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I recently shared a 4 ingredient healthy snickers recipe, and since those were such a huge hit, I thought… what candy bar can I recreate next?! So I took a quick peek into my pantry and found two giant bags of shredded coconut (bought one forgetting I had the other) and just like that the light bulb went off – ALMOND JOY! I continued my brainstorming and realized the easiest way to recreate this delicious candy bar would be in cookie form. So here ya have it, 4 ingredient almond joy cookies!

And if the few-ingredient healthier dessert thing sparks your interest, I have to recommend you also give my 5 ingredient gluten-free cookie dough a try! Yup, just 5 ingredients, NO baking, and healthier than most other cookie dough recipes out there.

close-up image of a 4 ingredient almond joy cookies with shredded coconut on the side.

What You’ll Need to Make 4-Ingredient Almond Joy Cookies

Unsweetened Coconut – Opt for a brand like Bob’s Red Mill, which offers high-quality unsweetened shredded coconut. Unsweetened shredded coconut adds natural sweetness and a chewy texture to the cookies without added sugar!

Chocolate Chips – I used semi-sweet chocolate chips for the best balance of sweetness and flavor.

Almonds – Choose roasted and salted almonds for a savory crunch. Chopping the almonds roughly ensures that each bite has a nice crunch and balances the chewy texture of the coconut.

Sweetened Condensed Milk – I used sweetened condensed coconut milk to make these vegan cookies, but regular sweetened condensed milk will work just as well. Both options give the cookies their rich, gooey texture and perfect amount of sweetness!

ingredients needed to make 4 ingredient almond joy cookies.

How to Make This Recipe

  1. Preheat oven to 325° Fahrenheit and line a large baking sheet with parchment paper.
  2. Add all ingredients to a bowl and mix until fully combined.
  3. Use a large cookie scoop to scoop out mounds of the mixture onto a baking sheet, spacing each mound about 4 inches apart.
  4. Wet the palm of your hand, then use it to gently flatten each mound into the size and shape of a cookie.
  5. Bake for 12-15 minutes, or until golden brown around the edges. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
overhead image of 4 ingredient almond joy cookies on a baking sheet.

Variations

Get creative with these add-ins for your Almond Joy Cookies:

  • Chocolate Drizzle: Melt 1/4-1/2 cup of semi-sweet chocolate chips in the microwave in 15-second intervals, then drizzle over the top of the baked and cooled cookies.
  • Different Nuts: Swap out almonds for chopped walnuts or pecans.
  • Cherry Addition: Add dried cherries to the cookie batter for a fruity twist!
  • Almond Extract: Enhance the almond flavor by adding a little bit of almond or vanilla extract.
  • Dark Chocolate Chips: Opt for using dark chocolate chips instead of semi-sweet chocolate chips.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Dairy-Free: Use sweetened condensed coconut milk instead of regular sweetened condensed milk. I used Nature’s Charm Sweetened Condensed Coconut Milk and my cookies turned out great!

4 Ingredient Almond Joy Cookies (vegan and gluten-free!)

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

These delicious 4 ingredient almond joy cookies are one of the easiest cookies you could ever make! Filled with flaked coconut, chocolate chips, and crunchy almonds, this cookie recipe is totally gluten-free, and includes a vegan option too. Plus, all ingredients can be stored in your pantry, making it super convenient to bake these cookies anytime those sweet cravings hit!

Ingredients

  • 3 cups unsweetened shredded coconut (for added texture, use 2 cups unsweetened shredded coconut PLUS 1 cup unsweetened coconut flakes)

  • 1 1/2 cups chocolate chips

  • 1 cup almonds, roughly chopped

  • 1 (14-ounce) can sweetened condensed milk, or 1 (11.25 ounce) can sweetened condensed coconut milk

Directions

  • Preheat oven to 325° Fahrenheit and line a large baking sheet with parchment paper.
  • Add all ingredients to a bowl and mix until fully combined.
  • Use a large cookie scoop to scoop out mounds of the mixture onto a baking sheet. Spacing each mound about 4 inches apart.
  • Wet the palm of your hand, then use it to gently flatten each mound into the size and shape of a cookie.
  • Bake for 12-15 minutes, or until golden brown around the edges. Remove the cookie from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Think snickers can’t be healthy?? Think again! I’ve pretty much made it my life’s work to take unhealthy treats and make them healthy. Like my healthy gluten-free mug cake, and my healthy cookie dough bars (another no-bake dessert in constant rotation around here!). These 4-ingredient healthy snickers fit seamlessly into my healthier treats lineup. My recent nighttime routine has included getting my baby to bed, popping 3 or 4 of these healthy snickers out of the freezer, and cozying up on the couch while I savor every last bite. My husband’s also obsessed, so I’ve been doubling this recipe to make sure there’s plenty to go around!

For this recipe, you’ll want to start with a silicone ice cube tray. I purchased these ones (they come in a 2-pack) and have loved them so far! They’re also great for making ice cubes too, as the silicone helps the cubes slide right out. From there, you’ll need just four simple ingredients – chocolate, coconut oil, dates, and peanut butter. All relatively healthy ingredients, but they come together to create a treat that tastes seriously indulgent, but won’t hurt your stomach… no matter how many you eat! *wink wink*

overhead image of a healthy snicker with flaky sea salt on top.

What You’ll Need To Make These Healthy Snickers

Chocolate Chips: Opt for dairy-free or dark chocolate chips for a healthier option. These provide the rich, chocolatey coating for your snickers bites.

Coconut Oil: Coconut oil helps melt the chocolate chips and creates a smooth, glossy texture for your healthy candy bars.

Medjool Dates: These naturally sweet and chewy dates serve as the caramel-like layer in your snickers, providing natural sweetness and a satisfying texture.

Crunchy Peanut Butter: Choose your favorite brand of crunchy peanut butter to add nutty flavor and crunch to your guilt-free treats!

overhead image of healthy snickers bars with flaky sea salt on top.

Tips and Tricks

  • If your dates are too firm, soak them in warm water for 10-15 minutes before using. This will help soften them and make them easier to work with.
  • Using a silicone ice cube tray makes it easier to remove the snickers bites once they’re frozen. If you don’t have one, you can line a regular ice cube tray with plastic wrap for easy removal.
  • To ensure even distribution of ingredients, use a layering technique when assembling your healthy snickers bites. Start with a layer of melted chocolate, followed by a date and a dollop of peanut butter, then top with another layer of melted chocolate.

4-Ingredient Healthy Snickers

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

15

snickers
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This healthy snickers recipe is the perfect healthier treat to satisfy your sweet tooth! Made with just 4 wholesome ingredients; chocolate chips, coconut oil, medjool dates, and crunchy peanut butter. They taste just like a snickers, but with a fraction of the sugar!

Ingredients

  • 1 cup chocolate chips

  • 1 tablespoon coconut oil

  • 8 medjool dates, pits removed and cut in half

  • 1/4 cup crunchy peanut butter

Directions

  • Melt the chocolate chips and coconut oil together in a small bowl in the microwave.
  • Take a silicone ice cube tray and fill 15 cavities of the tray with 1/2 tablespoon each of the melted chocolate.
  • Place one pitted date half into each cavity on top of the chocolate.
  • Then, add about ½ a tablespoon of crunchy peanut butter to each ice cube cavity, on top of each date.
  • Pour the remaining melted chocolate into each ice cube cavity, covering the dates and peanut butter completely.
  • Place the ice cube tray in the freezer for about 20 minutes, or until the chocolate has completely hardened. Remove the tray from the freezer and pop out the healthy snickers. Store snickers in the fridge or freezer for up to 3 months!

Recipe Video

Notes

  • Here’s a link to the silicone ice cube trays I used to make my healthy snickers! They worked wonders and were super easy to clean.

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We LOVE a healthy sweet treat around here, and this gluten free mug cake fits right in! If you know me, you know I’m a total dessert person. I eat dessert quite literally every single night. Lately, my go-to simple dessert recipes have been my healthy gluten free cookie dough, or if I have a few extra minutes I’ll bake these one-bowl gluten free almond flour chocolate chip cookies (SO GOOD!). But now, I’m super excited to add this 6-ingredient gluten free mug cake to the rotation!

This recipe is gluten-free, paleo, and dairy-free! But still perfectly sweet and totally indulgent. It’s also one of those recipes you can customize however you’d like. I love adding a small handful of chocolate chips to mine for a chocolate chip mug cake. Or, when I’m feeling festive, I’ll mix in a tablespoon of rainbow sprinkles! However you serve it, I guarantee you’ll love it.

overhead image of healthy gluten free mug cake with chocolate chips on top.
Here’s a link to the microwave-safe mugs I used for this recipe!

What You’ll Need To Make A Healthy Gluten Free Mug Cake

Almond Flour: Almond flour serves as the base for this mug cake, providing a nutty flavor and tender texture. It’s also a great gluten-free alternative to traditional flour. I buy my almond flour in bulk, so I always have some on-hand for this recipe!

Maple Syrup: Sweeten your mug cake naturally with maple syrup, adding a touch of sweetness without refined sugars.

Egg: A large egg helps bind the ingredients together and provides structure and extra fluffiness to the mug cake.

Coconut Oil: Melted coconut oil adds moisture to the cake, resulting in a soft and fluffy texture. Feel free to use any oil or melted butter of your choice if coconut oil isn’t available.

Vanilla Extract: Enhance the flavor of your mug cake with a splash of vanilla extract, adding depth and richness!

Baking Powder: Baking powder is a pantry stables, and it helps this gluten free mug cake rise and become light and airy.

healthy gluten free mug cake ingredients laid out on a table.

Tips and Tricks

  • Ensure all ingredients are well combined to prevent any pockets of unmixed flour or egg in your mug cake. Use a fork or small whisk to thoroughly whisk the batter until smooth.
  • Microwave cooking times may vary, so keep an eye on your mug cake as it cooks. If the cake looks like it’s about to overflow, pause the microwave and allow it to settle before continuing to cook.
  • After microwaving, resist the temptation to dive right into your mug cake. Let it cool for a few minutes to avoid burning your mouth! Trust me, learn from my mistakes.

How To Bake It In The Oven Instead

  1. Preheat the oven to 350° Fahrenheit.
  2. Whisk together all ingredients in an oven-safe mug or ramekin.
  3. Bake for 15 minutes, or until a toothpick inserted down the center of the mug cake comes out clean.
  4. Let it cool for a few minutes, then enjoy!

Make This Gluten-Free Mug Cake Vegan (No Egg)

For a vegan version of this recipe, simply replace the egg with 2 tablespoons of apple sauce or 2 tablespoons of non-dairy milk. The cake won’t rise quite as much, but it’ll taste just as delicious!

Healthy Gluten Free Mug Cake

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

1

serving
Prep time

3

minutes
Cooking time

2

minutes
Total time

5

minutes

This gluten free mug cake is the perfect quick and easy sweet treat! Perfectly sweet, moist, and totally delicious. Throw this healthier dessert together with just 6 ingredients in 5 minutes.

Ingredients

  • 1/4 cup almond flour

  • 2 tablespoons maple syrup

  • 1 large egg

  • 1 tablespoon melted coconut oil, or any vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking powder

Directions

  • Add all ingredients to a mug and whisk until a batter comes together.
  • Microwave the mug for 2 minutes, then carefully remove from the microwave (the mug will be hot!) and let it cool for a few minutes.
  • Top with whipped cream or a scoop of ice cream and enjoy!

Recipe Video

Notes

  • Check the bottom of your mug to make sure it’s microwave safe before using it in this recipe!

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My toxic trait is needing a little something sweet after every meal. Lately, I’ve been reaching for either a slice of my 4-ingredient banana bread or a bite of gluten-free almond flour brownies. However, sometimes I just don’t have the time to bake anything – and that’s where this no-bake gluten free cookie dough comes in!

Just 5 ingredients (not including the chocolate chips), one bowl, and only a few minutes to throw together. This seriously simple dessert recipe is so easy, even my husband could make it… and that’s saying something!

a scoop of gluten free edible cookie dough in a small dish with a spoon.

What You’ll Need to Make This Recipe

Softened Butter or Coconut Oil: Choose your preferred butter or coconut oil to create that perfect cookie dough consistency. Butter adds richness, while coconut oil keeps it light and healthy.

Milk: Opt for non-dairy milk to make this recipe dairy-free. Choose your favorite variety – almond, soy, or oat – to enhance the cookie dough’s creaminess.

Sugar: Select your sweetener of choice – brown sugar, coconut sugar, maple sugar, or cane sugar. Cane sugar is best for a sugar cookie flavored dough, and brown sugar is best for a chocolate chip cookie flavored dough. I used maple sugar to make mine a little healthier, but still delicious!

Vanilla Extract: A teaspoon of vanilla extract elevates the dough’s aroma and taste, creating that classic cookie flavor.

Gluten-Free All-Purpose Flour: The star of our gluten-free show! Ensure it’s a high-quality gluten-free flour blend for the best tasting results.

Mini Chocolate Chips: Tiny bits of chocolatey goodness – these Enjoy Life mini chocolate chips are perfectly sized for this edible cookie dough. However, if you don’t have mini chocolate chips, feel free to use any size chocolate chip or chunk you’d like!

coconut oil, gluten free flour, vanilla extract, maple sugar, and chocolate chips on a table.

Why You’ll Love This Gluten-Free Edible Cookie Dough

  • Simple & Quick: This recipe is incredibly easy to make with just a few ingredients and minimal prep time.
  • Delicious & Creamy: The combination of sugars and vanilla gives this dough a sweet, creamy flavor that’s perfect for satisfying your cookie dough cravings.
  • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or use it in other dessert creations like truffles or as a cake filling.

Safety Tips (How to Heat-Treat Flour)

To ensure the gluten-free flour is safe to eat raw, you can heat-treat it:

  • Microwave Method: Microwave the flour for about 1 minute, ensuring it reaches a temperature of 165°F.
  • Oven Method: Spread the flour on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally to prevent burning.

Adjust This Recipe to Your Dietary Needs

Dairy-Free/Vegan: Use coconut oil instead of butter and non-dairy milk like almond milk. Ensure the chocolate chips are dairy-free and vegan.

Sugar Alternatives: You can substitute brown sugar with coconut sugar, cane sugar, or maple sugar to fit your dietary preferences.

Recipe Variations and FAQs

Variations:

  • Chocolate Cookie Dough with Marshmallows: Add 2 tablespoons of cocoa powder and mini marshmallows.
  • Matcha White Chocolate Cookie Dough: Add 1 tablespoon of matcha powder and white chocolate chips.
  • Lemon Poppyseed Cookie Dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppy seeds.

FAQs:

Can Gluten-Free Flour Be Eaten Raw?: It’s generally safe, but heat-treating the flour is recommended to kill any potential bacteria.

How Long Will the Dough Last in the Fridge?: Store in an airtight container for up to 5 days.

Can You Freeze Gluten-Free Cookie Dough?: Yes, freeze the dough for up to 3 months for later use.

Edible double chocolate gluten-free cookie dough in a small dish with a spoon.

Additional Notes

  • Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.
  • Use Fresh Ingredients: Ensure your ingredients, particularly the butter and milk, are fresh for the best taste and texture.
  • Enjoy Responsibly: This recipe is meant to be eaten raw, so don’t try to bake it as it won’t hold together properly without eggs.

Gluten Free Edible Cookie Dough Recipe – 2 ways!

4 from 48 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A super simple recipe for edible gluten-free cookie dough! It’s a quick and easy fix to satisfy your sweet tooth. Made dairy-free, egg-free, and healthy too!

Ingredients

  • Classic Gluten-Free Cookie Dough
  • 2 tablespoons butter or coconut oil, softened

  • 3-4 tablespoons milk, I used non-dairy almond milk

  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)

  • 1 teaspoon vanilla extract

  • 3/4 cup gluten-free all purpose flour

  • 1/4 cup mini chocolate chips

  • Double Chocolate Gluten-Free Cookie Dough
  • 2 tablespoons butter or coconut oil, softened

  • 3-4 tablespoons milk, I used non-dairy almond milk

  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)

  • 1/2 cup gluten-free all purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup mini chocolate chips

Directions

  • Add all the ingredients except the chocolate chips to a large bowl and stir to combine.
  • Then, fold in the chocolate chips and enjoy!

Recipe Video

Notes

  • Gluten-Free All Purpose Flour: I recommend using either Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour, I’ve made these recipes with both brands and they’re delicious! The one gluten-free flour brand I would avoid is Trader Joe’s, for some reason the taste of that flour can be quite bitter.

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Don’t Miss These Cookie Dough Recipes!

With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

bite shot of chocolate covered strawberry almond flour brownies.

What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

Can I use store bought brownie mix instead?

You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

Tips and Tricks

  • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
  • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
  • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!

Chocolate Covered Strawberry Almond Flour Brownies

3 from 2 votes
Recipe by Samantha Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!

Ingredients

  • 1 cup sugar, I used coconut sugar

  • 3 large eggs

  • 1 1/2 cups almond flour

  • 3 tablespoons unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 1/2 cups chocolate chips, divided

  • 1/2 cup olive oil, or any vegetable oil

  • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

  • For the chocolate drizzle:
  • 1/2 cup chocolate chips

  • 1 teaspoon coconut oil

Directions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
  • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
  • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

Recipe Video

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