Healthy Cookies

Yo fellows! Summer is coming here down under, and all of a sudden I feel the need to eat healthier and to reach my goal of being as thin as a fairy. Needless to say, I inevitably look more like an eggplant or a pumpkin, however this gives me the opportunity to create some tasty and healthy treats.

These cookies were born partially for this reason, and partially because I wanted something easy to carry to work for breakfast, that was at the same time filling and vegan. Let’s include in the equation the fact that I wanted to clear up my pantry and make room for even newer and healthier stuff.

I felt the desire not only to go vegan for the recipe but to try also gluten free, and experiment with different kind of flour. I am so happy with the result that I was able to save just a couple of those for the picture… even Kara was trying to have a sniff!

Here we go, happy spring/summer or fall for those upside down! 😉


  • 200g rolled oats
  • 150 almond meal
  • 50g rice flour
  • 100g Coconut flour
  • 14g Cream of Tartar
  • 50g sliced almonds
  • 100g Raisins
  • 50g Pepitas (Pumpkin seeds)
  • 1 tsp  Powdered Vanilla
  • 100g Macadamia or Sun-seed oil
  • 100g Rice syrup
  • 100g Raw agave syrup
  • 50g Organic Maple syrup
  • 3 tbs Salted peanut butter
  • Good pinch of salt
  • 100g Rice Milk

Put the rolled oats in the food processor with the blade tool on, and give it a good whisk until reduced in smaller pieces. I stop before it gets too fine, as I like to feel a little crunchy texture in my cookies. Add the rest of the flour (Almond, Coconut, Rice), the cream of Tartar and the powdered vanilla beans, as well as the salt. Mix well, then add the sliced almonds, the pepitas and the raisins. If you like you can add chocolate chips, shredded coconut or other nuts, up to you. Just maybe add a bit more milk later on.

Incorporate the oil with your hands until it is evenly distributed on the dry ingredients.

Now it’s time to add the syrups and stir. The dough should be pretty dry at this point, so let’s add the rice milk and the peanut butter as well. I had to dig my hands in the mixture to properly combine all the ingredients, and of course, I gave it a little taste.

Divide the mixture in small balls, pressing together the ingredients, then give them then the shape of a nice cookie. In the oven, for around 20 minutes at 180º until nice and golden.

When I am really starving in the morning, 3 cookies are enough to keep me going all morning but of course it depends on how big they are.

Enjoy! And tonight, just because I disappeared for a while, I’ll leave you with Flowers in the Window, by The Travis. Have a lovely week!

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