I adapted this recipe to be paleo from cooks.com.


  • 3/4 cup  butter flavor palm oil shortening, melted
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 cup honey or agave nectar
  • 1/2 cup almond milk

Dry Ingredients

  • 1 1/2 cup gluten-free oats
  • 3/4 cup gluten-free bisquick
  • 2 tablespoons baking powder (gluten-free and aluminum free)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cloves
  • 1/4 cup craisins
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


Preheat oven to 350 degrees.  Cover a cookie sheet with aluminum foil and grease.  In a medium-sized bowl, whisk together eggs, vanilla, honey and  almond milk {Hint – melting honey for 10 seconds makes it easier to blend together}.  Slowly add melted shortening so as not to cook the eggs.  Sift flour, baking powder, salt, cloves, cinnamon, and nutmeg into the liquid mixture.  Whisk together.  Stir in craisins, and oatmeal.  Blend well.  Place in refrigerator for  5 minutes to allow to set up.  Drop by spoonful onto prepared cookie sheet.   Bake for 9 – 12 minutes or until golden brown.