Power Balls

These healthier, no bake balls make the perfect breakfast, post workout treat, or grab and go snack. They are so easy to whip up and can be made in under 10 minutes. Also, these power balls are great to keep on hand for when that afternoon hunger rolls around!

If you have oats, nut butter, dates and chocolate, you’re good to go! What’s great about this recipe is that it requires minimal ingredients and they are so versatile. If you don’t have chocolate chips, no problem! Use raisins instead. If you love almond butter use that instead of peanut butter. When it comes to these power balls the options are really endless!

Not only are these no bake balls versatile, they are also great in a wide variety of settings. Here are a few ways they can be enjoyed:

• As breakfast on the go
• A mid morning snack
• An afternoon snack
• Pre work out fuel
• After dinner dessert
• Post workout snack

And the list goes on! I hope you love these power balls as much as I do. Keep reading to find the full instructions.

Why you’ll love these power balls

• Well, firstly, they are made with just four ingredients!

• They are so easy to make.

• No bake energy balls make the perfect snack or dessert.

• They are made with wholesome ingredients.

• Date balls can be made gluten free by using gluten free oats.

• They are so versatile!

• You can take them on the go.

Ingredients needed to make these power balls

You only need 4 simple ingredients to make this recipe. Yup, just 4 ingredients!

• Oats are one of the the main ingredients and help add structure. You can use rolled oats or quick oats.

• Natural creamy peanut butter adds flavor and helps bind everything together. Natural peanut butter tends to be very oily so make sure you give it a good stir before measuring!

• Dates bind everything together and add all natural sweetness! Make sure your dates are pitted.

• Lastly, chocolate chips! These are dairy free chocolate chips and you can find them on Amazon or at your local grocery store. Mini chocolate chips work best as they fold into the power balls easily.

What makes these energy balls healthy

Since this recipe is loaded with wholesome ingredients, you can consider this snack recipe on the nutritious side!

• Oats are a great source of fiber, vitamins, minerals and whole grains! They are 100% whole grain and can contribute to your overall health.

• Natural creamy peanut butter is made with the two ingredients: peanuts and salt. Other types of peanut butter tend to be loaded with chemicals and preservatives so that’s why natural peanut butter is best. Along with being absolutely delicious, peanut butter is loaded with natural healthy fats and protein!

• Dates are high in fiber, antioxidants, and nutrients. They are also naturally sweet!

How to make this power ball recipe

To make this recipe, simply follow the steps below.

Soak the dates in hot water. Soak the dates in hot water for 10 minutes and make sure to reserve the soaking water!

Add the dates to the food processor along with 2 tablespoons of date water and pulse 3-5 times.

Now add in the oats and peanut butter. Pulse until the mixture comes together.

Add chocolate and more date water. Pulse a few more times until combined,

Roll into balls. Using your hands take about a tablespoon of the mixture and roll it into a ball. Repeat until you have 20 energy bites.

Enjoy!

How to store power balls

Store these power balls in an airtight container in the fridge for up to a week! Pack them in your lunchbox for a mid morning or late afternoon snack. They will keep your hunger at bay and can give you a boost of energy.

Variations and substitutes

For this recipe, you can use whole oats or quick oats. Since we are blending them in a food processor either option will work.

This recipe calls for natural creamy peanut butter. However, feel free to use any creamy nut butter you prefer! Almond butter, cashew butter, or sunflower butter are also great options.

Instead of milk chocolate chips add dark chocolate chips or white chocolate chips!

Instead of chocolate chips add in a handful of raisins for natural sweetness. You could even add dried cranberries too!

Other no bake recipes you’ll love

If you love these energy balls, certainly try some of my other favorite recipes below.

• Mound Bars with Sea Salt

• No Bake Power Bars

• Healthy Cookie Dough Balls

• Easy and Healthy Peanut Butter Crunch Bars

Did you make this recipe?

I would really appreciate a rating and a review down below. I love hearing from you and seeing what you make! You can also find and follow me on Instagram and Pinterest. Your reviews and comments help support Brae’s Bites and they allow me to continue to make delicious recipes!

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Power Balls (Easy, Gluten Free, No Bake)

These power balls make the perfect grab and go snack. They are made from a mixture of oats, peanut butter, collagen, and are sweetened with dates and a drizzle of honey.

Course Snack

Cuisine American

Keyword energy balls, energy bites, no bake energy balls, no bake peanut butter balls, no bake recipes, power balls

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 20

Calories 147kcal

Ingredients

• 10 small/medium medjool dates or 7 large dates
• 1 cup oats or gluten free oats
• 1 cup natural creamy peanut butter
• ½ cup mini chocolate chips

Instructions

• Start out by soaking the dates in hot water for 10 minutes. Reserve the soaking water as we will be using it in the mixture!
• Now add the dates to the food processor along with 2 tablespoons of date water (if you pour out the date water by accident just use regular water!) Pulse 4-5 times until they break down a bit. They should be almost in paste form. Some chunks are ok!
• Then add in the oats and peanut butter. If you're using natural peanut butter make sure you give it a good stir as natural peanut butter can be oily. Continue to pulse until combined and the mixture comes together. Scrape down the sides with a spatula if necessary.
• Add 1-2 more tablespoons of date water if the mixture is too dry. Then add chocolate chips and pulse a few more times until combined.
• Using your hands take about a tablespoon of the mixture and roll it into a ball. Repeat until you have 20 energy bites.
• Store bites in the fridge until they are ready to be enjoyed!

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 182mg | Fiber: 2g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Power Balls (Easy, Gluten Free, No Bake) appeared first on Braes Bites.

Chocolate crinkle cookies

Soft, fluffy and chocolatey. What more could you want in a chocolate crinkle cookie? No matter what time of year, these cookies do not disappoint. Make them for the holiday season, make them for a friend, or make them just because! There is really no right or wrong time to whip up this recipe. Although, the holidays are when we tend to do all the cookie baking so look no further because I have you covered with these gluten free chocolate cookies.

Ingredients in chocolate crinkle cookies

Take a look at the nine simple ingredients we are working with!

• I love using blanched almond flour in baked goods. It is only made with one ingredient: ground almonds! Which makes it a healthier alternative than regular flour. It is also loaded with healthy fats and vitamins. Make sure to use blanched almond flour as it is finer in texture.

• Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these cookies. This recipe calls for 1/4 cup.

• Baking soda allows these cookies to rise and become light and fluffy. We will be using 1/4 teaspoon.

• Salt enhances the flavor in the cookies, just 1/4 teaspoon.

• Eggs add moisture and helps bind these cookies together. We will be using one room temperature egg.

• I love baking with coconut sugar as it is a slightly healthier alternative than regular sugar! Coconut sugar adds the perfect sweetness to these cookies. You can also use regular white sugar.

• Refined coconut oil is a perfect fat substitute and keeps these cookies moist. You can also use butter or avocado oil! If you are using coconut oil, make sure it is refined as it is neutral in taste and smell.

• Vanilla extract adds the perfect hint of flavor! We will add one teaspoon.

• Powdered sugar enhances these crinkle cookies and adds the perfect touch. It’s totally optional but definitely recommended!

Why you’ll love these chocolate crinkle cookies

You’re going to love this cookie recipe and it is going to become one of your go-to holiday cookie recipes.

• These cookies are gluten free as they are made with almond flour.

• They require zero chilling time.

• Chocolate crinkle cookies are perfect to make for the holidays.

• This recipe can be made paleo friendly.

• They can be made in one bowl!

• Chocolate cookies pair perfectly with a tall glass of milk.

• These cookies are tossed in powdered sugar.

• Additionally, try these chocolate brownie peppermint cookies for some more cookie inspiration!

How to make the best crinkle cookies

These cookies are perfect to whip up for the holidays (or for any time of year!) and are so easy to make. They are gluten free and can be made paleo friendly but omitting the powered sugar. Just follow the five easy steps below!

STEP 1

Firstly, combine the wet ingredients in a large bowl. In a large bowl, whisk together the egg, coconut sugar, coconut oil (or butter) and vanilla.

STEP 2

Secondly, fold the dry ingredients into the wet ingredients. Add the almond flour, cocoa powder, baking soda, salt. Mix to combine.

STEP 3

Next, scoop the dough into 18 balls. Using a cookie scoop or a spoon, scoop the dough into 18 balls onto your baking sheet. Let them set for a minute to set.

STEP 4

Finally, carefully roll each ball in powdered sugar.

STEP 5

Bake and enjoy! Bake at 350 degrees for 11-13 minutes. Enjoy!

Crinkle cookie variations and substitutes

Below you will find a few variations and a couple tips and tricks.

• Up first, chocolate chips (these are a delicious non dairy kind)! Add in 1/2 cup of chocolate chips to make these cookies extra chocolatey.

• Next, try white chocolate chips. Add 1/2 cup of white chocolate chips for a fun and tasty twist!

• Additionally, you can omit the powered sugar. Leaving out the powdered sugar makes these cookies paleo friendly. And they still taste just as good!

• Add a Hershey kiss. Press a Hershey kiss on top of each cookie once you remove them from the oven.

• Lastly, you can use butter instead of coconut oil for an even swap! Butter can be substituted for a 1:1 swap. You can also try giving avocado oil a try.

How to store

Once the cookies have fully cooled, store them in an airtight container on the counter or in the fridge. If you store them in the fridge they will last for up to a week.

Alternatively, you can freeze these cookies! Once they have cooled, store them in a freezer friendly container. Store them in the freezer for up to three months (now you’ll always have a tasty treat on hand).

Other holiday cookie recipes you’ll love by Brae’s Bites

If you’re in the holiday cookie spirt, definitely try some of my other favorite festive cookie recipes below.

• Coconut Flour Candy Cookies – a festive coconut flour cookie
• Chocolate Brownie Peppermint Cookies – chocolate and mint? Sign me up!
• No Bake Gingerbread Truffles – for all my gingerbread lovers
• Healthy Butter Pecan Cookies – Mmm butter pecan cookies – yum!

Additional cookie recipes to try

If you’re looking for some more cookie inspiration, definitely give some of my other cookie recipes a try!

• The Best Healthy S’mores Cookies
• Oatmeal Chocolate Chip Cookies with Almond Butter
• Chewy Paleo Chocolate Chip Cookies
• Almond Flour Cookie Bars
• Healthy Oatmeal Raisin Cookies

Did you make this recipe?

If you give these crinkle cookies a try, then please don’t forget to rate this recipe or leave a comment down below! The feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest.

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Healthier Chocolate Crinkle Cookies

These chocolate crinkle cookies are made with only 8 ingredients. They have a rich chocolate flavor with crunchy bottoms and soft middles.

Course Dessert

Cuisine American

Keyword Almond Flour Cookies, almond flour crinkle cookies, chocolate crinkle cookies, paleo chocolate cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Servings 18

Calories 126kcal

Ingredients

• 1 ½ cup almond flour finely ground
• ¼ cup cocoa powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ cup coconut sugar
• ½ cup butter OR coconut oil melted and cooled
• 1 tsp vanilla
• powdered sugar for rolling about 1/4 cup (optional)

Instructions

• Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
• In a large bowl, whisk the egg, coconut sugar, coconut oil and vanilla. Whisk until combined.
• Now add in the almond flour, cocoa powder, baking soda and salt. Mix until combined.
• Using a cookie scoop or a spoon, scoop the dough into 18 balls onto your baking sheet. Let the cookies set on the cookie sheet for a minute or two.
• Now, put the powdered sugar in a small bowl and one by one place each ball in the bowl and cover it with powdered sugar.
• Bake cookies 350 11-13 minutes.
• Let the cookies cool for 5 minutes before removing them from the cookie sheet. Enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 60mg | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Calcium: 23mg | Iron: 1mg

The post Chocolate Crinkle Cookies (Gluten Free) appeared first on Braes Bites.

Coconut flour cookies

Who doesn’t love a chewy holiday cookie studded with red and green candies? These coconut flour candy cookies are perfect to make for the holidays! Especially if you are looking for a gluten free dessert recipe. Since these cookies are made with coconut flour they are naturally gluten and grain free. So they are perfect for anyone with a gluten allergy or really anyone else who wants a delicious (and wholesome) cookie! Coconut flour is an interesting flour as it is quite starchy and absorbs a lot of liquid while baking. It contains more fiber and protein than regular flour as well. For tips and tricks and all the ingredient details keep reading below!

Ingredients you’ll need for coconut flour cookies

You only need eight simple ingredients to make these coconut cookies!

• Coconut flour is the main flour we are working with. We will be using 2/3 cup.

• Baking powder will help puff up these cookies. We will use one teaspoon!

• Eggs help bind all the ingredients together. For this recipe we we will need one egg plug one egg yolk.

• Smooth almond butter adds texture and flavor. Make sure to use smooth and creamy almond butter as chunky nut butter will alter the texture of these cookies.

• Maple syrup to sweeten things up! Pure maple syrup is a great all natural sweetener.

• Refined coconut oil or butter is the baking fat used as it is neutral in taste. Make sure the oil or butter is melted and cooled. Please note if you use coconut oil, the cookies will have a stronger coconut taste.

• A splash of vanilla extract to enhance the flavor! Just one teaspoon.

• Last but not least, M&M’s or chocolate chips (whichever you prefer)! If you are making these cookies for the holiday I recommend using holiday colored candies.

How to make coconut flour cookies

Follow the easy six steps below to whip up this holiday cookie recipe.

STEP 1

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

STEP 2

In a medium bowl add the dry ingredients: coconut flour and baking powder. Mix together until combined.

STEP 3

In a large bowl, whisk the wet ingredients: eggs, almond butter, maple syrup, coconut oil and vanilla. Whisk until fully combined and smooth.

STEP 4

Now fold the dry ingredients into the wet ingredients. Add in the coconut flour and baking powder to the wet mixture and use a spoon or spatula to fold the mixture until combined.

STEP 5

Fold in the m&m’s. The best part – time to fold in the m&m’s!

STEP 6

Scoop and bake! Using a spoon or a cookie scoop, scoop 18 cookies onto your baking sheet (press extra m&m’s into the top of each cookie if you choose). Bake for 10-12 minutes. Let the cookies cool slightly and then enjoy!

Tips for making the best holiday cookies

If you like cookies with soft centers that a studded with delicious candies, then these are the cookies for you! I have outlined few tips and tricks for making the best coconut flour cookies.

• Combine the coconut flour and baking powder in a small bowl separate from the wet ingredients. This will prevent over mixing.

• Whisk together eggs, almond butter, maple syrup, coconut oil (or butter), and vanilla in a large bowl until fully combined and then stir in the dry flour mixture. This will ensure all the ingredients blend nicely.

• Fold the m&m’s into the batter with a spoon or a spatula just until combined. Don’t over mix!

• Press a few extra m&m’s into the top of each cookie before you bake them to make the tops of each cookie look pretty!

Baking with coconut flour

For this recipe, coconut flour is the main flour we are working with as it makes up the base of this cookie. Baking with coconut flour can be tricky (sometime I am hesitant to bake with it) as it soaks up a lot of moisture when it bakes. So you need to make sure you add enough moisture to create nicely textured baked goods. Adding more eggs and liquid to the coconut flour makes the perfect consistency and texture for baked goods.

A few other items to note when baking with coconut flour:

• Coconut flour has a slight coconut taste and smell but it blends nicely with the creamy almond butter in this recipe.
• It also has many benefits! Nutritionally speaking, it’s naturally gluten free, rich in fiber and fat, and low in carbohydrates.

How to store these holiday cookies

Once these cookies have fully cooled, store them in an airtight container on the counter for 2-3 days. They can also be stored in the fridge for up to a week! I find it best to store leftover cookies in the fridge as they last much longer. Additionally, you can store these in a freezer friendly bag in the freezer for up to 3 months. To defrost the cookies from the freezer, simply let them thaw at room temperature or defrost them in the microwave.

Other cookie recipes you’ll love

Here are some other cookie recipes you’re going to love:

• Paleo Chocolate Crinkle Cookies – another fun holiday cookie recipe tossed in powdered sugar.

• Chewy Paleo Chocolate Chip Cookies – a go-to chewy chocolate chip cookie recipe that doesn’t disappoint.

• Healthy Butter Pecan Cookies – whip up butter pecan cookies instead of pecan pie!

• White Chocolate Cranberry Cookies – oat flour cookies studded with white chocolate and dried cranberries.

If you love this coconut flour cookie recipe, I would really appreciate a review. Your feedback and support means so much to me! It helps me continue to do what I love and create delicious recipes for you. For more recipe inspiration, you can also find and tag me on instagram: @braesbites

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Coconut Flour Candy Cookies (Gluten Free)

Coconut flour candy cookies are soft and chewy. These cute candy cookies are made from a mixture of coconut flour, almond butter and M&M candies. They also only require 8 ingredients that you probably already have on hand!

Course Dessert

Cuisine American

Keyword coconut flour candy cookies, coconut flour cookies, easy holiday cookie recipe, healthy cookie recipe, holiday cookie recipe, m&m cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 15

Calories 137kcal

Equipment

• Baking Sheets

Ingredients

• ⅔ cup coconut flour
• 1 tsp baking powder
• 1 egg + 1 egg yolk
• ½ cup smooth almond butter
• ⅓ cup maple syrup
• ¼ cup butter OR refined coconut oil melted
• 1 tsp vanilla
• ½ cup m&m OR chocolate chips

Instructions

• Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
• In a medium bowl add the dry ingredients: coconut flour and baking powder. Mix until combined.
• In a large bowl, add wet ingredients: eggs, almond butter, maple syrup, butter (or coconut oil) and vanilla. Whisk until fully combined and smooth.
• Now fold in the coconut flour and baking powder to the wet mixture. Use a spoon or spatula to fold the mixture until combined.
• Now fold in the m&m candies.
• Using a spoon or a cookie scoop, scoop 15 cookies onto your baking sheet (press extra candies into the top of each cookie!)
• Bake for 10-12 minutes. Let the cookies cool slightly and then enjoy!

Nutrition

Calories: 137kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 69mg | Fiber: 2g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

The post Coconut Flour Cookies with Candy (Gluten Free) appeared first on Braes Bites.

Double chocolate chip cookies

Everyone needs a go-to double chocolate chip cookie recipe (especially when you want to switch things up from traditional chocolate chip cookies, these chocolate cookies are going to become your new favorite recipe). These cookies are made from a base of almond flour, cocoa powder and coconut flour to create perfectly textured cookies. These dry ingredients are combined with your typical cookie ingredients (like eggs, oil and sugar) to create the best almond flour cookies.

Dry ingredients needed for double chocolate chip cookies

You will need the below ten ingredients to whip up these double chocolate chip cookies!

• Almond flour: Almond flour is the main flour in this recipe. You will want to use blanched almond flour as it is made from almonds with skins removed. Blanched almond flour tends to be much finer than almond meal resulting in better textured baked goods.

• Cocoa powder: Next up is cocoa powder. We will be using 1/4 cup to make a rich chocolate flavor. Cocoa powder can be very bitter in flavor. We will be adding pure maple syrup to add sweetness and cut out the bitterness.

• Coconut flour: Coconut flour is a great gluten free flour that pairs nicely with almond flour. We will be using 3 tablespoons in this recipe.

• Baking soda: You will need 1/2 tsp of baking soda as it will help puff up these cookies.

• Salt: Add about a pinch of salt to help enhance the flavor, you will need 1/2 teaspoon.

Wet ingredients needed for double chocolate cookies

• Egg: We will be adding one egg into this recipe because the egg helps bind everything together.

• Avocado oil, refined coconut oil or butter: Next up is refined coconut oil. This is my favorite coconut oil to buy on amazon! It is refined meaning it is neutral in taste and smell (it just gives off a slight coconut flavor). You can also use butter or avocado oil for an even swap.

• Pure maple syrup: Pure maple syrup is a great all natural sweetener that is used to add a little sweetness into these cookies. I love this kind. Make sure to use pure maple syrup and not pancake syrup.

• A splash of pure vanilla extract will help bring all the flavors together.

• Chocolate chips; Lastly, we have chocolate chips! Fold in 1/2 cup of your favorite chocolate morsels. A chocolate cookie base with chocolate chips = pure goodness!

The best chocolate chocolate chip cookies

These chocolate chocolate chip cookies are the best because they have double the chocolate! They are also paleo, gluten free, and so easy to make! They have a soft chewy center and a slightly crisp outside. Plus, you can top them with flaked sea salt to create the best salty and sweet cookie.

First off, the main flour used is almond flour. I love baking with almond flour as it is only made with one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium. Almond flour is great gluten free and paleo baking flour.

Secondly, the other flour used is coconut flour. Baking with coconut flour can be tricky as it absorbs a lot of liquid in baking. I find that adding small amounts of coconut flour in combination with almond flour allows for the perfect consistency. You can typically find coconut flour at your local grocery store or you can order a large bag on Amazon.

Lastly, you will love these cookies because they only require ten ingredients that you probably have on hand. A simple double chocolate cookie recipe? Sign me up! In addition to the almond flour and coconut flour you will need: cocoa powder, baking soda, salt, egg, coconut oil, maple syrup and chocolate chips.

Cooking supplies needed for double chocolate chip cookies

For this double chocolate chip cookie recipe you will need a few traditional baking items (nothing fancy!). Here are the supplies you’ll need:

• Cookie tray
• Parchment paper or non stick cooking spray
• Large mixing bowl
• Medium mixing bowl
• Mixing Spoon or whisk

In addition to the above items you will need a set of measuring cups and measuring spoons.

Why you’ll love these almond flour cookies

These almond flour cookies are so delicious. They require one cup of finely ground almond flour and a few other ingredients you probably have on hand. Here is a few reasons why you’ll love them:

• These almond flour cookies are gluten free and paleo friendly.
• They only require 9 ingredients!
• Almond flour cookies are packed with double the chocolate flavor.
• You can store any leftover cookies in the freezer.
• These chocolate chocolate chip cookies have double the chocolate flavor.
• This cookie recipe is topped with flaked sea salt (optional, but recommended!)
• You can add more chocolate chips for extra chocolate goodness.

Other cookie recipes by Brae’s Bites that you will love

While these double chocolate chip cookies are one of my favorites, definitely try some of my other cookie recipes below.

• Chewy Paleo Chocolate Chip Cookies – a popular paleo and gluten free chocolate chip cookie!

• Soft and Fluffy Vegan Chocolate Chip Cookies – a classic vegan cookie made easy and simple.

• Coconut Flour Candy Cookies – a fun festive treat that is perfect to make for the holidays.

• Almond Flour Cookie Bars – don’t want regular chocolate chip cookies? Turn them into cookie bars!

• Healthy Butter Pecan Cookies – instead of pecan pie, make these browned butter pecan cookies.

Did you make these cookies?

Did you make these chocolate chocolate chip cookies? If so, I would really appreciate a rating and a review down below. Your feedback is super helpful to me and other readers thinking about making this recipe. I love hearing from you and I can’t wait to see what you make!

You can also find and follow me in Instagram and Pinterest for more recipe inspiration.

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Double Chocolate Chip Cookies (Gluten Free)

If you love soft and chewy cookies, these double chocolate chip cookies are for you! They are made from a mixture of almond flour, cocoa powder, and coconut flour making them paleo and gluten free.

Course Dessert

Cuisine American

Keyword Double Chocolate Cookies, Gluten Free Cookies, Paleo cookies

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Servings 12

Calories 146kcal

Equipment

• Baking sheet

Ingredients

• 1 cup almond flour
• ¼ cup cocoa powder
• 3 tbsp coconut flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ⅓ cup + 1 tbsp butter, avocado oil, OR refined coconut oil melted and cooled
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• ½ cup chocolate chips

Instructions

• Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
• In a medium bowl, add the dry ingredients: almond flour, cocoa powder, coconut flour, baking soda and salt. Mix and set aside.
• In a large bowl, whisk the wet ingredients: egg, coconut oil (or avocado oil or butter), maple syrup, and vanilla extract. Whisk until smooth.
• Now pour the dry flour mixture into the wt ingredients and fold just until combined. Then fold in the chocolate chips.
• Scoop 12 cookies onto the cookie sheet and top with additional flaked sea salt. Bake for 10-12 minutes. Let the cookies cool slightly and enjoy!

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 153mg | Potassium: 53mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20IU | Calcium: 34mg | Iron: 1mg

The post Double Chocolate Chip Cookies (Gluten Free) appeared first on Braes Bites.

The best peanut butter cup cookies

If you’re a peanut butter lover like me, definitely make a batch of these cookies. You won’t regret it! Everyone needs a classic (and easy) peanut butter cookies recipe and this recipe is just that. Also, since these creamy peanut butter cookies are studded with delicious peanut butter cups, they are completely irresistible! Keep reading to find all the details.

Ingredients you’ll needed for peanut butter cup cookies

You will need the below ingredients to make these easy peanut butter cookies.

Oat flour: I love baking with oat flour! Oats are a very nutritious grain as they have fiber and many important vitamins. They are also whole grain and gluten free. Oat flour makes super soft and fluffy baked goods. Just make sure your oat flour resembles the texture of regular flour – you don’t want it to be grainy.

Baking powder: Baking powder helps lighten and fluff up these cookies. We will be using 1/2 teaspoon.

Peanut butter: Need I say more about peanut butter? Peanut butter is essential for this recipe and is definitely the best type of nut butter (just my opinion)!

Maple syrup: Make sure you use pure maple syrup (not pancake syrup)! Maple syrup adds the perfect sweetness and chewiness to these cookies.

Vanilla extract: Vanilla extract adds the perfect hint of flavor and enhances all the flavors.

Salt: Salt enhances the flavors in these cookies.

Peanut butter cups: Lastly, adding peanut butter cups to these cookies is the cherry on top! They are absolutely delicious on their own but adding them on top of these cookies is a total game changer.

How to make oat flour peanut butter cookies

STEP 1

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

STEP 2

Cream together the peanut butter, maple syrup and vanilla in a large bowl.

STEP 3

Then add in the oat flour and baking powder and mix just until combined.

STEP 4

Using a cookie scoop or a spoon, scoop 20 balls onto your baking sheet. Lightly press down on the cookies to flatten them a bit (but not all the way).

STEP 5

Bake the cookies for 11-13 minutes.

STEP 6

Once the cookies are done press a peanut butter cup into the top and let them cool.

Why you’ll love these healthy peanut butter cookies

• Firstly, they are incredibly easy to make. Who doesn’t love an easy cookie recipe?

• These cookies have the perfect balance of creamy peanut butter and chocolate flavor.

• Additionally, these cookies require no chill time!

• This reeses cookie recipe is made with just seven ingredients.

• These healthy peanut butter cookies are gluten free since they are made with oat flour!

• Lastly, they are freezer friendly. Store these cookies in the freezer for up to three months.

What type of peanut butter can I use?

For this recipe you’ll definitely want to use creamy peanut butter. Chunky peanut butter will mess with the texture of these cookies. If you’re using a natural peanut butter make sure you mix it really well as natural nut butters tend to be very oily.

If you aren’t a fan of peanut butter, feel free to substitute any creamy nut butter of choice. But please note that using a different nut butter will change the flavor profile of these cookies. For example, you could use creamy almond butter or creamy cashew butter.

What makes these peanut butter cup cookies healthy?

• They are made with oat flour. Oat flour is a great nutritious baking flour. It provides a great source of whole grains and antioxidants. Oat flour also has a higher protein and fiber content compared to regular white flour. Another added bonus is that oat flour makes delicious, chewy, and moist desserts.

• They are sweetened with maple syrup. Maple syrup is an unrefined sugar that is a great substitution for regular white sugar. I love baking with maple syrup as it adds the perfect sweetness and it also adds chewiness.

• 160 calories per cookie. This recipe makes 20 peanut butter cup cookies. Enjoy these cookies as a tasty after lunch snack or for a delicious dessert. Beware, these cookies are irresistible!

Tips for making these peanut butter cup cookies

Use creamy peanut butter. Using crunchy peanut butter will mess with the texture of these cookies.

Store the peanut butter cups in the fridge or freezer. This will keep them from melting when you place them into the warm cookie.

Use a hand mixer. Use a hand mixer to cream together the ingredients! This will result in creamy and smooth cookies.

How to store these cookies

If not eaten immediately, let the cookies fully cool. Store the cookies in an airtight container in the fridge for up to a week. This will allow the peanut butter cup to harden. To enjoy, serve them directly from the fridge!

Additionally, you can store these cookies in the freezer for a later date! They can be stored in the freezer for up to three months. To enjoy, simply let the cookies thaw at room temperature or you can defrost them in the microwave!

Other cookies recipes you’ll love by Brae’s Bites

If you love these peanut butter cookies, certainly try these recipes below!

• Peanut Butter and Jelly Cookies – pb&j is the best combo, especially in cookie form!

• Chocolate Peanut Butter Bites – these cute snack-able peanut butter bites are so cute and fun to make.

• Peanut Butter Chocolate Brownies – chocolate and peanut butter? Say no more!

• The Best Chocolate Cupcakes with Peanut Butter Frosting – the best paleo and gluten free chocolate cup cakes!

• Peanut Butter Chocolate Crunch Bars – a crunchy peanut butter and chocolate treat that requires zero baking.

Did you make these cookies?

I hope you love these cookies as much as I do! If you love these cookies, I would really appreciate a review down below. Also, give me a follow on Instagram and Pinterest for some more recipe inspiration!

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Peanut Butter Cup Cookies (gluten free, easy)

These healthy peanut butter cup cookies are seriously the best you'll ever have! They only require 7 ingredients that you probably already have on hand. They are soft, chewy, and have the perfect amount of creamy peanut butter.

Course Dessert

Cuisine American

Keyword peanut butter cup cookies, reeses cookie recipe

Prep Time 12 minutes minutes

Cook Time 11 minutes minutes

Servings 20

Calories 159kcal

Equipment

• Baking sheet

Ingredients

• 1 cup oat flour
• ½ tsp baking powder
• 1 cup peanut butter
• ½ cup maple syrup
• 1 tsp vanilla
• ¼ tsp salt
• 20 mini peanut butter cups

Instructions

• Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
• In a large bowl, cream together the peanut butter, maple syrup and vanilla.
• Then add in the oat flour and baking powder and mix just until combined.
• Using a cookie scoop or a spoon, scoop 20 balls onto your baking sheet. Lightly press down on the cookies to flatten them a bit, but not all the way.
• Bake for 11-13 minutes. Once the cookies are done press a peanut butter cup into the top and let them cool. You can also place them in the fridge to harden the peanut buttercup faster. Enjoy!

Nutrition

Calories: 159kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

The post Peanut Butter Cup Cookies (gluten free, easy) appeared first on Braes Bites.

Why you’ll love these white chocolate chip cookies

Cranberry white chocolate cookies are the perfect cookies to make for the holidays. Since they are studded with red cranberries and white chocolate chips, they make the best festive treat! Bring these cookies to your next holiday party or family gathering (or make them for yourself!). If i’m being honest, these cookies are really great to make year around. They are soft, fluffy, and only require simple ingredients. So if it’s not holiday season, you can still whip up these tasty treats! Here are a few reasons why you’ll love this holiday cookie recipe.

• These cookies come together in just a few minutes plus 10-12 minutes of baking time

• White chocolate chip cranberry cookies are perfect to make for the holidays!

• They are made from oat flour and almond flour making them wholesome and gluten free.

• These cookies can we stored in the freezer.

• White chocolate cranberry cookies are naturally gluten free.

• They look so festive studded with the red cranberries and white chocolate chips

Ingredients needed for white chocolate cranberry cookies

For this cookie recipe, you will need some basic cookie ingredients plus a few festive add in’s (cranberries and white chocolate chips). Definitely take a look at the ingredient breakdown below!

• Oat flour and almond flour are the the two main flours we are working with. Both of these flours are naturally gluten free! Make sure you are using finely ground flours to ensure your cookies have a fluffy texture. I do not recommend substituting any other flours.

• Baking soda helps puff up these cookies and give them structure. We will be using 1/2 teaspoon.

• Next up, just a pinch of salt! Salt helps enhance and bring all the flavors together.

• One egg helps to bind all the ingredients together. A room temperature egg works best as it blends nicely into the batter.

• Butter is the baking fat we are working with. You can also used refined coconut oil but please note these cookies may have a slight coconut taste.

• Coconut sugar and maple syrup are the two sweeteners we are working with. Both of these natural sugars add the perfect amount of sweetness. Coconut sugar adds a great overall sweetness and maple syrup adds chewiness.

• Just a splash of vanilla extract to enhance and bring all the flavors together.

• Lastly, the two main events: dried cranberries and white chocolate chips! We will be mixing in 1/2 cup of each to make the best white chocolate chip cranberry cookies. You can add more or less depending on your preference.

How to make white chocolate and cranberry cookies

With the holidays right around the corner, these are the perfect cookies to whip up!

• Firstly, you’ll want to combine all your dry ingredients in a medium bowl: oat flour, almond flour, baking soda and salt.

• Secondly, in a large sized bowl, whisk together the wet ingredients: egg, butter, coconut sugar, maple syrup, and vanilla extract. Whisk until fully combined.

• Now, fold in the dry flour mixture into the wet ingredients just until combined. Then fold in the white chocolate and cranberries.

• Then, using a cookie scoop or a small spoon, scoop 16-18 cookies onto your baking sheet. Feel free to press extra cranberries and white chocolate into the top of each cookie.

• Finally, bake these cookies for 10-12 minutes and enjoy! Store left over cookies in an airtight container.

Frequently asked questions

What type of oat flour can I use?

I recommend using a finely ground oat flour. If you oat flour is too thick or grainy it won’t result in fluffy cookies.

Should I use blanched almond flour?

Yes! Blanched almond flour is key. Along with the oat flour, you want your almond flour to be finely ground. Blanched almond flour typically has a fine texture which makes it great for baked goods.

Can I make these cookies in advance?
Yes, follow the instructions below. Once the cookies have fully cooled, store them in an airtight container in the fridge for 1-2 days.

Can I make homemade oat flour?

Definitely! As mentioned, just make sure it is very finely ground. The texture should resemble regular white flour. If you haven’t made your own oat flour before, it is super simple! Just add oats to a high speed blender and blend until the oats form a fine flour.

How to store white chocolate chip cranberry cookies

These cookies are best when they are stored in an airtight container. Feel free to leave them on the counter at room temperature for a few days or store them in the fridge for a week.

Additionally, these cookies are freezer friendly! Store cookies in a freezer friendly bag for 3 months (who doesn’t love having yummy treats on hand)! To enjoy these cookies out of the freezer, simply defrost them at room temperature (or in the microwave) and enjoy!

Other cookie recipes you’ll love

Best Whole Wheat Chocolate Chip Cookies – chocolate chip cookies made with white whole wheat flour

Healthy Butter Pecan Cookies – these cookies are for all my butter pecan lovers

Chewy Paleo Chocolate Chip Cookies – super chewy and moist paleo chocolate chip cookies are a crowd favorite!

Coconut Flour Candy Cookies – another festive favorite are these candy cookies made with coconut flour

Easy Oatmeal Chocolate Chip Almond Butter Cookies – almond butter oatmeal cookies are another oat flour cookie you’re going to love

Did you make these holiday cookies?

If you make these delicious white chocolate chip cookies, I would really appreciate a rating and a review. I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. Also, you can find me on Instagram and Pinterest for more recipe inspiration.

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White Chocolate Cranberry Cookies (gluten free)

White chocolate cranberry cookies are soft, chewy and absolutely delicious. They are made from a mixture of oat flour and almond flour making them naturally gluten free!

Course Dessert

Cuisine American

Keyword white chocolate and cranberry cookies, white chocolate chip cranberry cookies, white chocolate cranberry cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 18

Calories 123kcal

Equipment

• Baking sheet
• parchment paper

Ingredients

• 1 ½ cups oat flour
• ¼ cup blanched almond flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ⅓ cup + 1 tbsp melted butter
• ⅓ cup coconut sugar
• 2 tbsp maple syrup
• 1 tsp vanilla
• ½ cup dried cranberries
• ½ cup white chocolate chips

Instructions

• Preheat your oven to 350 degrees. Line two baking sheets with parchment paper or grease them with cooking spray.
• First, combine the dry ingredients: in a medium bowl oat flour, almond flour, baking soda and salt. Give it a quick stir to combine all the ingredients.
• Next, in a large bowl whisk together the wet ingredients: egg, butter, coconut sugar, maple syrup, and vanilla. Whisk until fully combined. Then fold in the dry flour ingredients.
• Now fold in the white chocolate and cranberries.
• Using a cookie scoop or a small spoon, scoop 16-18 cookies onto your baking sheet. Feel free to press extra extra cranberries and white chocolate into the top of each cookie!
• Bake at 350 for 10-12 minutes. Let cookies cool slightly before enjoying.

Nutrition

Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post White Chocolate Cranberry Cookies (gluten free) appeared first on Braes Bites.

Fudgy middles and crispy edges

With just a few simple ingredients and 40 minutes of time, you’ll have a yummy batch of pecan pie brownies!

Let’s take a minute to dive into these brownies. Firstly, these brownies have the perfect balance between crispy edges and fudgy middles. Due to the rich cocoa powder and combination of coconut sugar and maple syrup, we get perfectly fudgy and chewy centers. As they are baking the outsides crisp up but we are still left with those fudgy middles (the best combination!).

Not only are these brownies rich in chocolate flavor and so easy to make but they also store really well for a later date. They are actually best once they are almost fully cooled and the pecan topping has set. These brownies will store in the fridge for a week or in the freezer for up to 3 months. Keep reading to find out all the details!

Why you’ll love these pecan pie brownies

If you love fudgy brownies, this recipe is for you! Here are a few reasons why you’ll love them so much.

• These chewy brownies are gluten free.

• They have fudgy middles and crispy edges.

• The pecan topping adds a sweet crunchy flavor.

• Pecan pie brownies are made with wholesome ingredients like almond flour.

• They are rich in chocolate flavor.

• These brownies are freezer friendly.

Ingredients needed for pecan pie brownies

• blanched almond flour: I love using almond flour in baked goods. It is only made with one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium!

• cocoa powder: Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these brownies. Cocoa powder is quite bitter when left on its own. Both the coconut sugar and maple syrup cut the bitterness and add a sweet flavor.

• baking powder: Baking powder will help lighten up the texture of these brownies and increase the volume!

• eggs: Eggs will help puff up these brownies as well as add moisture. Eggs also act as a binding agent.

• butter OR refined coconut oil: Butter (or coconut oil) keep these brownies moist and fluffy!

• coconut sugar: Coconut sugar adds the perfect sweetness to these brownies. Baking with coconut sugar is a slightly healthier alternative than regular sugar as it is all natural.

• maple syrup: Make sure you use pure maple syrup and not pancake syrup! Pure maple syrup should have one ingredient. Maple syrup adds the perfect sweetness and chewiness to these brownies.

• vanilla: Vanilla extract adds the perfect hint of flavor! We will be using one teaspoon.

• pecans: Adding pecans to these brownies add a nutty flavor and crunchy texture. You will need one cup of chopped pecans to make the delicious topping.

How to make

STEP 1

Preheat your oven to 350 degrees. Grease an 8×8 pan and line it with a strip of parchment paper.

STEP 2

We start out by making the brownie batter. In a medium bowl, combine the dry ingredients: almond flour, cocoa powder and baking powder. Mix to combine and set aside.

STEP 3

Then in a large bowl, whisk together the wet ingredients: eggs, melted butter, coconut sugar, maple syrup and vanilla. Fold the fry flour mixture into the wet ingredients until combined.

STEP 4

Pour batter into the prepared loaf pan and bake it in the oven for 15 minutes.

STEP 5

While the brownies bake, make the pecan topping. Start by whisking together the coconut sugar, egg and vanilla. Whisk until smooth and then mix in the pecans.

STEP 6

After the 15 minute timer is up remove the brownies from the oven and carefully pour the pecan mixture on top. Spread it in an even layer.

STEP 7

Place your pan back in the oven and bake for 20 more minutes. Let the brownies cool for 1 hour before slicing. Enjoy! Store left over brownies in an airtight container in the fridge for up to a week.

Tips for making the best paleo brownies

Here are a few tips to make the best brownies.

• Firstly, mix the dry ingredients and wet ingredients separately.
• Use finely ground blanched almond flour for the best textured brownies. Using grainy almond flour can mess with the texture integrity of these brownies
• Next, grease your pan and line it with parchment paper for easy removal. This will ensure the brownies and pecan topping don’t stick (no one wants that!).
• Additionally, while the brownies bake, make your pecan topping and let it sit. That way you are ready to go when we add the topping layer.
• Lastly, that hardest part: let the brownies cool for one hour before slicing! This will allow the top layer to set. If you dive into the brownies too quickly they topping layer won’t set. They will still taste delicious but they won’t look so pretty!

Essential baking tools

Grab your essential baking supplies and let’s get to baking! Here are some tools you will need to whip up this recipe.

• 8×8 square pan
• A medium and large mixing bowl
• A mixing utensil, or spatula
• Measuring cups and measuring spoons

Other healthy dessert recipes you’ll love

If you’re a chocolate brownie lover like me, certainly try these other recipes below.

Gluten Free Marshmallow Brownies

The Best Peanut Butter Chocolate Brownies

Healthy Applesauce Brownies

Healthier Almond Flour Blondies

Looking for more recipe inspiration?

If so, you can also find and follow me on Instagram and Pinterest.

If you do give this recipe a try, please let me know! Please leave a comment with a star rating below. I love hearing from you. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! 

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Pecan Pie Brownies (Gluten Free, Paleo Friendly)

Pecan pie brownies are thick and fudgy brownies with a sweet and crunchy pecan topping. These brownies are absolutely delicious and so easy to make. Grab your almond flour and pecans and let's get to baking!

Course Dessert

Cuisine American

Keyword Brownies, Dairy Free, Gluten Free, Gluten Free Brownies, healthy brownie recipe, Paleo, Paleo Brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 9

Calories 409kcal

Ingredients

brownie batter:

• 1 cup blanched almond flour
• ⅔ cup cocoa powder
• 1 ½ tsp baking powder
• 2 eggs room temperature
• ½ cup butter, oil, or refined coconut oil melted and cooled
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla

pecan topping:

• ½ cup coconut sugar
• 1 egg
• 2 tbsp butter, oil, or refined coconut oil melted
• 1 cup pecans

Instructions

• Preheat your oven to 350 degrees. Grease an 8×8 pan and line it with a strip of parchment paper.
• First we will make the brownie batter. In a medium bowl, combine the almond flour, cocoa powder and baking powder. Set aside.
• In a large bowl, whisk together the eggs, melted butter, coconut sugar, maple syrup and vanilla. Then, fold the dry flour mixture into the wet ingredients and fold just until combined.
• Pour batter into the prepared loaf pan and bake for 15 minutes.
• While the brownies bake, make the pecan topping. Start by whisking together the coconut sugar, egg and vanilla. Whisk until smooth and then mix in the pecans.
• After the 15 minute timer is up remove the brownies from the oven and pour the pecan mixture on top. Spread it carefully in an even layer.
• Place your pan back in the oven and bake for 20 more minutes. Let the brownies cool for 1 hour before slicing. Enjoy! Store left over brownies in an airtight container in the fridge for up to a week.

Nutrition

Calories: 409kcal | Carbohydrates: 33g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 129mg | Potassium: 193mg | Fiber: 4g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

The post Pecan Pie Brownies (Gluten Free, Paleo Friendly) appeared first on Braes Bites.

Bakery style raisin cookies

If you’re a cookie lover like me, you’ll definitely want to try these raisin cookies. They are big, thick, and loaded with raisins and crispy layers. Bakery style cookies are large in size and rich in flavor and texture.

Raisin cookies are a great way to switch up your cookie game. Instead of peanut butter, chocolate chip, or sugar cookies, give these raisin cookies a try! The raisins offer an all natural sweetness and pair perfectly with the gluten free cookie batter. Trust me, you’re going to love them! Definitely keep reading to find all the details and recipe instructions.

Why you’ll love bakery style raisin cookies

• Bakery style cookies are crispy on the outsides with soft middles.
• This recipe is gluten free and paleo friendly.
• These raisin filled cookies are freezer friendly and can be stored for a later date.
• They only require 30 minutes of chill time.
• This recipe is made from a mixture of almond flour, coconut flour and tapioca flour.
• These cookies are thick and chewy.
• Additionally, try these almond flour cookie bars for some more cookie inspiration!

Ingredients needed for gluten free raisin cookies

Here are the ingredients you will need to achieve the best cookies:

Almond flour, coconut flour and tapioca flour are the three main flours we are working with. All three of these flours work really well together to create the best textured cookies.

Baking soda helps puff up these cookies. You’ll need 1/2 teaspoon.

Just a pinch of salt to help enhance the flavor! We will be using 1/4 teaspoon.

One egg helps bind all the ingredients together. A room temperature egg works best as it blends in nicely the batter.

Butter is used as the main baking fat in this recipe. You can use grass fed butter or any butter of your choice.

Coconut sugar is used as the all natural sweetener. We will be using 1/3 cup.

Vanilla extract helps enhance all the flavors. Just one teaspoon!

Just a teaspoon of lemon juice or apple cider vinegar.

Lastly, raisins (of course!) to finish things off. We will be using one full cup of raisins. However, you can use however many raisins you like.

Tips for making the best bakery style cookies

1. Firstly, mix the dry and wet ingredients separately. This will prevent over mixing.
2. Secondly, let the dough chill in the fridge while you preheat your oven. This will prevent the cookies from spreading thin!
3. Thirdly, use a 1/4 measuring cup to scoop and shape the cookie dough! This will allow for thick, uniform cookies.

How to make these gluten free bakery style cookies

STEP 1

Combine the dry ingredients. In a medium bowl combine all the dry ingredients: almond flour, coconut flour, tapioca flour, baking soda and salt. Mix and set aside.

STEP 2

Whisk the wet ingredients. In a separate large bowl, whisk together all the wet ingredients: egg, butter, sugar, vanilla and lemon juice. Whisk until smooth and then fold in the dry flour ingredients.

STEP 3

Fold in the raisins. Mix the raisins into the batter. You can use anywhere from 3/4 cup to 1 cup (or more!).

STEP 4

Chill in the fridge. Chill the batter in the fridge for 30 minutes (or more). While you preheat your oven.

STEP 5

Lastly, bake and enjoy! Bake the cookies at 400 degrees for 5 minutes. Then reduce the heat to 350 and bake for another 7 minutes. Let the cookies cool slightly before enjoying.

Possible ingredient variations

If you aren’t a fan of raisins, substitute in chocolate chips! These are great dairy free chocolate chips from amazon. You can also find them at Target or your local grocery store. They are free from top allergens and made with minimal ingredients (I prefer these rather than traditional chocolate chip cookies).

You can use coconut oil instead of melted butter for an even swap! Make sure to use refined coconut oil so the cookies don’t have a strong coconut flavor. You can also try using a vegan butter if you are dairy free.

Also, if you don’t have coconut sugar, use brown sugar or regular white sugar for an even swap.

How to serve these raisin cookies

The options are endless, but here are a few ways you’ll like to enjoy these raisin cookies.

• Serve these raisin cookies with a hot cup of tea (my personal favorite)
• Enjoy them as dessert with a scoop of vanilla ice cream
• Pour a large glass of milk along side a warm raisin cookie. What’s better than cookies and milk!?
• Enjoy these cookies as a mid morning snack along side a cup of coffee
• Or these cookies can be enjoyed just on their own!

How to store these gluten free cookies

Once these cookies have fully cooled, store them in an airtight container in the fridge. They will last in the fridge for 4-5 days. Alternatively, they can be stored in the freezer for 3 months! Simply store the cookies in a freezer friendly container and then let them thaw out at room temperature when you are ready to enjoy them.

Other gluten free cookie recipes you’ll love

Definitely try some of my other gluten free cookie recipes below!

Paleo Caramel Thumbprint Cookies

Cassava Flour Chocolate Chip Cookies

Healthy Butter Pecan Cookies

Flourless Peanut Butter Cookie Sandwiches (with salted buttercream)

Almond Flour Cookie Bars

Did you make these cookies?

If you make these bakery style raisin cookies, I would really appreciate a rating and a review. I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. Also, you can find me on Instagram and Pinterest for more recipe inspiration.

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Gluten Free Raisin Cookies (Jumbo, Healthier)

These bakery style gluten free raisin cookies are delicious, thick, and chewy! They are made from a mixture of almond flour, coconut flour, and tapioca flour making them naturally gluten free!

Course Dessert

Cuisine American

Keyword bakery style cookies, bakery style paleo cookies, gluten free bakery style cookies, Gluten Free Cookies, Paleo cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill time 30 minutes minutes

Servings 8

Calories 324kcal

Ingredients

• 1 cup + 2 tbsp blanched almond flour
• ¼ cup coconut flour
• ¼ cup tapioca flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ cup grass fed butter melted and cooled
• ⅓ cup coconut sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar or lemon juice
• ¾ cup raisins

Instructions

• In a medium bowl add the almond flour, coconut flour, tapioca flour, baking soda and salt and set aside.
• In a large bowl add the egg, butter, coconut sugar, vanilla extract and lemon juice. Whisk until smooth and combined.
• Now fold in the dry flour mixture into the wet ingredients. Then fold in the raisins.
• Once combined, place your bowl in the fridge for 30 minutes.
• Meanwhile, preheat your oven to 400 degrees and line a baking sheet with parchment paper.
• Using a 1/4 measure cup, scoop 8 cookies onto the baking tray. Bake at 400 for 5 minutes. Reduce heat to 350 and continue baking for 10-11 minutes.
• Let the cookies cool on the baking sheets until set. Enjoy!

Nutrition

Calories: 324kcal | Carbohydrates: 16g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 151mg | Potassium: 8mg | Fiber: 4g | Sugar: 5g | Vitamin A: 26IU | Calcium: 65mg | Iron: 1mg

The post Gluten Free Raisin Cookies (Jumbo, Healthier) appeared first on Braes Bites.

Cassava flour chocolate chip cookies

These cookies are made from one cup of cassava flour! Cassava flour is a naturally gluten free flour made from cassava plant root. This flour is very interesting to bake with because it is starchy, very mild in flavor, and fine it texture. It actually creates delicious and chewy cookies and baked goods (hence this cookie recipe). Definitely keep reading to find out all the details.

Why you’ll love cassava chocolate chip cookies

• Cassava cookies are gluten free and paleo friendly.
• They take only 10-12 minutes to bake!
• This recipe is made with nine ingredients.
• They are very easy to make.
• This recipe is made with wholesome ingredients.
• Cassava chocolate chip cookies are unique and fun!
• These cookies can be enjoyed with a large glass of milk.
• You can typically find cassava flour at your local grocery store or you can buy it on amazon.
• Additionally, try these chewy paleo chocolate chip cookies

Ingredients needed for cassava flour chocolate chip cookies

Let’s take a minute to breakdown all the ingredients.

• Cassava flour is the main flour ingredients. This kind from amazon is great! I do not recommend substituting any other flours in this recipe.

• Baking soda and baking powder are both used to puff up these cookies. A combination helps create the best fluffy and chewy cookies.

• One egg helps bind all the ingredients together.

• Refined coconut oil is the baking fat we are working with. You can also use softened butter.

• Cashew butter or almond butter add texture and consistency. Both options work well in this recipe!

• Coconut sugar is an all natural sweetener that adds the perfect amount of sweetness to these cookies.

• Next, a splash of vanilla extract helps enhance all the flavors.

• Lastly, these are my favorite dairy free chocolate chips! Feel free to use any chocolate chips you love.

How to make these cassava cookies

Making these cookies can not be any easier. They take about 10 minutes to prepare and a little over ten minutes to cook. Simply cream together the wet ingredients, add the dry ingredients and the chocolate chips and that’s it! Follow the steps to below to whip up these cassava flour cookies.

STEP 1

Firstly, preheat your oven to 350 degrees and line two cookies sheets with parchment paper.

STEP 2

Add the dry ingredients. In a medium bowl, add the cassava flour, baking soda and baking powder. Mix and set aside.

STEP 3

Cream together the wet ingredients. In a large bowl, cream together the butter or refined coconut oil, cashew butter, and coconut sugar using a hand mixer. Cream until smooth and combined. Then add in the egg and vanilla and cream until smooth.

STEP 4

Add the dry ingredients into the wet ingredients. Fold in the dry flour mixture into the wet ingredients using a wooden spoon or spatula. Mix until fully combined and then fold in the chocolate chips.

STEP 5

Scoop! Scoop 16 cookies onto the cookie sheets. Lightly flatten the top of each cookie using a spatula or your hand.

STEP 6

Bake! Bake at 350 for 11-12 minutes. Let the cookies cool slightly before enjoying.

Frequently asked questions

Can I use another type of flour?

For this recipe I do not recommend substituting any other flour. This recipe is meant to be made with cassava flour! If you are looking for almond flour cookies, definitely give these chewy chocolate chip cookies a try.

Is cassava flour gluten free?

Yes, cassava flour is gluten free so these cookies are naturally gluten and grain free.

Can I use a different nut butter?

While this recipe calls for cashew butter you can also use natural creamy almond butter.

Can I use white sugar instead of coconut sugar?

While I have not tried substituting white cane sugar for coconut sugar in this recipe, you can definitely give it a try! Substitute the sugar 1:1. Use 3/4 cup of plain white sugar.

Do these cookies store well in the freezer?

Yes! They actually do! Bake these cookies according to the instructions below. Let the cookies cool and then store them in a freezer friendly container or bag. Store them in the freezer for up to three months. To reheat these cookies, simply let them thaw out at room temperature or you can defrost them in the microwave.

How to store these cassava flour chocolate chip cookies

Once the cassava cookies have fully cooled, store them in an airtight container in the fridge for 2-3 days. Additionally, they can be stored in the freezer for up to 3 months. Simply thaw them out at room temperature or defrost them in the microwave. If you aren’t enjoying these cookies fresh, I find they are best when they are heated up!

If you love these cassava cookies, definitely give these a try

Whole Wheat Chocolate Chip Cookies – made with white whole wheat flour!

The Best Healthy S’mores Cookies – loaded with chocolate, marshmallow and graham crackers.

Oat Flour Chocolate Chip Cookies – made with gluten free oat flour!

Healthy Butter Pecan Cookies – with browned butter and pecans.

Avocado Chocolate Chip Cookies – made with pure avocado oil!

Oatmeal Chocolate Chip Cookies with Almond Butter – chewy oatmeal cookies with creamy almond butter.

Peanut Butter Oatmeal Cookies – oatmeal cookies with natural creamy peanut butter.

Monster Cookie Recipe – made with m&m’s and chocolate!

Did you make these cookies?

If you give these cassava cookies a try, then please don’t forget to rate this recipe or leave a comment down below! Your feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes.

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Cassava Chocolate Chip Cookies (Gluten Free)

Cassava chocolate chip cookies are soft and fluffy. They are naturally gluten free and paleo friendly. If you are looking for an easy and and tasty cookie recipe, then these cookies are for you!

Course Dessert

Cuisine American

Keyword cassava flour chocolate chip cookies, cassava flour cookies, gluten free chocolate chip cookies, gluten free cookie recipes, Gluten Free Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18

Calories 150kcal

Ingredients

• 1 cup cassava flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup coconut sugar
• ½ cup cashew butter or almond butter
• ¼ cup refined coconut oil OR butter softened
• 1 tsp vanilla
• 1 egg
• 1 cup chocolate chips

Instructions

• Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
• In a medium bowl add the cassava flour, baking powder, and baking soda. Mix and set aside.
• In a large bowl, cream together the coconut sugar, cashew butter and softened butter or coconut oil with a hand mixer (you can soften your coconut oil in the microwave in 5 second increments. It should resemble softened butter). Cream until smooth.
• Then add in the egg and vanilla and continue to cream until smooth.
• Fold in the dry flour mixture to the wet ingredients with a wooden spoon or spatula. Mix until fully combined. And then fold in the chocolate chips.
• Scoop 16 cookies onto the cookie sheets. Lightly flatten the top of each cookie using a spatula or your hand.
• Bake at 350 for 11-12 minutes. Let the cookies cool slightly before enjoying.

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Cassava Chocolate Chip Cookies (Gluten Free) appeared first on Braes Bites.

No bake pumpkin balls

Pumpkin is definitely one of the main highlights of fall. Of course, changing leaves, cozy meals, and chilly weather are all added bonuses as well, I have to have pumpkin as the front runner. These peanut butter pumpkin balls are loaded with peanut butter, pumpkin, cinnamon, and a few other ingredients you probably have on hand. They require zero baking and about 20 minutes of time. This recipe is also super fun to make with family and friends! So grab your canned pumpkin and peanut butter and lets get to baking.

Stop here if you’re a pumpkin lover

These no bake pumpkin balls with peanut butter are a fun fall treat that the whole family will love. Now, if you’re looking for other pumpkin recipes I also have your covered. Here are a few fun ways to take pumpkin to the next level:

If you like oats and granola, try this Pumpkin Granola! This recipe is perfect for fall and it makes large snacking granola clusters.

Almond Flour Pumpkin Muffins are a tasty gluten free muffin recipe that are loaded with pumpkin and fall spices.

And for a total crowd favorite, definitely give these Pumpkin Cream Cheese Muffins a try. They are soft, moist, and filled with a sweet cream cheese topping.

Ok enough about pumpkin, let’s dive into these no back pumpkin balls.

Ingredients in no bake pumpkin balls

Here are the six ingredients you’ll need to make this recipe!

We will be using 1/2 cup of natural creamy peanut butter

A bit of coconut flour to help bind all the ingredients together. Coconut flour is a great gluten free and paleo baking flour.

Canned pumpkin, of course! We will be using 1/4 cup of canned pumpkin. Make sure to use pure canned pumpkin and not pumpkin pie mix.

Pure maple syrup to sweeten things up. We will use three tablespoons.

Vanilla extract to enhance all the flavors.

Cinnamon to add in some fall flavor. You can also use pumpkin pie spice if you prefer.

Ingredients in the chocolate coating

Now it’s time to make the chocolate coating.

We are going to melt 3/4 cup of chocolate chips

Butter, or coconut oil helps to melt the chocolate chips and creates a smooth texture.

Lastly, milk (along with the butter) helps to melt the chocolate chips and creates a runny chocolate mixture which makes it perfect for dipping.

How to make

STEP 1

Grab a medium bowl. Add the creamy peanut butter, coconut flour, canned pumpkin, maple syrup, vanilla extract and cinnamon to the bowl. Using a spoon or a spatula mix until all the ingredients are combined and smooth. Set aside.

STEP 2

Now it’s time to melt the chocolate. In a small bowl add the chocolate chips, butter, and milk. Microwave in 10 second increments, stirring each time, until the chocolate is smooth and melted. Make sure you microwave no more than 15 seconds at a time because chocolate chips can burn if they are heated too long and get too hot.

STEP 3

Now go back to the bowl with the pumpkin ball filling. Using a cookie scoop or a small spoon, roll about a tablespoon of the mixture into a ball. Repeat ten times or until the filling is gone.

STEP 4

Line a plate or container with parchment paper. We will add the chocolate covered pumpkin balls to the parchment paper. Using two forks, dip one pumpkin ball at a time into the chocolate. Use the forks to help coat each ball in chocolate. Then place the pumpkin balls onto the parchment paper. Repeat until all the pumpkin balls are coated. (*Pro tip: add flaked sea salt on top of each ball).

STEP 5

Store the balls in the fridge for about 30 minutes until the chocolate is hardened. Enjoy!

Why you’ll love these pumpkin balls

These cute pumpkin balls are delicious pop-in-your-mouth bites that are full of pumpkin and peanut butter flavor. Here are a few other reasons why you’re going to love them!

• These little bites are like pumpkin cake pops!

• They are made with coconut flour.

• These pumpkin balls are gluten free.

• This recipe makes a fun fall treat or weekend activity.

• They require just six ingredients plus the chocolate coating.

• Peanut butter pumpkin balls require zero baking time!

Substitutes

Peanut butter or almond butter. If you’re not huge fan of peanut butter, feel free to use natural creamy peanut butter instead.

Maple syrup or honey. Both maple syrup and honey can be used to sweeten things up. I prefer using maple syrup because it adds a nice flavor but honey will work as well!

Cinnamon or pumpkin pie spice. If you love all the fall spices, definitely add in some pumpkin pie spice to enhance the fall flavor. You can also add in 1/8 teaspoon of nutmeg or allspice if you enjoy those spices.

How to store

You can store these pumpkin balls in an airtight container in the fridge for a week! I recommend keeping them in the fridge due to the chocolate coating.

Other no bake recipes you’ll love

Here are some other easy no bake recipes that you’re going to love.

Power Balls (Easy, Gluten Free, No Bake)

No Bake Power Bars

Chocolate Peanut Butter Balls

Healthy Cookie Dough Balls

Healthy Granola Bar Recipe

Did you make these pumpkin bites

If you give these fun peanut butter pumpkin bites a try, then please don’t forget to rate this recipe or leave a comment down below! I love hearing from you and your feedback is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

Print

No Bake Pumpkin Balls with Peanut Butter

These no bake pumpkin balls are such a fun fall treat! If you love pumpkin and peanut butter, look no further. With only a handful of ingredients and thirty minutes of chilling time you can make a batch of these peanut butter pumpkin balls.

Course Dessert

Cuisine American

Keyword no bake pumpkin balls, peanut butter pumpkin balls, pumpkin balls

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 187kcal

Ingredients

Pumpkin Bites

• ½ cup creamy peanut butter
• ¼ cup coconut flour
• ¼ cup canned pumpkin
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon or pumpkin pie spice

Chocolate Coating

• ¾ cup chocolate chips
• 1 tbsp butter
• 1 tsp milk

Instructions

• Grab a medium bowl. Add the creamy peanut butter, coconut flour, canned pumpkin, maple syrup, vanilla extract and cinnamon to the bowl. Using a spoon or a spatula mix until all the ingredients are combined and smooth. Set aside.
• Now it’s time to melt the chocolate. In a small bowl add the chocolate chips, butter and milk. Microwave in 10 second increments, stirring each time, until the chocolate is smooth and melted. Make sure you microwave no more than 15 seconds at a time because chocolate chips can burn if they are heated too long and get too hot.
• Now go back to the bowl with the pumpkin ball filling. Using a cookie scoop or a small spoon, roll about a tablespoon of the mixture into a ball. Repeat ten times or until the filling is gone.
• Line a plate or container with parchment paper. We will add the chocolate covered pumpkin balls to the parchment paper. Using two forks, dip one pumpkin ball at a time into the chocolate. Use the forks to help coat each ball in chocolate. Then place the pumpkin balls onto the parchment paper. Repeat until all the pumpkin balls are coated. (*Pro tip: add flaked sea salt on top of each ball).
• Store the balls in the fridge for about 30 minutes until the chocolate is hardened. Enjoy!

Nutrition

Calories: 187kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 140mg | Fiber: 2g | Sugar: 13g | Vitamin A: 990IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 0.4mg

The post No Bake Pumpkin Balls with Peanut Butter appeared first on Braes Bites.