Refined Sugar-Free Recipes Archives | What Molly Made

Cucumber Tomato Avocado Salad

Molly Thompson — Fri, 09 May 2025 08:00:00 +0000

Why you’ll love this Cucumber Tomato Avocado Salad!

Refreshing salad, without any lettuce.
Great side dish for cookouts and summer picnics.
The fresh ingredients are perfect for summer months.
Takes 15 minutes to make.
Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

Make the dressing: Whisk the dressing ingredients together in a small bowl.
Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
Toss it together: Pour the dressing over the ingredients.
Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Course Healthy, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword avocado, BBQ, cookout recipe, cucumber

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 226kcal

Author Molly Thompson

Ingredients

1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
2 avocados quartered and cut into chunks
1 pint cherry tomatoes cut in half lengthwise
1/2 small red onion peeled and cut into small small pieces
3 Tablespoons lime juice (about 1 lime)
1/4 cup extra virgin olive oil (avocado oil works too)
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon salt
1/4 cup cilantro finely chopped

Instructions

Start by whisking all of the dressing ingredients together in a small bowl then set aside.
3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
1 English cucumber, 2 avocados
Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.

Recipe variations:

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

The post Cucumber Tomato Avocado Salad appeared first on What Molly Made.

Slow Cooker BBQ Chicken

Molly Thompson — Sat, 08 Feb 2025 10:00:00 +0000

This slow cooker BBQ chicken is juicy, tender, and packed with smoky-sweet flavor. With just a few simple ingredients, you can set it and forget it—no extra steps or fuss. Perfect for easy weeknight meals, meal prep, or feeding a crowd, this shredded BBQ chicken is a game-changer!

Why This is the Best Slow Cooker Recipe for Busy Weeknights

Effortless Prep – Just dump the ingredients in the slow cooker and let it do the work!
Perfect for Meal Prep – Make a big batch and use it for multiple meals throughout the week.
So Many Ways to Serve – Sandwiches, tacos, bowls, salads…the possibilities are endless!
Family-Approved – A guaranteed hit for both kids and adults.

Serve this BBQ pulled chicken with air fryer asparagus, air fryer baked potatoes, roasted mini peppers for a full meal!

Ingredients You Need

Your Shopping List: chicken breasts, onion powder, garlic powder, smoked paprika, salt, pepper, maple syrup, tomato sauce, apple cider vinegar, spicy brown mustard, and tomato paste.

Chicken breasts – 2 lbs boneless, skinless
Spice rub: a mixture of onion powder, garlic powder, smoked paprika, salt, and pepper.
Maple syrup – Natural sweetness with a hint of caramel flavor. Brown sugar works too.
Tomato sauce – Creates a smooth, rich base
Apple cider vinegar – Adds tanginess to balance the sweetness
Spicy brown mustard – A touch of heat and complexity
Tomato paste – Thickens the sauce for a bold, concentrated flavor

How to Make Slow Cooker BBQ Chicken

1️⃣ Season the chicken – Pat the chicken breasts dry and coat them evenly with the spice rub.

2️⃣ Make the homemade BBQ sauce – Add the bbq sauce ingredients to the slow cooker. Stir well to combine. Place the seasoned chicken in the sauce, ensuring it’s fully coated.

3️⃣ Cook – Cover and cook on low for 6-7 hours or high for 3 hours, until the chicken reaches an internal temperature of 165°F.

4️⃣ Shred & Serve – Use two forks to shred the chicken then mix it with the sauce in the slow cooker.

Delicious Ways to Serve Crock Pot BBQ Chicken

🥪 Classic Chicken Sandwich – Serve on brioche buns with coleslaw and pickles for the ultimate BBQ sandwich.
🌮 BBQ Chicken Tacos – Stuff into tortillas with avocado, fresh cilantro, and a squeeze of lime.
🥔 Loaded Baked Potato – Spoon shredded chicken over a baked potato with cheese, sour cream, and green onions.
🍕 BBQ Chicken Pizza – Spread over pizza dough with mozzarella and red onions, just like this bbq chicken french bread pizza.
🥗 Salad or Grain Bowl – Serve over greens, quinoa, or rice for a healthier option.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes! You can swap chicken breasts for boneless skinless chicken thighs, but may take slightly longer to cook.

Can I make this with frozen chicken?

No, you cannot put frozen chicken in the slow cooker as it can be a food safety risk. However, if you need a quick recipe from frozen chicken, you can use the Instant Pot and cook it on high pressure for 15 minutes with a 10 minute natural release.

What’s the best BBQ sauce to use?

I love making my own with simple pantry staples, but you can also use your favorite store bought sauce! Sweet, smoky, or spicy—all work great. Try honey BBQ for extra sweetness (my kid’s favorite) or spicy BBQ for a kick.

Make-Ahead & Freezer Tips

Freezer – Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Fridge – Store leftovers in an airtight container for up to 4 days.

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Slow Cooker BBQ Chicken

This slow cooker BBQ chicken is the ultimate easy dinner—perfect for busy weeknights, meal prep, and crowd-pleasing meals. With endless serving options, it’s a recipe you’ll want to make again and again!

Course Dinner

Cuisine American

Diet Gluten Free, Low Lactose

Keyword BBQ, crock pot, paleo, pulled chicken, slow cooker

Prep Time 10

Cook Time 6

Servings

Calories 216kcal

Author Molly Thompson

Ingredients

Spice Rub

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 lbs boneless skinless chicken breasts

BBQ Sauce (see notes for store bought)

3 tablespoons maple syrup
1 (15oz) can tomato sauce
1/3 cup apple cider vinegar
3 teaspoons Dijon mustard
1 Tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon smoked paprika
1/2 teaspoon kosher salt

Instructions

Mix together the spice rub in a small bowl.
1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper
Pat the chicken breast dry and rub spices evenly on the chicken to coat fully.
2 lbs boneless skinless chicken breasts
Add the BBQ sauce ingredients to the slow cooker and stir to combine. Place the seasoned chicken in the sauce, nestling it down so it's fully covered.
3 tablespoons maple syrup, 1 (15oz) can tomato sauce, 1/3 cup apple cider vinegar, 3 teaspoons Dijon mustard, 1 Tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 Tablespoon smoked paprika, 1/2 teaspoon kosher salt
Cook on low for 6-7 hours or on high for 3 hours. Start checking the chicken for doneness at 6 hours. It should reach an internal temperature of 165°F. Larger chicken breasts will take longer to cook.
Use two forks to shred the chicken while it’s still in the crock pot. Serve immediately over roasted sweet potatoes, on a bun or on a BBQ chicken salad.

Notes

To Store – Store in an airtight container in the refrigerator for up to 4 days.

To Freeze– Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Store Bought BBQ Sauce. You can use 1 1/2 cups sugar free BBQ sauce instead of homemade. Primal Kitchen is my favorite brand.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by Eat Love Eat

The post Slow Cooker BBQ Chicken appeared first on What Molly Made.

Healthy Apple Crisp (No Butter)

Molly Thompson — Tue, 14 Jan 2025 09:00:00 +0000

Nothing embodies the cozy vibes of fall quite like this healthy apple crisp. Whether you need a lighter treat or accommodating dietary preferences, this apple crisp will become your go-to fall dessert. This recipe tastes just like classic apple crisp, but with wholesome ingredients like almond flour, gluten-free oats, and maple syrup instead of sugar.

Love fruit desserts? Try cranberry oatmeal bars, blueberry crumble bars, or gluten-free dutch apple pie next!

Ingredients for Healthy Apple Crisp
How to Make the Best Healthy Apple Crisp without Butter
Recipe Variations
Frequently Asked Questions
Make-Ahead and Storage
More Healthy Desserts
Healthy Apple Crisp (No Butter) Recipe

Coconut oil instead of butter and maple syrup instead of refined sugar, this lightened up apple crisp has all the fall flavors you’re looking for, without feeling heavy and super sweet!

Whether you’re hosting a fall gathering, preparing a family dinner, or simply craving a sweet treat after a long day, this apple crisp delivers on all fronts. Top with vanilla ice cream warm out of the oven!

Its rich, spiced apple filling paired with a crunchy, nutty topping creates a delicious blend of textures and flavors that will leave everyone asking for seconds. Plus, with easy substitutions and storage options, it’s a recipe you can rely on time and time again.

It’s the recipe I always reach for after apple picking (along with apple banana bread and peach apple crisp) because there’s just something so good about a warm apple dessert in the fall.

Ingredients for Healthy Apple Crisp

Creating this healthy dessert is a breeze with the right wholesome ingredients. Here’s what you’ll need. Skip to the recipe card for exact instructions.

Apples: I like to use a variety of sweet and tart apples (more on this below)
Maple syrup: Acts as a natural sweetener, adding depth and balancing the tartness of the apples.
Flour: I like gluten-free flour, but whole wheat flour or all purpose flour is great too.
Flavors and spices: cinnamon nutmeg, salt and vanilla
Lemon juice: to balance the sweetness and keep the apples fresh.
Almond flour: Adds a nutty flavor and a tender crumb to the topping while keeping it gluten-free.
Old-fashioned oats: I like gluten-free rolled oats from Bob’s Red Mill.
Pecans: nutty pecans add a nice crunch but can be left off if desired. Or swap them for walnuts!
Coconut oil: use a cold coconut oil to give you the best crisp, but a vegan butter is another great option.

Looking to use up more fall apples? Try gluten-free apple pie, kale apple salad, or apple cider sangria next.

How to Make the Best Healthy Apple Crisp without Butter

Here are the simple steps, with photos, to make this healthy oatmeal apple crisp. Skip to the recipe card for the printable version.

Step 1. Make the Filling. Cut the apples into thin slices then mix with the filling ingredients in a large mixing bowl.

Step 2. Make the Crumble Topping. Mix together the topping ingredients. Add the coconut oil or vegan butter, and use the back of a knife or a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs.

Step 3. Assemble. Sprinkle the crisp topping over the apple mixture, ensuring it covers the apples generously.

Step 4. Bake. Place the baking dish in the preheated oven and bake for 35-40 minutes. Begin checking at the 35-minute mark and cover with foil if it’s over browning.

Recipe Variations

Vegan and Dairy-Free Apple Crisp: Substitute vegan butter or additional coconut oil in the topping to make the recipe fully vegan and dairy-free.
Gluten-Free and Grain-Free Apple Crisp: Use almond meal or flaxseed instead of oats and tapioca flour instead of gluten-free flour for a grain-free option.
Caramel Apple Crisp: Drizzle caramel sauce over the apple filling before adding the topping for a rich, buttery sweetness.
Nut-free: omit the chopped nuts in the topping. Substitute almond flour with oat flour or extra gluten-free rolled oats to maintain that delightful crunch and rich flavor without any nuts!

Frequently Asked Questions

Can I use different types of apples for this recipe?

Absolutely! It’s best to choose an apple that stays firm and crisp when it bakes so you’re left with tender (not mushy) apples. A mix of tart and sweet apples like Granny Smith and Honeycrisp adds depth to the flavor. You can also use Fuji or Golden Delicious.

Is it necessary to use almond flour in the topping?

While almond flour adds a nutty flavor and tender crumb, you can substitute it with oat flour or another gluten-free flour of your choice if preferred.

Can I add other fruits to the apple crisp?

Certainly! Pears, cranberries, or even a handful of raisins can complement the apples and add variety to the flavor and texture.

If you love apple crisp, you’ll love this paleo blackberry blueberry cobbler or gluten-free peach cobbler.

Make-Ahead and Storage

Make-Ahead: Prepare it up two days in advance by assembling the apple filling and crisp topping separately. Store them in airtight containers in the refrigerator and assemble when you’re ready to bake.

Storage: Let the apple crisp cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to one week or frozen for up to three months. Reheat in the oven until warmed through.

More Healthy Desserts

Paleo pumpkin bars
Healthy pumpkin muffins
Coconut flour chocolate chip cookies
Paleo banana bread
Vegan pumpkin cheesecake

Or browse all paleo desserts!

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Healthy Apple Crisp (No Butter)

This no butter healthy apple crisp uses syrup instead of sugar and coconut oil instead of butter, but has all the rich flavors and gooey textures as the classic. It's easy to make and the perfect fall dessert, especially if you need to use up a bushel of apples!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword apple, apple crisp, easy, gluten free, healthy

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 297kcal

Author Molly Thompson

Ingredients

Apple Filling

7 cups baking apples peeled and very thinly sliced (4 medium or 3 very large apples)
1/4 cup pure maple syrup or brown sugar
1/4 cup all-purpose flour or 1:1 gluten-free flour (2 tbsp tapioca flour works)
1 teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon vanilla
½ teaspoon sea salt
1 tablespoon lemon juice

Crumble Topping

½ cup almond flour
1 1/2 cups old fashioned gluten free rolled oats
1/3 coconut sugar
1/2 chopped pecans
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup coconut oil or vegan butter chilled

Instructions

Preheat oven to 400°F and cream a 2 quart baking dish with non stick spray and set aside.
In a large bowl, mix together the apples, maple syrup, flour, cinnamon, nutmeg, vanilla, sea salt and lemon juice. Dump apples into the prepared baking dish and set aside.
7 cups baking apples, 1/4 cup pure maple syrup, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, 1 teaspoon vanilla, ½ teaspoon sea salt, 1 tablespoon lemon juice
In a medium bowl, mix together the almond flour, old fashioned gluten free oats, coconut sugar, pecans, cinnamon and salt. Add the cold coconut oil and cut it into the dry ingredients with the back of a knife or a pastry blender. Spoon the crisp topping evenly over the apple mixture, there will be a lot. Bake in the preheated oven for 35-40 minutes. Begin checking the crisp at 35 minutes to avoid over-browning. Allow to cool slightly and serve warm.
½ cup almond flour, 1 1/2 cups old fashioned gluten free rolled oats, 1/3 coconut sugar, 1/2 chopped pecans, 1 teaspoon cinnamon, 3/4 teaspoon salt, 1/4 cup coconut oil or vegan butter
Cover and store in the refrigerator for up to one week or in the freezer for up to 3 months. To thaw, bake at 400°F for 30-40 minutes or until warmed through the center. Check at 30 minutes and cover with foil if the top is getting too brown.

Video

Notes

Storage Instructions: Allow the apple crisp to cool completely then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months. Thaw overnight then warm individual servings in the microwave or bake again until warmed through.

Baking apples: we used a mix of granny smith apples and honeycrisp apples. Choose two varieties that are sweet and tart.

*This recipe was originally published in 2021, but updated with new photos!

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Healthy Apple Crisp (No Butter) appeared first on What Molly Made.

Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)

Molly Thompson — Tue, 17 Dec 2024 10:00:00 +0000

Why You’ll Love This Recipe

These coconut flour chocolate chip cookies are everything you want in a treat—quick to make, naturally gluten-free, and packed with chocolate in every bite. With just a large mixing bowl and a few pantry staples like coconut sugar and nut butter, you’ll have a batch ready in no time.

This coconut flour cookie recipe is perfect whether you’re baking with kids, prepping healthy snacks for the week, or craving something sweet after dinner. Soft and chewy like a classic cookie, these come with a wholesome twist thanks to the coconut flour.

Need more inspiration for cookie options, perfect for lunchboxes and late-night cravings? Check out these paleo molasses cookies or this chocolate pudding cookies.. You can also explore more in our gluten-free cookie collection.

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Coconut Flour Chocolate Chip Cookies
Expert Baking Tips
Storage and Make-Ahead Tips
Recipe FAQs
More Cookie Recipes
Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo) Recipe

Ingredients You’ll Need

Nut Butter: Cashew butter has the creamiest texture and a neutral flavor, but almond butter or even peanut butter are also great options.
Coconut Oil: Use slightly softened coconut oil so it mixes well. You can sub with ghee, avocado oil, or melted butter (if not dairy-free).
Coconut Sugar: A natural sweetener that adds subtle caramel notes and keeps this refined sugar-free.
Eggs: One whole egg and one yolk provide structure and richness.
Vanilla Extract: A flavor booster that ties it all together.
Baking Soda: Adds lift and softens the cookies.
Salt: Balances the sweetness and enhances the chocolate.
Coconut Flour: The star of this chewy coconut flour cookie! It gives structure while keeping the texture tender. New to coconut flour? It absorbs much more liquid than other flours—use it sparingly for best texture.
Dark Chocolate Chips: Use chopped dark chocolate or a keto-friendly brand like Lily’s.
Flaky Sea Salt (Optional): Adds a finishing touch that enhances every bite.

How to Make Coconut Flour Chocolate Chip Cookies

Step 1: Prep the Oven. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix Wet Ingredients. In a large mixing bowl, beat together the coconut oil, nut butter, and coconut sugar until creamy. Add the egg, egg yolk, and vanilla and stir until well combined.

Step 3: Incorporate Dry Ingredients. Add the baking soda, salt, and coconut flour. Stir just until the dry ingredients are fully incorporated, then fold in the chocolate chips.

Step 4: Scoop the Dough. Scoop dough using a tablespoon or cookie scoop, spacing each about 2 inches apart on the sheet. Press extra chocolate on top and sprinkle with sea salt if using.

Step 5: Bake and Cool. Bake for 8–10 minutes or until golden around the edges. Let them cool on the pan for 5–7 minutes, then transfer to a wire rack to cool completely.

Expert Baking Tips

Measure Coconut Flour Carefully: It’s super absorbent—too much and your cookies may be dry.
Room Temp Eggs: Help everything mix more evenly and prevent clumping.
Don’t Overbake: They’ll continue to firm up as they cool.
Go Heavy on Chocolate: Press a few extra chunks into each dough ball for gooey, melted tops.
Nut-Free Option: Try sunflower seed butter or tahini (note: tahini adds a slightly stronger flavor).

Storage and Make-Ahead Tips

Room Temperature: Store in an airtight container for up to 3 days. Add a small piece of plastic wrap or a slice of bread inside the container to help keep them soft.
Refrigerator: These cookies will stay fresh in the fridge for up to a week.
Freezer: Place cookies in a single layer to freeze, then store in a freezer-safe container for up to 3 months. Reheat in the microwave for 15–20 seconds.
Make-Ahead Dough: Scoop the dough onto a tray and freeze. Store frozen dough balls in a zip-top bag. Bake from frozen, adding 1–2 extra minutes for best results.

Recipe FAQs

Can I substitute almond flour for coconut flour?

No, coconut flour is much more absorbent than almond flour. Substituting 1:1 will result in dry cookies. If you’re looking for almond flour options, try my almond flour peanut butter cookies.

How should I store these cookies?

Use an airtight container and store at room temp for 3 days, in the fridge for a week, or in the freezer for up to 3 months. Reheat frozen cookies for a fresh-from-the-oven feel.

Are these cookies keto-friendly?

Yes—if you use a low-carb sweetener and keto chocolate chips, these qualify as keto cookies.

Can I freeze the cookie dough?

Absolutely. Pre-scoop the dough and freeze. Bake from frozen as needed—perfect for cookie dough emergencies!

These coconut flour chip cookies are soft, chewy, and packed with rich chocolate flavor—all while being paleo, dairy-free, and gluten-free. They’re the perfect little treats to satisfy your sweet tooth with wholesome ingredients.

Best Cookie Recipes

Recipes

Best Cookie Recipes

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)

When that sweet tooth strikes, these chewy Coconut Flour Chocolate Chip Cookies are your answer. Soft, rich, and packed with chocolatey goodness, they’re everything you love in a cookie—without the gluten, dairy, or refined sugar. Bonus: they come together in just one bowl and are ready in 20 minutes!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword coconut flour chocolate chip cookies

Prep Time 8

Cook Time 10

Total Time 18

Servings cookies

Calories 193kcal

Author Molly Thompson

Ingredients

1/2 cup nut butter (I used cashew butter)
1/4 cup coconut oil room temperature
1/2 cup coconut sugar
1 egg room temperature
1 egg yolk room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut flour
1/2 cup dark chocolate chips or chopped dark chocolate
Flaky sea salt for topping optional

Standard – Metric

Instructions

Preheat oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat together the coconut oil, nut butter and coconut sugar until smooth. Add the egg, egg yolk and vanilla and mix until smooth, 1-2 minutes.
1/2 cup nut butter, 1/4 cup coconut oil, 1/2 cup coconut sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or chocolate chips.
1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/3 cup coconut flour, 1/2 cup dark chocolate chips
Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks then sprinkle with flaky sea salt if desired. Bake for 8-10 minutes or until they turn golden brown.
Allow to cool for 5-7 minutes on the cookie sheet, then transfer to wire rack to cool completely. Top with more flaky sea salt if desired.

Video

Notes

Measure Coconut Flour Accurately: Coconut flour absorbs a lot of liquid, so leveling your measuring cup is key to achieving the right texture.

Room Temperature Eggs: This helps the ingredients combine more smoothly.

Don’t Overbake: Coconut flour cookies can dry out if overbaked. They should look slightly underdone when you take them out—they’ll firm up as they cool.

Add Extra Chocolate: For an indulgent touch, press extra chocolate chunks into the tops of the cookies before baking.

Nut-Free Option: If you are completely avoiding nuts, you can sub out the cashew butter for sunflower seed butter or tahini! Tahini (which has a stronger flavor).
Dark Chocolate. I love using Lily’s or Hu Kitchen dark chocolate bars and chopping them. Lily’s also makes great sugar-free chocolate chips.
Nut Butter. I like these best with creamy cashew butter, but I’ve also made them with almond butter and even tahini for a nut free option!
Keto option: swap coconut sugar for 1/4 cup Erythritol
Carbs in the low carb option: 8g
How to store: store in an air tight container for up to one week or in the freezer for up to 3 months.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo) appeared first on What Molly Made.

The Best Gluten Free Dutch Apple Pie (with Crumb Topping!)

Molly Thompson — Sun, 17 Nov 2024 09:00:00 +0000

Why You’ll Love This Gluten Free Apple Pie Recipe

This gluten-free Dutch apple pie isn’t just a seasonal staple, it’s the dessert centerpiece you’ll want for Thanksgiving dinner, a fall celebration, or just a cozy weekend treat. The flaky crust holds up beautifully, while the sweet-tart apple filling and crumb topping hit all the right notes.

It’s make-ahead and freezer friendly, perfect for busy holiday prep.
No one will know it’s gluten-free—really. The texture is that good.
It pairs perfectly with whipped cream (or this coconut whipped cream), a scoop of vanilla ice cream, or both.
It’s been tested and tweaked for the best results. Every step is here to help you succeed.

After testing several gluten-free flours and tweaking the crumb topping ratios, this version hit the sweet spot: a perfectly flaky gluten-free pie crust, sturdy edges, and gooey cinnamon apples that hold their shape without being mushy. Even our toughest taste-testers went back for seconds.

Want another fall favorite? Check out this gluten free apple crisp. For more seasonal inspiration, visit our gluten-free Thanksgiving recipes.

Why You’ll Love This Gluten Free Apple Pie Recipe
Ingredients You’ll Need
How to Make Gluten Free Apple Pie
How to Slice Apples for Pie
Crust Tips + Troubleshooting
Make Ahead + Storage Tips
Recipe FAQs
More Holiday Dessert Recipes
The Best Gluten Free Dutch Apple Pie (with Crumb Topping!) Recipe

Ingredients You’ll Need

Gluten Free Pie Crust

1:1 Gluten Free Flour Blend: Use a blend that includes xanthan gum for structure (try Bob’s Red Mill or King Arthur).
Cold Unsalted Butter: For a flaky crust, butter must stay cold.
Granulated Sugar + Salt: Flavor enhancers for a tender crust.
Cold Water: Brings the dough together—don’t substitute!

Apple Filling

Apples: A blend of Granny Smith apples, Gala, and Honeycrisp delivers the best apple pie filling.
Sugars: Granulated and brown sugar balance sweetness.
Gluten-Free Flour: Thickens the apple mixture to prevent sogginess.
Lemon Juice: Adds brightness.
Cinnamon & Nutmeg: Warm, cozy spice.
Vanilla Extract: Deepens the flavor.

Crumb Topping

Unsalted Butter: Binds the topping together.
Gluten-Free Flour: Keeps the topping light and crumbly.
Sugars: More granulated and brown sugar for sweetness.
Cinnamon + Salt: Flavor boosters.

How to Make Gluten Free Apple Pie

Step 1: In a large bowl, whisk together gluten-free flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form.

Step 2: Add cold water, mix until just combined, shape into a disc, and chill for at least 2 hours.

Step 3: In a skillet, toss together apples, sugars, gluten-free flour, lemon juice, cinnamon, and nutmeg. Cook until softened, stir in vanilla extract, then cool completely.

Step 4: Mix topping ingredients—flour, sugars, cinnamon, and salt—then stir in melted butter until crumbly.

Step 5: Roll out pie dough into a 12-inch circle.

Step 6: Transfer to a 9-inch pie plate, trim edges of the pie crust, and flute or crimp.

Step 7. Fill with the apple mixture, then sprinkle crumb topping over the top of the pie.

Step 8. Preheat oven to 400°F with a baking sheet inside. Bake the pie for 20 minutes, reduce heat to 375°F, and continue baking for 30–35 minutes until golden brown. Cool completely before slicing.

How to Slice Apples for Pie

To prep apples for pie, peel them, slice into quarters, remove the cores, then cut into even ¼-inch slices so they bake tender without turning mushy. For a little more texture, keep them slightly thicker, and always toss the slices with lemon juice to prevent browning.

Crust Tips + Troubleshooting

For a flaky pie crust, always use cold ingredients and chill the dough.
Preheating your baking sheet helps avoid a soggy bottom crust.
Cover the edges of the pie crust with foil halfway through baking to prevent over-browning.
Letting the pie cool ensures the apple pie filling sets up properly.

Make Ahead + Storage Tips

Make-Ahead Dough: Wrap and refrigerate for up to 3 days or freeze for 3 months.
Fully Baked Pie: Store at room temperature for 1 day or refrigerate for up to 3 days. Reheat at 350°F for 15 minutes.
Freezing: Cool pie completely, wrap in plastic and foil, and freeze up to 3 months. Thaw in the fridge and reheat before serving.

Recipe FAQs

Can I make this dairy-free?

Yes! Substitute butter with vegan alternatives like Earth Balance or solid coconut oil.

What are the best apples for apple pie?

Granny Smith apples, Honeycrisp, Gala, Golden Delicious, or Pink Lady work well. Avoid Red Delicious.

Can I make this apple pie ahead of time?

Absolutely. You can prep the dough or bake and freeze the entire pie ahead of time.

Can I use a store-bought gluten-free crust?

Yes! Try Wholly Gluten-Free or Sweet Loren’s if you’re in a pinch.

How do I know when my gluten free apple pie is done baking?

The top of the pie should be golden brown and the edges bubbling. Apples should be tender but not mushy.

There’s no better time to bake this delicious apple pie than right now. It’s a flaky crust, cinnamon apples, and crowd-pleasing crumble all in one. If you try it, leave a comment or rating and let me know what you think!

More Holiday Dessert Recipes

Fall Recipes

Pumpkin

Dessert

Thanksgiving Desserts

Vegan Sweet Potato Pie

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

The Best Gluten Free Dutch Apple Pie (with Crumb Topping!)

Warm, golden, and filled with cinnamon apples, this Gluten Free Apple Pie is everything you love about the classic fall dessert, without the gluten. With a buttery flaky crust, a gooey apple filling, and a crumbly topping, it’s a homemade apple pie you’ll want to bake all season long.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free apple pie, gluten-free dutch apple pie

Prep Time 3

Cook Time 50

Total Time 3 50

Servings slices

Calories 455kcal

Author Molly Thompson

Ingredients

Gluten Free Pie Crust

1 1/2 cups gluten-free all purpose flour with xanthan gum
1 Tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup 1 stick, unsalted butter, cubed
1/4 cup cold water

Apple Filling

12 cups apples peeled and sliced into 1/4-inch pieces 9-10 apples
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1/4 cup gluten-free flour
1 Tablespoon lemon juice
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Gluten Free Crumb Topping

1/3 cup granulated sugar
1/2 cup light brown sugar packed
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups gluten-free flour
3/4 cup unsalted butter melted

Instructions

Make the Crust: In a large bowl, whisk together the gluten-free flour blend, sugar, and salt.
1 1/2 cups gluten-free all purpose flour, 1 Tablespoons granulated sugar, 1/4 teaspoon kosher salt
Add the cold cubed butter and toss it in the flour until each piece is coated. Using a pastry cutter or two forks to cut the butter into the dry ingredients until all flour is coated and the butter is the size of a pea. Some larger chunks of butter are okay. You can press and flatten them with your fingers.
1/2 cup 1 stick, unsalted butter, cubed
Add the cold water and mix well with a fork or rubber spatula until the dough starts coming together. The dough will seem dry, that’s okay. Don’t add any more water.
1/4 cup cold water
Turn the pie dough out onto a lightly floured work surface. Use floured hands to fold the dough into itself until the flour is fully incorporated into the fats and it starts to form a dough. Form it into a ball and flatten it into a 1-inch thick disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days.
Make the Filling: In a large skillet or dutch oven, stir the apple slices, sugar, brown sugar, gluten-free flour, lemon juice, cinnamon, and nutmeg together until thoroughly combined. Cover and cook on the stove over medium-low heat for 10-12 minutes, stirring frequently, until the apples begin to soften. Remove from heat and stir in the vanilla extract. Allow it to cool slightly. You can spread it out onto a large-rimmed sheet pan and place in the fridge or freezer to speed this up.
12 cups apples peeled and sliced into 1/4-inch pieces, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup gluten-free flour, 1 Tablespoon lemon juice, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla
Make the Crumb Topping: In a medium bowl, combine the sugar, brown sugar, cinnamon, salt, and gluten-free flour. Using a silicone spatula, stir in the butter. The crumble topping will be thick and crumbly.
1/3 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 1/2 cups gluten-free flour, 3/4 cup unsalted butter melted
Preheat oven to 400°F (204°C) and place a large sheet pan inside while it preheats.
Roll out the chilled dough on a well-floured work surface. Roll the dough 2-3 times then turn it a quarter until you have a 12-inch circle about 1/4-inch thick. Carefully place the dough into a 9-inch pie dish that’s 1.5- 2 inches deep. Trim off the edges and flute or tuck the dough in with your fingers, making sure it's smooth.
Spoon the filling into the crust. Pile them high, and pack it down tightly together. Sprinkle the crumb topping over apples.
Remove the baking sheet from the oven and place the pie on it and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and cover the pie crust with a pie shield or foil around the edge. Continue to bake at 375 for 30-35 minutes, until the top is golden brown.
Allow the pie to cool for 3 full hours at room temperature before serving. Cover and store at room temperature for up to 1 day or in the fridge for up to 3 days before serving. Serve room temperature or reheat at 350 for 15 minutes before serving.

Notes

Make Ahead/Freezing Instructions.

Make 1 day in advance: cool baked pie completely, wrap tightly in plastic wrap and store at room temp. Pie crust can also be prepared a day in advance and stored in the fridge.
Make 3 days in advance: cool the baked pie, wrap tightly, and refrigerate for up to 3 days. Pie crust can also be refrigerated for up to 3 days.
3 months: Pie crust or the fully baked pie can be wrapped and frozen for up to 3 months. For the crust, thaw overnight in the fridge and proceed with the recipe. For the baked pie, thaw overnight in the fridge and reheat as directed above.

Apples. I used Granny Smith, Gala, and Honeycrisp. Any mix of sweet and tart apples works.

To ensure a flaky crust keep the dough cold and use chilled butter and ice water. Warm dough will make your crust tough.

Pile the apples high in the pie. Apples shrink as they bake, so don’t skimp on the filling.

To protect the edges of the pie crust from browning too quickly or becoming too brown, cover it with aluminum foil or a pie shield halfway through baking

Let the pie cool completely before slicing—it allows the filling to set.

*This recipe was originally published in 2021 and updated with new photos in 2024.

Nutrition

The post The Best Gluten Free Dutch Apple Pie (with Crumb Topping!) appeared first on What Molly Made.

Chocolate Peanut Butter Protein Smoothie

Molly Thompson — Tue, 08 Oct 2024 17:24:36 +0000

This chocolate peanut butter protein smoothie is nutrient-dense, filling, and as smooth and creamy as a milkshake. Blend up frozen bananas, peanut butter, chocolate protein powder and milk until it’s thick and creamy.

Love smoothies? Try this cake batter protein shake or raspberry blueberry smoothie next.

You can make this protein shake easily in the blender and it’s cheaper than what you’ll find at a smoothie bar.

It’s a great source of protein, healthy fats, and fiber. It’s my favorite morning combination to keep you full, which is why I also love blended overnight oats and cottage cheese breakfast bowls.

Blend a handful of healthy ingredients together in just five minutes for a nutritional boost before a workout, a quick breakfast on the go, or a stand-alone meal any time of day.

Just like baked protein pancake bowls and cottage cheese egg bites, you can prep them in advance for a fast and healthy breakfast.

Why You’ll Love This Chocolate Peanut Butter Protein Smoothie

Tastes like dessert for breakfast.
Takes 5 minutes to whip up.
Can easily be meal-prepped in single servings.
Has lots of protein, healthy fats, and fiber.
Rich and creamy texture.

If you love a protein boost with chocolate peanut butter flavor, try protein puppy chow, oatmeal peanut butter protein balls, or dark chocolate coconut protein bars next time.

Ingredients You Need

Here are the simple ingredients you need to make this chocolate peanut butter protein smoothie. Skip to the recipe card for exact measurements.

Milk: Any milk like whole milk, almond milk, or cashew milk works.
Banana: Freezing the banana adds an extra thick and creamy texture to this smoothie.
Chocolate protein powder: A good protein powder I like to use is Be Well By Kelly which has vegan and grass-fed beef protein powders made with organic monk fruit.
Peanut butter: Smooth, creamy peanut butter adds texture, flavor, and good fats.
Chia seeds: Just 2 tablespoons of chia seeds have 4.7 grams of protein and 9.8 grams of fiber!

Need another protein-rich smoothie recipe? Try this blueberry raspberry smoothie or cake batter protein shake.

Recipe Variations and Mix-Ins

Substitute the peanut butter with almond butter or cashew butter.
Add another healthy mix-in like chia seeds, collagen, or hemp hearts.
Add a splash of coffee in place of some of the milk for a little extra flavor (and caffeine!).
Because this smoothie is low-calorie, there’s plenty of room for adding extra toppings like mini chocolate chips, homemade coconut whipped cream, or a cherry.

How to Make Chocolate Peanut Butter Protein Smoothies

Here are the simple steps, with photos, to make this chocolate peanut butter protein smoothie recipe. Skip to the recipe card for the printable version.

Step 1. Add to Blender. Add all of the ingredients to a high-speed blender.

Step 2. Blend. Close the lid and blend on high-speed until thick and smooth. Add a splash more milk at a time to reach your desired consistency if you prefer less thick smoothies.

Expert Tips

Start with less milk. You can always add more, but you can’t remove it. Start with less and add a splash more at a time to reach your desired consistency.
Get creative. Add your favorite mix-ins like spinach, avocado, collagen, or other supplements.
Use frozen bananas. They give it a really rich and creamy milkshake texture. Regular bananas with ice will work in a pinch.

Recipe FAQs

Can I use powdered peanut butter in place of real peanut butter?

You can use powdered peanut butter, but just know that the texture will not be as thick as with regular peanut butter. Start with one serving and see if you need to adjust for taste.

How do I thicken my smoothie?

Start with frozen fruit and less milk. After that, I would add ice to make the smoothie thicker. Frozen avocado or cauliflower can also help to add thickness without adjusting the flavor much.

Can I use other fruit besides bananas?

Yes, you can! I love the flavor combo of banana with peanut butter and chocolate, but you could substitute with any other fruit. Frozen fruit will work best for a creamy, thick texture.

Need a high protein snack? These oatmeal protein balls have 6g in each!

Storage Tips

Measure out individual bags of banana, peanut butter, and chia seeds. Freeze for up to 3 months. Dump it all into the blender then add the milk and protein powder and blend.

More Healthy Smoothie Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Chocolate Peanut Butter Protein Smoothie

Mix up your favorite chocolate protein powder, frozen banana, peanut butter, and milk for a rich and creamy smoothie that tastes like a chocolate milkshake! This smoothie is full of nutrients, protein, fiber, and healthy fats to keep you full.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword blood sugar balancing, healthy breakfast, high protein

Prep Time 5

Cook Time 0

Total Time 5

Servings smoothie

Calories

Author Molly Thompson

Ingredients

1/2 cup milk any kind (I like Fairlife)
1 frozen banana
1 scoop chocolate protein powder I use Be Well by Kelly
1-2 Tablespoons peanut butter
1 Tablespoons flax meal or chia seeds

Instructions

Add all of the ingredients to a high-speed blender. Blend on high until smooth. Add a splash more milk at a time to reach a thinner consistency if desired. Serve right away.
1/2 cup milk, 1 frozen banana, 1 scoop chocolate protein powder, 1-2 Tablespoons peanut butter, 1 Tablespoons flax meal

Notes

Protein Powder. You can use whatever protein powder you have on hand and add 1 Tablespoon of cocoa powder. I’ve made this with collagen and vanilla protein powder before!

Meal Prep. Measure out individual bags of banana, peanut butter, and chia seeds. Freeze for up to 3 months. Dump it all into the blender then add the milk and protein powder and blend.

Peanut Butter. Sub the peanut butter with almond butter, cashew butter or tahini for a nut-free option.

More Mix-Ins. Try adding chia seeds, collagen, hemp hearts, or your favorite supplements.

Coffee. Swap some of the milk for brewed cold brew coffee for a morning pick-me-up.

Nutrition

Serving: 1smoothie

The post Chocolate Peanut Butter Protein Smoothie appeared first on What Molly Made.

Blueberry Raspberry Smoothie

Molly Thompson — Mon, 30 Sep 2024 19:11:44 +0000

This thick and creamy blueberry raspberry smoothie features fiber-rich berries, nut butter, and milk to keep you full all morning long. Add protein powder for the perfect morning smoothie.

Love berries for breakfast? Try blueberry overnight oats, baked protein pancake bowls, or cottage cheese breakfast bowls next.

I love raspberries because of their sweet flavor and how much fiber they have! Chocolate covered raspberries are a favorite night time treat.

But adding them to your morning routine is such a great way to balance blood sugar. Breakfast recipes like cottage cheese egg bites, blended overnight oats, and high-protein breakfast burritos are some of my favorite healthy breakfasts.

But there’s nothing better and easier than a morning smoothie! This berry smoothie is perfectly thick with a thick consistency. Just like this chocolate cherry smoothie, I recommend using frozen fruit for the best results.

Why You’ll Love this Blueberry Raspberry Smoothie

Sweet fruity flavor.
Thick and creamy.
Done in 5 minutes!
High in fiber and protein.
Easy to prep in advance.
Pretty pink color!

Love smoothies? Try this tropical kale smoothie or banana avocado smoothie next.

Ingredients You Need

Here are the simple ingredients you need to make this raspberry blueberry smoothie. Skip to the recipe card for exact measurements.

Frozen raspberries: they’re cheaper and often more fresh, especially when they aren’t in season.
Frozen blueberries: you can buy a huge bag for cheap and make this smoothie multiple times!
Milk: any milk like whole milk, almond milk, or cashew milk works.
Nut butter: adds flavor, texture, and healthy fats to keep you full.
Flax meal: adds fiber for gut health and to keep you full. This is optional.
Protein powder: Choose a vanilla protein powder with about 24g of protein. I like one sweetened with monk fruit!

Variations & Mix-Ins

Protein powder: I used Be Well by Kelly vanilla protein powder. I also like Paleo Valley protein! Any brand you enjoy works.
Bananas: add more sweetness with 1/2 frozen banana. This will make it really thick like a milkshake!
Add yogurt: 1/3 cup of Greek yogurt for richness and protein.
Tropical fruit: try adding some frozen mango or frozen pineapple to the mix.
More berries: swap either fruit for strawberries, blackberries, or mixed berries.
Greens: up the nutrients by blending in 1/2 cup baby spinach. I like to milk it with the milk first to break it down before adding the rest of the ingredients.
Fiber and fats: swap the flax for chia seeds and the nut butter for hemp seeds.

How to Make a Blueberry Raspberry Smoothie

Here are the simple steps, with photos, to make this blueberry and raspberry smoothie recipe. Skip to the recipe card for the printable version.

Step 1. Add to the Blender. Add all of the ingredients to a high-speed blender.

Step 2. Blend. Blend on high speed until it’s smooth and creamy. Add more milk as needed to reach your desired consistency.

Expert Smoothie Tips

Start with less milk. You can always add more, but you can’t remove it. Start with less and add a splash more at a time to reach your desired consistency.
Get creative. Add your favorite mix-ins like chia seeds, protein powder, greens, or other supplements.
Use frozen fruit. Frozen fruit is more affordable and fresher. It yields a really thick and creamy smoothie!

Can I Use Fresh Berries?

Frozen fruit yields a really thick and creamy smoothie, but you can use fresh blueberries and fresh raspberries if that’s what you have on hand! Reduce the amount of milk to 1/2 cup and add a handful of ice. Use a high-speed blender and blend until all of the pieces of ice are broken up. Adjust consistency with more milk as needed!

Recipe FAQs

Is a raspberry and blueberry smoothie good for you?

This smoothie is packed with fiber and nutrients. Raspberries are rich in antioxidants and you can add your favorite healthy mix-ins to make it healthy for you!

What fruits blend well with blueberries?

You can add cherries, blackberries, bananas, pineapple, or mango to this berry smoothie and it would be delicious.

Meal Prep Tips

Measure out individual bags of blueberries, raspberries, nut butter, and flax. Freeze for up to 3 months. Dump it all into the blender then add the milk and blend.

More Smoothie Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Blueberry Raspberry Smoothie

Make this thick and creamy blueberry raspberry smoothie in 5 minutes! It’s full of nutrients, protein, and fiber to keep you full all morning long.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword easy breakfast, high fiber, high protein

Prep Time 5

Cook Time 0

Total Time 5

Servings smoothie

Calories 389kcal

Author Molly Thompson

Ingredients

1/2 cup milk any kind
1/3 cup frozen raspberries
1/3 cup frozen blueberries
1 Tablespoon nut butter
1 scoop vanilla protein powder
1-2 Tablespoons chia seeds or flax meal
1/2 teaspoon cinnamon optional

Instructions

Add all of the ingredients to a high spend blender. Blend until smooth. Add more milk as needed to reach your desired consistency.
1/2 cup milk, 1/3 cup frozen raspberries, 1/3 cup frozen blueberries, 1 Tablespoon nut butter, 1 scoop vanilla protein powder, 1-2 Tablespoons chia seeds or flax meal, 1/2 teaspoon cinnamon

Notes

Protein Powder. I used Be Well by Kelly vanilla protein powder. I also like Paleo Valley protein! Any brand you enjoy works.

Bananas. Add more sweetness with 1/2 frozen banana. This will make it really thick like a milkshake!

Yogurt. 1/3 cup of Greek yogurt for richness and protein. Adjust milk as needed for consistency.

Fresh Berries. You can use fresh berries instead of frozen. Reduce the milk slightly and add a handful of ice. Blend until completely smooth and adjust consistency as needed.

Greens. Up the nutrients by blending in 1/2 cup baby spinach. I like to milk it with the milk first to break it down before adding the rest of the ingredients.

Fiber and Fats. Swap the flax for chia seeds and the nut butter for hemp seeds.

Meal Prep. Measure out individual bags of blueberries, raspberries, nut butter, and flax. Freeze for up to 3 months. Dump it all into the blender then add the milk and blend.

Nutrition

The post Blueberry Raspberry Smoothie appeared first on What Molly Made.

Dairy-Free Eggnog

Molly Thompson — Sat, 21 Sep 2024 11:00:00 +0000

A chilled glass of dairy free eggnog is just as rich and creamy as the original, and so simple to make. Use dairy-free milk and full fat coconut milk to achieve the same creamy texture. This delicious holiday drink makes the perfect mocktail or night cap spiked with rum or brandy.

Need another drink recipe? Try dairy free hot chocolate, Starbucks pink drink, or a pumpkin spice white russian.

Why You’ll Love this Dairy Free Eggnog
Ingredients You Need
How to Make Dairy-Free Eggnog
Expert Recipe Tips
Serving Suggestions
Recipe FAQs
How to Store
More Holiday Drinks
Dairy Free Eggnog Recipe

Just like this dairy free hot chocolate, get a rich and creamy homemade holiday drink at home with a few simple steps!

Traditional eggnog uses whole milk and heavy cream, while this one uses dairy free milk and coconut cream to keep it dairy and lactose free. It’s so much easier to make dairy free drinks like oat milk or a Starbucks pink drink at home. Not to mention, the homemade versions are often much healthier!

Make a big batch of this easy homemade eggnog recipe and serve it chilled for a thick and creamy post-dinner treat.

Why You’ll Love this Dairy Free Eggnog

Gluten-free and dairy-free
Done in 20 minutes!
Rich, thick and creamy
Made with simple ingredients
So much better than store bought eggnog!
Cozy holiday spices (perfect for Christmas time!)
Easy to spike with dark rum or enjoy as a mocktail

Need another holiday drink? Try a pumpkin spice white russian, creamy espresso martini, or pumpkin cream cold brew next. All can easily be made dairy-free!

Ingredients You Need

Here are the simple ingredients for this dairy-free eggnog. Jump to the recipe card for the exact measurements.

Full-fat coconut milk: a can of unsweetened full fat milk is best!
Plant-based milk: I used unsweetened dairy-free milk.
Egg yolks: (adding extra egg yolks makes the creamiest nog)
Sweetener: use maple syrup for a refined sugar free option or white sugar for more traditional eggnog.
Cozy spices: cinnamon, salt and fresh nutmeg
Vanilla: I love a real vanilla bean pod or vanilla bean paste, but vanilla extract works too.

You can add rum to make it spiked eggnog! Or try this root beer cocktail, winter sangria or Christmas paloma recipe!

How to Make Dairy-Free Eggnog

Here are the simple steps, with photos, to make this dairy free eggnog recipe. Skip to the recipe card for the printable version.

Step 1. Warm the Milk and Mix Eggs. Combine the coconut milk and dairy-free milk in a medium saucepan and bring to a gentle boil over medium heat.

Step 2. Combine Eggs and Sugar. Whisk the raw eggs and sugar in a separate bowl.

Step 3. Temper the Eggs. Slowly add a bit of the hot milk mixture to the egg mixture, whisking constantly, to bring the temperature of the eggs up slowly.

Step 4. Heat the Eggnog. Pour the eggnog back into the saucepan and add the spices. Cook over medium-low heat until it reaches 160°F (a safe temperature for homemade eggnog).

Step 5. Let it Thicken. Continue to cook until the mixture thickens slightly. It should easily coat the back of a spoon.

Step 6. Strain and Chill. Strain it through a mesh seive, and cool to room temperature. Transfer it to a jar or pitcher, cover, and refrigerate to chill for 2-3 hours or overnight.

Expert Recipe Tips

Use fresh ground nutmeg: Hold a citrus zester over the top of the cup of dairy free eggnog and grate it back and forth to sprinkle on top.
Know when it’s thick enough: stop cooking and chill when it coats the back of a spoon.
Don’t skip straining. This will remove any small bits of egg that may have cooked too much during the heating process. It’s important for the most rich and creamy dairy free eggnog.
Mix the milk into the eggs slowly: this brings the temperature of the eggs up slowly so it doesn’t curdle.
Thin it out after chilling. Homemade eggnog continues to thicken as it cools. Add more dairy free milk after chilling as needed.

Serving Suggestions

Mocktail: Serve eggnog chilled in your favorite fancy mug, coffee mug or wine glass with a cinnamon sugar rim. Top it with dairy free whipped cream, fresh nutmeg, and a cinnamon stick.

Spiked dairy-free eggnog: Add your favorite rum, brandy, bourbon or whiskey and serve with whipped cream and nutmeg. You could also add peppermint scnapps, white chocolate liquor, or another spirit.

Craving eggnog in the morning? Use it as coffee creamer in your morning cup!

Recipe FAQs

What’s the best alcohol for dairy free eggnog?

The best alcohol to spike your eggnog is rum, brandy or bourbon. My first choice would be a brandy, but I also love a spiced rum because it’s more subtle and goes well with the eggnog spices.

Is eggnog served hot or cold?

Eggnog is typically served chilled with fresh nutmeg. However, that doesn’t mean it can’t be served warm on a chili night! Heat it slowly in a saucepan on the stove.

What can I add to eggnog?

You can spike your eggnog with rum, add nutmeg on top. Beyond that, you could add chocolate or orange liquor, ground spices like all spice and cloves or even peppermint schnapps.

Can homemade eggnog make you sick?

This all depends on the recipe and the quality of the eggs. Store bought eggnog is pasteurized and if you buy eggs that are pasteurized then you’re good! However, you can also bring the eggnog base to a temp of 160°F while you’re cooking to ensure it’s safe, which is what we do in this dairy free eggnog recipe.

Why is eggnog a Christmas drink?

Eggnog’s roots date back to British aristocracy when the wealthy would drink this custard-based beverage topped with pricey spices during the winter. Because nutmeg is such a prevalent flavor in eggnog, it makes it perfect for the holidays.

Can You Buy Dairy-Free Eggnog?

You can buy store bought dairy free eggnog like Trader Joe’s Almond Nog, Almond Breeze’s Nog and the So Delicious Holiday Nog, but I love that this recipe only has 7 ingredients (no extra additives or thickeners) and you can make it in under 20 minutes.

How to Store

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

More Holiday Drinks

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Dairy Free Eggnog

A glass of chilled dairy free eggnog is equally refreshing and cozy. This thick and creamy holiday drink is the perfect mocktail or night cap spiked with brandy, bourbon or rum and topped with fresh ground nutmeg.

Course Cocktail, Drink

Cuisine American

Diet Gluten Free

Keyword coconut milk, eggnog

Prep Time 0

Cook Time 10

Chill Time 2

Total Time 2 10

Servings cups

Calories 355kcal

Author Molly Thompson

Ingredients

2 (13.5 ounce) cans unsweetened full fat coconut milk (about 3 cups)
1 1/2 cups dairy free milk any kind
6 large egg yolks
1/2 cup granulated sugar or maple syrup
1/4 teaspoon cinnamon
3/4 teaspoon fresh ground nutmeg plus more to top
1/2 teaspoon salt
1 vanilla bean pod split and scraped (or 1 teaspoon vanilla extract)
Dark rum for serving optional
Cinnamon, sugar, and maple syrup for the rim

Instructions

Whisk together the dairy free milk and coconut milk in a medium saucepan over medium-high heat and and bring to a gentle boil.
2 (13.5 ounce) cans unsweetened full fat coconut milk, 1 1/2 cups dairy free milk
While the milk is heating, whisk together the egg yolks and coconut sugar until combined in a large bowl.
6 large egg yolks, 1/2 cup granulated sugar
Pour a small amount of the warm milk into the egg mixture, whisking continuously. Repeat with more milk gradually until the milk mixture and egg mixture are combined. This is known as tempering, and slowly increases the temperature of the eggs so they don't curdle.
Pour the eggnog back into the saucepan and add the cinnamon, nutmeg, salt, and vanilla. Heat over medium-low until it reaches a temperature of 160°F and the mixture coats the back of a spoon.
1/4 teaspoon cinnamon, 3/4 teaspoon fresh ground nutmeg, 1/2 teaspoon salt, 1 vanilla bean pod
Strain the dairy-free eggnog through a fine mesh sieve to remove any small bits of cooked egg that may have formed. Allow the eggnog to cool to room temperature. Transfer it to a pitcher, cover and refrigerate until chilled (2-3 hours) or overnight.
The eggnog will continue to thicken as it chills. Stir in more non-dairy milk until it reaches your desired consistency.
When you're ready to serve, dip the glass upside down in maple syrup, honey, or caramel then dip it into a mixture of cinnamon sugar. Spike with dark rum if desired and top with nutmeg.

Notes

Storage instructions: Store in the fridge, covered, for up to 5 days.

To serve warm: heat on medium-low in a saucepan until heated through.

*Nutrition information does not include alcohol.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Dairy-Free Eggnog appeared first on What Molly Made.

Turkey Pumpkin Chili

Molly Thompson — Thu, 19 Sep 2024 08:00:00 +0000

This turkey pumpkin chili is fast, healthy and easy. The savory mix of ground turkey, white beans, pumpkin, and a hint of maple syrup in a rich tomato base is the perfect fall soup. Make a big batch and enjoy leftovers!

Looking for more soups? Try ground turkey veggie soup, Whole30 zuppa toscana, or white lasagna soup!

Is there anything better than a delicious soup recipe on a cold fall night to warm you up? Healthy chicken tortilla soup, Italian ground turkey vegetable soup, or this turkey chili will always be a hit.

And just like soup and chili, pumpkin is a staple in the fall. So a pumpkin and chili mashup only makes sense! It’s not overly heavy in pumpkin, but it’s just enough pumpkin puree, spice, and maple to leave you wanting more.

Serve it with gluten-free cornbread for the perfect weeknight meal!

Why You’ll Love this Turkey Pumpkin Chili

Perfect amount of pumpkin flavor.
Easy to customize with beans and veggies you have on hand.
High in lean protein thanks to ground turkey.
Delicious pumpkin soup for fall!
Make-ahead friendly (I actually like it more leftover!).
Made with whole foods and nutrient dense.

Love chili? Try sweet and spicy chili, sweet potato chicken chili, or beanless chili next!

Ingredients You Need

Here are the simple ingredients to make this pumpkin chili with turkey. Jump to the recipe card for exact measurements.

Onion: the base of all good chili recipes!
Red pepper: I love adding diced pepper to chili for added nutrients.
Ground turkey: I used 93% lean.
Tomatoes: both tomato sauce and diced tomatoes.
Pumpkin puree: real pumpkin (not pumpkin pie filling).
Beans: I used a mix of white beans and kidney beans or use all cannellinni for a white bean chili.
Maple syrup: the perfect amount of sweetness to balance the heat and round out the fall flavors.
Chicken broth: or vegetable broth to thin ou tthe consistency.
Spices: chili powder, smoked paprika, onion powder, and garlic powder.
Pumpkin pie spice: adds such a great amount of pumpkin flavor!

Recipe Variations

Swap the ground turkey for ground beef or ground chicken.
Add more vegetables like spinach or more peppers.
Paleo: omit the beans and swap them for 1 diced sweet potato.

How to Make Turkey Pumpkin Chili

Here are the simple steps, with photos, to make this pumpkin and turkey chili. Skip to the recipe card for the printable version.

Step 1. Saute Vegetables. Cook the onion and red pepper in a large pot until soft.

Step 2. Brown the Turkey. Add the ground turkey and cook to break it up until no pink remains.

Step 3. Add Ingredients. Add the rest of the ingredients and stir to combine.

Step 4. Cook. Simmer for 15-20 minutes, until the soup reduces slightly and richens in cooler.

Can I Make It In the Slow Cooker?

Yes! You can make turkey pumpkin chili in the slow cooker. Brown the turkey in a skillet on the stove then transfer it to the crock pot with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.

Expert Recipe Tips

Make it spicy by adding a pinch of cayenne pepper.
Chili thickens as it chills so add more broth as needed when reheating to reach your desired consistency.
Season to taste! Taste the chili after it simmers and adjust the salt, chili powder, and pumpkin spice as needed.
Cook it long enough! Simmering the chili makes such a difference because it gives the flavors time to meld together.
Don’t skip the toppings! They make chili even better.

Pumpkin Chili Toppings

Sliced avocado
Plain greek yogurt or sour cream
Shredded cheese
Cornbread
Tortilla chips, especially homemade baked tortilla chips
Green onion or red onion

How to Store

Store leftover chili in an airtight container for up to 5 days. Freeze chili in a freezer bag or airtight container for up to 4 months. Thaw overnight in the fridge. Reheat a batch of chili on the stove until heated through or in individual bowls in the microwave.

More Soups and Chili Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Turkey Pumpkin Chili

This turkey pumpkin chili is an easy and delicious fall soup for cozy nights! The rich spices, pumpkin puree, tomatoes, and maple syrup create a perfectly balanced chili you'll come back to again and again!

Course Dinner

Cuisine American

Keyword chili, dairy free, gluten free, pumpkin

Prep Time 5

Cook Time 25

Total Time 30

Servings large bowls

Calories 490kcal

Author Molly Thompson

Ingredients

1-2 Tablespoons olive oil
1 medium yellow onion diced
1 red bell pepper diced
2 lbs ground turkey
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce)can pumpkin puree
1 (15-ounce) can white beans (cannellini) drained and rinse
1/4 cup pure maple syrup
1 cup chicken broth
1 1/2 Tablespoons chili powder
1 Tablespoon smoked paprika
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon pumpkin pie spice
Salt and pepper to taste
Toppings as desired See notes

Instructions

Drizzle the olive oil into the bottom of a large stock pot or dutch oven over medium-high heat. Once it’s hot, add the diced onion and peppers and cook, stirring frequently, for 2-3 minutes, until soft and translucent.
1-2 Tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper
Add the ground turkey and brown until no pink remains, 5-6 minutes.
2 lbs ground turkey
Pour in the diced tomatoes, tomato sauce, pumpkin puree, pinto beans, maple syrup and 1 cup of broth and stir well until combined.
1 (28-ounce) can diced tomatoes, 1 (15-ounce) can tomato sauce, 1 (15-ounce)can pumpkin puree, 1 (15-ounce) can white beans (cannellini), 1/4 cup pure maple syrup, 1 cup chicken broth
Add the chili powder, smoked paprika, onion powder, garlic powder, cinnamon, nutmeg, salt, and pepper and stir well to combine.
1 1/2 Tablespoons chili powder, 1 Tablespoon smoked paprika, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1 teaspoon pumpkin pie spice, Salt and pepper to taste
Bring the chili to a boil over medium high heat then reduce the heat and simmer for 15-20 minutes to allow the flavors to come together while it reduces slightly. Add up to another cup of broth as needed to reach your desired consistency. Taste and season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

Slow Cooker. Brown the turkey in a skillet on the stove then transfer it to the crock pot with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-6 hours.

Storage. Store leftover chili in an airtight container for up to 5 days. Freeze chili in a freezer bag or airtight container for up to 4 months. Thaw overnight in the fridge. Reheat a batch of chili on the stove until heated through or in individual bowls in the microwave.

Toppings. sour cream, cornbread, scallions, shredded cheddar cheese, avocado, tortilla chips, avocado

Nutrition

The post Turkey Pumpkin Chili appeared first on What Molly Made.

Healthy Twix Bars

Molly Thompson — Wed, 11 Sep 2024 10:00:00 +0000

These healthy twix bars are a cleaner version of your favorite candy bar! There’s a layer of shortbread crust, a caramel middle and a layer of chocolate topping. They’re gluten-free, dairy-free, and naturally sweetened!

Need more gluten-free cookies? Try gluten-free biscotti, smores cookie bars, or oat flour chocolate chip cookies.

Of all the candy bars, Twix have always been my favorite. There’s something about the cookie base, chewy caramel, and chocolate topping. I knew I had to make a healthier version!

They’re one of my favorite paleo desserts and they remind me a lot of paleo chocolate caramel tart. These, along with my fudgy paleo brownies, are go-to desserts when I need something everyone can enjoy.

And just like healthy buckeyes, these healthy homemade twix bars couldn’t be easier to make! There’s only 10 minutes of bake time!

Why You’ll Love these Healthy Twix Bars

Gluten-free and dairy-free.
Just like your favorite candy bar!
Perfect for parties and gatherings.
Easy to make with simple ingredients.

Need another healthy dessert? Try chocolate potato cake, almond flour banana bread, or tahini brownies next.

Ingredients You Need

Here are the simple ingredients for this healthy tix bar recipe. Jump to the recipe card for exact measurements.

Almond flour: blanched (skins removed) is best.
Coconut flour: this absorbs a lot of moisture and gives it a short crust.
Coconut oil: use this in the base, caramel layer, and chocolate topping!
Maple syrup: to add natural sweetness.
Nut butter: I like cashew butter for a caramel flavor, but almond butter or peanut butter works too.
Salt and vanilla: for flavor.
Cocoa powder: for the chocolate layer.

Use extra almond butter to make these flourless almond butter cookies or paleo banana bread.

How to Make Healthy Twix Bars

Here are the simple steps, with photos, to make this homemade healthy twix bars. Skip to the recipe card for the printable version.

Step 1. Mix Shortbread Crust. Mix all of the shortbread ingredient in a bowl until no lumps remain.

Step 2. Bake. Press the shortbread into a parchment lined pan and bake for 10-12 minutes, until slightly golden.

Step 3. Make the Caramel. Combine all of the ingredients in a mixing bowl and stir until smooth. Chill in the freezer for 30 minutes.

Step 4. Chocolate Layer. Whisk the chocolate ingredients in a bowl and pour it over the set caramel. Freeze for another 15-20 minutes until the chocolate sets. Cut into bars and store in the freezer.

Expert Recipe Tips

Use the right pan. This ensures the tix bars are the correct size and thickness. A larger pan will make them too thick.
Let the bars sit before cutting. This help soften the chocolate tops and makes sure they don’t crack when you cut them.
Chill between layers. Make sure you chill them well after the caramel layer. This gives them the distinct lines between each so they don’t mix together.

Can I Use Regular Flour?

I don’t recommend using regular flour because the the texture and flavor will be different. You can use this shortbread cookie as the base instead.

How to Store

Fridge: Store leftover bars in an airtight container in the fridge for up to 1 week.

Freezer: Wrap them in foil or plastic wrap and store them in a freezer-safe container or bag. Allow them to soften for 5-10 minutes on the counter before serving.

More Healthy Desserts

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Healthy Twix Bars

These healthy twix bars feature layers of shortbread, caramel, and chocolate. They're just like your favorite candy bar but completely gluten-free, dairy-free, and naturally sweetened.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword gluten free, paleo, twix

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings bars

Calories 453kcal

Author Molly Thompson

Ingredients

Shortbread

1/2 cup coconut flour
1/2 cup almond flour
1/3 cup coconut oil melted
3 tablespoons maple syrup

Caramel

1/2 cup creamy almond or cashew butter
1/3 cup coconut oil melted
1/3 cup maple syrup
1/4 teaspoon sea salt
1 teaspoon pure vanilla

Chocolate

¼ cup coconut oil melted use refined for no coconut flavor
¼ cup cocoa powder
2 tablespoons maple syrup
¼ teaspoon flaky sea salt optional

Instructions

Preheat oven to 350°Line an 8×8 inch baking dish with parchment paper and set aside. For thicker bars, use a 9×5 loaf pan instead. Set baking dish aside.
In a large bowl, whisk together the coconut flour and almond flour then add the melted coconut oil and maple syrup and stir with a rubber spatula until no clumps of flour remain.
1/2 cup coconut flour, 1/2 cup almond flour, 1/3 cup coconut oil, 3 tablespoons maple syrup
Add the shortbread mixture into the pan and pack it down tightly with a rubber spatula to all corners of the pan. Coat the spatula with a little melted coconut oil if the shortbread mixture is sticking to it too much.
Bake shortbread for 10-12 minutes, or until it starts to turn golden brown. Allow to cool completely. Place in the fridge or freezer to speed up the cooling process.
While the shortbread is cooling, make the caramel layer. In a medium-large bowl, combine the almond/cashew butter, coconut oil, maple syrup, vanilla and salt. Mix with a rubber spatula or whisk until smooth. If needed, microwave on high for 10-15 seconds to make mixing easier. Pour the caramel over the cooled shortbread and place back in the fridge or freezer to set and harden. Refrigerate for at least 1 hour or 30 minutes in the freezer.
1/2 cup creamy almond or cashew butter, 1/3 cup coconut oil, 1/3 cup maple syrup, 1/4 teaspoon sea salt, 1 teaspoon pure vanilla
Once the caramel layer is almost set, start on the chocolate layer. Whisk together all of the chocolate ingredients until smooth and pour over the cooled caramel layer. Smooth evenly then top with flaky sea salt. Let cool in the fridge or freezer again until set. Slice into 1-inch slices. Keep store in the refrigerator or freezer.
¼ cup coconut oil melted, ¼ cup cocoa powder, 2 tablespoons maple syrup

Notes

Store in the freezer.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil

The post Healthy Twix Bars appeared first on What Molly Made.

Refined Sugar-Free Recipes Archives | What Molly Made

Cucumber Tomato Avocado Salad

Why you’ll love this Cucumber Tomato Avocado Salad!

How to Make Cucumber Tomato Avocado Salad

Quick Tips

Recipe Variations

More Salad Recipes

Cucumber Tomato Avocado Salad

Ingredients

Instructions

Video

Notes

Nutrition

Slow Cooker BBQ Chicken

Why This is the Best Slow Cooker Recipe for Busy Weeknights

Ingredients You Need

How to Make Slow Cooker BBQ Chicken

Delicious Ways to Serve Crock Pot BBQ Chicken

Recipe FAQs

Make-Ahead & Freezer Tips

Slow Cooker BBQ Chicken

Ingredients

Spice Rub

BBQ Sauce (see notes for store bought)

Instructions

Notes

Nutrition

Healthy Apple Crisp (No Butter)

Table of Contents

Ingredients for Healthy Apple Crisp

How to Make the Best Healthy Apple Crisp without Butter

Recipe Variations

Frequently Asked Questions

Make-Ahead and Storage

More Healthy Desserts

Healthy Apple Crisp (No Butter)

Ingredients

Apple Filling

Crumble Topping

Instructions

Video

Notes

Nutrition

Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)

Why You’ll Love This Recipe

Table of Contents

Ingredients You’ll Need

How to Make Coconut Flour Chocolate Chip Cookies

Expert Baking Tips

Storage and Make-Ahead Tips

Recipe FAQs

Chocolate and Marshmallow Cookie

Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)

Ingredients

Instructions

Video

Notes

Nutrition

The Best Gluten Free Dutch Apple Pie (with Crumb Topping!)

Why You’ll Love This Gluten Free Apple Pie Recipe

Table of Contents

Ingredients You’ll Need

Gluten Free Pie Crust

Apple Filling

Crumb Topping

How to Make Gluten Free Apple Pie

How to Slice Apples for Pie

Crust Tips + Troubleshooting

Make Ahead + Storage Tips

Recipe FAQs

Vegan Sweet Potato Pie

The Best Gluten Free Dutch Apple Pie (with Crumb Topping!)

Ingredients

Gluten Free Pie Crust

Apple Filling

Gluten Free Crumb Topping

Instructions

Notes

Nutrition

Chocolate Peanut Butter Protein Smoothie