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DIY Healthy Cookies

diy healthy cookies

Now you’ll never have an excuse NOT to have cookies for breakfast.

These chunky little gems mix together quickly by hand in one bowl. The best part – cookies can be customized with whatever mix-ins you like. Want to add chocolate covered raisins? Throw them in. I won’t judge.

And how you cook the dough is totally up to you. Some options:

– bake cookies in an oven

– use a microwave for zapping

– cook dough in a skillet on the stove top

bake in a car if it’s hot enough

Do it all four ways if you want. Like a good cookie, choice is a delicious thing.

DIY Healthy Cookies

25 minutes

15 small cookies

An easy recipe for one-bowl cookies made with almond meal and coconut flour. These gluten free cookies are barely sweetened with maple syrup making them perfect for breakfast. Cookie dough can be stored in fridge to bake during the week as needed. Gluten free, vegan, and DIY friendly.


  • 1.5 cups almond meal, packed
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup coconut oil, melted
  • 1/4 cup mashed ripe banana
  • 3 tablespoons maple syrup
  • 1.5 teaspoons pure vanilla extract
  • Optional extras (mix and match up to 1 cup total):
  • Sliced almonds
  • Chocolate chunks
  • Chopped dates
  • Sunflower seeds
  • Pumpkin seeds
  • Quinoa flakes
  • Shredded coconut
  • Gluten free oats
  • Sea salt for sprinkling
  • Whatever else looks good


In a medium bowl, combine: almond meal, coconut flour, baking soda, salt, and cinnamon. Set aside.

Preheat oven to 350° if you plan on baking the cookies.

In a measuring cup, whisk together: coconut oil, banana, maple syrup, and vanilla.

Stir wet ingredients into dry and blend thoroughly. Fold in extras of your choice.

Use a #40 disher to scoop dough into balls. Refrigerate dough unless you plan on baking now.

For oven - place dough balls on a parchment lined cookie sheet and bake for about 10 minutes in a 350 degree oven. For the best looking cookies, do not flatten balls prior to baking. Instead, flatten the cookies with a spatula upon removing from oven.

For microwave - place one dough ball on parchment paper and press down slightly to flatten. Cook for about 30 seconds on high (in a 1500 watt oven). Exact time will vary depending on how powerful your microwave is. Let cool before enjoying. (Note: Since microwaved baked goods don't brown on the outside, you'll probably think the cookie isn't done. If overcooked, this cookie will brown (and eventually burn) from the inside out.

For stove top - heat skillet on medium low, add dough ball and flatten with the back of a spatula. For perfectly shaped cookies, cook the dough inside small, greased (heat resistant) cookie cutters in the skillet. Cook for about 3-4 minutes then flip cookies over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Watch closely to keep cookies from potentially burning. Remove from heat and let cool before enjoying.



  1. looks good and I love you list of add ins. I could totally have those all day.

  2. This looks great! But I do not tolerate banana at all. Is there anything to use instead of the banana?

  3. Hi there. These cookies look amazing. My son has an almond allergy. Can you suggest an alternative to the almond meal? Thanks!

    • Possibly hazelnut meal? I’ve only used almond meal, so if you try them with hazelnut, please let me know how they turn out. Thanks!

    • I know this is an old comment but I thought maybe someone else reading this could use this. My son is allergic to all nuts and I found that you can replace almond meal with ground raw sunflower seeds. I am going to try these cookies today. Looks delicious.

      • Absolutely! The only thing to keep in mind is that baking soda can react with sunflower meal and make cookies green. Then again, that could be fun . . .

        • Pamela G. says:

          A kid would probably like green cookies. I’m finding the information about these cookies extremely helpful. What I like are the endless combinations. This coming week I will be working on the care package to send back to college with my nephew. He will be doing his student teaching this coming semester and will be getting up and leaving around 6 am each day. Something most college kids aren’t used to doing. Even though he doesn’t need gluten free I may make some batches of these which he can freeze and keep on hand. He can eat them on the go for breakfast or for an easy snack. Can I substitute regular AP flour for the batches I make for him? No sense in wasting my gf flours on someone who doesn’t need them if I don’t have to.
          I am one of the unlucky folks that have learned they are Celiac and now must switch from a lifetime of wheat and gluten eating to doing without it. THANKFULLY within the last several years the food world is FINALLY jumping on the gf bandwagon. Everywhere you look today you’re finally seeing “gluten free” alternatives. Now if we can just get corporations like Campbell Soup and McDonald’s and other large companies to change or offer a choice life will be MUCH better. Campbell soup nearly hospitalized me due to their obsession of using “modified food starch” in EVERY soup they make. As I began to get fairly sick every time I ate, extremely nauseous at times EVERY time I ate I began to eat just soup, it was all I could get down. Little did I know the more soup I ate the sicker it was making me and the sicker I felt and therefore the more soup I ate. I’ve written the company numerous times saying ALL they have to do for almost every soup to make it gluten free is just change the thickener from a wheat based to possibly a corn based (as in corn starch, something that’s been used for numerous generations) . Also, I think I would almost give my right arm to be able to eat a Big Mac again in my life. I’ve never been a big fast food person but as a teen from the 70s, I did love those Big Macs. I wonder how long it will be till places like this offer a gluten free choice?

          • Pamela, I’ve only made this recipe as written above. It’s thoughtful of you to bake for your nephew, but I would not recommend that anyone with celiac disease bake with regular AP flour. I personally would not risk the cross contamination in my kitchen.
            Having seen the consequences of undiagnosed celiac (with my mother), I consider myself very lucky to have been diagnosed with celiac disease. As for Big Macs, maybe some day McDonald’s will offer gluten free buns everywhere like they do in Sweden. Until then, there are many restaurants that offer gluten free options. Gluten Free Registry is one source you might look at. Some blogs you may find helpful – Gluten Free Easily and Gluten Free Homemaker. The authors of both blogs are well-versed in all things gluten free and celiac-related. I don’t always keep up with social media or blogs, but Shirley and Linda are active on Facebook and highlight posts from many gluten free bloggers.
            Hope that helps!

  4. I had no idea you could make cookies in the microwave/stovetop! Your picture shows the cookies out of the oven (which I think I would prefer texture-wise?). Can you tell me the differences between choosing any of the 3 methods (or 4 haha) you mentioned?

    • Well, cookies don’t brown in the microwave. And let’s face it – the browning reaction (and subsequent flavor boost) that takes place in an oven can’t be beat. Skillet cookies are good, BUT they get flattened. In a pinch, that’s great. As for the car method, actually quite similar to a soft cookie baked in a low oven (around 300 degrees).

  5. I’m currently in Japan, and I have no idea if I can get coconut flour here…can I leave it out or something?

    • Carson, it should be okay to leave it out. I used it mostly to absorb any excess liquids (I have a tendency to add too much banana out of sheer love). You may need to sub a small amount of flour, like tapioca, rice, etc. to dry things up.

  6. I love that these are so versatile….and no guilt!

  7. csn someone tell me how many carbs these cookies have

  8. Linda, these cookies look great! Love all the options! 🙂



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