Everything cookies & my thoughts

As I sit down to write this, it is not cookies on my mind but the rice paper rolls, the soy eggs & squash fritters from some well recognised food bloggers who are sharing their stories. These are not any story but the deepest of stories about their families & their childhood. Each one has made my heart swell & my eyes fill with tears as I think about the hardships they  & (their families) faced & the tough decisions. One thing is the same in each story – it’s about finding a safer home. Somewhere they could bring their children up without the threat or fear of violence & persecution. I urge all of you to go & have a read & remember now, while all this craziness is going on in the world that in the end we are all human & we all deserve to live without fear. #immigrantfoodstories




Here are some cookies that will bring a little hope & warmth into your life. They will fill you up & make you feel good.

Everything cookies 

Makes approx. 24 large cookies


  • 1 C whole spelt flour
  • 1 C rolled oats, plus 1/2 C extra
  • 1/4 C brown rice flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • a pinch of sea salt
  • 1/4 C desiccated coconut
  • 1/2 C raw almond, roughly chopped
  • 1/2 C dried cranberries
  • 1/2 C roughly chopped dark chocolate (70% cocoa)
  • 1/2 C macadamia oil
  • 1 tsp vanilla bean paste
  • 1/4 C rice malt syrup
  • 2 over-ripe bananas


  1. Pre-heat your oven to 180 degrees celcius & line 2 baking trays with baking paper.
  2. Place the 1 C of rolled oats into your blender and pulse for a few seconds to turn into oat flour. Pour into a large bowl and sift over the flours, baking powder, cinnamon & sea salt. Add the whole oats, coconut, almonds, cranberries & dark chocolate. Mix to combine.
  3. In a large jug mash the bananas then add in the oil, vanilla & rice syrup. Whisk together before pouring over the dry ingredients. Mix into a thick dough then with damp hands roll tablespoon size balls. Place onto the trays and flatten with the palm of your hand.
  4. Bake for 15 – 20 minutes, until golden. Cool for 5 minutes on the trays before transferring to a wire rack.
  5. Delicious eaten on the day otherwise will keep for up to 5 days in an airtight container.

Enjoy & spread love xx

Banana and dark chocolate cookies

Over the past couple of months I have been making these cookies when I have an overflowing bowl of ripe bananas and a need for something sweet other than banana bread. The bananas add a beautiful sweetness and chewy texture while also making these cookies a great energy boosting snack.

I have trialled these on a car trip, where they travelled well and satisfied all the passengers, even my sister who usually complains that nothing is sweet enough. The cookies also made an appearance on a bicycle ride with me today and they were the perfect halfway snack to keep us satisfied until lunch.

Without the chocolate I would be inclined to say these would also make a fabulous breakfast on the run, seeing as they are made of some of the usual breakfast suspects like oats, almonds, buckwheat, chia and coconut.

Banana and dark chocolate cookies

makes approximately 20 large cookies


  • 3 ripe bananas, mashed (the riper, the sweeter)
  • 1/2 C cold pressed extra virgin olive oil
  • 1/3 C raw honey or maple syrup
  • 1 tsp vanilla bean extract
  • 1 1/4 C buckwheat flour
  • 2 tsp baking powder
  • 1 C rolled oats (gluten free if necessary)
  • 1 C almond meal
  • 1 C desiccated coconut
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • 75g dark chocolate (75% cocoa or more), roughly chopped


  1. Preheat the oven to 180 degrees celsius. Line 2 baking trays with baking paper.
  2. In a small bowl or jug combine the mashed banana, olive oil, honey and vanilla. Whisk with a fork to combine and set aside.
  3. Sift the buckwheat flour and baking powder into a large bowl then stir in the other dry ingredients.
  4. Add the banana mixture and mix to combine. Finally add in the dark chocolate.
  5. Roll large tablespoons of the mixture onto the prepared trays and flatten with your palm (they won’t spread when cooking).
  6. Place into the preheated oven and cook for 20-25 minutes, or until golden brown.
  7. Cool on a wire rack before enjoying with a cup of tea!

Christmas cookies


I can’t believe its the festive season again, already! I have been a bit slow at getting into the Christmas spirit but here is the first of hopefully a few Christmas recipes. As of yet we don’t have a christmas tree up in our home but the smell of these cookies wafting around has reminded us that once again ‘its the season to be jolly’!

I wanted these cookies to be a mix between traditional gingerbread and shortbread but without the butter, eggs, refined flour and sugar. They are beautifully spicy, almost buttery from the coconut oil and with a lovely crisp texture, perfect for dunking in your afternoon cup of tea. I have shaped mine into a few giant gingerbread men as i had a really cool cookie cutter from my late Grandmother but regular gingerbread would also be delicious! I have also shaped some stars and christmas trees which are great presented in a little bag or mug as a christmas present.

Get your kids in the kitchen to help you with this easy, healthy recipe and enjoy the start of a beautiful festive season!


Christmas Cookies


1 C rolled oats, gluten free if necessary

1 C almond meal

½ C rice flour

1 t gluten free baking powder

1 t ground ginger

1 t ground cinnamon

1 t ground allspice

½ C raw honey

½ C unrefined coconut oil

1 t vanilla extract

¼ – ½ C plant milk, I used almond


Preheat the oven to 170 degrees Celsius and line 2 large trays with baking paper.

Pulse the oats in a blender/food processor to achieve a rough flour consistency. Place the oat flour into a mixing bowl along with the almond meal, rice flour, baking powder and spices. Combine.

Melt the honey, coconut oil and vanilla extract over a bowl of boiling. Add to the dry ingredients along with enough plant milk to achieve a dough consistency. Wrap in plastic wrap and place in the fridge for 20-30 minutes.

Sprinkle rice flour over your bench top and roll the dough out to roughly ½ cm thickness. Cut into shapes with cookie cutters. I used giant gingerbread, star and Christmas tress cutters. Use a little mixed peel and flaked almonds to make eyes and buttons.

Carefully place onto the lined trays and bake for 10-15 minutes or until golden.

Perfect served to impromptu Christmas visitors with a cup of tea.



Nut butter cookies


Peanut butter seems make everything delicious, whether it be sweet or savory it is usually a taste sensation. These cookies are no exception, with peanut butter being the star ingredient and cacao nibs giving that lovely rich chocolate crunch they are ridiculously delicious. Of course these do not have to be made with peanut butter, almond, brazil nut or a combination would achieve the same texture. But through my experience I have found peanut to be the winner.

The mix freezes really well and can be kept in the fridge for up to 2 weeks. I like to make a big batch of the cookie dough so whenever i have unexpected guests i can just roll some onto the tray, bake and then have delicious fresh cookies to serve!

I have posted about the benefits of cacao before but just to refresh, it is the raw unprocessed cocoa bean that is full of antioxidants, vitamins and minerals. So enjoy the chocolate that is good for you!

You can make your own peanut butter by slow roasting 1 1/2 C raw peanuts until golden and shiny. Then simply place in your high speed blender and blend until the oils have released and your desired consistency is achieved (slightly crunchy or smooth).

Peanut butter and cacao cookies, makes 20

1 C gluten free rolled oats

2/3 C buckwheat flour

1 t baking powder

1/3 C cacao nibs

1/3 C macadamia oil or coconut oil

1/2 C coconut nectar

1 C natural peanut butter

1/3 C tahini

1 t vanilla extract


Process the oats in a food processor until a course flour consistency. Place in a large mixing bowl and add all the other dry ingredients (buckwheat flour, baking powder, cacao nibs), combine.

Melt the wet ingredients (macadamia oil, coconut nectar, peanut butter, tahini and vanilla) in a saucepan over low heat.

Mix the wet ingredients into the dry until all combined.

Place in the fridge for 30 minutes.

Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper.

Use a tablespoon to scoop the mix and roll into balls. Place on the tray and flatten slightly.

Bake for 10 -15 minutes or until golden brown. They will be soft but when they cool will crisp up.