The kids and I decided to have a baking day. I found this recipe and tweaked it to better suit our preferences. I’m not an exact measurement baker [more of a throw it in and hope it turns out…] so the recipe below is *approximate* measurements. However, they were just lovely. More cake-like than dry cookies and I know we will be making them again.

No-Sugar Oatmeal Raisin Cookies

makes roughly 48 cookies


  • cup(s) flour (I used Lancelot flour from the Grain Mill) 
  • teaspoon(s) vietnamese cinnamon
  • 1 teaspoon of nutmeg
  • teaspoon(s) baking soda
  • 1 ripe banana
  • 1/2 cup(s) your favorite nuts (we used peanut butter [make sure the only ingredient is peanuts!])
  • cup(s) oats (not instant oatmeal)
  • 1 [heaping] cup(s) raisins
  • cup(s) applesauce
  • 3/4 cup of full fat greek yogurt
  • 1 egg
  • 3/4 cup(s) olive oil
  • 3 teaspoon(s) vanilla extract
  • 1/2 cup of unsweetened coconut flakes
  • 1/4 cup of sunflower seeds


  1. Preheat the oven to 375 degrees.
  2. Mix the dry ingredients in the largest bowl. Mix the wet ingredients in the other bowl. Add the dry mixture to the wet mixture. Blend them well.
  3. Spoon the dough for these drop cookies onto lined parchment papered cookie sheets.
  4. Bake the dough for 8 to 10 minutes.
  5. Allow the cookies to cool before eating them.