I have become a cookie monster. I am not entirely sure what has caused it. I guess it’s got something to do with winter where something more substantial than a piece of fruit is needed as a snack. I keep telling myself that I bake them for my kids. A little nut-free treat for the lunch box, now that even my little one is going to school. But I am afraid that’s only half the truth.

Perhaps cookie baking (and eating) has become my substitute for marathon training?  After spending three months on the actual training, then run the race and as soon as it’s over get ready to smash the current PB of my half marathon, I am sitting here and suddenly have a lot of time on my hands.

Time to eat, much, snack… In a way, I still feel my body needs to recover from the races of the past month. That shows by inexplicable hunger attacks that seem to fall from the sky onto me. I give in, naturally. But try and keep it as clean, healthy and homemade as possible.

Today’s cookies are were in fact developed to be vegan and nut-free. It didn’t take many trials until successful cookies came out of the oven. I have made several batches of those in the past couple of weeks that I shared almost equally between me and my daughter. This oatmeal cookie has so many good ingredients that I can oversee the fact that it’s not grain free. Enjoy! 

Print Recipe

1/2 cup raw sugar/coconut sugar
1/4 cup coconut oil
1/3 cup coconut milk
1/2 teaspoon vanilla extract

1 cup fine oat flakes
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
pinch of sea salt

1/2 cup dried coconut flakes

Yields 15-20 (depending on size)
Preheat oven to 180C/375F. Line baking sheet with parchment paper.

With an electric mixer or in a food processor, blend sugar, coconut oil, coconut milk and vanilla extract until creamy. Stir in oat flakes cinnamon, baking powder, salt and coconut flakes.

Take a tablespoon of the dough, form a disc and place it on the prepared cookie sheet. Repeat until all dough is being used up. You can flatten the cookies even more with the back of a spoon.

Bake for about 10-12 minutes, or until golden brown at the bottom. Switch off the oven. Flip the cookies upside down and put them back in the warm oven for another few minutes to achieve extra crispness.


  1. I am thinking about introducing back oats to my diet. I have added rice back and it is fine. I can understand you having time on your hands after all that lead up to the marathon. It would be a bit like when a set of exams are over and there is no more studying to do. It’s always a let down.

  2. I think as long as you are not allergic to a certain food, you can consume it in small amounts. For me that applies to oats and rice too, although I still think that a mainly grain-free diet is best for me. In other words, a little bit of rice or oats once in a blue moon won’t do much harm.

  3. I used quinoa flakes instead of oats and they worked so well!

  4. OMG!! i made these with semi-skimmed milk and cooking oil as i didnt have the other ingredients and they are fantastic!! the extra virgin olive oil is a bit strong so i’ll use less of that when i cook them again in about 10 minutes!! only managed to make 8 largish cookies but perhaps my cup is too small?! :s so easy and quick to make, love them!

  5. Wow, these were so delicious! I am usually not very skilled at baking (something usually melts or burns) but these were fast and foolproof. Thanks for sharing!

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