Free recipes to your inbox!

X

Feasting on Fruit

Blog

Vegan Chocolate Banana Bread

· Natalie 54 Comments

Fluffy like cake, full of dark chocolate chips, and one bowl easy. This Vegan Chocolate Banana Bread is the ultimate healthy chocolate snack/dessert!

Vegan Chocolate Banana Bread (gluten-free)
SPONSORED BY SUNBUTTER

This is how you take overripe bananas from counter decor to one-bowl decadence. This is how you get away eating cake before noon. This is how you make a soft chocolate loaf without eggs or gluten required for fluff. This is how you elevate banana bread from snack food to undoubtedly dessert.

I make banana bread much more often than I post banana bread because I guess I assume it’s old news. But DOUBLE chocolate is timeless, and I will never stop loving melty gooey chocolate chips nestled into fluffy cake-like chocolate bread and an ingredient list that still feels wholesome-y enough to make over and over.

Simple, not showy, just scrumptious Vegan Chocolate Banana Bread.

Vegan Chocolate Banana Bread (gluten-free)

Chocolate Banana Bread Ingredients

I already told you about the minimal effort one-bowl part of preparing this BB (banana bread), but lets chat ingredients for a moment. We are using:

  • Bananas. This seems rather um…obvious. Just a couple, extra ripe, mash em up.
  • SunButter. The key to keeping this loaf (brace yourself) MOIST. It also makes our sweet little loaf oil-free.
  • Coconut sugar. Banana sweetness alone will leave you with a too bitter dark chocolate flavor, but a little coconut sugar balances that.
  • Almond milk. Or any kind of milk you like.
  • Vanilla extract. As any good chocolate recipe requires.
  • Gluten-free flour. Or all purpose if you are not gluten-free. Spelt would work too.
  • Cocoa powder. And quite a bit of it, I wanted this loaf to be deeply chocolatey.
  • Baking powder and salt.
Vegan Chocolate Banana Bread (gluten-free)
Vegan Chocolate Banana Bread (gluten-free)

A Few Banana Bread Baking Tips

I want nothing more than for you to have the most deliciously optimal chocolate banana bread experience, and while this recipe is pretty foolproof I still have a few tips:

  1. Don’t under bake. If you are unsure as to whether your loaf is done or not, go for 5 more minutes. Better to end up with a crustier top than a mushy loaf middle.
  2. Line the pan. This makes it like 127 times easier to remove your loaf from the pan. Which speeds up cooling. Which speeds up time to the EATING part.
  3. Don’t go too crazy with chocolate chips in the batter. Look, I am almost never the type to hold you back on adding extra chocolate. But if you add too many chips it will make the loaf less fluffy and more fudgy. Not a bad thing, just a word of caution.
Vegan Chocolate Banana Bread (gluten-free)

After a couple of not-fluffy-enough test batches this third time around was more than the charm – so fluffy I was happy dancing around the kitchen. So I can’t wait for you to bake it, dance it out, and enjoy a double chocolatey slice too!

Vegan Chocolate Banana Bread (gluten-free)

More Banana Bread Recipes

  • This super moist chocolate chip version, always a classic. And it’s grain-free too.
  • A long time reader fave with the most unique corn-bread-meets-banana-bread texture.
  • Or for a little fall spiced vibe, this beautifully fluffy buckwheat version.
Vegan Chocolate Banana Bread (gluten-free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Banana Bread

★★★★★ 4.3 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
  • Category: bread
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Fluffy like cake, full of dark chocolate chips, and one bowl easy. This Vegan Chocolate Banana Bread is the ultimate healthy chocolate snack/dessert!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together mashed bananas, coconut sugar, SunButter, almond milk, and vanilla.
  3. Add the dry ingredients and mix to combine.
  4. Fold in the chocolate chips (reserve a few for on top).
  5. Pour into a lined loaf pan. Add some extra chocolate chips on top.
  6. Bake for 45-50 minutes at 350ºF. The center should feel firm to the touch when it’s done (or use the toothpick test).
  7. Cool for at least 30 minutes before slicing.

Nutrition

  • Serving Size: 1 slice
  • Calories: 237
  • Sugar: 16g
  • Sodium: 141mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 4g

Keywords: gluten free, vegan, easy, one bowl, chocolate chip, healthy, baking, dairy free, egg free, nut free

CLICK BELOW TO PIN

Vegan Paleo Vanilla Cupcakes

· Natalie 44 Comments

Fluffy golden Vegan Paleo Vanilla Cupcakes with sweet raspberry frosting and a soft delicate crumb you’d never guess is egg and grain free!

Vegan Paleo Vanilla Cupcakes

There is nothing more exquisitely simple than a classic vanilla cupcake. And even though we’re breaking a lot of ingredient traditions here, the first bite floating away on fluffy sweet clouds of cake and birthday memories part is in full effect.

I lost count of the number or trial half batches and bags of cassava flour and late night baking/tasting sessions around take 7, and I think even my oven lost faith for a while. But we powered through. Tweaked and changed and optimized for fluffiest cupcake crumb. Stayed true to the mission of creating a grain-free and egg-free (nut-free too if you need them to be!) recipe. So finally here they are: Vegan Paleo Vanilla Cupcakes.

Vegan Paleo Vanilla Cupcakes

Cupcake Ingredients

Like I said, not exactly traditional. But not too crazy complicated either. Here’s the breakdown:

  • Instead of all purpose flour: We are using a mix of cassava flour – grain and nut-free, but the most similar to all purpose that I’ve found – and just a little bit of coconut flour to improve the crumb.
  • Instead of sugar: I tested this so many ways, but a combination of granulated and liquid sweetener worked best. This could be cane or coconut sugar for the granulated, and agave or honey or maple syrup for the liquid.
  • Instead of butter: Coconut oil works best, sorry to my oil free friends but they were just too heavy with nut butter and too dry without some sort of fat source.
  • Instead of milk: As many vegan cupcakes do, we are using a mixture of almond milk and apple cider vinegar. This creates a “buttermilk” like consistency and the acid of the vinegar also helps activate the baking soda for rise.
  • The usuals: Gotta have ’em – salt, vanilla, and leavening (baking soda).
Vegan Paleo Vanilla Cupcakes
Vegan Paleo Vanilla Cupcakes

Raspberry Frosting

The beauty of vanilla cupcakes is that they are a perfect canvas for any kind of frosting or topping you want (or none at all!). Dip or drizzle with chocolate ganache. Dollop on some simple coconut whipped cream and berries. Swirl with a decadent contrast of chocolate frosting. Or make this light and summery, sweet-tart, raspberry frosting.

It is a cashew based frosting partially sweetened and colored pink with freeze dried raspberries. You do need to soak the cashews and chill the frosting so it thickens after blending, so I actually recommend making this part first. It can be a little trickier to pipe than a traditional buttercream, so a messy rustic smear works just as well.

Vegan Paleo Vanilla Cupcakes

Cupcake Baking Tips

  • Err on the side of baking longer rather than under-baking. I recommend toothpick testing or pressing the middles to make sure they aren’t at all mushy. They should be very golden and domed when done.
  • Fill the cupcakes 3/4 of the way or even a little more, without eggs they won’t rise as much as a traditional cupcake.
  • Cool the cupcakes completely before frosting, otherwise your frosting will melt right off.
  • Double the batch if you share a house/kitchen with lots of other humans, they are hard to share.
Vegan Paleo Vanilla Cupcakes

More Cupcake Recipes

Vegan Paleo Vanilla Cupcakes
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Paleo Vanilla Cupcakes

★★★★ 3.7 from 3 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Fluffy, golden, Vegan Paleo Vanilla Cupcakes with sweet raspberry frosting and a soft delicate crumb you’d never guess is egg and grain free!

Ingredients

Scale

Raspberry Frosting***

  • 1 1/4 cups (150g) raw cashews, soaked at least 4 hours
  • 1 cup (25g) freeze dried raspberries****
  • 2 tbsp (40g) maple syrup or agave
  • 2 tbsp coconut oil
  • Pinch of salt
  • Almond milk to blend if needed

Instructions

  1. Preheat the oven to 350ºF.
  2. Stir the apple cider vinegar into the almond milk and set aside.
  3. Whisk together the cassava flour, coconut flour, baking soda, and salt until lump free.
  4. In a separate bowl, combine the maple syrup or agave, cane sugar, milk mixture, coconut oil, and vanilla (all at room temp or warmer).
  5. Add wet to dry, and mix to combine.
  6. Scoop into a cupcake pan (either grease or use paper liners) filling each almost to the top. You will get 6-8 depending on your pan.
  7. Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center.
  8. Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting.
  9. For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder one spoonful at a time to achieve desired color. Chill to thicken.
  10. Frost cooled cupcakes, and eat!

Notes

*You can swap it with 1/4 cup more cassava flour, but the coconut flour gives the cupcakes a much more defined crumb.

**Either will taste delicious, the cane sugar will preserve the lighter vanilla color.

***Or be lazy, buy vegan frosting, and just add the berry powder.

****Other freeze dried berries would be fine too, or you can use natural food coloring.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 455
  • Sugar: 21g
  • Sodium: 259mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 3g

Keywords: vegan, gluten free, grain free, birthday, vanilla, easy, healthy, cassava, cake, paleo, raspberry, frosting, cashew

CLICK BELOW TO PIN

Mini Key Lime Pies

· Natalie 22 Comments

Summer’s favorite citrus pie made mini! These key lime pies bring the classic creamy sweet tang with a dairy-free filling and crumbly gluten-free oat crust.

Mini Key Lime Pies (vegan + gluten-free)
SPONSORED BY SUNBUTTER

We might be on the tail end of summer but summer it still technically is, and there is no more summery dessert in my mind than key lime pie (ice cream doesn’t count because ice cream is not a dessert its a food group). Never mind the fact that I am from Florida and it’s taken me six years of blogging to bring you a key lime pie recipe…details, embarrassing details. But I tested these muffin cup pie minis four times to make absolutely sure they are worth the wait!

Mini Key Lime Pies (vegan + gluten-free)

Limes vs. Key Limes

There is one more small detail I need to disclose up top – I did not use key limes for this recipe. *GASP* But that’s because:

  1. They are small and yield little juice so you will need 278 of them
  2. They are very seasonal, so not around long
  3. Also not easy to find everywhere
  4. And more expensive
  5. And the flavor difference is slight

So what I’m trying to say is REGULAR LIMES WORK TOO. We are not five-star pastry chefs, we are just average everyday humans who enjoy an occasional lime dessert in the summertime and aren’t too bothered if our limes are a smidge less aromatic.

I’m not denying there is a difference. But once you mix it with the cream and bake it with the crust and eat it with your hands because mini individual pies allow for that, it’s hardly noticeable. And please for the love of all things citrus, do not use bottled juice. I will cry and it will be awkward for all of us.

Mini Key Lime Pies (vegan + gluten-free)

Key Lime Crust

The creaminess of key lime is best complimented by a crumbly salty-sweet crust, of course the traditional being graham cracker based. But in the name of gluten-free and healthier options, we are using oats instead of crackers and SunButter instead of butter butter. A little sugar and salt boost the flavor, and processing the oats before mixing makes for the perfect not-flour-but-not-oatmeal crumble consistency.

Mini Key Lime Pies (vegan + gluten-free)

Key Lime Filling

In the name of keeping these nut-free, I opted to not use raw cashews like so many vegan key lime recipes do. So coconut was the best creamy alternative. I experimented quite a bit here, and ended up with a coconut cream + nondairy yogurt filling combination that I love. You can use all coconut cream if you prefer, but I like the added tang from the yogurt. If you want to try it with all yogurt, I recommend Greek yogurt (dairy or nondairy) for the best rich texture.

Mini Key Lime Pies (vegan + gluten-free)

How To Make Mini Key Lime Pies

  1. Make the crust, and par-bake for 15 minutes. This gives it time to get a little toasty on its own and prevents sogginess later.
  2. Make the filling. I tested a stovetop version of the filling, but I preferred the consistency with baking the filling as well. Plus less cleanup and arm work.
  3. Bake both together, another 20 minutes or so but at a lower temperature.
  4. Chill overnight. Or you can freeze them to speed this up, but they need to be completely cold to set properly.
Mini Key Lime Pies (vegan + gluten-free)

Whipped cream would be delicious on top, but as you can see I didn’t have any and I also didn’t have any trouble devouring them without.

So in the name of embracing the remainder of summer and making fall treats wait their turn, I hope you make these Mini Key Lime Pies your end-of-August own!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Key Lime Pies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 pies 1x
  • Category: pie
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Summer’s favorite citrus pie made mini! These key lime pies bring the classic creamy sweet tang with a dairy-free filling and crumbly gluten-free oat crust.

Ingredients

Scale

Crust

Filling

  • 1/2 cup (120g) coconut cream*
  • 1/2 cup (120g) nondairy yogurt
  • 1/4 cup (80g) maple syrup or agave
  • 1/4 cup (60g) key lime juice**
  • 1/4 cup (30g) arrowroot (or corn starch)
  • 1 tbsp key lime zest

Instructions

  1. Preheat the oven to 375ºF.
  2. Grind the oats with the coconut sugar and salt in a food processor.
  3. Add SunButter, and process to form a sticky crumbly dough.
  4. Press a couple spoonfuls into the bottom of each muffin (lined with paper liners), you will have enough for 6-8.
  5. Bake fro 15 minutes at 375ºF. Cool.
  6. Reduce the oven temperature to 325ºF.
  7. Blend all the filling ingredients. Don’t over blend.
  8. Pour on top of the crusts, filling almost to the top. Tap on the counter to release any air bubbles.
  9. Bake for 18-20 minutes at 325ºF. The edges should be just starting to darken and the middles no longer jiggly.
  10. Cool for 30 minutes, then chill overnight.
  11. Serve straight from the fridge, they are delicious with coconut whipped cream on top!

Notes

*Just the solid part from a can of full fat coconut milk that has been chilled overnight.

**Regular lime juice works just as well!

Nutrition

  • Serving Size: 1 pie
  • Calories: 315
  • Sugar: 17g
  • Sodium: 211mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 8g

Keywords: summer, citrus, pie, tart, key lime, dairy free, egg free, gluten free, vegan, dessert, easy, healthy

CLICK BELOW TO PIN
Mini Key Lime Pies (vegan + gluten-free)

Healthy Chocolate Fudge

· Natalie 37 Comments

Rich, indulgent, and made with just 5 ingredients – this Healthy Chocolate Fudge is vegan, paleo, oil-free, and sweetened naturally!

Healthy Chocolate Fudge (vegan + paleo)

When life hands you peanuts and you discover a bag of pretzels in the back of the top shelf of the pantry that you cannot remember when/why you bought…fudge. Fudge is the answer.

Maybe not the only answer, because peanuts + pretzel is a pretty bomb combo that has a lot of recipe potential (peanut pretzel streusel something was a close runner up), but it’s a really really good answer. Adding a deeply dark chocolate, date-sweetened, hunk of no-bake chocolate heaven underneath just makes sense.

Healthy Chocolate Fudge (vegan + paleo)

I know “healthy” is a tricky adjective – this is not fudge made from kale, sorry to disappoint. But it is also not fudge made from butter or milk marshmallow fluff. This is fudge that falls gracefully somewhere in between leafy greens and candy shop. This is fudge that you can eat two pieces back to back without feeling like you have become sugar. This is fudge that makes me question why I waited so long to make homemade Healthy Chocolate Fudge?

Healthy Chocolate Fudge (vegan + paleo)

Healthier Fudge Ingredients

I truly could not be happier with this easy lineup. We got:

  • Unsweetened chocolate. You can use dark or semi-sweet, but the dates are sweet enough so I recommend 100% cacao a.k.a. unsweetened.
  • Medjool dates. And yes you should soak them first unless they are already super squishy, date chunks = NOT dreamy fudge texture.
  • Coconut milk. I haven’t tested with other milks, almond might work, but I can tell you for sure that canned coconut milk will yield the best fudge texture.
  • Cocoa (or cacao) powder. It is healthy CHOCOLATE fudge after all.
  • Salt. Be generous with your pinching.
  • Toppings. I topped mine with crush pretzels and toasted peanuts, but I left you some other ideas in the notes section. Also no toppings, just unadulterated fudge flavor, would be delicious.
Healthy Chocolate Fudge (vegan + paleo)

A Few Fudge Tips

  1. Soak the dates for easier smoother blending.
  2. Have all the ingredients at room temp so the melted chocolate doesn’t seize up when mixing.
  3. Mix the date mixture and cocoa powder first, then add the chocolate. The mixture will thicken quite quickly once you add the melted chocolate.
  4. Refrigerate at least 4 hours, but preferably overnight.
  5. Line the pan with parchment (not wax) paper for easier removal.
Healthy Chocolate Fudge (vegan + paleo)

One of these fudgy squares in the evening post-dinner/pre-bed for a sweet something…HITS THE SPOT. It’s something so much better experienced than written about, so happy fudge making to you!

P.S. If you are tiptoe-ing into the pumpkin mood already, I got fall fudge for you too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Chocolate Fudge

★★★★★ 5 from 10 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 15 minutes
  • Yield: 12 squares 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
Print Recipe

Description

Rich, indulgent, and made with just 5 ingredients – this Healthy Chocolate Fudge is vegan, paleo, oil-free, and sweetened naturally!

Ingredients

Scale

Instructions

  1. Soak the dates in warm water for 10 minutes. Drain.
  2. Blend the dates and coconut milk until very smooth.
  3. Melt the chocolate.
  4. In a bowl, combine the date paste, cocoa powder, and salt. Stir to combine.
  5. Stir in the melted chocolate. It will get quite thick.
  6. Press into a lined pan (mine was 8×5″), top with peanuts and pretzels, refrigerate overnight.
  7. Slice and eat. Keep leftovers in the refrigerator.

Notes

*Optional. Leave them off or replace with cacao nibs, chopped hazelnuts, coconut flakes, etc.

Nutrition

  • Serving Size: 1 square
  • Calories: 223
  • Sugar: 11g
  • Sodium: 66mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Carbohydrates: 21g
  • Fiber: 5g
  • Protein: 4g

Keywords: vegan, paleo, sugar free, dairy free, easy, peanut, pretzel, salted, dark chocolate, no bake, dessert, medjool dates

CLICK BELOW TO PIN
Healthy Chocolate Fudge (vegan + paleo)

Paleo “Oatmeal” Cookies

· Natalie 26 Comments

All the delicious chunky, crispy-edged, chocolate chip goodness of oatmeal cookies but paleo without any oats or grains. Easy, one bowl, less than 30 minutes!

Paleo "Oatmeal" Cookies (vegan)

I simply set out to make a yummy healthier cookie filled with hemp seeds and almond butter and cacao nibs and things, but they turned out JUST LIKE OATMEAL COOKIES. The texture is freakishly identical with no oats involved. And of course I love every inch of these cookies, but those edges. The gloriously crispy browned edges. The best part ♡

Paleo "Oatmeal" Cookies (vegan)

What’s in These Paleo “Oatmeal” Cookies?

  • Not an oat, not one single oat.
  • Almond flour. These cookies don’t require much flour, but almond keeps them super moist and grain-free.
  • Hemp seeds. These are what give them the chunky “oat” texture, plus a little healthy fat and protein and flavor.
  • Coconut sugar. For that caramelized “brown sugar” sweetness.
  • Flax eggs. Almond flour doesn’t bind much by itself, so this is key for holding the cookies together. I used a little less water than the typical flax egg ratio, so be sure to note that in the recipe. Real eggs will work too.
  • Almond butter. This helps bind, keeps them moist, makes them spread – its very essential. Other nut/seed butters will work as well, personally I just love the flavor of AB.
  • Coconut oil. I tested an oil-free version with non-dairy milk instead – delicious, but not as crispy and they don’t spread as well.
  • Cacao nibs. Instead of chocolate chips, they are crunchier and more bitter which I love since these cookies are quite sweet. Chocolate chips are fine too of course, but I used these sweet cacao nibs from Sunfood which are lightly sweetened with coconut sugar and a perfect in between.
Paleo "Oatmeal" Cookies (vegan)
Paleo "Oatmeal" Cookies (vegan)

Tips for perfect Cookies

  • Bake them the full 15 minutes. Don’t take these babies out early, you want them to be nice and golden on the edges and tops. They will have better taste and texture this way.
  • Don’t crowd the pan, these cookies do spread quite a bit.
  • Use a very drippy almond butter.
  • Measure by weight. I always recommend this, it will save you time in cleanup and be more precise too.
  • Eat minimum one spoonful of dough. This is more a happiness tip than a perfect cookie tip I suppose. But still important.
  • Freeze them! Not the dough, the finished cookies. If you’ve never had an oatmeal cookie straight from the freezer you’re missing out. This may or may not be the summer 90º+ weather talking too.
Paleo "Oatmeal" Cookies (vegan)

I realize these Paleo “Oatmeal” Cookies aren’t nearly as cost effective as a traditional oatmeal cookie, but trust me they are very tastebuds = HAPPY effective. If you are looking for OATmeal cookie options:

Paleo "Oatmeal" Cookies (vegan)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo “Oatmeal” Cookies

★★★★★ 5 from 6 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
Print Recipe

Description

All the delicious chunky, crispy-edged, chocolate chip goodness of oatmeal cookies but without any oats or grains. Easy, one bowl, less than 30 minutes!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare the flax eggs and set aside to gel for 10 minutes.
  3. Whisk together the almond flour, hemp seeds, coconut sugar, baking soda, and salt until lump free.
  4. Add the almond butter, vanilla, flax eggs, and coconut oil.
  5. Fold in cacao nibs (save a few for on top).
  6. Scoop onto a lined baking sheet (about 2 tbsp per cookie) leaving space in between because they will spread. No more than 8 cookies per pan.
  7. Add a few cacao nibs on top of each and press them down lightly.
  8. Bake for 15-17 minutes at 350ºF.
  9. Cool for 10 minutes on the pan before transferring to a cooling rack.
  10. Enjoy warm, or I love them straight from the freezer too!

Notes

*You can sub non-dairy milk to make them oil-free, but they will be less crispy and rich.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 160
  • Sugar: 6g
  • Sodium: 81mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g

Keywords: paleo, chocolate chip, grain free, dairy free, vegan, gluten free, grain free, egg free, healthy, dessert, snack

CLICK BELOW TO PIN