These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)

It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form! 

My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.

To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

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Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)

We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.

You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.

I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.

Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.

Why You’ll Love Chai Tiramisu

• quick, easy, moist, delicious cake soaked in flavorful milk chai
• rich, decadent cardamom cream that sets up with no freezer needed
• cocoa-chai sprinkle on top for extra flavor
• soy-free with gluten free or nut-free options

Continue reading: Chai Tiramisu Cake (Chaimisu!)

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This foolproof blender recipe creates perfectly fudgy blondies studded with chocolate chips. Allergy-friendly, protein-packed, and absolutely delicious.

I have used chickpeas and lentils in various ways to make healthier desserts already on the blog. There is my chickpea cookie pie, my chickpea brownies, my lentil brownies, and my lentil cookie dough brownie bars.

There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.

I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.

It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!

These are amazing and super easy, and you’re going to want to make them again and again.

Why You’ll Love White Bean Blondies

• super easy – you make the batter in the blender!
• lots of protein and fiber from the beans and tahini
• versatile! Make it with chocolate chips or use the snickerdoodle variation
• naturally gluten-free, soy-free, and nut-free

Continue reading: Fudgy White Bean Blondies – Soy & Nut Free

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