Our divine recipy of the month.

​See what is fresh and seasonal in our kitchen





Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12 cookies




Other recipes





Orange, Pecan, Date Cake

Raw Pure Coconut  Porridge


Plov and Daikon Salad


 Zucchini, Carrot Pasta with Tomato Sauce





1 cup rolled oats

1 cup rice flour


1/2 cup unsweetened shredded coconut


1 teaspoon baking soda


1/4 teaspoon Pink salt


1 teaspoon ground cinnamon


1/2 teaspoon ground ginger


1/4 cup pure maple syrup


1 fine grated apple about 1/4 cup


1/3 cup melted unrefined coconut oil


1/2 cup almond milk


1/2 cup Chia seeds


zest of 1 orange (approx. 1 tablespoon)


1/2 cup dried cranberries or dried fruit


1/2 chopped sunflower seeds (optional)


  1. Preheat the oven to 350°F and then line a baking sheet with parchment paper.

  2. In a large bowl, combine the oat flour, oats, shredded coconut, baking powder, baking soda, salt, orange zest, cinnamon, and ginger then stir together.

  3. Combine the maple syrup, applesauce, clove, and melted coconut oil (add this last) and stir together.

  4. Pour the dry ingredients into the bowl with the wet, add the cranberries and the walnuts then stir everything together until a dough forms.

  5. Using a small scooper or your hands, scoop out approximately one large tablespoon of dough at a time and roll into a ball. Flatten each one down with a fork. They don’t spread much as they cook however you form them now is how they will look once they’re cooked.

  6. Bake in the oven for 12-13 minutes, or until light golden brown on the bottom. Set aside to cool completely before eating. They will become firmer as they cool. Store in an airtight container for up to 5 days.

Copyright 2020 Dining with the Divine. Cook in Bliss, Eat-in Bliss.