Vegan Chocolate Chunk Cookies (Gluten-Free)

Got a cookie craving?? TRY THESE OUT. They are a huge hit fresh, warm, and gooey out of the oven. Also, delicious from cold storage in the fridge! I made these gluten-free. However, if you do not need to use gluten free oats/flour you can substitute for regular oats/oat flour/all purpose flour.

BUT!!! Do NOT substitute out the almond butter. The almond butter MAKES IT!

Another tip, don’t cheap out on the dark chocolate. Choose a good quality dark chocolate bar (at least 55% cacao) because these cookies will be drooling with dark chocolate when they’re done!



Wet Ingredients:

  • ½ cup natural smooth almond butter
  • ¼ cup + 3.5 tbsp pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tbsp unrefined Nutiva coconut oil, melted to liquid form (allow to cool before using)

Dry ingredients:

  • ½ cup gluten-free quick cooking rolled oats
  • ¼ cup + 2 tbsp gluten-free oat flour (**TIP at bottom of post**)
  • ¼ cup tapioca starch (Bob’s Red Mill)
  • ¼ cup gluten-free all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground sea salt
  • 100g (1 bar) Camino 55% dark chocolate, chopped into pieces/chunks (or dark chocolate bar of choice)


  1. Preheat the oven to 350F
  2. In a large mixing bowl, combine wet ingredients one at a time with mixing. Stir until completely combined.
  3. Begin to stir in the dry ingredients to the same mixing bowl one at a time until thoroughly combined.
  4. Chop up your chocolate bar into chunks. Fold into the mixture.
  5. Line a baking sheet with parchment paper.
  6. Form your cookies into desired size (small or large). Note! They will spread out a lot while cooking! See below photo of the original tiny size I made mine.
  7. Bake for 8-10 minutes on 350F (or until the edges are browning).
  8. Remove from the oven. Allow to cool for 5 minutes.
  9. Enjoy!


UMMMM helloooo yum… look at the centre of how this cookie turned out… *drool*


**Tip: Make your own oat flour by blending oats in your vitamix, blender, bullet, etc.*

The Ultimate Trail Mix Cookie! A family favourite.

The appearance of these guys doesn’t do the flavour justice. MMMmmm these cookies turned out SO good and they are packed with nutrient dense ingredients (…ALOT of ingredients).

trail mix cookies.jpg

What you will need (~18-20 cookies): 

Dry ingredients:

  • 1 cup oat flour
  • 1/2 cup gluten free flour (I have used corn flour, almond flour, and quinoa flour, they all work great).
  • 1/2 cup large flake oats
  • 1/2 cup chopped almonds
  • 2 tbsp coconut sugar
  • 2 tbsp maple sugar (found at FarmBoy.. omit and do more coconut sugar instead if you can’t find this ingredient)
  • 4 tbsp coconut smiles (found at costco – see here , bulk barn and FarmBoy also carry these)
  • 1/4 cup dark chocolate chunks
  • 2 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 3 tbsp dried cranberries
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder

Wet ingredients:

  • 1/3 cup natural peanut butter, softened
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tsp vanilla
  • 2 tbsp Silk Unsweetened Vanilla Cashew milk (or a nut milk of your choice)
  • 1 egg


  1. Preheat oven to 350F.
  2. In a large mixing bowl, mix together all of the dry ingredients.
  3. One by one begin to mix in the wet ingredients to the same bowl. Regularly mix.
  4. When all ingredients are mixed thoroughly together, line a large baking sheet with parchment paper.
  5. Form batter into cookies. (If you are forming them with your hands ensure to wash your hands and leave them a bit wet to avoid all the batter sticking to your hands).
  6. Bake at 350F for 15 minutes.
  7. Remove from the oven, let cool. ENJOY!



Chocolate Chia Breakfast Bite Cookies

chocolate chia cookies 2.jpg

Who wouldn’t want cookies for breakfast? Usually it’s morally incorrect to actually have cookies for breakfast… but we can let it slide with this recipe. These cookie bites are great to grab on the go or take to work as an energy boosting snack… and only 60 cals per cookie! Made with whole food ingredients they are refined sugar free, dairy free, gluten free, and free from any added oils.

Nutrition Breakdown (per cookie): 60 calories, 2.6g fat, 7.8g carbs, 2.3g protein. 

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

What you will need (makes 12-14 bite -sized cookies):

  • 1 cup gluten free quick oats
  • 1/2 cup One Degree’s gluten free corn flour (or gluten free flour of choice)
  • 1.5 tbsp chia seeds
  • 2 tbsp cocoa powder
  • 1.5 tbsp unsweetened shredded coconut
  • 1/3 cup unsweetened applesauce
  • 1 packet stevia (omit if desired and add 0.5tbsp extra maple syrup)
  • 1.5 tbsp maple syrup
  • 1/3 cup Silk Unsweetened Vanilla Cashew Milk (or dairy free milk of choice)
  • 2 tbsp almond butter, softened
  • 2 tbsp egg whites (if you want to make these cookies vegan – make flax “eggs” substitute  instead).
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp ground sea salt
  • Optional: dark chocolate chips


  1. Preheat the oven to 350F
  2. In a large mixing bowl, combine all dry ingredients.
  3. Mix in wet ingredients one at a time into the same bowl.
  4. Fold in chocolate chips.
  5. On a baking sheet lined with parchment paper, form your cookies into small balls. (~12-14 cookies).
  6. Bake at 350F for ~20-25 minutes until browning and no longer wet in the middle.



Peaches n’ Hemp Oat Cookies


I LOVE peach season! However, I am sure I’m not the only one who finds that all the peaches you buy ripen at the exact same time. So… I thought I would create a new recipe with some of the ones I bought before they go bad.

Recipe makes ~12 cookies. 

Combine Dry Ingredients and mix: 

  • 1 1/4 cup oats
  • 1/2 cup corn flour (or gluten-free flour of your choice)
  • 2 tbsp Sunwarrior protein powder (you can omit this and just add more flour if you don’t want to make protein cookies).
  • 1 1/2 tsp cinnamon
  • 2 packets of stevia OR 1-1.5 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1 tbsp hemp
  • Pinch ground sea salt

Add wet ingredients to the dry ingredient bowl and mix all together: peaches

  • 2 tbsp coconut oil
  • 4 tbsp egg whites
  • 2.5 tbsp cashew milk (Silk Unsweetened)
  • 1/2 tsp vanilla extract
  • 2.5 tsp honey
  • 1 tbsp natural almond butter (softened)

***Fold in two diced fresh peaches***

  1. Preheat the oven to 350F
  2. On a baking sheet lined with parchment paper, make your batter into cookies.
  3. Bake for ~15 minutes until browning.
  4. Enjoy 🙂






Banana Oat Quinoa Cookies

Banana Quinoa Cookies


1.5 ripe bananas, mashed
2 1/2 cup oats
1 tbsp coconut oil, melted
1/2 cup cooked & chilled sprouted quinoa
1 tsp vanilla
1/2 cup pecans, chopped
1/3 cup ground pecans
1/2 cup maple syrup
2 tbsp egg whites
1 tbsp flax seeds
1 tsp cinnamon
1 tsp baking soda
1/4 cup chocolate chips.

1. Preheat oven to 350F.
2.In a large bowl combine all wet ingredients (bananas, coconut oil, vanilla, egg whites, maple syrup) and blend. Add in dry ingredients (oats, sprouted quinoa, pecans, ground pecans, flax seeds, cinnamon, and baking soda) and blend.
3. After combined, fold in the dark chocolate chips.
4. Roll into balls. Put on a baking sheet with parchment paper.
5. Bake on 350F for ~15 minutes until browning.

Carrot Coconut Breakfast Cookies

Pump up the beta-carotene in your morning with these Carrot Coconut Oatmeal Cookies. They are easy to grab on the go.





1 cup shredded carrots
1 1/2 cup oats
1/3 cup honey
1 tsp cinnamon
1 tsp vanilla extract
2 tbsp egg whites
1/4 cup wheat bran
2 tbsp shredded coconut
1 tsp baking powder
1/4 cup mashed dates, pitted
2 tbsp pecans (optional)



1. Preheat oven to 375 F

2. Put the pitted dates into the microwave with a tsp of water for 40 secs to soften. When they are done, mash them.

3. Combine and mix all the ingredients in a large mixing bowl.

4. Form into cookies on a baking sheet lined with parchment paper.

5. Bake for 20 minutes, until brown.


Oatmeal Raisin Cookies (GF, dairy-free, nut-free)


What you will need (makes 12 cookies):

  • 1 cup dates – pitted, soaked, chopped
  • 1 1/2 cup oats (I used Hilray gluten-free large flake oats)
  • 1/3 cup egg whites
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 tbsp shredded coconut
  • 1/4 cup raisins


1. Preheat oven to 350F
2. Put 1 cup pitted dates into the microwave with a little bit of water (~2 tbsp) for 40 seconds.
3. After microwaving – mash the dates with a fork.
4. Once the dates are mashed – combine all ingredients into same bowl and mix.
5. Form into cookies/put on a baking sheet – cook for ~17-20 minutes at 350F.

and VOILA!