This recipe might just be the perfect bite of Spring you’ve been looking for! My Lemon Coconut Macaroons started with my nana: she made wonderful macaroons and had a love for coconut that I share, so I couldn’t help but create these melt-in-your-mouth cookies in her honor.
I think of my Nana when I make Snickerdoodles. Perhaps I’m biased but she really did make the best ones. They are nostalgic and comforting, and bring me right back to my childhood. If you’re like me and prefer vanilla to chocolate then they are heaven.
Labor Day is a time for backyard barbecues, family gatherings, and oh yes — desserts. If you’re hosting a summer soirée or just looking for a dish to bring over to your bestie’s, these 5 healthier dessert recipes won’t disappoint. Pick a party theme, turn up the music, and gather up your nearest and dearest.
It’s almost the unofficial end of summer and the whole neighbourhood seems to have started on their yearly mission to squeeze in as many outdoor parties before autumn sets in as humanly possible. To me that screams of opportunity to treat my friends and family to some of my most more-ish creations.
To some, Labor Day is the day we all gather around turkey sandwiches and give thanks to the corny one-liners on screen, but to me, what takes the cake (pun intended) are the sweet treats that finish off your meal and round everything out.
As we head into the home stretch of beach-going season, Labor Day is a great chance to enjoy some homemade goodies, and these 5 healthier desserts aren’t just delicious, they’re guaranteed crowd-pleasers.
In my house, peach season means peach salads, jams, cobbler, and cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two up here in Connecticut, and that is the only time i eat them through the year. Unlike apples or pears, in-season peaches are miles away from out-of-season ones. So let’s just say that August is this recipe’s time to shine.
I’m almost embarrassed to say how many times I’ve made these since this recipe was born. Let’s just say it’s a lot, and I’m still not sick of them.
I was on a particularly strong tahini kick and in a moment of creativity, decided to throw the rules out the window on my Paleo Salted Blondies (which can do no wrong in my opinion). Get ready for rich, dense, dark chocolate-y goodness that is the perfect balance of gooey and chewy.
When it comes to baked fruit desserts, I am firmly in the Team Crumble camp. Now don’t get me wrong, I’ll happily enjoy any fruit pie you put in front of me… so long as someone else made it (go on, bake one for me!). But back to this crumble: it’s a lighter take on the baked fruit desserts we all love. It’s so simple to make, can be assembled ahead of time, baked whenever you’re ready and is endlessly adaptable. Simple spices, juicy fruit and topped with the most delicious, crispy oat topping flecked with warm ginger. Frankly, I can’t be trusted around a whole pan of this.
This delicious cake has a moist, dense crumb and the perfect hint of lime and coconut. It’s topped with a simple, bright glaze and toasted coconut. It feeds a lot of people and I promise everyone will want a slice (or two!).
If banana bread and chocolate chip cookies had a baby, this would be it. They’re soft with loads of texture from the coconut, banana and oats, oh and the pools of melted dark chocolate certainly don’t hurt either. I have been known to reach for one of these for breakfast, but these are the perfect throw together cookie (especially with kids in tow), and are almost impossible to dislike!
If you make any of these 5 Healthier Dessert Recipes, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
You’ve probably started to see pumpkins showing up in grocery stores, which means pumpkin season is here! Is it me, or does it seem to start earlier and earlier each year? I’m not complaining, though. Fall is my absolute favorite time to bake. Crisp mornings,…
I baked six rounds of these cookies in a quest to make them perfect. Gluten, and grain free cookies are not easy to create! I’ve availed myself to many resources over the last year or so, learning more and more. America’s Test Kitchen has many articles to troubleshoot gluten free baking, including this one. Thankfully, with this recipe, I’ve done the work for you.
We are all after that perfectly chewy interior and crispy exterior, aren’t we? I’m happy to report these hit the mark, and I bake them more often than I should probably admit.
After finding that the combination of almond flour, coconut oil, and coconut sugar was the clear winner, I set out to find the best way to store them to keep their freshness. This is often an issue with grain free cookies, as there is no gluten to keep them bound together.
These cookies, unsurprisingly, are best the day they are made. However they stay very tasty for up to 5 days. They will get softer with each day after baking, so I like to store them in the refrigerator to keep them firm.
ingredients in the ultimate grain-free chocolate chip cookies:
Almond Flour – I love using almond flour to bake, as you have likely noticed in my baked goods recipes (such as my Gluten Free Carrot Cake and Berry Zucchini Cake). It imparts a great moisture and texture to baked goods with its fat and protein content.
Coconut Oil – Coconut oil aids in these cookies holding together, since it solidifies at room temperature. There are no grains or gluten in these, so they do need help to stay together well. Coconut oil helps.
Coconut Sugar – I bake often with coconut sugar, especially in recipes where I want a deep and caramelized sugar flavor. It’s available in many markets these days, as well as online via amazon and other online sources.
Dark Chocolate – I often chop large bars of dark chocolate in my recipes, I find that the chunks melt beautifully and disperse evenly throughout the dough.
“What else can i use?”
- The coconut oil in this recipe is minimal, and truly does not give off a coconut flavor in the recipe. However, if you prefer not to use it, you can sub in butter instead. I wouldn’t use olive oil, since it’s liquid at room temperature and will change the texture of the cookie, making it too soft.
- If you don’t have coconut sugar, simply use brown or granulated sugar instead.
- I like to use chopped chocolate often in my cookies, but using the same amount of chocolate chips will work great as well.
If you make these cookies, and you definitely should, be sure to send me a message on Instagram or even share a photo on your stories and tag me so I can see! I love to hear from you, and hope you enjoy them as much as we do.
The Ultimate Grain-Free Chocolate Chip Cookies
- Standing or handheld mixer
- Large rimmed baking sheets
- 2 cups blanched almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1/3 cup coconut oil, room temperature
- 1 tbsp unsweetened coconut yogurt can sub any yogurt
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 3/4 cup dark chocolate, chopped
- In the bowl of a standing mixer, or with a handheld mixer, cream together the coconut oil and coconut sugar for 2 minutes.
- Add the egg, yogurt and vanilla and mix with a spatula or wooden spoon to combine.
- To the wet ingredients, add the almond flour, baking powder, baking soda, and salt.
- Mix for 10-20 seconds until just combined.
- Fold in the dark chocolate to incorporate.
- Chill dough in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper or silpat.
- When ready to bake, scoop out cookies with an ice cream scoop or 2 Tablespoons about 3 inches apart.
- Bake for 12-15 minutes, rotating halfway, until lightly browned on the outside and just cooked through. They will harden as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- Let finish cooling and enjoy! These will keep for 3-5 days.
I didn’t mean to start a breakfast cookie website but… here we are. These Chocolate Chunk Banana Bread Cookies are sort of a cross between banana bread and cookies, hence the name. They are soft on the inside with lots of texture from coconut, banana…
Calling all chocolate lovers: This one is for you. These cookies are delightful with a cup of tea at night, or as an afternoon treat, and I’ve been known to sandwich two of them around some coconut ice cream and let me tell you… it…