Me and cookies go way back. As far as I can remember to animal crackers (which are really just cookies since they’re loaded with sugar), then Chips Ahoy cookies, Little Debbie oatmeal raisin cookies, Little Debbie peanut butter and jelly cookies, and those massive cookies at the mall—or from the school cafeteria later on in high school. And my first year in college, the love affair only continued with Oreos and Chewy Chips a’Hoy Cookies.
Yeh… I wasn’t always the healthy eater I am today.
In fact, during times where I struggled with a healthy relationship with food, cookies were a huge vice for me. The sugar addiction was strong during my younger years, and it set me up for a host of health problems and with this mindset that all cookies were a “no-no” food.
But now, I know how to enjoy cookies and enjoy them in a healthy way.
And these my friends, they fit the bill just perfectly!
These cookies are not just low-calorie cookies like those 100 calorie packs of rubbish you see at the store. Forget that silly nonsense about low-calories!
The key to enjoying healthy treats is to pack them out with quality nutritious ingredients, not focus on calories.
These cookies are absolutely chocked full of nutrition! They have no sugar, oil, gluten, wheat, dairy, artificial ingredients, or odd chemicals, fillers, added salt, or anything else that you might see in a typical cookie.
They feature some of my favorite fall foods, which is why I’ve called them Fall Harvest Cookies. But, because they’re also packed with fiber, protein, complex carbs, and contain absolutely no refined fats, flours or sugar, I’ve also deemed them Healthy and Hearty to boot!
But, the best thing about these cookies is the certain type of cinnamon I’ve used here. Any of you that have read my work in the past know that I’m a huge fan of Flavor of the Earth Ceylon Cinnamon. This is the most precious cinnamon on Earth! (See my recipe for Turmeric Cinnamon Vanilla Bean Oatmeal for example!)
Flavor of the Earth cinnamon is made straight from REAL cinnamon that comes from Sri Lanka. Most cinnamon sold here in the United States is cassia cinnamon, which is a plant similar to real cinnamon but has a more burnt, abrasive—and sometimes bitter— flavor.
But Ceylon cinnamon is different. It is noticeably lighter in color, comes from real cinnamon bark, has a lighter and almost sweeter flavor, and to me, smells like Christmas morning!
I like Flavor of the Earth brand because they hand-grind their cinnamon right before packaging as new shipments come in regularly from Sri Lanka. Their cinnamon does not contain ANY chemicals, GMOs, pesticides, or any of that mess. And let me tell you, I’ve tried several brands of Ceylon cinnamon, including many USDA organic brands.
And there’s a reason I keep this brand in my fridge above the others. IT IS THE BEST! So fresh, and just makes any recipe taste better, including these cookies!
Because you can’t make a healthy fall cookie without cinnamon, right?
You’ll love the other fiber-rich, naturally sweet and hearty flavors in this cookie. I use a mix of gluten-free, raw rolled oats (I love Montana Gluten-Free raw oatmeal), apple butter, my special DIY Pumpkin Nut Butter (pictured below which makes this dough nice and thick, and is also low-fat), gluten-free oat bran, flax, coconut flour, and a few other simple ingredients that thicken these up without any refined flour, butter, eggs or oil.
Feel free to make this recipe your own, and if you can snag a bag of Flavor of the Earth cinnamon sold on Amazon, I highly recommend it. It will last at least 6 months or more, and I find it lasts longer than that when stored in my fridge.
- 1 cup gluten-free raw oats
- 1/4 coconut flour (do not use a substitute, this thickens up in a unique way other flours will not)
- 1 tablespoon gluten-free oat bran
- 1 teaspoon whole flax seeds
- 1 tsp. Ceylon cinnamon (I use Flavor of the Earth brand)
- dash of cloves
- dash of ginger
- 1/4 tsp. baking soda
- 1/4 tsp. pure stevia or 2 drops liquid
- 2 tablespoons organic raisins (unsulfured to avoid chemicals)
- 1/4 cup my DIY Pumpkin Spice Nut Butter (or 1/4 cup plain pumpkin and 1 tsp. nut butter of choice)
- 1/3 cup plain (unsweetened) apple butter or plain applesauce
- 2 tablespoons cold water
- Preheat the oven to 325 degrees.
- In a bowl, mix the oats, coconut flour, oat bran, flax, raisins, baking soda, ginger, cloves, cinnamon and pure stevia powder (not extract or powders with fillers).
- Stir well and toss to combine thoroughly.
- Next, dollop in the pumpkin nut butter (or substitutions above) as well as the apple butter or applesauce.
- Stir until a thick dough form, about 1 full minute.
- Then add in the water just enough to thicken and dissolve the dough further.You should have a thick, yet consistent, dough that's not watery but also not chalky.
- Roll into balls to form small cookies even in form. Mine were about a full spoonful and around 1.5 inches in diameter and 1/2 an inch thick.
- Place them into an 8x8 glass pan such as a brownie dish evenly spread apart.
- Bake for 18-20 minutes until golden brown. (They should be firm on top but still soft.)
- Remove and let cool in the pan for at least 40 minutes on a counter.
- Remove with a spatula, plate them and serve, or refrigerate them for up to a week.
- Be sure you store these in the fridge since they contain no preservatives and won't last more than a day on the counter. I find they taste better when chilled anyway— slightly sweeter and chewier!
- You can also sub in any other dried fruits like cranberries, gojis or even mulberries if you like. I also like using chopped figs, plums (prunes), and apricots too. However, always buy organic and unsulfured fruit when possible to avoid chemicals and pesticides.
I love eating these cookies for a snack, as a fun breakfast treat with a smoothie, and they’re also a nice night-cap too. Filled with fiber, Vitamin C, antioxidants, cancer-fighting ingredients, and brain-boosting nutrients, they are truly a power-packed treat!