Chocolate-topped date and peanut butter cookies

Soft, naturally sweet, and oh-so-simple – with a gooey chocolate twist.

This recipe is one of those happy little treats that came from blending comfort and ease — sweet dates, creamy peanut butter, and just a handful of nourishing ingredients. They’re the kind of cookie you can whip up in under 30 minutes, and they somehow manage to feel both indulgent and wholesome all at once.

The idea started with a craving for something soft, rich, and just sweet enough — and I’ve been making some version of these ever since. They're especially lovely when you keep a stash in the freezer for those “just one bite” moments.

And while the cookies are completely delicious on their own, adding a slick of chocolate on top takes them somewhere extra special. You can melt a few squares of dark chocolate or make your own with coconut oil, cocoa, and a little maple syrup.

🛒 Ingredients (Makes 8)

• 100g peanut butter (If yours is a bit stiff or cold, just warm it in the microwave in 30-second bursts until soft and stirrable)

• 4 medjool dates

• A pinch of sea salt

• 3 tbsp ground almonds

• 1 tbsp chia seeds or ground seed mix

  
  

Optional chocolate topping

• A few squares of dark chocolate, melted

  OR

• 1 tbsp coconut oil

• 1 tbsp cocoa powder

• 1–2 tsp maple syrup or your favourite liquid sweetener

  
  

🥣 Method

1. Soak the dates

Remove the pits and soak your dates in a bowl of just-boiled water for 10 minutes until soft.

2. Make your chia egg

Grind your chia seeds into a powder (I use my little handheld blender), or use a pre-ground seed mix. Stir with 3 tbsp of water and leave it to thicken — it’ll turn gloopy, like an egg.

3. Preheat your oven

Set it to 160°C fan. Line a baking tray with greaseproof paper and a little coconut oil.

4. Blend the dates

Drain the dates and blend them into a smooth paste using a stick blender or food processor.

5. Mix the dough

Add the blended dates, peanut butter, sea salt, ground almonds, and chia egg to a bowl. Mix until combined. The dough will be sticky and soft.

6. Shape your cookies

Scoop into small balls, roll gently, and flatten onto your tray with your hands or the back of a wet spoon or spatula.

7. Bake

Bake for 10 minutes, or until golden around the edges. Let them cool on the tray — they’ll firm up as they rest.

8. Add chocolate (optional but encouraged!)

Once cooled, drizzle or spread the melted chocolate over each cookie. To make your own: melt the coconut oil, stir in cocoa powder and maple syrup until smooth, and spoon over the tops.

Let the chocolate set at room temp, or pop them into the fridge or freezer to speed it up.

🍫 Optional Toppings

Take your chocolate layer to the next level with one (or more!) of these finishing touches:

• Crushed roasted nuts

• Toasted coconut flakes

• Flaky sea salt

• Cacao nibs

• Sesame or hemp seeds

• A dusting of cinnamon or espresso powder

🧡 Optional Swaps & Additions

These cookies are made to be adapted. Here are a few ways to customise:

• Nut-free? Swap peanut butter for a seed butter.

• No almonds? Use oat or coconut flour instead.

• Add-ins: Stir in chopped nuts, cacao nibs, or dried fruit like raisins or cranberries for more texture.

• Chocolate inside! Fold some dark chocolate chunks straight into the dough for a double-chocolate version.

  
  

❄️ Storing & Freezing

These keep well in the fridge for up to 5 days, or freeze beautifully — chocolate topping and all. Let them defrost at room temp, or enjoy them straight from the freezer for a chewy, fudgy bite.

For more gluten-free bakes, easy sweet treats, and cosy recipe inspiration, check out my Instagram @rubysgfkitchen  💛

Happy Baking,

Ruby X

Berry chocolate crunch muffins

Raspberry, Walnut & Chocolate Chunk Muffins (GF & Wholesome!)

This recipe is thanks to my mum, who has recently loved snacking on dark chocolate and walnuts, and every morning enjoys yoghurt sprinkled with seeds. I thought: why not bring all of those favourites together into one muffin? The result is these gluten-free Raspberry, Walnut & Chocolate Chunk Muffins—wholesome, full of flavour, and the perfect balance of indulgence and nourishment.

Why you’ll love them

✨ Easy to make and freezer-friendly

✨ A mix of gooey chocolate + tart raspberries = flavour heaven

✨ Nutty crunch from walnuts (or your favourite swap)

✨ Packed with plant-powered goodness from oats, chia, and flax

✨ Naturally sweetened, so their versatile for enjoying at any time of the day

✨ Each muffin has around 7 g protein + 5 g fibre to keep you full

Ingredients (makes 12 muffins)

• 2 Eggs

• 70 ml Oil

• 90 ml Milk (dairy or plant-based)

• 100 g Yoghurt (dairy or plant-based)

• 70 g Coconut sugar

• 50 ml Maple syrup

• 180 g Finely ground oat flour (see tip below)

• 50 g Ground almonds

• 1 tsp Baking powder

• 2 tbsp Chia seeds

• 2 tbsp Ground flaxseed

• 50 g Gluten free oats

• 75 g Chopped walnuts

• 75 g Chopped dark chocolate

• 100 g Raspberries

• Optional icing: Yoghurt + a drizzle of maple syrup

Method

1. Preheat oven to 180°C and line a 12-hole muffin tin with cases.

2. In a large bowl, whisk together the wet ingredients (eggs, oil, milk, yoghurt, maple syrup).

3. In another bowl, mix all the dry ingredients (oat flour, almonds, coconut sugar, baking powder, chia, flax, oats).

4. Pour the wet mixture into the dry and stir gently until just combined. If the batter feels too thick, add a splash more milk.

5. Fold in the walnuts, chocolate, and raspberries.

6. Divide evenly between muffin cases.

7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.

8. Cool in the tin for 5 minutes, then transfer to a wire rack.

9. If you like, mix some yoghurt with maple syrup and drizzle it over the cooled muffins for a simple icing.

   
   

Tip: Getting the Best Oat Flour

For light, fluffy muffins, you want your oat flour to be extra fine. If you’re making it at home, use a hand-held blender or high-speed blender and pulse rolled oats until they’re soft and powdery—almost like regular flour. A hand-held blender works especially well for smaller batches and ensures there are no coarse bits that could make the muffins heavy.

Storage

• Keep in an airtight container for 2–3 days at room temperature

• Store in the fridge for up to 5 days

• Freeze individually for up to 3 months—just thaw or gently reheat when ready to eat

  
  

Versatility

One of the best things about these muffins is how adaptable they are.

A few fun swaps to try:

🍒 Swap raspberries for blueberries, cherries, or chopped apples

🌰 Use hazelnuts or pecans instead of walnuts for a new flavour twist

🍊 Add orange zest or cinnamon for a cosy spiced version

🍫 Skip the chocolate if you want something more breakfast-y, or double it if you’re in a dessert mood

They’re perfect as:

🥞 A quick breakfast

🎒 A packable snack

☕ A little afternoon pick-me-up alongside your coffee or tea

Adapting for Allergies

• Egg-free: replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, left to thicken for 5 minutes)

• Nut-free: swap ground almonds for a different flour, such as extra oat flour, coconut or buckwheat flour, and replace walnuts with pumpkin or sunflower seeds

• Dairy-free: use plant yoghurt and plant milk (soy works best for protein!)

  
  

Each muffin is packed with around 7 g of protein and 5 g of fibre, so they’re not just tasty—they’ll keep you satisfied too. I love that this recipe brings together so many of my mum’s favourite flavours and habits in one bake—it feels like a little tribute to her breakfast table, but in muffin form. If you liked this recipe, you can keep up with what I have been baking over on my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x

Apple & Pear Crumble Squares

Oat biscuit base, spiced apple & pear middle, and a golden crumble topping.

These Apple & Pear Crumble Squares are the perfect mix of a chewy oat base, spiced fruit filling, and golden nutty crumble topping. Gluten-free, dairy-free, and vegan-friendly, they’re a cosy bake ideal for autumn or anytime you’ve got apples and pears to use up.

If you’re looking for a dessert that’s cosy, wholesome, and just a little bit indulgent, these Apple & Pear Crumble Squares are the answer. They’re easy enough to whip up on a Sunday afternoon, but special enough to share at gatherings, it’s flexible too — perfect if you need to make swaps for different dietary needs or whatever you’ve got in the cupboard.

Ingredients

For the base

• 3 tbsp maple syrup

• 3 tbsp coconut oil, melted

• 2 tbsp peanut butter

• 85 g gluten-free oat flour

• 60 g gluten-free plain flour

• ½ tsp mixed spice

  
  

For the fruit layer

• 1 pear, peeled and thinly sliced

• 1 apple, peeled and thinly sliced

• 3 tbsp coconut sugar (or regular sugar)

• 2 tbsp lemon juice

• 2 tbsp chopped pecans

• 2 tbsp raisins

• ½ tsp ground ginger

  
  

For the crumble topping

• 7 tbsp gluten-free oats

• ½ tsp ground ginger

• 1 tbsp peanut butter

• 3 tbsp maple syrup

• 3 tbsp coconut oil, melted

• 2 tbsp chopped pecans

  
  

Method

1. Preheat the oven to 175°C (350°F) and line a square brownie tin with parchment paper.

2. Mix the base ingredients (maple syrup, coconut oil, peanut butter, oat flour, plain flour and mixed spice) together in a large bowl until well combined. Press the mixture evenly into the bottom of the tin.

3. Pat the apple and pear slices dry with paper towel. Toss in a bowl with the sugar, lemon juice, pecans, raisins, and ginger.

4. Arrange an even layer of the fruit mixture over the oat base.

5. In another bowl, mix the oats, ginger, peanut butter, maple syrup, coconut oil, and pecans together until well combined.

6. Use a spoon to sprinkle an even layer of the crumble mixture over the fruit layer.

7. Bake for 35–40 minutes, or until golden brown and bubbling at the edges.

8. Leave to cool completely in the tin before cutting into squares.

   
   

Substitution Ideas

🌰 Nut-free option: Swap the peanut butter for sunflower seed butter or tahini, and use pumpkin seeds instead of pecans.

🍯 Sweeteners: Coconut sugar can be replaced with light brown sugar, and maple syrup can be swapped for date syrup, agave syrup or honey (if not vegan).

🍐 Fruit: Try swapping the apple and pear for stone fruits (like peaches or plums) in summer, or berries for a tangier twist.

Allergy Notes

🥣 Gluten-Free: Make sure to use certified gluten-free oats and gluten-free flour blends. (See the notes below for details.)

🥜 Nut-Free: Swap peanut butter and pecans for seed butters and seeds.

🥚 Dairy-Free & Egg-Free: This recipe is naturally both, making it suitable for vegan diets.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a spoonful of Greek yogurt for extra creaminess.

• Drizzle with a little extra maple syrup if you like it sweeter.

• They’re just as delicious cold, packed into a lunchbox, or enjoyed on a rainy afternoon with a cup of tea.

  
  

Make Ahead & Storage

• Storing: Once cooled, store the squares in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

• Freezing: Wrap them individually in baking paper or cling film, then place in a freezer-safe bag or container. Freeze for up to 2 months. To enjoy, thaw overnight in the fridge or warm gently in the oven.

• Make Ahead: You can bake these the day before you need them — in fact, the flavours often deepen by the next day, making them even more delicious.

  
  

Oat flour

Gluten-Free Oats: Not all oats are gluten-free — they’re often cross-contaminated with wheat during processing, always look for oats labeled certified gluten-free.

A fine oat flour will work best in this recipe, so when you are making it make sure to blend it for an extra few minutes to create a finer texture.

FAQ

Can I make these nut-free?

Yes! Replace peanut butter with sunflower seed butter or tahini, and swap pecans for pumpkin seeds or sunflower seeds.

Do I have to peel the fruit?

Peeling is recommended for a softer texture, but if you prefer more bite and extra fibre, you can leave the skins on.

How do I know when they’re done?

The topping should be golden brown and the fruit layer bubbling slightly at the edges.

Can I freeze these squares?

Yes! Wrap them individually and freeze for up to 2 months. Thaw overnight in the fridge or warm in the oven before serving.

After I made my pear muffins recipe, I wanted to see what other recipes I could come up with that also use pears whilst they are in season. That’s when these crumble squares came to life. They’re everything I love in an autumnal bake: simple to put together, full of warm spices, and packed with fruit.

The combination of apples and pears gives just the right balance of sweetness and tang, while the crumble topping adds a nutty crunch. I love that they’re sturdy enough to pack into a lunchbox but cosy enough to serve as dessert. If you’ve got a couple of pears (and an apple or two) sitting in the fruit bowl, this is the recipe to make. They’re fuss-free, gluten-free, and full of flavour. If you want to keep up with what I am baking, head over to my instagram @rubysgfkitchen to stay up to date.

Happy Baking,

Ruby x