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The Best Healthy Chocolate Cupcakes

· Natalie 227 Comments

The best healthy chocolate cupcakes that are moist, fluffy, and rich but made without eggs, dairy, gluten, or sugar! This untraditional recipe uses medjool dates, oat flour, almond butter, and other wholesome ingredients to create the perfect cupcake for kids that adults will love too. The updated version features a more moist texture (oil-free option still available!) and improved vegan blender frosting, making them even more delicious!

The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)

Table of contents

Oh so you like healthy cake too? Or is it the frosting you came for?

Well whichever the cake/frosting reason you find yourself here, I’m very glad that you are so we can chat about how healthy and easy and deeeeeeelish and generally mind-blowing these little cakes are. I was thinking we’d start from the bottom and work our way to sprinkles, cool?

The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)

Updated Recipe: October 2025

If you ask me which recipe I suggest starting with to anyone new to fruit-sweetened baking…

Or if you ask which recipe is my go-to for sharing with friends and family, vegan or not…

Or which recipe has been remade with more positive reviews than any other…

Or which you should make for your {insert celebratory event here} this weekend…

The answer to any and all of the above is the same: my healthy chocolate cupcakes. They were originally dubbed my “everything-free” chocolate cupcakes because they are gluten-free, dairy-free, egg-free, sugar-free, and were originally oil-free. But that name was confusing, so now we will just call them the BEST healthy chocolate cupcakes you’ll ever make. So if any recipe around here deserved a revamp, it’s this favorite dessert!

The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)

How To Make The Ultimate Healthy Chocolate Cupcakes

Before we even get to the unbelievably healthy ingredient list, let’s talk about how easy these beautiful little mini cakes are to make. The batter comes together in the food processor with just 8 simple ingredients. They bake to fluffy cupcake perfection in less than 30 minutes. And the frosting is made completely in the blender. So no bowls or whisks required, and the clean-up is quick too.

The Vegan Gluten-Free Ingredient List

And egg-free. And sugar-free. And dairy-free. And optionally oil-free. So what are these cupcakes actually made of? Let’s get into it…

  • Medjool dates. Our natural fruit sweetener and the base ingredient to this healthy cupcake recipe. This is the key to a refined-sugar free cupcake recipe, and unfortunately there are no good substitutes (not even date syrup or maple syrup). There is no need to soak them first, but using fresh and soft dates will always be preferable.
  • Water. The liquid we need for blending the dates into a paste, you could use a non-dairy milk or brewed coffee for an even richer flavor.
  • Cocoa powder. The original version of this recipe called for cacao, but regular ol’ unsweetened cocoa powder is just fine and cheaper too. So that’s what I use nowadays.
  • Oat flour. The perfect wholesome dry ingredient for these healthy kid-friendly cakes, but all-purpose flour would work just as well if you aren’t gluten-free. I have made the with a gluten-free all purpose, and I don’t love the texture enough to recommend that option.
  • Baking powder, vanilla, and salt. Essentials in any cupcake recipe, healthy or not.
  • Coconut oil. The original version of this recipe was oil-free with non-dairy milk instead of coconut oil. But friends, a little bit of coconut oil is a GAME CHANGER for the texture of these cupcakes, and makes the cupcake liners less sticky too. It’s just a quarter cup, and you could use nut-butter instead if you wanted to, but I really recommend opting for the oil (any neutral flavored oil is fine!) for the most delicious moist cupcakes. If you are using coconut oil, make sure it’s at room temperature or melted to a liquid state.

Short, sweet, and definitely a case of the whole being way more magical than a simple sum of the parts!

The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)

The Dairy-Free Medjool Date Chocolate Frosting

The original recipe featured a date-based chocolate frosting made up of just medjool dates, non-dairy milk, and cacao powder. But sometime between then and now, I discovered that adding nut butter makes for a much more rich and smooth frosting that pipes easier and sets better on top of the cupcakes. Almond or cashew butter are my top choices, but peanut butter would also be very delicious if chocolate + peanut butter is your thing. Even tahini or SunButter would be yummy nut-free choices.

Another little swap I made with the most recent round of recipe testing is to use canned coconut milk instead of almond milk for blending. Again it yields a richer, creamier frosting that can truly almost rival buttercream in texture and chocolatey flavor. So I highly recommend that too.

This frosting does need to chill briefly after blending before piping, about 1 hour will be enough but overnight is fine too if you want to prep it ahead of time. It will be fine out at room temperature for an hour or so, but will eventually melt and become soft. So I recommend storing the frosted cupcakes in the fridge, or frosting right before serving.

The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)
Naturally colored sprinkles from Thrive Market!

Tips and Storage Suggestions

Prevent Food Processor Spray

If you scroll through the comments section, you will see mentions of food processors spraying date water across the room. And I have experienced this surprising mess myself. So one VERY important tip is either a) place a hand over the top of your food processor and hold it still when you blend the dates + water or b) blend the dates alone first to break them down into smaller pieces and THEN add the water or c) do both to prevent this from happening. It depends on your food processor and on the softness of your dates, but better safe than sorry with sticky walls.

Getting the Perfect Creamy Thick Frosting Consistency

When it comes to the frosting, the key is adding as little milk as possible to get it to blend super smooth but without getting too liquidy. So I recommend starting with 1/2 cup of coconut milk and adding more slowly as you blend. You do want to blend on high to get a true creamy consistency. This process will warm it up quite a bit, so I recommend transferring to a piping bag and then chilling in the piping bag before frosting your cupcakes.

Proper Cupcake Storage

With healthier ingredients and a lower fat recipe like this comes the risk of your healthy chocolate cupcakes drying out faster. So baking them as close to when you plan to serve is ideal. But if you need them to last a few days, the best way to store them is unfrosted in an airtight container either in the fridge or at room temperature. They can easily last a few days this way, then just frost the day you plan to serve.

Naturally Dyed Sprinkles

I topped my cupcakes with these naturally colored Confetti Mix Nonpareils from Thrive Market. Because such a wholesome cupcake recipe deserves the most wholesome rainbow topping. These sprinkles contain no hydrogenated oils or artificial dyes, they are vegan, gluten-free, and soy-free, and come in compostable packaging. Win, win, win! And if you order from Thrive Market via this link (affiliate), you will get 30% off your first order + a free gift of your choice.

Recipe FAQs

My cupcakes came out dense, what did I do wrong?

Over blending the batter is the most likely culprit. You want to blend until JUST combined after you add the dry ingredients. Also measuring your ingredients by weight will be most accurate and yield the best texture.

My food processor sprayed water across the room, HELP!

As discussed in more detail in the “Tips and Storage Suggestions” section above, this can happen with certain food processors when blending with the dates. Keep a firm hand on the lid of your food processor when blending, and/or blend just the dates first to break them down somewhat before adding the water.

Can I use other types of flour?

Yes! I have tested with all-purpose and cassava flour, both worked pretty well. I have tried them with a gluten-free blend too and I found them to be too gummy for my liking. But feel free to experiment!

Do they taste like dates?

The cupcakes genuinely hide the flavor of dates quite well! The date flavor is a bit more detectable in the frosting, so feel free to use this cashew based chocolate frosting instead.

Nutrition Info For These Healthy Chocolate Cupcakes

Besides being made with the most wholesome ingredients a cupcake could ever possibly come from, these beauties have some pretty impressive nutrition stats too. Under 350 calories a piece (and that’s with frosting!), with over 6 grams of protein AND 6 grams of fiber per cupcake. Plus ingredients you can feel good about giving to your little ones, I have had multiple moms use this recipe to make a smash cake for their baby’s first birthday and send me the adorable photo evidence!

The Best Healthy Chocolate Cupcakes (egg-free, dairy-free, gluten-free, sugar-free)

If you try these Healthy Chocolate Cupcakes, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

So now you can be that person at the party who waits until after everyone takes a bite to say: “Oh by the way, that chocolate cake you’re stuffing your face with is made of fruit and oatmeal!”

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The Best Healthy Chocolate Cupcakes

★★★★★ 4.7 from 54 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 9 cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
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Description

The best healthy chocolate cupcakes that are moist, fluffy, and rich but made without eggs, dairy, gluten, or sugar! This untraditional recipe uses medjool dates, oat flour, almond butter, and other wholesome ingredients to create the perfect cupcake for kids that adults will love too. The updated version features a more moist texture (oil-free option still available!) and improved vegan blender frosting, making them even more delicious!

Ingredients

Scale

Chocolate Cupcakes

  • 1 cup medjool dates, pitted (200g or about 12)
  • 1 cup (240ml) water
  • 1/3 cup (30g) cocoa powder
  • 2 tsps baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup (120g) oat flour
  • 1/4 cup (50g) coconut oil, melted (or 1/4 cup non-dairy milk for an oil-free option)

Fudgy Chocolate Medjool Date Frosting

  • 1 cup medjool dates, pitted (200g or about 12)
  • 3/4 cup (180ml) non-dairy milk (preferably canned coconut milk)
  • 1/2 cup (65g) nut/seed butter (I used cashew butter)
  • 1/4 cup (20g) cocoa powder
  • Pinch of salt
  • Optional: naturally colored sprinkles

Instructions

  1. Preheat the oven to 350°F. Line a cupcake pan with 9 paper liners.
  2. Combine the dates and water in a food processor, and process to a thick paste—as smooth as possible. Hold a hand over the top spout of the lid when blending, otherwise water may spray out.
  3. Add the rest of the ingredients, and blend briefly until combined.
  4. Divide the batter between 9 cupcakes, filling each 3/4 of the way
  5. Bake for 25-28 minutes at 350°F.
  6. Remove from the oven. Cool for 10 minutes before removing from the pan, then cool completely on a wire rack before frosting.
  7. Blend all of the frosting ingredients until smooth and creamy. Add more milk only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
  8. Pipe frosting onto cooled cupcakes, or spread with an offset spatula. Top with sprinkles, and enjoy!

Keywords: easy, healthy, chocolate, birthday, vegan, gluten-free, sugar free, medjool dates, dairy free, oat flour, frosting

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Pumpkin Magic Bars

· Natalie Leave a Comment

Magic cookie bars (a.k.a. seven layer bars) with a pumpkin spice twist! These dairy-free pumpkin magic bars are reminiscent of your favorite thanksgiving pumpkin pie but with the addition of white chocolate chips, toasted pecans, and coconut all layered on top of a gluten-free crust. An incredibly easy and delicious recipe for fall!

Pumpkin Magic Bars (dairy-free)

SPONSORED BY SUNBUTTER

Table of contents

You know the gooey, usually-chocolatey, nutty + coconutty deliciousness of magic cookie bars? Or maybe you call them seven layer bars. But either way, they are an old-fashioned favorite dessert that is made with so little effort and so many yummy ingredients all baked and melted together. Now imagine combining all that magic with autumn’s favorite pie: pumpkin pie. And what you get is these creamy, crunchy, spiced, decadent Pumpkin Magic Bars!

Pumpkin Magic Bars (dairy-free)

How To Make Dairy-Free Pumpkin Magic Bars

This recipe isn’t just a pumpkin spin on magic bars, it’s also a vegan spin on magic bars with a gluten-free crust too. Which makes them perfect for fall sharing and parties, since so many dietary preferences are accounted for. You just need a few simple ingredient swaps to pull it off without the dairy, and they are all things you can find at most mainstream grocery stores…

  • Instead of graham crackers → toasted rice cereal
  • Instead of butter → SunButter
  • Instead of sweetened condensed milk → sweetened condensed coconut milk
  • Instead of chocolate chips → dairy-free white chocolate chips

The last one might be the hardest to find, but you could absolutely make these with semi-sweet chocolate chips instead of white chocolate. Pumpkin + dark chocolate = so good together!

Pumpkin Magic Bars (dairy-free)
Pumpkin Magic Bars (dairy-free)
Pumpkin Magic Bars (dairy-free)

Gluten-Free Pumpkin Spice Cereal Crust

Anywhere a graham cracker crust is called for, this easy cereal swap can create a just as delicious crumb crust. I like to use toasted brown rice cereal (not puffed!), but honestly most crispy cereals or even crunchy oat-based granolas will work. Grind the cereal to a fine sandy crumb just like you would graham crackers, and then add in flavor and sweetness since plain rice cereal doesn’t have all the flavor graham crackers come with. I used maple syrup since it’s fall of course, pumpkin pie spice, and a pinch of salt. Then instead of melted butter like you’d typically use in a graham cracker crust, I used No Sugar Added SunButter to bind it altogether and make it deliciously buttery and tender. Any creamy variety of SunButter will work perfectly here.

Pumpkin Magic Bars (dairy-free)

Vegan Magic Bar Ingredients

The crust—which comes together in about 5 minutes with just 5 ingredients—is honestly the hardest part of this whole recipe. That’s the beauty of magic bars, the rest is just sprinkling, pouring, and baking. Typically the “pouring” part would call for sweetened condensed milk. But because this is a dairy-free recipe, we are using sweetened condensed COCONUT milk, which works beautifully as a one-for-one swap. And because this is a PUMPKIN magic bar recipe we are blending that sweetened condensed coconut milk with some pumpkin puree and pumpkin spice before we pour.

For the layers, I chose dairy-free white chocolate chips, toasted pecans, and shredded coconut. But you could use semi-sweet chocolate chips or chopped dark chocolate in place of the white chocolate, toasted walnuts or cashews in place of the pecans, or flaked coconut instead of shredded for a different texture. You could add in dried cranberries or chopped dates. Or any other customizations you want to try!

Pumpkin Magic Bars (dairy-free)

Serving Suggestions and Storage

These bars are really delicious warm and gooey from the oven. But they are also really delicious chilled like pumpkin pie from the fridge. There’s no wrong way to do it, I recommend having one while they’re warm and then popping the rest in the fridge overnight. They will slice easier and keep longer in the fridge in an airtight container, you can either eat them cold or warm them up from there before serving. Just note that if you are going for the gooey warm option, they still need to cool for at least an hour before slicing and will be much messier. You could totally dress these up with a dollop of whipped cream or coconut whipped cream on top just like pumpkin pie too!

Pumpkin Magic Bars (dairy-free)

Pumpkin Magic Bars Nutrition

These delightful fall bars come in under 300 calories a piece, with lots of good fiber from the pumpkin and coconut plus more protein than their traditional counterpart thanks to the SunButter and nuts. They are plenty sweet like any good holiday dessert should be, but made with less refined sweeteners like maple syrup for a healthier swap.

Recipe FAQs

Can I make this recipe completely nut-free?

The crust is naturally nut-free thanks to SunButter, so just swap the pecans for pumpkin seeds or another seed to make the bars completely nut-free.

Can I use regular coconut milk instead of sweetened condensed coconut milk?

No that will not work here unfortunately, the bars will not set properly. You can make your own sweetened condensed coconut milk like this if you want.

Where can I find sweetened condensed coconut milk?

Many mainstream grocery stores carry it (my local Publix does!), almost all natural food stores will have it, or you can order it on Amazon or Thrive Market.

My bars came out very gooey/wet, what did I do wrong?

Most likely they just need to cool/chill more, but if they are still too gooey to slice after chilling you may have underbaked them or incorrectly measured the filling ingredients. I recommend baking them until the edges are nice and golden brown, and I also recommend measuring all ingredients by weight if possible for most accurate measurements.

Pumpkin Magic Bars (dairy-free)

More Easy Pumpkin Desserts You’ll Love

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Pumpkin Magic Bars

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Magic cookie bars (a.k.a. seven layer bars) with a pumpkin spice twist! These dairy-free pumpkin magic bars are reminiscent of your favorite thanksgiving pumpkin pie but with the addition of white chocolate chips, toasted pecans, and coconut all layered on top of a gluten-free crust. An incredibly easy and delicious recipe for fall!

Ingredients

Scale

Gluten-Free Cereal Crust

  • 3 cups (115g) crispy rice cereal
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 tbsp (60g) maple syrup
  • 1/4 cup (65g) No Sugar Added SunButter

Toppings

  • 14oz sweetened condensed coconut milk
  • 1/2 cup (120g) pumpkin puree
  • 2 tsps pumpkin pie spice
  • 1 cup (180g) dairy-free white chocolate chips
  • 1 cup (112g) chopped pecans
  • 3/4 cup (50g) shredded coconut

Instructions

  1. Line an 8×8″ pan with parchment paper. Preheat the oven to 350°F. In a food processor, grind the cereal with the salt and pumpkin pie spice to a find crumb.
  2. Add the SunButter and maple syrup. Process again to a sticky/wet sand consistency.
  3. Press very firmly into the bottom of the prepared pan (I like to place a piece of wax paper on top and use the bottom or a measuring cup to press flat).
  4. Blend the pumpkin puree, sweetened condensed coconut milk, and pumpkin pie spice for the topping. 
  5. Pour this mixture on top of the crust and spread evenly.
  6. Evenly distribute the white chocolate chips, pecans, and coconut on top of the pumpkin layer.
  7. Use a fork to press so the pumpkin soaks through to the top.
  8. Bake for 30-32 minutes at 350°F, until golden brown around the edges.
  9. Cool completely or even chill before slicing into bars.

Keywords: dairy free, halloween, thanksgiving, pumpkin spice, fall, pumpkin pie, healthy, white chocolate, pecan, coconut

Pumpkin Magic Bars (dairy-free)

Homemade Milky Way Bars

· Natalie Leave a Comment

Make healthier homemade Milky Way bars perfect for Halloween! This dairy-free recipe uses simple ingredients to create delicious candy bars without refined sugar, plus the easy nougat and caramel both require zero cooking for an easy chocolate bar treat!

Homemade Milky Way Bars (dairy-free)

Table of contents

A week away from halloween means it’s time to put all things pumpkin spice on pause and focus our attention on CANDY. Because pumpkin will still be here long into November, but the end of this month should be all about spooky sweet homemade candy treats. We’ve tackled quite a few of the candy classic copycat recipes over the years—butterfingers, 3 musketeers, twix, 100 grand, kit kat, etc.—but somehow we skipped over an absolute essential. The chewy gooey nougat + caramel + chocolate magic that is: Milky Way!

Homemade Milky Way Bars (dairy-free)

How To Make Homemade Milky Way Bars

Nothing about this no-bake Milky Way method is traditional. There is no butter in the caramel, no egg whites in the nougat, and no heat or candy thermometers required for making either. The ingredients are a little bit healthier and the process is MUCH easier, but these homemade Milky Ways still capture all the creamy, chewy, sweet chocolate decadence of this fun-sized favorite. My daughter isn’t quite old enough to taste test them yet and give them the “kid approved” stamp of approval, but my husband was a BIG fan. So let’s break down the how-to…

The Egg-Free No-Cook Nougat

The nougat layer is meant to be a sweet, chewy, airy-ish base for this candy bar, which without egg whites is hard to pull off authentically. So I got a little creative to bring you a vegan version of “nougat” that is made with completely different ingredients but still serves the same purpose in the whole of the Milky Way bar structure. The key: coconut flour. Anytime you are in need of no-bake fluffy-ness, coconut flour is the answer. Its texture is like no other, and while finicky for baking it’s magic in no-bake recipes. Along with the coconut flour, we are using medjool dates for sweetness, salt to balance out all the caramel sweetness to come, and coconut milk to make it all blend and set.

Homemade Milky Way Bars (dairy-free)
Homemade Milky Way Bars (dairy-free)
Homemade Milky Way Bars (dairy-free)

The Dairy-Free Caramel

Again we are breaking tradition with this no-cook variation of caramel made without dairy or cream or traditional sugar. This is a simple stir-it-up recipe sweetened with maple syrup, but it’s so sweet and lush and gooey-delicious. The base is a combination of almond butter (or another nut/seed butter), maple syrup, and coconut oil. Then we add in vanilla and salt for extra flavor and sweet/salty balance. Stir it all up until it’s super smooth, and then layer it on top of the nougat. The best part is that thanks to the coconut oil it sets firm enough to easily coat in chocolate, but then re-softens into gooey goodness once you take them out of the fridge to eat.

The Dark Chocolate Coating

This is seriously the simplest step, but also the messiest if you are anything like me. Getting that full 360° coverage without lots of fingerprints in your chocolate is a challenge. But the good news is even imperfect chocolate coverage still tastes just as good so don’t worry too much. My best tip is to dip the bottoms first, let them harden, and then coat the top and sides. Also freezing the bars for 30 minutes before coating will help the caramel be extra firm and the chocolate set extra fast.

Homemade Milky Way Bars (dairy-free)

Homemade Milky Way Bars Nutrition

This is by far the highest fiber candy bar you will encounter on halloween thanks to the fruity nougat base made with medjool dates. They are also refined sugar free with more natural sweeteners like maple syrup and dates that you can feel better about giving to your kids (and yourself!) Each bar is much bigger than your standard trick-or-treating fun-sized bar, but still under 250 calories per serving.

Recipe FAQs

Can I make this recipe nut-free?

Sure, just swap the almond butter for tahini or SunButter.

What is the best way to store these bars?

They should stay in the fridge long term, but can easily be left out at room temperature for a few hours for transporting or sharing purposes. I like to let them thaw out of the fridge for 10 minutes or so before eating so the caramel has a chance to soften.

Do I need to soak the dates before making the nougat?

If your dates are exceptionally dry or if you are using a different type of date other than Medjools, yes that would be a good idea.

How long will these bars last?

In the refrigerator, they will be fine for up to 2 weeks in an airtight container.

Homemade Milky Way Bars (dairy-free)

If you try these Homemade Milky Way Bars, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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Homemade Milky Way Bars

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours 30 minutes
  • Total Time: 9 hours
  • Yield: 16 bars 1x
  • Category: candy
  • Method: no bake
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Make healthier homemade Milky Way bars perfect for Halloween! This dairy-free recipe uses simple ingredients to create delicious candy bars without refined sugar, plus the easy nougat and caramel both require zero cooking for an easy chocolate bar treat!

Ingredients

Scale

No-Cook “Nougat”

Dairy-Free Caramel

  • 1/4 cup (65g) almond butter
  • 1/2 cup (160g) maple syrup
  • 1/3 cup  (80g) coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Coating

Instructions

  1. In a food processor, process the dates with the coconut milk. Add the flour and salt, and process briefly until combined and dough-like.
  2. Press into a lined pan (approximately 9×5”). Set aside.
  3. Whisk together the caramel ingredients until smooth and creamy. Pour on top of the nougat layer and smooth.
  4. Refrigerate overnight.
  5. Slice into 16 bars. Freeze for 30 minutes while you melt the chocolate.
  6. Melt the chocolate chips with the coconut oil (60-90 seconds on high). Stir until smooth.
  7. Carefully dip/drizzle each bar to fully coat. You want to work quickly before the caramel layer begins to soften.
  8. Allow the chocolate to fully set in the fridge (about 30 minutes).

Keywords: gluten free, easy, dairy free, caramel, nougat, halloween, healthy, candy, chocolate

Homemade Milky Way Bars (dairy-free)

Chewy Chocolate Brownie Cookies

· Natalie 103 Comments

Indulge in rich, fudgy chocolate brownie cookies that are perfectly chewy and decadent. Made with vegan and gluten-free ingredients and full of gooey chocolate chips and crunchy walnuts, these healthier cookies satisfy any chocolate craving without compromising on taste or texture!

Chewy Chocolate Brownie Cookies (vegan + gluten-free)
Originally published on September 28 2017. Updated on September 26 2025.

Table of contents

The crackly-topped, shiny outside and moist, intensely chocolatey inside of a brownie but in easy drop cookie form. So if you are a corner brownie person because the crusty edges are your favorite part (me!), this recipe is all edges. A.k.a. brownie dreams come true. And all that indulgent fudgy goodness made in just one bowl with a few healthier swaps along the way and no gluten or eggs required.

Chewy Chocolate Brownie Cookies (vegan + gluten-free)

How To Make Healthier Chocolate Brownie Cookies

Just like your favorite fudgy brownies, this recipe starts with melted dark chocolate. But from there things take a vegan, gluten-free, healthier twist without any eggs in the batter, coconut sugar instead of brown sugar, avocado oil instead of butter, and dairy-free chocolate chips folded in. I’m not saying these are nutritious, it’s still an indulgent cookie recipe, but they are dietary friendly for almost all and made with a little bit less refined ingredients too. So let’s break it down…

  • Bittersweet chocolate. I like a 60ish% chocolate for this recipe, but you can go dark too. You could even used unsweetened chocolate if you really want an intensely dark decadent cookie. I do not recommend semi-sweet or anything less intense, the cookies won’t spread as well.
  • Avocado oil. Or any neutral flavored oil, if you opt for coconut oil make sure it’s melted first.
  • Cane sugar. Instead of the usual white sugar for a less refined option.
  • Coconut sugar. Instead of brown sugar for a less refined option again.
  • Water or coffee. Water will work, but coffee will really amp up the decadent chocolate flavor. You can use freshly brewed or cold brew (at room temperature). Non-dairy milk would be fine here too.
  • Gluten-free flour. I like just using a gluten-free blend, you could try oat flour but they won’t be as moist. If you aren’t gluten-free, regular all-purpose flour is fine too as a 1-for-1 substitution.
  • Cocoa powder. Because just one form of chocolate isn’t enough, we want these to be CHOCOLATEY.
  • Vanilla extract, baking powder, and salt. All three brownie baking essentials.
  • Chocolate chips and walnuts. Folded in for extra gooey-ness and a little crunch (nuts optional, of course!)
Chewy Chocolate Brownie Cookies (vegan + gluten-free)
Chewy Chocolate Brownie Cookies (vegan + gluten-free)
Chewy Chocolate Brownie Cookies (vegan + gluten-free)

Chewy Chocolate Brownie Cookies Step-By-Step

Step 1: Prepare the pans and preheat the oven. This batter comes together pretty quick, so I like to have the baking sheets ready to go with parchment paper and the oven nice and hot.

Step 2: Melt the chocolate. You can do this in a double boiler if you want, but I just microwave mine for about 60 seconds on high. Stop and stir here just to make sure you don’t burn it, and then if you need another 30 seconds pop it back in the microwave. Set it aside to cool slightly while you mix the wet ingredients together.

Step 3: Prepare the batter. This is a simple one bowl recipe, starting with the wet ingredients, then incorporating the melted chocolate, then finally adding in the dry ingredients. The wet ingredients need a little extra mixing time, but everything else can mix in pretty quick unit just combined. I like to use a hand mixer for this, but you could use a stand mixer or a whisk by hand.

Step 4: Bake the cookies. This is a drop cookie batter, no chilling or rolling required. I like to use a cookie scoop and simply drop the batter in dollops on the baking pans. It is best to bake them all at once on two pans instead of in two batches, since there is melted chocolate in the batter it will become quite thick if you leave it out for too long and the chocolate cools.

Step 5: Cool, flaky salt, eat. These cookies are ideally eaten warm from the pan, but they do need at least a little bit of cooling time so the outside has a chance to set into that crusty crackly brownie edge experience we all love. So give them at least 10-15 minutes, I promise the insides will still be warm and gooey!

Chewy Chocolate Brownie Cookies (vegan + gluten-free)

Serving Suggestions and Storage Instructions

Like I said, you can’t beat one of these chewy chocolate brownie cookies straight off the pan still warm and gooey from the oven. But after that time window passes, they can still be deliciously enjoyed so many ways. With a simple sprinkle of flaky salt is always a delicious idea with a recipe this chocolatey, but in a bowl with a couple scoops of ice cream on top would be very delicious too. Even crumbled up and blended into a Ninja Creami protein ice cream would be amazingly good.

I do recommend storing them in an airtight container in the refrigerator to keep them moist and fresh as long as possible. They will get fudgier after chilling, but lose a bit of that outside crust. You can re-warm them, but personally I prefer to embrace the fudgy refrigerator effect and eat them chilled after the first day.

Chewy Chocolate Brownie Cookies (vegan + gluten-free)

Recipe FAQs

My cookies didn’t spread, what did I do wrong?

Did you let the batter sit before baking? If the batter sits the melted chocolate starts to cool and will thicken the batter, reducing the amount of spread. You want to bake these immediately after mixing, the batter should be quite moist and spread a little bit even when you plop it on the pan.

My cookies are too crumbly, what did I do wrong?

Most likely you just didn’t let them cool enough. They will be fragile when hot, but firm/crisp up as they cool.

Can I substitute the gluten-free flour for X flour?

The only other flour I can confidently recommend is regular all purpose flour, I have not tested these with oat or almond or any other kind so you will have to experiment for yourself.

How long will these cookies last?

At room temperature in an airtight container, 3-4 days. In the refrigerator in an airtight container, 1-2 weeks. In the freezer in an airtight container, a few months.

Chewy Chocolate Brownie Cookies (vegan + gluten-free)

So if you love brownies (especially the corner piece!) or if you love cookies or if you just love really easy really chocolatey treats, I think this recipe will hit the dessert spot for you! They come together quick, they bake in 10 minutes, and they will be gone even faster if you live with as many chocolate lovers as I do. Give this egg-free brownie cookie recipe a try and let me know what you think—tag me on Instagram if you make them or leave a comment below!

More Dairy-Free Brownie Recipes You’ll Love

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Chewy Chocolate Brownie Cookies

★★★★★ 5 from 15 reviews
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
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Description

Indulge in rich, fudgy chocolate brownie cookies that are perfectly chewy and decadent. Made with vegan and gluten-free ingredients and full of gooey chocolate chips and crunchy walnuts, these healthier cookies satisfy any chocolate craving without compromising on taste or texture!

Ingredients

Scale
  • 4oz bittersweet chocolate
  • 1/4 cup (50ml) avocado oil
  • 1/3 cup (65g) cane sugar
  • 1/3 cup (50g) coconut sugar
  • 1/4 cup (60ml) water or coffee
  • 1 tsp vanilla extract
  • 1 cup (124g) gluten-free flour
  • 1/4 cup (20g) cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup (90g) chocolate chips
  • 1/4 cup (30g) chopped walnuts (optional)

Instructions

  1. Preheat the oven for 350°F. Line 2 baking sheets with parchment paper
  2. In a small bowl, melt the bittersweet chocolate (about 60 seconds in the microwave). Stir until smooth, then set aside.
  3. In a large mixing bowl, beat together the sugars, oil, water/coffee, and vanilla for 1-2 minutes until frothy.
  4. Add in the melted chocolate, and mix again until combined.
  5. Add the flour, cocoa powder, salt, and baking powder. Mix until well combined.
  6. Fold in the chocolate chips and walnuts.
  7. Use a cookie scoop to scoop about 2 tablespoons of batter per cookie onto the prepared baking sheet. Leave enough room for them to spread, I recommend two pans with six per pan.
  8. Bake for 9 to 10 minutes at 350°F.
  9. Cool for 10 minutes on the pan, then use a spatula to transfer to a cooling rack.
  10. They are most delicious when warm, but you can keep the leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Keywords: baking, dessert, snack, easy, healthy, vegan, dairy free, gluten free

Chewy Chocolate Brownie Cookies (vegan + gluten-free)

Dairy-Free Maple Fudge

· Natalie Leave a Comment

Learn how to make rich, melt-in-your-mouth, dairy-free maple fudge with real maple syrup in just 30 minutes. This easy vegan recipe makes the perfect indulgent fall sweet treat or ideal bite-sized dessert for holiday sharing!

Dairy-Free Maple Fudge

Table of contents

In between all the apple cinnamon and pumpkin spice there are a few other delicious flavors of fall I like to highlight, and this maple fudge recipe does that SO deliciously. The complex sweetness of maple syrup meets the velvety richness of homemade fudge with crunchy pecans on top for a fall crunch. This non-chocolate fudge is made with just 6 easy ingredients and not a bit of butter or cream. And while I think maple as a flavor deserves more fall love, I will definitely be whipping out this recipe again come Christmas time as the perfect little shareable sweet treat!

Dairy-Free Maple Fudge

How To Make Perfect Maple Fudge

In a traditional chocolate fudge recipe, chocolate chips are usually a pretty key ingredient on the list. So how do we make a chocolate-less fudge? It’s more similar to candy-making with a mix of sugar, cream, and fat of some sort boiled to a soft-ball temperature and then whipped and set. Since this recipe is dairy-free, there are a few ingredient swaps from tradition. And of course we are adding maple syrup and vanilla for sweet fall flavor too.

Dairy-Free Maple Fudge Ingredients

  • Cane sugar. A slightly less refined option than white sugar, but unfortunately this recipe will not work with just maple syrup you need some sort of granulated sweetener as well. I haven’t tested it with coconut sugar, but it contains a lot more moisture and may cause the fudge to not set right.
  • Coconut cream. Just the solid part from a can of full-fat coconut milk that has been chilled, or if you buy a can of coconut cream you can shake it up and not have to chill/scoop. This is the key to making a dairy-free fudge without butter or cream or sweetened condensed milk.
  • Coconut oil. This is also an important swap for butter, and it helps the fudge set correctly too when chilled.
  • Maple syrup. The star of the fudge show, you definitely want to use the real stuff.
  • Salt and vanilla extract. Both are important for flavor.
  • Pecans. Chopped up and sprinkled on top, they create the most delicious textural contrast to the creamy fudge underneath. Totally optional, and you could swap in another kind of nut as well.
Dairy-Free Maple Fudge
Dairy-Free Maple Fudge
Dairy-Free Maple Fudge

Step-By-Step Instructions

Step 1: Boil the fudge ingredients. That means everything except the vanilla and pecans. During this initial cooking stage, you want to be whisking almost the whole time to help everything melt and dissolve and combine. I recommend medium-high heat until it starts bubbling.

Step 2: Simmer to a soft-ball stage. Reduce to a simmer and cook for 10-12 minutes. You can calm down a little bit with the whisking, every couple of minutes will be fine. But keep an eye on it to make sure it doesn’t bubble up and over flow. I recommend medium or even low heat for this cooking stage, just make sure it maintains a good bubble. It will get thicker and darker, but you really need to use a candy thermometer here to make sure it reaches the soft-ball stage (235°F).

Step 3: Add the vanilla and whip. Remove from the heat, whisk in the vanilla, and then use a hand or stand mixer to incorporate air into the fudge and allow it to cool and thicken. It will become lighter in color and almost a frosting consistency. If you start to see crystallization happening (chunks), you’ve gone too far. 3-5 minutes on a pretty high speed was perfect for me.

Step 4: Chill until set. Transfer the whipped mixture to a loaf pan lined with parchment paper, top with the pecans, and chill for at least 4-6 hours until the fudge is set. Then you can remove it from the pan and slice into bite-size squares.

Dairy-Free Maple Fudge

How To Store And Gift The Fudge

This maple fudge will last best in the fridge, but it will be find at room temperature for a couple of hours after it’s set so you can wrap it up and share or gift it without worrying. In the fridge in an airtight container, it will be fine for a week or two. But if your house is anything like mine, it definitely won’t last that long!

Ideas For Variations And Mix-Ins

This recipe is simple sweet perfection as is. But if you want to mix it up, you could add in some warm spices like cinnamon, ginger, or nutmeg. You could use honey in place of the maple syrup for a different flavor profile. Or you could swap up the toppings with other kinds of nuts or seeds (walnuts or cashews would be amazing!) or even chocolate (or white chocolate!) chips.

Nutritional Information

Don’t get it twisted, this is still a sugar-forward candy recipe. Hence why it’s a holiday perfect little treat. But with that said, we are using unrefined sweeteners and each square comes out to just about 100 calories per serving. Plus better ingredients and homemade with love is always better if you ask me.

Dairy-Free Maple Fudge
Dairy-Free Maple Fudge

More Dairy-Free Fudge Recipes You’ll Love

Dairy-Free Maple Fudge
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Dairy-Free Maple Fudge

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 18 squares 1x
  • Category: candy
  • Method: cooking
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Learn how to make rich, melt-in-your-mouth, dairy-free maple fudge with real maple syrup in just 30 minutes. This easy vegan recipe makes the perfect indulgent fall sweet treat or ideal bite-sized dessert for holiday sharing!

Ingredients

Scale
  • 1 cup (200g) cane sugar 
  • 1 cup (240g) coconut cream
  • 1/3 cup (65g) coconut oil
  • 1/4 cup (80g) maple syrup
  • 1/4 tsp salt
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, chopped

Instructions

  1. Combine the sugar, coconut cream, coconut oil, maple syrup, and salt in a medium saucepan.
  2. Bring to a boil over medium-high heat, whisking continuously.
  3. Reduce to a simmer on medium heat. Cook whisking frequently until it reaches the soft-ball stage (235-240°F). It will take about 10-12 minutes.
  4. Remove from heat, and whisk in the vanilla extract.
  5. Quickly transfer to the bowl of the stand mixer, and use the whisk attachment to whip the fudge for 3-5 minutes until thickened and opaque. Check on it frequently, you don’t want to over mix as it will become a doughy consistency and lose that fudge creaminess.
  6. Use a spatula to transfer to a loaf pan lined with parchment paper, and smooth flat.
  7. Sprinkle the chopped pecans on top, pressing in lightly.
  8. Refrigerate for a minimum of 6 hours until set.
  9. Remove from the pan, and slice into squares.

Keywords: candy, holidays, Christmas, fall, dairy free, fudge, egg free, easy, healthy

Dairy-Free Maple Fudge