Healthy Cookies for Back to School
-Dr. Alisha Rawji ND.

Molasses Cookies
8 ingredients · 20 minutes · 8 servings

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a
silicone baking mat.
2. In a mixing bowl, combine the coconut flour, tapioca flour, cinnamon, ginger and baking
3. Add the coconut oil, applesauce and molasses. Stir until the mixture is thick and the
ingredients are evenly combined.
4. Gently roll a tablespoonful of batter at a time and transfer to the baking sheet. Flatten
each ball using your fingers or a fork.
5. Bake for 12 to 15 minutes. Remove from the oven and let them cool completely to allow
the cookies to firm up. If the cookies are too crumbly, freeze them before serving. Enjoy!

– Leftovers; Freeze in an airtight container or freezer bag. Serve from frozen (no need to thaw).
– Serving Size; One serving equals one cookie.
– Coconut Flour; This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another
type of coconut flour, note that results may vary.
– No Tapioca Flour? Use cornstarch or arrowroot powder instead.


1/4 cup Coconut Flour

1 tbsp Tapioca Flour

1/2 tsp Cinnamon

1 tsp Ground Ginger

1/4 tsp Baking Soda

1/4 cup Coconut Oil (melted)

1/4 cup Unsweetened Applesauce

1 tbsp Blackstrap Molasses


Peanut Butter Cookies
4 ingredients · 30 minutes · 20 servings

1. Preheat the oven to 325oF (162oC) and line a baking sheet with parchment paper.
2. In a large mixing bowl combine peanut butter, eggs, sugar, and sea salt (optional). Stir
until a thick dough forms.
3. Use a tablespoon to drop even amounts of the dough onto the prepared baking sheet
about 2 inches apart. Gently flatten the drops with a fork.
4. Bake for 10 to 12 minutes, or until golden on the bottom. Remove from the oven and let
the cookies cool for 5 minutes. Transfer the cookies to a cooling rack to set completely.

– Serving Size; One serving is equal to one cookie.
– Storage; Store the cookies in an airtight container on the counter for 5 days. Cookies can also be
frozen up to 3 months.
– No Cane Sugar? Use coconut sugar, brown sugar, or white sugar instead.


1 1/2 cups All Natural Peanut Butter

2 Egg

3/4 cup Cane Sugar

1/4 tsp


Monster Breakfast Cookies
11 ingredients · 40 minutes · 12 servings

1. Preheat oven to 350oF (177oC).
2. In one mixing bowl, combine mashed banana, eggs, grated carrot, almond butter,
coconut oil, and maple syrup. Mix well.
3. In another bowl, mix together oats, almond flour, pumpkin seeds, raisins, and cinnamon.
4. Combine wet and dry ingredients and mix well. Using clean hands, form dough into large
cookies, and place them on a baking sheet. Bake in oven for 25 to 30 minutes, or until cookies
are golden brown.
5. Remove and let cool completely before storing in an airtight container or in the freezer.

– No Raisins? Try unsweetened dried cranberries.
– No Pumpkin Seeds? Use sunflower seeds instead.
– No Eggs? Make a flax egg by combining 1 tbsp ground flaxseed with 3 tbsp water. Stir and let sit for 10
minutes. Use this mixture to replace 1 egg.
– Serving Size; One serving is equal to one cookie.


2 Banana (mashed)

2 Egg

1 Carrot (grated)

1/2 cup Almond Butter

2 tbsps Coconut Oil

2 tbsps Maple Syrup

1 1/2 cups Oats

1 cup Almond Flour

1/4 cup Pumpkin Seeds

2/3 cup Organic Raisins

1 tsp Cinnamon