Tag Archives: Cookies

White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

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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.

doTERRA Gingerbread Cookies

Gingerbread Cookies

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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

  1. Preheat oven to 350° F
  2. Combine dry ingredients in bowl and whisk.
  3. Combine wet ingredients in bowl and mix until well combined.
  4. Add essential oils.
  5. Add dry ingredients to wet ingredients on slow speed until combined.
  6. Put a small handful of buckwheat flour onto clean surface and place dough on top.
  7. Roll until ¼–½ inch thick.
  8. Take cookie cutter and cut out shapes.
  9. Place cutouts onto cookie sheet.
  10. Bake for 12–15 minutes or until done. Remove from oven and let cool.
  11. Top with icing if desired.
Butter Mints

Old Fashioned Butter Mint

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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)
  • 1–2 tablespoons heavy cream or milk
  • 10-15 drops doTERRA Essential Oil (Peppermint, Supermint, Wild Orange, or Madagascar Vanilla)
  • Pinch of salt (optional)
  • Food coloring (optional, gel recommended for vibrant colors) 

Instructions

  1. Cream the butter: In a large mixing bowl, beat the softened butter until it is smooth and creamy.
  2. Mix in flavorings: Add the heavy cream, essential oil, and salt (if using), mixing until fully combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Oatmeal Cookies

Chewy Oatmeal Cookies

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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.

Gluten-Free Oatmeal Cookies

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

Whipped together in a mixer.

Sandwich two cookies together with filling.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip

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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.

Scoop on to parchment lined tray.

Bake for 15-20 minutes until golden brown. 

Make 3-5 dozen depending on size scoop.

Protein No-Bake Cookies

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Protein No Bake Cookies are gluten-free and make a healthy snack to support our bodies. They are also flavorful and make a great breakfast or snack.

How do the ingredients support the body?*

Choffy contains theobromine, anandamide, antioxidants, and epicatechin.

Cocoa powder contains antioxidants, minerals, and other chemicals that may have health benefits. 

Honey contains antioxidants, minerals, enzymes that have many potential health benefits. 

Coconut Oil contains healthy fats.

Peanuts/Peanut Butter contains many minerals, vitamins, and plant compounds including 20 amino acids that are beneficial to the body.

doTERRA Chocolate Protein Powder contains Whey Protein to supports muscle growth and recovery.

Oats contains fiber, phosphorus, thiamine, magnesium and zinc

Learn more about Monk fruit

Ingredients

2 TB Coconut Oil or Butter

1/2 c half & half

1/2 c choffy

1c Monk fruit

1/2 c Coco Powder

1/2 c Peanut Butter Powder

1/2 ts Salt

1/4 c Honey

1/2 c Peanut Butter

2 Scoops doTERRA Chocolate Protein Powder

4c Quick Rolled Cats

Optional 3/4 cup Brewed Choffy Grinds

Directions

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.

Orange Essence Chip Cookies

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These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 1 tablespoon scoop.

Ingredients

1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of White Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
2 tsp Vanilla
35 drops doTERRA Wild Orange
6 Eggs
1 T Salt
1 T Baking Soda
1 T Baking Powder
5-6 cups Flour (Or Gluten Free Flour)
36 oz Baking Chips (White Chocolate, Milk Chocolate, Semi-Sweet)

Directions

Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, wild orange, and eggs.  Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.

Favorite Fudgy Cookies

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These cookies are fudgy & chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 1 tablespoon scoop. Pictured are White Chocolate Chips and Carmel Chips. 

Ingredients

1 cup Butter Flavored Shortening
1 cup Unsalted Butter (softened)
1 – 3.56 oz Box of Chocolate Pudding
2 cup Brown Sugar
2 cup Granulated Sugar
1 T Vanilla
6 Eggs
1 T Salt
1 T Baking Soda
1 T Baking Powder
1 cup Cocoa Powder
4 cups Flour
30-36 oz of your favorite chips (White Chocolate Chips, Carmel Chips, Butterscotch Chips, Peanut Butter Chips and/or M&Ms)

Directions

Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs.  Stir in salt, baking soda, and baking powder, cocoa powder, and flour. Stir in chips. Form in to balls and bake for 10-12 minutes.

 

Oatmeal Lace Cookies

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You can adapt these oatmeal cookies to your favorite mix-ins. Our family likes Oatmeal Raisin, Oatmeal Butterscotch, Oatmeal Craisin with White Chocolate, or Oatmeal with Walnuts and Chocolate. Pictured are Oatmeal Butterscotch and Oatmeal Craisin with White Chocolate.

Ingredients

1 1/2 c Butter
3 cups Packed Brown Sugar
1 T Vanilla
2 T Cinnamon
4 Eggs
1/2 cups Sour Cream
1 tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
4 cups Oat Flours
5 cups Rolled Oats

3-4 cups mix-in of choice:

  • Chocolate Chips
  • White Chocolate Chips
  • Butterscotch Chips
  • Cinnamon Chips
  • Raisins
  • Craisins
  • Walnuts
  • Pecans

Directions

Preheat oven to 350. Line baking sheets with parchment paper.

Cream together butter and sugar. Mix in vanilla, cinnamon, eggs and sour cream until smooth. Stir in salt, baking powder, baking soda, flour and oats.

Stir in the mix-ins

Cookies Spread when baking so scope them on to a baking sheet 2-3 inches apart. (The ones in the picture were too close and grew together.)

Bake for 12-14 minutes. Allow to cool on the baking sheet.

Peanut Butter Cookies (Plus Gluten Free Option)

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Ingredients

1/2 cup Unsalted Butter
1 1/2 cup Creamy Peanut Butter
2 cups Packed Brown Sugar
4 Eggs
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 cup Peanut Flour
1 cup Flour or Namaste Gluten Flour
1/2 cup Sugar (for rolling in)

Directions

Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.