2-Ingredient Paleo Chocolate Frosting

Looking for the easiest Paleo Chocolate Frosting that’s dairy-free and requires only 2 ingredients? This is it! It’s so simple to put together and can be used in a variety of ways to make the prettiest and rich and chocolately cupcakes or cakes.

Paleo Frosting Recipe

When you find out how to make this recipe you are going to wonder how something so easy can look so beautiful! This recipe requires just 2 ingredients (though there are some optional add-in’s if you want) and is pretty simple to make! It’s the perfect rich chocolate frosting, even if you don’t need to be dairy-free and Paleo. Use this chocolate frosting to top your favorite cupcake, to decorate a cake or even to make those beautiful chocolate drips on a cake!

Here is what you need to make it:

How to Make Dairy Free Chocolate Frosting

In the most basic form, this is a paleo ganache frosting. Basically the chocolate is melted with hot coconut cream, and it’s stirred together until silky and smooth. Just make sure to use coconut cream. If you can’t find the cans specifically labeled coconut cream, you can chill a can of coconut milk and scoop off the solidified cream.

Different Ways to Use It

I love how versatile this frosting is! Here are the two different ways you can use it:

As a Ganache Topping

A cupcake could be “frosted” with just the plain silky ganache as is. It creates a beautiful and thick glaze on top of the cupcakes (just like in this recipe here). To do it: dip the top of each cupcake carefully into the glaze and swish around to make sure it’s covered completely. Then gently lift it up to let to let the excess glaze drip off and quickly flip it back right side up on a wire rack to cool completely.

As a Whipped Frosting

Once the ganache is completely chilled (but not too hard) you will whip it with an electric mixer. Whipping it will add air to the chilled ganache and make it light and fluffy. It will significantly lighten the color and make it spreadable and easy to use in a piping bag.

Optional Additions

So the frosting as it is written is pretty decadent and ALL about that chocolate flavor. Which is great, but it also is possible to switch up the flavor a bit and add in some different ingredients and dress up your cupcakes / cake.

Powdered Sugar: Looking for a more sweeter chocolate frosting? Add in about 1/2 cup organic powdered sugar when you are melting it. Of course, this makes it NOT paleo, but still leaves it dairy-free.

Extracts: There are so many different flavors you can add in here! The most obviously being vanilla extract. Start with 1 teaspoon for that. Other flavors could be peppermint, orange, or even almond. Start with 1/4 teaspoon for those and increase as desired.

Flaky Sea Salt: After you’ve finished frosting your cupcakes go ahead and sprinkle on some flaky sea salt. A little sprinkle of sea salt always is a welcome addition.

Sprinkles: Because, of course! Add these after you’ve finished frosting your cupcake.

Freeze Dried Fruit Powder: Using a sprinkle of freeze dried fruit powder not only can make the cupcakes or cake look pretty, but it also adds a nice punch of flavor without adding in extra moisture. Raspberry or strawberry would be great here! But feel free to experiment. Freeze dried fruit can be commonly found in most grocery stores now, just make sure to read the ingredient list. Look for a brand that lists only the actual fruit as the ingredients. Add this after you’ve finished frosting your cupcake.

Use this Paleo Chocolate Frosting with these recipes:

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2-Ingredient Paleo Chocolate Frosting

Looking for the easiest Paleo Chocolate Frosting that's dairy-free and requires only 2 ingredients? This is it! It's so simple to put together and can be used in a variety of ways to make the prettiest and rich and chocolately cupcakes or cakes.


Yields 4 cups
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 55 minutes
Course:
Recipe Type: Paleo
Make Ahead:
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Place chocolate in a heat proof bowl.
  2. Heat coconut cream until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour the cream over the chocolate and shake the bowl to make sure the chocolate is covered by the hot cream. Let sit undisturbed for 5 minutes.
  4. Whisk the chocolate and coconut cream together until a smooth ganache is formed. Let sit at room temperature for about 30 minutes. Then move mixture to the freezer for 10 minutes. Remove from the freezer and stir around the mixture to make sure it chills evenly. Place back in the freezer for 5 minutes. Remove and check to see that the mixture is fully chilled, but not completely hard. The ganache should be easily spreadable, but quite chilled. If it’s still warm or very soft, place back in the freezer and check on it every 5 minutes. If it's too hard, let it sit out until it's softened a bit.
  5. Whip the ganache with an electric mixer, until lightened in color and fluffy, about 5 minutes on medium high speed. Make sure to frequently scrape down the sides of the bowl to ensure it is evenly whipped. When done, it should be an easily spreadable consistency.
  6. Use immediately with your favorite cupcake or cake recipe.
  7. Recipe will make enough frosting to frost between 12-16 cupcakes, or a 3-layer 6" or 8" cake.

Recipe Notes

  1. You can use chocolate chips here, instead of chopped chocolate, but make sure they're medium to high quality to ensure the proper consistency.
  2. Make sure to check ingredients of chocolate to ensure dietary requirements such as dairy-free. For dairy-free Enjoy Life is a great choice and for Paleo Hu Chocolate is a good choice.

Nutrition

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2-Ingredient Paleo Chocolate Frosting

Nothing in this world is better than chocolate and raspberry together and that’s why these Raspberry Swirl Brownies are the absolute best. You know what else makes these the best? They’re a decadent treat that’s on the healthier side by using coconut oil and almond flour. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious.

A stack of chocolate raspberry brownies on a plate.

Chocolate Raspberry Brownies

It is the most perfect time of the year for making a chocolate treat for the one you love, and these Chocolate Raspberry Brownies should be the ones you make. They are fudge-y and chewy with a beautiful raspberry swirl throughout! Did I mention they’re also on the healthy side, made without refined sugar, grains or dairy? The raspberry swirl is actually made from cashew cream (our absolute favorite thing) and freeze dried raspberry powder! It adds a big raspberry flavor without weighing down the brownie from all the moisture from fresh raspberries. Trust us, you’ll want to make them.

Dairy free raspberry swirl in a bowl with a whisk.

Ingredients Needed

Cashew Cream

We love using cashew cream in place of cream or cream cheese in recipes. It’s more nutrient dense and just plain delicious. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It works perfectly as a creamy base for the raspberry swirl.

Can I use fresh fruit?

Freeze dried fruit is preferred here, since fresh fruit will have too much moisture. If you want to use fresh fruit, the alternative would be to make a jam since the fruit will need to be cooked down.

Note: We have not tested this with jam, so can’t promise the same results! Have no fear though, freeze dried fruit is available in nearly every major grocery store, and is inexpensive!

A Word about Freeze Dried Raspberry

Freeze dried fruit is now commonly found in most grocery stores and inexpensive. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. To make the powder needed for this raspberry, either crush up the raspberries directly in the bag or you can blitz them in a food processor.

Raspberry cream swirled throughout brownie batter.

How to Get That Perfect Swirl

Making that beautiful swirl in batters can be so soothing and can look like a work of art! The more you swirl, the more intricate the design gets, but be careful of playing with it too much because in this batter, the raspberry could end up covering the chocolate if played with too much.

Using a knife or a toothpick, gently swirl either up and down the batter or in circles, or a mix of both.

Raspberry Swirl brownies in a baking dish.

How to Cut Perfect Squares 

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
  3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.

Storing Chocolate Raspberry Brownies

As is the case with most brownies, these are best eaten within the first day or two. However they can be stored! Store these at room temperature for up to days in a covered container, or in the refrigerator for 4-5 days. They can also be frozen for up to 2 months.

A piece of chocolate raspberry brownies on a plate.

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

If you like this healthy treat, check out these others:

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Raspberry Swirl Brownies

Nothing in this world is better than chocolate and raspberry together and that's why these Raspberry Swirl Brownies are the absolute best. You know what else makes these the best? They're a decadent treat that's on the healthier side by using coconut oil and almond and tapioca flour. That means they're also grain-free, dairy-free and Paleo while still being totally delicious.


Yields 12
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course:
Recipe Type: Gluten-free
Make Ahead:
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 350ºF and grease an 8" baking dish and line with a parchment paper sling.
  2. In a double boiler, melt together the coconut oil and chocolate.
  3. Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly.
  4. Add in the eggs and vanilla extract and whisk together.
  5. In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt
  6. Add the dry ingredients into the wet and mix together until completely combined.
  7. In the now empty bowl from the dry ingredients, whisk together the cashew cream, raspberry powder and maple syrup.
  8. Place 4 tablespoons of raspberry cream batter inside the bottom of prepared pan. Then drop large spoonfuls of brownie batter around the raspberry cream. Using a toothpick, swirl the mixture around. Then pour the remaining brownie batter on top of the marbled mixture. Using a spatula, gently smooth over the top to cover the first layer. Spoon 1 tablespoon of the remaining raspberry mixture on top of the brownie batter until no more remains and then gently bang the pan on the counter to smooth out the raspberry cream. Using a toothpick swirl the batters together. 
  9. Bake in the preheated oven for 22-25 minutes (the shorter amount of time for fudgy brownies and the longer amount of time for fully cooked cakey brownies).
  10. Let cool before slicing.

Recipe Notes

  1. The optional maple syrup is to give the raspberry a bit more sweetness. If you prefer your treats less sweet it is okay to omit it!
  2. Freeze dried fruit is now commonly found in most grocery stores. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. 
  3. This recipe was originally published in 2015, and republished with an update recipe and photos in 2020.

Nutrition

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Raspberry Swirl Brownies

The holidays are here which means it’s time to start planning! We’ve got a great list of our favorite Healthy Holiday Recipes starting with brunch and ending with dessert. These healthy but super delicious recipes will be loved by all!

Healthy holiday recipes round up

Healthy Holiday Recipes

The holiday season is here, which means it is finally my favorite season for entertaining! If you are looking for healthy, flavorful, and simple meals to make this season, we have got you covered! From my favorite brunch recipes to serve a crowd and ending with all of those holiday treats. Scroll through to see our favorite LCK Holiday Recipes that everyone is going to love!

Healthy Holiday Brunch Recipes

If you are hosting family from out of town for the holiday, sometimes it isn’t just the big meal you have to think about. However, not everyone has the (space) or time to create a massive brunch. We’ve compiled a list of some easy breakfast recipes to feed a crowd!


Cinnamon Roll French Toast Bake: This Cinnamon Roll French Toast Casserole is the the absolute best holiday brunch. It literally taste just like a cinnamon roll, without all the work of making cinnamon rolls. Plus, it’s great to prepare the night before and either bake up for guests at home, or to bring along to a pot luck brunch. Trust me, you are going to love this one.

Gingerbread Muffins: Nothing says December and a comforting holiday breakfast like a warm gingerbread muffin. These gluten free muffins are easy to make and so delicious.

Sheet Pan Classic Breakfast Bake  This Sheet Pan Classic Breakfast is made up of Eggs, Bacon, & Home Fries and comes together in a pinch and made using only ONE PAN. It’s a great one pan breakfast bake that is perfect for a brunch to feed a crowd with little to no mess!

Orange Cranberry Overnight Oats This Orange Cranberry Overnight Oats recipe is the best make-ahead breakfast, and you can make a big batch of it, if you need. It’s creamy (without any dairy) and bursting with seasonal orange, cranberry and pecan flavor. It’s vegan-friendly and gluten-free.

Breakfast Prep Baked Egg Cups These healthy baked egg cups make the perfect breakfast meal prep. Make the night before, and heat up as needed throughout the morning.

Chocolate Peppermint Baked Oatmeal This oatmeal bake is a perfect make-ahead breakfast to feed a brunch crowd, and it’s easy to make. It’s dairy-free, gluten-free and made without any refined sugars. 

Everything Bagel Hummus Breakfast Toast Try this non-recipe recipe for an easy breakfast idea! It’s an easy way to to get a quick breakfast on the table that is full of protein and fiber and tastes SO GOOD.

Healthy holiday appetizer recipes

Healthy Holiday Appetizers

Appetizers for everyone to love!


How to Build The Ultimate Charchuterie: A charcuterie board is a quick, delicious and beautiful appetizer idea to feed a crowd. Fill a big board (or platter) with all of your favorite meats, cheeses, and crudités, and follow my tips to make it gorgeous, for the most festive spread this holiday season!

Gluten Free Pigs in a Blanket: These Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn’t need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!

Crudité Platter This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Deviled Eggs with Bacon: These are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! The addition of bacon and chives bump these deviled eggs up to the next level!

Potato Latkes: These Gluten Free Classic Potato Latkes are just like grandma makes them, only made without any refined white flour! They have the classic delicious flavors you want, and I guarantee that nobody will know they are gluten-free!

Buffalo Chicken Baked Hummus Dip: This 5-Ingredient Buffalo Chicken Baked Hummus Dip is the perfect lightened-up appetizer to serve for game-day or for any gathering! It is simple to prepare, made with minimal ingredients, has all of the buffalo chicken flavors you love, and it’s made with a healthy, creamy alternative: hummus

Spinach and Artichoke Dip: Bound to be a hit at your next party, this Healthy Spinach Artichoke Dip has all that creamy flavor without any dairy. This paleo, vegan and Whole30 friendly appetizer is simple to put together and nobody will know this isn’t the classic version.

Thai Meatballs: These Thai Meatballs are paleo, gluten-free, and bursting with flavor. They are a healthy meatball recipe that everybody will love. This thai meatball recipe is loaded with veggies and infused with the perfect flavor combination of ginger, chili, garlic, and more. A total crowd pleaser that gets rave reviews!

Healthy Holiday Mains

Pick that main dish before you choose what you are going to serve with it!


How to Roast a Turkey:  If you’ve never roasted a turkey before, this for a Citrus Herb Turkey explains it all!

Maple Glazed Ham: Looking for a turkey alternative, or an extra protein to pair with the turkey for a large crowd? This sweet and salty Maple Glazed Hame would be perfect.

Kale and Sweet Potato Stuffed Turkey Breast: This is perfect for a dinner party or small Thanksgiving feast. A boneless turkey breast is stuffed with quick caramelized onions, kale, sweet potato and herbs, then baked in the oven in just about an hour. Double the recipe to feed a crowd! It’s also gluten-free, Paleo and Whole30 friendly.

Lamb Chops with Crispy Shallots and Pomegranate Sauce : This Lamb Chops with Crispy Shallots and Pomegranate Sauce recipe makes for a decadent meal done in under 20 minutes! It’s elegant, super flavorful, and comes together quickly and works equally as well for a romantic dinner for two, or a weeknight easy meal.

Pork Chops with Apples: This skillet Pork Chops with Apples recipe is the quintessential fall meal. The pork chops are perfectly cooked and paired with sweet and savory fall flavors like sage, apple cider and apples.

Bone-in Pork Chops with Cherries: Perfectly cooked pork chops topped with Tart Cherry Compote is the perfect festive holiday meal that will make you feel fancy in no time!

Turkey Roast with Pear Chutney: This turkey breast roast is perfect for smaller holiday gatherings and was a staple at my family holiday dinners! 

Spinach Artichoke Stuffed Spaghetti Squash: Looking for a great vegetarian main that doesn’t involve tofu? This is it! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.

Healthy Holiday Side Dishes

Side dishes are for some the BEST part about a holiday dinner, and we’ve got quite the list for you!


Healthy Sweet Potato Casserole: This classic casserole makes the absolute perfect side dish at your Thanksgiving dinner or at your December holiday party. Do you want to know the best part? It’s lighter than your typical sweet potato casserole and free of refined sugar! Plus it’s easy to make-ahead of time and the perfect side to bring along

Classic Mashed Potatoes These Dairy Free Mashed Potatoes taste just like the classic version. They are everything you want in that comforting and warm side dish, but lightened up to include chicken broth and olive oil. They’re soft and creamy and a cinch to make. Plus they’re Whole30, paleo, and vegan friendly.

Garlic and Herb Mushrooms: This mushroom recipe is the last one you’ll ever need to look up for a side dish idea. These Ultimate Herb and Garlic Mushrooms are packed with umami flavor, are quick to make and topped with fresh herbs. Serve these at your next Thanksgiving or dinner party and everyone will rave about them!

Honey Glazed Carrots These are the perfect fuss-free side dish. They’re cooked in one pan and result in the most tender, slightly sweet glazed carrots. They are so good they are borderline addictive and both kids and adults will love them! They’re paleo friendly and easily made dairy-free.

Maple Roasted Brussels Sprouts with Bacon These addictive brussels sir outs with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!

Herb and Garlic Quinoa: This easy and delicious Herb and Garlic Quinoa is the perfect side dish to accompany just about anything. What’s even better is the recipe uses pantry staples so you can throw it together whenever you are looking for an easy side dish to pair with dinner.

Healthy Creamed Spinach (Made Without Cream!) This Creamed Spinach is a lightened up version of your favorite holiday classic and is made without cream for the perfect healthy and veggie-packed side for Thanksgiving! Creamy, flavorful and so simple to make!

Green Bean Casserole This lightened up, healthier version of a Green Bean Casserole is sure to be a crowd pleaser. It’s dairy-free, made without any soup mix, and EASY to make. 

Scalloped Potatoes Creamy with just the right amount of cheese, lightened up, and baked to perfection, this au gratin scalloped potato recipe will be a favorite.

Dairy Free Creme Brulee

Healthy Holiday Desserts:

Even sweet treats can be lightened up, and nobody will know the difference!


Cut Out Cookies: These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids. We’ve included tips and tricks for decorating using an easy powdered sugar icing so you can get your holiday bake on now!

Peppermint Bark: Using only 5 ingredients, this Peppermint Bark is simple to prepare and perfect for giving away to friends and family as holiday gifts. It’s as easy as melting and spreading chocolate, but truly looks fancy. Top it with candy canes for that super festive look (and taste)!

Double Chocolate Macadamia Cookies: These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

Cookie Truffles: These  Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They’re made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they’d be a great activity to do with the kids! Perfect to serve up for any fun event!

Easy Slow Cooker Baked Apples: These easy-to-make “baked” apples have just the right amount of sweet, they swarm your home with the most delicious fall scent, and they are super EASY to throw together.

Creme Brûlée: This dairy-free and refined-sugar free version is just as decadent as the classic version but lightened up with a secret healthy ingredient! It’s perfectly sweetened with a blend of honey and maple sugar and despite it feeling fancy it is really easy to make.

Apple Galette This is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

Classic Apple Pie This classic pie has  a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s made using unrefined sweeteners and uses the best gluten-free crust.

Pecan Pie: This Pecan Pie made in a tart pan is absolutely stunning, yet simple to put together. And the best part? It’s made without any refined sugar or corn syrup!

Nut-Free Pumpkin Pie This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our nut-free and gluten-free crust that is so simple to put together! 

Grain-free Cranberry Apple Crisp This healthy apple crisp is made without oats, with a pop of color and tartness thanks to added cranberries and is sweetened just right! 

Creamy Peppermint Coconut Cups: These Creamy Peppermint Coconut Cups are the perfect treat to have in the fridge! They are chocolate-y, peppermint-y, and coconut-y! They are keto-friendly, too! Perfect keto cups!  

Espresso Candied Pecans: These Espresso Candied Pecans are the perfect DIY gift giving treat! They are easy to make, and you can make large batches to package up for friends and family this holiday season!

Sparkling Citrus Punch

Healthy Holiday Drinks:

We’ve got your covered with both virgin and alcoholic festive drinks for the holiday season!


Apple Cider Sangria: This Apple Cider Sangria is everyone’s favorite Fall cocktail! It’s flavorful, packed with cinnamon, ginger, apple cider, and white wine for the perfect dinner party sangria! Serve it with a caramel rim (or opt out for simplicity), make a large pitcher, and enjoy this easy fall cocktail!

Pumpkin Coffee: This recipe for easy Pumpkin Spice Coffee can be made using your favorite regular coffee or made into a Pumpkin Spice Latte. It’s refined sugar-free and customizable so you can make it dairy-free if you need to!

Golden Milk Latte: This Golden Turmeric Latte with Espresso is about to become your new favorite morning pick-me-up! It’s dairy-free, packed with nutrients, and is such a fabulous alternative to your standard cup of coffee or afternoon drink!

Slow Cooker Mulled Cider: Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor!

Sparkling Citrus Punch: This Sparkling Citrus Punch is the ultimate holiday and New Year’s Eve lightened up cocktail! It is so delicious, it serves a crowd, and it is made with fresh, good quality ingredients you can feel good about serving!

Pumpkin Smash Cocktail: This Pumpkin Smash Cocktail, made with Stoli Gluten Free, has all the flavors of Fall in one delicious cocktail! The easy vanilla bean pumpkin syrup makes a batch large enough to whip up a number of cocktails, perfect for a dinner party


Looking for more holiday recipes, check out:

Healthy Holiday Recipes

Savor the last long weekend of the Summer with these gluten free and paleo healthy labor day recipes to make at home or bring with you on-the-go!

Healthy Labor Day Recipes

Healthy Labor Day Recipes

Labor Day Weekend is bittersweet! It’s the last long weekend of the Summer where everyone gets a chance to soak in the last of the sun with final beach days, BBQ’s, and the chance to make all of those summer recipes you’ve been pinning and saving. I’ve rounded up some favorite appetizers, side dishes, main dishes, and treats to satisfy every person at your home this weekend with these healthy labor day recipes!


Labor Day Appetizers

These late summer appetizers are perfect to make at home or to share!


Labor Day Pasta Salads and Sides

Sometimes the salads are the BEST part of a BBQ


Labor Day Cocktails

Make them as cocktails or mocktails!


Labor Day BBQ Ideas

Get that grill lit up, because we need to fire up the end of summer!


Labor Day Desserts

A sweet finish to the end of summer!

Healthy Labor Day Recipes (Paleo & Gluten-Free)

This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

Close up shot of gluten free chocolate zucchini breadGluten Free Chocolate Zucchini Bread

This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

Profile shot of gluten free zucchini breadHere is what you need to make it:

Gluten free chocolate zucchini bread slices

Can you leave out the Espresso Powder?

Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

Why Apple Sauce?

You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

How to Store this Paleo Chocolate Zucchini Bread

Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

paleo chocolate zucchini bread

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

If you like this gluten-free baking recipe, check out these others:

5.0 rating
2 reviews

Double Chocolate Zucchini Bread

This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all those zucchinis summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient dense, paleo friendly and dairy-free!


Yield 8-10
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course:
Recipe Type: Gluten-free, Paleo, Dairy-free
Make Ahead:
Author: Lexi
Scale This Recipe

Ingredients

Directions

  1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
  2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
  3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
  4. Fold in the zucchini and chocolate chips.
  5. Place in the loaf pan and smooth down the top.
  6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

Recipe Notes

This recipe was originally published in 2016, and republished in 2019 with new photos.


Nutrition

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Double Chocolate Zucchini Bread

Knowing How to Make Coconut Whipped Cream is essential for making delicious, dairy free whipped cream! This healthy alternative is more nutritious and tastes amazing! It’s made with three ingredients, and aside from chilling time, comes together within 5 minutes!

How to Make Coconut Whipped Cream

This dairy free Coconut Whipped Cream is a great recipe to have on hand for when you want an alternative to regular whipped cream that still tastes great! Even if you don’t need to be dairy-free, this coconut whipped cream is so good! It’s creamy with a hint of vanilla and perfect with so many different dishes. We’re dishing all the details on what you need to know on how to make!

Here is what you need to make it:

Tips for Making Coconut Whipped Cream

  1. Look for coconut cream instead of coconut milk. It will give you more of the solid part of the coconut milk the that you need to whip up. If you can’t find it, you can use regular coconut milk, but you may need about 2 cans to get enough of the solid part of the coconut milk.
  2. You absolutely must refrigerate your coconut cream. We recommend doing so for 24 hours. However, if you are in a pinch 8 hours will work.
  3. Use powdered sugar as a sweetener. It helps thicken the consistency of the coconut cream. If you were avoiding refined sugar you could use honey, but it will be a bit thinner.
  4. Add vanilla extract to give it an extra flavor boost!
  5. Serve immediately. You can make it up to 4 hours ahead of time, but it hardens back up in the refrigerator if stored for much longer.
  6. If it does stiffen up too much in the refrigerator, you can rewhip it again to get it to a consistency you desire.

Coconut Whipped Cream in a bowl

Ways to Use It

Use coconut whipped cream in place of many of your favorite uses for regular whipped cream! Just know that it is very susceptible to warm temperatures so it will not hold up as long as traditional whipped cream does. 

Coconut whipped cream is delicious with:

Berries with Coconut Whipped Cream

If you like this How To recipe, check out these others:


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How to Make Coconut Whipped Cream

Knowing How to Make Coconut Whipped Cream is essential for making delicious, dairy free whipped cream! This healthy alternative is more nutritious and tastes amazing! It's made with three ingredients, and aside from chilling time, comes together within 5 minutes!


Yields 1-1/2 cups
Prep Time 5 minutes

Total Time 8 hours 5 minutes
Course:
Recipe Type: dairy-free
Make Ahead:
Author: Lexi's Clean Kitchen
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Ingredients

Directions

  1. Refrigerate the coconut cream for at least 8 hours, but preferably 24 hours.
  2. Scoop out the solid part of the coconut cream and add to the bowl of an electric mixer (or you can use a hand mixer). Leave behind any of the thin watery coconut milk, reserving for another use.
  3. Whip the cold coconut cream with the whisk attachment until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
  4. Use immediately or store for up to 4 hours.

Recipe Notes

  1. You can use honey to sweeten this, but the whipped coconut cream will have a looser texture to it and won't be as stable.
  2. If you anticipate using this recipe often, always leave a can of coconut cream in your refrigerator!

Nutrition

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How to Make Coconut Whipped Cream

These gluten-free cherry pie bars have all the deliciousness of a cherry pie without the time needed to actually making one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with fresh cherry flavor. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

A gluten free cherry pie bar on a plateGluten-Free Cherry Pie Bars

There is nothing better than an awesome summer dessert that is easy-to-make and made healthier using simple wholesome ingredients. These gluten-free cherry pie bars are just so delicious and so quick to put together! The crust is made out of almond flour and the filling is jam-packed with cherries that are sweetened just the right amount.

We use the same mixture for the crust as well as the crumble topping, and precook the cherry filling on the stove top so that it’s just the right texture with minimal baking time!

Let’s talk cherries

We tested this with two different types of cherries: fresh sour cherries and frozen sweet cherries. They do result in slightly different flavors and textures but both are equally delicious. The fresh cherries are of course, a bit less sweet and have a firmer texture. The frozen cherries are sweeter and are a bit more juicy. The photographs shown in this article are the frozen sweet cherries and they have a darker color, but the video features fresh cherries. You can use whatever is available to you whether it be fresh or frozen cherries.

Top view of gluten-free cherry pie bars

What you need to make these cherry pie bars:

Here are the kitchen tools you need:

gluten free cherry pie bars

If you like this summer dessert, check out these others:

Watch the video:


5.0 rating
3 reviews

Gluten Free Cherry Pie Bars

These gluten-free cherry pie bars have all the flavor of cherry pie without the time needed to actually making a pie! It uses almond flour to make the crust and the crumble topping and is jam-packed with fresh cherry flavor. These bars are gluten-free, grain-free, and the ultimate summer dessert!


Yields 12
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course:
Recipe Type: gluten-free, paleo
Make Ahead:
Author: Lexi
Scale This Recipe

Ingredients

For crumble crust and topping

For Cherry Filling

  • 4 cups pitted cherries, halved (see note)
  • 1/3 cup maple sugar
  • 1 tablespoon arrowroot
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350ºF and line an 8x8 baking dish with a parchment paper sling.
  2. In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, vanilla and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
  3. Bake in the preheated oven for 10 minutes. Set aside.
  4. Meanwhile make cherry filling: in a medium saucepan add cherries, maple sugar, arrowroot and vanilla and mix well. Cook on medium heat, stirring often, until filling becomes thick, about 5 minutes.
  5. Pour cherry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20 minutes. 
  6. Let cool completely before cutting.
  7. Store in refrigerator.

Recipe Notes

  1. Do not substitute the maple syrup in the crust/topping with another sweetener, it will alter the recipe.
  2. You can substitute the maple sugar in the cherry mixture for coconut sugar if you wish.
  3. You can use frozen cherries here if you don't have fresh.
  4. Recipe and photos updated 5/16/19

Nutrition

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Gluten-Free Cherry Pie Bars

This gluten-free Key Lime Tart is made using honey and coconut milk for a rich, tangy and smooth filling! It’s simple to prepare and can be optionally topped with a honey meringue for a showstopper dessert. It’s gluten-free and made without any refined sugars.

Key Lime Tart

This Key Lime Tart is the perfect (and beautiful) dessert to roll out in both hot and cold weather. This simple tart is made using our favorite gluten-free pie crust, filled with a tangy and smooth key lime filling and optionally topped with a delicious honey meringue that you can either leave as is or toast it!

Key Lime Tart Ingredients:

Can I use regular limes in place of key limes?

What makes a key lime pie a key lime pie is, you guessed it: key limes. But they are only available certain times of the year and they are much smaller than regular limes (known as Persian limes) so they take a bit more work to get the total amount of juice needed. And while there might be slight difference in taste (key limes have a bit heavier taste of “lime” with higher acidity), it is perfectly acceptable to use regular limes!

Can I bake this in a pie tin?

Technically yes you can. But depending on the size pie tin you are using, the filling might be a little low, as this is meant for a 9″ in tart.

Topping Options

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

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Gluten-Free Key Lime Tart

This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our nut-free and gluten-free crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

Gluten free pumpkin pie on a plate

Gluten Free Pumpkin Pie

Thanksgiving is coming and I think you’d be hard pressed to find a Thanksgiving dessert table without a Pumpkin Pie on it. We’re excited to share our Gluten Free Pumpkin Pie recipe with you today, introducing our new NUT-FREE crust that so many of you have been asking for. If you don’t need to be nut-free and would rather avoid oats, feel free to use our classic pie dough, found here. The pie filling is dairy-free (but the crust isn’t as we use butter, but we offer a few subs in the notes) and the pumpkin flavor really shines through in the filling!

Whole gluten free pumpkin pie

How to Make Gluten Free Pumpkin Pie

Typically our crust recipe, featured in our Gluten Free Apple Pie recipe, among others, uses almond flour as the base. So many of you have reached out to ask for a replacement because of nut allergies so we worked hard bringing you this nut-free crust. You may have noticed that we don’t develop a lot of recipes that use gluten-free mixes and flour blends because we love to be able to control what is added to our food. While they certainly have their place in the gluten-free world, here at LCK we would rather start with one type of gluten-free flour and build a recipe off of that to minimize what is added to our food.

Usually, that is almond flour first and foremost, so we really had our work cut out for us when we began developing a nut free crust for you. We started working on nut-free recipes by switching over the Best Paleo Bread to the best Nut-Free Bread using a 1-1 sub with store-bought oat flour. It worked so well we knew we wanted to start there.

After we got the proportions down, we needed to adjust the moisture level since oat flour can suck liquid up (like oatmeal does). For this recipe we found that adding in the right level of salt, maple syrup, and egg and a touch of water did the trick. In the future we are going to experiment with adding in different spices and flavors with this crust to see if it works in other recipes, but for now we are super happy with how this works for our Gluten Free Pumpkin Pie.

Gluten free pie dough in the food processor

How To Make Gluten-Free Pie Crust

The best part about this crust is that it is SO EASY to put together. The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!

We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe,  we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.

Blind Baking the Pie Crust

Once the dough is rolled out, invert into the pie pan right way and parbake the crust to ensure no soggy bottoms! If you’d rather wait to roll the crust you can store the pastry, wrapped in plastic,  in the refrigerator for two days, but let it warm up a tiny bit before rolling (about 5-10 minutes depending on how warm your kitchen is). Once you have par-baked the pie you MUST bake it with the filling immediately after. If you wait in between par-baking and filling the shell there is a chance the crust can crack a bit. It’s not the end of the world if it does, as the pie will still bake up alright, but it’s an easy mistake to avoid by making sure you par-bake the crust and bake the filling together without waiting in between those two steps. If it does crack a bit, which we did see happen in testing if we waited in between par-baking and filling, the slight cracks magically came back together the next day.

Blind baking gluten free pie dough

Tips for Rolling Out Dough and Baking

  1. Don’t overwork the dough in the food processor! Once it “comes together” stop! Take it out.
  2. You can roll the dough right away! The oat flour crust works best when it is made, rolled and baked all at the same time. Luckily it really doesn’t take too much time! If you need to make the pie in steps it is better to make the dough ahead of time (up to 2 days) and then let it warm up a bit before rolling. But you must par-bake and bake the filling all at once.
  3. Don’t over whip the eggs in the filling. Whisk the eggs until they are combined with the filling. One classic mistake people make when baking pumpkin pie is to over whisk the eggs. This creates air in the custard and can lead to the custard rising too quick and then falling or cracking.
  4. Want to avoid a big crack in the filling? Don’t overbake the pie! Your pumpkin filling (or custard) should be just starting to set up when you take it out of the oven. The edges of the filling should be slightly puffy, but the center should still wiggle. The pie will continue cooking after it has come out of the oven and sets up in the refrigerator. Don’t worry if you do get a crack, it won’t affect the flavor but it is prettier without it.
  5. Cool the pie completely before placing in the refrigerator, and then let it set up completely in the refrigerator before slicing, at least 3 hours.

Slice of gluten free pumpkin pie

For this recipe we used these tools:

Like this gluten free holiday recipe, check out these others?

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5.0 rating
3 reviews

Gluten Free Pumpkin Pie

This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It's made using our new (nut-free) crust that is so simple to put together! It's the quintessential fall pie, destined to be the star of your holiday dessert table!


Yield 8
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course:

Make Ahead:
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

For the Nut-Free Gluten-Free Crust

For the Pumpkin Pie

Directions

  1. Pre-heat oven to 350ºF.
  2. In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  3. In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
  4. Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
  5. Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.
  6. Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
  7. Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
  8. Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.

Recipe Notes

  1. Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
  2. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
  3. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
  4. Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3" in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
  5. We decorated this Pumpkin Pie with some leaf cut-outs. If you'd like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
  6. If you don't tolerate oats, check out are classic pie crust recipe here.

Nutrition

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Gluten Free Pumpkin Pie (Nut-Free, Too!)

These  Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They’re made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they’d be a great activity to do with the kids! Perfect to serve up for any fun event! Think Christmas, Hanukkah, Halloween, Valentine’s Day, or just for a sweet treat! Made in partnership with my friends at Simple Mills!

Gluten Free Cookie TrufflesCookie Truffles

How cute are these gluten-free Cookie Truffles? They are a super easy treat to put together and they are SO DELICIOUS! I was inspired to make these based off of those Oreo truffles that you see all over the internet. I won’t lie, that version is good, but the ingredients in them are no longer a part of my diet so I knew when planning for halloween recipes that it was time to re-create it!

The truffles couldn’t be easier to make! They use minimal ingredients with super simple directions and could definitely be a fun family activity to get in to the halloween spirit. We decorated our truffles as mummies, which include a white chocolate coating, but we’re also including substitutes to make dairy free versions using dairy free dark chocolate and dairy free cream cheese. We tested both versions and both were equally delicious.

Cookie and cream truffles made into mummies for halloween

A few notes and tips on making Cookie and Cream Truffles:

  1. To crush the cookies you can either do so in a food processor, or you can place the cookies in a zip tight bag and roll over them with a rolling pin. We did it both ways and the outcome of the cookies were the same either way! Because it involved washing less dishes we preferred doing it by hand with a bag and rolling pin.
  2. Make sure to cool the cookie truffles before coating with the chocolate! This helps the truffle hold its shape, and it helps the chocolate set quicker. If you are making the mummy version, make sure to also cool the white chocolate coated truffles before piping or drizzling on the stripes.
  3. When decorating the mummies with the stripes, move quickly to place on the chocolate chips “eyes” because the white chocolate can set quickly.
  4. Choose a high quality white chocolate! We found a few versions that had only about 6 ingredients! If doing a dairy free dark chocolate truffle make sure to check that the chocolate you buy is dairy free.

white chocolate dipped cookie truffles

Best Store-bought Cookies to Use for Cookie Truffles

The most important element to this recipe is the cookie! I came across Simple Mills products a few months ago and was instantly in love. The crackers were the first product I tried and I loved how much they reminded me of my beloved childhood saltine. Now, they’re a staple in my house and have since tried many more of the products. So when I was looking for the best cookie to make these truffles I knew Simple Mills would be it! I find them in many grocery stores, on Thrive Market, and on Amazon here! When we tested these cookie truffles, we were blown away by these crunchy cookies and knew they were the answer for our convenient no-bake treat!

Store-bought cookies for no bake truffles

If you like this easy treat, check out these others:

Gluten Free Cookie Truffles

5.0 rating
2 reviews

Cookie Truffles

These  Cookie Truffles are the CUTEST gluten-free treat that you can make for any occasion. They're made using a handful of ingredients, including our favorite gluten-free chocolate cookie, are no bake and are so easy they'd be a great activity to do with the kids! Perfect to serve up for any fun event!


Yields 28
Prep Time 40 minutes

Total Time 40 minutes
Course:
Recipe Type: Gluten-free
Make Ahead:
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • 8 ounces cream cheese, softened (see note for dairy free)
  • ¼ cup organic powdered sugar or 3 tablespoons coconut sugar
  • 2- 5.5oz boxes Simple Mills Double Chocolate Crunchy Cookies
  • 1 teaspoon vanilla extract
  • 8 ounces good-quality white chocolate or dark chocolate
  • Chocolate chips, to garnish
  • Other garnish ideas: Crushed Candy Canes, Sprinkles, etc.

Directions

  1. In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until light and fluffy.
  2. Crush chocolate cookies either with a food processor, or by hand in a plastic bag with a rolling pin, until finely ground.
  3. Add ground cookies and vanilla extract to cream cheese mixture until fully combined.
  4. Take a tablespoon of mixture and roll into balls, roughly about 28 and place on a small baking sheet lined with parchment.
  5. Place in refrigerator to firm up, at least 20 minutes, or 1 hour.
  6. Melt white chocolate, using preferred method (see note), and let cool slightly before moving on to next step, about 5-10 minutes.
  7. Using a fork dip each truffle in melted white chocolate until fully coated and excess chocolate has dripped back into the bowl. Place truffle back on the baking sheet and continue until all are coated.
  8. Return to the refrigerator to cool white chocolate coating, at least 10-15 minutes.
  9. Once cooled finish decorating. Either place white chocolate in a piping bag with a small opening and drizzle over one truffle at a time (this method makes for less waste of white chocolate), or using a spoon drizzle the white chocolate over the truffle to make a mummy design. Immediately place two mini chocolate chips on truffles to make mummy eyes before drizzled white chocolate has cooled. Continue with this pattern until all truffles are decorated. (see note)
  10. Store in refrigerator for 3-5 days until ready to serve.

Recipe Notes

  1. Want to make this dairy free? Substitute regular cream cheese for your favorite dairy free version (We love the almond milk kind). And substitute the white chocolate for your favorite dairy free chocolate to turn these in to chocolate covered truffles. Simply dip the dairy free truffles in melted dairy free chocolate and garnish with sprinkles or leave as is.
  2. We prefer to melt white chocolate slowly in the stove top, using a double boiler. This just means a bowl is placed over a barely simmering pot of water. But if you prefer, you can melt in the microwave slowly in 30 second increments until fully melted.
  3. Take care to decorate one (or up to three) mummy truffles at a time with drizzle, and then place on chocolate chips. The white chocolate drizzle will firm up pretty quickly on the cooled truffle so you'll want to adhere the eyes before this happens.

Nutrition

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This post is sponsored by Simple Mills. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Cookie Truffles

These Apple Hand Pies are such a great fall treat using my popular gluten-free pie crust recipe made with almond flour, and a classic apple pie filling that is heavy on the apple flavor, and perfect for so many things (hello pancakes & waffle topping)! They’re gluten-free and and the cutest thing to bake up with the bushels of fresh apples undoubtedly piling up in people’s homes this fall!  Plus, they are NOT hard to make!!

easy hand pies

Apple Hand Pies

Apple season is upon us! The glorious time of year when we all head out to the apple orchards in our sweaters with lattes in hand and pick as many delicious apples as we can hold in our arms and carry back to our cars. While the act of picking the apples is always fun, even better is coming home and baking up all the goodies with our apple spoils. We’ve got a few new apple recipes coming your way this month, and this first one does not disappoint. I took my easy gluten-free pie crust recipe and made a quick stove-top apple pie filling to place inside the cutest apple-stamped hand pies.

When you make a whole apple pie (new recipe coming this month!) the apple filling is definitely the star of the show, but with a hand pie it is heavy on the crust. Since you all have been loving my pie crust recipe (we do too!), featured in a few recipes here on the blog and found in my cookbook, we knew we should start there. We added a touch more sweetener, in the form of honey or maple syrup, just to round it out.

gluten-free hand pie dough recipe

Next we moved on to our apple pie filling. Hand pies bake pretty quickly in the oven, so you have to pre-cook your apple filling. We chose to use gala and granny smith apples, but check out this Guide to Baking with Apples if you want to switch it up. Next we cooked them with apple cider to really accentuate the apple flavor. We don’t go crazy with the spices, so it doesn’t distract from the apple, but just enough to make it feel like fall. You have to fully cool the apple pie mixture before placing it in the hand pies, but luckily this step can be done 1-2 days ahead of time to make assembling these really easy.

gluten-free apple pie filling

Tips for Rolling and Stamping Out Pie Dough

We know you aren’t intimidated by rolling and stamping out dough thanks to the Healthier Pop-Tarts recipe, but just in case you are nervous about it, here are some tips:

  1. Break down the steps: Make the pie dough ahead of time (1-2 days) then roll out the dough.
  2. Use parchment paper to prevent the dough from sticking to the your work surface or rolling pin.
  3. Work quickly when rolling, stamping and filling the hand pies. When the dough warms up, it’s hard to work with. If it does get warm, no worries: just place it in the refrigerator to cool back down and then begin again.
  4. Use cookie cutters to make uniform hand pies.

gluten-free pie crust

We filled the rolled out dough with about 3 tablespoons of cooled filling. As stated above, make sure the dough you are working with when placing the dough circles together is cooled so it doesn’t melt and deform in your hands. Place one stamped out dough circle on top of the filled one and crimp with a fork to seal. No need to egg wash them together as they seal pretty nicely.

Tools we use:

flaky gluten-free pie crust

How Long Do You Bake Hand Pies?

Once the hand pies are filled, egg washed on top and sprinkled with sugar (if using) they bake up pretty quickly in a 350ºF pre-heated oven for 15 minutes or so. We wanted a uniformly golden crust so halfway through we rotated the hand pies on the sheet tray. They last at room temperature about 2-3 days in an air-tight container, and can be reheated in a toaster to crisp up the crust.

gluten-free apple filling

If you like this fall dessert recipe, check out these other fall favorites:

Gluten-Free Apple Hand Pies

5.0 rating
3 reviews

Apple Hand Pies (Gluten-Free)


Yields 5
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course:

Make Ahead:
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

For Pie Crust

For Apple Filling

  • 2 medium gala apples, peeled, cored and diced to 1/2"
  • 2 medium granny smith apples, peeled, cored and diced to 1/2"
  • 1/2 cup apple cider
  • 2 tablespoon maple syrup
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon ground cinnamon
  • pinch nutmeg
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons tapioca starch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 tablespoon grass-fed butter (optional)

To Assemble

  • 1 egg, for egg wash
  • coarse raw sugar, optional

Directions

To Make Crust:

  1. In a food processor combine almond flour, tapioca flour, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in egg and honey and process until the dough comes together.
  3. Shape dough into a round disk, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. (See note)

For Pie Filling:

  1. In a medium sauce pan, add apples, apple cider, maple syrup, lemon juice, spices and salt and heat to medium-high. Cook, stirring frequently for 8-10 minutes until the exuded liquid from the apples has reduced and the apples are soft, but not broken apart. 
  2. In a small bowl make a slurry using tapioca and water and add it to the apple mixture, stirring continuously. Cook for 1 minute or until the mixture has thickened up.
  3. Once thickened, add vanilla extract and optional butter and stir to combine.
  4. Cool apple pie filling completely.

To assemble:

  1. Between two sheets of parchment, roll out dough to a thickness of 1/16" - 1/8" of an inch. Stamp out 10 circles that are 4" in diameter using a cookie cutter. You may have to re-roll scraps 2 or 3 times to get 10 circles. If your dough starts to get too warm to work with, place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.
  2. Gently place 5 circles on parchment on sheet pan. Place the remaining 5 on a separate sheet of parchment and if desired stamp out an apple shape from the center using a cookie cutter and stack on top of parchment line baking sheet. Place dough in the refrigerator on pan to chill for 15-20 minutes while the oven is pre-heating.
  3. Preheat oven to 350ºF.
  4. Remove dough from refrigerator and take off one sheet of dough lined parchment and set aside. Place 3 tablespoons of apple pie filling in the center of the dough and gently smooth down down the filling leaving a 1/2" border of pie dough. Repeat for the remaining 4.
  5. Top each filled dough with stamped dough circle and press your fingers along the edge to seal tightly. 
  6. Use a fork to crimp the edges. Brush with egg wash and top with raw sugar if desired.
  7. Bake at 350ºF for 15-18 minutes, rotating half-way through, until the crust is golden brown. 
  8. Let cool briefly before serving. Store at room temperature for 2 days in a closed container, reheating briefly in a toaster oven to crisp up crust before serving

Recipe Notes

  1. Pie dough will keep in the refrigerator, wrapped well, for 2-3 days.
  2. If pie dough is getting too sticky to work with, always place it in the refrigerator. Cooling down the pie dough as needed is the best trick you can use to make the prettiest hand pies. 

Nutrition

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What apple treats do you plan to bake up this fall?

Apple Hand Pies (Gluten-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…

paleo cake recipe with coconut flour

Want other festive paleo desserts? Try these favorites:

Nut-free 4th of July Cake

Watch the video:


[yumprint-recipe id=’288′]

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

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

This Easy and Healthy Berry Cobbler recipe is my new favorite Summer dessert. This healthy cobbler recipe is packed with fresh or frozen berries and topped with the best gluten-free biscuits. It will be your favorite dessert of summer!

Easy Berry Cobbler

Healthy Berry Cobbler

Think Summer cookouts, 4th of July, Memorial Day, and Labor Day! Everyone will love this paleo berry cobbler. It’s a perfect one-skillet dessert that’s easy to prepare, and can be devoured by a crowd! You will be in love with our homemade paleo biscuits, too!

Can you use frozen fruit instead of fresh?

Yes, you can, but with some adjustments.

Can you sub other fruit, like peaches?

Yes, totally!!

Berry Cobbler Recipe

Want more gluten-free summer dessert recipes? Try these favorites:

5.0 rating
5 reviews

Easy Berry Cobbler (Gluten-Free)


Yield 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course:

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Author: Lexi
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Ingredients

Biscuit Ingredients: 

Berry Filling Ingredients

  • 4 cups blueberries
  • 4 cups strawberries, tops removed
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons arrowroot
  • 1/2 cup maple sugar
  • pinch of sea salt

Directions

  1. Pre-heat oven to 350 °F
  2. Make biscuits: In a bowl, stir together dry ingredients.  Add in cold cubed butter and using a pastry cutter or your fingers break up the butter into the flour mixture until it is in small pieces.
  3. Add in applesauce, egg , and butter and mix to completely combine.  Using your hands, roll dough into 6 balls and then using your hands pat the balls into a biscuit shape about 2-1/2" in diameter and set aside.
  4. In a large bowl mix together the blueberries, strawberries, lemon zest and juice, arrowroot, lemon and sugar until well combined and pour into a 9 x 13 inch baking dish or large cast iron skillet.
  5. Top berries with the the biscuits. Sprinkle biscuits with extra sugar if adding.
  6. Cover lightly with foil and bake for 20 minutes. (See note on how to cook frozen fruit) Remove the foil and bake for an additional 20 minutes. Serve warm with a big scoop of vanilla bean ice cream!

Recipe Notes

  • Can you omit the arrowroot? It helps thicken the berry mixture! It will be watery without.
  • You can use a mix of other berries, too!!
  • If cooking with frozen fruit, bake an extra 10 minutes uncovered.

Nutrition

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Healthy Berry Cobbler (Gluten-Free)

No Bake Mint Chip Bites - Lexi's Clean Kitchen & Quitter's Circle #ad

These Mint Chip Energy Bites are the perfect on-the-go snack. They’re easy to make, absolutely delicious, and require absolutely no cooking or baking.

No Bake Mint Chip Bites

I am so excited to be partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you today’s recipe!

You all know how passionate I feel about helping you lead a healthier lifestyle. Since the day I started Lexi’s Clean Kitchen, that has always been my core mission. Whether it’s helping you on your clean eating journey, stocking your pantry, giving you tips to wake up feeling great, or giving you cleaner beauty and skincare ideas– I want you to be the best you!

Now, even though I’ve never personally been a smoker, I am so excited to partner with Quitter’s Circle, an online quit smoking community, to show you my favorite ways to fuel your body and mind with healthy tips and recipes to help set you up for success!

Having people in my family who smoke, I’ve seen firsthand the negative effects that can come from it. This has made me passionate about helping others – whether you smoke, or you know somebody you love that smokes – make positive, healthy changes to their lifestyle!

Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within!

 

These no bake energy bites are the perfect mid-day snack that you can grab in your hand and munch on. Easy peas-y, and gives you something to distract your hands and mouth on your work break!

No Bake Mint Chip Bites

No Bake Mint Chip Bites

0.0 rating

Mint Chip Energy Bites


Yields 15 balls
Prep Time 10 minutes
Cook Time
Total Time 10 minutes
Course:

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Author: Lexi
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Ingredients

Directions

  1. Add dates to your food processor and process until broken up into pea-sized bits.
  2. Add in coconut flakes, walnuts, cocoa powder, peppermint extract, and a pinch of salt.
  3. Process until well-combined. Mixture should come together into a large ball.
  4. Roll the mixture into 15 roughly 1-inch balls.
  5. Place in the freezer for 15 minutes before storing in the refrigerator for up to one month.

Nutrition

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This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

Mint Chip Energy Bites

These Hassleback Pear Crumbles are a delicious and fun treat that can be made to accommodate as few or as many people you are serving! A twist on a traditional Pear Crumb, these single serve crumbles are lighter than your average pie!

Hasselback Pear Crumbles

Hasselback potatoes, pears, sweet potatoes, and apples are just so delicious and FUN. Theses are easy and fun to make, and even better to eat! Just the right amount of sweetness and baked to perfection. I love that you can make one for each person, and serve it up with some ice cream! 

Hasselback Pear Crumbles

 

[yumprint-recipe id=’405′] 


 Hasselback Pear Crumbles

 

Hasselback Pear Crumbles

What desserts are on your Thanksgiving menu this year? 

5.0 rating
2 reviews

Hasselback Pear Crumbles



Prep Time 5 min
Cook Time 40 min
Total Time 45 minutes
Course:

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Author: Lexi
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Ingredients

Everything Else

Crumble Topping from page 308 of the Lexi's Clean Kitchen Cookbook

Directions

  • Pre-heat the oven to 400°F
  • Slice pears in half and with a spoon or a melon baller, scoop out seeds and the stem.
  • With a sharp knife, place pears flesh side down on a cutting board, slice pears thinly 3/4 of the way (make sure NOT to slice all the way through - slice only half of the way if you are nervous you will slice all the way through).
  • Brush with melted butter and sprinkle with 1/4 teaspoon chai spice and coconut sugar.
  • Bake for 20 minutes- take out of oven and spread more butter on the pears. Sprinkle 1/4 teaspoon more chai spice and coconut sugar over pears. Bake for 10 more minutes.
  • In a bowl mix together crumb topping. Add crumble to the top of the pears and bake for an additional 10 minutes. Serve warm.
  • Recipe Notes

  • Grab your copy of the cookbook today!

  • Nutrition

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    Hassleback Pear Crumbles

    I am head over heals for these Blueberry Crumb Bars! They are gluten-free, grain-free, and free of refined sugar, and they are also exploding with flavor!

    Blueberry Crumb Bars

    Today I’ve teamed up with Wyman’s of Maine to bring you these divine bars that are absolutely perfect for your weekend brunch, as an on-the-go snack, or to bring along to a party!

    I just love these wild blueberries! They are BURSTING with flavor.

    Blueberry Crumb Bars

    I love how easy these come together. In this recipe, we are using the frozen blueberries straight out of the bag! These bars are the perfect combination of crust and fruit topping. They are a hit all year long.

    Blueberry Crumb Bars
    Blueberry Crumb Bars

    Blueberry Crumb Bars

    This post is sponsored by Wyman’s of Maine. All opinions are always my own. Thanks for supporting the brands that make LCK grow!

     What is your favorite blueberry recipe?

    5.0 rating
    1 reviews

    Blueberry Crumb Bars


    Yields 8
    Prep Time 10 min
    Cook Time 30 min
    Total Time 40 minutes
    Course:

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    Author: Lexi
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    Ingredients

      CRUST

      FILLING

      • 3 cups Wyman's Frozen Wild Blueberries
      • 2 teaspoons lemon juice
      • 2 tablespoons maple sugar
      • 1 tablespoon arrowroot
      • 1 teaspoon vanilla

      CRUMB TOPPING

      Directions

      • Preheat oven to 350°F
      • Line an 8x8 baking dish with parchment paper
      • Combine crust ingredients and press into the bottom of the pan
      • Bake for 10 minutes
      • While baking, toss together filling ingredients in a bowl, set aside
      • In another bowl, mix together crumb toppings
      • Once crust has baked, pour filling on top and drop crumb topping across the top
      • Bake for 30 minutes or until blueberries are bubbling and oozing
      • Let cool completely before cutting and serving
      • Store in refrigerator

      Nutrition

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      Blueberry Crumb Bars

      There’s something about cookie bars that are just so different from your standard cookie. They are the perfect mid-day treat, party treat, or treat to frost and celebrate with!

      Everyone of my trusty taste-testers (family, friends, neighbors) have raved about these cookies. The absolute perfect texture!

      Chocolate Chip Cookie Bars

      Warm classic cookies loaded with warm chocolate chunks. Pair them with a nice tall glass of almond milk!

      Chocolate Chip Cookie Bars

      [yumprint-recipe id=’249′]Chocolate Chip Cookie BarsChocolate Chip Cookie Bars

      Learn more about living gluten free! Visit http://udisglutenfree.com/community 

      This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

       


      5.0 rating
      1 reviews

      Paleo Cookie Bars


      Yields 16
      Prep Time 8 min
      Cook Time 20 min
      Total Time 28 minutes
      Course:

      Make Ahead:
      Author: Lexi
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      Ingredients

        Dry

        Wet

        Directions

      • Preheat oven to 350
      • In a mixing bowl combine dry ingredients, minus the chocolate chunks
      • Add in the wet ingredient and mix until combined
      • Add in the chocolate chunks
      • Line an 8x8 baking dish with parchment paper*
      • Pour in batter and spread evenly
      • Bake for 20-25 minutes or until a toothpick comes out clean
      • Let cool COMPLETELY before cutting, bars will become more dense as they cool
      • Recipe Notes

      • *If you have only a larger baking dish, line with parchment paper and spread batter on only one side of the dish, leaving the other half empty! I made a batch this way and they came out perfect.

      • Nutrition

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        Cookie Bars

        Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

        Paleo Thin Mints | Lexi's Clean Kitchen

        Girl Scout season is here… and if you are visiting my website you are likely avoiding the adorable little girls outside of the supermarket. It’s been a long time, I mean a long time, since I have eaten one. Although they are delicious, I am happy these types of flours and sugars are out of my life. But let’s be real for a minute, I totally want a cookie! Paleo Thin Mints | Lexi's Clean Kitchen

        Growing up I was definitely more of a Samoa/Tagalong kind of girl. As I grew up my palette switched to the Thin Mints. So naturally, I had to recreate.

        Paleo Thin Mints | Lexi's Clean Kitchen

        These would be really good crumbled on top of a bowl of a thick vanilla protein smoothie. Just saying!

        Watch the video:

        5.0 rating
        3 reviews

        Paleo Thin Mints


        Yields 14
        Prep Time 45 minutes
        Cook Time 15 minutes
        Total Time 1 hour
        Course:

        Make Ahead:
        Author: Lexi
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        Ingredients

          Dry Ingredients

          Wet Ingredients

          Chocolate Coating

          Directions

          1. In a bowl combine dry ingredients followed by wet ingredients. Make sure the butter is softened and at room temperature before adding it in. Use a fork to mix the dry and wet ingredients together until the butter is well incorporates and you have formed a pliable dough.
          2. Roll the dough into a ball and wrap it in parchment paper. Place the dough in the refrigerator and let chill for 30-45 minutes.
          3. While dough is chilling, pre-heat the oven to 350 ℉.
          4. Once dough has chilled, place it onto a piece of parchment paper. If the dough is soft, sprinkle additional tapioca flour onto the parchment before placing the dough onto it.
          5. Place a second sheet of parchment paper over the dough. Using a rolling pin, roll out dough until it is 1/4 inch thick. Make sure not to roll it any thinner. Thin dough will very be hard to lift. Use an off-set spatula to make the dough easier to lift.
          6. Use a cookie cutter to cut out cookies and gently lift them with a spatula to place them onto a sheet-tray lined with parchment paper (if dough is very soft roll it out and place it back into the refrigerator for an additional 10 minutes).
          7. Bake for 15 minutes.
          8. Remove and let cool completely on a cooling rack.
          9. Over a double boiler, melt chocolate and coconut oil. Once melted, add in peppermint extract. You can add more extract to taste, if you want the cookie to be extra minty!
          10. Using a spoon, dip cookies into the chocolate until fully coated and place back on the parchment paper. If the dipping chocolate is thick, add additional melted coconut oil to thin it out! Let chill in the fridge for at least 10 minutes, or until the chocolate has hardened.

          Recipe Notes

          • As tradition goes, store thin mints in the freezer!
          • Just like meringues, a warm kitchen will effect the dough and cause it to be harder to deal with.
          • Updated March 2017: recipe altered slightly to perfect.

          Nutrition

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          What is your favorite Girl Scout cookie?

          Paleo Thin Mints [VIDEO]

          This Paleo Flourless Chocolate Cake is rich, decadent, and easy to make. It’s a chocolate cake recipe favorite year after year! This paleo flourless chocolate cake is kid-friendly and loved by every adult who has tried it! Totally flourless and gluten-free, and so decadent and delicious. 


          Paleo Flourless Chocolate Cake
          Paleo Flourless Chocolate Cake

          Call my corny, but I love Valentine’s Day. Basically because I am a huge sucker for all things love-related, but I mean, who doesn’t love a day when it is completely acceptable to eat loads of chocolate, have a nice fancy (and healthy) dinner, and possibly indulge in some delicious wine? Some may totally disagree and think it’s just another ordinary day, but I can’t help but love to get a little festive! I probably didn’t feel that way when I was single, but I definitely remember doing the same thing with my girlfriends then, as I would now!

          Paleo Flourless Chocolate Cake

          Speaking of girlfriends… I am excited that I have gotten so close with four of my favorite blogger-friends. We decided to bring you an awesome Valentine’s Day Dinner Party featuring an appetizer, a main dish, a side dish, a cocktail, and a dessert. Full-course and absolutely killer. The entire menu is made up of healthy whole foods and is completely paleo-friendly. I brought you the dessert, and it is one of my all-time favorites! Check out the goods! This is an epic meal right here, if I do say.Healthy Valentine's Day Dinner Menu + My Paleo Flourless Chocolate CakeLet’s start this dinner party off with a Blood Orange and Grapefruit Cocktail (or mocktail), from Fit Foodie Finds, shall we?  Find the full recipe here.

          Next we have Kelly from Nosh and Nourish’s Walnut Encrusted Scallops! Find the full recipe here.

          Entree? Olena from iFoodreal has you covered with her Roasted Lamb Shoulder. Find the full recipe here.

          But you can’t have a main dish without a side. Davida from The Healthy Maven brings to you her Lemon Ginger Asparagus with Toasted Almonds.  Find the full recipe here.


          And lastly, my portion of the dinner party… the DESSERT

          Paleo Flourless Chocolate Cake Plated

          This is one of my favorite recipes I have ever made. It is rich and heavenly, everything a flourless cake should be. Plus, it is topped with a delicious berry sauce that ties it all together. We can’t get enough of this cake. It is an absolute new go-to around here.

          Flourless Chocolate Cake with BerriesHow to make flourless chocolate cake

          Make it this Valentine’s Day! 

          Want other paleo dessert recipes? Try these:

          Flourless Chocolate Cake with raspberries plated
          [yumprint-recipe id=’106′]

          What’s on your agenda for Valentine’s Day? 

          Paleo Flourless Chocolate Cake

          Chocolate Macadamia Nut Cookies {Paleo, dairy-free option} | Lexi's Clean Kitchen

          These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

          Chocolate Macadamia Nut Cookies

          Double Chocolate Chunk Macadamia Nut Cookies

          Nothing reminds me more of the holidays than a warm cookie oozing with chocolate chips and the just-the-right addition of macadamia nuts. I envision sitting by a fire with family and friends holding nice cup of coffee or a glass of almond milk and enjoying some delicious guilt-free cookies …or just standing In the kitchen shoveling them in as I taste-test the recipe, that works too.

          I love the spirit of this season. It’s festive, full of time with family, holiday parties with friends, and a lot of reflecting and happiness for the upcoming year. These cookies are perfect for your upcoming family get together, holiday party, or for the chocolate lover in your life!

          Chocolate Macadamia Nut Cookies

          …And not that you need an excuse, but today is National Cookies Day, so get busy in the kitchen!

          Chocolate Macadamia Nut Cookies

          Try these other gluten-free cookie recipes:

          Watch the video:


          4.0 rating
          2 reviews

          Double Chocolate Chunk Macadamia Nut Cookies


          Yields 16
          Prep Time 10 minutes
          Cook Time 15 minutes
          Total Time 25 minutes
          Course:

          Make Ahead:
          Author: Lexi
          Scale This Recipe

          Ingredients

            Dry Ingredients

            Wet Ingredients

            Add-Ins

            Directions

            1. Preheat oven to 350 °F.
            2. Line a baking sheet with parchment paper and set aside.
            3. Mix dry ingredients in one mixing bowl.
            4. Mix wet ingredients in another mixing bowl.
            5. Combine wet and dry ingredients.
            6. Fold in nuts and chocolate chips.
            7. Using a cookie scoop, scoop spoonful at a time onto baking sheet. After scooping the cookies onto the baking sheet, wet your hands and roll them until the cookies are smooth around the edges. Place on the baking sheet and press down to flatten a little.
            8. Bake for 15 minutes.
            9. Let cool on cooling rack.
            10. Serve with a glass of almond milk or a fresh cup of coffee!

            Recipe Notes

            • Sandwich two with dairy-free whipped cream for a real treat!
            • Photos updated March, 2017.

            Nutrition

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            Double Chocolate Chunk Macadamia Nut Cookies

            Looking for the perfect Paleo Chocolate Chip Cookies? These are soft, chewy, chocolate-y, and simply delicious. They are easy to make and are sure to be a hit in your home! You won’t be able to tell that they are gluten-free, grain-free, and paleo-friendly!

            Best paleo chocolate chip cookiesPaleo Chocolate Chip Cookie Recipe

            A warm chocolate chip cookie dipped in milk (or in my house, almond milk) just feels like home. The smell of cookies baking in your house is heavenly! These Paleo Chocolate Chip Cookies are a treat, and one that is nutrient-dense with almond flour as it’s base and SO SO delicious.

            What’s in them?

            bite shot of honey chocolate chip cookies paleo

            Want to make it extra special?

            I like to sprinkle the cookies with a coarse flaky sea salt before baking, because sea salt and chocolate are the ultimate combo in cookies! And Mike LOVES these straight from the freezer! You can store them so you’ll always have a little treat on hand when you are having a craving!

            paleo almond flour cookies on a baking tray

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

            Close up of paleo choc chip cookies

            Check out these recipes featuring chocolate chips:

            5.0 rating
            4 reviews

            Paleo Chocolate Chip Cookies


            Yields 7
            Prep Time 10 minutes
            Cook Time 10 minutes
            Total Time 20 minutes
            Course:

            Make Ahead:
            Author: Lexi
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            Ingredients

            Directions

            1. Position oven rack to the middle of your oven and preheat oven to 350°F. The middle rack will ensure even baking.
            2. In a medium-sized mixing bowl combine almond flour, coconut flour, baking soda, and salt.
            3. In a small mixing bowl combine egg, honey, butter, and vanilla.
            4. Pour wet ingredients into dry ingredients and mix well.
            5. Drop tablespoons of dough on a parchment lined baking sheet.
            6. Bake for 10 minutes (for soft, slightly undercooked cookies- my favorite!) or 12 minutes (for fully cooked cookies).
            7. Let cool and serve (perhaps with a glass of almond milk)!

            Recipe Notes

            • Using grass-fed butter is my preferred method for delicious copy-cat Tollhouse style cookies, but you can use coconut oil if you are dairy-free.
            • Yields: 14 medium size cookies
            • Images updated in March, 2017.

            Nutrition

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            Paleo Chocolate Chip Cookies

            Chocolate Muffins (no refined sugar, grain-free, dairy-free) | Lexi's Clean Kitchen
            These Double Chocolate Muffins are so moist and delicious! The perfect morning treat to wake up to! Eat them plain or top them with some melted chocolate of choice for a delicious dessert option. Grain-free, dairy-free, gluten-free, and done in 20 minutes!
            Chocolate Muffins | Lexi's Clean Kitchen
            Sometimes you just need a treat (in moderation) and these double chocolate muffins are great for when you are craving chocolate! Just the right amount of sweetness and moist on the inside but crumbly on the outside = muffin perfection.
            Chocolate Muffins | Lexi's Clean Kitchen
            5.0 rating
            1 reviews

            Double Chocolate Muffins/Cupcakes


            Yields 6
            Prep Time 10 minutes
            Cook Time 10 minutes
            Total Time 20 minutes
            Course:

            Make Ahead:
            Author: Lexi
            Scale This Recipe

            Ingredients

              Dry Ingredients

              • 3/4 cup almond flour
              • 1 1/2 tablespoon unsweetened cocoa powder
              • 3 tablespoon Enjoy Life's mini chocolate chips
              • 1/4 teaspoon baking soda
              • Pinch of salt

              Wet Ingredients

              Directions

              1. Pre-heat oven to 350 °F and line a muffin pan with muffin liners of choice.
              2. In a medium mixing bowl, combine dry ingredients and mix well.
              3. In a separate mixing bowl, combine wet ingredients and whisk together.
              4. Pour the wet ingredients into the dry ingredients, add in chocolate chips, and mix until well combined. Pour batter into the muffin pan, making sure to fill each muffin liner 3/4 of the way.
              5. Bake for 10 minutes, or until a toothpick comes out clean.

              Recipe Notes

              • *Frost these with Vanilla Buttercream Frosting from page 288 of the Lexi's Clean Kitchen cookbook!
              • ** This recipe yields 6 cupcakes, double the recipe to make 12.
              • ** Photos updated May 8th, 2017.

               


              Nutrition

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              Double Chocolate Muffins

              When I hosted a brunch with these Paleo Chocolate Donuts on the table, this first comment made was “are they fried?” No, no my friends. These are clean, healthy, and baked… oh, and beyond delicious. Just little chocolate cake in the form of donuts. What’s better than that?

              Paleo Chocolate Donuts

               Watch the video:
               

              Paleo Chocolate Donuts

              Paleo Chocolate Donuts

              Bake, dip in glaze and devour!

              Paleo Chocolate Donuts

               

              5.0 rating
              3 reviews

              Chocolate Paleo Donuts


              Yield 8
              Prep Time 5 min
              Cook Time 15 min
              Total Time 20 minutes
              Course:

              Make Ahead:
              Author: Lexi
              Scale This Recipe

              Ingredients

                Dry Ingredients

                • 3/4 cup blanched almond flour
                • 1 1/2 tablespoon unsweetened cocoa powder
                • 1/4 teaspoon baking soda
                • 1/4 cup mini chocolate chips
                • Pinch of salt

                Wet Ingredients

                Chocolate Glaze

                Strawberry Glaze

                Directions

                1. Pre-heat the oven to 350 degrees °F. Grease a donut pan and set aside.

                2. In a large bowl combine dry ingredients. Add in wet ingredients and mix until well combined.

                3. Pour batter into greased donut pan and bake for 10-15 minutes, or until a toothpick comes out clean.When donuts are done, let cool on a baking rack.

                4. In two small mixing bowls, mix the chocolate and strawberry glaze ingredients seperatly and set aside until the donuts have cooled.

                5. Once cooled, drizzle glaze over donuts and devour!

                Recipe Notes

                • This recipe was updated on January 26th, 2017.
                • You can place the donuts in the refrigerator to help cool faster while you make the chocolate and/or strawberry glaze.
                • *Calories: 143

                Nutrition

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