Inspiration from Meghan

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Alexa’s Comfy-Cozy Cookies


A post by our very own beloved intern and nutritionista in training, Alexa Spas.

A few weeks ago, the team here participated in an event called Soupalicious. The preparation for this involved us cooking up 20 litres of soup. By the end of that weekend we were totally souped out. And then soome. Now, weeks later, we are still haunted by it for 3 reasons.

1) We still have 14 liters of soup in the fridge.

2) It still smells like curry in the kitchen.

3) We still have a box of juice monkey onions, 2 fart-worthy cauliflowers, one lonely old leek, and a big ol’ bag of carrots with no place to go. After giving most of it away at a workshop…and frankly to anyone on the streets who would take it, I decided to take a couple carrots home and turn them into something magical. And ooooh boy that I did.

I opened my pantry and pulled out just about everything that reminded me of this wonderful season with two names. The great thing about Autumn (or Fall) is that there is so much fresh produce in season. You’ve got freshly picked apples, root vegetables and Niagara grapes, which can all be found at your local farmers’ markets. What exactly is all the greatness of eating seasonal foods you may ask? Well I’ll tell you.

Benefits of eating what’s in season:

  •  It can be found locally. this pretty much goes hand-in-hand with being in season. Not only that, but you are supporting the farmers and it’s environmentally friendly.
  •   It tastes better. Need I say more?
  • It costs less. When produce is in season locally, the relative abundance of the crop usually makes it less expensive.
  • There's so much variety! When you eat in season, then you are guaranteed to be eating something different all the time. The seasons do keep on changing after all!

So with my pile of Autumny ingredients and two carrots, I baked up some uber delicious cookies and brought them into the office to ensure they were Making Love In The Kitchen worthy. They were a hit and then came the tough part: giving these anonymous cookies a name.

Meghan wanted to call them "Cancer Cookies" since they're packed with so much nutritional goodness, but I thought people might run the other way. Maybe not everyone would get the joke? Right away Jen called them "Bubbie cookies", because they reminded her of the delicious cookies her Bubbie (aka grandmother) used to make. But since I’ve been called Grandma Lex most life, due to my country-esque decorating style and the fact that I bake a lot of cookies, I figured I would pass on that one (I can’t believe my grandmother tendencies have followed me to the big city!).

So I’ve decided to call these puppies my "Comfy-Cozy Cookies". Because with each bite, it brings me to a land of over sized knit sweaters and crisp autumn air. The walnut crunch and cinnamon-ginger spice takes me to my annual Thanksgiving hike with my Dad or sitting on the dock with a blanket and a book. It’s like that Nestea commercial where the guy takes a sip, and falls back into a splash of water. You take a bite of these and I swear to you, you would fall back into a giant pile of raked up red and orange leaves. So enjoy my lovers! After all, ‘tis the season!


 Alexa's Comfy-Cozy Cookies

1 cup raw walnuts
1 cup rolled oats
1 cup cranberries or raisins (or a mix of both)
¼ cup water
½ cup brown rice flour
1 tsp baking powder
1 heaping tsp cinnamon
½ tsp ginger
2 carrots, grated
1 apple, grated
1 ripe banana, mashed


  • Preheat oven to 350 degrees F
  • Combine walnuts, oats, cranberries/raisins, and water in a food processor until finely ground.
  • Mix all other ingredients in a bowl. Add walnut mixture and mix everything up with your hands.
  • Roll into balls and place on a parchment paper lined baking sheet.
  • Press down with fork.
  • Bake for 25 min.
  • Let cool on rack

Question Of The Day: What ingredients remind you most of Fall?

19 Responses to “Alexa’s Comfy-Cozy Cookies”

  1. Deborah said…
    I just made them and they're yummy! I added 1 tsp. ground ginger, 1/2 tsp. Celtic sea salt, 2 tbsp. chia seeds, 2 tbsp. flax seeds and 1/4 cup pumpkin seeds. Oh, and I used oat flour instead of brown rice flour. Thanks for sharing your recipe :-)
  2. Sylvie said…
    Hello hello! When I saw this recipe I thought, oh Meghan forgot the sugar and the oil(fat) in this recipe. I still made the cookies as is, and boy, are they ever good. I LOVE THEM. Thank you! Sylvie
  3. Delicious and nutritious cookies via @meghantelpner
  4. Amanda said…
    Hi. I just found your website. These look really good & I want to make them for potluck next week. Could you tell me how many cookies this recipe makes? Thanks!
  5. Whoops! Gotta run making these w/my daughter >> via @meghantelpner - hey @sarahkayhoffman fall cookies!
  6. And how were they? RT @jenbrentano: Whoops! Gotta run making these w/my daughter - hey @sarahkayhoffman fall cookies!
  7. peggy reid said…
    i just the cookies...they are so yummy and your dad your dad loves them to...
  8. mark spas said…
    great dad xoxo
  9. [...] disgusting. A couple weeks ago, I was kicking it at Dufferin Grove with my delightful intern Alexa when she told me that kale chip inspiration had been dropped on her. She said her idea was so good [...]

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