The Feel Good Cookies
gluten, dairy & egg free
If you’ve ever been on one of those “I can’t eat this… or that…” diets, you know how hard it can be — especially when you want something sweet and crunchy.
I know firsthand how tough it is when the craving for something sweet hits, but most treats are off the table. That’s exactly why I made these cookies: vegan, gluten-free, dairy-free, egg-free, and 100% friendly to your dietary boundaries.
Think of them as your go-to “I deserve something nice today” treat—without ruining all the hard work you’ve already done.
These baked goodies are great to keep as a weekly staple — they store well for up to a week. To keep them fresh, I usually store my baked cookies and food leftovers in clean glass jars. It’s safe, practical, and you don’t have to worry about microplastics getting into your food.
INGREDIENTS- makes 10 cookies
120 grams oat flour (gluten-free, you can use your own gluten-free steel cut oats and grind)
- 70 grams brown sugar
- 50 millilitres olive oil (you may also swap for coconut oil)
- 2 tbsps ground flax seed (make to flax egg, by adding 6 tbsp of warm water). You may swap flax egg, for 1 egg.
- 1/2 vanilla pod, split and seeds scraped
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt (pinch)
- 20 grams dark chocolate chips (use 80% cacao chocolate chips or 80% dark chocolate, chopped)
- 1 tbsp sesame seeds; optionally a few pecan nuts for extra crunch 😉
METHOD:
- Preheat oven to 175 °C (350 °F) and line a baking sheet with parchment paper.
- Prepare flax egg: Mix 2 tbsp ground flaxseed with 6 tbsp water. Let sit 5–10 minutes until gel-like.
- Mix dry ingredients: In a bowl, combine oat flour, sugar, baking powder and baking soda, salt, sesame seeds.
- Mix wet ingredients: In another bowl, whisk together flax egg, oil, and vanilla extract (or fresh vanila seeds).
- Combine: Pour wet ingredients into dry ingredients and stir until dough comes together. Fold in chocolate chips if using.
- Shape cookies and place onto the baking sheet. Flatten slightly with your hand or a spoon.
- Bake: 12–15 minutes, until edges are lightly golden.
Set the timer and wait…;)
Don’t eat it all at once…
Cool 5–10 minutes on a wire rack.
Store in a glass container.
Store-bought is easy. BUT homemade is BETTER. Here’s why these cookies win every time…
- Better ingredients, better choice
Yes, there’s a little sugar – but it’s balanced by minimally processed ingredients.
- Healthy fats instead of inflammatory oils, trans fats
We use olive oil, rich in polyphenols and good fats, instead of the inflammatory oils found in mass-produced cookies.
- Naturally nourishing add-ins
Flax seeds = omega-3s + fibre, not just empty crunch.
- Less sugar, more quality & antioxidants
Minimal sugar and high-quality dark chocolate packed with antioxidants.
- Nothing unnecessary
No additives. No colourings. No emulsifiers. Just real food.
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