Chocolate Chip Cookie Skillet {Gluten Free, Refined Sugar Free}


Only 4 ingredients plus some chocolate chips. Doesn’t get much easier than that!!!

This is delicious on its own, straight out of the oven with a scoop of ice cream (or frozen blended bananas!!!),  cold, day old. It’s pretty much always good.

I’ve been on a cookie craving since I made these perfect flourless chocolate chip cookies the other week, but I wanted to make an even healthier option.


Note: This recipe was inspired by the cookie skillet from Rachael’s Goods Eats that’s basically taken over Instagram. I changed it quite a bit as I wanted something more dominant on the cashew butter and oil free.

Healthy Chocolate Chip Cookie Skillet
By The Granola Diaries


  • 2 Large eggs
  • 1 Cup Creamy Cashew Butter
  • 1/4 C Maple Syrup OR 1/3 C Coconut Sugar
  • 1 1/3 C Blanched Almond Flour
  • 3/4 tsp baking soda
  • Chocolate chips & chunks
  • Optional, but will enhance flavor: Pinch of salt, splash of vanilla


  1. Preheat oven to 350 and grease or line a skillet or round cake pan (~8″).
  2. In a large bowl, combine eggs, cashew butter, and vanilla well.
  3. Add the rest of the ingredients, folding in the chocolate chips last. Pour batter into skillet, top with more chocolate chips, and bake for 17 – 18 minutes.
  4. Did you make these? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!


Lemon Poppy Seed Muffins {Gluten Free, Refined Sugar Free}



These muffins are fluffy, moist, lightly moist and a touch sour from the lemon. Most importantly, they come together in a matter of minutes, are super delicious, and are packed with nutrition!


All you need to make these muffins:

A Lemon


Coconut Oil





And some baking essentials.

The list is short and sweet, like the muffins. If you don’t have poppy seeds and aren’t inclined to buy some for this recipe, you could even leave them out and just make lemon muffins. Though, I would recommend them!


If you love muffins, I recommend you check out some of my other favorite muffin recipes on the blog as well: Sugarfree Vegan Breakfast Zucchini Muffins, Greek Yogurt Banana Muffins, or these Pumpkin Muffins!

Lemon Poppy Seed Muffins Recipe (Makes 6 – 7)
By The Granola Diaries



  • 1 lemon, zested (1/2 tsp) and juiced (a bit more than 1/4 cup)
  • 1/4 C Coconut oil, melted and cooled
  • 2 eggs, room temp
  • 1/4 C honey
  • 1 tsp vanilla


  • 1 1/4 C Oat flour, seperated into 1 C and 1/4 C
  • 1 tbsp poppyseeds
  • 1 tsp baking powder
  • Generous dash of salt


  1. Preheat oven to 375 and grease or line a muffin tin.
  2. Zest and juice the lemon into a bowl. (See notes).
  3. Combine all wet ingredients in a bowl. Use a whisk to ensure honey is well dissolved and everything is well combined.
  4. Add the dry ingredients, starting with only 1 Cup of oat flour and fold everything to combine. If mixture seems very liquidy, add remaining 1/4 C oat flour, 1 – 2 Tbsp at a time.
  5. Pour batter into 6 – 7 muffin rounds and bake for 11 – 12 minutes. Remove and place on cooling rack to cool for at least 5 minutes. (Pro tip from Mom: If you are using a 12-muffin tin and have empty cups, fill them with a bit of water before putting them in the oven so they don’t burn. Hi Mom!!!)
  6. Did you make these? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!


  • The measurements for the lemon juice & zest above are approx. what I got from 1 lemon, feel free to use more/less, depending how strong of a lemon flavor you like.
  • Store muffins in fridge or freezer. They are best enjoyed day of, and may dry out a bit – just microwave for ~ 10 seconds with a damp paper towel over them to moisten them up again!




The Healthiest Fluffiest Blueberry Pancakes {Gluten Free, Sugar Free}

Sunday morning calls for pancakes. So does every morning actually, but if you only have time on the weekend, these are the pancakes you should make. And they take less than 5 minutes to whip up!


They are made from a base of oat “flour”, (aka ground up oats), so they are naturally gluten free, flourless, and have tons a nutritional benefits like fiber, manganese, magnesium, zinc, and a healthy balance of carbs and protein to fuel your day!

2018-03-03_07-16-26_107If you love starting your day with oats already, this baked banana bread oatmeal and these sugarless breakfast zuchinni muffins (Vegan too!) are also delicious breakfast goodies that use oat flour as a base!


Besides the oats, the other key ingredients in these are Greek yogurt (extra protein, calcium, & probitoics!) and almond milk. If you are vegan, feel free to sub cashew or coconut yogurt. If you love dairy, feel free to sub regular milk for the almond milk. I think 2% would work better than skim.



(If you don’t get it, see here.)


The Healthiest Fluffiest Blueberry Pancakes (Makes ~ 10 – 13)
By The Granola Diaries


  • 2 Cups oat flour (See notes)
  • 2 tsp baking powder
  • Generous dashes of salt & cinnamon
  • 200 G Plain Greek yogurt (~ 1 single serving standard size)
  • 2 Cups Plain almond milk, divided
  • 1 egg or flax egg
  • Dash of vanilla (~1 tsp) and maple syrup (~1 Tbsp)
  • Chocolate chips, optional
  • ~1 C Blueberries (or any berry), fresh or frozen


  1. Make flax egg if using, and set in fridge to set.
  2. Add the oat flour, baking powder, salt and cinnamon to a large bowl. Combine well.
  3. Make a well in the middle of the oat flour mixture and add yogurt, 1 C of milk, egg, and stir to combine everything. Add vanilla and maple syrup and stir again. Gently fold in any berries or chocolate chips.
  4. If mixture seems too thick, add a bit of remaining almond milk. You may need to do this as you cook in batches, since the batter will thicken while it sits.
  5. Heat a skillet with high heat oil or coconut oil and make the pancakes, about 1/4 – 1/3 C at a time. Cook for 2 – 3 min per side, then flip for 1 – 2 more min.
  6. Serve warm with some maple syrup / almond butter / more yogurt!
  7. Did you make these? SHOW ME on Instagram and Facebook using #TheGranolaDiaries. Nothing makes me happier!!!

Notes: If you don’t have oat flour, simply grind rolled oats in a blender or food processor until you achieve a flourlike consistency. Voila!