Divine healthy cookies

Since my struggles with PCOS, insulin resistance and celiacs I have to avoid most processed sweets. Having said that it does not mean I completely restrict myself from having something sweet as that would lead to me binge eating again. So I decided to start experimenting with cookie recipes since I have always loved cookies. I remember the days I used to eat cookies with Milk with my grandfather and this dessert always takes me back to these sweet moments.

After a few failed attempts I came up with this recipe. I was really happy with the result – they turned out to be light and fluffy and hit the spot when it came to my sweet tooth.

They’re gluten-free, dairy-free, vegan and don’t contain any refined sugar so they are ideal for people on special diets.


Let me take a few seconds to explain why I choose some of the ingredients:

  • almond flour helps stabilise blood sugar and makes you feel fuller than regular flour, especially for those with insulin resistance or PCOS.
  • Olive oil is full of healthy fats that not only have health benefits but also keep us full for longer. So for anyone who suffers from binge eating a healthy dose of oil helps reduce cravings.
  • hemp seeds these are full of omega 3 oils and other nutrients as well as being very high in protein.
  • flax seeds (soaked in water) rich in fibre and healthy oils
  • maple syrup slightly gives that nice sweet taste and is natural.
  • oats once again these boost your fibre intake and keep your blood sugar stable



  • 100g whole rolled oats ground into coarse oat flour in a blender
  • 150g almond flour
  • 1 1/2 tbsp hemp seeds
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 tablespoons EV olive oil
  • 6 tablespoons real maple syrup (please don’t use any fake maple syrups)
  • 2 teaspoons Madagascar vanilla extract
  • 2 tablespoons ground flax seeds
  • 6 tablespoons of tepid water
  • 30g dark chocolate chips (use dairy-free chocolate chips to keep recipe vegan)



  1. Mix the flax seeds and tepid water in a bowl. Let the mixture sit for around 30 minutes for the flax seeds to absorb the water and gelatinize. Use immediately.
  2. Preheat the oven to 180C
  3. Line a dish with baking paper
  4. Add the rolled oats to your food processor and blend for approximately 25 seconds until you have oat flour
  5. Combine the oat flour, almond flour, hemp seeds, baking soda and sea salt in a large mixing bowl
  6. Make a well in the middle of the bowl and add all the remaining ingredients.
  7. Stir the mixture well until a thick batter is formed.
  8. Finally, mix in the chocolate chips.
  9. Form 10 large balls using your hands or an ice cream scoop. For a cookie shape, you may want to gently press them flat. Both options work.
  10. Optional: press a few extra chocolate chips into the top of each cookie
  11. Bake for 15 minutes until slightly golden brown around the edges. Smaller cookies will take a little less time.
  12. Allow cooling before eating.