Beachside Kitchen

Refined Sugar Free

CBD Chocolate Chip Cookies

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Is it just me, or do chocolate chip cookies really bring you back to childhood? There’s something about the smell of fresh baked cookies wafting through the kitchen that makes me feel cozy, cared for, and real excited to get down with some sweet treats. 

Well I took this childhood favorite, and gave it a major adult upgrade: CBD. 

CBD is short for cannabidiol, a chemical compound from the cannabis plant. It’s a naturally occurring substance that’s used in products like oils and edibles to impart a feeling of relaxation and calm. Unlike its cousin tetrahydrocannabinol (THC), it’s not psychoactive, and federally legal in all 50 states. There have been numerous benefits attributed to CBD, including improved sleep, decreased stress, and improvement in pain and inflammation. 


While I can’t speak to everyone’s experience with CBD, personally I’ve really benefited from adding it to my routine. I’ve noticed SUCH an improvement in my sleep and managing my stress. I fall asleep faster, stay asleep longer, and wake up fewer times throughout the night. Additionally, it helps with my racing brain before bed, and generally mellows my internal stress levels. 

I will note that I haven’t seen much of an improvement in my chronic pain with CBD oils, but have found some help with CBD creams. I’m by no means advocating that it’s right for everyone, but I have personally had a very positive experience with trying it out. 

Back to the cookies! This recipe is vegan, paleo, and refined sugar free – but most importantly DELICIOUS. You could always omit the CBD oil.

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CBD Chocolate Chip Cookies

Ingredients

  • 2 flax eggs 2 tbs flax, 5 tbs water
  • 1 cup Wild Friends almond butter
  • 1 tsp vanilla extract
  • 3 full droppers Sunday Scaries CBD
  • 1/2 cup coconut sugar
  • 1/2 cup + 2tbs almond flour
  • 1/2 tsp baking soda
  • 1/4 cup Nativas Organics cacao nibs
  • 1/3 cup Enjoy Life Foods dark chocolate chips

Instructions

  • Heat oven to 350
  • In a big bowl, mix together flax and water to make flax egg. Let gel for 15 mins.
  • Add almond butter, vanilla extract and CBD oil and mix until combined.
  • Mix in coconut sugar.
  • Add almond flour and baking soda.
  • Fold in cacao nibs and chocolate chips.
  • Scoop into balls, and top with a few more chocolate chips.
  • Refrigerate for 30 minutes.
  • Bake for 10-12 minutes. Let cool completely. Sprinkle with flakey sea salt.
  • DEVOUR.

Peanut Butter Blondies

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I love me a blondie. It’s like a cookie and a brownie had a lovechild and then you could devour the gloriousness all day long. These peanut butter blondies are packed with nutritious ingredients. From healthy fats (in the peanut butter and almond flour), to protein (from the eggs, almond butter, and peanut butter), to a low glycemic sweetener (coconut sugar and deep dark chocolate). 

These are paleo, gluten free, refined sugar free squares of GOODNESS. 

I highly suggest slightly under-baking these, to keep this middle nice and gooey. But hey, that’s just me. Also wonderful served warm with some vanilla ice cream – it’s straight heaven. 

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Peanut Butter Blondies

Ingredients

  • 1/2 cup peanut butter
  • 2 eggs
  • 2/3 cup coconut sugar
  • 2 tbs maple syrup
  • 1 tbs coconut oil
  • 1 cup almond flour
  • 2 tbs coconut flour
  • 1 tsp baking soda
  • 3/4 cup chopped dark chocolate

Instructions

  • Heat oven to 350.
  • Cream together eggs and sugar.
  • Then add maple syrup, peanut butter, coconut oil and mix to combine.
  • Stir in dry ingredients.
  • Add in chocolate (keep a few chunks to place on top). Pour into lined 8×8 pan. Add extra chocolate to the top.
  • Baked at 350 for 17-20 minutes or until just golden at the edges, and still a tad gooey in the middle.
  • Top with flaky sea salt.
  • Slice and DEVOUR!

Paleo Chocolate Cupcakes

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Let’s talk about the CUPCAKES. They have a rich chocolate flavor with a texture that almost feels like a brownie, somewhere between dense and fudgy but still cakey. Pretty much heavenly! 

The best part: these have no grains, gluten, or dairy! You can use any frosting you like, or leave them unfrosted if that’s how you like to roll. I used Miss Jones Bakes vegan frosting – storebought but tastes homemade!

This recipe is from @paleoglutenfreeeats – one of my favorite blogs in the biz. She specializes in simple desserts that are 100% paleo, but taste just like the most decadent original. On her site it’s called the “blackout chocolate cake” and SHE NAILED IT 💯.

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Paleo Chocolate Cupcakes

Ingredients

  • 2 cups raw sweet potato minced
  • 2 organic free range eggs
  • 3/4 cup cocoa powder
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1/4 cup coconut flour
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt

Instructions

  • Preheat oven to 350. Line cupcake tin with liners.
  • In a food processor mince sweet potato. Then in a blender combine all remaining ingredients for until smooth.
  • Scoop batter into cupcake tins. Fill all the way (they don’t rise too much). Bake on 350F for 20-25 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely then top with frosting of choice.

Tahini Collagen Cookie Dough Bars

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Wow. Just wow. I really nailed these. Not to toot my own horn, but TOOT TOOT! 

I was always the kid who made cookies or brownies just so I could most of the batter. And honestly I haven’t changed much from those days. But avoiding salmonella and/or a stomach ache seems like a pretty good idea, so I developed a recipe that gives me all the happy dance wiggles of sneaking bites of cookie dough from the mixing bowl. 

These Tahini Collagen Cookie Dough Bars are incredibly rich and satisfying, while packing a sneaky nutritional punch. Sourcing some quality protein from the collagen peptides (here’s a great article explaining the benefits of collagen), fiber and minerals from the almond flour and tahini, as well as antioxidants from dark chocolate, this is a cookie dough you can feel good about eating!

You can also customizable this recipe based on your food preferences or what you have on hand. For example, you can use any nut/seed butter in place of tahini. And if you don’t have collagen you can swap for more almond flour or even use protein powder (though I haven’t tested with protein powder, fair warning!).

This recipe is paleo, dairy free, and refined sugar free, with no baking required. Pro tip: they’re even better 2nd and 3rd day, if they last that long.

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Tahini Collagen Cookie Dough Bars

Ingredients

For Cookie Dough

  • 1/2 cup tahini
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup collagen peptides
  • 1 tbs coconut oil
  • Pinch of salt
  • 1/3 cup dark chocolate chips

For Chocolate Topping

  • 1 bar signature dark chocolate
  • 1 tsp coconut oil

Instructions

  • Mix together cookie dough ingredients . The dough will be a bit crumbly, but stick together if you roll it into a ball. it feels too dry, add another tbs of coconut oil.
  • Fold in chocolate chips.
  • Line a 8×4 bread pan with parchment paper.
  • Press dough into pan.
  • In a microwave or double boiler, melt together chocolate and coconut oil. Pour the chocolate mixture over the cookie dough.
  • Refrigerate 30 mins or until hardened.
  • Sprinkle with flaky sea salt, slice, and DEVOUR.

Tahini Cookie Bars

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I’m just going to go ahead say you need to make these, like now. Even before I describe them or wax poetic about how glorious these tahini cookie bars are. Because they’re that good and you should just believe me.

Still need convincing? I know I like you, with your skeptical mind and discerning palate.

Well I ain’t playin when I say these tahini cookie bars are the fudgiest, chewiest, most perfect dessert you’ll ever make. They taste like fudgy cookie dough (assisted by my tendency to chronically underbake everything), paired with puddles of luscious dark chocolate and just a touch of nuttiness from the tahini.

Plus, these tahini cookie bars are paleo, grain free, gluten free, and refined sugar free, so they’re a treat that for sure sparks joy (I see you Marie Kondo).

I’ve made them for birthdays and dinner parties, work events and devoured a pan to myself over a few days as well. They’re definitely the recipe this community has remade most often. I’d encourage you to give tahini a try, but if that just isn’t your thing, you can always swap the tahini for another nut butter.

Happy feasting my loves!

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Tahini Cookie Bars

Ingredients

  • 2 eggs
  • 1/2 cup Soom Foods tahini (10% off with code “beachsidekitchen”)
  • 3/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 tbsp coconut oil
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3/4 cup chopped dark chocolate (I used @eatingevolved extra dark)
  • Fancy Maldon Salt to sprinkle on top

Instructions

  • Mix together wet ingredients until well incorporated.
  • Then add dry ingredients. It will be thick like cookie dough.
  • Fold in dark chocolate.
  • Spread in lined 8×8 pan.
  • Add a few more chocolate chunks to the top. 
  • Bake at 350 for 18-22 mins until just golden (you want them GOOEY).
  • Top with flaked salt. 
  • Let cool completely, then DEVOUR (pro tip: these are amazing with vanilla ice cream)