So many of you are asking for more healthy recipes for specific dietary needs...so... I've reached out to my students of Wholistic Rejuvenation, clients and subscribers for their contributions to our recipe library.
This recipe is contributed by Dana Sims, a client, student, and cancer survivor who has transformed her life and health by practicing what she's learned about Wholistic Rejuvenation...thank you Dana for sharing! If any of you have delicious recipes that are gluten-free, nightshade-free, vegan, or dairy-free, please email to firstname.lastname@example.org so we can share the health - full credit will be posted...click to continue reading...
Yield: 2 dozen cookies
Baking Time: Approx. 12 minutes or until lightly golden @ 350 degrees (cool on wire rack)
3 cups Gluten-free rolled oats
3/4 cup coconut sugar
1/2 cup arrowroot powder or tapioca flour
1 cup hemp seeds
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 cup virgin coconut oil
1/4 cup sweet potato puree or pumpkin puree
2 teaspoons vanilla or lemon extract
2 tbsp natural sweetener to taste (SweetLife, Stevia or WheyLow)
Preheat oven to 350 F. Combine all ingredients and mix well.
Shape dough into 1-inch balls and place about two inches apart on ungreased cookie sheet. Flatten each cookie by pressing into a crisscross pattern with a fork or flatten and shape with your hand.
After completely cooled, store in a tightly covered container.
Variations You can add ginger crystals or powdered ginger, raisins or dried cranberries or even some small pieces of apple or applesauce (be sure to count the sauce as part of the puree so the mixture doesn't become too soft).
To Your Health, Naturally