Gluten-free Oatmeal Raisin Cookies

These cookies were inspired by my grandpa! He asked me to make him a healthy version of the traditional chewy, sweet, delicious oatmeal raisin cookie for his 79th birthday. I added chocolate chips to his batch, but you can also add dried cherries, shredded coconut, or extra raisins. These cookies will make your kitchen smell like an absolute dream!!

Gluten Free Oatmeal Raisin Cookies

The best oatmeal raisin cookies ever! They're thick and chewy but also soft and delicious. Free of gluten and refined sugar!

Course Dessert, Snack
Cuisine dairyfree, glutenfree
Keyword oatmealraisincookie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 14 cookies
Author lexiborr

Ingredients

Dry Ingredients:

  • 1 1/2 cup gluten free rolled oats
  • 1/2 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup shredded coconut
  • 1/4 cup unsweetened raisins
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup coconut oil melted/cooled
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Optional Toppings:

  • 2 tbsp dark chocolate chips
  • 2 tbsp dried cherries
  • 2 tbsp shredded coconut

Instructions

  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.

  2. Stir together the dry ingredients in a large mixing bowl.

  3. In a medium-sized mixing bowl, stir together the wet ingredients. 

  4. Add the wet mix to the dry mix and stir until well combined.

  5. Form the dough into balls on the baking sheet. Press the balls down slightly with your hand or a fork. If your dough is too soft to roll into balls, refrigerate for about 30 minutes (I do this to make forming the balls easier). 

  6. Bake for 8-10 minutes. They'll be quite soft straight from the oven but firm up as they cool.

  7. Let cool completely and store in an airtight container up to 5 days.

Paleo Strawberry Lemon Poppyseed Muffins

Paleo Lemon Strawberry Poppyseed Muffins

These paleo strawberry muffins are perfect for breakfast or an afternoon snack. A delicious recipe that's gluten-free, grain-free, dairy-free and perfect for Spring!

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 11 muffins
Author lexiborr

Ingredients

  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 2 tbsp poppyseeds
  • pinch sea salt
  • 3 large eggs
  • 1/4 cup honey or maple syrup
  • 2 tbsp coconut oil melted/cooled
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup chopped fresh strawberries

Instructions

  1. preheat oven to 325 degrees. Grease a 12 cup muffin pan with coconut oil, or use cupcake liners.

  2. In a medium sized bowl, whisk together almond flour, baking soda, poppyseeds and sea salt.

  3. In a small bowl whisk together melted coconut oil, eggs (better at room temp so that it doesn't harden the coconut oil), honey, vanilla extract and lemon juice. Add wet mixture to dry and mix well.

  4. Gently fold in the chopped strawberries.

  5. Spoon batter into muffin cups about 3/4 full.

  6. Bake at 325F for about 20 minutes. Remove from oven and let cool for 5-10 minutes.

  7. Serve immediately, or store in an airtight container in the fridge for up to four days. Or store in the freezer for several weeks.

 

Paleo Avocado Fudge Brownies

Paleo Avocado Fudge Brownies

The perfect decadent brownies made with whole food ingredients to re-create the taste you know and love. Grain free, refined sugar free,dairy free and delicious!

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 people
Author lexiborr

Ingredients

  • 1 large ripe avocado
  • 2 eggs
  • 3 tbsp coconut oil melted/cooled
  • 1 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup dark chocolate chips optional

Instructions

  1. Preheat your oven to 350F and line a 8x8 baking pan with parchment paper.

  2. Place your avocado, eggs, vanilla extract, coconut sugar, and coconut oil  in your food processor and pulse until completely smooth.

  3. Add the almond flour, cacao powder, baking soda, and sea salt to the food processor and process until completely smooth.

  4. Add in chocolate chips and pulse a few times to mix.

  5. Pour the batter into the pan and spread evenly. Sprinkle with additional chocolate chips and bake for 15-17 minutes.

  6. Let cool and cut into squares. Serve immediately or keep stored in the fridge in an airtight container for 2-3 days. 

Recipe Notes

To keep this recipe paleo, use 100% cacao chips, or use a 100% cacao bar and chop into chunks to replace chips.

Dark Chocolate Coconut Milk Ice Cream

Dark Chocolate Coconut Milk Ice Cream

Vegan dark chocolate ice cream that's also paleo and nut-free! This ice cream is just as rich-tasting as the real thing, but lighter and naturally sweetened with maple syrup.

Course Dessert
Cuisine glutenfree, nutfree, Paleo, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Author lexiborr

Ingredients

  • 2 14 ounce cans of full-fat coconut milk 1 full can + only cream layer of 2nd can
  • 1 ripe frozen banana
  • 1/3 cup raw cacao powder or cocoa powder
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • handful of chocolate chips or chopped dark chocolate
  • Shredded coconut for garnish

Instructions

  1. Combine all of the ingredients in a blender, and blend until smooth.

  2. Transfer mixture to a freezer-safe container. Place in the freezer for 4-6 hours.

  3. Allow ice cream to thaw at room temperature for 15-20 minutes before serving.

Recipe Notes

For the coconut milk, you need to buy two cans of full-fat canned coconut milk. When you open the can it will be separated (coconut milk on the bottom and coconut cream on top). You will use one full can, and then just the coconut cream layer from the second jar.

Paleo Jalapeño Meatballs

I love meatballs, and this is my version of spicy meatballs without added flour or sugar. The meatballs are tender and flavorful, and you can serve them plain as an appetizer, or over your favorite gluten-free pasta. Don’t be intimidated if you’ve never made meatballs before – they come together quickly and easily.  If you don’t eat beef, ground turkey or chicken work equally well!

Paleo Jalapeño Meatballs

These flavorful Jalapeño Meatballs are delicious! They are totally grain free, gluten free, and perfect for a weeknight meal over gluten-free pasta or as an appetizer. 

Course Appetizer, Main Course, Side Dish
Cuisine dairyfree, glutenfree, nutfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author lexiborr

Ingredients

  • 2 lbs grass-fed beef
  • 1/4 cup minced jalapeños
  • 1/4 cup minced red onion
  • 4 cloves of minced garlic
  • 1 tbsp coconut aminos
  • 2 tbsp coconut flour
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions

  1. Preheat oven to 400F.

  2. In a large bowl, combine all ingredients. 

  3. Shape the beef mixture into 1.5-2 inch balls and place on a baking sheet lined with parchment paper. 

  4. Bake for 20 minutes, let cool for 5 minutes, then serve with your favorite sauce!

Recipe Notes

I love these meatballs over Banza pasta. It is gluten-free and made from chickpeas and quinoa flour (not paleo but a great alternative when you are craving pasta! I also love serving these meatballs with Raos Marinara sauce because the ingredients are minimal and there is no added sugar! 

Lemon Salmon with Creamy Dill Sauce

When I was a kid, I never thought that I would grow up to be such a salmon lover. But here I am, head over heels in love with this nutrient rich fish. Salmon is a huge part of my diet these days and I cook it at least once a week. This simple salmon is one of my favorite dishes, and the creamy dill sauce just makes it outrageously good. I hope you love it as much as we do!

Lemon Salmon with Creamy Dill Sauce

There's nothing like fresh wild salmon! The dairy-free yogurt sauce is seasoned with dill and lemon juice so that it doesn't overpower the delicate salmon flavor! The perfect dairy-free, paleo plate. 

Course dressing, Main Course, sauce
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author lexiborr

Ingredients

For the salmon:

  • 1 Wild salmon fillet (about 1.5-2 lbs)
  • 6 fresh lemon slices
  • 1/4 cup avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • Dash of crushed black pepper

For the Creamy Dill Sauce:

  • 2/3 cup Plain/unsweetened dairy-free yogurt
  • 2 tbsp extra virgin olive oil
  • Juice of one lemon
  • 1 tbsp finely chopped fresh dill
  • 1/4 tsp garlic powder
  • Sea salt and pepper to taste

Instructions

  1. Preheat oven to 400F. Line a baking pan with parchment paper.

  2. Place salmon skin side down on pan and season with avocado oil, spices, and top freshly sliced lemon. Bake in oven for 10-15 minutes depending on thickness.

  3. Then, broil for 4-6 minutes or until the fish flakes easily with a fork.

  4. Meanwhile, combine the sauce ingredients and mix until smooth. Serve with salmon.

Recipe Notes

For the creamy dill sauce, any dairy-free yogurt will work as long as it is unsweetened. I use Kite Hill plain, unsweetened greek style yogurt. You can find it at most Whole Foods.

Alternatively, if you are not dairy-free, feel free to use traditional greek yogurt. 

Paleo Carrot Cake Muffins

I LOVE carrot cake. My grandma used to make carrot loaf for every holiday and it was my absolute favorite. I created a paleo version but it tastes like the real thing! These muffins are delicious enough to serve to anyone, paleo or not! I love drizzling some melted coconut butter on top for a frosting like taste!

Paleo Carrot Cake Muffins

These muffins are moist, perfectly sweet and filled with whole foods goodness. Grain free, dairy free and refined sugar free. 

Course Breakfast, Dessert, Snack
Cuisine Paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author lexiborr

Ingredients

  • 1 1/2 cup blanched almond flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 3 large eggs room temp.
  • 3/4 cup shredded carrots
  • 3/4 cup unsweetened applesauce
  • 1/4 cup raw honey
  • 1/4 cup creamy almond butter
  • 1/2 tbsp coconut oil melted/cooled
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped walnuts

Optional topping ideas: chopped pecans or walnuts, extra sprinkle of cinnamon or melted coconut butter.

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl combine almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

  3. In a separate bowl, whisk eggs and add apple sauce, honey, almond butter, coconut oil and vanilla extract.

  4. Add the wet ingredients to the dry and stir until well combined. Fold in the shredded carrots and chopped walnuts.

  5. Scoop the batter evenly into the muffin tins, filling them about 3/4 full.
  6. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let muffins cool on a cooling rack. Enjoy immediately or store in an airtight container in the fridge for up to five days, or freeze them. 

Raspberry Pie Bars

These raspberry pie bars have a delicious shortbread crust and crumb top and a perfect gooey sweet apple raspberry filling! The best part about these paleo pie bars is that you can make them with any berry you like!

Raspberry Pie Bars

These pie bars are a delicious and healthy treat to enjoy any time of day. Plus, they are gluten-free, dairy-free and paleo!

Servings 16 pie bars

Ingredients

Crust Layer:

  • 2 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1/3 cup raw honey
  • 1/3 cup coconut oil melted/cooled
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon

Fruit filling:

  • 1 1/2 cup raspberries or any berry
  • 1 tbsp raw honey
  • 1 tbsp coconut oil
  • 1 tbsp coconut flour

Crumb topping:

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup chopped dates
  • 1/4 cup remaining crust layer crumbled

Instructions

  1. Preheat oven to 350° and line a 9 inch square pan with parchment paper.

  2. In a mixing bowl, combine almond flour, coconut flour, vanilla, cinnamon, honey and coconut oil. Stir together until it is well combined.

  3. Press the dough (set aside 1/4 of dough to be used for the topping) into the bottom of the pan and bake for 10 minutes.

  4. Now, make the filling. In a sauce pan combine the raspberries, honey, coconut flour and coconut oil. Cook over medium heat, pressing the raspberries to break down. Cook for 2-3 minutes, until the mixture is thick and no fully formed raspberries remain. It should look like a jam. Transfer the mixture into a small bowl and refrigerate until needed.
  5. Once the crust is cooked let cool for 10 minutes. While that is cooling add chopped walnuts and chopped dates to the remaining 1/4 cup of dough.
  6. Spread the raspberry sauce on the crust then sprinkle the dough mixture evenly on top. Press down gently to make sure it stays in place. Bake for 15 minutes.
  7. Let pie bars cool, cut into squares, and store in the fridge for up to one week!

Oatmeal Banana Chocolate Chip Cookies

I don’t know about you, but something about the combination of banana and chocolate chips reminds me of childhood! Feel free to substitute cashew butter for almond butter or sunflower seed butter for nut allergy purposes! These cookies are really, really easy to make. You won’t need to worry about a food processor, in fact I used a mixing bowl and a fork- and they came together in a flash. This recipe makes approximately 12 small cookies, feel free to double the recipe for a bigger batch. Hope you love them!

As always be sure to send me any pictures of your own batch!

Oatmeal Banana Chocolate Chip Cookies

These cookies are decadent, slightly dense, sweet but not TOO sweet, and full of simple, hearty ingredients!

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies

Ingredients

  • 1 cup Gluten-free old fashions oats
  • 1/4 cup Blanched almond flour
  • 1/4 tsp cinnamon
  • 1 Ripe banana
  • 1 Egg
  • 2 tbsp Creamy cashew butter or any creamy nut butter
  • 1/4 cup Dark chocolate chips

Instructions

  1. Preheat oven to 350F and line a baking tray with parchment paper

  2. In a mixing bowl, combine oats, almond flour and cinnamon and mix until well combined

  3. In a separate bowl, combine banana, egg, and cashew butter and mix until well combined

  4. Pour wet ingredients into dry ingredients and mix until well combined

  5. Form balls with dough using a spoon or cookie scoop, and place on baking sheet. Flatten balls to approximately 1 inch thickness

  6. Bake for 10-12 minutes

  7. Allow to cool for 15 minutes

  8. Store in an airtight container in the fridge for up to 5 days