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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Black Bean Brownies


After making cookies with chickpeas, I went on to make brownies with black beans, and they were delicious too!  Tasted the chocolate flavor more than the beans, but knowing the beans were in them made them seem healthy.
This is based on a recipe from the Chocolate-Covered Katie blog (

1 15 oz. can black beans, rinsed and drained
2+ Tbsp cacao or cocoa powder (the original recipe calls for 2 Tbsp, and after putting in 2 Tbsp, there was a little cacao powder left in the bag, so I emptied the rest of it out, making the total probably closer to 3-4 Tbsp)
1/2 cup oats (gluten-free if desired)
1/4 tsp salt
1/3 cup maple syrup
2 Tbsp sugar
1/4 cup coconut or vegetable oil
2 tsp vanilla extract
1/2 tsp baking powder
Chocolate chips (the original recipe calls for 1/2 to 2/3 cup, I was low on chips and didn’t even have 1/4 cup, but thought maybe I made up for fewer chips with the extra cacao powder)

Preheat oven to 350 degrees. Put all the ingredients except for the chocolate chips in a food processor, and blend until mixture is smooth. Stir in the chips.


Pour mixture into a greased 8×8 baking dish (mine didn’t fully cover the dish). Cook for about 25 minutes, until the brownies start to crisp a little on top and the edges.  Let cool for several minutes before cutting.

I think that spicy black bean brownies might also be good, so might put chili flakes in them the next time I make them.