Dr. Axe’s Coconut Macaroons Recipe

Total Time: 20 minutesServes: 48 macaroons
3 cups coconut flakes

½ cup honey

1 tablespoon vanilla extract

6 egg whites

¼ teaspoon sea salt

Preheat oven to 350 F.

In a large mixing bowl, add coconut flakes, honey and vanilla.

In a separate mixing bowl, whisk with electric handheld mixer egg whites and sea salt until peaks form in the eggs.

Fold in egg whites with coconut flake mixture.

Drop batter on to parchment paper on cookie sheet.

Bake for 10 to 15 mins until lightly browned.


The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies

​The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
Yields: 15 cookies
1 cup (100g) instant oats (measured correctly & gluten-free if necessary)

¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

⅛ tsp salt

2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120mL) agave

¼ cup (40g) raisins
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.
For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
If you prefer, pure maple syrup or honey may be substituted in place of the agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.
For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in. 
{gluten-free, clean eating, low fat, low calorie}

Eggnog No-Bake Cookies

½ cup plain, unsweetened vanilla almond milk (or milk of choice)
½ cup coconut oil
1 cup peanut butter (or nut butter of choice)
3 cups old-fashioned rolled oats
4 scoops Eggnog IsaLean® Shake
Large pinch kosher salt
Lightly dusted with powdered sugar (optional)


Line a baking sheet with wax paper or parchment.

In a large bowl, mix all ingredients (except for oats) until smooth. Add the oats and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened (about 30 minutes). Refrigerate in an airtight container for up to three days.

Makes about 60 cookies.

Per cookie: 80 calories, 7 grams carbs, 4 grams fat, 3 grams protein, 1 gram fiber.

– See more at: http://isafyi.com/eggnog-bake-cookie-recipe/#sthash.7c0FW20B.dpuf