Simply Healthy Family: Three Berry Coconut Crispies #SundaySupper


Three Berry Coconut Crispies #SundaySupper

These lightly sweetened coconut, oat and almond crispies are dolled up with fresh berries and fun Spring shapes. While the weather gets a bit warmer and we start pulling out our tank tops and shorts these little naturally sweetened and gluten free cookies are perfect for a guilt free sweet tooth emergency. 

The first day of Spring was on March 20th and has been anticipated by most of us all over the United States. Here in Arizona we have very mild winters but I still look forward to the warmer air, bluer skies and most of all the Spring showers!

It rains here so rarely that the Spring rains are very special here in Phoenix. They bring with them miles of gorgeous wild flowers only seen here in the South West and cover the usual arid mountains with a blanket of purples, crimson reds, deep oranges and gorgeous yellows. Hiking is a favorite of ours and by most of us living here in The Valley of the Sun. The fresh, clean smell of the desert after several short Spring rain showers brings out hoards of happy people to enjoy the true beauty of the desert.

I have to say, fresh berries are one of the things I look forward to almost as much as wild flowers come Spring. What are your favorite warmer weather treats?

TIME      30 MINUTES          YIELDS      15-18 COOKIES


2/3 cups almond flour (unbleached flour can be subbed)
2/3 cups whole grain oats
2/3 cup grated, unsweetened coconut, plus more for sprinkling
1/2 cup slivered almonds
1/3 cup palm sugar (Organic, raw sugar cane) OR 1/3 cup Monk fruit in the raw
1/3 cup melted butter (use real butter)
2 tablespoons honey or maple syrup
1/2 teaspoon baking soda
2 tablespoons boiling water
1 cup mixed berries such as blackberries, raspberries, strawberries or blueberries.

Putting it All Together

Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl, combine flour, oats, coconut, almonds and sugar. Set aside. In a microwave safe small bowl, melt the butter. Stir in honey or maple syrup. Set aside. In a small bowl or cup combine baking soda with boiling water and then add to the butter mixture. Mix wet ingredients with dry ones, stir until well combined.

Press the batter onto the prepared baking sheet, about 1/2 inch thick. Sprinkle with grated coconut. Bake for 15-20 minutes until just lightly browned. Carefully, remove from oven and cut into squares or use cute Spring cookie cutters and top with mixed berries randomly or to create cute designs. Turn the oven OFF and return the cookies into the oven let sit for another 10 minutes to crisp up.

Remove from oven and let them sit for at least 10 minutes undisturbed. Transfer to a cooling rack. 

These would make a cute Spring gift basket for someone!

A huge thanks to Foodie Stuntman at Crazy Foodie Stunts and also Valerie at Lifestyle Food Artistry for Hosting this weeks fabulous Spring Fling Sunday Supper!

Make sure to check out all of the fabulous Spring spirited recipes from our Sunday Supper Team!


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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  1. I am SO ready for fresh berry season!! These fruity crispies sound perfect for ringing in the new season!

  2. I'm ready for berries but they don't come here until June! The season is short but so sweet! I definetely want to try this recipe! Your pictures are beautiful!

  3. Oh, my gosh, the wildflowers are stunning! And I love your beautiful, healthy cookies---yum!

  4. Oh, those wild flowers are just beautiful! I can't wait to start seeing flowers around here. The cookies sound great too. Always love a healthy cookie!

  5. Such pretty pictures and such gorgeous squares!! I would love one with a cup of tea!!

  6. Looks so healthy and delicious!

  7. I'm jealous that you already have wild flowers and fresh berries.....our season will be here eventually and then I am going to revisit this recipe!!

  8. I'm so making these treats! I'd even have these for breakfast with coffee! YUM! Your photos are GORGEOUS!

  9. Healthy and very tasty too. That butterfly cut looks so adorable!

  10. What a fun twist on krispies!

  11. Just love these scrumptious, healthy cookies and your gorgeous photos, Gwen! We used to live in Pinnacle Peak area and still dream about the incredible cactus flowers and magical sunsets. So looking forward to our next visit :)

  12. You had me at coconut<3

  13. Sounds like spring is a wonderful time to observe nature's transformation from bleak to chic!

  14. I am always on the hunt for easy, healthier alternatives to store bought snacks and this looks perfect. Going to make a batch for our trip to the US in April. Thanks for sharing.

  15. What a wonderful way to welcome Spring and forget about the allergies! I love sweets that are also healthy so I must give yours a try. They look so delicious!

  16. So pretty! And I love the butterfly crispy- so cute!

  17. I'm not sure why but for whatever reason coconut always screams SPRING to me. These look delicious and sound perfect for the season!

    -Julie @ Texan New Yorker

  18. These crispies look delicious!

  19. Great bars for a healthy grab-and-go snack

  20. These look amazing and I'm only sad that they're not in front of me right now!

  21. YUM, these look so good and healthy too!

  22. What a great snack for the kids too! We are possibly moving to Phoenix for my husbands job soon and I would love to meet up next time I'm out there!


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