolate chips for 2 minutes on half power, stir. Microwave for 30 seconds and stir. Repeat last step until completely melted. Stir in doTERRA SuperMint. Drizzle over the mix.
Package for sharing or store in an airtight container.
Allow to sit out util chocolate is solid. Mix together and bag or put in p*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Do not substitute with any other Essential Oil. doTERRA SuperMint has the supplemental nutrition facts for internal use.
My son needed something with good protein and healthy carbohydrates for breakfast. I also took them for his hockey team and they were a hit. These are also gluten free and can be a healthier dessert option.
Ingredients
5 cups Bananas 1 cup Butter softened 4 scoop Vanilla Protein Powder 1 cup Brown Sugar 1 cup Monk Fruit (You can omit the monk fruit and do an additional cup of brown Sugar) 2 tsp Salt 3 tsp Baking Power 2 cups Oat Flour 7-9 cups Oats 24 oz Chocolate Chips
Directions
Preheat oven to 350 degrees.
In a large bowl mash the bananas.
Mix in butter, sugar, monk fruit, and butter until smooth.
Stir in oat flour, salt, and baking powder.
Mix in 5 cups of oats and then add in one cup at a time. Mixture should be thick but not dry like cookie dough.
Lightly grease a quarter sheet pan. Spread evenly over pan. Bake for 25-40 minutes until toothpick comes out clean.
Fresh peach pie was a family tradition. I have made several attempts at a fresh peach pie that is reminds me of my childhood without all the sugar as well as having a gluten free option for my daughter.
Pie Shell
INGREDIENTS
6 oz Unsalted Irish Butter (Irish Butter has a higher fat content and is a must for this receipt) 3/4 cup Bob’s Red Mill 1 to 1 Flour 3/4 cup Namaste Flour 1/4 tsp salt 1 tsp sugar 1/3 to 1/2 cup Ice Cold Water
*For a regular pie crust, substitute 1 1/2 cups unbleached flour for the two gluten free flours. Reduce the water to 1/4 to 1/3 cups.
DIRECTIONS
Cut butter into 1/2 inch cubes and place back into refrigerator for 15 minute.
Preheat oven to 375 degrees.
In a standing mixer add dry ingredients. Run mixer for 30 seconds to combined ingredients. Slowly add in a few peices of chilled butter until coated with the flour mixture and continue the process until all of the butter is incorporated. You want the mixture should be crumbles.
Slowly pour the ice water in until the mixture starts forming a balls but not too wet. Refrigerate for 15-30 minutes.
Roll out dough on a lightly gluten free floured surface to 1/4 inch thick. Place in pie plate. Use a fork to poke small wholes around the edges and bottom.
Line pie crust with parchment paper. (Leave some overhanging the edge of the pie crust. This allows easier removal of the weights after baking.)
Add pie weights or dried beans inside the parchment paper covering to fill the crust at least 2/3’s full. (This prevents the crust from forming bubbles in the bottom and it holds the pie crust shape as the crust.
Place an oven rack in the middle of the oven. Preheat to 375 degrees.
Bake until the crust for 15-20 minutes approximately.
Remove the parchment paper and pie weights and cook for 5-10 minutes no longer looks damp under the foil and the crust edge is golden brown. Allow completely before making filling.
Pie Filling
INGREDIENTS
1 envelope Unflavored Gelatin 1/4 cup Water 1/2 cup low sugar peach jam 1 cups Boiling Water 4 – 5 cups Diced Fresh Peaches
DIRECTIONS
Boil water. Dissolve gelatin in 1/4 cup water. Stir peach jam into gelatin. Stir in 2 cup of boiling water.
Cut an X on the bottom of each peach and place in a large bowl. Pour Boiling water over peaches. Let sit for 10 minutes. Prepare a separate large bowl with water and ice. After 10 minutes move peaches into the ice water. Peel peaches and cut into bit size peices.
Pour gelatin over peaches. Spoon into pie shell. You may have left over gelatin.
Refrigerate for 2-4 hours until gelatin is set. Serve on its own, with whipping cream, or vanilla ice cream.
Beyond Food Is Art 