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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 Mexican Hot Chocolate Cookies Taste Like?

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

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

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

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

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

How To Make These Mexican Hot Chocolate Cookies Strictly Paleo:

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

Using Homemade Marshmallows:

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

How Do You Make These Mexican Hot Chocolate Cookies ?

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

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

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

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

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

paleo-ish (gluten/grain/dairy free)

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Mexican Hot Chocolate Cookies

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

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

Servings 9 cookies

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Additions

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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

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

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

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

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

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Healthier Sugar Cookies (grain free & nut free)

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

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

What Do These Healthier Sugar Cookies Taste Like?

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

What Ingredients Are Used to Make These Healthier Sugar Cookies?

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

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

How Do You Make These Healthier Sugar Cookies?

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

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

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

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

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

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

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Healthier Sugar Cookies

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

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

Servings 12 3 1/2 inch cookies

Ingredients

Wet Ingredients

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

Dry Ingredients

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

To Top It Off

  • your favorite frosting
  • sprinkles of choice

Instructions

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

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

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

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

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

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

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

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

  9. Top with your favorite frosting and sprinkles!

  10. Enjoy!

Recipe Notes

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

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

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

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

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

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

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.

Chewy Ginger Cookies (paleo & nut-free)

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

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

What Do These Chewy Ginger Cookies Taste Like?

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

What Ingredients Are Used In These Chewy Ginger Cookies?

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

  • Cane Sugar – I used an organic cane sugar from Whole Foods (but this brand is also great), instead of my usual coconut sugar, to maintain a more neutral sweet flavor and give these that classic chewy texture.
  • Tahini – I love using tahini in my cookie recipes, it gives the cookies a wonderful moist and slightly dense chew. It’s more neutral in flavor than other nut/seed butters and keeps the recipe nut free! Use any other nut/seed butter that is thin and drippy, like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top.
  • Avocado Oil – Gives the cookies some additional moisture and helps crisp the cookies. Sub for olive oil or melted and cooled coconut oil.
  • Egg – To help puff the cookies.
  • Blackstrap Molasses – To keep the traditional flavor of a ginger cookie! The molasses adds a wonderful richness to the cookie and deepens the flavor of the ginger and spices. I used Wholesome Sweeteners Fair Trade Organic Molasses.
  • Freshly Grated Ginger – I highly recommend not skipping this ingredient even though I know it may be tempting. Powdered ginger is great, but the freshly grated ginger really gives these cookies a more well rounded ginger flavor.
  • Vanilla – A must in most cookie recipes!
  • Cassava Flour – A gluten and grain free flour which behaves very similarly to white flour but is not bleached, refined, or overly processed. It’s nut free and paleo!
  • Tapioca Flour – Tapioca flour helps thicken the dough without making them too floury.
  • Powdered Ginger – For more ginger-goodness.
  • Cinnamon & Nutmeg – To complement and amplify the warming characteristic of the ginger.
  • Salt & Black Pepper – The dash of black pepper is optional, but highly recommended. It adds a bit of oomph to the cookies, in the same way it’s added to good quality chai blends.
  • Candied Ginger – Make these cookies Chewy TRIPLE Ginger Cookies by adding chopped pieces of candied ginger. This is optional but adds wonderful chewy bits to the cookies and really ups the ginger flavor. This is a great brand that uses good quality ingredients.Healthy Chewy Ginger Cookie Dough

How Are These Chewy Ginger Cookies Made?

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

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

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

Healthy Chewy Ginger Cookie Dough

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

Healthy Chewy Ginger Cookies

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

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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!

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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.

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 Are These Pecan Pie Truffles Made?

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 Used?

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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If you make 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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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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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.

Fluffy Gingerbread Pancakes (paleo & vegan-possible)

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December has arrived! Cue the gingerbread and peppermint flavored treats! Starting off the gingerbread season with a fluffy stack of Gingerbread Pancakes. These are light and fluffy pancakes spiked with all the requisite spices to achieve the perfect gingerbread flavor: lots of ginger, cinnamon, cloves, and nutmeg. It’s a perfectly spiced, seasonally-appropriate, healthified pancake stack to head into the holiday season and make those mornings extra cozy and festive.
What Do These Gingerbread Pancakes Taste Like?

These pancakes are thick but still light and fluffy, the ideal pancake texture. They are soft, a little dense, perfectly chewy, and have just the right amount of moisture to welcome a healthy drizzle of maple syrup but are just fine on their own. Lightly sweetened with coconut sugar and spiked with all the warming spices typical in a classic gingerbread recipe. It’s like a stack of gingerbread cookies in pancake form!

How Are These Gingerbread Pancakes Made?

These pancakes are SO easy to make! I like to mix up the batter in my Pyrex measuring cup and pour them directly into the hot pan, so minimal dishes are used to prep and make these! Here’s a rundown of the steps:

  1. Mix dairy-free milk with 1 tbsp lemon juice and let sit for 3 minutes. This makes the pancakes super fluffy and reminiscent of buttermilk pancakes.
  2. Whisk in the egg or your favorite vegan egg-replacement like a flax egg or premade egg substitute.
  3. Stir in the dry ingredients and gently mix until fully combined.
  4. Heat the pan over medium heat with a little oil if your pan requires it.
  5. Pour batter into the pan. I find that 1/4 cup batter makes the perfect sized pancake. This recipe makes exactly five 1/4 cup pancakes. But make any size you like!
  6. Let cook for 2-3 minutes and flip to cook other side.
  7. Repeat with all batter.
  8. Top with your favorite toppings and/or maple syrup.
  9. Enjoy!

Some topping ideas: A tart winter fruit like cranberry, pomegranate, or maybe some orange slices. Whipped cream or vanilla yogurt. Crunchy bits like pistachios, pecans, or sunflower seeds!

What Ingredients Are Used?

These pancakes are made better-for-you as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by replacing the egg with your favorite vegan-friendly egg replacement. Here’s a look at the ingredients you will need to make these:

  • Nut/Seed Milk – Use any milk you like! I always use whatever homemade nut/seed milk I have on-hand. To see how to make your own dairy free milk, check out this post here!
  • Lemon Juice – Helps the pancakes fluff and create a buttermilk-like effect without the use of dairy.
  • Egg – Gives these pancakes some fluff! Easily substituted for your favorite vegan-friendly replacement.
  • Almond Flour – The base of the pancakes and makes them gluten and grain free! The almond flour gives them a deliciously dense and chewy texture.
  • Tapioca Flour – Tapioca flour helps thicken the batter and gives them crispy crusts.
  • Coconut Flour – There is only 1 tbsp of coconut flour and not really detectable in the flavor, but gives the pancakes some extra body.
  • Baking Soda & Baking Powder – To give even more fluff to the pancakes.
  • Spices & Salt – All the classic gingerbread spices that you probably already have in your pantry: ginger, cinnamon, cloves, and nutmeg!

These Gingerbread Pancakes are gluten, grain, and dairy free, but really taste delicious, are oh-so-fluffy and the perfect festive breakfast to ring in the holiday season! This recipe makes about 4-5 pancakes, which, if you’re asking me really serves one person for a hearty breakfast. Two people if you’re keeping things light or having it with other dishes. This recipe is easy to double, or triple (!), if you’re feeding a crowd! This is perfect for leisurely weekend mornings but the recipe is so easy you could easily whip them up on a busy weekday!

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

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Fluffy Gingerbread Pancakes

Thick and fluffy pancakes spiked with all the classic gingerbread spices. These healthier pancakes are incredibly delicious and made with a few simple ingredients. Made in just one bowl! The perfect festive breakfast to celebrate the holiday season.

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

Course Breakfast

Ingredients

  • 1/2 cup milk of choice
  • 1 tbsp lemon juice
  • 1 egg (or sub flax egg/egg replacer if vegan)
  • 3/4 cup almond flour (95 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 2 tbsp coconut sugar (16 grams)
  • 1 tbsp coconut flour (8 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • dash sea salt
  • 1 1/2 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg

Instructions

  1. In a medium mixing bowl, or preferably in a 2 cup measuring cup with a spout, mix together the milk and lemon juice. Let sit for 2 minutes. The mixture will look broken, this creates the "buttermilk".

  2. Next whisk in the egg or egg substitute until it's well mixed and frothy.

  3. Then add all the remaining dry ingredients to the wet and stir until batter is just uniform and evenly distributed.

  4. Heat coconut oil, butter, or ghee in a large pan/skillet over a heat that's just over medium flame.

  5. Pour about 1/4 cup of batter into the heated pan and cook for 2-3 minutes on each side.

  6. Repeat with remaining batter.

  7. Enjoy with your favorite toppings and/or maple syrup!!!

Recipe Notes

Helpful Kitchen Tools (affiliate links): pyrex measuring cup, small syrup pitcher, silicone spatula, kitchen scale

Nut/Seed Milk: I always use homemade almond milk for this recipe. Choose your favorite milk for these pancakes! To see my recipe for homemade nut milk see this post.

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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.

Apple Hand Pies! (paleo)

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Thanksgiving is fast approaching and my all-time favorite holiday. It’s a time to rejoice with family and loved ones, give thanks, enjoy a good meal together, and end the day with a plethora of desserts. What could be better than that? And while, unfortunately, this year people may not be able to gather together with loved ones as they have in years prior, it is my deep hope that everyone is still able to enjoy a special meal and be grateful for all that we still have. And if a special meal seemslike too much, then at least a special holiday-esque, fall-inspired dessert! These (paleo) Apple Hand Pies pack all the flavors and warm cozy goodness of an apple pie without having to commit to, well, a whole pie. And they are made better-for-you! Plus, you can eat them with your hands, which means less plates to clean! Unless, that is, you want to top these with a scoop of vanilla ice cream. At which point, a plate is probably best.

What Do These Apple Hand Pies Taste Like?

These healthified, single serve pies taste exactly like a classic apple pie. An inviting flakey golden-brown crust encases an apple filling that is perfectly spiced with the likes of cinnamon, allspice, and nutmeg. These mini-pies have the perfect ratio of crust to apple filling. They are so incredibly delicious I suspect that even the harshest of critics would not guess that they are made better-for-you. And while a traditional apple pie requires at least one hour of cooling before being able to slice, these are best served warm when just slightly cooled from the oven.

How Do You Make Them?

These Apple Hand Pies are fairly easy to make! I will say that these do require a bit of time, patience, and some rolling out of dough. That being said, this dough is exceptionally easy to work with. It is made with almond flour and contains no gluten, so there is no need to worry about overworking the dough. If you see that the dough is starting to get a bit sticky or break, just pop it back in the freezer for a few minutes to help it firm back up. The Apple Hand Pies are definitely worth the time to make. Here’s a quick rundown of the steps and check out step-by-photos of the recipe below:

  1. Make the dough by mixing together the dry ingredients, mashing in the coconut oil and maple syrup, then sprinkling in ice water until a soft dough comes together. I made this by hand, but this can absolutely be made in a food processor.
  2. Separate dough into two discs and wrap in parchment paper.
  3. Let dough chill in the fridge for two hours and up to two days. Or, if you’re short on time, chill in the freezer for 20-30 minutes.
  4. Roll out the dough.
  5. Cut 3-inch circles from the dough. I used the largest circle from this set (which I bought for my Homemade Thin Mints recipes) but you can use the rim of a wide glass or the lid of a wide mouth mason jar instead. These will be the bases for the pies.
  6. Roll and cut out circles with second half of the dough, then gently roll out the second batch of circles so they become a slightly larger 3 ½ inch wide circle. These will become the tops of the hand pies.
  7. Make the filling while the dough circles rest in the fridge.
  8. Brush base rounds with egg wash or dairy free milk to make vegan.
  9. Fill the base rounds with a small mound of filling.
  10. Cover the filling with the top (larger) dough rounds.
  11. Seal the pies with your fingers then close the edges with a fork.
  12. Brush with egg wash (or vegan alternative), cut air vents in the top of the crust, and finish with a dusting of coarse sugar.
  13. Bake, let cool slightly, and enjoy!

These can be baked in advance, stored, covered, in the freezer, then reheated in the oven for a few minutes before serving!

What Ingredients Do I Need?

These Apple Hand Pies are made healthier as they contain no refined sugars, flours, or oils. They are also paleo-friendly meaning they are free from gluten, grain, and dairy. Plus, they are easily made vegan by omitting the egg wash and substituting with a dairy-free milk of choice or melted and cooled coconut oil. Here’s a rundown of the ingredients:

  • Almond Flour – The base of the pastry dough and makes them gluten and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry to help crisp and brown the dough and in the filling, which thickens the apple mixture.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil helps makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. If vegan, brush the pastry with your favorite non-dairy milk or some more melted and slightly cooled coconut oil.
  • Apples – The recipe only uses two to three apples. I tend to go for Granny Smiths when making pies because they are inherently tart and create a nicely balanced filling. Use any apple you like, I recommend Granny Smith, Fuji, Braeburn, or McIntosh.
  • Coconut Sugar – To make these mini pies refined sugar free and adds the perfect amount of sweetness to the filling.
  • Lemon Juice – Adds moisture to the filling and brings out the sweetness of the apples in contrast to the tart citrus juice.
  •  Spices! – All the classic spices you’d expect in an Apple Pie, ample cinnamon, nutmeg, and allspice.
  • Sprinkling Sugar – The finishing touch to these Apple Hand Pies is a dusting of coarse sugar. I used organic cane sugar but turbinado or demerara sugar are also great options. Or leave this out to make these strictly refined sugar free.

These Apple Hand Pies are the perfect fall treat! They are great to enjoy on your own or to impress your loved ones with personal pies! Either way, these are sure to satisfy any apple pie craving while being made better-for-you. And as with most Apple Pies, these are exceptionally delicious when paired with a scoop of good vanilla ice cream.

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

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

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Healthy Apple Hand Pies

These healthified, single serve pies are even better than a classic Apple Pie. They pack all the flavor of a regular pie without having to commit to baking an entire pie. They have a perfect ratio of crust to filling, and you can eat them with your hands!

paleo-friendly, refined sugar free, easily made vegan

Ingredients

Pie Dough

  • 2 cups almond flour 240 grams
  • 1/2 cup tapioca flour 60 grams
  • 1 tsp baking powder 4 grams
  • 1/2 tsp salt 1 gram
  • 4 tbsp maple syrup 85 grams
  • 4 tbsp coconut oil 55 grams room temperature. if liquid, chill in fridge a few minutes until solid.
  • 2-3 tbsp ice water 28-42 grams

Apple Filling

  • 2 medium or 3 small apples 12 ounces, cut into ¼ inch chunks
  • ¼ cup coconut sugar 36 grams
  • 1 tbsp tapioca flour 7 grams
  • 2 tsp lemon juice 8 grams
  • 1 tsp cinnamon 4 grams
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp salt

Finishing Touches

  • Egg wash: 1 egg whisked with 2 tsp milk of choice. If vegan use dairy free milk or melted and slightly cooled coconut oil.
  • 2 tbsp Sprinkling Sugar Organic cane sugar, turbinado, or demerara.

Instructions

  1. In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.
  2. Add the maple syrup and coconut oil to the bowl and using the fork, mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.
  3. Drizzle in 2 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough forms. Add additional water in small splashes if necessary to form a dough.
  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 2 days. If short on time, chill in the freezer for 20-30 minutes.

  5. Once chilled, roll out the dough between two pieces of parchment paper, into a large rectangle ¼ in thick. Using a 3 inch round cookie cutter, a similarly sized glass rim, or wide mouth mason jar lid to cut out circles from the dough. Remove the scraps, re-roll the dough, and cut out circles until all dough is used. You should get 10 dough rounds from one dough disc. These will be the base rounds of the pies. *See original post for step-by-step photos*

  6. Place the discs on a piece of parchment paper and slide onto the bottom of a baking sheet or a large cutting board to help easily transport the dough rounds to the fridge or, ideally, the freezer.
  7. Repeat steps to roll out the second disc of dough. Once you cut out 10 circles, use the rolling pin, or a straight sided glass to gently flatten the dough rounds into thinner, 3 ½ inch wide circles. Try to keep the circular shape as much as possible. These larger circles will become the upper crusts.
  8. Place larger rounds on a piece of parchment paper and place in the fridge or freezer. You can stack these on top of the other dough rounds.
  9. Arrange one rack in the bottom third of the oven and one in the center, heat oven to 375 degrees, and prepare a baking sheet by lining with parchment paper.
  10. Make the filling. Place chopped apples in a medium bowl, add all remaining filling ingredients, and stir until everything is well coated.
  11. Prepare the egg wash by whisking together the egg with 2 tsp of dairy free milk in a small bowl. Or if vegan, use 2 tsp of dairy free milk of choice or 1 tbsp melted coconut oil.
  12. Remove (smaller) base dough rounds from the fridge/freezer and brush the surfaces with egg wash.
  13. Add a small heap of apple filling (without the juice) in the center of each dough round leaving a ¼ inch border around the edges.
  14. Remove the (larger) top crust dough rounds from the fridge/freezer and gently place over each the filling. Close the edges with your fingers and press a fork along the perimeter to seal the pie.
  15. Brush tops with egg wash. Using a sharp knife cut four air vents in the center of each pie. Then dust with sprinkling sugar.
  16. Bake on the bottom rack for 9 minutes, then move to center rack to bake for an additional 9-10 minutes.
  17. Hand pies are done when they are crisp and golden all over.
  18. Let cool slightly, then serve! Add a scoop of your favorite vanilla ice cream for Apple Hand Pie ala mode!

Recipe Notes

Helpful Kitchen Tools (affiliate links):  round cookie cutter, silicon spatula, kitchen scale, pastry brush

Apple Options: Choose any slightly tart and not overly sweet apples. Good options are: Granny Smith, Braeburn, Fuji, or McIntosh.

To Make Dough in a Food Processor: Pulse the dry ingredients together a few times, add the coconut oil and maple syrup, pulse until coconut oil is the size of small peas, drizzle in water, and pulse a few final times until a soft dough forms.

Assembly Tips: The dough will be easiest to work with when it's cold. Ensure that there is enough room in your fridge or, ideally, freezer to accommodate the pieces of dough between steps. I like to use a large cutting board to transport the dough to and from the fridge.

Storage: These can be made in advance, stored in the freezer in an airtight container, then just reheated in a 350 degree oven for 3-5 minutes. No need to bring them to room temperature before re-heating. Or make ahead and freeze and bake/toaster oven one at time when ready to enjoy!

Make Ahead:  Pie dough can be made up to two days in advance stored in the fridge. The dough can be rolled out and cut into rounds and stored, covered tightly, in the freezer for up to a week. These can be made completely in advance and simply reheated in a hot oven (see above for heat/time) before ready to serve.

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Sweet Potato Cookie Skillet (paleo & nut free)

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

What Does This Cookie Skillet Taste Like?

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

How Is This Cookie Skillet Made?

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

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

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

Don’t Have A Skillet? No Problem!

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

What Ingredients Are Used?

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

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

Can I Make This With Pumpkin Puree Instead?

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

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

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

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

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Sweet Potato Cookie Skillet

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

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

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Instructions

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

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

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

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

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

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

Recipe Notes

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

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

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

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

Ingredient Subs/Variations:
Sunflower Seed Butter: Use any thick and creamy nut/seed butter such as cashew butter, almond butter, or peanut butter instead of sunflower seed butter. Ideally use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. 

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

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

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Caramel Swirl Streusel Bread (grain free & dairy free)

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Sometimes, recipe ideas, for one reason or another, just do not turn out. I had been working on a dessert idea that was essentially born out of a funny mistake my husband made when he was attempting to say “butternut squash” and instead said “butternut scotch”. I, being the loving and supportive wife that I am, proceeded to laugh in his face. Just so you can appreciate how great of a wife I am, English is his second language. After my fit of laughter, I immediately thought that a “butternut scotch” something would be a very cool name for a dessert. So I proceeded to spend months attempting to combine butternut squash puree and a paleo butterscotch sauce into various kinds of dessert to no avail. Who’s laughing now? Definitely not me! As much as my OCD serves me at times, this was not one of those instances. Finally, I convinced myself to give up on the idea, because the thought of baking and pureeing yet another butternut squash sounded absolutely dreadful. Sometimes you just have to let go of an idea to let another one grow. What that disastrous dessert attempt led to was this, healthy(ish) Caramel Swirl Streusel Bread. It’s an upgraded take on classic streusel bread but instead of a cinnamon sugar mixture ribboned through a fluffy loaf, mine has a simple creamy caramel sauce, which really takes it to a whole new level of delicious.

What Does It Taste Like?

This Caramel Swirl Streusel Bread is really something special. It has a just perfectly sweet crumb that is light and fluffy yet moist. The bread is sweetened with cane sugar and kissed with cinnamon. The batter for this Streusel Bread comes together quickly in just one bowl! A simple yet incredibly addicting vegan caramel sauce is sandwiched between two layers of the batter to create the center swirl. The caramel sauce is made of coconut cream and coconut sugar caramelized together over a low flame on the stove. The coconut sugar has an inherently caramel-like flavor that, when reduced with the coconut cream creates a thick sauce that tastes almost exactly like a traditional caramel. I am fairly confident that any taster would not be the wiser that this is made with no dairy, refined sugars, or oils, it’s just that good. Then, as this is in fact a Streusel Bread, it is adorned with a simple crumble topping. The streusel topping is made with similar ingredients to the bread, but adds a wonderful sweet, cinnamony, and crispy crust to the top that really complements the bread and caramel layers beneath. This bread is the perfect anytime treat – be it a sweet breakfast, accompaniment to your afternoon caffeine fix, or maybe topped with a scoop of your favorite vanilla for a next level dessert. There really is never a bad time to enjoy a slice of this heavenly loaf.


How Is It Made?

I’ll be straightforward and say that this is not a one-bowl-baking-situation that I am so fond of. There are some steps and there will be a moderate amount of dishes as there are three components to this bread. But, I can assure you that IT IS WORTH IT! Because this bread is truly something special, and sometimes, special things take a bit more time. While admittedly this looker of a loaf takes a few more minutes than your basic quick bread or one bowl bake, this Caramel Swirl Streusel Bread is actually really simple! Here’s a rundown of the steps:

  1. Make the caramel by reducing coconut cream, coconut sugar, and coconut oil in a small pot over a medium low flame for 7-8 minutes. No special tools, like a candy thermometer, are needed to make the caramel. Just combine the ingredients and stir occasionally while it gently bubbles away. I do recommend a silicon spatula for the stirring, it’s incredibly resistant to heat and easy to clean. After it’s reduced, remove from heat, stir in the vanilla and set aside to cool.
  2. Make the streusel topping while the caramel is cooking down by mixing the dry ingredients first, then mashing everything together with coconut oil to create a sandy crumb. I like to use my fingers for this, but a fork is also fine.
  3. Mix the wet ingredients for the batter together in a large bowl or in the bowl of a stand mixer.
  4. Add the dry ingredients to the wet ingredients and stir until everything is just fully incorporated. Scrape down the sides of the bowl once during mixing to ensure everything is thoroughly distributed and avoid overmixing.
  5. Add half the batter to a loaf pan and smooth out with a rubber spatula to create one even layer.
  6. Pour the caramel sauce over the batter and spread out to the edges.
  7. Cover caramel with remaining batter creating the upper layer of the loaf.
  8. Top batter with streusel mixture. 
  9. Bake, let cool, and enjoy! 

This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when it the caramel has set and be easier to cut, the caramel layer may ooze out slightly and, while messy, it is absolutely magical. This loaf will keep at room temperature for a day or so in an airtight container. Afterwards, slice any remaining portion and store in the freezer. This would be amazing warmed up a bit in a toaster oven or microwave for the above mentioned reason and below photographic proof.

What Ingredients Do I Need?

This Caramel Swirl Streusel Bread is made with better-for-you ingredients as it contains no hydrogenated oils or refined flours. Normally, my recipes are refined sugar free, but, for this bread I used both cane sugar and coconut sugar. I attempted to use all coconut sugar for this recipe, but unfortunately it yielded a bread that tasted monotonous and the wonderful caramel layer really disappeared into the loaf. So, the streusel and caramel are made with coconut sugar while the bread itself is sweetened with organic cane sugar. Organic cane sugar is much less refined than conventional white sugar but very similar in taste. Here’s a look at the main ingredients you’ll need:

Coconut Sugar – The caramel and streusel topping are both sweetened with coconut sugar. It is more similar in flavor to brown sugar than white sugar and is a delicious complement to cinnamon. It makes for a deliciously satisfying crunchy top in the streusel while creating a deeply flavorful caramel layer. I use and love Nutiva’s coconut sugar which I find has excellent quality at a reasonable price.

Coconut Oil – The oil used for this bread and really creates a flavorful and moist texture without feeling too rich. It’s a simple and easy replacement for butter which makes this dairy free. Use virgin coconut oil if you do not mind the coconut flavor, if you prefer a more neutral tasting oil, use refined coconut oil. I exclusively use Nutiva’s (refined) coconut oil and have made a habit of investing in the largest possible container. Of course I do an excessive amount of baking, but if you’re running through coconut oil containers often I highly recommend doing the same – it’s a great way to reduce plastic waste, save money, and trips to the store.

Coconut Cream – This is the thick white layer on the top of a fresh can of coconut milk. This, when reduced with the coconut sugar, creates the creamy caramel layer. You can purchase cans of coconut cream which contains more of the fluffy white part than milk. Otherwise, just use a regular can of coconut milk skimming as much of the cream off the top as possible.

Cassava & Tapioca Flour – My absolute go-to flour combination when it comes to grain free and nut free baking. I love how fluffy this bread turns out using these two flours with the added moisture of the cane sugar. I recently discovered that Amazon has the best pricing for cassava flour, compared to the health food stores near me and, surprisingly, Thrive Market. And I use Bob’s Red Mill for the tapioca flour.

Cane Sugar – The loaf is sweetened with organic cane sugar and creates a flavorful and light bread that is just perfectly sweet without feeling overindulgent. Wholesome Sweeteners makes an organic cane sugar that is excellent. Alternatively, Whole Food’s 365 brand is a cheaper option with comparable quality.

While this bread is definitely a treat, it is made with simple, real ingredients that are not overly processed or refined. This bread is gluten free, grain free, dairy free, and nut-free!

While this bread would be a welcome treat any time of year, this is sure to be especially satisfying during these cooler months. A thick slice of this Caramel Swirl Streusel Bread alongside your favorite warm beverage is sure to have you feeling all kinds of cozy with its soft and fluffy bread, ample cinnamon, creamy caramel layer, and addictingly crispy streusel topping.

gluten free, grain free, dairy free, nut free

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

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Caramel Swirl Streusel Bread

This loaf is really something special - a caramel layer ribboned through a soft and fluffy bread and topped with a deliciously addicting streusel top. The perfect treat for any time of day!

gluten/grain/dairy free, nut free

Servings 1 loaf

Ingredients

Caramel Sauce

  • 2/3 cup coconut cream (171 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 2 tsp coconut oil (10 grams)
  • 2 tsp vanilla (10 grams)

Streusel Topping

  • 1/4 cup coconut sugar (36 grams)
  • 1/4 cup cassava flour (36 grams)
  • 1 tsp cinnamon (2 grams)
  • 1/8 tsp sea salt
  • 3 tbsp coconut oil (40 grams)

Batter Ingredients

  • 1 cup cane sugar (210 grams)
  • 1/2 cup coconut oil (90 grams) melted and cooled
  • 4 eggs ideally room temp
  • 1 tsp vanilla (5 grams)
  • 1 1/2 cups cassava flour (204 grams)
  • 1/4 cup tapioca flour (30 grams)
  • 1 tsp cinnamon (2 tsp)
  • 1 1/2 tsp baking powder (7 grams)
  • 1/2 tsp baking soda (2 grams)
  • 1/2 tsp salt (2 grams)

Instructions

  1. Heat oven to 350 degrees and prepare loaf pan by greasing with additional oil or lining with parchment paper.

  2. Make the caramel layer 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 7-8 minutes or until the mixture has reduced, become a dark brown, and is thick. Remove from heat, stir in the vanilla, and set aside.

  3. While the caramel is reducing, make the streusel topping. Combine the coconut sugar, cassava flour, cinnamon, and salt in a small bowl and mix until well combined. Add the coconut oil and mash together with a fork or your fingertips until everything is the texture of damp sand. Set aside.

  4. Make the bread batter by mixing the coconut sugar, coconut oil, eggs, and vanilla together in the bowl of a stand mixer or a large bowl if mixing by hand, until everything is well incorporated and bubbly.

  5. Add in the remaining batter ingredients and stir until just fully combined. Scrape down the sides of the bowl once during mixing to ensure all ingredients are evenly distributed and prevent overmixing.

  6. Scoop half the batter into the prepared baking dish and, using a silicone spatula, spread out into an even layer.

  7. Pour the caramel sauce over the lower batter layer.

  8. Evenly distribute the remaining batter over the caramel and spread out into an even layer.

  9. Spread streusel mixture all over the top batter layer.

  10. Bake in the center rack of the oven for 52-55 minutes or until the top is golden brown all over and the middle appears set. Test for doneness by piercing with a toothpick, if it comes out clean it is done!

  11. Let cool in baking dish for at least 10 minutes before moving to a wire rack to cool completely.

  12. This loaf is amazing both at room temperature and also still slightly warm from the oven. If you cannot wait to let this cool completely, when the caramel has set and it will be easier slice, the caramel layer may ooze out slightly and while messy, it is absolutely magical.

Recipe Notes

Storage: This will keep stored in an airtight container in a cool place for a day or so. Afterwards, slice any uneaten portion and freeze for longer storage. Although this bread is delicious eaten at room temperature it is really exceptional when heated up for a bit in a toaster oven/microwave and the bread becomes warm and the caramel gooey. 

Kitchen Tools (affiliate links): loaf pan, silicon spatula, kitchen scale

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

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

Healthy Chai Spiced Snickerdoodles (paleo-ish & nut-free)

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Happy Friday! As I was planning out my content for November, I realized that almost every other recipe idea was a new cookie. So, being the contemplative, dessert-obsessed person that I am, I gave this a lot of thought. And I came to the realization, that, to me at least, cookies are the perfect dessert. They are super easy to make – require minimal prep and clean up, almost always delicious, super portable, keep very well, AND they are intended to be eaten with your hands so extra dishes are not really required in order to consume them. I mean, what could be a more perfect sweet situation than that?! These Healthy Chai Spiced Snickerdoodles are the newest edition to my mounting cookie recipe collection, and I must say, they might just be the coziest to date. Packed with all the spices you’d expect in a good chai blend (basically all the soothing, warming spices), these cookies are as deliciously comforting as a frothy chai latte, but in cookie form! Which, going back to my argument above, is the best form anything could possibly take.

What Do These Cookies Taste Like?

These Healthy Chai Spiced Snickerdoodles are like a classic snickerdoodle in appearance and texture; crispy edges with a soft and chewy center and rolled in a simple cinnamon sugar mixture to give the crust a little extra oomph in texture. The dough, however, is spiked with a healthy dose of all the spices that make a good chai blend, with the likes of cinnamon, nutmeg, cardamom, ginger, and cloves which really impart the flavor of chai in the cookie. All these warming spices, in concert with the inviting cookie texture, will make you feel like you’re biting into a mug of well spiced chai sitting by a toasty fire in your favorite fuzzy socks. Yep, if there ever was a cookie made of pure cozy vibes, these Chai Snickerdoodles are it.

How Are These Cookies Made?

I’m not about a crazy cookie process, I feel like it takes away from the simple, unpretentious beauty of the cookie. Cookie baking should be uncomplicated, and these are just that. They whip up in just one bowl, and while the ingredient list may look a bit lengthy, it’s mostly spices, the cookie dough is made with just 8 main ingredients. I do recommend chilling the dough for a bit before baking, but a quick trip to the freezer while you heat the oven should be enough time if you’re in a hurry. Here’s a look at the steps:

  1. Combine the wet ingredients together until they are light and fluffy. I always use my stand mixer, but these can easily be mixed by hand.
  2. Add the dry ingredients and stir until everything is just well combined. Make sure not to overmix. I find it’s best to scrape down the sides of the bowl once between mixing to ensure an even distribution of the ingredients without over-stirring the dough.
  3. Chill the dough. Ideally the dough would be chilled for two hours in the fridge. However, you can definitely get away with chilling the dough in the freezer for 15 minutes while you prepare the baking sheet, sugar coating, and heat the oven.
  4. Scoop the dough into balls once it’s chilled. I always use my cookie scoop to easily make even balls of dough.
  5. Roll the dough in a simple cinnamon sugar mixture. Place the dough balls on the baking sheet at least 1 inch apart.
  6. Bake for 9-11 minutes. I like these cookies best when baked for 9 minutes, they are soft with a very moist center and just crisp edged. Bake for longer if you like a firmer cookie.
  7. Let cool on baking sheet for just 3 minutes to let firm up a bit, then transfer to a cooling rack to cool completely.
  8. Enjoy that cookie goodness!

These can be stored at room temperature in an airtight container for 2-3 days. Then transfer to the freezer for longer storage. And, as with most baked treats, I enjoy these best eaten straight out of the freezer. Or warmed up a bit in a toaster oven/microwave. Really, they are amazing at any temperature.

What Ingredient Do I Need?

These healthified cookies are made better-for-you by using simple, real ingredients. They are made with no refined flours or oil. They are paleo(ish) as they contain no grain, gluten, or dairy. I say “paleo(ish)” because I use organic cane sugar instead of my usual coconut sugar. These can easily be made with refined sugar free by replacing the cane sugar with coconut sugar in both the dough and the cinnamon sugar coating.

Here’s a quick rundown of the ingredients:

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

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

Cane Sugar – I used an organic cane sugar from Whole Foods (but this brand is also great) instead of my usual coconut sugar, to give these more of that authentic snickerdoodle flavor and appearance. You can easily replace the cane sugar with coconut sugar if you want to keep these strictly paleo and refined sugar free.

Spices – As these cookies are all about the spices, I highly recommend using good quality spices for these. My brand of choice for most spices is Frontier Co-op. I find their spices are of good quality and conscientiously sourced. This is the perfect time of year to go through your spice drawer and ditch any that are no longer good! I always ignore the use by date and go with the sniff test. Open each container and if the spice has little to no odor, it’s past its prime and time to replace!

These cookies are the perfect delicious and uncomplicated treat that brings all the comfort without any drama. And while being made with simple, real ingredients they are a dessert you can feel good about enjoying! These Chai Snickerdoodles are really wonderful for fall, but I think, these would be great anytime of year when you need a little hug delivered in delicious cookie form, because that might be the best way to describe these sweet little treats.

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

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Healthy Chai Spiced Snickerdoodles

The delicious texture of a snickerdoodle but spiced with all the cozy warming spices found in a good chai blend. Crispy edges with a soft and chewy center and rolled cinnamon sugar coating. Made with only 8 main ingredients and in one bowl!

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

Servings 12 cookies

Ingredients

Wet Ingredients

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

Dry Ingredients

  • 1/2 cup cassava flour, spooned and leveled
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • pinch cloves
  • dash black pepper (optional)

Cinnamon Sugar Dusting

  • 1 tbsp cane sugar or coconut sugar
  • 1/2 tsp cinnamon

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 fluffy.

  2. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix, and scraping down the sides of the bowl if necessary.

  3. Chill the dough in the fridge ideally for two hours (and up to overnight) or chill in the freezer for 15 minutes if short on time.

  4. Near the end of the chilling time, heat oven to 360 (yes, 360) degrees and prepare a baking sheet by lining with parchment paper or a silpat. In a small bowl mix together the Cinnamon Sugar Dusting ingredients.

  5. Once dough has chilled, scoop out balls of dough, I used a 50 mm scoop (about 3 tbsp), and roll each ball in the cinnamon sugar mixture. Place the dough balls at least 2 inches apart on the baking sheet.

  6. Bake cookies for 9-11 minutes or until cookies are puffed, centers have set, and slightly golden brown around the edges. I find 10 minutes to be the perfect length of time for cookies with crisp edges and soft chewy centers. Bake for 9 minutes if you like a softer cookie, 11 minutes if you like a firmer cookie.

  7. Let cookies cool on baking sheet for at least 3 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

Kitchen Tools (affiliate links): Cookie scoop , silicon baking mat, silicon spatula

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. My favorite tahini for baking is the 365 brand from Whole Foods.

Subs/Variations:
Tahini - Use any other nut/seed butter that is thin and like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top. 

Cane Sugar Vs. Coconut Sugar - Easily sub the cane sugar for coconut sugar to make these strictly paleo and refined sugar free. 

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

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

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

Baked Ginger Apple Cider Donuts (paleo & nut free)

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I have a firm belief that the coziest part of fall flavors all comes down to the spices.  Those pumpkin packed desserts would not be nearly as delicious if not for the pumpkin pie spice that always accompanies. Similarly, as much as apples are delicious on their own, it’s all the additional warming spices that brings on that true feeling of comfort in dessert form. Which brings me to these super cozy, perfectly fall, and exceptionally delicious Baked Ginger Apple Cider Donuts. A fluffy donut made with seasonally appropriate apple cider, spiked with apple pie inspired spices, and an extra hit of ginger creating the coziest of fall breakfast foods.What Do They Taste Like?

These Baked Ginger Apple Cider Donuts have a soft and cake-like texture, but still feel light and airy, and so, not overly heavy. Unlike a traditionally fried donut, the baked variety yields a donut that is fluffy, but without the trip to the fryer they do not feel overindulgent. The liquid base of apple cider gives these donuts a mild apple flavor, but is amplified with all the additional spices so synonymous with apple pie – a hefty dose of cinnamon, along with nutmeg and cardamom. And to give these a little twist I really turn up the ginger flavor. Ginger and apple is really an unsung flavor combination in the fall. Cinnamon and apple will always be a classic, but the ginger really gives it an incredible depth of flavor and a bit of a freshness. And these donuts are an example of that, because that unassuming flavor trifecta really makes these donuts something special. The donuts are rolled in a simple cinnamon sugar coating to give them that traditional apple cider donut feel. And because, I’m pretty sure the consensus on donuts is that the coatings are the best part.

How Are They Made?

The best part about baked donuts is that, unlike the traditional fried variety, they are SO easy to make. Really, all that’s done is make the batter, distribute it into a lightly greased donut mold, and baked! If you don’t have a muffin pan, make donut muffins in a muffin tin. Once they are baked and cooled slightly, it’s brushed with a kiss of coconut oil and dipped in a simple cinnamon sugar mixture. And that’s it! Here are the basic steps:

  1. Mix the dry ingredients together in a medium bowl.
  2. Mix the wet ingredients together in a smaller bowl.
  3. Add the wet to the dry mixture and stir until thoroughly combined and no lumps remain.
  4. Distribute the batter into a lightly greased donut pan. I sometimes like to use a spare piping bag that I’ve cut a larger hole into the bottom to help cleanly add the batter into the molds. Although this isn’t necessary at all, feel free to spoon or pour the batter into the mold with a spouted bowl or measuring cup.
  5. Bake the donuts in the preheated oven for just about 15 minutes. While the donuts bake, mix the simple cinnamon sugar mixture.
  6. Let the donuts cool slightly before removing them from the molds.
  7. Brush or dunk the donuts with a little melted ghee or coconut oil to help adhere the cinnamon sugar coating to the donuts. I prefer using a silicon brush for this, it’s a bit neater and ensures a more even coverage of oil. Alternatively quickly dunk each side of the donut into the melted oil.
  8. Coat the donuts in the cinnamon sugar mixture by dunking each side of the donut into the mixture.
  9. Done! These are best served warmed and enjoyed the same day. These will keep at room temperature in an airtight container for a day or so, but I highly recommend reheating them slightly in a microwave or toaster oven before enjoying.

What Ingredients Are Used?

These donuts are made better-for-you by only using real, simple ingredients. No refined flours or oils are used. They are paleo-friendly, meaning they are gluten, grain, and dairy free. And they are nut free as well! Here’s a quick run down of the ingredients:

Apple Cider – Probably the most important ingredient in these Ginger Apple Cider Donuts is the apple cider! It’s a seasonal ingredient that always appears in markets as soon as fall hits and it’s a wonderful donut flavor! Nearly any health food store near you will stock apple cider during the fall. Try to find an organic variety, if possible, and contains only one ingredient: apples.

Avocado Oil – I especially love the use of avocado oil in these donuts. It gives them a wonderful moistness without overpowering any of the flavors.  Feel free to sub avocado oil with olive oil or melted and cooled coconut oil. My go-to brand is always Chosen Foods Avocado Oil, which we grab at Costco for the best pricing.

Cassava Flour & Tapioca Flour – This combination of unrefined flours is the most similar to white flour I’ve found all while being gluten and grain free! It makes for a fluffy and light texture in these donuts. I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And I use Bob’s Red Mill for the tapioca flour.

Coconut Sugar & Cane Sugar– To make these (mostly) refined sugar free, I use coconut sugar in the donut batter. Which lends a wonderfully caramelly flavor that goes wonderfully with the ginger, apple cider, and apple pie inspired spices. For the cinnamon sugar coating however, I went with a more traditional choice of cane sugar. I use organic cane sugar rather than the more refined white sugar. I find that the cane sugar acts as a firmer coating and gives these more of that classic Apple Cider Donut taste. Feel free to use all coconut sugar to make these completely refined sugar free.

Spices – As fall flavors are all about the spices, I highly recommend using good quality spices for these. My brand of choice for most spices is Frontier Co-op. I find their spices are of good quality and conscientiously sourced. This is the perfect time of year to go through your spice drawer and ditch any that are no longer good! I always ignore the use by date and go with the sniff test. If the spice has little to no odor, it’s past it’s prime and time to replace.

These Baked Ginger Apple Cider Donuts are the perfect seasonal treat for fall. Fluffy donuts with a kiss of apple, all the warming spices, and coated in a deliciously satisfying cinnamon sugar mixture. These are a delicious healthier breakfast on-the-go or the perfect accompaniment to your favorite warm beverage are are sure to give you all the cozy autumnal vibes.
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

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

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Baked Ginger Apple Cider Donuts

These donuts are just right for fall. All the warming spices, a cozy, soft, fluffy texture, and sprinkled with a simple cinnamon sugar dusting. Everything you would expect from a traditional apple cider donut but with an extra ginger twist and made better-for-you! Don't have a donut pan? No problem! Just make these in a muffin tin!

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

Servings 6 donuts

Ingredients

Dry Ingredients

  • 1 cup cassava flour (150 grams)
  • 2 tbsp tapioca flour (15 grams)
  • 1/2 cup coconut sugar (74 grams)
  • 1 1/2 tsp baking powder (7 grams)
  • 2 tsp cinnamon (4 grams)
  • 1 1/2 tsp ground ginger (2 grams)
  • 1/2 tsp nutmeg (1 gram)
  • 1/4 tsp cardamom (1 gram)
  • 1/4 tsp salt (1 gram)

Wet Ingredients

  • 1/2 cup apple cider (134 grams) not apple cider vinegar
  • 3 tbsp avocado oil (36 grams) or coconut oil, melted and cooled
  • 2 eggs
  • 1 tsp vanilla (4 grams)

Cinnamon Sugar Coating

  • 2 tbsp coconut oil or ghee melted
  • 1/4 cup cane sugar or coconut sugar
  • 1 tsp cinnamon

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 fully combined. Taking care not to overmix. The mixture should be smooth with no lumps.

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

  6. Bake the donuts for 15-16 minutes or until donuts are puffed and just turning slightly golden.

  7. While donuts are baking, prepare the coating ingredients: In a small bowl melt the coconut oil or ghee. In another small and wide bowl mix together the cane or coconut sugar and cinnamon until well mixed.

  8. 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.

  9. While donuts are still warm, but cool enough to handle, coat each donut in a little oil (or ghee). This can be done by either quickly dunking each side of the donut directly into the melted oil or by brushing the exterior of each donut with a pastry brush. I much preferred the brushing method as it ensured more even coverage and was slightly less messy.

  10. Dunk each side of the donut into the sugar mixture and place back on the rack. Repeat the oil & sugar coating with all remaining donuts.

  11. Best served warm!

Recipe Notes

Cane Sugar vs. Coconut Sugar: I preferred coated these with cane sugar to give them a more authentic Apple Cider Donut feel, however feel free to use all coconut sugar to make these refined sugar free. 

Storage Tips: These are amazing eaten warm shortly after they have been coated. Donuts will keep at room temperature in an airtight container for a day or so. Afterwards store them in the freezer! When ready to eat, just warm in a hot oven/toaster oven for a few minutes or microwave for a few seconds. These can be stored in the freezer in an airtight container for longer storage.

Kitchen Tools (affiliate links): Donut Pan, Pastry Brush

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

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