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.

Print

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

Print

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.

Print

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.

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! 

Print

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.

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!

Print

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.

Ingredients you’ll need to make the best chocolate muffins

Here is a list of the ingredients you will need:

• We will be using 2 1/2 cups of almond flour. This blanched almond flour is great from amazon! It is finely ground and usually a good price for a 3 pound bag.

• Cocoa powder adds a deep and rich chocolate flavor. Use any cocoa powder you like!

• Tapioca flour will add structure and texture to these muffins as it is a starchy flour. I buy this tapioca flour on Amazon.

• We will use a combination of baking powder and baking soda to help puff up these muffins.

• Just a pinch of salt, 1/4 teaspoon!

• Two eggs will add structure and bind everything together. Room temperature eggs work best!

• Almond milk will add moisture and liquid. You can also use cows milk or any dairy free milk of your choice.

• Pure maple syrup is a my great all natural sweetener. It adds the perfect amount of sweetness to these muffins! You can also try using coconut sugar or brown sugar.

• I like to use butter, ghee, avocado oil, or refined coconut oil as it is neutral in taste and smell. You can use all of these options as long as they are melted and cooled, and neutral in taste.

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

Moist and chewy chocolate muffins

These homemade chocolate muffins come together very quickly. They only require a few simple steps and 20 minutes of baking time and then you’ll have yourself delicious paleo muffins. Did I mention they make your house smell like chocolatey goodness? What I love about this recipe is that is uses a combination of almond flour and tapioca flour to create the perfect base for these muffins. Let’s take a minute to break down the flour ingredients below:

Flour breakdown

It is fun to use gluten free and wholesome flours while baking. As noted, this recipe calls for almond flour and tapioca flour. The combination of these two flours allows for the perfect consistency. Almond flour brings a nice texture and slight nutty flavor while the tapioca flour helps create a crisp outside with a chewy middle.

Let’s talk about almond flour! Almond flour is a very popular gluten free baking flour. One of the great things about almond flour is that it is made with only one ingredient: ground almonds. Like most nuts, almonds are high in fat and low in carbs. Due to the higher fat content, almond flour will create moist and chewy treats.

Next up, tapioca flour! I love incorporating tapioca flour into muffin recipes. It is a great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these muffins, it adds a thick and chewy texture and it also helps bind everything together.

Lastly, cocoa powder! To make a tasty chocolate muffin, cocoa powder is a must. Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these muffins. Naturally, cocoa powder is very bitter but, when it is combined with the almond flour, tapioca flour and maple syrup, it makes perfectly textured and tasty muffins.

How to make the best gluten free chocolate muffins

These easy paleo chocolate chip muffins come together in just a few simple steps.

• Firstly, you’ll want to preheat your oven to 350 degrees and grease a muffin pan with cooking spray or line it with muffin liners.

• Next, in a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda and salt. Mix and set aside.

• Now, whisk all your wet ingredients together in a large bowl: eggs, almond milk, maple syrup and coconut oil. Whisk until fully combined.

• Pour the dry flour mixture into the wet ingredients and fold just until combined. Then, fold in the chocolate chips. Be careful not to over mix.

• Using a spoon, scoop the batter into the 12 muffin tins. Then, sprinkle a few extra chocolate chips on top of each muffin! Place the pan in the preheated oven and bake for 20-22 minutes.

• Finally, let the muffins cool slightly before enjoying!

How to enjoy

While these muffins are absolutely delicious on their own, you can enjoy them a few different ways.

• With coffee or tea for breakfast
• Enjoy them with a yogurt bowl (muffin + yogurt and berries = YUM!)
• As a mid-morning snack to hold you over until lunch
• To take on the go when you have a busy morning
• As an afternoon snack
• Enjoy them as dessert with a scoop of vanilla or chocolate ice cream

How to store

Once your muffins have fully cooled, store them in an airtight container in the fridge for a week. Alternatively, you can store them in the freezer! Keep muffins in the freezer is always a great idea (yummy wholesome treats on hand 24/7)! Store the muffins in a freezer friendly container for up to three months. To reheat these muffins, simply let them thaw at room temperature or defrost them in the microwave.

If you love these muffins, definitely try these recipes!

Here are some other muffin recipes you’ll love:

• Healthy Banana Chocolate Muffins

• Gluten Free Peanut Butter Banana Muffins

• Jumbo Chocolate Chip Muffins

• The Best Paleo Chocolate Chip Scones

• Banana Chocolate Chip Muffins

• Vegan Blueberry Muffins

• Whole Wheat Chocolate Chip Muffins

Did you make these muffins?

If you give these chocolate muffins a try, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

Print

Chocolate Muffin Recipe (Paleo, Gluten Free)

The best chocolate muffin recipe make the perfect breakfast, snack or dessert. They are made from a mixture of almond flour, cocoa powder, and tapioca flour making them paleo and gluten free.

Course Breakfast

Cuisine American

Keyword Gluten Free Muffins, Paleo Chocolate Muffins, Paleo Muffins

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 12

Calories 247kcal

Equipment

• Muffin pan

Ingredients

• 2 ½ cups blanched almond flour finely ground
• ⅔ cup cocoa powder
• ½ cup tapioca flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup almond milk
• ½ cup maple syrup
• ¼ cup butter, ghee, refined coconut oil, OR avocado oil melted and cooled
• ½ chocolate chips

Instructions

• Preheat your oven to 350 degrees and grease a muffin pan with cooking spray.
• In a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda, and salt. Mix and set aside.
• In a large bowl, whisk together all your wet ingredients: eggs, almond milk, maple syrup, and coconut oil. Whisk until fully combined.
• Now, pour your dry flour mixture into the wet ingredients and fold just until combined. Now fold in your chocolate chips.
• Scoop the batter into 12 muffin tins. You can also sprinkle extra chocolate chips on top of each muffin if you choose!
• Bake at 350 for 20-22 minutes. Let the muffins cool for 5-10 minutes before removing them from the pan. Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 114mg | Fiber: 4g | Sugar: 9g | Vitamin A: 40IU | Calcium: 126mg | Iron: 2mg

The post Chocolate Muffin Recipe (Paleo, Gluten Free) appeared first on Braes Bites.

Almond flour pumpkin muffins

One of the best about fall, besides the weather, is pumpkin! It’s a time for pumpkin EVERYTHING – pumpkin bread, pumpkin pie, pumpkin lattes, pumpkin cookies, pumpkin muffins (of course), pumpkin you name it.

You’re going to love how fluffy and soft these muffins are. The combination of oil, almond butter and pumpkin really enhances the texture of these muffins. Also, even if you aren’t a fan of coconut, you won’t taste the refined coconut oil in this recipe as it is neutral in taste and smell. You can also use any other neutral oil like light olive oil, avocado oil, or canola oil.

Ingredients in almond flour pumpkin muffins

Here are the ingredients in this recipe. You will need a couple paleo baking flours, fall spices, eggs, almond butter, oil and sweetener (just to name a few). Keep reading to find all the details!

• Almond flour and tapioca flour will be used as the two main flours

• Cinnamon, pumpkin pie spice and nutmeg give these muffins the fall flavor and spice

• Baking soda helps puff up these muffins

• Three eggs help bind everything together

• One and a half cups of pumpkin puree is used in these muffins

• Almond butter adds texture and flavor, must be creamy!

• Coconut sugar adds the perfect amount of sweetness

• Refined coconut oil or olive oil is used as the baking fat

• A teaspoon of vanilla extract and apple cider vinegar

• Finally, chocolate chips or pumpkin seeds! These dairy free chocolate chips are my favorite.

Why you’ll love gluten free pumpkin muffins

These pumpkin muffins are going to be high up on your list of favorite fall muffin recipes! Also, these muffins are also healthier than most as they are made from almond flour and tapioca flour. Almond flour is made with just one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. As for tapioca flour, it’s a great starchy gluten free flour that is very versatile in baking. Here are a few other reasons why you’ll love this recipe.

• This muffin recipe is gluten free and dairy free.

• They are made from a mixture of almond flour and tapioca flour. These gluten free flours pair nicely together to create perfectly textured muffins.

• These paleo pumpkin muffins are super easy to make. Just combine, mix, bake and enjoy!

• They are moist and fluffy due to the pumpkin, oil and almond butter.

• Almond flour pumpkin muffins are loaded with a few of our favorite fall spices like cinnamon, pumpkin pie spice and nutmeg.

• Or if you’re in the mood for a sweet treat try these pumpkin cupcakes with pecan frosting!

How to make these paleo pumpkin muffins

Your whole house is going to smell amazing when you whip up a batch of these muffins. Brace yourself for the delicious smell of fall spices!

STEP 1

Preheat your oven to 350 degrees and grease 12 muffin tins.

STEP 2

In a medium bowl add all the dry ingredients and mix until combined: almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and nutmeg. Set aside.

STEP 3

Now, in a large bowl cream or whisk together the eggs, pumpkin, almond butter, coconut sugar, coconut oil, vanilla and apple cider vinegar until smooth.

STEP 4

Using a spoon fold the dry flour mixture. And then fold in the chocolate chips.

STEP 5

Bake at 350 for 25-28 minutes. Remove the muffins from the oven, let them cool for ten minutes and enjoy!

Frequently asked questions

Are these muffins gluten free?

Yes! They use a combination of almond flour and tapioca flour making them gluten and grain free.

What type of almond flour can I use?

I recommend using blanched almond flour as it is typically much finer in texture. Which creates nicely texture baked goods.

Can I make these muffins ahead of time?

Of course! These muffins can be stored in the fridge or freezer. Please read storing instructions down below.

What toppings can I add?

These gluten free pumpkin muffins are a great base for a wide variety of toppings. Chocolate chips are always a great choice but here are a few other crowd favorite toppings: pumpkin seeds, walnuts, raisins, or dried cranberries.

Can I add more spice?

Definitely! If you’re a fall and pumpkin spice lover like me, you can definitely turn the seasonings up a notch. You can add an additional teaspoon of pumpkin pie spice or cinnamon. Or you can add a half teaspoon more of nutmeg or all spice. You can even add ground ginger! I recommend adding one half to one full teaspoon of ground ginger.

How to store

Once the muffins have cooled, store them in an airtight container in the fridge for 3-4 days. Additionally, you can store these muffins in the freezer. Store the muffins in a freezer friendly container or bag for up to 3 months. To reheat the muffins, let them thaw at room temperature or defrost them in the microwave.

Other pumpkin recipes you’ll love

If you love these almond flour pumpkin muffins, certainly try a few of my other pumpkin recipes below.

Healthier Pumpkin Marinara Pasta (with protein pasta)

Healthy Vegan Pumpkin Cookies (whole wheat flour)

Pumpkin Cream Cheese Muffins

Almond Flour Pumpkin Bread

Pumpkin Pie Overnight Oats

Oat Flour Pumpkin Waffles

Did you make these muffins?

Please let me know how you like these gluten free pumpkin muffins. I would really appreciate a rating and review below. It helps support Brae’s Bites so I can continue create delicious recipes for you! If you’re looking for more recipe inspiration and want to follow along with my daily life, you can find and tag me on instagram.

I hope you love these muffins as much as I do. Happy baking!

Print

Almond Flour Pumpkin Muffins (Gluten Free)

Almond flour pumpkin muffins are made with a one and a half cups of canned pumpkin! These muffins are definitely a fall favorite so whip up a batch for you, your family, and your friends.

Course Breakfast, Snack

Cuisine American

Keyword almond flour pumpkin muffins, gluten free pumpkin muffins, paleo pumpkin muffins

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Servings 12

Calories 262kcal

Ingredients

• 2 cups almond flour
• 2 tbsp tapioca flour
• 1 tsp both cinnamon and pumpkin pie spice
• ¾ tsp baking soda
• ¼ tsp nutmeg
• 3 eggs room temperature
• 1 ½ cups pure canned pumpkin puree
• ½ cup creamy almond butter
• ½ cup coconut sugar
• ¼ cup light oil canola oil, light olive oil, or melted refined coconut oil
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• ½-1 cup chocolate chips

Instructions

• Preheat your oven to 350 degrees and grease 12 muffin tins or line them with baking cups.
• In a medium bowl add all the dry ingredients and mix until combined: almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and nutmeg. Set aside.
• Now, in a large bowl cream or whisk together the eggs, pumpkin, almond butter, coconut sugar, oil, vanilla and apple cider vinegar until smooth.
• Using a spoon fold in the dry flour mixture. And then fold in the chocolate chips.
• Scoop the batter into the muffin tins. Sprinkle the top of each muffin with more chocolate chips.
• Bake at 350 for 25-28 minutes.
• Lastly, let the muffins cool and enjoy!

Nutrition

Calories: 262kcal | Carbohydrates: 16g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 99mg | Potassium: 157mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4826IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg

The post Almond Flour Pumpkin Muffins (Gluten Free) appeared first on Braes Bites.

Veggie Brownies

Zucchini is a great way to add veggies into your day-to-day meals and treats. Desserts typically don’t have veggies (reasonably so.. lol) but these healthier zucchini brownies are an exception!

These veggies brownies are super easy to make, they taste delicious, and they are a great way to switch up your dessert game but trying something new and adding veggies into the mix.

Zucchini as a whole is is mild in taste so you don’t even notice it in these brownies! The neutral taste makes is great to add into desserts and really any type of food. Just like these zucchini oats! Keep reading to find out why you’ll love this recipe and the ingredients you’ll need.

Why you’ll love this veggie brownie recipe

• They are fudgy and moist

• Zucchini brownies are a great way to use up left over zucchini.

• This zucchini brownie recipe is gluten free and dairy free.

• They have one whole cup of shredded zucchini!

• This recipe is a great way to get in hidden veggies.

• You don’t even taste the zucchini!

• Additionally, try these Gluten Free Marshmallow Brownies for more dessert inspiration.

Ingredients in veggie brownies

You only need 10 ingredients to whip up these zucchini brownies!

Almond flour is the main flour in these brownies. Make sure to use fine ground almond flour as it results in the best textured brownies.

Cocoa powder adds a rich chocolate flavor and is necessary in brownies.

Baking powder is the leavening agent we are working with. It helps puff up these brownies!

Just a pinch of salt to enhance all the flavors.

Eggs help bind the ingredients together.

Shredded zucchini adds a fun twist on these brownies! It is mild in flavor so you won’t even notice.

Almond butter adds texture and flavor. It is used as the baking fat in this recipe.

Coconut sugar and pure maple syrup both add all natural sweetness.

Just a splash of vanilla extract to enhance the flavors.

How to make veggie brownies

Let’s break down how to make chocolate zucchini brownies in 4 simple steps.

STEP 1

Firstly, preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper or grease it well with cooking spray.

STEP 2

In a large bowl cream together the eggs, almond butter, coconut sugar, maple syrup and vanilla using a hand mixer to ensure everything is smooth. Now fold in the shredded zucchini.

STEP 3

Now mix in the dry ingredients: almond flour, cocoa powder, baking powder, and salt. Using a spoon or a spatula carefully mix until combined.

STEP 4

Pour the batter into the prepared 8×8 pan and bake for 25 minutes at 350 degrees.

How to serve

Definitely enjoy these brownies on their own. They are so delicious! However, here are a few other ways to change things up.

Ice cream! These brownies pair perfectly with a scoop of vanilla ice cream. Or any ice cream flavor you love.

Add chocolate chips. For extra chocolate flavor, sprinkle some chocolate chips on top of your serving. Or add chocolate chips on top of the batter before baking.

Warm them up! Warm your brownie up in the microwave for a yummy warmed treat.

How to store

Once the brownies have fully cooled, store them in an airtight container. Store them in the fridge for a week! Or you can store them in the freezer. If you’re storing them in the freezer make sure to store them in a freezer friendly container. To reheat them out of the freezer, simply let them thaw at room temperature or defrost them in the microwave.

Frequently asked questions

Why do you add zucchini in brownies?

Firstly, zucchini adds moisture. The moisture from the zucchini makes these brownies super fudgy and moist. Also, zucchini adds nutrients, vitamins, and other health benefits.

What makes zucchini brownies healthy?

Brownies are definitely a decadent dessert. However, they can be made healthier and still taste absolutely delicious. There are a few ways to make brownies healthy without lacking flavor or texture. For example, this brownie recipe uses all natural sweeteners like coconut sugar and maple syrup. And, as you know, it also has shredded zucchini which adds nutrients and vitamins. Also, this recipe is made with almond flour. Almond flour is made with just ground almonds making it a wholesome flour option.

How to make brownies?

Brownies are super easy to make! They just require a little mixing and baking time. Full instructions on how to make these brownies are below.

Variations and substitutes

Add chocolate chips! You can mix in 1/2 cup of chocolate chips into the batter for extra chocolate flavor. You can also sprinkle chocolate chips on top when they come out of the oven.

Sugar. Instead of coconut sugar feel free to use white cane sugar. And instead of maple syrup you can use honey!

Nut butter. This recipe calls for 1/2 cup of almond butter. You can use any creamy nut butter of your choice! For peanut butter flavor add 1/2 cup of peanut butter instead. Or if you love peanut butter, give these Peanut Butter Chocolate Brownies a try! Also you can substitute in creamy cashew butter.

Almond flour. Make sure your almond flour is very fine. This will ensure you make nicely textured brownies. Some almond flour can be thick and grainy which will mess with the texture of these brownies. This 3 pound bag from amazon is great as it is very finely ground and naturally gluten free.

Other chocolate brownie recipes you’ll love

Here are some other brownie recipes you’ll love!

• Healthy Applesauce Brownies

• Pecan Pie Brownies

• Peanut Butter Chocolate Brownies

• Gluten Free Marshmallow Brownies

Did you make this recipe?

If you make these zucchini brownies, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I can’t wait to hear from you!

Print

Veggie Brownies with Zucchini

These veggie brownies with zucchini are so fudgy, moist, and soft. They are made from almond flour and loaded with wholesome ingredients but still have a delicious brownie texture and flavor. Since they are made with almond flour they are naturally gluten free and paleo friendly.

Course Dessert

Cuisine American

Keyword Chocolate zucchini recipe, Zucchini brownie recipe, Zucchini brownies, Zucchini brownies healthy

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Calories 240kcal

Ingredients

• 2 eggs
• ½ cup almond butter
• ⅓ cup coconut sugar
• ¼ cup pure maple syrup
• 1 tsp vanilla
• 1 cup shredded zucchini
• 1 ¼ cup almond flour
• ¼ cup cocoa powder
• 1 ½ tsp baking powder
• ¼ tsp salt

Instructions

• Firstly, preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper or grease it well with cooking spray.
• In a large bowl cream together the eggs, almond butter, coconut sugar, maple syrup and vanilla using a hand mixer to ensure everything is smooth. Now fold in the shredded zucchini with a spoon.
• Now mix in the dry ingredients: almond flour, cocoa powder, baking powder, and salt. Using a spoon or a spatula carefully mix until combined.
• Pour the batter into the prepared 8×8 pan and bake for 25 minutes at 350 degrees.
• Let the brownies cool a little bit before slicing. Enjoy!

Nutrition

Calories: 240kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 164mg | Potassium: 211mg | Fiber: 4g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 2mg

The post Veggie Brownies with Zucchini (Gluten Free) appeared first on Braes Bites.

Stuffed dates recipe

If you have’t experimented with dates before, I highly recommend it! They are so versatile and they help to naturally sweeten so many different foods. Once the dates are pitted, there is so much room for added goodness! So, for this stuffed dates recipe we are going to fill them with an almond flour cookie dough and top them with a chocolate drizzle (say no more).

Even if you aren’t a huge date lover, definitely give this medjool date recipe a try. They are so easy to make and only require simple ingredients. Also, if you like keeping healthy snacks on hand, this recipe is perfect for you! They make the perfect snack for when the afternoon hanger rolls around, or if you want a little post dinner treat. Also they are great if you want an easy dessert for your guests! The options are really endless with this medjool date recipe.

Keep reading to find out more reasons why you’ll love them!

Why you’ll love this medjool dates dessert recipe

• They are naturally gluten free!

• Pitted date recipes make the best snack or easy dessert recipe.

• This recipe can be stored in the fridge for a week.

• They are topped with flaked sea salt for a sweet and salty profile!

• This healthy recipe with medjool dates makes the best grab and go snack.

• Additionally, try these no bake power balls made with dates!

Ingredients for this stuffed dates recipe

• Pitted medjool dates. Medjool dates are a must for this recipe. They are much larger in size than regular dates and have a great all natural sweetness.

• We will melt chocolate chip and coconut oil together to create the melted chocolate. Adding coconut oil to the coconut chips creates a very smooth and silky consistency.

• Flaked sea salt to sprinkle on top! Adding flaked sea salt makes the best sweet and salty snack.

• Homemade cookie dough. The recipe is linked below!

Medjool dates benefits

Medjool dates are a delicious fresh fruit. Some people think they are a dried fruit however, they’re not! They are harvested from a date palm plant, cleaned, sorted and packaged. There is no processing. Here are a few benefits of medjool dates:

• They have tons of fiber!

• Dates are loaded with antioxidants

• They are a great source of carbs.

• Dates also have a wide variety of vitamins like calcium, potassium and magnesium.

Cookie dough

Since there is no egg, homemade cookie dough can be eaten directly on its own, no baking required! Here are the ingredients in we are working with.

• Almond flour and coconut flour are the two main gluten free flours we will be using
• Melted butter or coconut oil can be used
• Coconut sugar adds an all natural sweetness
• A splash of almond milk for added moisture
• Vanilla extract enhances all the flavors
• A small pinch of salt also helps enhance the flavors
• Lastly, chocolate chips! Mini chocolate chips work best.

How to make cookie dough

This edible cookie dough is made from a mixture of almond flour and coconut flour and a few other ingredients you probably have on hand. Let’s break down how to make homemade cookie dough in a few steps.

• In a small/medium bowl almond flour, coconut flour, melted butter, coconut sugar, almond milk, vanilla extract, and a pinch of salt.

• Using a spoon, mix to combine.

• Then fold in the chocolate chips.

• Store the cookie dough in the fridge until ready to use.

Stuffed dates recipe instructions

Recipes using medjool dates are naturally sweet! Due to the natural sweetness of dates they make the best healthy snack or easy dessert. Here’s how to whip up these tasty treats.

Firstly, carefully cut one side of the date to remove the pit. Don’t cut it all the way through. You still want the full date to be attached! Remove the pit and repeat until you have 10 dates.

Secondly, make the cookie dough in a small/medium bowl. Mix all the cookie dough ingredients together until combined. Set in the fridge to chill.

Thirdly, melt chocolate. Melt the chocolate with 1 teaspoon of coconut oil in the microwave or on the top. Mix until melted and set aside.

Time to assemble! Take the pitted date and stuff it with a teaspoon or two of cookie dough. Set it down on a plate lined with parchment paper. Repeat with the 10 dates. Now, drizzle the date with melted chocolate and top it with flaked seat salt.

Set in the fridge and enjoy! This stuffed dates recipe is best served chilled so the chocolate has time to harden and the cookie dough has time to chill.

Tips and tricks

Make sure you use large medjool dates. Large medjool dates work best as they are large in size and fit tons of cookie dough!

Use 1-2 teaspoons of cookie dough for the filling. Try to fit the maximum amount of cookie into each date!

Add flaked sea salt. Or use large corse sea salt. This flaked sea salt from amazon is great!

Chill this stuffed dates recipe the fridge. These stuffed dates are best served chilled. Store them in the fridge for an hour to allow the chocolate to harden and the cookie dough to cool.

Other no bake recipes you’ll love

If you love this healthy recipe with medjool dates, certainly give these other recipes a try!

Healthy Cookie Dough Balls

Mound Bars with Sea Salt

No Bake Power Bars

Chocolate Peanut Butter Balls

Did you make this recipe?

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest! Also, if you make a recipe, share a photo and tag me @braesbites.

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

Print

Stuffed Dates Recipe with Cookie Dough

This stuffed dates recipe is filled with homemade cookie dough! These stuffed dates make the best healthy snack or easy dessert. Medjool dates are naturally sweet, have a caramel-like flavor and a chewy texture. Adding cookie dough into the mix makes them 10x better!

Course Appetizer, Dessert

Cuisine American

Keyword healthy recipes with medjool dates, medjool date recipes, medjool dates dessert recipes, pitted dates recipe, recipes using medjool dates, stuffed dates recipe

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 28 minutes minutes

Servings 8

Calories 200kcal

Ingredients

• 10 medjool dates pitted
• ½ cup chocolate chips + 1 tsp coconut oil
• flaked sea salt

Cookie Dough

• ½ cup almond flour
• 1 tbsp coconut flour
• 1 ½ tbsp melted butter
• 1 ½ tbsp coconut sugar
• 1 ½ tbsp almond milk
• ½ tsp vanilla
• small pinch salt
• 2-3 tbsp chocolate chips

Instructions

• Carefully cut one side of the date to remove the pit. Don't cut it all the way through. You still want the full date to be attached! Remove the pit and repeat until you have 10 dates.
• Secondly, make the cookie dough in a small/medium bowl. Mix all the cookie dough ingredients together until combined. Set in the fridge.
• Now, melt chocolate. Melt the chocolate with 1 teaspoon of coconut oil in the microwave or on the stove top. Mix until melted and set aside.
• Time to assemble! Take the pitted date and stuff it with a teaspoon or two of cookie dough. Set it down on a plate lined with parchment paper. Repeat with the 10 dates. Now, drizzle the dates with the melted chocolate and top them with flaked seat salt.
• Set them in the fridge and enjoy! The dates are best served chilled so the chocolate has time to harden and the cookie dough has time to chill.

Nutrition

Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 210mg | Fiber: 3g | Sugar: 27g | Vitamin A: 110IU | Calcium: 38mg | Iron: 1mg

The post Stuffed Dates Recipe with Cookie Dough (gluten free) appeared first on Braes Bites.

Baked chicken tenders

If you’re in need of a protein packed and quick week night meal these baked chicken breast tenders have you covered! Baked chicken is always a good idea because it only requires a few simple steps, it can be made in under 20 minutes, and it’s a family friendly dinner.

What’s also great about this chicken is that they’re totally customizable! Customize them with your favorite spices or favorite dipping sauce.

They are also a great protein source for a wide variety of side dishes. Serve these almond flour chicken breast with a side of rice, pasta, salad, french fries, potatoes, or veggies! I’m telling you, these baked chicken tenders do not disappoint! Keep reading to find the ingredient breakdown and some fun variations on this recipe.

Ingredients needed for baked chicken tenders

• Chicken breast, thin sliced and cut into strips. If you can, purchase fresh chicken breast rather than frozen! Or feel free to use chicken tenders if you prefer.

• Garlic powder, paprika, onion powder, salt, and pepper are basic seasonings that you likely already have on hand. This seasoning combination adds a ton of flavor!

• Almond flour and tapioca flour are the two flour ingredients we are working with. They will become the outer bread layer for this recipe.

• Lastly, we will be using one egg. We will dip the chicken in the whisked egg before dipping it in the breading layer.

How to make this recipe

With a few simple steps you can have yourself delicious baked chicken. I recommend setting up ‘stations’ for the breading process which I have outlined below.

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.

Prepare the chicken. Cut the chicken breast into strips if you haven’t already. Or if you’re using chicken tenders omit this step. Set the chicken on a plate.

Add the egg to a medium bowl. Crack and whisk the egg in the bowl and set it aside. This will become your egg station.

Add both of the flours and all the seasonings into a large bowl. Mix all the ingredients together until combined. This will become your breading station.

Dip one piece of chicken in the egg, then dip it in the dry breading mixture, then place it on the baking sheet. Repeat this process until all the chicken is done.

Time to bake! Bake the chicken at 425 degrees for 6 minutes, flip each piece and bake for another 6 minutes (or until the internal temperature reaches 165 degrees.

Tips and variations

Garlic, paprika, onion powder, salt, and pepper are the seasonings in the current breading layer. If you want to mix things up, give some of the below variations a try!

• Turn this recipe into buffalo chicken tenders! Once the chicken is done baking, melt 1 tablespoon of butter with 1/2 cup of hot sauce. Gently toss or drizzle the chicken with the hot sauce mixture. And bam… you’ll have your own buffalo chicken!

• Add dried dill or greek seasoning into the breading for greek inspired chicken. When the chicken is done, dip it in hummus or tzatziki.

• Add Italian seasoning or dried basil and oregano for an Italian flare.

• Dip the baked chicken tenders in ketchup, creamy hot sauce, or ranch!

The options are endless!

Frequently asked questions

How long to bake chicken breast?

These chicken breast tenders cook up so quickly! They take roughly 12 minutes total. Bake them at 425 degrees for 6 minutes. Then carefully flip each piece of chicken and bake for another 6 minutes (or until the internal temperature reaches 165 degrees).

Are these chicken tenders gluten free?

Yes. Almond flour and tapioca flour are both gluten free flours. So, these almond flour chicken tenders are great for anyone who eats gluten free!

Can I double the recipe?

Yes! Simply double all the ingredients and follow the same instructions. Just make sure you use a large enough baking sheet so the chicken tenders are not crowded on the pan.

Can I substitute other flour?

I do not recommend substituting other flours in this recipe. Almond flour and tapioca flour have their own unique qualities that work well in this recipe. However, if you do give another flour a try please let me know how they come out.

Why you’ll love baked chicken tenders

• They are gluten free and grain free!

• Almond flour chicken tenders are packed with protein.

• They can be prepared in under 20 minutes!

• The chicken is very customizable as you can use your favorite sauce or seasonings.

Other easy dinner recipes you’ll love

If you love this recipe, definitely give some of my other favorite easy dinners a try!

Lasagna Skillet Recipe

One Pot Mac and Cheese

Blackened Steak Salad

Gnocchi Soup with Sausage

Did you make this chicken?

If you do give these baked chicken breast tenders a try, please let me know! Please leave a comment with a star rating below. 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!

Print

Baked Chicken Tenders (Gluten Free)

Baked chicken tenders make the perfect easy week night meal. Since they require only 12 minutes of baking time, they can be made in under 20 minutes!

Course dinner, lunch

Cuisine American

Keyword almond flour chicken breast, almond flour chicken tenders, baked chicken breast tenders, baked chicken tenders, easy dinner recipe

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Calories 341kcal

Ingredients

• 1 pound chicken breast thin sliced and cut into strips, or chicken tenders
• 1 cup almond flour
• ⅓ cup tapioca flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp salt AND pepper
• 1 egg

Instructions

• Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
• Prepare the chicken by cutting the chicken breast into strips. Or if you're using chicken tenders omit this step. Set them on a plate.
• Add the egg to a medium bowl, whisk the egg and set it aside. This will become your egg station.
• Add both of the flours and all the seasonings into a large bowl. Mix all the ingredients together until combined. This will become your breading station.
• Dip one piece of chicken in the egg, then dip it in the dry breading mixture, then place it on the baking sheet. Repeat this process until all the chicken is done.
• Time to bake! Bake the chicken at 425 degrees for 6 minutes, flip each piece carefully and bake for another 6 minutes, or until the internal temperature reaches 165 degrees.
• Enjoy the baked chicken with your favorite sauce and side dish.

Nutrition

Calories: 341kcal | Carbohydrates: 16g | Protein: 32g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 439mg | Potassium: 453mg | Fiber: 3g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg

The post Baked Chicken Tenders (Gluten Free) appeared first on Braes Bites.