After searching high and low for a “healthy” cookie that didn’t contain any gluten or added sugar, I’ve come to realize they are few and far between. And when you do find some, they taste like cardboard or cost you a fortune.  So what’s a mom to do? Put on your fanciest apron and start baking!!!

My Aunts inspired this recipe. Aunty Neen would make my son Liam “kies” (my son couldn’t say cookie at the time) so Neen’s Kies it is. The annoying thing about my Aunt Eileen (and the rest of the Tobin family for that matter) is that she never follows a recipe. It’s a little of this, a little of that, taste, maybe a little more of that!! So every time I asked her what was in the cookies it would be different.

So I finally decided to make a batch of my own based on her “recipe” [Insert air quotes here]

These vegan, gluten free, all natural, no sugar added cookies are delicious, nutritious and addictive.  You’ve been forewarned!

Makes 36 2″ diameter cookies

Ingredients

• 1 Cup of almonds
• 1 Cup of pecans
• 1 Cup of raisins
• 10 Dates pitted
• 1/3 Cup of dried cranberries
• 2 Tbs of chia seeds
• 2 Tbs of agave
• 1 Tsp of vanilla
• 1 Ripe banana
• 2 Tbs of ground flaxseed
• 1Tbs of liquefied coconut oil
• 2 Tbs of shredded coconut
• A  pinch of salt, cinnamon and ginger
• 1/2 Tsp of Lemon extract

Method

1. Preheat oven to 350F
2. Soak dates, raisins & cranberries in water for 10-15 mins
3. Place the nuts into the food processor and pulse until roughly chopped
4. Drain soaked fruit
5. Add the remaining ingredients to the food processor and blend until evenly mixed
6. Line an extra large (or 2 large) cookie sheets with parchment paper
7. Roll mixture into small balls about 1″ big, place on cookie sheet and with a fork lightly press down on the cookie. *If the fork starts to stick, wipe it down with a wet paper towel or cloth
8. Repeat step above until all the batter is used *You should have about 36 cookies
9. Bake at 350 for 15-20 mins
10. Check the bottom of the cookies every 5-10 minutes or so to make sure it’s browning and when its to your liking, remove
11. When ready, take them out of the oven and carefully transfer the parchment paper with the cookies on it on to a cooling rack
12. Once out of the oven let cool and do not touch for at least 30 minutes *Good luck trying not eating one right away, I’ve burned my mouth a few times because I’m impatient Lol
13. You can leave a few out to eat in the next few hours, and I would suggest freezing the rest or keeping them in the freezer

Do you have a favourite, vegan, grain free, gluten free, no sugar cookie recipe or snack idea?