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Healthy Cookie Dough Stuffed Brownies (paleo & nut free)

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There is something deeply satisfying about a well executed two-in-one combination. More often than not however, these two-in-one contraptions fail to accomplish one (or both) of the tasks it is mean to achieve. A classic example of this is the spork, a spoon + fork hybrid that has tines too shallow to be a good fork and too many tines to be a good spoon (meaning any greater than 0). Amazon is riddled with silly devices like this; products with good intentions, but likely will not satisfy any/either need. Like, this scarf flask for example. Personally, I can’t think of any reason anyone would need that when regular flasks exist. On rare occasions though, a combination will come along that is a true unicorn. A beautiful melding of two uniquely awesome things into one epic thing. And this Cookie Dough Stuffed Brownie is exactly that. The unicorn of desserts and it is definitely something that you need. In fact, I would say, you need these immediately. 

What Do They Taste Like?

These (secretly healthier) Cookie Dough Stuffed Brownies are for the brownie and chocolate chip cookie lovers who can never decide which dessert to choose (first), the brownie or the cookie. And now, you do not have to! These are super fudgy, deeply chocolatey cocoa brownies stuffed with balls of chocolate chip studded cookie dough, which basically become soft and gooey chocolate chip cookie chunks throughout the brownie once baked. Cookie Dough Stuffed Brownies had a better ring to it than Chocolate Chip Cookie Stuffed Brownies, even though that’s a slightly more accurate title. The brownies whip up in a breeze in just one bowl. A simple chocolate chip cookie dough is made separately and rolled into small balls. The cookie dough balls are then gently folded into the brownie much like you would stir in chocolate chips or berries into a batter. These bake up in just under 20 minutes and the result is a super moist and chewy brownie with big glorious chunks of delicious cookie throughout. Which, in my humble opinion, is the most perfect two-in-one dessert combination possible. And if you’re thinking to yourself, “Well these just sound too good to be true!”, let me assure you that these Cookie Dough Stuffed Brownies are both incredibly delicious and also made better-for-you! And unlike the mythical unicorn, that is a FACT.

 How Are They Made?

If there’s one thing that I’m all about, it’s things that looks impressive but are actually super easy to pull of. And this is a great example of that. This recipe is so easy it’s basically goofproof! Here’s a rundown of the steps:

  1. Make the cookie dough by mixing the wet ingredients together, then stirring in the dry ingredients until a dough forms, then mix in the chocolate chips.
  2. Make cookie dough balls. The cookie dough is the perfect consistency, not overly sticky, and so, super easy to make little balls. You can just scoop out a bit at a time and roll them into 1/2 inch balls. But I found it easiest to roll the dough out into a 1/2 inch thick log, cut into even chunk, and roll into balls. See the below image for step-by-step pictures.
  3. Chill the cookie dough balls in the fridge while the brownie batter is made.
  4. Combine the wet ingredients of the brownie batter in a large bowl if mixing by hand or in the bowl of a stand mixer.
  5. Add the dry ingredients and stir until just thoroughly combined.
  6. Fold the cookie dough balls into the brownie batter using a silicone spatula. I give only one or two gentle turns of the batter so as not to disturb the cookie dough. The cookie dough balls will distribute further into the brownie batter when it’s poured together into pan.
  7. Pour the batter with cookie dough chunks into a baking dish. I use my 8×8 baking dish lined with parchment paper. Feel free to  use a 9×9 pan, the brownies will just be a little thinner. And spread it out into an even layer.
  8. Bake at 375 for 18 minutes! I find 18 minutes to be the perfect time for moist brownies with just crispy tops and edges. Cook for 20 minutes if you like a firm, more cooked brownie.
  9. Let cool, slice, and ENJOY!

These are amazing served just warm on their own. I suspect they would be wonderful topped with a scoop of your favorite vanilla for quite possibly the most epic dessert: Cookie Dough Brownie Sundae! These freeze excellently and I personally love them most straight out of the freezer.

What Ingredients Do I Need?

These Cookie Dough Stuffed Brownies are made better-for-you as they contain no refined sugars, flours, or oils. These brownies are paleo-friendly meaning they contain no gluten, grain, or dairy and are naturally sweetened with coconut sugar. I use mini chocolate chips in the cookie dough which are sweetened with organic cane sugar. Feel free to use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks to make these strictly refined sugar free. Here’s a look at the main ingredients used in these bars:

Cocoa Powder – The main ingredient in the brownies and what gives them that deep chocolate flavor. Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

Sunflower Seed Butter & Avocado Oil – I find the mixture of a nut/seed butter with a liquid oil like avocado or coconut oil to be the most comparable dairy free and natural substitute for softened butter. When beaten with sugar, it creams up like you would expect butter to. I use sunflower seed butter to keep this nut free, but almond or cashew butter would be excellent here too. Be sure to choose a nut/seed butter that contains only one ingredient. For the avocado oil, feel free to sub for olive oil or melted and cooled coconut oil.

Cassava & Tapioca Flour – These form the base flours for these brownies and I find that it’s the closest to using a traditional white flour without having to use processed or refined ingredients. This also makes these gluten and grain free. I recently discovered that Amazon has the best pricing for cassava flour, compared to the health food stores near me and, surprisingly, Thrive Market. And I use Bob’s Red Mill for the tapioca flour.

Coconut Sugar  – My favorite granular sweetener for refined sugar free baking. I use and love Nutiva’s coconut sugar.

Maple Syrup – I use a touch of maple syrup to add some moisture to the chocolate chip cookie dough and it gives it a wonderful consistency that makes it extremely easy to work with. I used an organic Grade A, amber colored maple syrup.

Chocolate Chips – I always use Enjoy Life baking chips because they are allergy friendly and made with few, simple ingredients. They are sweetened with cane sugar so not strictly paleo. Use your favorite paleo-friendly bar chopped into small chunks instead if you like, or just skip the chips entirely. Or do the opposite, and add chips or chunks to both the cookie dough and the brownie batter to really pump up those chocolate notes.

Whether you’re a lover of chocolate chip cookies, brownies, cookie bars, all things chocolate, or just love straight up love a good dessert that defies categorization, these Cookie Dough Stuffed Brownies are for you!

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

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Cookie Dough Stuffed Brownies

A super fudgy and deeply chocolatey brownie studded with glorious chunks of chocolate chip cookie dough! Super easy to make. It's the best of both the cookie and brownie world in one EPIC dessert but made better-for-you!

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

Servings 12 brownies

Ingredients

Cookie Dough

  • 1/4 cup sunflower seed butter (62 grams)
  • 1/4 cup coconut sugar (36 grams)
  • 2 tbsp maple syrup (29 grams)
  • 1 tbsp tapioca flour (7 grams)
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2-3 tbsp mini chocolate chips (24 grams)

Brownie Batter

  • 1 cup coconut sugar (146 grams)
  • 1/2 cup sunflower seed butter (128 grams)
  • 1/4 cup avocado oil (61 grams)
  • 2 eggs ideally room temp
  • 1 tsp vanilla (4 grams)
  • 1/2 cup unsweetened cocoa powder (58 grams) not cacao powder or cocoa mix
  • 1/4 cup cassava flour (36 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup chocolate chips (optional)

Instructions

  1. Heat oven to 375 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a 1 inch hang off the sides.

  2. In a small bowl, make the cookie dough by mixing together the cashew butter, coconut sugar, and maple syrup together until smooth.

  3. Add the tapioca flour, baking soda, and salt and stir until a soft dough forms. Mix in the chocolate chips, starting with 2 tbsp and adding an additional tablespoon if desired.

  4. Make cookie dough balls. Either scoop and roll the dough into 1/2 inch balls individually or roll all the dough out into a 1/2 inch thick log, cut into even chunks, and roll into balls. See the post for step-by-step pictures.

  5. Place the dough balls in the fridge while the brownie batter is made.

  6. Cream together the coconut sugar, cashew butter, avocado oil, eggs and vanilla together in a large bowl if mixing by hand or in the bowl of stand mixer and mix until it is thick and bubbly and everything is fully incorporated.

  7. Scrape down the sides of the bowl, add the dry ingredients, and stir until just thoroughly combined. Scrape down the sides of the bowl once during mixing to ensure all is evenly distributed and avoid over-mixing the batter. Mix until a thick and shiny batter forms and no streaks remain. Stir in the extra chocolate chips to the brownie batter if desired.

  8. Add the cookie dough balls to the brownie batter and, using a silicone spatula, gently turn the batter once or twice trying not to disturb the cookie dough balls.

  9. Pour the batter with cookie dough chunks into the prepared baking dish and gently spread out in the pan to create an even layer.

  10. Bake for 18-20 minutes or until the top is puffed and the edges are starting to crisp and darken slightly.

  11. Let cool for at least 10 minutes in the pan. Using the parchment paper overhang, lift the brownie out of the pan and let cool further on a wire rack.

  12. Once cool, slice and enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 8x8 baking pan, silicon spatula, kitchen scale

Storage: Store brownies at room temperature in an airtight container for a day or so. Afterwards move to the freezer for longer storage. 

Baking Time: I consistently found these brownies to be perfect when baked for 18 minutes. The exteriors and edges are just slightly crisp and the interior is stilll super moist and fudgy. If you like a firm brownie bake for 20 minutes. 

Ingredient Subs/Variations:

Cocoa Powder: Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder. Some good brands are Organic Cocoa Powder from Whole Food's 365 brand,  Equal Exchange's Baking Cocoa, or Guittard's Cocoa Powder (what I used in this recipe).

Sunflower Seed Butter: Use cashew butter or almond butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil).

Avocado Oil: Sub with olive oil or melted and cooled coconut oil. 

Maple Syrup: Use agave or honey instead.

Strictly Refined Sugar Free/Paleo: Use your favorite paleo-friendly bar chopped into small chunks to make this strictly paleo and refined sugar free.

Even More Chocolate: Make this extra chocolatey by adding chocolate chips/chunks to both the cookie dough and the brownie batter.

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Healthy PB&J Stuffed Blondies (paleo & nut-free option)

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I’m going to keep this post short and to the point, because there are bigger things happening in the world right now than leisurely reading through a detailed dessert related blog post. Undoubtedly, people will be glued to their TV’s, news feeds, and social media as this unprecedented mid-pandemic election goes down. But, in case you’re looking for a delicious distraction, doing some stress baking, or simply craving a super comforting sweet treat, these healthified PB&J Stuffed Blondies are just the thing.

What do they taste like?
These PB&J Blondies are basically like a peanut butter & jelly sandwich made into a cookie bar. And just like the sandwich, they are perfectly comforting, delicious, and sure to put a smile on your face. These are just all around YUM. A peanut butter spiked blondie ribboned with a layer of peanut butter (or other nut/seed butter of choice) and any jam or jelly you like. Basically like a pb&j sandwich but with blondie “bread”. The peanut butter blondie whips up super quickly, in just one bowl, and made with only 9 ingredients! You’ll probably finish mixing up the batter by the time the oven heats up. Then the PB&J center is made by just drizzling a layer of peanut butter and then a layer of jam on top of half the batter. Then the remaining batter is sprinkled on top of the filling and that’s it! Into the oven it goes. These could be in and out of the oven in just about 30 minutes. Because if there’s ever a time instant gratification via baked good, it’s now.
Some Notes on Ingredients/Variations
Before I get to the recipe, just a few quick ingredient notes.

Paleo/Nut Free Options: While I named these PB&J Blondies, these are easily made nut-free and strictly paleo by replacing the peanut butter with a nut/seed butter of your choosing. Try to select a natural nut/seed butter that is made with only one ingredient (with no added oils or sugars) and is relatively drippy. Whenever baking with a nut/seed butter always mix the butter in the jar before measuring to evenly distribute the oil. If possible, use a newer jar of nut/seed butter and do not use the dry/compacted bottom for baking. Some good substitutes for peanut butter are almond butter for paleo-friendly, or sunflower seed butter for a paleo-friendly and nut-free version. In this recipe I use Once Again’s Creamy Unsweetened Peanut Butter.

Jam/Jelly: Use any jam or jelly you like and fits your dietary needs. You could even use homemade chia jam if you have some handy! Or get creative and use multiple flavors! I used a raspberry fruit spread by Santa Cruz.

No refined sugar, flours, or oils. Easily made paleo-friendly and nut free! These Healthified PB&J Blondies are the perfect sweet treat sure to give you all the feel good vibes and made with ingredients you can feel great about using.

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

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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PB&J Stuffed Blondies

The classic peanut butter and jelly sandwich made into a cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar (117 grams)
  • 1/2 cup avocado oil (109 grams) or sub coconut oil, melted & cooled
  • 1/4 cup natural peanut butter (67 grams) or sub other nut/seed butter
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup cassava flour (130 grams)
  • 1/4 cup + 2 tbsp tapioca flour (45 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp sea salt (1 gram)

PB&J Filling

  • 1/3 cup jam or jelly (104 grams)
  • 1/3 cup natural peanut butter (80 grams) or sub other nut/seed butter

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 inch square baking pan by greasing with additional oil or lining with parchment paper.

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients and blend until just fully incorporated, scraping down the sides of the bowl once during mixing. Taking care not to overmix.

  4. In a small bowl, microwave the jam or jelly for about 5-10 seconds and stir well so it is easy to drizzle. Set aside.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Drizzle the peanut butter all over the blondie batter, it's okay if it does not fully cover the blondie base. Then dollop large gobs of the jam over the peanut butter and filling in any areas where there is no peanut butter.

  7. Spoon the remaining blondie batter over the pb&j filling and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 16-18 minutes or until edges are golden brown and the top has puffed. Try not to over bake and use a toothpick to help test for doneness.

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

Helpful Baking Tools (affiliate links): 8x8 inch pan, rubber spatula, kitchen scale

PB&J Filling Tips:
Nut/Seed Butter - Use any natural nut/seed butter (with no added oils or sugars) you like that is thinner, slightly drippy, and not crazy thick. Look for a jar that has extra oil at the top, this consistency will make it easier to drizzle for the filling. Always stir the nut/seed butter in the jar before measuring to ensure the oil is evenly distributed. Avoid using the compacted/dry bottom portion of the container for baking. 

Subs/Variations:
Strict Paleo -  Sub the peanut butter for any other single ingredient nut/seed butter, almond butter would be an excellent choice.

Nut Free - To make these nut free & paleo, use a drippy single ingredient seed butter. Some good options are sunflower seed butter or tahini.

Jam/Jelly - Any jam or jelly would do here. Be creative and use more than one flavor. Or use a homemade chia jam if you have some on hand!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Healthified Sugar Cookie Bars! (paleo-ish)

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I’m fairy certain that the most appropriate way to celebrate the fact that the weekend is soon approaching is with frosting and sprinkles. Really, the frosting and sprinkles combination might be the best way to make any day a happier one. But, just as important as the joyful toppings, is the carrier method! The vehicle that delivers the frosted sprinkles studded goodness must be equally as delicious as the top. Anything less than that will inevitably yield massive disappointment. And these super easy, incredibly tasty Healthified Sugar Cookie Bars are sure to be pure bliss in every bite. The bottom cookie layer is so good that honestly, I would be just as glad to eat these without the frosting and sprinkles, and I’m pretty sure that’s saying something. Although, obviously, they do make them more fun to eat.

These Healthified Sugar Cookie bars are so incredibly easy to make that really, they should not just be reserved for weekend baking! They are made in just one bowl, with only 9 simple ingredients, and bake up in just about 15 minutes. Truly, these could be whipped up in just about 20 minutes and you could probably be done doing the few dishes you’ve made and even wiped down the counter by the time these are ready to come out of the oven. And once you have tasted these bars, I’m certain that this recipe will surely become a regular in your baking rotation. These Sugar Cookie Bars are everything you would hope for from a good sugar cookie but in bar form and made better-for-you. These are really reminiscent of those grocery store Lofthouse cookies, super soft (but very sugary) cookies with a thick layer of frosting and some sprinkles. While those have lots of weird, crazy ingredients these cookie bars are made simply, with real ingredients, and because of that, taste even better. These bars have perfectly crispy crusts counterbalanced by a soft and chewy cookie center. They are just perfectly sweet to be called a dessert but not overly so. And then, if you like, topped with your favorite vanilla frosting, and some fun sprinkles. But again, these bars are incredible on their own that you could skip this part entirely.

What Ingredients Do I Need?

These bars are made with a few simple, better-for-you ingredients, and free from refined flours and oils! Here are the main ingredients used in this recipe:

Avocado Oil & Tahini- I love this combination of fats for cookies and bars. The tahini adds the perfect amount of dense chewiness to the baked goods while the avocado oil adds additional moisture without making them feel heavy. Both of these ingredients are incredibly neutral so do not distract from the flavors of the bars. Feel free to sub olive oil or melted and cooled coconut oil for the avocado oil. And sub tahini with any other single ingredient (no added oils and sugars), thin, and drippy nut/seed butter. Some good options are sunflower seed butter or natural almond butter. Always be sure to stir the nut/seed butter well in the container before measuring and do not use the compacted paste-y bottom part.

Cane Sugar vs. Coconut Sugar – To make these sugar cookies I used organic cane sugar because it’s far more similar in flavor to conventional sugar than my go-to sweetener, coconut sugar. Coconut sugar has a natural caramel-like flavor and more similar to traditional brown sugar. Also, for aesthetic purposes, I wanted to keep these bars on the lighter side. Coconut sugar is great, but tends to turn baked goods a brownish color. That being said, if you want to keep these bars strictly paleo and/or refined sugar free, I give a sub for coconut sugar in the recipe below. While they are delicious, they are definitely less reminiscent of sugar cookies than those made with cane sugar.

Cassava Flour & Tapioca Flour – This combination of unrefined flours gives these bars an incredibly light but still moist and chewy texture. All while being gluten and grain free! I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And use Bob’s Red Mill for the tapioca flour.

Frosting & Sprinkles – Sometimes you just don’t want to mess around with making your own frosting. Simple Mills makes a very good healthier ready-made frosting that is always my go-to when I’m looking for a quick frosting that is made with real ingredients. And I’m always looking for an excuse to bust out sprinkles by Supernatural. All their sprinkles are made without artificial dyes and colored with natural ingredients instead. Plus, they are vegan and made with conscientious ingredients. For these Sugar Cookie Bas I used their new-ish mix called Dinomite! Unfortunately, it appears that these are (currently) out of stock, but here’s another super fun sprinkle blend that would also look amazing!

These Healthified Sugar Cookies are a delicious sweet treat that you can feel good about eating! They are gluten, grain, dairy free, and happen to be nut free. They can easily be made strictly paleo by replacing the cane sugar with coconut sugar, but I say, go with the cane sugar to get the full sugar cookie effect. And, if you do elect to keep these bars bare, they would be an excellent accompaniment to your coffee or tea.

paleo-ish (gluten/grain/dairy free), nut free

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Healthified Sugar Cookie Bars

These Sugar Cookie Bars are everything you would expect from a sugar cookie, but in bar form and made with simple, real ingredients. Made in just one bowl and with only 9 ingredients! Frost with your favorite frosting and sprinkles or just keep them plain! Either way, they are sure to be delicious.

paleo-ish (gluten/grain/dairy free), nut free

Ingredients

Wet Ingredients

  • 3/4 cup organic cane sugar (147 grams) or sub 3/4 cup coconut sugar (114 g)
  • 1/3 cup tahini (95 grams) use one that is thin and drippy. stir well in the jar before measuring.
  • 1/4 cup avocado oil (61 grams) sub olive oil or melted & cooled coconut oil
  • 2 eggs
  • 1 tsp vanilla (4 grams)

Dry Ingredients

  • 3/4 cup cassava flour (103 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1/4 tsp baking soda (1 gram)
  • 1/4 tsp sea salt (1 gram)

Optional Toppings

  • your favorite vanilla frosting
  • sprinkles of choice

Instructions

  1. Heat oven to 375 degrees and prepare a square (8 or 9 inch) baking dish by lining with parchment paper or greasing with additional oil.

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix together the wet ingredients until thick and bubbly.

  3. Add the dry ingredients and stir until just fully incorporated, scraping down the sides of the bowl if necessary to fully incorporate. Take care not to overmix.

  4. Pour the batter into the prepared baking dish and, using a rubber spatula, spread out to the edges forming one even layer.

  5. Bake in the center of the oven for 15-17 minutes or until edges are starting to brown and center is puffed.

  6. Remove from oven and let cool in the baking dish for at least 5 minutes before transferring to wire rack to cool further before slicing.

  7. If topping with frosting, let cool completely before frosting to ensure it does not melt. If you are in a hurry, you can pop the full sugar cookie into the freezer for about 10 minutes. Once cooled, frost and sprinkle to your heart's content! Then slice and enjoy!

Recipe Notes

Store frosted sugar cookies in an airtight container for a few days in a cool place or the fridge if it's warm outside. I do not recommend storing these pre-frosted in the freezer. Pre-sliced and unfrosted bars will keep well frozen!

Substitutions/Alteration Recommendations:
Strictly Paleo or Refined Sugar Free -  Use coconut sugar instead of cane sugar. Substitute for equal amounts in volume 3/4 cup. In weight the amount will differ than cane sugar, use 114 grams. 

Tahini Substitute - Use any other thin and drippy nut or seed butter. Be sure to use one that is natural (contains only 1 ingredient - no added oils or sugars). Do not use the dry compacted bottom portion of the butter and always stir it well in the container before measuring to ensure as even a texture as possible. 

Avocado Oil - Use equal amounts of olive oil or melted and cooled coconut oil. 

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

This post may contain affiliate links. Any product I choose to include 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.

Healthier Date Fig Newton Bars (paleo, nut free)

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If there’s one thing I love more than dessert, it’s snacks. If I’m being honest, snacking is the main reason I love long road trips, it’s basically unbridled snacking for hours on end. And my newest snacktastic creation is not only a delicious snack, it’s pretty much the perfect sweet solution for any time hunger may strike. These Healthier Date Fig Newton Bars are great for a quick fruity breakfast on-the-go, hot beverage accompaniment, afternoon sugar craving crusher, or the perfect way to end a meal on a sweet note!

I used to love the original fig newtons and get so excited whenever our mom would come home with a fresh package. Unfortunately, they are not gluten free so I have not had the pleasure of enjoying them in a fair while. Which is fine because, while my bars are made with only whole foods, the originals are made with mostly refined ingredients. I actually already have a Healthier Homemade Fig Newton recipe on my site more similar to the original cookie shape, but wanted to create a simpler bar version that was nut free and incorporated a different fruit flavor. And the resulting Date Fig Newton Bars are just all kinds of delicious. The bars have a soft and chewy cookie crust and are filled with a thick layer of a magical date and fig filling. To take this to the next level, I added a touch of cardamom to the filling and it really elevates the whole bar with a wonderful warmth, making them just perfect for fall or chilly days. While these are amazing warm and fresh out of the oven, they are somehow even better the next day when left at room temperature, the crust softens just a bit and the flavors of the filling deepen.

How Are They Made?

The thing about fig bars, is that the filling needs to be blended. To do this, we first soak a mixture of chopped figs and dates. Then, strain the water, add a lemon juice, cardamom (which is optional), and a bit of salt and blend it into a thick paste. Now, usually, I’d avoid having to break out the food processor (aka more dirty dishes) like the plague. But, I have convinced myself that it is worth it if I it accomplishes multiple tasks for one recipe. For example, I always break it out when I’m making my WF Copycat Chicken Tortilla Soup because I can easily dice everything in 30 seconds rather than spending several minutes dicing a bunch of veggies. So, since the filling needs to be blended, I devised a way to prepare the crust in the food processor as well, making it totally worth the extra minute of so standing at the sink.

Once the crust dough is made, half is pressed into a square baking dish (my favorite 8 inch), the blended filling is spread out over the bottom crust, the remaining dough is scattered over the filling and that’s it! Into the oven it goes. Below you’ll see the basic steps. I weighed the total amount of dough so I could place exactly half in the baking dish to create the bottom crust. This is very helpful if you, like me, have a hard time eyeballing quantities and ensures that the top and bottom crust with be even. Then the filling (here it’s shown before it’s blended) is placed onto the crust.

Speaking of weighing, starting with this one, I’m going include weighed measures for (hopefully) all my new recipes. Weighing ingredients is a slightly more precise method of baking and ensures consistency in the outcome of the baked good. Most measuring cups and spoons are not standardized and the way a cup is filled can drastically alter the volume used in the recipe. And, when using a recipe with weight measurements rather than volume, I find I actually use less dishes because there’s no need for all the various measures. I purchased a new kitchen scale almost a year ago and, if you’re looking to jump on the weighing bandwagon, I can’t recommend it enough. It’s a little more expensive than others ($25 at time of writing), but I find it’s well worth the money. It’s extremely accurate, very responsive, and it stays on for 5 minutes before shutting off. (Which is very helpful if you often find yourself walking away from the kitchen mid-measure to go grab another bag of chocolate chips or change a load of laundry so you do not have to start your measuring all over).

Anyways, back to these delicious bars! They are made with only 10 (including the salt!) simple whole ingredients – no refined flours, sugars, or oils. These are paleo-friendly meaning they are gluten, grain, and dairy free. The cookie base is made with cassava flour making these nut free as well. And as the filling is made with dried fruit (nature’s candy) there is no need to add any additional sweetener! The simple ingredients really allow the flavors of the fruit to shine in all their natural glory. And that is exactly what bars like these should be about! Basically, these bars are just so good you’ll always find a good time to reach for one.

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

If you make this recipe, please leave a review or rating down below to help share your healthier baking results with others! And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Date Fig Newton Bars

These Date Fig Newton Bars are the answer to every snackable question. They are quick and easy to make, made with only good-for-you ingredients, and perfect for any time of day! A delicious soft cookie-like crust filled with a simple but delicious date and fig mixture.

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

Ingredients

Date Filling

  • 2 cups chopped dates, packed (12 oz) seeds and stems removed (ideally a soft date such as medjool)
  • 1 cup chopped figs, packed (6 oz) stems removed
  • 3 tbsp fresh lemon juice (43 grams)
  • 1/4 tsp cardamom (1 gram) optional
  • dash sea salt

Crust Ingredients

  • 1 1/2 cup cassava flour (208 grams)
  • 1 cup coconut sugar (168 grams)
  • 2 tsp baking powder (10 grams)
  • 1/4 tsp salt (1 gram)
  • 6 tbsp coconut oil (84 grams) room temp (chilled in fridge a few minutes if liquid)
  • 2 eggs

Instructions

  1. Heat oven to 360 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.

  2. Place the chopped dates and figs in a heat-safe bowl and carefully pour boiling hot water over the fruit until fully covered. Let soak for 10 minutes.

  3. Meanwhile, prepare the crust. Place the cassava, coconut sugar, baking powder, and salt in the food processor and blend until everything is fully incorporated.

  4. Add the coconut oil and eggs to the flour and blend, using short pulses (about 10-12), until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Pour the dough out of the food processor into a small bowl and quickly wipe down the interior of the food processor.

  5. Drain the water from the re-hydrated fruit and place the fruit in the food processor along with the lemon juice, cardamom (if using), and a dash of sea salt. Blend together until a thick paste forms.

  6. Place half of the crust mixture into the prepared baking dish. Weighing the dough to determine half the amount can be helpful. Press the dough down firmly into the dish and use a rubber spatula or a piece of parchment paper to create an even layer.

  7. Place the fruit filling over the bottom crust layer and spread out to edges of the pan.

  8. Sprinkle the remaining crust dough over the filling trying cover the filling layer as much as possible. Gently pat the dough down with a rubber spatula or the parchment paper to smooth any jagged edges of dough.

  9. Bake in the oven for 26-28 minutes or until the top is golden.

  10. Let cool in the pan for at least 15 minutes before removing and slicing!

Recipe Notes

These bars can be stored in an airtight container at room temperature for a day or so. Store leftovers in the fridge for a few days or the freezer for longer storage!

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Tahini Rice Crispy Treats (vegan, no bake)

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This past week has brought a doozy of a heat wave to Southern California. And while, admittedly, I do still turn on the oven from time to time even in the most blistering of heat. I really do try to save creating an extra warm kitchen only for the most important of baking occasions (ie. these cookies). So, the solution to maintaining a good supply of sweet treats, whilst avoiding having to standing near a hot oven (as much as possible), is to bust out those “no-bake” recipes! Plus, who doesn’t love a good no-bake treat?! A good bake-free dessert is usually quick, easy, and delicious in it’s simplicity. And in my opinion, Rice Krispies Treats, are the perfect embodiment of that sentiment. So, for today’s recipe, I’m taking inspiration from that classic dessert, but giving it a major upgrade and a healthier twist. I wanted to make my version of the classic Rice Krispies Treat, (typically made with crispy rice cereal, butter, and melted marshmallows) equally as simple and tasty, but just a wee bit grown up. Instead of the marshmallow binding, I use tahini and maple syrup to create some gooey goodness to keep the crispy rice cereal together. And then I top it off with a layer of dark chocolate and a smattering of sea salt. The outcome is a deliciously satisfying bar that hits all the good snacky spots – a dose of sweet (but not too much), crunchy (from the crispy cereal), chewy (that maple tahini binding), and just a touch of salty. Yep, these Tahini Rice Crispy Treats might just be the most perfect no-bake treat I’ve had in recent memory.
These rice crispy treats are made healthier by using a brown rice crispy cereal that contains just a few simple ingredients. The classic Kellogg’s version, contains malt flavor and a variety of other additives (mostly vitamins and minerals). I always prefer to buy products that contain as minimal ingredients as possible. I tested this recipe with two different types of comparable crispy rice cereals. One from Whole Food’s 365 brand called Brown Rice Crisps and another by One Degree Organics called Sprouted Brown Rice Crisps. Both of these cereals were organic, made with whole grain brown rice, contained only three/four total ingredients, and had less sugar than the conventional version. Both resulted in delicious rice crispy bars, but I preferred the Whole Food’s version. It was almost exactly like the classic blue box kind I ate, almost daily, as a kid and maintained it’s crunch just a little better in this recipe. Here’s a comparison of the ingredients:

Rice Krispies (by Kellogg’s): Rice, sugar, contains 2% or less of salt, malt flavor. Vitamins and Minerals: Iron (ferric phosphate), niacinamide, vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin hydrochloride), folic acid, vitamin D3, vitamin B12.

Brown Rice Crisps (365 by Whole Foods): Organic Whole Grain Brown Rice, Organic Cane Sugar, Sea Salt.

Sprouted Brown Rice Crisps (by One Degree Organics): Organic Brown Rice, Coconut Palm Sugar, Unrefined Salt, Tocopherols (vitamin E),

Instead of the original butter and marshmallow concoction, I use tahini to create a delicious sticky filling that keeps the cereal together in bar form. The tahini mixutre is sweetened with only maple syrup and finished with vanilla and a touch of salt that creates an almost caramely like taste and creaminess. To complement the tahini, I add 1/4 cup of sesame seeds to the rice cereal to add another dimension of texture. This is completely optional (but highly recommended). When selecting a tahini try to use one that is thin and not too paste-like. My favorite tahini for baking is the 365 brand by Whole Foods. If tahini isn’t your thing you can substitute with another thinner nut/seed butter you like, such as Sunbutter, almond butter, or even peanut butter. And feel free to use your favorite liquid sweetener instead of maple! Honey, agave, or coconut syrup are all good options.

And of course, the bars are finished off with a great layer of chocolate and sea salt. The chocolate layer is so simple to make, just melt your favorite chocolate chips, chunks, or bars, add some coconut oil and viola spreadable chocolate awaits! These bars are incredibly easy to make and whip up quick! If you are in a hurry to get these bars into hungry hands, just skip the chocolate layer and these can be done in under 15 minutes! And even though I believe adding chocolate is always a good idea, these rice crispy bars are equally as delicious even without the chocolate. And if that’s  not a testament to how truly delicious these Tahini Rice Crispy Treats are, well I just don’t know what is.

naturally sweetened, vegan, oil free, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Tahini Rice Crispy Bars

Rice Crispy Treats with a major upgrade and a healthy twist! These are made with brown rice crispy cereal and bound together with a caramel-like tahini and maple syrup mixture. They are super easy to make and made with ingredients you can feel good about eating!

vegan, refined sugar free, oil free, nut free

Ingredients

  • 4 1/2 cups crispy rice cereal
  • 1/4 cup sesame seeds optional
  • 1 1/4 cup tahini, well stirred before measuring see notes for subs
  • 1/2 cup maple syrup see notes for subs
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1 cup chocolate chips or chunks
  • 1 tsp coconut oil
  • flakey sea salt

Instructions

  1. Prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. Add the tahini and maple syrup to a small pot and heat over medium low heat. Stir often and cook until it starts to bubble slightly, about 2-3 minutes. The mixture should be smooth, slightly thick, and turn a slight golden brown. Remove from heat. Stir in vanilla and sea salt, set aside.

  3. In a large bowl mix together the rice cereal and sesame seeds, if using. Carefully pour the tahini mixture over the rice cereal and, using a rubber stapula, stir gently to coat.

  4. Once thoroughly mixed, pour the cereal mixture into the prepare dish and spread out into an even layer.

  5. Press the mixture down firmly into the dish by either using the heel of your palm or by placing another piece of parchment paper over the top and pressing down firmly all over. The more packed down, the better.

  6. If not adding the chocolate layer, set aside to harden for a few minutes. This can be eaten right away, but it will be easier to cut once it has time to set.

  7. If adding the chocolate, melt the chocolate by heating in short 5 second bursts in the microwave or over a double boiler. Once chocolate has completely melted, stir in the coconut oil until chocolate is shiny and smooth.

  8. Carefully pour the chocolate over the rice crispy mixture and spread into an even layer. Let set by keeping at room temperature for about 20-30 minutes or hasten this step by placing in the freezer for a few minutes.

  9. Once chocolate is set, sprinkle with flakey sea salt, slice, and enjoy!

Recipe Notes

Variations:

Tahini - Be sure to use a tahini that is thin and not too paste-like. Some alternatives to tahini are sunflower seed butter, almond butter, or peanut butter. Ideally use one with a thinner texture and only 1 ingredient. 

Maple Syrup - Any liquid sweetener will do. Honey, agave, or coconut syrup are all good options. 

Storage:

These will keep at room temperature for about a day or so, store in an airtight container. Afterwards, they can be moved to the freezer for longer storage. Unfortunately, they will lose just a little bit of their crunch once frozen. Although they will still be very good. 

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S’mores Cookie Bars (gluten free, nut free, dairy free)

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It’s might be the end of July but we still have (almost) two whole months left of summer and I’m going to trying to cram in as many s’mores inspired treats as possible this season! These S’mores Cookie Bars are the perfect way to enjoy the classic summertime treat, but indoors and bonfire free! I took the base ingredients from my Homemade Graham Crackers, turned it into a blondie-like cookie base, topped it off with a heap of chocolate chunks, a handful of mini marshmallows, baked it up quick, and the outcome was pure joy.
And while the classic s’mores will always have my heart, these easy-as-can-be S’mores Cookie Bars are magical in their own right! The batter for these bars whips up fast and in just one bowl. In fact, these bars can be done in just 30 minutes from start to finish! The graham-inspired cookie base is made with cassava flour, tapioca flour, and a bit of brown rice flour to give it that hearty graham texture. And sweetened with a mix of maple syrup, coconut sugar, and a hit of cinnamon reminiscent of graham flavor. The cookie base is such a delicious carrier vessel for the glorious pools of melty dark chocolate and light gooey marshmallows that you just might not even miss the OG graham crackers.
The result is a wonderfully soft bar with a dense and chewy center and a crisp top. It’s like an assembly free s’more with no mess! They are gluten free, dairy free, and nut free. And while these do contain refined sugar (in the mini marshmallows) these bars are made better-for-you by sweetening the base with natural sweeteners and made with no refined flours. I used Hu gems, which I only bust out for special occasions (because they are a little pricey) and clearly, I go BIG for anything s’mores related. For the mini marshmallows I used Dandies Mini Marshmallows which are vegan and do not contain any science-y sounding ingredients. I included the ingredients of “conventional” vs “natural” marshmallows below. But, of course, use any chocolate or mallows that you enjoy!
Conventional Marshallow Ingredients“Natural” Marshmallow Ingredients

Want to get extra with your S’mores Cookie Bars? Add some additional chocolate chips to the top of the cookie bars when you take it out of the oven for s’more (ha!) melty chocolatey gooey goodness! (Just look at that shiny chocolate in the above picture. *swoon*).

And if you’re looking for more s’mores things, try making the ultimate s’mores with my Homemade Graham Crackers and Healthier Homemade Marshmallows!

gluten free, nut free, dairy free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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S'mores Cookie Bars

These S'mores Cookie Bars can be made in under 30 minutes are the perfect way to get your s'mores fix without a bonfire! The graham cracker-like cookie base whips up quick and in just one bowl. Then topped off with a heap of chocolate chunks and a handful of mini marshmallows. The result is super delicious ooey gooey bars of s'mores goodness.

gluten free, nut free, dairy free

Course Dessert

Ingredients

Wet Ingredients

  • 1/2 cup coconut oil (melted and cooled) or sub avocado oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

Additions

  • 1/2 -3/4 cup chocolate chips or chunks
  • 1/2 cup mini marshmallows

Instructions

  1. Heat oven to 375 degrees and prepare square (8 or 9 inch) baking dish by greasing with additional oil or lining with parchment paper.

  2. In the bowl of the stand mixer, or in a large bowl if mixing by hand, beat all the wet ingredients together until thick and frothy, about 1-2 minutes.

  3. Add in the dry ingredients and stir until just fully incorporated, taking care not to overmix the batter.

  4. Pour 3/4 of the batter into the prepared pan and, using a rubber spatula, spread into an even layer.

  5. Top the batter with 1/2 cup of the chocolate and the mini marshmallows.

  6. Drizzle the remaining batter over the chocolate and marshmallows. Add another handful of chocolate chip/chunks if you like.

  7. Bake for 15-18 minutes or until sides are golden brown and the top is firm. Test for doneness by piercing with a toothpick if uncertain. It's done when the toothpick comes out clean. If you hit chocolate, wipe pick, and try another spot.

  8. Let cool in the pan for at least 5 minutes, ideally 10. Then remove, slice, and enjoy!

Recipe Notes

Want even more melty chocolate?!? Add a couple more chocolate chips on top of the cookie bars right after you remove the pan from the oven!


Store in an airtight container for a few days, then move to freezer for longer storage! 

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Blueberry Crumble Bars (paleo, nut free)

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Summer produce is definitely my favorite of all the seasons.  Summertime brings juicy tomatoes, crunchy cucumbers, the seemingly endless variety of zucchini and summer squash, all the berries, and every stone fruit imaginable. Even things we get all year round like carrots or fresh herbs just seem to taste sweeter or more flavorful. It’s a time of year that (in my humble opinion) is unrivaled when it comes to fresh fruits and veggies. 
There is nothing I look forward to more about summertime produce than the mountains of freshly picked blueberries. And these Blueberry Crumble Bars are a celebration of those perfectly sweet and juicy little berries. One dough is made to make the base layer and the crumble top. And the filling is a whopping three full cups of blueberries with only a few other ingredients to keep it all together. When creating this recipe I doubled my original amount of crumble to hold such a copious amount of filling and now the blueberry to crumble ratio is just perfect.
These Blueberry Crumble Bars come together super quickly, about 45 minutes max from start to finish, and 30 of those are spent in the oven! The dough for the base and the crumble top comes together quickly and made in just one bowl. And the blueberry layer is just a heap of fresh blueberries coated with a simple mixture, no cooking or mashing required! In fact you’ll need just 9 ingredients (including the salt!) to make these. These beautiful berry bars are paleo-friendly, gluten/grain/dairy free and nut free to boot! Plus, naturally sweetened with coconut sugar. Made only with ingredients you can feel good about and honestly, I wouldn’t think twice about eating one of these for breakfast!

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

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

5 from 1 vote
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Blueberry Crumble Bars

These Blueberry Crumble Bars are a celebration of summertime! A heapful of blueberries sandwiched between a base and crumble topping. Just 9 simple ingredients really lets the blueberries shine in all their glory. These are quick to make and sure to be gone in a flash!

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

Course Dessert
Servings 12

Ingredients

Crumble Ingredients

  • 1 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp coconut oil room temp (chilled in fridge a few minutes if liquid)
  • 2 eggs
  • zest from 1 lemon

Blueberry Filling

  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp coconut sugar or maple syrup
  • 2 tbsp tapioca flour
  • 3 cups fresh blueberries about 9 ounces

Instructions

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

  2. In the bowl of a stand mixer, or in a large bowl, mix together the cassava, coconut sugar, baking powder, and salt until thoroughly incorporated.

  3. Add the coconut oil, eggs, and lemon zest and mix again until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Set dough aside.

  4. In a medium bowl mix together the lemon juice, coconut sugar or maple syrup, and tapioca flour until a wet mixture forms and there are no clumps. Add the blueberries and gently stir together until the berries are well coated.

  5. Press half of the crumble mixture into the prepared baking dish to form one even layer.

  6. Spread the blueberries over the base layer. Sprinkle clumps of the remaining crumble dough over the blueberries.

  7. Bake in the oven for 28-30 minutes or until the top is golden.

  8. Let cool in the pan for at least 15 minutes. This is easiest sliced when it's been cooled thoroughly. If you're in a hurry, you can pop these in the fridge (after it's cooled down a bit initially) and then slicing. Alternatively, these are delicious served cold as well, so you can make these a day before serving! Store leftovers in the fridge.

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Peanut Butter Stuffed Blondies (paleo-ish, grain free)

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I’m pretty sure that the classic peanut butter and chocolate combo is only made better when there’s cookie involved! And this is a cookie bar for the peanut butter lovers. It’s basically a chocolate chunk studded blondie stuffed with a layer of creamy peanut butter. Technically peanut butter is not paleo-friendly (being a legume and not actually a nut), which is why I labeled these as “paleo-ish”. If you are strict paleo or allergic, the peanut butter is easily replaced with a nut or seed butter of your choice as it is just used in the layer portion of the bar and not in blondie batter. I used Hu Gems for the chocolate chunks to keep this refined sugar free, but feel free to use your favorite chocolate chips or chopped up chocolate bar.

These Peanut Butter Stuffed Blondies are everything you want out of a cookie bar, a crisp outside, soft chewy inside, and an even distribution of chocolate in every bite, but with the added creamy goodness of peanut butter (or your favorite nut/seed butter) to take this to the next level of delicious.
These bars seem homey and elevated at the same time, like next level comfort food. They are easy to make in just one bowl and have only good-for-you ingredients! The blondie batter comes together in minutes, a portion is added to the pan, then creamy peanut butter swirled in, topped with the remaining batter, baked up in the oven and viola! Cookie bar goodness ready to eat in under 30 minutes! Okay… maybe 35 minutes if you count cooling time. But truth be told, I think you’ll find it hard to wait!

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

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Stuffed Bondies

The classic peanut butter and chocolate combo in a delicious healthified cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted & cooled
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup creamy peanut butter*

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 or 9 in square baking pan by greasing with additional oil or lining with parchment paper.

  2. In a large bowl or in the bowl of a stand mixer cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients (except chocolate and peanut butter) and blend until just fully incorporated. Taking care not to overmix.

  4. Then stir in the chocolate chips.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Dollop the peanut butter all over the blondie batter and, using a toothpick or sharp knife, swirl it into the bottom layer until it's mostly spread all over.

  7. Spoon the remaining blondie batter over the peanut butter and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 18-20 minutes or until edges are just starting to turn golden brown. Try not to over bake!

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

*If you're avoiding peanut butter, you can easily substitute for your favorite nut/seed butter. Just make sure it's a creamy one and well stirred if it tends to separate!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Peanut Butter Swirl Brownies (paleo)

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I’ll be honest, while I love chocolate, I’ve never been a huge peanut butter fan. And I know this sounds weird, because I often feel like everyone else goes crazy for the peanut butter and chocolate combo. But I’ve always been more of a fruity treat kinda gal. Give me a berry or stone fruit crisp with a scoop of vanilla and I’m in dessert heaven! But after making (and quickly running out of) my 7 Ingredient Fudgy Brownies there was a huge indisputable void in my life that only chocolate…. and swirly nut butter could fill. And so I present to you, these Peanut Butter Swirl Brownies!I know that peanut butter can be problematic for some people whether you are strictly paleo or allergic but these are easily made peanut free as it is not in the brownie batter. So if you’re not on the peanut butter train, just substitute the peanut butter with any nut/seed butter you like for the swirl. Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out. I used and loved this brand. These brownies are super moist and fudgy and perfectly complemented with the seductive peanut butter swirl. And best of all, they come together in a flash and are made with better for you ingredients that you can feel good about using!

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

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Peanut Butter Swirl Brownies

A super fudgy and chewy brownie with a healthy dose of peanut butter swirled into the top. Perfect for the chocolate and peanut butter lovers in your life! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and comes together in a flash! Pretty sure it doesn't get any better than that!

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

Course Dessert

Ingredients

Dry Ingredients

  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup tapioca flour
  • 1/8 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs or 2 flax eggs if vegan
  • 1 tsp vanilla

Additions

  • 1/4 cup chocolate chips or chunks
  • 1/3 cup peanut butter or other nut/seed butter. see notes on consistency for ideal swirl

Instructions

  1. Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.

  2. In a medium bowl, mix together all dry ingredients until thoroughly mixed and no large chunks remain in the flours, set aside.

  3. In a large bowl, or in the bowl of a stand mixer, beat together the wet ingredients until light and frothy.

  4. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix.

  5. Stir in the chocolate chips.

  6. Pour batter into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Make the swirl by adding large dollops of the peanut butter all over the brownie batter and with a sharp knife or toothpick gently swirl the peanut butter throughout the top of the brownie batter.

  7. Place baking dish in center rack of the oven and bake for 13-15 minutes. If you like your brownies super soft and fudgy, bake for 12-13 minutes. The edges should be just starting to darken and the center just set. If you like your brownies on the firmer side, bake for 13-15 minutes. The brownie will be a bit puffed when you remove it from the oven, but it will settle once its cooled.

  8. Cool in baking dish for at least 15 minutes before slicing.

Recipe Notes

Swirl Notes: Feel free to sub for any nut/seed butter you like! Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out.

These will last about a day or so at room temperature in an airtight container.

Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!

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Healthy Samoas Bars (paleo, vegan)

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

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

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

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

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

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Healthy Samoas Bars

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

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

Course Dessert

Ingredients

Cookie Base

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

Caramel Layer

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

Chocolate Drizzle

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

Instructions

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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