Flourless Chocolate Chip Cookies {Gluten Free & Refined Sugar Free}

I was initially saving this recipe for #HealthyCookieWeek2018 (a week when I launch a new healthy cookie recipe every day, coming in a couple months!!), but after posting a sneak peak, I’ve been getting tons of messages and requests so I’ve just decided to release it early!


These cookies come together in a matter of minutes and only take 11 minutes to bake, so I would normally say it’d be less than 20 minutes start to finish. BUT… but… you need to chill the dough actually. So add some time in for that, and consider yourself warned.


*drools on keyboard*


These cookies are gooey. Chewy but not crunchy. The perfect texture – and flourless! How? I think it’s due to the butter and eggs. If you avoid butter, you can sub with coconut oil but I would encourage you to do some research on Grass Fed butter, specifically and make informed decisions for yourself.


Now, full disclosure: these are not secretly jam packed with superfoods like turmeric like in these breakfast cookies, or secret veggies like these Beet Cacao cookies. They do contain almonds and almond butter, which are awesome powerhouses. They also contain coconut sugar (lower GI and more health benefits than white sugar) and butter, which should be consumed in moderation. So maybe eat only half the batch, not ALL…




And check out how quickly they’ll disappear:

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Flourless Chocolate Chip Cookies (makes about 15 regular size cookies)
By The Granola Diaries


  • 6 Tbsp Grass Fed Butter (or Coconut Oil)
  • 3/4 C Coconut Sugar
  • 1 egg
  • 1.5 tsp Vanilla Extract
  • 1/4 C (heaping) Creamy, drippy, almond butter


  • 1 C Blanched Almond Flour
  • 3 Tbsp Coconut Flour
  • 1/2 tsp baking soda
  • Pinch of salt, plus more sea salt for topping
  • Heaping handful of chocolate chips


  1. Melt butter in the microwave for 30 seconds. It should be partially melted, partially solid. Add to a bowl with the coconut sugar and beat with a hand mixer on medium for about 1 minute until well combined.
  2. Add egg and vanilla and combine. Lastly, add the almond butter and beat one last time until everything is combined.
  3. Add all the dry ingredients (besides the chocolate chips) and fold everything together with a wooden spoon or silicone spatula. Lastly, fold in the chocolate chips.
  4. Place dough in fridge for at least 2 hours, or overnight. When ready to make cookies, preheat oven to 350. Dough will be quite hard, roll into ~ 1 inch balls, press down slightly, and add more chocolate chips on top. Bake for 11 minutes. Remove from oven, sprinkle with sea salt. Allow the cookies to cool for at least 10 – 15 minutes.
  5. Did you make em? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!



Gooey Vegan Chocolate Chip Pumpkin Loaf

This recipe is modeled and lightly tweaked off my Healthy Pumpkin Bread recipe that I posted back in the fall.  Although fall is long gone, I find pumpkin bread delicious throughout the year, so I just worked on a vegan option, which is equally delicious!


Perhaps you googled “best pumpkin bread recipe with canned pumpkin” and ended up here; well, that’s perfect! With a can of pumpkin and a few other pantry staples, you’ll have this delicious treat ready in less than 10 minutes!


If you love all things pumpkin, I might suggest you also check out: paleo pumpkin chocolate cookies, breakfast turmeric pumpkin cookies, vegan pumpkin muffins, pumpkin granola, or even this healthiest banana bread you’ll ever make, which has hidden pumpkin in it!


If you liked this recipe, show your recreation on Social Media! I love seeing your recipe recreations on Facebook and Instagram.  Keep following along on these platforms to be the first to know when I post a new recipe. Or sign up for e-mail updates for early access to the BEST sugar free, gluten free, delicious recipes!


To keep this recipe 100% sugar free, make sure to use sugar free chocolate chips, or make your own!

By The Granola Diaries

Don’t forget to tag me @thegranoladiairies and use #thegranoladiaries for a chance to be featured on my Instagram!


  • 1 C Pumpkin Puree
  • 2 Flax Eggs (2 tbsp ground flax + 6 tbsp warm water), or 2 regular eggs for non-vegan
  • 1 ripe banana
  • 2 – 4 Tbsp. Maple Syrup (Optional. If prefer totally sugar-free, leave out!)
  • 2 C Oats, ground into a flour-like consistency
  • 1/2 tsp. baking powder
  • 1/2 tsp Pumpkin Pie Spice (if you don’t have, use nutmeg, ginger, cardamom, or more cinnamon)
  • 1/2 tsp Cinnamon
  • Dash of salt
  • Optional add-ins: chocolate chips, walnuts, pumpkin seeds, cranberries, etc.


  1. Preheat oven to 350 and grease an 8×5 loaf pan. Make flax eggs and allow to gel in fridge for 5 minutes.
  2. Mash banana in a bowl. Combine pumpkin, flax eggs, and maple syrup (if using) in a bowl.
  3. Add oat flour, baking soda, and spices into bowl and fold into wet mixture. I like to use a Silicone Spatula for this.
  4. Fold chocolate chips and any nut/seeds into the batter once its all combined.
  5. Pour into loaf dish, top with some more add-ins for presentation, and bake for 25 – 27 minutes, for a raw, mushy consistency, or 30 – 32 min, for a more solid bread.


Healthy Valentine’s Day Brownies {GF, RSF, Dairy Free}

Win some *BROWNIE POINTS* this Valentine’s Day with these amazingly delicious and beautiful brownies!


The heart shaped strawberries make them perfect for Valentine’s Day; they are clearly not just-any-regular-day brownies. This is important, so your sweetie will know you planned ahead.



To make the heart shapes is super easy: cut the stem out with two diagonal slits toward the center; this creates the top of the heart. Then, cut the strawberry into a 3 – 5 lengthwise slices. Take a slice, and trim off a bit of the sides, forming a “V” at the bottom. Voila!  Unclear? Watch my stories on Instagram for a full tutorial with video!


The other thing, besides the adorable hearts, that makes these brownies so special is the nutritional profile! Give your loved one the gift of GOOD HEALTH, in addition to delicious brownies.



These guys are packed with anti-oxidants from the cacao, satisfying fiber from the oat flour, essential amino acids from the cashew butter, etc. Not to mention they are totally allergen friendly: refined sugar free, gluten free, dairy free, egg free option!



Healthy Valentine’s Day Brownies
By The Granola Diaries 



  • 1/4 C drippy cashew butter
  • 1/2 C maple syrup (sub: 1/4 C Molasses, 1/4 C Maple Syrup)
  • 1/4 C coconut oil, melted
  • 1 tsp vanilla
  • 2 eggs (or 1 egg + 1 egg yolk for fudgier + denser brownies)
    • Sub for vegan: 2 Tbsp ground flax + 6 tbsp warm water


  • 1/2 C + 1 TBsp cocoa powder
  • 1/2 C Oat flour
  • 1 tsp baking powder
  • Big handful of chocolate chips


  • Handful of strawberries, cut in chunks and hearts
  • For the drizzle:
  • 1/4 C coconut oil, melted
  • 1/4 C cocoa powder
  • 1 Tbsp honey or maple syrup


  1. Preheat oven to 325 and line an 8×8″ brownie pan with parchment paper. Combine all the wet ingredients together in a bowl until combined.
  2. Sift in the dry ingredients, and stir to combine everything. Fold in chocolate chips.
  3. Pour batter into brownie pan, top with a few cut up strawberry chunks. Bake for 17 – 20 min (depends how “gooey” you like the brownies).
  4. Let the brownies cool slightly, top with heart shaped strawberries. Mix the drizzle ingredients together and drizzle over the whole thing. Put in the fridge for an hour to firm up and allow the brownies to become super fudgy.
  5. If you love this recipe, please leave a comment below, or SHOW ME on Instagram or Facebook using #thegranoladiaries! I love knowing that people are enjoying my recipes! 🙂


  • It’s helpful to use a whisk for the wet ingredients to ensure the brownies are clump free.
  • You can serve the brownies warms out of the oven, but they are even better after being refrigerated for some time, or the next day.