Smart Corner

2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
6 Low Carb Smoothies
6-way Overnight Oats
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
Broccoli Soup
Buffalo Cauliflower Bites
Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Delicious Vegan Mashed Cauliflower
Easy Keto Crackers
Flax Paratha/Wrap
French Onion Soup
Gluten Free Chocolate Cake
Gluten Free Oat Cookies

Gluten Free Oat Cookies


  • 1 cup rolled gluten free oats
  • 1/2 cup almond meal
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 ripe avocado, lightly mashed (1/3 cup mashed)
  • 2 tbsp softened coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/3 cup dried cranberries



  1. Preheat the oven to 350F. Line a large baking sheet with parchment paper
  2. Combine the oats, almond meal, baking powder and salt in a medium bowl. Set aside
  3. Combine the mashed avocado, coconut oil, maple syrup and brown sugar in a large bowl. Using an electric mixer, beat for about 2 minutes, until creamy. Add the flax egg and continue beating for another minute
  4. Add the oat mixture and mix until until well incorporated. Fold in the cranberries using a spatula or wooden spoon
  5. Working with a tablespoon and a half of dough at a time (use a small ice cream scoop if you have on in hand), form approximately 15 balls. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand. Bake for 17 minutes and let them cool completely

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Single Serving Coconut Pie
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