nut butter coconut raisin cookies

nut butter coconut raisin cookies

These cookies are a huge favorite around my house, and everyone I share them with seems to love them too. I think they’re a good “breakfast cookie”, since they really are quite healthy, made with whole grain and fruit. They do have a bit of sugar, but coconut sugar is unrefined and low-glycemic. I have made them two ways – the traditional way with peanut and almond butters and butter, and the allergen-free/vegan way, which really IS just as good. Most people don’t even notice the difference. Both versions are gluten-free.

Here is the recipe, with allergen-free substitutions noted. You’ll love these! xo


  • organic unsalted butter, 4 T {vegan substitute: warmed coconut oil or coconut spread}
  • coconut sugar, 3/4 cup
  • peanut butter, almond butter or combination of the two, 1 cup {nut-free substitute: sesame seed butter}
  • 1 egg + 1 egg yolk {vegan substitute: 1 1/2 tablespoon ground flax seed meal + 4 tablespoons warm water}
  • vanilla extract, 1 tablespoon
  • gluten-free rolled oats, 2 1/4 cups
  • aluminum-free baking soda, 1 teaspoon
  • fine sea salt, 1/4 teaspoon
  • raisins, 1 1/2 cups
  • shredded coconut, 1/2 cup


  1. Beat together butter and sugar in a large bowl.
  2. Slowly mix in the nut butter, egg and vanilla until creamy.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, then stir into the butter mixture until well combined.
  4. Gently stir in the raisins.
  5. Drop spoonfulls of batter onto a parchment-lined baking sheet. You’ll want to form the cookies a bit with your hands by pressing down and shaping them.
  6. Bake at 325 degrees for about 12-14 minutes. The bottoms of the cookies will be golden brown, and the center of the cookies may seem a little less than done, which is okay.
  7. Allow the cookies to set on the cookie sheet for a few minutes before transferring them to cooling racks.


chewy gluten-free oatmeal raisin cookies

These cookies are just the tiniest bit crispy at the edges, and still soft and chewy throughout. They are gluten free and are made with coconut sugar, so as afar as cookies go, I think you could consider these pretty healthy.

I made part of the batch without raisins, per the request of a sweet little girl in my house. Delicious either way.


  • organic butter, softened, 1/2 cup {1 stick}
  • coconut sugar, 2/3 cup
  • vanilla extract, 1 teaspoon
  • 1 free-range egg
  • sorghum flour, 1/2 + 1/8 cup
  • tapioca flour, 1/8 cup
  • baking soda, 1/2 teaspoon
  • salt, 1/2 teaspoon
  • cinnamon, 3/4 teaspoon
  • gluten free rolled oats, 1 1/2 cup
  • raisins, 3/4 cup


  • Beat together the butter, coconut sugar, vanilla and egg until smooth.
  • In a separate bowl, combine the flours, baking soda, salt and cinnamon, add to the wet mixture and stir until well combined.
  • Mix in the oats and raisins.
  • Move the prepared batter to the refrigerator to chill for about a half hour. This will prevent the cookies from coming out too thin.
  • Scoop the batter onto a parchment-lined baking sheet, about 2 inches apart.
  • Bake for 10 minutes at 350 degrees, or until the edges are golden brown. The cookies will look undercooked in the middle, but that’s okay.
  • Let the cookies sit on the baking sheet for about 5 minutes after you have removed them from the oven, then transfer them to a cooling rack.

coconut carob cookies with apples and cinnamon

These two-bite sized cookies are a great gluten, sugar and dairy free treat. They are super quick and easy to make, too. My kids love these, and they are the perfect alternative to a sugary or otherwise unhealthy snack.


  • applesauce {unsweetened, no additives}, 1 3/4 cup
  • shredded coconut {unsweetened}, 1/3 cup
  • rolled oats {gluten-free certified}, 2 cups
  • coconut flour, 1/3 cup
  • baking powder, 1 teaspoon
  • vegan carob chips, about 6 ounces
  • cinnamon, generous 1/2 teaspoon
  • coconut oil, 1/4 cup
  • salt, 1/2 teaspoon
  • vanilla extract, 1 teaspoon


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the applesauce, vanilla and coconut oil. The coconut oil needs to be warmed just a bit so that it is liquid and will mix well. Set aside.
  3. In another bowl combine the oats, coconut, coconut flour, baking powder, salt and cinnamon.
  4. Add the dry ingredients to the wet ingredients, and stir until well combined.
  5. Fold in the carob chips.
  6. Drop dollops of dough onto a parchment lined baking sheet. I use a one-inch scooper, and pack the dough into it a bit before placing on the sheet, so that the dough holds together well. You could use your hands for this, too.
  7. Bake until the tops of the cookies just start to turn golden in places, making sure not to burn the bottoms, about 15-20 minutes.
  8. Let these cool on the baking sheet for about a minute before transferring them to a wire rack to cool completely.
coconut carob cookie

coconut carob cookie



gluten-free, sugar-free, fruity oatmeal cookies

Oh, did I forget to mention DELICIOUS in the title?

Being on an insanely strict diet and possessing the rival insane sweet tooth is an epic bummer. I consider myself to be a pretty darn good baker, but my specialties consist of nothing gluten or sugar-free. I am never one to skimp for the sake of low-fat (ugh) or low-calorie (lame) achievements – I believe in cooking with real, whole foods, and the same goes for desserts – as long as moderation is being exercised, let’s have the good stuff, please.

While I have still been baking once in a while over the last few months, there just isn’t as much pleasure in making things that you can’t eat. I have decided it’s time to turn a new leaf when it comes to how I bake and the ingredients I use, but there is quite a learning curve here. I have stocked up on alternative flours, seeds, spices and sweeteners, but I have seen, and wager I will continue to see, more frogs than princes for the foreseeable future.

Here is my first real success, and humble though it is, it’s truly delicious. It really does satisfy my cookie craving, and is completely healthy, containing not even one no-no.


  • Gluten-Free Certified Rolled Oats, 2 Cups {I like Bob’s Red Mill}
  • Raisins, 1 Cup {use dried cranberries here if you can (I can’t) – I think that would be even better}
  • Pumpkin Seeds, 1 Cup {you could use any nut or seed here that you like best}
  • Butter, softened, 1/3 Cup
  • Very Ripe Banana, Mashed, 1 Cup {that works out to about 3 medium}
  • Applesauce, 1/2 Cup {this needs to be either homemade or a store bought sauce that contains nothing but apples}
  • Vanilla Extract, 2 teaspoons
  • Cinnamon, 1 1/4 teaspoon
  • Baking Soda, 1/2 teaspoon
  • Salt, 1/2 teaspoon

making oatmeal cookies


  1. Toast your pumpkin seeds in an iron skillet over low-medium heat until lightly browned, about 5 -7 minutes. You could do this in the oven or a regular pan, too, I just find it works best in the iron.
  2. Combine the seeds, oats and raisins in a large mixing bowl, and set aside.
  3. In a medium bowl, combine bananas, applesauce, butter, vanilla, cinnamon, baking soda and salt until well mixed.
  4. Add the wet mixture to the dry, and combine well by stirring gently.
  5. Let this mixture sit for 15 or 20 minutes.
  6. Heat oven to 350 degrees.
  7. Line a baking sheet with parchment, and drop heaping spoonfulls of the batter onto the sheet. I use a handy scooper for this, but a spoon works just as well.
  8. Bake until the cookies are lightly golden, about 15 minutes. Let them sit on the sheet for about a minute before transferring them to cooling racks.
raw batter, ready for baking

raw batter, ready for baking

These cookies come out looking a bit like haystacks, and don’t hold together as well as a regular cookie due to the moisture in the fruit and absence of flour, so you will want to handle them delicately. After they have sufficiently cooled though, you should have no trouble moving them directly from the rack into your mouth. Have a cuppa too, would ya?

cooling cookies

cooling cookies

best chocolate chip cookies ever. seriously.

I love baking, and do it often. One of my favorite things to make are plain ol’ chocolate chip cookies. I am very proud of my recipe – to me it’s perfect, and many people have told me they’re the best they’ve ever had. They’re big, chewy, and SUPER chocolaty, everything a cookie is supposed to be!

For health reasons, I have to follow a very strict diet, so I am not supposed to partake of these delightful goodies, but I can’t resist a bite every now and then with a cup of hot coffee.

Here is the insanely simple recipe. Because I love you. Shhhhhhhhhh.


  • All Purpose Flour, 2 Cups
  • Salt, 1/2 Teaspoon
  • Baking Soda, 1/2 Teaspoon
  • Granulated Sugar, 1/2 Cup
  • Dark Brown Sugar, 1 Cup
  • Butter, 3/4 Cup (1 1/2 Sticks)
  • Vanilla Extract, 1 Tablespoon
  • 1 Egg & 1 Egg Yolk
  • Semi-Sweet Chocolate Morsels, 2 Cups or so…  use these to taste. I like lots!

Of course, for the yummiest, most responsible results, always use organic or all-natural ingredients!


  1. Mix flour, salt and baking soda in a bowl and set aside. I usually don’t use a sifter, just a whisk or fork works fine.
  2. Soften the butter and mix well with the sugars. This is best done in a standing mixer if you have one, otherwise a hand mixer will work.
  3. Add the eggs and vanilla to the sugar mixture, and blend well.
  4. Add the dry mixture to the wet and stir until well combined. Here is where I switch from the beater to the paddle on my mixer.
  5. Lastly, add the chocolate, stirring until the chips are pretty evenly distributed throughout the dough.
  6. Place golf ball sized scoops onto a cookie sheet (I usually press down on them a bit so that the cookies don’t end up being too thick) and bake at 325 for 15 minutes. Depending on your oven, you may want to increase or decrease this by a minute or two. The cookies won’t look quite done when you take them out, but will be slightly cracked on the tops. Taking them out at this time ensures a perfectly soft, chewy consistency.
Best Cookies Ever

best cookies ever

I hope you love them! Let me know how it goes.


Luca's Cookie