healthy cookies gluten-free paleo dairy-free veganHealthy cookies are my go-to breakfast food. Seems crazy for someone in the health industry to admit that, but really my cookies are such healthy little morsels of goodness that I can feel really good about it. Here are a few of my favourite recipes:

Healthy cookie recipe #1:

1/2 cup coconut oil (melted)

1/2 cup almond butter

1/2 cup apple sauce

1 ripe banana (mashed)

2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, and let sit for a few minutes)

1 cup buckwheat

And then you can add dried fruit, coconut, nuts, chia, etc. You might even be so bold as to add chocolate chips 😉

Mix everything together and cook at 350C for about 10 mins (until undersides are starting to brown).

Homemade cookie recipe #2:

Mix in bowl:

2 cups rolled oats

1 1/4 cups buckwheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt


Melt on stove top:

1/3 cup coconut oil

1/2 cup nut butter (almond for oatmeal raisin, PB for PB choc chips)

1/2 cup apple sauce

1/2 cup maple syrup

1 teaspoon vanilla extract


Mix in separate bowl:

6 tbsp ground flaxseed and enough water for it still be to relatively stirable

Then mix everything together adding options below…


Oatmeal raisin variation add:

1/2 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/2 teaspoon ground ginger powder

1 cup almonds/walnuts, chopped

1 cup raisins


PB choc chip variation add:

Chocolate chips obviously!


And I bet you could also use cashew butter and put in lemon extract and poppy seeds for another variation.

Healthy cookie recipe #3… okay these are brownies:

1/2 cup coconut oil (melted)

1/2 cup maple syrup

2 large flax eggs (2 tbsp ground flaxseed + 5 tbsp water, and let sit for a few minutes)

1 tsp vanilla extract

3/4 tsp baking powder

1/4 tsp sea salt

1/2 cup dutch-process cocoa powder

3/4 cup buckwheat flour

(Optional add-ins:) 1/3 cup walnuts, hazelnuts, coconut or chocolate chips



Melt coconut oil in large pot. Remove from heat and add remaining ingredients in order listed.

Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch.