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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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Peanut Butter Cup Cookies (gluten free, grain free, dairy free, paleo-ish)

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It’s December which means it’s cookie season! I mean, I’m pretty sure that, in our house, it’s cookie o’clock pretty much all the time. But December is definitely that time of year when cookies seem to be a ubiquitous aspect of the month. They are everywhere in all shapes, sizes, colors, and flavors. And while I’ll definitely take the holiday season as an excuse to bake up something fun and maybe a little bit intricate, I’m also a huge fan of coming up with simple but still delicious recipes that can be whipped up in a jiffy but still please a crowd. And hence, I bring you these, Peanut Butter Cup Cookies. 

These little cookies are perfectly chewy with crispy edges and filled with a delicious peanut butter & chocolate filling. They are super easy to make, in just one bowl (!), and take at most 15 minutes to whip up from start to finish. You do need to let them cool after coming out of the oven to ensure the cups are set in the cookies. I can’t tell you how many gooey, but delicious, messes I made with my impatience trying to convince myself they were cool enough. But if you are, like me, in a hurry to get these out of the tin and into your mouth, then just shock them in the freezer for a few minutes or until the edges seem firm and chocolate is set. 
The cookie is gluten free, grain free, dairy free and paleo friendly. And for the PB cup filling I used Justin’s brand Dark Chocolate Peanut Butter Cups, which are not paleo-friendly and why I call this recipe “paleo-ish”. But you can feel free to use any mini nut/seed/coconut butter cups you like. Whatever you choose, I am confident that these will turn out completely delicious and sure to please anyone who tastes them! Happy cookie making!

gluten free, grain free, dairy free, paleo-ish

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

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Peanut Butter Cup Cookies

gluten/grain/dairy free, paleo-ish

These PB & chocolate filled cookies are super easy and super delicious. The perfect cookie to whip up in a hurry but still please a crowd. And these make for wonderful gifting cookies!

freshlydafna.com

Servings 18 mini cookies

Ingredients

Wet Ingredients

  • 3/4 cup coconut sugar
  • 1/2 cup almond or peanut butter, unsweetened
  • 1/4 cup coconut oil, melted and cooled
  • 1 egg
  • 1 tsp vanilla

Dry Ingredients

  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Filling

  • 18-19 mini cups (almond butter, peanut butter, sun butter or keto cups)

Instructions

  1. Heat oven to 360 and prepare mini muffin tin by lining with muffin liners.

  2. In a large bowl beat together all the wet ingredients.

  3. Add the dry ingredients and mix until just well combined, ensuring not to overmix.

  4. Scoop batter into the muffin cups so they are 2/3 way full.

  5. Baking for 8-9 minutes or until they are golden brown on the edges.  

  6. Remove from oven and let cool for about a minute then gently press one mini cup into the center of each cookie. Let cool for at least 30 minutes before removing cookies from the muffin pan or place the whole muffin pan in the freezer for a few minutes to ensure the cups are fully set before removing.

Check out my the video below!

 

 

 

Peanut Butter Bars (gluten free, lactose free, refined sugar free)

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I created this recipe for my best friend on her wedding day. She, and her now husband, love peanut butter. So much so that she has to hide the peanut butter from him so he doesn’t devour it before she can use it. I would definitely place these Peanut Butter Bars in the dessert category (although on that morning of her wedding this is pretty much the only thing she ate). They are perfectly sweet, chewy yet light, and taste like a peanut butter cookie disguised as a blondie. These bars were a huge hit with the wedding party and everyone there was able to enjoy them – they are gluten free, lactose free (I used ghee), soy free, and no refined sugar. These would definitely be kid friendly as well (assuming not nut allergies of course) as even my pickiest of friends enjoyed them immensely.

I melted about a half a chocolate bar in my toaster oven (because we don’t have a microwave and I wasn’t up to breaking out more dishes for a double boiler) and drizzled these bad boys with a very dark chocolate (80% cacao) which was the perfect complement to the peanut butter. I mean, peanut butter and chocolate is always a winning combination. I love to store these in the freezer – if you have any leftover these will keep for a good amount of time frozen so you can bake these and bust these out whenever a craving hits.

gluten free, lactose free, sugar free, soy free

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Peanut Butter Bars

These Peanut Butter Bars are perhaps the ultimate dessert. They are just sweet enough, chewy yet light, and taste like a peanut butter cookie disguised as a blondie. Drizzle with melted dark chocolate for that extra whoa factor. Peanut butter and chocolate...what's not to love. 

gluten free, lactose free, no refined sugar, soy free

Ingredients

  • 1/4 cup ghee (or room temp butter)
  • 3/4 cup peanut butter natural
  • 1 cup coconut sugar
  • 3 eggs pasture raised if possible
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/3 cup oat flour

Instructions

  1. Preheat oven to 350 degree and oil an 8x8 baking pan.

  2. In a stand mixer cream together the peanut butter, ghee, and sugar until light and fluffy.

  3. On low, beat in the eggs one at a time. 

  4. Once all eggs are added, mix in the vanilla until well incorporated

  5. Add in the salt. Then slowly mix in the oatmeal flour until just well combined being sure not to overmix. 

  6. Pour batter into prepared pan. Bake for 20-25 minutes until edges are lightly browned and center is fully set. You can check for doneness by piercing the center with a toothpick ensuring it comes out clean. 

  7. Remove from oven and let cool in the pan on the wire rack for about 15-20 minutes. 

  8. Once cooled, slice and enjoy those bad boys!

Recipe Notes

For a drizzle, melt some dark chocolate in the microwave or double boiler and drizzle over the top!

These bars would be perfect with some berries or a warm beverage. Or just as they are, because they are THAT good.

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