Freshly Dafna

cassava

Healthier S’mores Cookies (nut free, grain free)

by Leave a Comment

Final Post: End of Summer Series

We’re about a week a half away from true fall and deep in the midst of what I’m calling “Baking Shoulder Season”. The stretch of time when it feels like summer is definitely over, but it’s not yet technically fall. Moving away from frozen, raw, or no-bake treats and heading back towards a warm oven. Saying goodbye to the bounty of juicy summer fruit and greeting the crispy likes of apples and pears. Similarly, we’re packing up the shorts and flips flops and pulling out the thick socks and sweaters. And so, as we move out of this transitional time, I bring you to the end of my End of Summer Series with these Healthier S’mores Cookies. A soft and gooey cookie that perfectly encapsulates this seasonal shift. It’s cool enough to turn on the oven without potentially breaking a sweat, but longer days still remind us it’s the end of summer. This cookie is warm and cozy, but reminiscent of those fun and whimsical flavors of summer.These cookies unify two of my favorite things in life, s’mores and cookies. And probably my favorite s’mores-ification (yes, that’s a technical term) to date. They are soft and chewy, packed with glorious puddles of melty dark chocolate chunks and pockets of lightly toasted marshmallows. These cookies are a true vision of the term “ooey gooey”. It’s the kind of dessert mash-up that really makes you think it might just be better than the originals. But I’ll leave that decision up to you.
And before we get to the recipe, let’s quickly chat about chocolate choices. Ideally, you should use a dark chocolate bar chopped into chunks. I tried this recipe using Beyond Good’s Pure Dark Chocolate, which is 80% cacao, and it felt a little too dark for this cookie. There is not a crazy amount of sugar in the actual cookie dough and although it was still delicious with the super dark chocolate, I much preferred the batches made using Hu’s Simple Dark Chocolate (70% cacao) chopped into large chunks. But, use any chocolate that sounds good to you! To really give these cookies that melty goodness I pressed a few extra chunks of chocolate into the top of each cookie dough ball. And while you can certainly use chocolate chips for this recipe, it will result with less gooey cookies. Chocolate chips tend to hold their shape more during the baking process. For the marshmallows, I only pressed them into the top of each ball to limit the amount of refined sugar used in the recipe. However, if you want to go big on the chocolate + marshmallow situation, stir in an extra 1/4 cup of marshmallows into the batter as well as pressing a few into the tops of the dough. And of course, a sprinkling of flakey sea salt is always a good idea.These cookies are made “healthier” with a lower sugar content than you’re typical cookie recipe. The cookie dough is sweetened with better-for-you coconut sugar. These are made with no refined flours or oils, and a minimal amount of refined sugar (from the marshmallows only).  They are gluten/grain/dairy free and nut free as well! That’s being said, these are so yummy I have a feeling even the most suspicious of taster would not guess they are secretly healthier. They are just that good and, baker be warned, more than a little addicting. And just the perfect way to send off summer with a delicious cookie flourish.

gluten free, grain free, dairy free, nut free

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

Print

Healthier S'mores Cookies

These S'mores Cookies might even be better than regular s'mores. It's melty chocolate and ooey marshmallow but contained in a soft and chewy cookie! Made with only 12 ingredients and in one bowl!

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

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1/2 cup dark chocolate chunks see post notes
  • 1/4-1/2 cup mini marshmallows

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. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  3. Stir in the chocolate chunks. Optional: For gooey-er cookies add 1/4 cup mini marshmallows and stir until thoroughly disbursed.

  4. Chill the dough in the fridge for at least 20 minutes, preferably 2 hours.

  5. While dough is chilling, heat oven to 350 degrees and prepare baking sheet by lining with parchment paper or a silpat.

  6. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  7. Press in 2-3 mini marshmallows into the top of each dough ball and a few more pieces of chocolate chunks if you like.

  8. Bake cookies for 8-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 10-11 minutes if you like a firmer cookie.

  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

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Chocolate Addition: To get glorious pools of chocolate in your cookie similar to that of a traditional s'more, chop up your favorite dark chocolate bar. While chocolate chips would absolutely work in this recipe, they will be less melty than chocolate chunks. 

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

Easy Baked Blueberry Donuts (paleo & nut free)

by Leave a Comment

Welcome to my End of Summer Recipes Series!It’s the first day of September and we’ve officially entered what I’m referring to as the “baking shoulder season”. It’s not technically fall but summer feels as if it’s basically over. The days are noticeable shorter, there is a slight nip in the air, and thus, sweatshirts and sweaters are starting to make a come back in the cooler mornings and evenings. The farmer’s market is also indicating the season’s end. Just two weeks ago stands were bursting with all kinds of stone fruit and berries. Now, while there are still summer favorites available, produce is peppered with autumnal alternatives like early apples and persimmons. And I, still not ready to slip into fall, am pushing summer fruit filled recipes to the very brink. And hopefully, you’re on board with this too, because these Blueberry Donuts are just too good to be missed!
My Easy Baked Blueberry Donuts are well, just as the name promises. Incredibly easy to make, with a total of 10 (including the salt!) better-for-you ingredients, and bake up quickly in under 20 minutes! These donuts are made healthier by skipping the trip to the fryer, going for the oven instead. I recently upgraded my pan to an aluminum USA Pan donut pan and truly love it. It’s extremely easy to clean, baked goods come out easily, and, as opposed to my previous silicon version, is much more comfortable to transport in and out of the oven. (Now, if only USA Pan would make a mini donut pan I’d truly be in baked donut heaven.) The healthified donuts are paleo-friendly (gluten/grain/dairy free), have no refined oils or flours, can easily be made refined sugar free, and happen to be nut free! They are packed with one whole cup of juicy blueberries that give an oh-so-satisfying burst of fruity goodness in every single bite. Think blueberry pancake meets classic glazed donut. But healthy-ish.The glaze is made with just two ingredients, powdered sugar and nut milk, and reminiscent of the classic sugar glaze you would expect to see adorning a donut at a regular donut shop. The glaze is thin, but just sweet enough, and gives that firm and flakey crust to the exterior of the donut complementing the soft and moist interior. I made my own powdered sugar with organic cane sugar to ensure the classic white glaze look, but you can easily choose any granular sweetener that fits your dietary needs. It’s incredibly easy to make powdered sugar at home, and a nice option if you’re not using this ingredient regularly and do not want to commit to a whole bag. Simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. Which only takes about a minute or so. Just be sure that your machine is super dry beforehand. You’ll need about half the amount of granulated sugar as the amount of powdered sugar listed. I blended a little over one cup of granulated sugar for the 3/4 cup of powdered sugar needed for the glaze. To keep this recipe strictly paleo and completely refined sugar free, blend coconut sugar until powdered and use when making the glaze. It will be just as delicious as the cane sugar version, just slightly brown in color. Or, just skip the glaze entirely if you want to keep the sugar content low. And if a sugar free version is more your speed, use Lakanto granulated sugar in the batter, and either make your own, or use Lakanto powdered sugar for the glaze.These donuts are so easy to make and the perfect summer’s end treat to pair with your coffee or tea, a sweet breakfast on the go, or to satisfy that afternoon sweet tooth. So, hopefully these exceptionally delicious Blueberry Donuts have convinced you to stick around for just a few more summery recipes during this “baking shoulder season” before fully giving in to fall and the onslaught of pumpkin and apple-centric recipes to come.

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

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

Print

Easy Baked Blueberry Donuts

These donuts are packed with juicy blueberry goodness and topped with an easy sugar glaze! They are made with better-for-you ingredients, and have less sugar than your conventional donuts! Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Ingredients

Dry Ingredients

  • 3/4 cup + 2 tbsp cassava flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut sugar or other granular sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/3 cup + 1 tbsp almond milk or nut/seed milk of your choice
  • 2 eggs
  • 2 tbsp avocado oil or coconut oil (melted and cooled)
  • 1 tsp vanilla

Coconut Butter Glaze

  • 3/4 cup powdered sugar *see notes
  • 1 tbsp nut/seed milk of choice

Instructions

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

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

  3. In a smaller bowl whisk together the wet ingredients until light and frothy.

  4. Pour the wet ingredients into the dry and stir gently until just combined. Taking care not to overmix.

  5. Distribute the batter evenly into the 6 donut tin wells.

  6. Bake the donuts for 16-18 minutes or until donuts are puffed and just turning slightly golden.

  7. Let the donuts cool in the pan for a few minutes, 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.

  8. While the donuts are cooling, make the glaze by mixing the powdered sugar and nut milk together in a shallow but wide bowl until well combined and smooth. Once the donuts are cool enough to handle, dunk the puffed side of the donuts into the glaze and move gently from side to side to ensure good coverage. Lift the donut out of the glaze, allowing it to drip off slightly and return to wire rack, it may drip a little more once on the rack.

  9. Let the glaze harden, about 10-15 minutes, then enjoy!

Recipe Notes

Skip the glaze entirely if you want to lower the overall sugar content.

Sugar/Glaze Options
Powdered sugar can be made simply by blending granulated sugar in a high powered blender until it becomes a fine powder. You will need about half the amount of granulated sugar for the amount of powdered sugar needed. 

For a white glaze: I blended a little over 1 cup of Organic Cane Sugar to create just enough powdered sugar for this recipe. Wholesome Sweet makes an Organic Powdered Sugar if you don't want to make you own.

For strict paleo: If you want to keep this strictly paleo or avoid any refined sugars, blend about 1 cup of coconut sugar to create powdered coconut sugar. The glaze will be a slightly brownish color, but still delicious.

For sugar free: To make these sugar free, use Lakanto granulated sugar in the donut batter and Lakanto Powdered Sugar for the glaze. 

Donuts can be stored at room temperature for about a day or so. Donuts can be frozen, but I don’t recommend freezing these pre-glazed.

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

Peaches & Cream Cookies (paleo-ish, dairy free)

by Leave a Comment

Peach Week, Pt. 4 – (The Grand Finale!)
ICYMI: Pt. 1 || Pt. 2 || Pt.3

So excited to be ending Peach Week with these Peaches & Cream Cookies! Because the only thing I love more than cookies is seasonal produce. And this is the perfect intersection of those two loves. It’s a so soft and moist cookie packed with one whole cup of fresh (not dried) peaches and a healthy dose of (dairy free) white chocolate chips. The peaches add a wonderfully addictive moistness to the cookie and just a touch of tartness, which is balanced out by the creamy chips. These cookies have that ooey gooey inside with crispy edges and an oh so satisfying stuff-to-cookie ratio. Which in my book, is basically cramming as much stuff (i.e. peaches & creamy chips) as possible that it tests the structural integrity of the cookie so that it’s just holding everything together. Yep, I want peach pieces and creamy chips in every single bite. And that, my friends, is exactly what we have here.
I knew I wanted to create a cookie or cookie bar recipe to finish off my first ever Peach Week. And the obvious choice seemed to be the classic flavor combo of Peaches & Cream. So when developing the recipe I tried to come up with some good options to replace the “cream” part of this situation to keep it dairy free. Truth be told, I’m not the biggest fan of white chocolate. It’s a bit too sweet for me and since quitting dairy it’s never something I had around.  But, I decided to give these vegan white chocolate chips a try and have to say I am pretty impressed. They are not overly sweet, the ingredients are minimal and allegen friendly, and they taste pretty good! These were perfect when baked up in the cookie, but I would not eat these straight out of the bag, like I would with dark chocolate chips.

Strict paleo or trying to keep the sugar levels low? I made a batch of these cookies without the white chocolate chips and they were just as delicious! I wouldn’t call them Peaches & Cream Cookies. But they were some delicious Peachy Cookies. So if you want to keep these cookies purely paleo or lower in sugar, just omit the white chocolate chips and feel free to add in 1 teaspoon of cinnamon. Because cinnamon and peaches are always good companions.

These cookies are SO easy to make. They are made in just one bowl and bake up so quickly you could have a (warm) batch of these in your hands in under 30 minutes. They have only 11 ingredients (including the salt!) all of which are ingredients you can feel good about using! No refined flours, sugars, oils, or weird ingredients of any kind in these cute cookies! They also happen to be nut free. And despite all that, these better-for-you cookie babes taste just as good (if not better) than your conventional-style cookie. And if you’re a regular to grain-free baking, you probably have all the ingredients you need on hand! This is a great time to use any slightly bruised peaches you might have hanging around your fridge. Just be sure to gently stir the peach pieces into the batter to avoid further bruising.


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

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

Print

Peaches & Cream Cookies

These Peaches & Cream Cookies are a fun and easy way to incorporate a seasonal fruit into some baked goodness! Heaps of peach pieces and vegan white chocolate chips are bound together by a so soft and gooey cookie. Made in just one bowl and done in under 30 minutes, these cookies are a major win.

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

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1 cup chopped peach, finely diced about 1 medium peach
  • 1/2 cup dairy free white chocolate chips omit if strictly paleo

Instructions

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

  2. In a large bowl cream together the wet ingredients until thick and well incorporated.

  3. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  4. Mix in the white chocolate chips, if using. Then gently stir in the peach pieces, mixing as minimally as possible so peaches don't get banged up too much.

  5. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  6. Bake cookies for 10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.

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

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

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Strict Paleo/Lower Sugar Option: Omit the white chocolate chips and add in 1 teaspoon of cinnamon with the dry ingredients. 

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

Peach Crumb Muffins (paleo, nut free)

by Leave a Comment

Peach Week, Pt. 1!
ICYMI: Pt. 2 || Pt. 3 || Pt. 4 The weekend before last we went peach and plum picking with my brother, sister-in-law, and two nephews. We went the year before and had such a great time I suggested we go again this year, trying to make it something of a tradition. Picking my own fruit at a U-pick farm brings me such an immense amount of joy. Being outside, wandering around lengthy aisles of bursting trees, searching for the ripest fruit for the picking, considering what kind of tasty treat they are destined for, well, that’s just pure and simple bliss if you ask me. My mom used to take us apple picking when we were kids and I love sharing a similar activity with my nephews. Plus, I think it’s important to know where your food comes from!Needless to say, we came home with a lot of fruit. (The prime advantage of driving the six hours, rather than flying, to visit my brother.) Fresh fruit in itself is pretty wonderful, but there’s something so incredibly delicious and comforting about baked fruit. Don’t get me wrong, chocolate is amazing and will always be a great comfort food, but warmed up fruit is like a celebration of nature’s bounty and it always speaks straight into my soul. And so, with a fridge drawer bursting with stone fruit, and fruity summer baking in full swing, I decided to dive right in and make this week on my site Peach Week! And I’m kicking it off with these Peach Crumb Muffins! These Peach Crumb Muffins are reminiscent of a peach crumble but one that you can eat on the go and with no utensils! They have a light and airy texture, simply spiced with cinnamon and a touch of ginger, packed with one heaping cup of peach chunks, topped with a simple but oh-so-yummy crumb topping similar to that of a crumble, and dotted with some extra peach pieces for good measure. They are the perfect marriage of summer fruit and baked good, sweet without being overbearing or feeling overindulgent, and just perfectly moist from the ample peach chunks throughout. And best of all, this recipe could not be easier! The simple crumb topping is made with only a few ingredients and mashed together with a fork. The muffin batter comes together quickly, in just one bowl(!), and then baked up in under 20 minutes! Yep, that means you can have these muffins done in under 30 minutes! I bake these muffins at 375 for 10 minutes, then knock down the heat to 350 for the remainder. This gives the muffins a hit of heat at the beginning to help puff up the muffins, then baked at a lower temp to keep the interior soft and moist.

This recipe uses only simple whole ingredients that you can feel good about using! The batter is sweetened with coconut sugar, which means no refined sugars. I use cassava and tapioca flours as the base for the batter so these muffins are paleo-friendly and also nut free. And instead of coconut oil (because I’m still taking a break from it), I use avocado oil as the healthy fat and to keep them dairy free. I do use coconut oil in the crumb topping, so feel free to use it in place of the avocado oil in the batter if you like! Just make sure it’s thoroughly melted and cooled before using. Fresh peach chunks are used in the batter and I do not recommend using frozen for this recipe. This will effect the outcome of the muffin texture and I believe you will be able to tell the difference in flavor as well. I made this recipe several times and preferred using peaches that were ripe but firm, but this is also a great time to use any slightly bruised fruit you may have hanging out in your fridge drawer. Just be gentle when stirring them into the batter. These muffins are truly the perfect anytime snack! Enjoy these as a fruity breakfast on-the-go, afternoon coffee/tea accompaniment, or even a light dessert! Stayed tuned for more peachy recipes coming soon!


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

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

Print

Peach Crumb Muffins

These muffins are the perfect way to enjoy the quintessential summer stone fruit! These Peach Crumb Muffins are super easy to make, incredibly delicious, and the perfect anytime snack! Or enjoy as a fruity breakfast on the go!

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

Ingredients

Crumb Topping

Batter : Wet Ingredients

Batter: Dry Ingredients

  • 1 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp salt

Add Ins

  • 2 tbsp non-dairy milk of choice
  • 1 heaped cup peach chunks, cut into 1/4 pieces about 1 large peach
  • additional smaller peach pieces for topping optional

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. Make the crumb topping by mixing the coconut sugar, cassava, cinnamon, and salt with a fork in a small bowl. Add the coconut oil and mash together with the fork until largest pieces of coconut oil are the size of small peas and the mixture is like damp sand.

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

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

  5. Scrape down the sides of the bowl, add the milk, and blend until just fully mixed. Scrape down the sides of the bowl again, if necessary. Ensure not to overmix the batter.

  6. Using a rubber spatula, gently stir in the 1 heaped cup of peach chunks into the batter until evenly distributed throughout, trying not to bruise the fruit.

  7. Using a large cookie scoop (or spoon) distribute the batter evenly into 9-10 muffin cups. Dot the top with additional smaller peach pieces, if you like. Sprinkle the crumb topping over the batter.

  8. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 6-8 minutes. Testing for doneness with a toothpick.

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

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

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

by Leave a Comment

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

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

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

gluten free, nut free, dairy free

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

Print

S'mores Cookie Bars

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

gluten free, nut free, dairy free

Course Dessert

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Additions

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

Instructions

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

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

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

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

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

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

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

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

Recipe Notes

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


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

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

Zucchini Chocolate Chip Cookies (paleo, nut free)

by Leave a Comment

Zucchini is the quintessential vegetable to sneak into a baked good. Actually, maybe pumpkin has got the leg up on that one. Let me rephrase, zucchini is the most perfect summer veggie to incorporate into a sweet seasonal treat. While zucchini on it’s own is delicious in a baked good, zucchini and chocolate is as wonderful a combination as pumpkin and chocolate.  And, side benefit, you don’t need to rely on buying canned pumpkin puree to get your veggie-filled baking on, just shred up some fresh zucchini and you’re good to go!These incredibly delicious Zucchini Chocolate Chip Cookies might be my favorite cookie creation to date. They are incredibly soft with a crisp exterior and a soft gooey center. But feel free to bake these longer if you like a fully baked cookie. These cookies are made with one whole cup of shredded zucchini that gives the cookies the perfect amount of moisture. And, unlike most zucchini recipes, you don’t need to squeeze out the shreds beforehand! These cookies are sweet but do not feel indulgent, and the lightness from the zucchini is complemented by the glorious pools of melty dark chocolate. I splurged and used Hu Gems, which are my favorite for baking, but truthfully a little pricey. I highly recommend them if you’re looking for a “cleaner” chocolate, they are extremely delicious and paleo-friendly (sweetened with coconut sugar) but I really only bust them out for special baking occasions. Otherwise, my go-to chocolate chip/chunk is Enjoy Life baking chocolates, which are sweetened with cane sugar. Feel free to use your favorite chocolate chips, chunks, or chopped up chocolate bar!The dough comes together in minutes!
And although these cookies are made with better-for-you ingredients, they are so delicious you’d never know the difference! These are paleo-friendly, made with no refined sugars, and happen to be nut free. If you’ve been following my blog for a little while, you may have noticed that my most recent recipes almost all use avocado or olive oil rather than my go-to coconut oil. The reason for this change is that I recently took an at-home gut microbiome test which analyzes your digestion and tells you which foods are beneficial or less tolerated by your body according to your digestive system. For me, a lot of the standard ingredients I would use in my healthified baking came back as foods I should avoid, namely all coconut products and almonds. Which was a hard adjustment at first, but I have really loved the outcome in my baked goods since incorporating these different oils and flours. And, the best part, is that you do not have to wait for the oil to melt and cool as you would with coconut oil. Speaking of which (ahem, rant over, back to these cookies), these cookies whip up F-A-S-T fast! Made in just one bowl and out of the oven in 10 minutes. Yep, that’s 20 minutes from empty mixing bowl to cookie-packed-cooling rack. And if that’s not reason enough to make these, let me assure you, that despite all the fruity goodness to come out of my kitchen this season, these Zucchini Chocolate Chip Cookies are hands down my favorite summer treat!*

*So far this year.

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

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

Print

Zucchini Chocolate Chip Cookies

These Zucchini Chocolate Chip Cookies are the ultimate way to incorporate a summer veggie into some baked goodness! Pools of melty chocolate and a so soft and gooey cookie with crispy edges make this cookie the perfect summer produce inspired treat. Made in just one bowl and done in under 20 minutes, these cookies are a major win.

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

Ingredients

Wet Ingredients

  • 2/3 cup coconut sugar
  • 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
  • 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
  • 1 egg large
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Additions

  • 1 cup shredded zucchini
  • 1/2 cup chocolate chips or chunks

Instructions

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

  2. In a large bowl cream together the wet ingredients until thick and well incorporated.

  3. Add in the dry ingredients and stir until just mixed, ensuring not to over mix.

  4. Gently stir in the zucchini shreds, not mixing too much so as little moisture is release from the zucchini as possible. Then, fold in the chocolate chips.

  5. Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.

  6. Bake cookies for 9-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.

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

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

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top. 

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

Healthy Apricot Snack Cake (paleo, nut free)

by Leave a Comment

Apricots are one of those summer stone fruit that, I believe, are so underrated! Peaches get all the glory come summertime. Apricots have an incredibly unique flavor; sweet flesh with a slightly tart skin, perfectly juicy, and easy to eat. Just rip down the middle, the pit pulls easily away from the meat, and enjoy! Apricots have a much shorter season than peaches, nectarines, and plums, starting in early May and finishing around the end of July. Which, again, if you’re asking me, makes them that much more special. And, did you know that California produces 85% of all apricots grown in the US?! So, to pay tribute to this delicious and much overlooked little fruit, I made a cake! Because I’m pretty sure cakes are the ultimate symbol of celebration.

This Healthy Apricot Cake is a light and fluffy cake spiced with just a kiss of cardamom and topped with a bounty of fresh apricot wedges. I sprinkled chopped up pistachios and a bit of turbinado sugar over the apricots to give the top a deliciously addictive crunch. But feel free to leave these out if you’re looking for a nut free and/or strictly paleo version of this cake. Apricots can be inherently be a little tart, but are made sweeter once baked. Baking the apricots gives them a beautiful caramelization and a heavenly jammy texture which is a lovely complement to the airy and perfectly sweet cake base. I used a 9 in springform pan for presentation to easily free the cake from the baking dish, but any similarly sized baking dish will do.This cake is paleo friendly, made with no refined sugars, and nut free (if you omit the pistachio top). It whips up quick and in just one bowl! I love this cake because, made with only real ingredients, it’s the perfect eat-anytime-treat! Delicious as a fruity breakfast, an accompaniment to your afternoon caffeine fix, or to satisfy a nighttime sweet tooth. And I suspect this would be incredible with a scoop of your favorite vanilla for a yummy seasonally inspired dessert!

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

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

Print

Healthy Apricot Cake

This Healthy Apricot Cake is the perfect summer treat. Super easy to make and in just one bowl! It's a light and fluffy cake spiced with a touch of cardamom and topped with a bounty of fresh apricot wedges. The cake is paleo-friendly, made without any refined sugars, and easily made nut free (just omit the pistachio topping). Perfect for any time of day, breakfast, afternoon, or pair with a scoop of vanilla for a delicious seasonal dessert!

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

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup avocado oil or melted and cooled coconut oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/8 tsp cardamom powder (optional, but delicious)
  • 1/4 cup dairy free milk of choice
  • 1 lb fresh apricots, quartered
  • 2 tbsp chopped pistachios optional
  • 1 tbsp turbinado or cane sugar omit if strict paleo

Instructions

  1. Heat oven to 350 degrees and prepare a 9 inch springform pan by greasing with additional oil or cooking spray. If you don't have a springform pan use a similarly sized pie dish or square baking dish. Baking times will differ, see notes below.

  2. 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, eggs, and vanilla until thick and frothy

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

  4. Scrape down the sides of the bowl, add the milk, and slowly mix into the batter. Scrape down sides of the bowl again if necessary, and mix until just fully incorporated without overmixing.

  5. Pour the batter into the prepared baking dish and spread into an even layer.

  6. Arrange the apricots over the top of the batter, cut side down, in a circle starting from the center and working outward. Sprinkle the pistachios and sugar all over the apricots and batter if you using.

  7. Bake for 35-45 minutes, see notes below. Bake until top is firm and golden brown all over. Checking for doneness by piercing with a toothpick and ensuring it comes out clean. Remove from oven and let cool on wire rack for 10 minutes before removing from pan and slicing.

Recipe Notes

Baking time will depend on the type of baking dish used. For a springform pan baking should take for 42-44 minutes. If using a different pan start watching the cake after 35 minutes.

Store in the fridge for a day or so. Afterwards, slice and move to freezer for longer storage!

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

Healthier Raspberry Chocolate Chip Coffee Cake (paleo, nut free)

by Leave a Comment

I have been dreaming up this Raspberry Chocolate Chip Coffee Cake the second winter ended. Yep, at the first peak of spring, I’m already lusting after all the wonderful summer fruit soon to come and imagining the ways I can incorporate them into some sweet treats. And one of the earliest summer fruit to hit the shelves is the sweet but tart raspberry. I am a firm believer that chocolate and raspberries are as perfectly paired as chocolate and strawberries but gets so much less attention! Don’t get me wrong, chocolate and strawberry is great and will always be a classic. But chocolate and raspberry is so underrated! The deep dark chocolate is the perfect complement to the tart and juicy raspberry. And a light and airy coffee cake with a simple crumble top sounded like the perfect vessel for this combination.

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. Like something you would be served at an overpriced brunch that comes with endless mimosas. They are sweet but but don’t feel overindulgent. The coffee cake is packed with fresh raspberries which gives these a distinct tartness that is counterbalanced with a healthy amount of dark chocolate chips. The coffee cake is just perfectly moist and light. Perfect for a breakfast on the go, brunch with friends, or a sweet accompaniment to go with your afternoon coffee or tea.

And if I haven’t convinced you enough, this recipe is a breeze to make! The simple crumble top comes together quickly and the batter is made in just one bowl! Then just stir in the chocolate chips and fresh raspberries, pour into the pan, top with the crumble and into the oven it goes. Fruity chocolately coffee cake goodness ready to to serve in under an hour! Made with just 12 total ingredients that are all paleo friendly (gluten/grain/dairy free), contains no refined sugars, and also happens to be nut free!

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

Print

Raspberry Chocolate Chip Coffee Cake

These Raspberry Chocolate Chip Coffee Cakes are super simple to make but feel so elegant. They are sweet but but don't feel overindulgent. 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, dairy free

Ingredients

Crumble Top

  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 2 tbsp coconut oil chilled if liquid
  • 1/8 tsp sea salt

Cake Ingredients

  • 3/4 cup coconut sugar
  • 1/4 cup avocado oil or melted and cooled coconut oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup + 2 tbsp nut/seed milk
  • 3/4 cup chocolate chips
  • 1 1/4 cup fresh raspberries

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. Make the crumble by adding all crumble ingredients to a small bowl and mash together with a fork 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.

  3. 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, eggs, and vanilla until thick and frothy

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

  5. Add the nut/seed milk and slowly mix into the batter, making sure not to over mix.

  6. Next stir in the chocolate chips. Then, gently fold in the raspberries trying not to smash them.

  7. Turn the batter out into the prepared baking dish and, using a rubber spatula, gently spread into an even layer in the pan.

  8. Sprinkle the crumble all over the top of the batter. Add a few extra raspberries and chocolate chips if you like!

  9. Bake for 43-45 minutes or until top is firm and golden brown, checking for doneness with a toothpick. 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

These bars will keep stored in an airtight container for 1 day, 2-3 days if kept in the freezer. Afterwards, move to freezer for longer storage.

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

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

Blueberry Crumble Bars (paleo, nut free)

by Leave a Comment

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

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

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

Print

Blueberry Crumble Bars

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

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

Course Dessert
Servings 12

Ingredients

Crumble Ingredients

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

Blueberry Filling

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

Instructions

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

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

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

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

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

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

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

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

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

Mini Chocolate Chip Cookies (nut-free, paleo)

by Leave a Comment

I truly believe, that there’s nothing more simply beautiful than a well made Chocolate Chip Cookie. I just feel that they are the perfect dessert. Easy to make, unpretentious, and always satisfying. I know there are many camps on what defines the perfect CCC. But, to be honest, when it comes to a good healthified cookie, I’m not too discerning. While I prefer a soft and chewy cookie, I can find the love for the crispy variety. And really, I could go salted or plain. But there must be a good ratio of cookie to chocolate. These Mini Chocolate Chip Cookies are so easy to make, made with only good for you ingredients, have no refined sugars and are nut free but still paleo-friendly. I use a mix of cassava and tapioca flour instead of my usual go-to almond flour! These are made with tahini (one of my other favorite things of this world) instead of oil which gives them a beautiful flavor and wonderful chew. They are soft and dense and just perfectly sweet that I’ve been enjoying them as both a sweet breakfast or an easy dessert (often in the same day, because I really do love cookies that much). And of course, studded with mini chocolate chips (I use this brand which uses cane sugar) but feel free to use your favorite chopped up chocolate bar instead to keep them strictly paleo.

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

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

Print

Mini Chocolate Chip Cookies (paleo, nut-free)

These Mini Chocolate Chip Cookies are the perfect fun and delicious treat. Made in just one bowl with only good for you ingredients. These are cookies you can feel great about eating.

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

Ingredients

Wet Ingredients

  • 1/2 cup tahini thin, well mixed
  • 1/2 cup coconut sugar
  • 3 tbsp maple syrup
  • 2 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup chocolate chips plus extra for topping (optional)

Instructions

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

  2. Add in all the dry ingredients (except chocolate chips) and stir until just combined. Making sure not to overmix.   

  3. Then stir in the chocolate chips.

  4. Let dough rest in fridge for at least 15 minutes, preferably 2 hours. See notes below on chilling time.

  5. When ready to bake heat oven to 375 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper or silicon mat.

  6. Using a small ice cream scoop, melon baller, or teaspoon scoop small dough balls onto prepared baking sheet. Press in additional chocolate chips to the top of each cookie mound if you like!

  7. Bake for 6-7 minutes or until cookies are puffed and edges just start to turn brown. The cookies will set a bit more out of the oven.

  8. Remove from oven and let rest on the pan for 3 minutes before transferring to cooling rack.

Recipe Notes

Tahini: Make sure that your tahini is well stirred. I know there are a variety of tahini options out there. All should be fine, just make sure your tahini is drippy and not the thick dense stuff that often hangs out at the bottom of the jar.  

Chilling Time: You can make these without chilling however the cookies will turn out a little more fluffy and less dense. I found the ideal chilling time to be 2 hours. But if you don't have that kind of time, I highly recommend chilling for  at least 15 minutes. The dough is sticky and the chilling will make the scooping process much easier. 

Storage: These cookies will keep for 1-2 days in an airtight container at room temperature. Afterwards move to freezer. 

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

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