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snickerdoodle

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

November 6, 2020 by Dafna Leave a Comment

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

What Do These Cookies Taste Like?

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

How Are These Cookies Made?

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

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

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

What Ingredient Do I Need?

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

Here’s a quick rundown of the ingredients:

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

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

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

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

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

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

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Healthy Chai Spiced Snickerdoodles

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

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

Servings 12 cookies

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Cinnamon Sugar Dusting

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

Instructions

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

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

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

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

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

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

  7. Let cookies cool on baking sheet for at least 3 minutes before transferring to wire rack to cool completely.

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

Recipe Notes

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

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. My favorite tahini for baking is the 365 brand from Whole Foods.

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

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

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

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Filed Under: Cookies, Dessert, Fall Tagged With: cassava, chai, chocolate free, cinnamon, cookie, dairy free, dessert, fall, gluten free, grain free, naturally sweetened, nut free, paleo, refined sugar free, snack, snickerdoodle, tahini

Matchadoodles! (paleo-ish, nut free)

October 2, 2020 by Dafna Leave a Comment

If you’re thinking that Matchadoodles sounds like a trendy new dog breed, you’re half right. It is a hybrid, but of two yummy cookies (matcha cookies and snickerdoodles) made into one, very delicious, cookie. And welp, I believe I’ve officially created my new favorite cookie. Okay, if I’m being honest, I’m pretty sure I say that every time I post a new cookie recipe. (Yep, see proof: here, here, and here.) I just love cookies so much that choosing my favorite would be like making a parent choose her favorite child. Okay, that comparison might be a little dramatic, but my cookie love runs deep. So I stand by it. And these Matchadoodles are just too good to ever want to live without!

This hybrid cookie is the best of both original cookies! The beautiful green color and subtle, nutty, green tea flavor of a matcha cookie with the soft and chewy texture of a snickerdoodle and similarly rolled in a cinnamon sugar dusting. I drink a hot matcha latte every morning and always add a generous serving of cinnamon to the mix. Cinnamon is such a delicious complement to matcha, it’s cozy and warming, and adds a touch of sweetness to the rich green tea. Unsurprisingly, this flavor combination does not disappoint when matched up in cookie form. These Matchadoodles are everything you expect from a good snickerdoodle, but with a twist of matcha which creates a lovely green cookie center and makes them feel just a touch classy.

The recipe is incredible easy to make! The dough comes together in just 5 minutes and in just one bowl! Hooray for less dishes! And while I recommend chilling the dough, ideally, for two hours, you can get away with chilling the dough for a solid 15. Then the dough is scooped into balls, rolled in an easy cinnamon sugar mixture, and baked for just about 10 minutes!

Here’s a quick run-down of the main ingredients needed to create these cookies:

Cane Sugar: I used an organic cane sugar from Whole Foods (but this brand is also great) instead of my usual coconut sugar because coconut sugar tends to turn baked goods a darker brownish color. Normally, this doesn’t bother me, but I really wanted to keep the vibrant green of the matcha. You can use all coconut sugar (which I actually enjoyed just a touch more) if you want to keep these strictly paleo.

Tahini: I use and love tahini as the base of most of my cookie recipes. I love that tahini is very neutral in color and taste and will not dominate the other flavors in the final baked good. My current favorite tahini for baking is the 365 brand from Whole Foods. Feel free to sub for another nut/seed butter if you prefer. Whatever you use, be sure to stir the butter well before measuring. And choose one that is made with a single ingredient (no added oil or sugar), has a thin/drippy consistency, and not super thick. Other good options are cashew or sunflower seed butter.

Avocado Oil: The more I bake with avocado oil the more I am convinced it is the best for dairy free baking. It has a neutral flavor and you do not need to wait for the oil to melt and cool before mixing with the remaining wet ingredients. That being said, coconut oil is a fine substitute for the avocado oil.

Cassava Flour: This is the base flour of the cookie and I find that it’s the closest to using a traditional white flour but is actually a whole food (made from the whole yucca root) and unrefined. I recently discovered that Amazon has the best pricing, compared to the health food stores near me and, surprisingly, Thrive Market.

Matcha: As this is, arguably, the most important part of the cookie, I recommend using a good quality matcha. However, really, any matcha will do. My forever go-to matcha brand is Soar Organics. Their matcha is always excellent quality, organic, sourced from Japan, and very reasonably priced. I use their Ceremonial Grade Matcha daily in my morning tea and use their Everyday Matcha for cooking or baking. Both are excellent. (Use my coupon code Freshly15 to save 15%). I only use 1 teaspoon of matcha in this recipe and was pleased with the subtle matcha flavor. If you are looking for a bolder expression of matcha you can easily double it to 2 teaspoons. (Which I would definitely do if making a batch all for myself).

These cookies are made better-for-you as they contain no weird ingredients, and no refined oils or flours. And, as there is only 1 egg in this recipe, I am fairly confident that it can easily be made vegan by using a pre-made egg replacer or flax egg. They are easily made paleo and refined sugar free if you replace the cane sugar with coconut sugar. And these healthy(ish) cookies are still so incredibly delicious. It’s basically like a warm cookie hug with a matcha kiss in every bite. And really, just the perfect cozy cookie situation for a fall baked treat.

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

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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Matchadoodles!

It's a glorious mash up of a matcha cookie and a snickerdoodle! The subtle green tea flavor of matcha in a soft and chewy cookie rolled in a cinnamon sugar coating. Made with only 11 ingredients and in one bowl!

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

Ingredients

Wet Ingredients

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

Dry Ingredients

  • 1/2 cup cassava flour, spooned and leveled
  • 1/4 cup tapioca flour
  • 1-2 tsp matcha powder see notes
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Cinnamon Sugar Dusting

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

Instructions

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

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

  3. Chill the dough in the fridge for at least 15 minutes, preferably 2 hours.

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

  5. Once dough has chilled, scoop out balls of dough, I used a 40 mm scoop (about 1.5 tbsp), and roll each ball in the cinnamon sugar mixture. Place the dough balls at least 2 inches apart on the baking sheet.

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

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

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

Recipe Notes

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

Matcha: I only use 1 teaspoon of matcha to give these cookies a subtle green color and mild matcha flavor. If you want to go big on the green tea, you can easily double the amount to 2 teaspoons. 

For Strict Paleo: Simply replace cane sugar with coconut sugar in both parts of the recipe. 

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Filed Under: Cookies, Dessert, Vegan Tagged With: antioxidants, cassava, chocolate free, cinnamon, cookie, dairy free, dessert, gluten free, grain free, matcha, nut free, refined sugar free, snack, snickerdoodle, superfood, tahini, vegan

Healthier Snickerdoodle Cookies! (paleo, refined sugar free)

May 5, 2018 by Dafna Leave a Comment

For me, the best part of baking is filling the house with the sweet wafting aroma of nearly done baked goods. Cinnamon and caramelizing sugar warming together in the oven; a sweet smoke signal of sorts to family members and visiting friends that something good is coming.

These snickerdoodles are packed with the copious amounts of cinnamon that you would expect in a good snickerdoodle. The average snickerdoodle is usually rolled in a cinnamon sugar dusting before baking, but I elected to skip that step to reduce the overall sugar. It is less time-consuming and these are just as good; perfectly sweet and cinnamony. These cookies are not thick or cakey, but flat with chewy interior and lovely crisp exterior. The dough rests in the fridge for an hour to allow for easier scooping and to let the flavors deepen. And trust me, they are worth the wait. These cookies barely made it off the cooling rack in our house.

These cookies are lower in sugar than your average snickerdoodle recipe, lactose free, gluten free and high in fiber. These cookies make for an excellent healthy treat that even the pickiest of eaters would love. And I suspect would be the perfect vehicle for homemade ice cream sandos. I’m definitely going to squirrel away a few cookies for this purpose next time I make these.

paleo, gluten free, grain free, lactose free, refined sugar free

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Snickerdoodle Cookies!

These snickerdoodles are simply put: crazy good. This healthified version is packed with that cinnamon-y goodness that makes a snickerdoodle so dang delicious. These cookies are thin and chewy with the perfect crispy exterior. They are super easy to make and  definite crowd pleasers. 

paleo, gluten free, grain free, lactose free, refined sugar free

freshlydafna.com

Ingredients

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/3 cup tapioca flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/8 tsp salt

Wet Ingredients

  • 1/4 cup ghee
  • 1/4 cup coconut oil melted and cooled
  • 1 egg pasture raised if possible
  • 3/4 cup coconut sugar

Instructions

  1. Preheat oven to 350 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper (or silpat!). 

  2. Sift together all dry ingredients

  3. In the bowl of a stand mixer combine ghee, coconut oil, and coconut sugar and cream together until well combined. 

  4. Add the egg and mix until it is light and fluffy. About 2 minutes on medium-low speed.

  5. Then add all the dry ingredients and blend on low until just combined. Make sure not to overmix.   

  6. Let dough rest, covered, in fridge for about 1 hour. 

  7. Scoop tablespoon sized dough balls onto prepared baking sheet and bake for 8-9 minutes or until the cookie edges start to brown. 

  8. Remove from oven and let rest on the pan for about 5 minutes. Then move to a cooling rack and let rest until completely cool. About another (seemingly excruciating) 10 minutes. 

Recipe Notes

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

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

Filed Under: Cookies, Dessert Tagged With: chocolate free, cinnamon, cookie, dessert, ghee, gluten free, grain free, low sugar, paleo, refined sugar free, snickerdoodle

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HEY THERE!

Dafna Ben-Zeev

Dafna Ben-Zeev

Freshly Dafna
Hi there! I'm Dafna! I'm all about piles of veggies, healthified baking, breaking a sweat as often as possible, yoga, the beach, snacks, farmers markets, and dogs. And I'm so excited to share my recipes with you!Read more...

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