These have 3 different veggies packed in here, and the taste is incredible! I'm serious; you'll be shocked at how good these are, and the best part is that kids love them. They are fluffy, keep well and are perfect for busy morning breakfast or school snacks. There's no nuts, making them safe for school and for those with nut allergies. Healthy fluffy veggie donuts Yields 12-16 donuts Veggie Donuts Your Kids Will LOVE: Ingredients: 1-1/4 cup raw spinach 1 cup cooked green lentils 1/2 cup cooked carrots, pureed 1/2 cup unsweetened applesauce 2 eggs 4 TBSP maple syrup 4 TBSP avocado oil or algae oil 4 TBSP any nondairy milk 1 tsp pure vanilla extract 1-1/3 cup gf flour 3 TBSP arrowroot  flour 2 TBSP cacao powder 3 TBSP chocolate protein powder * optional 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon Sprinkle of sea salt optional: mini dairy-free chocolate chips for topping Directions: 1. First off, cook the lentils by boiling in water and simmering 20 min or according to the package instructions. Drain then let cool. 2. Preheat oven to 375F, and grease silicone donut pans (these are the best for super easy removal and clean-up!!) with avocado oil or oil of choice. Here's the ones I use, and they are under $10. 3. Place the wet ingredients in a blender, and blend until smooth. Next, pulse in the dry ingredients. 4. Pour into pan, topping with mini nondairy chocolate chips if desired (note: I use coconut-sweetened ones when I can and that’s how the recipe stays refined-sugar-free or omit) If desired. 5. Bake for 17-19 min or until an inserted toothpick comes out clean and enjopy your delicious veggie donuts! * This is the one  I used because it bakes the best out of the zillion protein powders I have tried, but you can omit and use extra cocoa or cacao powder instead if desired.

This recipe is super fast and easy, plus there's no gluten, dairy, refined sugar, or soy. Fluffy Pineapple Upside-Down Cake (Gluten-Free, Dairy-Free, Refined-Sugar-Free) If you’ve ever wanted a dessert that’s light, tropical, and secretly healthy, this is it. This gluten-free pineapple upside-down cake  has all the nostalgic flavor of the classic—juicy fruit, caramel-like glaze, and a tender, moist crumb—but without gluten, dairy, or refined sugar. Made with wholesome ingredients like coconut sugar, coconut milk, and gluten-free flour, it’s a dessert that feels indulgent but still works for those with common food sensitivities. It’s perfect for summer gatherings, weekend brunch, or any time you want something sweet that still supports your healthy lifestyle. And here’s the best part: you’d never guess it’s a healthier recipe. Every bite is soft, fluffy, and bursting with tropical flavor. Healthy Pineapple Upside Down Cake Ingredients For the glaze and topping: fresh pineapple, sliced into 6-8 little pieces ⅓ cup coconut sugar 2 ½ tablespoons coconut oil Pinch of sea salt For the cake batter: ¼ cup coconut milk ½ teaspoon apple cider vinegar ¼ cup vegan butter ⅓ cup coconut sugar 1 large egg 1 tablespoon coconut yogurt 1 cup gluten-free flour (divided into ½ cup + ½ cup) 1 teaspoon baking powder Pinch of sea salt Instructions 1. Prepare the pineapple and glaze Line the bottom of a 6" cake pan with parchment paper and lightly grease the sides with oil. Arrange the pineapple slices in a single layer. In a small saucepan, combine the coconut sugar, coconut oil, and a pinch of salt. Bring the mixture to a gentle boil, then lower the heat to a simmer until slightly thickened. Let it cool for a minute, then pour the glaze evenly over the pineapple slices. 2. Create the milk mixture In a small bowl, stir together the coconut milk and apple cider vinegar. Let it sit for 5 minutes to create a dairy-free “buttermilk.” 3. Make the batter In a mixing bowl, beat the vegan butter and coconut sugar until fluffy. Add the egg and coconut yogurt, mixing well. Stir in half of the coconut milk mixture. Fold in ½ cup of the gluten-free flour, baking powder, and a pinch of salt. Add the remaining milk mixture, then fold in the last ½ cup of flour until just combined. 4. Assemble and bake Spread the batter gently over the glazed pineapple layer, making sure it’s even. Bake at 350°F for about 35 minutes, or until a toothpick inserted into the center comes out clean. 5. Cool and serve Let the cake cool for about 10 minutes before inverting it onto a plate. Slice, serve, and enjoy that perfect combination of juicy fruit and tender cake. Why You’ll Love This Recipe Allergy-friendly:  Gluten-free, dairy-free, and refined-sugar-free. Naturally sweetened:  Coconut sugar adds a rich, caramel-like flavor. Tropical vibes:  Fresh pineapple makes every bite juicy and refreshing. Crowd-pleaser:  No one will believe it’s a “healthier” cake. Tips for the Best Pineapple Upside-Down Cake Use fresh pineapple  for the best flavor and texture. Don’t skip the cooling time  before flipping—the glaze needs to set slightly. If you want extra decadence, serve with a dollop of coconut whipped cream. This healthier pineapple upside-down cake proves you can have it all—beautiful presentation, rich flavor, and ingredients you can feel good about.  It’s the kind of dessert that gets everyone asking for seconds (and the recipe). Save this one for your next summer party, holiday dessert table, or just a sunny afternoon when you want a treat that’s light yet luxurious.

These are SO good. Not only do you get a filling, satisfying treat, you also get extra protein packed in, which helps prevent the sugar crash. There's no refined sugar too, and I am absolutely obsessed with the taste. No preamble in this post, just the recipe for these amazing protein caramel twix bars. Protein Caramel Twix Ingredients: Shortbread Layer: 1 cup superfine almond flour 2 TBSP creamed raw honey 1 tsp maca powder dash of sea salt 2 to 3 TBSP water, if needed Filling: 1/3 almond butter or cashew butter for a lighter color 2 to 3 TBSP creamed raw honey 1 scoop protein powder (I used Salted Caramel Kos Protein Powder for a more authentic caramel taste) Coating: 1/2 cup melted chocolate chips (I used dairy-free coconut sugar-sweetened chocolate) Healthier Protein Twix, No Grains, No Dairy Protein Caramel Twix Directions: Mix the shortbread layer ingredients together and bake for 12-14 minutes at 350F in a parchment-lined pan (I actually used two mini loaf pans, which were the perfect size!). Only bake until it is golden and set, then let pans cool on a wire rack. Mix the caramel layer together, and add a little water if needed, or more honey for a more "drizzly" middle. Chill in the fridge, and then slice. Lastly, melt the chocolate and cover each slice. Let chill until chocolate is set.

These protein strawberry donuts are a great choice if you'd like a little protein with your treats. These fill you up and don't give you a sharp rise in glucose which I love! For the glaze to keep it sugar-free, you can follow the recipe at the bottom which adds another boost of plant-based protein! Gluten-Free Dairy-Free Sugar-Free Healthier Donuts Here's the recipe: Yields 10 Sugar-Free Baked Donuts Ingredients: 1/2 cup coconut milk 1/3 cup maple syrup 3 TBSP strawberry jam (I like this brand for no added sugar and added chia!) 1/4 cup oil (avocado or algae are the ones I've used) 2 eggs 2 tsp pure vanilla extract 2 cups gluten-free flour 1 scoop protein powder (I used EarthChimp's Vanilla in this recipe) 1-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg dash of sea salt Directions: Whisk the wet ingredients together, then fold in the dry. Heat oven to 350F and grease two donut pans with avocado oil. Pour batter in 2/3 full. Bake 14-16 minutes or until an inserted toothpick comes out clean. Eat plain or drizzled with topping of choice. For a protein topping option (pictured above): Whisk 1/3 cup protein powder, 1/4 cup arrowroot powder, 1/2 cup nondairy milk and natural food coloring if desired. If too runny, add in tapioca or arrowroot starch or powdered sugar for a more traditional sweet taste. Chill in the fridge to firm up 10 min. Enjoy!

These brownies are AMAZING and now the only brownie recipe I'm going to ever make! You can easily make a protein version, too. This recipe works well with a scoop or two of collagen peptides added in or even increase the water amount by 2 TBSP and add a scoop of your favorite protein powder to the brownie batter for extra nutrition. These healthy grain-free brownies are a powerhouse of wholesome ingredients that deliver both indulgence and nourishment. Made with raw cacao, they’re packed with antioxidants that support heart health and fight inflammation. Lucuma, a naturally sweet fruit powder, adds a maple-like flavor while providing a boost of vitamins, minerals, and fiber—especially iron, potassium, and vitamin C and it also allows you to get away with less sweeteners. Medjool dates lend natural sweetness and a rich texture, along with fiber and essential nutrients like magnesium and B vitamins. With no refined sugars, grains, or dairy, these brownies are a gut-friendly, nutrient-dense treat that satisfies cravings without the crash. Healthy Grain-Free Brownies Brownie Recipe: 1 cup raw caco powder 1/2 cup melted coconut oil 15 to 18 Medjool dates (pitted, about one cups' worth) 6 TBSP pure maple syrup 2 eggs (or "flax eggs" if egg-free) 1/2 cup almond butter 1/2 cup almond flour (fine) 1 tsp pure vanilla extract 1 tsp lucuma powder ( optional but adds great flavor/more nutrients) 3/4 cup water Frosting Recipe: 1/2 cup almond butter 1/4 cup pure maple syrup 1/4 cup raw cacao powder 1/4 cup almond milk Directions: Line an 8" pan with parchment paper and preheat the oven to 350F. In a food processor, blend all the brownie ingredients together. Dates work best if they are soft, so you may prefer to soak them in hot water then drain them. The longer you food-process, the smoother the texture will be. Bake 26-30 min or until an inserted toothpick comes out clean. Let cool in the pan at least 20-30 min. For the frosting: In a bowl, whisk all the frosting ingredients together (you can also food process if preferred). Spread on top of brownies. If you want it like a cake, you can cut the brownies in half you you have two big rectangles, put put a layer of frosting on, then combine for a double layer brownie-cake.

These are great because there's no added sugar; just natural sweetness from dates! For the "frosting", to keep it sugar-free, you can whisk protein powder with nondairy milk or whip date syrup with nondairy butter or if you don't mind a little sweetness, do like I did and melt nondairy white chocolate chips, add a superfood powder of choice like dragonfruit or butterfly pea powder for a fun color. Gluten-Free Dairy-Free Sugar-Free Healthier Donuts Here's the easy recipe! Yields 10 Sugar-Free Baked Donuts Ingredients: 1/2 cup coconut milk 1/3 cup date syrup* 1/4 cup oil (avocado or algae are the ones I've used) 2 eggs 2 tsp pure vanilla extract 2 cups gluten-free flour 1-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg dash of sea salt *You can use store bought or make your own Directions: Whisk the wet ingredients together, then fold in the dry. Heat oven to 350F and grease two donut pans with avocado oil. Pour batter in 2/3 full. Bake 14-16 minutes or until an inserted toothpick comes out clean. Eat plain or drizzled with topping of choice. Sugar-Free Fluffy Baked Donuts Make your own date syrup: Instructions: Soak 1lb (16oz) Medjool Dates: Add the (pitted) dates and 3 cups of boiling water to a pot. Let them soak for about 15 minutes, or until the dates are very soft. Bring to a Boil: Place the pot on the stove and bring the mixture to a boil. Simmer & Mash: Reduce the heat to medium and let it simmer for 15 minutes. Mash the dates every 5 minutes to help them break down. By the end, the mixture should resemble a loose applesauce. Cool Slightly: Remove from heat and allow the mixture to cool for about 15 minutes. Strain the Liquid: Pour the mixture into a fine strainer or cheesecloth set over a bowl. Squeeze out as much liquid as possible—this is the date syrup base. Reduce the Syrup: Pour the strained liquid back into the pot. Bring it to a boil, then lower the heat and simmer for 20–30 minutes, stirring occasionally, until the syrup thickens enough to coat the back of a spoon. Cool & Store: Let the syrup cool completely. It's ready to use! Store leftovers sealed in the fridge

If you love mint chip ice cream but want something that loves you back —this recipe is your new summer obsession. It's grain-free, dairy-free, soy-ree and corn-free (plus lower sugar and higher in protein), making it an excellent choice for those with food allergies or sensitivities. These Protein Mint Chip Ice Cream Sandwiches  are refreshing, nostalgic, and secretly packed with nourishing ingredients. Made without gluten, grains, dairy, soy, or corn, they’re the ultimate clean treat for anyone who wants to indulge without the sugar crash or gut chaos. Bonus: They’re high in protein to help keep you full, fueled, and energetic (a busy parent necessity for sure!) Healthier Ice Cream Sandwich: Mint Chocolate Chip Protein GF Version! Whether you're dealing with food sensitivities, feeding picky eaters, or just love a feel-good dessert, this one's a total win. Why You'll Love These Protein Ice Cream Sandwiches: Allergy-friendly  – Free from gluten, dairy, grains, soy, and corn Lower in sugar  – Naturally sweetened and less sugary than store-bought treats High protein  – With optional collagen and protein powder, one batch delivers a serious boost Fun + nostalgic  – It’s a clean twist on a summertime favorite Ingredients: Sandwich Part: 1 cup superfine almond flour 1/3 to 1/2 cup raw cane sugar 1/3 cup raw cacao powder dash of sea salt 1/4 cup avocado oil 1/2 tsp peppermint extract for baking 2 eggs optional: 3 to 4 TBSP collagen peptides optional: 1 scoop protein powder of choice (I added both and a splash of water. This added another 40g of protein to the recipe) Mint Chip "Ice Cream" Filling: 2 TBSP almond butter 1 to 2 scoops protein powder (I used this one ) 1 container Coconut Whipped Topping 1 tsp peppermint extract 1 coconut-sugar-sweetened chocolate bar , chopped (about 1/3 cup) Instructions: Make the sandwich base: In a medium bowl, mix the dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine both and stir until a thick batter forms. Add protein and collagen if using. Bake it: Line a baking pan with parchment paper. Pour in the batter and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Let cool completely. Make the filling: Stir together thawed coconut whip, almond butter, peppermint extract, and protein powder. Fold in your chopped chocolate. Assemble: Slice the baked sandwich layer in half to create two rectangles. Lay one half in a parchment-lined container (approx. 9x5”), spread the mint filling on top, and place the other half on top like a sandwich. Freeze & enjoy: Freeze until the filling is firm. Slice into bars and enjoy cold! (Store leftovers in the freezer.) Customize It: Add crushed peppermint candies for crunch (seasonal favorite!) Make it nut-free with sunflower seed butter and tigernut flour Swap in chocolate protein for a richer flavor This is one of those recipes that hits the sweet spot between indulgent and intentional. You get the creamy minty vibes, the fudgy sandwich cookie feel, and the added benefit of clean, protein-packed ingredients that actually support your energy—not drain it. Perfect for summer pool days, post-lunch treats, or just because you deserve something delicious and  nourishing. Tag me if you try it!  I’d love to see your minty creations.

And no, this is not just a healthy cake with vanilla beans...it's a healthy cake with bean beans.  Organic Great Northern Beans in this one, specifically.  The best part is that it's sooo easy to make; just puree all the ingredients, pour in a lined pan and bake! There's no refined sugar, and no grains or dairy. It's an excellent lighter cake to wow guests and better yet, have it assembled in minutes! Vanilla Bean Cake Ingredients: 1 can (about 1 and  1/2 cup) Great Northern Beans , rinsed and drained 1 tablespoon vanilla bean paste or vanilla extract 1/2 teaspoon lucuma powder 1/2 teaspoon baking powder (I love Otto's brand because it is gluten-free and corn-free) 1/4 teaspoon baking soda  1/4 cup coconut oil, melted 3 large organic free range eggs 1/2 cup raw honey Optional: 1 scoop of protein powder ( Truvani vanilla tasted great IMO!) Directions: 1. In food processor, puree beans until smooth.  Add in other ingredients until combined, and then pour into a 8x8" greased pan or parchment-paper lined pan. 2.  Bake at 350F degrees for 30-38 min or until the middle doesn't jiggle a bunch.  Let cool on wire rack for one hour. 3.  Invert onto cookie sheet or pan, and drizzle or frosting with optional frosting:  coconut oil and spread blended with raw honey or organic powdered sugar, with vanilla to taste.  It is sweet and moist as is...unless it's standing in for a birthday cake, I enjoy it plain! I got this idea from several different recipes I found online, and combined them and tweaked them a bit to custom create this one.  I loved the moist richness and it literally melts in your mouth (the main ingredient is a pureed white bean, after all).  I could probably eat this at any time! Why lucuma powder ? It's considered a "superfood"! Lucuma is packed with polyphenols, flavonoids, and carotenoids, which are powerful antioxidants that protect the body from cellular damage caused by free radicals.  Lucuma is packed with antioxidants that may help protect against chronic illnesses like cancer, heart disease, and diabetes. It's also rich in essential nutrients—vitamin C, niacin (B3), calcium, potassium, and iron. With its naturally sweet, maple-like flavor, lucuma makes a great alternative to refined sugar or artificial sweeteners. Plus, emerging research suggests it may have anti-inflammatory benefits and support healthier skin. Study links: https://pubmed.ncbi.nlm.nih.gov/19459727/ https://www.scielo.br/j/aabc/a/j4sYFSQQYNXPwWBLjTnQZLH/?utm_source https://pmc.ncbi.nlm.nih.gov/articles/PMC8434328/?utm_source https://pubmed.ncbi.nlm.nih.gov/19459727/

If your childhood nostalgia and your grown-up wellness goals had a baby, it would be this  poptart.  These grain-free, protein-packed beauties taste like the toaster treats you loved as a kid—but they’re made with clean, nourishing ingredients that leave you feeling energized (not sluggish). Whether you're fueling up after a workout, looking for a fun snack for your kids, or just want a breakfast that feels like a treat, this recipe is a total win. No gluten, no grains, no junk—just soft pastry, gooey filling, and the kind of flavor that makes you do a happy dance in the kitchen. Makes about 10! Halve the recipe if you'd like less Main dough: 1-1/2 cup almond flour (super fine) 1-1/2 cup arrowroot 2/3 cup protein powder of choice ( I used this vanilla one ) 1 TBSP coconut sugar 1 cup vegan butter of choice 2 eggs Center Filling: 1/2 cup almond butter 1/4 cup pure maple syrup 3 TBSP MCT oil or melted coconut oil 3 TBSP protein powder or collagen peptides 1 TBSP cinnamon 2 TBSP water if needed Icing 5 TBSP coconut butter or vegan butter 2 TBSP pure maple syrup 1/2 tsp pure vanilla extract 1/2 tsp cinnamon 1/4 cup to 1/3 cup water Healthy Protein Pop-Tarts Directions: Place cold vegan butter on cutting board and dice (I like to freeze it 10 min first) Put almond flour, tapioca, protein powder and chopped butter into food processor, process until crumbly. Add egg, mix until dough forms. Wrap in plastic, chill for at least 30 min. Prepare a clean surface and dust with gluten-free flour, then form dough into giant rectangle. Slice into 20 rectangles, and put 10 of those onto parchment-lined cookie sheet. Whisk center filling ingredients, and put a dollop on top of 10 rectangles on the cookie sheet. Lay remaining 10 rectangles on top, using fork to crimp the edges. Poke holes with the tines of a fork. Bake for 16-22 min or until golden. Melt coconut butter, then add in rest of icing ingredients. Once poptarts are cool, spread on top. Put pop-tarts in the fridge to let icing set and firm up then serve!

If you need (or want ) a last minute dessert, or say, a filling treat to bribe your toddlers with, you've come to the right  place.   This recipe yields super filling and utterly amazing squares of chocolatey goodness that are actually nourishing. The healthy fats and nutrients in all the chia seeds keep you energized and vibrant and may yield a healthy complexion according to numerous studies.*   This is a vegan bar that contains no gluten as usual, but also no coconut plus no refined sugar (depending on the chocolate chips used). So if you're a wee bit sick of all the coconut-laden paleo or vegan treats, do not fear: this luxurious creamy bar will be perfect for you. If you swap out sunflower seed butter for the almond butter too, then it'll be nut-free as well. Who says healthy snacks can't taste like a candy bar? With just a few simple steps, you can create almond butter bars that taste as indulgent as your favorite rich indulgence. Grab your mixing bowls and get ready to transform your view on healthy treats. These bars are gluten-free, vegan, and can easily change how you snack forever! Imagine this: biting into a rich, chocolatey bar that fills your senses with joy, only to discover it’s packed with healthy nutrients. That’s the kitchen magic we’re about to unlock... What's so special about almond butter? Almond butter offers approximately 7 grams of plant-based protein and 14 grams of healthy fats in just two tablespoons. Plus, it’s a great source of vitamin E, which is known to support skin health and protect your cells from oxidative stress. These almond butter bars also cleverly incorporate chia seeds, making them a hidden nutritional gem! These bars deliver a delightful texture—as chewy as your favorite candy, yet with a satisfying texture. You won’t believe you ever snacked on processed treats after experiencing this deliciousness! Almond Butter Bars Yields 16     Ingredients: Base:   1/2 cup almond butter 5 TBSP pure maple syrup 1/4 cup hemp oil or avocado oil or algae oil , my new fave! 2 chia eggs  (3 TBSP chia + 6 TBSP water, let sit for 5 min) 2 tsp pure vanilla extract 1-1/2 cup gluten-free oat flour 1-1/2 cup gluten-free oats 1 tsp lucuma 1/4 tsp sea salt optional: 3 TBSP nondairy vegan chocolate chips   Top coating: 1/3 cup vegan chocolate chips 1/4 cup almond butter optional sprinkling of coarse sea salt   Note: for refined-sugar-free chocolate chip, opt for coconut-sugar chocolate chips or date-sugar-sweetened chocolate Directions: 1. Line an 8" pan with parchment paper. 2. Stir all ingredients into a bowl, then press into the pan. 3. Melt chocolate chips with nut butter in the microwave or over a double boiler, then spread in a layer atop the base. 4. Chill in the freezer for 20-30 min. Take out 10 min before serving. Sprinkle with coarse salt if desired and cut into bars. Chill leftovers in the freezer.   Eating healthy doesn’t mean you sacrifice flavor. Here are some nutritional benefits of your almond butter bars: Plant-Based Protein: Each bar provides a substantial protein boost, crucial for rebuilding muscles after workouts. Healthy Fats: The monounsaturated fats in almond butter help support heart health and cognitive function. Fiber: The oats and nuts contribute to a high fiber content, which aids digestion and promotes a feeling of fullness. Store extra bars in the fridge for quick snacks throughout the week. They’re perfect for fueling post-workout or impressing friends who think healthy snacks are bland. Who knew an almond butter bar could transform snacking? You’ve found a delicious treat that champions health without sacrificing flavor. These gluten-free, vegan almond butter bars are your new go-to for a quick breakfast, afternoon delight, or a sweet indulgence that feels decadent. 1. Chia and healthy fat benefits: https://www.medicalnewstoday.com/articles/291334.php If you shop through my links, I may receive a few cents and you'll still have the great deal!

Fast easy protein treat bars that can be made in mere minutes! It's a great easy treat to get kids excited but with sneaky protein packed in. I'm guessing any protein powder will work, but depending on the brand/runny-ness of the almond butter, you made need to add a splash of water or almond milk so that it isn't crumbly and can still be stirred. No lengthy article or filler words today, you just get the plain and simple recipe. Hope you love it as much as I (and my kids) do! Recipe: Yields 2 to 4 servings; double the recipe and use a 8" pan for twice the amount! Base: 1/4 cup almond butter 2 TBSP pure maple syrup 1/4 cup coconut flour 1 scoop protein powder (I used Truvani vanilla ) Dye-free sprinkles Topping: 1/4 cup white chocolate chips (I used Enjoy Life dairy-free soy-free ones ) 2 tsp coconut oil Dye-free sprinkles (I used ones from Miss Jones but other brands are great too) Directions: Warm the almond butter and maple syrup until it's slightly runny. Stir in the other ingredients and press into a small glass pan lined with parchment paper. Chill until firm. Melt the white chocolate and sprinkle on sprinkles, and chill until chocolate sets before cutting the bar. Note: if you'd like the nut-free version, use sunflower seed butter!

Are you craving a sweet treat that won’t derail your healthy eating habits? Look no further than these delightful Paleo Coconut Flour Cookies! Made without grains, gluten, or dairy, these cookies are not only tasty but also packed with nutrition. Sweetened with just a small amount of coconut sugar, they won't leave you with that dreaded sugar crash. In fact, these cookies are low in carbs and sugar, making them a perfect guilt-free indulgence. For more amazing recipes, check out my book of 100+ Healthy Treats! Freshly baked Paleo coconut flour cookies Why Choose Paleo Coconut Flour Cookies? The Paleo diet is centered around whole, unprocessed foods, which can lead to improved health and well-being. Coconut flour, a key ingredient in these cookies, offers several health benefits. It is rich in fiber, low in carbs, and packed with healthy fats, contributing to a feeling of fullness and supporting digestive health. Switching out common ingredients in conventional cookie recipes makes these treats suitable for a wide range of dietary needs. Whether you are avoiding gluten, dairy, or sugar, these cookies will fit the bill and still satisfy your sweet tooth. Ingredients You’ll Need To whip up a batch of these scrumptious Paleo Coconut Flour Cookies, gather the following ingredients: Ingredients: 1/2 cup almond butter : Rich in protein and healthy fats. 2 tablespoons MCT oil or melted coconut oil : Boosts energy and aids weight management. 1/3 cup coconut sugar : A lower glycemic sweetener compared to cane sugar. 2 eggs (or 2 chia eggs for a vegan alternative): Important for binding the ingredients. 1 teaspoon pure vanilla extract : Adds a lovely flavor. 1/2 cup coconut flour : Fiber-rich and filling. 1/2 teaspoon cinnamon : Offers flavor and potential health benefits, like lowering blood sugar. 1/2 teaspoon baking soda : Helps the cookies rise. A dash of sea salt : Enhances the flavors. 1/3 cup coconut-sweetened chocolate chips : A delicious, refined-sugar-free option. These ingredients come together to create cookies that are not only tasty but also loaded with health benefits. Easy Steps to Make Paleo Coconut Flour Cookies Step 1: Preheat Your Oven Begin by preheating your oven to 350°F (175°C). An adequately heated oven ensures your cookies bake uniformly, giving them that ideal golden-brown finish. Step 2: Prepare Your Baking Sheet Line a baking sheet with parchment paper. This prevents sticking and makes clean-up quick and easy. Step 3: Mix Your Ingredients In a large mixing bowl, combine the almond butter, melted coconut oil (or MCT oil), coconut sugar, eggs (or chia eggs), and vanilla extract. Stir the mixture until everything is well blended. Step 4: Add Dry Ingredients In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, and sea salt. Slowly add this dry mixture to the wet ingredients, stirring until you form a smooth dough. Step 5: Fold in the Chocolate Chips Gently mix in the coconut-sweetened chocolate chips. This extra step ensures that the sweet, chocolatey goodness is evenly distributed throughout the cookies. Step 6: Shape and Bake Scoop out portions of the dough and place them on the prepared baking sheet. Bake for 7-8 minutes, or until the edges turn golden brown. Keep in mind that the cookies will continue to firm up as they cool. Enjoying Your Paleo Cookies Once baked, let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This helps them maintain their structure. The cookies taste amazing on their own, but pair them with a cup of herbal tea or even coffee for a breakfast cookie for an even more delightful experience. Storage Tips If you have some cookies left (which is a surprise if you’re sharing), store them in an airtight container at room temperature for up to three days or in the refrigerator for one week. For long-term storage, freeze them, allowing you to enjoy a healthy treat at any time. Healthy Benefits of Each Ingredient Understanding the nutritional benefits of each ingredient can help reinforce your choice to make these cookies: Almond Butter : This heart-healthy fat is high in protein, helping you feel satisfied longer. Coconut Sugar : A natural sweetener that has a lower glycemic index than regular sugar. In fact, it has about 35 compared to table sugar’s 60, making it a smarter choice for sweetening. Coconut Flour : High in fiber, promoting better digestion and keeping you feeling full. MCT Oil : Provides quick energy and can support weight management. Studies show MCTs may help increase fat loss. By choosing these healthful ingredients, you can enjoy cookies that fit into your healthy lifestyle without feeling guilty. Incorporating healthy snacks into your diet doesn’t mean sacrificing taste. Paleo Coconut Flour Cookies offer a unique blend of flavors and textures that appeal to everyone—those following a specific diet and casual cookie lovers alike. With simple ingredients and easy preparation, these cookies could easily become a favorite in your kitchen. Why not give this recipe a try? You might just find that they become a regular treat in your home. Ready to dive into a healthier way to satisfy your sweet cravings? Bake a batch of Paleo Coconut Flour Cookies today and savor every delicious bite! For more amazing recipes, check out my book of 100+ Healthy Treats!