A Sweet Way to Ease Off the Holiday Sugar

Toast (my partner) loves oatmeal cookies! I modified a grain-free oatmeal cookie recipe by actually adding in some oats, as well as, shredded coconut, walnuts and raisins to give more fiber for the feeling of fullness. However, these are still whole food cookies in that all ingredients are whole foods, which your body can recognize and digest! See below for sugar-free and vegan options.

So this is what I do - around the last week of the holidays while I still have a lot of the refined stuff around, I'll bake a batch of these healthier whole food cookies and freeze them. Meanwhile, with the refined stuff, start weaning yourself off by having the refined stuff only once a day, maybe after dinner. If you've normally been eating it throughout the day, make a big batch of real lemonade sweetened with an organic stevia or monk fruit. Sip this throughout the day. The sour helps curb the desire for sweet.

Then begin replacing your refined treat with one oatmeal cookie below from the freezer. You can heat it in a toaster oven or a quick 15 seconds in the microwave. And keep drinking that lemon water! 

Quick note: this post is just a step in the direction of ending sugar cravings. I'll be writing more about the benefits of cutting sugar in future blogs.

Oatmeal cookies cooling on the rack


  • 3/4 cup almond flour

  • 3/4 cup raw oats

  • 1/2 cup coconut sugar*

  • 1 TBSP coconut flour

  • 1 TBSP ground cinnamon

  • 1 tsp baking powder

  • 1/4 tsp himalayan pink salt

  • 1/2 cup coconut oil, melted

  • 1 large egg**

  • 1 tsp vanilla extract

  • 1/2 cup raisins

  • 1/2 cup chopped walnuts

  • 1/4 cup unsweetened flaked coconut

*can use monk fruit for a sugar free version. I love Golden Lakanto!

**for vegan cookies, replace the 1 egg with 1 TBSP psyllium husk powder whisked in 1/4 cup of hot water. Important to whisk quickly right before adding to batter and mixing in.


  1. Preheat oven 350 degrees

  2. Line baking sheets with parchment paper

  3. In a large bowl, add almond flour, oats, coconut sugar, coconut flour, cinnamon, baking powder, and salt. Stir well and then add coconut oil, egg, and vanilla. Stir well and then add in raisins, walnuts and coconut flakes.

  4. Scoop out 1 tablespoon batter, form into a ball, add to sheet and press down to about 1/4-1/2 inch thickness.

  5. Bake til cookies are slightly firm to touch in middle, but firmer on the edges, about 13-15 mins.

  6. Cool on baking sheet for 5 mins then lift parchment with cookies on it and transfer to a cooling rack to cool completely.

Oatmeal cookies cooling on parchment paper  Oatmeal Cookies close-up

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