These cookies are nutritious and so delicious. They are full of whole grain oats, nuts, seeds and super foods. Remember when the banana oat cookie recipes became viral? So many recipes to choose from. I made my share for sure. Some where cakey, some too sweet, some too bananish. These fulfilled my dream to make a wholesome breakfast treat I could enjoy and take on my travels, plus we seem to have ripened bananas every week!

Every time I share a recipe, I test it out and lately I have become such a picky pastry Chef, that I only want to share my top recipes that really have high standards which I call master recipes that you can adapt to your own needs and taste.


5.0 from 1 reviews
Serves: 12 - 14
  • ¾ cup almond butter or peanut butter
  • ¼ cup organic coconut oil, melted
  • ¼ cup honey, warmed (I used Manuka Honey which you can buy at Trader Joe’s for a better price
  • 1 cup rolled oats must be GF such as Bobs Red Mill
  • 1 cup quick oats must be GF such as Bobs Red Mill
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • ¾ cup golden berries/ make sure they have no added sugar
  • ¼  cup sunflower seeds
  • ¼ cup pepitas
  • ½ cup walnuts or pecans chopped
  • ¼ cup freshly ground flax seeds
  • 1 teaspoon ground Ceylon cinnamon
  • ½ teaspoon salt
  1. Preheat oven to 325 degrees F. Combine almond  butter, coconut oil, vanilla and honey until smooth.
  2. Place all other ingredients into a large bowl. Mix with the almond butter mixture until evenly distributed.
  3. Shape cookies with a  ¼ cup sized scoop onto a cookie sheet lined with a silpat and flatten lightly (cookies won't spread while baking).
  4. Bake for about 12- 15 minutes until edges are lightly browned. Let cool 10 mins, then cool on a perforated tray or cooling rack before storing in an air-tight storage container such as a recycled salad container.


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Ever since I lived in Chicago when I was in Pastry School: Pumpkin became one of my absolute favorite foods, any time of the year.

Lately I have had many requests to develop gluten free, coconut flour recipes. My goal is to make paleo lower glycemic. Paleo recipes as you probably know are: gluten free, dairy free, low carb, grain free and full of protein, and can rarely be vegan something many bakers still don’t realize. Coconut flour is ideal for people with a leaky gut, gastrointestinal problems, gluten sensitivities and it is a great source of fiber. However in baking it is like a sponge: so used alone it is not great. Coconut flour requieres a lot of eggs as binders and for volume and texture and this can create very chewy and spongy cakes which have a very odd texture. So recipes combining almond flour and coconut flour are the best in terms of texture and flavor. Paleo recipes also use liquid sweeteners most of the time as coconut flour and almond flour need either honey or maple syrup or agave syrup (which I don’t use or recommend), I have made many attempts at baking cakes with almond flour + coconut flour and a low glycemic sweetener such as Swerve and adding oil or liquids to balance out the dryness, few have worked successfully.

This recipe is adapted from Dr Axe whose work as a functional doctor in nutrition is amazing. He is one of those rare doctors who: 1. Knows everything about nutrition. 2. Explains everything really well in very simple terms.

Serves: 6 small cakes
  • 1 cup/ 115 gr almond flour (I love HEB brand the best)
  • ¼ cup coconut flour
  • ½  tsp sea salt
  • ½ tsp baking soda (at high altitude use ¼ teaspoon)
  • 1 tsp Ceylon cinnamon
  • ½ tsp pumpkin pie spice
  • ¾ cup pumpkin puree such as Libby's 
  • ¼ cup maple syrup
  • ⅛ cup coconut sugar 
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 2 teaspoons vanilla
  1. Preheat oven to 325 degrees F.
  2. Put a silicon mold (loaf pan or individual loaf pans) on a perforated tray. Spray with a gluten free spray such as coconut oil.
  3. Combine all wet ingredients in a bowl with a whisk.
  4. Combine all dry ingredients in another bowl.
  5. Mix the wet into the dry together until well incorporated with a whisk.
  6. Pour into greased silicon loaf pans and bake on the perforated tray for about 20 minutes or until a toothpick comes out dry.
  7. Remove from the oven, let cool and un mold. Store in a plastic container such as a recycled salad acrylic container. These keep for 2 days in perfect conditions.


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Mexican wedding cakes or cookies are one of Mexico’s famous baked goods..Here is my Noble version. I love them and this was one of my most shared recipes (289 times) on my Facebook page because they are so simple to make, comforting and a crowd pleaser. One of those recipes that can’t go wrong. You can adapt them and make them as you can see: vegan and gluten free also.

Feel free to swap the pecans for walnuts or almonds. You can experiment adding spices or orange or lemon zest as well. I would love to hear about your baking and how you like this recipe. Please share your ideas or questions in the comments (below recipe).

4.0 from 1 reviews
Serves: 60
  • 200 gr European style unsalted butter such as Plugra, President, Kerry Gold or any grass fed butter (you can also use a vegan butter option)
  • 100 gr Swerve Sweetener Confectioner’s Style Sugar (this is my healthy sweetener of choice, please read about it on the FAQ)
  • 2 teaspoons/ 10 gr vanilla (you can also use a vanilla bean or vanilla powder / use 1 teaspoon or 1 vanilla bean scrape the seeds)
  • 300 gr whole spelt flour (for the gluten free option use any good GF flour such as Bobs Red Mill 1:1 or gluten free flour of choice
  • ¼ teaspoon/ 1 gr fine sea salt
  • 130 gr finely chopped pecans/ you can process in a food processor or Thermomix (it should not be ground fine)
  • To decorate: Swerve Sweetener Confectioner’s Style Sugar about 2 cups
  1. Line 2 half sheet baking pans with Silpats. Preheat oven to 340 F.
  2. In a Kitchen Aid mixer with a paddle attachment cream butter and sweetener with vanilla and salt until blended and soft.
  3. Add the pecans, flour and mix until combined and an even dough is formed. With your hands shape cookies into balls of aprox 10 -11 gr each.
  4. Place on baking tray leaving enough space. Note: cookies made with certain gf flours might spread a bit more.
  5. Bake until barely very lightly golden.
  6. Remove from oven, let cool completely. Put cookies onto a tray with paper towels, to drain excess fat.
  7. Put cookies on a bowl with Swerve Sweetener Confectioner’s Style Sugar and coat evenly.
  8. Store cookies in a cookie jar or cookie tin or plastic containers (I recycle my pre washed salad containers, these are excellent storage containers for baked goods).


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I am a brownie fan all the way. I grew up baking all the cookies and bars from my Mom’s battered Joy of Cooking when I was seven. Brownies have really fascinated me ever since. Oh the chemistry of baking! And what a pleasure for an alchemist like me. The role of ingredients has always been connected to my love for exploring and my detective strike (my Mom used to say I was Sherlock Holmes because I found out everything). I found this recipe online (I apologize as I cannot recall the author and I looked all over). Pistachios are my Lebanese background touch.

Being on a gluten free diet has really helped me explore new options and open new paths as adversity always does. The main thing about brownies is this: they must be chewy not like fudge, not insanely chocolaty and by no means cakey!!! And chewy they are. And yes they do need the maple syrup, I have tried everything else and it just does not do it. A note: maple syrup is a great baking sweetener and better than sugar but still high in fructose, so eat sparingly and if you are diabetic or hypoglycemic please take note: and eat a small piece and really watch what you eat every day. I can enjoy a small piece once in a while after lunch when I want a special treat but do this responsibly. And like Tony Robbins says its what you do on regular basis that counts.

Serves: 9
  • ¾ cup Gluten Free oat flour such as Bobs Red Mill/ you can also put gluten free oats into a Vitamix and blend very well until you have a fine flour (72 gr)
  • ½ cup raw cacao or cocoa (If you use cacao it’s healthier, cocoa gives a darker color) 43 gr
  • 3 Tablespoons tapioca starch (In the US its the same: I use Bobs Red Mill) 24 gr
  • ½ or 2 gr  teaspoon fine sea salt or Maldon Salt (my favorite!!)
  • ½ Cup 70 % chocolate cut into pieces such as Valhrona or Guittard or Cacao Barry (80 gr)
  • 1 Cup maple syrup grade A
  • ¾ cup coconut butter not coconut oil (believe me I tried it and it gets way too oily) I use creamed coconut by Let’s Do Organic which you can find on Amazon, Central Market, Whole Foods/ it is exactly 1 package 200 gr/ put 30 seconds in microwave then really mix well
  • ¼ cup + 2 tablespoons toasted or normal almond butter/ 98 gr (make sure it is fluid not too thick)
  • 7 Gr Vanilla extract
  • ⅓ cup unsalted pistachios chopped or pecans or hazelnuts
  • Maldon salt to sprinkle on top/ about ½ teaspoon/ optional
  1. Grease and line the bottom of a 9" brownie pan with parchment paper.
  2. Preheat oven to 350 F.  Sift oat flour, salt, cacao and tapioca.
  3. In another bowl: mix coconut butter, almond butter, maple syrup and vanilla. Add dry ingredients to wet, stir to combine with a whisk by hand. Fold in chocolate and pour batter into prepared pan. Add pistachios on top and sprinkle Maldon Salt.
  4. Bake for approximately 25 mins until toothpick comes out with fairly moist consistent crumb, but not wet. It will set as it cools.
  5. Remove and cool for at least 4 hrs cut into 9 pieces. Whatever you do don’t cut too soon these really need to rest and the texture matures.
Don’t use a higher percentage chocolate as they will get too dense. Brownies keep for approximately 3 days in perfect conditions/ store in a recycled store bought salad container. Don’t refrigerate, but you can freeze them.


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This recipe is adapted from Elana’s Pantry first cook book, which I love. 

These cookies may sweep you off your feet, literally. As you can see I am a fan of chocolate and chile too. Strong and bold flavors are my cup of tea. Part of my Lebanese and Mexican heritage.

This is when I discovered that umami needs to be present in my pastries. I don’t like anything plain or what I call very simple flavors that are sugar coated which is a huge problem in most bakeries. Sugar can kill flavors and does not let the real ingredients shine through. On our last visit to Huckleberry in LA I realized that as much as I wanted to love the bakery (in essence I do) everything had a sugar crust that killed the individual elements of their baked goods. Sad story.

Luckily I grew up with chile, spice, bold Lebanese flavors, acid notes from labne and sumac and eating chamoy so it is in my blood and veins to create a savory sweet experience that satisfies every inch of your palate.

These cookies also became viral with my online classes that started my Noble Baking concept. Thousands of people have made them and sell them all over the world.

5.0 from 1 reviews
Serves: 18
  • 2 ¾ cups (344 grams) blanched almond flour such as Honeyville  or HEB (note: to measure almond flour: please spoon and compact the almond flour lightly)
  • ½ cup (42 gr) raw cacao such as Terrasoul or cocoa (cacao is healthier)
  • ½ teaspoon (2 grams) baking soda (at high altitude use ¼ teaspoon or 1 gr)
  • ½ teaspoon (2 teaspoons) Himalayan or fine sea salt
  • 1 tablespoon (12 gr) vanilla extract or paste such as Nielsen Massey
  • ½ cup coconut oil melted
  • ½ cup grade A maple syrup
  • ½ cup chocolate chunks or callets 70 % - 85 % such as Valhrona, Guittard, Cacao Barry
  • 1 tablespoon or more to taste: dried jalapeño (not ground) such as Penzeys Spices
  • Maldon salt to sprinkle on top before baking
  1. Preheat convection oven to 330 F regular oven 340 F. Prepare 2 baking trays with Silpat. I love perforated trays as they also work as cooling racks and they fit into a rack perfectly.
  2. In a large bowl, mix almond flour, baking soda, sea, salt. Add vanilla, oil and maple syrup.
  3. Add chocolate and jalapeño, mix well.
  4. Shape cookies with a medium scoop #24, put onto the prepared trays with enough room as they do expand. Flatten cookies lightly with your hands. Bake in pre heated oven until crisp on the sides and soft in the middle.
  5. Cookies will continue to bake as they cool on the tray. Let cool completely on baking tray before removing with a spatula.
  6. Cool on perforated baking trays or cooling racks.
  7. Store in individual cellophane bags or in plastic domes, they don’t keep well in Tupperware or plastic containers (they become soft and moist).
  8. Cookies keep for 3 days in optimal conditions.
You can of course eliminate the jalapeño and perhaps just add Jamaica (hibiscus) salt on top. Or feel free to experiment. These cookies became the inspiration behind a great vegan brownie one of my students made. I will add the recipe soon.


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