Over the past months I have been creating recipe after recipe, trying to bake cookies that we would really enjoy; ones that are tasty, crunchy and yet cookies that are dairy-free, sugar-free, gluten-free and still extremely healthy!

This morning I decided to try again working with an old recipe we really enjoyed over 60 years ago called MRS. BERG’S COOKIES. It was a huge recipe so I first divided each ingredients by 4 to make 1/4 of the batch; after all it may not turn out and then who would eat them?

But as well, I had to exchange most of the ingredients for ones that fit the criteria. I chose a healthy choice of fats, a sugar replacement, I used my dairy-free yogurt recipe that I share in the update to EAT MORE WHOLE GRAINS cookbook and I used gluten free flours. These are the ingredients:


3 eggs

Add and beat in:
1 cup MONK FRUIT sugar replacement
1/3 cup erythritol
1/4 cup non-dairy yogurt (or purchase dairy-free yogurt)
1/2 cup coconut oil
1/3 cup lard
4 cups old fashioned gluten free rolled oats (the large flakes)
1 teaspoon salt
1 tablespoon vanilla
3/4 cup coconut
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

With a doughhook or by hand knead the following in well:
2 1/2 cups tapioca flour
3/4 cup almond meal flour

Knead in:
1 cup chocolate chips
1 cup sunflower seeds or chopped nuts of choice

Make balls of dough with a cookie scoop or a teaspoon, press with a fork & place them on to a greased baking sheet; allowing room to rise.
Bake at 375 º F for 12 minutes or until nicely browned.
I allowed them to cool off before storing them in a cookie canister.