One Bowl Oatmeal Raisin Carrot Cookies

Looking for those old school oatmeal raisin cookies that are actually healthy? Then these are the ones for you! I love these cookies as an easy grab and go breakfast, snack or dessert. The addition of applesauce helps cut back on added oil and sugar while keeping the cookies moist and flavourful. Feel free to leave out the carrots or swap the walnuts for your nut of choice!

Makes 24 Cookies


• 4 tbsp coconut oil (melted and cooled)
• 2 eggs
• 1 cup unsweetened apple sauce
• 1 tsp vanilla
• 1 shredded carrot (optional)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 1 cup almond flour
• 3 tbsp coconut flour
• 2 cups rolled oats (gluten free if celiac)
• 1/2 cup raisins
• 1/2 cup walnuts


1. Preheat oven to 350 F, and line two cookie sheets with parchment. Grease.

2. In a large bowl, whisk together cooled coconut oil, eggs, and apple sauce until well combined.

3. To the same bowl add shredded carrot, baking soda, cinnamon and salt. Whisk together well and then add both flours, oats, raisins and walnuts.

4. Scoop 1 1/2 tbsp of dough per cookie (I use a cookie scoop) to prepare 24 cookie balls and lightly press down with your fingers. If you find the dough is too wet, place in the refrigerator for 30 minutes (or overnight) to firm up.

5. Bake 15-18 minutes or until edges are golden.

6.Store in an airtight container for 5-7 days or freeze. Enjoy!
Oatmeal Raisin Carrot Cookies

5 Ingredient Dark Chocolate Peanut Butter Bark with Salted Caramelized Sesame Seeds

5 Ingredient Chocolate Bark
This insanely addictive Valentines Day recipe was inspired by my new chocolate obsession – the Lindt sesame dark chocolate bar. Literally, I can’t stop eating it, I should have titled this recipe pure CRACK! The combination of the sweet yet nutty sesame seeds and rich dark chocolate is a perfect match. My initial idea was to make these into amazing little peanut butter cups with homemade chocolate. After various failed attempts, I ran out of cacao powder and wax liners and decided to head in a completely different direction. Afterall, chocolate bark has always served me well and is ridiculously easy to make. I will continue to work on making my own chocolate, so stay tuned for that. For now, melting good quality chocolate will do.

I caramelized my toasted sesame seeds in pure maple syrup, and I could have just eaten that on its own. It reminded me of an even better sesame snap (remember those?). The addition of the peanut butter into the dark chocolate really compliments the nuttiness of the sesame seeds. As you all know by now, there is nothing I love more than sweet and savoury, so a sprinkling of course salt is the perfect final component. With only 5 ingredients, it doesn’t get much easier than this. The final product is made in under 10 minutes, and can even be made in advance and stored in the freezer for days (but your loved ones don’t need to know that!). Giving a homemade treat this Valentines Day, will make it one that’s truly special. Happy Valentines Day to you my loves.

(ps. for those interested, I tried to mix cacao powder, coconut oil and coconut sugar for my own chocolate. I couldnt get the coconut sugar to absorb properly and it just made a mess! Next time, I’ll use a liquid sweetener for better absorption!)
5 Ingredient Chocolate Bark5 Ingredient Chocolate Bark


• 1/4 cup pure maple syrup
• 1/2 cup toasted sesame seeds (any variety you like, just make sure they are toasted!)
• 2 cups dark chocolate chips (I like 70% dairy free, but choose your favourite chocolate!)
• 5 tbsp all natural peanut butter
• coarse sea salt, to taste


1. Prepare two large cookie sheets lined with parchment paper. Heat maple syrup in a small saucepan over medium heat until it begins to bubble. Add your sesame seeds and cook together with the maple syrup for about 5 minutes or until they seeds are well coated in the syrup.

2. Spread out the sesame seeds onto the parchment lined cookie sheet. It’s ok if there are clusters! Allow to cool.

3. Over a double boiler OR by heating in the microwave in 30 second intervals, melt your chocolate. If you use the microwave make sure to stir really well in between each 30 seconds. You don’t want to burn your chocolate.

4. Spread the chocolate evenly on your remaining parchment lined cookie sheet. The more you spread the chocolate, the thinner your chocolate bark will be.

5. If your peanut butter is hard from the fridge, microwave for 30 seconds so it is spreadable. Then, disperse dollops of peanut butter evenly on the chocolate. Using a toothpick or fork, swirl the peanut butter into the chocolate. Using your hands, break apart the caramelized sesame over the chocolate, then sprinkle with coarse salt. Place in the freezer for at least an hour or until set. Break apart using your hands into desired size. Store in an airtight container (I like keeping it in the freezer).

5 Ingredient Chocolate Bark

No Bake Chocolate Chip Pumpkin Pie Bites

No Bake Pumpkin Pie Bites
With American Thanksgiving around the corner, I know many of you are looking for some EASY last minute recipes. Well I don’t think there is anything easier than not having to bake. These healthy bites are a great addition to your dessert table to have a festive offering for celiacs, vegans or those trying to eat healthier. If you don’t serve them at your table, they’ll be a great snack when you are detoxing from the super heavy meals without leaving you in total withdrawal! Happy Thanksgiving to all, I hope you love these!


• 1 1/2 cups gluten free oat flour (if you’re celiac)
• 1/2 cup almond flour
• 3 tbsp coconut sugar + 2 tbsp for topping
• 1 tsp pumpkin pie spice + 1/2 tsp for topping
• pinch of salt
• 2 tbsp melted coconut oil
• 3/4 cup pure pumpkin puree
• 1/4 cup pure maple syrup
• 1/4 cup dairy free milk or water
• 3 tbsp 70% chocolate chips (dairy free)


1. Sift oat flour, almond flour, 3 tbsp coconut sugar, 1 tsp pumpkin spice and salt in a bowl.

2. In another small bowl, whisk coconut oil, pumpkin puree, maple syrup and dairy free milk until smooth.

3. Add wet ingredients into dry, and stir until combined. If your batter is too wet to form into balls, add more almond flour until you achieve desired consistency. Stir in chocolate chips.

4. In a small bowl, mix together the remaining 2 tbsp coconut sugar and 1/2 tsp pumpkin pie spice.

5. Roll batter into bite sized balls, and coat in sugar coating by rolling in the sugar mixture. Store in an airtight container in the fridge!
Pumpkin Pie Bites