A Cookie Compilation

With the weather getting cold and everyone still stuck at home there’s no better time to get baking! For years when I was younger I always had my friends over to bake cookies the day before winter break started, and while such gatherings can’t really happen in the era of COVID-19, baking cookies still always makes it feel like the holidays to me.  Even if your holiday festivities look very different than in past years, you can still whip up delicious treats for your family. All of the recipes were created by me and are gluten and nut free so everyone can enjoy them! 



1 egg

1/3 cup melted coconut oil 

1 cup packed brown sugar 

1/2 cup white sugar

1 cup canned pumpkin 

1 tsp vanilla extract

2 cups flour(regular all purpose of GF all purpose will work)

1 cup oats(GF if necessary)

1 Tbsp pumpkin pie spice

1 tsp baking powder 

1 tsp baking soda

1/4 tsp salt 

1 cup favorite mix in(I use chocolate chunks)


  1. Mix egg, melted coconut oil, pumpkin, brown sugar, white sugar, and vanilla until combined.
  2. In a smaller bowl mix flour, oats, pumpkin pie spice, baking powder, baking soda, and salt.
  3. Fold dry ingredients into wet ingredients and stir until the mixture is well combined and of a little uniformed consistency. Add mix-in. Let dough chill for 20 minutes.
  4. While dough is chilling, heat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silpats.
  5. Scoop 1 Tbsp of dough at a time onto baking sheets and bake for 12-15 minutes. ENJOY!



½ cup very softened butter or butter substitute

⅔ cup packed brown sugar

⅓ cup white sugar

1 egg

1 tsp vanilla

1 ⅔ cup oats(GF if necessary)

1 cup flour(regular all purpose of GF all purpose will work)

1 tsp baking powder

½ tsp baking soda

¼ – ½  tsp salt

⅔ cup dried cranberries

⅔ white chocolate chips


  1. Mix butter and sugars together until combined in a large bowl. Stir in egg and vanilla.
  2. In a smaller bowl combine oats, flour, baking powder, baking soda and salt.
  3. Fold dry ingredients into wet ingredients (dough will be THICK) and add cranberries and white chocolate.
  4. Let dough chill for 20 minutes in the refrigerator and preheat the oven to 350℉.
  5. Scoop dough into 1 ½ Tbsp blobs onto a baking sheet with a silpat or parchment paper. Bake for 14-16 minutes rotating the pan halfway through.



2 mashed bananas

1 egg

2 ½ Tbsp maple syrup

1 tsp baking powder

⅓ cup sunbutter

2 Tbsp coconut oil melted

¾ cup coconut flour

¼ cup cocoa powder

Chocolate chips


  1. Combine bananas, coconut oil, maple syrup, and sunbutter.
  2. Fold in coconut flour, baking powder, and cocoa powder. 
  3. Stir in chocolate chips and let the dough chill in the refrigerator for 20 minutes.
  4. Preheat oven to  350℉ and bake until firm(11-15 minutes)
Caroline Johnson

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