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Lemon Poppy Seed Bread (paleo, dairy free)

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Spring is here and this season is all about joy and renewal as leaves start to fill in tree branches, new grass growth, longer kinder days, and an abundance of fresh ingredients. Springtime eats are packed with fresh and bright flavors.  And to me, nothing screams spring more than the classic flavor combination of lemon and poppy seed. Carrot cake is another major spring baked good classic and I have included a recipe for a healthified, simple, and delicious one in my most recent spring ebook (which you can download for free here). This Lemon Poppy Seed Bread is springtime in a fluffy loaf. The bread is perfectly sweet, using coconut sugar, that beams with delicious lemony goodness while the poppy seeds add a subtle but oh so satisfying crunch. The top is dressed up with a simple four ingredient Lemon Honey Glaze. This bread whips up quick, has only good-for-you ingredients, is paleo-friendly (gluten/grain/dairy free),  and will put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Lemon Poppy Seed Bread

This bread is springtime in loaf form! It's bright and zesty, light and flavorful, and is sure to put an immediate smile on your face!

paleo friendly (gluten/grain/dairy free), naturally sweetened

Course Breakfast, Snack

Ingredients

Wet Ingredients

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp poppy seeds

Wet Ingredients

  • 3/4 cup coconut sugar
  • 4 eggs
  • 1/4 cup olive oil melted & cooled coconut oil is a fine sub
  • 1/4 cup lemon juice
  • zest from 2 lemons
  • 1 tsp vanilla

Lemon Honey Glaze

  • 1/4 cup coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration (optional)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a medium bowl mix together all the dry ingredients (except the poppy seeds) until well incorporated.

  3. In a large bowl, or in the bowl of a stand mixer, mix together the eggs, sugar, and oil until well mixed and bubbly.

  4. Add the lemon juice, zest, and vanilla and stir until well combined.

  5. Pour the dry mixture into the wet mixture and stir until flour is just fully incorporated.

  6. Then stir in the poppy seeds.

  7. Pour the batter into the prepared loaf pan and spread evenly into one layer.

  8. Bake for 50 minutes or until top is golden brown.

  9. Remove from oven and let cool on a wire rack.

  10. Meanwhile, make the glaze by melting the coconut butter in a microwave in short 5 second bursts. Add 1 tbsp milk, honey, and lemon juice to the coconut butter and stir well. Add more milk if the mixture is too thick. Glaze should be thin and spreadable but not runny.

  11. Once cooled, remove the loaf from the pan, drizzle with the Lemon Honey Glaze and use a rubber spatula to spread evenly. Top with additional lemon zest if desired. Let drizzle set slightly (either outside or in the fridge) slice and enjoy!

  12. This will keep stored in an air tight container for a day or so, afterwards, move to the freezer pre-sliced!

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Fluffy “Buttermilk” Pancakes (paleo, dairy free, vegan option)

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Nothing quite says the weekend like serving up a super fluffy stack of pancakes for breakfast. Piled high with your favorite toppings and smothered with a healthy dose of maple syrup. I have been working on a paleo-friendly pancake for the past few years that rivals my regular (glutinous) pancake recipe which make on the regular for my husband. And I’m so happy to finally say that this recipe finally delivers!I use nut milk (usually homemade almond) and mix it with some fresh lemon juice to create a dairy free “buttermilk”. Then add an egg (or a flax egg/egg replacer if you’re vegan), a few dry ingredients and viola! Pancake batter is ready. I always always mix this up in my 2 cup pyrex measuring cup, that has a spout and handle so I can mix the batter and pour it into the pan in just one dish! Gotta love a good shortcut to less dirty dishes, especially on the weekend!These pancakes are gluten, grain, and dairy free, but really taste delicious and are oh so fluffy. This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. But this recipe is easy to double, or triple (!), if you’re feeding a crowd! And really, this recipe is so easy you could easily make this during the week if you’re looking to make an extra awesome to start your day!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Fluffy "Buttermilk" Pancakes

Nothing quite says the weekend like a big fluffy stack of pancakes piled high with your favorite toppings. These are so easy to make, use few ingredients, and made in just one bowl you could even make these on a weekday for an extra awesome to start your day.

paleo (gluten/grain/dairy free), refined sugar free, vegan option

Course Breakfast

Ingredients

  • 1/2 cup milk of choice
  • 1 tbsp lemon juice
  • 1 egg (or sub flax egg/egg replacer if vegan)
  • 3/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt

Instructions

  1. In a medium mixing bowl, or preferably in a 2 cup measuring cup with a spout, mix together the milk and lemon juice. Let sit for 2 minutes. The mixture will look broken, this creates the "buttermilk".

  2. Next whisk in the egg until it's well mixed and frothy.

  3. Then add all the dry ingredients to the wet and stir until batter is just uniform and evenly distributed.

  4. Heat coconut oil, butter, or ghee in a large pan/skillet over a heat that's just over medium flame.

  5. Pour about 1/4 cup of batter into the heated pan and cook for 2-3 minutes on each side.

  6. Enjoy with your favorite toppings and/or maple syrup!!!

Recipe Notes

I always use homemade almond milk for this recipe. Choose your favorite milk for these pancakes! To see my recipe for homemade nut milk see this post.

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Brownie Matcha Cookies (paleo)

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Whether you’re preparing for St. Patrick’s Day festivities or just feel like baking up something delicious this weekend, these Brownie Matcha Cookies are something a bit different and oh so delicious. The cookies are reminiscent of brownies, chewy, fudgy, and deeply chocolatey but still light, like biting into a glorious cloud. And filled with a luscious nut butter center spiked with matcha. Personally, I love matcha in every iteration, but if you’re just looking for a dessert that has a surprising green center with no matcha flavor, you can add just a touch of matcha for color, the nut butter (especially if you use almond or peanut) will overwhelm the green tea flavor and you’ll be left with a luscious creamy filling.

These do take a bit more work than your average drop cookie, but these are decidedly above average and sooo worth the little extra effort! This recipe is made with good-for-you ingredients, is paleo-friendly (gluten, grain, and dairy free), and easily made vegan with the substitute of a flax egg for the single egg used here. And still unbelievably delicious. I used dutch processed cocoa powder here to give it the intense chocolate flavor, I highly recommend using the same, it’s pretty readily availabe in the states. I used the Ghiradelli’s brand, but Hershey’s makes one too. Just be sure it says Dutch on the label and is unsweetened!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan-option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Brownie Matcha Cookies

These Brownie Matcha Cookies are something a bit different and oh so delicious. The cookies are reminiscent of brownies, chewy, fudgy, and deeply chocolatey but still light, like biting into a glorious cloud. And filled with a luscious nut butter center spiked with matcha.

paleo, vegan option, refined sugar free

Servings 12 cookies

Ingredients

Matcha & Nut Butter Filling

  • 1/2 cup cashew butter or other nut/seed butter of your choice
  • 2 tbsp maple syrup
  • 1-2 tsp matcha powder *see notes below on amount
  • 1-2 tbsp tapioca flour

Brownie Cookie

Wet Ingredients

  • 3/4 cup coconut sugar
  • 3 tbsp coconut oil melted & cooled
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • 1/2 cup + 2 tbsp tapioca flour
  • 1/2 cup dutch processed cocoa powder (unsweetened)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Make the filling by first mixing the cashew butter, maple syrup, and matcha in a small bowl. Add 1 tbsp of tapioca flour and mix again. If your nut/seed butter is very liquid you may need to add another tbsp of tapioca. The filling should be thick and pliable.

  2. Scoop out small 1 inch balls (I used a small tsp cookie dough scoop) and place on parchment lined plate or baking sheet. Pop in the freezer to let firm up for easier handling.

  3. Make the dough by mixing together the wet ingredients either by hand or in a stand mixer. Mix until ingredients are thick and bubbly.

  4. Add in the dry ingredients and mix until a soft dough forms. Place in the fridge to chill for at least 10 minutes.

  5. Once dough has chilled, heat oven to 350 and prepare baking sheet by lining with parchment paper or a silpat.

  6. Start filling the dough by scooping out large 2-3 tbsp balls (I used a 50 mm scoop) and press down into a flat circle (3 in round, 1/4 inch thick) in the palm of your hand.

  7. Place 1 matcha nut butter ball in the center of the cookie dough and fold the cookie edges over the ball. Place seam down on the baking sheet. Repeat until all cookie batter is gone. You may have some filling left over depending on your cookie to filling ratio.

  8. Flatten the cookie dough balls down with the palm of your hand. They cookies will not shorten much during baking.

  9. Bake in the oven for 9-10 minutes or until cookies are puffed and just starting to darken on the edges.

  10. Let cookies cool on the baking sheet for at least 5 minutes, then transfer to baking sheet to cool completely.

  11. These are excellent served warm! Store in fridge for a few days. See notes below on storage tips!

Recipe Notes

  • Matcha amounts: If you want to get a good matcha flavor use 2 tsp of matcha, if you're just looking for a green color in the center, start with 1/2 tsp of matcha and go up to 1 tsp of matcha (this will depend on your brand of matcha). Taste the filling and add more if you like. The filling will look dark in the beginning, but the green will brighten up after baking. 
  • To get the best green color use a lighter colored nut/seed butter like cashew, sun butter or tahini.
  • These are extremely soft and moist, and will soften a bit more overnight, so I don't recommend stacking them in the beginning. I froze them on a cookie sheet and then placed in a bag for longer storage!

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Healthy Cookie Dough Balls (paleo, dairy free)

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Cookie dough you can feel good about eating! These Chocolate Chip Cookie Dough Balls actually taste like a delicious chocolate chip-full hunk of cookie dough, but safe to eat! Made with good-for-you ingredients and packed with collagen! I use collagen daily to help with digestion, support healthy joints, and for hair and nail strength. Typically I use Great Lakes collagen hydrosolate in my morning matcha and whatever afternoon drink (it’s usually hot chocolate) I make myself, but love mixing it into my baked goods too. See here, here, and here for some other collagen spiked baked goods.  
I’m so excited that Great Lakes (by far my favorite collagen brand) came out with a new line of flavored collagens. I used their vanilla flavor in these balls and really love the way they came out. Even my husband, who’s super suspect of supplements, wasn’t the wiser when he tried these balls. He loved them and thought they were dessert, but with the low sugar content (only 3 tbsp of maple syrup in the whole recipe), I’d put these into the snack category! I’m definitely going to be enjoying these as a post-work out snack!

paleo friendly (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Cookie Dough Collagen Bites

Cookie dough you can feel good about eating! Made with simple good-for-you ingredients and spiked with vanilla collagen. These Cookie Dough balls taste like the real deal but are naturally sweetened and paleo friendly!

paleo (gluten/grain/dairy free), naturally sweetened

Course Snack

Ingredients

  • 1 cup almond flour
  • 1/4 cup Great Lakes Vanilla Collagen
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini or other nut/seed butter
  • 1/4 cup chocolate chips or chunks

Instructions

  1. In a medium bowl mix together the almond flour, collagen, and sea salt.
  2. Add in the maple syrup and 2 tbsp of tahini and mix until well combined. If dough is still dry add in the last tbsp of tahini until a dough forms.

  3. Stir in chocolate chips, scoop out dough, and shape into balls.

  4. Store in fridge or freezer!

Recipe Notes

I used Enjoy Life mini chocolate chips, which are not paleo-friendly to give these a classic cookie dough feel. But use your favorite coconut sugar sweetened or sugar free chocolate bar chopped into chunks instead!

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Disclaimer: This recipe was created in paid partnership with Great Lakes. However I will never support a product I don’t love, fully support, AND use myself. All the opinions written above are my own. 

Healthy Thin Mints! (paleo, vegan option)

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Saved the BEST (well, best, in my humble opinion) girl scout cookie for last! Healthy Thin Mints! And while it’s been a long while since I’ve had the original, I do believe that these are even better than how I remember them. This healthy version is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!
And while there are certainly some steps involved to make these delicious cookies, it’s not as difficult as I originally imagined. The cookie comes together in just one bowl with simple ingredients and the dough, after it rests, is very easy to work with! After the cookies are cut and baked, they are dipped in chocolate, pop back in the fridge/freezer to set and viola! fresh Thin Mints that you can feel good about eating! These are paleo-friendly if using your favorite paleo chocolate bar cut into pieces for the coating. Easily made vegan by replacing the egg with a flax egg. You can bet these were gone in a flash at our house!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Tagalong Cookies

paleo friendly (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Thin Mints

This healthy version of the Girl Scout classic is made with only real fresh ingredients, has the perfect ratio of chocolate to crisp chocolate cookie and spiked with a heavy dose of peppermint oil that adds a nice twist of coolness to the chocolate. And just like the original, these are amazing when eaten straight out of the freezer!

paleo (gluten/grain/dairy free), vegan option, refined sugar free

Servings 20 cookies

Ingredients

Cookie Ingredients

  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 1 egg or flax egg
  • 1 tsp vanilla
  • 1/2 tsp peppermint oil
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp kosher salt
  • 1/4 cup tapioca flour

Chocolate Coating

  • 7.5 oz chocolate chips or chunks about 1 heaping cup
  • 3/4 tsp coconut oil
  • 1/2 tsp peppermint oil

Instructions

  1. In the bowl of a stand mixer or in a medium mixing bowl beat together the coconut sugar, coconut oil, egg, and vanilla until well mixed and lightly frothy. Then mix in the peppermint extract.

  2. Add in the coconut flour, cocoa powder, baking powder, and salt and blend until just well incorporated.

  3. Then add in the tapioca flour and mix again until no white streaks remain and a soft dough forms.

  4. Wrap tightly in parchment paper and place in the fridge for at least 1 hour or in the freezer for 15 minutes (fridge is preferable).

  5. Once dough is firm, roll out dough between two pieces of parchment paper into a rectangle about 1/4 in thick. Then use a 2 in or 2.5 in round cookie cutter to cut out cookies. Re-roll the dough until all pieces are used.

  6. Heat oven to 350 degrees and bake cookies on parchment lined baking sheet for 12-14 minutes. Cookies will be slightly firm and just a bit darker around the edges.

  7. Remove from oven and let cool on baking sheet for 3 minutes then move to cooling rack to let cool completely.

  8. While the cookies are cooling, prepare the chocolate coating. Melt the chocolate chips or chunks and coconut oil in a large bowl in either a double boiler or in short bursts in the microwave stirring often. One melted, remove from heat and stir in the peppermint oil.

  9. Using a fork, dip each cooking into the chocolate and flip over so it's completely coated, then lift cookie with the fork and tap the side of the bowl to allow excess chocolate to drip off. Place back on parchment lined baking sheet.

  10. Place in freezer to allow chocolate to set. Drizzle with extra chocolate if you like!

  11. These, like the original Girl Scout Cookies, are phenomenal when frozen. They will keep for about a week in the fridge.

Recipe Notes

Dough can be made ahead and kept in the fridge for a day or so. 

I used and loved the Peppermint Flavor by Frontier Co-op. If using peppermint extract, you'll need far less than what I have listed in the ingredients. Start by adding a few drops, taste and add more to adjust to your preference. 

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Healthy Tagalongs (paleo, vegan option)

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Continuing with my Healthified Girl Scout Cookies Week with these Healthy Tagalongs! If you’re craving a chocolate and peanut butter situation, these are IT! It’s a simply made pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating. Do I even need to say more?

Well, just in case you’re not sold on these. The recipe is made with just 10 good-for-you ingredients and are actually very easy to make! The cookie dough base comes together in just one bowl, then flattened and poked to make a well, and filled with your favorite peanut butter or other nut/seed butter. And finished with a 2 ingredient chocolate coating. This recipe can be made completely paleo by using almond butter instead of peanut and coated with your favorite coconut sugar or maple syrup sweetened dark chocolate. I use and love Hu Simple Dark chocolate bars, but Enjoy Life also makes really good allergen free dark chocolate chips (although they are sweetened with cane sugar). These are also easily made vegan by replacing the egg with a flax egg!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Thin Mints

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan option

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Tagalongs

If you're craving a chocolate and peanut butter situation, these are IT! It's a simply made but pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating.

paleo friendly, vegan option, refined sugar free

Course Dessert

Ingredients

Cookie Base

Wet Ingredients

  • 1/3 cup coconut sugar
  • 2 tbsp coconut oil melted and cooled
  • 1 egg or flax egg
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Filling and Coating Ingredients

  • 7-8 tbsp natural peanut butter or other nut/seed butter
  • 7.5 oz chocolate chips or chunks about 1 cup
  • 3/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line baking sheet with parchment paper.

  2. Make the cookies by mixing the wet ingredients together in a medium mixing bowl or in the bowl of a stand mixer. Mix until light and frothy.

  3. Add in the dry ingredients and mix until just fully incorporated.

  4. Scoop ping pong sized dough balls out onto the baking sheet. Using the palm of your hand press down slightly on the balls, then with your finger create a little well in the center on each ball.

  5. Bake for 9-10 minutes or until cookies are just turning golden brown and lightly puffed.

  6. Remove from oven and let cool slightly, about 3 minutes. Then fill each cookie well with about 1/2 - 1 tsp of peanut butter (or other nut/seed butter). Place baking sheet in the freezer to let things firm up, about 15 minutes.

  7. Meanwhile, melt the chocolate and coconut oil either using a double boiler or in short burst in the microwave, stirring often.

  8. Once the peanut butter filing is firm start coating the cookies. Using a fork dip each cookie into the bowl of melted chocolate with the cookie side down, using a spoon pour chocolate over the top of the cookie to coat. Lift the cookie from the bowl and tap the fork on the side of the bowl to remove excess chocolate. Place back down on the cookie sheet. Repeat until all cookies are coated. Place cookies in fridge or freezer to set the coating and until ready to eat!

Recipe Notes

When coating the cookies, it's best to work in batches to help keep the filling in tact when working with the warm chocolate. Keep cookies in the freezer as long as possible before coating them. 

Store finished cookies in fridge or freezer. Like other Girl Scout Cookies we prefer to eat these straight out of the freezer! 

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Healthy Samoas Bars (paleo, vegan)

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It’s a classic Girl Scout cookie gone bar form! And I like to think, a more sophisticated version. These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with some more coconut and a healthy drizzle of dark chocolate. Coconut lovers rejoice! Because these Healthy Samoas Bars will satisfy any craving for the classic Girl Scout cookie. 

While the recipe may look intimidating, fret not! These are actually very easy to make. If I can do it, you can to! The cookie layer is made in just one bowl, the no-fail caramel is made with simple ingredients in a sauce pot (no candy thermometer or blender needed!), and the drizzle of chocolate is as easy as melting two ingredients together. Plus it’s made with only good for you ingredients, is paleo-friendly, vegan, and has no refined sugar!

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Tagalong Bars
Healthy Thin Mints

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Samoas Bars

It's a classic Girl Scout cookie gone bar form! These samoas have a deliciously crisp cookie base, a thick layer of coconut studded caramel, topped with more coconut and a healthy drizzle of dark chocolate. These Healthy Samoas Bar will satisfy any craving for the classic Girl Scout cookie. 

paleo friendly (gluten/grain/dairy free), vegan, refined sugar free

Course Dessert

Ingredients

Cookie Base

  • 1 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut oil melted and cooled
  • 2-3 tbsp water

Caramel Layer

  • 1 cup coconut cream as much of the solid from the top of a can of coconut milk, it's ok if there is some liquid and not a full cup of cream.
  • 3/4 cup coconut sugar
  • 3 tsp coconut oil
  • 1/2 cup cashew butter
  • 2 tsp vanilla
  • dash of sea salt
  • 1 1/2 cup toasted coconut shreds
  • additional coconut shreds or flakes for topping (optional)

Chocolate Drizzle

  • 2.5 oz chocolate chips or chunks (about 1/2 cup)
  • 1/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line a square (8 or 9 inch) pan with parchment paper.

  2. Make cookie base by adding all dry ingredients to a large bowl or a stand mixer. Mix together until all ingredients are evenly distributed.

  3. Add in the coconut oil and 2 tbsp of water and mix again until it looks like soft clumpy sand. If it's still a little dry drizzle in the third tablespoon of water until it sticks together.

  4. Press the dough down firmly into the prepared pan so it becomes one even layer. You can use an additional piece of parchment paper to help press it down evenly.

  5. Bake for 20 minutes or until lightly puffed and golden brown.

  6. Remove from oven and as it cools prepare the caramel layer.

  7. In a small sauce pot add the coconut cream, coconut sugar, and coconut oil and simmer on a low flame, stirring often for about 5-6 minutes. The mixture will bubble and become a dark caramel color and be very aromatic. The caramel is ready when it has thickened slightly. Remove from heat and add the cashew butter, vanilla, and salt to the pot. Stir well until all is fully incorporated and caramel is thick. Then stir in the coconut.

  8. Pour the caramel layer over the cookie base and top with additional coconut shreds or flakes if desired and place in freezer to firm up (about 15 minutes).

  9. Prepare the coconut drizzle by melting the ingredients together over a double boiler or in short bursts in the microwave, stirring often. Once melted drizzle over the coconut caramel layer to your hearts content.

  10. Place back in the fridge or freezer until ready to eat. Slice and enjoy!

Recipe Notes

* Coconut caramel layer: I used two different types of coconut for this recipe. I used coconut shreds (toasted in the oven at 325 for 7ish minutes) for the caramel layer. And then used large toasted coconut flakes for the top. This is totally optional, I like that it adds a nice texture change between the filling and the topping. But do what feels right or use what you got in your pantry stores! 

* These will keep in the fridge for about a week, longer in the freezer! 

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Healthier Smores Cookies (gluten/grain/dairy free)

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I’m SO excited to be kicking off my Healthified Girl Scout Cookies Week with these Healthier S’mores Cookies! This week I’ll be sharing FOUR healthier versions of Girl Scout Cookie flavors. If you either can’t have them due to dietary restrictions or the season is over and you need your cookie fix, I got you!

These Healthier S’mores Cookies have a soft and cinnamon-y cookie exterior and stuffed with melty chocolate and a gooey marshmallow. And they are absolutely glorious. My husband and I almost destroyed a whole pan of these bad boys in a single day. So here’s the warning, these are addictive! The good news is that the cookie is paleo-friendly and not overly sweetened to counter balance the sweet center. I used Hu’s Simple Dark chocolate bars, which are refined sugar free, but there is traditional sugar in the marshmallow. So while these are gluten, grain, and dairy free, they do have some refined sugar, making them “paleo-ish”. They are “healthier” because they definitely have less sugar than what you’d get from the boxed variety. So you can bet I’ll be making these again soon and alllll summer long, because this girl loves her s’mores and these cookies just hit the spot without the sugar overload.

While these do take a bit of prep, it is 100% worth the time it takes to create these. The cookie is made with just 9 simple ingredients and in just one bowl! Use your favorite brand of marshmallows and chocolate bar for the interior.

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthy Samoas Bars
Healthy Tagalongs
Healthy Thin Mints

paleo-ish, gluten free, grain free, dairy free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna so I can share it with the world!

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Healthier S'mores Cookies

These Healthier S'mores Cookies have a soft and cinnamon-y cookie exterior and stuffed with melty chocolate and a gooey marshmallow. And they are absolutely glorious.

paleo-ish, gluten free, grain free, dairy free

Course Dessert

Ingredients

Cookie Ingredients

Wet

  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup coconut sugar
  • 1 egg

Dry

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

S'mores Filling

  • 10-12 large marshmallows cut in half
  • 20-24 cubes of your favorite chocolate about 2 bars

Instructions

  1. Make the cookie dough by mixing the wet ingredients together either by hand or in a stand mixer. Mix until frothy.

  2. Next, add in all the dry ingredients and stir until just fully incorporated and a dough is formed.

  3. Using a large cookie dough scooper (I used a 3 tbsp, 50 mm) scoop out dough into large balls and place on parchment lined baking sheet.

  4. Fill the cookies by taking a dough ball, pressing it into a flat circle in the palm of your hand and stack a cube of chocolate then a marshmallow half in the center of the cookie. Fold the edges of the cookie over and place the filled cookie back on the pan. I found that keeping the dough ball with marshmallow on top keeps the cookies more in tact during baking.

  5. Place the baking sheet in the freezer for at least 30 minutes, preferably 1 hour, and up to overnight.

  6. Bake at 360 degree for 10-12 minutes or until the cookies are golden brown.

  7. These are amazing when served warm but will keep in an airtight container for a day or so. Afterwards move the fridge or freezer for longer storage.

Recipe Notes

  • I used a pair of kitchen scissors to cut the marshmallows in half (think hamburger bun style) and highly recommend that method. 
  • You can feel free to use chocolate chips and mini marshmallows if you prefer. However I found that the cube and half large marshmallow method made for easier filling. 
  • I firmly believe that these are at their true glory when eaten warm. Although I did not try it, I suspect these can be made in advance, frozen on a baking sheet, and then moved to a hearty freezer-safe bag or container to keep on hand for future baking. Should last a few months in the freezer.  

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Easy & Delicious Paleo Bread (dairy free, sugar free)

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When first giving up gluten and grains a few years ago, I never really craved “bready” things. Thinking that any paleo-ified bread alternatives available would be too dense hunks of cardboard with no flavor, that I would be essentially choking down for the sake of saying I had a sandwich. The thought alone squelched any hint of a craving. But after trying the Simple Mills boxed Paleo Loaf, which is delicious and I highly recommend, I realized that there was no reason I could not create a similar bread that was light, flavorful, and just as delicious. And so I came up with this super easy copycat recipe. Because as much as I love the Simple Mills mix, $8 per box is just a bit too steep for me. Especially after developing a massive avocado toast habit shortly after realizing that delicious Paleo breads can exist. Plus, making it at home is better for the planet as it reduces packaging waste! Wins all around.

This recipe is really so easy. It takes about 5 minutes to mix up, in just one bowl, and has only 10 ingredients. It does require a bit of forethought as it takes 1 hour to bake. But it’s really worth the wait. This bread is amazing as toast or a sandwich. And if you need further proof of how good this really is, even my starchitarian husband loves it. He recognizes the smell as he walks in the door and happily takes a slice (or 4) as soon as I cut into it.

paleo friendly (gluten/grain/dairy free), sugar free, yeast free

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Easy & Delicious Paleo Bread

This loaf is by far my favorite paleo friendly bread. It's easy, flavorful, and light. This makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!

paleo, gluten/grain free, dairy free, sugar free, yeast free

Ingredients

Wet Ingredients

  • 1/4 cup warm water
  • 3 eggs
  • 2 tbsp avocado or olive oil
  • 2 tbsp apple cider vinegar

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 2 tbsp ground flaxseed
  • 2 tbsp tapioca flour
  • 1 tsp baking soda
  • 1 tsp sea salt

Instructions

  1. Heat oven to 350 degree and prepare loaf pan by lining with parchment paper or greasing with additional oil.

  2. In a large bowl whisk together all wet ingredients until frothy and light.

  3. Add in dry ingredients and mix again until well combined.

  4. Pour dough into loaf pan and bake for 1 hour or until top is golden brown.

  5. Let loaf cool on rack for 10 mins then remove from pan to cool before slicing.

Recipe Notes

Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!

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Double Chocolate Truffles (paleo, vegan)

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Double Chocolate Truffles. In case one dose of chocolate just isn’t enough. These super easy, 6 ingredient chocolate truffles are the things that dreams are made of.  If, I’m assuming correctly, that you, like me, dream of chocolate. This truffle is based off a recipe I used to make when I worked at a fancy French wine bar when I lived in Tel Aviv. Those truffles were made with dark chocolate, heavy cream, and a hefty amount of butter. These truffles are still deeply chocolate but totally dairy free, made with only good-for-you ingredients and taste even better than the originals.

The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup so are rich but do not feel overly indulgent. They are dipped in chocolate but this is totally option. While I do love a hefty dose of chocolate, I think I would be equally as happy if these were left as is or just coated in some cacao powder. Do what feels right. Coat or top these with some nuts, cacao nibs, cacao powder, or maybe some coconut shreds. But please do yourself (and your loved ones if you’re willing to share) a favor and make these truffles ASAP.

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Double Chocolate Truffles

These 6 ingredient truffles are the PERFECT chocolatey treat. The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup. They are dipped in chocolate but this is totally option. They would be just as good plain or simply coated in some cacao powder, nuts, cacao nibs, or maybe some coconut shreds.

freshlydafna.com

Course Dessert
Servings 20 1 inch balls

Ingredients

Truffle Ingredients

  • 1 1/2 cup dark chocolate chunks or chips (5 oz)
  • 2/3 cup coconut cream (solid part from the top of can of coconut milk)
  • 1 tbsp coconut oil
  • 2 tbsp cashew butter or other nut/seed butter
  • 2 tbsp maple syrup (see notes on amount)
  • 1 tsp vanilla
  • dash sea salt

Chocolate Coating Ingredients

  • 1 cup chocolate chunks or chips (3 oz)
  • 1/2 tsp coconut oil

Instructions

  1. In a small pot melt together the chocolate, coconut cream and oil over a low flame. Stir frequently until the chocolate is creamy, smooth, and shiny.

  2. Remove from heat and stir in the cashew butter, maple syrup, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.

  3. Pour into a bowl and let set in the fridge until firm. At least one hour.

  4. Once firm, using a cookie scoop, scoop out chocolate and form into 1 in balls rolling between your hands. It will get messy. It helps to work quickly and work while the chocolate is cold. If you don't care about having round balls, just scoop out into mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper.

  5. Put back in the fridge or freezer while you prepare the chocolate coating.

  6. Over a double boiler melt together the chocolate and coconut oil and mix until melted and thin. Alternatively, melt together in a small bowl in a microwave in short 5 second bursts. Ensuring to mix often and being very careful while handling.

  7. Roll the truffles in the chocolate mixture to coat and lift out with a fork, tapping against the edge of the bowl to remove excess chocolate. Place truffles back on baking sheet. Put back in the fridge or freezer to let set completely.

  8. Keep finished truffles in a sealed container in the fridge or freezer!

Recipe Notes

I used Enjoy Life's Dark Chocolate Chips for both the truffle center and the coating. Use your favorite chocolate chips or chopped up chocolate bar. 

Try to ensure that all the truffle ingredients are at room temperature. This will ensure that the chocolate mixture won't seize when mixing in the remaining ingredients. 

The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. 

Chocolate coating is totally optional. These are excellent plain or rolled in your favorite fun coatings. Coconut shreds, nuts, cacao powder or nibs are all good options. 

 

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