The Best Damn Oatmeal Chocolate Chip Cookies (Gluten Free)

For years I tested oatmeal cookies and couldn’t find a recipe that I loved. Until now!!!

You know a recipe is good when Gaetan doesn’t want to share them with anyone. He also ate 3 right out of the oven. So, it’s safe to say these are legit delicious!

A few recipe notes/extras: feel free to add raisins or shredded coconut. I tested this recipe with gluten-free all purpose flour and found it a bit too dry, so not my go to. For sweetness, I love Lakanto Golden Monkfruit (which I order from Natura Market). The golden lends the best flavour, in my opinion. Here’s the recipe for you! Enjoy and let me know how you like it.

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Onto the cookie recipe!


Print Rate
Servings: 12
Author: Samantha Gladish


  • 1 cup almond flour
  • 1 cup gluten free rolled oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional, but recommended
  • 1/3 tsp sea salt
  • 1/2 cup coconut oil melted
  • 1/3 cup golden monkfruit
  • 1 egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chocolate chips


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together all the dry ingredients.
  • In a large bowl, whisk together all the wet ingredients. Whisk until well-combined.
  • Add the dry mixture to the wet mixture, along with chocolate chips. Combine well, until the flour is fully incorporated.
  • Using your hands, scoop out roughly 1-2 tbsp of dough, roll into a ball, then gently flatten. Place onto the prepared cookie sheet, evenly spaced apart. Optional - add some chocolate chips on top.
  • Bake for 13-15 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (if you can!). I often get 12-13 cookies out of this dough.
Share on Pinterest

The Perfect Peanut Butter Cookie

Having a child with several food sensitivities in the house can be challenging. Especially when trying to find ready made treats, or even, when preparing treats at home.

My little man loves cookies, his favorite being peanut butter. We have tried many different store bought and bakery bought options, in a quest to find a cookie that he can enjoy without compromising his health.

Unfortunately, we always end up finding overpriced garbage or just plain old mass-produced, conveyor-belt rollin’, cellophane wrappin’, sugar laden, un-edible garbage.

Needless to say, I have spent countless hours trying to perfect the tastiest and healthiest “egg-less, gluten, wheat and refined sugar free” peanut butter cookies. Proudly I can finally say I have…

…I introduce to you the THE PERFECT PB COOKIE. They’ll never know what ingredients are missing ?

With all the amazing gluten free flours available nowadays, plus with some handy little tricks (like swapping eggs for flax eggs), there are numerous ways to turn a un-healthy cookie into a healthy one!

And the best part… your kids will never even know it! I’ve baked up so many treats for my family and they’ve all happily gobbled them up. 

As for all you moms out there who are trying to get your kids to eat healthier, I’ve found it helpful getting my kids involved in the cooking and baking process. When they see you using whole food ingredients, it just becomes second nature to them to eat those foods versus unhealthy ones. 

What you eat as a family has a profound impact on how your child not only grows and develops, but it impacts the food choices they make as they get older and learn to make their own decisions. 

From one mother to another, I hope your kids love this peanut butter cookie recipe and if peanut butter is an allergen in your household, simply swap it out for another nut or seed butter. 


The Perfect Peanut Butter Cookie
Yields 12
Write a review
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. ¼ cup of coconut oil
  2. ¼ cup of natural peanut butter – I have also used almond and cashew butter, peanut is our favourite
  1. 1 Flax egg - (Mix 1 tbsp. of flax seeds & 2 tbsps. of water, and let sit for about 10 mins)
  2. ½ cup coconut sugar
  3. 2 tsp. vanilla extract
  1. 1 cup of gluten free oat flour
  2. 1 cup of almond flour
  3. ½ tsp. of sea salt
  4. ½ tsp. of baking soda
  5. ½ tsp. of baking powder
  1. ½ cup of enjoy life chocolate chips. (If you decide to use a different chocolate make sure they are mini chips. The big ones don’t stick to the cookie dough very well)
  1. Preheat oven to 350F.
  2. Roll dough into balls and place onto a prepared cookie sheet lined with parchment paper. Depending on how big you make them, you can get anywhere from 12-18 cookies out of this batter.
  3. Bake for 11-15 minutes.
  4. Cool for 5 minutes before devouring them!
Holistic Wellness
Share on Pinterest

Salted Caramel Pecan Cookies (Gluten Free & Dairy Free)

OMG! Guyyyysss… 

These cookies are the most insanely delicious out of this world treat I’ve ever made. Like for reals yo!

They are like last meal kind of good. Annnnnd they also happen to be gluten free and dairy free. 

But let’s get real for second, ok? 

Just because they are a healthier cookie, doesn’t mean you should go ahead and eat like 10 at a time. I often find people consuming waaaay too many baked goodies just because they contain healthier ingredients. 

I wish I could say these treats were sugar free, but they aren’t. They DO however contain way healthier sugars than most treats and they DO contain less sugar than your standard pecan cookies.

And I must say, I’m pretty damn proud of myself for mastering a caramel sauce that adds that extra bit of pizazz to this recipe. 

Have you ever attempted to make caramel sauce before? 

I’ve poked around online looking for caramel sauce recipes and ALL of them mentioned needing a baking thermometer and having to get the sauce to the absolute perfect temperature and how to meticulously stir the sauce a particular way. Blah, blah, blah. 

That just didn’t fly with me and so I went ahead and decided to shortcut the sauce and it turned out perfectly! There’s a good chance you’ll be licking caramel sauce off your fingers. I sure did! 


So being that the holidays are vastly approaching I do hope that you will add these delicious gems to your repertoire. I promise your guests are going to love them, and theres a good chance you and your kids will end up eating them before the guests even arrive!Screen Shot 2016-11-14 at 6.52.50 PM

If you’re looking for more delicious Healthy Holiday Desserts and Treats, be sure to check out my cookbook HERE. It’s loaded with amazing gluten free desserts, many of which are dairy free and all are free of refined sugars. From lemon shortbread cookies, to decadent brownies, to peanut butter and jelly bars, you’ll be drooling from the very first page! Click here to get your copy. 

And now, let’s get to these Salted Caramel Pecan Cookies that will knock your socks off!! (Ok, maybe you want to keep them on – It’s getting cold out there!).

Enjoy! xoxo



Salted Caramel Pecan Cookies
Yields 25
Write a review
Prep Time
20 min
Cook Time
9 min
Total Time
30 min
Prep Time
20 min
Cook Time
9 min
Total Time
30 min
  1. 1/2 cup coconut milk, unsweetened
  2. 1/3 cup coconut sugar
  3. 1/3 cup cane sugar
  4. 1 1/2 tsp vanilla extract
  5. 1/2 tsp sea salt
  1. 2 cups almond flour/meal
  2. 1/2 cup pecan flour/meal (simply grind fresh pecans in a blender or food processor to make flour)
  3. 1 tbsp coconut flour
  4. 1/3 tsp baking soda
  5. 1/4 cup coconut oil, melted
  6. 2 tbsp raw honey
  7. 2 tsp vanilla extract
  8. 25 pecans, raw and unsalted
  1. FOR THE CARAMEL SAUCE: In a small saucepan medium heat, combine coconut milk, coconut sugar and cane sugar.
  2. Bring to simmer and stir constantly. Once mixture begins to boil, add in vanilla extract and salt, continuing to stir.
  3. Cook caramel sauce roughly 4-5 minutes until slightly thickened.
  4. Remove from heat, pour into a glass bowl and let cool.
  5. FOR THE COOKIE DOUGH: Preheat oven to 375F. In a medium bowl, combine almond flour, pecan flour, coconut flour, and baking soda.
  6. In a small bowl, whisk together melted coconut oil with honey and vanilla extract.
  7. Pour wet into dry ingredients and stir together until a dough starts to form.
  8. Add in 1/2 cup of the caramel sauce to the dough. This is when the dough will start to come together. Stir until well combined.
  9. TO MAKE COOKIES: Using your hands, grab roughly 1 tbsp of dough, roll into a ball and place onto a baking sheet lined with parchment paper, leaving about 2 inches apart between each cookie.
  10. VERY slightly, flatten the cookies, and using your finger, poke a hole into the cookie (DO not poke all the way through).
  11. Pour caramel sauce into the hole and top with a pecan. Continue this process until all cookies are complete.
  12. Bake in the oven for 9 minutes at 375F.
  13. Remove and let cool.
  1. *I had a little extra almond flour left along with pecan flour, so I added it to the cookie dough mixture. I got 25 cookies out of this batch.
  2. *Depending on what size you make your cookies, you may have a little more or less than 25.
  3. *If you stick to the exact measurements, you should have roughly 15-20 cookies out of this batch.
  4. *You will have leftover caramel sauce. At least I did. I used this in my Pumpkin Spiced Lattes and coffees. It was delicious!
  5. *You can drizzle leftover caramel sauce over fruit or coconut bliss ice cream for an extra treat!
Holistic Wellness


Share on Pinterest

Raw Super Seed Cookies

Love cookies?

Who doesn’t! Nothing beats whipping up your own batch of cookies. You can control the amount of sugar you use, the quality of ingredients and ditch the dairy, gluten and soy!

Best part is, these cookies are RAW! And yes, they are gluten free, dairy free and soy free, but full of incredible flavour, healthy fats and contain no added sugars!

You can feel good about serving these to your family and feeding them goodies that won’t spike their blood sugar and will in fact help to fuel your brain! With the healthy fats from sunflower and pumpkin seeds, plus the addition of mineral rich super foods such as goji berries and chia seeds, these raw cookies are truly a healthy treat!


Raw Super Seed Cookies


1 cup raw unsalted sunflower seeds
1/2 cup raw unsalted pumpkin seeds
1/2 cup raw unsalted sesame seeds
8-10 medjool dates, pitted
2 tbsp goji berries
2 tbsp chia seeds
1 tbsp coconut oil
1 tsp cinnamon
2 tbsp water
Pinch of sea salt


Place all ingredients, except the water, in a food processor using the ‘S’ blade. Process until well mixed. Add the water to help make the batter stick, and process another 10 seconds. *You may need to add more water to help the batter stick. Using your hands roll into tablespoon sized balls, gently press down to flatten and store in the refrigerator on a parchment lined baking sheet. These cookies will keep for a week in the fridge and 1 month in the freezer.

Happy UN-baking!

Samantha xoxo

Share on Pinterest