Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)

These Strawberry and Chocolate Ganache Sandwich Cookies are the cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle. Made in partnership with our friends at Enjoy Life Foods.

gluten free nut free cookie recipes

Strawberry and Chocolate Ganache Sandwich Cookies

These Strawberry and Chocolate Ganache Sandwich Cookies are magic! They almost taste like a nut-free macaron and they have an amazing strawberry flavor that is complimented so well with the chocolate ganache. They are coming just in time for Valentine’s Day too–the perfect sweet treat to share on this love-filled holiday. These sandwich cookies are made even sweeter though because they are free of the top 14 most common allergens, including nuts and dairy! That means these little cookies are also school safe–making them the perfect treat to pack away for your kids to share with friends! Or really, just a treat for yourself. You deserve it!

So let’s unpack what’s going on with these cookies: There are two strawberry cookies sandwiched with dairy-free chocolate ganache and a hidden center of strawberry jam that balances the whole thing out.

allergy free cookie recipe

There are a few steps needed to complete this recipe, but there isn’t anything hard to do! We use an electric mixer to make the cookie batter, but this doesn’t take much time. You can use either coconut oil or butter, and we enjoyed both versions equally. You’ll want the coconut oil to be solid at room temperature, and the same with the butter. It only takes a few minutes for the batter to come together, but once it does you’ll need to let it rest for about 10 minutes while the coconut flour hydrates, until it is no longer sticky.

Once it has rested all you need to do to form the cookies is scoop out a tablespoon sized amount of dough, roll it into a ball and pat it out to a 2″ circle on a parchment or silpat lined baking sheet. We tried a couple of different methods of making the circle completely round but found that patting it out was the easiest. The cookies won’t spread, so don’t worry about spacing them out very far apart and they should all fit on one standard size sheet pan.

soy free cookies

How do you make chocolate ganache

While the cookies are baking you can make the ganache. Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and our favorite dairy-feee chocolate Enjoy Life mini chips which melt really easily and create a decadent ganache.

Once the cookies are cooled you’ll pipe a small circle of ganache on half of them, with a little hole left in the center for the strawberry jam to go in. We used piping bags for this, but you can just as easily use a plastic bag with a small hole cut out of one of the corners, or even just place a tablespoons sized amount of ganache in the middle will work.

allergy free recipes

We wanted to make these Strawberry and Chocolate Ganache Sandwich Cookies free of almost of the allergens out there so that they were able to be an inclusive Valentine treat for everyone, regardless of allergies or intolerances. This is especially relevant for school as there can be a lot of restrictions on what can be brought in. And this is why we love the chocolate from Enjoy Life! Enjoy Life baking chocolates are certified gluten-free, free-from 14 common allergens, verified Non-GMO, certified kosher, AND certified vegan and paleo-friendly, which makes them so inclusive for many different types of dietary restrictions. 

This month they’ve also launched the NEW Valentine’s Day Chocolate Minis! They would be a great option to bring into school and are the perfect size to share. They come in Dark Chocolate, Ricemilk Chocolate, Ricemilk Crunch (our favorite), and a variety pack. You can buy them right online here! We’ve been lucky enough to have been snacking on them this week, and they’re delicious! And as you can see below, they are also kid approved!

everything free cookies

Tools we used in this recipe:

If you like this cookie recipe, check out these others:


Strawberry and Chocolate Ganache Sandwich Cookies

Prep Time 00:35 Cook Time 00:12 Inactive Time 01:10 Total Time 1:57 Yields 10 sandwich cookies

Ingredients

For Strawberry Cookies

For Chocolate Ganache:

  • 1/3 cup coconut milk
  • ½ cup Enjoy Life Mini Chocolate Chips

To assemble: 

  • 1/4 cup strawberry preserves or jam (store-bought or you can make your own here)

Directions

For cookies:

  1. Preheat the oven to 325ºF and line a sheet pan with a silpat or parchment paper.
  2. With an electric mixer, mix the coconut oil (or softened butter) and maple syrup until combined, about 1 minute.
  3. Add vanilla, almond extract (if using) and salt and mix until combined, 30 seconds.
  4. Add in coconut flour, tapioca flour, and strawberry powder. Mix until combined.
  5. Let rest for 10 minutes until the dough has stiffened up slightly (see note).
  6. Scoop out a tablespoon of dough and roll into a ball. Place on the prepared sheet pan and flatten slightly with your fingers to form a 2" circle.
  7. Bake for 12 minutes on middle rack.
  8. Remove from oven and cool completely.

For ganache:

  1. Place Enjoy Life Mini Chips in a small heat proof bowl.
  2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes. 
  4. Whisk the chocolate and coconut milk together until a smooth ganache is formed (see note). Let it cool at room temperature until it has thickened up and no longer hot, about 20 minutes.

To assemble:

  1. Place the chocolate ganache in either a piping bag or in a plastic storage bag with a hole cut out of the corner of it for piping.
  2. Place half of the cookies with the bottom side up (the tan side). Pipe a circle of ganache on half of the cookies, living a space in the middle. Place a teaspoon strawberry jam in the middle. Place another cookie on top and gently press together.
  3. Best served the day they are made. Store in the refrigerator in a airtight container for 2 days.

Recipe Notes

  1. To make your own strawberry powder simply crush freeze-dried strawberries until they are a powder. We found this easiest to crush the strawberries in a big with a rolling pin. It’s ok if the strawberries are not a super fine powder.
  2. The almond extract enhances the strawberry flavor of this cookie. To make this nut-free omit the almond extract, as it is not essential.
  3. We like to weigh our coconut flour as a measurement that is over or under can make a big difference since coconut flour is so absorbent. So if you have a digital scale at home, use it here!
  4. The cookie batter will seem like thick frosting at first, as the coconut flour needs time to thicken up.
  5. If you'd like to make your own jam, check out this post.
  6. If the ganache isn't coming together it's because the coconut milk hasn't been heated up enough. You can gently heat the whole mixture until the chocolate is melted enough, either over a double boiler or gently in 15 second intervals in the microwave.
  7. If your chocolate ganache ever gets too cold for piping you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
  8. If the cookies are kept longer than a day they will soften up. They're still delicious, just a slightly different texture than when they are freshly made.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

The BEST Gluten-Free Chocolate Cake Recipe

This Gluten-Free Chocolate Layer Cake may just be the best chocolate cake we have ever eaten, gluten-free or not. It is super moist, with deep chocolate flavor, and truly easy to put together. The chocolate cake layers are dairy-free and paleo-friendly, and we can promise this gluten-free cake will be a hit for any occasion!

Gluten Free Chocolate CakeGluten-Free Chocolate Cake

We heard you! After we published the BEST Gluten-Free Layer Birthday Cake recipe a while back you’ve been asking us to make a chocolate version. We got to it right away and we are CRAZY HAPPY with the results. This truly is the best chocolate cake we’ve ever tasted! You won’t know it’s gluten-free (not that that matters around here) and it is so rich and moist!

Making this recipe wasn’t as easy as adding in chocolate to our vanilla layer cake. A chocolate cake is a whole different beast. We started with a base of almond and coconut flour, which we love. It lends itself to have just the right crumb and moisture level. And then we added in cocoa powder and adjusted the level of sweetener to balance the bitterness. We added some coffee in to boast the chocolate flavor, but feel free to swap it out with additional milk instead. It took us a few tries to get the right amount of fat, which we use avocado oil here, but once we did this cake was SO GOOD.

Gluten Free Chocolate Cake Recipe Slice

The cake layers themselves are dairy-free. We choose to frost it with a chocolate buttercream, but if you don’t tolerate dairy you can certainly use a dairy-free chocolate ganache made with coconut milk and dairy-free chocolate to frost your cake.

As we said above, this cake does have nuts. If you’re looking for a nut-free and school-safe cake recipe, go for the two in my cookbook or this July 4th Classic Cake!

Gluten Free Chocolate Cake Overhead

Tips Tools Needed to Frost a Cake Like a Pro

It’s not essential to frost the cake like we did. But if you want to give it a whirl, getting these tools make it easier to get an even and smooth cake!

Gluten Free Chocolate Cake

If you like this celebration dessert, check out these other recipes:

Watch the video:


Gluten-Free Chocolate Layer Cake

Prep Time 00:10 Cook Time 00:25 Total Time 00:35 Serves 6-10

Ingredients

For Cake Layers:

For Chocolate Buttercream:

Directions

For Cake Layers:

  1. Pre-heat oven to 350ºF and grease 3 6" layer pans (we used avocado spray) and line with parchment paper that fits directly inside. Skipping this step could result in a cake that sticks to the pan. Set aside.
  2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt.
  3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
  4. Add dry ingredients into wet ingredients and whisk to combine completely.
  5. Divide batter evenly between 3 cake pans and bake in pre-heated oven for 25  minutes, or until a toothpick inserted and removed is clean or any wet cake batter.
  6. Let cake layers cool in the pan for 10 minutes before removing by running a thin knife or offset spatula around the side of the pan to loosen the cake and turning over pan on wire rack. Remove the parchment paper liner if still on the cake. Cool completely before frosting.

For Buttercream Frosting:

For Buttercream Frosting:

  1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
  2. Add the sugar and cocoa powder and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
  3. Add the vanilla and 1/4 cup of almond milk (or more if needed) and beat on medium speed until lightened in color.

To Assemble the Cake:

  1. Once cake is cooled place first layer on serving plate and frost with a buttercream layer to prevent the cake from moving once assembled.
  2. Add next layer of cake and repeat with layer of buttercream, smoothing over, and place last cake layer on top.
  3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
  4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
  5. Decorate as desired with additional frosting, chocolate cups and sprinkles on the side.
  6. Cake will keep 3-5 days in refrigerator.

Recipe Notes

  1. You can omit the coffee and substitute in 1/4 cup almond milk or water. Coffee helps bring out the chocolate flavor, but is not essential.
  2. We have a heavy hand when we frost our cakes. If you think you'll want less frosting, swap the recipe with  3 sticks of butter, 1 cup cocoa powder, 4 cups powdered sugar and follow the recipe as stated. If you do end up with leftover frosting, you can freeze it for later use.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten-Free 4th of July Cake (Nut-Free)

Fourth of July weekend is coming!  Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!

gluten-free cake for 4th of July

Gluten-Free 4th of July Cake (Nut-Free)

This super easy cake is a great gluten-free and nut-free cake recipe for any occasion! Top it with your favorite fruit, clean sprinkles, and other naturally colored frosting flavors for a perfect grain-free cake recipe!

If you’ve seen my new gluten-free cake recipe, you know it’s pretty epic! BUT I get a lot of requests for a gluten-free cake that is nut-free and made with no almond flour! This cake is for you.

nut free cake recipe

This cake is…

  • Fluffy and moist
  • Gluten, grain, dairy, and nut-free!
  • Flavorful
  • Topped with a perfectly sweet and fluffy buttercream
  • July 4th, Memorial Day, and Labor Day festive!
  • And loaded with fresh local, in-season berries!

paleo cake recipe with coconut flour

Want other festive paleo desserts? Try these favorites:

Nut-free 4th of July Cake

Watch the video:


Paleo 4th of July Cake
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/2 cup coconut flour
  2. 1/2 cup tapioca flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. Dash fine pink sea salt
Wet Ingredients
  1. 5 organic eggs
  2. 1/2 cup + 2 tbsp unsweetened applesauce
  3. 1/3 cup raw honey
  4. 1 tsp vanilla
Easy Butter Cream Frosting
  1. 2 cups organic powdered sugar
  2. 1/2 cup grass-fed butter
  3. 1 tsp vanilla extract
Garnish
  1. 1/3 cup organic raspberries
  2. 1/2 cup organic blueberries
  3. 1/2 cup organic strawberries, sliced
Instructions
  1. Preheat oven to 350
  2. Grease 8 inch round pan
  3. In a large bowl combine dry ingredients (sift if flour has clumps)
  4. Add in wet ingredients and whisk together
  5. Pour cake batter into cake pan
  6. Bake for about 25-30 minutes, or until a toothpick comes out clean
  7. Using a hand mixer, cream butter then slowly add powdered sugar and whisk to combine for 8-10 minutes
  8. Let cake fully cool before frosting
  9. Garnish with raspberries and serve
Lexi's Clean Kitchen https://lexiscleankitchen.com/

How do you celebrate the 4th? What is your all-time favorite 4th of July festive meal?

Paleo Banana Bread with Chocolate Chips

Paleo Brown Butter Banana Bread | Lexi's Clean Kitchen

This Paleo Banana Bread made with chocolate chips and walnuts is so delicious and moist. It’s the ultimate gluten-free banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar! It’s taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, banana bread that is freezer-friendly, too! Perfect for a holiday morning, or a snack anytime of the week!

Paleo banana bread recipeEasy Paleo Banana Bread Recipe

Is there anything more satisfying than the smell of fresh banana bread cooking? Well, besides the taste of course! Banana bread is such a simple and delicious morning treat and this paleo version, with option to use brown butter if you tolerate dairy, is just downright decadent. I love how simple it comes together and can’t get over how delicious it smells when baking!

Grab a slice with a cup of coffee or tea, and enjoy! This also freezes well, so if you want, make a double batch with one for now and one for later or for a gift.

Slices of gluten free banana breadIngredients Needed:

  • almond flour
  • coconut flour
  • baking powder
  • cinnamon
  • sea salt
  • butter, ghee or coconut oil
  • medium ripe bananas
  • eggs
  • maple sugar
  • vanilla extract
  • walnuts (optional)
  • dark chocolate chunks (optional, but totally encouraged)

paleo banana bread almond flour

If you like this paleo banana bread recipe, check out these others:

Watch the video:

Paleo Brown Butter Banana Bread

Prep Time 10 minutes Cook Time 40 minutes Total Time 0:50 Serves 6

Ingredients

    Dry Ingredients

    Wet Ingredients

    Directions

    1. Pre-heat oven to 350 °F and line a loaf pan with parchment paper.
    2. In a small saucepan, heat butter over medium heat until it turns a toasty brown color, about 3-5 minutes. Swirl the pan occasionally to make sure the butter cooks evenly. Once brown, take off heat and pour into a heat-proof bowl to let cool until ready to use.
    3. In a medium mixing bowl, stir together dry ingredients.
      n a separate medium mixing bowl, mash the bananas. Add in the rest of the wet ingredients, including the brown butter when done. Make sure to stir until the eggs turn frothy.
    4. Pour the wet ingredients into the dry and mix until just combined. Mix in walnuts and chocolate chips and pour the batter into the loaf pan lined with parchment paper. Smooth the top with a spatula and add any additional chocolate chips if desired.
    5. Bake for 40-45 minutes, or until a toothpick comes out clean!

    Recipe Notes

    • Freeze for up to 3 months!
    • If you can't tolerate butter, simply sub ghee or coconut oil.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Peach Cobbler Muffins

    Peach Cobbler Muffins | Lexi's Clean Kitchen

    If you have been on the lookout for simple, healthy peach muffins, these Paleo Peach Cobbler Muffins are it! They are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free and paleo peach muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

    Paleo peach cobbler muffinsHealthy Peach Muffin Recipe

    These gluten free Peach Cobbler Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are studded with fresh peaches and so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. There is something about the combination of peaches and just the right amount of cinnamon in these that is just so so flavorful!

    Healthy peach muffins gluten freeStorage Instructions

    These gluten free peach muffins can stay in an air tight container at room temperature for up to 1 day. Additionally, for longer storage place in the refrigerator up to 3 days or the freezer for up to 1 month.

    If you like this muffin recipe, check out these others:

    Paleo Peach Cobbler Muffins

    Prep Time 00:10 Cook Time 00:15 Total Time 0:25 Yields 6

    Ingredients

      Dry Ingredients

      Wet Ingredients

      Directions

      • 1. Preheat oven to 350 and spray silicone muffin tins
      • 2. In one bowl combine almond flour, coconut flour, baking soda, cinnamon, and salt
      • 3. In a separate bowl combine eggs, coconut oil, honey, and vanilla- and whisk together
      • 4. Combine wet and dry ingredients, add in peaches, and mix well
      • 5. Pour muffin batter into muffin tins
      • 6. Bake for about 15 minutes or until a toothpick comes out clean

      Recipe Notes

      • Makes a small batch!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Paleo Banana Muffins with Berries

      Have 30 minutes? These Paleo Banana Very Berry Muffins are bursting with fresh berries and make for the ultimate make ahead breakfast or mid-day treat! They’re gluten-free and dairy-free and so delicious. This is one of the first muffin recipes I published on my site and what inspired me to bake all of the other ones that came later. Once you make them you’ll know why they inspired me so much!

      Paleo banana muffins on a cooling rackPaleo Banana Muffins with Berries

      These fluffy, moist, paleo banana muffins are the perfect morning treat! I love this recipe because it’s paleo baking at it’s best with minimal nutrient dense ingredients. Moreover, nobody will know they’re grain-free and paleo-friendly! In addition, these muffins are also so easy to prepare! Add everything to one bowl, mix, bake and BOOM. The ultimate berry treat in no time!

      Here’s what in them:

      • almond flour
      • coconut flour
      • salt
      • baking soda
      • coconut oil
      • eggs
      • honey
      • banana
      • blueberries
      • raspberries

      Paleo banana muffins with blueberries stacked up

      These paleo muffins are easy to make and are loved by so many! They also make your kitchen smell amazing. These muffins use my trusty almond flour and coconut flour blend, with very little added sugar. They make the ultimate banana muffin with berries!

      How to Make Paleo Muffins

      1. Mix the dry ingredients
      2. Mix the wet ingredients
      3. Combine wet into dry ingredients and Fold in blueberries and raspberries if using.
      4. Bake!

      paleo blueberry muffins with raspberries

      If you like this paleo muffin recipe, check out these others:

      Watch the video:


      Paleo Banana Blueberry Muffins

      Prep Time 5 min Cook Time 00:20 Total Time 0:25 Yields 9

      Ingredients

      Directions

      • Preheat oven to 350°F and line muffin tin with parchment liners.
      • In one bowl combine almond flour, coconut flour, baking soda, and salt.
      • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
      • Combine wet and dry ingredients. Fold in blueberries and raspberries if using.
      • Bake for about 20-25 minutes or until a toothpick comes out clean.

      Recipe Notes

      • *Makes 9 muffins
      • **Recipe updated on 1/9/2017
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!