Category Archives: Healthy Sweet Treats

Healthy 4 Ingredient Ice Cream – Sugar Free & Dairy Free

Healthy 4 ingredient ice cream without the GUILT! SUGAR FREE & DAIRY FREE Continue reading

Sweet Potato Zucchini Bread GF


So I thought I had gone bananas over my gluten free banana bread recipe… well let’s just say that recipe is going to collect some dust now that I’ve discovered this one. This sweet potato zucchini bread is packed beta-carotene, B6, C, A, manganese and loaded with fiber. Get ready for an ultra moist and delicious zucchini bread that is sure to wake up your morning on a happy note. Continue reading

Cranberry Banana Cocoa Oat Cookies

Here is an easy recipe that is GLUTEN FREE, SUGAR FREE, DAIRY FREE & GUILT FREE!  They are easy to make and a delicious little grab and go breakfast cookie or afternoon treat with a cup of tea.

oatmeal applesauce cookies

Cranberry Cocoa Oat Cookies
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These delicious little cookies have a nice hint of sweetness from the ripe bananas and the dried cranberries. I like to use very ripe bananas as they will make a sweeter cookie. I buy bananas when they are on sale and let them ripen on the counter. Then when they are very ripe I peel them and place them in a freezer bag for use later in my baking or morning smoothies. These cookies are the perfect little snack or breakfast with a hot cup of tea. For a heartier snack I smear a bit of my favorite nut butter on a cookie. Very filling and hits the spot for a healthy sweet treat!
Recipe type: Breakfast and Snack
Serves: 12
  • 2 ripe bananas
  • 2 c gluten-free rolled oats *Bobs Red Mill thick cut
  • ¼ c unsweetened shredded coconut
  • 2 TB flax meal or flax/chia blend
  • ¼ c apple juice sweetened dried cranberries or golden raisins
  • 2½ TB cocoa powder
  • ½ cup unsweetened applesauce
  • ⅓ c cashew, almond butter or any favorite nut butter
  • 2 TB cocoa nibs to sprinkle on top *optional
  • *optional if using golden raisins instead of cranberries I like to add ¼ tsp cinnamon to the mix.
  1. Preheat oven to 350F and line a sheet pan with parchment paper.
  2. Peel the bananas and place them in a medium bowl. Mash with a fork.
  3. Add the remaining ingredients except the cocoa nibs. Mix well until blended.
  4. Spoon the batter into 2" mounds and flatten slightly. This recipe will yield 12 cookies. Then sprinkle the tops of the cookies with the cocoa nibs. Bake them for 20 minutes then remove from the oven and allow to cool. They store nicely for several days on the counter.