Beachside Kitchen

Baked Goods

The Most Epic Gluten-Free Dark Chocolate Espresso Cookies

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Introducing the most epic gluten-free dark chocolate espresso cookies you’ll ever eat. Looking for a decadent dessert that’s gluten-free and loaded with rich chocolate flavor? These cookies combine the best of both worlds — a smooth, chewy texture with the deep, bold taste of dark chocolate and a subtle espresso kick. Whether you’re gluten-sensitive or just craving a new cookie recipe, these cookies are sure to become your go-to treat for every occasion.

What Are Gluten-Free Double Dark Chocolate Espresso Cookies?

Gluten-free double dark chocolate espresso cookies are a delicious twist on the classic chocolate chip cookie. The “double” refers to two forms of dark chocolate: cocoa powder and chopped dark chocolate. The addition of espresso powder brings out the rich chocolate flavor, while adding a subtle coffee essence that makes these cookies irresistible.

These cookies are soft, chewy, and packed with deep chocolate flavor, making them a perfect indulgence for anyone with a sweet tooth. And with the use of gluten-free flour and the option to swap butter with avocado oil, they’re both allergy-friendly and satisfying.

Why You’ll Love These Cookies

1. Rich, Deep Chocolate Flavor

The unsweetened cocoa powder and chopped dark chocolate create an intense, rich chocolate flavor that’s perfect for chocolate lovers. The combination of these two ingredients results in a cookie that’s loaded with chocolaty goodness in every bite.

2. Espresso Infused

Espresso powder adds a subtle yet essential coffee kick that enhances the chocolate flavor, making these cookies stand out. The espresso balances out the sweetness and deepens the overall taste, making each bite more complex.

3. Chewy and Soft Texture

These cookies have the perfect chewy texture, with slightly crisp edges and a soft, gooey center. The combination of butter and avocado oil ensures the cookies are moist and melt-in-your-mouth delicious.

4. Gluten-Free and Versatile

Made with gluten-free 1:1 flour, these cookies are perfect for those following a gluten-free diet. Plus, with simple ingredient swaps (like using avocado oil instead of butter), you can easily adjust the recipe to suit dietary preferences like dairy-free or vegan.

The Ingredients You’ll Need (with Substitution Options)

To make these gluten-free double dark chocolate espresso cookies, you’ll need the following ingredients:

  • 1 cup gluten-free 1:1 flour (A gluten-free all-purpose flour blend that can be used as a 1:1 substitute for regular flour. Ensure it contains xanthan gum for texture.)
    • Substitute: You can use almond flour for a nutty flavor, but note that almond flour may alter the texture slightly, making the cookies more tender.
  • ¾ cup unsweetened cocoa powder (for rich chocolate flavor)
    • Substitute: Use a dairy-free cocoa powder if you want to keep the recipe fully dairy-free.
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • 5 tbsp butter, softened
    • Substitute: Use avocado oil instead of butter for a dairy-free option, or you can swap for coconut oil for a dairy-free alternative with a slight coconut flavor.
  • 5 tbsp avocado oil (can swap for butter)
    • Substitute: For a fully dairy-free version, replace with coconut oil. For a vegan option, use any plant-based oil that you prefer.
  • ½ cup granulated sugar
    • Substitute: Use coconut sugar for a lower glycemic index alternative, or stevia (but adjust the amount since it’s sweeter than sugar).
  • ⅔ cup brown sugar (light or dark, depending on your preference)
  • 1 large egg
    • Substitute: To make the recipe vegan, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set aside for 5 minutes until it thickens).
  • 1 tsp vanilla extract
  • 2 tsp espresso powder (or finely ground coffee)
    • Substitute: If you prefer decaf, use decaffeinated espresso powder or finely ground decaf coffee.
  • 6 oz dark chocolate, chopped (or chocolate chips) (at least 70% cocoa)
    • Substitute: For a dairy-free version, ensure you’re using dairy-free chocolate chips or chopped dark chocolate.

How to Make Gluten-Free Double Dark Chocolate Espresso Cookies

  1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free 1:1 flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Cream the Butter, Oil, and Sugars: In a large bowl, cream together the softened butter (or avocado oil) with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  4. Add Wet Ingredients: Add the egg (or flax egg) and vanilla extract to the butter mixture. Beat until smooth and combined. Stir in the espresso powder until well incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to keep the cookies tender.
  6. Fold in the Chocolate: Gently fold in the chopped dark chocolate or chocolate chips. The chocolate will melt slightly while baking, creating pockets of gooey chocolate goodness.
  7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
  1. Refrigerate dough: While you can bake right away, this step makes all the difference in taste and texture. I like to rest in the fridge for at least 12 hours, ideally 24-36 hours.
  2. Bake the Cookies: Bake for 10-12 minutes, or until the edges are firm but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Gluten-Free Double Dark Chocolate Espresso Cookies

  • Use High-Quality Dark Chocolate: Opt for dark chocolate with at least 70% cocoa for the best flavor and richness. The higher the cocoa percentage, the deeper the chocolate taste will be. I love this one
  • Chill the Dough (Optional): If you have time, chill the dough for about 30 minutes before baking. This can help prevent excessive spreading and allow the cookies to hold their shape.
  • Don’t Overbake: For a chewy texture, pull the cookies out when they’re just barely set around the edges. The cookies will continue to cook on the baking sheet as they cool.
Print Recipe

Gluten Free Dark Chocolate Espresso Cookies

Gluten-free double dark chocolate espresso cookies are a delicious twist on the classic chocolate chip cookie
Prep Time15 minutes
Cook Time9 minutes
Servings: 15 cookies

Ingredients

  • 1 cup gluten free 1:1 flour
  • 3/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 5 tbsp butter softened
  • 5 tbsp avocado oil
  • 1/2 cup sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 2 tsp espresso powder
  • 1 tsp vanilla extract
  • 6 oz dark chocolate chopped

Instructions

  • Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free 1:1 flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
  • Cream the Butter, Oil, and Sugars: In a large bowl, cream together the softened butter (or avocado oil) with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
  • Add Wet Ingredients: Add the egg (or flax egg) and vanilla extract to the butter mixture. Beat until smooth and combined. Stir in the espresso powder until well incorporated.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to keep the cookies tender.
  • Fold in the Chocolate: Gently fold in the chopped dark chocolate or chocolate chips. The chocolate will melt slightly while baking, creating pockets of gooey chocolate goodness.
  • Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
  • Refrigerate dough: While you can bake right away, this step makes all the difference in taste and texture. I like to rest in the fridge for at least 12 hours, ideally 24-36 hours. 
  • Bake the Cookies: Bake at 350 for 9-10 minutes, or until the edges are firm but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why You Should Make These Gluten-Free Double Dark Chocolate Espresso Cookies

Whether you’re gluten-sensitive, following a dairy-free diet, or just looking for a rich chocolate treat, these gluten-free double dark chocolate espresso cookies are the perfect indulgence. The combination of dark chocolate and espresso elevates the flavor, making them a delicious choice for any occasion. Plus, with simple substitutions, you can make this recipe work for a variety of dietary needs!

Final Thoughts

These gluten-free double dark chocolate espresso cookies are the perfect treat for chocolate and coffee lovers alike. Soft, chewy, and full of rich chocolate flavor, they’re sure to impress anyone who tries them. So go ahead and bake up a batch — they’re the ideal snack with a cup of coffee or a sweet end to any meal.

Love this recipe? Try my Double Chocolate Zucchini Muffins, Gluten Free Frosted Sugar Cookies and Healthy Zucchini Bread

Gluten Free Frosted Sugar Cookies

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Please tell me you also grew up buying those Lofthouse frosted sugar cookies at the grocery store. You know, the ones that came in the plastic containers with pink or yellow frosting?

I am still OBSESSED with them, but gluten and refined sugar does me dirty these days. If I had one now, it would give me an instant stomach ache and migraine. So I was determined to find a way to make these my own.

These copycat Lofthouse Cookies taste just like the store-bought childhood classic! But even better than the original, these gluten free frosted sugar cookies are made with REAL simple ingredients that won’t give you an instant sugar hangover, I promise.

I dreamt of making my own version that satisfies all those nostalgic childhood cravings. And heck yes I nailed it! Instead of crazy preservatives, I use a healthier mix of just 8 ingredients, keeping them gluten free, refined sugar free, and using no crazy preservatives!

These are seriously such a throwback, and I’ve heard from so many of you that family and friends who definitely don’t like “healthy” food have LOVED this remake!.

Some tips:

  • I have not tested these cookies with any alternate ingredients or substitutions, so I suggest googling any flour substitutions. I think almond flour work work well, but it may be a little more dense of a cookie.
  • You can use homemade or store bought frosting, or skip the frosting!

Last but not least, I swear these gluten free cookies get even better second day. I store mine on the counter in a Tupperware, but fridge works too!

Print Recipe

Gluten Free Frosted Sugar Cookies

Ingredients

  • 6 tbsp softened butter
  • 2/3 cup coconut sugar
  • 1 egg
  • 1/4 cup 2% Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cup King Arthur gluten free flour
  • 1 tsp baking powder
  • small pinch of salt (if butter is unsalted)
  • Vanilla frosting of choice

Instructions

  • Heat oven to 350
  • Line a sheet pan with parchment paper
  • In a mixing bowl, use an electric mixer to cream together sugar and softened butter
  • Add egg and mix until creamy and combined.
  • Add in vanilla extract and Greek yogurt, and mix until combined.
  • Combine dry ingredients with the wet, and mix until incorporated.
  • Scoop batter onto lined cookie sheet. Using your hand or the bottom of a wet glass, flatten the cookies slightly (as they will not spread much at all while baking)
  • Bake 10-14 minutes until the edges are just turning golden brown.
  • Let cool completely, then frost with vanilla frosting of choice and top with sprinkles.

Cinnamon Maple Paleo Coffee Cake

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This Cinnamon Maple Paleo Coffee Cake is serious fall vibes in a sneakily easy recipe. My mom declared this THE BEST DESSERT I’VE EVER MADE. And I honestly don’t disagree.

Best ever Maple Cinnamon Paleo Coffee Cake


Let’s talk about this GOODNESS. It’s a cinnamon maple paleo coffee cake is fluffy, moist, just the right amount of cinnamon maple sweet. The texture is insane, tender and soft but still holds together unlike some paleo cakes.

Next, you pair that tender maple spiced cake with this perfect touch of crunch from the cinnamon crumb topping. Hello – PERFECTION!

Best part of all, this coffee cake is completely gluten free, grain free, refined sugar free, with easy swaps to keep it dairy free. I love making recipes that are also forgiving, which is why I love baking with almond flour. Since it is naturally more moist, you get a bit more leeway on baking time than some other traditional flours.


I kept the ingredients super simple on these for you just because I love your all that much. The base of the cake is just 8 ingredients you probably already have in your pantry. Top that with a crunchy crumb topping and you’ve got yourself the perfect treat for Fall.

I used Sprouts Brand Organic Maple syrup for sweetness on the cake base and it gives it such a warm and cozy sweetness.  Sprouts is my go-to for grocery shopping – it’s got that neighborhood feel but with a dope selection of healthy gluten free options and all my baking staples. And lot’s of gluten free, dairy free, paleo options for every diet type.

So bake yourself up a batch of this Cinnamon Maple Coffee Cake pronto, curl up on the couch with a cup of coffee or hot tea, and enjoy!

If you love this recipe, you’ll also love my Caramelized Banana Bread recipe.

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Cinnamon Maple Maple Coffee Cake

This coffee cake is the perfect fall treat – the cake is crazy tender and moist, with warm cinnamon spices and a rich maple flavor that pairs perfectly with a hot cup of coffee.
Prep Time10 minutes
Cook Time40 minutes
Servings: 16

Ingredients

Cake Ingredients

  • 3 eggs
  • 1/3 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour, packed
  • 1 tsp baking soda
  • 2/5 tsp cinnamon

Crumble Topping

  • 3/4 cup almond flour, packed
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 5 tbs melted coconut oil or butter

Instructions

  • Heat oven to 350.
  • Line 8×8 square cake tin with parchment paper.
  • Mix together the wet ingredients for the cake until well combined.
  • Then, add in dry ingredients and stir until well combined.
  • Pour cake batter into 8×8 cake tin.
  • Next, mix together the ingredients for the crumb topping. Sprinkle crumb topping evenly over the cake batter.
  • Bake cake for 35-45 minutes or until a toothpick comes out mostly clean.
  • Let cool a bit before devouring (if you can wait that long!). 

Tropical Berry Pancakes

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Tropical Berry Pancake STACK! Because who doesn’t want a little taste of the tropics any dang day of the week.

These tropical berry pancakes will have you feeling like you’re on vacation in no time.

I’ve been making a conscious effort to make at least once breakfast each weekday feel special. I’m usually running around in a flurry, and have been working to slow down, breathe, and enjoy the morning when I have the opportunity. 

Sometimes that means sleeping in, trading my high intensity workout for a walk around my neighborhood, and making a leisurely breakfast that feels like vacation. Because I’m not going to lie, I have been burned out and am seriously in need of some leisure time.

Craving a vacation like no other…

I was perusing down the produce aisle at my local Sprouts and spotted some gorgeous looking papaya that had me craving a tropical vacation like no other. Instead of wallowing in my desire to be on a beach in Hawaii drinking a pina colada, I decided to make something fruity, tropical, and delicious.

Sprouts has a great variety of tropical flavors this time of year – from papaya to cherimoya and rambutan. I love shopping at Sprouts for produce since it’s incredibly affordable, high quality, and actually lasts more than a day. Because I for one, am sick and tired of buying fruit  that go bad the second you bring them home. 

Papaya Health Benefits

Here are some papaya health benefits to make you feel GOOD about chowing down

  • Incredible source of enzymes for digestive health
  • Packed with Vitamin E and C for immunity and antioxidants
  • Excellent source of potassium for your bones and muscles 

Let’s talk about these tropical pancakes

Okay these pancakes are seriously easy and oh so dreamy. I whipped up a stack using Purely Elizabeth protein pancake mix, but you can use whatever mix or recipe you like.

After you’ve cooked up some golden brown pancakes, all you need to do is top your cakes with yogurt of choice (Greek or Skyr for extra protein, or coconut yogurt if you prefer dairy free). Next, you pile on your favorite tropical fruit and berries. Last but not least, drizzle on some maple syrup and a sprinkle of your favorite granola for a little crunch.

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Tropical Berry Pancakes

This stack of pancakes will transport you to your favorite tropical location, while packing a serious nutritional punch
Servings: 2

Ingredients

  • 2 servings pancakes from mix of choice
  • 1/2 cup papaya
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 2 tbsp maple syrup
  • 2 tbsp granola

Instructions

  • Cook pancakes according to package instructions in a pan. I like to cook mine in a little ghee or coconut oil.
  • Once you've got them cooked up and golden brown, top pancakes with a heaping scoop of yogurt, berries and papaya, then drizzle with granola and maple syrup

Campfire Cookies

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We are in the peak of gorgeous summer days here in San Diego! And nothing says summer in my book like S’mores cooked on a campfire around a big group of friends.

Unfortunately, big summer gatherings aren’t really happening these days (thanks COVID), so I wanted to bring that same fun, summer spirit to an easy cookie recipe you can whip up in the comfort and safety of your own home. Genius idea: do a virtual bake sesh with your besties and enjoy these cookies together from afar!!

Look at these Campfire Cookies! Grain free, dairy free, and refined sugar free but oh so delicious.

Okay, now about these Campfire Cookies. These grain free cookies are incredibly easy to make and seriously indulgent deliciousness. In other words, you need them NOW!

Let’s talk about these cookies…

What’s all they hype about?? We take a grain free, paleo cookie base that’s ready in 3 minutes. Next, we stir in some chopped Jojo’s Chocolate Bark Peanut Butter Delight chocolate bars and a handful of mini marshmallows. Then, you scoop these beauties onto a lined baking sheet. Lastly, top with more chocolate and marshmallows, bake and DEVOUR.

Plus, my Campfire Cookies are totally grain free, with dairy free options! These cookies are made with less sugar and nutrient-dense ingredients, but still taste crazy indulgent!

Campfire cookies made with an almond flour and coconut flour mix!

Some tips: I love using an almond flour / coconut flour mix in my grain free cookies. It gives a perfect balance of fluff, chew, and holds together. I think you could swap the almond flour for a gluten free flour blend, but you may need to add a touch less flour so they don’t dry out.

Don’t forget to tag me in your baking on Instagram – literally nothing makes me happier! If you experiment with substitutions, please comment here or on Instagram to let me know how it goes!

Print Recipe

Campfire Cookies

These grain free and dairy free cookies have all the flavors of your childhood campfire S'mores, but made with better-for-you ingredients!
Servings: 9 cookies

Ingredients

  • 1/4 cup grass fed butter or coconut oil, softened
  • 1/3 cup coconut sugar
  • 1 egg
  • 3/4 cup almond flour
  • 3 tbs coconut flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/3 cup mini marshmallows
  • 2 oz Jojo's Peanut Butter Delight Chocolate, chopped

Instructions

  • Heat oven to 350
  • In a mixing bowl, cream together butter and sugar with a hand mixer until smooth (1-2 minutes)
  • Add egg to butter and sugar and beat until creamy.
  • Add dry ingredients and stir until well combined.
  • Fold in half of chopped chocolate and marshmallows.
  • Scoop onto a parchment lined baking sheet. The batter made 9 large cookies for me.
  • Add other half of chocolate and marshmallows to top of scooped cookies.
  • Bake for 9-11 minutes or until edges are just golden and middle is still a bit gooey.
  • Let cool for 10-20 minutes, then DEVOUR.

P.S. if you love these, you’ll definitely love my BEST PALEO CHOCOLATE CHIP COOKIES EVER.

Double Chocolate Zucchini Muffins

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Let me start this off my saying, yes, I know I often say something is the best thing I’ve ever baked. BUT DAMN, GINA, THESE ARE ONE OF THE BEST THINGS I’VE EVER BAKED!

These DOUBLE CHOCOLATE ZUCCHINI MUFFINS are truly magical. I just started throwing ingredients in a bowl, writing down what I did step by step until I came up with a batter that felt like the right consistency, and wow it did not disappoint!

The texture of these double chocolate zucchini muffins reminds me so much of those classic chocolate Costco muffins I grew up with – fluffy, chewy chocolatey heaven. But instead of tons of refined sugars and processed ingredeints, these muffins are gluten free, refined sugar free, and actually pack 10+ grams of protein per muffin.

Some notes on these muffins

  • These aren’t super duper sweet (think muffin, not cupcake) so you can add more maple syrup or chocolate chips if you want something more like a brownie
  • I used a mix of almond flour and King Arthur gluten free flour blend. You could do all of one or the other, but the mix gives it this bomb texture, so I’d definitely suggest it
  • I added espresso powder which enhances the chocolate flavor, but don’t sweat it if you don’t have it
  • Also thew in 3 scoops of collagen peptides, which adds 27 grams of protein to the batch without changing the texture or flavor. It’s totally optional, but don’t stress if you don’t have it on hand.
Print Recipe

Double Chocolate Zucchini Muffins

While these taste totally decadent, these gluten free and refined sugar free muffins are low in sugar, high in protein, and kid friendly to boot!
Servings: 15 muffins

Ingredients

  • 2 cups shredded zucchini
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup 2% Greek yogurt
  • 1/2 cup almond milk (or milk of choice)
  • 1 cup King Arthur gluten free flour blend
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 tsp instant espresso powder
  • 3 scoops collagen peptides (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Small pinch of salt
  • 1/2 cup chocolate chips

Instructions

  • Heat oven to 350.
  • In a large mixing bowl, mix together all wet ingredients until well combined. I like to add the collagen in with the wet ingredients, helps it dissolve.
  • Add in dry ingredients and stir until well combined.
  • Fold in chocolate chips (I saved some extra chips for the top to make it look pretty).
  • Oil a muffin tin with coconut oil so they don't stick.
  • Bake for 15-20 minutes or until a toothpick comes out with some wet crumbs (don’t over bake!!)
  • DEVOUR

Grain Free Lemon Loaf

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Let me tell you something as we start this off: this loaf is a BADDIE. You all asked for something lemon and wowww we loved how this turned out.

This grain free lemon loaf is pretty dang close to a lemon pound cake, but made with a whole lot less butter or refined sugar, made totally grain free, gluten free, and chock full of protein, fiber + healthy fats.

Some swaps I made: brought in some Greek Yogurt and almond milk to reduce the amount of butter needed to keep it moist. I also swapped in some almond flour and coconut flour that are nutrient dense options instead of refined white flour (which, being gluten free, I can’t eat!).

I added a quick and easy lemon icing to the top, since this loaf alone is not very sweet, and it was the perfect pairing. Some icing even soaked in the loaf and it made it all kinds of moist and delicious. I’d definitely suggest adding some sort of icing/frosting of your choice!


Some Recipe notes for you:

  1. This isn’t a very sweet loaf of you’re skipping icing, so feel free to add a bit more maple syrup if you’re looking for dessert vibes.
  2. I haven’t tested any other flours in the recipe. I’d google sub ratios if you do want to substitute either or both. Remember: coconut flour absorbs A LOT of liquid, so be careful with your substitutions.
  3. You could most likely swap for vegan yogurts to make dairy free, just haven’t tried that myself!
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Grain Free Lemon Loaf

Took a classic lemon loaf inspiration, but transformed it into a healthier version that is grain free, gluten free, and rich in protein and fiber. So you can feel good about your dessert 🙂
Servings: 10 slices

Equipment

  • 9×5 loaf pan
  • parchment paper
  • Mixing bowl
  • Hand or stand mixer

Ingredients

  • 1/4 cup melted butter or coconut oil
  • 1/3 cup Greek or Icelandic yogurt
  • 3 eggs
  • 1/3 cup + 2 tbsp lemon juice
  • 1 tbsp lemon zest (from 2-3 small lemons)
  • 1/3 cup + 2 tbsp maple syrup or honey
  • 1/2 cup almond milk (or milk of choice)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 cup coconut flour (not packed)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt

Lemon Icing

  • 1 1/4 cup powdered sugar
  • 1-2 tbsp lemon juice
  • 2-3 tbsp almond milk (or milk of choice)

Instructions

  • Heat oven to 350.
  • Line a loaf pan with parchment paper (mine was 9×5).
  • Using a hand or stand mixer, mix together butter and Greek yogurt until well combined and creamy.
  • Add eggs, vanilla, lemons juice, zest, almond milk and maple syrup, and mix again until combined.
  • Next, add in dry ingredients and mix until well incorporated.
  • Pour batter into lined pan.
  • Bake for 45-60 minutes or until toothpick comes out clean/with a few wet crumbs (don’t over bake!! or it’ll get dry). Every oven is different, so start checking when it smells lemony.
  • Let cool to room temperature.
  • Option to add lemon icing if you want – I definitely enjoyed it! I like my lemon icing on the thicker side, but feel free to customize based on what you like.
  • Enjoy for 2-3 days, stored in a loosely covered pan or Tupperware.

Notes

You can make the lemon icing as thick/thin as you want. I definitely suggest started with 1 tbsp of each lemon juice and almond milk and slowly adding from there. 

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.

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Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

Healthy Zucchini Bread

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Before I whipped up this healthy paleo zucchini bread recipe, I think you all requested a zucchini bread recipe at least once a week. So I finally got around to it, and WOW why did I wait so long??

I worked to keep the ingredients super simple (and hopefully readily available for you), and even the directions super easy – hello one bowl baking!

This healthy zucchini bread is paleo, refined sugar free, moist and that perfect balance of fluffy but hearty. Take all that and add some luscious dark chocolate and sneaky veggie goodness.

Some tips: you could always swap out the chocolate for chopped nuts, or omit all together. I haven’t tested any flour subs but gluten free, regular, or oat flour probably work well too!

Print Recipe

Healthy Zucchini Bread

This healthy zucchini bread is gluten free, paleo, refined sugar free, and oil free!

Ingredients

  • 1 medium zucchini, shredded (1 heaping cup)
  • 2 eggs
  • 1/2 cup creamy almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Line 8×4 loaf pan with parchment paper.
  • In a mixing bowl, combine wet ingredients until well combined.
  • Then add in dry ingredients and mix until combined. Fold in chocolate.
  • Pour into pan and top with more chocolate.
  • Bake for 30-45 minutes or until toothpick comes out clean.
  • Let cool completely before serving. Enjoy!

BEST BANANA BREAD EVER

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I’ve made 50+ loaves of banana bread in the past 2 years and this recipe is hands down the most decadent, delicious one yet. It is insanely moist, perfect amount sweet, crispy on the outside but so tender on the inside, and just the right balance of fluffy but dense. Ugh I’m drooling just writing this.

Some tips to make you successful:

  • Make sure your bananas are very spotty to brown/black. It’s where most of the sweetness comes from.
  • Use a good quality grass fed butter if you can, it makes a difference!
  • I used almond flour, but @bobsredmill paleo or gf flours should sub equally 1:1. Also could try oat flour if that’s your thing!
  • I topped with some chocolate chunks but add some nuts/seeds/dry fruit or leave that baby NAKED if you’re a purist.

Last but not least, I personally like my banana breads on the verge of a banan pudding bread – aka, I underbake 3-4 minutes so it’s crazy moist. It’s just a personal preference. So you can bake this as little as 40 minutes, or up to 55 minutes based on how you like it (and your oven, since they all cook a little different). I prefer mine with some wet crumbs on a toothpick as you’re testing it for doneness.

Hope you enjoy this paleo, refined sugar free, and gluten free loaf of goodness!

Print Recipe

Best Banana Bread Ever

This paleo banana bread tastes all kinds of decadent and delicious, while still being grain free, gluten free, and refined sugar free.
Servings: 10 slices

Ingredients

  • 3 spotty/brown bananas
  • 3 eggs
  • 1/3 cup melted grass fed butter
  • 1/3 cup maple syrup
  • 1 1/2 cup almond flour (packed)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/3 cup dark chocolate chunks

Instructions

  • Heat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper
  • In a mixing bowl, combine mashed bananas, eggs, melted butter, and maple syrup until well combined
  • Mix in dry ingredients, and stir until well combined
  • Pour mix into lined baking ban. Top with chocolate chunks
  • Bake for 40-55 minutes or until a toothpick comes out clean *personally I like mine underbaked, so I take it out with a few wet crumbs
  • Let cool completely, then enjoy! I keep mine stores in a loosely covered tupperware for up to 3 days