“Healthy eating should never be boring and pretentious. In fact, there’s no reason why it can’t be fun and approachable for everyone.” – Michelle Smiths
This is the first Whole30-endorsed cookbook EVER. But the cool thing about this cookbook? There are a ton of recipes (about half of the 150 total recipes!) that are Whole30-compliant, and a whole other section of the book that is perfect for reintroduction recipes, or for food freedom livin’ it up. Which is what we’re going for anyway, right? Learning how to use the Whole30 so that you can enjoy your food freedom without feeling like you’ve gone totally bonkers and needing to do another Whole30 again immediately because you faceplanted into a box of cookies. Even if they’re paleo cookies.
Simple, good food. That’s the name of the game with Michelle’s cooking. Her recipes aren’t pretentious, they don’t use a ton of fancy ingredients or long ingredient lists, they’re kid-friendly, and they realize that you have a busy lifestyle and other things to do besides spending all day in the kitchen. These are recipes you can make and enjoy ALL the time!
Speaking of the recipes, a preview of what’s inside:
- Sheet Pan Hash Browns
- Reuben Eggs Benedict
- Grain Free Popcorn Chicken
- Mac Attack Sliders on Sweet Potato Buns
- Spaghetti Squash Chicken Alfredo
- Cauliflower & Pancetta Risott’no
- Blueberry Cheesecake Yogurt Pops
- Dairy-Free Jamocha Almond Fudge Ice Cream
- Margarita Ice Pops
- Salty Downward Dog
Don’t they just look freaking amazing?? I’ve made three of the recipes already and they are SO good. One of them being these cookies…
Oh. So can we just talk about these Paleo N’Oatmeal Cookies? Another reason why Michelle and I are friends – we both stay away from paleo baking. Because it is HARD. But she totally nailed this recipe and I’m so glad because now I actually get to share a baked goods recipe with you guys that I didn’t have to fail making 6 times before it actually turned out. I also made her Chocolate Chip + Sea Salt Cookies from the book and they turned out SO WELL I don’t think I’ll ever try and make another chocolate chip cookie recipe on my own. Because I don’t need one, these are so dang good.
These N’Oatmeal cookies though. If you close your eyes, they 100% taste like the oatmeal cookies I used to make ALL the time growing up, with all the fixin’s. I added some chocolate chips in here because chocolate, duh!
- 1 large egg
- ¼ cup honey
- 1 Tbsp unsalted butter, at room temperature
- 1½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut sugar
- 2 Tbsp unsweetened, shredded coconut
- 1 Tbsp ground golden flaxseed
- 1½ tsp ground cinnamon
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup raisins
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, honey, and butter until well combined. Set aside.
- In a separate large bowl, thoroughly combine the almond flour, tapioca flour, coconut sugar, shredded coconut, flaxseed, cinnamon, baking powder, and salt.
- Add the egg mixture and stir to combine well. Add the raisins and stir to incorporate.
- Scoop a mound of about 1½ Tbsp of the cookie dough and plop (yes, plop...it's fun!) it onto the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each mound.
- Bake for 12 minutes, or until the edges are lightly browned. Let cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days.
Be sure to go check out Michelle of the Whole Smiths’ Cookbook… –The Whole Smiths Good Food Cookbook: Delicious Healthy Recipes for All Year Long – and listen to her episode on Real Talk with Dana about Navigating Food Freedom too!
You’ll love these food freedom recipes too!
No Bake Almond Joy Cookies
Dark Chocolate Sweet Potato Brownies
Paleo Maple Vanilla Ice Cream with Sunbutter & Sea Salt Carmel Swirl
Banana Ice Cream Sundae Bowls
