Hey folks!Ever have a cookie craving? That’s not really a question—I ALWAYS have them! Although I managed to stay away while I was training for Miss Tennessee, now that I’m a little freer in my diet, I wanted to make a better-for-you cookie that wasn’t super difficult. And so, I crafted these guys with a few ingredients that I already had in my pantry—hence the name, Cupboard Cookies!

These cookies are essentially a nut butter, oatmeal, and banana base, with any and all of your favorite mix ins. I added dark chocolate chips, walnuts, and dried cranberries, but any of your favorite granola or cookie mix-ins would work really well here.Because these cookies don’t have flour or eggs, the dough is going to be very sticky and doesn’t spread easily. Make sure to press these down with a spoon after you’ve put them on a sheet.Ten quick minutes in the oven and you’re on your way to cookie-filled goodness! These cookies fall apart a little easily, but they’re extra-filling thanks to the nuts and oatmeal and have plenty of interesting flavors. I can’t wait to try these again with different dried fruits and nuts. The chocolate, however, is not optional. ;)I am so excited about sharing more healthy recipes on The Blessed Life! If you’ve got a favorite healthy recipe or a recipe you’d like me to find a healthy version of, leave it in the comments!

Cupboard Cookies (gf, vegan)

makes 12 cookies


  • 3/4 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 cup nut or seed butter (preferably peanut or almond butter—one that holds together rather than runny in consistency)
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 mashed ripe banana
  • mix ins: nuts, dried fruit, dark chocolate, cacao nibs, etc…


  1. Preheat oven to 350F.
  2. In a small bowl, mix together rolled oats, baking soda, cinnamon, and salt. Set aside.
  3. In a stand mixer, mix nut butter, honey, vanilla extract, and banana until well blended. Add dry ingredients and mix until well blended.
  4. Remove from stand mixer and fold mix-ins with a spatula.
  5. Shape into 12 small balls and place on foil-lined baking sheet. Press down slightly with back of spoon.
  6. Bake for 10 minutes or until slightly browned. Remove from oven and cool for 5 minutes, then eat warm :)

2 thoughts on “Cupboard Cookies.

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