Halloween has come and gone, and before we know it we’ll be in the heart of the holiday season. Although I’m not one to endorse any dessert as a so-called “health food”, I am a big proponent of making your own desserts when a sweet tooth strikes. It’s a good way to have control of how much sugar and oil you put into your treats, and you tend to eat more slowly and mindfully, because baking is hard work and by-golly you want to savor that stuff. And if you really want to stretch them out, you can freeze what you don’t eat, and serve (warm) at a later time. If you ask me, it’s a win-win.


Recipe by Jentry Lee Hull

Adapted from Imma Eat That’s Vegan Oatmeal Cookies

Yields 12-16 cookies


  • 2 Tbsp. water
  • 2 Tbsp. ground flax meal
  • 3 Tbsp. sweet potato puree
  • 3 Tbsp. liquid sweetener (maple syrup or agave)
  • 1 tsp. pure vanilla extract
  • 3 Tbsp. unrefined coconut oil, melted
  • 1 ½ cup rolled oats
  • 1 cup oat flour (blend rolled oats in a food processor or use Bob’s Red Mill)
  • 1 tsp. pumpkin pie spice
  • pinch of cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 3 Tbsp. diary free chocolate chips (Enjoy Life)


  • Preheat oven to 350 ºF.
  • Line baking pan with parchment paper.
  • In large mixing bowl whisk together water, ground flax, sweet potato puree, liquid sweetener, and vanilla extract. Let sit for 5 minutes until mixture becomes thick.
  • Add melted coconut oil to mixture and blend thoroughly.
  • In a separate bowl, combine dry ingredients (rolled oats, oat flour, spices baking soda, baking powder, and salt).
  • Add dry mixture to wet mixture and incorporate thoroughly.
  • Fold in chocolate chips and scoop out mixture using a cookie scoop or small spoon.
  • Place dough on lined baking sheet and bake for 8-10 minutes, or cookies are lightly browned and crispy on the edges.
  • Once baked, remove from heat, transfer to cooling rack and let sit for a few minutes until cooled and ready to enjoy.
  • Store leftovers in an airtight container for up to 5 days. Or, keep in a sealed container in the freezer for up to 3 months. Warm for 15 second increments in the microwave or warm in the oven for a few minutes (at 350 ºF) until warmed through. You can also freeze the dough!

Thrive on,

Coach Jentry