Healthed-Up Chocolate Chunk Cookies


I’ve been keeping these in my back pocket for months now. Not literally, of course. But the recipe!

During my pregnancy I decided I needed something healthier to indulge in when my cookie cravings were rampant. These are gluten free, dairy free, refined sugar free and surprisingly delicious!

I wouldn’t recommend tinkering with the recipe a ton because it can be finicky. Oat flour can vary in its coarseness so if your dough seems way too wet, try adding a bit more. I love the nutty flavour it gives the cookies, especially coupled with coconut sugar, which gives a toasty flavour that reminds me of graham crackers. Also, don’t think about skipping the chilling or you will have a mess on your hands.

These cookies are super filling and delicious fresh out of the oven and dunked in milk. I do prefer them the day they are baked so I freeze the extra dough balls and bake fresh as needed. Give them a try the next time you need a healthier treat!

Healthed-Up Chocolate Chunk Cookies

Makes one dozen cookies


  • 1/2 cup coconut oil, measured solid
  • 3/4 cup coconut sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 2 cups oat flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup dark chocolate chunks


Line a large cookie sheet with parchment or silicone liner.

Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugar until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.

Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt and baking soda. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the chocolate chunks then drop tablespoons of dough onto the prepared cookie sheet. Chill for at least 30 minutes.

When ready to bake, preheat oven to 325 degrees and bake cookies for 6-8 minutes. The oat flour dries out quickly so don’t overbake! The centres should look a bit raw. Let cool, then store in an airtight container.


Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.

I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!

I buy my coconut sugar and oat flour at Bulk Barn. You can also blend oats until fine to make your own oat flour.



Hearty Banana Oat Muffins


The very first thing I baked after my first trimester kitchen hiatus was banana muffins. Looking back on it, I still can’t believe how long I went without cooking a single thing. It was insane. In addition to my exhaustion, cooking smells were my worst enemy and this meant I stayed out of the kitchen for a good, long while. If you know me, this is unheard of. Finally, one Saturday morning several weeks back, I woke up and I actually felt decent. I was starving and nothing but banana muffins would do, and even better, I actually felt like baking them myself. But there was one catch.

My absolute favourite banana bread recipe has cream cheese, which we didn’t have on hand. Oh, and I really didn’t feel like using my mixer either. I wanted a one-bowl deal. I did a quick Google search and landed on this recipe. It was super fast to whip up and it totally hit the spot. I started making a batch every week or so but in the New Year I decided maybe it was time to find a healthier alternative. I tinkered with the original quite a bit and these came out even better than I had dreamed, on the first try. No butter, no refined sugar and no gluten if you use gluten-free oats. They are filling and perfectly sweet, although I love them spread with a little strawberry jam. Even if you’re on a resolution diet of some kind, these will probably still be allowed for a guilt-free treat. My biggest problem these days is always having enough ripe bananas on hand!

Hearty Banana Oat Muffins

Makes 12 standard muffins


  • 3 ripe bananas
  • 1/3 cup coconut oil
  • 1 tsp. baking soda
  • Pinch salt
  • ¾ cup coconut sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 ½ cups oat flour
  • 1 tsp. cinnamon


Preheat oven to 350 degrees and line a 12 cup standard muffin tin with liners.

In a large bowl, mash the bananas. Melt your coconut oil and add it to the mashed banana mixture. Stir in baking soda, salt, coconut sugar, egg and vanilla. Once this is combined, stir in the oat flour and cinnamon.

Scoop into lined muffin tin and bake for 18-20 minutes.


I measured my coconut oil in solid form before melting it.

I made my own oat flour by pulsing 1 1/2 cups rolled oats in my food processor.

I buy my coconut sugar at Bulk Barn.