Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

I’ll never forget when I first learned about the existence of cookie skillets. One of my friends had a birthday dinner planned at BJ’s Brewhouse where they’re known for their pizookies (essentially just cookie skillets) and I lost it with excitement. I remember going on tumblr (this was before Instagram was as big as it is) and looking up photos of pizookies to amp myself up. And of course, the cookie skillet did live up to the hype. It was warm, gooey, sweet, and so delicious!

Needless to say, it’s been a hot minute since I’ve had a BJ’s pizookie, or any cookie skillet for that matter. Making one that’s grain free, lower in sugar, egg free, and dairy free seemed like no easy feat. But what can I say? I was up for a challenge! Fall always inspires me to get creative with baked goods.

This paleo pumpkin chocolate chip cookie skillet is just as delicious as any other you’ve had, plus it’s gluten free, grain free, nut free, dairy free, lower in sugar, and it’s paleo and AIP compliant. Can I get an amen?

With the holidays coming up and Halloween just a few days away this is the perfect way to satisfy a sweet tooth!

The Ingredients You’ll Need For The Paleo Pumpkin Chocolate Chip Cookie Skillet

Tigernut Flour

Tigernut is need nut free, as tigernuts are actually a tuber. It’s a grain free flour that’s similar to almond flour. If you can have almonds, you can try subbing almond flour as well, though I haven’t tried this recipe with other flours.

Tapioca Starch

Tapioca helps bind this cookie together. You can also sub arrowroot starch.

Pumpkin Puree

It is October, right? Gotta have the pumpkin! Pumpkin puree really helps the flavor and texture of this cookie skillet and helps keep it moist and gooey.

Chocolate Chips

This cookie skillet has lots of flavor without the chocolate chips, so you can easily leave them out. If you’re AIP, I would use this recipe instead.

Gelatin egg (or 1 real egg)

Gelatin is a great egg substitute, and one that I always needs as I react to eggs. You can try other options like flax eggs if you tolerate, or you can easily just use one real egg. I use vital proteins, but great lakes also works.

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

The Skillet You’ll Need

I didn’t use a big cast iron to make this cookie skillet. Rather, I just used a 6″ mini cast iron skillet! It’s perfect for a little cookie skillet to share! I got it from World Market, here.

If you don’t have a 6″ skillet, you can easily use any other pan you have that’s a similar size and just scale the recipe accordingly. A skillet is fun, but not necessary!

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

Ingredients

  • 2/3 cup tigernut flour (see above for substitutions)
  • 1/3 cup tapioca flour
  • 1/3 cup pumpkin puree
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil (plus extra for greasing the pan)
  • 2-3 tbsp chocolate chips (sub this recipe for AIP)
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • FOR THE GELATIN EGG (sub 1 regular egg)
  • 1/4 cup water
  • 1 tbsp gelatin

Instructions

  1. Preheat the oven to 400 F and grease a 6" skillet (like this ) or a baking pan with coconut oil
  2. Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine
  3. For the gelatin egg (sub 1 regular egg if tolerated) place a small pot on the stove with 1/4 cup of water and lightly sprinkle in the 1 tbsp of gelatin. You don't want any clumps. Allow the gelatin to bloom for 2-3 minutes.
  4. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don't let it burn!
  5. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it's frothy.
  6. Add the gelatin egg (or regular egg) to the cookie dough and stir together immediately.
  7. Pour the cookie dough into a well greased 6" skillet/pan and smooth it out with the top of a spoon
  8. Bake for 15-18 minutes or until baked through. The cookie will be soft and gooey!
  9. Top with coconut milk ice cream if desired, or serve by itself. Remember to be careful with the hot skillet!
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How to enjoy this cookie skillet…

This is definitely the ultimate treat… don’t dinner 😉 Here’s how I recommend enjoying it!

  • Top with coconut milk ice cream or extra chocolate chips
  • Share with a friend for a movie night or after dinner dessert
  • Serve slices at a party

However you choose to have it, I hope you enjoy!! Be sure to tag me on Instagram to let me know how you like it!

Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

Paleo Pumpkin Energy Bars (Whole 30 & AIP)

This season always feels like one of the busiest times of year! School is back, work is busy, there’s always just one too many events, and if you’re lucky enough to have nice fall weather, you want to get outside! Though on the go seasons of life can be fun, it can often spell disaster for healthy eating. Temptation of just grabbing convenience food, or eating junk at a party is all too real… especially when there are so many seasonal flavors to enjoy. That’s why I’m sharing these easy pumpkin energy bars! They’re grain free, paleo, Whole30, and can easily be made AIP.

These pumpkin energy bars are the absolute perfect snack to store on the go when you’re feeling tempted by seasonal treats. It has all of the flavor of a pumpkin treat, but none of the grains and added sugars!

After everyone loved the grain free granola bars I posted for back to school, I really wanted to make a pumpkin version that was a bit different. These are inspired by RX bars, and are incredibly easy to make.

Pumpkin Energy Bars (Whole 30, Paleo, AIP)

The Ingredients You Need For These Pumpkin Energy Bars 

Almonds

Almonds are a great healthy snack on the go, and give these bars the perfect crunch. If you don’t tolerate nuts or are following the autoimmune protocol, I suggest swapping tigernuts (which are not nuts, but a tuber vegetable) or more coconut.  

Coconut chips

Coconut gives these a bit more dimension than just a nutty, pumpkin-y flavor. These are the coconut chips I recommend using, but you can use other varieties of dried coconut.

Baked apple chips

Apple is another fall favorite, and one that I just had to these bars! This is the brand I use and recommend, but you can also use a homemade version.

Dates

Where as in my other grain free granola bar recipe I used coconut butter to bind the bars, I use dates in this one. Dates are pretty sugar-y, so you’ll want to be careful with how many of these bars you have if you’re blood sugar is easily thrown off by dates.

Pumpkin puree

Gotta have the pumpkin, right? I used canned pumpkin for this recipe.

Collagen peptides

Traditional RX Bars (and a lot of other protein bars, really) use egg white protein, which I’m less of a fan of than collagen peptides. Collagen comes with added benefits of supporting your gut, hair, nails, and joints. Plus, most of us in this paleo community have collagen on hand more easily. I use Vital proteins collagen, but you can use other brands.

Pumpkin Energy Bars (Whole 30, Paleo, AIP)

Ingredients

Instructions

  1. Add the almond, coconut, and apple to a food processor and blend until chopped finely
  2. Add in the dates, pumpkin puree, collagen, and cinnamon and blend
  3. Line a baking dish with parchment paper and evenly flatten the mixture into the dish
  4. Place the baking dish into the refrigerator for 3-4 hours to allow to harden
  5. Remove once solidified and slice into 9 slices
  6. Serve chilled and enjoy!
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How to store these bars

Store these bars in the fridge in a glass tupperware container. If you’re worried about sticking, simply line them the container with parchment. They’ll keep for about 4-5 days in the fridge. You can also store them in the freezer to help them last longer!

These bars are best right out of the fridge as they’re more solidified this way. If you know you’re going to be traveling with them and eating them a few hours later, I recommend traveling with a small ice pack, or freezing them beforehand to keep them colder longer.

How to serve these bars

  • Serve them as a Halloween party treat
  • Take them along as a snack (see above for directions)
  • Store them in the fridge for an easy go-to snack

Pumpkin Energy Bars (Paleo, Whole 30, AIP)

Paleo Pumpkin Donuts with Chocolate Frosting (AIP, Gluten free)

This post contains affiliate links.

I haven’t had donuts in years. It used to be one of my favorite college study snacks. I had actually discovered the perfect time of night to pick up a study fuel donut in the Dunkin’ Donuts drive through where they would give me an extra fee donut. I loved my BOGO study donuts. At the time, I should’ve known better. I had already had my Hashimoto’s diagnosis for years and even started to uncover my gut issues, but I clearly didn’t care much. The temptation of a sugary donut was too much for me to resist, even if it meant bloating, stomach pain, and anxiety all night. I know so many people can relate!

Here’s the thing… you don’t have to just get donuts through a drive through and suffer with bad side effects to enjoy a treat every now and then! Donuts are easier to make than I realized, and when you combine the right flavors, they’re the perfect way to satisfy your sweet tooth, and your fall pumpkin cravings!

These Paleo Pumpkin Donuts are basically my dream treat that I wish I would’ve had all those years ago, studying for finals into the wee hours of the morning. Maybe I don’t recommend eating them at night anymore or quite as excessively as I used to, but they’re a great treat to indulge in, or bring along to a party!

Paleo Pumpkin Donuts with Chocolate Frosting (AIP, Gluten free)

The Ingredients You Need For These Paleo Pumpkin Donuts

Coconut Flour

Coconut flour helps keep these donuts grain free, and absorbs moisture. There is no good swap for coconut flour for these donuts.

Tigernut Flour

Seeing as these donuts are also AIP and nut free, tigernut flour is the other flour present. Though this is all I’ve tested these with, you can also try almond flour if tolerated or cassava flour… I just can’t guarantee the same results.

Tapioca starch (or arrowroot)

Tapioca helps bind these guys! You can also sub arrowroot.

Gelatin egg (or a real egg)

As I’m an egg free recipe developer, all of my recipes are made with gelatin eggs from gelatin like this (you can also use great lakes). However, yo can also sub 1 normal egg.

Canned pumpkin (or fresh)

Gotta have pumpkin for pumpkin donuts 😉 You can use either canned or fresh.

Maple syrup

You definitely need sweeter if you want to make these donuts. Honey is another good swap for maple syrup.

Coconut oil

Coconut oil works best in this recipe, but you can try other fat sources as well.

Chocolate Frosting Options…

These donuts are great on their own, but a chocolate frosting really amps up the flavor. You have a few options for a frosting…

Avocado Chocolate Frosting

This is the easiest option, but definitely has a bit of an avocado flavor. I recommend this recipe. 

Palm Shortening Frosting

For this, you need palm shortening, coconut milk, maple syrup, and cocoa powder. You’ll find the recipe below.

Carob Frosting

To make the frosting AIP, use either one of these recipes and just sub carob powder.

Simple Mills Frosting

This is a great options, and a wonderful short cut! You can find a store locator on the Simple Mills website for their amazing frosting.  

Paleo Pumpkin Donuts with Chocolate Frosting (AIP, Gluten free)

Serving Size: Makes 3 donuts (or 5-6 mini donuts)

Ingredients

  • 3/4 cup tigernut flour
  • 1/4 cup coconut flour
  • 3 tbsp tapioca starch (sub arrowroot)
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup coconut milk
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • 1/4 tsp baking powder
  • FOR THE GELATIN EGG (sub 1 regular egg if tolerated)
  • 1 tbsp gelatin
  • 1/4 cup water
  • FOR THE OPTIONAL FROSTING (I also suggest this recipe , or this brand )
  • 1/4 cup palm shortening
  • 2 tbsp coconut milk
  • 2 tsp maple syrup
  • 1 tbsp cocoa powder (sub carob for AIP)

Instructions

  1. Preheat the oven to 350 F and prepare a silicone donut pan
  2. Combine the tigernut flour, coconut flour, and tapioca starch in a large mixing and sift together
  3. Add in the maple syrup, pumpkin puree, coconut milk, coconut oil, cinnamon, and baking powder and stir well to combine
  4. For the gelatin egg (sub 1 regular egg if tolerated) place a small pot on the stove with 1/4 cup of water and lightly sprinkle in the 1 tbsp of gelatin. You don't want any clumps. Allow the gelatin to bloom for 2-3 minutes.
  5. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don't let it burn!
  6. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it's frothy.
  7. Add the gelatin egg (or regular egg) to the pumpkin mixture and stir together immediately.
  8. Scoop the mixture into the donut pan (you should have 3 regular sized donuts or 4-5 mini donuts) and spread evenly to prevent breaking.
  9. Bake for 35-40 minutes.
  10. Remove from the oven and allow to cool for 15-20 minutes in the silicone pan. After slightly cooled, place a cooling rack (or a plate) on top of the donut pan and flip it upside down to remove the donuts. Picking at them or scooping them out with a spoon may break them.
  11. Allow the donuts to cool for another 10-15 minutes on the cooling rack.
  12. For the optional frosting, whisk together the ingredients vigorously in a small mixing bowl until combined. Spread on the frosting once the donuts are cooled to the touch.
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How to enjoy these pumpkin donuts…

Surely I don’t advocate for having a batch of these a day. They’re definitely a treat and should be enjoyed as such! Here are some ideas for how to enjoy them…

  • Bring a batch to an office party or Halloween party
  • Serve them a Thanksgiving dessert
  • Keep one on hand on Halloween to avoid being tempted by candy
  • Bake them for a fun night in with the family

These donuts are perfect for sharing, and even non- paleo, AIP, and gluten free folks will love them! My husband ate one with some ice cream and said it was just like having pumpkin pie!

However you choose to have them, I hope you enjoy!! Be sure to tag me on Instagram to let me know how you like them!

Paleo Pumpkin Donuts with Chocolate Frosting (AIP, Gluten free)

Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)

Fall is finally here! I was never that enthusiastic about fall growing up… I was more into winter and the promise of Santa. That is, until I moved to Texas. Here in Dallas where it’s into the 100’s and above all summer, I’m clinging to every last piece of hope for cooler weather by the time September rolls around.

These days, I’m a full fledged fall loving, pumpkin eating machine, and I know I’m not alone in the love of all things fall and pumpkin! Pumpkin baked goods, drinks, and recipes are everywhere this time of year. You can’t walk into a grocery store, coffee shop, or even the break room at your office without being tempted by some sort of pumpkin flavored treat. Trust me, I know the struggle all too well. But don’t worry, I’ve got your back! This paleo and AIP friendly pumpkin bread is the perfect way to get in that pumpkin flavor while staying grain free, gluten free, dairy free and even egg free!

About The Ingredients In This Paleo Chocolate Chip Pumpkin Bread

Coconut flour and coconut oil

Coconut flour helps absorb the moisture in this recipe, while keeping it grain free. I would not sub another flour for this, but you can sub the coconut oil for another cooking fat.

Tapioca starch

Tapioca helps bind the bread and give it more structure. You can also use arrowroot starch.

Tigernut flour

This is the wildcard ingredient in this recipe, but it really helps hold the bread together and give it some more body. Tigernut is expensive, but there’s only 1/3rd of a cup in this recipe. Though I haven’t tried any substitutions, you can try almond flour if you have that. I’ve also heard good things about swapping cassava in a recipe like this.

Pumpkin

Of course! The star of the show. I used canned pumpkin, but you can easily use fresh.

Honey

Honey helps sweeten this recipe as well as bind and add more structure. You can sub maple syrup, but I wouldn’t go sweeter free on this one.

Gelatin (or 3 regular eggs)

As someone who can’t tolerate eggs myself, I almost always cook with gelatin eggs to make the recipe AIP friendly. The recipe for gelatin eggs is below, and you’ll need this type of gelatin. Collagen or more tapioca will not work. If you can real eggs, sub 3 eggs.

Chocolate chips

The chocolate chips are optional but they really go well with this recipe. You can use a dairy free chocolate chip like enjoy life of if you’re AIP, make homemade carob chips like these.

Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)

Ingredients

  • 1 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/3 cup tigernut flour
  • 1/3 cup coconut oil
  • 1/4 honey
  • 3/4 cup pumpkin
  • 2 tsp cinnamon
  • 1 tsp mace
  • 1/2 sea salt
  • 1/4 tsp baking soda
  • 2-3 tbsp chocolate chips (sub homemade carob chips for AIP )
  • FOR THE GELATIN EGG (sub 3 real eggs)
  • 3 tbsp gelatin
  • 3/4 cup water

Instructions

  1. Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil
  2. In a large mixing bowl, sift together the flours, baking soda, salt, cinnamon and mace to evenly combine
  3. Next, add in the pumpkin, coconut oil, and honey and thoroughly combine
  4. For the gelatin egg (sub 3 regular eggs) place a small pot on the stove with 3/4 cup of water and lightly sprinkle in the 3 tbsp of gelatin. You don't want any clumps. Allow the gelatin to bloom for 2-3 minutes.
  5. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don't let it burn!
  6. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it's frothy.
  7. Add the gelatin eggs (or regular eggs) to the pumpkin mixture and stir together.
  8. Spoon the mixture into the loaf pan and top with chocolate chips if desired and an extra sprinkle of cinnamon
  9. Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or tooth pick
  10. Allow the bread to cool for 30-40 minutes so it sets before slicing
  11. Once cooled and firmed, slice and serve by itself or with ghee, butter, or pumpkin butter as tolerated!
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Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)

This pumpkin bread is seriously out of the is world! It’s crispy on the outside and warm and soft on the inside. My husband who dislikes coconut flour even liked it!

This bread is the perfect way to curb your pumpkin cravings throughout the fall, and I can’t wait to bring it to gatherings like Thanksgiving this year.

Have an amazing first day of fall, friends!!

Paleo Chocolate Chip Pumpkin Bread (AIP, Gluten Free)

 

Avocado Chocolate Fudge Cookies (Paleo & AIP)

If you ask me on any given day what my favorite treat is, it’s always going to be cookies! I’ve always loved warm gooey chocolate chips cookies, soft snickerdoodles, and colorful m&m sugar cookies. Gosh, did I love those stupid m&m cookies! Whenever I went into a deli growing up in New York, I always had to get a cookie. Needless to say, my obsession with sugar and processed carbs eventually caught up with me. These days, I still crave soft gooey cookies, but have turned to options with better ingredients like these Paleo Chocolate Avocado Fudge Cookies!

Cookies seem like the ultimate sugar bomb, and they definitely can be if they’re just your run of the mill conventional cookie. However, if you’re trying to be more careful around sugar and are grain, dairy, and egg free, there are options! Avocado is one of my favorite ingredients for making recipe creamy, and adding in lots of healthy fat. And if you’re already thinking… “But doesn’t your cookie taste like guacamole if there’s avocado in it?”, I assure you that when you pair avocado with the right ingredients in the right amount, the taste blends in perfectly!

These Paleo Chocolate Avocado Fudge cookies are super creamy, fudgey, soft, and so easy to make. I pretty much always have these ingredients in my kitchen! Plus, they’re lower in sugar and carbs than your average conventional cookie and full of healthy fat. 

The Ingredients You’ll Need For The Dark Chocolate Avocado Fudge Cookies 

Avocado

The creamy, dreamy base for these cookies! You’ll want a soft, ripe avocado that doesn’t yet have spots, but isn’t too hard to mash. It should be creamy and very easy to mash up thoroughly. 

Coconut Flour

Coconut flour is my default for these cookies and it works well, however, you likely can sub almond flour or another grain free flour if you tolerate it. I haven’t tested it, but it’s worth a try.

Cocoa powder or carob powder

This helps give these cookies the chocolate, fudgey taste. If you’re following the autoimmune protocol, carob powder subs easily in these cookies. If not, cocoa works as well. 

Honey

Honey helps to further bind the cookies, and add some sweetness. You can sub maple syrup, but I wouldn’t recommend subbing out the sweeter altogether. Without the honey, they’d be quite bitter.

Gelatin egg (or regular egg)

To help bind the cookies further, I use a gelatin egg (instructions are below) or a regular egg. You can also try a flax egg. 

Dark Chocolate Avocado Fudge Cookies (Paleo & AIP)

Ingredients

  • 1/2 medium ripe avocado (about 1/3 cup)
  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder (or carob for AIP)
  • 2 tbsp honey
  • 2 tbsp coconut oil or ghee
  • 1/4 tsp baking soda
  • 1 tbsp dairy free chocolate chips (optional, omit for AIP)
  • FOR THE GELATIN EGG
  • 1 tbsp gelatin ( like this )
  • 1/4 cup water

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil
  2. Spoon the avocado into a mixing bowl and thoroughly mash
  3. Mix in the coconut flour and cocoa powder and mix well to combine. Ideally, you don't want any big green clumps from the avocado!
  4. Add in the honey, coconut oil, and baking soda and mix
  5. If using a normal egg, add it in and combine.
  6. Or, for the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin. Allow it to bloom over 2-3 minutes.
  7. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
  8. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine the entire mixture.
  9. Roll the dough into cookies (you'll have about 6) and top with a few chocolate chips if desired.
  10. Bake in the oven for 10-12 minutes
  11. Remove from the oven and cool
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Avocado Chocolate Fudge Cookies (paleo, AIP)

Grain Free Coconut Granola Bars (Paleo & AIP)

Does anything say back to school quite like granola bars? Not to me at least! I always had granola bars something in my lunch box, or as a snack when I got home all throughout public school, and through college. Needless to say, I haven’t had many granola bars these days since going grain free. I can’t even remember the last time I had one! So, when I started my 2017 Back to School series, I knew I had to try and make a grain free granola bar!

What I loved about granola bars for so many years is that they’re crunchy, delicious, portable for easy snacks and I thought they were a super healthy meal replacement or snack. I would swap it out for lunch or use it as a breakfast or snack hundreds of times. When in reality, conventional granola bars are packed with sugar, made with improperly prepared grains, and are really more of a dessert than a nourishing food. 

Of course, a sit down meal with vegetables and healthy protein is always the best nourishing option. But when it comes to fun, portable snacks that are still full of healthy ingredients and free of refined sugar, these grain free granola bars are killin’ it! 

  

The Ingredients You’ll Need To Make The Grain Free Granola Bars 

 

1 Batch of Coconut Blueberry Grain Free Granola

This coconut blueberry grain free granola is super easy to make. You can modify the ingredients to easily make it nut free or lower in sugar. Either way, it’s super delicious!

Coconut butter & oil

Coconut butter (also know as coconut mana or coconut cream concentrate) and coconut oil is necessary in this recipe to bind the bars together. I have not tried any other ingredients like nut butter and cannot recommend whether or not it will work in this recipe

Collagen peptides 

Collagen peptides helps add in some more protein to the recipe to make it more satiating. You can likely sub it out if you don’t have any on hand, but I really recommend it. I use the Vital Proteins collagen, but you can try and sub other brands or other protein powders at your own discretion. 

Grain Free Coconut Granola Bars (Paleo & AIP)

Ingredients

  • 1 batch grain free granola
  • 1 & 1/3 cup melted coconut butter
  • 2 tbsp coconut oil + 1 tsp for greasing the pan
  • 4 tsp collagen peptides
  • FOR THE CHOCOLATE DRIZZLE (optional)
  • 2 tbsp coconut oil (softened by not melted)
  • 1 tbsp cocoa powder (sub carob for AIP)
  • 1/2 tsp honey
  • FOR TOPPING (optional)
  • 1 tsp dried blueberries

Instructions

  1. Line a 8x6" (or smaller) baking dish with parchment paper greased with coconut oil
  2. In a large mixing bowl, combine the full batch of granola with melted coconut butter, coconut oil, and collagen. Thoroughly mix until combined
  3. Spoon out the mixture into the baking dish and use a spoon to evenly distribute
  4. Place in the refrigerator for at least two hours
  5. To cut the bars, remove for the fridge and allow to soften for 10-15 minutes. Use a very sharp knife to slice the bars to desired size
  6. For the chocolate drizzle (optional) add the ingredients to a bowl and mixing vigorously. Heat for just a few seconds to soften if needed, but don't allow it to melt.
  7. Pour the frosting mixture into a piping bag or just a bpa free plastic bag with the tip cut off and drizzle over the bars. Top with dried blueberries if desired
  8. Keep the bars in the fridge or freezer and enjoy chilled as a snack or as an addition for a breakfast on the go.
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Are these bars a meal replacement?

Here’s the thing… I don’t think I’ll ever recommend a bar as a meal replacement. I’m always pro-sit down meal with health fats, vegetables, and protein. I defiantly don’t like the idea of just eating a bar in the car or as a way to “cut calories”. 

However, these bars are a really, really good snack! They’re relatively low in sugar (especially compared to most conventional bars), they’re full of healthy fat, and high quality protein. This is definitely the kind of healthy snack you want to have on hand in your freezer or in the fridge when you want something fun, but also filling. 

 

My husband and I both love, love, love these yummy bars and I’ve already made them several times since I first created them! I hope you love them as much as we do! 

Grain Free Granola Bars (paleo & AIP)