I adapted this recipe from Gina Homolika at Skinnytaste.com

I am a creative cook. I find recipes and I “finesse” them, and make them Paleo.  By adding other healthy ingredients to these cookies, I almost don’t feel guilty about how delicious they taste!  They are moist, chunky, and mmmm!  Perfect for the wonderful fall chill


  • 2 cups gluten-free Bisquick
  • 2 teaspoons baking powder
  • 1/3 cup whole flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup butter flavor palm oil shorteningOatmeal-Raisin-Walnut-Cookies
  • 3/4 cup honey
  • 3 large eggs
  • 1/2 cup Maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free rolled oats
  • 1/2 cup raisins
  • 1/3 cup chopped pecans
  • 1/3 cup chopped walnuts
  • 1/2 cup Craisins


Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or use a Silpat.  In a medium bowl, sift together Bisquick, flax,  baking powder, baking soda, salt and cinnamon.  In a large bowl, with an electric mixer, cream together the shortening, honey and syrup on medium speed.  Add the eggs followed by the vanilla.  Working by hand with a spatula, stir in remaining dry ingredients. until just combined.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets.  Bake at 350 degrees for 9-12  minutes or until cookies become light brown at the edges.  Let cool on the baking sheet for 3 – 4 minutes, then cool on a wire rack completely.  Makes about 36 cookies.  Enjoy with a nice cup of coffee!