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!

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.

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!