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Welcome to my blog where I document my adventures in my life on the go. You'll find lots of recipes, wellness hacks, and style tips.  Enjoy!

A Healthy Take on a Classic Cookie

As you all well know, your girl likes to bake. I eat salad, “rabbit food” as my husband calls it, all day long, just to be able to eat dessert at night! I love dessert! I think about IT all day long. Naturally when a holiday comes around, you better believe you’ll find me in the kitchen whipping up something tasty for family and friends. Soooo on Valentine’s Day this year, I made my annual Valentine’s Day treat for my husband. Lucky for me, Andrew makes it easy because his favorite dessert is an oatmeal raisin cookie! Little does he know I use the recipe on the back of the Quaker Oatmeal box! On V-Day for the past 7 years, I have been making him Vanishing Oatmeal Raisin cookies. This year though, I decided to get a little more creative and I made a giant heart shape cookie instead of a dozen smaller ones.

Since the Quaker recipe includes dairy, gluten, and refined sugar, I of COURSE made myself my own separate batch that doesn’t include any of these things. My personal stash of oatmeal raisin cookies, are dense but still moist and full of flavor!

Check out my gluten free, dairy free, refined sugar free recipe BELOW!!

Maggie's Oatmeal Raisin Cookies


  • 2 tbsp coconut oil
  • 2 tbsp almond butter
  • 2 tbsp ghee (clarified butter, free of lactose does not upset my stomach!)
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 1 egg
  • 1/2 tsp vanilla
  • ¾ cup GF flour
  • 1 tsp GF Baking Soda
  • 1/2 tsp ground cinnamon
  • 1 ½ cups GF oats
  • ½ cup(s) organic raisins


Heat oven to 350°F. In a large bowl or standing mixer, beat (ghee, melted coconut oil & almond butter, sugar, and maple syrup) on medium speed until creamy. Add egg and vanilla; beat well. Combine (gluten free flour, baking soda, and cinnamon) then add to butter/sugar mixture. Mix well. Add the gluten free oats and raisins and mix one last time. Take heaping rounded spoonfuls and drop onto an ungreased cookie sheet. Bake 8 to 10 minutes or until the bottoms become golden brown. Cool for a few minutes on the cookie sheet before transferring to a wire rack.




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