Whether you need an easy weekday treat, a lunchbox snack, or a healthier dessert that doesn’t taste “healthy,” these cookies check all the boxes.

One of my favorite cookies EVER

There are A LOT of cookie recipes out there. But these stand out for a few really good reasons:

• Naturally gluten-free thanks to oats and almond butter
• Quick & easy (ready in under 20 minutes!)
• One-bowl recipe = minimal cleanup
• Perfectly soft + chewy texture
• Sweetened simply with coconut sugar
• Loaded with chocolate in every bite

They’re the kind of cookie you can whip up on a whim and feel really good about sharing with your family.

Ingredients You’ll Need

Here’s everything that goes into these cozy cookies:

• 2/3 cup gluten-free whole oats
• 1/4 cup coconut sugar (or organic cane sugar)
• 1 tsp baking soda
• 1 cup creamy almond butter
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup dark chocolate chips

Let’s make some cookies together…

These cookies come together so easily—perfect for those days when you want something homemade without the hassle.

1. Preheat your oven to 350°F and line a baking sheet.
2. Mix the wet ingredients: In a large bowl, whisk together the almond butter, eggs, coconut sugar, baking soda, and vanilla until smooth.
3. Add the dry ingredients: Stir in the oats and chocolate chips. The dough will be thick—that’s exactly what you want!
4. Scoop the dough: Drop about 2 tablespoons per cookie onto your baking sheet, spacing them about 2 inches apart.
5. Gently flatten: Use your fingers to lightly press them down (they’ll spread a bit on their own).
6. Bake: 9–11 minutes, until the edges are lightly golden and the centers are still soft.
7. Cool: Let them rest on a wire rack—they’ll continue to set as they cool.

Tips for the Best Cookies

A few little tricks to make sure your cookies turn out perfect every time:

• Use creamy, drippy almond butter – If it’s too thick or dry, your cookies may not spread properly.
• Don’t overbake – The centers should look slightly underdone when you take them out.
• Let them cool completely – This is key for the best chewy texture!
• Line your baking sheet – Parchment paper or a silicone mat prevents sticking and helps even baking.

Easy Swaps & Add-Ins

Want to mix things up? Here are a few fun variations:

• Swap chocolate chips for chopped dark chocolate
• Swap the chocolate for dried cranberries
• Toss in a sprinkle of flaky sea salt on top before baking
• Stir in chopped nuts like pecans or walnuts
• Use maple sugar instead of coconut sugar for a slightly different flavor

Storage Tips

If you somehow have leftovers (rare in my house):

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Freeze for up to 2 months—just thaw and enjoy!

The Perfect Anytime Treat

These almond butter oatmeal chocolate chip cookies are one of those recipes you’ll find yourself making on repeat. They’re cozy, satisfying, and just the right balance of wholesome and indulgent.

Perfect with your afternoon coffee, tucked into a lunchbox, or enjoyed as a quick after-dinner treat.

Once you try them, don’t be surprised if they disappear very quickly!

Looking for more chocolate-y desserts?

• Paleo German Chocolate Brownies
• Healthy Quinoa Chocolate Chip Cookies
• Strawberry Filled Chocolate Cups
• Chocolate Almond Butter Freezer Fudge

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Almond Butter Chocolate Chip Cookies

If you’re craving a cookie that feels indulgent and nourishing, these almond butter oatmeal chocolate chip cookies are about to become your new go-to. They’re soft, chewy, perfectly sweet, and made with simple, wholesome ingredients you probably already have in your pantry. No flour, no fuss, and just one bowl.

Servings 16 cookies

Ingredients

• 2/3 cup gluten-free whole oats
• 1/4 cup coconut sugar
• 1 tsp baking soda
• 1 cup creamy almond butter
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine the almond butter, eggs, coconut sugar, baking soda, vanilla and whisk until combined.
• Add the oats and chocolate chips and stir with a wooden spoon or spatula to combine. The mixture will be thick.
• Drop about 2 tbsp of the mixture onto a lined baking sheet. Make sure they are about 2 inches apart because they will spread a little bit. Use your fingers to pat them down lightly to flatten them. You don't have to flatten them all the way, they will spread a bit on their own.
• Bake 9-11 minutes, the outer edges will be slightly brown and the center will be a bit soft. They will keep cooking a little bit after you take them out so you want the center to be soft.
• Let them cool on a wire rack for at least 5 minutes so that they can set before biting into them.

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The post Almond Butter Oatmeal Chocolate Chip Cookies appeared first on The Wheatless Kitchen.

If you’re making these for Easter, don’t forget to also whip up some gluten-free carrot cake muffins!

The BEST Peanut Butter Eggs

These simple no-bake copycat Reese’s eggs are basically a healthier version of the childhood classic, but they are still SO DECADENT. They have an amazing salted peanut butter filling that is only sweetened with real maple syrup. No refined sugar here! Then the thin coating of dairy-free chocolate on the outside makes for the perfect dessert combination.

Making your own version of Reese’s eggs is SO easy, and a much healthier option. This recipe tastes JUST like the classic candy, but the wholesome ingredients will make you feel much better after eating them.

Also don’t forget to make these Grain-Free Samoa Cookie Bars and Gluten-Free Sugar Cookies if you’re wanting to add to your Easter dessert menu!

Ingredients for Copycat Reese’s Eggs

• PEANUT BUTTER – use creamy natural peanut butter for this, you want it to be unsweetened and drippy.
• ALMOND FLOUR – adding a little almond flour in helps the PB filling to become firm, also keeping it grain-free. If you are wanting to sub out the almond flour, you can use 2-3 tbsp of coconut flour in place of the almond, it works perfectly!
• MAPLE SYRUP – my favorite sweetener of all time! This keeps the filling free of refined sugar, and gives it a natural sweetness that is so decadent. You can also use honey if you’re not vegan.
• VEGAN CHOCOLATE CHIPS – I used Enjoy Life dairy-free chocolate chips to keep these vegan, but you can use whatever kind of dark chocolate chips you like.
• COCONUT OIL – this is melted with the chocolate, and it helps it to harden when it cools.
• SEA SALT – the salt is essential! It elevates them from that childhood favorite, to something a little more fun.

How To Make Homemade Peanut Butter Eggs

Step 1 – In a medium sized mixing bowl, add the peanut butter, almond flour, maple syrup, and salt. Use a wooden spoon to mix it all together until it turns into a thicker dough. Let the dough sit in the fridge for about 20 minutes to firm up.

Step 2 – Take about 1 tbsp of the filling and roll it into a ball in the palm of your hands. Then start forming it into an egg shape by placing the ball on a baking sheet, flattening it out with your fingers, and then use your fingers to start molding the top into a slight point. Just work with it until it resembles an egg shape. Repeat with the rest of the filling, and place the baking sheet in the fridge for at least 20 minutes to let them firm up.

Step 3 – Once they are firm, it is time to cover them in chocolate. Start by adding the chocolate chips and coconut oil to a bowl, and microwave at 30 second increments until melted. Stir it about every 30 seconds to ensure it doesn’t burn.

Step 4 – Use two forks to dip the peanut butter egg into the chocolate, making sure that everything is getting completely coated. Let the excess chocolate drip into the bowl, then transfer them to a wire rack (on top of another baking sheet) to catch the chocolate that will drip off. Repeat with the rest of the eggs, and then put them back in the fridge to harden for at least 30 minutes.

Step 5 – Once they are hardened, sprinkle them with a generous pinch of sea salt and enjoy!

How To Store Healthy Reese’s Eggs

I recommend storing your homemade peanut butter eggs in an airtight container in the fridge for up to 5 days, or in the freezer for up to one month.

FAQ’s

Is there a dairy-free option?

This recipe is already completely dairy-free, so you don’t need to make any substitutions. Just make sure you use a dairy-free chocolate chip, I love to use Enjoy Life, which are allergen free.

Can I use a different flour?

If you don’t want to use almond flour, then you can substitute with coconut flour. But you will need less coconut flour, so only use 2-3 tablespoons.

Is this recipe paleo?

You can easily make this recipe paleo by using almond butter or cashew butter!

You are going to LOVE these easy homemade chocolate peanut butter eggs! They are gluten-free, grain-free, and even the kids will devour them. They are so simple to make, I guarantee these will be your new go-to treat for Easter every year!

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Chocolate Peanut Butter Eggs Recipe

These easy and healthy Chocolate Peanut Butter Eggs are made with only 6 ingredients! Making your own homemade copycat Reese's eggs is so simple, and will become your new go-to Easter treat.

Servings 14 eggs

Ingredients

• ¾ cup creamy peanut butter *see notes
• ½ cup almond flour
• ¼ cup maple syrup
• ¼ tsp sea salt
• ½ cup dark chocolate chips *see notes
• 1 tsp coconut oil

Instructions

• In a medium sized mixing bowl, add the peanut butter, almond flour, maple syrup, and salt. Use a wooden spoon to mix it all together until it turns into a thicker dough. Let the dough sit in the fridge for about 20 minutes.
• Take about 1 tbsp of the filling and roll it into a ball in the palm of your hands. Then start forming it into an egg shape by placing the ball on a baking sheet, flattening it out with your fingers, and then use your fingers to start molding the top into a slight point. Just work with it until it resembles an egg shape.
• Repeat with the rest of the filling, and place the baking sheet in the fridge for at least 20 minutes to let them firm up.
• Once they are firm, it is time to cover them in chocolate. Start by adding the chocolate chips and coconut oil to a bowl, and microwave at 30 second increments until melted. Stir it about every 30 seconds to ensure it doesn't burn.
• Use two forks to dip the peanut butter egg into the chocolate, making sure that everything is getting completely coated. Transfer them to a wire rack (on top of another baking sheet) to let the excess chocolate drip off. Repeat with the rest of the eggs, and then put them back in the fridge to harden for at least 30 minutes.
• Once they are hardened, sprinkle them with a generous pinch of sea salt and enjoy!

Notes

• use natural peanut butter that is unsweetened, you want it to be creamy and drippy. the only ingredients should be peanuts and salt.
• I used Enjoy Life brand to keep them dairy-free.

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The post Healthy Chocolate Peanut Butter Eggs appeared first on The Wheatless Kitchen.

Why You’ll Love These Chewy Gingerbread Cookies

The holiday season is the perfect time to bake delicious treats that everyone can enjoy, regardless of dietary restrictions. If you’re looking for a festive, dairy-free dessert option, look no further than this classic Dairy-Free Gingerbread Cookie Recipe. These cookies are perfectly spiced, crisp on the outside, soft on the inside, and totally free of dairy products, making them an ideal choice for those who follow a dairy-free lifestyle or have lactose intolerances. Whether you’re baking for yourself, your family, or guests with dietary needs, these gingerbread cookies will be a crowd-pleaser!

Rich and Spicy Flavor – These cookies are packed with the warm spices that make gingerbread irresistible: ginger, cinnamon, cloves, and molasses.

Perfect Texture – This dairy-free gingerbread dough bakes into cookies with just the right amount of crispiness on the edges, while remaining soft and chewy in the center. It’s the best of both worlds! I LOVE a good chewy cookie!

Easy to Make – With simple ingredients and no fancy equipment required, these cookies come together so quickly.

Allergen-Friendly – Dairy is often a concern during the holidays, but this recipe ensures that everyone can join in on the cookie-making fun, regardless of their dietary restrictions. They are also paleo and gluten-free, so we are covering SO many food allergies!

Ingredients You’ll Need

• Almond Flour – this is the base for the cookies and it keeps them grain-free and paleo! I always use NOW Foods almond flour and keep it stocked in my pantry. I love the texture and flavor!
• Coconut Sugar – my favorite sugar to bake with, it gives a nice flavor and is lower glycemin
• Creamy Almond Butter – I love using nut butters in cookies, it gives them a chewy texture
• Egg – to hold everything together and give the cookies good chewy texture
• Molasses – you can’t have gingerbread without molasses! It gives the cookies a rich flavor and dark color.
• Coconut Oil – I like a neutral oil for this, and coconut oil is perfect
• Ground Ginger – you need the spicy ginger in these!
• Ground Cinnamon – of course we need that warm cinnamon spice
• Ground Cloves – the cloves also give an extra warm spiciness that is perfect in these
• Sea Salt – the salt cannot be missed in these cookies! It is the perfect salty sweet combination!
• Baking Soda – to help the cookies rise just a bit

*I get my almond flour and coconut sugar for this recipe from NOW Foods. The quality of their products is amazing, and I have a pantry FULL of their products at all times. You can use code CANDACE to get 20% off everything from NOW!

How to Make Dairy-Free Gingerbread Cookies

1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
2. In a smaller mixing bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
3. Line a large baking sheet with parchment paper or a silicone baking mat. Take about 1 tablespoon of the dough and use the palms of your hands to roll it into a ball. Place it on the baking sheet and repeat with the rest of the dough. Leave about 2 inches between each of the balls of dough to allow them room to spread.
4. Bake for 9-11 minutes, until the cookies are slightly crispy on the edges and soft in the center.
5. Allow the cookies to cool for 5 minutes before removing them from the baking sheet.

Tips & Tricks for Gingerbread Cookies

• Do not overcook: If you want your cookies to be soft and chewy, make sure you don’t over cook them!
• Storing: These cookies can sit at room temperature in an airtight container for about 2 days, but they will stay the most fresh in the fridge for up to 5-6 days.
• Freezing: If you want to make these cookies ahead of time, you can store them in the fridge for up to 3 months. Make sure they are in an airtight container.

Thank you to NOW Foods for sponsoring this post. And thank YOU for supporting the brands that we work with at The Wheatless Kitchen.

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Dairy-Free Gingerbread Cookies

These festive Dairy-Free Gingerbread Cookies are going to be your new go-to holiday cookie! Filled with warm spices, molasses, and almond flour, they're soft and chewy in the center and crispy on the edges. They are gluten-free, paleo, and dairy-free, so they will be a crowd pleaser!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 15 cookies

Ingredients

• 1 3/4 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup creamy almond butter
• 1 large egg
• 3 tablespoons molasses
• 1/4 cup melted coconut oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Instructions

• Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
• In a smaller mixing bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
• Line a large baking sheet with parchment paper or a silicone baking mat. Take about 1 tablespoon of the dough and use the palms of your hands to roll it into a ball. Place it on the baking sheet and repeat with the rest of the dough. Leave about 2 inches between each of the balls of dough to allow them room to spread.
• Bake for 9-11 minutes, until the cookies are slightly crispy on the edges and soft in the center.
• Allow the cookies to cool for 5 minutes before removing them from the baking sheet.

Looking for more holiday recipes?

• Gluten-Free Gingerbread Pancakes
• Grain-Free Pumpkin Almond Bread
• Baked Pears with Cinnamon & Honey
• Gluten-Free Sugar Cookies
• Dairy-Free Gingerbread Latte

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Dairy-Free Gingerbread Cookies appeared first on The Wheatless Kitchen.

They’re rich, chocolatey, perfectly fudgy, and packed with protein—making them ideal for everything from an afternoon pick-me-up to a healthier dessert. They’re super easy to make with simple, wholesome ingredients you probably already have on hand.

Why You’ll Love These Healthy Protein Brownies

• all of the ingredients are mixed together right in one bowl for easy cleanup!
• there are pieces of melty chocolate running through it
• they are made with almond flour and chocolate protein powder, which makes them gluten-free, grain-free and dairy-free
• the added protein helps curb the blood sugar spike that can happen with sweet treats, you can even eat these for breakfast!
• they are rich and fudgy, and you wouldn’t even know that they are made with healthier ingredients
• and bonus: PEANUT BUTTER SWIRL!

You NEED these brownies in your kitchen right now. They’re the perfect treat when you are craving something that tastes like a peanut butter cup.

Why use protein powder in baked goods?

I love using protein powder in baked goods because it can add so much nutritional value to something that can still taste like an indulgent treat. Protein is the macronutrient that keeps us full, helps us build muscle, provides essential amino acids, and helps curb sugar cravings. It is never a bad idea to add a little protein to pretty much any type of meal or treat!

Protein powder can also add great flavor and texture to baked goods if you are using a good quality protein that you enjoy the taste of. One of my favorite brands to use in this recipe is NOW Foods. They have a large variety of protein powder options, but one of my favorites is their Chocolate Mocha Plant Protein Complex. It gives great chocolate flavor, and does not have a chalky texture in baked goods. It is combined with almond flour in this recipe and yields a fudgy and moist texture.

Use code CANDACE to get 20% off all NOW Foods products!

Ingredients for Protein Brownies

• Chocolate Protein Powder – of course I used Now Foods for this, but you can use your favorite chocolate protein powder
• Almond Flour – this keeps the recipe grain-free, and also adds extra protein and healthy fats to the recipe
• Cacao Powder – for the EXTRA chocolate flavor!
• Coconut Sugar – coconut sugar is one of my favorite sugars to bake with because it is unrefined, but if you wanted to keep this sugar-free, you can use a sugar replacement like stevia or monk fruit
• Eggs – eggs will help the brownies rise a bit and get slightly fluffy, I haven’t tried a vegan egg replacement for these like flax eggs, but if you do, let me know how they turn out!
• Unsweetened applesauce – I replaced oil with applesauce, making this recipe completely oil-free! It adds a little extra sweetness as well as moisture to the brownies.
• Dairy-Free Milk – I kept the recipe dairy-free, but you can use any kind of milk you want
• Chocolate Chips – I used Enjoy Life dairy-free dark chocolate chips because I think it gives the brownies a richer flavor
• Peanut Butter – you can omit this if you want, but I love to add a swirl of peanut butter on top to make them taste like a peanut butter cup!
• Baking Soda – to help the brownies rise
• Salt – I always add salt to baked goods because it helps bring out the flavor of sweet things

How to make healthy protein brownies

STEP 1 –

Preheat oven to 350 degrees. In a large mixing bowl, add the almond flour, protein powder, cacao powder, coconut sugar, baking soda and salt. Whisk to combine.

STEP 2 –

In a smaller mixing bowl, add the eggs, applesauce, and milk. Whisk to combine.

STEP 3 –

Then pour the wet ingredients into the dry ingredients and use a wooden spoon to stir until the batter comes together. Next, add the chocolate chips and give it one more stir.

STEP 4 –

Spray an 8×8 inch baking dish with cooking spray, then pour the batter into the dish. Use the back of a spoon to smooth out the top.

STEP 5 –

Use a spoon to dollop the peanut butter all over the top of the batter, then use a butter knife to swirl the peanut butter all over the batter. There is no specific technique to this, just swirl it in all directions.

STEP 6 –

Bake for 30-35 minutes. Allow to cool for at least 10 minutes before cutting and serving.

How to serve

I love to eat these brownies on their own, but if you want to kick it up a notch, here a few fun ways to serve them!

• Brownie sundae – serve these brownies warm with vanilla ice cream! Or take it up a notch and serve it with this (Vegan) PB Choco Chip Cookie Dough Ice Cream!
• Whipped cream – you can make your own coconut whipped cream to top the brownies, or use store bought
• Yogurt – you can eat these brownies for breakfast by putting them on top of yogurt! You can make your own homemade yogurt with this 2-Ingredient Coconut Yogurt!
• Fresh fruit – a chocolate brownie alongside fresh fruit makes for the most perfect snack!

Thank you to NOW Foods for sponsoring this post! We appreciate your support of The Wheatless Kitchen, and the brands that we get to work with!

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Healthy Protein Brownies

These Healthy Protein Brownies are rich, fudgy, and come together in just one bowl! They are flourless, grain-free, naturally sweetened, and a have a rich chocolate flavor with a peanut butter swirl on top!

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 16 brownies

Ingredients

• 3/4 cup chocolate protein powder (I used a vegan version)
• 1 cup almond flour
• 3 tbsp cacao powder
• 1/4 cup coconut sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 3/4 cup unsweetened applesauce
• 1/2 cup unsweetened dairy-free milk
• 1/3 cup chocolate chips (I used Enjoy Life dairy-free chips)
• 3 tbsp creamy peanut butter

Instructions

• Preheat oven to 350 degrees. In a large mixing bowl, add the almond flour, protein powder, cacao powder, coconut sugar, baking soda and salt. Whisk to combine.
• In a smaller mixing bowl, add the eggs, applesauce, and milk. Whisk to combine.
• Then pour the wet ingredients into the dry ingredients and use a wooden spoon to stir until the batter comes together. Next, add the chocolate chips and give it one more stir.
• Spray an 8×8 inch baking dish with cooking spray, then pour the batter into the dish. Use the back of a spoon to smooth out the top.
• Use a spoon to dollop the peanut butter all over the top of the batter, then use a butter knife to swirl the peanut butter all over the batter. There is no specific technique to this, just swirl it in all directions.
• Bake for 30-35 minutes. Allow to cool for at least 10 minutes before cutting and serving.

More protein-packed recipes to try!

• Chocolate Protein Coffee
• Cranberry Coconut Protein Energy Bites
• Chocolate Banana Protein Muffins
• Chocolate Coconut Protein Balls
• (Dairy-Free) Mocha Protein Frappe

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Healthy Protein Brownies (with Peanut Butter Swirl!) appeared first on The Wheatless Kitchen.

I grew up eating my grandma’s german chocolate cake, it was always mine and my grandpa’s favorite. I hadn’t had a piece of her cake in years, and I decided that we all need a gluten-free version in our lives. But not just gluten-free, I took it a step further and made these brownies paleo, naturally sweetened, and suuuuper delicious.

Why You’ll Love These Paleo German Chocolate Brownies

The brownie layer is made from scratch, no boxed mix here! It is so simple, and only requires all of the usual ingredients that you would find in a paleo brownie recipe (i.e. almond flour, coconut flour, coconut sugar, etc.) It is fudgy, rich, and one of my favorite brownie recipes that I’ve ever made.

The frosting is really the star of the show here, this is what makes them ‘german chocolate’. Most german chocolate cake frostings are made with condensed milk and a TON of sugar. I wanted this one to be just as delicious and sweet, but made with more wholesome ingredients. This is where the dates come in! Dates are naturally sweet, chewy, and very rich in recipes like this. You just pulse them in a food processor with the other frosting ingredients, and I’m telling you, it really does come out to be a thick, gooey, insanely delicious frosting to put on top of these brownies. It’s like date caramel!

Ingredients You’ll Need

• almond flour
• coconut flour
• coconut sugar
• eggs
• vanilla extract
• dairy-free chocolate chips
• coconut oil
• cacao powder
• eggs
• dates
• maple syrup
• unsweetened shredded coconut
• chopped pecans

If you make gluten-free or paleo recipes regularly, then I’m willing to bet that you have most of these ingredients in your pantry right now. There is really nothing too fancy in these, which is one of the best parts of this recipe. All of these simple ingredients come together to make the most FLAVORFUL brownies that really do taste like a traditional german chocolate cake!

Most of my go-to baking staples come from NOW Foods. I love this brand so much and have been using their products for years I’m pretty sure like 75% of my pantry is stocked with their products. I can always trust the quality (and taste), and I have never found a food product of theirs that I don’t love. In this recipe, I used NOW Foods shredded coconut and cacao powder. Their cacao powder is so pure, it is the only cacao powder I use in my recipes. And it is important to make sure that you’re using unsweetened shredded coconut in this frosting because it would be way too sweet if you used the sweetened version.

Use code ‘CANDACE’ to get 15% off all NOW Foods products!

How To Make Paleo German Chocolate Brownies

These decadent brownies come together in two simple steps! All you need to do is bake this simple brownie recipe, and top it with the gooey frosting.

• The brownie batter comes together like any other simple brownie recipe. Everything is mixed together in one bowl and poured right into your baking dish. You use a hand mixer to fluff up the eggs and coconut sugar first. Then you whisk in your dry ingredients, and lastly pour in the melted chocolate and coconut oil and stir until it looks like a smooth delicious batter.
• The frosting comes together in a food processor and couldn’t be easier. Just soak your pitted dates in hot water for 5 minutes, then drain and add them to the food processor and pulse a few times to break them up a bit. Next, add the rest of your frosting ingredients and pulse until you have a thick and gooey consistency.
• Bake the brownies, and once they have cooled, smooth the frosting on top!

You can never have too many versions of a good brownie, and these are the REAL DEAL. If you really want to wow your friends and family, make these and sit back and watch everyone devour them. I hope you love these as much as I do!

Thank you to NOW Foods for sponsoring this recipe!

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Paleo German Chocolate Brownies

Decadent paleo brownies topped with a thick and gooey german cake frosting!

Course Dessert

Keyword german chocolate brownies, gluten free dessert, paleo brownies

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 16 brownies

Ingredients

• 1 cup coconut sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/3 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp cacao powder
• 1 ¼ cup dairy-free chocolate chips
• 1/2 cup + 2 tbsp melted coconut oil

Frosting Layer

• 1 cup pitted medjool dates
• 1/3 cup non-dairy milk
• 1 tbsp real maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 3/4 cup unsweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

• Preheat the oven to 325 degrees. In a large mixing bowl, combine the coconut sugar, eggs, and vanilla extract. Use a hand mixer to cream together the eggs and sugar until the mixture has thickened up a bit. This should take about 2 minutes.
• Add in the almond flour, coconut flour, and cacao powder and whisk to combine.
• In a smaller bowl, combine the melted coconut oil and chocolate chips. Use a fork to stir together until the chocolate starts to melt into the coconut oil. If the oil isn't hot enough and the chocolate isn't melting, you can put it in the microwave for 30 second intervals until it is melted, stirring each time.
• Once the chocolate is melted into the coconut oil, pour the chocolate into the brownie batter and whisk until it is incorporated.
• Line a 8×8 baking dish with parchment paper. I like to cut two strips the length of the baking dish and lay them across each other, this makes it much easier to lift the brownies right out of the pan when they have cooled.
• Pour the batter into the baking dish and bake for 35-40 minutes, until you can insert a toothpick in the center and it comes out clean. Once the brownies are done baking, let them cool for at least 15 minutes before removing them from the pan.
• While the brownies are baking, make the frosting layer: Soak your pitted dates in hot water for 5 minutes. Once soaked, drain them and add the dates to a food processor, along with the milk, maple syrup, vanilla, and salt. Pulse a few times to break up the dates and get everything to come together.
• Next, add the shredded coconut and pecans. Pulse a few more times, until they get evenly incorporated.
• Once the brownies have cooled completely, you can use a spatula to gently spread the frosting into an even layer all over the top of the brownies.
• Cut into squares and enjoy!

Notes

• I used Enjoy Life allergy-free chocolate chips, but there is a little bit of processed sugar in these. If you are looking to be strictly processed sugar free, then use a sugar free or coconut sugar sweetened chocolate chip.
• It is important to not skip the step of mixing together the sugar and eggs, this yields a crackly top to the brownies, and a much better texture throughout.

Looking for more paleo baked goods?

• Paleo Pumpkin Chocolate Chip Muffins
• Grain-Free Carrot Cake Cupcakes
• Grain-Free Cranberry Lemon Cookies
• Grain-Free Almond Butter Chocolate Chunk Cookies
• Grain-Free Snickerdoodle Blondies

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These are quite possibly the BEST brownies I have ever made. I know that’s a bold statement, but they are insane. It is one of those brownies that is so fudgy that it almost falls apart when it’s wormed up. Yep, THE BEST KIND.

I love using nut butter in flourless brownies because it makes them SO fudgy and rich. But I wanted to come up with a nut-free recipe for my friends with nut allergies, and tahini is the perfect substitute!

One of my favorite things about these brownies is that they are so low maintenance. You only need about 7 ingredients and one bowl to mix them in. They come together quickly and are a total crowd-pleaser. It’s a win win!

What is Tahini?

If you’ve ever made homemade hummus, the you know tahini is a key ingredient. But did you know that you can use it in baked goods?! It is similar to peanut butter, but it is made from sesame seeds, which makes it completely nut-free. It is basically just sesame paste, and lends a delicious earthy flavor to baked goods, and it is amazing in brownie recipes because it gives you an incredibly fudgy texture.

Ingredients for Fudgy Flourless Tahini Brownies

• TAHINI – Tahini is creamy and rich, and nut-free!
• MAPLE SYRUP – Maple gives a really great flavor to the batter, as well as helps keep the brownies moist.
• COCONUT SUGAR – Our main sweetener for these, coconut sugar is my favorite non-refined sugar to bake with.
• CACAO POWDER – For the chocolatey richness!
• VANILLA EXTRACT – Adds a nice depth of flavor.
• BAKING POWDER – To help the brownies rise and get slightly fluffy on top.
• EGGS – binder and fluffiness
• CHOCOLATE CHIPS – I added in chocolate chips in the batter as well as on top for that extra melty goodness.

Make these brownies when you’re having friends over, take them to your next summer BBQ, as a road trip snack, or eat them as a late night chocolate treat with some vanilla ice cream. They are versatile and always AMAZING.

Looking for more brownie recipes?

• Peanut Butter Swirl Chocolate Protein Brownies
• Mocha Almond Butter Brownies
• Flourless Mocha Brownies & Coconut Cacao Frosting

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Fudgy Flourless Tahini Brownies

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 16 brownies

Ingredients

• 1 cup creamy tahini
• 1/4 cup maple syrup
• 1/2 cup coconut sugar
• 1/3 cup + 2 tbsp cacao powder
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/3 cup chocolate chips + a few more for the top

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, combine the tahini, maple syrup, coconut sugar, eggs, and vanilla extract. Whisk until combined.
• Next, add the baking powder and cacao powder. Use a spatula or wooden spoon to mix the batter together until there are no clumps. It will be very thick. Then stir in the chocolate chips using a spatula or spoon.
• Spray an 8×8 glass baking dish with non-stick spray and pour the batter into the pan.
• Bake for 24-26 minutes, until they are just cooked through in the middle, but not overcooked. If you want a less fudgy texture, bake them for an additional 3 minutes.
• Remove from the oven and let them sit on a wire baking rack to cool for at least 5 minutes before cutting into them.

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Your friends will be SO surprised when they find out there’s quinoa in them! These cookies are perfect for after-school snacks, a cozy afternoon treat, or when you want something sweet that actually keeps you full.

Why You’ll Love These Quinoa Cookies

• Higher in protein + fiber than traditional cookies
• Naturally gluten-free (thanks to oat flour + quinoa)
• Made with simple, wholesome ingredients
• Soft + chewy texture with melty chocolate chips
• A great way to use leftover quinoa

Healthier, but tastes indulgent…

I love that the quinoa adds extra protein and nutrients to a decadent dessert, which is always an added bonus. It took me a few trials to get this recipe just right. I wanted them to be soft and chewy, but not too crumbly. The combination of oat flour, unsweetened shredded coconut, and cooked quinoa are the perfect trio. The coconut really comes in clutch with the added chewy texture.

They are naturally sweetened with coconut sugar, and also have a subtle coconut flavor from coconut oil. Then add in those chocolate chips that get gooey and melty, top with a sprinkle of flaky sea salt, and you are going to be in Heaven.

Ingredients for Healthy Quinoa Chocolate Chip Cookies

• Cooked Quinoa – you will use cooked and cooled quinoa in the same way you would use oats in an oatmeal cookie, they give great texture!
• Oat Flour – making your own oat flour in the blender or food processor only takes like 30 seconds, and its a nice change up from almond flour.
• Coconut Sugar – my favorite natural granulated sugar.
• Unsweetened Shredded Coconut – I LOVE the coconut in this recipe, it really adds something special.
• Baking Soda – to help keep them chewy and soft.
• Eggs – also for the fluffy factor.
• Coconut Oil – I love using coconut oil in cookies instead of butter.
• Vanilla Extract – we can’t have cookies without vanilla!
• Chocolate Chips – DUH
• Flaky Sea Salt – don’t skip this step, trust me!

How to Make Healthy Quinoa Cookies

• You will start by cooking the quinoa. Combine 1/2 cup of uncooked quinoa and 3/4 cup water in a small pot. Cover with a lid and let the liquid come to a boil, once boiling, turn the heat down to low and let it simmer for about 15 minutes. Fluff it with a fork once all of the liquid is absorbed and transfer it to another bowl to let it cool. The quinoa needs to cool completely before you mix the cookies, so you can make it ahead of time to make it a bit easier.
• Next, make the oat flour by blending the whole oats in a blender until it turns into a flour consistency. Pour it into a large mixing bowl. Next, add the cooled quinoa, coconut sugar, shredded coconut, sea salt, and baking soda. Whisk to combine.
• In a smaller bowl, whisk together the eggs, coconut oil, and vanilla extract. Pour the egg mixture into the dry ingredients. Use a wooden spoon to mix together the dough.
• Add in the chocolate chips and mix again until the chocolate chips are evenly distributed. Put the bowl in the fridge for AT LEAST 30 minutes, preferably an hour or more to chill and firm up.
• While the dough is chilling, preheat the oven to 350 degrees. Use a medium size cookie scoop to scoop the dough onto a baking sheet. Repeat with the rest of the dough, do not flatten the top of the cookies with your hands. Leave them in a ball, they spread quite a bit on their own.
• Bake for 9-11 minutes, then let them cool for another 5 minutes on the baking sheet before transferring them to a wire rack to cool. Sprinkle the flaky sea salt on top to finish.

Tips for the Best Quinoa Cookies

• Make sure your quinoa is completely cool before mixing—it helps the dough hold together better.
• Don’t skip chilling the dough—this step is key for texture! It needs to chill in the fridge for at least 30 minutes, preferably an hour.
• Use a cookie scoop for even baking.
• Slightly underbake for soft, chewy centers.

Substitutions & Notes

• Oat flour: You can use store-bought oat flour or make your own by blending oats. But just remember that it is SO easy and cheaper to blend up your own oat flour.
• Coconut sugar: Brown sugar can work as a substitute if needed.
• Coconut oil: Melted butter can be used instead.
• Dairy-free: Use dairy-free chocolate chips to keep these fully dairy-free.

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Healthy Quinoa Chocolate Chip Cookies

If you’ve ever wanted a chocolate chip cookie that feels a little more nourishing—but still tastes like a treat—you are going to love these Healthy Quinoa Chocolate Chip Cookies. They’re soft in the center, lightly crisp on the edges, and packed with wholesome ingredients like quinoa, oat flour, and coconut sugar.

Servings 15 cookies

Ingredients

• 1 cup cooked and cooled quinoa
• 1/2 cup oat flour *see notes
• 1/3 cup unsweetened shredded coconut
• 1/3 cup coconut sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/3 cup coconut oil , melted and cooled
• 2 tsp vanilla extract
• 1/3 cup chocolate chips
• flaky sea salt to sprinkle on top

Instructions

• You will start by cooking the quinoa. Combine 1/2 cup of uncooked quinoa and 3/4 cup water in a small pot. Cover with a lid and let the liquid come to a boil, once boiling, turn the heat down to low and let it simmer for about 15 minutes. Fluff it with a fork once all of the liquid is absorbed and transfer it to another bowl to let it cool. The quinoa needs to cool completely before you mix the cookies, so you can make it ahead of time to make it a bit easier. 
• Next, make the oat flour by blending the whole oats in a blender until it turns into a flour consistency. Pour it into a large mixing bowl.
• Next, add the cooled quinoa, coconut sugar, shredded coconut, sea salt, and baking soda. Whisk to combine.
• In a smaller bowl, whisk together the eggs, coconut oil, and vanilla extract. Pour the egg mixture into the dry ingredients. Use a wooden spoon to mix together the dough. 
• Add in the chocolate chips and mix again until the chocolate chips are evenly distributed. Put the bowl in the fridge for AT LEAST 30 minutes, preferably an hour or more to chill and firm up. 
• While the dough is chilling, preheat the oven to 350 degrees. Use a medium size cookie scoop to scoop the dough onto a baking sheet. Repeat with the rest of the dough, do not flatten the top of the cookies with your hands. Leave them in a ball, they spread quite a bit on their own. 
• Bake for 9-11 minutes, then let them cool for another 5 minutes on the baking sheet before transferring them to a wire rack to cool. Sprinkle with flaky sea salt to finish.

Notes

• You can buy oat flour, but it is so easy to make yourself. Just blend whole oats in a blender or food processor for a few seconds until it turns into flour.

Looking for more cookie recipes?

• [Grain-Free] Chocolate Chunk Almond Butter Cookies
• Gluten-Free Sugar Cookies
• Grain-Free Cranberry Lemon Cookies
• Dairy-Free Gingerbread Cookies
• 3-Ingredient Banana Oatmeal Cookies

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The post Healthy Quinoa Chocolate Chip Cookies appeared first on The Wheatless Kitchen.

Pumpkin Oatmeal Breakfast Cookies

Having a batch of breakfast cookies waiting for you on busy mornings will make your life so much easier, not to mention they are packed with complex carbs and healthy fat to sustain your energy throughout the morning. They are basically the cookie version of the beloved Fall favorite pumpkin bread.

One of my favorite things about these cookies is that you can customize them if you want. If you don’t have pepitas on hand, use a different kind of nut or seed. Don’t want pumpkin, then peanut butter works! Get creative, but I definitely recommend that you try this pumpkin version, it’s what Fall dreams are made of.

Ingredients for Pumpkin Oatmeal Breakfast Cookies

• GF whole oats – the whole oats give the cookies a nice chewy texture, and they provide you with healthy complex carbs for some extra energy in the morning
• real pumpkin puree – not pumpkin pie filling! You want the plain pumpkin puree, it is unsweetened and packed with vitamin A
• pepitas – also known as pumpkin seeds! We’re sticking with the pumpkin trend here, and they provide you with an extra dose of healthy fats, zinc, and vitamin E
• pure maple syrup – the maple flavor goes so perfectly with the pumpkin, and keeps the cookies free of refined sugar
• coconut oil – a neutral flavored oil that gives the cookies some extra moisture
• pumpkin spice – duh! You can’t have a pumpkin recipe without pumpkin spice, am I right?!
• a few more baking staples – eggs to help bind everything together, vanilla and salt for flavor

My favorite way to eat these is with a little bit of peanut butter smeared all over the top, alongside a hot cup of coffee. It’s fall breakfast Heaven, I hope you love them as much as I do!

Looking for more cookie recipes?

• Almond Butter Oatmeal Chocolate Chip Cookies
• Chai Spiced Almond Shortbread Cookies
• [Vegan] Banana Nutella Cookies
• [Grain-Free] Almond Butter Chocolate Chunk Cookies
• Gluten-Free Sugar Cookies

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Pumpkin Oatmeal Breakfast Cookies

Ingredients

• 2 cups GF whole oats
• 2/3 cup pepitas (aka pumpkin seeds)
• 1 tsp pumpkin spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 2 eggs
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a baking mat.
• In a large mixing bowl, whisk together the coconut oil, maple syrup, eggs, vanilla, pumpkin pie spice, and salt until combined. Add the pumpkin puree and whisk again until evenly combined.
• Next, add the oats and pepitas and use a spatula to stir them into the wet ingredients. It will be a thick "dough" that you should be able to roll into balls between your hands.
• Use a tbsp measuring spoon to scoop out a heaping tbsp of the dough. Roll it into a ball in the palm of your hands, and set them on the baking sheet. Use your fingers to gently flatten out the cookies.
• Bake for 15 minutes, until they start to turn a light golden brown color on top.
• Let them cool on a wire rack before serving.

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These type of cookies are perfect for a gathering like a baby shower or brunch event! They pair well with things like baked eggs with zucchini, roasted figs with goat cheese, or an iced latte with my salted caramel coffee creamer!

This cranberry lemon combo is so perfect…

These easy to make, soft and chewy cranberry lemon cookies are truly the best! If you love all things lemon-y desserts, then these are for you. Moreover, my husband is obsessed with lemon baked goods, and these are some of his favorite cookies of all time.

The texture is perfect, the almond flour allows them to be soft on the inside and slightly crispy on the outside. They are bursting with flavor from the lemon zest and tart cranberries, which is a perfect summertime cookie flavor, in my opinion.

The simplest ingredients

The thing I love most about this recipe is how simple it is! It only requires one bowl, and ingredients that you would normally find in a grain-free cookie. Then the dough comes together quickly, and they cook fast!

I used some of my favorite baking ingredients for this recipe, and they just so happen to come from NOW Foods. Their flours, sweeteners, and oils are always stocked in my pantry. They are my go-to for baking because the quality of their ingredients is amazing! I can always count on them for the staples in my baking recipes! For these cookies, I used their almond flour, maple syrup, and coconut oil.

Ingredients you need

• Almond flour – I love using almond flour in cookies because it creates a soft and chewy texture, which is my preferred cookie texture
• Coconut oil – I like to keep the oil neutral in my cookies, and coconut is perfect for this bright cookie flavor
• Pure maple syrup – my favorite all natural sweetener
• Baking Soda – helps the cookies rise
• Salt – sweet and salty forever!
• Egg – this helps hold everything together
• Vanilla extract – adds nice depth of flavor
• Lemon zest – I use zest for this recipe because it gives MUCH more flavor than juice does, and doesn’t add extra moisture
• Dried cranberries – I love the tart contrast to the sweet cookies

Don’t forget to use code ‘CANDACE‘ to get 20% off your order at NOW Foods! They have everything from natural food items, supplements, essential oils, beauty products, sports nutrition, and more! This post is sponsored by NOW Foods, thank you for reading, cooking, and supporting TWK!

Looking for more cookie recipes?

• [Grain-Free] Almond Butter Chocolate Chunk Cookies
• Gluten-Free Sugar Cookies
• Almond Butter Oatmeal Chocolate Chip Cookies
• [Paleo] Chewy Gingerbread Cookies

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Grain-Free Cranberry Lemon Cookies

These Grain-Free Cranberry Lemon Cookies are the perfect mix of sweet and tangy! They are soft and chewy from the almond flour, naturally sweetened with maple syrup, and bursting with tart cranberry and lemon flavor. They are a perfect bright and healthy cookie treat!

Servings 15 cookies

Ingredients

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup pure maple syrup
• 1 tbsp melted coconut oil
• 1 egg
• 1 tsp vanilla extract
• zest of 1 large lemon
• 1/2 cup dried cranberries

Instructions

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk to combine.
• Next, in a smaller bowl, whisk together the maple syrup, egg, coconut oil, vanilla, and lemon zest.
• Pour the wet ingredients into the dry ingredients and use a wooden spoon to combine. Once the dough is evenly combined, add in the cranberries and stir to combine.
• Use a small size cookie scoop to scoop out about 2 tbsp of the dough and place them on a lined baking sheet. Use your fingers to gently flatten out the top.
• Bake for 10-12 minutes, until slightly golden brown on the top.
• Let them cool slightly before transferring them to a wire rack.

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These cookies are definitely at the top of the list of my favorite cookies I’ve ever made. They are so soft, chewy, and melt in your mouth. They are one of my go-to cookie recipes because they’re so quick to throw together too. All you need is a few simple ingredients and about 20 minutes and you’ve got yourself a WINNING dessert.

I used almond butter in the batter in place of something like butter or coconut oil. It adds that extra fat and delicious flavor, but any type of nut butter would work. I recommend peanut butter if you want a cookie that tastes like a peanut butter cup, because DUH.

(Grain-Free) Almond Butter Chocolate Chunk Cookies

They are also completely grain-free with the use of coconut flour. This gives them a nice texture that feels like little cloud cookies. And don’t forget about those chocolate CHUNKS. I’m telling you, just trust me on this one. You need the chunks, not just the little chocolate chips. They really take the cookies up a notch, in my opinion. You get huge melty pieces of chocolate running through them and they are ah-mazing. I used Enjoy Life Mega Chunks to keep them completely dairy-free, this is my go-to brand for all things baking chocolate.

They really are as delicious as the real deal. I know you are going to love them. When you make them, don’t forget to tag me on Instagram to show me your creation!

Looking for more cookie recipes?

• Gluten-Free Sugar Cookies
• [Vegan] Banana Nutella Cookies
• Almond Butter Oatmeal Chocolate Chip Cookies
• [Paleo] Chewy Gingerbread Cookies

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(Grain-Free) Almond Butter Chocolate Chunk Cookies

Ingredients

• ½ cup coconut flour
• ½ cup creamy almond butter
• ¼ cup maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• ⅓ cup chocolate chunks

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk together the almond butter, maple syrup, egg, vanilla, and baking soda until combined.
• Add in the coconut flour and use a wooden spoon to stir until evenly combined. Then add the chocolate chunks and use the spoon to fold them in.
• Line a baking sheet with parchment paper or a silpat mat. Scoop out rounded tablespoon amounts of dough and place them 2 inches apart on the baking sheet. Use your fingers to gently flatten out the top.
• Bake for 9-11 minutes, until lightly golden brown.
• Remove from oven and let them cool on the baking sheet for 2-3 minutes. Then transfer them to a cooling rack. Store in an airtight container. 

The post (Grain-Free) Almond Butter Chocolate Chunk Cookies appeared first on The Wheatless Kitchen.