I can’t eat chocolate at the moment because it gives me insomnia and other issues.  So, since I didn’t have carob chips, I decided to put carob powder in a cookie mix instead of cocoa powder.  They turned out well.  I really enjoyed them as well as my kids, and that’s saying something!


Carob Cookies

  • 2/3 cup Butter*
  • 1 cup Sucanat
  • 2 Eggs, medium size
  • 1 tsp. Vanilla
  • 1 1/2 cup Whole Wheat Flour
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Baking Soda
  • 1/4 cup Carob Powder
  • 1/2 cup Nuts, chopped (optional)

Heat oven to 350 degrees F. Cream together butter, sucanat, eggs, and vanilla. Add flour, salt, baking soda, carob powder and mix well. Add nuts if desired. Drop dough by the tablespoon about two inches apart on a greased cookie sheet or parchment paper. Bake at 350 degrees F for 10-12 minutes. Cool for a minute or two before moving to a cooling rack. Enjoy!

Makes approximately 1 1/2 dozen cookies.

*Coconut oil can be used, but the cookies are much more flat.


These no bake cookies are perfect for a quick treat, especially in the summer when you may want to avoid turning on the oven. The cookie is mildly sweet and gives the benefit of fiber as well as protein.

Chocolate Oatmeal Cookies (no bake)

  • 1/4 cup Coconut Oil or Butter
  • 1/4 cup Honey
  • 4 teaspoons Cocoa Powder
  • 3 Tablespoons Rice Milk, Almond Milk, OR Water
  • 2 dashes of Sea Salt

Heat the coconut oil, honey, cocoa, rice milk, and sea salt over medium heat until it comes to a boil. Boil for 1 minutes and remove from heat. Then add:

  • 1/2 teaspoon Vanilla
  • 1/4 cup Peanut Butter (no sugar)
  • 1/4 cup Whole Wheat Flour
  • 1 1/2 cups Oatmeal

Stir well and drop by the tablespoon onto parchment paper, glass plate, or wax paper. Makes about 12 cookies.


  • Carob Oatmeal Cookies: simply substitute Carob Powder for the Cocoa.
  • Chocolate Coconut Oatmeal Cookies: Add a few tablespoons of unsweetened coconut when adding in the flour and oatmeal.

{Update 10/8/2012: I increased the rice milk to 3T due to the dryness of the cookies when only using 2T. I’ve also substituted water for the rice milk when I didn’t have any. It didn’t change the flavor or the way they turned out. Agave may substitute well for the honey, but I haven’t tried it yet.}

I made this today for my daughter’s Mother/Daughter Girls Night Birthday Party. I made it without cream cheese since my children can’t have it. It can be totally dairy-free and even healthier if you make both the cookie and frosting with coconut oil instead of butter.

Fruit Pizza

  • Make a half batch of Sugar Cookie Dough.
  • Roll out into a large circle on pizza pan or pizza stone.
  • Bake for 15-18 minutes at 350 degrees F, gluten-free cookies may need a little longer
  • Allow cookie to completely cool.
  • Make Sucanat Butter Cream Frosting and spread on cooled cookie. Double the batch if you want a thicker layer of frosting.
  • Slice the fruit of your choice and decorate as desired.

{Update 6/1/2016: I made this Fruit Pizza for my son’s birthday instead of a cake. It’s even gluten-free!
For the recipe, follow the above linked sugar cookie recipe. I updated that as well.}

I made these cookies for the luncheon after my son Lightning’s baptism. It makes quite a few cookies. I had several people say the cookies were super yummy. The recipe was requested, so here it is:

Molasses Ginger Cookies

  • 3 3/4 cups Whole Wheat Flour*
  • 1/2 tsp. Salt
  • 2 1/4 tsp. Baking Soda
  • 2 tsp. ground Ginger
  • 1 1/4 tsp. ground, Cloves
  • 1 1/4 tsp. Cinnamon
  • 1 c. Butter OR Coconut Oil**
  • 2 1/2 c. Sucanat
  • 1/2 c. unsulfured Molasses
  • 2 large Eggs (or 3 medium)

Preheat oven to 325 degrees F.

In a medium bowl combine dry ingredients together and mix well. In large bowl cream together butter, sucanat, molasses, and eggs. Gradually beat in flour mixture and combine well.

Drop by heaping tablespoonfuls onto greased cookie sheet (I use parchment paper instead). Bake cookies for 13-15 minutes at 325 degrees F. Remove from oven and allow to cool a few minutes before transferring to a cooling rack. Cookies will flatten out, look cracked, and harden up a little. Store in airtight container for up to a week. Makes 3-4 dozen.

* I’ve found that really good flour (fresh and well ground…not quite pastry, but a consistent fine ground texture) is essential in good bread and cookies. A whole wheat flour that has what looks like wheat germ (little flakes of brown) in it can still be used, but the texture will be different and not as moist. If you can grind your own flour, do it. Otherwise I recommend a flour like Bronze Chief 100% Whole Wheat Flour as a good pick, especially if you’re making whole wheat bread…and that, my friends, is for another post.

** The cookies will be less puffy and more flat when made with coconut oil. They are still fabulous though!

So I like making traditional treat recipes into something a little more healthy. I can’t say the amount of fat in something like brownies is healthy, but if I’m going to make them it might as well be with healthier ingredients!


  • 1/2 c. Coconut Oil (or butter)
  • 1 c. Sucanat*
  • 1 tsp. Vanilla
  • 4 T Cocoa Powder (or carob powder)
  • 2 Eggs
  • 2/3 c. Whole Wheat Flour*

Preheat oven to 350 degrees F. Spray or grease square 8 x 8 pan. Melt coconut oil in sauce pan and remove from heat (if needed–coconut oil is a liquid above 76 degrees). Add sucanat, vanilla, and cocoa powder and mix well. Quickly stir in eggs and then mix in flour. Pour into prepared pan and bake 25-30 minutes at 350 degrees F. Serve warm or cold. If frosting brownies, wait until completely cool.

*For Brownies made with Honey, substitute 3/4 cup Honey for the Sucanat and add another 1/3 cup Whole Wheat Flour.

Chocolate Frosting

  • 1/2 c. Coconut Oil (or butter, softened)
  • 1 c. Powdered Sucanat*
  • 1/4 c. Cocoa powder
  • 1 tsp. Vanilla (or other preferred extract)
  • 1-3 Tbsp. Water

Cream coconut oil, powdered sucanat, cocoa powder, vanilla and one tablespoon of water adding more water as needed. Will frost an 8 x 8 pan of brownies with leftovers OR a 13 x 9 inch cake.

    * To make Powdered Sucanat, blend 2 cups of Sucanat in blender until it is a fine powder. I like to make about 4 cups at a and store it in a quart jar.