SUGAR FREE JANUARY ROUNDUP: 10 Sugar Free Recipes with NO added sugar! (No dates, honey, maple syrup, coconut sugar, etc)

Are you doing a Sugar Free January? You’re going to want to bookmark this. A great mix of cookies, muffins, chocolates, energy balls, breads, desserts, and they are ALL Sugar-Free (& Gluten Free, too!) Also, lots of Vegan/Paleo options.
Sharing is caring. Please add your favorite Sugar Free Snack recipes in the comments section below!
DISCLAIMER: I know some people are trying to go 100% sugar free. 4 of the recipes below are made with BANANAS so do contain naturally occurring fruit sugars. If you are avoiding fruit sugars as well, simply skip over any banana recipes!

Copycat Eating Evolved Mint Chocolate Cups

Leave out the optional tbsp of maple syrup!

The World’s Healthiest Sugar Free Oat Banana Bread

Sweetened only with ripe bananas. You won’t even miss the rest of the sugar.

3 Ingredient Chocolate Peanut Butter Cups

If you like the bitterness of dark chocolate, you will love these!

100 Calorie Sugar Free Protein Banana Muffins

Sweetness from banana, tanginees from Greek Yogurt. These are SO tasty!

PB&J Thumpbrint Cookies

Leave out the optional Tbsp of Maple Syrup. Raspberries are so sweet on their own, you don’t need any additional sweetener!

100% Sugar Free Peanut Butter Fudge Balls

Who needs sugar when you have Peanut Butter?

Fudgy Chocolate Pumpkin Loaf {Gluten Free, Vegan}

Just leave out the chocolate chips! (Tear…)

Blackberry Ginger Dessert Bars

Sweetened only with 1 banana and some berries.

Breakfast Zucchini Muffins  {Vegan}

The coconut butter melted on top adds the perfect amount of sweetness, no sugar needed!

No Bake Superfood Banana Bread Bites

Sweetened with just 1 banana. Raw and Vegan, too!

Copycat Eating Evolved Mint Coconut Butter Cups {Sugar Free, Paleo, Dairy Free}

You + This Delicious Treat = Mint to Be!
If you are making a commitMINT to your health, you will love these anti-oxidant rich, sugar-free MINT CHOCOLATE CUPS. Yum!
If you are trying to eat less sugar but have a huge sweet tooth, you can do it! Just stick to this blog and check out all these other sugar-free snacks. That’s my encourageMINT to you!
Should I stop?…
For real though, these low to no sugar (depending if you add optional sweetener) treats are just SO good, you’ll stop missing the sugar all together. I LOVE all chocolate cups, Reese’s, Peppermint Patty’s, you name it… but the ingredients on those things are just abhorrent, quite frankly. Reese’s are made with PGPR (Polyglycerol polyricinoleate), for example – look it up if you’re interested.
Eating Evolved has much better ingredients, which is where I got the inspiration for these guys, but they still contain coconut sugar which is not great for all my sugar-free readers, and they are expensive!!! This whole batch maybe cost as much as one package of Eating Evolved. (Sorry I love you Eating Evolved, just trying to help all the hardworking people out!)
Now, I am not saying you should never eat those foods… but, if you, like me, like to consume a chocolate “cup” of sorts almost every day, it may be in your best interest to whip these up! That way, you can control the ingredients, the sugar, and be real proud of yourself because its cool to make these! Also, if you are more of a Peanut Butter kinda person, I’ve got these 3 ingredient Chocolate PB cups too.  If you’re here because you like mint, then these healthy peppermint chocolate cookies are great, too!
[wpvideo kRFT6yRx]
Copycat Eating Evolved Mint Coconut Butter Cups
By The Granola Diaries
For the chocolate:

  • 1/2 C Coconut oil, melted
  • 1/4 C Cacao or cocoa powder
  • 1/4 Pure 100% Chocolate, melted (Or sub more cocoa to make it 1/2 Cup)
  • Optional: 1 – 2 Tbsp Maple Syrup/Raw Honey, for added sweetnees

For the filling:

  • 1/2 Cup Coconut Butter (See notes)
  • 1 tsp Peppermint Extract, or 1 – 2 drops food grade Peppermint Essential oil


  • If you don’t have store bought Coconut Butter, simply grind some shredded coconut or coconut flakes in a food processor until smooth consistency is achieved. This may take ~5 – 15 minutes. See Minimalist Baker’s full explanation here.


  1. Melt the coconut oil and let it cool down slightly. Mix with cacao powder, making sure there are no lumps. If you are using baking chocolate, melt this as well and mix it in. Stir in sweetener, if desired.
  2. Spoon ~ 1 tsp of the chocolate mixture into a mini muffin tin. If you are using a regular size tin, spoon until the bottom is covered and then a tiny bit more. Tilt the tray around to get the chocolate up the “walls”. Set in freezer for a few minutes while you prep the filling.
  3. For the filling, melt the coconut butter until it is a smooth consistency, but not liquid. For me, this took 2 bursts of 5 seconds each in the microwave, after my coconut butter was at room temperature and kind of “chunky”.  Stir in your peppermint.
  4. Spoon the coconut butter + peppermint onto the hardened chocolate layers, and pop back in the freezer for a few min to firm up. Repeat one last time with remaining chocolate.  Pop in the fridge or freezer for ~20 minutes to ensure everything is firm, then enjoy! Store in fridge for ~ 1 week, or freezer for a couple months!
  5. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more delicious and nutritious recipes!

Dark Chocolate Raspberry Cookie Skillet {Gluten Free, Sugar Free, Grain Free, Dairy Free}

On my Instagram, a bunch of you asked for this recipe before the New Year so you could make it for NYE. So, I’ve rushed to get this post up, and now it’s here with a couple days to spare! So you can run out to the grocery store and get what you need and ring 2018 the right way. Aka: with a melty, gooey, delicious cookie skillet. Which is also LOW SUGAR, so you don’t start off 2018 with a Sugar Hangover.
The ingredients are SUPER SIMPLE, so you may not even need to run to a grocery store. You’ll just need eggs, maple syrup (or honey), coconut oil (or butter), vanilla, chocolate, raspberries, and almond flour (or if you have almonds, just grind them up!) All classic pantry staples that you probably have on hand! IMG_3322
I want to start this post by mentioning that this recipe is 100% inspired by Bakerita. She is a cookie skillet and dessert photography MASTER! Seriously, all her creations make me drool, even if it’s a dessert I don’t particularly like. Gotta give her so much credit
That said, I did tweak her recipe for this cookie skillet quite a bit to fit my own preferences and what I happened to have on hand when I made it. One major change was subbing maple syrup instead of coconut sugar. I know they are both natural lower GI sweeteners, but I find Maple Syrup has more health benefits than Coconut Sugar, so opt to use that when I can. Like here, and here, and here. Adding raspberries to a cookie though?! Genius idea.
I also used blanched almond flour, but I believe any nut flour would work here, perhaps even oat flour. These peppermint chocolate cookies can be made with either oat or almond flour (or both!), so the same logic *should* apply to this skillet…
Gluten Free Chocolate Chunk Cookie Skillet with Raspberries 
By The Granola Diaires 

  • 1/4 C Coconut Oil, at room temp
  • 1/4 C Maple syrup
  • 1 Egg yolk (+ 1 extra full egg if you like fluffier cookies, leave out for a denser cookie)
  • 1 tsp vanilla
  • 1 Cup Blanched Almond Flour
  • 1 – 2 Tbsp Unsweetened Almond Milk
  • 1/4 tsp baking soda
  • Dash of sea salt and dash of cinnamon (optional)
  • Big handful dark chocolate chunks
  • ~ 1 /3 C Raspberries


  1. Preheat oven to 350 and grease/line an 8″ cake tin or skillet.
  2. Whisk the maple syrup and coconut oil with a fork until combined. Stir in the egg yolk and vanilla.
  3. Add Almond flour, baking soda, salt, cinnamon (if using), and stir to combine. Do not overstir! If mixture seems too dry/crumbly, add almond milk, 1/2 Tbsp at a time, until all combined.
  4. Fold in raspberries and chocolate chunks. Use your hands to press mixture into baking dish and flatten on top. Press some extra raspberries and chocolate chunks onto the top.
  5. Bake for 18 – 20 minutes.  Then, broil for 1 – 2 minutes to firm up the top. Enjoy immediately with some ice cream, or let cool and store in the fridge for later. HAPPY NEW YEAR’S!
  6. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more delicious and nutritious recipes!

Double Chocolate Peppermint Cookies {Gluten Free, Sugar Free, Dairy Free, Nut Free}

If I had to choose, my all time favorite Holiday treat would probably be Peppermint Chocolate Bark. Something about eating it just tastes like happiness and Holiday time, and the chocolate + peppermint combo is so refreshing, decadent, and just delicious!
If I had to choose a favorite baked good, it would probably be cookies. Brownies are definitely up there. and clearly so is banana bread, but I think cookies take the cake, no pun intended (who’s with me with cupcakes way at the bottom?!).
That must be why the other morning I woke up with the BIGGEST CRAVING EVER (no exaggeration, ever) for Chocolate Peppermint Cookies. I had about 1 hour until I needed to leave for work, but I NEEDED to eat a Chocolate Peppermint Cookie first. So, without any prep or time to look up any recipes, I whipped these up and couldn’t be happier with how they turned out!
For “flour” in these cookies, I used half oat flour and half almond flour. The reason? I couldn’t decide between the 2, and I didn’t feel like making a decision. So I went half/half. They turned out well like that, but I think going full on just one would also work. Just oat flour might lead to a bit of a fluffier cookie. I have other recipes that combine the 2 flours as well, like my Berry Crumble Bars or this Berry Cinnamon Cake, and those come out just perfect each time!
Then, for the wet ingredients, I used coconut oil + maple syrup, instead of the more traditional butter & sugar. If you want to tell me, “Coconut oil still has fat, and maple syrup still has sugar”, then I would respond, “Thank you for that stunning revelation! I will also have you note that coconut oil has a ton of nutritional benefits, as does Maple Syrup, beyond their fat and sugar content.” Fat and sugar are not necessarily so damaging to your health, so much as foods that are completely void of any nutritional value whatsoever, like refined sugar. Yes, Maple Syrup does contain (naturally occurring) sugars, but it also contains tons of zinc, magnesium, calcium, potassium, etc… Does your white sugar contain any of that?! No.  Do you see where I am going with this? Ok, rant over and back to these cookies…
Then, you add an egg in the coco oil + maple syrup mixture, which helps the cookies hold together. I haven’t tested with a Flax Egg to make this recipe vegan, but I don’t see why that wouldn’t work. Add a tiny splash of vanilla and some peppermint extract, and voila! Your kitchen already smells amazing.
Fold the flours and some cacao or cocoa powder into the wet mixture, store in the fridge to “firm up” and then you’ve got cookies! It’s very aesthetically pleasing when these are topped with chopped up candy canes, but I wanted to keep mine completely sugar free.  If you are a big fan of presentation, I would highly recommend sprinkling some candy canes on top!
Double Chocolate Peppermint Cookies
By The Granola Diaries

  • DRY
  • 1/2 C Oat Flour (or Almond flour)
  • 1/2 C Almond Flour (or Oat flour)
  • 1/4 C Cacao Powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • WET
  • 1/2 C Coconut oil, room temp
  • 1/2 C Maple Syrup
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 tsp Peppermint Extract
  • 1/4 C Chocolate Chips, or crushed up Mint Chocolate Bar (I used the one from Loving Earth)
  • Optional: Crushed up candy cane for sprinkling on top


  1. Whisk coconut oil and maple syrup in a bowl until well combined. Add egg and extracts, and whisk to combine everything.
  2. Add all the dry ingredients to the bowl, stir them together on top, then incorporate into the wet mixture, folding with a silicone spatula or wooden spoon. Lastly, fold in the chocolate chips.
  3. Let mixture sit in fridge to for ~10 minutes while you preheat the oven to 350 and line a baking sheet with parchment paper or Silpat. When ready, roll the dough into ~ 1″ balls, place on baking sheet, and press down slightly. Should make 10 – 12 cookies, depending on size.
  4. Bake for 13 minutes, or until edges are firm and cookie is cooked through. Remove from oven and sprinkle immediately with crushed candy canes, if desired. Allow to cool completely. Store in an air tight container in the fridge for 1 week or the freezer for a few months!
  5. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more delicious and nutritious recipes!


Sea Salt Dark Chocolate Banana Bread {Refined Sugar Free, Nut Free, Dairy Free}

There are many banana bread recipes on this blog already, I know (helllo, classic blender banana bread & paleo pumpkin seed loaf!). But this one is super special. This one has a secret ingredient. This ingredient is so good and melts-in-your-mouth and makes the whole loaf taste 1789 x better. It’s also super rich in trace minerals and electrolytes, alkalizes the body, and can even help improve brain function.  And you probably have some in your pantry right now…
The secret ingredient is…
Sea salt!
And then the second not-so-secret ingredient is Dark Chocolate. The Dark Chocolate + Sea Salt combo is simply put: freakin’ delicious.  Chocolate and Peanut Butter is a close second, and chocolate + pumpkin is certainly another contender. But the Sea Salt combo is definitely a winner.
And as you may know, sea salt provides chloride, which can help you produce the right amount of hydrochlric acid (HCL) in your stomach; this means that your body can then do a more effective job at absorbing nutrients and minerals.  Since the rest of the ingredients in this banana bread are full of nutrients (Potassium in Banana Bread, Zinc in Maple Syrup, Magnesium & Iron in Spelt Flour, etc…), it is super powerful to enhance both the flavor and nutritional profile with that sprinkle of high quality sea salt!
Sea Salt Dark Chocolate Banana Bread
By The Granola Diaries

  • 2 – 3 Large Ripe Bananas (the browner, the better)
  • 1/4 C Coconut oil, measured melted
  • 1/4 C Maple Syrup
  • 2 Eggs
  • 1/2 tsp Vanilla
  • 1 1/2 C Spelt Flour
  • 1 tsp Baking powder
  • 1 tsp sea salt, divided
  • 1/4 C Dark Chocolate Chunks / your favorite dark chocolate bar, chopped up
  • Optional: Almond Milk


  1. Preheat oven to 350 and grease or line an 8×4″ baking loaf tin.
  2. Mash banana with back of fork until it’s all mushed. Whisk in oil, maple syrup, eggs, and vanilla. (If you like things very sweet, add another Tbsp of Maple Syrup.)
  3. Add spelt flour, baking powder, and 1/2 tsp sea salt. Lastly, fold in the dark chocolate chips. If mixture seems dry, add a couple splashes of almond milk.
  4. Pour into loaf tin. Top with extra dark chocolate and remaining sea salt. Bake for 30 – 35 minutes. Allow to cool before cutting into slices.
  5. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more delicious and nutritious recipes!


Healthier-ISH Cinnamon Rolls with Healthy Frosting {Refined Sugar Free}

This is my Holiday gift to you this season: FLUFFY DELICIOUS CINNAMON ROLLS WITH 0 REFINED SUGAR. And you don’t even miss it, I promise!!! There is also a dairy free option to these.
DISCLAIMER: I know the directions are a little lengthy, I just really want to make sure these come out well! I promise they are not hard to make, there’s just a lot to explain!
Arguably, almost the best part is what you DON’T NEED for this recipe. You will not need:

  • A mixer
  • A rolling pin
  • Refined sugar

So, in case you have ever been intimidated of making cinnamon rolls due to lacking fancy equipment, this is the recipe for you!
As for flour: I used white flour. Healthiest option? No. Butttt, I cut out the sugar and cut way down on the butter, so I had to draw the line somewhere on “healthifying” so these could still resemble a cinnamon roll, and still be delicious. If you are looking for a flourless/gluten free Holiday dessert, might I suggest my flourless ginger molasses cookies or healthified pecan pie bars
I’ve found a lot of Cinnamon Roll recipes are either excessively indulgent and packed with sugar, or on the flip side, healthy versions sound like they’d taste like cardboard and are super unappealing. I wanted to create a middle ground “healthiER-ish” recipe. So, these are not the healthiest treats in the world but they’re actually not half bad either….
The ingredient list is super minimal and you most likely have all the ingredients on hand:

  • Almond Milk
  • Butter/Ghee/Coconut Oil
  • Coconut Sugar
  • Yeast
  • Flour
  • Salt
  • Cinnamon

That’s it!
And for the TOPPING… after scouring endlessly for a sugar free frosting, I eventually gave up. I tried a creamcheese version and did not like the creamcheese flavor on my cinnamon rolls at all. Then I just decided to mix some Greek Yogurt and Maple Syrup together for the sake of taking some frosted photos, and it actually tasted SPOT ON! I am SO SO SO excited about it. If you have your own cinnamon roll recipe and don’t want to try this one, I would at least try this frosting…
Healthier-ish Cinnamon Rolls {No Refined Sugar}
By The Granola Diaries
For the dough:

  • 1 C Almond Milk
  • 2 Tbsp butter or ghee (or coconut oil for Vegan)
  • 3 Tbsp Coconut Sugar
  • Splash of Apple Cider Vinegar (or can sub white vinegar) (~1 tsp)
  • 1 packet Yeast
  • 2.5 C Flour (use GF if necessary)
  • 1 tsp salt

For the filling:

  • ~1/2 – 1 Tbsp Ghee (Coconut oil for vegan)
  • 3 – 4  Tbsp Coconut Sugar
  • 2 Tsp Cinnamon
  • 1 Spoonful coconut oil, room temp & soft

For the frosting:

  • ~3 Tbsp Greek Yogurt (Can try Coconut yogurt for vegan, but I prefer Dairy here!)
  • 1 – 3 Tbsp Maple Syrup, depending on taste preference

FULL Directions:
(Shortened directions below)

  1. Melt almond milk with 2 T butter in microwave in 30 second increments. Make sure it’s between 100 and 110 degrees. Add a splash of ACV, 3 – 4 T Coconut Sugar, stir, and then add in the yeast. Give it a stir, and then let it bubble and form for ~ 5 minutes.
  2. In a seperate large bowl, crack an egg and whisk. Add the yeast almond milk mixture, and then add flour, 1/2 Cup at a time, folding until just incorporated. You may find the dough becomes very thick and tough around 2 Cups, you can stop there! Let the dough rest for 5 minutes once all combined.
  3. After 5 minutes, flour and grease a large piece of parchment paper. Pull the dough out and “knead” with your hands for about 10 minutes. This basically means folding it over repeatedly, pulling it, pushing it, stretching it, etc.  You *can* use a stand mixer if you have one, but I like getting my hands dirty! (And I don’t have a mixer!) After ~ 10 minutes, dough should be very sticky but you should be able to get it into a ball.
  4. Spray the bowl & your hands with cooking spray and place the ball of dough in the bowl. Cover tightly with plastic wrap and a warm, damp kitchen towel. Place somewhere warm for 30 minutes to rise. (PRO TIP: Keep it in the warming drawer of your oven while the oven is on, because you’re also baking cookies).
  5. After 30 minutes, stick 2 fingers into the dough. If it bounces back, you’re ready! If the indentation stays, punch the center of the dough and let it rise another 20 minutes.  If the dough is ready, roll out into a rectangle on a well oiled/floured piece of parchment paper. I was able to stretch it out with my hands and didn’t need a rolling pin.
  6. Brush the dough with enough ghee (or melted butter) to lightly coat. Mix the rest of the filling ingredients (not including ghee), and sprinkle the mixture all over, then dust a touch more cinnamon!
  7. Roll the dough up tightly, and then slice into 12 rounds, each about 1 inch thick. Place 12 rolls in greased 8″ baking dish, and any excess rolls in another baking dish.  Brush the top lightly with some melted butter/ghee, just enough to coat. Cover the rolls again with plastic wrap and a warm damp towel and place somewhere warm for another 30 minutes. (You can preheat the oven to 350 at this point, if you haven’t already, and then use the oven’s heat by placing them on top or in the warming drawer!)
  8. Remove the plastic wrap and towel and bake in the oven for 20 – 25 minutes. Let cool slightly and then top with frosting if you plan to serve immediately. If you want to save for another time, these keep well in the fridge for at least 5 days, and you can microwave or reheat in the oven!
  9. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more. Happy Holidays!!!

Shortened Directions

  1. Melt the almond milk, butter, coconut sugar, and ACV to 100-110 degrees. Add yeast and let bubble 5 min.
  2. Crack an egg and whisk in separate bowl. Add the yeast mixtute. Add the flour until just combined. Rest 5 minutes. Then knead by hand for 10 minutes. Add to greased bowl and let rise 30 minutes.
  3. Roll risen dough into rectangle, brush with ghee, then cover with cinnamon sugar mixture. Roll up into log and cut into 1″ thick rounds. Place rounds in baking dish, cover, and let rise in a warm spot for 30 minutes.
  4. Bake for 20 – 25 minutes. Let cool slightly, frost, and enjoy!


Healthy Berry Cinnamon Coffee Cake {Sugar Free, Gluten Free, Dairy Free}

Raise your hand if you’re all about eating cake for breakfast! Raise your hand if you WISH you could be all about eating cake for breakfast, but all that sugar messes with your blood sugar levels and then you’ll crash and be cranky later and crave more sugar before lunch and end up having a pretty bad day probably, so you avoid doing it! Good news: This SUGAR FREE Coffee Cake is the perfect Cake for Breakfast Sans Sugar Crash.
This cake is naturally sweetened with applesauce, berries, and maple syrup. If you are seriously looking to cut out ALL sugar, you could omit the maple syrup (the cake will be a bit less sweet, but probably still good!).  However, I would leave the applesauce and the berries. These are natural fruit sugars, and won’t lead to any time of sugar spike or crash.
The recipe also calls for a blend of oat and almond flour. I’m not sure why, but everything I’ve made combining the 2 flours always turns out so well. That said, if you are avoiding either oats (paleo, etc), or almonds (nut free), you could just substitute to only use one. If you aren’t actively avoiding either, I would for sure use both!

The best part of this cake, in my opinion, is the crumb topping. Do not skip it!  Crumb topping easily take cakes from 7/10 all the way for the 10/10 you are seeking. Like in this Paleo Apple Loaf – the pecan streusal, ommmmg! Makes it  10 x better. Same with these 100 Calorie Sugar Free Banana Muffins – the recipe doesn’t require it, but I love to top them with a quick crumb topping or some Granola. (Pro tip: Always have this No Bake Clif Bar Granola on hand, in case you need a quick crumb topping. You can store it in the freezer!)
Change up your boring ol’ berries and oatmeal for this delicious “Cake”. Treat yoself.
Healthy Berry Cinnamon Coffee Cake
By The Granola Diaries
Wet Ingredients:

  • 1/2 C Almond Milk
  • 1/2 C Apple sauce
  • 1 Large egg, at room temp
  • 1/4 C Maple Syrup
  • 1 tsp vanilla

Dry Ingredients:

  • 3/4 C Oat Flour (or sub more almond)
  • 3/4 C Almond flour (or sub more oat)
  • 2 tsp Cinnamon
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 2/3 C mixed berries, fresh or frozen

Crumb topping:

  • 1/3 C + 1 T Almond flour (or oat flour)
  • 2 Tbsp Quick quicking Oats (or can sub regular rolled oats)
  • 1 tsp cinnamon
  • 1 – 2 Tbsp Maple Syrup
  • 1 T Coconut oil, soft at room temp (NOT melted!)


  1. Mix all wet ingredients in a bowl and preheat oven to 350.
  2. Add dry ingredients on top. Try to mix the dry ingredients together on top before folding everything together. Make sure you do not overmix or the texture will be tougher! When combined, fold in the berries.
  3. Let batter sit to thicken up (oats will absorb some of the moisture) for ~10 minutes while you make the crumb topping.  To make: Combine all the crumb ingredients in a bowl and smash togehter with a fork until combined. Feel free to play around and add more maple syrup or more oats, depending how you like your crumble.
  4. Pour batter into 8″ round baking dish and top with crumble. Bake for 45 – 50 minutes, until toothpick comes out clean. Allow to cool COMPLETELY before cutting in; this is important, it may fall apart otherwise.  Store in the fridge for a week or slice it up and freeze some slices for breakfast at a later date!
  5. Don’t forget to tag me and use #TheGranolaDiaries in your recreations on Instagram and Facebook!


Healthified Pecan Pie Cookie Bars {Gluten Free, Vegan, Dairy Free}

Pe-CAN I ask you a question?…
DID YOU KNOW that it is possible to make Pecan Pie WITHOUT butter and sugar?! WHO KNEW.
I didn’t really grow up eating Pecan Pie, and then someone asked if I could make it for a potluck.  I looked up some recipes and was pretty shocked by the ingredients: corn syrup, brown sugar, white sugar, butter, shortening… basically nothing with any nutritional value!
I knew there had to be a better way…
For the base, I used coconut flour. When you get the ratios right working with coconut flour, it is SO GOOD. It’s high in fiber and much easier to digest than other flours. Have you tried this Blueberry Pumpkin Seed Banana Loaf yet?! It’s also made with Coconut Flour and it is SO. TASTY.
For the “filling”, I used a mix of both coconut sugar and maple syrup. Normally I like to use less sugar, even the natural low-GI kind, but pecan pie sort of has to be sweet. Still, these won’t be AS sweet as your grandmother’s traditional Pecan Pie.
I planned on adding egg to for volume and sticking-togethernees, but honestly forgot to add it, and they turned out A-OK without it! High five for this recipe now being VEGAN as well!
One last note about these: When you eat one bar, you’re gonna want to eat a second one. So maybe cut them in smaller pieces if you’re feeding lots of people, because everyone is going to go back for seconds.
Share your creations with me on Social Media with #TheGranolaDiaries! Don’t forget to follow along on Instagram and Facebook to see when I have a new recipe (every week!)
Healthy Pecan Pie Cookie Bars
By The Granola Diaries

  • 1/3 C Coconut oil, room temp
  • 2 Tbsp Maple Syrup
  • 3/4 C Coconut Flour


  • 3/4 C Coconut sugar
  • 2 Tbsp Maple Syrup
  • 3 Tbsp Coconut Oil
  • 1 Cup Pecans, toasted and chopped
  • Almond milk Flax egg: 1.5 Tbsp flax + 3 Tbsp almond milk


  1. Oven to 350. Bake crust for 10 minutes. Let cool.
  2. Make almond milk flax egg (combine almond milk + ground flax in small bowl, stir, and set in fridge to form a “gel”). Toast pecans at 350 for 8 – 10 minutes if not already toasted. Watch closely and careful not to burn.
  3. Mix first 3 filling ingredients in small saucepan. Bring to a boil, stirring frequently. Remove from heat and let cool for 5 minutes. Stir in almond milk flax egg. Lastly, add chopped pecans.
  4. Pour mixture over crust. Bake for 20 minutes. Cool completely.


Healthy Paleo Cookie Cake {Grain Free, Gluten Free} & Why Healthy Baking is the Best

Ummm, this is crazy.  Picture a handful of almond, handful of cashews, a big ol cacao bean, a vanilla bean, an apple, and an egg. You probably see this weird trail-mix-esque picture with an egg on the side. Right? BUT – those are all the ingredients really that go into THIS cookie cake!
It blows my mind all the time, the creativity that comes with healthy baking. Not only are these healthy baked goods better for me, (AND easier to make,) they also allow me to unleash this creativity I have never really been able to hone, otherwise. Like, making a cake out of smushed up cooked apples and ground nuts – who knew?!And yet it is totally delicious!  Or THESE, basically made out of the same ingredients as a bowl of oatmeal, but SO MUCH BETTER!

This is basically a bowl of oatmeal with some extra antioxidants. And then baked. And that makes it taste even more amazing!

Its difficult to turn some people onto healthy baking. I recognize with my description of “smushed up cooked apples” above, I may not be the best marketer. But its really something you need to try, and see how much better you feel versus eating more traditional sugar laden treats, and you will totally get on board.  And then you will realize that this baking is also super easy and super creative. And then your creative juices will just start flowing like my favorite blueberry smoothie. And you will start looking for ways to replace refined white flour, like grinding up oats, or grinding up this nut, or that nut, or maybe this doesn’t need flour at all. And then you’ll be replacing sugar with cinnamon, or fruit, or anything remotely sweet, or maybe you want a more bitter dessert after all (hellllo, sugar free chocolate PB cups!)
And then, you might see someone make a paleo cookie out of applesauce and almond flour on Instagram and think hey, that’s a great idea. Which is what happened to me, and this recipe is inspired by this one from Amanda’s Kitchen!  I adjusted some ratios, cut the stevia, added cinnamon (game changer!!!), etc.   It was also perfect timing since I had just bought a huge jar of applesauce to make this Paleo Apple Gingerbread Loaf Cake, and I wasn’t sure how to use up the remainder. There’s still quite a bit left, I’m thinking another Apple cake or perhaps some applesauce sugar cookies!?  Let me know in the comments if you have any great recipes that use apple sauce!
Hope you enjoy this recipe. Don’t forget to tag #thegranoladiaries and @thegranoladiaries on Instagram and Facebook, so I can see you recreations and show some love!
Paleo Cookie Cake
By The Granola Diaries

  • 1/2 C Applesauce (no sugar added)
  • 1 egg
  • 1 tsp vanilla
  • 2 C Blanched Almond Flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • Generous pinch of salt
  • Chocolate chunks
  • 1 – 2 Tbsp Cashew butter


  1. Preheat oven to 350 and grease a round baking dish
  2. Mix applesauce, egg, and vanilla
  3. Add almond flour, baking soda, and salt. Fold everything together. Then, add cinnamon and chocolate chunks and fold those in.
  4. Pour into baking dish. Take cashew butter and drizzle/swirl into the top. Bake for 20 minutes.
  5. Share your creations with me on Social Media with #TheGranolaDiaries! Don’t forget to follow along on Instagram and Facebook to see when I have a new recipe (every week!)