Gluten-free and sugar-free cookies

Most of my baking recipes are sweet and sugary but I decided to try making something sweet and sugar free.  I was inspired by our dear circuit overseer’s wife, Trina, when they came over for a meal but were on a strict diet.  She told me about some sweets she had made that met their dietary restrictions.  I thought I ought to try to make some healthier cookies.  I tried a few recipes for gluten-, sugar-, and dairy-free cookies, but they really were not appealing.  So, I made up my own recipe and was surprised by good they were.  I actually started out my baking career by making sugar-free desserts with whole wheat flour.  My Mom has not eaten sugar since I was very young and my grandparents did not eat sugar or white flour either.  I would make cookies and pies made with honey and whole wheat flour.  I remember my grandparents praising my cooking and that pleased me very much.

These are moist and flavorful and keep for days.  Don’t just save them for dessert; they are good for breakfast and snacks.  Many have asked for the recipe but I have been keeping it secret.  Now, I give up all my secrets!  Well, maybe not all my secrets, just this secret recipe for these cookies.  I will post the recipe for my chocolate espresso healthy cookies on another page.  This recipe calls for oats, which some with celiac disease may not be able to eat.  However, you can get certified gluten free oats if that is a concern.



  • 2 tablespoons flax seed
  • 2 tablespoons coconut flour
  • 1 cup shredded coconut
  • 1 cup rolled oats
  • orange peel from one orange (1-3 teaspoons) {gives great flavor}
  • 1/2 teaspoon cinnamon
  • dash of nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups dates, pitted, Medjool are best but Deglet are fine
  • 6 tablespoons coconut oil
  • 1 egg
  • 1 teaspoon vanilla
  • applesauce, enough to make dough moist, maybe 1/4 cup
  • 2 cups walnuts or pecans, finely chopped

In the bowl of a food processor, mix together the flax seed, coconut flour, coconut, oats, orange peel, cinnamon, nutmeg, baking soda, and salt .  Add dates and process until finely chopped.  Add coconut oil, egg, and vanilla and process.  Add enough applesauce to make a moist dough.  Add nuts.

Drop by rounded spoonfuls on an ungreased cookie sheet.  These do not spread, so an inch apart is fine.  Flatten slightly.  Bake at 325° F. for about 10 minutes.  Cool on a wire rack.  Store airtight.  Makes about 3 dozen small cookies.


Tonya’s Delightful Healthy Cookies

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