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Chocolate Oat Cookies (raw, vegan, gluten-free, sugar-free, 80/10/10)

 


RaHey, all! Here is that Chocolate Oat Cookie recipe I promised you a little while ago. Took me some time to get here after a couple of travels with family. These treats are gluten-free, sugar-free, flour-free, cholesterol-free, and super low in fat. In short, they are free from all the unhealthy ingredients that regular cookies have but still taste A-M-A-Z-I-N-G, so you can indulge without compromising your health!

Ingredients

4 cups gluten-free rolled oats (sprouted are best for digestion)

1 3/4 cups almond or other plant-based milk

1/4-1/2 cup raw cacao (depending on how much chocolate you want to taste)

2 tbsp. chia seeds

1 tbsp. stevia drops 

1/2 tbsp. vanilla extract

Instructions

1. Add rolled oats, raw cacao, milk, stevia, and vanilla into a large bowl and mix well until you get a sticky dough. (*I prefer to use already pre-soaked/sprouted oats as they contain less phytic acid that blocks the absorption of nutrients.)

2. Add chia seeds and mix well with the dough.

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3. If your dough is not too sticky,  shape it into cookies and place on the dehydrator sheets. If too sticky to handle, drop large spoonfulls onto the dehydrator sheets and begin dehydrating – you can always reshape them in the process as they are drying and become less sticky. *If you’re using regular un-sprouted rolled oats, let the dough sit on the sheets for 2-4 hours to pre-soak before dehydrating them (this is optional, to maximize digestion/absorption).

4. Dehydrate at 105°F for at least 1-2 hours, turning once during the process. The dehydration time will vary depending on the cookie texture you want. If you like them chewy – decrease the dehydration time.

These cookies keep well in the room temperature for a couple of days or refrigerated for up to a week. Although, they are so delish, they’re gone withing hours in our house ☺.

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Guilt-Free Mango Coconut Cookies (Gluten Free, Vegan, Flourless)

GF mango coconut cookies

Can you eat cookies for breakfast and not feel guilty? You betcha!

These Mango Coconut Cookies are gluten-free, wheat-free, and vegan!

What you will need:

Ingredients

1/2 cup coconut flour

1/2 cup almond butter

1 tablespoon freshly ground flax seeds

1 ripe banana

1-2 tablespoons coconut sugar or stevia drops(depending on how sweet you want the cookies to be)

1 teaspoon vanilla powder/extract

1/2 cup ripe chopped mango

a handful of coconut flakes for sprinkling

*all organic ingredients

 

1. Mash 1 ripe banana with a fork. Add 1/2 cup almond butter, 1/2 cup coconut flour, 1 tbsp. ground flax seeds,  1 tsp. vanilla powder, and coconut sugar. Mix well.

2. Add chopped mango. Mix.

GF mango coconut cookies vegan3. Grease a baking sheet with coconut oil.

4. Drop tablespoon-fulls of dough on the sheet. The dough will be sticky. Dip your fingers in the coconut oil to easier mold it into cookies.

5. Sprinkle with coconut flakes.

6.. Bake at 375-380 degrees for 15 minutes.

7. Remove cookies from the oven and let them cool for a few minutes.

Enjoy!

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Baked Oatmeal-Raisin Cookies (the easiest flourless recipe you’ll find!)

I love this recipe because it’s quick, doesn’t require any flour, and everyone in the house loves them!

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Ingredients

3 cups rolled oats

3 eggs (can substitute with flax-egg or other)

1/2 cup extra virgin olive oil

1/2 coconut sugar

3/4 cup raisins

2 teaspoons vanilla

*all organic ingredients

Mix all ingredients together. Grease a baking sheet generously. Drop heaping spoonfuls of dough on the sheet, gently shaping it into cookies.

Bake at 400 degrees for 15 minutes. Remove from oven and let cool for 10 minutes. 

Enjoy!