The Seated Cook

Simple, healthy, vegetarian food


Healthy Oat Cookies


This is not my recipe, & I no longer have the original source for it.

But it’s a quick & healthy cookie recipe I still wanted to share:

Preheat oven to 350 degrees.

In a bowl combine 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats (used gluten-free oats), 1/4 cup almond milk, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 cup raisins, 1/2 cup dark chocolate chips.  Place on parchment lined baking sheet and bake 15-20 minutes.


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Gluten-Free Peanut Butter Cookies


This is a recipe adapted from “Candace’s Peanut  Butter Cookies with Almond Flour” (

So the cookies may not be THAT different from other cookie recipes I’ve made, but I was looking for a straight up peanut butter cookie, and these get the job done.  Plus, it was a big batch of 20+ good-sized cookies!

3/4 cup melted coconut oil
1 cup natural peanut butter
1 cup sweetener of your choice (I used brown sugar)
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups almond meal
1/4 teaspoon salt
1 teaspoon baking soda

Preheat oven to 375F

In a small/medium bowl, combine almond meal, baking soda, and salt.
In a large bowl, stir together the coconut oil and peanut butter.  Add sugar and continue to mix.  Add eggs one at a time, and continue to stir, then add vanilla.  Add in the dry ingredients in a few batches, and mix until combined.  I put the dough in the fridge for a little bit to let it firm up.  Line a baking sheet with parchment paper and scoop out dough by the tablespoon.  Lightly press down cookies with a fork to make a crisscross pattern on top.

Bake cookies at  375F for 10-12 minutes.



Gluten Free Double Chocolate Peanut Butter Cookies

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I was all set to make peanut butter cookies over the weekend, then came across a recipe for double chocolate peanut butter ones, and decided to make those instead.  Recipe is slightly modified from one on Meaningful Eats (


  • 1/2 cup coconut oil, melted
  • 1/2 cup smooth natural peanut butter
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 teaspoon baking soda
  • sprinkle of sea salt
  • 1/3 cup cacoa powder
  • 2 1/2 cups almond meal
  • 3/4 cup chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large bowl, stir together the coconut oil, peanut butter, and brown sugar.  Add the vanilla and eggs, mixing until well combined.  Add in the baking soda and salt, and then blend in the cacoa powder.  Add the almond flour, 1 cup at a time, stirring well each time.  Stir in the chocolate chips.  Add dough by the tablespoon onto baking sheet and bake for 12-14 minutes, until cookies slightly brown at the edges.  Cool for a bit before serving.




Gluten-Free Almond Butter & Jelly Cookies


Love trying new cookie recipes, and this one is adapted from Elana’s Pantry (  I used almond butter instead of peanut butter since wanted to try something different, and also changed a couple other things in the recipe since I’m a proponent of ‘use what you have.’  I was happy with the result!



1/2 cup almond butter

1/4 cup coconut oil

1/2 cup brown sugar

1 egg

1.25 cups almond meal

Dash of sea salt

1/4 cup jelly

In a large bowl, mix together the almond butter, coconut oil, sugar, and egg.  Add in the almond meal and salt.  I also added a little water to the mix.

Scoop dough out by the tablespoon onto a parchment lined baking sheet.  Make a thumbprint in the center of each cookie and put the jelly in.  Bake in a 350 degree oven for 15-20 minutes and let cool before serving.



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Chewy Chocolate Cookies


These may look like a flatter version of the macaroons that I made, but they are a whole different dessert. I was looking for a cookie recipe that included cacao or cocoa powder, and came across one from “Heather’s Dish” that I adapted (  I hadn’t baked with egg whites yet, and liked the chewy texture they gave the cookies.

1 cup almond meal
1 cup oatmeal, ground in food processor (also works without grinding the oats, if you want an even simpler recipe!)
2 egg whites
1/4 tsp sea salt
1/4 tsp vanilla extract
2 Tbsp cacao powder (substitute cocoa powder)
1/4 cup sugar
1 Tbsp maple syrup
Cinnamon (optional)

Preheat oven to 350. Stir together the dry ingredients in a bowl. Add the wet ingredients and continue to stir mixture. I used liquid egg whites and they worked fine (measured for the equivalent of 2 eggs).
Form the dough into cookies and place on parchment lined baking sheet. Bake for 15 minutes. Remove cookies from the sheet after they cool and store in an airtight container in fridge.