The Best Peanut Butter Cookies You’ll Ever Eat {GF, RSF, No Butter}

Not an exaggeration.

Full disclosure: These are really just my Paleo Salted Almond Butter Cookies, with peanut butter instead of almond butter. BUT, they have quite a different taste and texture, and everyone seems to love the PB version on Instagram, so I thought these deserved a page of their own.

And it’s National peanut Butter day apparently. So here’s the perfect way to celebrate!

Just look at that cookie and tell me you don’t want to reach through the screen and grab it!  I know you do. If you are a cookie monster like me, you should definitely check out the Paleo Almond Butter cookies, these Tahini Cinnamon Chocolate Chunk Cookies I just posted, or these super healthy and delicious cookies made with BEETS!

If you love cookies but are in the mood for something different, why not try this Paleo Cookie Cake? Or this Dark Chocolate Raspberry Cookie Skillet?

If you’re not in the mood for cookies of any kind, I would still browse all the recipe on The Granola Diaries – there are tons of great and nutritious recipes, for all cravings!

Ok, even shameless plugging, here’s what you came for:

The Best Peanut Butter Cookies Ever 
By The Granola Diaries


  • 1 C creamy peanut butter
  • 1/2 C Coconut Sugar
  • 1/4 C Almond Milk
  • 2 – 3 Tbsp Coconut flour
  • 1 tsp baking soda
  • Sea salt (if your PB isn’t salted)


Preheat oven to 375 and line a baking sheet with Silpat mat or parchment paper. Mix almond butter, coconut sugar, and almond milk with a silicone spatula. Add in 2T coconut flour, baking soda, and a dash of salt and mix until all combined.  Mixture will be quite sticky. If seems TOO sticky, add the 3rd Tbsp of coconut flour.

Use a spoon and the silicone spatula to scoop into rounds on the baking sheet, lightly shape with your fingers. Top with a generous dash of sea salt flakes if desired, and bake for 12 – 14 minutes. Remove, after ~2 minutes out of the oven, while the cookies are still warm, gently press down with your hands to flatten the cookies to desired shape. Top with even more sea salt if desired and a PB drizzle! Now, LET COOL COMPLETELY for cookies to firm up (That’s the hardest step!)  Don’t forget to tag me and use #thegranoladiaries in your posts!

If you love this recipe, please leave a comment below, or give a shoutout on Instagram or Facebook! I love knowing that people are enjoying my recipes! 🙂

Cinnamon Chocolate Chunk Tahini Cookies {GF, Sugar Free, Vegan}

I’m a *tahini* bit obsessed with these…


Ha, ha. Really though, these Tahini cookies are SO GOOD. I’ve become a bit obsessed with baking with Tahini ever since I tried Ambitious Kitchen’s Tahini Brownies. (Sooo goood).

The rich tahini flavor and chocolate merry so well together. That’s why these cookies demanded chocolate chunks. Do not underestimate the chocolate/tahini combo.

Plus, we all know dark chocolate is a superfood packed with antioxidants.

DID YOU KNOW that Tahini is also amazing for you? Check out all these health benefits from Mind Body Green – and find the rest of the list here.

  • It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  • It’s a good source of Methionine, which aids in liver detoxification.
  • It’s one of the best sources of calcium out there.
  • It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  • Helps to promote healthy cell growth.
  • Prevent anemia.


These cookies also have cinnamon in them, which in addition to boosting metabolism and stablizing blood sugar, lends a mildy sweet flavor to the rich and creamy tahini. These cookies are kind of savory, which is kind of cool. But they are also chocolate chunk cookies, so they are pretty sweet. They are savory-sweet.


They are also super thin, but have the most perfect chewy consistency when cooled. Sometimes cookies are so thin and crispy, they are more like a cracker. Or sometimes they are so thin, they fall apart. These are neither. These are thin AND perfect.

Okay, so here’s the recipe…


Cinnamon Tahini Chocolate Chunk Cookies
By The Granola Diaries


  • 2/3 C Tahini (creamy + drippy)
  • 1/3 C Honey or Maple syrup
  • 1 tsp vanilla
  • 1/3 C + 1 – 2 Tbsp Oat or Almond flour
  • 1/4 tsp baking powder
  • 3/4 tsp cinnamon
  • Handful of chocolate chunks, plus some for topping


Preheat oven to 350. Combine first 4 ingredients in a bowl. Add flour of choice, baking powder, and a pinch of salt, and fold until combined. Roll into balls and bake for 8 – 10 minutes. LET COOL (on a cooling rack if you have one) before eating, or they won’t stick together!

Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations on Social Media! Follow me on Instagram and Facebook for more delicious and nutritious recipes!

Note: the cookies will spread and flatten, leave some room between the balls before baking!

tahini cookies

Strawberry Cheesecake with Gluten Free Crust & Naturally Sweetened with Honey {GF, RSF}

If you google anything with word “cheesecake” in it, the search results will undoubtedly return several articles with cheesecake tips and tricks. Make sure everything is at room temperature. Whip well, but not TOO well. Use a water bath. Don’t use a water bath. Bake. No bake. Let the middle jiggle. If the middle jiggles, its not finished cooking. Blah blah blah.  Let me give you my tip: make this cheesecake. I’ve made it many times and either the batter seemed clumpy, or the middle jiggled, or it didn’t jiggle, etc. Regardless, every time it has turned out DELICIOUS! And, its refined sugar and gluten free. Bonus.


What makes this recipe so foolproof? I’m not sure. Maybe its the super simple ingredients…



Greek Yogurt




Done. Plus the crust and the topping (which is really just cooked strawberries). I know, creamcheese isn’t exactly a “superfood” – but when you buy high quality dairy from grass fed cows, it does become a lot easier for you to digest and has higher quality nutrients. If you are interested in the other benefits of grass fed meat/dairy, I HIGHLY recommend the book The Dorito Effect. Its packed with scientific studies and super fascinating nutritional information; it totally blew my mind regarding things like meat quality, fortified foods, and how animals choose which plants to eat.


OKAY, back to this Cheesecake. You pulse all the crust ingredients together, par-bake that, hand mix the filling, swirl in some cooked fruit, bake, cool, and enjoy! DONEZO.  It is fairly important that your filling ingredients are all at room temperature before you bake this. The creamcheese won’t get smooth if it’s straight out the fridge. That said, I’ve made this when the cream cheese was somewhere in between room temperature and fridge – and it did get a little clumpy and resemble cottage cheese when I tried to blend it.  I baked it anyways, and it seemed to resolve itself.  Not saying its guaranteed, but I would risk it rather than throw out the batter…

Anyways, make this tonight or PIN it for later!

Pint Cheesekcae

Strawberry Cheesecake with Gluten Free Crust & Naturally Sweetened with Honey {GF, RSF}
By The Granola Diaries 


  • 20 oz creamcheese (2.5 8oz packages)
  • 3/4 C Honey
  • 1 C Plain Greek Yogurt (I used 2%)
  • 1.5 tsp Vanilla Extract
  • 3 Eggs
  • Optional: Squeeze of fresh lemon or a bit of lemon zest

For the crust

  • 1 C Oat Flour
  • 1/2 C Almond Flour
  • 1/4 C Cocoa Powder
  • 1 – 2 Tbsp Maple Syrup
  • 2 Tbsp Melted coconut oil/butter/ghee

For the topping

  • ~1 cup Strawberries
  • Lemon zest
  • Optional: 1 – 2 tsp honey


  1. Preheat oven to 350 and brush a 9″ springform pan with butter/oil or cooking spray.
  2. For the sauce, blend the berries in a blender or food processor until mostly liquid/mush. Add to a sauce pan with a touch of lemon zest and honey (if desired), bring to a boil, and then let simmer for a few minute while you prep the rest. Stir occasionally. Make sure to remove from heat and bring the temperature down slightly before topping the cake.
  3. Combine all the crust ingredients in a food processor or blender. Or, mix well with your hands. Mixture should be wet but still crumbly. Press into bottom of springform pan with your hands or the bottom of a cup and bake for 9 minutes.
  4. Meanwhile, use a handheld mixer to soften the creamcheese on a low speed. Make sure it is at room temperature! (See notes). Next, slowly mix in the honey, and then the yogurt, then vanilla, and then the eggs, one at a time!  Add lemon juice or zest too for a nice flavor boost, if desired.
  5. Pour cheesecake onto crust. Top with a few dollops of strawberry sauce, and use a knife to swirl around. Reserve the rest of the sauce for serving. Place pan on a baking tray to ensure nothing leaks. Bake for 45 minutes, then turn oven off and leave cake in for 10 more minutes. Remove, bring the cake to room temperature (this can take 2 – 3 hours), then cover tightly and store in fridge for at least a couple hours, or overnight. Enjoy directly from fridge or let it cool for 10 – 20 minutes if you prefer a more room temperature slice! (How many times can I say “room temperature” in one recipe?!)
  6. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations on Social Media! Follow me on Instagram and Facebook for more delicious and nutritious recipes!



  1. If the creamcheese is not at room temperature, it will get lumpy and look like cottage cheese. Stop, and wait until it reaches room temp, then continue! If your eggs and yogurt are cold, they will turn your cream cheese cold too when you add them. EVERYTHING AT ROOM TEMP, PEEPS!


Flourless Peanut Butter Fudge Brownies {Gluten Free & Sugar Free & Vegan}

Welcome to my first recipe of 2018! These are sweetened with a touch of Maple Syrup FYI, so if you are looking for a completely 100% Sugar Free recipe, I would check out this Sugar Free Recipe Round Up with totally sugarless treat recipes!
Ok, back to these brownies… These brownies are so fudgy, chocolate-y, delicious, and packed with protein and fiber from a special guest star ingredient. The star of these brownies is, you guessed it… black beans! *KEEP READING, TRUST ME*
Before you click away from this recipe, hear me out: You do not taste the beans at all! Also, when they are ground up and baked, they are easier to digest. So don’t worry if you normally have a harder time digesting beans. Not an excuse this time, friend.
Seriously, you CANNOT taste the Beans. I gave Robbie one to taste test and asked him to guess the super healthy food that was hiding inside. These were his guesses:

  • Almond Flour
  • Cacao powder (um yes, but not was I going for!)
  • Tahini (???)
  • Ghee
  • Sweet Potato
  • There were other funny ones but I can’t remember them right now

Anyways, none of those are in these.
There is one “special” tool required for these: a food processor. If you are tempted to turn away now, because you don’t have a food processor, I HIGHLY recommend you just order one. You don’t need any fancy $100+ ones either; I use this one – it’s only $30, and WELL worth it. You can make these 100% Sugar Free PB Fudge Balls super in like 0.736 seconds. Or my super easy Kale Almond Pesto. Or Coconut Butter, or any nut butter, or Banana Nice Cream… really, the food processor can do anything. It’s probably my favorite kitchen appliance. And its only $30. So just buy one!
If you don’t have one, you can also try to use a blender, it will probably just require more scraping down and a take a bit more time. The ingredient list is super simple and short, so don’t the appliance issue stop you!
Flourless Peanut Butter Black Bean Brownies
By The Granola Diaries

  • Flax Egg: 2 Tbsp Flax + 6 Tbsp Water
  • 1 15oz can Black Beans, rinsed well and drained
  • 1/4 C + 1 Tbsp Cocoa Powder (add more/less depending how chocolate-y you like it)
  • 1/3 C Coconut Oil
  • 2 Tbsp – 1/3 C Maple Syrup (Depending how sweet you like it)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea salt, more for sprinkling on top if desired
  • 1 tsp baking powder
  • Few handfuls of of chocolate chunks
  • 1 – 5 Tbsp of Peanut Butter, depending on preference
  • Optional: Walnuts, pumpkin seeds, sliced almonds, etc.


  1. Preheat oven to 350 and line/grease a 9″ square baking pan.
  2. Add flax egg ingredients (ground flax + water) to food processor and give a quick pulse to combine. Allow to rest for a few min while you prep the rest of the ingredients. Rinse and drain the beans.
  3. Add everything except chocolate chunks to the food processor and process for 1 – 2 minutes until all combined. Add chocolate chunks and walnuts and pulse again for a couple seconds.
  4. Pour into baking dish, top with spoonfuls of peanut butter, and use a butter knife to swirl around. Add more chocolate chunks to the top as well, if desired. A sprinkle of sea salt wouldn’t hurt either! Bake for 25 – 27 minutes. Enjoy warm right away if you like a gooey, warm brownie (with a scoop of ice cream!), or let cool COMPLETELY, then place in the fridge for at least an hour (or overnight), to enjoy a cool, fudgy brownie later. Store in the fridge for ~5 days, or slice and freeze for a few months!
  5. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations on Social Media! Follow me on Instagram and Facebook for more delicious and nutritious recipes!