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Healthy Brookies! (Chocolate Chip + Brownie Cookies)

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One side Chocolate Chip Cookie, one side Brownie, melty chocolate on both sides – these healthier Brookie Cookies are two favorites in one delicious bite! These Healthy Brookies are so fun to make, downright delicious, and made better-for-you! This yummy cookie combo is made better-for-you using real, simple ingredients and are paleo-friendly (gluten/grain/dairy free), refined sugar free, AND nut free!

What Is A Brookie?

A Brookie is the combination of a brownie and a chocolate chip cookie. Most commonly, a Brookie comes in the form a bar with the brownie on the bottom and chocolate chip cookie dough layered on top. In this recipe, I make a Brookie into a cookie because I love the crispy edges you get from a cookie giving you the perfect ratio of crispy edges, soft and chewy center, and melty chocolate throughout.

You’ll LOVE this Brookie Cookie recipe because

  • One side chocolate chip cookie, one side brownie – what’s not to love?!
  • The centers are perfectly soft, gooey, and melt-in-your mouth.
  • Glorious chocolate pools on both sides.
  • Crispy edges and chewy center.
  • Easy to make with no chilling required!

What Ingredients Are Used to Make These Paleo Brookies?

This Brookie recipe is made better-for-you as it contains no refined sugars, flours, or oils and uses only real food ingredients! These Brookies are paleo-friendly meaning they are gluten free, grain free, dairy free, and refined sugar free! They also happen to be nut-free! The ingredient list in the recipe below is only seemingly long, the two doughs are almost identical, and this recipe only uses 13 total ingredients (including the salt!).

Here’s a list of ingredients you’ll need and some substitutions/variations!

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Tahini – I love using tahini in cookie and cookie bars recipes. It makes them perfectly dense and chewy. My favorite tahini to bake with is Whole Foods’ 365 Brand. It’s organic and reasonably priced. Be sure to use a tahini (or other nut/seed butter) that’s thin and drippy, with only one ingredient, and always stir everything well in the jar before you measure. Do not use the compacted paste at the bottom of the jar for best results.
  • Avocado Oil – In combination with the tahini it gives the cookies the perfect texture. I use Chosen Foods Avocado Oil (great pricing at Costco). Sub for olive or melted and cooled coconut oil.
  • Eggs – Help the cookies puff up.
  • Vanilla – For flavor!
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the cookie doughs.
  • Cocoa Powder – To make the brownie side perfectly chocolatey. Use unsweetened, dutch process cocoa powder, not cocoa mix or cacao powder.
  • Cinnamon – Because the best CCC’s always have cinnamon.
  • Baking Powder & Baking Soda – One side gets baking powder and one side gets baking soda so each rises equally!
  • Salt – To balance the sweet. It’s important not to mix them up, I marked them well in the recipe to avoid any confusion while making the doughs.
  • Chopped Chocolate – I used two chopped up bars of Theo’s Pure Dark 70% Chocolate. Feel free to use any chopped up chocolate bar you like or chocolate chips if you prefer. I much preferred the batches with the chopped chocolate over the chocolate chips – they make perfect chocolate puddles. To keep this strictly paleo, use your favorite maple or coconut sugar sweetened chocolate bars. Some good options are Hu Simple Dark or Eating Evolved.

How Do You Make Healthy Brookies?

These Healthier Brookie Cookies are super easy to make! The two doughs are almost identical so you don’t have to pull out different ingredients for each side. The doughs are made in just one bowl and if you’re using a stand mixer and scrape out the first dough well enough there’s no need to clean the bowl before you make the second dough!

Here’s an overview of the steps:

  1. Make the Chocolate Chip Cookie Dough – Mix the wet ingredients together, then add the dry, and stir in the chocolate chunks. Move CCC dough to smaller bowl.
  2. Scrape out as much dough as possible (if using a stand mixer) using a silicone spatula, then there’s no need to clean the bowl in between doughs!
  3. Make the Brownie Batter – Mix the wet ingredients together, then add the dry, and stir in the chocolate chunks. Transfer to another smaller bowl.
  4. Combine the doughs. Scoop equal balls from each dough and shape into one ball try not to roll it together too much. Just shape the doughs into a ball.
  5. Bake em up! These bake up really quickly in just about 10 minutes!
  6. Enjoy!

These will keep at room temperature, in an airtight container, for 2-3 days. Afterwards, move to freezer for longer storage.

Make Ahead: Doughs can be made ahead and kept, covered, in the freezer up to a week in advance. Or combine the doughs to make the Brookie Cookie dough balls, freeze on a baking sheet, then transfer to an airtight container until ready to bake! If baking from frozen, just add another 2-3 minutes to bake time.

These Healthy Brookie Cookies are the perfect solution for those times when you can’t decide between chocolate chip cookie or brownie – the answer is BOTH! These Brookies are just plain ole YUMMY, honestly, they are so good I think you’ll even forget they are made healthier! They have quickly become a fan favorite around here and I am sure you will love them too!

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

Check Out These Epic Cookie Recipes!

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Brookies (Chocolate Chip + Brownie Cookies)

One side Chocolate Chip Cookie, one side Brownie and melty chocolate on both sides – these healthier Brookie Cookies are two favorites in delicious cookie! Super fun and easy to make!

paleo (gluten free, grain free, dairy free), refined sugar free, nut-free

Ingredients

Chocolate Chip Cookie Dough

  • 3/4 cup (114 grams) coconut sugar
  • 1/4 cup (65 grams) tahini* sub other thin & drippy nut/seed butter
  • 1/4 cup (61 grams) avocado oil sub olive oil or melted & cooled coconut oil
  • 1 egg ideally room temperature
  • 1 tsp vanilla
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup (80 grams) chopped chocolate or chocolate chips*

Brownie Batter

  • 3/4 cup (114 grams) coconut sugar
  • 1/4 cup (65 grams) tahini* sub other thin & drippy nut/seed butter
  • 1/4 cup (61 grams) avocado oil sub olive oil or melted & cooled coconut oil
  • 1 egg ideally room temperature
  • 1 tsp vanilla
  • 1/3 cup (31 grams) unsweetened cocoa powder not cacao powder or cocoa mix
  • 1/4 cup (36 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (80 grams) chopped chocolate or chocolate chips

Instructions

  1. Heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silicone baking mat.

  2. Make the Chocolate Chip Cookie Dough. In a large bowl, if mixing by hand, or in the bowl of a stand mixer beat together the coconut sugar, tahini, avocado oil, and egg until well combined.

  3. Add the vanilla and beat on medium high until the mixture is thick and glossy, about 2 minutes.

  4. Scrape down the sides of the bowl. Add the cassava, tapioca, baking powder, cinnamon and salt and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  5. Stir the chopped chocolate into the dough. If using a stand mixer transfer dough to a smaller bowl and set aside.

  6. Scrape out as much dough as possible using a silicone spatula. If it's mostly out, with just some streaks on the sides, don't worry about cleaning the bowl between doughs.

  7. Make the Brownie Batter. Beat together the coconut sugar, tahini, avocado oil, and egg until well combined.

  8. Add the vanilla and beat on medium high until the mixture is thick and glossy, about 2 minutes.

  9. Scrape down the sides of the bowl. Add the cocoa powder, cassava, tapioca, baking soda, and salt and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  10. Stir the chopped chocolate into the dough. Transfer to a smaller bowl.

  11. Combine the doughs. Scoop equal balls, about ping pong sized, from each dough and shape into one ball. Don't roll the dough in your hands too much, just press the doughs together and shape into a ball. I measured .8 oz balls from each dough which made a good sized cookie (about 3 inch diameter).

  12. Place dough balls on the prepared baking sheet about 2 inches apart.

  13. Bake in the center of the oven for 10-12 minutes. I found 10 minutes to be the perfect time for cookies with crisp edges and soft, just baked, centers. If you like a firmer cookie, bake for 12 minutes.

  14. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely. Enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): silicone baking mat, silicone spatula, kitchen scale

Make Ahead: Doughs can be made ahead and kept, covered, in the freezer up to a week in advance. Or combine the doughs to make the Brookie Cookie dough balls, freeze on a baking sheet, then transfer to an airtight container until ready to bake! If baking from frozen, just add another 2-3 minutes to bake time.

Storage: Store cookies at room temperature in an airtight container for 2-3 days. Afterwards move to the freezer for longer storage. 

Ingredient Subs/Variations:
Tahini - The tahini should be thin and drippy. Sub tahini for any other single ingredient nut/seed butter that is thin and drippy, like a natural almond or sunflower seed butter that has a good amount of oil at the top. For best results, be sure to mix the nut/seed butter in the jar well before measuring.  Do not use the compacted paste at the bottom of the jar. My favorite tahini for baking is the 365 brand from Whole Foods. 

Chopped Chocolate vs. Chocolate Chips - I much preferred these cookies using chopped chocolate over the chocolate chips. The cookie spread the perfect amount and the chocolate chunks make perfect chocolate puddles. I used two chopped up bars of Theo’s Pure Dark 70% Chocolate. To keep this strictly paleo, use your favorite maple or coconut sugar sweetened chocolate bars. Some good options are Hu Simple Dark or Eating Evolved.

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Easy Funfetti Cake! (grain & dairy free)

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This easy, single layer Funfetti Cake is all the fun of a regular sprinkle cake without all the fuss! This healthy, but seriously delicious, vanilla cake is perfectly dense and chewy, but still light and airy, and speckled with fun rainbow sprinkles. Made in just one baking dish, smothered in your favorite vanilla frosting, and topped with festive sprinkles, this small batch cake is perfect for any occasion! This recipe is made better-for-you as it contains no refined flours or oils and is gluten free, grain free, and dairy free!

What Does This Healthy Funfetti Cake Taste Like?

This Healthier Funfetti Cake tastes almost exactly like a conventional sprinkle cake! It has that perfect cake texture, soft and just perfectly dense, while still being light and springy, and brimming with delicious vanilla flavor. This almond flour cake recipe makes for the perfect buttery texture you want in a cake while being gluten free, grain free, and dairy free. It is just so delicious and perfectly cake-y, I suspect it will fool even the harshest of critics. Especially if you load it up with colorful sprinkles! Top with your favorite vanilla frosting and some festive sprinkles and you’re ready for any celebration! Even if you’re just celebrating the end of a hard day.

What Ingredients Are Used to Make This Grain Free Funfetti Cake?

This Funfetti Cake recipe is made better-for-you as it contains no refined flours or oils. The recipe is “paleo-ish” as it’s gluten free, grain free, and dairy free but sweetened with organic cane sugar instead of my go-to coconut sugar. I attempted this recipe numerous times using a coconut sugar base and, while delicious, the resulting cakes never had that classic vanilla cake flavor. Cane sugar is still a less refined version of white sugar but not strictly paleo-friendly.

Here’s a look at the ingredients you’ll need to make this Healthier Funfetti Cake:

  • Cane Sugar – Gives the cake the similar sweetness of a conventional vanilla birthday cake but is slightly less refined. I use Whole Sweeteners Organic Cane Sugar.
  • Coconut Oil – Gives the cake the perfect soft crumb while keeping the cake dairy free. Use refined coconut oil for a no-coconut flavor.
  • Eggs – This cake uses two whole eggs and two egg whites which gives the cake the perfect amount of moisture and lift.
  • Vanilla – Gotta have vanilla in a vanilla cake! Two whole teaspoons, in fact. Trust me, it’s the perfect amount!
  • Almond Flour – The base flour for the cake and makes the perfect crumb with a delicious buttery flavor. I use Bob’s Super Fine Almond Flour.
  • Tapioca Flour – Thickens the dough without making it too dense.
  • Baking Powder – Helps the cake rise.
  • Nut/Seed Milk – Cakes need to have moisture to keep them from being dry. Use your favorite dairy free milk! I use homemade almond milk. Check out my post here on DIY nut milk.
  • Lemon Juice – Is mixed with the nut/seed milk to create a buttermilk effect.
  • Sprinkles – I used traditionally dyed sprinkles in the cake and dye free sprinkles on top. If you want to avoid the artificial dyes I highly recommend using this naturally dyed rainbow sprinkle mix, you’ll still get the fun pops of color they will just be less vibrant.
  • Frosting – One day I’ll come up with an incredible homemade frosting that’s easy and delicious. Today is not that day. In the meantime, there are a few good store bought options for “healthier” frosting these days. My go-to is Simple Mills, another good brand is Miss Jones.

How Do You Make Healthy Funfetti Cake?

This recipe is super easy to make! The cake batter comes together in about 10 minutes and bakes for about 40 minutes!  Which means, theoretically, you can have the prep dishes all cleaned up long before the cake comes out of the oven!

Here’s an overview of the steps.

  1. Heat oven and prepare baking dish. I prefer an 8 inch square pan, a 9 inch square is also fine but the cake will be thinner.
  2. Mix dry ingredients together in a large bowl.
  3. Mix lemon juice and nut/seed milk in a small bowl. This creates a buttermilk flavor!
  4. Mix sprinkles with tapioca this ensures the sprinkles are evenly distributed in the batter and do not sink to the bottom.
  5. Beat together cane sugar, egg whites, and coconut oil in a large bowl or in the bowl of stand mixer.
  6. Add in whole eggs, one at a time.
  7. Stir in vanilla. 
  8. Add dry ingredients and nut milk/lemon juice mixture. Mix until just fully incorporated.
  9. Stir in sprinkles.
  10. Pour into baking dish.
  11. Bake! 
  12. Let cool, frost, sprinkle, slice, & ENJOY!

This is best enjoyed the same day. Store any uneaten portions in an airtight container in the fridge for a day or so. Unfrosted cake can be stored in the freezer.

Some Tips Before You Get To Baking

  • PLAN AHEAD: I highly recommend using room temperature ingredients, especially the eggs, so try to take them out a few hours before getting ready to bake.
  • BATTER PREP: You’ll notice I ask to mix a few of the components separately before making the batter, it does make a few extra (small) dishes, but this ensures the cake turns out just right. So try not to skip those parts, once everything is prepped, making the batter is a breeze!

This healthier Funfetti Cake has all the fun and delicious flavor of a traditional sprinkle cake without all the fuss and made with better-for-you ingredients! It’s the perfect small batch cake to celebrate all the big, little, and in-between moments that are best enjoyed with a side of sprinkle cake.

paleo-ish (gluten free, grain free, and dairy free)

MORE CAKE RECIPES!

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If you make this recipe, please spread the love and leave a review or rating down below. And I’d LOVE to see and share your creations! Take a picture of your treat and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Easy Single Layer Funfetti Cake

This healthier Funfetti Cake has all the fun and delicious flavor of a traditional sprinkle cake without all the fuss and made with better-for-you ingredients! It’s the perfect small batch cake to celebrate all the big, little, and in-between moments that are best enjoyed with a side of sprinkle cake.

paleo-ish (gluten free, grain free, and dairy free)

A few quick tips before we get baking:

- I highly recommend using room temperature ingredients, especially the eggs. So try to prepare ahead.

- You'll need a few small bowls to mix some ingredients together before making the batter, try not to skip these steps. Once everything is prepped, putting the cake together is a breeze!

Prep Time 10 minutes
Cook Time 40 minutes
Servings 9 slices

Ingredients

Cake Ingredients

  • 2 cups (300 grams) almond flour, packed
  • 1/2 cup (60 grams) tapioca flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp dairy free milk of choice
  • 1 1/2 tsp (6 grams) lemon juice freshly squeezed
  • 1/2 cup rainbow sprinkles*
  • 1 tbsp (7 grams) tapioca flour
  • 1 cup (200 grams) cane sugar
  • 1/4 cup (50 grams) coconut oil melted and cooled
  • 2 eggs, whole room temperature
  • 2 egg whites room temperature
  • 2 tsp vanilla extract

Cake Toppings

  • vanilla frosting of choice
  • sprinkles for decoration

Instructions

  1. Heat oven to 350 degrees and prepare a square 8 or 9 inch baking dish by lining with parchment paper.

  2. In a large bowl whisk together the almond flour, 1/2 cup tapioca flour, baking powder, and salt together until ingredients are evenly distributed, set aside.

  3. In a small bowl mix together the nut/seed milk and lemon juice together, set aside.

  4. In another small bowl mix the sprinkles with 1 tbsp tapioca flour, set aside.

  5. In a large bowl, if mixing by hand, or the bowl of a stand mixer, beat together the cane sugar, egg whites, and coconut oil on medium-high until light and frothy.

  6. With the mixer running, add in whole eggs one at a time. Reduce speed to medium, add vanilla, and continue to beat until everything is well combined and bubbly.

  7. Scrape down the sides and bottom of the bowl, add flour mixture and milk/lemon mixture and stir on low speed until just fully incorporated. Scrape down the sides and bottom of the bowl once during mixing to ensure batter is well combined and avoid overmixing.

  8. Stir in the sprinkles and pour the batter into the prepared baking dish.

  9. Bake the cake in the center of the oven for 38-40 minutes for an 8 inch pan, 34-36 minutes for a 9 inch pan. The cake is done when the top is just golden brown and firm. Use a toothpick poked into the center of the cake to test for doneness if you are unsure. Toothpick should come out clean when cake is done.

  10. Let cool in the baking dish for 10-15 minutes, then use the parchment paper to lift the cake out of the baking dish, transfer to cooling rack to let cool completely.

  11. Once cool, frost and sprinkle to your heart's content, then ENJOY!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 8 inch square pan, offset spatula for frosting, silicone spatula, kitchen scale

Storage: This is best enjoyed the same day. Store any uneaten portions in an airtight container in the fridge for a day or so. Unfrosted cake can be stored in the freezer.

Ingredient Notes:
Sprinkles – I used traditionally dyed sprinkles in the cake and dye free sprinkles on top. If you want to avoid the artificial dyes I highly recommend using the Starfetti rainbow sprinkle mix by Supernatural (on Amazon), you’ll still get the fun pops of color, they will be slightly less vibrant.

Healthier Store Bought Frosting – There are a few good store bought options for “healthier” frosting these days. My go-to is Simple Mills, another good brand is Miss Jones.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Samoa Cookie Pie (paleo & nut free)

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A secretly healthy cookie pie inspired by the classic Girl Scout Cookie! The base is a soft, melt-in-your-mouth cookie, covered in a layer of dark chocolate, and topped with a (vegan & dairy free) caramel coconut layer. And, just like the cookie, we can’t forget the chocolate drizzle! This Samoa Cookie Pie is made better-for-you as it contains no refined sugars, flours, or oils and is still absolutely delicious! This recipe is paleo-friendly (gluten/grain/dairy free) and nut free. Prepare to have your Girl Scout Cookie cravings crushed with this healthier cookie pie recipe!

What Does This Healthy Samoa Cookie Pie Taste Like?

This Samoa Cookie Pie has all the delicious elements of the classic Samoa (cookie, chocolate, caramel, coconut) but in a healthier cookie pie form! The base of this layered cookie pie is a soft, chewy, and perfectly dense cookie. The cookie is topped with a layer of luscious dark chocolate. And, to complete the Samoa flavor trifecta a sticky (dairy free and vegan!) caramel-like sauce is mixed with toasted coconut and sprinkled over the chocolate. And to keep up the appearance of a Samoa, we drizzle on some more dark chocolate. This cookie pie is so incredibly delicious and such a fun way to enjoy a homemade version of a Samoa cookie.

What Ingredients Are Used to Make This Paleo Samoa Cookie Pie?

This Samoa Cookie Pie is made better-for-you as it contains no refined sugars, flour, or oils. Unlike the original Girl Scout Cookie, this Samoa cookie recipe has no weird ingredients like artificial flavors or gums. This healthier Samoa recipe is paleo-friendly meaning it’s gluten free, grain free, and dairy free. Plus it’s nut free!

Here’s a look at the ingredients used and some possible substitutes/variations:

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Sunflower Seed Butter – Makes the cookie layer soft and chewy. I love sunflower seed butter for nut free baking, I use Sunbutter. Feel free to use any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter. Just be sure to choose one that contains only 1 ingredient and has no added sugars or oils.
  • Avocado Oil – Adds moisture to the cookie without making it too dense.
  • Egg – Gives the cookie lift!
  • Vanilla – Adds flavor to the cookie and the caramel.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the dough.
  • Baking Powder – The leavener in the cookie and gives it the perfect light but chewy texture.
  • Salt – To add balance to the cookie and caramel layers.
  • Dark Chocolate – I use and love Guittard baking wafers when making a simple chocolate mixture like this. Use any dark chocolate you like! To keep this strictly paleo, use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks. Some good options are Hu Simple Dark or Eating Evolved.
  • Coconut Cream – To create the dairy free & vegan caramel layer, coconut cream is used in place of traditional heavy cream. Use a can of full fat coconut milk for best results.
  • Maple Syrup – Sweetens the caramel mixture!
  • Coconut Oil – Helps thin out the melted chocolate so it is easier to spread and drizzle.
  • Toasted Coconut Shreds  – Toasting the coconut shreds is optional, but encouraged. Toasting adds great flavor and texture to the coconut shreds and it only takes a few minutes in the oven!

How Do You Make A Samoa Cookie Pie?

This Samoa Cookie Pie is super easy to make! There are three different layers which are each made in their own way, so there will be a few more dishes than a one-bowl-bake, but I can assure you, it’s absolutely worth it. Here’s a look at the steps:

  1. Toast the coconut. Optional but encouraged.
  2. Make the cookie dough. Mix the wet ingredients together, then add the dry, and stir until well combined.
  3. Bake the cookie base for only 14-16 minutes!
  4. Melt the chocolate with some coconut oil in a microwave or double boiler.
  5. Spread the chocolate over the cookie and store in the freezer to set the chocolate.
  6. Make the caramel mixture by heating coconut cream, maple syrup, and coconut oil in a small pot until thick and golden. Remove from heat and stir in the vanilla and a dash of salt. Mix in the nut/seed butter until thick and creamy, then stir in the toasted coconut and distribute over the chocolate layer.
  7. Drizzle with some more melted chocolate!
  8. Return to freezer to set all the layers.
  9. Slice and enjoy once everything is firm.

Storage: Store in the fridge or freezer until read to serve. The cookie pie is much easier to slice when frozen solid. Store in fridge for up to 5 days. Keep in an airtight container in the freezer to store for longer!

What Is the Best Baking Dish To Use For Cookie Pies?

The best baking dish to use for a cookie pie recipe is a springform pan. The clasp on the side of the pan makes it easy to release the cookie pie inside without disturbing the layers. Here’s a list of some good baking dish options.

  • Best Option – 8 inch Springform Pan: Perfect layer thickness and easy to remove cookie pie from pan. Not many good options for this on Amazon.
  • Also Good – 9 inch Springform Pan: Easy to remove cookie pie from pan but layers will be thinner.
  • Good But Tricky – 8 inch Cake Pan: Perfect layer thickness but tricky to remove from pan.

I used the above linked 8 inch cake pan because I like thicker layers. If you are using the same, you could use parchment paper to easily remove the cookie pie, but you may get some odd ridges along the outer edges of the layers.

Here are a few tips on removing the cookie pie from a cake pan without using parchment paper.

  1. Oil the bottom and sides of the pan well beforehand, even if you have a non-stick pan.
  2. Make sure the cookie pie is frozen solid before attempting to remove.
  3. Run an offset spatula along the edge of the pan to release anything sticking to the sides.
  4. Press down slightly on the top layer and twist the cookie pie in the pan to unstick the bottom of the cookie
  5. Place your hand on the top of the cookie pie and invert the pan to release the cookie.
  6. Gently place on a plate or cutting board.

Or, skip the pie shape entirely, and make cookie bars in an 8 inch square baking dish lined with parchment paper!

This Samoa Cookie Pie is everything you want from the classic Girl Scout Cookie but in a healthier layered cookie pie form! It’s incredibly delicious and such a fun way to enjoy Girl Scout Cookie season using real, simple ingredients!

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

Check Out These Girl Scout Inspired Recipes!

SHARE THE LOVE!

If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Samoa Cookie Pie

A delicious way to enjoy the classic Girl Scout Cookie using simple, real ingredients. A soft cookie base, a layer of dark chocolate, and topped with a caramel-like coconut mixture. And of course, a chocolate drizzle.

paleo-friendly, nut free, refined sugar free

Ingredients

Cookie Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/4 cup (64 grams) sunflower seed butter* or other thick & creamy nut/seed with 1 ingredient.
  • 1/4 cup (61 grams) avocado oil or melted and cooled coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup (47 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Chocolate Layer

  • 3/4 cup (143 grams) dark chocolate chips or chunks*
  • 1 1/2 tsp coconut oil

Caramel Coconut Mixture

  • 1/4 cup (59 grams) coconut cream solid upper layer from a fresh can of coconut milk
  • 1/4 cup (78 grams) maple syrup
  • 3/4 tsp coconut oil
  • 2 tbsp sunflower seed butter* almond or cashew butter (with 1 ingredient)
  • 1/2 tsp vanilla
  • dash sea salt
  • 1 1/2 cup (135 grams) toasted coconut*

Instructions

  1. Heat oven to 360 degrees (yes, 360) and prepare 8 or 9 inch springform or cake pan (see notes in original post for baking dish options) by greasing sides and bottom with avocado oil or melted coconut oil. If using a springform pan, line bottom with parchment paper.

  2. Make the cookie dough. In the bowl of a stand mixer or a large bowl if mixing by hand, stir together the coconut sugar, sunflower seed butter, avocado oil, and egg together until well combined.

  3. Scrape down the sides and bottom of the bowl. Add the vanilla and beat on medium-high until the mixture it thick, glossy, and sticks to the sticks of the bowls, about 2 minutes.

  4. Add the dry ingredients and stir on low until the flour is just full incorporated. Scrape down the sides of the bowl once during mixing to ensure ingredients are well distributed.

  5. Pour the cookie dough into the prepared baking dish and use a silicone spatula to spread cookie dough into an ever layer.

  6. Bake the cookie for about 15-16 minutes if using an 8 inch pan, 14-15 minutes if using a 9 inch pan. Cookie is done when the edges and top are golden brown.

  7. Make the chocolate while the cookie cools. In a double boiler or in a heatsafe bowl, using short 5 second bursts, melt the chocolate and coconut oil together and stir well until chocolate is shiny and smooth. Reserve 1/4 cup of melted chocolate to use for the final drizzle.

  8. Pour remaining chocolate over the cookie and, using a silicone spatula, spread it to the edges of the cookie. Gently tilt the pan back and forth to get an even chocolate layer. Store in the freezer to set to the chocolate.

  9. Make the caramel mixture by heating the coconut cream, maple syrup, and coconut oil in a small pot over medium-high heat. Let it bubble and reduce for 5-6 minutes, stirring often, until the mixture is thick, golden, and glossy. Remove from heat, stir in the vanilla and a dash of salt. Mix in the nut/seed butter until well combined (use a whisk if necessary), then stir in the toasted coconut.

  10. Distribute the caramel coconut mixture over the chocolate layer and gently press down using your hands or a spatula so coconut clumps together.

  11. Drizzle reserved chocolate on top of the coconut and return to freezer to set all the layers.

  12. Once everything is firm (about 20-30 minutes), run an offset spatula or a plastic knife between the edge of the cookie pie and the pan to free anything stuck to the pan. Remove the cookie pie from the baking dish by unclasping the springform pan or lifting up using the parchment paper. (See notes on removal in original post if using a cake pan with no parchment paper).

  13. Slice and enjoy!

Recipe Notes

How To Toast Coconut – Spread coconut on a baking sheet, bake at 400 for 3-4 minutes, stir the coconut after 2 minutes. Be sure to watch the coconut closely, it can go from perfectly toasted to burnt, very quickly. Coconut is done when it's just turning golden.

Storage: Store in the fridge or freezer until ready to serve. It is much easier to slice when frozen solid. Store in fridge for up to 5 days. Keep in an airtight container in the freezer to store for longer!

Helpful Kitchen Tools (affiliate links): 9 inch springform pan, 8 inch cake pan, silicone spatula, kitchen scale

Ingredient Notes:
Sunflower Seed Butter – Use any other thick and creamy nut/seed butter you like such as cashew, almond, or peanut butter. Just be sure to choose one that contains only 1 ingredient and has no added sugars or oils. Always stir the nut butter well in the jar before measuring. Do not use compacted paste at the bottom for baking.

For Strictly Paleo – To keep this strictly paleo, use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks for the chocolate layer and drizzle. Some good options are Hu Simple Dark or Eating Evolved

Nut/Seed Butter in Caramel – I made this several times with both sunflower seed butter and cashew butter. I prefer cashew butter in the caramel as it has a slightly more neutral flavor than sunflower seed butter making for a more caramel-y caramel. I use Artisana cashew butter.

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Lemon Poppy Seed Scones (paleo & vegan)

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Easy and delicious Lemon Poppy Seed Scones made with healthy ingredients! These seasonally inspired scones are perfect for wintertime when lemons are at their best. They have crisp edges with a moist and fluffy center, packed with refreshing lemon flavor and speckled with poppy seeds. This recipe is great for a fancy brunch or breakfast on-the-go! These healthier scones are so easy to make and require no equipment! These scones are better-for-you as they are made with real, simple ingredients, paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan!

What Do These Healthy Lemon Poppy Seed Scones Taste Like?

These healthier scones have the perfect scone texture: crisp with a golden brown exterior with a soft and moist interior. They have the quintessential craggly tops which create glorious crunchy edges. These scones have a deliciously vibrant lemon flavor from ample freshly squeezed lemon juice and freshly grated lemon zest. (Don’t skip the zest however tempting it may be!) The refreshing lemon is complemented by a healthy dose of poppy seed, which adds a slightly nutty heartiness to the scones. These scones are really delicious on their own so they can be eaten plain jane or finish with a simple coarse sugar before baking. But, if you can’t imagine a scone with a glaze, top these with my bright and luscious Lemon Honey Glaze to really make these scones extraordinary. These scones are the perfect wintertime breakfast or snack that really celebrates citrus season.

What Ingredients Are Used to Make These Paleo & Vegan Lemon Poppy Seed Scones?

These Lemon Poppy Seed Scones are made better-for-you as they contain no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. They are also vegan! To make these strictly vegan just replace the honey in the glaze with maple syrup! Here’s a look at the ingredients you’ll need to make these scones as well as some variations/substitutions:

  • Almond Flour – The base flour to make these paleo-friendly scones. The almond flour gives the scones the perfect moist texture. I use and love Bob’s Red Mills Super Fine Almond Flour.
  • Tapioca Flour – Helps thicken the dough without making it too floury.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar.
  • Poppy Seeds – We use one whole tablespoon of poppy seeds to make sure these are appropriately poppy seed-ed.
  • Coconut Oil – Instead of butter we use coconut oil to make these scones dairy free and vegan.
  • Lemon Juice and Zest – Use freshly squeezed lemon juice and lemon zest to give these the perfect lemon-y flavor. Don’t skip the zest! I know it’s tempting, but it adds so much flavor.
  • Nut/Seed Milk – Adds a bit more moisture to the scones. Use any dairy free milk you like!
  • Baking Powder & Baking Soda – We use both leaveners to give these scones the perfect amount of rise and help crisp the crust.
  • Coarse Salt – Helps bring out the lemony flavor.
  • Coconut Butter – The base for our Lemon Honey Glaze. It’s the perfect creamy element to create a healthy vegan glaze.
  • Honey – Honey, lemon, and poppy seed is a great flavor trifecta. Use maple or agave to make these strictly vegan.

How Do You Make Scones From Scratch?

Making scones at home is actually a super easy process! The best part is that it requires no equipment! All you really need is a large bowl! To make scones you just mix the dry ingredients together. Mash in the fat, usually cold butter, but here we’ll use coconut oil. Then add the liquids and gently stir everything together until a dough forms. Then, shape it into a disc, cut the dough into wedges, and bake em up!

Here’s a look at the steps and check out the step-by-step photos below!

  1. Juice then zest the lemon(s). I know it’s tempting, but don’t skip the lemon zest! This grater really makes zesting a snap and it’s dishwasher safe! And freshly squeeze 1-2 lemons for the 1/4 cup juice instead of using bottled, it really makes a difference!
  2. Stir dry ingredients together in a large bowl.
  3. Mash the coconut oil into the dry mixture. Ideally this is done with a pastry cutter, or you can use two large forks, or your fingers to break up the coconut oil into small pieces.
  4. Add liquids and stir the mixture until a clumpy dough forms. Then use your hands to collect the dough into a ball.
  5. Form the dough into a squat disc. 
  6. Chill the dough. I recommend chilling the dough in the freezer for 30 minutes but it’s optional. Chilling makes slicing the dough much easier and will prevent the scones from spreading during baking.
  7. Slice into 8 wedges. 
  8. Bake the scones! We first bake the scones in a hot 400 degree oven to help puff up the scones and create the crunchy golden crust. Then reduce the temperature to 350 for the last few minutes to bake the center through.
  9. Let cool, drizzle with glaze, and enjoy! Like most scones, these are best enjoyed freshly baked out of the oven and freshly glazed.

These are also great for freezing! Just place any uneaten scones on a parchment lined baking sheet, once frozen, transfer to an airtight storage container. When ready to enjoy, just microwave or reheat in an oven/toaster oven until warm!

Make Ahead: These scones are a great recipe for a make ahead brunch! Just prep the scones until the baking step, placed dough wedges in an airtight container until ready to bake. The dough can be made up to a week in advance. If freezing dough for longer than 1 hour, add a few minutes to baking time.

These scones are a delicious and healthy wintertime breakfast or snack and the perfect accompaniment to your favorite warm beverage. Even my husband, who’s only had scones from coffee shops and so expects all scones to be dry, crumbly, and flavorless really loved these! Because these healthier homemade scones are exactly what a good scone should taste like – wonderfully crispy with glorious crunchy edges and a soft and moist interior.  Made with better-for-you ingredients, super easy to make, and so delicious you won’t be missing those coffeehouse scones anytime soon!

MORE HEALTHY BREAKFAST RECIPES!

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

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Healthy Lemon Poppy Seed Scones

Golden crunchy edges with a soft and fluffy interior. Packed with lemon flavor from freshly squeezed lemon juice and lemon zest and bespeckled with poppy seeds. These scones are easy to make and made with better-for-you ingredients!

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

Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones

Ingredients

Scone Ingredients

  • 2 cups (300 grams) almond flour
  • 1 cup (120 grams) tapioca flour
  • 1/2 cup (72 grams) coconut sugar
  • 1 tbsp poppy seeds
  • 2 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp kosher salt
  • zest from 1 lemon
  • 6 tbsp (72 grams) coconut oil chilled in fridge a few minutes if not solid
  • 1/4 cup (68 grams) lemon juice freshly squeezed
  • 2 tbsp non-dairy milk of choice

Lemon Honey Glaze

  • 1/4 cup (36 grams) coconut butter
  • 1-2 tbsp milk of choice
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • zest for decoration optional

Instructions

  1. Stir dry ingredients together. In a large bowl mix the almond flour, tapioca flour, coconut sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest together using a whisk or large fork, until everything is well distributed.

  2. Mash the coconut oil into the dry mixture using a pastry cutter, two forks, or your fingers to break up the coconut oil into the flour, until the coconut oil is no larger than small peas.

  3. Add the lemon juice and dairy free milk and, using a silicone spatula or wooden spoon, stir the mixture until a clumpy dough forms. Then use your hands to collect the dough into a ball.

  4. Place dough ball on a piece of parchment paper and form the dough into a squat disc, 1 inch tall.

  5. Chill the dough for 30-40 minutes. (Optional, but recommended.) Chilling makes slicing the dough much easier and will prevent scones from spreading during baking.

  6. Heat oven to 400 degrees and prepare baking sheet by lining with parchment paper.

  7. Slice dough into 8 even wedges.

  8. Arrange the wedges on the baking sheet so they are a few inches apart.

  9. Bake scones at 400 degrees for 15 minutes, then reduce heat to 350 and bake for 5-7 more minutes. Scones will have golden brown edges with cracked tops, the center of the cracks should look dry and not wet when done.

  10. Let cool a few minutes on the baking sheet. When cool enough to handle transfer scones to cooling rack.

  11. 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.

  12. Drizzle glaze over scones and enjoy!

Recipe Notes

Like most scones, these are best enjoyed warm, freshly baked and freshly glazed.

Helpful Kitchen Tools (affiliate links): zester, pastry cutter, silicone spatula, kitchen scale

Storage: These are great for freezing! Just place any uneaten scones on a parchment lined baking sheet, once frozen, transfer to an airtight storage container. When ready to enjoy, just microwave or reheat in an oven/toaster oven until warm!

Make Ahead: These scones are a great recipe for a make ahead brunch! Just prep the scones until the baking step, place scone wedges in an airtight container until ready to bake. The dough can be made up to a week in advance. If freezing for longer than 1 hour, add a few minutes to baking time.

To Glaze Or Not To Glaze? These scones are delicious on their own! If making a glaze just sounds like too much, plain jane or slather with some plain coconut butter or ghee. Or finish the top with some coarse sugar like demerara, turbinado, or organic cane sugar before baking for a sweet crunchy top!

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

 

Thin Mint Cookie Cups (paleo & vegan)

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The classic Girl Scout cookie reimagined as a healthy mini tart. It’s like a Thin Mint cookie got a major glow up! A crunchy, chocolatey crust is filled with a luscious, minty chocolate ganache-like filling. These Healthy Thin Mint Cookie Cups are so easy to make and made with real, whole ingredients! These fun chocolate and mint tarts are paleo-friendly (gluten/grain/dairy free), refined sugar free, and vegan!

What Do These Healthy Thin Mint Cookie Cups Taste Like?

These delicious little tarts are all the flavors you’d expect from a Thin Mint, they are deeply chocolatey, minty, and refreshing. The almond-base cookie crust is crunchy, just perfectly sweet, a little minty and chocolatey so as not to overshadow from the main event, the filling. The filling is similar to a ganache but firms up into a truffle-like texture. Made from dark chocolate, it’s rich and luscious, but perfectly balanced by the addition of peppermint to create the perfect chocolate and mint combination. These Thin Mint inspired tarts are a delicious way to indulge in a Girl Scout Cookie craving, just made healthier!

What Ingredients Are Used to Make These Vegan Thin Mint Tarts?

This healthy Thin Mint inspired dessert is made better-for-you as it contains no refined sugars, flours, or oils. Plus, there are no preservatives, dyes, or any other weird ingredients. This Thin Mint Cookie Cup recipe is paleo-friendly, meaning they are gluten-free, grain-free, and dairy free! And they are vegan!

Here’s a look at the ingredients and some possible subs/variations:

  • Raw Almonds – The base of the tart, the almonds make the crust perfectly crunchy and adds some buttery-ness! Use any similarly hard nut (like pecan, walnut, or hazelnuts and not cashew or brazil nut).
  • Coconut Flour – Acts as the binding flour for the crust.
  • Cocoa Powder – Use any unsweetened cocoa powder you like! The cocoa powder is used in the crust to give it the chocolate cookie flavor.
  • Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips, or bar chopped into chunks (or these!). My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar. I used Guittard in this recipe.
  • Coconut Cream –  The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional ganache recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the filling.
  • Coconut Oil – Firms up the filling and adds moisture to the crust. Use refined coconut oil for a no-coconut flavor.
  • Nut/Seed Butter – To keep this dairy free, I use a nut/seed butter to make the filling soft and creamy. I went with cashew butter because of its neutral flavor. Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as sunflower seed or almond butter. After cashew, my next best recommendation is sunflower seed butter.
  • Maple Syrup – Sweetens the crust and adds a bit more sweetness to the filling.
  • Peppermint Flavor –  Wouldn’t be a Thin Mint without the chocolate and mint combination! I love this one.
  • Salt – Enhances all the flavors!

How Do You Make These Healthy Thin Mints?

These Healthy Thin Mint Tarts are super easy to make! The crust comes together in a flash in a food processor. The chocolate filling is made easily in a small pot! These sweet little tarts can be made in just over 40 minutes. You can enjoy these with the filling still warm and melty or let them firm up so the filling becomes like a minty chocolate truffle.

Here’s a look at the steps:

  1. Make the crust. Just blend the crust ingredients together in a food processor.
  2. Form cookie crusts. Distribute the crust mixture into 6 muffin cavities. Then either push the mixture down and up the sides with your fingers to create a cup shape or use a small, lightly greased shot glass to press into the crust mixture and create a deep well. I used the small top insert from my food processor as it was the perfect size.
  3. Bake the crusts. For about 16-18 minutes or until they are dark and firm. Let cool slightly, they will crisp up more as they cool. Then, when cool enough to handle gently twist the cups to release and lift them up from the muffin tin. Transfer to a cooling rack. While the cups cool more, make the filling.
  4. Make the minty chocolate filling. First melt the chocolate, coconut cream, and coconut oil in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
  5. Pour chocolate mixture into the cups. 
  6. Enjoy! Either with the filling still warm or let stand at room temperature to set completely. I personally prefer these once the chocolate has set and is firm. The truffle-like filling is positively delicious and the mint flavor is more pronounced once cool.

Storage: These will keep at room temperature, stored in an airtight container in a cool dry place, for about 2 days. These are amazing cold or frozen. These will keep in the freezer for a few months!

These Thin Mint inspired cups are a delicious elevated take on the classic Girl Scout cookie. All the chocolate minty goodness of the original cookie but made into an enticing mini tart. Made with healthier ingredients and no weird ingredients, you might just skip the Girl Scout stand entirely from now on. I can’t wait for you to try them!

Check Out These Girl Scout Inspired Recipes!

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

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Thin Mint Cookie Cups

The classic Girl Scout cookie reimagined as a healthy mini tart.  A crunchy chocolatey, crust is filled with a luscious, minty chocolate ganache-like filling.

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

Servings 6 2 1/2 inch tarts

Ingredients

Crust Ingredients

  • 1 cup (145 grams) raw almonds
  • 1/4 cup (24 grams) coconut flour
  • 1/4 cup (23 grams) cocoa powder unsweetened
  • 1/4 tsp salt
  • 5 tbsp (83 grams) maple syrup
  • 1/4 cup (50 grams) coconut oil
  • 1/4 tsp peppermint flavor

Mint Chocolate Filling

  • 3/4 cup (4 oz) dark chocolate chunks, chips, or melting wafers
  • 1/4 cup + 2 tbsp (80 grams) coconut cream solid part from the top of a fresh can of coconut milk
  • 1/2 tbsp (6 grams) coconut oil
  • 1 1/2 tbsp (24 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
  • 1 tbsp (19 grams) maple syrup
  • 1/2 -1 tsp peppermint flavor
  • dash sea salt

Instructions

  1. Heat oven to 350 degrees and if necessary grease the muffin tin with a little cooking spray or some additional oil.

  2. Make the crust. Blend the almonds, coconut flour, cocoa powder, and salt until the almonds are small bits. Add the remaining ingredients and pulse several times until everything is fully incorporated.

  3. Form cookie crusts. Distribute the crust mixture into 6 muffin cavities. Then, either push the mixture down and up the sides of each well with your fingers to create a cup shape or use a small, lightly greased cup or shot glass to press into the crust mixture and create a deep well.

  4. Bake the crusts for about 16-18 minutes or until they are dark all around and firm. Let cool slightly, they will crisp up more as they cool. When cool enough to handle gently twist the cups to release and lift them out of the muffin tin, transfer to a cooling rack. While the cups cool, make the filling.

  5. Make the Mint Chocolate filling. In a small pot melt together the chocolate, coconut cream, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.

  6. Remove from heat and stir in the cashew butter, maple syrup, 1/2 tsp peppermint, and dash of sea salt and stir together until everything is one creamy mixture. Taste and add additional peppermint flavor and/or maple syrup per your preference.

  7. Distribute chocolate filling into the 6 cookie cups. Let cool slightly and enjoy while filling is still melty or let set completely in the fridge or at room temperature (if ambient temperature is cool) to set completely.

Recipe Notes

I personally prefer these once the chocolate has set. The filling becomes truffle-like, it's positively delicious and the mint flavor is more pronounced once cool. If your kitchen is warm, let the chocolate cool down completely before moving to the fridge or freezer to avoid cracking. 

Helpful Kitchen Tools: muffin tin, silicon spatula, kitchen scale

Storage: These will keep at room temperature, stored in an airtight container in a cool dry place, for about 2 days. These are amazing cold or frozen and will keep in the freezer for a few months!

Ingredient Substitutions/Variations:
Peppermint Flavor – The most important part of a Thin Mint is the mint! I used Peppermint Flavor by Frontier Co-op. 

Almonds - Use any similarly hard nut (like pecan, walnut, or hazelnuts and not cashew or macadamia).

Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers.

Maple Syrup - 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. Add more in small increments if you prefer it sweeter.

Nut/Seed Butter – Use any thick and creamy nut or seed butter (that contains only 1 ingredient) you like such as sunflower seed or almond. I used cashew butter for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results.

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Brownies & Strawberry Frosting (paleo & nut free)

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Thick, fudgy, and deeply chocolatey brownies topped with a luscious strawberry frosting! These brownies are rich and decadent, but made with healthier ingredients so do not feel overindulgent! They are the perfect way to spoil yourself and your loved ones on Valentine’s Day! Or, if you’re just looking for a really good, super easy, small batch brownie, this recipe is the one! These Strawberry Frosted Brownies are made better-for-you using real, whole ingredients; they are paleo-friendly (gluten free, grain, free, and dairy free) and nut-free!

What Do These Healthy Strawberry Topped Brownies Taste Like?

These cocoa powder brownies are super thick, fudgy and chewy, perfectly moist, and incredibly chocolatey. They might just be the perfect brownies. They taste rich and decadent but are made with better-for-you ingredients! The strawberry topping is made of whipped up coconut cream and spiked with freeze-dried strawberries. It’s light and fluffy, very similar to whipped cream, and made just perfectly sweet from the strawberries, the perfect complement to the brownie. Yep, these brownies are all kinds of swoon-worthy.

What Ingredients Are Used to Make These Healthy Brownies And Strawberry Frosting?

These Strawberry Topped Brownies are made healthier as they contain no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free! They also happen to be nut free!

Here’s a look at the ingredients used and some substitutions/variations:

  • Cocoa Powder – These are cocoa powder based brownies so the cocoa powder is the most important part! It gives the brownies that rich chocolate flavor. Be sure to use a good quality, dutch process cocoa powder, not cacao powder or cocoa mix. My favorites are Guittard Cocoa Rouge, Equal Exchange Baking Cocoa, or the Whole Foods 365 brand (what I used).
  • Sunflower Seed Butter – To make these brownies wonderfully dense and chewy. You can sub with any other thick and creamy nut/seed butter you like. Cashew butter is another good option. Almond butter would be fine as well but has a more dominant flavor. I use and love Sunbutter.
  • Avocado Oil – Gives the brownies the perfect amount of moisture and crisp edges.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour –  Thickens the batter without making it too dense or floury.
  • Eggs – These are thick brownies, so we need four whole eggs to give them the right amount of moisture and lift.
  • Vanilla – One whole tablespoon, trust me, it’s the perfect amount,
  • Baking Soda – Gives the brownies just the right amount of rise.
  • Salt – Adds balance to the brownies!
  • Coconut Cream – The main ingredient in the dairy free topping. Use a new can of full-fat coconut milk. I really love this brand.
  • Freeze Dried Strawberries – Adds the strawberry flavor and sweetness to the whipped coconut cream topping. You can substitute for your favorite strawberry jam if you prefer! This is the brand I used.
  • Chocolate Chips – This is totally optional, but highly recommended.

How Do You Make Healthy Homemade Fudgy Cocoa Brownies?

The best part of this brownie recipe, other than well, the resulting fudgy brownies, is that this is a super easy brownie recipe! Lots of brownie recipes require some sort of melting or heating process when the base is made from baking chocolate (like chips or chopped bars). My recipe uses cocoa powder to give the brownies their chocolate flavor so the process really comes down to mixing the dry and wet ingredients separately, then mixing them together to form the batter. That’s (basically) it! Check out the step-by-step photos below.

Here’s an overview of the steps:

  1. Mix the dry ingredients together. To get all the lumps out of the cocoa powder and make sure the dry ingredients are well distributed when mixed into the wet ingredients.
  2. Mix the wet ingredients together until thick and creamy.
  3. Add the dry ingredients into the wet ingredients. 
  4. Stir until just combined. 
  5. Stir in chocolate chips if you like. It’s optional. But, c’mon. Do it.
  6. Bake! These brownies are super thick and bake up in just over 30 minutes. Trust me, these are worth the wait.
  7. Let brownies cool.
  8. Make the frosting (steps below!).

How Do You Make Dairy Free Vegan Strawberry Frosting?

The fudgy brownies are finished with a whipped coconut cream and strawberry spiked topping. I would say it’s more similar to a fluffy whipped cream than a frosting. To make the coconut whip, you’ll need a fresh can of full-fat coconut cream that has chilled in the fridge (at least) overnight. So be sure to plan ahead!

Here’s how to make the Dairy Free Strawberry Topping:

  1. Chill a can of full-fat coconut milk. For at least overnight. The longer the better.
  2. Blend the freeze dried strawberries in a DRY blender until it becomes a powder.
  3. Scoop out the coconut cream (firm upper layer) from the can of coconut milk.
  4. Whip in a stand mixer, or with a whisk by hand, until thick, fluffy, and no lumps remain.
  5. Stir in the strawberry dust.
  6. Chill in the fridge until ready to use.
  7. Frost the brownies and enjoy!

Storage Tips

These brownies are really at their best when they are room temperature. The frosting needs to be kept cold and will stand at room temperature only for a short while. I recommend storing the brownies at room temperature (for up to 2-3 days) and the coconut cream topping in the fridge. Then you can top the brownies with frosting as you’re ready to enjoy them! Alternatively, top the unsliced brownies with the coconut whips, slice, and store in the fridge! Move to freezer for longer storage. The Strawberry Topping will firm up when stored in the fridge.

These homemade Brownies & Strawberry Frosting are the perfect special dessert for Valentine’s Day that happens to be healthy! Made with better-for-you ingredients you can feel good about enjoying! The brownies are super easy to make and taste absolutely incredible – super moist, fudgy, deeply chocolatey and finished with a just perfectly sweet, strawberry spiked, topping. This is a strawberry and chocolate dessert that is sure to sweep you off your feet!

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

Looking for More Healthier Valentine’s Day Dessert Ideas? Check These Out!

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Thick Brownies with Strawberry Topping

Thick, fudgy, and deeply chocolatey brownies topped with a luscious strawberry frosting! They are super easy to make and incredibly delicious! You will need a chilled can (at least 8 hours) of full fat coconut cream to make the strawberry topping, so be sure to plan ahead!

paleo-friendly (gluten free, grain, free, and dairy free), refined sugar free, and nut-free

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

Brownie Batter

  • 1 cup (92 grams) cocoa powder dutch process
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 cups (292 grams) coconut sugar
  • 3/4 cup (192 grams) sunflower seed butter sub other thick and creamy nut/seed butter (with only 1 ingredient)
  • 3/4 cup (183 grams) avocado oil sub melted and cooled coconut oil or olive oil
  • 4 eggs ideally room temp
  • 1 tbsp vanilla
  • 3/4 cup (150 grams) chocolate chips or chunks optional

Strawberry Topping

  • 1 cup freeze dried strawberries *see notes for sub
  • 1 can full fat coconut milk chilled at least 8 hours

Instructions

  1. Heat oven to 375 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.

  2. Mix the dry ingredients together. In a medium bowl whisk together the cocoa powder, cassava flour, tapioca flour, salt, and baking soda until fully incorporated and no lumps remain.

  3. Mix the wet ingredients together. In the bowl of stand mixer, cream together the coconut sugar, sunflower seed butter, avocado oil, and eggs until well combined and bubbly.

  4. Add the vanilla and beat on medium until mixture is thick and creamy. Scrape down the sides and bottom of the bowl.

  5. Add the dry ingredients into the wet mixture and stir on low until flour mixture is just incorporated. Scrape down the sides and bottom of the bowl once again and mix briefly to ensure all ingredients are thoroughly distributed. Batter will be very thick and shiny.

  6. Stir in chocolate chips if you like.

  7. Scrape the batter into the prepared baking dish, and use a rubber spatula to spread batter out into an even layer. Place in the middle of the center rack in the oven.

  8. Bake brownies for 32-34 minutes. The edges with firm and crack and the center should look set. You can test for doneness by piercing the center with a toothpick. It may come out a bit chocolatey and moist but should not be gooey.

  9. Let brownies cool for at least 10 minutes in the baking dish. Afterwards, use parchment paper to lift the brownie out of the baking dish and move to wire rack to cool completely.

  10. Prepare the frosting. Blend the freeze dried strawberries in a DRY blender. Scoop out the coconut cream (firm upper layer) from the can of coconut milk. Whip on high speed for 3-4 minutes or until cream is thick and fluffy with no lumps remaining. Stir in the strawberry dust.

  11. Chill strawberry topping in the fridge until ready to use.

  12. Frost the brownies (make sure they are cool) and enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 8 inch baking pan, silicone spatula, kitchen scale

Storage: The brownies are best when at room temperature. The frosting needs to be kept cold and will stand at room temperature for a short while. I recommend storing them separately, the brownies at room temperature (for up to 2-3 days) and the coconut cream topping in the fridge. Then you can top the brownies with frosting as you’re ready to enjoy them! Alternatively, frost the unsliced brownie, then slice, and store in the fridge! Move to freezer for longer storage.

Ingredient Subs/Variations:

Cocoa Powder – Use a good quality, dutch process unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix.  My favorites are Guittard Cocoa Rouge, Equal Exchange Baking Cocoa, or the Whole Foods 365 brand (what I used)

Sunflower Seed Butter – Use any other thick and creamy nut/seed butter you like. Cashew butter is another good option. Almond butter is also fine but will have a more dominant flavor. Choose a nut/seed butter with only 1 ingredient (no added oils or sugars). Always mix the nut/seed butter in the jar well before measuring. 

To Make Strictly Paleo – Use your favorite maple or coconut sugar sweetened chocolate bar chopped into chunks instead of chocolate chips. Some good options are Hu Chocolate or Eating Evolved.

Alternative Strawberry Topping – If you don't have freeze dried strawberries, you can use a premade strawberry jam. Just whip the topping as written in the directions, then stir in 3-4 tablespoons of jam in at the end!

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This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Peanut Butter & Jam Thumbprint Cookies (grain free & dairy free)

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Incredibly easy and delicious Peanut Butter and Jam Cookies! The quintessential lunchbox sandwich in healthy thumbprint cookie form! A chewy and soft peanut butter cookie filled with any flavor of jam or jelly you like! These straight up yummy cookies are made better-for-you using real, simple ingredients – they are grain free, gluten free, and dairy free! Made with only 10 ingredients and in one bowl!

What Do These Healthy Peanut Butter and Jelly Cookies Taste Like?

These Peanut Butter & Jelly Thumbprint Cookies have a classic soft and chewy, peanut butter-y cookie base and filled with any jam or jelly flavor that fits your fancy! It’s the perfect flavor combination of PB&J in a cookie! The soft interior and crispy edges of the cookie are the perfect vessel for the bright fruity filling. And while they are made with better-for-you ingredients, I think even the pickiest of eaters wouldn’t believe that these are made healthier. They are just that good.

Why Are They Called Thumbprint Cookies?

Thumbprint Cookies are called as such because of the method used to prepare them. Roll the cookie dough into a ball, then use your thumb to create a small well in the center of the cookie dough. The well is filled with typically jam or another sweet center! However, to create a more perfect circle in the center use the end of a large spoon instead.

What Ingredients Are Used to Make These Peanut Butter and Jelly Thumbprint Cookies?

These PB&J Thumbprint Cookies are made better-for-you as they contain no refined sugar, flours, or oils. They are made using only 10 real, unprocessed ingredients! These cookies are paleo-ish as they are grain free, gluten free, and dairy free. Peanut butter is technically not paleo-friendly making these “paleo-ish”.

Here are the ingredients used in this recipe:

  • Peanut Butter – The main ingredient! Use a creamy, natural peanut butter that has only 1 ingredient (peanuts). Natural peanut butters do not have any added ingredients that prevent separation, so be sure to stir the peanut butter well, in the jar, before measuring. Use a pre-salted peanut butter if that’s what you have on hand, just half the salt listed in the recipe. I used Once Again’s Creamy Peanut Butter.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Coconut Oil – Used instead of butter to make these PB&J Thumbprint Cookies dairy free. Use refined coconut oil for a no-coconut flavor.
  • Egg – To help puff the cookies.
  • Vanilla – Flavor!
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Soda – Gives the cookies just right amount of puff.
  • Salt – To help enhance the peanut butter and jelly flavors.
  • Coarse Sparkling Sugar (optional) – I liked rolling these cookies in a little organic cane sugar. It’s totally not necessary but a fun little addition if you’re wanting to fancy these up a bit. Use any coarse sugar like turbinado, demerara, or organic cane sugar.
  • Jelly or Jam – Use any jam or jelly you like! Grape, raspberry, and strawberry would all be amazing in these! I used Santa Cruz Organic’s Seedless Raspberry Jam that I had leftover from my Chocolate Raspberry Cups!

How Do You Make These Peanut Butter & Jam Thumbprint Cookies?

This is a super easy Peanut Butter & Jelly Thumbprint Cookie recipe. The dough comes together in just one bowl and whips up in a flash! Then just roll, dent, and fill the dough and straight into the oven! No chilling necessary. Plus they bake up in about 8 minutes so you can easily make these in under 30 minutes! Check out the step-by-step photos below!

Here’s an overview of the process.

  1. Heat oven to 375 and prepare a baking sheet by lining with parchment paper. The trick to getting soft cookies that puff up around the jam is by baking them in a hot oven!
  2. Mix wet ingredients together. Beat the peanut butter, coconut sugar, coconut oil, and egg together for about 1 minute. Add the vanilla and beat on medium. The mixture will get thick and shiny at first, but then start to smooth out and stick against the sides of the bowl forming a thick and creamy mixture, about 2 more minutes. (First picture in grid below.)
  3. Add dry ingredients. Stir on low until just fully incorporated.
  4. Scoop dough into 18 ping pong sized balls onto parchment lined baking sheet. I use my 40 mm cookie scoop (about 1 1/2 tbsp).
  5. Roll the dough in coarse sugar if you like. Totally optional.
  6. Create a well in the center of the dough. Traditionally a thumb is just pressed down into the dough to create a small crater. Either do the same or use the bottom of a large spoon to create a perfect circle.
  7. Fill with jam or jelly. Use about heaping 1 tsp to fill the cookie with jam.
  8. Bake! The cookies are done when they have puffed and edges are just starting to brown. Bake for less time for a softer cookie and longer for a firmer cookie.
  9. Let cool! It takes a little while for the jam to set fully. Mine took about 10 minutes.
  10. Enjoy!

These will last up to 3 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

These Peanut Butter and Jelly Cookies are the perfect combination of PB&J and bring back all the nostalgia of the childhood classic in cookie form. A soft and chewy cookie filled with a bright fruity jelly is just so perfectly YUM while being secretly healthy! These are guaranteed to put a smile on your face!

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

 

Looking for more PB&J vibes? Check these recipes out!

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Peanut Butter & Jelly Thumbprint Cookies

Soft and chewy peanut buttery cookies filled with any jam or jelly you like! Just like the classic lunchbox sandwich but in yummy healthified cookie form. So quick and easy to make, in just one bowl, with only 10 real, whole ingredients!

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

Prep Time 30 minutes
Cook Time 10 minutes
Servings 18 cookies

Ingredients

  • 1/2 cup (136 grams) natural peanut butter *see notes
  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (60 grams) coconut oil melted and cooled
  • 1 egg ideally room temperature
  • 1 tsp vanilla
  • 1/4 cup + 2 tbsp (54 grams) cassava flour spooned and leveled
  • 3 tbsp (22 grams) tapioca flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-2 tbsp coarse sugar (optional) organic cane sugar, demerara, or turbinado
  • 1/4 cup jam or jelly

Instructions

  1. Heat oven to 375 degrees and prepare a baking sheet by lining with parchment paper.

  2. Mix wet ingredients together. In the bowl of a stand mixer beat together the peanut butter, coconut sugar, coconut oil, and egg together, on medium speed, for about 1 minute or until well combined.

  3. Add the vanilla and continue to beat on medium speed. The mixture will get thick and shiny at first, but then smooth out and catch against the sides of the bowl creating a thick and creamy texture, about 2 more minutes. (See photo in original post.)

  4. Add dry ingredients and stir on low until just fully incorporated. Scrape down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed without overmixing.

  5. Scoop dough into 18 even, ping pong sized balls (40 mm scoop).

  6. Roll in coarse sugar if desired. Then place at least 2 inches apart on the prepared parchment lined baking sheet.

  7. Create small hole in center of the cookie dough ball. Either use your thumb or the bottom of a large wooden spoon to create the hole.

  8. Fill with jam or jelly. Using a small spoon fill the center of the dough with about 1 heaping teaspoon of jam.

  9. Bake cookies for 7-8 minutes. The cookies are done when they have puffed and the edges are starting to brown. Bake for 7-8 minutes for a soft chewy cookie or 8-9 minutes for a firmer cookie with a still soft inside.

  10. Let cool on baking sheet for at least 3 minutes, then transfer to cooling rack to cool completely. The jam/jelly will take several minutes to set completely.

  11. Enjoy!

Recipe Notes

Storage: These will last up to 3 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 40 mm cookie scoop, baking sheet, silicone spatula, kitchen scale

Ingredient Notes:

Peanut Butter – Use a creamy natural peanut that has only 1 ingredient (peanuts). Natural peanut butters do not have ingredients that prevent separation so be sure to stir the peanut butter well before measuring. You can use a pre-salted peanut butter if that’s what you have on hand, just half the salt listed in the recipe. I used Once Again’s Creamy Peanut Butter.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Homemade Strawberry Pop-Tarts! (paleo & easily vegan)

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Healthier Homemade Strawberry Pop-Tarts made with simple, real ingredients! These strawberry toaster pastries are pretty easy to make and taste even better than the originals! A simple almond flour-based pastry crust is perfectly flakey and chewy and packed with an incredible, homemade strawberry filling. The filling is made from frozen strawberries so you can enjoy this perfect breakfast on-the-go any time of year! This homemade pop-tart recipe is paleo-friendly (gluten/grain/dairy free), naturally sweetened with maple syrup, and easily made vegan!

What Do These Healthy Strawberry Pop-Tarts Taste Like?

These healthier homemade Strawberry Pop-Tarts have a perfectly flakey and chewy pastry crust that crisps up to a glorious golden brown. The homemade strawberry filling is made with frozen strawberries so you can whip these up any time of year, not just when strawberries are in season! The simple, naturally sweetened, filling packs big strawberry flavor into these delicious toaster pastries. And while they are absolutely delicious on their own, the simple frosting is a delightful addition. Plus, the perfect excuse to bust out some sprinkles! These are wonderful for breakfast, an afternoon pick-me-up, and amazing alongside your favorite hot beverage!

What Ingredients Are Used to Make These Healthy Homemade Pop Tarts?

The best part of these Strawberry Pop-Tarts is that they taste even better than the original but without all the junk! Here are the ingredients in a store-bought Pop-Tart. These healthier Pop-Tarts are naturally sweetened with maple syrup (except for the frosting) and contain no refined flours, sugars, or oils. They are also paleo-friendly meaning they gluten free, grain free, and dairy free! These are also very easily made vegan!

Here’s a list of the ingredients used in this healthy Pop-Tart recipe as well as some substitutes/variations:

  • Almond Flour – The base of the pastry dough to make these Pop-Tarts gluten free and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry, to help crisp the crust, and to thicken the filling.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry and filling.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil makes these Pop-Tarts dairy free and makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Baking Powder – To give the pastry dough the perfect amount of puff.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. This is easily substituted with oil to make these vegan.
  • Frozen Strawberries – I use frozen strawberries for the filling so these can be made all year long and not just when strawberries are in season!
  • Lemon Juice – Helps break down the strawberries and create the jammy texture for the filling.
  • Powdered Sugar of Choice – The key ingredient in the frosting. While these toaster pastries are great on their own, the frosting adds an undeniable element of fun. Use any powdered sugar you like. Make your own powdered sugar using coconut sugar to keep this refined sugar free. Use Lakanto powdered sugar to reduce the sugar content. Or make your own powdered organic cane sugar. (See the section below on how to make powdered sugar at home.)
  • Milk – Use any dairy/non-dairy milk to create the frosting!
  • Vanilla – To add an extra touch of flavor to the frosting.
  • Sprinkles – For extra fun! And because the original Strawberry Pop-Tarts had sprinks. I use and love the sprinkles from Supernatural. All their sprinkles are made with conscientious ingredients, naturally colored, dye free, and gluten free! I used their Rainbow Pop! for these Pop-Tarts.

 

How to Make Healthy Pop-Tarts From Scratch!

These Healthier Homemade Pop-Tarts are fairly easy to make and definitely worth the effort! These Strawberry Pop-Tarts are incredibly delicious and secretly made better-for-you. They also freeze well and make a delicious healthy breakfast for those morning you’re in a hurry! Check out the step-by-step photos below.

Here’s a look at the steps:

  1. Make the pastry by first mixing together the dry ingredients. Then mash in the maple syrup and coconut oil until it becomes a damp sandy texture. Then, drizzle in ice cold water and fold until a dough forms. This can be made by hand, but is quicker and easier using a food processor.
  2. Separate dough into 2 even discs. Wrap discs in parchment paper and chill in the fridge for 2 hours.
  3. Make the filling. Chop the frozen strawberries then just cook them with a few other ingredients in a small pot until a jam-like mixture forms. Store in fridge until ready to use.
  4. Roll out one piece of dough into a large 9×10 rectangle.
  5. Cut a large rectangle of 8×9. Use a ruler for this. I find a pizza cutter to be the easiest tool for cutting crisp lines in the pastry.
  6. Slice the rectangle in half lengthwise so you have two 4×9 strips of pastry.
  7. Then slice widthwise into thirds. So you will have six 3×4 rectangles. Again check out the picture below to see the slicing method.
  8. Brush dough with egg wash. This helps the filling stick to the pastry. To make these vegan just brush the dough with melted coconut oil or other liquid oil like olive oil.
  9. Add filling to one side of the pastry rectangles, leaving a 1/4 inch border around the edges.
  10. Cover the filling with other side of pastry.
  11. Brush top with egg wash or oil if vegan.
  12. Seal the edges of the filled pastry with your fingers. Then, use a fork to close the edges of the pastry, and poke 10-15 air holes in the top layer of the pastry with a toothpick.
  13. Repeat steps with other piece of dough. 
  14. Bake for 21 minutes. The dough will likely crack on the top. This is because of the heat from the hot strawberry filling. The cracks are easily covered with the frosting.
  15. Make the frosting by mixing the ingredients together in a small bowl.
  16. Frost the Pop-Tarts once they have cooled slightly. Add sprinkles if you like!
  17. Enjoy!

Storage

These Pop-Tarts are excellent while warm just after the frosting has set. But, just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. To reheat, just toast on lowest setting or microwave briefly until warm!

Make Ahead

Freeze fully baked Pop-Tarts for up to 3 months! The dough can be made up to a week in advance. Or make the Pop-Tarts all the way to the egg wash, freeze unbaked pastries in an airtight container and bake, adding a few extra minutes to the time, when ready to enjoy then frost as normal. Bake frozen and assembled Pop-Tarts within a week of freezing.

Let’s Talk About The Frosting!

While these can absolutely be enjoyed without the frosting, I find that the frosting really makes these just perfect. The frosting is incredibly easy to make, even easier to spread onto the pastry, and it only takes a few minutes to set. I always use homemade powdered sugar made from organic cane sugar because it’s a less refined version of white sugar but very similar in flavor. Plus, I really wanted to keep the frosting white similar to the originals.

How To Make Homemade Powdered Sugar.

I make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! If making your own, you can essentially use any type of granular sugar. Just choose the sugar that suits you most. To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar. Use lakanto sugar to keep the sugar content low, organic cane sugar if you prefer a white frosting, and coconut sugar to keep these refined sugar free (frosting will be a light brown color).

These Healthy Strawberry Pop-Tarts are so tasty and secretly healthy! This homemade toaster pastry recipe is just as delicious and fun as the supermarket variety but without all the junk! Made with better-for-you ingredients and packed with delicious strawberry flavor, these Pop-Tarts are truly the perfect anytime treat. I can’t wait for you to try them!

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

Looking for More Quick Breakfast Inspo? Try Some of These Recipes!

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

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Healthier Homemade Strawberry Pop-Tarts

These Homemade Pop-Tarts are even better than the original. A delicious chewy and crispy pastry crust packed with a simple strawberry filling. They taste almost exactly like the boxed variety but without all the junk!

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

Prep Time 40 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Servings 6 toaster pastries

Ingredients

Pastry Dough

  • 2 cups (240 grams) almond flour
  • 1/2 cup (60 grams) tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp (85 grams) maple syrup
  • 4 tbsp (55 grams) coconut oil room temperature. If liquid, chill in fridge a few minutes until solid.
  • 1-2 tbsp ice water

Strawberry Filling

  • 2 cups (240 grams) frozen strawberries, diced
  • 1/4 cup (85 grams) maple syrup
  • 1 tbsp lemon juice
  • 2 tbsps (15 grams) tapioca flour
  • egg wash: 1 egg beaten with 2 tsp milk of choice if vegan use melted coconut oil or olive oil

Cinnamon Frosting

  • 1/2 cup powdered sugar of choice (see notes)
  • 1-2 tsp milk of choice
  • 1/4 tsp vanilla

Instructions

  1. If mixing by hand: In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.

    If using a food processor: Blend almond flour, tapioca flour, baking powder, and sea salt until well combined.

  2. If mixing by hand: Add the maple syrup and coconut oil to the bowl and use the fork, or a pastry cutter, to mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.

    If using a food processor: Add maple syrup and coconut oil and pulse a few times until a damp sand texture forms.

  3. If mixing by hand: Drizzle in 1 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough form. Add additional water in small splashes if necessary to form a dough, trying to use as little water as possible.

    If using a food processor: Add 1 tablespoon of ice water and pulse a few times until a dough comes together. Add additional water in small splashes if necessary to form a dough, trying to use as little water as possible.

  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 1 week.

  5. Make the filling by adding the filling ingredients to a small pot and heat over a low flame. Once the strawberries start to soften (after about a minute) mash the fruit with a whisk or potato masher until the pieces are very small. Raise heat to medium and cook, stirring frequently, for 3-4 minutes or until mixture has reduced down and is thick and shiny. Let cool slightly, transfer to small bowl or jar and store in the fridge.

  6. When ready to bake heat, oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Keep one dough in the fridge while you roll the other piece of dough into a large 9x10 inch rectangle. See original post for step-by-step photos of cutting and assembling the Pop-Tarts.

  7. Cut a large rectangle of 8x9 inches. Using a ruler is helpful and I find a pizza cutter to be the easiest tool for crisp straight lines.

  8. Slice the rectangle lengthwise so you have two 4x9 strips of pastry.

  9. Then slice widthwise into thirds making six 3x4 rectangles.

  10. Brush all six pieces of dough with egg wash. If vegan just brush the additional oil.

  11. Transfer 3 dough rectangles to the prepared baking sheet leaving a good amount of space between each piece. If moving the pastry dough around is difficult at any point during assembly, it is helpful to place the dough in the freezer for a few minutes to help re-firm the dough and allow for easier handling.

  12. Place a thin layer of the strawberry filling onto the three pieces of the pastry dough leaving a 1/4 inch border around the edges.

  13. Cover the filling with the other side of pastry. Brush the top with egg wash or oil if vegan.

  14. Seal the edges of the filled pastry by pressing around the edges with your fingers. Then, use a fork to close the pastry pieces together. Again this is easier for the dough is cold.

  15. Poke 10-15 air holes in the top layer of the pastry using the fork or toothpick.

  16. Repeat rolling and filling steps with other pastry disc.

  17. Bake for 19-21 minutes or until the pastry is golden brown all over and light brown at the edges. Add a few extra minutes if baking from frozen. Remove from oven and let cool slightly.

  18. Make the frosting by mixing together the powdered sugar, milk, and vanilla in a small bowl until an even mixture forms.

  19. Once Pop-Tarts have cooled slightly spoon a bit of frosting on the top of the pastry and create a rectangle of frosting. Add sprinkles if you like!

  20. Let the frosting set a few minutes and once firm, enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): silicon spatula, kitchen scale, pizza cutter, pastry brush

Assembly Tips: The dough will be easiest to work with when it's cold. I like to roll out the dough on a large cutting board, this makes it easiest to transport to and from the fridge or freezer if the dough starts to get too warm to work with. If the dough feels difficult to work with at any point during the pastry assembly, place dough in the freezer for a few minutes to firm up the dough. 

Storage: Just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag (I love these!). When ready to eat, just toast on lowest setting, reheat in the oven, or microwave until warm! 

Homemade Powdered Sugar: To make your own powdered sugar simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar in the recipe. I used 6 tablespoon of organic cane sugar to get 1/2 cup of powdered cane sugar. 

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Chocolate Raspberry Tarts (paleo & nut free)

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These Mini Chocolate Raspberry Tarts are the perfect special dessert to treat your friends and loved ones. These adorable little tarts are wonderful for Valentine’s Day or as fun bite-sized dessert to top off a nice meal. Dark chocolate cookie cups are filled with a simple but luscious chocolate and raspberry filling. These Chocolate Raspberry Tarts are so easy to make and surprisingly healthier – made with better-for-you ingredients these tarts are paleo-friendly (gluten free, dairy free, grain free), refined sugar free, and nut-free!

What Do These Mini Chocolate Raspberry Tarts Taste Like?

These Healthier Chocolate Raspberry Tarts are the perfect chocolatey and fruity little bites. The tart cups have a crisp exterior with a super fudgy, almost brownie-like, interior, made with cocoa powder so they are wonderfully chocolatey. The chocolate cup is just perfectly sweet to balance the dark chocolate and raspberry filling. The chocolate raspberry filling is wonderfully luscious, rich, and creamy, but does not feel overindulgent. The filling is simply made from dark chocolate, dairy-free milk, and seedless raspberry jam so it can easily be made any time of year. These Chocolate Raspberry Tarts are the perfect balance of dark, sultry, bright, and sweet and sure to impress and delight all the chocolate lovers in your life.

What Ingredients Are Used to Make These Healthy Mini Chocolate Raspberry Tarts?

These Healthy Mini Chocolate and Raspberry Tarts are made with just 11 total real, simple ingredients. They are incredibly delicious while being better-for-you! These tarts are made with no refined sugars, flours, or oils. These Chocolate Raspberry Tarts are paleo-friendly meaning they are gluten, grain, and dairy free. They also happen to be nut-free!

Here’s a rundown of the ingredients and some variations/subs.

  • Coconut Oil – The base fat to make the tart cups dairy free and to give them the perfect fudgy but crispy texture. Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Egg – Acts as the binder for the tarts. As there is only one egg in this recipe I feel confident that an egg replacer, such as a flax egg, would work instead to make these vegan. I have not tested this, so please let me know if you do!
  • Cocoa Powder – I used Hershey’s Special Dark Cocoa Powder, but any unsweetened cocoa powder will do. Be sure to use cocoa powder, not cacao powder or cocoa mix as those with drastically affect the outcome of the cookies.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Leavens the tarts giving them just the right amount of rise.
  • Salt – To bring out the cocoa flavor and balance the sweetness.
  • Dark Chocolate – To make the filling we use dark chocolate chunks or chips. I highly recommend using a good quality chocolate as this is the main ingredient and will determine the quality of the filling. I used Guittard’s Dark Baking Chips. To keep this refined sugar free use your favorite coconut or maple sugar sweetened chips or bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.
  • Seedless Raspberry Jam – To give the filling the perfect raspberry flavor, seedless raspberry jam is mixed with the chocolate. This is perfect if you’re making these in the wintertime when good quality raspberries are hard to come by. I used Santa Cruz Organic’s Seedless Raspberry Jam.
  • Dairy Free Milk – To create the creamy ganache-like filling use any dairy free milk you like! I used homemade almond milk. Coconut milk is another great option.

How Do You Make Chocolate Raspberry Tartlets?

These Chocolate and Raspberry Tartlets are adorable, have the perfect wow factor, but are surprisingly easy to make! The dough comes together in a flash and is incredibly easy to roll out. The filling is made with just 3 ingredients and so simple to make. The chocolate and raspberry filling does take a few hours to set completely so be sure to plan ahead! Check out the step-by-step photos below!

Here’s a look at the steps:

  1. Make the tart dough. Mix the dry ingredients together in a medium bowl. Beat together the wet ingredients in a large bowl or in the bowl of a stand mixer. Add the dry to wet and mix just until a dough forms.
  2. Roll out the dough to just shy of 1/4 inch thick.
  3. Cut out circles. I purchased this 3-piece biscuit cutter set for my Thin Mints recipe last year. For my muffin tin, the smallest 2 inch ring was the perfect size. If you don’t have a ring cutter, use the rim of a small glass or the lid of a small jar. Each mini muffin pan will be a  slightly different size, you want to cut out circles that are a bit larger than the diameter of the muffin tin cavity. Try fitting one dough circle into the mini muffin cup before cutting out all the circles.
  4. Fit the dough circle into the mini muffin tin. Gently fold in two sides of the dough circle and slide it into the mini muffin cavity. Gently press around the bottom and sides of the dough so it forms a cup in the muffin tin. Repeat with all remaining circles.
  5. Re-roll and cut circles until all dough is used. This recipe makes about 20 mini tarts. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.
  6. Poke tart dough with several holes using a toothpick or small fork. The holes do not need to go all the way through, this step just prevents the tarts from puffing too much.
  7. Bake tartlets. These bake up quickly, in only 10 minutes!
  8. Let tart cups cool slightly.
  9. Make the filling by heating the dairy-free milk and raspberry jam together in a small pot, stirring often, until jam is fully incorporated and mixture is at a gently boil.
  10. Pour hot milk mixture over chocolate chips and mix until chocolate is fully melted and mixture is shiny and smooth.
  11. Fill tart cups with chocolate raspberry mixture. 
  12. Top with a raspberry if desired.
  13. Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.
  14. Enjoy!

Store in an airtight container in a cool, dry place for 2-3 days. Afterwards, move to freezer for longer storage.

These Mini Chocolate and Raspberry Tarts are the perfect way to celebrate Valentine’s Day or spoil your loved ones with a delicious (and healthier) whimsical dessert any time of year! These delicious crispy but fudgy tart cups filled with a luscious and creamy raspberry spiked chocolate ganache are made with real, simple ingredients and sure to make you swoon.

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

Looking for More Valentine’s Day Dessert Ideas? Try Some of These Recipes!

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

 

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Healthy Chocolate and Raspberry Tarts

These Mini Chocolate Raspberry Tarts are the perfect way to celebrate Valentine's Day or spoil your loved ones with a delicious (and healthier) whimsical dessert. These tarts take a few hours to set, so be sure to plan ahead. See original post of step-by-step photos.

paleo friendly (gluten/grain/dairy free), nut free

Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 20 mini tarts

Ingredients

Tartlet Ingredients

  • 1/2 cup (73 grams) unsweetened cocoa powder
  • 1/2 cup (72 grams) cassava flour
  • 1/4 cup (30 grams) tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup (108 grams) coconut sugar
  • 1/2 cup (92 grams) coconut oil melted and cooled
  • 1 egg flax egg or other vegan replacement

Chocolate & Raspberry Filling

  • 5 oz dark chocolate chips or chunks (about 1 cup)
  • 6 tbsp dairy free milk of choice
  • 2 tbsp seedless raspberry jam
  • 20 fresh raspberries optional

Instructions

  1. Heat oven to 350 degrees.

  2. In a medium bowl, whisk together the cocoa powder, cassava, tapioca, baking powder, and salt together until no lumps remains and everything is evenly combined.

  3. In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the coconut oil, coconut sugar, and egg together until light and bubbly, about 2 minutes.

  4. Scrape down the sides and bottom of the bowl. Add the dry mixture to wet and stir on low just until a dough forms and no floury streaks remain. Scrape down the bowl once more and mix briefly to ensure ingredients are evenly distributed.

  5. Gather the dough into a ball, place on a sheet on parchment paper, and form into a squat rectangle. Place another sheet of parchment paper over the dough and roll the dough into a large rectangle just under 1/4 inch thick.

  6. Use a cookie cutter or rim of a small glass to cut out circles about 2 inches wide. Gently fold in two sides of the dough circle and slide it into a mini muffin cavity pressing the sides and bottom of the dough so it fits snuggly into the tin. If there is air at the bottom of the cup, gently pull one side of the dough off the cavity wall, press the bottom of the dough down to allow any air to release, then shape dough back into a cup.

  7. Re-roll scraps of dough and repeat until all dough is used. This recipe makes about 20 mini cups. If you have a mini muffin tin with only 12 cavities, bake one batch, then repeat with remaining dough circles.

  8. Using a toothpick or a small fork to pierce the tart dough on the sides and bottom of the cups with several small holes.

  9. Bake for 9-10 minutes. The tarts are done when the edges look a bit dark and the tarts have puffed slightly. Tarts will crisp more as they cool so do not worry if they feel a bit soft.

  10. Once cool enough to handle, gently remove tart cups from the tin and transfer to wire rack.

  11. While the tarts cool, make the filling. Place chocolate in a heat-safe bowl or a measuring cup with a spout. In a small pot over a medium flame, heat the dairy-free milk and raspberry jam together, stirring often, until jam is fully incorporated and mixture is gently boiling, about 1 minute. Pour the hot mixture over the chocolate and stir until chocolate is fully melted and mixture is shiny and smooth.

  12. Fill tart cups with chocolate raspberry mixture. 

  13. Top with a fresh raspberry if desired.

  14. Let chocolate filling set. This will take about 1-2 hours depending on the temperature of your kitchen.

  15. Once chocolate is set, enjoy!

Recipe Notes

Storage: These will last up to 2 days, stored in an airtight container at room temperature. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 3 piece round cookie cutters, mini muffin tin, silicone spatula, kitchen scale, measuring cup with spout

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite maple or coconut sugar sweetened chocolate bar chopped into chunks. Some good options are Hu Chocolate or Eating Evolved.

Cocoa Powder – Use a good quality, unsweetened cocoa powder. Be sure to use cocoa powder, not cacao powder or cocoa mix.

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.

Perfect Paleo Waffles

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These healthier waffles have perfectly light and fluffy centers and glorious crispy edges – the perfect waffle! They are so easy to make, made in just one bowl, and made with better-for-you ingredients. These healthy, paleo-friendly, almond flour waffles are the perfect way to make your morning extra delicious.

What Do These Healthy Waffles Taste Like?

These waffles are chewy but crispy, slightly dense and cakey, but still light and fluffy. They are just perfectly sweet to be enjoyed on their own or topped with some seasonal fruit and a drizzle (or glug) of maple syrup. They are hands down the most delicious healthy homemade waffles and I am certain that after you make these once you’ll be busting out the waffle iron on the regular.

What Ingredients Are Used to Make Waffles From Scratch?

These waffles are made better-for-you as they contain no refined oils, flours, or sugars. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. Here’s a look at the ingredients used to make these waffles from scratch!

  • Milk of Choice – For these dairy free waffles, use any milk you like! Check out this post to see how to make your own nut milk! I use homemade almond milk in this waffle recipe.
  • Eggs – To make these waffles perfectly fluffy!
  • Almond Flour – To make these waffles paleo-friendly, almond flour is the perfect base for the batter. I use and love Bob’s Super Fine Almond Flour.
  • Tapioca Flour – Helps thicken the batter without making them too dense.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Coconut Flour – Coconut flour gives these waffles the perfect cake-y texture.
  • Baking Powder & Baking Soda – Both leaveners are used to make these waffles perfectly light, fluffy, and crispy.
  • Salt – Just a dash, for balance.

How Do You Make Waffles From Scratch? 

Making waffles from scratch could not be easier! These waffles whip up in a flash and made in just one bowl! I like to mix the waffle batter in my two cup pyrex measuring cup with a spout so I can easily mix then pour the batter from the same glass! Yay for less dishes!

Here’s a look at the steps:

  1. Mix wet ingredients together. Just whisk the eggs and milk together.
  2. Add the dry ingredients and stir everything together until the batter is thick and well mixed.
  3. Heat the waffle iron. 
  4. Pour the batter. This recipe makes 2 large waffles or several smaller waffles. I like making five(ish) 1/4 cup waffles.
  5. Cook waffles until golden brown and crispy. All waffle irons are different so follow the instructions for your specific iron. I cooked these for about 3 minutes on the highest setting.
  6. Add your favorite toppings. Seasonal fruit or berries and some maple syrup perhaps!
  7. Enjoy!

Make Ahead: You can make these waffles, freeze any leftovers separately on a baking sheet, then transfer to an airtight container for later! When ready to enjoy, just toast or microwave them!

What’s The Best Waffle Iron? I have this waffle iron. I love it because it’s exceptionally easy to use, there are only three temperatures which makes finding the right one simple, and there’s a light on each side to let you know when the waffle is done. But the best part is that the plates are removable and dishwasher safe for the easiest clean up! Unfortunately, it’s (currently) out of stock on the Hamilton Beach site and my exact model is only available through third-party sellers on Amazon. This is a very similar model.

Is Pancake and Waffle Mix The Same?

Although very similar, pancake and waffle recipes are actually different and for best results, I would not recommend interchanging them. The main ingredients in both breakfast eats are the same: eggs, flour(s), milk, sugar, and leaveners. But because the perfect waffles are sweet, airy but cakey, and have crispy edges, and the perfect pancakes are fluffy, soft, and chewy, some modifications need to be made. We add more sweetener (coconut sugar), reduce the (nut) milk, and add a touch more baking powder (for those crisp waffle edges) to create the perfect pourable waffle batter.

These healthier homemade waffles are the best kind of breakfast! So quick to prepare, fun to make, and incredibly satisfying! Plus, those crispy waffle edges make the perfect palette for all your favorite toppings! This healthy and easy waffle recipe is a delicious way to celebrate the weekend or make a weekday morning feel like the weekend! Is there really anything better than that?

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

Looking for More Breakfast Inspo? Try Some of These Recipe!

SHARE THE LOVE!

If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

Print

Perfect Paleo Waffles

These healthier waffles are light and fluffy with perfectly crispy edges to stand up to all the toppings and maple syrup you like! Quick and easy to make, in just one bowl, and made with better-for-you ingredients!

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

Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 large waffles

Ingredients

  • 1/3 cup milk of choice
  • 2 eggs
  • 3/4 cup (116 grams) almond flour, packed
  • 1/4 cup (30 grams) tapioca flour
  • 1/4 cup (36 grams) coconut sugar
  • 1 tbsp (8 grams) coconut flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt

Instructions

  1. In a medium mixing bowl or in a measuring cup with a spout whisk together the milk and eggs until bubbly and well mixed.

  2. Add in all remaining ingredients and stir together until just fully incorporated.

  3. Heat waffle iron according to instructions, spray with cooking oil if necessary, and pour desired amount of batter into the waffle iron. Cook for about 3-5 minutes or until waffle is lightly browned and fluffy. Recipe makes 2 large waffles or several smaller waffles.

  4. Repeat with remaining batter.

  5. Add your favorite toppings and a drizzle of maple syrup!

Recipe Notes

Helpful Kitchen Tools (affiliate links): measuring cup with spout, silicone spatula, waffle maker, kitchen scale

Make Ahead: You can make these waffles, freeze any leftovers separately on a baking sheet, then store in the freezer in an airtight container for later! When ready to enjoy, just toast or heat in the oven!

Freshly Dafna is on Pinterest! Save this recipe by pinning this image! 

This post may contain affiliate links. Any product I include in a post is one that I’m currently using and loving. If you do choose to purchase these products, I may earn a commission, which helps support my site and the free content I provide.