vegan oatmeal cookies, fruit-sweetened (gluten-free option)

100_9170As I shared before I left on a mission trip to the Dominican Republic, I wasn’t sure how I’d feel when I returned…if the work I was doing before would mean all that much after working to provide a home for a family.

And though I am finding it hard to be back (and not just because of the snow and the cold), I am realizing that the work the Lord has for me to do here does matter…just in a different way. I’m grateful for the work I do have here and it’s keeping me moving forward instead of stuck with longing to return.

Before getting down to business, though, I want to share a couple pictures from the trip to capture the change God wrought for a family. The one on the left is of the one-room home they lived in, smaller than many garages in North America and devoid of running water. The photo on the right is of the family in front of the home we helped build complete with a full bathroom and separate bedrooms and living spaces. What’s hard to capture on “film” or in words, though, is the joy and excitement the family and team felt over this move to a new home.

vargas family houseAnd if I lived in the neighborhood, I might welcome these new neighbors with a batch of cookies. But since I’m here and they’re there, I will do the next best thing and share one of my favorite cookie recipes with you.

oatmeal cookie recipe The inspiration for this recipe came from here at Oh She Glows. I had almost given up on oatmeal cookies because it’s hard to approximate the buttery, butterscotch undertones when eliminating butter and brown sugar. It was a joy to discover that toasted pecans are an excellent substitute.

Because I have substituted fruit sweeteners and date paste for the sugars, these cookies have a different taste and texture from the traditional oatmeal cookie, but that doesn’t stop them from disappearing when served to a crowd! Also, feel free to add in your favorite mix-ins (raw cacoa nibs can sub for dairy-free chocolate chips if you want to keep the cookies sugar free).

CLICK HERE TO PRINT A PDF of the vegan oatmeal cookie recipe

vegan oatmeal cookies, fruit-sweetened

Prep Time: 15-20 minutes

Cook Time: 20-24 minutes

Yield: approximately 2 dozen cookies


  • 1 1/4 c. pecans
  • 1/2 c. walnuts
  • 2 c. oats, gluten free if needed
  • 3/4 c. date paste
  • 1/4 c. coconut flour
  • 1/2 c. brown rice flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 scoops 100% pure stevia
  • 1/2 – 3/4 c. mix-ins, if using
  • 1/4 c. white grape juice concentrate
  • 1/4 c. apple juice concentrate
  • 1/4 c. coconut oil
  • 2 tsp. vanilla

Mix-in Suggestions

  • Dairy-free chocolate chips (if you don’t mind adding in a little sugar)
  • Raw cacao nibs
  • Unsweetened dried coconut
  • Raisins
  • Unsweetened dried cherries
  • Apple-juice sweetened dried cranberries


Heat oven to 275 degrees Fahrenheit.

Lightly toast pecans and walnuts (see this post for a tip on toasting nuts), then combine with oats and date paste in a food processor. Blend until the nuts, oats and dates resemble a coarse crumb, then pour into a large mixing bowl.

Add flours, baking soda, cinnamon and stevia to the bowl and stir until thoroughly combined.

In a small saucepan, warm the juice concentrates, oil and vanilla until the oil melts then add to the dry ingredients with any mix-ins you’d like to add. Stir to combine and the mixture holds together when pressed between your fingers.

To form cookies, roll into a ball in your hands, then gently press flat onto a baking sheet lined with parchment paper. The cookies don’t spread, so you can place them close together.

Bake for 20-24 minutes or until the bottoms are lightly browned. Cool at least 10-15 minutes before removing from pan to help the cookies set. Store in an airtight container.

Recipe Notes

You can use all pecans if you’d like, but I toss in some walnuts because they are a little cheaper, but it’s best to have mostly pecans because of the butter undertones they provide.

You can use all brown rice flour or any combination of your favorite flour, though the texture may vary. I like adding in the coconut flour because of the additional sweetness it provides.

If you have a hard time find white grape juice concentrate like I do, see this post for making your own fruit juice concentrates.

I bought my stevia at Trader Joe’s and it comes with its own scoop. Be sure the stevia you are using is 100% pure as many stevia products have additives and other sweeteners included in the ingredients.

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dark chocolate pudding-mousse (raw)


Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.

My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library.  The first time was for a research project in second grade and just for fun after that. I like his style.

when he dressed as his favorite character – Willy Wonka – for school

And reading through that book, it suddenly clicked with me why chocolate’s health benefits are  touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.

Of course, chocolate stops being a health food when paired with sugar and milk. Which is why recipes like this one for Dark Chocolate Pudding-Mousse are the answer to keeping your taste buds and body happy.

The inspiration for this recipe came from a bonus recipe pack for the Oh She Glows cookbook, but I added a few extra ingredients including the full-fat coconut to further mask the avocado. When you first mix it up, it has the texture of pudding, but will take on the texture of mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/2 cup at a time (I prefer unsweetened vanilla almond milk).

pudding mousse photo

A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.

And though, spooning it on a plate with sides of mashed potatoes and greens might be carrying it a little too far, I’m all for serving this to my children as an extra treat a breakfast. After all, what better way to start the day than with a cup of fruits and veggies?

CLICK HERE TO PRINT A PDF of the dark chocolate pudding mousse recipe


dark chocolate pudding-mousse


Prep Time: less than 10 minutes

Keywords: food processor raw dessert snack gluten-free low-sodium paleo soy-free sugar-free vegan coconut milk dates chocolate


  • 1 ripe avocado
  • 1 14.5 oz can full fat coconut milk
  • 2/3 c. date paste
  • 3/4 c. unsweetened cocoa powder (try fair trade!)
  • 2 tsp. vanilla
  • 2 scoops 100% pure stevia powder
  • 1/2 tsp. cinnamon
  • 2 T almond butter (optional)
  • unsweetened non-dairy milk as needed


Peel avocado, remove pit and put in food processor.

Add date paste, breaking into small pieces to help with the blending.

Add remaining ingredients (except nondairy milk),

Blend ingredients until smooth, anywhere from 1-3 minutes.

If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.

Eat immediately or place in refrigerator for later.

Recipe Notes

An avocado that easily yields when gently pressed and is free of bruises works best.

Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.

I use roasted almond butter in my recipe because that is what I have on hand. If you want to keep it raw, use raw almond butter.

This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.

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