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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 Healthy 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 Easy and 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 Homemade 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

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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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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 Healthy 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 Stuffed 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 Strictly Paleo Mexican Hot Chocolate Cookies:

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 Easy 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)

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!

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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. 

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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.

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 Healthy 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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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!

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.

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 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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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!

5 from 1 vote
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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 Do You Make Healthy Chewy Ginger Cookies?

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.

Healthy Pecan Pie Truffles (paleo & vegan)

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These Healthy Pecan Pie Truffles have all the delicious flavor of a classic pecan pie but packaged up in delicious, easy-to-eat balls! These truffles are packed with toasted pecan chunks surrounded by a gooey caramel-like filling, coated in dark chocolate, and topped with some flakey sea salt. This healthified candy is easy to make, requires no candy thermometer, corn syrup free, and made with better-for-you ingredients! A major upgrade to the traditional pecan pie. 
What Do These Healthified Pecan Pie Truffles Taste Like?

Imagine the filling of a classic pecan pie; ample toasty and crunchy pecan chunks clinging together in a just-perfectly-sweet and gooey caramel-like mixture. These Pecan Pie Truffles taste exactly like a traditional pecan pie, but we ditch the crust, ball-ify the filling, and smother those balls in a dark chocolate coating. And, of course, finish with some sea salt sprinkles for good measure. And while a conventional pecan pie is typically made with a hefty dose of corn syrup, these are sweetened with coconut sugar and use only real ingredients with absolutely no weird stuff! In fact, this recipe requires only 8 simple ingredients which I believe makes them taste even better than the pie it is inspired by!

How Do You Make Healthy Pecan Pie Truffles?

The best part about these no-bake Healthy Pecan Pie Truffles is that they are delicious and super easy to make! Unlike a pie, they are basically goof-proof and likely to be delicious even if some mistakes are made. And I always love a candy recipe that doesn’t require a candy thermometer! The less tools (aka dishes) the better!

Here’s a rundown of the steps:

  1. Toast the pecans in a hot 400 degree oven for 4-5 minutes. I highly recommend you not skip this step. It really brings out the deep nutty flavor of the pecans and the toasting gives the nut a good crunch that is glorious in contrast to the creamy caramel.
  2. Make the caramel mixture by heating together the coconut cream, coconut sugar, and coconut oil in a small pot. Let simmer a few minutes, then stir in the vanilla, nut/seed butter, and salt. Let set for a few minutes to thicken.
  3. Stir chopped pecans into caramel mixture.
  4. Freeze pecan pie filling to let the flavors meld and firm up so it can be rolled into balls. About 1-2 hours, but the longer the better.
  5. Scoop and roll filling into balls. You can really make any size truffle you like, but I find that my medium (40 mm) scoop makes the perfect sized balls with just the right ratio of filling to chocolate.
  6. Place filling balls back in the freezer.
  7. Melt the chocolate in the microwave or in a double boiler.
  8. Coat filling balls with chocolate. 
  9. Sprinkle with sea salt. (Optional but highly recommended.)
  10. Let chocolate set.
  11. ENJOY!

Make Ahead: These Pecan Pie Truffles can be made ahead at almost any step! The mixture, uncoated balls, and the completed chocolate coated balls can be stored in the freezer for a few months! These can be eaten straight out of the freezer or let temper on the counter for a few minutes before serving for a more gooey center.

What Is the Best Way to Coat The Truffles?

I have tested this recipe many times with different methods for coating the balls. These truffles will taste delicious no matter how you coat them, but I have found the following to be some helpful tips to getting the most aesthetic chocolate coating.

  1. Use good quality dark chocolate. I found the best results when I upgraded my chocolate from regular dark chocolate chips to a better quality chocolate. I ended up using Hu’s dark chocolate baking gems which are 70% dark chocolate. I recommend using a good quality chocolate baking bar chopped into chunks or chocolate melting wafers (like these).
  2. Keep filling balls as cold as possible. The balls will be much easier to coat when they are frozen solid. This prevents them from deteriorating when dipped in the melted chocolate. I like to work in batches, keeping as many filling balls in the freezer as possible and taking out a few at a time just before coating them. The longer the balls are left in the freezer the better.
  3. Let melted chocolate cool. Be patient, and let the chocolate cool for at least a few minutes after it has melted. This helps keep the filling balls in tact and prevents them from losing their shape when dipped into the chocolate.
  4. Work in small batches. I found that pouring a small amount of the melted chocolate into a small bowl and coating the balls in the small container really helps keep the chocolate coating easier to use. Inevitably, some of the filling will get into the chocolate coating and will cause the chocolate to thicken or seize. This will make it more difficult to coat the balls. So decanting small amounts of melted chocolate at a time really helps keep the chocolate smooth and loose.
  5. Toothpick method. Normally, when coating something in chocolate, I use the fork method of dunking the thing into the coating, turning it over, using the fork to lift it out, and letting the excess chocolate drip off. But here, I found that using a toothpick was really the most effective and easy method. Simply pierce a filling ball with a toothpick, quickly dunk and turn it around in the chocolate to coat, then lift and let the excess drip off. Then, turn the ball upright, slide onto a fork and pull the toothpick out from the bottom in order to place the coated ball back on the baking sheet.

What Ingredients Are In These Healthy Pecan Pie Truffles?

These Healthy Pecan Pie Truffles are made better-for-you as they are made with only simple, real ingredients and contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are vegan! These are the ingredients you will need:

  • Pecans – I used raw pecans and toasted them quickly in the oven. It couldn’t be easier and takes only 4-5 minutes. Feel free to buy roasted, but unsalted, pecans if you prefer to skip this step.
  • Coconut Cream – The solid upper layer from a fresh can of coconut milk. Use as much of the white solid as possible, but it’s totally fine if there is some milk included to get the amount needed for the recipe. I do not recommend using light or low-fat coconut milk. I used Native Forest Classic Coconut Milk but Thai Kitchen is another great option.
  • Coconut Sugar – This keeps the truffles refined sugar free and as coconut sugar has an inherently caramel-like flavor, it really makes the filling taste just like a traditional caramel. I use and love Nutiva’s Coconut Sugar.
  • Coconut Oil – Helps create the caramel mixture. Use refined coconut oil for a coconut-free flavor.
  • Vanilla – A must for a good tasting caramel! I highly recommend using a good quality vanilla extract for these truffles.
  • Nut/Seed Butter – Used to thicken the caramel and help it solidify when chilled. Use any thick and creamy nut or seed butter you like such a cashew, almond, peanut, or sunflower seed butter. I have made these with all of the above, except peanut butter, which I feel would overpower the pecans. My favorite of the three was the batch made with cashew butter.
  • Dark Chocolate – Use a good quality dark chocolate bar chopped into chunks or baking discs (like these, these, or these) for the best chocolate coating results. Feel free to use milk chocolate instead of dark if that’s more your scene! I got the best coating results when I used Hu’s Baking Gems.
  • Sea Salt – Because chocolate and sea salt is always a good idea. A good quality flakey sea salt like Maldon is always a classic. I used one by Only Salt which comes in these cute crystals.

These Healthy Pecan Pie Truffles are the perfect sweet ending to any meal or a delicious treat to gift your friends and family this holiday season! They are incredibly delicious, made with real ingredients, have the perfect balance of crunchy and creamy, sweet and salty that make them dangerously addictive. Basically, you don’t want to miss out on these. A MUST make this holiday season!

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

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Healthy Pecan Pie Truffles

These Healthy Pecan Pie Truffles have all the delicious flavor of a classic pecan pie but packaged up in a handheld balls. An incredible candy with a gooey caramel-like filling packed with toasted pecan chunks, coated in dark chocolate, and topped with some flakey sea salt.

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

Ingredients

  • 1 1/4 cup raw pecans (170 grams)
  • 2/3 cup coconut cream (170 grams) thick top layer from a fresh can of coconut milk
  • 1/2 cup coconut sugar (72 grams)
  • 2 tsp coconut oil (10 grams)
  • 3-4 tbsp nut/seed butter (45-60 grams)
  • 2 tsp vanilla extract (10 grams)
  • dash sea salt
  • 2 cups dark chocolate chunks or melting wafers (280 grams)
  • flakey sea salt (optional)

Instructions

  1. Heat oven to 400 degrees and spread pecans over a baking sheet. Toast the pecans for 4-5 minutes, turning the nuts once, halfway through baking. Keep an eye on the pecans because they can go from toasty to burnt in a flash! The pecans are done when they are slightly brown and smell incredible. Remove from oven and set aside to cool.

  2. Make the caramel filling by combining the coconut cream, coconut sugar, and coconut oil together in a small pot and heat over medium low flame. Stir well and let come to a gently boil. Cook, stirring occasionally for 4-5 minutes or until the mixture has reduced slightly and become a golden brown.

  3. Remove from heat add the vanilla, 3 tablespoons of nut/seed butter of choice, and a dash of salt to the pot and stir until the mixture is thick and creamy. Add another tablespoon of nut/seed butter if the mixture is still a little thin.

  4. Roughly chop the pecans, pour into the caramel mixture, and stir to combine.

  5. Pour the pecan caramel filling into a medium bowl and place in freezer to firm, approximately 1 hour.

  6. Once the filling is firm, scoop and roll into balls and place on a parchment paper or silicone baking mat lined baking sheet. I find the 40 mm scoop to be the ideal (1 1/2 inch) sized balls.

  7. Place balls back in the freezer. Meanwhile melt the chocolate by warming in short, 5 second, bursts in the microwave or over a double boiler. Stir until chocolate is fully melted and shiny. Let the chocolate cool for several minutes.

  8. Working in batches, leaving as many filling balls in the freezer as possible, coat the balls with chocolate (see original post for helpful tips). Pierce each ball with a toothpick or skewer and quickly roll in the chocolate until it is fully coated. Allow excess chocolate to drip off, turn the ball upright, slide onto a fork and pull the toothpick out from the bottom in order to place the coated ball back on the baking sheet. Top with flakey sea salt.

  9. Place the coated truffles back in the freezer briefly to let the chocolate set. Once chocolate is firm, enjoy!

Recipe Notes

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

Make Ahead: These Pecan Pie Truffles can be made ahead at almost any step! The mixture, uncoated balls, and the completed chocolate coated balls can be stored, covered, in the freezer for a few months!

Storage: Store in the fridge or freezer! These will keep for about 2 months if they manage to stay uneaten for that long. These can be enjoyed straight out of the freezer or let temper on the counter a few minutes before serving for a more gooey center.

Subs/Variations:

Nut/Seed - Use any thick and creamy nut/seed butter such as cashew, sunflower seed, peanut, or almond 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. I most preferred cashew butter in this recipe.

Coconut Oil - Use refined coconut oil for a no-coconut flavor. 

Chocolate Coating - Use a good quality chocolate bar chopped into chunks or melting wafers for best coating results. To keep these refined sugar free and strictly paleo, use your favorite coconut or maple sugar sweetened chocolate. Feel free to use milk chocolate if you prefer!

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