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Chocolate White Chocolate Chip Cookies (paleo, vegan, gluten-free)

I wanted to leave you with a tasty recipe for this Labor Day weekend, and I’m super happy with this new creation. I’ve been cooking quite a bit lately, as it’s a wonderful creative outlet for me, and also tends to relieve some stress (especially when I’m creating chocolate treats… ). I definitely don’t condone stress eating, but I do encourage finding healthy replacements for foods that would typically have a much bigger burden on your body. These are a health-coach approved healthy treat, but are honestly so nutritious they could go in the “snack” category 🙂

Lily’s chocolate is one of my all-time favortie brands and they recetly released a white chocolate chip. It does contain a small amount of milk-fat, so replace with dairy-free choclate chips if strictly vegan/paleo. I tolerate these fine so I use them for treats like these, but they can easily be replaced.

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Chocolate White Chocolate Chip Cookies (high-protein, paleo, gluten-free, vegan)

I'm so excited to have recreated a high-protein and clean version of those store-bought chocolate white choclate chip cookies I used to salivate for. Now we can all enjoy them without the toxins! They could even pass as a healthy snack, not just dessert.
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Snack

Equipment

  • stand mixer

Ingredients

  • 1/2 cup plant based protein powder
  • 1/2 cup collagen
  • 1/2 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup coconut sugar
  • 1/2 cup almond butter
  • 2 flax eggs see instructions (or regular eggs)
  • 1 tsp vanilla
  • 1 cup @Lily’s white chocolate chips (they have small amount of milk fat so use another kind if strict vegan or paleo)

Instructions

  • Make the flax egg by combining 2.5 tbsp water with 1 tbsp ground flax seed. Place in fridge for 10 minutes – they should be gelatinous.
  • Preheat oven to 350 F and line a baking sheet with parchment paper.
  • In a stand mixer or mixing bowl, cream together the wet ingredients on high until smooth.
  • In a separate bowl, whisk the dry ingredients together. Slowly add to the wet ingredients, stirring as you go until well combined. Stir in the white chocolate chips.
  • Scoop the dough into 10-12 balls and press down slightly. Top with a few chips. Bake for 10-12 minutes.
  • Cool on pan for 10 minutes, then carefully slide parchment paper onto wire rack and cool completely.
  • Store in airtight container on counter for 4 days.
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Blueberry Cookie Crumble Bars (vegan, gluten-free, paleo option)

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Blueberry Cookie Crumble Bars (paleo, gluten-free, vegan)

Okay guys… this creation has me RULL excited. It’s free of toxic ingredients and is super easy to make. I made it with blueberries but you can switch in any berry of choice!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Keyword: blueberry oatmeal cookie bars, gluten-free, vegan
Servings: 15

Equipment

  • 8×8 baking dish
  • small saucepan

Ingredients

Oatmeal cookie layer:

  • 1 cup sprouted oats or shredded coconut for paleo
  • 1/2 cup almond or oat flour
  • 1/2 cup coconut flour
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup nut or seed butter
  • 1/3 cup monk fruit syrup or pure maple syrup
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • 1 tsp baking powder

Berry layer:

  • 3 cups fresh or frozen blueberries or other berries
  • 1 tbsp lemon juice
  • 2 tbsp monk fruit syrup or pure maple syrup
  • 1/4 cup chia seeds
  • 1/2 tsp vanilla

Berry drizzle:

  • 2 tbsp blueberries
  • 1-2 tbsp water
  • 1/2 cup Lakanto powdered sugar
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest

Instructions

  • Preheat oven to 350 and line an 8×8 baking dish with parchment paper
  • Combine the cookie layer in a bowl until well combined.
  • Press a little over half of the mixture into the baking pan and bake for 15 minutes.
  • Meanwhile, make the berry layer by placing the berries, lemon juice, and maple syrup in a small saucepan over medium-high heat. Crush the berries with a spoon until mushy. Remove from heat and stir the chia seeds and vanilla in.
  • When the cookie layer is done, spread the blueberry mixture evenly, then top with the remaining cookie mixture crumbles.
  • Bake for 20-25 minutes, or until golden brown. Cool on a wire rack.
  • While the bars are cooling, make the drizzle by blending the wet ingredients (starting with 1 tbsp water) in a blender, adding more water if necessary (you want to be able to drizzle it.)
  • Once cool, cut into bars and then drizzle the blueberry mixture over the top with a spoon.
  • Store in an airtight container on counter or fridge for 4-5 days.
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Cinnamon Coffee Cake (paleo, gluten-free, dairy-free)

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Cinnamon Coffee Cake (paleo, gluten-free, dairy-free)

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Keyword: coffee cake

Equipment

  • 8×8 baking pan
  • stand mixer or bowl

Ingredients

  • Crumb topping:
  • 1/2 cup almond or oat flour
  • 1/2 cup arrowroot or tapioca flour
  • 1/3 cup coconut maple, or monk fruit sugar
  • 1 1/2 tsp cinnamon
  • 1/4 cup ghee coconut oil, or grass-fed butter, cold and cut into bits
  • Coffee cake:
  • 1 1/2 cup almond or oat flour
  • 1/2 cup arrowroot flour
  • 3 tbsp coconut flour
  • 1/3 cup coconut, maple, or monk fruit sugar
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 eggs at room temp
  • 1/4 cup non-dairy milk full-fat canned coconut is ideal
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil ghee, or grass-fed butter, softened
  • Glaze:
  • 1/2 cup monk fruit powdered sugar
  • 1/2 tsp cinnamon
  • 1 tbsp non-dairy milk full-fat coconut milk ideal

Instructions

  • Preheat oven to 350 F and line an 8×8 baking pan with parchment paper (grease any exposed sides)
  • In a small bowl, combine the crumb topping ingredients until broken into small clumps (I use a fork, or you could be official and use a pastry cutter). Place in fridge until ready to use.
  • In the bowl of a stand mixer, cream together the coconut oil and sugar until creamy. Add the eggs, one at a time, mixing in-between. Add the remaining wet ingredients and blend until smooth.
  • In a medium bowl, whisk together the dry ingredients. Slowly add them to the wet ingredients and mix until smooth.
  • Pour the mix into the prepared baking pan, then top with the crumb topping, distributing evenly.
  • Bake for 30-35 minutes, or until a toothpick comes out clean, or with just a few moist crumbs.
  • Cool on a wire rack. While waiting prepare the glaze. Once cool, drizzle the glaze over the cake and enjoy!
  • Stores best in airtight container in the fridge. Stays fresh for 4 days.
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Chocolate Banana Bread (vegan option, paleo, protein-packed)

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Vegan Chocolate Banana Bread (or muffins!) – Vegan, paleo, processed sugar-free

I love making different versions of banana bread, but I think this one just might be my favorite. Pro tip: It tastes like brownie bites in a mini muffin mold. You could also add a chocolate glaze to a doughnut version (or any version, no rules about chocolate here!)
Prep Time20 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Keyword: banana bread
Servings: 10

Equipment

  • Stand mixer or large mixing bowl
  • bread pan or silicone mold of choice

Ingredients

  • 4 tbsp ground flax for flax eggs or large organic pasture-raised eggs
  • 1/3 cup golden monk fruit or coconut sugar (I do a half and half combo)
  • 2 tsp vanilla extract
  • 1/4 cup melted coconut oil or grass-fed butter, or ghee
  • ¼ cup nut/seed butter
  • ¼ cup arrowroot or tapioca starch
  • 2 tbsp coconut flour
  • 3/4 cup almond flour
  • ½ cup plant-based protein powder
  • ¼-1/2 cup collagen (optional)
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ cup Lily’s stevia chocolate chips dairy-free chocolate chips, carob chips, or chopped nuts (optional)

Instructions

  • Preheat oven to 350 degrees. Line a 8X4 bread pan with parchment paper and spray, or spray any silicone mold you’re using.
  • Make flax eggs by combining 1 tbsp ground flax with 2.5 tbsp water for each egg. Let sit 10-15 minutes in fridge, or until gelatinous. If starting with whole flaxseed put in coffee grinder or high-speed blender and process until ground.
  • Melt the coconut oil and let it cool for about 5 minutes.
  • In a stand up mixer or large bowl, add the banana, (flax) eggs, oil, coconut sugar, and vanilla. Beat on low or mix until well combined.
  • In a medium bowl combine all of the dry ingredients.
  • Slowly add the dry ingredients to the wet ones in the mixer and combine on low-medium until a batter has formed and there are no clumps.
  • Divide the batter into the pan- will fill each one about 2/3 full.
  • Bake for 21-24 minutes, or until a knife comes out clean from the center.
  • Cool on wire rack until ready to gobble up (They release better from pans after almost cooled completely). Delicious with raw honey, peanut butter (obviously), or any other nut butter, ghee, jam, a sentimental movie and a good snuggle… basically anything.

Notes

Can make into any pan or silicone mold – muffin (bake 16-20 minutes), doughnut pan (line with parchment paper and bake for 40-50 min), or mini muffin (12-15 min).
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Matcha Mint Bites (vegan, raw, paleo, keto)

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Matcha Mint Bites

I love a good power bite, especially these energizing green balls of wonder. The fresh mint makes them especially refreshing, especially with these hot days. Pop them in a iced cooler for an outdoor day and you won't be sorry!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 24

Equipment

  • Food Processor

Ingredients

  • 1 cup raw, organic tahini
  • 1 cup coconut manna
  • 1 cup organic plant-based protein
  • 1 cup collagen
  • 2 cups + 1 cup shredded coconut
  • ¼ cup + ¼ cup monk-fruit confectioners sugar
  • 10-15 fresh organic mint leaves
  • 3-10 drops organic peppermint essential oil start tasting after adding 3 drops and adjust to preference
  • 2 tbsp matcha powder
  • 1 tbsp maca powder optional
  • 1 chocolate Lily’s chocolate bar or 1 cup Lily’s chocolate chips can use any chocolate of choice, optional
  • 1 tbsp MCT oil or melted coconut oil

Instructions

  • Melt the chocolate on the stove at low heat. Stir frequently until completely melted. Set aside.
  • Place 1 cup of the shredded coconut in a bowl and set aside.
  • Mix ingredients (except for monk fruit confectioners, and 1 tbsp MCT oil) in a food processor. Stop to scrape down the sides if needed. Add more protein powder if it’s not solid enough to roll into balls (they’ll be slightly squishy but you don’t want them to melt in your hand or flatten when set down.
  • Roll dough into 1 inch balls and then coat in the 1 cup shredded coconut. Place on cookie sheet. Will make 18-24 bites.
  • Stir ¼ cup confectioners and 1 tbsp MCT oil into the melted chocolate until well combined.
  • Drizzle or coat the bites with chocolate.
  • Place in the freezer for 10 minutes (until hard) and then transfer to the container.
  • Store in fridge for a week and in the freezer for 6 months.

Notes

notes: I always double or triple the batch and freeze them to have on hand for a quick boost. You can even eat them straight from the freezer.
Other flavor options:
Pure Matcha
Omit mint and/or chocolate
Lavender Matcha
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil
Lemon lavender
Replace fresh mint with dried lavender flowers and mint essential oil with lavender oil.
Add 1 tbsp fresh lemon zest, 5-10 drops lemon essential oil or 1 tbsp lemon juice and omit matcha.
Make it your own
Add any of your favorite superfoods, dried fruit, seeds, nuts, or flavor additions that you enjoy – the combinations are endless!
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Lavender-Lemon Mini Bundt Cakes

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Lavender-Lemon Mini Bundt Cakes

Lemon and lavendar are two of my favorite smells and flavors and they blend perfectly in these delicous gluten-free bundt cakes. You can sub almond flour for the oat flour to make these 100% paleo, and use whole eggs if short on time. The whipped egg whites just make these a bit lighter. See notes for other baking options (muffin, loaf, doughnut) if you don't have a mini silicone bundt pan.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Keyword: bundt cake, lemon lavendar cake
Servings: 12

Equipment

  • silicone mini bundt molds or muffin mold, hand mixer or stand mixer, blender

Ingredients

  • 1 cup oat flour
  • 2 cups almond flour
  • 1/2 cup arrowroot flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tbsp cooking lavender
  • 1/2 cup palm shortening melted but not hot (or ghee / coconut oil)
  • 15 drops monk fruit
  • 1/4 cup Lakanto maple syrup maple syrup, or raw honey
  • 1/4 cup lemon juice
  • Zest from 1 large lemon about 2 tbsp
  • 1 tsp vanilla extract
  • 4 egg whites
  • For glaze:
  • 1/2 cup powdered monk fruit maple sugar, or coconut sugar (to powder, blend 1 cup sugar with 1 tbsp arrowroot in high-powered blender until light and fluffy)
  • 2 tbsp coconut oil melted
  • 3 tbsp full-fat coconut milk

Instructions

  • Preheat oven to 325 F and spray a silicone baking mold with avocado oil spray. (Or grease by hand with any fat)
  • Place the flours and dried lavender in a blender and pulse until lavender has broken into small pieces.
  • Place egg whites in a stand mixer (or bowl with hand mixer) and mix on high until light and fluffy (small peaks should form).
  • Add the wet ingredients, except whites, to the blender and process until smooth (you may need to mix by hand if it gets stuck).
  • Transfer to large bowl and fold in the egg whites, being careful not to over-mix.
  • Pour into prepared baking pan until 3/4 full. Bake for 23-30 minutes, or until knife comes out clean.
  • Cool on wire rack for 15 minutes and then remove from molds onto rack.
  • To make glaze, combine ingredients, adding more coconut milk if it’s too thick. You want it to be slightly runny so it’s easy to drizzle. If it’s too runny, add more powdered sugar and place in fridge to cool slightly.
  • Drizzle over cooled bundt cakes and garnish with lavender petals.
  • Store in airtight container in fridge for 5 days, or counter for 2.

Notes

For muffins: bake 20-25 minutes. For loaf pan or large bundt pan: bake 50-65 minutes, or until knife comes out clean.
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Chocolate Cookies n’ Cups Ice Cream (vegan, paleo)

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Chocolate Cookies n’ Cups Ice Cream

I'm just getting on the homemade ice cream wagon and I don't think I'll be getting off anytime soon! I love how easy this is to make, and how I don't miss dairy AT ALL when I eat it. Cashews are magical.
Prep Time30 minutes
Cook Time7 hours
Course: Dessert
Keyword: ice cream
Servings: 6

Equipment

  • immersion blender
  • ice cream container or loaf pan

Ingredients

  • 2.5 cups raw cashews
  • 1/2 cup coconut milk
  • 1/3 cup pure maple syrup, Lakanto maple syrup, or raw honey
  • 1.5 tsp collagen / gelatin
  • 2 oz baking chocolate chopped
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp lemon juice
  • 1/2 cup chopped almond butter cups or candy of choice
  • 1/2 cup cookie chunks I used my vegan power cookies

Instructions

  • Place ice cream container or loaf pan in freezer to chill.
  • Place the cashews in a bowl and cover with boiling water for 30 minutes.
  • Sprinkle the gelatin over coconut milk in a saucepan and leave for 15 minutes.
  • Drain and rinse the cashews and transfer to an immersion blender. Add 1 cup water and the maple syrup. Blend until smooth.
  • Transfer to saucepan and set to medium heat, whisking to dissolve the collagen (which should be slightly foamy on top). Once it’s dissolved, add the chopped baking chocolate and stir until just melted. Be very careful not to overheat.
  • Transfer back to blender and add cocoa, vanilla, sea salt, and lemon juice. Blend until smooth.
  • Pour into chilled containers and chill in freezer for 6 hours.
  • Let sit out on counter for 10-15 minutes before eating.

Notes

Notes: will keep well for 3 weeks, covered
  • cookie, cup, baking chocolate
  • found these almond butter cups at Costco
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Power Bites (no-bake, paleo, vegan)

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Power Bites

These power bites are super easy to make and store really well in the freezer. The no-cow bars are a new addition, and are only in here because I'm trying to go through about 6 boxes we have (got a little sick of them and then my bf forgot to cancel Amazon subscription haha). These are optional but could also be substituted.
Prep Time30 minutes
Total Time1 hour
Course: Dessert, Snack
Keyword: power bites
Servings: 20
Author: Kendyl Morris

Equipment

  • Food Processor

Ingredients

  • 10 pitted dates
  • optional: 2 No-Cow protein bars broken into chunks (if not using omit coconut milk)
  • 1/2 cup lakanto maple syrup raw honey, or maple syrup
  • 1 cup nut butter I used crunchy almond butter
  • 1 tsp vanilla extract
  • 1/4 cup plus more if needed, full-fat coconut milk
  • 1/2 cup protein powder I used Orgain peanut butter
  • 3 tbsp maca powder
  • 1/2 cup ground flaxseed
  • 3 tbsp cocoa powder plus about 1/2 cup more for rolling
  • Optional: 1/2 cup Lily’s chocolate chips melted

Instructions

  • Add everything (except extra cocoa powder and chocolate chips) to a food-processor and pulse until combined. Add more coconut milk by the tbsp if it won’t mix. You want it to be the consistency of play-dough so you can roll it into balls. Resort to mixing by hand if it’s being stubborn (once things are broken down enough to your liking.)
  • Put remaining cocoa powder in a small bowl. Place a piece of parchment paper on a baking pan (that will fit in your freezer for them to set)
  • Roll dough into balls and then roll in cocoa powder.
  • Drizzle melted chocolate over the bites and freeze for 30 minutes to set.
  • Store in container in fridge for 1 week, and any extra in freezer for up to 6 months.
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Vegan Power Cookies

A delicious, nutrient-dense cookie that can pass as breakfast (well, not ideally, but we all have those days!). I always double batch and freeze half so I can have a quick on-the-go option for later.

Ingredients

1/2 cup nut butter

2 flax eggs (see below)

2 tbsp melted coconut oil

1/4 cup maple syrup, honey, or monk fruit maple syrup 

1/2 cup unsweetened applesauce, 1/2 cup unsweetened pumpkin puree, or 2 ripe mashed bananas

2 tsp vanilla extract

2/3 cup vegan peanut butter protein powder (or other flavor)

1/2 cup arrowroot flour

1 cup gf oats (I use these sprouted ones)

1/4 cup gf oat flour

1/4 cup almond flour

1/2 tsp baking soda

1/2 tsp baking powder

Pinch sea salt

1/2 cup Lily’s chocolate chips, or other dairy-free chocolate chip.

Instructions

  1. Preheat oven to 350 F and line a baking sheet with parchment paper.
  2. In a small bowl make flax eggs and let sit for 5 minutes, until gelatinous (2 eggs is 2 tbsp ground flaxseed mixed with 5 tbsp water)
  3. Mix the wet ingredients in the bowl of a stand mixer (or by hand!). 
  4. Mix the dry ingredients in a separate bowl and then slowly add to wet mixture, a little at a time, mixing in between until fully combined.
  5. Stir in the chocolate chips by hand.
  6. Using a cookie scoop to spoon, drop 12-14 small cookies onto baking sheet, spaced out at least 1 inch. Press down slightly.
  7. Bake for 15-18 minutes, or until golden brown on top.
  8. Remove from oven and place pan on wire rack for 10 minutes, then pull the parchment paper off the cookie sheet onto the wire rack until cooled completely.

Store at room temperature for a few days, or in fridge or freezer for longer shelf life.

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Twix Bars (paleo, df, gf)

One of my favorite things to do is remake my favorite foods/treats into cleaner versions. I went gluten-free and dairy-free at 19 due to chronic health issues I was having that couldn’t be helped through conventional medicine. My IBS, anxiety, depression, and acne that had developed in my early teens only got worse in college, and the only solution ever offered was medication. I knew I was out of balance on multiple levels, but it wasn’t until my misery : motivation ratio got so high that I was finally willing to stop eating the standard American diet. My journey led me to my profession as a certified integrative medicine health coach and clinical hypnotherapist, and after 7 years cooking of cooking this way, quite a few recipes!

Healthy doesn’t have to be a hassle, and it certainly can taste as good, if not better, than the “real” thing. Side note: Isn’t it interesting that we call chemical-filled processed foods the “real” thing when this recipe is full of actual REAL ingredients? Might be time to rethink that.

This is a new favorite recipe that I hope you enjoy!

Ingredients

Shortbread layer:

  • 1 cup almond flour
  • 3/4 cup arrowroot flour
  • 1/2 cup coconut flour
  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup, honey, or monk fruit maple syrup
  • Pinch of sea salt

Caramel layer:

  • 3/4 cup almond butter, or other nut butter of choice
  • 1/2 cup full-fat coconut milk
  • 1/3 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup maple syrup, honey, or monk fruit maple syrup
  • Pinch of sea salt 

Chocolate layer:

  • 1 cup chocolate chips or chocolate bar
  • 1 tbsp coconut oil
  • 1/2 tsp flakey sea salt 

Instructions

  1. Preheat oven to 350 degrees F. Line a 8×13 pan with parchment paper so that it extends over the edges. 
  2. Make the shortbread: mix all ingredients until no clumps remain. Press/spread the batter evenly into the prepared pan and bake for 12-14 minutes, or until golden brown. 
  3. In a saucepan over medium heat, combine the caramel ingredients until completely melted. Cool completely on counter. 
  4. Melt the chocolate and coconut oil over low heat on stove until fully melted. Cool. 
  5. Once the shortbread and caramel layer are completely cool, pour caramel over shortbread and place in freezer for 1 hour, or until completely hardened.
  6. Pour melted chocolate over the top, sprinkle with flakey salt, and place in fridge for 10-15 minutes until hardened. 
  7. Slice into long pieces and enjoy! Can be be stored in air-tight container in fridge for a week, or the freezer for 2 months.

Notes: can make a half-batch by halving the ingredients, or double by doubling.