Guilt-Free Paleo Sweet Treats

Admit it: You have a sweet tooth.

Which is why I’m in dire need for guilt-free sweet treats, and I’m sure you are, too!

So I’ve put together this list of Paleo desserts that are sure to satisfy your sugar cravings and fill you up with a healthy dose of micronutrients so you feel much better than “blah” afterward…

Paleo Sweet Treats

Here are six guilt-free sweet treats… Paleo-style.

1. One-Bowl Fudgy Pumpkin Paleo Brownies

Yes, you CAN have brownies on a paleo diet. These picturesque visions of fall goodness are made with actual pumpkin, along with sweet maple syrup and both coconut and almond flour. Additionally, they are richly fudge-like without being overly heavy (each brownie is a mere 135 calories, and it’s all paleo for you). Remove the chocolate chips if you’re observing a strict paleo diet.

What You’ll Need

  • 3/4 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour
  • 3 tablespoons coconut flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup chocolate chips

For the topping:

  • 2 tablespoons chocolate chips
  • 1 teaspoon coconut oil

How to Make Them

Preheat oven to 350 degrees F.

Line an 8×8 inch pan with parchment paper.

In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth. Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, salt, baking soda, and baking powder until smooth. Fold in 1/4 cup chocolate chips. Pour into prepared pan and spread to the edges. Smooth top with a spatula.

Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done. Cool on a wire rack for 15 minutes.

Make the topping by melting chocolate chips and coconut oil in a small saucepan over very low heat. Drizzle over the top of the brownies then cut into 12 squares.

Nutritional Information

  • Serves: 12 brownies
  • Serving size: 1 brownie (based on 12)
  • Calories: 135
  • Fat: 8.2g
  • Saturated fat: 3.3g
  • Carbohydrates: 15.3g
  • Sugar: 10.3g
  • Fiber: 3.4g
  • Protein: 3.4g

2. Chocolate Chunk Cookies

People who have tried these cookies describe them as “ridiculously good,” and right in line without Paleo plan! The dark chocolate adds a sumptuous richness for both texture and taste, and all the ingredients comply with paleo guidelines, so you know they’ll be both guiltless and satisfying.

What You Need

  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted and cooled (olive oil may be substituted)
  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 3 oz 80% dark chocolate, coarsely chopped
  • Coarse sea salt, for sprinkling

How to Make Them

Preheat oven to 350 degrees F.

In a large bowl, add in beaten egg, melted and cooled coconut oil, coconut sugar, and vanilla extract. (Please make sure your coconut oil is cool!) Next add in almond flour, coconut flour, and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.

Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.

Makes 12 cookies.

Nutritional Information

  • Serves: 12 cookies
  • Serving size: 1 cookie
  • Calories: 179
  • Fat: 13.9g
  • Carbohydrates: 13.7g
  • Sugar: 7.7g
  • Fiber: 2.6g
  • Protein: 3.3g

3. Chocolate Chip Coconut Flour Banana Bread

No butter. No artificial sweeteners. No gluten. Most health-conscious people will light up just because of that. But have you had good banana bread before—really good banana bread? I have. It’s almost cake-like, with a warmly comforting scent. This banana bread is light and moist, and with coconut flour being its backbone, it’s also rich in fiber. In short – it’s heavenly.

Paleo observers will want to skip the chocolate chips, as they have refined sugar.

What You’ll Need

  • 3 medium ripe bananas, mashed (about 1 1/4 cups mashed banana)
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips

How to Make It

Preheat oven to 350 degrees F.

Line an 8×4 inch or 9×5 inch loaf pan with parchment paper and spray with nonstick cooking spray.

In the bowl of an electric mixer, combine bananas, vanilla, and almond butter; mix until well combined, smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon, and salt; mix again until just combined. Gently fold in chocolate chips.

Pour batter into prepared pan and smooth top. Bake for 30-40 minutes or until tester inserted into the center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely.

Cut into 12 slices.

Nutritional Information

  • Serves: 12 servings
  • Serving size: 1 slice (based on 12)
  • Calories: 138
  • Fat: 7.8g
  • Carbohydrates: 16g
  • Sugar: 8.3g
  • Fiber: 3.6g
  • Protein: 3.3g

4. Zucchini Banana Bread Bars

These bars combine the best of rich banana bread with rich chocolate puddles and cashew, along with the flavor and health benefits of zucchini. Cakey but not dense (they have a delightful springy fluffiness to them), they’re a mesmerizing treat that’ll have your mouth watering and your conscience still. Additionally, they are quite simple to make, which makes them perfect for a busy week.

What You’ll Need

  • 1 cup shredded zucchini (from 1 medium zucchini)
  • 1 cup mashed ripe banana (about 2 medium banana)
  • ¾ cup cashew butter (or can sub peanut, almond butter or tahini)
  • 2 tablespoons pure maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1/3 cup chocolate chips (dairy-free, if desired)
  • For topping:
  • 2 tablespoons chocolate chips (dairy-free, if desired)
  • 1 teaspoon coconut oil

How to Make Them

Preheat oven to 350 degrees F.

Line a 9×9 inch pan with parchment paper and spray with nonstick cooking spray to prevent the sides from sticking.

In a large bowl, mix zucchini, banana, cashew butter, maple syrup, eggs, and vanilla together until smooth and well combined. Add in coconut flour, baking soda, cinnamon, and salt and stir to combine wet and dry ingredients. Fold in cup chocolate chips.

Pour batter into prepared pan. Bake for 30-40 minutes or until toothpick comes out clean. Mine were perfect at 35 minutes. Allow bars to cool on a wire rack.

To make the chocolate drizzle: Add chocolate chips and coconut oil to a small saucepan and place over low heat. Stir frequently until melted then drizzle over bars.

Nutritional Information

  • Serves: 16 bars
  • Serving size: 1 bar
  • Calories: 154
  • Fat: 9.2g
  • Saturated fat: 2.8g
  • Carbohydrates: 16.6g
  • Sugar: 7.7g
  • Fiber: 4g
  • Protein: 4g

5. Ginger Molasses Cookies

Most of us enjoy a good molasses cookie or ginger snaps. This combines both of them into a deceptively delectable, satisfying snack healthy enough to be your breakfast—and it’s completely grain, gluten, and dairy-free.

What You’ll Need

  • 1/4 cup melted and cooled coconut oil
  • 1/4 cup coconut sugar
  • 2 tablespoons molasses
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • Organic sugar for rolling, if desired

How to Make Them

Preheat oven to 350 degrees F.

In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract. (Please make sure your coconut oil is cool!)

Next, add in almond flour, coconut flour, baking soda, spices, and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.

Use a cookie scoop to scoop dough, then use your hands to roll dough into a ball. Roll dough in organic cane sugar then place on an ungreased baking sheet. Gently flatten the dough with your hand or the back of a glass. Bake for 8-11 minutes. Allow cooling on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.

Makes 10 cookies. Feel free to double the recipe if you want to make more!

Nutritional Information

  • Serves: 10 cookies
  • Serving size: 1 cookie
  • Calories: 161
  • Fat: 12g
  • Saturated fat: 5.7g
  • Carbohydrates: 11.8g
  • Sugar: 7.7g
  • Fiber: 2.2g
  • Protein: 3.4g

6. Chocolate Almond Butter Cookies

The words “delicious,” “healthy,” and “cookie” do not generally appear in the same sentence. But they do here! Imagine a sweet brownie-like cookie benefiting from the velvetiness of almond butter. Better yet, imagine not having to deprive yourself of chocolate! With these cookies, you can feel good about each ingredient, knowing that you’ll have the sensory enjoyment of a tasty treat while also knowing it’s actually good for you. (Remember to not add chocolate chips if on a strict paleo diet.)

What You’ll Need

  • 1 cup creamy natural almond butter (use the runny kind with only almonds as an ingredient)
  • 1 teaspoon melted coconut oil
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, slightly beaten
  • 1/3 cup unsweetened cocoa powder (pick a good-quality cocoa powder)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips (dairy-free or vegan, if desired)
  • Fancy sea salt, for sprinkling on top

How to Make Them

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

In a medium bowl, combine almond butter, coconut oil, sugar, vanilla, egg, cocoa powder, baking soda, and salt; mix until smooth and well combined. Fold in chocolate chips.

Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Slightly flatten each dough ball with the palm of your hand.

Bake for 7-8 minutes or until edges are set. Do not overbake!

Once done baking, remove baking sheet from oven and allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt.

Makes 12 cookies.

Nutritional Information

  • Serves: 12 cookies
  • Serving size: 1 large cookie (based on 12)
  • Calories: 172
  • Fat: 11.9g
  • Saturated fat: 2.7g
  • Carbohydrates: 16.4g
  • Sugar: 12.2g
  • Fiber: 2.8g
  • Protein: 4.9g

What to Do Now

Paleo dieting doesn’t have to mean forgoing anything sweet, tasty, or decadent. You can enjoy all sorts of sweets, seasonal and otherwise, as long as you know the right way to make them. Are you interested in learning more about kick-starting your own Paleo kitchen?

This link will give you everything you need.

Happy baking!