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Brownie Stuffed Chocolate Chip Cookies (paleo & nut free)

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The Type A person in me needs things to be even – balanced, equal, and fair. Otherwise a little itch develops in my brain that I just cannot help but try to scratch obsessively until all things are in order and thereby relieving said itch. So, when I created the recipe for my Cookie Dough Stuffed Brownies, I knew I had to create the inverse treat so as not to show dessert favoritism and avoid the forthcoming insatiable baking itch. So here they are! The counterpart, soul mate, complement to my last dessert mash up – healthified Brownie Stuffed Chocolate Chip Cookies! Yep, a brownie. Stuffed. IN. A. CHOCOLATE CHIP COOKIE!

What Do They Taste Like?

These stuffed cookies are just as the name implies – a soft and chewy chocolate chip studded cookie stuffed with a fudgy and deeply chocolatey brownie batter. The combination of the chewy cookie edges and melty chocolate chips with the intense brownie center is truly something to behold. And while both brownies and chocolate chip cookies are wonderful on their own, there’s something incredibly satisfying about enjoying them together in one delicious mouthful. Like a good couple, each part helps the other shine brighter than it would on it’s own making you think that, maybe, they should be together forever. And this CCC + Brownie match is like a celebrity coupling I hope never breaks up.

How Are They Made?

These Brownie Stuffed Chocolate Chip Cookies are incredibly easy to make, but do take a bit of planning as the chocolate chip cookie dough needs to chill for, ideally, a few hours. So be sure to plan ahead. The chocolate chip cookie dough whips up in just one bowl, then the brownie batter is made in a separate bowl and both set aside to chill. When ready to bake, balls of cookie dough and brownie batter are made, then stuffed together! Check out the set-by-step photos below. Here’s a quick overview of the steps:

  1. Make the cookie dough: By first creaming together the wet ingredients in a large bowl or in the bowl of a stand mixer. Then add in the dry ingredients, stir until a sticky batter forms. Then stir in the chocolate chips.
  2. Make the brownie batter: This is a small batch brownie batter so it is easily stirred together by hand. Similar to the cookie dough, beat the wet ingredients together, add the dry ingredients, and stir until just fully incorporated. I added mini chocolate chips to the brownie batter. This is optional, but highly recommended.
  3. Let doughs chill. The brownie batter just needs to chill in the fridge. The cookie dough needs a more intense chilling as the dough is fairly sticky. Ideally, the dough should be chilled in the freezer for 2 hours, but you can get away with a minimum of about 40 minutes. Chilling for longer however, will make the stuffing process much easier. If you plan ahead, you can chill the dough in the fridge overnight.
  4. Heat oven to 360 (yes 360 degrees) when ready to bake and line a baking sheet with parchment paper or a silicon mat.
  5. Stuff the cookies. Scoop out 10 balls of chocolate chip cookie dough and 10 small 1/2 inch brownie batter balls. I used a 50 mm scoop for the cookie dough and a 25 mm scoop for the brownie batter. There may be some extra brownie batter, don’t worry, we’ll get to that.
  6. Flatten the cookie dough in the palm of your hand.
  7. Add a brownie batter ball to the center.
  8. Enclose the brownie with the edges of the cookie until completely covered. Roll the ball in your hand to create an even sphere. Place back on the baking sheet and press down slightly to create a short and fat cookie disc.
  9. Repeat with all cookie dough balls.
  10. Bake for 10-12 minutes! Let cool on baking sheet, then transfer to baking rack to cool further.
  11. Enjoy! These are incredible slightly warm when the chocolate is still melty. Unsurprisingly, they are also delicious at room temperature or even straight out of the freezer.

Some Tips:

  1. Wet hands help! The cookie dough is sticky, and the length of time you chill the dough and the temperature of your hands and kitchen will determine how easy the dough is to work with. If you find the dough to be too sticky, you can use very slightly damp hands to reduce the stickiness while stuffing the cookies.
  2. Extra Brownie Batter? If you have some extra brownie batter form it into a cookie shape and bake with the stuffed cookies for a bonus, super fudgy brownie cookie!

Brownie Stuffed Chocolate Chip Cookie Ingredients

These epic cookies are incredibly delicious while being better-for-you. They contain no refined sugars, flours, or oils. They are paleo-friendly, meaning they are gluten, grain, and dairy free. And they are nut-free! Don’t let the seemingly long ingredient list in the recipe below dissuade you from making these, the ingredients repeat in both doughs. There are only 12 total ingredients in the recipe (including the salt!). Here’s a quick rundown of the ingredients used and some recommended substitutes.

  • Sunbutter: The base for the doughs and what gives them the moist, chewy, fudginess. Sub for another thick and creamy nut/seed butter like cashew, almond, or peanut butter. Choose one that contains only ingredient and has no added oils or sweeteners.
  • Coconut Oil: To help give the cookies more moisture without making the dough too sticky. Choose refined coconut oil for a more neutral tasting oil.
  • Eggs: To help puff up the doughs.
  • Coconut Sugar: The best refined sugar free granular sweetener. Coconut sugar gives them the perfect amount of sweetness without being overbearing.
  • Vanilla: Flavor!
  • Cassava Flour: A gluten and grain free flour very similar to white flour but is not bleached, refined, or overly processed. It’s nut free and paleo!
  • Tapioca Flour: Tapioca flour helps thicken the dough without making them too floury.
  • Cocoa Powder: What gives the brownie batter the super chocolatey flavor. Use unsweetened cocoa powder and not cacao powder or cocoa mix.
  • Cinnamon: More flavor!
  • Salt: To balance the sweet.
  • Chocolate Chips: Can’t have a chocolate chip cookie without the chocolate chips! I used regular sized semi-sweet chocolate chips for the cookie dough. I also added mini chocolate chips to the brownie batter for extra ooey gooey-ness, but this is totally optional. Feel free to use your favorite chocolate bar chopped into chunks instead of regular chocolate chips!

This twofer of a cookie is incredibly delicious and made better-for-you. They are so good in fact, that I may just be starting to believe that the best chocolate chip cookie is actually one that is stuffed with brownie! But I’ll let you be the judge of that.

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

5 from 1 vote
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Brownie Stuffed Chocolate Chip Cookies

It turns out the best cookie is actually one that is stuffed with brownie. These Brownie Stuffed Chocolate Chip Cookies are incredibly delicious, easy to make, and made better-for-you! Cookie cheers to that!

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

Servings 10 cookies

Ingredients

Chocolate Chip Cookie Dough

  • 3/4 cup coconut sugar (114 grams)
  • 1/4 cup sunflower seed butter (61 grams)
  • 1/4 cup coconut oil (49 grams) melted and cooled
  • 2 eggs ideally room temp
  • 1 tsp vanilla (4 grams)
  • 1/2 cup cassava flour (78 grams)
  • 1/4 cup + 1 tbsp tapioca flour (37 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp cinnamon (1 gram)
  • 1/4 tsp salt
  • 1/2 cup chocolate chips/chunks (83 grams)

Brownie Batter

  • 1/4 cup sunflower seed butter (61 grams)
  • 1/4 cup coconut sugar (36 grams)
  • 1 egg ideally room temp
  • 1/4 cup unsweetened cocoa powder (29 grams) not cacao powder or cocoa mix
  • 2 tbsp cassava flour (19 grams)
  • 1/8 tsp salt
  • 2 tbsp chocolate chips (20 grams) optional

Instructions

  1. Prepare the chocolate chip cookie dough by creaming together the coconut sugar, sunflower seed butter, coconut oil, eggs, and vanilla in a large bowl if mixing by hand, or in the bowl of a stand mixer. Beat until thick and bubbly.

  2. Scrape down the sides of the bowl and add the cassava flour, tapioca flour, baking powder, cinnamon and salt. Stir until just fully incorporated, scraping down the sides of the bowl once more during mixing.

  3. Stir in the chocolate chips.

  4. Let dough chill in the freezer, ideally for 2 hours or at least 40 minutes. If chilling overnight, store in the fridge.

  5. Make the brownie batter by mixing together the sunflower seed butter, coconut sugar, and egg together in a medium bowl until thick and creamy.

  6. Add in the remaining dry ingredients and stir until no streaks remain and a thick batter forms. Stir in the chocolate chips if using. Store in the fridge.

  7. Once the dough has chilled, heat oven to 360 degrees (yes, 360) and prepare a baking sheet by lining with parchment paper or a silicone mat.

  8. Using a large ice cream scoop, scoop out 10 balls of chocolate chip cookie dough. Make 10 1/2 inch balls of brownie batter. There may be some brownie batter left over, we will use it.

  9. Fill the cookie dough (see original post for step-by-step photos). Press down a cookie dough ball in the palm of your hand to create a flat circle. Place 1 ball of brownie batter in the center of the cookie dough and fold the cookie edges over the brownie until fully encased.

  10. Roll the dough in your hand to create an even sphere, place back on the baking sheet and press down slightly with the palm of your hand to create a short round disc.

  11. Repeat until all cookie dough is used and place stuffed cookie dough on the baking sheet at least 1 inch apart.

  12. If you have leftover brownie batter, form into a cookie shape and bake with the stuffed cookies for a super fudgy bonus cookie!

  13. Bake for 10-12 minutes or until edges are just starting to brown and the tops of the cookies have puffed.

  14. Let cool on baking sheet for at least 5 minutes before transferring to a cooling rack to cool further. These are incredible just warm while the chocolate is still melty. Unsurprisingly, they are also delicious at room temperature or even straight out of the freezer.

Recipe Notes

Helpful Kitchen Tools (affiliate links): ice cream scoops (large 50mm & small 25mm), silicon spatula, kitchen scale

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

Cookie Stuffing Tips: The colder the dough the easier the stuffing process will be. I found it easiest to scoop the chocolate chip cookie dough into balls directly on the baking sheet after about an hour of chill time in the freezer, then placing the whole baking sheet in the freezer for the remaining hour. If you find the dough to be a little sticky it helps to lightly dampen your hands with a little water. Likewise, if the stuffed cookie dough balls are looking a little rough around the edges, use slightly moist hands to smooth out the surface before baking.

Ingredient Subs/Variations:
Sunflower Seed Butter: Use cashew butter, almond butter, or peanut butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. 
Coconut Oil: Use refined coconut oil for a no-coconut flavor. 
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).
Strictly Refined Sugar Free/Paleo: Use your favorite paleo-friendly bar chopped into small chunks to make this strictly paleo and refined sugar free.
Chocolate Chips: Make this extra chocolatey by adding chocolate chips/chunks to both cookie dough and brownie batter. I used regular semi-sweet chocolate chips for the chocolate chip cookie dough and mini chocolate chips in the brownie batter.

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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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.

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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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.

Brownie & Peanut Butter Swirlwiches (paleo)

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Even though it’s the last weekend of August, schools have started, and there may be a distinct feeling of change in the air, we’ve still got three more whole weeks of summer to enjoy! And while, I know it may be tempting to bust open a can of pumpkin puree and dust off the accompanying pumpkin pie spice, there’s time enough for that yet. I say, let’s enjoy all the summer treats until the bitter(sweet) end. And so, in that spirit, I’m sharing the most summery of all summer desserts – ice cream! But, a homemade, no-churn, 3 ingredient ice cream, layered with a peanut butter swirl, and sandwiched between two thick pieces of chocolate chip brownie.

These Brownie & Peanut Butter Swirl Ice Cream Sandwiches or Swirlwiches for short, are so incredibly delicious and a better-for-you alternative to any frosty treat you might find at the store. This healthified frozen dessert is made with only real ingredients- nothing refined, no stabilizers, or other weird science-derived additives. The chocolate chip brownie “bread” in this ice cream sandwich situation is paleo-friendly (gluten/grain/dairy free) and made with no refined sugars. I do use Enjoy Life’s mini chocolate chips which are made with organic cane sugar. But feel free to use your favorite paleo-friendly chocolate bar (Hu is a personal favorite) instead, chopped into chunks, to keep it strictly paleo. Or skip the chips entirely to lower the overall sugar content.

The center of this ice cream sandwich is a wonderfully soft and creamy ice cream-like layer. And I say “ice cream-like” because, well, it’s unlike any traditional ice cream you would be served in your typical scoop shop. No milk, eggs, cream, dairy of any kind, or refined sugars are used in this recipe. But like ice cream, as it stays smooth but firm once frozen. This “ice cream” is made in a breeze, in the blender, and with only 3 ingredients: coconut milk, soaked cashews, and coconut sugar. And, I feel confident in saying that this ice cream is so incredibly delicious, I don’t think you’ll be missing the conventional stuff. It’s creamy but light, silky from the cashews, and just perfectly sweet. And then, we add a peanut butter swirl. And that, my friends, just takes it to a whole new level.

Here’s a brief run down of the main ingredients and some purchasing tips.

Almond flour – I use and love Bob’s Red Mill Superfine Almond Flour.

Cocoa powder – Be sure to use a cocoa powder that is unsweetened. Cocoa powder and cacao powder are two different ingredients. It’s important to use the right one in this recipe as they react differently when baked. Any good quality baking cocoa will do. I have been using Equal Exchange’s Baking Cocoa and love the quality and flavor. Plus it’s organic and fair trade!

Almond/Peanut butter – I always prefer using single ingredient nut butters that have no added sugars or oils. Ideally, use a thinner nut butter for this recipe, especially for the center swirl. Choose one that is pretty drippy so it’s easy to drizzle into the ice cream mixture. For the almond butter I used MaraNatha and used Once Again peanut butter.

Coconut milk – Ideally, use a full fat can of coconut milk. Although, I believe a lower fat content coconut milk could work in this recipe, I have not tested it and fairly confident that this recipe is made better with the full fat kind. I used Native Forest Classic coconut milk.

And while I know that using two different nut butters in one recipe may seem a bit overkill, doing so really creates a wonderful balance in these ice cream sandwiches. The almond butter gives the brownie a deeply soft fudgy texture and the flavor is not as assertive as peanut butter, which lets the cocoa powder shine. And the peanut butter is the perfect flavor and texture to swirl into the smooth ice cream layer. If you want to keep this paleo-friendly then just use almond butter in both places (made as such in the photo directly above). And, if you want all the peanut butter and chocolate vibes, then go all out and use only peanut butter. Either way, this is sure to be the perfect summer treat to truly savor the last bits of summer!

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

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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Brownie & Peanut Butter Swirlwiches

The perfect dessert to celebrate summertime! These Brownie & Peanut Butter Swirl Ice Cream Sandwiches (Swirlwiches for short) are super easy to make and so delicious. It's a no-churn, 3 ingredient ice cream with a peanut butter (or almond butter) swirl and stuffed between a thick layer of double chocolate brownies!

paleo-friendly, naturally sweetened

Ingredients

Cookie Layer

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/4 cup almond butter or peanut butter (or other nut/seed butter)
  • 1/4 cup coconut oil melted & cooled
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cocoa powder (unsweetened)
  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup mini chocolate chips

PB Swirl Ice Cream Layer

  • 2 cups cashews, soaked in hot water 20 minutes or 2 hours in cool water
  • 1 can coconut milk, full fat
  • 1/2 cup coconut sugar
  • 4-5 tbsp peanut butter or almond butter (or other nut/seed butter)

Instructions

  1. Soften the cashews by soaking in hot boiled water for 20 min or in cool water for at least 2 hours.

  2. Preheat oven to 350 degrees, line a square (8 or 9 inch) baking dish with parchment paper. (If you have two identical pans, use both to save baking time.)

  3. In a medium bowl beat together all wet ingredients until thick and frothy. Add in the dry ingredients (except chocolate chips) and mix until just well combined, taking care not to overmix. Then stir in the chocolate chips.

  4. Pour half the batter into the baking dish and use a rubber spatula to press batter firmly into the baking dish in one even layer.

  5. Bake for 11-12 minutes or until puffed and edges are starting to darken.

  6. Let cool on baking rack for a few minutes, then remove from pan and place in freezer.

  7. Repeat steps 4-6 with remaining half of the batter.

  8. While second brownie is chilling, make the ice cream. Drain the cashews and place in a blender or food processor with the coconut milk and coconut sugar and blend until smooth and creamy, about 2 minutes.

  9. Drizzle 4 tablespoons of peanut butter into the ice cream mixture.

  10. Place one brownie sheet back in the bottom of the baking dish lined with parchment paper. Pour the ice cream mixture over the cookie. Feel free to drizzle additional nut butter into the top of the ice cream mixture if you like and swirl if the nut butter is not well distributed. Then top it off with the second brownie. Return to freezer to let the ice cream set, about 2-3 hours.

  11. Once firm, cut into desired shapes and prepare to swoon!

Recipe Notes

Strict paleo - use only almond butter and a coconut sugar sweetened chococolate bar chopped into chunks. 

Feel free to sub either almond or peanut butter in both places listed in this recipe. 

Once cut, store any remaining pieces in an airtight container in the freezer. 

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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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7 Ingredient Fudgy Brownies (vegan & paleo)

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During this crazy pandemic life we’ve been making a real effort to space out our trips to the market as much as possible (our current longest stint is 3 weeks!). Which means, trying to use what we have instead of running out to the market to get specific items I may want or need for a recipe. Feeling inspired by a random can of pumpkin puree I found in  the pantry, I decided to create a super easy and very adaptable brownie. It had to be vegan, because eggs, milk, and butter are in short supply (or are things I don’t personally eat). It had to be made with typical (for paleo baking) ingredients that I always have on had. And it had to be made in one bowl, because I prefer to spend my time on the couch over washing extra dishes. And after several recipe iterations, what I ended up with, was the best brownie I’ve ever had. Well, at least in recent memory.


This brownie, is super moist and fudgy, sweet without being over-indulgent, deeply chocolatey, and with a sprinkling of flakey sea salt (which is optional if that’s not your scene) is exactly what I want out of a brownie. These brownies are so simple to make and I give lots of substitutions so you can still bake these up should you not have all the exact ingredients listed on hand. They are paleo-friendly (gluten/grain/dairy free) and I can’t wait for you to try them! Oh, and I made a fun video so you can see them in all their fudgy glory!

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

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

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7 Ingredient Fudgy Brownies

A super simple and extremely adaptable brownie recipe! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and in just one bowl! Pretty sure it doesn't get any better than that!

vegan & paleo (gluten/grain/dairy free)

Course Dessert

Ingredients

Wet Ingredients

  • 2 flax eggs (2 tbsp flax with 5 tbsp warm water) or 2 eggs
  • 3/4 cup coconut sugar
  • 1/2 cup almond butter other nut/seed butter or coconut oil (melted & cooled)
  • 1/4 cup canned pumpkin puree applesauce or mashed banana

Dry Ingredients

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

Optional Toppings

  • 2 tbsp chocolate chips optional but highly encouraged
  • flakey sea salt

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. If using a flax egg, make flax egg by mixing the flax and water together in a small bowl and let thicken for 5 minutes.

  3. In a medium bowl, or in the bowl of a stand mixer, beat together the wet ingredients until thick and bubbly.

  4. Add in the dry ingredients and stir until just fully incorporated. Batter will be very thick.

  5. Scoop batter out into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Top with chocolate chips & flakey sea salt, if using.

  6. Place dish in center rack of the oven and bake for 22-26 minutes. If you like your brownies super soft and fudgy, bake for 22-24 minutes. If you like your brownies on the firmer side, bake for 24-26 minutes.

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

Recipe Notes

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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Brownie Matcha Cookies (paleo)

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

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

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

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

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Brownie Matcha Cookies

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

paleo, vegan option, refined sugar free

Servings 12 cookies

Ingredients

Matcha & Nut Butter Filling

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

Brownie Cookie

Wet Ingredients

  • 3/4 cup coconut sugar
  • 3 tbsp coconut oil melted & cooled
  • 1 egg or sub flax egg to make vegan
  • 1 tsp vanilla

Dry Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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Ghosty Brownies (paleo, refined sugar free)

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I always love seeing all the spooky and fun Halloween treats that pop up this time of year. And as you can imagine, I’m not the type to ever turn down an opportunity to make a holiday appropriate baked good. And while I love baking, I am no whiz with the piping bag. So, I’m always looking for super simple recipes that look good but don’t require ample artistic abilities.

So for Halloween this year, I came up with a healthier spin on ghost brownies! The base is a super moist and easy brownie that is paleo friendly (gluten/grain/dairy free) and topped with simple meringue ghosts (made from unrefined cane sugar) to make a simple but sinfully delicious Halloween treat. Find the ghost meringue recipe here.

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

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

 

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Ghosty Brownies

These Ghosty Brownies ae the perfect fun and easy treat to celebrate Halloween. The brownie is paleo friendly and super easy to make. Top them off with my Ghost Meringues for a deliciously spooky treat!

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

Ingredients

Dry Ingredients

  • 1/2 cup cacao powder
  • 1/2 cup + 2 tbsp almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup non-dairy plain yogurt
  • 1/4 cup coconut oil melted and cooled
  • 1 egg
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking sheet by either greasing or lining with parchment paper.

  2. In a medium bowl mix all dry ingredients together, set aside.

  3. In the bowl of a stand mixer, mix all wet ingredients together until well mixed and fluffy.

  4. Add in all dry ingredients (except chocolate chunks) to wet and mix until just fully incorporated.

  5. Stir in chocolate chunks.

  6. Transfer batter into baking dish and spread out into an even layer.

  7. Bake for about 24-26 minutes, testing for doneness with a toothpick.

  8. Once done remove from oven and let cool about 15 minutes before slicing. Top with ghost meringues once cooled completely!

 

Paleo S’mores Bars

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Fourth of July, to me, is a celebration of freedom. And the way I have always loved celebrating my freedom on Independence Day is with fun outside, good grilled food, fireworks (preferably over the ocean), and s’mores. And while I manage to do the first three things almost every single year, ever since I’ve really delved into my health journey I’ve shied away from the s’mores July Fourth finale I loved so much. Forgoing the gooey, melty, crunchy deliciousness to avoid copious amounts of refined sugar, preservatives, other weird ingredients like tetrasodium pyrophophate (found in store bought marshmallows), and the glutenous graham crackers. But now, my friends, I created these Paleo S’mores Bars so I can enjoy my favorite Independence Day treat for years to come!

These have a graham flavored nut base, a gooey fudgey brownie center, and a marshmallow top and seriously they taste like a s’mores packed in a cookie/brownie bar. These bars are naturally sweetened, have only good for your ingredients, and have collagen (or gelatin) packed in EVER LAYER! Which means, not only are they super delicious, but there are nutritious as well! I love baking with collagen because it’s completely indistinguishable as it is flavorless and I find it adds a great chewiness to the recipe. Collagen is great for your nails, digestion, hair, joints, and much more. I use and love this brand. It’s excellent quality and super affordable. Which is excellent when you’re using larger quantities for baking.

These bars can be eaten with the marshmallow fluff as is or can be placed into a hot oven to scorch the mallow topping to really give it that s’mores taste. See my notes in the recipe for more marshmallow roasting tips.

This post was sponsored by the Great Lakes Gelatin.  All words and opinions are my own, and I use and love Great Lakes Collagen every day to support my joints. Thank you for supporting this blog through your support of its’ sponsors.

paleo, gluten free, grain free, dairy free, naturally sweetened

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Paleo S'mores Bars

These S'mores Bars taste like a s'mores go upgraded into a brownie bar! They have a graham flavored nut crust, a gooey fudgey brownie center, and a marshmallow top. These bars are naturally sweetened, only use good for your ingredients, and have collagen (or gelatin) packed in EVER LAYER so they pack extra health benefits into a delicious treat. 

freshlydafna.com

gluten free, grain free, dairy free, naturally sweetened

Ingredients

Graham Nut Crust

  • 1 cup almonds
  • 3/4 cup coconut flour
  • 1/2 cup collagen hydrosolate
  • 5 tbsp coconut oil
  • 4 tbsp molasses*
  • 2 tsp cinammon
  • 1/4 tsp salt

Brownie Layer

  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1 egg pasture raised, if possible
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup collagen hydrosolate
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt

Recipe for Paleo Smores

Instructions

  1. Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper.

  2. Make the graham nut crust by blending all the crust ingredients in a food processor until a sticky dough forms. 

  3. Press the dough into the 8x8 baking dish and press down firmly to create an evenly distributed layer.

  4. Bake for 10 minutes and remove from the oven.

  5. Meanwhile, prepare the brownie layer. Wipe down the food processor bowl, and add in the almond butter, coconut oil, egg, coconut sugar, and vanilla. Blend for about a minute or until all the ingredients are well incorporated. 

  6. Then add the remaining ingredient and pulse again just until a dough forms. 

  7. Place the dough over the graham nut base and spread evenly across the baking dish, pressing down with a rubber spatula to create an even layer of brownie dough.

  8. Baking for another 14-16 minutes. Test for doneness with a toothpick. 

  9. Make the marshmallow topping from Paleo Marshmallow recipe. 

    At the end, you can either pipe the marshmallows directly onto the brownie layer or spread it evenly across into a layer of desired thickness. Any leftover marshmallow can either be piped or spread out into a baking dish and left to set as per the original instructions. 

    These are great with the marshmallow toasted in a hot oven. See notes below for more on mallow toasting tips. 

Recipe Notes

* Liquid Sweeteners: I know there are various types of sweeteners called for in this recipe. Molasses in the graham nut crust, coconut sugar in the brownie layer, and coconut  syrup in the marshmallow. Feel free to sub coconut syrup or whatever liquid sweetener used in the marshmallows for the nut crust. I did like the molasses because it gives it more of that classic graham flavor.

 

Marshmallow Toasting Tips:

- If you are making and toasting these bars the same day (or less than 8 hours between), the marshmallow has not really set yet. Toasting the mallow top will melt the marshmallow rather than just toast it. It will create a gooey sauce all over the rest of the bars which I really enjoyed, but I must admit it was messy. Maybe utensils would have been useless, but let's just say I wasn't really thinking much about anything else other eating my messy s'mores bar as quickly as possible. 

- If letting the marshmallows set for at least 8 hours, these can be toasted at 425 in the oven for a few minutes. The tops will be toasted and the brownie will be warm and fudgy. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna

Paleo Brownie Cookies

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No long post about life. I’m cutting down the good stuff. The good chocolate-y stuff. When I created this recipe I wanted a cookie with a brownie like texture, moist and fudgey with a deep chocolate flavor. And that’s exactly what I got in this recipe. It’s refined sugar free, using coconut sugar and I use half ghee and half coconut oil which gives it the perfect softness and delicious nuttiness reminiscent of browned butter. It’s definitely a treat, but one with no weird ingredients, not overly indulgent, and still has some health benefits!

Need I say more. I think not. So here’s the recipe.

paleo, gluten free, refined sugar free, lactose free, grain free

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Paleo Brownie Cookie

This cookie has a rich chocolate flavor with the fudgey texture of a brownie. Oh and there are chocolate chunks - which are optional but very much encouraged. 

freshlydafna.com

Ingredients

  • 1/2 cup cacao powder
  • 3/4 cup coconut sugar
  • 1/4 cup ghee melted
  • 1/4 cup coconut oil melted
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/4-1/2 cup chocolate chunks optional

Instructions

  1. Preheat oven to 350 degrees

  2. Line baking sheet with parchment paper

  3. In the bowl of a stand mixer, beat the cacao powder, coconut sugar, melted ghee, and melted coconut oil together until well mixed. 

  4. With the mixer on low add in 1 egg at a time. Then add the vanilla

  5. Scrape down sides of the bowl. Then add the flour and the baking powder and mix just until no streaks are visible. 

  6. Mix in the chocolate chunks into the batter. 

  7. Using a scoop or tablespoon portion out balls onto the prepared baking sheet. Form the balls into cookie shaped discs (the cookies do not spread during baking).

  8. Baking for approximate 12 minutes or until edges look slightly darker. Let cool on baking sheet for 5 minutes then transfer to a wire rack to  cool completely. 

  9. Recommended to store in the fridge or freezer.

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.