How to Make Bakery-Style Black and White Cookies

If you’ve been around Healthy Delicious for a while, you know I love sharing classic recipes from around New York State, from Binghampton’s Chicken Spiedies to Utica’s Chicken Riggies and everything in between.

You could probably fill an entire blog just with recipes that scream New York City, but one that always stands out to me are classic New York Black and White Cookies. You know the ones. They’re huge, cakey, sweet but not too sweet, and topped with a thin layer of gooey black and white glaze that gets that perfect crunchy crust over the top.

They started appearing in German and Jewish bakeries over a century ago, but now they can be found at just about any bakery, deli, or bodega in the area.

A lot of people will refer to these as Halfmoon cookies, but any New Yorker will vehemently tell you that they are not in fact the same. Black and Whites have a flat top, a light cakey texture, and a glaze-like frosting. Halfmoons, which originated in Utica, look similar but have a denser texture with a domed top (more like a cupcake), a milder flavor, and buttercream frosting.

Both are delicious in their own right, but when it comes to a classic NYC treat that I want to enjoy with a strong cup of coffee, these Black and White cookies have my heart.

Ingredients You’ll Need

For the most part, these cookies use standard baking ingredients that most people should already have in their kitchen. In addition to staples like flour, sugar, and butter, you’ll need:

Buttermilk. The acidity in buttermilk reacts with the baking powder, helping the cookies rise and giving them their light, cake-like texture and delicate crumb. It contributes to their subtle tangy flavor. This ingredient cannot be left out of the recipe, it just isn’t the same at all without it. In a pinch though, you can make DIY buttermilk using 1 cup of whole milk and 2 Tablespoons of fresh lemon juice.

Lemon Zest. While these aren’t lemon cookies, a little lemon zest is crucial to their classic flavor. Again, they just don’t taste the same without it. For the best zest, use organic, unwaxed lemons.

Cocoa Powder. You can use any cocoa powder, but the darker yours is, the darker your icing will be. Black Cocoa Powder is an extra dark Dutch Processed cocoa that literally looks black. Regular Dutch processed cocoa like what you’d find in most grocery stores is still dark, but will have more of a chocolate color (it’s what I used here). Unsweetened cocoa powder that hasn’t been Dutch processed will have more of a tan color.

Light Corn Syrup. Corn syrup isn’t something I use often, but it is necessary in some baking recipes. Here, it gives the icing it’s sheen and contributes to the texture, which is crisp on top and slightly chewy underneath.

Pro tips

• If using slated butter, reduce the amount of added salt in the recipe by half.
• For a gluten-free option, use 1:1 gluten free flour and add an additional 1/4 cup of buttermilk.
• Be sure to let the cookies cool completely before frosting them, otherwise the frosting will melt and make a mess. To speed up the cooling process, you can put them in the freezer for 20 minutes.
• To get the cleanest line between the frosting colors, frost the white sides first, then let it set up for a few minutes until it begins to crust over. This will keep it from bleeding into the darker side.



Commonly asked questions

More delicious New York inspired recipes

• Utica Greens
• Chicken Riggies (Spicy Chicken Rigatoni)
• Homemade Chicken Spiedies (Low Carb, Gluten Free)
• Beef on Weck Sliders
• Creamed Spinach
• Classic Egg Cream Soda

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New York Black and White Cookies

Bring classic NYC bakery flavor home with this easy Black and White Cookie recipe.

Course Dessert

Cuisine American

Keyword black and white cookies

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Chill Time 30 minutes minutes

Servings 16 cookies

Calories 262kcal

Author Lauren Keating

Equipment

• 3 Tablespoon Cookie Scoop

Ingredients

Cookies:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 lemon zested
• 1 teaspoon vanilla extract
• ½ cup buttermilk

Frosting:

• 2 cups powdered sugar
• 1 tablespoon light corn syrup
• 1-2 tablespoons hot water
• ¼ teaspoon vanilla extract
• ¼ cup Dutch process cocoa powder

Instructions

• Whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl.
• In the bowl of your mixer, cream ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
• Mix in 2 large eggs, zest from 1 lemon, and 1 teaspoon vanilla extract. Slowly add the flour mixture just until combined.
• Mix in ½ cup buttermilk.
• Scoop the cookie dough with a 3-tablespoon cookie scoop and arrange on a sheet pan, about 3 inches apart. Refrigerate for 30 minutes to allow the dough to firm up. Lightly press down on the cookie dough to flatten.
• Heat oven to 350°F and line 2 sheet pans with parchment paper.
• Bake the cookies for 13 to 16 minutes until the edges are firm. Allow the cookies to cool completely.
• In a medium mixing bowl, combine 2 cups powdered sugar, 1 tablespoon light corn syrup, 1 tablespoons hot water, and ¼ teaspoon vanilla extract. Add more water if the frosting is too thick; it should be thick enough to hold its shape without spilling off the sides of the cookies, but still be spreadable.
• Pour half of the frosting into a separate bowl and stir in ¼ cup Dutch process cocoa powder.
• Flip the cookies over and frost half of the bottoms with the vanilla frosting. Let the frosting sit for at least 5 minutes, to begin to set and form a crust, then frost the other half with the chocolate frosting.
• Allow the frosting to set completely and enjoy.

Nutrition

Serving: 1cookie | Calories: 262kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 139mg | Potassium: 68mg | Fiber: 1g | Sugar: 29g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

What you’ll love about this recipe:

• Uses melted butter so you don’t have to wait for it to soften
• Soft and chewy, with the perfect crisp edges and crackly tops
• Option to make the dough ahead and bake them fresh

How To Make The Chewiest Chocolate Chip Cookies (with Crackly Tops!)

For as long as I can remember, pistachios have been my favorite nut. I used to sneak them by the handful, and I’m thrilled to see them regaining popularity.

I’ve been putting them in everything lately, form coffee to carrots.

My latest obsession has been adding them to chocolate chip cookies and I honestly don’t think I want to eat cookies any other way now.

I did a bunch of experimenting and perfected my recipe. They’re the perfect balance of crispy and chewy, sweet and salt, they stay soft for days (if you don’t eat them first), and the dough comes together like a dream.

Not to brag, but multiple people have suggested I sell them. Instead, I’ll just give you the recipe.

If you make one cookie this holiday season, let these be it.

Ingredients You’ll Need

For this recipe, you don’t need anything fancy, just the chocolate chip cookie making basics like butter, flour, and brown sugar.

You’ll also need:

Semi Sweet Chocolate Chunks. For those melty puddles of chocolate that are just oh so good. Lately I’ve been buying mine from Trader Joes. They have a great chocolatey flavor that’s milky without being too sweet.

Shelled Pistachios. Roasted or unroasted is your call, but keep them unsalted so you can add your own (better) salt.

Pro tips for the best chocolate chip cookies

• Use melted butter, and whisk vigorously with the sugar and egg until it gets thick and glossy. This is what gives you those shiny, crackled tops, so don’t rush it.
• Weigh your flour. Even just a few grams too much flour can dry these out. If you’re not using a scale, fluff your flour first, then spoon and level.But really, use a scale.
• Chill for chewiness. A 30-minute chill in the fridge helps hydrate the flour and solidify the butter, so your cookies stay thick and chewy instead of spreading too thin. I know waiting is hard but it’s worth it. On the plus side, you can chill them longer, which means you can totally feel free to bake off just one or two cookies whenever your heart desires.
• Pan-banging = crackle magic. For dramatic crinkles, gently bang the baking sheet once midway through baking, when the cookies are puffed but not yet browned. It helps collapse the centers and encourages those signature crackled tops.
• A pinch of flaky sea salt on top while the cookies are still warm balances the sweetness and makes them look (and taste) bakery-worthy. Even better? Use vanilla salt.

Commonly asked questions

More delicious cookie recipes

• Eggnog Sugar Cookies
• Small Batch Almond Thumbprint Cookies
• Caramel Gingerbread Thumbprints
• Oatmeal Cookies with Whiskey-Soaked Cherries

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Chewy Pistachio Chocolate Chip Cookies

Course Snack

Cuisine American

Keyword chewy chocolate chip cookies, pistachio chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Chill time 30 minutes minutes

Total Time 51 minutes minutes

Servings 8 large cookies

Calories 328kcal

Author Lauren Keating

Ingredients

• 1 sticks butter
• 125 grams brown sugar 1/2 cup
• 40 grams white sugar 3 Tablespoons
• 1 large egg
• 1 teaspoon vanilla extract
• 120 grams flour about 1 cup
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ⅙ teaspoon kosher salt
• ½ cup semi-sweet chocolate chunks
• ¼ cup unsalted pistachios chopped
• sea salt for topping

Instructions

• Melt 1 sticks butter in a saucepan or in the microwave. Let it cool for 3-5 minutes.
• Pour the butter in to a large mixing bowl. Add 125 grams brown sugar and 40 grams white sugar. Whisk vigorously until the mixture is smooth, thick, and glossy (about 1 minute).
• Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
• In a separate bowl, whisk together 120 grams flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ⅙ teaspoon kosher salt. Fold dry ingredients into wet just until a few streaks remain.
• Stir ½ cup semi-sweet chocolate chunks and ¼ cup unsalted pistachios.
• Cover the dough and chill it for at least 30 minutes.
• Heat your oven to 350°F. Line your baking sheets with parchment paper or silicon mats for easy cleanup and to prevent sticking. .
• Scoop 2 tablespoon portions of dough onto the prepared tray.
• Bake at 350°F for 11–13 minutes, until edges are golden brown and centers are puffed but soft. Halfway through the baking time, bang ther pan on the rack to deflate the cookies and encourage crackled tops.
• Sprinkle with flaky sea salt while warm. Cool 5 minutes on the pan before transferring to a wire cooling rack.

Nutrition

Serving: 1cookie | Calories: 328kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 149mg | Fiber: 2g | Sugar: 24g | Vitamin A: 402IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

What you’ll love about this recipe:

• Minimal effort, maximal taste. These popsicles are super easy to prepare. Puree the ingredients, pour into molds, and let the freezer do the rest.
• Four simple ingredients. Coconut milk, fresh strawberries and just a touch of sugar – simplicity at its best!
• Naturally vegan friendly and dairy free. Plus it’s easily adaptable for keto, low carb, or Whole 30 diets by leaving out the cookie crumbs and substituting the sugar with an appropriate sweetener.

Say Hello to Summer with Fresh and Healthy Strawberry-Coconut Popsicles!

Ah, summer!

Remember those days of playing outside all day long and ending the night with a cold, sweet treat? I sure do!

I loved stopping at the corner market to get a popsicle after softball games. My favorite was frozfruit and I almost always got coconut (except when I got cherry.)

These coconut popsicles bring me straight back to those carefree elementary school days.

They’re so easy to make, and are a great refreshing dessert while you soak up the sun, soak your feet in the pool, or just chill out with your friends and family.

The recipe is simple, made with fresh fruit and free from artificial flavors, colors, and preservatives. But the best things about them is the memories that come flooding back every time I take a taste.

if you like strawberry desserts, you’ll also love these strawberry cheesecake cookies!

Ingredients and Substitutions

Full Fat Coconut Milk. Canned coconut milk forms the base of this popsicle and gives them slightly a creamy consistency. Look for brands without added sugars or gums.

Fresh Strawberries. These add natural sweetness and a beautiful color to your popsicles. Plus they’re packed with antioxidants. Pick ripe, red strawberries for best results. If you’re having trouble finding good fresh strawberries, you can use frozen thawed ones.

Sugar. A touch of sugar enhances the natural sweetness of these ingredients. You can swap for honey, agave syrup, or stevia if you prefer, but it will change the flavor and may freeze icier.

Graham Cracker Crumbs (store-bought or homemade). A sprinkle of graham cracker crumbs gives these popsicles a strawberry shortcake vibe that I love. Regular, honey, or cinnamon flavors work great! You can also substitute Nilla wafer crumbs or sugar cookie crumbs.

In addition to these ingredients, you’ll also need a popsicle mold and popsicle sticks.

How to make them

1. Puree the strawberries and some sugar in a high-speed blender until it’s smooth and frothy.
2. Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
3. Pour the coconut mixture and strawberry puree into your ice pop mold. You can mix it all together or make pretty layers like I did. Pop a wooden stick into each one.
4. Sprinkle the graham cracker crumbs over each popsicle.
5. Freeze the coconut pops for 4-6 hours, until solid.

Commonly asked questions

More summertime desserts you’ll love

• Pomegranate Ice Cream
• Dairy Free Lemon Ice Cream
• Earl Grey Raspberry Milkshakes
• Blueberry Frozen Yogurt
• Blueberry Rhubarb Frozen Yogurt Pops
• No Churn Coffee Ice Cream

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Strawberry Coconut Popsicles (Dairy Free)

Need a summer refreshment that is as healthy as it is delicious? Swap your store bought popsicles for this tasty, 4-ingredient homemade alternative! (And yes, your kids will love them too!)

Course Dessert

Cuisine American

Keyword coconut popsicles, dairy free ice pops

Prep Time 10 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 118kcal

Author Lauren Keating

Equipment

• popsicle molds

Ingredients

• 1 can coconut milk full fat
• ¾ pound fresh strawberries
• ¼ cup sugar
• 3 tablespoons graham cracker crumbs

Instructions

• Puree the strawberries and half of the sugar in a high-speed blender until it’s smooth and frothy.
• Stir the remaining sugar into the coconut milk. Be sure to mix it really well – you want to make sure the coconut cream (the thicker milk that floats to the top of the can) is fully incorporated and the sugar is totally dissolved.
• Pour the coconut mixture and strawberry puree into your ice pop mold in layers. Pop a wooden stick into the center of each one.
• Sprinkle the graham cracker crumbs over each popsicle.
• Freeze the coconut pops for 4-6 hours, until solid.

Nutrition

Serving: 1pop | Calories: 118kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 25mg | Potassium: 142mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 2mg

I have a soft spot for anything lemon flavored. From lemon yogurt to lemon pasta to lemon tarts, I can’t resist.

If I’m at a restaurant and there’s a lemon dessert on the menu it’s a pretty safe bet to assume that’s what I’ll be getting. And if it involves lemon curd? It’s not even a question.

If you love lemons too, you need to try these mini lemon tarts! They’re perfect for brunches and bridal showers, potluck cookouts, or simply as a sweet way to end your night.

These tartlets are bite-sized for built-in portion control and they’re cute as can be!

What you’ll love about this mini lemon tart recipe:

• Easy to make with just five ingredients
• Full of bright lemon flavor on a buttery pastry crust
• Bite-sized perfection for portion control!

Mini lemon tart ingredients

These lemon curd tartlets are made with a tender and flaky pastry dough that comes together easily into a delicious crust. You’ll love how delicious they are!

• Unsalted Butter. Whenever you’re baking, you’ll want to be sure to grab unsalted butter unless the recipe specifically calls for something else. Nothing is worse than an accidentally salty dessert!
• Flour. Whole grain flour can have an overpowering flavor, so use all-purpose flour for these delicate lemon tarts. You can use a gluten-free flour blend if you want though!
• Vanilla. I like to add a splash of vanilla to the dough. It really enhances the flavor and gives it a touch of sweetness.
• Lemon Curd. I filled these mini tarts with homemade lemon curd. It’s delicious, plus I love that it allows me to control the ingredients and the amount of sugar. If you don’t want to make your own, store-bought lemon curd definitely works as a filling, too! I like Dickinson’s, which is relatively easy to find at most grocery stores.

Tips for making mini tartlet shells

If you have a food processor, it’s worth it to pull it out for this recipe. It makes the crust come together so quickly! If you don’t have a food processor, you can make it by hand by cutting the butter into the flour using a pastry blender or two knives. Note that if making this dough by hand, you may need an extra tablespoon or two of water, depending on the humidity. Add more if needed, but go slowly and add just enough to help the dough come together.

Refrigerate the crusts before cooking. This will help them hold their shape as they bake and will make them easier to roll out.

Make sure you “dock” the crust by using a fork to poke a few holes in the bottom of each one. You’ll also fill the dough with pie weights, dried beans, or lentils. This prevents the crust from puffing up while it bakes so the tart shells keep their round, cupped shape.

If you have individual tartlet molds, it’s helpful to place them on a baking sheet. This makes them easier to transport and ensures they sit evenly on the oven rack while they bake.

To prep these lemon tartlets ahead of time: These mini tarts will keep for a day or two in the refrigerator, but the crust can begin to soften over time. For the best presentation, add the filling the same day you plan to serve them. The prepared lemon curd will keep in the refrigerator for about 1 week and the unfilled crusts will keep for several days in an airtight container at room temperature after they’ve been baked.

Pro Tip: These tarts are absolutely adorable when you make them in tiny tart pans, but if you don’t have any, you can make these shells by pressing the dough into a mini muffin tin.

Substitutions and Variations

For gluten-free tartlets: To make this recipe gluten-free, swap the flour for your favorite cup-for-cup gluten-free blend. I like the flour blends from Trader Joe’s and King Arthur. DO NOT attempt to use all almond flour — the dough won’t come together the way it should.

For extra lemon flavor: For extra puckery lemon flavor, whisk 1 Tablespoon of fresh lemon zest into the lemon curd before filling the tarts.

Switch up the filling: I absolutely love the bright, tangy flavor of lemon curd or grapefruit curd but you can also fill these mini tart shells with preserves for a pie-like flavor, chocolate ganache for a super-rich treat, or your favorite pudding or mousse.

Play with garnishes: Fresh berries look so cute on these tartlets. Strawberries, raspberries, blackberries, and blueberries all pair nicely with the lemon flavor. You could also top these with candied lemon peel, shortbread cookie crumbs, or a dollop of meringue or toasted marshmallow. You could also do torched sugar, like a mini creme brulee!

More sweet bites

Here are some more bite-sized dessert recipes that you’ll enjoy!

• Small Batch Almond Thumbprint Cookies
• Chocolate Cannoli Cookies
• Raspberry Homemade Marshmallows
• Pistachio Aquafaba Meringues

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Mini Lemon Curd Tarts

Delightfully tangy lemon tarts on a crisp, all-butter pastry crust.

I love using my homemade lemon curd in this recipe! If you plan to make your own curd, you'll need egg yolks, whole eggs, fresh lemons, butter, and sugar.

Course Healthy Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 150kcal

Author Lauren Keating

Equipment

• Bonne Maman Curd Lemon
• Wilton Non-Stick Mini Tart Pan

Ingredients

• 1 ¼ cups flour
• 6 Tablespoons unsalted butter
• ¼ teaspoon salt
• 5 Tablespoons cold water
• ¼ teaspoon vanilla
• 1 egg yolk
• ¾ cup lemon curd preferably homemade
• Fresh berries for garnish, if desired

Instructions

• Add the flour, butter, and salt to a food processor. Pour in the cold water and pulse 3-5 times, to form a crumbly dough that you can easily mold with your hands.
• Place the dough on a floured surface and roll it into a ball. If the dough is too dry to come together, add more water 1 Tablespoon at a time.
• Wrap the dough in plastic wrap and refrigerate it for one hour.
• Once the dough is chilled, heat your oven to 350°F.
• Working on a floured surface, roll the dough to 1/8-inch thickness. Place your tart shell tins underneath the dough and press down on the crust (or roll over it with your rolling pin) to get a perfect cut for the shell.
• Use a fork to dock the crusts by poking them 2-3 times. Line the inside of the shells with dried beans or pie weights.
• In a small bowl, whisk together the egg yolk and 1 Tablespoon water; set aside.
• Bake at 350°F for 25 minutes then, remove the weights and foil and brush the crusts with the egg wash. Bake for another 15 minutes, or until the shells are golden brown and cooked through.
• Cool completely on a wire rack.
• Spoon 1 Tablespoon of lemon curd into each tart shell. Garnish with fresh berries, if desired.
  

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 93mg | Potassium: 17mg | Fiber: 1g | Sugar: 9g | Vitamin A: 197IU | Calcium: 6mg | Iron: 1mg

What you’ll love about this recipe:

• Fresh Flavor. Made with real lemons, this healthier lemon curd boasts a vibrant, tangy taste that’s so refreshing
• Cost-Effective. By making your own lemon curd, you can save money compared to purchasing pre-made versions, all while enjoying a fresher and more flavorful result.
• 5 Simple ingredients.

Lemon curd is so delicious, but it can be difficult to find in grocery stores — not to mention pricey! I recently had a craving for lemon tarts and decided to take matters into my own hands by making my own curd.

Butter and lemons both happened to be one sale, which meant that this homemade lemon curd costs just pennies per serving.

And since I was making it myself, I was able to reduce use less sugar than store-bought versions. This is definitely still a once-in-a-while treat, but I do feel better knowing this lemon curd recipe made from simple ingredients.

Ingredients

Lemon curd might seem fancy, but it’s made from surprisingly simple ingredients. To make it, you’ll need:

• Eggs. Fruit curds are similar to cooked custards and use eggs to create their thick base. Most recipes call for yolks only, but I use a combination of yolks and whole eggs. I find that the egg white help stabalize this reduced-sugar recipe.
• Lemon Juice. For the best flavor, you’ll want to use fresh lemon juice to make this recipe.
• Lemon Zest. Lemon zest helps amp up that lemon flavor! Use organic, unwaxed lemons for the best flavor. If you can’t find unwaxed lemons, be use a warm, damp cloth to wipe the wax away before zesting them. The wax is food safe, but it can muddy the flavor of the zest.
• Sugar. Lemon curd is traditionally a sweet dessert, so you’ll need to blance out those tart lemons! This recipe uses just enough sugar to rbing everything together nicely without being overwhelmingly sweet.
• Unsalted Butter. The major difference between curd and pie filling or cutard is the rich, smooth texture it gets from butter. Be sure to use unsalted butter for the cleanest sweet lemon flavor.

How to make lemon curd

It’s important to cook lemon curd cooks over indirect heat so the eggs reach a safe temperature and thicken without scrambling. If you have a double boiler, now’s the time to pull it out.

If not, use a non-reactive plastic or glass bowl set into a pot filled with a few inches of water. It might take a little experimenting to get the amount of water right: you want to use as much as you can without it touching the bottom of the bowl.

Start by whisking together the lemon juice, zest, eggs, and sugar. Then cook the mixture in the double boiler, stirring constantly, until it thickens and reaches 165 degrees. This process will take 10-20 minutes, but good things are worth the wait!

While the lemon curd is still hot, mix in the butter. This balances out the acid from the lemon and gives the curd its rich, creamy texture. The heat of the curd will melt the butter; just gently fold it in until it’s fully melted.

Pro Tip: If your lemon curd isn’t as smooth as you want it to be, or if any of the eggs solidified or scrambled, you can pass it through a fine-mesh strainer to separate out the lemon zest and any other lumps.

Substitutions and Variations

For a “clean eating” lemon curd, you can use honey in place of the sugar. You can also use half honey and half sugar. Note that this will impact the flavor of the curd, but if you like lemon and honey together as much as I do, you’ll still love it.

For low carb or keto lemon curd, replace the sugar with Serve confectioners sweetener.

Make it dairy free by using your favorite plant-based butter.

Use other citrus fruit juice or pureed berries to create your own variations. You can also add aromatic herbs, like basil or thyme. I love making grapefruit-thyme curd, and blackberry and guava curds are always popular, too!

How to use lemon curd

I love eating lemon curd on an English muffin — or straight from the spoon! But it’s also great in a ton of sweet and savory recipes. A few of my favorite uses for lemon curd include:

• Stuffing it inside vanilla cupcakes
• Using it as a glaze for salmon of chicken thighs
• Sandwiching it between sugar cookies
• Stirring it into Instant Pot oatmeal
• Piping it into mini lemon tarts

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Lemon Curd

Course Healthy Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Calories 81kcal

Author Lauren Keating

Equipment

• OXO Good Grips 6-Inch Fine Mesh Strainer
• Instant Read Thermometer

Ingredients

• 5 large egg yolks
• 2 large eggs
• ¾ cup fresh lemon juice from about 3 lemons
• Zest of 1 lemon
• ⅔ cup sugar
• 1 stick unsalted butter diced

Instructions

• Fill a saucepan with some water and place a large bowl on top of it, making sure it’s not touching the water. Bring the water to a low simmer.
• Add the lemon juice, zest, egg yolks and whole eggs, and sugar to the bowl. Whisk to combine, then continue to stir constantly as the curd thickens. Take your time – if you cook the curd too quickly, you could end up with scrambled eggs and nobody wants that. Keep stirring gently until the mixture reaches 165°F and is thick enough to coat the back of a spoon. This process will take 10-20 minutes.
• Remove the bowl from the heat and fold in the butter. Keep mixing until the butter is fully melted.
• If desired, run the hot curd through a fine-mesh strainer to remove any lumps.
• Refrigerate for 1 hour. The lemon curd will continue to thicken as it cools.

Nutrition

Serving: 1teaspoon | Calories: 81kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 72mg | Sugar: 6g

Tired of the same old desserts? Let’s bring back pudding!

Honestly, when is the last time you had a pudding-like treat after dinner? They’re so delicious that I’ll never understand why they aren’t more popular!

This gorgeous layered strawberry panna cotta recipe is so easy to make and is a great way to end our meal. It’s also a great make-ahead dessert for holidays. You can garnish it with blueberries for a festive fourth of July treat or with sugared cranberries for the winter holidays.

What is Panna Cotta?

If you’ve never has panna cotta, you’re in for a treat! It’s a rich, pudding-like dessert made from sweetened cream and, in this recipe, topped with gelled strawberries. It’s the perfect elegant finish to your meal.

Panna cotta hails from Italy, and translates to “cooked cream” which is exactly what it is! It has a silky texture similar to crème brulee or flan, but is lighter since it’s traditionally thickened with gelatin instead of egg yolks. (If you’re looking for a delicious creme brulee recipe, check out this Instant Pot creme brulee from my cookbook!)

Can you make vegan panna cotta without gelatin?

The strawberry panna cotta recipe I’m sharing today is a vegan panna cotta, so it’s a twist on the traditional recipe.

Instead of using milk and heavy cream, we’ll use nondairy versions of those two ingredients. Using vanilla coconut milk means we can also skip the additional vanilla extract. I love being able to cut down on the number of ingredients!

What is agar agar?

To thicken this vegan panna cotta, we’ll use powdered agar agar instead of gelatin. Agar agar is a flavorless, vegan-friendly thickener that’s derived from red algae instead of from collagen. It acts very similarly to gelatin, but is a little firmer. It also holds up better in heat and won’t melt the way gelatin based desserts do, so it’s perfect for summer!

Agar agar is most commonly sold as flakes or in a powdered form and can be found in most major grocery stores, health food stores, or on Amazon. In general, you’ll ass 1 tablespoon of agar flakes or 1 teaspoon of agar powder to every cup of liquid in your recipe. As with gelatin, you’ll need to dissolve the agar in hot liquid to activate it.

How to make layered Strawberry Panna Cotta

For this strawberry panna cotta recipe, I decided to take the presentation up a notch by pouring the layers at an angle. It looks so fancy, but it’s such an easy trick!

To get this layered look, simply use a small glass or bowl to hold your serving vessel at an angle. Once the first layer sets, you can place the container upright and it will hold its shape! Pour the second layer right on top.

You can also get super fancy with a three layered panna cotta by angling the cup in the other direction when you pour the second layer in, then using a third sauce or a second layer of panna cotta to top it off!

Looking for more healthy dessert ideas? Try:

• Low Carb Coffee Popsicles
• Dairy free cupcakes
• Small-batch almond thumbprint cookies
• Grain-free apple crisp foil packets
• Apple baklava bites
• Gluten-free Financiers

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Strawberry Panna Cotta

This luscious vegan panna cotta is topped with fresh strawberry sauce for a delicious dessert that adults and kids alike will gobble up! Impressive enough to serve at a dinner party, it's made with just 5 ingredients and a few minutes of active prep time.

Course Healthy Dessert Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 4 servings

Calories 351kcal

Author Lauren Keating

Equipment

• OXO Good Grips 6-Inch Fine Mesh Strainer
• Swerve Sweetener, Granular, 12 Ounce (Pack of 2)
• Agar Agar 

Ingredients

For the panna cotta:

• 1 ¾ cup nondairy heavy cream see note
• ½ cup granulated sweetener such as Swerve
• ½ cup unsweetened vanilla coconut milk divided
• 2 teaspoons powdered agar agar

For the Strawberry Sauce:

• 2 cups fresh strawberries stems removed
• 2 Tablespoons granulated sweetener such as Swerve
• 1 teaspoon powdered agar agar
• 2 Tablespoons very hot water

Instructions

• To make the panna cotta: Combine the heavy cream, sweetener, and 2 Tablespoons of nondairy milk in a saucepan. Cook over low heat, stirring occasionally. 
• Meanwhile, in a small bowl, whisk 2 teaspoons of agar agar into the remaining milk. 
• When the cream begins to simmer, whisk in the agar agar mixture. 
• Cook, stirring constantly, for about 2 minutes or until slightly thickened. Do not overcook. Remove from the heat and strain through a fine mesh colander into a measuring cup. Let cool for 5 minutes.
• Divide the mixture among your serving vessels. Let cool to room temperature, then refrigerate for 2-3 hours until fully set. 
• To make the strawberry sauce: Add the strawberries and sweetener to a blender or food processor. Puree to make a smooth sauce. Pass through a strainer to remove the seeds.
• In a small bowl, whisk together the agar agar with the hot water until dissolved. Stir into the strawberry puree. 
• Pour the strawberry sauce over the set panna cotta. Return to the refrigerator for 1-2 hours, until set.

Notes

Silk nondairy heavy whipping cream is great in this recipe, but it can be hard to find. You can also use unsweetened coconut cream.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 49g | Protein: 1g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 15g | Sodium: 13mg | Fiber: 2g | Sugar: 5g

You don’t have to know me for long before you catch onto the fact that I love coffee. Whether it’s hot, iced, or even coffee ice cream, it’s rare for me not to have coffee within arms reach. My latest obsession is coffee popsicles!

This sugar-free dessert is the perfect way to cool off on a hot summer day, especially if you’re following a low carb or keto diet.

You can also grab one in the morning instead of a cup of coffee for a cool, refreshing treat on the go. (If you’re into the ice pop for breakfast idea, you’ll also love my Blueberry Frozen Yogurt Breakfast Pops!)

These keto popsicles feature three fun layers: a creamy chocolate chip ice cream layer, a smooth latte layer, and a bold coffee layer.

The layered effect looks really cool and I love how they play off of each other to provide different flavors and textures as you eat your ice pop.

If you’re never made a layered popsicle like this before, don’t worry — it’s super easy!

Ingredients for low carb coffee popsicles

To make these coffee popsicles, start by gathering you’re ingredients. I bet you have most of them in your kitchen already! You’ll need:

• Brewed Coffee. You can brew your own coffee and let it cool to room temperature, or use store-bought cold brew (I’m obsessed with Stok and Califa Farms and always one or the other in my fridge this time of year). If you avoid caffeine, you can use decaf.
• Almond Milk. I usually make these with plain, unsweetened almond milk since that’s what I keep in my fridge. Add a splash of vanilla extract to give it a classic ice cream flavor. If you have vanilla almond milk, even better!
• Heavy Cream. Heavy cream gives the popsicles a richer, more ice cream like flavor than you’d get using just almond milk
• Stevia or your favorite sweetener. I find that liquid sweeteners tend to give these ice pops the best texture. I like Whole Earth liquid sweetener. Granulated erythritol works too. Just be sure to mix it well so it dissolves and note that your popsicles will have a slightly icier consistency.
• Sugar-Free Chocolate Chips. These are optional but are a fun touch to add to the cream layer

Helpful hints for making coffee popsicles:

Be sure to use good coffee. While sugar and cream can help improve a lackluster brew, use something you’d actually enjoy drinking. Cold brew will give you the smoothest flavor, with less acidity.

You can adjust the level of sweetener to your personal taste, but I recommend making the mixture a little sweeter than you typically would if you were just making a cup of coffee to drink. These are ice pops after all, and the balance can seem off if they aren’t sweet enough.

For the creamiest pops, add some Xanthan gum. Half a teaspoon of xanthan gum stirred into the cream base will help it freeze with a smoother, less icy texture that’s more like ice cream. If you don’t have any, don’t worry, these coffee popsicles are still 100% delicious without it!

To release your popsicles from the mold, fill your sink with hot water, and submerge the mold for 15-30 seconds. If the popsicles don’t slide out easily, leave them for a few seconds longer.

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Low Carb Coffee Popsicles

Course Ice cream and Frozen Yogurt Recipes

Cuisine American

Prep Time 10 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 113kcal

Author Lauren Keating

Ingredients

• 2 ¼ cups room-temperature brewed coffee
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• ½ teaspoon vanilla extract
• ¼ cup sugar free chocolate chips
• Sweetner to taste appprox 1 tablesppon granulated sweetener or 5-6 drops of liquid sweetner, divided
• ½ teaspoon xanthan gum optional

Instructions

• In a measuring cup, whisk together the almond milk, heavy cream, vanilla, and xanthan gum (if using). Sweeten to taste.
• Divide the chocolate chips among 10 popsicle molds. Pour in some of the cream mixture, filling each popsicle about 1/3 of the way up (you will have some left). Cover and insert the popsicle sticks. Freeze until solid, about 1-2 hours.
• Pour half of the coffee into the remaining cream mixture to form your latte base. In a second cup, combine the remaining coffee with sweetener to taste.
• Remove the popsicles from the freezer and take off the cover. Divide the latte base between the molds, filing each to about the 2/3 mark. Cover and return to the freezer for another hour or two, or until frozen.
• Remove the popsicles form the freezer and take over the cover. Divide the sweetened coffee among the molds. Cover and return to the freezer for at least 2 hours, or until ready to serve.

Nutrition

Serving: 1popsicle | Calories: 113kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Fiber: 1g | Sugar: 1g

Meet my new favorite cookies.

They’re:

• perfectly crisp on the outside
• thick and chewy on the inside
• topped with the perfect puddle of sweet-tart jam
• naturally gluten-free and dairy-free

And they bake up just 6 at a time so you can’t get into too much trouble eating them.

Of course, you can definitely scale the recipe up if you’re cooking for a crowd!

Most almond thumbprint cookies are made with buttery shortbread dough. I took a different approach, using traditional Italian ricciarelli (soft amaretti) cookies instead.

Ricciarelli are made with almond flour, so they’re gluten-free. They also don’t use any butter or shortening, which means you don’t need to wait for butter to soften before you make them.

Talk about a win-win!

On their own, these soft almond cookies are delicious. They’re thick and chewy, with crispy tops and a soft, marzipan-like middle.

But I took things a step further and topped each cookie with a dollop of apricot or tart cherry preserves.

WOW.

The contrast between the sweet almond cookie and the tart jam is out of this world.

I’m absolutely obsessed. If you’re looking for an elegant cookie recipe to serve with tea or espresso, I just know you’ll love them too. You might also want to give these whipped shortbread cookies or gluten-free white chocolate chip cookies a try! Church window cookies are also a beautiful addition to any cookie platter.

How to make almond thumbprint cookies

To make these small batch thumbprint cookies, you’ll start by whipping egg whites with cream of tartar until they get white and frothy and hold soft peaks.

I prefer using a handheld mixer for this step since the volume of egg white is so small, but a stand mixer works too. Be patient — it will take about 8 minutes for the eggs to whip up.

Pro Tip: Cream of tartar is an acidic white powder that helps stabilize whipped egg whites. If you don’t have any, you can substitute bottled lemon juice.

One the egg whites are light and fluffy, stir in some vanilla and almond extract. These will add extra oomph to the flavor of the cookies.

Next, whisk together almond meal, sugar, and salt in a mixing bowl. Be sure to use finely ground almond flour, which is softer than almond meal. I used almond flour from Trader Joe’s.

Now, fold the egg whites into the dry ingredients.

The dough will be pretty dry, so you’ll need to work it to get everything to incorporate into a sticky dough. It’s totally ok if the egg whites deflate!

Finally, divide the dough into six equal portions. Dampen your hands and roll each dough portion into a ball. Roll each ball in a little confectioner’s sugar (powdered sugar). This helps dry the outermost layer of the dough.

Press your thumb into the top of each dough ball to slightly flatten it and create a shallow crater. Spoon 1/2 teaspoon of jam into each cookie.

Then bake at a low temperature until they’re done! The cookies will still be very pale. You’ll know they’re finished baking when the tops are firm and the bottoms are very lightly browned.

I made 3 thumbprint cookies with apricot jam and 3 with tart cherry preserves. Both were incredible and I’d have a hard time picking a favorite but, if I absolutely had to, I’d give the cherry cookies a slight edge.

Here are some more gluten-free dessert recipes you’ll love:

• Vegan Meringue Cookies
• Soft Oatmeal Bars
• Paleo Apple Crisp
• Grain-Free Chocolate Cupcakes
• Gluten-Free Financiers

Be sure to check out my complete collection of healthy dessert recipes!

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Small Batch Almond Thumbprint Cookies

Course Healthy Dessert Recipes

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 6 large cookies

Calories 169kcal

Author Lauren Keating

Ingredients

• 1 egg white
• ¼ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¾ cup almond flour
• ½ cup sugar
• ¼ teaspoon kosher salt
• 2 Tablespoons confectioners sugar*
• 1 tablespoon fruit preserves tart cherry and/or apricot

Instructions

• Heat your oven to 300°F. Line a baking sheet with parchment paper.
• Add the egg white and cream of tartar to a mixing bowl. Use a hand mixer to beat the egg white until it’s fluffy and holds soft peaks.
• In a second bowl, whisk together the almond flour, sugar, and salt. Mix in the beaten egg whites to form a sticky dough — it’s ok if the eggs whites deflate while mixing.
• Sprinkle the confectioner’s sugar onto a cutting board or plate.
• Divide the dough into 6 portons. Dampen your hands to eep the dough from sticking to them, then roll each piece of dough into a ball. Roll the ball over the confectioner’s sugar to coat it lightly, then place it on the prepared baking sheet.
• Press your thumb into the top of each cookie to create a divot. Fill each divot with 1/2 teaspoon of preserves.
• Bake for 21-23 minutes, or until the tops of the cookies are firm and the bottoms are very lightly browned.

Notes

*Be sure to check the label of your confectioner’s sugar to ensure it’s gluten-free, if that’s a concern for you or your guests. Many brands include additional starches that may contain gluten.

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 99mg | Fiber: 2g | Sugar: 21g

I’ve been wanting to share an aquafaba meringue recipe here ever since tasting it at a photography retreat back in 2015.

When we made them, we weren’t fully convinced the recipe would work. Imagine how surprised we were when, not only did it work, but the meringues took on a subtle cappuccino flavor!

Pistachios are one of my favorite nuts, and I think they’re totally underrated. I first fell in love with them as a kid. I remember going Christmas caroling as a kid with a pocket full of pink pistachio nuts. But then end of the night, my fingers were bright red and I was so happy!

When I was in Italy last fall, I couldn’t get enough pistachio pastries for breakfast. My love was rekindled.

Remembering that coffee flavor that aquafaba meringues take on, I thought pistachio meringue cookies would be perfect. They’re light an crisp and remind me of those Italian breakfasts.

You’ll love them, too. And you’ll never believe how easy they are to make!

What is aquafaba?

Let’s cut right to the chase. Aquafaba means bean water.

I know, it doesn’t sound good at all. But trust me.

Something magical happens when you whip aquafaba. It turns into voluminous white fluff that looks like a cloud and doesn’t taste like beans at all.

Promise.

When you add cream of tartar to stabilize your meringue, sugar, and a touch of vanilla it tastes just like cotton candy. I couldn’t stop eating it straight from the bowl.

You can pile it on top of a lemon meringue pie and torch it, or bake it off into meringue cookies like I do here. If you want to get really fancy, you can even use it to make vegan macarons.

My friend Meggan is a complete genius when it comes to cooking with aquafaba, and vegan baking in general, so definitely check out her blog if you want more ideas or a really in-depth overview of how to use aquafaba!

How to make aquafaba meringues

To make these easy vegan meringues, start by gathering your ingredients.

You’ll need a can of chickpeas (or liquid from cooking your own beans from dried), cream of tartar, sugar, vanilla, and pistachios. I used vanilla bean paste because I love those little flecks of color it adds to recipes, but you can use any vanilla extract.

To start, drain the chickpeas. You should have about 3/4 cup of bean water. Save the chickpeas themselves for making something else, like creamy chickpea soup or spiced chickpeas with feta.

Add the liquid and cream of tartar to a bowl and whisk for about 10 minutes, until stiff peaks form. You’ll definitely want to use either a stand mixer or an electric mixer for this!

Whisk in the sugar a tablespoon at a time until the mixture is glossy. Finally, stir in your vanilla.

At this point, it will be hard not to eat all of the meringue. It’s ok if you do, but then you want have any cookies!

Line two baking sheets with parchment paper or a silicon baking mat. Then drop tablespoons of meringue onto the sheet, leaving a little room between them.

Sprinkle your vegan meringues with finely chopped pistachios (or crushed candy cane, mini chocolate chips, or whatever you have on hand. Whatever you use, you’ll want to be sure to chop it very finely. Meringue is very fragile and anything too heavy can cause it to deflate. (Have you ever wondered “do pistachios go bad?” Check out this link for some great advice!)

If it does deflate, it totally ok – it will still taste just as good!

Bake your meringues in a low oven until they’re dry and firm to the touch. They’ll still be very much stuck to the pan when they’re warm, but should release from the parchment easily once they cool off.

Your aquafaba meringues will be crisp on the outside and light, airy, and slightly chewy in the middle. They’re so good!

FAQs

Looking for more vegan desserts? Try my Mexican Hot Chocolate Cream Pie, Cranberry Oatmeal Bars, or Dairy Free Cheesecake Parfaits.

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Pistachio Aquafaba Meringues

Course Healthy Dessert Recipes

Cuisine Italian

Keyword aquafaba meringues, meringue cookies, vegan meringues

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 40

Calories 15kcal

Author Lauren Keating

Ingredients

• ¾ cup aquafaba
• ¼ teaspoon cream of tartar
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• ⅛ cup pistachio nuts very finely chopped

Instructions

• Heat your oven to 250 degrees. Line two sheet pans with parchment paper.
• Add the aquafaba and cream of tartar to a very dry mixing bowl. Whisk with an electric beater on medium-high for 10 minutes, or until the mixture is voluminous and fluffy and holds stiff peaks. It should resemble whipped cream.
• Stir in the sugar one tablespoon at a time, until the meringue is glossy.
• Fold in the vanilla.
• Drop tablespoons full of meringue onto the sheet pans. Sprinkle with chopped pistachios.
• Bake for 90 minutes, or until the cookies are firm and dry.
• Let cool completely before removing from the baking sheet.
• Str cooked up to 1 week in a dry, airtight container.

Nutrition

Serving: 1cookie | Calories: 15kcal | Carbohydrates: 3g | Sodium: 2mg | Sugar: 3g

Air Fryer Pumpkin Spice Donut Holes Recipe

Fall is in the air and all of a sudden I’m craving soup, squash, and pumpkin everything. There’s nothing that makes me happier right now than sitting down with a steamy cup of coffee and a few of these air fryer pumpkin spice donut holes.

It took me a few tries to get this recipe perfect, but it was well worth the effort (and even the rejects were still super tasty!). These air fryer donut holes hit all the right notes. They’re:

Crispy on the outside

Fluffy and cakey on the inside

Yeast-free

Ready in under 30 minutes

You can even make them with whole wheat flour! They do come out a little fluffier with white flour, but they’re 100% delicious either way. I love these donut holes rolled in cinnamon sugar, but you can also glaze them if you prefer them a little sweeter. 

Looking for something a little more unique? Give my chocolate pumpkin baked donut recipe a try! You’ll also love this pumpkin dump cake or keto pumpkin cheesecake.

Can you make donuts in an air fryer? 

Absolutely!

Most air fryer donut hole recipes use a yeast-based dough or biscuit dough since it’s sturdier and won’t lose its shape. But you can make cake donuts too as long as you use a thick dough.

No fussing with hot oil or yeast is definitely a win-win in my book!

If you want to try your hand at yeast-risen donuts, this recipe from Cooking Light is excellent. 

How to make air fryer donut holes:

Making these pumpkin spice donut holes is so easy! Start by mixing together flour, coconut suagr, baking powder, pumpkin puree, warm spices, eggs, and milk into a soft dough. 

The dough should be very soft, but still firm enough to easily roll into balls. If you need to, add more flour one tablespoon at a time until the dough is easy to work with. If your house is very warm, you can also pop the dough into the refrigerator for 15 minutes to help it firm up.

Next, roll tablespoon-sized pieces of dough into balls. They’ll look a little small, but they’ll puff up and rise when they cook so don’t make them too big now! I like to use a small cookie scoop to ensure the donuts are all the same size. 

If you want, roll the donuts in cinnamon sugar now. Unlike with traditionally fried donuts, you’ll need to do this before they cook – they sugar won’t stick to them after. 

Finally, spray your air fryer basket with cooking oil – I love using either coconut oil or ghee. Add a few donuts holes to the basket and cook at 370 degrees for 9 minutes. 

Be sure to let these pumpkin spice donut holes cool for a few minutes after you take them out of the air fryer – they’ll be very hot inside!

If you want to glaze the donuts, you’ll want them to cool completely first. 

Can I make my own pumpkin pie spice? 

You can buy premixed pumpkin pie spice at the store, but if you don’t want to commit to that quantity you can also make your own from spices you likely already have.

Just mix together 1.5 Tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon ground cloves.

Use what you need for this recipe, then keep the rest in an airtight container. I love sprinkling it over my morning cappuccino! 

Can I make these Gluten Free?

Yes! They come out great when made with measure for measure gluten-free flour blends. I personally love the ones from Kind Arthur and Trader Joe’s.

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Air Fryer Pumpkin Spice Donut Holes

Is there anything better than piping-hot pumpkin spice donut holes, fresh from the air fryer? Whether you roll them in cinnamon-sugar or drizzle them with glaze, this donut recipe will definitely put a smile on your face.

Recipe updated 8/2021 to make these donut holes even softer and fluffier!

Course Healthy Dessert Recipes

Cuisine American

Keyword air fryer donut holes, donut holes recipe, pumpkin spice donut holes

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 24

Calories 46kcal

Author Lauren Keating

Equipment

• Misto Brushed Aluminum Oil Sprayer
• Prep Solutions by Progressive Quick Release Cookie Scoop – 1 Tbsp.
• Crux 2.6 Qt. Touchscreen Air Convection Fryer

Ingredients

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon kosher salt
• ⅓ cup packed coconut sugar
• 1 large egg
• 1 teaspoon vanilla bean paste or vanilla extract
• ¼ cup almond milk or nondairy milk of your choice
• ⅔ cup pumpkin puree

Instructions

• In a mixing bowl, combine the flour, baking powder, ie spice, and salt. Mix well. Stir in the coconut sugar and mix until combined.
• Stir in the egg, milk, and vanilla to form a batter, then mix in the pumpkin puree until fully combined.
• Divide the dough into 24 tablespoon-sized balls, adding in additional flour 1 tablespoon at a time if necessary until the dough is thick enough to hold together.
• Spray with olive oil. If desired, roll the balls in cinnamon-sugar.
• Add the donuts to your air fryer in a single layer, be careful not to crowd the basket or let the donuts touch. Bake at 370F for 9 minutes. Repeat with remaining donuts.
• If desired, let the donuts cool completely, then glaze with a combination of 1/2 cup powdered sugar or powdered sugar substitute, 1/4 teaspoon cinnamon, and 3 tablespoons nondairy milk.

Nutrition

Serving: 1donut hole | Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 63mg