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Healthier Homemade Kudos Bars (gluten free & vegan)

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A healthier take on the classic 90’s lunchbox treat! These homemade Kudos bars have a crunchy and chewy crispy rice cereal base, fun toppings, and finished with a chocolate dip to make them a delicious and better-for-you treat or snack on-the-go! These are made with a few simple and real ingredients, secretly spiked with some superfoods, and infinitely customizable to fit anywhere on the “healthy” spectrum! So easy to make and kid-friendly!

What Do These Healthier Homemade Kudos Bars Taste Like?

These Healthier Homemade Kudos Bars are the perfect healthified treat! They are soft and chewy but crispy and crunchy. They are just perfectly sweet and can be topped with anything from superfoods to candy bits so they can easily be made into a healthy snack on-the-go or a fun dessert. The base is made of crispy rice cereal and held together with a chewy but creamy nut/seed butter and maple syrup sweetened mixture. Then we throw in some sneaky superfoods or oats to make them nutrient dense. Add toppings to your heart’s content with things like, nut or seeds for an extra power boost or some sweets for a delicious treat! Finished with a simple chocolate dipped base and maybe a chocolate drizzle, because chocolate is always welcome.

What Ingredients Are Used to Make These Homemade Kudos Bars?

These Homemade Kudos Bars can be made with as little as 6 ingredients! They are made healthier as they use only real and simple ingredients. These snack bars are gluten free, dairy free, and refined sugar free! They are also vegan and nut free! Here’s a look at the ingredients and some possible substitutions/variations.

  • Maple Syrup – The crispy rice cereal base is sweetened with only maple syrup! It gives the bars a delicious chewiness and make them just perfectly sweet without being overbearing. Or substitute with agave or coconut nectar.
  • Sunflower Seed Butter – I use sunflower seed butter to make these nut free. It also has a more neutral flavor than almond or peanut butter. Sub with any other thick and creamy nut/seed butter that contains only 1 ingredient (no added oils or sugars).
  • Coconut Oil – Helps firm up the bars and keeps the rice cereal crispy! Use refined coconut oil for a no-coconut flavor.
  • Vanilla – To add flavor!
  • Crispy Rice Cereal – I used Barbara’s Organic Brown Rice Crisps Cereal. It looks and tastes just like the Kellogg’s version, but unlike the Kellogg’s kind these are made using the whole grain, sweetened with organic cane sugar, and does not have any additives. Use any crispy rice cereal you like!
  • Chocolate – For the bottom dip and drizzle over the top of bars! I use dark chocolate but use any chocolate you like. To make these strictly refined sugar free use a coconut or maple sugar sweetened bar chopped into chunks. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
  • Optional Superfoods – I like to throw in some sneaky nutrient dense add-ins to my snacks whenever I can. If you are worried about your pickier eaters, these extra goodies are barely noticeable. Especially, if you go with a the chocolate dipped base and chocolate drizzle. You can either add 1/2 cup quick cook oats or 1/2 cup (total) of mixed seeds or nuts. I loved the combination of 1/4 cup flaxmeal and 1/4 hemp hulls.

How To Make Healthier Homemade Kudos Bars

These Kudos bars are SO easy to make! They come together in a flash and really, the longest part is waiting for them to set! I made these two ways, in an 8 inch square baking pan and in a candy mold. I give the pros and cons for each method in the steps below. Here’s an overview of the process and check out the step-by-step photos below!

  1. Make the syrup by melting the coconut oil, maple syrup, and nut/seed butter in a small pot over medium high heat. Let it bubble for a few minutes. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.
  2. Mix syrup with crispy rice cereal and whatever add-ins you choose until well combined.
  3. Add to baking dish or candy mold. Here are the pros/cons of each option.
    • Baking dish – This way is much easier and more time efficient. I use my favorite 8 inch square baking dish with straight sides, but any square baking dish will do. The rice crispy mixture is added to the baking dish, pressed down, and sprinkled with whatever toppings you like. You will need to let the cereal mixture firm up for a bit longer, but overall this method is faster. Alternatively, you’ll risk having uneven cuts using a knife and you can’t customize the bars as easily as the candy mold.
    • Candy mold – This method takes longer. I use this 12 cavity rectangle bar mold. The cereal mixture needs to be pressed down firmly into each cavity which adds a few more minutes to the process. However, I found the overall look of the candy mold bars to be a bit nicer than the baking dish version. Also, there is more control over the toppings as they are added to each cavity individually. So you can easily make 12 different kinds if you like!
    • Final Verdict – If I am not pressed for time, I’d go with the candy mold method because they are a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally as delicious.
  4. Let base set. If using a square baking dish, this takes about 45 minutes to an hour. 15-20 minutes in a candy mold.
  5. Melt the chocolate. 
  6. Dip the bars. Maybe drizzle more chocolate over the top.
  7. Let chocolate set until firm.
  8. Enjoy!

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage.

Topping Ideas!

The best thing about this recipe is that it’s infinitely adaptable! I gravitate more towards the chocolate and candy bits varieties, but these can easily be made healthier! My toppings included: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates. Here are some more flavor ideas, but I can’t wait to see what you come up with!

  • Nuts/Seeds – A mix of chopped nuts like pistachios, almonds, pecans and sesame seeds!
  • Coconut Shreds 
  • Dried Fruit – Chop up your favorite dried fruit like figs or mango or throw in dried berries like mulberries, cranberries, or raisins!
  • Pretzel Bits – For the ultimate sweet and salty snack.
  • Full Chocolate Coating – Don’t just dip the bottom or drizzle chocolate, dip the whole thing in chocolate!

These are the ultimate make-at-home snack! They are so easy to make, absolutely delicious, made with better-for-you ingredients, and infinitely adaptable to suit any snackable situation. I am completely in love with these Kudos-inspired bars and, if I’m being honest, I think these are even better than the original. You’ll just have to make and taste them to see for yourself!

I can’t wait to see what flavor combos you make!

vegan, gluten free, dairy free, nut free

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

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Healthier Homemade Kudos Bars

A healthier take on the classic 90's lunchbox treat! These snack bars have a crispy, crunchy, soft and chewy rice cereal base and naturally sweetened with maple syrup. Secretly spiked with some superfoods, dipped in chocolate, and finished with toppings of your choice! Infinitely adaptable and can be made into a healthy snack on-the-go or a fun healthier dessert!

vegan, gluten free, dairy free, nut free

Servings 12 bars

Ingredients

  • 1/2 cup (167 grams) maple syrup, amber agave or coconut nectar
  • 1/4 cup (65 grams) nut/seed butter of choice see notes
  • 1/4 cup (50 grams) coconut oil
  • 1 tsp vanilla
  • dash sea salt
  • 3 cups (96 grams) crispy brown rice cereal
  • 1/2 cup quick cooking oats or mixed, chopped nuts/seeds of choice (I use 1/4 cup flaxmeal and 1/4 cup hemp hulls) optional
  • toppings of choice, such as candy bits, chopped nut/seeds, cacao nibs, dried fruit, chocolate chips/chunks, etc.
  • 1 cup chocolate chunks or melting wafers
  • 1 tbsp coconut oil

Instructions

  1. Make the creamy syrup by melting the maple syrup, nut/seed butter, and coconut oil in a small pot over medium high heat. Let it bubble for 4-5 minutes, stirring often until it becomes a thick and shiny mixture.

  2. Remove from heat. Stir in the vanilla and a dash of sea salt. Let cool.

  3. Meanwhile, add crispy rice cereal and optional add-ins (oats or nut/seeds of choice) to a large bowl.

  4. Once the maple syrup mixture is just warm, but not hot, pour over the rice cereal and, using a silicone spatula, stir until everything is well coated.

  5. Either pour into a parchment lined, square baking dish or a 12 cavity rectangle bar mold.

  6. If using a baking dish: Line baking dish with parchment paper leaving a short overhang off the sides. Pour the cereal mixture into the baking dish and gently push out towards the edges of the pan. Add toppings of choice over the cereal mixture. Using a rubber spatula or the palm of your hand and a piece of parchment paper, press down firmly into an even layer. The more packed down the cereal mixture, the better.

  7. If using a candy mold: Sprinkle your toppings into the bottom of each cavity. Divide the cereal mixture into each cavity and press down firmly until each well is tightly packed.

  8. Let rice cereal set. If using a square baking dish about 45 minutes to an hour. For candy mold, 15-20 minutes.

  9. Once set, remove the cereal mixture from the baking dish using the parchment overhang and cut into bars. Or pop out of rectangle candy mold cavities.

  10. Melt the chocolate and coconut oil together either over a double boiler or in short 5 second bursts in the microwave. Once chocolate is mostly melted, stir well until chocolate is shiny and smooth. Let cool several minutes.

  11. Dip the bottom of each bar into the chocolate and place on a parchment lined baking sheet or plate. Drizzle additional chocolate over the tops of each bar if desired.

  12. Let chocolate set at room temperature. Or place in fridge or freezer for a few minutes to speed this up.

  13. Once chocolate is firm, enjoy!

Recipe Notes

Store these in a cool dry place for 4-5 days. Afterwards move to freezer, in an airtight container, for longer storage. 

Helpful Kitchen Tools (affiliate links): 8 inch square baking dish, 12 cavity rectangle bar mold, silicone spatula, kitchen scale

Ingredient Subs/Variations:

Maple Syrup - Substitute with agave or coconut nectar.
Nut/Seed Butter - I used sunflower seed butter to make this nut free. Use any thick and creamy nut/seed butter you like. Some good options are peanut, cashew, or almond butter. Choose one that contains only 1 ingredient (no added sugars or oils). Make sure to stir the jar well before measuring. Do not use the compacted paste at the bottom of the jar. 

Candy Mold vs. Baking Dish Final Verdict - If I am not pressed for time, I'd go with the candy mold method because they are just a bit cuter, more fun to top with different options, and takes the stress out of making straight knife cuts. That being said, both ways are equally delicious.

Topping Ideas!

I went with: cacao nibs, mini chocolate chips, mini dark chocolate peanut butter cups, and candy coated chocolates

Some other good options are: More nuts/seeds, coconut shreds, full chocolate coating (coat the whole bar!), dried fruit (chopped figs or mangos or berries like mulberries, cranberries, or raisins), pretzel bits! But really the skies the limit!

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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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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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Pretzel & Chocolate Chip Peanut Butter Cookies

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

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

Servings 13 cookies

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Additions

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

Instructions

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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

Ingredient Subs/Variations:
Nut Free: Use 1/2 cup sunflower seed butter (120 grams) instead of peanut butter. Any thick and creamy nut/seed butter will do such as almond butter or cashew. Use one that contains one ingredient (no added sugars or oil). Thoroughly mix the nut/seed butter in the container before measuring and do not use the compacted paste at the bottom. 

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

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

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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 PB&J Stuffed Blondies (paleo & nut-free option)

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I’m going to keep this post short and to the point, because there are bigger things happening in the world right now than leisurely reading through a detailed dessert related blog post. Undoubtedly, people will be glued to their TV’s, news feeds, and social media as this unprecedented mid-pandemic election goes down. But, in case you’re looking for a delicious distraction, doing some stress baking, or simply craving a super comforting sweet treat, these healthified PB&J Stuffed Blondies are just the thing.

What do they taste like?
These PB&J Blondies are basically like a peanut butter & jelly sandwich made into a cookie bar. And just like the sandwich, they are perfectly comforting, delicious, and sure to put a smile on your face. These are just all around YUM. A peanut butter spiked blondie ribboned with a layer of peanut butter (or other nut/seed butter of choice) and any jam or jelly you like. Basically like a pb&j sandwich but with blondie “bread”. The peanut butter blondie whips up super quickly, in just one bowl, and made with only 9 ingredients! You’ll probably finish mixing up the batter by the time the oven heats up. Then the PB&J center is made by just drizzling a layer of peanut butter and then a layer of jam on top of half the batter. Then the remaining batter is sprinkled on top of the filling and that’s it! Into the oven it goes. These could be in and out of the oven in just about 30 minutes. Because if there’s ever a time instant gratification via baked good, it’s now.
Some Notes on Ingredients/Variations
Before I get to the recipe, just a few quick ingredient notes.

Paleo/Nut Free Options: While I named these PB&J Blondies, these are easily made nut-free and strictly paleo by replacing the peanut butter with a nut/seed butter of your choosing. Try to select a natural nut/seed butter that is made with only one ingredient (with no added oils or sugars) and is relatively drippy. Whenever baking with a nut/seed butter always mix the butter in the jar before measuring to evenly distribute the oil. If possible, use a newer jar of nut/seed butter and do not use the dry/compacted bottom for baking. Some good substitutes for peanut butter are almond butter for paleo-friendly, or sunflower seed butter for a paleo-friendly and nut-free version. In this recipe I use Once Again’s Creamy Unsweetened Peanut Butter.

Jam/Jelly: Use any jam or jelly you like and fits your dietary needs. You could even use homemade chia jam if you have some handy! Or get creative and use multiple flavors! I used a raspberry fruit spread by Santa Cruz.

No refined sugar, flours, or oils. Easily made paleo-friendly and nut free! These Healthified PB&J Blondies are the perfect sweet treat sure to give you all the feel good vibes and made with ingredients you can feel great about using.

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

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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PB&J Stuffed Blondies

The classic peanut butter and jelly sandwich made into a cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar (117 grams)
  • 1/2 cup avocado oil (109 grams) or sub coconut oil, melted & cooled
  • 1/4 cup natural peanut butter (67 grams) or sub other nut/seed butter
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup cassava flour (130 grams)
  • 1/4 cup + 2 tbsp tapioca flour (45 grams)
  • 1 tsp baking powder (5 grams)
  • 1/4 tsp sea salt (1 gram)

PB&J Filling

  • 1/3 cup jam or jelly (104 grams)
  • 1/3 cup natural peanut butter (80 grams) or sub other nut/seed butter

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 inch square baking pan by greasing with additional oil or lining with parchment paper.

  2. In the bowl of a stand mixer, or a large bowl if mixing by hand, cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients and blend until just fully incorporated, scraping down the sides of the bowl once during mixing. Taking care not to overmix.

  4. In a small bowl, microwave the jam or jelly for about 5-10 seconds and stir well so it is easy to drizzle. Set aside.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Drizzle the peanut butter all over the blondie batter, it's okay if it does not fully cover the blondie base. Then dollop large gobs of the jam over the peanut butter and filling in any areas where there is no peanut butter.

  7. Spoon the remaining blondie batter over the pb&j filling and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 16-18 minutes or until edges are golden brown and the top has puffed. Try not to over bake and use a toothpick to help test for doneness.

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

Helpful Baking Tools (affiliate links): 8x8 inch pan, rubber spatula, kitchen scale

PB&J Filling Tips:
Nut/Seed Butter - Use any natural nut/seed butter (with no added oils or sugars) you like that is thinner, slightly drippy, and not crazy thick. Look for a jar that has extra oil at the top, this consistency will make it easier to drizzle for the filling. Always stir the nut/seed butter in the jar before measuring to ensure the oil is evenly distributed. Avoid using the compacted/dry bottom portion of the container for baking. 

Subs/Variations:
Strict Paleo -  Sub the peanut butter for any other single ingredient nut/seed butter, almond butter would be an excellent choice.

Nut Free - To make these nut free & paleo, use a drippy single ingredient seed butter. Some good options are sunflower seed butter or tahini.

Jam/Jelly - Any jam or jelly would do here. Be creative and use more than one flavor. Or use a homemade chia jam if you have some on hand!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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

Peanut Butter Swirl Chocolate Muffins (paleo-ish, nut free option)

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I think most wellness experts (which I don’t claim to be) would agree that starting your morning with consistent healthy habits is the key to a good day and a productive week. I start each day basically the same way: brushing my teeth, making the bed, drinking about 20 ounces of water, getting in some sort of exercise, showering, a big matcha latte, and then refueling with a quick and easy breakfast. As much as I’d love to sit down and enjoy a delicious, hot, freshly-made meal in the morning, the day’s usual hefty to-do list looms ahead and I am too eager to tackle it. So, something I can eat without slowing down is ideal. And managing to include chocolate into that quick and healthy breakfast situation always feels like I’m setting my day up even better. So, I’m pretty confident in saying that, starting your day off with one of these Peanut Butter Swirl Chocolate Muffins is basically a guaranteed great day. What Do They Taste Like?

These healthified muffins are just what you want from a muffin with the classic, crowd-pleasing, flavor combination of peanut butter and chocolate. The crumb is light and fluffy but still moist and deeply chocolatey, studded with chocolate chips, and ribboned with peanut butter swirls. The muffin batter is just perfectly sweetened with coconut sugar to welcome the addition of the chocolate chips, making the whole just sweet enough to call a breakfast or snack rather than a dessert. The top and edges are crisp and chewy while the center is still soft so you’ll have no qualms with enjoying the top and the bottom of the muffin. (Which is often not the case with dry muffins.) The peanut butter swirl is made simply with just peanut butter. As there is no peanut butter in the muffin, these are easily made nut free but substituting the peanut butter with a seed butter of your choice. I recommend substituting for sunflower seed butter as this is the most similar in texture to PB. That being said, feel free to use any other nut/seed butter you like for the swirl! To make these strictly paleo use almond or cashew butter.

What Ingredients Do I Need?

If you are used to grain-free baking, you most likely have everything you need already in your pantry! Here are the main ingredients used in this recipe:

Avocado Oil – My current favorite fat for dairy free baking. The taste is wonderfully neutral, still adds the perfect amount of moisture, and has a high smoke point making this perfect for baking. Feel free to sub avocado oil with olive oil or melted and cooled coconut oil.

Coconut Sugar – To make these muffins refined sugar free I use coconut sugar. It has a natural caramel-like flavor that it wonderful in baked goods and removes the need to use refined sugars.

Cassava Flour – This is the best unrefined flour I’ve found so far that is fairly comparable to white flour. It’s a whole food as it uses to the whole yucca root to create the flour and is perfect for gluten and/or grain free baking.

Cocoa Powder – This is what makes these muffins chocolatey, so it’s important to use good quality cocoa powder. For this recipe I used exclusively (and for the first time) the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different things and will affect the outcome of the recipe greatly. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder.

Chocolate Chips – I almost exclusively use Enjoy Life’s chocolate chips when I’m baking because they are reasonably priced and allergy-friendly. In this recipe I use their mini semi-sweet chips. They are sweetened with organic cane sugar making them not fully refined sugar free. To keep these strictly paleo, or free of refined sugars, use your favorite chocolate bar chopped up into chunks or Hu’s baking chocolate gems. Or to reduce the overall sugar content, leave them out! They will still be delicious!

Nut/Seed Butter Swirl – Ever the people-pleaser, I use peanut butter to swirl into these chocolate muffins. Feel free to use any nut/seed butter you like. Try to select one that is made with a single ingredient and free of added oils or sugars. Ideally, use one that is thick but a bit drippy to help easily create a swirl. And always, always, be sure to stir the butter well in the jar before measuring. I used Once Again‘s natural unsweetened peanut butter here.

As muffins should be, this is a no-fuss recipe that results in delicious chocolatey peanut buttery comfort. The batter comes together incredibly quickly and I’ve included weighed measurements to make the ingredients process even quicker! (If you’re new to weighing ingredients check out my last post to read about the benefits of weight vs volume and here’s my scale rec!) After we breeze through making the batter, we stir in the chocolate chips, add the nut/seed butter of your choice and scoop into the muffin tin. Then, if you’re feeling like you want to add more chocolate and peanut butter to the muffins, we top the batter with a bit more of each. Then into the oven to bake for just about 16 minutes. Yep, that means you can go from empty mixing bowl to muffin-filled baking rack in around 30 minutes! And just like that you’ve got yourself a delicious healthy-ish chocolate muffin to help you kick off your mornings right!

These muffins are gluten/grain/dairy free, easily made paleo, nut-free, and refined sugar free by making a few simple swaps which I’ve included in the recipe text below!

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

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Peanut Butter Swirl Chocolate Muffins

These muffins are the perfect way to kick off your morning right - with chocolate! They are super easy to make, incredibly delicious, and the perfect anytime snack! Feel free to use any nut/seed butter to make these strictly paleo and/or nut free!

Gluten/grain/dairy free, paleo-possible, nut free option, refined sugar free option

Servings 12 muffins

Ingredients

Dry Ingredients

  • 3/4 cup cassava flour (102 grams)
  • 1/2 cup tapioca flour (55 grams)
  • 1/2 cup cocoa powder (46 grams)
  • 1 tsp baking powder (5 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/2 tsp salt (2 grams)

Wet Ingredients

  • 1 cup coconut sugar (160 grams)
  • 1/3 cup avocado or olive oil (79 grams) or sub coconut oil, melted and cooled
  • 3 eggs ideally room temp
  • 1 tsp vanilla (4 grams)

Add Ins

  • 2 1/2 tbsp non-dairy milk of choice (34 grams)
  • 1/2 cup peanut butter (132 grams) or other single ingredient nut/seed butter of choice
  • 1/2 - 3/4 cup chocolate chips or chunks optional

Instructions

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

  2. In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.

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

  4. Add in the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.

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

  6. Stir in the chocolate chips/chunks, if using. I added 1/2 cup (94 grams) chocolate chips to the batter and reserved 1/4 cup (47 grams) to add to the tops.

  7. Drop big spoonfuls of the peanut butter over the top of batter and using a rubber spatula, turn the batter once or twice to swirl into the batter. Be sure not to stir too much to avoid incorporating the nut/seed butter fully into the batter to ensure thick ribbons of peanut butter in the muffins.

  8. Using a large cookie scoop (or spoon) distribute the batter evenly into the 12 muffin cups. Optional: Dot the top of each muffin with a small drip of additional peanut butter and swirl gently into the chocolate batter with the tip of sharp knife to create a swirly top. Add some additional chocolate chips too if you like!

  9. Bake the muffins in the center of the oven at 375 for 10 minutes, then reduce to 350, baking for an additional 5-7 minutes. Remove from oven when tops are fluffy and set. If testing for doneness with a toothpick, the toothpick with come out with a bit of moist chocolate crumbs when it's done and not completely clean. Ensure not to over bake or the muffins will be dry.

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

Recipe Notes

Store at room temperature in an air-tight container for about a day or so. Afterwards, move to freezer for longer storage!

Striclty Paleo: Substitute the peanut butter with any other single ingredient nut/seed butter of choice. Good options are cashew, almond, or sunflower seed butter. Use coconut sugar sweetened chocolate chips or chunks or omit entirely. 

Nut-Free: Replace the peanut butter with a seed butter such as sunflower or sesame seed butter for the swirl.

Refined Sugar-Free: Chop your favorite maple or coconut sugar sweetened bar into small chunks and use in place of chocolate chips. 

Lower Sugar: Omit the chocolate chips and be sure to use a nut/seed butter with no added sugars. 

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Peanut Butter Filled Chocolate Cupcakes (paleo)

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One of my favorite things about dessert is how incredibly personal it is. While I think that Chocolate Chip Cookies are the most perfect dessert, someone else may think I’m completely wrong and say that Cheesecake is the ultimate treat. And, on the flip side, I have never liked cake. As a kid, for my birthday, my mom would always buy a super cool themed ice cream cake, because it’s a kid birthday party and the other kids all expected cake. So I would just eat the ice cream layer and leave the cake parts behind. Even today, if you ask me my ideal birthday cake, it would be a cake-shaped cookie. But, there’s no going around it, cake is the quintessential dessert for a celebration. And to celebrate my best friend’s birthday this month, I set out to make her perfect birthday dessert, and created these healthified Peanut Butter Filled Chocolate Cupcakes. And I have to say, this cake is just so good, that even I, the cake-hater, have fallen deeply in love.

To be fair, the reason I probably love this cake is because it’s more reminiscent of an airy but still super moist brownie, and less like a standard cake texture. The cupcake is deeply chocolatey from the cocoa powder, has a satisfying chewy exterior, and soft interior. The peanut butter filling is the perfect counterpart to the balanced sweetness of the chocolate cupcake. The filling is thick and creamy, and really, PB & chocolate is always a winning combo. But, that being said, if peanut butter isn’t your thing, or you want to keep these paleo, simply use any nut/seed butter that strikes your fancy. Almond butter is always a good substitute, but I also think cashew butter would be incredible in these as well. And then, because what would a cupcake be if not for the top action, we add frosting. I went with a pre-made frosting because sometimes you just don’t feel like messing around with making another component for a single recipe. I used Simple Mills vegan frosting and it’s a very solid choice in the “healthier” frosting category.

This recipe is simple enough to make and made easier with a few extra tools. The cupcake batter comes together in a breeze, has only 8 ingredients, and bakes up in just 20 minutes. After the cupcakes cool, I create a well in each using the handle of a fork (or any utensil). The peanut butter filling is made with just 4 ingredients and then piped into the cupcakes wells. If you don’t have a piping bag, you can use a small spoon to fill the cupcakes; although this would take some extra time and a good amount of patience. Or, simply fill a large plastic bag with the filling, cut the tip off one of the lower corner and use as a makeshift piping bag! The frosting can then either be piped on top or just spread on with a knife! I purchased this cake decorating set a little while ago and I have to say, as a newbie cake decorator, I’m very satisfied with the quality and the plethora of tools that comes with it.

The best part of these cupcakes is that they are better-for-you than your typical cupcake recipe. They are made with no refined flours, oils, or sugars. They are paleo-possible if you substitute the peanut butter for a paleo compliant nut/seed butter. They are grain free, gluten free, and dairy free. And of course, still taste amazing! My husband, who prefers the full sugar, white flour version of everything actually thought they were made as such! And if that’s not a full endorsement to how delicious these cupcakes actually are, well, I just don’t know what is.paleo friendly (gluten/grain/dairy free), refined sugar free

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

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Peanut Butter Filled Chocolate Cupcakes

The classic combination of PB & chocolate in a cupcake! It's a super moist and fudgy cupcake, similar to a brownie, stuffed with a simple peanut butter filling and topped with frosting. These are made better for you with no refined sugars, oils, or flours!

gluten free, grain free, dairy free, refined sugar free

Course Dessert
Servings 8 cupcakes

Ingredients

Cupcake Batter

Dry Ingredients

  • 1/2 cup almond flour, packed
  • 1/2 cup cocoa powder unsweetened
  • 1/4 cup tapioca powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs large
  • 1 tsp vanilla

PB Filling

  • 5 tbsp peanut butter or other nut/seed butter
  • 4 tbsp maple syrup
  • 2 tbsp tapioca powder
  • 1 tbsp coconut oil melted

Frosting of Choice

Instructions

  1. Heat oven to 350 degrees and prepare muffin tin by greasing 8 wells with oil or lining with muffin liners.

  2. In a medium bowl, whisk together the dry ingredients until fully incorporated and no lumps remain, set aside.

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

  4. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix.

  5. Using a large cookie scoop, distribute the batter evenly into 8 wells.

  6. Bake in the center of the oven for 19-21 minutes or until edges are turning a slightly darker color and top is set and slightly puffed.

  7. Let the cupcakes cool for 5 minutes in the muffin tin before removing and transfer to a wire rack to cool completely, at least 20 more minutes.

  8. While the cupcakes are cooling, make the peanut butter filling by mixing all the ingredients together in a small bowl until thick and smooth.

  9. Once cupcakes are cool, use the handle of a fork or knife and gently press down in the center of each cupcake and press outwards to form a 1 inch wide well. The wider and deeper the well, the more peanut butter will fit inside. Just be sure to leave a far border at the bottom of the cupcake. Place the filling in a frosting bag or use a plastic bag with the lower corner cut off to fill each cupcake well with filling.

  10. Once all cupcakes are filled, top each cupcake with frosting of your choice. Keep at room temperature until ready to serve!

Recipe Notes

Feel free to use any nut/seed butter you like. Almond or cashew are great options to keep this paleo-friendly. 

For the frosting I used Simple Mills Vegan Chocolate Frosting. 

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Brownie & Peanut Butter Swirlwiches (paleo)

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

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

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

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

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

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

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

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

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

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

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

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Brownie & Peanut Butter Swirlwiches

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

paleo-friendly, naturally sweetened

Ingredients

Cookie Layer

Wet Ingredients

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

Dry Ingredients

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

PB Swirl Ice Cream Layer

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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

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

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Peanut Butter Stuffed Blondies (paleo-ish, grain free)

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I’m pretty sure that the classic peanut butter and chocolate combo is only made better when there’s cookie involved! And this is a cookie bar for the peanut butter lovers. It’s basically a chocolate chunk studded blondie stuffed with a layer of creamy peanut butter. Technically peanut butter is not paleo-friendly (being a legume and not actually a nut), which is why I labeled these as “paleo-ish”. If you are strict paleo or allergic, the peanut butter is easily replaced with a nut or seed butter of your choice as it is just used in the layer portion of the bar and not in blondie batter. I used Hu Gems for the chocolate chunks to keep this refined sugar free, but feel free to use your favorite chocolate chips or chopped up chocolate bar.

These Peanut Butter Stuffed Blondies are everything you want out of a cookie bar, a crisp outside, soft chewy inside, and an even distribution of chocolate in every bite, but with the added creamy goodness of peanut butter (or your favorite nut/seed butter) to take this to the next level of delicious.
These bars seem homey and elevated at the same time, like next level comfort food. They are easy to make in just one bowl and have only good-for-you ingredients! The blondie batter comes together in minutes, a portion is added to the pan, then creamy peanut butter swirled in, topped with the remaining batter, baked up in the oven and viola! Cookie bar goodness ready to eat in under 30 minutes! Okay… maybe 35 minutes if you count cooling time. But truth be told, I think you’ll find it hard to wait!

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

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

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Peanut Butter Stuffed Bondies

The classic peanut butter and chocolate combo in a delicious healthified cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!

If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!

paleo-ish, gluten/grain/dairy free, refined sugar free

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted & cooled
  • 2 eggs room temp is ideal
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup chocolate chips or chunks
  • 1/2 cup creamy peanut butter*

Instructions

  1. Heat oven to 360 (yes, 360) and prepare an 8 or 9 in square baking pan by greasing with additional oil or lining with parchment paper.

  2. In a large bowl or in the bowl of a stand mixer cream together all the wet ingredients until light and frothy.

  3. Add in the dry ingredients (except chocolate and peanut butter) and blend until just fully incorporated. Taking care not to overmix.

  4. Then stir in the chocolate chips.

  5. Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.

  6. Dollop the peanut butter all over the blondie batter and, using a toothpick or sharp knife, swirl it into the bottom layer until it's mostly spread all over.

  7. Spoon the remaining blondie batter over the peanut butter and gently spread it into another even layer. It's okay if it does not cover the entire pan.

  8. Bake the blondie in the center of the oven for 18-20 minutes or until edges are just starting to turn golden brown. Try not to over bake!

  9. Let cool in the pan for at least 5 minutes before removing and slicing!

Recipe Notes

*If you're avoiding peanut butter, you can easily substitute for your favorite nut/seed butter. Just make sure it's a creamy one and well stirred if it tends to separate!

These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!

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Peanut Butter Swirl Brownies (paleo)

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I’ll be honest, while I love chocolate, I’ve never been a huge peanut butter fan. And I know this sounds weird, because I often feel like everyone else goes crazy for the peanut butter and chocolate combo. But I’ve always been more of a fruity treat kinda gal. Give me a berry or stone fruit crisp with a scoop of vanilla and I’m in dessert heaven! But after making (and quickly running out of) my 7 Ingredient Fudgy Brownies there was a huge indisputable void in my life that only chocolate…. and swirly nut butter could fill. And so I present to you, these Peanut Butter Swirl Brownies!I know that peanut butter can be problematic for some people whether you are strictly paleo or allergic but these are easily made peanut free as it is not in the brownie batter. So if you’re not on the peanut butter train, just substitute the peanut butter with any nut/seed butter you like for the swirl. Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out. I used and loved this brand. These brownies are super moist and fudgy and perfectly complemented with the seductive peanut butter swirl. And best of all, they come together in a flash and are made with better for you ingredients that you can feel good about using!

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

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

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Peanut Butter Swirl Brownies

A super fudgy and chewy brownie with a healthy dose of peanut butter swirled into the top. Perfect for the chocolate and peanut butter lovers in your life! These brownies are super moist & fudgy, deeply chocolatey, and extremely delicious without feeling over-indulgent. Made with real, better-for-you ingredients and comes together in a flash! Pretty sure it doesn't get any better than that!

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

Course Dessert

Ingredients

Dry Ingredients

  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup tapioca flour
  • 1/8 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil melted and cooled
  • 2 eggs or 2 flax eggs if vegan
  • 1 tsp vanilla

Additions

  • 1/4 cup chocolate chips or chunks
  • 1/3 cup peanut butter or other nut/seed butter. see notes on consistency for ideal swirl

Instructions

  1. Heat oven to 360 degrees and prepare square (8 or 9 in) baking dish by spraying, greasing with oil, or lining with parchment paper.

  2. In a medium bowl, mix together all dry ingredients until thoroughly mixed and no large chunks remain in the flours, set aside.

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

  4. Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix.

  5. Stir in the chocolate chips.

  6. Pour batter into the prepared baking dish, and using a rubber spatula, spread out into one even layer. Make the swirl by adding large dollops of the peanut butter all over the brownie batter and with a sharp knife or toothpick gently swirl the peanut butter throughout the top of the brownie batter.

  7. Place baking dish in center rack of the oven and bake for 13-15 minutes. If you like your brownies super soft and fudgy, bake for 12-13 minutes. The edges should be just starting to darken and the center just set. If you like your brownies on the firmer side, bake for 13-15 minutes. The brownie will be a bit puffed when you remove it from the oven, but it will settle once its cooled.

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

Recipe Notes

Swirl Notes: Feel free to sub for any nut/seed butter you like! Just be sure to use a natural (single ingredient if possible) nut/seed butter that is creamy but not crazy thick or very drippy. Choose a brand that has extra oil at the top of a new jar. And be sure to give it a very good stir in the jar before measuring it out.

These will last about a day or so at room temperature in an airtight container.

Brownies freeze brilliantly! Slice any uneaten portion and store in a freezer-proof bag/box!

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Brownie Matcha Cookies (paleo)

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

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

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

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

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Brownie Matcha Cookies

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

paleo, vegan option, refined sugar free

Servings 12 cookies

Ingredients

Matcha & Nut Butter Filling

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

Brownie Cookie

Wet Ingredients

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

Dry Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

Recipe Notes

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

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Healthy Tagalongs (paleo, vegan option)

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Continuing with my Healthified Girl Scout Cookies Week with these Healthy Tagalongs! If you’re craving a chocolate and peanut butter situation, these are IT! It’s a simply made pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating. Do I even need to say more?

Well, just in case you’re not sold on these. The recipe is made with just 10 good-for-you ingredients and are actually very easy to make! The cookie dough base comes together in just one bowl, then flattened and poked to make a well, and filled with your favorite peanut butter or other nut/seed butter. And finished with a 2 ingredient chocolate coating. This recipe can be made completely paleo by using almond butter instead of peanut and coated with your favorite coconut sugar or maple syrup sweetened dark chocolate. I use and love Hu Simple Dark chocolate bars, but Enjoy Life also makes really good allergen free dark chocolate chips (although they are sweetened with cane sugar). These are also easily made vegan by replacing the egg with a flax egg!

Check out my other Healthified Girl Scout Cookie Inspired Recipes!
Healthier S’mores Cookies
Healthy Samoas Bars
Healthy Thin Mints

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

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

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Healthy Tagalongs

If you're craving a chocolate and peanut butter situation, these are IT! It's a simply made but pillowy cookie stuffed with peanut butter and finished off with an easy dark chocolate coating.

paleo friendly, vegan option, refined sugar free

Course Dessert

Ingredients

Cookie Base

Wet Ingredients

  • 1/3 cup coconut sugar
  • 2 tbsp coconut oil melted and cooled
  • 1 egg or flax egg
  • 1/2 tsp vanilla extract

Dry Ingredients

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

Filling and Coating Ingredients

  • 7-8 tbsp natural peanut butter or other nut/seed butter
  • 7.5 oz chocolate chips or chunks about 1 cup
  • 3/4 tsp coconut oil

Instructions

  1. Heat oven to 350 degrees and line baking sheet with parchment paper.

  2. Make the cookies by mixing the wet ingredients together in a medium mixing bowl or in the bowl of a stand mixer. Mix until light and frothy.

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

  4. Scoop ping pong sized dough balls out onto the baking sheet. Using the palm of your hand press down slightly on the balls, then with your finger create a little well in the center on each ball.

  5. Bake for 9-10 minutes or until cookies are just turning golden brown and lightly puffed.

  6. Remove from oven and let cool slightly, about 3 minutes. Then fill each cookie well with about 1/2 - 1 tsp of peanut butter (or other nut/seed butter). Place baking sheet in the freezer to let things firm up, about 15 minutes.

  7. Meanwhile, melt the chocolate and coconut oil either using a double boiler or in short burst in the microwave, stirring often.

  8. Once the peanut butter filing is firm start coating the cookies. Using a fork dip each cookie into the bowl of melted chocolate with the cookie side down, using a spoon pour chocolate over the top of the cookie to coat. Lift the cookie from the bowl and tap the fork on the side of the bowl to remove excess chocolate. Place back down on the cookie sheet. Repeat until all cookies are coated. Place cookies in fridge or freezer to set the coating and until ready to eat!

Recipe Notes

When coating the cookies, it's best to work in batches to help keep the filling in tact when working with the warm chocolate. Keep cookies in the freezer as long as possible before coating them. 

Store finished cookies in fridge or freezer. Like other Girl Scout Cookies we prefer to eat these straight out of the freezer! 

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