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No-bake “Candy Bar”cookies

No-bake candy bar cookies


Makes 18
1 cup prunes
1 cup craisin
1 cup almonds
1/4 cup choc chips
2 Tbsp chia seed
1/8 tsp salt
2 tsp vanilla
1/4 cup Nutella
2 Tbsp almond butter


Mix first 7 ingredients in food processor until smooth. Add additional ingredients and Belen’s till smooth.
Scoop out mixture with cookie scoop and place on parchment lined platter. Place in refrigerator for 30 minutes.
Remove cookies from refrigerator after 30 minutes and smash with a wet spatula.

Easy (Coconut flour) Oatmeal Breakfast Cookies

1/2 cup organic butter, room temperature
1 cup brown sugar
1⁄4 cup honey
2 Tbsp chia seed
4 eggs
1/2 cup cashews or nut of your choice.
1⁄2 cup coconut flour
1⁄2 teaspoon salt
1/2  teaspoon baking soda
4 cups rolled oats
Optional additions: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts.


  1. Preheat oven to 350 degrees F. 
  2. Using a processor mix together the butter, brown sugar, honey and egg
  3. Add dry ingredients including cashews.  Transfer to bowl and stir in the oats.  Mix the dry ingredients and wet until mixed. Add any additional ingredients you’ve chosen.
  4. Use 1/4 cup cookie scoop and place onto cookie sheet. Bake 15 to 20 minutes. Cool on a wire rack.
  5. If saving for later place in freezer bag. Cookies stay good in freezer for 1-2 months. 
  6. We like to serve with smoothies or yogurt in the morning. 
  7. These also pack great for lunches. 
Hope you enjoy. 
Be blessed. 

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.

Cinnamon and Honey Sweet Potato with Greek Nutella Yogurt dipping sauce.


3-4 Sweet potatoes peeled and cut
Sea salt
1 tsp cinnamon
1 Tbsp coconut oil
1 Tbsp honey
1 Tbsp Nutella
1/4 cup Plain Greek Yogurt


Preheat oven to 425
Toss sweet potatoes with coconut oil.
Place in single layer on cookie sheet.
Sprinkle with a few pinches of salt and 1 tsp of cinnamon.
Bake for 45 minutes or until sweet potatoes are easily pierced with fork. ( if you like your fries more crispy put broiler on low for last 3 minutes)
Remove fries from oven and sprinkle with a bit of salt and drizzles honey over sweet potatoes. Serve warm.


Mix Nutella and Greek yogurt together and serve with cinnamon fries.

Peppermint Chocolate Hazelnut Brookies

Peppermint Chocolate Hazelnut Brookies

Oh, my word. Peppermint is my kryptonite…I just can’t resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄

Makes 30

24 ounces of Nutella (if you don’t have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake 😉
4 eggs
4 Tbsp chia seed
4 cups gluten-free oatmeal
1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)
1/2 cup almond milk
2 tsp vanilla
Preheat oven to 350
Prepare a large muffin tin with liners or coconut oil.
Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth.
Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix.
Get medium cookie scoop and place one scoop in each muffin tin.
Bake for 12-15 or until the top of brookies look firm.
Remove from oven and let cool.