Health & Fitness


I’m a baker. 

I love to bake! I love to cook as well, but I have always chosen baking over cooking. In high school I would bake the cookies from my little Williams Sonoma cookbook that was only cookies. Mexican Wedding Cookies, Raspberry Jam Thumbprint cookies, Apricot Rugelach, ya… I was good!

So when I endeavored to be more healthy, I enjoyed the challenge of finding baking alternatives. Still having those little sweet nuggets every now and then, but that are still healthy and in line with my diet and way of life. 

Enter, these guys. 




I love having little cookies around. To be honest I usually replace my breakfast oatmeal with a green smoothie and one of these guys or another recipe that I enjoy making. They’re an amazing packed snack for on the go, or even as a dessert alternative if you’re trying to kick that sugar-habit. 

By ‘kitchen-sink’, not only do I mean that there are a TON of things in this cookie (i’m pretty sure everything in my pantry), but you can also make your own kitchen sink! I don’t know if that’s a saying, but I’m going to go with it :-D. Meaning, you can make these cookies all your own! Use a different sugar, find a seed that you prefer over pumpkin seeds, use a different sweetener like honey, or maybe add some dried fruit? Hmmm, I’m getting ideas! 

Have fun with this recipe! Make this one a few times to perfect it, then have fun! Use your pantry for inspiration. Odds are you have some hidden goodies in there somewhere πŸ˜€  




Serves || 12 – 15 cookies 


Dry Ingredients

1 cup gluten-free oat flour, or processed oats into flour

1/2 cup almond meal or almond flour

1/2 cup gluten-free rolled oats

1/2 cup thinly sliced almonds

1/4 cup sugar of choice (I used date sugar) 

1/4 cup shredded unsweetened coconut

1/4 cup carob nibs

1/4 cup pumpkin seeds (or seeds of your choice)

2 tablespoons chia seeds

1 teaspoon cinnamon

1/2 tsp fine grain sea salt

1/2 tsp baking powder

1/2 tsp baking soda


Wet Ingredients

1 tablespoon ground flax + 2 tablespoons water, mixed together

1/4 cup “drippy” raw almond butter (or other all-natural nut butter)

1/4 cup coconut oil, melted

1/4 cup sweetener of choice (I used agave nectar) 

1 tsp vanilla


First, combine the flax meal and the water to make your “flax egg”. Then preheat the oven to 350 degrees while you are making the cookies. 

Combine all of the wet ingredients together in a large bowl. 

In a separate small – medium sized bowl, combine all the wet ingredients until thoroughly mixed. 

Add the wet mixture bowl into the dry ingredients and combine until the flour is no longer visible. It might take a little elbow grease since this dough is of a rather sticky nature! That’s a good sign! It means they will be nice and chewy when they are done baking. *If you find that you just don’t have enough wet ingredients for some reason, and it isn’t blending well enough. Maybe add a tablespoon of almond milk one by one while stirring in between until everything is well mixed. 

Spoon a handful of the mixture onto the prepared cookie sheet. You can do this either with a parchment paper, Silpat, or light cooking oil. I made mine fairly large so it only made 12 cookies but if you make them a tad smaller you could get as many as 15. Or even better? Make them bite size and you will get a solid 24 cookies out of this recipe! Great for little kiddo’s on the go πŸ™‚ 

Bake at 350 for 13 – 15 minutes. Time will vary depending on the size, but my 12 large cookies cooked in a quick 13 minutes. Let them cool before enjoying, but you’re going to want to devour them when you do! 




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