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Grapefruit Ginger Muffins (paleo & nut-free)

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These healthy Grapefruit Ginger Muffins are light, fluffy, wonderfully bright, and absolutely delicious. They are super easy to make, whip up in just one bowl, and made with only 9 simple, real ingredients! These muffins are perfect for winter or spring when grapefruits are at their best! This is a surprising muffin flavor you don’t want to miss!

What Do These Grapefruit Ginger Muffins Taste Like?

These Grapefruit Ginger Muffins are a super light and fluffy, but moist, muffin. The crumb is springy and airy and just perfectly sweet. It is flavored with fresh grapefruit juice and grapefruit zest which adds brightness and a hint of tangy sweetness to the muffins. The grapefruit is complemented by freshly grated (or powdered) ginger to give more depth and boldness to the delicate grapefruit flavor. These muffins taste like a light cake that has been kissed by grapefruit and ginger. The muffins are topped with a grapefruit zest spiked sparkly sugar mixture which creates a deliciously addicting crunchy and flakey muffin top.

This muffin is such a great way to celebrate the grapefruit, which are best from mid-winter to late spring. I always go for pink grapefruit, such as Rio Red, as I find it to be the sweetest and juiciest, but feel free to use any type of grapefruit that you like!

What Ingredients Are Used to Make These Grapefruit Ginger Muffins?

These muffins are so delicious and secretly made better-for-you! The recipe contains no refined sugars, flours, or oils. They are refined sugar free and also nut free! These muffins are paleo-friendly meaning they contain no gluten, grain, or dairy. Plus they are made with only 9 total ingredients! Here’s a look at the ingredients you’ll need and some substitutions/variations.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives the muffins moisture without feeling heavy! It’s neutral in flavor which lets the delicate grapefruit and ginger shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – To make the muffins fluffy
  • Grapefruit – You’ll need about 1 medium, ripe grapefruit to get 1/4 cup of juice and lots of zest. Don’t skip on the zest! I know it’s tempting, but it really adds so much flavor. This microplane makes zesting super easy and it’s dishwasher safe!
  • Ginger – Such a great flavor to pair with the grapefruit. It enhances the delicate citrus flavor and adds a great warming quality which is so perfect for wintertime or chilly spring days. Use freshly grated or powdered ginger.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives the muffins a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder  – Leavens the muffins making them light but still moist!
  • Salt – To add balance to the muffin flavors.

How To Make Grapefruit Ginger Muffins

These muffins are a breeze to make! The batter is made in just one bowl and bakes up in under 20 minutes! You can go from empty mixing bowl to muffin filled cooling rack in just about 30 minutes. Here’s a look at the steps:

  1. Zest, then juice the grapefruit. I always mention this step because zesting an already halved and juiced citrus is never fun. And if using fresh ginger, go ahead and grate that as well with the zester. This is the one I use.
  2. Make the zesty sugar topping. Just mix a coarse sugar such as turbinado, demerara, or organic cane sugar (what I used) and mix together with 1 packed teaspoon of grapefruit zest with the tips of your fingers until the zest is evenly distributed. (See photo below.)
  3. Make the batter.
    1. Mix the coconut sugar, avocado oil, and eggs together. 
    2. Then add grapefruit juice and zest.
    3. Stir in dry ingredients.
  4. Distribute batter into muffin liners. I like my muffins tall, so I make 8 muffins with this batter. You can easily make this into 9 muffins if you prefer a shorter muffin.
  5. Top muffins with zesty sugar.
  6. Bake! I start off baking muffins in a hotter oven, 375 degrees, to help fluff them up and give them some height. Then after 10 minutes, reduce the oven temp to the standard 350 to keep a soft and moist interior.
  7. Cool & enjoy!

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

These Grapefruit Ginger Muffins are such a unique but incredibly delicious flavor combination for a baked good! They are moist but fluffy and light, and kissed with tangy sweet grapefruit and bold ginger flavors. They are the perfect way to brighten up your winter days and enjoy straight through spring while grapefruit are still at their best. These muffins are a seasonal delight and as they are made healthier, they are the perfect anytime treat! But I will say, they are exceptional alongside a warm frothy beverage.

I can’t wait to hear how you like them!

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

Looking for More Muffins? Check these out.

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Grapefruit Ginger Muffins

These healthy muffins are a great way to enjoy the tangy sweet winter-to-spring citrus, the grapefruit! These Grapefruit Ginger Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! They are light and fluffy, but moist and kissed with grapefruit and ginger. Made in just one bowl with 9 real, simple ingredients!

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

Ingredients

Zesty Sugar Topping

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara
  • 1 packed tsp grapefruit zest

Wet Ingredients

  • 3/4 cup (114 grams) coconut sugar
  • 1/3 cup (74 grams) avocado or olive oil (or sub coconut oil, melted and cooled)
  • 2 eggs ideally room temp
  • 1/3 cup (94 grams) freshly squeezed grapefruit juice
  • 1 packed tbsp grapefruit zest

Dry Ingredients

  • 1 1/4 cup + 1 tbsp (169 grams) cassava flour spooned and leveled
  • 1/4 cup (30 grams) tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp powdered ginger or 1 tsp freshly grated ginger
  • 1/2 tsp salt

Instructions

  1. Heat oven to 375 degrees and prepare a muffin tin by greasing with additional oil/cooking spray or lining with muffin liners.

  2. Zest, then juice the grapefruit. Only zest the colorful upper layer of the grapefruit peel without getting down into the white pith layer.

  3. Make the zesty sugar topping by mixing the coarse sugar of choice with 1 packed teaspoon of grapefruit zest in a small bowl with the tips of your fingers, set aside. (See photo in post.)

  4. In the bowl of a stand mixer, or a large bowl if mixing by hand, mix the coconut sugar, avocado oil, and eggs together until well mixed and frothy.

  5. Add the grapefruit juice and zest and mix until everything is well incorporated.

  6. Add in all the dry ingredients and mix until just fully incorporated. Scraping down the sides and bottom of the bowl once or twice during mixing to ensure ingredients are evenly distributed and avoid overmixing.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 8-9 muffin cups. (Makes 8 tall or 9 short muffins.)

  8. Sprinkle the zesty sugar mixture on top of the muffins.

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 7-9 minutes. Testing for doneness with a toothpick. Toothpick should come out clean except for a few moist crumbs.

  10. Remove from oven and let cool in muffin tin for at least 5 minutes before transferring to a wire rack to let cool completely.

Recipe Notes

These are delicious warm out of the oven. They will keep in an airtight container, at room temperature for 1-2 days. Afterwards, move to freezer for longer storage, letting defrost to room temperature or warming slightly in a toaster/microwave when ready to enjoy!

Helpful Kitchen Tools (affiliate links): muffin pan, microplane (zester/grater), silicone spatula, kitchen scale, eco-friendly muffin liners

Ingredient Subs/Variations:

Avocado Oil - Sub olive olive or melted/cooled coconut oil for avocado oil in equal amounts. For a no-coconut flavor, used refined coconut oil instead of virgin. 

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

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

Orange Chocolate Chip Coffee Cake (paleo & nut-free)

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An incredibly delicious winter-inspired coffee cake that is quick and easy to make and made healthier! A light and fluffy, but moist, cake made with orange juice and orange zest, studded with dark chocolate chips, and topped with a thick streusel layer. The perfect treat to go alongside your favorite warm beverage and guaranteed to brighten up those winter mornings. 

What Does This Orange Chocolate Chip Coffee Cake Taste Like?

This coffee cake is inspired by the classic flavor combination of chocolate and orange! It’s the perfect celebration of winter. The cake is light and airy, but still soft and moist and spiked with a hefty dose of (ideally) freshly squeezed orange juice and orange zest to give it a true orange flavor which is complemented by a heavy hand of dark chocolate chips. Then topped with a simple, but addictingly delicious streusel top, because a coffee cake is always better when there’s something fun on top. This seasonally inspired coffee cake is just perfectly sweet, sunny and bright from the orange juice and zest, but balanced with the richness of the dark chocolate to make it bright but comforting. Just want we need come wintertime! This coffee cake is wonderful as a sweet breakfast, coffee or tea accompaniment, or afternoon pick me up!

What Ingredients Are Used to Make This Orange Chocolate Chip Coffee Cake?

This coffee cake is made better-for-you as it contains no refined sugars, flours, or oils.  It’s paleo-friendly meaning it’s gluten, grain, and dairy free. And it’s also nut-free! It’s made with only 10 real, simple ingredients! Here’s a look at the ingredients you’ll need and some possible variations/substitutions.

  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Avocado Oil – Gives moisture to the cake without making it feel heavy. It’s neutral in flavor so it lets the orange flavor really shine. Plus, it’s heart healthy! Melted and cooled coconut oil or olive oil are great subs.
  • Eggs – Make the cake fluffy. Ideally use pasture-raised eggs.
  • Orange – To give this a really wonderful orange flavor, freshly squeezed orange juice and the zest from a whole orange is used. You’ll need about 1 large or 2 medium oranges to get 1/4 cup of juice. And although it may be tempting, I do not recommend skipping the orange zest, it really makes a difference in the cake flavor.
  • Cassava – An unprocessed flour that is gluten, grain, and nut free and gives this coffee cake a wonderfully fluffy texture. I use and love Otto’s.
  • Tapioca Flour – To help thicken the dough without making it too floury.
  • Baking Powder – Makes the cake light and airy.
  • Salt – To counterbalance the sweet and bring out the chocolate and orange flavors.
  • Nut/Seed Milk – Use any milk that you have on hand! This gives the cake some additional moisture and lightness.
  • Chocolate Chips – Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s Extra Dark Baking Chips because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Coconut Oil – To make the streusel top coconut sugar, cassava flour, and a bit of salt is mixed together, then coconut oil is mashed into the dry mixture to create a wet sandy texture. Use refined coconut oil if you want a no-coconut flavor. Ghee or any dairy-free butter substitute will likely work as well.

How To Make Orange Chocolate Chip Coffee Cake

This healthified coffee cake is so incredibly easy to make! It takes only about 10 minutes to prep and then bakes up in just over 30 minutes! And while this does require a few extra dishes this coffee cake is definitely worth the juice squeezing. Here’s a look at the steps:

  1. Zest the orange, then juice it to get 1/4 cup. This may take 1-2 oranges.
  2. Make the streusel top by mixing together the dry ingredients, then mashing in the coconut oil with a fork or pastry cutter. Set aside.
  3. Make the coffee cake batter. First mix the coconut sugar, avocado oil, and eggs until frothy. Then add the orange juice and zest, mix again. Add in the dry ingredients. Then add the nut/seed milk to thin and smooth out the batter.
  4. Stir in the chocolate chips. I like to use 1/2 cup chocolate chips in the batter and reserve 1/4 cup to scatter over the top of the streusel.
  5. Pour batter in the baking dish. 
  6. Sprinkle streusel over the top of the batter. And additional chocolate chips and more orange zest if you like (which I highly recommend).
  7. Bake! For just about 30 minutes.
  8. Let cool, slice, and enjoy!

This Orange Chocolate Chip Coffee Cake will last at room temperature in an airtight container for about a day or so. Afterwards, store in the freezer for longer storage.

This seasonally inspired, wintery coffee cake combines the classic flavor combination of chocolate and orange. It is the perfect mix of bright and zesty orange flavor with deep dark chocolate notes in a delicious, healthified coffee cake! While it may seem fancy, this no-fuss recipe is so easy to make and unpretentious and a delicious way to celebrate citrus season. If you’re a fan of orange and chocolate you are bound to love this coffee cake. And I can’t wait for you to try it out!

More Coffee Cake Recipes!

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

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

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Orange Chocolate Chip Coffee Cake

This Orange Chocolate Chip Coffee Cake is super simple to make but feels a touch fancy. It is sweet and delicious, but made better-for-you! A light and fluffy cake made with orange juice and orange zest and finished with a streusel topping. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea. 

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

Ingredients

Streusel Top

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1/8 tsp sea salt
  • 1/4 cup coconut oil (60 grams) chilled a few minutes if liquid

Cake Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/3 cup olive oil (74 grams) sub avocado oil or melted and cooled coconut oil
  • 2 eggs ideally room temp
  • 1/4 cup orange juice (70 grams) freshly squeezed
  • zest from 1 orange
  • 1 1/4 cup cassava flour (162 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp nut/seed milk (28 grams)
  • 3/4 cup chocolate chips (120 grams)

Instructions

  1. Heat oven to 350 degrees and prepare square (8 or 9 inch) baking dish by lining with parchment paper and leaving a short overhang over the edges.

  2. First zest the orange, then juice it. (Zesting a halved & juiced orange is never fun.)

  3. Make the crumble mixing together the coconut sugar, cassava flour, and salt together in a medium bowl. Add the coconut oil and mash everything together with a fork or pastry cutter until a wet sand-like texture forms and the coconut oil chunks are no larger than small peas. The crumble should be clumpy and sticks together when pressed. Set aside.

  4. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, and eggs until thick and frothy

  5. Add the orange juice and zest and mix until well combined.

  6. Next add the cassava flour, tapioca flour, baking powder, and sea salt until just fully incorporated.

  7. Scrape down the sides and bottom of the mixing bowl using a rubber spatula. Add the nut/seed milk and slowly stir into the batter until it is smooth. Scraping down the bowl once more during mixing to ensure everything is thoroughly incorporated.

  8. Stir in the chocolate chips.

  9. Pour the batter into the prepared baking dish and, using the rubber spatula, gently spread into an even layer in the pan.

  10. Sprinkle the streusel all over the top of the batter. Add a few chocolate chips and more orange zest to the top if you like! (Highly recommended.)

  11. Bake for 30-32 minutes or until top is puffed, edges are golden brown and have pulled away from the pan. Checking for doneness with a toothpick, it should come out mostly clean except for a few moist crumbs.

  12. Remove from oven and let cool on wire rack for 10 minutes. Use the parchment paper overhang to remove from the pan and cool for at least another 10 minutes before slicing.

Recipe Notes

This coffee cake will keep stored in an airtight container for a day or so. Afterwards, move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 in baking dish, silicone spatula, kitchen scale

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

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

Perfect Fluffy Cinnamon Rolls (paleo & nut free)

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Properly Fluffy Cinnamon Rolls that need only one quick rise and are so simple to make! They are made healthier by using no refined sugars or flours but taste anything but! These Perfect Fluffy Cinnamon Rolls have that classic chewy and just lightly sweet roll and are filled with coconut sugar and lots of cinnamon. Topped with a simple vegan frosting, that is made by hand and requires no whipping or beating, creating Cinnamon Rolls that are ooey gooey irresistible! They are just delicious and sure to make your house smell absolutely incredible.

What Do These Perfectly Fluffy Cinnamon Rolls Taste Like?

These healthified Cinnamon Rolls taste almost exactly like a conventional Cinnamon Roll. More often than not gluten or grain free recipes for Cinnamon Rolls can turn out too dense or are basically just sugar cookies rolled up and baked like Cinnamon Rolls. These, though, have that classic Cinnamon Roll taste – a slightly dense and chewy, but still light and airy, roll with that properly fluffy “bready” texture Cinnamon Rolls should have. Filled with enticing swirls of cinnamon spiked coconut sugar to make them just perfectly sweet and very cinnamony. After they fluff up and bake, the roll are topped with a coconut-butter-based, dairy free frosting that is sweet and creamy to make for the perfect bite: layers of sweet soft roll, cinnamon sugar, and creamy frosting. These are everything you want from a homemade Cinnamon Roll but made better-for-you! And I don’t think I’m too bold in saying that these are pretty much your innermost breakfast dreams come true.

What Ingredients Are Used to Make These Perfectly Fluffy Cinnamon Rolls?

These Cinnamon Rolls are made better-for-you as they are made with no refined sugar, flours, or oils. They are paleo-friendly meaning they are gluten, grain, and dairy free! Plus, they are nut-free! Using only 14 (total) simple, real ingredients to make the dough, filling, AND frosting!

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

  • Yeast – Just like a traditional Cinnamon Roll recipe, yeast is used to give the rolls that fluffy bready texture.
  • Coconut Sugar – The best granulated sweetener for refined sugar free baking. Used in both the roll dough and the base of the filling. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
  • Coconut Oil – Used instead of butter to make these dairy free and gives the rolls the perfect amount of moisture. Use refined coconut oil for a coconut-free flavor. Or sub for melted ghee.
  • Eggs – To give added moisture and fluff to the rolls.
  • Salt – To counterbalance the sweet.
  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and gives these a similar texture to conventional wheat rolls. I use and love Otto’s.
  • Tapioca Flour – Helps thicken the dough without making it too floury.
  • Ghee – Ghee is spread over the dough to help adhere the filling to the roll. It also gives the rolls a more classic Cinnamon Roll flavor. Ghee is considered paleo-friendly and most people with dairy intolerances handle ghee well as it’s lactose and casein free. Feel free to sub ghee with melted coconut oil in equal amounts and spread it over the dough using a pastry brush.
  • Cinnamon – And lots of it!
  • Coconut Butter – Instead of conventional cream cheese or a vegan/dairy free alternative I use coconut butter as the base as it is more of a simple, whole ingredient. The coconut butter adds a thick and creamy texture to the frosting. If you do not have or prefer not to use, feel free to omit this and make a simple icing.
  • Powdered Cane Sugar –  To create the frosting, powdered sugar is used. I always make my own powdered sugar from organic cane sugar, but you can use any sugar you like! See Powdered Sugar section below on how to make your own and potential variations.
  • Dairy Free Milk – I use whatever homemade milk I have on hand to thin out the frosting. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!

How Do You Make These Perfectly Fluffy Cinnamon Rolls?

These cinnamon rolls are surprisingly easy to make! The dough is made in just one bowl, they only need one, quick, rise and are easy to roll up! Don’t let the seemingly long recipe instruction list deter you! These are simple enough to make, I just go into a little detail on a few steps to ensure your success! Check out the step-by-step images below! Here’s a look at the steps:

  1. Bloom the yeast. In the bowl of a stand mixer with warm water and coconut sugar to activate the yeast.
  2. Prepare the filling while the yeast is proofing.
  3. Create the dough by mixing in remaining ingredients in phases.
  4. Roll out the dough. The dough is incredibly easy to work with, so rolling it out is a simple affair.
  5. Fill the dough. By first adding a layer of ghee or coconut oil, then spreading the coconut sugar cinnamon sugar mixture all over it.
  6. Roll up the dough. 
  7. Cut into slices. 
  8. Arrange in baking dish. 
  9. Let rise. But only for a quick 20 minutes. You can go ahead and heat the oven in the meantime.
  10. Bake! While the cinnamon rolls are baking, prepare the frosting.
  11. Frost and enjoy!

As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Make Ahead: These can be prepared a day in advance all the way to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

How To Make Your Own Powdered Sugar

I always make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! However, making your own is cheaper and gives you the freedom to use whatever sugar best suits you! To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

Variations: Use Lakanto powdered sugar to reduce the sugar content. Coconut sugar to make this strictly paleo and refined sugar free. Or use cane sugar which is a less refined version of regular white sugar. I preferred the cane sugar over the coconut sugar as it kept the frosting white and gives a nice flavor contrast between the dough/filling and the frosting.

These Cinnamon Rolls are the perfect, healthier treat for breakfast or brunch. They are so fluffy, sweet and cinnamony, and simply irresistible. And as they are made better-for-you but still so delicious you’re sure to think you’re possibly still dreaming. I can’t wait for you to try them and I’m sure your friends and loved ones will be thankful too.

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

SHARE THE LOVE!

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

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Perfectly Fluffy Cinnamon Rolls (paleo)

Incredibly delicious Cinnamon Rolls that are properly fluffy while being better-for-you! Soft and chewy, fluffy rolls packed with a very cinnamony filling and topped with a delicious creamy frosting. These are simple enough to make and require only 1 short rise. Basically, the perfect breakfast or brunch!

gluten/grain/dairy free, refined sugar free, nut free

Course Breakfast

Ingredients

Dough

  • 3/4 cup warm water, about 110 degrees (164 grams)
  • 1 1/2 tsp active dry yeast (5 grams)
  • 1 tbsp coconut sugar (7 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 1/3 cup coconut oil, melted and cooled (62 grams) sub melted & cooled ghee
  • 1/2 tsp salt
  • 3 eggs ideally room temperature
  • 2 1/4 cup cassava flour (296 grams)
  • 1/2 cup tapioca flour (60 grams) + more for dusting

Filling

  • 1/2 cup coconut sugar (78 grams)
  • 2 tbsp cinnamon (12 grams)
  • 1/4 cup ghee (60 grams) sub melted & cooled coconut oil

Frosting

  • 1/4 cup coconut butter (34 grams)
  • 1/2 cup powdered sugar (60 grams) see notes
  • 2-3 tsp milk of choice (14-21 grams)

Instructions

  1. Prepare your desired baking dish, either a 9 inch square or circle, by lining with parchment paper.

  2. Proof the yeast by mixing the warm water with the yeast and 1 tbsp of coconut sugar in the bowl of a stand mixer or in a large bowl if mixing by hand. Let stand for 5 minutes.

  3. While the yeast is blooming, prepare the cinnamon sugar filling by mixing the coconut sugar and cinnamon together in a small bowl. Set aside.

  4. Once the yeast mixture has activated and the mixture is frothy. Add the remaining coconut sugar, coconut oil, and salt to the mixing bowl and stir until well combined.

  5. With the mixer on medium speed, beat in the eggs one at a time.

  6. Once all the eggs have been fully incorporated and mixture is well mixed and thick, add the cassava flour and stir on low speed until just combined.

  7. Scrape down the sides of the bowl using a rubber spatula, add tapioca flour and stir until a dough forms. The dough will be wet but not sticky.

  8. Prepare two large pieces of parchment paper, sprinkle one with additional tapioca flour. Pour the dough out onto this piece of parchment paper and sprinkle the top of the dough with a bit more tapioca flour.

  9. Cover the dough with the second piece of parchment paper and roll out into a large rectangle 11 x 13 inches.

  10. Spread ghee over the dough (or brush if using coconut oil) leaving a 1/4 inch border around the sides. Sprinkle the cinnamon sugar mixture all over the ghee.

  11. Roll up the dough. Rolling from the long (13 inch) side, using the parchment paper to help lift the dough up and over, pinching in a little when it meets the cinnamon sugar mixture and continue to roll up and over, pulling the parchment paper away as you go, until the dough is fully rolled. Continue to roll until the seam side is down.

  12. Cut the dough into pieces. The best way to easily cut the dough without disturbing the spirals is by using a serrated knife. Without pressing the knife down at all, gently rock the knife back and forth through the dough until it reaches the bottom. Start by cutting off the 1/2 inches of each end. Then cut the dough into 8-9 even pieces.

  13. Arrange the cinnamon roll slices in the prepared baking dish leaving some room between the rolls. Cover the dish with a slightly damp towel and set in a warm place in your kitchen to rise. If your oven has a proof setting, use this instead, especially if your kitchen is on the cooler side.

  14. While the dough is rising, heat oven to 350 degrees. Unless you are using the proof setting of your oven, then proof for 20 minutes, remove the cinnamon rolls and heat oven to 350.

  15. Bake cinnamon rolls for 23-25 minutes or until they are puffed and slightly browned around the edges.

  16. While cinnamon rolls are baking, prepare the frosting. Soften the coconut butter, in a medium heat safe bowl, in short 5 second bursts in the microwave or in a small pot. In a medium bowl, add the powdered sugar and 1 tsp of your milk of choice and stir well until thick and creamy. Add additional 1 tsp of milk and continue to mix to thin. Add additional splashes of milk until the frosting is to your desired thickness. (I prefer it on the thinner side (using 2.5 tsp of milk) still thick but just thin enough that it can be poured over the rolls instead of having to frost each individually.) Just be sure to add the milk in small splashes between mixing.

  17. Remove cinnamon rolls from the oven and let cool slightly.

  18. While still warm but cool enough to touch, spread the frosting over the cinnamon rolls and enjoy!

Recipe Notes

Serving: As with most cinnamon rolls, these are best when enjoyed just warm out of the oven and freshly frosted. If enjoying later on, reheat quickly to help re-soften the rolls.

Helpful Kitchen Tools (affiliate links): silicone spatula, kitchen scale, rolling pin, pastry brush 

Make Ahead: These can prepared a day in advance all the way up to the rise. After they have risen, cover them tightly and store in the fridge. When ready to bake, let them come to room temp while the oven heats and bake normally.

Homemade Powdered Sugar: To make your own powdered sugar, select the granulated sugar that best suits you and simply blend it in a high powered blender or food processor until it becomes a fine powder. This only takes about 10-15 seconds or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. About 6 tbsp to get 1/2 cup.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use Lakanto powdered sugar or make your own powdered sugar with coconut sugar. See above. 

Ghee - Sub for melted and cooled coconut oil and use a pastry brush to brush all over the dough. Or use all ghee, subbing ghee for coconut oil in the dough. 

Coconut Butter - Omit this entirely in the frosting and make a simple icing. This will require much less milk. Add milk in small splashes until it reaches desired thickness. 

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Chocolate Frosted Donuts (paleo & nut free)

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Homemade Chocolate Frosted Donuts made healthier! These donuts are baked, not fried, covered in a luscious chocolate glaze and made better-for-you using only simple, unprocessed ingredients. The recipe is so quick and easy to make that these delicious donuts are sure to become an instant breakfast favorite!

What Do These Chocolate Frosted Donuts Taste Like?

These donuts are perfectly simple but incredibly delicious, just like a classic donut should taste. Sometimes, the best things are uncomplicated and this is a tasty example of that fact. The donut is soft and airy but still moist and just perfectly sweet. The perfect palette for the thick and creamy chocolate frosting and a hefty dose of fun sprinkles to give it that classic bakery feel. If you’re looking to bring more chocolate into your mornings, well these donuts are for you!

What Ingredients Are Used to Make These Chocolate Frosted Donuts?

These healthified Chocolate Frosted Donuts are paleo-friendly, meaning they are made with no gluten, grain, or dairy. They are refined sugar free (except for the sprinkles) and happen to be nut-free! Made with only 12 (total) simple, unprocessed ingredients. Here’s a look at the ingredients and possible substitutes and variations:

  • Cassava Flour – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
  • Tapioca Flour – This helps thicken the dough without making it too floury.
  • Baking Powder & Baking Soda – To make the donuts fluffy.
  • Salt – To balance the sweetness.
  • Coconut Sugar – The best granular sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for it’s great pricing and excellent quality.
  • Dairy Free Milk – I use whatever homemade milk I have on-hand. This time I used almond milk. Use any dairy free milk you like! Check out my post on how to make your own nut milk!
  • Coconut Oil – Used in both the donut batter to add moisture and to create the chocolate frosting. Use avocado or olive oil instead of coconut in the batter.
  • Eggs – To help puff the donuts.
  • Vanilla – For that classic donut flavor.
  • Chocolate Chips – Used to make the chocolate frosting. Use any chocolate chips or chocolate bar chopped into chunks you like! I used Guittard’s baking wafers because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to make these refined sugar free and strictly paleo (these would be great).
  • Maple Syrup – Helps create a thick but soft frosting.
  • Sprinkles – The perfect place to add some fun sprinkles! I am absolutely obsessed with the sprinkles by Supernatural. They come in beautiful and fun mixes and are made with conscientious ingredients! All their sprinkles are vegan, naturally colored, and made with no funky dyes or chemicals! I highly highly recommend them! (Not at all sponsored, I just really love them.) For these donuts I used their Great Big Blizzard mix to celebrate the first day of winter.

How To Make These Chocolate Frosted Donuts

These donuts are so easy to make and come together in a flash. They can baked, frosted, and sprinkled in under 30 minutes! The donut batter comes together quickly and requires no mixer! The donuts bake up fast, especially when made in a mini donut mold as I have done. And while the donuts are baking you whip up the straight forward, no-fuss chocolate glaze. Then just frost and sprinkle the donuts and that’s it! Here’s a look at the steps:

  1. Make the donut batter. The batter is made by mixing the wet and dry ingredients separately. The stirring the wet into the dry until a smooth and thick batter forms.
  2. Fill the donut mold. The batter is thick so easily fills into the donut mold. I find the cleanest way to fill the donut cavities is to pipe in the batter. See section below for more tips on this. I used a mini donut mold from Target.
  3. Bake the donuts. These donuts bake up quick in just about 10 minutes. If using a regular size donut pan (6 donuts) bake for 18-20 minutes.
  4. Make the frosting. The frosting comes together in a breeze and done while the donuts are baking.  Just combine the ingredients and melt over a double boiler or in the microwave.
  5. Frost and sprinkle the donuts! No special equipment required to frost, simply dunk the donut into the frosting, lift up and place on a wire rack. Top with sprinkles and that’s it.
  6. Enjoy! As with most homemade, baked donuts these are enjoyed the same day.

No donut pan? No problem! Bake them in a mini or regular muffin tin.

If you want to save some for later, once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Tips On Filling The Donut Tin

I used a piping bag with no tip to easily fill the mini donut wells. If you don’t have a piping bag, use a large plastic bag, fill with the batter, and snip a bottom corner of the bag for a single use alternative. I purchased this cake decorating set earlier this year and have found that I use it more often than I actually thought. Definitely worth the $16 purchase. Plus it comes in a small box for easy storage.

I usually make a crazy mess when attempting to fill a piping bag without another set of hands. But this time around I actually figured out a good hack! First, fold the bottom edge and use a clip to close it off and prevent any leakage, then place the empty bag in a tall glass, fold the edges over the sides and, use a silicone spatula to easily transfer the batter from the mixing bowl into the piping bag! See the picture below.

These healthier Chocolate Frosted Donuts are simple yet delicious. The recipe is so easy and requires no equipment! The donuts are soft and fluffy, topped with a thick and luscious chocolate glaze, perfect as a sweet breakfast or afternoon treat! And basically, your favorite hot beverages new best friend.

More Donut Recipes

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Chocolate Frosted Donuts

Simple yet delicious baked donuts made better-for-you! A soft and airy, but moist donut topped with a luscious chocolate frosting and of course, sprinkles. These couldn't be easier and sure to become a breakfast favorite. No donut tin? No problem! Make these in a muffin pan!

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

Servings 12 mini or 6 regular donuts

Ingredients

Dry Ingredients

  • 1 cup + 2 tbsp cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp milk of choice (118 grams)
  • 1/2 cup coconut sugar (78 grams)
  • 3 tbsp avocado oil (42 grams) or coconut oil (melted and cooled)
  • 2 eggs
  • 1 1/2 tsp vanilla

Chocolate Frosting

  • 1/4 cup chocolate chips or chunks (43 grams)
  • 1 tbsp coconut oil (13 grams)
  • 1 tsp maple syrup (6 grams)
  • 1 tsp milk of choice (6 grams)

Instructions

  1. Heat oven to 350 degrees and prepare donut tin by spraying or greasing wells with a little additional oil. Skip if using a silicone donut mold.

  2. In a medium bowl whisk the dry ingredients together until everything is well incorporated.

  3. Using the same whisk, mix together the wet ingredients in a small bowl until light and frothy.

  4. Pour the wet ingredients into the dry and, using a silicone or wooden spoon, stir gently until everything is just fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

  5. Distribute the batter evenly into the donut tin wells. Use a piping bag or large plastic bag with tip of bottom edge cut off to easily fill the donut cavities. (See original post for more tips.)

  6. Bake the donuts for 9-10 minutes for mini donuts (18-20 for regular donuts) or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the frosting: In a small bowl melt all the ingredients together in the microwave using short bursts, or over a double boiler. Once everything is fully melted, stir until thick, shiny, and smooth. Let cool slightly.

  8. Let the donuts cool in the pan until safe to handle, then transfer to a wire rack with a pan or parchment paper underneath. Run a knife or spoon around the edges of the donuts if they are difficult to remove from the pan.

  9. While donuts are still warm, dunk the smoother side of each donut into the chocolate, lift and return to cooling rack. Repeat with all donuts and top with sprinkles!

  10. Enjoy! These are best enjoyed on the same day, shortly after they have been frosted. 

Recipe Notes

Helpful Kitchen Tools (affiliate links): mini donut pan, regular donut pan, piping bag, silicone spatula, kitchen scale

Storage: Once the donuts have cooled slightly, freeze the donuts, unfrosted, individually on a parchment or silicone mat lined baking sheet. Once the donuts are frozen, store together in an airtight container. When ready to enjoy, reheat in the microwave or hot oven, then top with glaze and sprinkles.

Ingredient Subs/Variations:
To Make Strictly Paleo - Use your favorite coconut or maple sugar sweetened chocolate chopped into chunks. 

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

 

Mexican Hot Chocolate Cookies (grain free & dairy free)

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HOLIDAY COOKIE BONANZA! pt. 5, finale.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies
pt. 2 Chewy Ginger Cookies
pt. 3 Double Chocolate Peppermint Cookies
pt. 4 Healthier Sugar Cookies

The final recipe in my healthier holiday baking series! And I hope you’re not sick of cookies yet because I saved the best for last! These simple but unique cookies are basically like biting into a cookie version of a Mexican Hot Chocolate. A soft and fudgy chocolate cookie with all the flavors of a Mexican Hot Chocolate: cocoa powder, cinnamon, and a hint of cayenne for a touch of heat. But then stuffed with melty chocolate and an ooey gooey marshmallow to really bring home the hot cocoa effect. These are pretty easy to make, but with their surprise hot cocoa inspired filling, sure to wow anyone lucky enough to try them. And while they may look and taste sinfully delicious, they are actually still on the healthier side!

What Is A Mexican Hot Chocolate?

These cookies are inspired by a Mexican Hot Chocolate. A “Mexican Hot Chocolate” is a basically like a hot chocolate inspired by the traditional beverage that communities like Mayans and Aztecs would drink, typically made from cacao and spiced with flowers and chilies. Later, as cinnamon became available through trade, it was added to the concoction. Chocolate and chile are two great ingredients that Mexico has given the world.  The modern iteration of this hot drink though is basically a hot cocoa with vanilla, cinnamon, and chile powder, usually with lots of sugar and dairy. For more information on Mexican Chocolate, check out this post. These cookies take the flavors common to a Mexican Hot Chocolate and the popular additions of marshmallow and more melty chocolate, but with a healthier twist.

What Do These Mexican Hot Chocolate Cookies Taste Like?

These cookies are inspired by the flavors of a typical Mexican Hot Chocolate, sweet and chocolatey but with a note of spicy heat at the end. The base cookie is a double chocolate cookie that has crisp edges and a soft and chewy interior. Basically like a delicious brownie in cookie form. The cookie is made with hefty dose of cocoa powder to make it deeply chocolatey and spiked with cinnamon and cayenne powder. The addition of cayenne creates a wonderful warming effect and is a delicious complement to the sweetened chocolate. And to give these cookies that classic hot chocolate effect, they are stuffed with cubes of dark chocolate and marshmallow to create a ooey gooey filling. These cookies are so fun and unique and sure to induce huge smiles to anyone who has the pleasure of biting into one. And if you don’t like a little spice with your chocolate, feel free to ditch the cayenne powder and make these Hot Chocolate Cookies! They will still be absolutely incredible.

What Ingredients Are Used to Make These Mexican Hot Chocolate Cookies ?

These Mexican Hot Chocolate Cookies are made healthier as they contained no refined flours or oils. They are paleo-ish because they are grain free, gluten free, and dairy free but because of the marshmallow they are not refined sugar free and therefore not strictly paleo. However, because the cookie dough is sweetened with coconut sugar, they can be made strictly paleo. See how below.

Here’s a look at the ingredients used to make these cookies and some ingredient subs/variations:

  • Coconut Sugar – The best refined sugar free sweetener for baking. It adds the perfect amount of sweetness without feeling overbearing and is healthier than processed white or brown sugars found in most conventional baking recipes. I use and love the coconut sugar by Nutiva, it’s reasonably priced and excellent quality.
  • Cashew Butter – To make these cookies dairy free but still super fudgy, I use cashew butter and avocado oil. Cashew butter has a neutral flavor which lets the cocoa and spices really shine. Feel free to sub, in equal amounts, for any other nut/seed butter you like, that preferably contains only one ingredients (no added sugars or oils). Other good options are sunflower seed butter (to make these nut free) or almond butter.
  • Avocado Oil – To help crisp the cookies and give them extra moisture. Feel free to sub for olive oil or melted and cooled coconut oil. I buy the Chosen Foods Avocado Oil from Costco for the best pricing.
  • Egg – To help puff the cookies. As there is only 1 egg, I feel confident in saying that these could be made vegan using a egg replacer, although I have not tested this.
  • Vanilla – For delicious flavor.
  • Cocoa Powder – The cocoa powder gives these cookies that deeply chocolatey flavor, so I highly recommend using a good quality cocoa. Be sure to use unsweetened cocoa powder, not cacao powder or cocoa mix.  Some brands that I love are Equal Exchange’s Baking Cocoa, Guittard’s Cocoa Powder, or Whole Food’s 365 Brand (what I used here).
  • Cassava – To make these cookies grain and gluten free! Otto’s brand is best.
  • Baking Soda – To make the cookies just a little fluffy but still fudgy.
  • Cinnamon – A must addition to any good Mexican chocolate.
  • Cayenne – Just a dash of cayenne for a bit of heat. I found that 1/8 tsp is the perfect amount to give a little note of heat at the end without feeling overwhelming. Feel free to use just a dash or omit completely if you are not a fan of chocolate and chile.
  • Salt – To balance the sweetness.
  • Dark Chocolate Cubes – Use your favorite chocolate for the filling. Some chocolate is formed in large cubes or rectangles, if that’s the case, cut them into (roughly) 1 inch cubes so they will fit well inside the cookie. I used Hu Simple Dark Chocolate with is sweetened with coconut sugar and so paleo-friendly. The bar comes is small cubes which I did not need to cut down.
  • Marshmallows – The filling is stuffed with half a regular-sized marshmallow. I used a pre-made marshmallow from Whole Foods for convenience. Use any marshmallow that you like! Just be sure to slice it in half. Or, to really take these to the next level, make your own marshmallows! (See below for notes on this.)

How To Make These Mexican Hot Chocolate Cookies Strictly Paleo:

To make these cookies strictly paleo, use your favorite paleo-friendly marshmallow recipe sliced into small squares, cubes of coconut or maple sugar sweetened chocolate (like Hu chocolate) for the filling, and additional chocolate chopped into chunks to use instead of chips for the top of the cookie dough. Or, skip the additional chunks entirely to lower the overall sugar content.

Using Homemade Marshmallows:

If I’m being honest, I have not found or created a paleo-friendly marshmallow recipe that I care for. I believe in balance, and for me, I rather enjoy the occasional good marshmallow than be disappointed by an unsuitable replacement. So, ideally, I would make a batch of my Healthier Homemade Marshmallows which are sweetened with cane sugar, to use as the filling for these. The recipe makes incredible fluffy and chewy marshmallows that taste better than your typical store bought variety and made with fewer, simple ingredients. If you want to really make these over the top, make your own marshmallows, cut into 1 inch squares and use those to fill these cookies.

How Do You Make These Mexican Hot Chocolate Cookies ?

These Mexican Hot Chocolate Cookies are so unique and fun because the filling creates a delicious surprise. The gooey surprise center makes these cookies seem incredibly impressive but they are actually super easy to make! The cookie dough comes together in a breeze and is easy to fill with the chocolate and marshmallow! There is some chilling involved, so be sure to plan ahead! Here’s a look at the steps.

  1. Whisk dry ingredients together in a small bowl, set aside.
  2. Mix the wet ingredients together.
  3. Add the dry ingredients to the wet. 
  4. Stir until just fully incorporated and a dough forms.
  5. Scoop dough balls onto a parchment paper or silicone mat lined baking sheet. The dough will be a little sticky, look a little rough (like this), and will spread a bit once placed on the baking sheet.
  6. Chill dough balls for at least 20 minutes. The longer the dough balls are chilled, the easier it is to add the filling.
  7. Fill the cookie dough. See step-by-step photos below. Flatten the dough out on the palm of your hand into a (roughly) 2 inch wide circle. Add a cube of chocolate, then half a marshmallow, in the center of the cookie dough round. Then close the edges around the chocolate and marshmallow.
  8. Place stuffed cookie dough back on baking sheet with the seam side down.
  9. Add additional chocolate chips to the tops of each cookie dough ball, if desired.
  10. Chill stuffed cookie dough for a minimum of 20 minutes, ideally 40 minutes or longer.
  11. Bake for just under 10 minutes. We bake these in a hotter-than-normal oven to give the cookies lift and limit spreading. This makes cookies with a crisp exterior while just melting the filling and keeping the interior fudgy.
  12. Enjoy! These are really best warm when the marshmallow is still gooey and the chocolate melty. These are also still incredibly delicious at room temperature when the flavors will be more noticeable.

These cookies will keep at room temperature, in an airtight container, for a day or so. Afterwards move to the freezer for longer storage. These are great at really any state, room temperature, straight out of the freezer, or pop in the toaster oven or microwave to enjoy them warm!

Make Ahead: As these are really at all their glory when eaten warm, just out of the oven, these can be assembled and stored in the freezer until ready to enjoy! If freezing the stuffed cookie dough for longer than 24 hours, just add another minute or so onto baking time, no need to defrost the cookie dough balls beforehand.

These Mexican Hot Chocolate Cookies are so fun to eat and surprisingly simple to make! The added spicy heat creates a wonderful warming effect that is much welcome in these colder months. The ooey gooey, melty centers really make these feel like mug of rich hot chocolate we all crave come wintertime, but in cookie form! These cookies are seemingly indulgent but actually made better-for-you. They are the perfect cozy cookie for the holiday season and throughout winter. No matter when you eat them, they are sure to put instant smile on your face because they are pure joy.

paleo-ish (gluten/grain/dairy free)

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Mexican Hot Chocolate Cookies

Incredibly delicious, fudgy, chewy, and deeply chocolatey cookies spiced with Mexican chocolate flavors. Stuffed with gooey marshmallow and cubes of melty chocolate so it tastes like a sweet and a little spicy hot chocolate in cookie form. Omit the spice if you like to make these Hot Chocolate Cookies.

paleo-ish (gluten free, grain free, dairy free) & nut-free option

Servings 9 cookies

Ingredients

Dry Ingredients

  • 1/3 cup unsweetened cocoa powder (31 grams) not cacao powder or cocoa mix
  • 1/4 cup cassava flour (36 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne powder optional

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/4 cup cashew butter (63 grams) sub other thick & creamy nut/seed butter
  • 1/4 cup avocado oil (61 grams) sub olive or melted and cooled coconut oil
  • 1 egg large
  • 1 tsp vanilla (4 grams)

Additions

  • 9 1 inch cubes dark chocolate
  • 5 regular marshmallows, cut in half widthwise
  • 1/4 cup chocolate chips or chunks optional

Instructions

  1. Make sure there is room in your freezer for a baking sheet or plate. Line baking sheet or plate with parchment paper or a silicone baking mat.

  2. In a medium bowl whisk together all the dry ingredients until thoroughly mixed, set aside.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and creamy.

  4. Scrape down the sides of the bowl. Add in the dry ingredients and stir until just mixed, scraping down the sides of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  5. Using a cookie scoop, ideally a 50 mm (about 3 tbsp), scoop 9 balls of dough onto the prepared baking sheet. The dough balls with look rough and spread out a little once scooped. Don't worry about shaping them into perfect balls.

  6. Place scooped cookie dough in the freezer. Chill for at least 20 minutes. The longer the dough is chilled, the easier it will be to stuff.

  7. Once chilled, fill the cookie dough by flattening a ball in the palm of your hand into a circle (approximately) 2 inches wide. Place a cube of chocolate in the center, followed by a marshmallow half, then fold the cookie dough edges over the filling to close the cookie. (See original post for step-by-step pictures.) Place the cookie dough, seam down, on the parchment paper.

  8. Repeat above filling steps with remaining cookie dough balls.

  9. Dot the tops of the cookie dough with additional chocolate chips if desired.

  10. Place filled cookie dough balls back in the freezer, minimum of 20 more minutes, ideally 40 minutes or longer.

  11. When ready to bake, heat oven to 400 degrees and prepare baking sheet by lining with parchment paper or a silicone baking mat.

  12. Bake cookies for 9-10 minutes or until cookie edges are starting to turn a darker brown and the center has set.

  13. Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack.

  14. Enjoy warm in all their melty gooey glory or at room temperature!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 50mm scoop, silicone baking mat, silicone spatula, kitchen scale

Storage: Store at room temperature in an airtight container for a day or so. Then move to freezer for longer storage. Enjoy as a frozen treat or reheat in the microwave or toaster oven to enjoy warm!

Make Ahead:These can be assembled and stored in the freezer until ready to enjoy! If freezing the stuffed cookie dough for longer than 24 hours, just add another minute or so onto baking time, no need to defrost the cookie dough balls beforehand.

Ingredient Subs/Variations:
Cashew Butter - Ideally use cashew butter in this recipe because of the neutral flavor. For best results, be sure to mix the nut/seed butter in the jar well before measuring.  Do not use the compacted paste at the bottom of the jar. Other good options are sunflower seed butter or almond butter with no added sugars or oils.

To Make Nut Free - Sub cashew butter with sunflower seed butter. This may turn the cookies a slight green. 

To Make Strictly Paleo - Use your favorite paleo-friendly marshmallow recipe sliced into small squares, cubes of coconut or maple sugar sweetened chocolate (like Hu chocolate) for the filling, and additional chocolate chopped into chunks to use instead of chips for the top of the cookie dough. Or, skip the additional chunks entirely to lower the overall sugar content.

Homemade Marshmallows - These would be amazing with homemade instead of bagged marshmallows. I love my Healthier Homemade Marshmallows for a cane sugar sweetened version. Cut homemade mallows into small cubes. 

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

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

Healthier Sugar Cookies (grain free & nut free)

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HOLIDAY COOKIE BONANZA! pt. 4.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies
pt. 2 Chewy Ginger Cookies
pt. 3 Double Chocolate Peppermint Cookies

The fourth recipe in my healthier holiday baking series are these Healthier Sugar Cookies! These are incredibly easy and simply yummy Sugar Cookies that are made better-for-you! They are sweetened with organic cane sugar to make them a healthier version of the classic drop sugar cookie. These cookies are melt-in-your mouth delicious and the perfect cookie palette for your favorite frosting and sprinkle artistry! They are easily made festive to celebrate a holiday or simply make any day extra special.

What Do These Healthier Sugar Cookies Taste Like?

These Healthier Sugar Cookies taste very similar to Lofthouse cookies, those white sugar cookies, sold in plastic boxes, topped with fun colored frosting and sprinkles that you can find in most regular supermarkets. They are just perfectly sweet and chewy but still so soft that they almost melt in your mouth. These cookies are sweetened with organic cane sugar, instead of conventional white sugar, to give them that classic sugar cookie taste and appearance but using a less refined sugar. These cookies are the perfect balance of sweet, where they can be enjoyed straight up or with a healthy layer of frosting. And of course, sprinkles. And while the original Lofthouse cookies are made with all kinds of science-derived ingredients, these are made with simple, real ingredients and still taste incredibly delicious.

What Ingredients Are Used to Make These Healthier Sugar Cookies?

These Sugar Cookies are made better-for-you as they contain no refined flours or oils. They are grain free, dairy free, and nut free! They are made with only 8 total (including the salt) real, simple ingredients. Here’s a look at the ingredients and some substitution options.

  • Cane Sugar – I use organic cane sugar instead of my usual coconut sugar in this recipe to keep the cookies the classic white color you would expect from a sugar cookie. It gives the cookies a deliciously soft and chewy texture. Cane sugar is a less refined version of conventional white sugar so the flavor is very similar.
  • Tahini – Tahini is the base fat for these cookies and gives the cookies that dense chew. Feel free to sub for any other, single ingredient, nut/seed butter. I tested this recipe with both tahini and cashew butter subbing for equal amounts and both versions were excellent. I will say that the tahini does leave a subtle flavor that I didn’t mind. Use cashew butter for a more neutral, classic tasting sugar cookie. Some other good substitutes are sunflower seed butter or almond butter, there is a chance, however that these will turn the cookies a darker color.
  • Avocado Oil – Avocado oil is my favorite liquid fat for dairy free baking. I find it leaves a much more neutral flavor than other options and there’s no need to wait for the oil to melt and cool. Feel free to sub for olive oil or melted and cooled coconut oil.
  • Egg – To help puff the cookies.
  • Vanilla – For that classic sugar cookie flavor.
  • Cassava – An unrefined flour made from yucca root. It’s very similar in texture and density to white flour but is not bleached or overly processed. It is gluten free, grain free, and nut free. I find the best pricing to be on Amazon.
  • Baking Powder & Baking Soda – We use two different powdered leaveners to puff up the cookies.
  • Salt – To counterbalance the sweet!
  • Frosting – Honestly, I’m usually all about homemade everything. I feel that homemade goods usually taste better (and are better for you) than most store-bought stuff. But I find that it’s extremely difficult to come close to the quality and flavor of the healthier frosting options now available. I used Simple Mills Vanilla Frosting. Miss Jones is another good option. Both are vegan, dairy free, and organic! Or use your favorite homemade frosting recipe instead.
  • Sprinkles! – I am obsessed with the sprinkles by Supernatural. All their sprinkles are naturally colored (therefore dye free) and made with conscientious ingredients. Plus, their sprinkle mixes are always so fun and adorable. They also make natural food color kits if you want to color your frosting using plant based ingredients!

How Do You Make These Healthier Sugar Cookies?

These Sugar Cookies are so easy to make. They whip up in just one bowl, require no chilling time, and bake up quickly! You can make these in just under 30 minutes! Here’s a look at the steps:

  1. Mix the cane sugar, tahini, and avocado oil together until well combined.
  2. Add the egg and vanilla and cream together until thick and fluffy, about 1 minute.
  3. Add dry ingredients and stir until just full incorporated and a thick dough forms.
  4. Scoop balls of dough onto prepared baking sheet. I use a 50 mm scoop to make twelve 3 ½ inch cookies, which I find to be the ideal size.
  5. Lightly press down the cookies to form fat discs. This step in only necessary if using a thicker nut/seed butter such as cashew, sunflower seed, or a thick almond butter. If using a thin and drippy tahini, skip this step.
  6. Bake for just about 10 minutes.
  7. Let cool.
  8. Frost and sprinkle to your heart’s content.
  9. Enjoy!

These cookies can be stored in an airtight container for a day or so. However, some natural frostings need to be refrigerated once open, check the package to see if this applies (like the Simple Mills one). If so, store frosted cookies in the fridge. Unfrosted cookies can be stored in an airtight container at room temperature 2-3 days, then move to freezer for longer storage. Defrost completely before frosting.

Make Ahead: The cookie dough and cookie dough balls can be made ahead and stored, covered, in the fridge for up to 2 days. Just add another minute or so onto the baking time.These Sugar Cookies are everything you expect from a classic sugar cookie; chewy but so soft that they melt in your mouth and simply delicious, but secretly made healthier. They are perfect as is or dressed up, frosted and sprinkle studded to celebrate any holiday! These would also make the perfect festive gift for your favorite dessert lovers. Just be sure to make a double batch because you’ll definitely want to keep one all for yourself.

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

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

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Healthier Sugar Cookies

These Healthified Sugar Cookies are everything you want from the classic cookie: chewy but so soft they melt in your mouth and just straight up yummy. These are the perfect amount of sweet that they can be enjoyed straight up or topped with a healthy dose of your favorite frosting and sprinkles.

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

Servings 12 3 1/2 inch cookies

Ingredients

Wet Ingredients

  • 3/4 cup cane sugar (147 grams)
  • 1/3 cup tahini, well stirred before measuring (95 grams) sub other nut/seed butter, SEE NOTES
  • 1/4 cup avocado oil (61 grams) sub coconut oil, melted and cooled
  • 1 egg
  • 1 1/2 tsp vanilla (6 grams)

Dry Ingredients

  • 3/4 cup cassava flour, spooned and leveled (117 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt

To Top It Off

  • your favorite frosting
  • sprinkles of choice

Instructions

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

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, cream together the cane sugar, tahini, and avocado oil until light and well combined, about 1 minute.

  3. Add the egg and vanilla and cream together until thick and fluffy, 1 more minute.

  4. Scrape down the sides of the bowl, add in the dry ingredients and stir until just fully incorporated, scraping down the sides of the bowl once during mixing to ensure everything is well distributed while avoiding overmixing. The dough will be thick.

  5. Scoop out 12-13 ping pong sized balls of dough and place at least 2 inches apart on the baking sheet.

  6. If using a thicker nut/seed butter such as cashew, sunflower seed or almond butter gently press the dough balls down just slightly with the palm of your hand. If using a thin, drippy nut/seed butter like tahini, skip this step.

  7. Bake cookies for 9-11 minutes or until cookies are puffed and edges are just starting to brown.

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

  9. Top with your favorite frosting and sprinkles!

  10. Enjoy!

Recipe Notes

Kitchen Tools (affiliate links): 50 mm cookie scoop, silicone baking mat, silicone spatula

Storage: These cookies can be stored, unfrosted, in an airtight container for a day or so. Some natural frostings need to be refrigerated once open, check the package to see if this applies (like the Simple Mills one). If so, store frosted cookies in the fridge. Store unfrosted cookies in freezer for longer storage. Defrost completely before frosting.

Make Ahead: The cookie dough and cookie dough balls can be made ahead and stored, covered, in the fridge for up to 2 days. Just add another minute or so onto the baking time.

Ingredient Subs/Variations:
Tahini - Feel free to sub for any other, single ingredient, nut/seed butter in equal amounts. I tested this recipe using tahini and cashew butter and both versions were excellent. I will say that the tahini does leave a subtle flavor that I didn’t mind. Use cashew butter for a more neutral, classic tasting sugar cookie. Some other good substitutes are sunflower seed butter or almond butter. These will likely turn the cookies a darker color. For best results, be sure to mix the nut/seed butter in the jar well before measuring. 

Frosting – I used Simple Mills Vanilla Frosting which is a great store-bought, healthier frosting. Miss Jones is another good option. Both are vegan, dairy free, and organic! Or use your favorite homemade frosting recipe instead.

Sprinkles! – I can't recommend the sprinkles by Supernatural enough. All their sprinkles are naturally colored (therefore dye free) and made with conscientious ingredients. Plus, their sprinkle mixes are always so fun and adorable. They also make natural food color kits if you want to color your frosting using plant based ingredients!

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

Double Chocolate Peppermint Cookies (paleo-ish & nut-free)

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HOLIDAY COOKIE BONANZA! pt. 3.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies
pt. 2 Chewy Ginger Cookies

The third recipe in my healthier holiday cookie series are these Double Chocolate Peppermint Cookies! Incredibly delicious, fudgy, chewy, and deeply chocolatey cookies topped with crushed candy canes make the perfect holiday cookies that are fun and festive, but still made better-for-you. They are super easy to make and require no chilling, so you can go from empty mixing bowl to festive cookie-filled-cooling rack in just under 30 minutes!

What Do These Double Chocolate Peppermint Cookies Taste Like?

I don’t mean to be overdramatic, but, there may not actually be words to describe how insanely delicious the texture of these cookies are in real life. But I will do my absolute best to try to appropriately describe them. Imagine a thick and dense cookie, with a perfectly crispy exterior, the interior is soft, chewy, deeply chocolatey and studded with ooey gooey chocolate chips. Similar to a rich fudgy brownie in cookie form. And topped with candy candy pieces for the perfectly festive combination of chocolate and peppermint that is always a hit during the holiday season. They are rich without feeling overindulgent, they are luxurious without feeling pretentious, and they decadent while in actuality made healthier! They are just perfect. Hopefully I have done a decent job describing these cookies and therefore making your mouth water. And if not, this bite shot should do it.

What Ingredients Are Used To Make These Double Chocolate Peppermint Cookies?

These healthier Double Chocolate Peppermint Cookies are oh-so-craveable while still being better-for-you! The cookie dough contains no refined sugars, flours, or oils. They are also paleo-ish meaning they are made without gluten, grain, or dairy. I categorize these as being “paleo-ish” because they are topped with candy cane or peppermint candy pieces which are typically made with refined sugar, so they are not strictly paleo. I found some candy canes from Whole Foods that are made with organic cane sugar which is a less refined version of conventional sugar and also happened to be dye free!

Here’s a look at the ingredients and some potential variations:

  • Coconut Sugar – The best refined sugar free granular sweetener. Coconut sugar gives them the perfect amount of sweetness without being overbearing.
  • Tahini – I love using tahini as the base fat in my cookies. It gives cookies the perfect dense and chewy texture while keeping the cookies nut free. Feel free to sub for any other nut/seed butter you prefer. Ideally use one that is thin and drippy and contains only one ingredient. Some good subs are cashew butter, almond butter, or sunflower seed butter.
  • Avocado Oil – The avocado oil gives the cookies added moisture without making the dough too sticky. It also helps crisp the exteriors of the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – Helps puff the cookies! As there is only 1 egg used in this recipe along with another leavener, I feel safe in saying that this cookie can likely (I have not tested this) be made vegan by substituting the egg with a vegan egg replacer.
  • Cocoa Powder – A hefty dose of cocoa powder in the dough makes these cookies wonderfully chocolatey. Use an unsweetened, high quality, cocoa powder. Do not use cacao powder or cocoa powder mix, these are totally different things and will affect the outcome of the cookies greatly. Some good brands are Equal Exchange’s Baking Cocoa, Guittard’s Cocoa Powder, or Whole Food’s 365 Brand (what I used).
  • Cassava Flour – A gluten, grain free, and nut free flour that is similar in texture and density to conventional white flour but is not processed or bleached! I find the best pricing to be on Amazon.
  • Tapioca Flour – Thickens the dough without making it too floury.
  • Baking Soda – The leavener in this cookie dough.
  • Salt – To balance the sweetness.
  • Chocolate Chips – Use your favorite chocolate chips or chopped up chocolate bar! I usually go for Enjoy Life’s baking chips but have recently become obsessed with Guittard’s Bittersweet Chocolate Chips which are also dairy free and made with cane sugar. However I find the quality of the Guittard chocolate to be superior.
  • Candy Canes – Ideally use, mini candy canes crushed into small shards. You want to keep the pieces small but not crushed to a dust. You can use regular sized candy canes if that’s what you have on-hand and they will still taste the same as the mini candy cane pieces, however aesthetically, you are more likely to see the red and white striping when you use the mini candies. You can also use regular peppermint candies.

What Is The Best Way To Crush The Candy Canes?

I find the easiest way to crush the candy is to place them in a plastic bag, cover the bag with a kitchen towel, and use a rolling pin or meat tenderize to smash them up. It only takes a few hits to break up the mini candy canes. You want to get small shards or chunks and not all dust.

How Do You Make These Double Chocolate Chip Peppermint Cookies?

These are super easy and festive cookies perfect for the holiday season. The dough whips up quick, is made with only 12 total ingredients, and can be done in under 30 minutes! Here’s a look at the steps.

  1. Crush the candy canes. See above for the easiest method.
  2. Mix the dry ingredients together in a small bowl and set aside.
  3. Mix the wet ingredients together.
  4. Add the dry ingredients to the wet and stir. 
  5. Stir in the chocolate chips.
  6. Scoop the dough. I use my trusty 50 mm scoop (about 3 tablespoons) for ease and making equally sized cookies.
  7. Press the top of each cookie dough ball into the candy cane pieces. This is the easier method, but I give a second option below for adding the candy cane pieces after the cookies are baked.
  8. Bake for just about 10 minutes.
  9. Let cool slightly.
  10. Enjoy!

Make Ahead: The dough or cookie dough balls can be made a day or two in advance and stored, covered, in the fridge. Press the candy cane pieces into the tops of the cookie dough just before baking. Add another minute or two onto the baking time if the dough has chilled for more than 2 hours.

Candy Cane Addition Options

You can add the candy cane pieces to the tops of the cookies in two ways. One before baking and one after baking the cookies. Either way will yield delicious peppermint and chocolate cookies, one is easier while the other requires a few more steps but is more aesthetically pleasing, in my opinion.

  • Easier Way – The first way, that I give in the recipe below, is the easier way. The candy cane pieces are pressed into the tops of each cookie dough ball and baked together. The above cookies are made using this method.
  • Prettier Way – The second way, is to bake the cookies, then drizzle some melted chocolate over the slightly cooled cookies, and sprinkle the candy cane pieces over the melted chocolate. When the drizzled chocolate sets it adheres the candy pieces onto the cookies. The below cookies are made using this method. I found that baking the candy canes with the cookies dulled the red striping color from the candy canes which took a little fun from the appearance of the cookie. This may also be because I used naturally dyed candy canes.

These cookies are the perfect simple but delicious dessert to enjoy a festive holiday season. They are a fun way to treat yourself or as a yummy healthier dessert to gift your favorite dessert loving people. These are so good they are sure to be enjoyed but all and disappear in a flash! Basically, these are the perfect healthier holiday cookie and I can’t wait for you to try them.

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

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Double Chocolate Peppermint Cookies

Incredibly delicious, fudgy, chewy, and deeply chocolatey cookies topped with crushed candy canes for the perfect holiday cookie that are fun, festive, but still made better-for-you!

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

Servings 12 cookies

Ingredients

Dry Ingredients

  • 1/3 cup unsweetened cocoa powder (31 grams) not cacao powder or cocoa mix
  • 1/4 cup cassava flour (36 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/4 cup tahini (65 grams) sub other thin & drippy nut/seed butter
  • 1/4 cup avocado oil (61 grams) sub coconut oil, melted and cooled
  • 1 egg large
  • 1 tsp vanilla (4 grams)

Additions

  • 3/4 cup chocolate chips (126 grams)
  • 1/4 cup crushed mini candy canes or peppermint candies

Instructions

  1. Heat oven to 360 degrees (yes, 360) and prepare baking sheet by lining with parchment paper or a silicone baking mat.

  2. In a medium bowl whisk together all the dry ingredients until thoroughly mixed, set aside.

  3. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and well incorporated.

  4. Scrape down the sides of the bowl. Add in the dry ingredients and stir until just mixed, scraping down the sides of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  5. Stir the chocolate chips into the dough.

  6. Place the crushed candy canes in a small bowl. Using a cookie scoop, ideally a 50 mm (about 3 tbsp), scoop balls of dough and press the top of each ball into the bowl adhering candy pieces into dough. (See notes below on candy addition options.)

  7. Place candy cane topped cookie dough balls at least 2 inches apart on the baking sheet.

  8. Bake cookies for 9-10 minutes or until cookies are set in the middle and edges are starting to turn a darker brown.

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

  10. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Helpful Kitchen Tools (affiliate links): 50mm scoop, silicone baking mat, silicone spatula, kitchen scale

Candy Cane Addition Options:
Easier Way - Do as listed above.
Prettier Way - Bake the cookies without the candy cane pieces. Melt some chocolate while cookies cool slightly. Drizzle melted chocolate over the cookies, then sprinkle with candy cane pieces. When the drizzled chocolate sets it adheres the candy pieces onto the cookies.

Make Ahead: The dough or cookie dough balls can be made a day or two in advance and stored, covered in the fridge. Press the candy cane pieces into the tops of the cookie dough just before baking. Add another minute or two onto the baking time if the dough has chilled for more than 2 hours. 

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

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

Candy Canes - I find the easiest way to crush the candy is to place them a bag, cover the bag with a towel, and use a rolling pin to smash them up. It only takes a few hits to break up the mini candy canes. You want to get small shards or chunks and not all dust. I used Organic Candy Canes from Whole Foods which were vegan and naturally dyed! Use 2-3 regular sized candy canes or several peppermint candies instead of mini candy canes.

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

Chewy Ginger Cookies (paleo & nut-free)

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HOLIDAY COOKIE BONANZA! pt. 2.
ICYMI: pt. 1 Pretzel & Chocolate Chip Peanut Butter Cookies

The second cookie recipe in my healthier holiday cookie series are these Chewy Ginger Cookies! They are super easy to make drop cookies and feel wonderfully homey and comforting. These cookies have the perfect crispy but chewy texture. Brimming with fresh and zesty ginger flavor so synonymous with the holiday season, making them incredibly delicious and just the perfect deep-fall or winter cookie. In addition to the spicy yet sweet ginger, these cookies are filled with other warming spices sure to give you all the cozy cookie vibes we all crave this time of year.

What Do These Chewy Ginger Cookies Taste Like?

These healthified Chewy Ginger Cookies are a perfectly delicious, no-fuss, but incredibly satisfying ginger cookie. This cookie has wonderfully addicting crispy edges, an even more addicting soft and chewy center, and finish with a dusting of sparkling sugar. These cookies are packed with three types of ginger (or just two if three kinds of ginger just sounds like a bit too much ginger) to really give them a deep gingery flavor which is complemented with a few additional warming spices to give these cookies a more well rounded taste. Basically, if you ask me, these are the perfect thick and chewy ginger cookies. They are made with better-for-you ingredients but taste anything but!

What Ingredients Are Used In These Chewy Ginger Cookies?

These healthier Chewy Ginger Cookies are incredibly delicious and comforting but made better-for-you as they contain no refined flours or oils. These cookie are nut-free and paleo(ish) as they contain no gluten, grain, or dairy. They are paleo(ish) because these are made with cane sugar instead of coconut sugar. Cane sugar is not technically refined sugar free, and therefore not strictly paleo, but is still a much less refined alternative to traditional white sugar. Here’s a quick rundown of the ingredients used and some recommended substitutes and variations:

  • Cane Sugar – I used an organic cane sugar from Whole Foods (but this brand is also great), instead of my usual coconut sugar, to maintain a more neutral sweet flavor and give these that classic chewy texture.
  • Tahini – I love using tahini in my cookie recipes, it gives the cookies a wonderful moist and slightly dense chew. It’s more neutral in flavor than other nut/seed butters and keeps the recipe nut free! Use any other nut/seed butter that is thin and drippy, like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top.
  • Avocado Oil – Gives the cookies some additional moisture and helps crisp the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – To help puff the cookies.
  • Blackstrap Molasses – To keep the traditional flavor of a ginger cookie! The molasses adds a wonderful richness to the cookie and deepens the flavor of the ginger and spices. I used Wholesome Sweeteners Fair Trade Organic Molasses.
  • Freshly Grated Ginger – I highly recommend not skipping this ingredient even though I know it may be tempting. Powdered ginger is great, but the freshly grated ginger really gives these cookies a more well rounded ginger flavor.
  • Vanilla – A must in most cookie recipes!
  • Cassava Flour – A gluten and grain free flour which behaves very similarly 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.
  • Powdered Ginger – For more ginger-goodness.
  • Cinnamon & Nutmeg – To complement and amplify the warming characteristic of the ginger.
  • Salt & Black Pepper – The dash of black pepper is optional, but highly recommended. It adds a bit of oomph to the cookies, in the same way it’s added to good quality chai blends.
  • Candied Ginger – Make these cookies Chewy TRIPLE Ginger Cookies by adding chopped pieces of candied ginger. This is optional but adds wonderful chewy bits to the cookies and really ups the ginger flavor. This is a great brand that uses good quality ingredients.Healthy Chewy Ginger Cookie Dough

How Are These Chewy Ginger Cookies Made?

These cookies are incredibly easy to make! They are made in just one bowl, and with just a few simple ingredients. The ingredient list below seems long, but it’s just a bit of extra spices. The dough does need to be properly chilled, ideally for two hours and up to overnight. So, be sure to plan ahead! Here’s a look at the steps.

  1. Mix the cane sugar, tahini, and avocado oil together. Usually we’d mix all the wet ingredients together at once, but here, we mix the wet ingredients in phases to help ensure that the sugar and fats are properly creamed together.
  2. Add the egg, molasses, freshly grated ginger, and vanilla and blend with the sugar mixture.
  3. Add in the dry ingredients until a sticky dough forms.
  4. Stir in the candied ginger. This is totally optional if you feel like double ginger is enough or if you want to keep the sugar level on the lower side.
  5. Chill the dough. Ideally chill the dough in the freezer for at least two hours and up to overnight. The longer the dough is left to chill the easier it will be to scoop and roll the cookies. Chilling the dough ensures a thick and chewy cookie rather than a flat and crispy cookie puddle.
  6. Scoop the dough. I use my trusty 50 mm scoop (about 3 tablespoons) for ease and making equally sized cookies. This size scoop makes thirteen 3 1/2 inch cookies which I found to be the perfect size.
  7. Roll the dough in cane sugar or other coarse sugar such as turbinado or demerara.
  8. Bake at 400 for 8-9 minutes. We bake these cookies in a hotter than usual oven to ensure the cookies puff up, with perfectly crispy exteriors, but still maintain a moist chewiness in the centers.
  9. Let cool slightly.
  10. Enjoy those Chewy Ginger Cookies!

Make Ahead: The dough can be made ahead and kept, covered, in the freezer until ready to bake. Or chill the dough, scoop balls, and store the cookie dough balls in an airtight container. When ready to bake, roll the balls in the sugar and bake frozen, just add another minute or so onto the baking time.

Healthy Chewy Ginger Cookie Dough

These Chewy Ginger Cookies are the perfect warm and cozy cookie for the holiday season. Thick and puffy cookies with addicting crispy edges, a dense and chewy center packed with spicy, but sweet and fresh, ginger flavor, more warming spices and finished with a sparkly sugar dusting. Basically, it’s everything you want from a good ginger cookie, but made with better-for-you ingredients, so you can enjoy a festive and healthier holiday season.

Healthy Chewy Ginger Cookies

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

SHARE THE LOVE!

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

Print

Chewy Ginger Cookies

These healthified Chewy Ginger Cookies are a perfectly delicious, no-fuss, but incredibly satisfying ginger cookie.  They have wonderfully addicting crispy edges, even more addicting soft and chewy centers, and packed with ginger goodness.

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

Servings 13 cookies

Ingredients

Wet Ingredients

  • 2/3 cup cane sugar (138 grams)
  • 1/4 cup tahini, well stirred before measuring (65 grams) sub other thin nut/seed butter of choice
  • 1/4 cup avocado oil (61 grams) sub olive oil or coconut oil (melted and cooled)
  • 1/4 cup blackstrap molasses (85 grams)
  • 1 egg
  • 2 tsp freshly grated ginger (6 grams)
  • 1 tsp vanilla (4 grams)

Dry Ingredients

  • 3/4 cup cassava flour, spooned and leveled (117 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp baking powder (5 grams)
  • 1 tsp ground ginger see notes on amount
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • dash black pepper (optional)
  • 1/2 cup chopped crystalized ginger (optional)

Sugar Dusting

  • 2 tbsp coarse sugar such as organic cane sugar, turbinado, or demerara

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, cream together the cane sugar, tahini, and avocado oil until light and fluffy, about 2 minutes.

  2. Add in the molasses, egg, freshly grated ginger, and vanilla and blend until just fully incorporated.

  3. Scrape down the sides of the bowl, add in the remaining dry ingredients (except crystallized ginger) and stir until just fully incorporated, scraping down the sides of the bowl once during mixing to ensure everything in well distributed while avoiding overmixing.

  4. Stir in the crystallized ginger if using.

  5. Chill the dough in the freezer ideally for two hours and up to overnight.

  6. Near the end of the chilling time, heat oven to 400 degrees and prepare a baking sheet by lining with parchment paper or a silicone baking mat. Place dusting sugar in a small bowl.

  7. Scoop out 13 balls of dough, I used a 50 mm scoop (about 3 tbsp), and roll each ball in the sugar to coat. Place the dough balls at least 2 inches apart on the baking sheet.

  8. Bake cookies for 8-9 minutes or until cookies are puffed and the edges golden brown and crinkly. Bake for 10 minutes if you like a firmer, crispier cookie.

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

  10. Enjoy warm or at room temperature!

Recipe Notes

Kitchen Tools (affiliate links): 50 mm cookie scoop, silicone baking mat, silicone spatula, zester/grater

Storage: Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage!

Make Ahead: The dough can be made ahead and kept, covered, in the freezer until ready to bake. Or chill the dough, scoop balls, and store the cookie dough balls in an airtight container. When ready to bake, roll the balls in the sugar and bake frozen, just add another minute or so onto the baking time if they have been frozen from longer than 24 hours.

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

Extra Ginger - If you, like me, really love ginger, up the ground ginger to 2 tsps. There was a great debate on whether 1 tsp of ground ginger was enough. In my original recipe I use 2 tsps of ground ginger and really loved how deeply gingery the flavor was. I settled on 1 tsp for the final recipe because it seemed like a more balanced flavor that everyone could enjoy.

Even More Ginger - If you really, really love ginger, make these Triple Ginger Cookies by adding pieces of crystallized ginger to the cookie dough!

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

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

Pretzel & Chocolate Chip Peanut Butter Cookies (paleo & nut-free option)

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HOLIDAY COOKIE BONANZA! pt. 1.
ICYMI: pt. 2 Chewy Ginger Cookies
pt. 3 Double Chocolate Peppermint Cookies

It’s the holiday season which means cookies, cookies, cookies! As I’ve said many times on this blog, I am obsessed with cookies. In my opinion, they are the perfect dessert. So, to celebrate this time of year I’m going into all-out-cookie-mode! This is the first in my Holiday Cookie Bonanza Series and I hope you’re as excited as I am for all the delicious cookie recipes to come. I’m kicking off my healthier holiday cookie series with these Pretzel & Chocolate Chip Peanut Butter Cookies!

What Do These Pretzel & Chocolate Chip Peanut Butter Cookies Taste Like?

These are the ultimate cookies for the sweet & a little salty dessert lovers! A super moist and chewy peanut butter cookie studded with gooey chocolate chips and crunchy pretzel pieces. These Pretzel & Chocolate Chip Peanut Butter Cookies are the intersection of the all the best snacky ingredients: salty & sweet, gooey & crunchy, chewy & crispy. The name is a mouthful but there’s no better way describe this glorious cookie combo! Each component is as essential as the next in creating what is pretty much the perfect cookie bite.

How Are These Pretzel & Chocolate Chip Peanut Butter Cookies Made?

These cookies are incredibly easy to make! They are made in just one bowl, have only 12 total ingredients, and can be done in under 30 minutes! Here’s a look at the steps.

  1. Mix the wet ingredients together.
  2. Add in the dry ingredients. 
  3. Chill the dough. This is recommended, but optional if you’re short on time. The cookies will just be thinner, but still delicious, if the dough is not chilled.
  4. Stir in the chocolate chips and pretzel pieces.
  5. Scoop the dough. I use my trusty 50 mm scoop (about 3 tablespoons) for ease and making equally sized cookies.
  6. Top dough with a whole pretzel, more chocolate chips, and sea salt.
  7. Bake for just about 10 minutes.
  8. Let cool slightly.
  9. Enjoy!

Make Ahead: The dough can be made ahead and kept, covered, in the freezer until ready to bake. Just stir in the chocolate chips and pretzel pieces into the dough before scooping, this prevents the pretzels from becoming soggy in the freezer.

What Ingredients Are Used In These Pretzel & Chocolate Chip Peanut Butter Cookies?

These awesome cookies are incredibly delicious while being better-for-you. They contain no refined sugars, flours, or oils. The cookie base is paleo-friendly, meaning the dough does not contain gluten, grain, or dairy! And they are easily made nut-free by substituting the peanut butter for sunflower seed butter! These cookies are made with only 12 total (including the salt!) simple, real ingredients. Here’s a quick rundown of the ingredients used and some recommended substitutes.

  • Peanut Butter – Chocolate and peanut butter are always delicious together. These are also easily made paleo-friendly, peanut and nut-free by substituting the peanut butter for sunflower seed butter. Alternatively, any thick and creamy nut/seed butter can be used here such as almond or cashew butter. Choose a nut/seed butter that contains only one ingredient and no added sugars or oils. For the PB version, I used Once Again’s Creamy Unsweetened Peanut Butter.
  • Coconut Sugar – The best refined sugar free granular sweetener. Coconut sugar gives them the perfect amount of sweetness without being overbearing.
  • Avocado Oil – Gives the cookies some additional moisture and helps crisp the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – To help puff the cookies.
  • Vanilla – For flavor!
  • Cassava Flour – A gluten and grain free flour which behaves very similarly 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.
  • Cinnamon – More flavor!
  • Chocolate Chips – Can’t have a chocolate chip cookie without the chocolate chips! I used regular sized semi-sweet chocolate chips. I have been loving the ones by Guittard, for the high quality of the chocolate, and grabbing them whenever I see them on sale at Whole Foods. For strictly refined sugar free, use your favorite coconut or maple sugar sweetened bars chopped into chunks!
  • Pretzel Twists – Use any pretzel twists you like! There are several gluten free and paleo-friendly pretzels found in most stores today. Or mix it up and use pretzel sticks! I used Quinn’s Classic Whole Grain Sea Salt Pretzel Twists which are gluten free but not paleo.

These cookies boast all the best flavor combinations in one single cookie! Chocolate and peanut butter is a much loved, classic combo but leveled up with the addition of crunchy and salty pretzel pieces! These are sure to be the envy of any cookie swap or holiday party. However, these would truly be welcome anytime of year when you happen to be craving some awesome cookie goodness.

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

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Pretzel & Chocolate Chip Peanut Butter Cookies

A so soft and chewy peanut butter cookie spiked with pretzel pieces and chocolate chips. It's ooey gooey goodness, crunchy and moist, salty and sweet all in one delicious cookie! Made with only 12 ingredients and in one bowl! Easily made nut-free & paleo!

gluten free, grain free, dairy free, nut-free

Servings 13 cookies

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar (114 grams)
  • 1/2 cup peanut butter (136 grams) sub Sunbutter (120 grams) to make paleo & nut-free
  • 1/4 cup avocado oil (61 grams) sub olive or coconut oil (melted and cooled)
  • 1 egg large
  • 1 tsp vanilla (4 grams)

Dry Ingredients

  • 1/4 cup + 1 tbsp cassava flour (48 grams)
  • 3 tbsp tapioca flour (22 grams)
  • 1 tsp baking powder (5 grams)
  • 1 tsp cinnamon (2 grams)
  • 1/4 tsp sea salt

Additions

  • 1/2 cup chocolate chips (78 grams)
  • 1/2 cup chopped pretzel twists (32 grams) + 13 whole twists for cookie topping
  • flakey sea salt optional

Instructions

  1. In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and well incorporated.

  2. Scrape down the sides of the bowl. Add in the dry ingredients and stir until just mixed, scraping down the sides of the bowl once more during mixing to ensure ingredients are well distributed without overmixing.

  3. Chill the dough in the fridge for 20 minutes, preferably 2 hours. See notes below on skipping this step.

  4. When ready to bake, heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silicone baking mat. Stir the pretzel pieces and chocolate chips into the dough.

  5. Using a cookie scoop, ideally a 50 mm (about 3 tbsp), place dough balls at least 2 inches apart on the baking sheet.

  6. Press a whole mini pretzel twist into the top of each dough ball. If you like, top with a few more chocolate chips and some flakey sea salt as well.

  7. Bake cookies for 9-11 minutes or until cookies are set in the middle and edges are starting to brown.

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

  9. Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Helpful Kitchen Tools (affiliate links): 50mm scoop, silicone baking mat, silicone spatula, kitchen scale

Chilling Time: Ideally chill the dough in the freezer for two hours, 20 minutes if you're short on time. If you can spare absolutely no time, skip this step completely, this will just yield thinner crispier cookies.

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

Ingredient Subs/Variations:
Nut Free: Use 1/2 cup sunflower seed butter (120 grams) instead of peanut butter. Any thick and creamy nut/seed butter will do such as almond butter or cashew. 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. 

Strictly Paleo: For strictly paleo sub PB for another nut/seed butter as described above. And use your favorite coconut or maple sugar sweetened chocolate bar chopped into chunks instead of chips. And use your favorite grain free pretzels such as these or these. 

Pretzels: I used Quinn Whole Grain Pretzel Twists in this recipe. They are gluten free but not grain free. Use your favorite brand of pretzel twists. Or mix it up and use pretzel sticks, chop into small pieces and press a few longer sticks into the top instead of a twist!

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Sweet Potato Cookie Skillet (paleo & nut free)

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A fall inspired twist on the popular cookie skillet! This Sweet Potato Cookie Skillet is perfect for Thanksgiving or any fall occasion when you feel like enjoying something incredibly delicious without all the fuss. This giant deep dish autumnal cookie is made in just one bowl, bakes up in just about 20 minutes, has the perfect amount of cozy warming spices, a healthy dose of chocolate, and so delicious you’ll be saying, “Pumpkin, who?”.

What Does This Cookie Skillet Taste Like?

This Sweet Potato Cookie Skillet is like one big cookie that’s perfectly soft and just melts in your mouth. It is packed with one whole cup of sweet potato puree and an easy blend of warming spices. It has incredibly satisfying crispy crust and edges and the center is addictingly moist and just perfectly dense. Although it’s incredibly similar in flavor to pumpkin, sweet potato is a bit more subtle which I found to be incredibly refreshing. The cookie is simply spiced with cinnamon, nutmeg, and ginger which really lets the sweet potato shine in all its glory. These earthy flavors are well complemented by a heavy hand of dark chocolate chips.

How Is This Cookie Skillet Made?

The steps to making this super comforting dessert could not be any easier! You can go from empty bowl to completed cookie skillet in just about 30 minutes! Here’s a rundown of the steps:

  1. Heat oven & prepare skillet or other baking dish.
  2. Mix wet ingredients together in a large bowl if mixing by hand or in the bowl of a stand mixer.
  3. Add dry ingredients to wet and stir until a thick dough forms.
  4. Stir in chocolate chips.
  5. Pour the dough into prepared skillet.
  6. Add additional chocolate chips to the top. This is totally optional, butttt really, it’s not. Just throw those chippies on and never look back. You’ll thank me later.
  7. Bake for 21-22 minutes. Or slightly less/more if using a different type of baking dish.
  8. Let cool, then slice, and enjoy! Oh, and don’t forget the ice cream.

This is amazing served warmed. And if you’re enjoying this with an intimate party I highly recommend ditching the plates, topping this with a few big scoops of your favorite vanilla ice cream, and diving right in. There’s something incredibly satisfying about eating straight out of the baking vessel and, somehow, makes it taste even better. This might just be the peak of cozy fall enjoyment. This cookie skillet can also be made ahead and either served at room temperature or to serve warm, reheat the whole pan for a few minutes in the oven, let cool slightly, then slice!

Don’t Have A Skillet? No Problem!

I used a large 10 1/4 inch deep dish cast iron skillet and love how the extra hot pan creates crispy edges while keeping the center moist. So, using a similar heavy pan is ideal. However, if you do not have a cast iron you can absolutely make this in any similarly size, oven-safe pan. Alternatively, you can use a baking dish such as a 9 or 10 inch round cake/pie pan, or an 8 or 9 inch square baking dish. Just keep in mind that these will change the baking time, bake for 18 minutes and then start to keep an eye on the cookie. The edges should be golden brown and the center set and slightly puffed. Test for doneness by piercing the center with a toothpick, it should come out clean, with no batter, but potentially some melty chocolate.

What Ingredients Are Used?

This healthified dessert is made better-for-you as it contains no refined sugars, flours, or oils. It is paleo-friendly meaning it has no gluten, grain, or dairy. Plus it’s nut-free! Here’s a look at the main ingredients and some subs/variations.

  • Sunflower Seed Butter – I love using sunflower seed butter for this recipe as it is thick and creamy and gives the cookie a delicious moistness. The flavor is fairly neutral so it does not overshadow the sweet potato and spices. Use any other thick and creamy nut or seed butter that contains only one ingredient (no added sugar or oil). Some good options are almond butter, cashew butter, or peanut butter.
  • Sweet Potato Puree – I used canned sweet potato because it was easiest but this is a great way to maximize your (Thanksgiving) meal prep. Just steam, boil, or roast some extra sweet potato and puree or mash until it becomes a smooth and even mixture.
  • Avocado Oil – This adds more moisture and helps the cookie crisp! Feel free to use olive oil or melted and cooled coconut oil. I use and love Chosen Foods Avocado oil which I buy from Costco for the best pricing.
  • Coconut Sugar – Adds the perfect amount of sweetness and keeps the dessert free from any refined sugars! I use and love Nutiva’s organic coconut sugar.
  • Eggs – To help puff the cookie!
  • Vanilla – Adds depth of flavor to the cookie.
  • Cassava Flour –  A gluten and grain free flour very similar to white flour but is not bleached, refined, or overly processed. Cassava flour is nut free and paleo!
  • Tapioca Flour – Tapioca flour helps thicken the dough without making it too floury.
  • Chocolate Chips – I’ll be honest, when I’m baking for myself I never measure chocolate chips. I just toss them in, in copious amounts, until I see that there’s a reasonable (read: heavy handed) distribution of chocolate to dough/batter. In this recipe I use a responsible 1/2 cup of chocolate chips in the dough and another 1/4 cup scattered over the top which, I think, is the perfect balance of chocolate to sweet potato cookie, so that is my official recommendation. I also used a mix of both mini and regular sized chocolate chips because that’s what I had on hand. So use whatever feels right to you! To keep this refined sugar free, use your favorite coconut or maple sugar sweetened bar chopped into chunks!
  • Spices – Fall desserts are all about the warming spices and this is no different. You’ll need cinnamon, nutmeg, and ginger to enhance the sweet potato flavor.

Can I Make This With Pumpkin Puree Instead?

Yep! Just replace the sweet potato in even amounts for pumpkin puree and prepare the recipe exactly the same way. Should you decide to use pumpkin puree I recommend doubling the amount of spices as the pumpkin flavor is a little more assertive than sweet potato.

This Sweet Potato Cookie Skillet is the perfect dessert to enjoy for Thanksgiving, a gathering, or any fall day! It’s quick and super easy to make, made with better-for-you ingredients, and just so incredibly tasty that it’s sure to be a new family favorite! Especially when topped with a scoop of your favorite vanilla!

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

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Sweet Potato Cookie Skillet

A thick, chewy, and melt-in-your-mouth cookie spiked with sweet potato puree and cozy warming spices. This is the perfect quick, easy & delicious dessert to celebrate fall and sure to please your friends and family. Especially when topped with a scoop of vanilla ice cream.

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

Ingredients

Wet Ingredients

  • 1 cup sweet potato puree (243 grams)
  • 3/4 cup coconut sugar (114 grams)
  • 1/2 cup sunflower seed butter (140 grams)
  • 1/3 cup avocado oil (79 grams)
  • 2 eggs ideally room temp
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup cassava flour (130 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp sea salt
  • 1 tsp cinnamon (2 grams)
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 - 3/4 cup chocolate chips or chunks (94-141 grams)

Instructions

  1. Heat oven to 375 degrees and prepare 10 1/4 inch deep skillet by greasing with additional oil. See notes for alternative baking dishes.

  2. Mix wet ingredients together in a large bowl, if mixing by hand, or in the bowl of a stand mixer until thick and fully combined. Scrape down the sides of the bowl.

  3. Add all dry ingredients (except chocolate chips) to wet mixture and stir together until just fully mixed. Scrape down the sides of the bowl once during mixing to ensure the ingredients are thoroughly distributed and avoid over-mixing.

  4. Stir in 1/2 cup chocolate chips.
  5. Pour the batter into prepared skillet and, using a rubber spatula, spread out into an even layer.
  6. Add additional chocolate chips to the top of the dough. Optional, but not really.

  7. Bake for 21-22 minutes (if using an alternative dish start checking for doneness after 18 minutes). Cookie is done when the edges are crisp and starting to brown and the center is set and slightly puffed. Use a toothpick pierced into the center to test for doneness. The toothpick should come out clean.

  8. Let cool on wire rack. Serve warm or at room temp with a scoop of your favorite vanilla!

Recipe Notes

Helpful Kitchen Tools (affiliate links): 10 1/4 inch cast iron deep skillet, silicon spatula, kitchen scale

Serving Tips: This is best served warm with vanilla ice cream.

Make Ahead: This cookie skillet can be made ahead, then re-heated at 350 for 5-7 minutes, let cool slightly then slice. This can also be a few hour before and served at room temperature. 

No Skillet? Use a 9 or 10 inch pie or cake pan or square baking dish. This will change the baking time. Bake for 18 minutes then begin to check the cookie for doneness. 

Ingredient Subs/Variations:
Sunflower Seed Butter: Use any thick and creamy nut/seed butter such as 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. 

Avocado Oil: Instead use olive oil or melted and cooled coconut oil.

Sweet Potato Puree: Use homemade sweet potato that has been thoroughly mashed or pureed instead of canned. And if you like, sub pumpkin for sweet potato, just double the spices called from in the original recipe. 

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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.