Three Ingredient Flourless Banana Bread Cookies

These simple cookies are a delicious and healthy treat or snack on the go- they're great for kids too!



2 large overripe bananas, mashed
1 cup gluten free oat bran (can sub for rolled or quick oats)
4 T smooth almond butter (can sub for any nut butter of choice)
Add ins of choice- Chocolate chips etc

See the entire recipe and directions at Big Man's World.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

Fotor_151181166661861 (1).jpg


1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

  1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
  2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
  3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
  4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
  5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
  6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
  7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
  8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
  9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.



Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Protein Packed Peanut Butter Cookies

This is another recipe sent in by one of our wonderful customers, Donna Karp.  She was kind enough to bring some by the store for us to taste, and I thought they were fantastic!

1 c. natural peanut butter
2 eggs, beaten
2/3 c. coconut sugar
2 scoops protein powder*
*You can use any protein powder for this recipe though we recommend vanilla.

  1. Mix ingredients together.  If the mixture is not thick enough, add more protein powder until the dough reaches the right consistency.
  2. Roll into balls with damp hands before placing on cookie sheet.  Flatten the balls with a fork or a bottom of an oiled glass before baking.
  3. Bake cookies for 12 minutes at 400 degrees or until lightly browned.


Healthy Chocolate Crinkle Cookies with Stevia

These cookies are suitable for diabetics or those watching their sugar, as well as anyone who wants to have holiday cookies that are on the lower calorie side.

Makes 26 cookies


1/2 cup unsweetened cocoa powder
1/2 cup cane sugar (coconut palm sugar should work too)
1/2 cup stevia for baking or 12-13 packets
1/4 cup coconut oil, melted (or another healthy oil)
1 egg
2 egg whites (or 1/4 cup carton egg whites)
1 tsp vanilla
1 cup oat flour (you can make oat flour by grinding old fashioned or quick oats in your blender/food processor)
1 tsp baking powder
1/4 tsp salt
1/2 cup icing sugar (but you’ll only actually use 1/4 cup)

See the entire recipe and directions at Busy but Healthy.

Soft-Baked Chocolate Chip Almond Breakfast Cookies

These make for a wonderful breakfast or snack that's full of fiber and healthy fats.  As an extra bonus, they're gluten and dairy free!

1/2 cup gluten-free rolled oats (do not use quick-cooking)
1 cup almond meal
1/2 cup ground flaxseed meal
1/4 cup mini, non-dairy, semi-sweet or dark chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/8 teaspoon fine sea salt
1/2 cup raw, unsalted almond butter
1/4 cup unsweetened almond milk (vanilla or plain)
2 tablespoons light agave nectar or your favorite liquid sweetener
1 teaspoon almond extract (may substitute alcohol-free almond flavor)

Read the entire recipe and directions at The Washington Post.

Healthy Banana Cookies

These are delicious cookies that also make a nice breakfast or snack for on the go!

  • 3 large ripe bananas, very well mashed (about 1 and 1/2 cup)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup olive oil
  • 2 cups rolled oats (use gluten free oats if necessary)
  • 2/3 cup almond meal
  • 1/3 cup unsweetened coconut, finely shredded
  • 4 tablespoons sunflower seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 1 teaspoon baking powder
  • 1 cup rasins or chocolate chips

Read the complete recipe and directions at