Giving thanks is a lifestyle, one that should be encouraged each day.

As we approach the holidays we should feel gratitude for those around us and most importantly ourselves. A day to embrace love for one another and embrace life’s most simplest pleasures.

Here is what’s baking in my kitchen today, a scrumptious gluten-free cookie. Add these cookies to your next holiday party dessert menu.

Gluten-Free Carrot Cake Oatmeal Cookies
1 cup gluten-free rolled oats
3/4 cup coconut flour or gluten-free
3/4 cup grated carrots (1 medium carrot)
11/2 tsp baking powder
11/2 tsp ground cinnamon
1/4 tsp ginger
Pinch of nutmeg
1/8 tsp salt
2 tbsp coconut oil
1 large egg, room temperature
1 tsp vanilla extract
1/4 cup coconut sugar
1/4 cup honey
1/4 cup chia seeds
1/4 – 1/2 cup almonds

In a medium bowl, whisk together the oats, flour, baking powder, spices and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the coconut sugar and honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots, chia seeds and almonds. Chill the dough for at 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper.
Drop the cookie dough into rounded scoops on the baking sheet. Bake 12-15 minutes. Cool on the baking sheet for at least 15 minutes.