DIY Organic Coconut Peppermint Toothpaste (REPOST)

In my quest to detox my life in as many ways as I can (read more here), re-sharing this simple DIY Organic Coconut Peppermint Toothpaste recipe. With only three ingredients it doesn’t get more simple than this. I already love it 100x more than the Crest I’m used to buying. The benefits of coconut oil are abundant. It’s definitely one of those things that I wish I would have done a while ago and I can’t believe I ever used anything else. Simple. Cheaper. Better. Natural.

DIY Coconut Peppermint Toothpaste

  • 1/4 cup organic coconut oil measured then melted
  • 2-3 teaspoons baking powder
  • 10 drops peppermint essential oil
  • 1 drop stevia (optional)
  • Melt coconut oil, add soda and peppermint oil drops. Mix to combine. Allow to set.

Original Post


Cookie Recipe Roundup | Twelve Days of Gluten Free Cookies 2017

The 2nd Annual Cookie Recipe Roundup Twelve Days of Gluten Free Cookies

The 2nd Annual Cookie Recipe Roundup compiles all the cookies that made this year’s Twelve Days of Gluten Free Cookies. I hope you are having a wonderful day, spending time with family, and eating amazing food & gluten free cookies. Until next year.

Most Viewed Cookie This Week: Brown Butter Pecan Chocolate Chip Cookie

Twelve Days of Gluten Free Cookies 2017:
(1) Dark Chocolate Chunk Eggnog Cookies

Eggnog + cookies = pure decadence

(2) Peanut Butter Oatmeal Chocolate Chip 

A gift from Ina

(3) Salted Cinnamon Sugar Caramel Apple Blondies

Caramel blondies

(4) Simple Shortbread

Shortbread delights

(5) Hazel Nut Almond Graham Crackers 

Gluten free graham crackers

(6) Grain- Free Loaded Peanut Butter Chocolate Chip Cookies

Grain free

(8) Brown Butter Pecan Chocolate Chip Cookies

Chocolate chip cookies with a twist

(10) Cranberry White Chocolate Macadamia Nut Cookies

The best cookies ever

(11) Oatmeal Chocolate Chip Carrot Cake Cookies

The perfect breakfast cookie

(12) Pumpkin Cheesecake + Shortbread Bars

Cheesecake + shortbread  = perfect match


Twelve Days of Gluten Free Cookies | Grain-Free Loaded Peanut Butter Chocolate Chip Cookies (6)

Anybody and everybody who knows me understands that my favorite dessert combination is peanut butter + chocolate. I mean as far as I’m concerned they go together like “White on Rice”, “Simon and Garfunkel”…”Horses and Carriages…ok you get the idea 🙂 This past Saturday a sweet craving in between a nasty fibromyalgia disease flare yielded these quick Grain-Free Loaded Peanut Butter Chocolate Chip Cookies. With only FIVE main ingredients you literally cannot lose with these cookies. And they a filled with peanut butter chips and chocolate chips. AMEN

Grain-Free Loaded Peanut Butter Chocolate Chip Cookies


1 cup natural smooth peanut butter
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1/2 cup Reese’s peanut butter chips
1/2 cup mini chocolate chips


1. Pre-heat oven to 350 degrees F
2. In a food processor pulse together peanut butter, sugar, baking soda, and salt until just combined. Add in egg and vanilla. Fold in peanut butter and chocolate chips.
3. Coat a cookie sheet with baking spray and using a tablespoon cookie scoop drop dough onto pan. (I did 2 rows of three.)
4. Flatten each slightly and baking for 10 minutes. Tops will crinkle slightly.
5. Allow cookies to cool completely before transferring from cookie sheet.

Twelve Days of Gluten Free Cookies | Hazelnut Almond Graham Crackers (Day 5)

What better way to spend the day before Christmas than to make your own from scratch graham crackers. These Hazelnut Almond Graham Crackers are the bees knees and perfect by themselves, as a crust (for cheesecake), or stuffed with chocolate and marshmallows for smores.

Hazelnut Almond Graham Crackers


1/2 cup butter, room temperature
1/2 cup packed dark brown sugar
1/3 cup honey
1 teaspoon pure vanilla extract
1/2 cup almond milk

1 1/2 cup hazelnut meal
1 cup almond meal
1 cup potato flour
1/4 teaspoon baking soda and 1/2 teaspoon cinnamon


  1. Sift together dry ingredients. Set aside
  2. In a food processor cream together butter, brown sugar, and honey. Sift in dry ingredients alternating with almond milk and pure vanilla until fully combined.Dough will be wet.
  3. Transfer to plastic wrap, cover and refrigerate overnight.
  4. Divide dough, roll out on a rice floured surface and cut into rectangles using a knife.
  5. Bake 12-13 minutes until brown on edges. Allow to cool completely before pulsing to use for crust.

Photo credit: Cheap Recipe Blog

Twelve Days of Gluten Free Cookies | Peanut Butter Oatmeal Chocolate Chip (Day 2)

Twelve Days of Gluten Free Cookies Day 2

I created these delicious delights last year and they continue to be a fan favorite.  These cookies are a loaded version of the classic oatmeal raisin cookie and features peanut butter, golden raisins, coconut, and chocolate chips.  I promise you won’t be able to eat just one.

Peanut Butter Oatmeal Chocolate Chip Cookies


1 1/2 cup smooth peanut butter
1 cup packed brown sugar
1 cup granulated sugar
pinch of sea salt
1/2 cup unsalted butter (1 stick) softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups gluten free quick oats,
2 teaspoons baking soda
1 cup dairy free chocolate chips (preferably Enjoy life brand)
1/2 cup shredded coconut
1/2 cup golden raisins


  1.  Preheat oven to 350 degrees. Mix oats and baking soda in small bowl. Set aside
  2. In a stand mixer combine brown sugar, cane sugar, vanilla, and butter. Blend in peanut butter then eggs one at a time.
  3. Fold in chocolate chips, coconut, and golden raisins using a spatula. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
  4. Remove from chiller and using a icecream scoop, scoop cookies on to a silpat lined cookie sheet. Sprinkle each with sea salt. Bake for 11 minutes. Take out of oven allow to cool for 5 minutes then transfer to wire rack to cool completely.
  5. Makes about three dozen. (Recipe can be halved)

Twelve Days of Gluten Free Cookies | Dark Chocolate Chunk Eggnog Cookies (Day 1)

The 2018 Twelve Days of Gluten Free Cookies Campaign

Can you you believe it’s that time of the year again! Only twelve days until Christmas 2017. I swear the times seems to fly by, especially when you are having lots of fun or in my case putting in lots of long hours working, writing, blogging and being chronically ill 🙂

I promise to share all that’s been happening over the last few months with you very soon. Im the meantime, let’s kick off our 2018 Twelve Days of Gluten Free Cookies Campaign

Let’s Review

Every day for the next twelve days we will feature a gluten free cookie recipe. Many of them will be originals but a few will be pinterest favorites and a few tried and true classics featured here on the blog or in my personal recipe collection. As far as I’m concerned, cookies make life sweeter and better. I’ve blogged about my love of eating cookies (notably chocolate chip) and it’s my hope that you like, love, share, and most importantly bake the cookies that made this year’s countdown.

Dark Chocolate Chunk Eggnog Cookies


1 cup + 2 tablespoons gluten free all purpose flour

1/2 cup + 2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt + 1/4 teaspoon nutmeg
6 tablespoons earth balance
1/4 cup Silk “Nog”
1 egg yolk
1/2 teaspoon vanilla extract
1 cup Enjoylife Mega Chocolate Chunks


  1. Preheat oven to 300 degrees F. Line a baking sheet with a silpat
  2. In a small bowl, whisk together the flour, baking powder and salt; set aside.
    Using an electric mixer, beat the earth balance and sugar on medium speed until light and fluffy, about 3 minutes.
  3. Scrape the sides of the bowl and add the eggnog, egg yolk, vanilla extract and nutmeg; continue beating on medium speed until completely combined, about 2 minutes.
  4. Reduce the mixer speed to low, add the dry ingredients and beat until just combined.
  5. Using a rubber spatula, fold in the chocolate chunks.
  6. Using a small or medium cookie scoop (1 or 2 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake from 20 to 25 minutes (longer for larger cookies), or until the edges are set and the centers spring back when touched lightly.
  8. Remove from oven and, using a spatula, transfer the cookies to a wire rack to cool completely.

Photo credit: Brown Eyed Baker

The Celiac Mom’s Guide to A Happy, Safe, & Gluten Free Halloween (REPOST)

As the Cherry Pie Bites are baking in the oven, the celery, onions and apples await chopping for the Sausage and Apple Stuffed Acorn Squash for tonight’s dinner, and the leaves swirl past my window, I really feel like Fall is in full swing. This season brings along with it so many fun and delicious things…farm markets, hayrides, hot apple cider, pumpkin picking and, drumroll please…Halloween! 

For kids, Halloween is the pinnacle of Fall. The costume planning, the decorations, carving pumpkins—it’s a kid-centered holiday. But it’s also a holiday centered around eating candy. Lots of candy. Being a kid with celiac at Halloween can be difficult, but I have a few simple suggestions for you to make it easier on your gluten free kid.

Being a kid with celiac at Halloween can be difficult

Every year, many celiac-focused websites publish a list of gluten free candy that is safe for your child to eat. You can find a link to the list I consult here. The list is updated every year. Use this list to choose safe candy to hand out at your house (remember, there are always leftovers!) and as a reference when sorting through your child’s loot after trick-or-treating is done.

Once you have sorted all the gluten containing candy from the safe candy in your child’s bag, your child may not be left with much. Never fear, because you will be prepared! Before Halloween comes, order some favorite gluten free treats online (Gimbal’s candy is one of our favorites) or shop for some safe gluten free candy that your child loves. Then have a trading session and let them trade in their unsafe candy for some of their favorites. Keep this stash a secret though, because half the fun of Halloween is being surprised by what you get.

Another idea, besides handing out candy that is safe for your child, is to hand out non-food items. In 2014, Food Allergy Research & Education (FARE) launched a national campaign called the Teal Pumpkin Project. It was intended to promote inclusion of all trick-or-treaters and to raise awareness of food allergies. To participate in the Teal Pumpkin Project, simply provide non-food treats for trick-or-treaters (such as pencils, crayons, or bubbles), paint a pumpkin teal to place in front of your home, along with a free printable sign from FARE, to indicate you have non-food treats available. To learn more about the Teal Pumpkin Project and to print out a sign, click here.

I hope you and your children have a fun, safe and yummy gluten free Halloween!
The Celiac Mom is CEO of Diehl Enterprises. Her duties include executive chef, pastry chef, taxi driver, housekeeper, kisser of boo boos, Popsicle distributor, counselor, and champion Uno player. She is also the Content Coordinator and writer for Allen’s Creek Living Magazine. She lives in Pittsford, NY with her husband and three children.