You’d never guess these cookies are both grain and gluten-free—they’re soft, chewy, and totally taste like the real deal. Because I like to stick with unrefined ingredients, the original recipe uses coconut sugar, but if you’re going for that classic cookie-shop look and feel, there’s a white and brown sugar variation below.

Yield: 27-30 cookies

“My mother always had a frosted chocolate cake on the counter. I can still see it standing in its special place in the corner. It was her Shabbos go-to; it was just outstanding, and everyone loved it. After embracing healthy ingredients, I challenged myself to find a way to reinvent it! It took time, but I’m so happy to say that the future of double chocolate Bundt cake is here. This cake is shehakol, but you might want to put a sticker on your cake stand letting people know… because they’ll never believe it.”
— Rorie

PAREVE | NFO | FF | KP
Yields 10-12 servings

“I’ve had many banana breads over the years; I have never met one I didn’t like, but this one is just so on point. Got the dates and walnuts inside — a showstopper. Adjust to your preferred level of sweetness. No one would ever know this is grain free or gluten free. If you didn’t already associate banana bread with healthy, there’s no way you’d know this is anything other than incredibly rich. It hits all the notes.”
— Rorie

Pareve | FF | KP

Yields 8-9 servings

“If I can’t have cheesecake, my next go-to will always be something fruity and crumbly. Growing up, baked apples were a staple dessert at my Bubby’s. But while they always had a yummy “Bubby” feel, I couldn’t help thinking they could use a little excitement! Here, we blend traditional baked apples with the flair of apple crisp for a fun new twist you’ll love.”
- Rorie

Pareve | EF | KP

Yields 6 servings

“Chocolate lovers, welcome to your ultimate chocolate fantasy. A cross between a pie and a mousse, each bite of this fabulous dessert blends deep cocoa flavor with a velvety smooth texture. Its richness ensures that a moderate serving goes a long way, making it the perfect treat to enjoy alone or share with guests.”
– Sara

Pareve | EF | FF | KP

Yields 10-12 servings

If you love peanut butter and it loves you back, you’ll be blown away by this healthier version. However, if peanuts don’t work for you, these cookies can be made with any nut butter, such as almond, cashew, or even a nut butter blend. (We don’t recommend Sun butter unless you don’t mind green cookies.) Remember to file away the non-peanut butter version for Pesach, too!

Pareve | FF | KP variation

Yields 15-16 cookies

“If you know modern baking trends, you know cookie dough bark. And chances are, you love it! Once I got the hang of ‘freeing my favorites’ using healthy ingredients, this was one of the first recipes I revamped. A cross between a cookie and a bark, it’s a simple, no-fuss recipe that lives in the freezer and comes out whenever you invite it. Always ready, always delicious!”
— Sara

Pareve | EF | FF | KP

Yields 8-10 pieces

“Ready for a hard truth? I am not much of a cookie fan. (Gasp!) Cookies are just not crunchy enough to do it for me. But I love biscotti — there’s something about that firm, crunchy bite that gives way just enough to reveal the perfect balance between crispiness and a bit of crumbliness. These loaded biscotti are so on point: their taste, texture, and of course, the fact that they’re loaded with everything. I hope you enjoy them as much as I do.”
— Rorie

Pareve | FF | KP

Yields 24 thick biscotti or 30 thin biscotti, as pictured

Inspired by an ever-popular Twix candy bar, these cookies capture the super-satisfying combination of a crumbly base topped with layers of salted caramel and sweet chocolate. As you might have guessed, they are made of anything but candy… but still taste a lot like the real thing! They also freeze beautifully, making them the perfect addition to your backup dessert stash.

Pareve | EF | FF | KP

Yields 16 bars

“Who doesn’t love waffles? Here’s a savory twist that incorporates veggies, transforming a classic breakfast treat into a balanced meal. The best part? You can make a batch in advance, freeze them, and grab a couple in a bag for a made-for-you breakfast to go.”
— Sara

Pareve | NFO | FF

Yields 4-5 mini waffles