Tag: gluten-free

Upgraded Cowboy Cookies: My Ultimate High Country Companion

Cowboy cookies are very nostalgic for me. The chewy, soft texture and marriage of oatmeal, chocolate, and salty crunch make up the perfect cookie. They take me back to the days of wrangling and ranching as a crew girl at Deer Valley Ranch. I mean, I had the coolest summer job during college. I wish I could go back to those days! I got to spend the summer months in beautiful Buena Vista, Colorado on a DUDE RANCH. People have crazy ideas about what a dude ranch is (Thanks, movies). In reality, I describe it best as a weeklong summer camp for families. We had a program that ran Saturday to Saturday; families would show up for scheduled activities like hiking, horseback riding, and fly fishing. All meals were on a set schedule and nightly entertainment included Monday Square Dance, Wednesday Night Hayrides, and Thursday Western Show. Being on staff was a whole new perspective. Summer staff was around 30 college-aged boys and girls–many of whom are still my close friends today. Us crew girls would cook, clean, babysit, and wait tables. Wranglers would manage the stables, horses, and lead guest rides. It was hard work, and a lot of play. One of the most anticipated activities of the week was Wednesday’s Lunch Cookout. We’d pack up and head out to an aspen-lined meadow where we’d grill out and play a *competitive* family softball game. On the menu: Burgers, Beans, Watermelon, and COWBOY COOKIES! Did I mention these cookies were the size of your face? It always amazed me that they stayed so soft and chewy; and even though they were the size of frisbees, they didn’t break! These are cookies of legend. We so looked forward to Wednesdays for the promise of a cowboy cookie. I later learned a ranch secret. If you take a hike on Thursday, the kitchen girls pack a leftover cowboy cookie in your lunch! I can’t describe how good these cookies taste at the mid-point of a high elevation trek. WOW. Here’s what happened: now I crave a cowboy cookie EVERY TIME I go on a high country hike with my packed lunch. Hiking and cowboy cookies just go together. My family is coming to visit for a fall getaway! We’ve got a spectacular hike planned to Grizzly Lake (hint: my favorite spot in all of Colorado). You know what that means… I needed a batch of cowboy cookies! Here’s the original DVR Recipe for Cowboy Cookies. In the years since Deer Valley, I’ve become more conscious of ingredients and inflammatory foods. The traditional recipe doesn’t make me feel my best (and that’s something I do want while hiking). I made a few tweaks to decrease the sugar, swapped out the flour, and upgraded the mix-ins. Aha! I still get my cookie fix in the high country and know that I’m fueling myself with a better-for-me treat. Here are my changes (Shhhhh! Don’t tell Sue!): In place of white sugar, I used unrefined coconut sugar. In place of brown sugar, I used golden monk fruit. I decreased the amount of both sugars and added a bit of unsweetened coconut flakes (which give natural sweetness). Instead of white flour, I used Cup4Cup Gluten Free flour. It’s my favorite mix for baking because you truly can replace white flour 1-1 in recipes (and no one will notice!) I kept the oatmeal, but instead of Quick Oats, I used Whole Grain Toasted Oats. Lastly, I toasted the pecans before adding to the mix (worth the extra step) and I used my favorite stevia-sweetened dark chocolate chips. I’m eager to have my family test out this recipe and see if they notice my sneaky upgrades. Heh-heh. SHOP THIS RECIPE:

Read More »

Gluten-Free Morning Glory Muffins

We’ve made it to spring! I am so looking forward to the coming week as my Mom, little brother and sister will be visiting Colorado during Spring Break. Hooray!! I am spending the weekend prepping for their visit- cleaning the house, getting the guest room ready, etc. And of course, one most important task: bake muffins. Anyone who is lucky to know Momma D knows how seriously she takes her routines. Rising early, bible study, coffee, baking bread..and on with the day. EVERY DAY when 5pm rolls around…it is time for her “Five-o-clock Muffin and Coffee”. Somedays, it is tea. Sometimes, it is a cupcake. Nonetheless- she takes a break to sit down and enjoy a moment for herself. When I visit home it is a treat to go to the freezer and see what varieties of muffins she has cooked up. Pull one out, heat it up, and mmmmm! I am stocking my freezer for the week with one of her all-time favorite kind: The Morning Glory Muffin. Now, I had to do some research into what exactly a morning glory muffin is… Let me tell you. Morning Glory Muffins first appeared in the 1970s in Nantucket, New England. A baker at Morning Glory Cafe created the recipe, which has since been adapted and reimagined. Her original recipe included crushed pineapple, carrots, apples, raisins, coconut, and pecans. My version of the classic uses coconut flour and carrots- a great pair for balancing the moisture. I sweetened them up using only bananas, and then mixed in dried golden raisins and cranberries and chopped pecans and walnuts. They are gluten-free, dairy-free, and paleo- and scrumptious!  

Read More »