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No Bake Protein Brownies (Gluten Free, Vegan)

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These No Bake Protein Brownies will be the easiest brownies you've ever made. Packed with all the chocolate goodness, they are completely gluten free, refined sugar free, plant based, and high protein!

no bake brownies
no bake brownies

Craving a chocolate treat, but don't want to go through the hassle of turning the oven on and baking an entire batch of brownies? Then this recipe is for you! These no bake brownies only require the fridge. Plus they are completely gluten free and can be made both plant based and refined sugar free. My favorite thing about these healthy brownies is that they are high in protein, making them an awesome snack.

These no bake protein brownies are also a great Valentine's Day dessert option for people who don't love to bake, need an easy recipe, or want to impress a gym crush. Healthy gluten free brownies will definitely win someone over!

gluten free and vegan brownies
gluten free and vegan brownies

No Bake Protein Brownie Ingredients

Let's talk ingredients! What's in these gluten free brownies that makes them so healthy?

  • Dates: these no bake brownies are sweetened only with dates!
  • Cocoa powder: pure cocoa powder delivers the rich chocolate flavor. Plus cocoa powder is heart healthy and can aid in reducing inflammation.
  • Protein powder: the "flour" in these brownies is protein powder. I like to use the pea protein from Sprout Living (code LEMONSNLYME20 for 20% off) to keep these brownies vegan. You can use any protein powder you want, though, and feel free to use a chocolate flavored one to enhance the chocolate in this recipe!
  • Granola butter: I use my granola butter recipe to keep these brownies nut free, but you can use any nut/seed butter you want.
  • Chocolate chips: to enhance these no bake brownies, they are topped off with a layer of melted chocolate. You can keep them vegan and refined sugar free depending on the chocolate you use. I love Enjoy Life for an allergy friendly option or HU Chocolate to keep them completely refined sugar free. Opt for dark chocolate for the anti-oxidant boost.

How to Make No Bake Protein Brownies

You just blend everything together! Yes, it really is that easy. First, the dates are soaked until soft and then combined with the remaining ingredients. Everything is blended together in a food processor until you get a smooth batter.

The batter is spread into the bottom of a loaf pan and topped with melted chocolate. Let everything set in the fridge and then your no bake brownies are ready. Blend, spread, refrigerate, and eat. That's it!

Storage

Keep these no bake brownies stored in the fridge for up to 5 days. They will get melty and inedibly gooey if left at room temperature.

gluten free no bake brownies
gluten free no bake brownies

Can I Use a Different Dried Fruit?

You can always try using something like figs or prunes. It will alter the flavor some and I have not tested any other base to this recipe. You may need to add a little water to bring everything together.

Can I Use a Different Protein Powder in These Protein Brownies?

I highly suggest using a pea-based vegan protein powder as pea proteins act like a flour and will help bind the ingredients together. I use a pure pea-based protein (listed above), but other plant based pea proteins should work. I have not tried a whey or beef based protein.

gluten free vegan protein

no bake brownies
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No Bake Protein Brownies

These easy brownies require no oven or hand mixing. They are high in protein and completely gluten free and can be made vegan and refined sugar free. The perfect no bake brownies do exist!
Course Dessert, Snack
Cuisine American
Keyword chocolate, gluten free, healthy, high protein, refined sugar free, valentine's day, vegan
Prep Time 20 minutes
Total Time 1 hour
Servings 9 brownies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Soak the dates in hot water for 10 minutes to soften.
  • Combine dates, granola/nut/seed butter, protein powder, cocoa powder, vanilla, and salt in a food processor and blend until you have a smooth batter.
  • Line a loaf pan with parchment paper then spread the brownie batter evenly into the pan.
  • Combine the chocolate chips and coconut oil together in a microwave safe dish (I like to use a measuring cup) and melt at 30 second intervals until smooth. Pour the chocolate over your brownie batter and spread evenly across the top.
  • Refrigerate the brownies for an hour, until the chocolate on top has hardened. Cut and enjoy! Keep these brownies in the fridge for up to 5 days, place leftovers in the freezer.

Raspberry Cheesecake Bars (Dairy Free & Gluten Free)

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Creamy cheesecake, tangy raspberries, and sweet chocolate make these Raspberry Cheesecake Bars the ultimate sweet treat! This dairy free cheesecake is gluten free, refined sugar free, and can be made nut free & high protein.

gluten free and dairy free raspberry cheesecake bars
gluten free and dairy free raspberry cheesecake bars

Honestly, who doesn't like cheesecake? I don't think I've ever met someone who doesn't. Even though I can't eat dairy, that doesn't stop me from making delicious, allergy friendly cheesecakes at home. Like these healthy raspberry cheesecake bars with a chocolate crust. I mean a chocolate raspberry cheesecake... name a better combo!

What's my secret? I use dairy free yogurt as the base instead of cream cheese. Maybe you'll tell me this isn't really cheesecake then, but it still tastes pretty darn good! This keeps the recipe nut free too, as most dairy free cream cheese brands utilize nuts as the base.

I like to make an easy, healthy, lazy girl version of cheesecake which is where the use of yogurt and protein powder come in. This amps up the nutritional value, doesn't require the use of any special water bath for baking, and keeps this recipe completely allergy friendly.

gluten free raspberry cheesecake bars with brownie crust
gluten free raspberry cheesecake bars with brownie crust

Raspberry Cheesecake Bar Ingredients

Crust: The gluten free brownie crust is super easy to make. It is a combination of oat flour, tigernut or almond flour, and cocoa powder for the dry ingredients. You mix in some coconut oil and maple syrup and there you have it.

Filling: The filling for this cheesecake is composed of yogurt, maple syrup, eggs, pea protein, and tapioca starch.

  • Yogurt: I use a vegan yogurt in this recipe. If you use a coconut yogurt, that keeps this dairy free cheesecake completely nut free too! But you can also use Greek yogurt for a higher protein option.
  • Pea Protein: Yes, I add protein powder to my cheesecake! This is my secret to a thicker batter and higher protein, healthier dessert. Pea protein acts as a flour in baking, so it's the perfect option. I use Sprout Living Pea Protein and you can use code LEMONSNLYME20 at checkout for 20% off your order.
  • Eggs: I have not tested a vegan version of this recipe.

Raspberry Swirl: The raspberry swirl is super easy to make! All you do is combine raspberries and coconut sugar. You can feel free to use whatever sugar you want, but coconut sugar keeps this recipe refined sugar free. I prefer not to put the raspberry puree through a sieve as I don't mind the seeds and prefer the extra fiber ;), but you can always do that if you want to.

Substitutions and Variations

Tigernut flour: the tigernut flour in the crust can be substituted with almond flour. You might also be able to get away with more oat flour, but you may have to add a little extra liquid like maple syrup or coconut oil.

Pea protein: I have not tested any other proteins. If you use a whey based protein, I'd suggest adding 1-2 tablespoon of gluten free flour. If you do not have pea protein available, you can substitute this with 2 tablespoon of a 1:1 gluten free flour mix.

Yogurt: use Greek yogurt for a higher protein option if you tolerate dairy.

Raspberries: you can certainly try making this recipe with other berries like strawberries or blackberries. I think strawberries would be the best substitute as they still pair well with chocolate.

Add-ins:

-Although I haven't tried it, the lemon-raspberry common is a popular one. You could try adding the juice of a ½ a lemon and some zest to the cheesecake batter if you love that zingy flavor. I can't promise the outcome with the brownie crust though.

-Amp up the chocolate flavor by folding some chocolate chips into the cheesecake batter before swirling in the raspberry puree.

healthy dairy free raspberry cheesecake bars
healthy dairy free raspberry cheesecake bars

Storage

Keep these dairy free raspberry cheesecake bars with chocolate crust stored in an airtight container in the fridge for up to 5 days. I don't suggest freezing them as creamy, dairy free desserts like cheesecake don't freeze and thaw great. You can certainly try it though, just thaw in the fridge overnight before eating.

More Gluten and Dairy Free Cheesecake Recipes

Blueberry Crumble Cheesecake

Caramel Apple Crumble Cheesecake

Peach Crumble Cheesecake

healthy dairy free raspberry cheesecake bars
healthy dairy free raspberry cheesecake bars

More Delicious Raspberry Recipes

Gluten Free Raspberry Crumble Muffins

Gluten Free Vanilla Raspberry Cake

Gluten Free Raspberry and Cream Scones

Gluten Free Raspberry Chocolate Chip Cookies

tigernut flour

gluten free and dairy free raspberry cheesecake bars
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Raspberry Swirl Cheesecake Bars with Brownie Crust

These healthier dairy free and gluten free cheesecake bars are the ultimate dessert! Creamy cheesecake, tangy raspberry, and sweet chocolate make this a crowd pleaser treat.
Course Dessert
Cuisine American
Keyword allergy friendly, cheesecake, dairy free, gluten free, healthy, high protein, nut free, raspberry
Prep Time 20 minutes
Cook Time 1 hour
Servings 9 bars
Author Victoria Faling

Equipment

Ingredients

Crust

  • ⅓ cup oat flour
  • ⅓ cup tigernut flour or almond flour
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

Cheesecake

  • 1 cup yogurt of choice I used a vegan yogurt, feel free to use Greek yogurt
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 scoops pea protein you can also use 2 Tbsp. of gluten free flour instead
  • 1 tablespoon tapioca starch
  • ½ teaspoon salt
  • 2 eggs

Raspberry Swirl

  • 1 cup fresh or frozen raspberries if using frozen, make sure to thaw first
  • 1 teaspoon coconut sugar

Instructions

  • Preheat oven to 350F.
  • Line a 9x9 inch baking dish with parchment paper and set aside.
  • Whisk dry ingredients for the crust together first (flours, cocoa powder, salt). Add the wet ingredients and mix to combine until you have a dough.
  • Press the crust into the bottom of your baking dish into an even layer. Set aside.
  • To make the cheesecake filling, combine all ingredients together in a blender and blend until combined. You can also use a hand mixer.
  • Pour batter over the crust and set aside while you make raspberry swirl.
  • To make the raspberry swirl, blend together the raspberries and sugar until smooth. You have the option to put the raspberry puree through a sieve so there are no seeds, but I find this step unnecessary.
  • Place dollops of the raspberry puree over the cheesecake then use a knife or chopstick to swirl the puree through the cheesecake filling until you have a nice, even swirl throughout.
  • Bake the cheesecake for 50-60 minutes until the edges are just set and the middle seems almost not done, but has a slight give to it. Let the cheesecake cool to room temperature and then place in the fridge for at least 3 hours, preferably overnight.
  • Slice and enjoy!

Curried Cauliflower and Sweet Potato Salad (Gluten Free & Vegan)

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This Curry Roasted Cauliflower and Sweet Potato Salad is nutrient dense and flavor packed. It's the perfect vegan, gluten free, and paleo dish that can be turned into a complete meal!

curry roasted cauliflower and sweet potato salad

Sweet potatoes are one of my favorite foods, so I'm always thinking of new dishes to make with them. I really wanted to add them to some sort of hearty salad dish. A sweet potato cauliflower salad sounded perfect, but since plain roasted vegetables can get boring, I wanted to make these vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring some crunch and sweetness and then dressed with a robust and creamy dressing that has just the right amount of curry kick.

Although this big salad can be made any time of year, I think it's a fantastic spring transition salad from colder to warmer months. We have some hearty veggies while also bringing in lighter and sweeter flavors. This curry cauliflower salad with sweet potato makes a delicious dish to add to an Easter spread or to make for Mother's Day. It's warm, vibrant, and packs lots of delicious flavor!

curry cauliflower and sweet potato salad

Curry Cauliflower and Sweet Potato Salad Ingredients

  • Cauliflower: make sure to use a big, fresh cauliflower. 
  • Sweet potato: I used orange sweet potato in this recipe, but it would also be delicious with  white or Japanese sweet potato!
  • Olive oil: or your favorite oil for making roasted veggies.
  • Salt
  • Golden raisins, toasted nuts, roasted chickpeas: these are all fantastic add-ins to amp up the flavor profile of this salad. Toasted walnuts and cashews are the best nuts for this salad.
  • Cilantro: Adding some fresh herbs to this roasted cauliflower salad is a great way to get in some micronutrients and enhance the flavor profile of a salad. We do that with fresh chopped cilantro, but if you can use parsley if you prefer.
  • Granola butter or nut/seed butter of choice: this is used to create a hearty dressing that stands up to the roasted veggies. If you have a nut allergy, use something like granola butter or tahini. If using granola butter, make sure it is certified gluten free to keep this recipe allergy friendly. If you tolerate nuts, you can pick your favorite nut butter like almond butter or cashew butter.
  • Lemon juice: a little tang for the dressing.
  • Curry powder: we add delicious curry spices the dressing to enhance the flavors in this recipe and make those taste buds happy!
  • Grated ginger root: I love adding fresh grated ginger root to recipes for the anti-inflammatory and gut supporting benefits it contains. It goes perfectly in the dressing here!
  • Maple syrup: be sure to use pure maple syrup, just a splash, for the dressing.
  • Garlic infused olive oil: this is a low FODMAP option if you don't tolerate garlic. If you do, feel free to use regular olive oil and a little bit of fresh minced garlic.

How to Make This Roasted Cauliflower Sweet Potato Salad 

This roasted sweet potato and cauliflower salad is easy to make! 

  1. Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined sheet pan. Bake for 40-45 minutes, until golden and fork tender.
  2. While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant.
  3. While vegetables are cooling, make your dressing by combining all the dressing ingredients in a small bowl or jar. Start with ½ teaspoon curry powder and increase based on taste. Add in water 1 tablespoon at a time until you get the right consistency that isn't too thick.
  4. Toss the roasted vegetables with add-ins and dressing and serve!

Substitutions and Variations

  • Keep this gluten free salad fully paleo by using a nut or seed based butter for the dressing like peanut, almond, cashew, tahini, or sunflower butter. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! 
  • You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins. Or use both for an additional flavor and protein boost. You can also try adding sunflower seeds instead of nuts!
  • Add-ins: switch up or customize the add-ins by trying different nuts, chopped dates, dried cranberries or cherries, pomegranate seeds, or add extra roasted vegetables like carrots or parsnips.

Storage

​Keep leftovers stored in an airtight container for up to 5 days in the fridge. This salad tastes great for days after and you can enjoy it warm or cold!

curry roasted sweet potato and cauliflower salad
paleo roasted vegetable salad

Can I Make This a Complete Meal?

I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost while keeping this recipe fully plant-based.

More Delicious Salads

Vegan ​Lentil Salad

Brussels Sprout Salad with Apples and Chickpeas

Kale and Persimmon Salad

paleo and vegan cauliflower and sweet potato salad

curried cauliflower and sweet potato salad
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Curried Cauliflower and Sweet Potato Salad

This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
Course Main Course, Salad, Side Dish
Cuisine American
Keyword dairy free, gluten free, nutrient dense, vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large head of cauliflower
  • 2 medium sweet potatoes
  • 2 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅓ cup golden raisins
  • ⅓ cup toasted walnuts or cashews *see notes below for nut free version
  • ⅓ cup chopped cilantro
  • Add-ins see notes above about other add-ins to make this a complete meal

Dressing

Instructions

  • Preheat oven to 425F.
  • Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
  • While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
  • When vegetables are done, set aside while you make the dressing.
  • While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with ½ teaspoon curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 tablespoon at a time until you get a pourable consistency that isn't too thick.
  • Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.

Notes

To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.

Low FODMAP Stuffed Peppers (Paleo, Dairy Free)

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These easy Low FODMAP Stuffed Peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Dairy free, completely paleo, and delicious.

paleo stuffed peppers
paleo stuffed peppers

I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.

low fodmap paleo stuffed peppers
low fodmap paleo stuffed peppers

Ingredients in Low FODMAP Stuffed Peppers

  • Olive oil: for sautéing the veggies
  • Garlic infused olive oil: for flavor without the FODMAPs
  • Bell peppers: obviously
  • Ground beef: for protein
  • Cauliflower rice: to keep this recipe grain free and paleo
  • Kale: for added nutrients and flavor
  • Italian spice: to flavor these peppers
  • Salt
  • Feta, regular or vegan: this adds creaminess and flavor!

These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!

Substitutions and Variations

Garlic olive oil: Garlic infused olive oil is low FODMAP and won't upset your GI system. If you can tolerate garlic, use some fresh chopped garlic instead!

Beef: Ground chicken or turkey would also work! Just use your preferred ground meat.

Cauliflower rice: You can always use cooked white or brown rice instead. I use cauliflower rice to keep this recipe paleo, but you can use grains as desired.

Feta: I don't tolerate dairy, so I always use a vegan feta, but regular feta will work fine too. You can also use your cheese of choice like mozzarella, cheddar, or even some parmesan.

paleo stuffed peppers
paleo stuffed peppers

Storage

Keep this leftover stuffed peppers in an airtight container in the fridge for up to 3 days. These also freeze well which makes them great for batch cooking. Wrap individual peppers in plastic wrap or tinfoil and freeze for in an airtight bag/container for up to 3 months.

More Paleo Dinner Recipes

Air Fryer Paleo Popcorn Chicken

Paleo Curried Chicken and Veggie Stir Fry

AIP Beef Stir Fry

Paleo Pot Pie

low fodmap stuffed peppers
low fodmap stuffed peppers

stuffed peppers
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Paleo Stuffed Peppers

These easy stuffed peppers are the perfect nutrient dense meal prep or dinner party dish! Packed with Italian herbs, lots of veggies, and ground beef, you can't go wrong making a batch of these.
Course Main Course
Cuisine American, Italian
Keyword dairy free, gluten free, low fodmap, paleo
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 peppers
Author Victoria Faling

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon garlic infused olive oil*
  • 6 bell peppers
  • 1 lbs. ground beef
  • 3 cups riced cauliflower
  • 1 small bunch of kale finely chopped
  • 2 teaspoon Italian spice
  • 1 teaspoon salt
  • 1 cup feta, crumbled regular or vegan

Instructions

  • Preheat oven to 400F.
  • Heat a skillet over medium heat and add 1 tablespoon of olive oil. Cook your ground beef until almost browned.
  • While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
  • Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
  • Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
  • Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
  • Serve with a side salad, guac, or other favorite sauces!

Notes

If you don't have garlic infused olive oil, just use regular. If you can tolerate garlic, sauté a couple of diced cloves before adding the ground beef.

Healthy Paleo Carrot Cake with Dairy Free Icing

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This Paleo Carrot Cake is moist, perfectly spiced, and topped with a luscious dairy free frosting... and you’d never guess it’s grain free, gluten free, and refined sugar free! Unlike most paleo carrot cake recipes made primarily with almond flour, this version uses tigernut flour for a completely nut-free option with incredible texture. This healthy carrot cake recipe is sure to be a crowd pleaser whether it's for Easter, Mother's Day, a birthday, or just to make when the carrot cake craving hits.

paleo carrot cake recipe
gluten free carrot cake

I’ve been making this paleo carrot cake recipe for years, and it’s the dessert I’m always asked to bring to holidays and gatherings. It’s soft, tender, and filled with warm spices and freshly shredded carrots. No one ever guesses this grain free carrot cake is actually allergy friendly!

Why You'll Love This Paleo Carrot Cake Recipe

  • Allergy friendly: this healthy carrot cake is gluten free, grain free, dairy free, and easily made nut free.
  • Refined sugar free: this cake contains half the sugar of traditional carrot cakes and is made with unrefined coconut sugar.
  • Tastes like classic carrot cake: ​it may be paleo, but it doesn't taste like it!
  • Easy to make: made with simple ingredients and steps, this easy recipe will be on repeat.
  • Frosting options: Choose between my healthy frosting made out of white sweet potatoes or a more traditional cream cheese frosting with raw cashews.

Dairy Free Sweet Potato Frosting

You may have seen my Chocolate Sweet Potato Frosting recipe before, but we'll be using white sweet potatoes to make this frosting. Sweet potato frostings aren't overly sweet and I love using them to add a nutrient boost to baked goods. This paleo carrot cake with dairy free frosting utilizes a white sweet potato frosting that has some lemon juice in it for the tangy cream cheese vibe. It's unique, but delicious and definitely worth trying!

gluten free dairy free carrot cake

Paleo Carrot Cake Ingredients

Carrot Cake Ingredients

  • Tigernut flour: tigernut flour is a nut-free flour alternative, but you can also use almond flour. It adds some sweetness and improves the texture of gluten free baked goods. 
  • Arrowroot flour or Tapioca Flour: starch helps keep the cake from being dense.
  • Coconut flour: a mix of flours creates the best texture in paleo recipes, so this is the third flour we'll be using.
  • Ground cinnamon, ground ginger, cloves, nutmeg or mace: the mix of spices to get that warm, cozy carrot cake flavor.
  • Coconut sugar: the unrefined sugar that provides rich molasses flavor.
  • Applesauce: be sure to use plain, unsweetened applesauce.
  • Olive oil: keeps this cake light and moist.
  • Eggs: 2 large eggs.
  • Orange juice and zest: orange enhances the carrot cake flavors, but see substitutions below if you don't want any orange flavor.
  • Carrots: freshly shredded carrots are a must for carrot cake.
  • Walnuts, raisins: my favorite add ins! The added crunch is the perfect balance with the soft cake and creamy frosting.
  • Baking powder, baking soda, salt, vanilla extract

Frosting Ingredients

  • White sweet potato: you can make a healthy frosting by using cooked, white sweet potato.
  • Maple syrup
  • Coconut oil: melted coconut oil helps set the frosting.
  • Lemon juice: lemon adds tang for more of a cream cheese frosting vibe.
  • I provide two other frosting options below depending on your preference.

How to Make Paleo Carrot Cake

For best results, I highly recommend weighing the flours. After testing this paleo carrot cake dozens of times, I found that using a kitchen scale produces the most consistent texture and rise. If you don't have a kitchen scale, I have provided cup measurements, but I highly suggest weighing as the cup measurements don't result in as good of a cake.

  • Preheat oven to 350F.
  • Sift all dry ingredients together in a medium bowl.
  • In a large bowl or stand mixer, combine all of the wet ingredients and sugar. Beat on medium until well combined.
  • Add flour mixture to wet ingredients and beat on low until just combined. Use the paddle attachment if using a stand mixer. If the batter seems way too thick, add 1-2 tablespoons of milk. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
  • Fold in the shredded carrots and any add-ins you are using.
  • Let batter sit while you line a 8x8 baking dish with parchment paper.
  • Evenly spread the cake batter into the baking dish and bake for 35-40 minutes in the preheated oven, until a toothpick comes out with a few crumbs on it.
  • While cake cools, make your frosting of choice.
  • Once cake is cooled, remove from pan and ice. Decorate the top of the cake as desired. 
  • Slice, serve, and enjoy!

Substitutions and Variations

  • Flours: in a pinch, you can use cassava flour in place of the starch. This cake was specifically designed to be a grain free cake recipe. For a gluten free carrot cake option, try my Gluten Free Carrot Coffee Cake.
  • Olive oil: I love using olive oil in baked goods to provide a light and airy texture. Melted coconut oil or butter (dairy free or regular) could work, the cake will end up denser though.
  • Coconut Sugar: you can use ½ cup of browns sugar instead, but the recipe will no longer be fully paleo and refined sugar free.
  • Orange:​ you can taste the orange flavor from the little bit of juice and zest. If that's not your jam, sub the orange juice for dairy free milk.
  • Add-ins: try pecans, golden raisins or chopped dates, some coconut flakes, or crushed pineapple.
  • Frosting: opt for your favorite cream cheese frosting or dairy free frosting.

Storage

Store leftover slices of this healthy carrot cake in an airtight container in the fridge for up to 5 days. You can slice and freeze un-iced cake in a freezer safe container for up to 3 months.

healthy paleo carrot cake

​

What's the Best Way to Shred Carrots?

If you want the arm workout, you are welcome to use a box grater to hand shred your carrots. I personally don't have the time or energy for that and prefer a much easier method called The Food Processor. I roughly chop my carrots into large chunks then shred it in the food processor. This is the easiest way to get grated carrots for carrot cake!

Tips for the Best Paleo Carrot Cake

  • Measure flour correctly: as mentioned above, weighing the flours works best for this recipe. I've made this cake dozens of times now and it just doesn't turn out the same using cup measurements.
  • Don't over mix: when adding the dry ingredients to the wet, mix until a few  streaks of flour remain then fold in the carrots until everything is just combined. Over mixing can result in a gummy or dense cake.
  • Don't over bake: ​over baking will dry out the cake, so be sure to pull it from the oven when a toothpick inserted in the middle comes out with a few crumbs on it and the center springs back when touched.
paleo carrot cake bars

FAQ

Can I make this carrot cake a layer cake?

Yes, you can turn this into a layered carrot cake. Double the recipe and bake in two 8-9inch round cake pans. You'll also want to double whatever frosting recipe you use to make sure you have enough icing for between the cake layers.

Can I make this paleo carrot cake nut free?

You can make this a nut free paleo carrot cake by leaving out the walnuts in the batter, using tigernut flour, and making a cashew-free frosting option.

Why is my paleo carrot cake dry or dense?

​A dry cake is the result of incorrect flour measurements or over baking. A dense cake is a result of over mixing or not enough moisture. See Baking Tips above for troubleshooting.

Can I use gluten free flour for this carrot cake?

If you want a gluten free carrot cake recipe, make the base of my Gluten Free Carrot Coffee Cake recipe and then whichever frosting you like!

Can I make this paleo carrot cake ahead of time?

​Absolutely! You can bake it a day or two ahead then frost it the day of. The frosting can also be made up to 3 days ahead and store din the fridge.

More Carrot Desserts

If you love carrot cake, then be sure to check out my Gluten Free Carrot Cake Coffee Cake or Gluten Free Stuffed Carrot Cake Cookies.

tigernut flour

If you try this recipe, please leave a rating and review below! Don't forget to tag me on social media too.

paleo carrot cake recipe
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Paleo Carrot Cake

This paleo carrot cake is completely grain free, gluten free, and dairy free. It is the ultimate, healthier cake!
Course Dessert
Cuisine American
Keyword autoimmune paleo, carrot cake, dairy free, Easter, gluten free, healthy, refined sugar free, spring recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 slices
Author Victoria Faling

Equipment

Ingredients

Cake

  • 110 grams Tigernut flour or almond flour. This is about 1 cup
  • 70 grams arrowroot or tapioca starch cassava flour works in a pinch. This is about ½ cup
  • 30 grams coconut flour this is about a scant ⅓ cup
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • pinch of cloves
  • pinch of nutmeg or mace
  • ¼ teaspoon salt
  • ¾ cup coconut sugar
  • ½ cup applesauce
  • ⅓ cup olive oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon fresh orange juice
  • ½ teaspoon orange zest
  • 1-2 tablespoon milk of choice *may not need
  • 1.5 cups peeled and shredded carrots about 2-3 carrots
  • ½ cup walnuts, plus more for decorating** optional
  • ½ cup raisins** optional

Sweet Potato Frosting

  • 1 large white sweet potato, cooked and cooled to room temperature about 16 oz.
  • ⅓ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ lemon, juiced

Cashew Frosting

Third Frosting option

  • 1 cup yogurt of choice Thicker yogurts work best, like Greek or a thick coconut yogurt.
  • ½ cup powdered sugar*** make your own at home powdered coconut sugar to keep refined sugar free
  • 1 tsp vanilla extract
  • 2 tablespoon lemon juice

Instructions

  • Preheat oven to 350F.
  • Shred the carrots first and set aside. The easiest way to do this is in a food processor.
  • Sift all the dry ingredients together in a bowl. This include the flours, baking powder and soda, spices, and salt.
  • In a large bowl or stand mixer, combine all of the wet ingredients and sugar- eggs, applesauce, oil, vanilla, orange juice and zest, and sugar. Beat on medium until well combined.
  • Add the dry ingredients to the wet and beat on low until just combined. Use the paddle attachment if using a stand mixer. If the batter seems way too thick, add 1-2 tablespoons of milk until you have a smooth batter. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
  • Fold in the carrots and walnuts/raisins, if using.
  • Let batter sit while you line a 8x8 or 9x9 baking dish with parchment paper.
  • Evenly spread batter into baking dish and bake for 35-40 minutes, until a toothpick comes out with a few crumbs on it.
  • Let the cake cool completely before icing.
  • While cake bakes and cools, make the frosting. For the sweet potato frosting, blend all ingredients together in a high speed blender or food processor. Let set in the fridge for at least 3 hours until spreadable, but holds its form.
  • If making the cashew frosting option, be sure to read the recipe as it does require chilling time and should be made in advance.
  • To make the third frosting option, combine all ingredients together in a bowl and mix well until you have a thick, spreadable icing. If the icing is too runny for any reason, add more powdered sugar.
  • Once cake is cooled, remove from pan and frost. I like to add more crushed walnuts on top, but decorate as desired. Slice, serve, and enjoy!

Notes

*Icing option depends on your preference. The second option is easier.
**Adjust add-ins to your liking. Use pecans, shredded coconut, or chopped dates.
***Blend 1 cup of coconut sugar with 1 tablespoon of tapioca starch for a refined sugar free powdered sugar.

Gluten Free Raspberry Chocolate Chip Cookies (Dairy Free)

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Rich chocolate and tart raspberries come together beautifully in these chewy Gluten Free Raspberry Chocolate Chip Cookies. They are also dairy free and refined sugar free, all while being easy to make with simple ingredients.

gluten free raspberry chocolate chip cookies

Move over strawberries, there's a new combo in town! Chocolate goes with almost anything, but chocolate and raspberry is one of my favorite combos. I love raspberries more than strawberries, so my pick is always a raspberry-chocolate combo. I tested this recipe upwards of 5 times to get it just right and the result is a soft and chewy chocolate chip cookie with hits of tart raspberries for a fun twist on a classic.

Love the fruit and chocolate combo? Try my Gluten Free Blueberry Chocolate Chip Cookies.

gooey raspberry chocolate chip cookies

Why You'll Love These Gluten Free Raspberry Chocolate Chip Cookies

  • A little healthier: as someone with a chronic illness, diet is so important. I don't want to give up eating delicious food though, so I create recipes that are lower sugar, less inflammatory, and more nutrient dense, like these gluten free chocolate chip cookies. They are also dairy free, nut free, corn free, and soy free.
  • Lower sugar: made without refined sugar and using about half of the added sugar that most cookie recipes call for, these cookies won't tank your blood sugar.
  • Easy to make: mix, refrigerate, bake, eat. It's that simple, baby!
  • Tested for moisture balance: raspberries add flavor without making cookies soggy or cakey.
gluten free raspberry chocolate cookies

Gluten Free Raspberry Chocolate Chip Cookie Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour: a nut free alternative to almond flour that adds sweetness and helps the texture. You can use almond flour, if tolerated.
  • Tapioca starch: a tablespoon or two of starch in gluten free baking helps keep the texture light.
  • Dairy free butter: keep this recipe dairy free by using a plant based butter alternative. You can also use regular butter if tolerated or coconut oil.
  • Coconut sugar: a lower glycemic index, refined sugar free sweetener that adds a rich flavor to these chocolate and raspberry cookies and keeps them chewy.
  • Eggs: 1 whole egg and 1 egg yolk yields a rich and gooey cookie without being cakey.
  • Chocolate chips: I've linked an allergy friendly brand, but use a refined sugar free brand to keep this recipe fully refined sugar free. Something like HU Kitchen is a great option.
  • Raspberries: fresh or frozen raspberries work. You just want to make sure your raspberries are torn into smaller pieces. If using frozen, mash them lightly to break them apart.
  • Baking powder, baking soda, vanilla extract, salt: some extra flaky sea salt is also a must for topping these cookies off!

How to Make Raspberry Chocolate Chip Cookies:

  • Line a large cookie sheet with parchment paper and set aside.
  • Whisk together all of the dry ingredients, except the chocolate chips, in medium bowl.
  • Beat together butter or coconut oil and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  • Add the eggs and vanilla and beat until smooth.
  • Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
how to make gluten free chocolate chip cookies
how to make gluten free raspberry chocolate chip cookies
how to make dairy free raspberry chocolate chip cookies
  • Fold in the chocolate chips and raspberries until just combined.
  • Use a medium or large cookie scoop to scoop the dough onto the prepared baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
  • When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. Place some of the cookie dough balls on a parchment lined baking sheet 2 inches apart.
  • Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done. Sprinkle with flakey salt if desired as soon as they come out of the oven.
  • Let cool for a couple minutes before transferring to a wire rack to finish cooling. Bake in batches, leaving any remaining dough in the fridge until ready to bake.
how to make gluten free raspberry chocolate chip cookies
how to make refined sugar free raspberry chocolate chip cookies
how to make raspberry chocolate chip cookies

Substitutions and Variations

  • Tigernut flour: almond flour also works, if tolerated.
  • Butter: coconut oil also works, just be sure all ingredients are at room temperature.
  • Coconut sugar: I have not tested any other sugars in this recipe as I always bake with unrefined sugar. If you try them, leave a comment letting us know how it went.
  • Raspberries: You can use strawberries if you prefer, make sure to dice them up into smaller pieces.
  • Chocolate chips: I love using dark chocolate chips, but semi-sweet will also work. White chocolate and raspberry is another famous combo, so feel free to use white chocolate chips or a mix of dark and white.

Tips for Soft & Chewy Raspberry Chocolate Chip Cookies

  • Measure flour properly! Scoop the flour into the measuring cup and level it off. If you use the measuring cup to scoop, you end up with packed flour and too much flour which result in dry cookies.
  • Don't over-mix! When adding the dry ingredients, use a spatula to fold them in until you have some flour streaks left. Then add your chocolate chips and berries and fold in until just mixed. Over-mixing will throw off the texture of the cookies.
  • Refrigerate the dough: chilling the dough is essential as it helps the flavor develop, prevents excess spreading, and keeps the cookies chewy.
  • Make them look good: the trick to gorgeous chocolate chip cookies is adding extra of your toppings on top of each cookie dough ball. Once you've scooped your cookie dough, add some extra chocolate chips. Right when the cookies come out of the oven, add some raspberry pieces (this helps keep the color vibrant). If you want those pools of chocolate, use chopped bar chocolate or something like HU chocolate gems.
  • Don't over bake them:​ it can be tempting to bake cookies until they are firm, but they will keep cooking even when taken out of the oven as they cool. So for chewy cookies, make sure to take the cookies out before they seem done. The edges should be set, but the centers should seem underdone.
  • Shape them: for the perfect cookie, use a round cookie cutter or glass to shape them as soon as they come out of the oven. When the cookies are hot, they are malleable and you can use a circular shape to fix imperfections.

Serving and Storage

These cookies are fantastic year round since they can be made with fresh or frozen raspberries. They are perfect for Valentine's Day or for a Galentine's celebration. Serve warmed slightly with a scoop of vanilla ice cream.

Store these raspberry chocolate cookies in an airtight container at room temperature or in the fridge for up to 5 days. You can also freeze these cookies for up to 3 months.

gluten free dairy free raspberry chocolate chip cookies

 

FAQ

Why are my gluten free cookies dry?

There could be two reasons for this. The first is that you used too much flour. When measuring your flour, you don't want to pack it (see tips above). The second reason is over-baking. I find that, especially with gluten free recipes, you want to take the cookies out just before you think they are actually done. Begin checking the cookies at 9-10 minutes (again, see tips above).

Should I use fresh or frozen raspberries in these raspberry chocolate chip cookies?

I have tested this gluten free raspberry cookie recipe with both fresh and frozen raspberries... both work! Since gluten free baked goods tend to lean dry, the fruit actually adds some moisture to keep the cookies gooey. If using fresh raspberries, tear them up before adding them to the batter. If using frozen, keep them frozen, but mash them lightly to break them apart.

Can I use freeze dried raspberries?

 I haven't tested freeze dried raspberries, but I do think they would still work. Freeze dried raspberries won't bleed into the dough as much, so you may end up with a more distinct color. You might want to add a tablespoon of milk to the batter though given what was discussed in the previous question. 

Why did my gluten free chocolate chip cookies spread too much?

​The dough was too warm. This is why chilling the dough is so important. I always test bake 1 or 2 cookies before baking a larger batch to make sure they have set enough.

Can I freeze this raspberry chocolate chip cookie dough?

Yes, you can freeze the cookie dough. Let thaw in the fridge before baking, bake for a little longer if straight from the freezer, or thaw dough at room temperature for 30 minutes before baking.Yes, you can freeze the cookie dough. Let thaw in the fridge before baking, bake for a little longer if straight from the freezer, or thaw dough at room temperature for 30 minutes before baking.

refined sugar free raspberry chocolate chip cookies

More Delicious Gluten Free Chocolate Chip Cookies

If you want to indulge, then you have to try my Thick & Chewy Gluten Free Chocolate Chip Cookies.

For a fun twist, try my Gluten Free Browned Coconut Butter Chocolate Chip Cookies.

My favorite fall cookies are my Gluten Free Chocolate Chip Pumpkin Cookies.

If it's Christmas time, then give my Gluten Free Cranberry Chocolate Chip Cookies a go.

​And for summer, my Gluten Free Blueberry Chocolate Chip Cookies are delicious!

gluten free valentine's day raspberry chocolate chip cookies
tigernut flour

If you try these gluten free and dairy free raspberry chocolate chip cookies, leave a rating and review below. Be sure to tag me on social media if you try them!

raspberry chocolate chip cookies
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Gluten Free Raspberry Chocolate Chip Cookies (Dairy Free)

These dairy free and gluten free raspberry chocolate chip cookies are the perfect mix of raspberry and chocolate. They're great for any time of year, but make a wonderful Valentine's Day dessert.
Course Dessert
Cuisine American
Keyword chocolate, dairy free, gluten free, raspberry, valentine's day
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Line a cookie sheet with parchment paper and set aside.
  • Whisk together all of the dry ingredients, except the chocolate chips and raspberries, in medium bowl.
  • Beat together coconut oil or butter and sugar with an electric mixer in a large bowl or use a stand mixer on medium speed.
  • Add the eggs and vanilla and beat until smooth.
  • Fold the dry ingredients into the wet ingredients until there are a few streaks of the flour mixture remaining.
  • Fold in the chocolate chips and raspberries until just combined.
  • Use a medium or large cookie scoop to scoop the dough onto a the parchment lined baking sheet and place the cookie dough balls in the fridge for at least 30 minutes.
  • When ready to bake, preheat the oven to 350F. You will need to bake in batches so the cookies have room. You want the balls of dough to be 2 inches apart.
  • Bake cookies for 10-12 minutes, until edges are set and centers seem not quite done.
  • Sprinkle with flaky salt if desired as soon as they come out of the oven.
  • Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  • Bake in batches as needed.

Notes

See Baking Tips in above post for how to get the perfect cookie aesthetically and taste-wise!

Gluten Free Breakfast Blueberry Oat Muffins (Dairy-Free)

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If you are looking for the perfect healthy blueberry muffin recipe, then you've found it! These Gluten Free and Dairy Free Blueberry Muffins are the perfect breakfast muffin- filled with fiber, low sugar, and allergy friendly! These muffins are easy to make and ideal for meal prep.

gluten free blueberry oatmeal muffins

Over this last year, I developed a new found love for oats in all forms (granola, cookies, muffins, etc), so I had to give some oat muffins a try. I don't like when muffins have too many oats in them though. It can't be overbearing! I love these gluten free oat muffins because there is only a ½ cup of oats in this recipe and plenty of juicy blueberries. Plus, this is an easy muffin recipe that can be whipped up quickly.

gluten free dairy free blueberry muffins

What Makes These Gluten Free Blueberry Oatmeal Muffins Healthy

  • Blueberries are filled with micronutrients and antioxidants, boosting the nutritional profile of these homemade muffins.
  • These blueberry muffins are gluten free, dairy free, and allergy friendly. Made with simple ingredients, they are an ideal healthy addition to breakfast or snack.
  • These gluten-free muffins are completely refined sugar free! Made with maple syrup, an unrefined and natural sweetener, there is only a touch of it, keeping the overall sugar content low.
  • There are no inflammatory oils, like vegetable oil, in these blueberry muffins. We stick to heart healthy coconut oil.
  • We add a hefty teaspoon of cinnamon to this muffin recipe which is great for balancing blood sugar, especially combined with fiber!

gluten free blueberry oat muffins

Ingredients for Gluten and Dairy Free Blueberry Muffins

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour, but if you tolerate nuts, feel free to use almond flour.
  • Gluten free oats: be sure to use certified gluten free oats to keep this recipe celiac and gluten allergy safe!
  • Eggs: make sure your eggs are room temperature.
  • Maple syrup: stick to pure maple syrup for the healthiest muffins and best flavor.
  • Coconut oil: we'll be using melted coconut oil.
  • Yogurt: dairy free or regular. Using yogurt helps us achieve moist and fluffy muffins.
  • Milk: I use a dairy-free milk option (like oat milk), but any milk will work.
  • Blueberries: you can use fresh blueberries or frozen blueberries in this recipe.
  • Baking powder, cinnamon, salt, vanilla extract

How to Make Gluten Free Blueberry Oatmeal Muffins

  1. Preheat the oven to 350F. Line a 12-hole muffin tin with muffin liners.
  2. Whisk together the dry ingredients in a medium bowl and set aside
  3. In a large bowl, use a hand mixer to beat together the wet ingredients until smooth.
  4. Add the dry ingredients to the wet and mix on low to combine.
  5. Toss blueberries with 1 tablespoon of flour and fold them into the batter.
  6. Divide the muffin batter evenly into the muffin pan. If you prefer your muffins to be sweeter, sprinkle some coconut sugar on top! Or add extra blueberries on top.
  7. Bake muffins for 25-30 minutes or until a toothpick comes out clean with just a few crumbs on it and the muffin tops are golden brown.
  8. Let muffins cool for 10 minutes in the tin before removing to a wire rack to finish cooling.

Substitutions and Variations

  • Oil: You can also use melted butter instead. Stick to a plant based butter for dairy free muffins. I have not tested this recipe with olive oil, but it should work!
  • Yogurt and milk: I use coconut yogurt, but try Greek yogurt for an added protein boost if you tolerate dairy. You can use any milk you like from coconut milk to almond milk to cows milk. Opt for a plant-based milk for allergy friendly muffins.
  • Eggs: I have not tested a vegan version of this recipe and am not sure if an egg replacer, like flax eggs, would work. If you try it, let us know how it went!
  • Add-ins: adding in some nuts like walnuts would be fantastic in this gluten-free blueberry muffin recipe and so would adding chocolate chips. Or sprinkle the tops with sunflower seeds!

gluten free breakfast oat muffins with blueberries

Tips for the Best Gluten and Dairy Free Blueberry Muffins

  • Don't over mix the batter.​ This can result in gummy or dense and dry muffins in gluten free baking. Mix until just combined with a few streaks of flour left, when you add the blueberries, everything will be incorporated.
  • Toss blueberries in flour.​ This keeps the berries from sinking to the bottom of the muffins resulting in soggy bottoms or muffins that don't have an even distribution of berries per bite.

Storage

Store muffins in an airtight container at room temperature for up to 5 days. These can also be stored in the fridge if you are in a hot climate or freeze them for up to 3 months. 

FAQ

Can I use frozen berries?

​Yes! Fresh or frozen berries work in this recipe. 

Why did my muffins come out dry?

​It could be one of three reasons. 

  1. You over-measured the flour. Scoop the flour into the measuring cup and level it off, don't use the measuring cup to scoop the flour out of the bag. This can result in an over-packed scoop and too much flour.
  2. You over-mixed the batter. Yup, this can result in dry muffins with gluten free baking.
  3. You over-baked the muffins. Start checking the muffins at 20 minutes just to be safe. Every oven is a little different!

gluten and dairy free blueberry muffins with oats
gluten free blueberry muffins

More Gluten-Free, Dairy-Free Muffins

Raspberry Crumble Muffins

Chocolate Walnut Banana Muffins

Cinnamon Apple Muffins

Paleo Ginger-Peach Muffins

Paleo Cinnamon Roll Muffins

gluten free flour

If you try this recipe, be sure to leave a review so I know how you liked them! And feel free to ask any questions in the comments.

gluten and dairy free blueberry oat muffins
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Gluten Free Blueberry Oat Muffins

These allergy friendly blueberry muffins are filled with fiber and flavor all while being gluten free, dairy free, and low sugar. These are the perfect, healthy breakfast muffin!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, dairy free, gluten free, Low Sugar, oats, refined sugar free
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 muffins
Author Victoria Faling

Ingredients

  • 1 cup 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • ½ cup gluten free oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 2 eggs
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil or butter of choice olive oil should work too
  • ¼ cup yogurt of choice I used a dairy free yogurt
  • ¼ cup milk of choice I used a dairy free milk
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 350F.
  • Whisk together all the dry ingredients (flours, oats, baking powder, and cinnamon) in a medium bowl and set aside
  • In a large bowl, beat together the eggs, maple syrup, oil/butter, yogurt, and milk until smooth.
  • Add the dry ingredients to the wet and mix on low to combine.
  • Fold in the blueberries and set the batter aside while you line your muffin tine.
  • Line your muffin tin then divide the batter into 12. If you prefer your muffins to be sweeter, sprinkle some coconut or brown sugar on top!
  • Bake muffins for 25-30 minutes or until a toothpick comes out clean with just a few crumbs on it.
  • Let muffins cool for 10 minutes in the tin before removing to a wire rack to finish cooling.
  • These muffins aren't super sweet so they are the perfect breakfast addition or drizzle with some honey!

Paleo Walnut Crumble Cookies (Diary Free)

by Leave a Comment

These walnut crumble cookies are the perfect mix of a soft gluten free cookie base, topped with a crunchy walnut topping. The icing drizzle brings them together with just the right amount of sweetness. These are the perfect cookie for dessert or with your morning coffee.

paleo walnut cookies
paleo walnut cookies

I love these paleo cookies! They pair perfectly with tea or coffee and aren't too sweet. They contain no refined sugar, as long as you make your own powdered sugar with coconut sugar.

gluten free cookies
gluten free cookies

These gluten free cookies come together easily. You'll start by making the cookie base, which is just a blend of paleo flours, olive oil, maple syrup, and an egg. The crumble topping is where the walnuts are that give these cookies the perfect crunch. The dairy free icing that pulls these cookies together is something you can't skip! It's just made of a mix of powdered sugar and yogurt of choice- feel free to use a dairy variety if desired.

gluten free cookies
gluten free cookies
tigernut flour

More Fall Cookies

Pumpkin Brownie Cookies

Apple Pie Cheesecake Cookies

paleo cookies
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Paleo Walnut Crumble Cookies

These walnut crumble cookies are the perfect mix of soft and crunchy. They are completely paleo, gluten free, dairy free, and refined sugar free. Enjoy for dessert or with your morning coffee!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, walnut
Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 cookies
Author Victoria Faling

Ingredients

Cookies

Walnut Topping

Icing

  • ¼ cup powdered sugar
  • 2 tablespoon plain yogurt of choice I used a vegan yogurt

Instructions

  • For the cookies, sift all dry ingredients together in a bowl.
  • Beat the oil, maple syrup, vanilla, and egg together in a large bowl on medium low speed until combined.
  • Add the dry ingredients to the wet and beat on low (or use your paddle attachment to combine) until just combined. Dough should be pretty wet.
  • Place the dough in the freezer for 10-15 minutes or in the fridge for 20-30 minutes.
  • Preheat oven to 350F while dough is cooling.
  • Combine all topping ingredients in a small bowl during this time. Everything should just come together and be slightly crumbly.
  • When dough is more solid, remove from fridge and form 12 balls. Place on a parchment lined baking sheet about 2 inches apart (cookies will spread) and press down into cookie shape about ½ inch thick.
  • Sprinkle the topping mix on top of the cookies and gently press down so it sticks to the cookies (it’s okay for cookies to flatten a bit more during this process).
  • Bake one tray at a time on the middle rack for 14-16 minutes, until edges are just golden. Let cool for a few minutes before transferring to a wire rack to finish cooling before icing.
  • While cookies are cooling, make the icing.
  • Place 2 tablespoon of yogurt in a small bowl and then add your powdered sugar 1 teaspoon at a time (start with 3-4 tsp, then add one at a time after that) until you get your desired consistency (the more you add, the thicker it will get so it’s less runny).
  • Drizzle icing over cookies and enjoy!

paleo walnut cookies
paleo walnut cookies

Gluten Free Protein Oat Bars

by Leave a Comment

If you're looking for an easy and healthy snack, then look no further than these Gluten Free Protein Oat Bars. Made from real ingredients and whole proteins, these gluten free oat bars are far cleaner than anything you'd find in the store.

gluten free oat bars
gluten free oat bars

Snacks are my love language and I always have something in my purse for emergencies, but a lot of pre-packaged snacks and bars are filled with fake sugars, weird flavors, and gut-disrupting ingredients like seed oils. Having an easy, healthy, and high protein snack on hand for that afternoon slump is a must. That's where these gluten free protein oat bars come in!

These gluten free oat bars are easy to whip up, made from real, whole food ingredients, and will last you the week. Filled with healthy ingredients, they are also dairy free, refined sugar free, and allergy friendly. Drizzled with dark chocolate for antioxidants and flavor, everyone will enjoy these oat bars. They are also a great option for kids lunches and snacks and make the perfect lunch box addition.

gluten free protein oat bars
protein oat bars

Gluten Free Protein Oat Bar Ingredients

  • Gluten free oats: to keep this recipe gluten free, make sure to use certified gluten free oats.
  • Butter: dairy free or regular works in this recipe.
  • Maple syrup: a refined sugar free sweetener.
  • Egg whites: to boost protein content!
  • Vanilla extract
  • Pea protein (use code LEMONSNLYME20 for 20% off): this is my favorite protein as it's gut friendly and vegan. It also helps hold the bars together.
  • Cinnamon: for flavor
  • Chocolate Chips: this is for topping the bars. I stick to dark chocolate for the antioxidants, but feel free to use semi-sweet if desired. I love the HU Kitchen brand for a refined sugar free option. Enjoy Life also makes a great allergy friendly option.
  • Coconut oil: for melting the chocolate and keeping it smooth.

How to Make Gluten Free Oat Bars

Making gluten free oat bars will be one of the easiest things you do this year. All you do is whisk together the wet ingredients, mix in the dry, and bake!

You'll spread the mixture into a lined baking dish and bake for about 30 minutes. Once cooled, cut the bars and drizzle with chocolate.

Substitutions and Variations

Butter: although I have not tested it, coconut oil should work in this recipe, just make sure all other ingredients are at room temperature. I think olive oil has potential to work too, but I have not tried it.

Protein: I love using pea protein because it acts like a flour and helps with binding the ingredients together. I'm not sure if a non-vegan protein would work as they tend to dissolve. Another vegan protein should work though. If you don't have or want to use protein powder, you can just use 2 tablespoon of gluten free flour or finely ground seeds (like chia and hemp) to keep the protein content up.

Add-ins/toppings: Make these bars your own by mixing in mini-chocolate chips, dried fruit, nuts/seeds or another fav add-in. If you use fresh fruit, this will affect the texture and possibly the cooking time as there will be more liquid in the recipe. Feel free to use white, dark, or milk chocolate for the topping as desired.

protein oat bars
protein oat bars

Storage

You can keep these gluten free protein oat bars stored in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

Store individually sliced and wrapped oat bars in the freezer for up to 3 months. Let thaw in the fridge or at room temperature and enjoy immediately.

Are Oats Gluten Free?

Oats are naturally gluten free, but are often contaminated with gluten and wheat during the growing, harvesting, and processing experience. This is why it is important to buy oats that are labeled as certified gluten free if you have Celiac disease or a gluten allergy.

gluten free vegan protein

gluten free protein bars
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Gluten Free Protein Oat Bars

An easy and healthy snack, these protein oat bars are allergy friendly and made with whole food ingredients. High in protein and topped off with a chocolate drizzle, you can't go wrong with a batch of these for the week!
Course Dessert, Snack
Cuisine American
Keyword dairy free, Easy, gluten free, healthy, high protein, nut free
Prep Time 10 minutes
Cook Time 30 minutes
Servings 9 squares
Author Victoria Faling

Ingredients

  • 3 cups gluten free oats
  • ⅓ cup melted butter, cooled vegan or regular
  • ⅓ cup maple syrup
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 scoop pea protein (use code LEMONSNLYME20 for 20% off)
  • 1 teaspoon cinnamon
  • ¾ cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Preheat oven to 350F.
  • Add cooled melted butter, maple syrup, egg whites, and vanilla to a large bowl and whisk to combine.
  • Add the oats, protein powder, and cinnamon to the bowl and mix everything together.
  • Line a 9x9 inch baking dish with parchment paper.
  • Pour your oat mixture into the prepared baking dish and spread evenly.
  • Bake oat bars for 30-35 minutes, until slightly golden. Let cool completely before cutting into 9 squares.
  • When bars are cooled, melt your chocolate chips and coconut oil together until smooth. Drizzle over the oat bars (or dip them into the chocolate). Place in the fridge until chocolate has set.
  • Enjoy!

Granola Butter Truffles (Gluten Free, Vegan, Nut Free)

by Leave a Comment

These delectable Granola Butter Truffles are completely allergy friendly. They are gluten free, vegan, and nut free since they're made with granola butter. Perfect for Valentine's Day or to satisfy a chocolate craving.

healthy granola butter truffles
healthy granola butter truffles

Homemade chocolate truffles are such a fun, no bake way to show your love for Valentine's Day. Or just a fun way to enjoy some delicious chocolate! These healthy chocolate truffles are made with only 4 main ingredients (6 if you count the vanilla and salt) and are quick to whip up.

Granola butter is a nut and seed free spread made from oats that is perfect for those with allergies. If you use a certified gluten free version, it is also celiac safe. It's a great alternative to thing like peanut butter, almond butter, or sunflower seed butter in healthy baked goods.

healthy chocolate truffles
healthy chocolate truffles

Granola Butter Truffle Ingredients

  • Chocolate chips: you can use any type of chocolate chips or a bar of chocolate you want, but I love using dark chocolate. Use something like HU Kitchen chocolate to keep these truffles refined sugar free.
  • Coconut oil: this helps keep the chocolate shiny! Just a little fat to hold everything together.
  • Granola butter: I make a homemade version that is lower sugar and uses certified gluten free oats.
  • Vanilla Extract:
  • Coconut sugar: a refined sugar free sweetener to keep these truffles healthier.
  • Salt: adding a little flaky salt on top always enhances the flavor!

How to Make Granola Butter Truffles

These chocolate truffles are easy to make. You'll start by melting the chocolate chips and coconut oil, then mix them together with the rest of the ingredients.

Mold the truffles and pop them in the fridge to set. You can always add the truffle batter to a silicone mold to make the forming process easier.

Once set, coat the homemade chocolate truffles in a layer of melted chocolate and top them off with flaky sea salt. Pop them in the fridge to set and enjoy!

homemade granola butter chocolate truffles
homemade granola butter chocolate truffles

Substitutions and Variations

Granola butter: if you tolerate nuts or seeds, you can always use your favorite nut or seed butter like almond butter or pumpkin seed butter.

Variations: sprinkle the tops of these healthy chocolate truffles with crushed nuts, freeze dried fruit (like raspberries or strawberries), or a speciality salt that you love. You could even try mixing in a couple tablespoons of your favorite jam to the filling to add more berry flavor.

Tips for Making Chocolate Truffles

Chocolate can be finicky, it melts quickly and easily! So here are some tips when making these truffles:

  1. After mixing the truffle ingredients together, pop the batter into the fridge for 10-30 minutes so it hardens up some and is easier to mold. Just make sure to put molded truffles back in the fridge!
  2. When forming the truffles, if doing it by hand, work quickly as the heat from your hands will melt the chocolate. Take breaks and use the fridge as needed!
  3. To coat the granola butter truffles, use two forks to dip them into the melted chocolate coating. Lift the truffle out of the chocolate with the fork(s) and let it drip off before placing the truffle on a parchment lined tray to set.

How to Store Granola Butter Chocolate Truffles

Keep these truffles stored in the fridge for up to 5 days. You do not want to keep them at room temperature or they will melt!

gluten free and vegan chocolate truffles
gluten free and vegan chocolate truffles

More Chocolate Recipes

No Bake Protein Brownies

Gluten Free and Dairy Free Raspberry Cheesecake Bars

Gluten Free Chocolate Walnut Banana Muffins

Gluten Free Raspberry Chocolate Chip Cookies

healthy granola butter truffles
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Granola Butter Chocolate Truffles

These homemade chocolate truffles are completely allergy friendly and easy to make. They are gluten free, dairy free, and nut/seed free. They're perfect for Valentine's Day or to quell a chocolate craving whenever I might pop up!
Course Dessert, Snack
Cuisine American
Keyword allergy friendly, chocolate, dairy free, gluten free, nut free, valentine's day
Total Time 1 hour
Servings 12 truffles
Author Victoria Faling

Ingredients

Truffle Base

Chocolate Coating

Instructions

  • Melt the chocolate chips and coconut oil together on low over the stove or in the microwave at 30 second intervals.
  • Combine the granola butter, melted chocolate, vanilla, sugar, and salt together in a bowl and stir to combine.
  • If using a mold, pour your batter into the molds and place in the fridge to set for 30-60 minutes. If not using a mold, put batter in the fridge for 10-30 minutes, until set, but not too firm. Using a small scoop, scoop tablespoon size amounts of batter into your hand and form into a ball. Work quickly as the heat from your hands will melt the chocolate (this process will be messy). Place the balls on a parchment lined plate and set back in the fridge to set for at least 30 minutes.
  • Once truffles are set, melt the chocolate chips and coconut oil for the coating together in a small bowl. Coat each truffle in the melted chocolate then place back on the parchment lined plate. Sprinkle with flaky salt while chocolate is still wet then put back in the fridge until chocolate is set.
  • Enjoy!

Homemade Granola Butter Recipe (Gluten Free, Vegan)

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If you have a nut and/or seed allergy and are missing a spreadable treat, you've got to make this easy Granola Butter Recipe. It's completely allergy friendly and replaces peanut, almond, and sunflower butter perfectly. 

homemade granola butter

I've developed a number of allergies over the years due to my chronic health conditions and have to avoid most nuts and seeds. I was missing nut/seed butter so much, so I wanted to figure out a way to create a healthy and allergy friendly spread.

There is a popular granola butter brand out there, but in all honesty, I don't think it's that good (and it's also expensive!). I realized I could just make my own at home that was healthier and tasted better. lt turned out so good, my friends literally ask me to make them a jar every time we hang out.

granola butter recipe

What is Granola Butter?

If you've never heard of granola butter, it's a nut and seed free spread alternative for those with allergies. It is similar to peanut butter or almond butter, but made with a base of oats so it's nut and seed free. I like to make mine with tigernut flour too (which is a tuber, not a nut) for added flavor, but in the recipe below, I share how to make it both ways.

Also called oat butter, it's absolutely delicious and can be used just like peanut butter or sunflower butter (made from sunflower seeds). It's perfect for baking or on toast. You don't have to miss out on PB&J any longer- just make a GB&J!


How is Granola Butter Allergy Friendly?

As covered above, it's nut and seed free, but it's also gluten free and vegan. Be sure to use certified gluten free oats to keep this nut-free granola butter completely allergy safe. 

oat butter

Homemade Granola Butter Ingredients

  • Oats: be sure to use certified gluten free oats to keep this recipe gluten allergy safe.
  • Tigernut flour (optional): oats are pretty bland, so I like to add some tigernut flour to the mix for added flavor and sweetness with less added sugar. Tigernuts are a tuber despite their name and this is an optional addition. 
  • Coconut oil: melted coconut oil is the fat used to bring the oat butter together. You can also use olive oil, although I suggest a mix of both oils if you use olive oil. Of course, if you can't eat coconut oil then just use olive!
  • Maple syrup: be sure to use pure maple syrup and not pancake syrup. Agave also works. You can add extra maple syrup for a sweeter oat butter that tastes more like cookie butter.
  • Vanilla extract, cinnamon, salt

​How to Make Oat Butter

  1. Preheat the oven to 350F.
  2. Spread the oats evenly over a large baking pan and roast for 10 minutes, until just beginning to golden and become fragrant.
  3. Let oats cool before adding to a high speed blender (like a Vitamix) or food processor. Blend oats into a flour.
  4. If using tigernut flour, add the flour, cinnamon, and salt and blend again to combine.
  5. Combine all the wet ingredients together in a measuring cup. With the blender or food processor running on low, slowly pour the wet ingredients in.
  6. Let the blender/food processor run for 5-10 minutes, stopping occasionally to scrape down the sides, until you have a smooth butter. Taste and adjust as necessary. If you find that the mixture is too dry or thick, add more oil until the desired consistency is reached.
  7. Let the butter cool slightly before transferring to a glass jar.
how to make granola butter
how to make oat butter
how to make homemade granola butter recipe

How to Store Granola Butter

Granola butter can be stored at room temperature for up to 2 months and does not need to be refrigerated.

Homemade Granola Butter Tips

  • ​Make sure the oats are cooled before blending them, otherwise you will not get a smooth butter.
  • Blend the oats into a fine flour before adding the wet ingredients. I find the oats do not blend well whole.
  • Be patient! Oat butter can take a bit to come together. Slowly add the wet ingredients while blending on the lowest setting. It can take up to 10 minutes for the butter to come together and smooth out.

gluten free granola butter

If you try this recipe, let me know what you think in the comments below! Don't forget to leave a rating and review.

homemade granola butter recipe
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Granola Butter

Granola butter is a nut and seed free alternative for those with allergies. This is the perfect allergy friendly spread so you don't have to miss out. Use granola butter in place of things like peanut butter, almond butter, and sunflower seed butter.
Course Snack
Cuisine American
Keyword allergy friendly, Easy, gluten free, nut free, seed free, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 1 jar
Author Victoria Faling

Equipment

Ingredients

  • 2 cups gluten free oats make sure they are certified gluten free
  • 1 cup Tigernut flour* you can use almond flour or another cup of oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾-1 cup melted coconut oil
  • 1-4 tablespoon maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350F.
  • Spread your oats evenly over a large baking pan and roast them for 10 minutes, until just beginning to golden and becoming fragrant.
  • Let oats cool before adding to a high speed blender (like a Vitamix) or food processor. Blend oats into a flour.
  • If using tigernut flour, add the flour, cinnamon, and salt and blend again to combine.
  • Combine all the wet ingredients together in a measuring cup, starting with ¾ cup of oil. If using tigernut flour, you will only need 1-2 tablespoon of maple syrup, but if using all oats, you will need 3-4. With the blender or food processor running on low, slowly pour the wet ingredients into the running blender/food processor.
  • Let the blender/food processor run for 5-10 minutes, stopping occasionally to scrape down the sides, until you have a smooth butter. Taste and adjust as necessary, adding more maple syrup as needed. If you find that the mixture is too dry or thick, add more oil until the desired consistency is reached.
  • Let the butter cool slightly before transferring to a glass jar. Granola butter can be stored at room temperature and does not need to be refrigerated.

Notes

*I love using tigernut flour in this recipe as it adds some natural sweetness and nutty flavor without nuts!

Pumpkin Seed Pesto Butternut Squash (The Best Side Dish Ever)

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This Pumpkin Seed Pesto Butternut Squash is the most addicting recipes ever. The pumpkin seed pesto is the perfect amount of crunchy and salty that pairs perfectly with the sweet and soft butternut squash. You won't be able to stop eating this delectable side dish!

pumpkin seed pesto and butternut squash
pumpkin seed pesto and butternut squash

My mom used to make a variation of this butternut squash recipe when I was in high school and I absolutely loved it. When I got to college, I made my own version and shared it on my website years ago. Since I can't have dairy, this vegan pesto is so delicious! The recipe, photos, and overall post needed a revamp, and I finally got a chance to do so.

This vegan and paleo side dish is easy to make and very simple. There are only a few wholesome ingredients in this healthy pesto that you blend together and toss with roasted butternut squash. Plus, it's allergy friendly! There is no gluten, dairy, or nuts in this homemade pesto. It's guaranteed to be a crowd pleaser.

nut free pesto
nut free pesto

Pumpkin Seed Pesto Butternut Squash Ingredients

  • 1 large butternut squash
  • ¾ cup pumpkin seeds
  • 1 Tbsp olive oil
  • ½ tsp salt, divided
  • 1 cup fresh basil leaves, packed
  • ½ cup olive oil
  • 1 Tbsp garlic infused olive oil you can use 1-2 garlic cloves instead

How to Make Roasted Butternut Squash with Pumpkin Seed Pesto

  • Peel and dice the butternut squash into cubes. Toss with 1 tablespoon olive oil and ¼ tsp. salt and spread evenly over parchment lined baking sheet. 
  • Bake squash for 40-45 minutes at 425F, until fork tender and browning.
  • While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. Remove from heat and let cool for 10 minutes.
  • In a blender, add the basil, ½ cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add ½ a cup of the pumpkin seeds and ¼ tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
  • Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining ¼ cup pumpkin seeds and serve.

vegan pesto
vegan pesto

Pumpkin Seed Pesto Ingredient Notes

Butternut squash: I have not tried this recipe with any other root vegetables. I think it could be very good with pumpkin though!

Pumpkin Seeds: The pumpkin seeds are what give this pesto its unique flavor. Although you certainly could try substituting them for another nut or seed, I can't guarantee the addicting outcome.

paleo and vegan pumpkin seed pesto with butternut squash
paleo and vegan pumpkin seed pesto with butternut squash

Don't believe me that this side dish is super addicting? Try it for yourself and let me know what you think in the comments!

paleo pumpkin seed pesto and butternut squash
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Pumpkin Seed Pesto Butternut Squash

This pumpkin seed pesto with butternut squash is one of the most addicting dishes you'll ever eat. It packs a flavor punch and you won't be able to stop eating it. Enjoy this healthy and delicious paleo and vegan side dish with any protein!
Course Side Dish
Cuisine American
Keyword gluten free, healthy, paleo, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large butternut squash
  • ¾ cup pumpkin seeds
  • 1 tablespoon olive oil
  • ½ teaspoon salt, divided
  • 1 cup fresh basil leaves, packed
  • ½ cup olive oil
  • 1 tablespoon garlic infused olive oil you can use 1-2 garlic cloves instead

Instructions

  • Preheat oven to 425F.
  • Peel and dice the butternut squash into cubes. Toss with 1 tablespoon olive oil and ¼ tsp. salt and spread evenly over parchment lined baking sheet.
  • Bake squash for 40-45 minutes, until fork tender and browning.
  • While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. This takes about 5-10 minutes. Remove from heat and let cool for 10 minutes.
  • In a blender, add the basil, ½ cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add ½ a cup of the pumpkin seeds and ¼ tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
  • Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining ¼ cup pumpkin seeds and serve.

Gluten Free Vanilla Raspberry Cake with Chocolate Frosting (Diary Free)

by Leave a Comment

This Gluten Free Raspberry Cake is so moist and tender- no one will ever know it's gluten and dairy free! Made with a vanilla cake base, loaded with raspberries, and topped off with creamy chocolate sweet potato frosting, this cake can also be made fully refined sugar free.

gluten free raspberry cake

I made this vanilla raspberry cake for my 33rd birthday and I couldn't have asked for a more perfect cake. All of my friends were shocked at how moist and flavorful this gluten free cake was. When you think of gluten free cakes, most people think of them as being dry and crumbly, but I was not about to let that happen to my birthday cake! This cake stays moist and soft for days thanks to a combination of buttermilk and yogurt (dairy free options provided).

Although my birthday is in January and not quite the peak of raspberry season, I just couldn't resist a raspberry and chocolate combo. The cake base is a vanilla cake with fresh raspberries folded in then topped with the perfect chocolate frosting for a seriously delicious cake. Honestly, when the cake cravings hit, this is always the cake I want!

raspberry cake with chocolate frosting

Why You'll Love this Vanilla Raspberry Cake with Chocolate Frosting

  • Allergy friendly: I'm a firm believer that no matter what food allergies or restrictions you have, you should be able to enjoy holidays and celebrations just like everyone else. It's the reason for creating my entire website and brand. And cake-eating occasions like birthdays are no exception! This delicious vanilla and raspberry cake is fully gluten free, dairy free, and nut free.
  • Lower sugar: the same way I focus on allergy friendly recipes, I work to create lower sugar and refined sugar free treats. This gluten free birthday cake is made with coconut sugar and the frosting contains a fraction of the sugar of traditional frostings. The chocolate ganache is made using sweet potato, which adds natural sweetness without the 4 cups of powdered sugar.
  • Chocolate frosting without the sugar crash: Instead of powdered sugar and butter, this cake is topped with a creamy chocolate frosting made from sweet potato- lower sugar, dairy free, and secretly nutrient-rich. It's packed with a dose of fiber, vitamins A and C, and powerhouse antioxidants. You truly can have your cake and eat it too!

Why Sweet Potato Works in Dairy Free Chocolate Frosting

The frosting is what truly makes this gluten free cake special. I normally am not a frosting girl because I find it so sickeningly sweet and heavy with the amount of fat, dairy, and sugar it contains. This healthy chocolate frosting, though, is made with sweet potato (yes, you read that right) and it is perfection.

I love baking with sweet potato because it's quite versatile. I generally use white or Japanese sweet potato to create a dough, like in my Sweet Potato Scones. Orange sweet potato is fantastic for creating a chocolate frosting, though. It pairs beautifully with chocolate to create a smooth and dreamy chocolate frosting with a nutrient boost.

gluten free vanilla cake
gluten free vanilla cake

Gluten-Free Vanilla Raspberry Cake Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for the best results.
  • Tapioca starch: adding a little tapioca starch to gluten free baking helps produce a light and soft cake.
  • Butter: regular or dairy free butter will work in this recipe. 
  • Olive oil: a combination of fats keeps this cake light and moist.
  • Coconut sugar: the main unrefined sweetener in the cake.
  • White sugar: I like the combination of coconut and white sugar for texture in cake recipes, but you can use all coconut sugar to keep this recipe fully refined sugar free.
  • Eggs: 4 large eggs provide structure, richness, and leavening.
  • Milk: any milk variety will work in this cake recipe. I've used both coconut and oat milk with success, but almond milk or even dairy-full milk will work.
  • Apple cider vinegar: this gets added to the milk to create homemade buttermilk. 
  • Yogurt: dairy free or regular plain, unsweetened yogurt adds moisture and richness to keep the cake from drying out. Use Greek yogurt for a little protein boost if tolerated. If using dairy free, I love the Harmless Harvest brand.
  • Raspberries: I used fresh raspberries, but see FAQ below regarding frozen.
  • Baking powder, baking soda, salt, vanilla extract

Dairy Free Chocolate Sweet Potato Frosting Ingredients

  • Sweet potato: stick to an orange or red sweet potato variety like Beauregard, Jewel, or Garnet.
  • Chocolate chips: melted chocolate adds a rich chocolate flavor for this ganache. Use refined sugar free chocolate chips as desired.
  • Cocoa powder: some extra chocolate flavor for the icing!
  • Coconut oil: this helps hold the frosting together so it sets.
  • Maple syrup: just a touch of sweetness.

How to Make Gluten Free Raspberry Cake with Chocolate Frosting

Cake

  1. Preheat the oven to 350F. Grease two cake pans and line the bottoms with parchment paper. Set aside.
  2. Mix together the milk and apple cider vinegar and set aside.
  3. Whisk together the dry ingredients in a large mixing bowl.
  4. Add ¾ cup of coconut sugar with the butter  to the bowl of a stand mixer. Beat on medium speed until fluffy . Add in the remaining sugar and oil and beat to combine.
  5. Add the eggs two at a time and beat to combine after each addition. Add the vanilla extract, buttermilk, and yogurt and beat to combine until you have a smooth batter.
  6. Add the dry ingredients and mix on low until just combined. If using a stand mixer, use the paddle attachment.
  7. Toss the raspberries with 2 tablespoon of flour to coat then gently fold them into the batter with a rubber spatula.
  8. Divide cake batter evenly between the cake pans and firmly tap the pans against the counter to break up large air bubbles. Bake for 35-40 minutes, until a toothpick comes out clean. If at sea level, I suggest checking the cakes at 30 minutes.
  9. Once done baking, let cakes cool in their pans before flipping them out.

Frosting

  1. Bake and cool sweet potatoes to room temperature. Remove the skins. 
  2. Melt the chocolate chips and coconut oil together until you have a smooth chocolate.
  3. In a high speed blender or food processor, combine all frosting ingredients starting with less maple syrup and adding based on desired taste.
  4. Once frosting is smooth, let sit in the fridge until set.

Assembly

  1. To assemble this layer cake, spread a thick layer of chocolate frosting over the first cake, then gently add the second cake on top.
  2. Frost and decorate the whole cake as desired. I love adding leftover raspberries to the top of the cake.
gluten free chocolate raspberry cake

Substitutions and Variations

  • Sugar: I use a combination of white and coconut sugar in this recipe to get a light and airy texture in the cake. Coconut sugar is a bit heavier, so white sugar keeps the cake from seeming too dense. You can use all coconut sugar if you want to keep this recipe refined sugar free though,
  • Milk: the milk in this recipe is combined with apple cider vinegar to create a dairy free buttermilk. If you can have dairy, feel free to eliminate the apple cider vinegar and just use 1 cup of buttermilk. If you don't want to buy buttermilk, then you can still use the same method of combining 1 cup of milk with the apple cider vinegar.
  • Sweet potato: I have not tested this recipe with anything but orange sweet potato. It is the best option for the frosting as it pairs best with chocolate, but white sweet potato will do in a pinch!
  • Raspberries: although this is a raspberry cake, if you aren't a fan then try strawberries instead.
  • Variations: want extra raspberry flavor? Try incorporating a raspberry filling by add a layer of homemade or store-bought raspberry jam between the cake layers. Just be sure to pipe a dam of frosting around the edge of the cake layers.

Making this Gluten Free Cake Ahead

​Baking a cake is pretty time intensive, especially when you factor in cooling time. I often bake and assemble my cakes over 2-3 days, so here's how you can bake this cake on your timeline:

  1. If baking the cake layers 1-2 days ahead, cool layers fully and wrap each layer individually and tightly in plastic wrap then store at room temperature. If baking them more than two days ahead, wrap and freeze until ready to frost (this can be done up to two months in advance). Remove from the freezer to thaw the day before frosting.
  2. The chocolate ganache frosting can be made up to 3-5 days ahead, just store in an airtight container in the fridge. It holds up well, but if it is too thick to spread, just beat it on low until smooth and spreadable again.
  3. Once iced, you can store the cake in the fridge overnight, uncovered, and it will still taste fresh and delicious until the next day.

Cake Pan Size Options

  • Two 8-inch round pans (recommended)
  • One 9×13 sheet cake (see FAQ for timing)
  • Cupcakes (see FAQ)

Serving and Storage

​I'm sorry, but I don't believe you can serve cake on its own. The correct way is to serve a slice of cake with a big scoop of ice cream. Opt for a rich chocolate ice cream if you're a chocolate lover or a simple vanilla ice cream.

Store this cake, covered, in the fridge for up to 3 days. The frosting will melt if it sits at room temperature too long or if it's too hot. 

You can also slice the cake into individual portions, wrap in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before eating.

gluten free vanilla raspberry cake

FAQ

Can I use frozen raspberries in this raspberry cake?

Yes, but don't thaw the raspberries first. Toss them in flour and add directly to the batter. This is such a perfect cake for year round occasions from birthdays to Valentine's day, so I want you to be able to enjoy this cake no matter what season it is!

Why is gluten free cake dry?

Gluten-free baking can be dry if too much flour is used. The weights of gluten free vs. regular gluten flours are different, so substituting the flour one for one doesn't always work without modifications. That is why it's best to follow a gluten free cake specific recipe, like this one. I've adjusted the flour and wet ingredients to be just the right ratio to produce a moist and flavorful cake. You also want to make sure to measure your flour correctly, by scooping it into your measuring cup and leveling it off.

Can I make this vanilla raspberry cake grain free?

I have not tested a grain free or paleo version of this cake, so I'm not sure what the best grain free flour substitution would be.

Can I make this gluten free raspberry cake vegan?

I have not tested a vegan version of this cake recipe. I'm not sure that flax eggs would provide enough leavening in a cake recipe. I'd suggest finding a specific vegan cake recipe instead. 

Can I make this gluten free raspberry cake into a sheet cake?

Yes, you can! Instead of baking a layer cake, pour batter evenly in your desired sheet cake pan. You will need to adjust the baking time, so I would start checking it at 15 minutes.

Can I make this vanilla raspberry cake into cupcakes?

Yup! Divide batter into muffin tins and bake for less time. Start checking the cupcakes at 15 minutes. Let cool and ice with desired piping tip.

gluten free dairy free vanilla cake

More Gluten Free Raspberry Desserts

My Gluten Free Raspberry and Cream Scones are a delicious treat for brunch.

Make healthy Gluten Free Raspberry Blondies when you're craving a sweet treat without the sugar crash.

If you want an easy berry cake recipe, then my Gluten Free Strawberry and Raspberry Cake is it!

gluten free flour

gluten free raspberry vanilla cake with sweet potato frosting
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Gluten Free Vanilla Raspberry Cake with Chocolate Frosting

This gluten free raspberry cake is so moist, you won't believe it's gluten free. Loaded with fresh raspberries and topped with a chocolate sweet potato frosting, this cake is a crowd pleaser. Gluten free, dairy free, and can be made refined sugar free.
Course Dessert
Cuisine American
Keyword cake, chocolate, dairy free, gluten free, lower sugar, raspberries, vanilla
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings 12 servings
Author Victoria Faling

Equipment

Ingredients

Cake

  • 2.5 cups 1:1 gluten free flour
  • 2 tablespoon tapioca starch
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (dairy free) butter
  • ½ cup olive oil
  • 1 cup coconut sugar
  • ½ cup white sugar or more coconut sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup (dairy free) milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon (dairy free) yogurt Greek yogurt works too
  • 1.5 cups fresh raspberries, lightly torn apart plus more for decorating (2-3 pints total)

Frosting

  • 3 cups cooked and mashed orange sweet potato
  • 1 cup chocolate chips I like using dark chocolate
  • 1 tablespoon coconut oil
  • ½ cup cocoa powder
  • 1-1.5 cups maple syrup
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

Cake

  • Preheat the oven to 350F.
  • Grease two cake pans and line the bottoms with parchment paper. Set aside.
  • Mix together the milk and apple cider vinegar and set aside.
  • Sift together the flour, starch, baking powder, baking soda, and salt in a large bowl.
  • Beat together ¾ cup of coconut sugar with the butter on medium speed until fluffy. Add in the remaining sugar and oil and beat to combine.
  • Add the eggs two at a time and beat to combine after each addition.
  • Add the vanilla extract, milk mixture, and yogurt and mix to combine.
  • Add the dry ingredients and mix on low until just combined. If using a stand mixer, use the paddle attachment.
  • Toss the raspberries with 2 tablespoon of flour to coat then gently fold them into the batter with a rubber spatula.
  • Divide the batter between the cake pans and firmly tap the pans against the counter to break up large air bubbles. Bake for 35-40 minutes, until a toothpick comes out clean. If at sea level, I suggest checking the cakes at 30 minutes.
  • Once done baking, let cakes cool in their pans before flipping them out of their pans.

Frosting

  • Make sure your sweet potato is baked, mashed, and cooled slightly, but not cooler than room temperature.
  • Melt your chocolate chips and coconut oil together until you have a smooth chocolate.
  • In a high speed blender or food processor, combine all icing ingredients starting with less maple syrup and adding based on desired taste.
  • Once icing is smooth, let sit in the fridge until set.

Assembly

  • I highly suggest doing your best to evenly slice the domes off the cakes so you have a flat surface. Spread a thick layer of chocolate frosting over the first cake, then gently add the second cake on top.
  • Frost and decorate the rest of your cake as desired, using the remaining raspberries.
  • Celebrate and enjoy!

Allergy Friendly Spinach Pesto (Nut Free, Low FODMAP and Vegan)

by Leave a Comment

This healthy homemade pesto is completely allergy friendly and easy to make. It's packed with flavor and a quick sauce to whip up for dinner. The spinach gives this dairy free pesto a nutritional boost, while the basil provides all the delicious taste!

low FODMAP spinach pesto
low FODMAP spinach pesto

Many store-bought pestos contain nuts, cheese, and garlic, but if you've got food allergies/intolerances and GI issues, these ingredients are likely to set you off. It was impossible to find safe and healthy pestos at the store, so I started making my own. Pesto is super easy to make and the best part about making a homemade variety is that you can adjust the flavors to your liking. I've been whipping up this super quick and easy pesto for years and figured I better finally get this recipe on the my website and share it!

allergy free vegan pesto
allergy free vegan pesto

This pesto is packed with an extra punch of nutrients from the spinach. The other ingredients are simple- olive oil, basil, and salt! It's that simple. This pesto is completely allergy friendly, being gluten-free, AIP/paleo, and vegan, plus no garlic so it is low FODMAP! Gut friendly, nutrient packed, and healthy ingredients.

low FODMAP spinach pesto
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Allergy Friendly Spinach Pesto

This easy and delicious homemade pesto is perfect for any diet. There are no major offenders and you can whip it up in just a couple of minutes! This pesto is nut-free, vegan, and low FODMAP
Course Main Course
Cuisine American
Keyword Easy, low fodmap, nut free, Simple, vegan
Total Time 5 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 3 cups spinach
  • 1 cup fresh basil leaves
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 2-4 tablespoon nutritional yeast OPTIONAL

Instructions

  • Wash and dry the basil leaves.
  • Add everything to a small blender. Blend on high until smooth.
  • If needed, add more olive oil to achieve desired consistency.
  • Add nutritional yeast as desired for a more cheese-y flavor.
  • Store in an airtight container in the fridge for up to 5 days or freeze in ice cubes for later use.

Ginger Cabbage Recipe (AIP, Vegan)

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This ginger cabbage recipe is super easy to make and it's the perfect quick side dish for a weeknight meal or even a larger dinner affair. This cabbage is made on the stove, so it's a sautéed cabbage with bold ginger flavor. All you have to do is sauté the cabbage with ginger, then add in some broth and coconut aminos. It really is that easy.

AIP gingered cabbage
AIP gingered cabbage

I'm obsessed with ginger… ginger anything and I'm happy! The more ginger the better. If you also love ginger, then you'll love this recipe, too. Ginger is a fantastic spice with some amazing anti-inflammatory benefits. It's also great for stomach upset and GI distress as well as improving nutrient absorption. Ginger stimulates circulation and can help support the immune system. It's delicious and amazing for you!

AIP allergy friendly gingered cabbage
AIP allergy friendly gingered cabbage

AIP flour

AIP and vegan gingered cabbage
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AIP Gingered Cabbage

Course Side Dish
Cuisine American
Keyword digestion, Easy, ginger, sides, Simple, weeknight
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 medium green cabbage chopped
  • 1 tablespoon coconut oil
  • 2 tablespoon peeled and grated fresh ginger root
  • ¼ cup broth of choice bone broth, chicken broth, or vegetable broth works!
  • ½ tablespoon ground ginger
  • 2 tablespoon coconut aminos

Instructions

  • Slice your cabbage in quarters and de-core, then slice into thin strips.
  • Heat coconut oil over medium heat in a large skillet until melted. Add the grated ginger ginger and sauté for about 1 minute.
  • Add cabbage and cook stirring frequently for 3-4 minutes, until cabbage starts to soften.
  • While cabbage is cooking, whisk together the broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut aminos. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage is soft.
  • Serve alongside your main!

Gluten Free Pear and Persimmon Cobbler (Vegan)

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Gluten free cobbler is one of my favorite desserts. Delicious fruit with a sweet, doughy topping? Yes please! This pear and persimmon cobbler is the perfect winter dessert. It utilizes in season pears and persimmons mixed with warming cinnamon and topped with a gluten free dough.

gluten free fruit cobbler
gluten free fruit cobbler

My mom and I love a cobbler or crisp and she makes some fruit variation of one for me almost every time I am home. Gluten free cobbler is one of my favorite desserts because it's easy, versatile and who doesn't love a crumble topping on almost anything?! Including delicious fruit!

This healthy fruit cobbler is also completely vegan and nut free! Although you can use butter and regular milk in the dough, I opt for coconut oil (or vegan butter) and a plant-based milk to keep this recipe dairy free. It's the perfect allergy friendly dessert for the winter. I like making this to have for the week or even for a dinner party.

gluten free cobbler
gluten free cobbler

Gluten free pear and persimmon cobbler ingredients

Fruit Filling

Cobbler Topping

This is very much a mix and dump recipe! You'll combine the fruit filling ingredients in a baking dish, the mix all the topping ingredients together. Spread the topping over the fruit and bake.

How to store this fruit cobbler

You can keep this gluten free cobbler at room temperature for a couple days, but I prefer to store it in the fridge to keep it fresh. This also keeps the cobbler topping from absorbing all the liquid from the fruit and becoming soggy. Either way, keep the cobbler covered. And you can store it in the fridge for up to 5 days! This doesn't freeze well, so I don't suggest doing that.

How to serve pear and persimmon cobbler

This gluten free cobbler tastes amazing topped with fresh whipped coconut cream or even some vanilla ice cream. The smooth vanilla pairs lovely with the warm cinnamon of the cobbler.

gluten free pear and persimmon cobbler
gluten free pear and persimmon cobbler

More winter desserts

Gluten Free Pumpkin Gingerbread

Gluten Free Gingerbread Granola

More crumble recipes

Paleo Strawberry-Peach Crumble

gluten free flour

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Gluten Free Pear and Persimmon Cobbler

This gluten free cobbler is the ultimate way to use seasonal pears and persimmons! Fresh fruit is topped with a sweet, gluten free dough and baked to perfection. Serve with fresh whipped cream and a cup of tea and your cold winter evenings will be warm in no time.
Course Dessert
Cuisine American
Keyword cobbler, dairy free, Easy, easy dessert, gluten free, pears, persimmons, Simple, vegan, winter
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Author Victoria Faling

Ingredients

Fruit Filling

  • 3 ripe pears
  • 3 ripe persimmons
  • 1 teaspoon cinnamon
  • 2 tablespoon coconut sugar
  • 1 tablespoon tapioca starch arrowroot or corn starch works too

Crumble Topping

  • 1 cup 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour. You can also use more gluten free flour, but I suggest adding an extra 2-4 tablespoon of coconut sugar
  • ¼ cup coconut sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup solid coconut oil or butter
  • ⅓ cup milk of choice
  • 2 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F.
  • De-stem, core, and thinly slice your fruit.
  • Toss fruit with cinnamon, coconut sugar and tapioca starch.
  • Pour fruit into a 9x9 glass baking dish and set aside.
  • In a bowl, combine the gluten free flour, tigernut flour, baking powder, and salt. Whisk to combine.
  • Cut in the coconut oil or butter with a fork or pastry cutter until evenly distributed. Add the remaining wet ingredients and use a fork to combine until the dough comes together.
  • Scoop large spoonfuls of dough evenly over the fruit. Bake for 40-45 minutes until golden and set.
  • Let cool for at least 10 minutes. Serve with fresh whipped cream or ice cream!

gluten free and vegan fruit cobbler
gluten free and vegan fruit cobbler

gluten free and vegan fruit crisp
gluten free and vegan fruit crisp

Gluten Free Kolachi Cookies (Dairy Free)

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These Gluten Free Kolachi are a Polish cookie made healthier and allergy friendly. A savory dough surrounds a sweet walnut filling for a gluten free and dairy free version of a classic Polish treat!

gluten free Kolachi

Kolachi cookies (Kolachy) are a Polish cookie made of a flour, butter, and cream cheese dough that are filled with jam or a walnut filling. They are basically a light pastry dough wrapped around a sweet filling and dusted with powdered sugar. My mom and I remade these cookies into a gluten free and dairy free version!

My mother's side of the family is Polish, so I grew up with poppyseed and nut roll during the holidays. These rolls are a bit more intensive and time consuming to make, but Kolachi have similar flavors with half the work. This gluten free cookie version is simple to make. The hardest part is assembling which really isn't difficult at all once you get your technique down.

gluten free dairy free kolachi

Gluten Free Kolachi Ingredients

  • Vegan cream cheese: stick to vegan cream cheese for a diary free cookie. This is the base of Kolachi cookie dough.
  • Vegan butter: to get that buttery pastry dough.
  • 1:1 Gluten Free Flour: be sure to use a 1:1 all purpose gluten free flour with xanthan gum for best results.
  • Coconut sugar: used in both the dough and filling to keep these cookies refined sugar free.
  • Vanilla extract
  • Egg whites: egg whites are used to hold the filling together.
  • Walnuts: use plain, chopped walnuts that aren't salted or roasted.
  • Powdered sugar: a must for dusting these cookies!

Recipe Notes

Traditional Kolachi are made with butter and cream cheese. It's quite easy to make these cookies dairy free, you'll just vegan butter and cream cheese. I like to use the Miyoko's brand as it is gluten free and palm oil free.

These gluten free kolachi cookies are mostly refined sugar free, using coconut sugar instead of refined white sugar. They are dusted in confectioners sugar (this is a must, you can't skip it!), but you could always make your own with coconut or maple sugar if desired.

polish Kolachi cookies

Forming the cookies

The hardest part of this recipe is forming the cookies. Take about 1-2 tablespoon of the walnut filling and roll it into a little log that you'll place diagonally along the cut pastry. Gently fold opposite corners together over the top of the filling and seal the dough. You can wet your finger to seal the dough on top. It takes a cookie or two to get your personal technique down, but once you do, things will move quicker.

More holiday cookies

Healthy Gluten Free Sugar Cookies

Gluten Free Cranberry Chocolate Chip Cookies

Paleo Chocolate Crinkle Cookies

Gluten Free Gingersnaps

Gluten and Dairy Free Butter Pecan Cookies

gluten free flour

gluten free dairy free Kolachi
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Gluten Free Kolachi Cookies

Kolachi are a traditional Polish cookie. This version is made completely gluten and dairy free, filled with a sweet walnut filling. These are a favorite holiday cookie in my family and I hope you love them too!
Course Dessert
Cuisine Polish
Keyword christmas cookies, dairy free, gluten free, polish, traditional
Prep Time 1 hour
Cook Time 20 minutes
2 hours
Servings 16 cookies
Author Victoria Faling

Ingredients

Dough

Filling

  • 2 egg whites
  • ½ teaspoon vanilla extract
  • ⅓ cup coconut sugar you can increase this to ½ cup sugar if desired
  • 2 cups ground walnuts measure the walnuts after grinding them
  • Powdered sugar

Instructions

  • Cream together the butter and cream cheese on medium until light and fluffy.
  • Add the coconut sugar and half the flour at a time and beat on low to combine.
  • Shape the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
  • While dough is in the fridge, make the filling.
  • Beat the egg whites and vanilla on medium high until fluffy and frothy. Add the sugar 1 tablespoon at a time and beat until combined after each addition.
  • Mix in your walnuts until well combined.
  • Preheat oven to 350F.
  • Let dough sit at room temperature for 5-10 minutes. You'll know it's ready because you can work it without it immediately cracking. If it starts cracking, wait a few more minutes.
  • Lightly dust a work surface with a mix of powdered sugar and flour. Roll out your dough to about ⅛-1/4 inch thick.
  • Trim dough then cut into 2inch squares. Roll scraps of dough back into a ball and place in the fridge.
  • Place about 1-2 Tbsp. of walnut filling diagonally along one square. Overlap the opposite corners of the dough over the filling, sealing tightly. Place cookies 2 inches apart on a parchment lined baking sheet. Repeat with remaining dough on a second baking sheet.
  • Bake cookies for 18-22 minutes (start checking at 15 minutes), rotating the cookie sheets halfway through, until the bottoms are golden, the tops are lightly golden, and cookies are firm.
  • Let cool for 10 minutes on the tray before transferring to a wire rack to finish cooling.
  • Once cooled, dust with powdered sugar and enjoy!

Gluten Free Chocolate Crinkle Cookies (Paleo, Dairy Free, Nut Free)

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These Gluten Free Chocolate Crinkle Cookies are filled with rich chocolate flavor, all while being paleo, dairy free, and nut free. Creating healthier, lower sugar versions of classic recipes is one of my favorite things to do and that includes holiday cookies. These cookies are still sweet and delicious all without leaving you with a sugar hangover.

gluten free chocolate crinkle cookies
gluten free chocolate crinkle cookies

Chocolate crinkle cookies are super easy to make. The base is a combination of gluten free flours, cocoa powder, and coconut sugar. This is combined with the wet ingredients and then the cookies get rolled in powdered sugar before baking. You can easily double or triple the batch, as well. So, let's make some gluten free chocolate crinkle cookies!

tigernut flour

paleo chocolate crinkle cookies
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Gluten Free Chocolate Crinkle Cookies

These delicious gluten free chocolate cookies are allergy friendly and half the sugar! They are still rich in chocolate and perfect to bake this holiday season, all while being paleo, dairy free, and nut free.
Course Dessert
Cuisine American
Keyword allergy friendly, chocolate, Easy, holiday, paleo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16 cookies
Author Victoria Faling

Ingredients

  • 1 cup tigernut flour or almond flour
  • ½ cup tapioca starch
  • ⅓ cup cocoa powder
  • ¼ cup coconut sugar
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • 1 egg room temperature
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 teaspoon vanilla extract
  • ½ cup powdered sugar *See notes on how to make your own

Instructions

  • Whisk together the dry ingredients (flours, cocoa powder, sugar, salt, baking soda) in a small bowl.
  • Whisk or beat together the egg, coconut oil, maple syrup, and vanilla.
  • Add the dry ingredients to the wet and use a spatula to combine.
  • Place the dough in the fridge for 20 minutes.
  • Preheat oven to 350F.
  • Roll tablespoon sized balls of dough into an even circle (any lumps will result in lumpy cookies that aren't very round) and roll in the powdered sugar.
  • Place cookies 2 inches apart on a parchment lined baking sheet. Bake one cookie sheet at a time on the middle rack for 12-15 minutes, until the edges are just firm.
  • Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
  • Dust with more powdered sugar, if desired.

Notes

*You can make your own powdered sugar at home by blending together 1 cup of sugar with 1 Tbsp. of starch (tapioca, arrowroot, or corn works). Blend on high for several minutes until you get the light, fluffy consistency of powdered sugar.

gluten free and dairy free chocolate crinkle cookies
gluten free and dairy free chocolate crinkle cookies
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Gluten Free Gingerbread Granola (Vegan, Nut Free)

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A delicious and healthy winter breakfast, this Gluten Free Gingerbread Granola is also vegan and nut free. Cereal lovers rejoice, here is the perfect healthy and gluten free breakfast option!

gluten free gingerbread granola

I'm so excited to be sharing this delicious and healthy version of gluten free cereal. This gluten free gingerbread granola is so good and one of my favorite winter recipes with the warming spices, rich molasses flavor, and touch of sweetness. This granola recipe is allergy friendly, vegan, and lower sugar.

Store bought granola is often filled with sugar and seed oils, which is why I love making my own at home. You can cut down on the unnecessary sugar and oils and fill it with fiber rich and higher protein ingredients! My granola recipe avoids refined sugars and inflammatory oils, option for healthier, gut and heart supporting ingredients!

healthy homemade granola

Gluten Free Gingerbread Granola Ingredients

Dry Ingredients: One thing I love about homemade granola is how versatile it is. You truly can add whatever you have in the pantry to oats and it will taste good. I provide specifics that I think taste good in this recipe to keep it a nut free granola, but you can sub out the seeds for your favorite nuts, like walnuts or almonds.

One thing to note is that, although oats are naturally gluten free, they often encounter cross contamination during the processing and packaging of them. This is why it is important to use certified gluten free oats if you have a gluten allergy or celiac disease.

This granola recipe also calls for a combination of gingerbread spices, including cinnamon, ginger, and nutmeg. They really pull this recipe together!

Wet Ingredients: The wet ingredients in this recipe are a combination of pumpkin puree, maple syrup, oil, and molasses to keep it a completely vegan granola. The pumpkin and molasses are important for that rich, grounding gingerbread flavor. The molasses and maple syrup add the perfect amount of sweetness without being overbearing like some store bought cereals can be. We're keeping this a low sugar granola and healthy granola!

How to make gluten free granola

It's super easy! All you do is mix everything together in a big bowl and bake it. One key to getting evenly crunchy homemade granola is to spread your mixture evenly over a baking sheet. Then you want to mix it regularly during the baking process so that all of the granola bakes evenly. You also want to make sure not to over bake it. Granola can burn quickly, so you want to keep an eye on it and take it out before you think it's done. Homemade granola hardens as it cools and that is where the crunch will come from.

gluten free and vegan granola recipe

More gingerbread recipes

Gluten Free Gingerbread Banana Bread

Gluten Free Pumpkin Gingerbread

healthy homemade granola
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Gluten Free Gingerbread Granola

This delicious and warming allergy friendly granola is gluten free, vegan, and nut free. It incorporates warming spices and a touch of sweetness for the perfect healthy, homemade granola recipe!
Course Breakfast, Snack
Cuisine American
Keyword allergy friendly, Easy, gingerbread, gluten freee, homemade, nut free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8 servings
Author Victoria Faling

Ingredients

  • 3 cups gluten free oats
  • 1 cup pumpkin seeds*
  • ½ cup hemp seeds*
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon flaky sea salt use ½ teaspoon regular salt if you don't have flaky
  • ¼ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup olive oil melted coconut oil also works or another neutral oil
  • ¼ cup molasses

Instructions

  • Preheat oven to 350F.
  • Mix the oats, pumpkin seeds, hemp seeds, spices, and salt together in a large bowl.
  • Combine the pumpkin, maple syrup, oil, and molasses together in a small bowl.
  • Add the wet ingredients to the dry and mix to combine well so all the dry ingredients are coated.
  • Spread the granola mixture over a large, parchment lined baking sheet in an even layer.
  • Bake for 15 minutes then mix the granola and bake for another 15 minutes. The granola is done when it starts smelling fragrant and the granola around the edges of the pan are starting to really brown. Let the granola cool at room temperature, it will harden up and get nice and crunchy!
  • I like to store my granola in the freezer. It keeps it crunchy and fresh! Either way, be sure to keep granola stored in an airtight container.

Notes

*You can sub the nuts for 1.5 cups of your favorite nut or seed blend!

Spinach and Feta Chicken Meatballs (Gluten-Free, Dairy-Free Option, Low-Fodmap)

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Juicy, herby, and packed with Mediterranean flavor—these Spinach and Feta Chicken Meatballs are your new favorite weeknight dinner. They’re gluten free, dairy free, and low FODMAP, but still full of flavor thanks to fresh spinach, herbs, and a dairy-free feta. Perfect for meal prep, healthy snacking, or an easy family dinner, these baked chicken meatballs prove that eating allergy-friendly can still taste incredible

spinach and feta chicken meatballs

As someone who can’t eat gluten, dairy, or high FODMAP foods, I know what it’s like to miss out on flavor—which is why I recreate my favorite dishes in a healthier, allergy-friendly way. These Greek-inspired chicken meatballs deliver all the deliciousness of traditional Mediterranean flavors without the GI upset.

Why You'll Love These Spinach and Feta Chicken Meatballs

  • Allergy friendly: naturally gluten free, these spinach chicken meatballs can also be made with dairy free feta cheese. Keep them low FODMAP by using fennel instead of onion (fennel is also great for digestive health!) and a garlic infused olive oil. I leave out any added pepper for a nightshade free meal.
  • Nutrient packed: these meatballs are high in protein from the ground chicken, fiber from the added veggies, and micronutrients from the spinach and fresh herbs making them a nutrient powerhouse in just one bite!
  • Easy to make: made in 30 minutes, these Greek chicken meatballs are perfect for meal prep, healthy snacking, or when you need to get family dinner on the table quick (and sneak in those veggies!)

greek chicken meatballs

Spinach and Feta Chicken Meatball Ingredients

  • Ground chicken: I like to use ground chicken breast for a lighter option, but any ground chicken variety will work.
  • Spinach: fresh spinach adds nutrients and sneaks in veggies without you even knowing!
  • Fennel: fennel is a great alternative to onion for those with sensitive tummies, plus it's great for digestive support and adds lots of flavor.
  • Cilantro: cilantro is great for detoxification, digestion, and packs in healthy vitamins. Plus, it adds flavor!
  • Feta cheese: dairy free or regular, whatever you tolerate. I love the Follow Your Heart plant based feta crumbles.
  • Salt, oregano
  • Garlic olive oil: a low FODMAP way to add flavor. See substitutions below if you can't access garlic infused olive oil.

How to Make Dairy Free Spinach and Feta Chicken Meatballs

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Dice the spinach and cilantro, then add everything to a bowl and mix well. This is done best with your hands to make sure all the ingredients come together evenly.
  3. Form into 16 meatballs and place on prepared baking sheet.
  4. Bake for 25-28 minutes, until slightly golden and internal temperature reads 165F.
how to make spinach and feta chicken meatballs
how to make dairy free spinach and feta chicken meatballs
how to make gluten free dairy free spinach and feta chicken meatballs

Variations and Substitutions 

  • Chicken: ground turkey would also work.
  • Cilantro: if you're not a cilantro fan, try parsley!
  • Feta: feta has a unique flavor and tastes best in these meatballs. I don't suggest using another variety of cheese.
  • Fennel: fennel is a great low FODMAP alternative to onion. If you tolerate onion okay, feel free to use that instead.
  • Garlic infused olive oil: this is a great low FODMAP alternative to garlic. You can find oils like this at your local olive oil store or click the link to order from my favorite store. If you tolerate garlic, you can just use some diced garlic and regular olive oil.
  • Air fryer: you can also air fry these meatballs instead of baking them. Air fry at 360F for about 10-15 minutes.il and some chopped garlic cloves.

What to Serve with Spinach and Feta Chicken Meatballs

I love serving these spinach feta meatballs over rice and with some sort of Greek-inspired salad. I often make a cucumber, bell pepper, and olive salad drizzled with olive oil and oregano. Drizzle a homemade or store-bought tzatziki sauce on top!

For a paleo option, serve with cauliflower rice.

These baked chicken meatballs would also taste great with a roasted beet salad or with gluten free pita bread and hummus.

How to Store Leftover Spinach Feta Meatballs

Keep leftover chicken meatballs stored in an airtight container in the fridge for up to 3 days. You can also freeze these meatballs in a freezer safe container for up to 3 months.

dairy free spinach and feta chicken meatballs

FAQ

Can I make mini meatballs?

Yes! You can definitely make mini chicken meatballs and serve them as an appetizer. They'd be great for a party! Bake time will likely be shorter, start with 10-15 minutes.

Will these meatballs fall apart?

​I've never had an issue with that as long as you dice the veggies small enough. If for any reason your chicken meatballs aren't holding together, you can add a whisked egg to the mix.

Can I meal prep these or make ahead?

These spinach feta meatballs are perfect for gluten free meal prep. Bake then portion into individual containers with rice and roasted veggies and freeze. Or keep in the fridge for the week! If you make them ahead, reheat in the oven at 300F for 30 minutes.

gluten free dairy free Greek chicken meatballs
Greek inspired spinach and feta chicken meatballs

More Delicious Chicken Recipes

Try my Paleo Popcorn Chicken for a great game day snack or healthy comfort meal.

My Healthy Marry Me Chicken is sure to please the whole family!

Cold weather calls for my easy Slow Cooker Paleo Orange and Apricot Chicken.

My other favorite easy weeknight meal is my Sheet Pan Honey Balsamic Chicken and Veggies.

If you try this recipe, leave a comment letting me what how you served them! And I'd love if you left a rating and review below.

Dairy free spinach and feta chicken meatballs
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Spinach & Feta Chicken Meatballs

These Spinach & Feta Meatballs are filled with nutrients and flavor! They are super easy to whip up and perfect for family dinner or meal prep.
Course Main Course
Cuisine American
Keyword allergy friendly, Easy, Simple
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 lbs ground chicken
  • 2 handfuls of spinach
  • ¼ cup cilantro
  • ½ cup feta vegan or regular (if using a block, be sure to crumble it)
  • ½ cup diced fennel or onion
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon garlic olive oil

Instructions

  • Preheat oven to 400F.
  • Dice the spinach and cilantro, then add everything to a bowl and mix well. This is done best with your hands to make sure all the ingredients come together evenly.
  • Form into 16 meatballs and place on parchment lined baking sheet.
  • Bake for 25-28 minutes, until slightly golden and cooked through.
  • I love serving this with rice and greek salad!

Corn-Free Sweet Potato Cornbread (Gluten Free, Dairy Free, Nut Free)

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If you have a corn allergy then you need this Corn Free Sweet Potato Cornbread in your life! It's also gluten free and dairy free, so it's the perfect allergy friendly option for Thanksgiving.

gluten free and corn free sweet potato cornbread
gluten free and corn free sweet potato cornbread

Did you know you can make corn-free cornbread? It's true! As someone who can't eat corn, I sure miss it. Corn is delicious, but this corn-free cornbread tastes eerily similar to the Jiffy corn muffins I grew up on. And now I've eaten way too many slices.

This cornbread uses tigernut flour to get the consistency and taste we're going for, but you can also use almond flour. I added mashed sweet potato to amp up the nutrient content and play into the flavor. You can't even taste the sweet potato, so if you've got picky eaters in your house, this is a great recipe for sneaking veggies in. 

gluten free and corn free sweet potato cornbread
gluten free and corn free sweet potato cornbread

Corn Free Sweet Potato Cornbread Ingredients

  • 1 cup tigernut flour
  • ¾ cup 1:1 gluten free flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 cup cooked mashed sweet potato
  • ¼ cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
  • 2 eggs
  • 3 Tbsp of honey
  • ½ cup milk of choice

What's Tigernut Flour?

Tigernut is not a nut, it's a tuber. I use tigernut flour in a lot of my recipes because it's a great alternative to almond flour for those with allergies (like me!). Tigernut also have a slight sweetness to them, which allows me to use less added sweetener in my recipes. It's a win-win! If you can't access tigernut flour though, you can use almond flour instead.

How to serve gluten free cornbread

What's cornbread without a thick slather of (dairy free) butter and generous drizzle of honey? This cornbread tastes best warm, so if you make this cornbread ahead of time, I suggest warming it in the oven at 300F for about 20 minutes before serving. You can warm it up wrapped in tinfoil or in a glass dish.

gluten free and corn free sweet potato cornbread
gluten free and corn free sweet potato cornbread

More Holiday Recipes

Kale and Persimmon Salad

Ginger and Cinnamon Roasted Carrots

Brussels Sprout Salad with Apples and Chickpeas

tigernut flour

gluten free and corn free sweet potato cornbread
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Corn-Free Sweet Potato Cornbread

This corn-free cornbread has a similar taste and texture to regular cornbread, but without the corn! It's also completely gluten and dairy free and made nutrient dense with the addition of sweet potato.
Course Side Dish
Cuisine American
Keyword Easy, fall, healthy, Low Sugar, Simple, thanksgiving
Servings 9 slices
Author Victoria Faling

Ingredients

  • 1 cup tigernut flour
  • ¾ cup 1:1 gluten free flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup cooked mashed sweet potato (about 175-200 grams)
  • ¼ cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
  • 2 eggs
  • 3 tablespoon of honey
  • ½ cup milk of choice

Instructions

  • Preheat oven to 350F.
  • Sift the tigernut flour and whisk in the gluten free flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the sweet potato, eggs, butter, honey, and milk in a bowl. Use a hand mixer to beat all the ingredients together on medium speed until well combined.
  • Add the dry ingredients to the wet and mix on low until combined. Let batter sit while you prepare the baking dish.
  • Grease a 9x9 inch glass baking dish.
  • Pour the batter into the baking dish. Bake for 32-35 minutes, until a toothpick comes out clean. Let cool before slicing.
  • Serve warmed with a slather of butter or coconut oil and a drizzle of honey!

Maple Walnut Cookies (Gluten Free, Dairy Free)

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These Gluten Free Maple Walnut Cookies have just the right amount of softness, sweetness, and crunch. They're perfect for fall and also completely dairy free and refined sugar free.

gluten free and dairy free allergy friendly maple walnut cookies

It took me about 7 tries to nail this recipe, but along the way I learned about what substitutions would work. The ideal cookie recipe is listed below, but I provide tons of subs to make these cookies ideal for you depending on the ingredients you have available and dietary preferences. 

gluten free and dairy free healthier maple walnut cookies

Gluten Free Maple Walnut Cookie Ingredients

  • Gluten free flour: use a 1:1 all purpose gluten free flour with xanthan gum for best results.
  • Tigernut flour or almond flour: Tigernut flour is a nut free alternative to almond flour, but either will work. This provides a nutty sweetness that compliments the maple and walnuts perfectly.
  • Tapioca starch: adding a little starch helps keep gluten free cookies soft.
  • Maple sugar: this is where we get the maple flavor from! Maple sugar can be hard to find in stores, so you can order it via the link or see below for substitutions.
  • Coconut oil or (vegan) butter: either will work, but result in a slightly different cookie. Butter results in a lighter colored, softer cookie while coconut oil results in a darker colored cookie that is slightly crunchier. Both options still taste delicious though!
  • Eggs: you'll need 1 large egg and 1 egg yolk for this recipe.
  • Walnuts: but pre-chopped walnuts for finely chop up your own.
  • Cinnamon, baking soda, baking powder, salt, vanilla extract
  • Powdered sugar: used in the icing.
  • Maple syrup: a little bit of maple syrup added to the icing gives us that maple flavor.
  • Milk of choice: stick to a plant based milk to keep this recipe dairy free.

How to Make Maple Walnut Cookies

  1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  2. Whisk together the dry ingredients in a medium bowl and set aside.
  3. Beat together the sugar and coconut oil/butter in a large bowl on medium high speed until light and fluffy (30-60 seconds).
  4. Add the eggs and vanilla and beat until combined.
  5. Add the dry ingredients to the wet ingredients and mix on low to just combine.
  6. Fold in the walnuts.
  7. Scoop tablespoon sized drops of dough onto the baking sheets, leaving 1.5-2 inches between each cookie.
  8. Bake cookies for 10-12 minutes until golden and just firm around the edges.
  9. Let cool on the baking sheet for 5-8 minutes before transferring to a wire rack to finish cooling. Bake in batches as needed.
  10. Let cookies completely cool before icing.

Substitutions and Variations

Flour: If you don't have tigernut flour or can't access it, you can use almond flour or more gluten free flour. Using another ½ cup of gluten free flour will result in more puffy cookies that do not spread as much. They will also be much lighter in color.

Fat: You can use coconut oil or butter for this recipe. Butter results in a lighter colored, softer cookie, while coconut oil yields a darker colored, slightly crunchier cookie. If you'd like to reduce the fat content, you can use ¼ cup of oil/butter and ¼ cup of applesauce. This results in fluffier, softer cookies that do not spread as much, but are still delicious.

Sugar: This recipe calls for maple sugar to get that maple flavor. Unfortunately, maple sugar can be hard to find and is often expensive. You can use coconut sugar as a substitute or ¼ cup of coconut sugar and ¼ cup of maple syrup to get some of that maple flavor in the cookies. The combo of sugar and maple syrup also may result in a lighter, fluffier cookie. Again, still delicious! If you do want to use maple sugar, I usually buy it on Amazon.

gluten free and dairy free lower sugar maple walnut cookies

More Walnut Recipes

Love walnuts? Then you need to try these other great recipes that incorporate walnuts!

Paleo Walnut Crumble Cookies

Gluten Free Walnut Crumble Banana Bread

gluten free flour

gluten free and dairy free allergy friendly maple walnut cookies
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Gluten Free Maple Walnut Cookies

These gluten free cookies are lower in sugar, but still maintain all the delicious flavor and texture! Don't forget the dairy free icing to top them off.
Course Dessert
Cuisine American
Keyword Easy, Fall flavors, Low Sugar, winter
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 cookies
Author Victoria Faling

Ingredients

Cookies

  • 1 cup 1:1 gluten free flour
  • ½ cup tigernut flour can use almond or more gluten free, see notes above
  • 1 tablespoon tapioca starch
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup maple sugar see substitutions above
  • ½ cup coconut oil softened*
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts

Icing

  • ½ cup powdered sugar
  • 2 teaspoon melted coconut oil or butter
  • 2 teaspoon maple syrup room temperature (zap in microwave at 5 second intervals if needed)
  • Milk of choice

Instructions

  • Preheat oven to 350F.
  • Whisk together the flours, baking soda and powder, cinnamon, and salt in a bowl and set aside.
  • Beat together the sugar and coconut oil/butter until light and fluffy (30-60 seconds).
  • Beat in the egg until combined. Beat in the egg yolk and vanilla until combined.
  • Add the dry ingredients to the wet and mix on low to just combine.
  • Fold in the walnuts.
  • Let batter sit while you line two baking sheets with parchment paper.
  • Scoop tablespoon sized drops of dough onto one baking sheet, leaving 1.5-2 inches between each cookie.
  • Bake one cookie sheet on the middle rack for 10-12 minutes until golden and just firm around the edges.
  • Let cool on the baking sheet for 5-8 minutes, before transferring to a wire rack to finish cooling. While one sheet of cookies bakes, prepare the next sheet. Repeat until all cookies are baked.
  • Let cookies completely cool before icing.
  • To make the icing, mix together the sugar, oil, and maple syrup until you get a thick icing consistency. Add a tiny splash of milk if needed.
  • Ice cookies as desired and enjoy

Notes

*You can also use (vegan) butter. Butter results in the lighter colored cookies that are softer. Coconut oil will yield a slightly more crunchy cookie that is darker in color.

Pumpkin Brownie Cookies (Gluten Free & Dairy Free)

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These Gluten Free Pumpkin Brownie Cookies are rich fudgy brownies in cookie form. Made with wholesome ingredients like vitamin rich pumpkin, heart healthy coconut oil, and dairy free chocolate, these brownie cookies are a healthier, allergy friendly fall treat.

gluten free pumpkin brownie cookies

Oh. My. God. These gluten-free brownie cookies are dangerously good! They truly taste like fudgy little brownies in cookie form. This is probably the most indulgent recipe on my website, but they are totally worth it for the occasional celebration or chocolate craving. Perfect for those of you who love pumpkin season but are more of a chocolate person than a spice person.

The Pumpkin and Chocolate Combo

Unlike traditional brownie cookies, these get their rich texture from the pumpkin puree instead of heavy oils or butter. Pumpkin can be used in place of oil or yogurt to add moisture and fat to baked goods. The addition of pumpkin is what makes these cookies so fudgy and lower in fat, plus it gives these gluten free brownie cookies a fall twist. 

These gluten free brownie bites call for a combo of cocoa powder and melted chocolate, plus more chocolate chips to mix in, to get a double chocolate effect. I love using dark chocolate as I prefer less sweetness, but I know dark chocolate can be a bit too bitter for some. If you are one of those people, stick to using semi-sweet chocolate chips in this recipe. Stay away from from milk chocolate to keep this recipe fully dairy free

gluten free brownie cookie

Why You'll Love These Pumpkin Brownie Cookies

  • Great texture! Fudgy, chewy, and chocolatey, these cookies are for the chocolate lovers.
  • Allergy friendly. Gluten free, dairy free, corn free, and nut free.
  • Lower fat thanks to pumpkin which adds moisture and richness without extra oil or butter. 

gluten free chocolate brownie cookies

Gluten Free Pumpkin Brownie Cookie Ingredients and Substitutions

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Eggs: this recipe calls for one whole egg and one egg yolk. The extra yolk helps add fat for that fudgy texture.
  • Coconut sugar: my favorite unrefined sweetener to use in cookie recipes. You can also use brown sugar as a sub.
  • White sugar: although I generally only make refined sugar free desserts, sometimes you just need white sugar. We only use 2 tablespoon which helps with texture and gloss. You can substitute this for coconut sugar if desired. Some of the photos in this post are an all coconut sugar cookie and you can see the cookies aren't quite as shiny.
  • Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling. You do want to use a more watery puree, see FAQ below for my recommended brands. If you don't have or don't want to open a whole can of pumpkin for this recipe, you can also use (dairy free) yogurt.
  • Chocolate chips: lots and lots of chocolate chips! Stick to semi-sweet if you don't want any bitterness or use dark chocolate for a super rich chocolate flavor.
  • Coconut oil: a heart and brain healthy fat that works perfectly in these brownie cookies.
  • Cocoa powder: I stick to natural cocoa powder, but dutch-processed cocoa powder should also work. Be sure to use unsweetened cocoa powder.
  • Baking powder, cinnamon, salt, vanilla extract: want more of a pumpkin spice vibe? Use pumpkin pie spice instead of cinnamon and increase it to ½-1 tsp!

​How to Make Gluten Free Pumpkin Brownie Cookies 

  • Preheat oven to 350F. Line a two baking sheets with parchment paper.
  • Whisk together the dry ingredients and set aside.
  • In a large bowl, beat together the eggs, vanilla, sugar, and pumpkin on medium-high speed until combined and frothy. Set aside.
  • Melt chocolate chips and coconut oil together in a small saucepan over medium heat until smooth. Remove from heat and whisk in the cocoa powder.
  • Pour the chocolate mixture into the wet ingredients and mix to combine.
  • Add the dry ingredients and use a rubber spatula to mix everything together. The batter will be thick.
how to make chocolate brownie cookies
how to make gluten free chocolate brownie cookies
how to make gluten free pumpkin brownie cookies
  • Fold in a ½ cup of chocolate chips or chopped chocolate.
  • Use a medium cookie scoop to scoop cookie dough onto prepared baking sheets, leaving 1 inch between cookies. Top each cookie with a few more chocolate chips and some flaky sea salt.
  • Bake one sheet in the middle rack at a time for 8-10 minutes. The cookies should seem not quite done when you take them out.
  • Take the cookies out and immediately use a glass or round cookie cutter to shape the cookies. Do this by placing the glass/cookie cutter around the cookie and gently moving it in a circle. This will pull the edges in for a nice, round cookie.
  • Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
how to make gluten free pumpkin brownie cookies
how to make fudgy brownie cookies
how to make pumpkin brownie cookies

How to Eat and Store These Fudgy Chocolate Brownie Cookies

These cookies taste amazing warmed up with some vanilla ice cream, but they also taste really good cold and they freeze wonderfully. Freeze them in a freezer safe container for up to 3 months.

Store leftover cookies in an airtight container at room temperature for 2 days or in the fridge for 5 days.

Tips for the Best Gluten Free Brownie Cookies

  • Make sure to beat the wet ingredients well so they are fully combined.
  • Don't over mix the batter. Fold in the dry ingredients until a few flour streaks remain, the flour will get fully combined when you mix in the chocolate chips.
  • Don't over bake! For the fudgiest brownie cookies with fudgy centers, you want to be very careful about baking time. These cookies go from done to over done quickly so I'd do a test bake with 1 cookie first. You want to pull these cookies out of the oven when they seem not done. They will finish cooking as they cool. Bake time will depend on your oven and size of cookie scoop you used.
  • Shape them: when the cookies first come out of the oven, use a round cookie cutter or glass to shape the cookies by placing the cutter/glass around the cookie and swirling it around the cookie to pull the edges in so they are round. You need to do this right when the cookies come out and they are still hot and malleable. This is only for aesthetics and is not a must. The cookies will taste great either way!

gluten free dairy free chocolate brownie cookies

FAQ

What is the best canned pumpkin to use?

Different brands of pumpkin puree have very different textures, some are much drier than others. You want a wetter canned pumpkin puree. Opt for Libby's or Farmer's Harvest. I've found that store brands, like Whole Foods 365 is quite dry and doesn't yield the best cookies.

Can I keep these cookies refined sugar free?

Yes! To keep these gluten-free chocolate brownie cookies refined sugar free, use all coconut sugar and then make sure to use refined sugar free chocolate chips, like the HU kitchen brand.

gluten free flour

More Gluten Free Fall Cookies

Gluten Free Apple Pie Cheesecake Cookies (dairy free)

Gluten Free Maple Walnut Cookies

Gluten Free Chocolate Chip Pumpkin Cookies

If you try these fudgy chocolate brownie cookies, leave a rating and review below- I'd love to hear how you enjoyed them!

gluten free pumpkin brownie cookies
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Pumpkin Brownie Cookies

These cookies are basically a fudgy brownie in cookie form! If you're a chocolate fan, then you've got to make these gluten free pumpkin brownie cookies this fall. They are also dairy free and can be made refined sugar free.
Course Dessert
Cuisine American
Keyword brownies, chocolate, fudge, gooey
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 cookies
Author Victoria Faling

Equipment

Ingredients

  • 1 cup 1:1 gluten free flour
  • ¾ teaspoon baking powder if you are at sea level, use 1 tsp.
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup coconut sugar
  • 2 tablespoon white sugar
  • 5 tablespoon pumpkin puree*
  • 1 cup semi-sweet chocolate chips + another ½ cup or chopped chocolate set aside and more for topping I like Enjoy Life chocolate and HU Chocolate
  • ¼ cup coconut oil
  • ¼ cup cocoa powder
  • Flaky sea salt

Instructions

  • Preheat oven to 350F.
  • Whisk together the flour, cinnamon, baking powder, and salt and set aside.
  • In a large bowl, beat together the eggs, vanilla, sugar, and pumpkin on medium-high speed until combined and frothy. Set aside.
  • Melt 1 cup of chocolate chips and the coconut oil together in a small saucepan over medium heat until smooth. Remove from heat and whisk in the cocoa powder.
  • Pour the chocolate mixture into the wet ingredients and mix to combine.
  • Add the dry ingredients and use a rubber spatula to mix everything together. The batter will be thick.
  • Fold in a ½ cup of chocolate chips or chopped chocolate.
  • Use a small ice cream scoop or two spoons to scoop dough onto a parchment lined baking sheet, leaving 1 inch between cookies. Top each cookie with a few more chocolate chips and some flaky sea salt (this is key, do not leave it off!).
  • Bake one sheet in the middle rack at a time for 10 minutes. The cookies should be shinier on top and may seem not quite done, that’s okay.
  • Take the cookies out and immediately use a glass or round cookie cutter to shape the cookies. Do this by place the glass/cookie cutter around the cookie and gently moving it in a circle. This will pull the edges in for a nice, round cookie!
  • Let cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
  • This cookies will stay fresh in a sealed container for about 4 days. You can store them in the fridge for up to a week and transfer any remaining to the freezer.
  • Enjoy!

Notes

*Be sure to use a wetter canned pumpkin variety, otherwise bump up to ⅓ cup of pumpkin if using a dry variety (like the 365 brand)

Coconut Butter & Chocolate Walnut-Date Cups (Gluten Free, Vegan, Low Sugar)

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If you’re trying to eat healthier, but still want candy, then you’ve got to make these walnut-date cups! These are super easy to make and perfect for Halloween! Save yourself, and the kids, the sugar rush with this more balanced treat.

gluten free and paleo chocolate and coconut butter walnut date cups

These chocolate and coconut butter cups are completely gluten free and vegan. They are filled with walnuts for that crunch and dates for natural sweetness. We mix the filling with some cinnamon to bring it all together. I prefer to use dark chocolate for the chocolate cups to keep it dairy free and low sugar, plus that’s the best chocolate. The coconut butter cups use pure coconut butter, no added sugars! Balance the sweetness with some flaky salt on top.

gluten free and paleo chocolate and coconut butter walnut date cups

gluten free and allergy friendly walnut date chocolate cups
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Chocolate & Coconut Butter Cups

Lower sugar and healthier candy is possible! Switch up the Reese's for these brain boosting walnut and date cups. Keep them low sugar with dark chocolate or sugar free by using naturally sweet coconut butter
Course Dessert, Snack
Cuisine American
Keyword candy, Easy, healthy, Low Sugar, sugar free
Servings 12 cups
Author Victoria Faling

Ingredients

  • 1 cup chocolate chips Enjoy Life is my preferred, allergy friendly brand
  • 1 tablespoon coconut oil
  • ¾ cup melted coconut butter
  • ½ cup chopped walnuts You can substitute the walnuts for your favorite nut or seed!
  • ½ cup chopped dates
  • 1 teaspoon cinnamon
  • Flaky salt

Instructions

  • Line a muffin tin with silicone or paper liners.
  • Melt the chocolate chips and coconut oil together in the microwave at 30 second intervals or over the stove.
  • Pour 1 heaping teaspoon of melted chocolate in the bottom of 6 cups. Enough to cover the bottom of the cup.
  • Pour 1 heaping teaspoon of coconut butter in the bottom of the other 6 cups.
  • Pop the muffin tin in the freezer for 10 minutes, until the butter and chocolate has hardened.
  • Combine the walnuts, dates, and cinnamon together in a bowl.
  • When the cups are ready, place about 1-2 teaspoons of the filling in each cup. Spread it evenly over the cup so you have an even layer.
  • Top each chocolate cup with ~2 teaspoons of melted chocolate (if the chocolate began to harden, zap it in the microwave for 10 seconds until smooth and melted again). You want enough chocolate to cover the filling. Sprinkle some flaky salt on top if desired (I highly suggest doing so!).
  • Repeat this process with the coconut butter cups. I don’t suggest salt for the coconut butter cups, it compliments the chocolate cups better.
  • Place back in the freezer until cups are solid (at least 20 minutes), then transfer to a glass container and store in the fridge for up to a week. You can keep any leftovers in the freezer.
  • Enjoy!
gluten free and paleo chocolate and coconut butter walnut date cups

Creamy Butternut Squash and Feta Pasta (Gluten-Free, Paleo Option, Vegan Option)

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gluten free and dairy free butternut squash pasta

Remember the viral baked feta pasta? Well, we are making it fall themed with this creamy feta and butternut squash version! This is an easy dish to make and perfect for a family dinner or meal with friends.

gluten free and dairy free butternut squash pasta

This delicious and cozy meal is perfect as the weather cools off. I keep this dish completely dairy free by using a plant-based feta option, but you can use regular feta, as well. You can keep the dish completely gluten free or even paleo based on the pasta you decide to use.

gluten free and dairy free butternut squash pasta

This super simple meal basically just involves roasting everything, blending it together, and tossing with your pasta of choice! I love adding in chicken-apple sausage, as well as some other veggies. If you're not a huge veg person, this is a great way to get your veggies in and perfect for hiding veggies in dishes for picky eaters.

gluten free and dairy free butternut squash pasta

gluten free and vegan butternut squash pasta
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Creamy Butternut Squash and Feta Pasta

This is a fall take on the viral feta pasta. A creamy, cheesy butternut squash sauce brings all the fall flavors into this savory dish.
Course Main Course
Cuisine American
Keyword Easy, fall, Fall flavors, Simple
Servings 4
Author Victoria

Ingredients

  • 4 cups chopped butternut squash about a 1.5 lbs butternut
  • 1 cup cherry/baby tomatoes
  • 2 tablespoon fresh thyme, de-stemmed and chopped
  • 1 teaspoon sage powder
  • 1 teaspoon salt
  • 2-4 tablespoon olive oil I like to use 1 tbs. of garlic infused olive oil (If you are not using garlic infused, add a few cloves of garlic to the dish)
  • 1 block feta 4 servings of crumbled feta (I use a vegan version)
  • 1 ½ cups milk of choice
  • 4 servings pasta of choice *cooked
  • Optional: protein, veggies I like to use chicken-apple sausage, extra veggies like sautéed kale, peas, or bell pepper

Instructions

  • Preheat oven to 425F
  • Add chopped butternut squash, tomatoes, herbs, and salt to a baking dish. Toss with olive oil to coat. If you are not using a garlic infused olive oil, add a few garlic cloves to the dish.
  • Add your block of feta in the middle of the dish or sprinkle feta on top.
  • Bake for about 40 minutes, until squash is fork tender.
  • Let the squash cool down for 10 minutes before adding to a high speed blender or food processor with the milk. Blend until smooth.
  • Taste and add more salt or herbs as desired.
  • Toss your cooked pasta, protein, and veggies (if using) with the butternut squash sauce. I like to sprinkle some nutritional yeast on top. Enjoy!

gluten free and dairy free butternut squash pasta

Healthy Pumpkin Cinnamon Rolls (Gluten-Free, Dairy-Free, Vegan Option)

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Cinnamon rolls are delicious all year round, but pumpkin cinnamon rolls scream fall. These delicious rolls are completely gluten free and dairy free with a vegan option. They are also healthier than traditional cinnamon rolls, so they are a great addition to breakfast.

healthy gluten free and vegan pumpkin cinnamon rolls

If you haven't heard, there's been a viral 2-ingredient dough going around the internet over the last year. This is where you combine Greek yogurt and self-rising flour in a 1:1 ratio to create an easy dough that can be used for pizza, bagels, rolls, and more. We're amping up that dough in this recipe to create this simple pumpkin cinnamon rolls.

healthy gluten free and vegan pumpkin cinnamon rolls

What is Self-Rising Flour?

Self-rising flour contains baking powder. If you don't have gluten-free self rising flour at home, it's easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and ½ teaspoon of salt. Mix everything well and you are ready to go!

What Yogurt Should I Use?

Although the original 2-ingredient dough calls for Greek yogurt, I use a vegan yogurt in this recipe to keep it dairy free. This means we have to use a bit more flour. I have tried this recipe with both Oatly oat yogurt and Forager Project cashew-coconut yogurt. I find the cinnamon rolls come out best with the Oatly yogurt, but you should be able to sub in a different brand if needed.

What's the Best Ratio of Flour to Yogurt?

You may use up to 2 cups of self-rising flour in this recipe depending on the yogurt you use. If you decide to use Greek yogurt, you'll start with just 1 cup of flour. If using a vegan yogurt, you'll start with 1 ¼ cups of flour and increase as needed. Don't worry, I walk you through the entire process to get the right dough consistency in the recipe below.

How Do I Make This Recipe Vegan?

I added an egg to the dough because I think that gives it a better rise, especially with gluten-free flour, but you can sub the egg for another ¼ cup of vegan yogurt to keep the entire recipe plant-based!

healthy gluten free and dairy free pumpkin cinnamon rolls

gluten free and dairy free healthy pumpkin cinnamon rolls
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Healthy Pumpkin Cinnamon Rolls

These healthy Pumpkin Cinnamon Rolls are gluten-free & dairy-free and can be made completely vegan too! We're amping up the viral 2-ingredient dough for these easy, no-yeast cinnamon rolls.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Easy, No Yeast
Servings 10 rolls
Author Victoria

Ingredients

Dough

  • ½ cup Greek yogurt or vegan yogurt
  • 1 egg *use another ¼ cup of vegan yogurt for vegan version
  • ¼ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoon coconut sugar
  • 2 cups self-rising 1:1 gluten free flour *see note for homemade version

Filling

  • ¾ cup pumpkin puree
  • 2 tablespoon coconut sugar
  • 1 tablespoon cinnamon

Icing

  • ¼ cup powdered sugar
  • 1 tablespoon yogurt of choice
  • ½ teaspoon vanilla extract
  • 1 teaspoon melted coconut oil or butter

Instructions

  • Preheat the oven to 350F.
  • Combine yogurt, egg (or more yogurt), pumpkin, vanilla, and sugar together in a large bowl. If using Greek yogurt, add 1 cup of the flour to start. If using vegan yogurt, add 1 ¼ cup of flour. 
  • Mix gently with a rubber spatula to combine. We want to create a dough that holds together and isn’t very sticky to the touch. If the dough is really wet and sticky still, add another ¼ cup of flour then add flour 1 Tbs. at a time after that as necessary until you reach the right consistency. 
  • Once the dough begins to come together, use your hands to gently need the flour into the dough and create a dough ball that isn’t too wet and can be held without it completely sticking to your hands.
  • Lay out a large piece of parchment paper (at least 15-20 inches long so you have enough space to work on) and flour your work surface.
  • Place the dough on the floured surface and lightly flour the top of the dough, as well. Use a rolling pin to roll the dough into about a 10″x12-15″ rectangle that is about ¼inch thick.
  • Combine all your filling ingredients in a bowl and mix will.
  • Spread the filling in a thin layer over the dough.
  • Starting at one end, use the parchment paper to help you roll the dough medium-tight.
  • I find using a knife run under cold water works best for cutting the rolls. You want to cut the dough in 1 inch increments. Place the rolls ½inch apart in a baking dish.
  • Bake for 30-35 minutes until golden and firm to the touch.
  • Let cinnamon rolls cool slightly before making the icing.
  • To make the icing, combine the sugar, yogurt, and vanilla. Mix well. Add in the melted oil or butter and stir quickly. Drizzle the icing over the rolls.
  • Store in the fridge for up to 5 days and warm up slightly in the oven or microwave before eating.

Notes

Self-rising flour contains baking powder. If you don’t have gluten-free self rising flour at home, it’s easy to make! All you have to do is combine 2 cups of 1:1 gluten-free flour (it must have a binder like xanthum gum in it!) with 3 teaspoons of baking powder and ½ teaspoon of salt. Mix everything well and you are ready to go!

Easy Gluten Free Apple Cinnamon Muffins (Dairy Free)

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These easy Gluten Free Apple Cinnamon Muffins are the perfect simple bake to make this apple season. They are allergy friendly, a great recipe for beginners, and contain lots of fall flavor in every bite. 

gluten free apple cinnamon muffins

I was in the mood for a simple apple muffin with lots of cinnamon flavor and these delivered. Through my years of baking and developing gluten free recipes, sometimes the simplest recipes are the best. These gluten-free muffins aren't anything fancy, but they'll satisfy your cravings for fall flavors. 

If you're not usually a fan of apple muffins or bread because of the apple chunks, these muffins will be your new best friend because we're using shredded apple to disperse the apple flavor and moisture throughout the muffin. This way the result is moist apple cinnamon muffins with tons of flavor in every bite!

gluten free apple muffins

Fall baking can get fancy with all the seasonal and holiday recipes. If everything looks delicious, but too intimidating to bake, then this recipe is for you. These delicious gluten free apple muffins are a beginner friendly baking recipe and perfect to make with kids.

Looking for more healthy muffin recipes? Try my Gluten Free Blueberry Muffins, Gluten Free Chocolate Walnut Muffins, or Paleo Cinnamon Roll Muffins.

healthy apple muffins

Why You'll Love These Gluten-Free Apple Cinnamon Muffins

  • Easy to make: like I said above, this is an easy recipe made with simple ingredients that's easy to whip up. Mix, scoop, bake.
  • Allergy friendly: these gluten-free apple muffins are also dairy free and refined sugar free. Plus, they have no nuts or corn so you can feel good about sharing them with others or popping one in your kids lunchbox for snack.
  • Healthy gluten free muffins: with no refined sugar and a fraction of the sugar normally adding to muffin recipes, you can feel good about eating these apple muffins for breakfast, snack, or dessert. They contain 2 full cups of apple for plenty of fiber and micronutrients and we use heart healthy olive oil instead of an inflammatory seed oils (like vegetable oil) for the fat.

healthy gluten free apple muffins

Gluten Free Apple Cinnamon Muffin Ingredients:

  • Apple: you'll need a couple fresh apples for these muffins. I like to use a combination of apples- one green apple and one red variety (like Fuji or Honeycrisp apples) for the best mix of apple flavor. See FAQ for the easiest way to shred apples.
  • Gluten free flour: be sure to use an all purpose gluten-free flour blend with xanthan gum for best results. I've linked the King Arthur Gluten Free Flour, but I also like Bob's Red Mill.
  • Tigernut flour: this is a nut free flour alternative to almond flour that is also gluten free. If you tolerate nuts, feel free to use almond flour.
  • Eggs: you'll need 2 large eggs to keep these gluten free muffins fluffy and moist.
  • Olive oil: using olive oil keeps these muffins light.
  • Applesauce: be sure to use an applesauce without added sugar.
  • Maple syrup: stick to pure maple syrup, not pancake syrup.
  • Baking powder, baking soda, salt, cinnamon, vanilla extract: I've linked my favorite aluminum and corn free baking powder.

How to Make Gluten Free Apple Muffins

  • Preheat oven to 350F. Line a muffin pan with muffin cups
  • Add shredded apples to a paper towel or cheesecloth and gently squeeze once to remove just a little bit of the moisture. Don’t overdo it and don’t squeeze all the liquid out. Set aside in a small bowl.
  • Sift all dry ingredients together in a medium bowl.
  • Combine all wet ingredients together in a large bowl and beat with an electric mixer or stand mixer until smooth.
  • Add the flour mixture to the wet ingredients and combine on low speed (with paddle attachment if available).
  • Fold in the shredded apple.
  • Divide muffin batter evenly among a lined muffin tin. you should get 12 muffins. 
  • Optional: sprinkle a coconut sugar and cinnamon mixture on the tops of the muffins before baking.
  • Bake for 23-27 minutes, until a toothpick comes out clean with a few crumbs and the top of the muffins are golden. 
  • Let cool for 10 minutes in the pan then remove muffins to a wire rack to finish cooling.
how to make gluten free apple muffins
how to make gluten free muffins
how to make apple cinnamon muffins

Substitutions and Variations 

  • Flour: you can use almond flour instead of tigernut flour.
  • Olive oil: olive oil is the best option but melted coconut oil or melted butter should work if needed. Make sure all ingredients are at room temperature.
  • Cinnamon flavor: if you love cinnamon, feel free to use cinnamon apple sauce or a cinnamon infused maple syrup for even more cinnamon flavor.
  • Variations: feel free to add chopped walnuts or pecans to the batter

How to Store Apple Muffins

Keep leftover muffins stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. These muffins also freeze well for up to 3 months.

Baking Tips for the Best Gluten Free Apple Muffins

  • Don't over mix the batter:  this is so important with gluten-free baking. If you over mix the batter, you end up with a dense or gummy texture instead of a light, chewy texture. Mix the dry ingredients into the wet until there are a few flour streaks left. When you fold in the apples, that will fully incorporate everything.
  • Don't over bake the muffins: gluten free baked goods can dry out fast. You'll know the muffins are done when you insert a toothpick into the center of a muffin and a few crumbs are on it. They will cook a bit more as they cool.

easy gluten-free apple muffins

FAQ

What are the best apples to use?

I like to use a mix of Granny Smith apples and a red/pink variety. Anything from Fuji, Pink Lady, or Gala apples. Honestly whatever your favorite apple variety/varieties will work in this recipe. 

What's the best way to shred apples?

Most people use a box grater, but that is a lot of unnecessary work. The quickest and easiest way to shred apples is in the food processor. Core and chop the apples into chunks then pulse in the food processor until shredded. Just don't overdo it as we don't want to end up with applesauce. 

Should I peel the apples first?

This is a personal preference. Most baking apple recipes call for peeling them first as the skin can be tough even after baking. BUT, the skin holds a lot of nutrients and since the apples are shredded in this recipe, you don't notice it as much.

Can I make vegan apple muffins?

I have not tested an egg free version of this recipe.

gluten free apple cinnamon muffins

Other Apple Recipes

If you are looking for more apple recipes, then don't worry, I've got plenty of gluten free options for you!

Gluten Free Cinnamon Apple Bread

Apple Pie Cheesecake Cookies (gluten and dairy free)

Caramel Apple Crumble Cheesecake (gluten and dairy free)

Gluten Free Apple Crumble Pie

gluten free flour

gluten free apple cinnamon muffins
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Gluten Free Cinnamon Apple Muffins

These gluten free and dairy free Cinnamon Apple Muffins are a great way to embrace fall flavors! They are lightly sweetened and packed with apple flavor.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, Fall flavors, gluten free, Low Sugar, Simple
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 muffins
Author Victoria Faling

Equipment

Ingredients

  • 2 cups grated apple (peeling them is optional) *about 2-3 apples
  • 1 ½ cups 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon cinnamon
  • 2 eggs
  • ¼ cup olive oil*
  • ½ cup applesauce**
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla extract

Topping (optional)

Instructions

  • Preheat oven to 350F. Line a muffin pan with muffin liners.
  • Peel apples if desired then chop and grate the apple (see FAQ above for easiest way to do this). Place shredded apple in a paper towel or cheesecloth and gently squeeze once to remove just a little bit of the moisture. Don’t overdo it and don’t squeeze all the liquid out. Set aside.
  • Sift all dry ingredients together in a bowl (flours, baking soda, salt, cinnamon).
  • Combine all wet ingredients together in a separate bowl (eggs, oil, applesauce, maple syrup) and beat until smooth with an electric mixer or stand mixer.
  • Add dry ingredients to the wet ingredients and combine on low (with paddle attachment if available) until there are a few flour streaks left.
  • Fold in the shredded apple.
  • Divide batter evenly among muffin tin. you should get 12 muffins. Sprinkle the tops with cinnamon sugar mixture if desired.
  • Bake for 23-27 minutes, until a toothpick just comes out clean. Start checking at 23 minutes and don’t over bake!
  • Let cool for 10 minutes in the pan then remove muffins to a wire rack to finish cooling.

Notes

*melted coconut oil also works
 
**if you are a huge cinnamon fan, you can use cinnamon applesauce

Crispy Smashed Japanese Sweet Potatoes (Paleo, Vegan)

by Leave a Comment

Upgrade your potato game with these Crispy Smashed Japanese Sweet Potatoes. They are sweet, soft, crispy, and loaded with flavor! This recipe makes for the perfect side dish to impress guests without a lot of work.

crispy smashed sweet potatoes

Japanese sweet potatoes are the superior sweet potato. They are so sweet and delicious! They pair well with almost anything and take on flavors in a lovely way. I eat them all the time, but wanted to find a new way to cook them... and this crispy smashed version is fantastic! As a sweet potato fry lover, dare I say this recipe is better than sweet potato fries?

There are lots of crispy smashed potato recipes out there, as well as plenty of crispy smashed sweet potatoes, but each variety of potato has a different flavor. This Japanese sweet potato recipe is nothing like the orange sweet potato versions, though. We enhance their natural flavor by using coconut and olive oil to get them crispy then add a few herbs to complement the sweetness. 

crispy smashed Japanese sweet potatoes

What are Japanese Sweet Potatoes?

​Japanese sweet potatoes have a purple skin and white-yellow flesh. They may seem similar to white sweet potatoes, but are even sweeter! They are a bit starchier and drier so they don't get overly mushy when you cook them. Some say they even have a nutty flavor, but it's a sweet nutty flavor, almost like chestnut.

You can find them at most health food stores these days, but if you're having trouble tracking them down, check at your local Asian market.

crispy smashed potatoes

Why You Will Love this Crispy Smashed Sweet Potato Recipe

  • It's unique! There aren't a lot of Japanese sweet potato recipes out there, let alone unique ones beyond roasting them. This savory-sweet side dish is a fun twist on sweet potato recipes.
  • It's easy to make. You only need a few ingredients for this simple recipe.
  • This sweet potato recipe is fully paleo, AIP, gluten free, vegan, low FODMAP, and low histamine, making it allergy friendly and perfect for almost any diet.
  • It's so flavorful, you won't be able to stop eating these Japanese sweet potatoes! I promise you'll be making this recipe again and again- it's going to be your new favorite side dish.

crispy baked sweet potatoes

Ingredients for Crispy Smashed Japanese Sweet Potatoes

  • Japanese sweet potatoes: the star of the show! You'll need a few large Japanese sweet potatoes for this recipe.
  • Olive oil: this recipe calls for two types of fat and trust me on it. The combo of fats makes these potatoes taste amazing and results in the best flavor. I have not tested avocado oil, but I'm sure that would work as a sub.
  • Coconut oil or butter: butter or coconut oil will work for the second fat. Even a plant based butter will do!
  • Thyme, rosemary, flaky sea salt: adding extra salt and a few herbs helps balance the sweetness of the potatoes.

How to Make Crispy Smashed Sweet Potatoes

  1. Chop the sweet potatoes into large chunks and steam until fork tender. Alternatively, you can boil them in a pot of water.
  2. Preheat oven to broil as you prep the potatoes.
  3. Line a large baking sheet with parchment paper.
  4. Place potatoes on the baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass as you go. This doesn't have to look perfect.
  5. Make sure the smashed potatoes are spread out evenly across the baking sheet.
  6. Drizzle with the olive oil and coconut oil, enough to cover them generously. Sprinkle evenly with salt.
  7. Broil for 10-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them. They should end up with crispy outer edges while still maintaining some softness in the middle of the bite.
  8. Sprinkle the herbs over top and serve immediately. 

Substitutions and Variations

  • Potatoes:​This recipe was truly designed to be made with Japanese sweet potatoes. In a pinch, you could substitute white sweet potatoes. I don't think this recipe would taste as good with red or orange sweet potatoes though. 
  • Flavors:​ if you're a garlic fan, feel free to use a garlic infused olive oil or add some fresh garlic. I suggest mincing some garlic cloves and adding it to the sweet potatoes before broiling. I think this recipe tastes best without black pepper, but you can always add a little on top. 
  • Herbs: this recipe calls for dried herbs, but you can use fresh thyme and rosemary, as well. Finely chop the herbs and add half way through broiling, sprinkling evenly over the potatoes.

Storage

​Store any leftover crispy baked sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven on low then broil at the end for a couple minutes to maintain the crispy texture. 

Japanese sweet potato recipe

Can I Make These in the Air Fryer?

I have not tested this crispy sweet potato recipe in the air fryer, but I think it could work. Instead of broiling, pop your smashed sweet potatoes into the air fryer on high for a 5-10 minutes. If you try this method, let us know how it went!

More Delicious Side Dish Recipes

Skillet Herb Japanese Sweet Potatoes

Mashed Rutabaga and Sweet Potato

Pumpkin Seed Pesto Butternut Squash

Curried Cauliflower and Sweet Potato Salad

Cinnamon and Ginger Roasted Rainbow Carrots

roasted Japanese sweet potatoes

crispy smashed Japanese sweet potatoes
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Crispy Smashed Japanese Sweet Potatoes

This side dish is sure to please with it's sweet and salty, soft and crunchy combo. We're using my favorite sweet potatoes combined with aromatic herbs for a delicious potato dish!
Course Side Dish
Cuisine American
Keyword allergy friendly, autoimmune paleo, dairy free, gluten free, paleo, vegan
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

Ingredients

  • 2 large Japanese sweet potatoes
  • 2 tablespoon olive oil or garlic infused olive oil
  • 2 tablespoon coconut oil or butter
  • 1 tablespoon flakey sea salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary

Instructions

  • Chop the sweet potatoes into large chunks and steam until fork tender. Alternatively, you can boil them.
  • Preheat oven to broil as you prep the potatoes.
  • Spread steamed potatoes on a parchment lined baking sheet and use the bottom of a glass to smash them down slightly. They may stick, just smash and scrape off the bottom of the glass. This doesn't have to look perfect.
  • Once smashed, make sure the sweet potatoes are evenly spread out.
  • Drizzle with the oils, enough to cover them generously. Then sprinkle the salt evenly over top.
  • Broil for 8-15 minutes. The time will depend on your oven. You want a light crisp on the top without burning them.
  • Sprinkle with thyme and rosemary once done and serve.

Gluten Free Chocolate Chip Pumpkin Bread (Dairy Free)

by

Gooey chocolate, cozy spices, and a soft texture make this Gluten Free Chocolate Chip Pumpkin Bread the best pumpkin bread! This recipe is a fall favorite that I make every year since it is just that good. And besides just being gluten free, it's also dairy free, nut free, and refined sugar free.

gluten free pumpkin chocolate chip bread

What Makes this Gluten Free Chocolate Chip Pumpkin Bread Different & Better

  • There are a million pumpkin bread recipes out there, but this one has a secret weapon: molasses. Just a tablespoon deepens the flavor and ties all those pumpkin spice notes together, creating the most rich, cozy loaf ever. It’s a small detail that makes a huge difference — I’ve never seen another gluten free pumpkin bread recipe use it, and once you try it, you’ll never skip it again 
  • I use a mix of gluten free flours for the perfect texture. Using just gluten free flour can result in a dense and gummy texture, but by adding in some oat flour and/or tigernut flour (or almond flour), we end up with a soft, tender crumb that is pure heaven on the tongue.
  • Plenty of pumpkin spice amplifies the pumpkin flavor without too much added pumpkin, which can leave the loaf too wet.

Healthy Pumpkin Bread

This isn’t your average sugar-loaded pumpkin loaf. This healthy pumpkin bread has just the right amount of sweetness — rich enough to feel like a treat, but made with nourishing ingredients you can feel good about. It’s sweetened naturally with maple syrup and you can keep it even healthier by using refined sugar free, dark chocolate chips.

Compared to the classic Starbucks pumpkin loaf, this gluten free version has a fraction of the sugar, less oil, and no dairy- yet it’s just as soft, spiced, and satisfying.

Pumpkin is packed with fiber and vitamins A and C, helping to support your immune system as we head into cold and flu season. So go ahead, call this pumpkin bread dessert, breakfast, or a snack… it’s delicious any way you slice it.

gluten free dairy free pumpkin bread with chocolate chips

Gluten Free Chocolate Chip Pumpkin Bread Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Oat flour: oat flour helps soak up some of the moisture of the pumpkin so the bread remains fluffy and tender. You can also use more gluten free flour instead, though.
  • Tigernut or almond flour: tigernut flour is my favorite nut free alternative to almond flour. Both tigernut and almond flour add a sweet, grounding flavor without added sugar which is why I like using them as a healthy baking hack. Of course, avoid nut flours if you are allergic (tigernut flour is NOT a nut, despite it's name)
  • Eggs: two large eggs help bind the ingredients and give the loaf structure.
  • Pumpkin puree: be sure to use pure pumpkin puree and not pumpkin pie filling.
  • Maple syrup: my favorite unrefined sweetener for this easy pumpkin bread recipe. Be sure to use real maple syrup a don't pancake syrup.
  • Olive oil: we don't need much of this heart healthy fat as pumpkin adds plenty of moisture.
  • Molasses: my secret ingredient! Just a splash of molasses brings all the flavors together for the best gluten-free pumpkin bread ever!
  • Chocolate chips: I love dark chocolate, but semi-sweet (or a mix of both) will work. Stick to refined sugar free and/or dairy-free chocolate chips to keep this recipe healthy.
  • Pumpkin pie spice, baking powder, baking soda, vanilla extract, salt: I've linked my homemade pumpkin pie spice recipe which I make every fall!

How to Make Gluten-Free Pumpkin Chocolate Chip Bread

  • Preheat oven to 350F. Line a loaf pan with parchment paper.
  • Whisk all the dry ingredients together in a medium bowl and set aside.
  • Beat all the wet ingredients together in a large mixing bowl until smooth.
  • Add the dry ingredients to the wet and mix on low speed until just combined (use paddle attachment if available).
  • Fold in chocolate chips.
  • Pour pumpkin bread batter into prepared loaf pan.
  • Top with more chocolate chips and pumpkin seeds, if desired.
  • Bake for 45-50 minutes until a toothpick just comes out clean and the top is golden brown.
  • Let cool for 10-20 minutes in the pan before removing to a wire rack to finish cooling.
  • The longer you wait to slice into this bread, the better. If you can let it sit overnight, that is best, but at least wait until fully cooled.

Pumpkin Bread Substitutions

Can I substitute the eggs? I have not tested a vegan egg in this recipe. I'm afraid a flax egg would leave this bread gummy with limited rise. If you do try a vegan egg substitute, let me know in the comments how it went.

Can I substitute the oil? Yes! You can use melted butter. You could also use melted coconut oil, but make sure all ingredients are at room temperature if you do so.

Can I substitute the flours? You can substitute the oat flour for more gluten free flour and the almond flour for the tigernut flour.

Variations to try: fold pumpkin seeds, walnuts or pecans into the batter to add a crunch to this soft bread. Add a streusel topping, like the one used in my Gluten Free Pumpkin Coffee Cake Recipe.

Tips for the Best Gluten Free Chocolate Chip Pumpkin Bread

  • Measure flour correctly: use a spoon to scoop flour into the measuring cup so you don't pack the flour and end up with too much. 
  • Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. The flour will get fully incorporated when you fold in the chocolate chips.
  • Don't over bake the loaf. Gluten free baked goods dry out fast. Insert a toothpick into the center of the bread, it should come out with a few crumbs on it and when you gently press on the center, it should feel bouncy. It will continue to cook a little as it cools. 
  • Wait to slice the bread. I know that feels impossible, but the longer you wait to slice this pumpkin chocolate chip bread, the better the texture and taste. Let the loaf rest for a night and I promise it will be even better the next day!

healthy chocolate chip pumpkin bread

Serving and Storage

This pumpkin bread tastes absolutely divine warmed up with a scoop of vanilla ice cream on top. The gooey chocolate, warm pumpkin spice flavor, and melty ice cream is the ultimate combo. Of course, you can also slice and serve this bread as is, with a glass of cold oat milk, or drizzle your favorite nut/seed butter on top.

Store leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. Slice and freeze individual portions for up to 3 months. Just thaw and warm before eating.

FAQ

Can I use homemade pumpkin puree?

​Yes, just make sure it is fully blended and completely smooth before measuring and using.

Why is my pumpkin bread too dense or gummy?

​This is probably due to an incorrect measurement of pumpkin or the type of pumpkin you used. Canned pumpkin brands can vary, some are much drier than others while some are very wet. I like Libby's canned pumpkin or Farmer's Market organic pumpkin. I suggest using a dry measure to measure your pumpkin, as well.

Can I make pumpkin chocolate chip muffins instead?

Sure! Just scoop batter into a lined muffin tin instead. Muffins will bake faster, so begin checking them at 15 minutes. You could even bake mini loaves to wrap and gift!

gluten free chocolate chip pumpkin loaf

More Pumpkin Recipes

In full fall pumpkin mode? Try these other pumpkin recipes!

Gluten Free Pumpkin Chocolate Chip Cookies

Gluten Free Pumpkin Brownie Cookies (one of my favorite recipes!)

Healthy Chocolate Chip Pumpkin Blondies

Gluten Free Pumpkin Coffee Cake Recipe

gluten free flour

If you try this recipe, let me know what add-ins you included! Drop an questions in the comments and be sure to tag me on social media.

healthy gluten free chocolate chip pumpkin bread
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The Best Gluten Free Chocolate Chip Pumpkin Bread

This chocolate chip pumpkin bread is the perfect mix of moistness and fluffiness. You'll never believe it's gluten and dairy free! And you won't be able to stop eating it.
Course Dessert, Snack
Cuisine American
Keyword dairy free, fall dessert, gluten free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices

Equipment

Ingredients

Instructions

  • Preheat oven to 350F.
  • Whisk all the dry ingredients together (flours, pumpkin spice, baking soda, baking powder, salt) and set aside.
  • Beat all the wet ingredients together (eggs, pumpkin, maple syrup, oil, molasses, vanilla) until smooth.
  • Add the dry ingredients to the wet and mix on low until just combined (use paddle attachment if available).
  • Fold in chocolate chips, add more if desired.
  • Pour batter into a parchment-lined loaf pan.
  • Top with more chocolate chips (I highly recommend!) and pumpkin seeds, if desired.
  • Bake for 45-50 minutes until a toothpick just comes out with a few crumbs on it.
  • The longer you wait to slice into this bread, the better. If you can let it sit overnight, that is best, but at least wait until fully cooled.
  • When ready to eat, I suggest warming it up slightly (30 seconds in the microwave will do the trick) and top with some vanilla ice cream or whipped cream. It's fantastic!
  • I hope you love this pumpkin bread as much as I do.

Mini Gluten-Free Apple Pies (Paleo Option, Dairy-Free, Nut-Free)

by 2 Comments

Mini desserts are the cutest and that includes these mini apple pies. Plus, you get to eat a whole pie yourself! Um, win-win! Apple pie is my favorite pie and I thought it would be so fun to make mini ones.

gluten free mini apple pies
gluten free mini apple pies

This recipe is completely gluten free with a paleo option. I will be honest, using the Beth Blends does result in a drier crust, but if you are going for full Paleo then it's a great option (use code LNL for 10% off) . There is also no dairy or nuts in this recipe and I provide a few ways to make the crust depending on your desired sugar intake.

paleo mini apple pies
paleo mini apple pies

AIP flour

gluten free and dairy free mini apple pies
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Mini Gluten-Free Apple Pies

These mini apple pies are an adorable way to enjoy one of the best desserts ever. Each person can get their own pie, topped with a scoop of ice cream, of course! Enjoy these completely gluten free and dairy free mini pies
Course Dessert
Cuisine American
Keyword fall, Fall flavors, mini
Servings 8 pies
Author Victoria Faling

Ingredients

Crust

Filling

  • 2 apples, diced small
  • 2 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoon tapioca or corn starch
  • 1 teaspoon cinnamon

Instructions

Crust

  • Whisk the dry ingredients for your crust together.
  • Cut in the oil/butter then add in the maple syrup (if using) and egg and use a fork to combine. You'll eventually want to switch to your hands to bring the dough together. If the dough seems dry or isn't holding together well, add 1 tbs. of cold water as needed.
  • Form the dough into a ball and wrap in plastic wrap. Place in the fridge while you make the apple filling.

Filling

  • For the filling, mix your chopped apples with the remaining filling ingredients
  • Preheat oven to 350F.
  • It's best to line a muffin tin with silicone muffin liners. That is the easiest way to get the pies out. If you don't have these, spray your muffin tin generously with oil.
  • Roll the dough out between two sheets of parchment paper until it is about ¼ inch thick or slightly thinner than that. Use a glass or round cookie cutter that is about 3inches in diameter to cut out 8 circles.
  • Lift a circle with a spatula and carefully line a muffin hole. It's okay if the crust breaks, just press it back together and form it into the muffin hole. Repeat with remaining circles.
  • Fill each pie base with apple filling.
  • Re-roll out the remaining dough and use a slightly smaller circle to cut 8 crust tops out. Place a circle over the top of a mini pie and gently shape it to fit, pressing the edge into the base as possible. Use the tip of a fork to press the edges together and crimp the dough. Poke a couple holes in the top of the crust with the fork. Repeat for all pies. You will need to work gently with this dough, but it's easy to fix any breaks.
  • If you have leftover dough, you can make another pie!
  • Brush the top of each pie with olive oil or egg.
  • Bake for about 20 minutes, until the tops are golden and firm to the touch.
  • Let cool completely and enjoy!

Notes

*Alternatively, you can use Beth Blends for a paleo option (use code LNL for 10% off)
**If you don't want to add the maple syrup, you can use ⅓ cup of coconut oil or butter

paleo mini apple pies
paleo mini apple pies

Gluten Free Buckwheat Bread (Diary free, Nut free)

by Leave a Comment

This is a super quick and easy recipe to whip up when craving some gluten free bread. All you have to do is mix the dry ingredients, whisk in the wet, and bake. If you are looking for an egg free bread, check out this version of my Buckwheat Bread.

gluten free and dairy free buckwheat bread

I love the earthy taste of buckwheat, but it can be a bit drier on the mouth, so slathering a slice in coconut oil or your favorite nut/seed butter makes the bread best. This is more of a snack/side bread than a sandwich bread as there is no yeast, so it doesn't get as much rise. I really enjoy smeared with granola butter or coconut oil and salt!

gluten free and dairy free buckwheat bread

gluten free and dairy free buckwheat bread
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Gluten Free Buckwheat Bread

This earthy snack bread is made with buckwheat flour which is completely gluten-free, despite the name!
Course Side Dish
Cuisine American
Keyword Easy, No Yeast
Servings 8
Author Victoria Faling

Ingredients

  • 1 cup buckwheat flour
  • ½ cup 1:1 gluten free flour
  • 1 teaspoon baking soda
  • ¼ teaspoon pink himalayan sea salt
  • 1 teaspoon apple cider vinegar
  • ¼ cup olive oil
  • 1 cup full fat canned coconut milk
  • 2 tablespoon honey or maple syrup

Instructions

  • Preheat your oven to 350F.
  • Whisk the dry ingredients together in a medium bowl.
  • Add the wet ingredients and mix until combined, do not over mix. Let sit while you line a loaf pan with parchment paper.
  • Scoop the mixture into your loaf pan and bake for 25-30 minutes or until a toothpick comes out clean. At 25 minutes, check it every 2 minutes if not done. This bread will cook and dry out fast so you want to pull out as soon as it's done.
  • Let cool for 5 minutes before transferring to a wire rack to cool completely before cutting into it. This bread tastes best if you can let it sit overnight before cutting.
  • Stores well in the fridge for up to 5 days or sliced and stored in the freezer for up to 6 months.

gluten free and dairy free buckwheat bread

gluten free and dairy free buckwheat bread

Gluten Free Apple Pie Cheesecake Cookies (Dairy Free)

by 1 Comment

If you love cheesecake and apple desserts, then you'll love these Gluten Free Apple Cheesecake Cookies. They are a mashup of delicious cheesecake and apple pie all in cookie form. Plus, they are gluten and dairy free and can be made refined sugar free!

apple cheesecake cookies

These are such a fun cookie and perfect to bring to any fall get togethers, holiday celebrations, or just for a delicious weekend treat. A soft gluten free cookie base is filled with dairy free creamy cheesecake layer and topped with homemade apple pie filling for all the fall flavors in one bite-sized cookie!

dairy free apple cheesecake cookies

Why You'll Love These Apple Pie Cheesecake Cookies

  • Allergy friendly: these delicious apple cookies are gluten free, dairy free, and corn free. They can be made refined sugar free and can also be made nut free depending on the brand of plant based cream cheese you use.
  • Made with fresh apples: we make a homemade, healthier apple pie filling to top these cheesecake cookies off. No canned apple filling here filled with junk ingredients. Apples contain lots of fiber, micronutrients, and vitamins so you can feel at least a little bit good about this sweet treat!
  • Fall in a bite:​ both cheesecake and apple pie are a process to make, quite indulgent, and require a plate and fork to eat. These apple cheesecake cookies take both of those delicious desserts and combine them into one bite-sized treat that is easy to make, hold, and share.

apple pie cookies

Ingredients for Gluten Free Apple Cheesecake Cookies (and Substitutions)

  • Dairy free cream cheese: I love the Miyoko's brand vegan cream cheese, but you can use your favorite variety or even classic cream cheese if you tolerate dairy.
  • Powdered sugar: this is for the cheesecake filling. You can make a homemade, refined sugar free variety with coconut sugar, like in this recipe.
  • Apples: I prefer to use a mix of apples (both green and red/pink) for a variety of flavor, but feel free to use your favorite variety.
  • Coconut sugar: this is the main unrefined sweetener in the cookie base. You can use light brown sugar in a pinch.
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut or almond flour: tigernut flour is a nut free alternative to almond flour for those with an almond allergy, but almond flour works fine if you tolerate it!
  • Tapioca starch: you only need a little starch to make the apple pie filling. Arrowroot starch or corn starch will also work.
  • Dairy free butter or coconut oil: to keep this recipe dairy free, stick to a plant based butter or coconut oil. I've tested both and they both work.
  • Applesauce: be sure to use a no sugar added variety or a cinnamon applesauce for extra cinnamon flavor.
  • Eggs: you'll need 1 egg and 1 egg yolk. The egg yolks help yield soft cookies.
  • Dairy free milk: any milk will work!
  • Cinnamon, lemon juice, vanilla extract, baking powder, salt: feel free to sub the cinnamon for apple pie spice.

How to Make Gluten and Dairy Free Apple Cheesecake Cookies

  • Make the cheesecake filling first by beating all ingredients together in a small bowl. Place in the fridge.
  • Mix diced apples with other filling ingredients in a medium saucepan on medium heat. Once apples have softened, turn temperature to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool.
how to make apple cheesecake cookies
how to make apple cookies
how to make apple cookies
  • Line a cookie sheet with parchment paper.
  • Whisk the dry ingredients together for the cookies in a medium bowl.
  • Beat the butter, applesauce, and sugars together in a large bowl on medium speed with an electric mixer or in a stand mixer. Add the eggs, milk, and vanilla and beat to combine.
  • Add dry ingredients to wet ingredients and mix on low speed until just combined.
  • Let the batter sit in the fridge while you preheat the oven to 350F.
  • Scoop tablespoon sized cookie dough balls and place on the prepared baking sheet. Press the back of a tablespoon measuring spoon into each dough ball to create a crater in the middle.
  • Fill with cream cheese mixture then scoop some apples on top.
  • Bake for 12-15 minutes, until edges are golden brown and set.
  • Let cookies cool for a few minutes before transferring to a wire rack to finish cooling.
how to make gluten free apple cheesecake cookies
how to make gluten free apple cheesecake cookies
how to make dairy free apple cheesecake cookies

Apple Pie Cheesecake Cookie Variations

  • Add a caramel drizzle to the tops of the baked and cooled cookies (try my healthy homemade caramel sauce) or use apple butter.
  • Blend a little bit of apple butter into the cream cheese filling. keep in mind, this may make it a bit runny, but that will be okay once baked.

How to Store Gluten Free Apple Cookies

Once done cooling, store cookies in an airtight container in the fridge for up to a week. They do need to be kept in the fridge or the cheesecake filling will go bad. I suggest letting them come to room temperature for 20 minutes before serving.

gluten free apple cookies

FAQ

What kind of apples should I use?

I prefer to use a mix of apples to get both the tart and sweet flavor. Mix Granny Smith apples and something like Fuji or Pink Lady. Stick to just one kind of apple if you love a certain variety!

Do I need to peel the apples first?

​This is up to you! I never peel my apples because I want all the nutrients the skin has to offer, but if you don't love the chewier bite then feel free to peel them before cooking. 

Can I use canned apple pie filling?

In a pinch, yes, but canned apple filling is made with refined sugar and sometimes other preservatives, so it is not the healthiest option. 

Can These Apple Pie Cookies be Made Vegan?

Although these cookies can be made dairy free by using vegan cream cheese and vegan butter, they are not a vegan cookie as they do contain eggs. I have not tested a vegan version.

apple pie cheesecake cookies

More Delicious Fall Apple Recipes

Caramel Apple Crumble Cheesecake (Gluten & Dairy Free)

Gluten Free Apple Pie Crumble

Gluten Free Apple Cinnamon Bread

Gluten Free Apple Muffins

tigernut flour

If you try these cookies, please leave a rating and review. Don't forget to tag me on social media!

dairy free apple cheesecake cookies
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Apple Pie Cheesecake Cookies

You won't believe these cookies are gluten and dairy free! We are bringing all the fall flavors into one cookie. A soft cookie base is filled with a creamy cheesecake filling and topped with cinnamon apples!
Course Dessert
Cuisine American
Keyword dairy free, fall, fall dessert, gluten free
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings 20 cookies
Author Victoria Faling

Ingredients

Cheesecake Filling

  • 8 oz dairy cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Apple Topping

  • 2 apples, diced
  • 1 tablespoon lemon juice
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon tapioca starch arrowroot or corn starch works too
  • 2 tablespoon water

Cookie Base

  • 1 ½ cups 1:1 gluten free flour
  • ½ cup Tigernut flour or almond flour
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup dairy free butter or coconut oil softened/room temp
  • ¼ cup applesauce room temp
  • ⅓ cup coconut sugar
  • 1 egg room temp
  • 1 egg yolk room temp
  • 2 tablespoon milk of choice
  • 1 teaspoon vanilla extract

Instructions

  • Make the cheesecake filling first by beating all ingredients together in a bowl. Place in the fridge while you prep everything else.
  • Mix diced apples, lemon juice, cinnamon and sugar in a pan on medium heat. While apples cook, mix the starch and water together in a small bowl and set aside. Once apples have softened and released some of their juices, turn temp to low and add the starch slurry. Keep stirring until the mixture thickens. Remove from heat and let cool as you make the cookies.
  • Whisk the flours, baking powder, cinnamon, and salt together for the cookies.
  • Beat the butter, applesauce, and sugars together on medium for a couple of minutes until more fluffy. If using vegan butter, it may separate some, that’s okay. Add the eggs, milk, and vanilla and beat to combine.
  • Add dry ingredients to wet and mix on low until just combined.
  • Let the batter sit in the fridge while you preheat the oven to 350 F.
  • Once oven is ready, scoop tablespoon sized balls of dough onto parchment lined baking sheet. Spray the back of the tablespoon measuring spoon with oil then press into each dough ball to create a crater in the middle.
  • Fill each crater with a heaping teaspoon of cheesecake filling then scoop some apples on top (as many as you can fit!).
  • Bake for 12-15 minutes, until edges are golden and set.
  • Let cool for a few minutes before transferring to a wire rack to finish cooling.
  • Enjoy!

Notes

*more GF flour should work fine in a pinch

Peach Muffin Top Cookies (Gluten-Free, Dairy-Free, Nut-Free)

by Leave a Comment

Can't decide between wanting a cookie or a muffin? Try these Gluten Free Peach Muffin Top Cookies! These soft and airy peach cookies taste like the tops of fluffy muffins and are completely gluten free, dairy free, and refined sugar free.

gluten free peach cookies

When it's peach season, you can catch me baking absolutely every peach recipe I can think of! I already have a number of peach recipes on my site, and I plan to bring you many more as the years go by. 

These delicious cookies were basically an end of season experiment. I had some leftover peaches I needed to use up and I thought it would be fun to try and make a muffin top cookie. They turned out great, so here we are! There are a lot of peach cobbler cookies on the internet, but this is an easy peach cookie recipe for when the dessert craving hits, but you don't want to put in a lot of effort- basically fluffy peach muffins in cookie form.

If you are looking for muffins, though, try my Paleo Ginger-Peach Muffins.

peach muffin top cookies

Why You'll Love These Fresh Peach Cookies

  • Allergy friendly: these peach cookies are made without gluten, dairy, or refined sugar. They are also nut and corn free, making them a safe cookie to bring to gatherings or special occasions.
  • Easy to make: mix, scoop, bake, it's that simple. These peach cookies are done in under 30 minutes.
  • Healthy cookies: made with simple ingredients, there is no refined sugar in these gluten free cookies. They also contain a fraction of the sugar of most cookie recipes, making them lower glycemic and healthier overall. We use applesauce in place of some of the fat for a lower fat and calorie cookie. Peaches are also packed with antioxidants and fiber all of which help your skin, digestion, immune system, and more!

peach cookies recipe

Gluten Free Peach Cookie Ingredients

  • Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour with xanthan gum for best results.
  • Tigernut flour: this a nut free alternative to almond flour, but you can use almond flour instead if you tolerate nuts,
  • Tapioca starch: adding a little bit of starch helps us achieve a tender cookie.
  • Coconut sugar: the unrefined sweetener used in this peach cookie recipe.
  • Coconut oil: the healthy fat used in these cookies instead of dairy.
  • Applesauce: be sure to use an unsweetened applesauce.
  • Eggs: you'll need 1 large egg for this recipe.
  • Peaches: be sure to use ripe, fresh peaches for the best flavor! Yes, these cookies use real peaches- no yellow food coloring or peach flavoring. If you can, get peaches from a local farmer's market. They always taste better than from the grocery store.
  • Baking soda, cinnamon, vanilla extract, salt

How to Make Peach Muffin Top Cookies

  1. Preheat oven to 350F. Line two baking trays with parchment paper.
  2. Pit and dice your peach and set aside in a small bowl.
  3. Whisk together the dry ingredients in a medium bowl.
  4. Beat the melted coconut oil, applesauce, and sugar together in a large mixing bowl for 1 minute on medium speed with an electric mixer or stand mixer. Add the egg and vanilla to the wet mixture and beat until smooth.
  5. Add the flour mixture to the wet ingredients, except for the peaches, and mix on low speed to combine.
  6. Toss diced peaches in flour then fold the peach mixture into the batter. If using a stand mixer, use the paddle attachment and mix on the lowest speed.
  7. Use a 1.5-2 tablespoon sized cookie scoop to scoop the cookie dough into 12-15 balls and place on the lined baking sheet 1-2 inches apart. Flatten the cookies slightly.
  8. Bake one cookie sheet at a time for 12-15 minutes until golden brown on the edges. 
  9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
how to make peach cookies
how to make peach cookies
how to make gluten free peach cookies

Substitutions and Variations

  • Flour: you can opt for almond flour instead of the tigernut flour. Instead of the tapioca starch, arrowroot starch will work. I have not tested corn starch.
  • Coconut oil: I have not tested this recipe with another fat, but butter or dairy-free butter should work. Olive oil may provide a light texture, as well, but cause the cookies to spread more. If you try it, let me know how it went!
  • Applesauce: applesauce is the best option since it is neutral, but you can also try mashed banana or pumpkin puree. Both of those will be denser, so I can't guarantee the outcome of the cookies. Yogurt will also yield a denser, gummier cookie.
  • Egg: I have not tested an egg substitute, but it should work in this recipe.
  • Coconut sugar: if you don't have coconut sugar, you can use light brown sugar.
  • Variations: these gluten free muffin top cookies would work well with almost any other fresh fruit, so next time you can try berries or another seasonal fruit option. You could also try swirling a couple of tablespoons of peach jam through the cookie batter for extra peach flavor. Ginger and peach is also a wonderful combo, so you could add a thumb of grated fresh ginger or ½ teaspoon ground ginger to the batter, as well.

muffin top cookies

Serving and Storage

Serve these fresh peach cookies with a scoop of vanilla ice cream for the perfect late summer dessert!

Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. These cookies also freeze well. Just be sure to let cookies come to room temperature before eating for the best flavor.

Baking Tips

  • Measure dry ingredients correctly: the best way to measure dry ingredients is by scooping the flour into the measuring cup and leveling it off. This way you don't have too much flour and end up with dry cookies.
  • Don't over mix: one you've added the dry mixture to the wet, beat on low or fold in the dry ingredients until just combined and there are a few flour streaks left. When you fold in the peaches, everything will be combined perfectly.
  • Don't over bake: take the cookies out when the edges are golden and the cookie centers look like they could use another minute. The cookies will cook a little more as they cool. Baking time varies based on oven and altitude, so it's always best to bake a test cookie first and adjust time from there.

fresh peach cookies

FAQ

Do I have to use fresh peaches?

This recipe is designed using fresh peaches, I have not tested canned or frozen peaches. I think either would work as long as you thaw and drain off any excess liquid. If you use canned peaches, be sure to use ones without added sugar.

Do I need to cook the peaches first?

Nope! We actually want the moisture that fresh juicy peaches give off during baking, it helps keep these cookies from drying out.

Can I make vegan peach cookies?

I have not tested an egg-free version of these cookies, but I think a high quality egg substitute like Bob's Red Mill could work. If you try it, leave a comment and letting me know it went!

peach muffin top cookies

More Gluten Free Peach Desserts

Gluten Free Peach Pie

Gluten Free Ginger Peach Galette

Peach Crumble Cheesecake

Gluten Free Strawberry and Peach Shortcake

Paleo Strawberry Peach Crisp Recipe

tigernut flour

If you try this recipe, please leave a rating and review. I love hearing from you!

gluten free muffin top peach cookies
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Peach Muffin Top Cookies

These fluffy peach cookies bring together some of the delicious flavors of summer in gluten-free and dairy-free form!
Course Dessert
Cuisine American
Keyword dairy free, Easy, gluten free, healthy, Low Sugar, refined sugar free, summer
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 12 cookies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat oven to 350F. Line two baking sheets with parchment paper.
  • Pit and dice your peach and set aside.
  • Beat the oil and sugar together in a bowl for 1 minute. Add the egg and vanilla and beat to incorporate.
  • Add the dry ingredients, except for the peaches, and mix on low to combine until there are a few streaks of flour left.
  • Toss peaches in flour and fold into batter.
  • Scoop cookie dough into 12-15 balls and place on a parchment lined baking sheet 1-2 inches apart. Flatten the cookies slightly.
  • Bake one tray at a time on the middle rack for 12-15 minutes until golden on the edges.
  • Let cool for 5 minutes on the tray then remove to a wire rack to finish cooling.

Peach Crumble Cheesecake Recipe (Gluten Free, Dairy Free)

by 1 Comment

This Peach Crumble Cheesecake is a MUST make this summer! A dairy free, creamy cheesecake filling is packed with peaches and topped off with a gluten free crumble. What more could you want?!

peach crumble cheesecake

This healthy cheesecake is the ultimate summer indulgence and is up there as one of my proudest dessert creations. One of my other favorites is my Blueberry Crumble Cheesecake, which is another perfect dessert for summer. And if you're looking for even more dairy free cheesecake recipes, I've also got a Caramel Apple Crumble Cheesecake.

Although this peach crumble cheesecake takes some work, it's a must make dessert during peach season (and wait until peaches are really IN SEASON for the best flavor). This peach cheesecake is so delicious, it was hard to stop eating it long enough to come here and tell you about it. But I'm going to try, because you deserve to indulge in this beauty too, especially if you're a fellow peach lover.

dairy free gluten free cheesecake

Why You'll Love This Peach Crumble Cheesecake

  • It's allergy friendly! I mean, what's new? All I do is create allergy friendly recipes (learn more here), but just to review, this cheesecake is gluten free, dairy free, and refined sugar free. You can even make it nut free depending on the type of cream cheese you use.
  • It's healthier! This dairy free cheesecake might look indulgent AF, but it's actually lower fat and lower sugar than traditional cheesecakes. I stick to a yogurt and cream cheese blend for the cheesecake base to keep it lighter and use just enough unrefined sweetener to add flavor without it being sickeningly sweet. Here is to a cheesecake you can feel good about!
  • It's full of flavor! I can't overemphasize this one enough. Juicy peaches are mixed with cinnamon and ginger to amp up the flavor profile of this cheesecake and it's topped off with a delicious, crunchy crumble to complement the velvety smooth cheesecake filling. A peach cobbler cheesecake filled with layers of flavor! This is by far one of my favorite desserts.

peach cobbler cheesecake

Although this gluten free cheesecake isn’t that complicated to make, it does have several components and cheesecakes do take some time. They have a longer bake time and need a setting time, so be sure to plan accordingly before baking. I suggest making this at least a day before your desired serving time.

Peach Crumble Cheesecake Ingredients and Substitutions

Crumble/Crust

  • Gluten free flour: stick to a 1:1 gluten free all purpose flour blend for best results.
  • Tigernut flour: tigernut flour is slightly sweet, helping us reduce the amount of added sugar needed. You can also use almond flour.
  • Coconut oil: dairy free or regular butter will also work
  • Maple syrup: the unrefined sweetener used in this recipe.

Peach Topping

  • Peaches: fresh peaches yield the best result. If you use frozen peaches, be sure to fully thaw and pour off any excess liquid. 
  • Coconut sugar
  • Tapioca starch
  • Cinnamon, ginger, lemon juice: these ingredients help bring out the flavor of the peaches and add a nice, warming taste to the cheesecake.

Cheesecake Filling

  • Cream cheese: I use a plant-based variety (I love the Miyokos brand), but any dairy free or regular cream cheese will work.
  • Yogurt: again, I opt for a dairy-free coconut yogurt. Stick to a thicker yogurt variety and if you tolerate dairy, Greek yogurt works great!
  • Maple Syrup: be sure to use pure maple syrup, not pancake syrup.
  • Gluten free flour and tapioca starch: this combination helps thicken the cheesecake batter when baked so it's not runny. I stick to tapioca starch to keep this gluten free and dairy free cheesecake recipe corn free.
  • Eggs: you'll need 3 large eggs for this dairy free cheesecake. I have not tested a fully vegan version.
  • Peaches: although optional, you can add diced peaches to the cheesecake filling for tons of peach flavor!
  • Vanilla extract 

How to Make Gluten Free Dairy Free Cheesecake

  1. Crust/Crumble
    • Preheat oven to 350F. Make sure there is a lower rack and middle rack set up.
    • Line a springform pan with parchment paper and set aside.
    • Mix together the ingredients in a medium bowl until you have a crumbly texture that holds together. 
    • Press ⅓-1/2 of the mixture into the bottom of the springform pan and up the sides slightly (doesn't need to go very high, just so there is a lip). You can also use the bottom of a glass to help press the crust out. Bake for 15 minutes then remove and set aside.
  2. Peach Topping
    • While crust bakes, add all ingredients for the peach topping into a pan on low heat. Mix together and let cook for 5-10 minutes, until peaches have softened.
    • Set aside to cool while you make the filling.
  3. Cheesecake Filling
    • Combine the yogurt and cream cheese in the bowl of a stand mixer and beat on medium high with a paddle attachment until smooth. You can also use an electric mixer if you don't have a stand mixer.
    • Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
    • Add eggs one at a time, beating to incorporate after each addition until you have a smooth cheesecake batter.
  4. Assembly and Baking
    • Pour boiling water into a glass baking dish and place on the bottom rack in the oven.
    • Pour half of the cheesecake filling over the par-baked crust. If using, layer with the diced peaches. Pour the other half of the filling over top. If not, just pour all of the batter into the springform pan.
    • Gently add the sautéed peach mixture to the top of the cheesecake and evenly distribute the crumble topping over the peaches.
    • Place the cheesecake on a baking sheet on the middle rack in the oven. Bake cheesecake for 65-75 minutes. You'll know the cheesecake is done when the edges are set but the middle of the cheesecake jiggles slightly and the crumble is golden brown. The cheesecake should seem not quite done.
    • Turn off the oven and crack the door, letting the cheesecake cool for about 30 more minutes in the oven. Then take the cheesecake out to cool for an hour at room temperature. 
    • Once cooled, place the cheesecake in the fridge overnight to finish setting.
    • When cheesecake is set, remove the springform pan and enjoy.

peach crisp cheesecake

Baking Tips for the Best Dairy Free Gluten Free Cheesecake

  • Springform pan: lining your springform pan with parchment paper makes for the easiest release. The best way to do this is by placing a layer of parchment paper larger than the pan on the bottom then attaching the springform overtop. Cut off any excess. Use some oil or butter around the sides of the springform pan, then slice and stick strips of parchment paper to the sides. 
  • Use room temperature ingredients: this helps achieve a smooth batter that bakes more evenly.
  • Don't over-mix the batter: you don't want to add too much air to the cheesecake batter. Mix ingredients evenly on medium or low speed.
  • Use a water bath: this helps keep the oven environment moist which helps with an even bake and no cracking of the cheesecake on top.
  • Check out this link for more amazing cheesecake baking tips!

Storage

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. If you don't have a container large enough, you can cover it in plastic wrap. This cheesecake does not freeze great, so I advise eating it fresh.

peach crumble cheesecake

How do I keep cheesecake from cracking?

The best ways to keep your cheesecake from cracking are by using a hot water bath and slowly cooling the cheesecake. Extreme temperature changes lead to cracks, which is why we let it cool with the oven door cracked for a bit before removing it.

More Peach Desserts

I linked more delicious cheesecake recipes at the top of this post, but if you're looking for peach recipes, I've got you covered!

Gluten Free Peach Crumble

Paleo Ginger-Peach Muffins

Ginger-Peach Galette

gluten free flour

If you try this recipe, let me know what you thought by leaving a rating and review. Tag me on social media so I can see your version too!

peach crumble cheesecake
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Peach Crumble Cheesecake

This peach crumble cheesecake combines two amazing desserts- peach crumble and cheesecake- into one delicious summer recipe! A dairy free cheesecake is topped with gluten free peach crumble for the ultimate summer dessert.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free, summer
Prep Time 30 minutes
Cook Time 1 hour
Total Time 12 hours
Servings 10 people
Author Victoria Faling

Ingredients

Crumble/Crust

Peach Topping

  • 3-5 peaches, sliced 3 if large, 5 if small
  • 2 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoon coconut sugar
  • 1 tablespoon tapioca arrowroot, or corn starch

Cheesecake Filling

  • 8 oz dairy free cream cheese room temperature
  • 2 cups plain dairy free yogurt room temperature
  • 1 tablespoon vanilla extract
  • ½ cup maple syrup
  • ¼ cup tapioca or arrowroot starch
  • 2 tablespoon gluten free flour
  • 3 eggs room temperature
  • 2 peaches, diced optional
  • 4 cups boiling water

Instructions

Crust/Crumble

  • Preheat oven to 350F. Make sure there is a lower rack and middle rack set up.
  • First, make the crust. Line a springform pan with parchment paper. This is easiest by placing a layer of paper on the bottom then attaching the springform overtop. Use some oil or butter around the sides of the pan to get the parchment to stick.
  • Whisk together the dry ingredients then mix in the wet ingredients until you have a crumbly texture that holds together.
  • Press ⅓-1/2 of the mixture into the bottom of the springform pan and up the sides slightly (doesn't need to go very high, just so there is a lip). Bake for 15 minutes then remove and set aside.

Peach Topping

  • While crust bakes, add all the ingredients for the peach topping into a pan on low heat. Mix together and let cook for 5-10 minutes, until peaches have softened.
  • Set aside to cool while you make the filling.

Cheesecake Filling

  • While the crust bakes, make the filling. Combine the yogurt and cream cheese in a bowl and beat on medium high until smooth.
  • Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
  • Add your eggs one at a time, beating to incorporate after each addition until you have a smooth batter.

Assembly and Baking

  • Boil your 4 cups of water and pour into a glass baking dish on the bottom rack in the oven.
  • Pour half of the cheesecake filling over the par-baked crust. If using, layer with the diced peaches (focus more on the outer ⅔ than pouring them right in the middle). Pour the other half of the filling over top. If not, just pour all of the batter into the springform pan.
  • Gently top the cheesecake with the sautéed peaches and top evenly with the remaining crumble.
  • Place the cheesecake on a baking sheet on the middle rack in the oven. Bake for 65-75 minutes. You'll know the cheesecake is done when the edges are set but the center jiggles slightly and the crumble is golden. It should seem not quite done.
  • Turn off the oven and crack the door, letting the cheesecake cool for about 30 more minutes in the oven. Then take the cheesecake out to cool for an hour at room temperature.
  • Once cooled, place the cheesecake in the fridge overnight to finish setting.
  • When cheesecake is set, remove the springform pan, slice, serve, and enjoy!

Gluten-Free Copycat Nutter Butters

by 1 Comment

These gluten free and dairy free copycat Nutter Butters can be made completely nut and seed free. I'm bringing back this childhood nostalgic snack, but allergy friendly!

gluten free nutter butters
gluten free nutter butters

Nutter butters were my favorite cookie growing up, but now that I react to most nuts, I decided to make a gluten free, granola butter version! These gluten free cookies are completely allergy friendly and absolutely delicious. Let me know in the comments what your favorite cookie as a kid was!

gluten free and dairy free and nut free healthy nutter butters
gluten free and dairy free and nut free healthy nutter butters

How to Make Nutter Butters

Nutter Butter Ingredients

Instructions

  • To make the classic nutter butter cookie shape, roll out 2 teaspoon of dough into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least ¼ inch thick. Use a fork to create the criss-cross pattern.
  • Once the cookies have baked and cooled, you'll mix more of your nut/seed/granola butter with maple syrup to create the filling. Sandwich the filling between two cookies and enjoy!

What Granola Butter Should I Use?

I use my homemade granola butter recipe which is easy to make and refined sugar free. You can also purchase granola butter at the store (but it's more expensive and has additives).

If you don't want to buy or make granola butter or you can eat nuts, feel free to use peanut butter, almond butter, or sunflower seed butter. Cashew butter doesn't work very well for this recipe as it is too sticky and airy.

gluten free flour

gluten free nutter butters
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Granola Butter Nutter Butters

Remember the classic Nutter Butter cookies? Well, let's make them allergy friendly! These gluten free nutter butters can be made completely nut and seed free.
Course Dessert
Cuisine American
Keyword christmas cookies, dairy free, easy dessert, gluten free, nut free, seed free
Prep Time 10 minutes
Cook Time 10 minutes
40 minutes
Servings 8 cookies

Ingredients

Cookies

Filling

Instructions

  • Preheat oven to 350F.
  • Whisk the wet ingredients for the cookies together until smooth. Add the dry and combine.
  • Scoop about 2 teaspoon of dough and roll into a little log between your palms. Place the log on a parchment lined sheet and then press into a peanut shape, at least ¼ inch thick. You should get about 16 cookies.
  • Use a fork to press a criss-cross pattern onto the top of the cookies.
  • Bake for 10 minutes, then use a spatula to flip them over. Bake another 5-10 minutes. Less time will yield softer cookies, but if you want more of a crunch, bake longer.
  • Let cool completely.
  • Mix your filling ingredients together then spread onto one cookie and sandwich a second on top.
  • Go wild for this childhood copycat cookie!

Easy Gluten Free Ginger Peach Galette (Dairy Free, Paleo Option)

by Leave a Comment

Fresh, juicy peaches and zingy ginger come together in this Gluten Free Ginger Peach Galette. This rustic peach galette is gluten free, dairy free, and refined sugar free with both a vegan and paleo/AIP option. It's easy to make and perfect for summer.

gluten free peach galette

Two of my favorite things are fresh summer peaches and ginger so I had to combine them to make this gluten-free peach galette recipe during the height of peach season! If making a peach pie feels too intimidating, then this easy peach galette is the way to go. It has a flaky crust that is very easy to make then you just pile in the peach filling and bake. It is the perfect dessert to make in late summer when peaches peak. 

Why You'll Love This Ginger Peach Galette

  • Allergy friendly: this peach dessert recipe is gluten free, dairy free, and refined sugar free. You can also make it fully vegan, paleo, and autoimmune paleo, so it is the perfect dessert for those with food allergies or intolerances.
  • Anti-inflammatory: ginger is packed with antioxidants and anti-inflammatory benefits and I love using it in every recipe I can. It's great for digestion and headaches due to its strong anti-inflammatory properties.
  • Healthy dessert: made without refined sugar, minimal sweetener overall, and simple ingredients, this dessert highlights the natural sweetness and flavor of fresh peaches. It's lower glycemic index than traditional galette recipes, so you can feel good about eating dessert.
  • Easy to make: this gluten free galette is easier than making a pie and can be whipped up relatively quickly, making it the perfect summer dessert to bring to any get together.

gluten free galette

Gluten Free Peach Galette Ingredients

  • Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour blend. See below for a paleo version.
  • Tigernut flour: this is a nut free alternative to almond flour, but you can use almond flour if that is easier to access.
  • Tapioca flour: starch helps hold the filling together.
  • Coconut sugar: the unrefined sweetener used in both the crust and filling. 
  • Coconut oil: we make a coconut oil crust to keep this recipe dairy free.
  • Egg: 1 large egg for the crust (see substitutions below to make vegan).
  • Peaches: be sure to use fresh, ripe peaches for the best outcome.
  • Fresh ginger, ground ginger, cinnamon, vanilla extract, lemon juice: you'll use both fresh and ground ginger for plenty of delicious flavor along with some cinnamon.

How to Make Gluten Free Ginger Peach Galette

  • Preheat oven to 400F.
  • Combine all the filling ingredients in a large bowl and set aside.
how to make a peach galette
how to make a peach galette
  • Whisk together the dry ingredients for the galette dough then cut in the coconut oil with a pastry cutter or fork. 
  • Add the whisked egg and 2 tablespoon ice water to the flour mixture and mix to combine. Add more water as needed to bring dough together, reserving any liquid in the bowl.
  • Form dough into a disk then using a rolling pin to roll out the pie dough between two pieces of parchment paper into a 10inch circle.Scoop the peach filling into the center of the dough leaving a 1 inch edge. Save 10-15 sliced peaches to arrange on the top. 
  • Use the parchment paper to help lift the edges of the dough and fold them over the peaches. This does not need to be perfect, galettes are meant to look rustic.
  • Pour the leftover peach juices over the center the peaches.
how to make a gluten free peach galette
how to make a gluten free peach galette
how to make a gluten free peach galette
  • Use a pastry brush to brush an egg wash or olive oil around the edges of the galette then sprinkle with the ginger-cinnamon mixture.
  • Carefully transfer the galette and piece of parchment paper it is sitting on to a baking pan and bake for 50-60 minutes until the pastry dough is golden brown.
  • Let cool and enjoy.
how to make a gluten free peach galette
gluten free ginger peach galette

Substitutions and Variations

  • Paleo option: substitute cassava flour for the gluten free flour.
  • Flour: you can use almond flour instead of tigernut flour and arrowroot starch or corn starch instead of tapioca starch.
  • Coconut oil: you can certainly use butter or dairy free butter instead.
  • Egg: for a vegan option, use 2 tablespoon of pumpkin puree.
  • Coconut sugar: if you don't have coconut sugar, you can use brown sugar instead.
  • Peaches: this gluten free galette crust works with any fruit filling you like. Nectarines are a great summer substitute, but save this recipe and use the crust as the base for an apple or pear galette.

Serving and Storage

I love serving slices of this galette warmed slightly (even just at room temperature) with a large scoop of vanilla ice cream or fresh shipped cream.

Cover any leftovers with plastic wrap or aluminum foil and store at room temperature for up to 2 days or in the fridge for up to 5 days.

ginger peach galette

FAQ

What kind of peaches should I use?

Opt for yellow peaches as their flavor pairs best with the ginger.

Can I use frozen peaches?

I have not made this recipe with frozen peaches so I cannot attest to whether this would work. If you want to try it, I suggest thawing the peaches and pouring off any excess juice.

Can I make this galette vegan?

Yes, you can make a vegan peach galette! Just sub out the egg in the dough for 2 tablespoon of pumpkin puree.

Can I make this peach galette Paleo or AIP?

​Yes! Make a paleo galette by using cassava flour instead of the gluten free flour. For AIP, use cassava flour and the vegan substitute mentioned above for the egg.

gluten free peach dessert

More Gluten Free Peach Desserts

Gluten Free Peach Pie

Peach Crumble Cheesecake

Gluten Free Peach and Strawberry Shortcake

Paleo Peach and Strawberry Crumble

Paleo Ginger Peach Muffins

Gluten Free Peach Muffin Top Cookies

tigernut flour

If you try this recipe, tag me on social media and leave a rating and review below!

paleo peach galette
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Gluten Free Ginger Peach Galette

Galette's are basically an easier versions of pie so you don't have to fuss and worry as much about the crust. This delicious Ginger-Peach Galette is completely gluten free, dairy free, refined sugar free with a paleo option.
Course Dessert
Cuisine American
Keyword autoimmune paleo, dairy free, ginger, gluten free, paleo, peaches, refined sugar free, Simple, summer
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Author Victoria Faling

Equipment

Ingredients

Filling

Crust

Topping

  • 1 tablespoon olive oil or 1 whisked egg
  • ½ tablespoon ground ginger
  • 1 tablespoon coconut sugar

Instructions

  • Preheat oven to 400F.
  • Toss sliced peaches with the remaining filling ingredients and set aside.
  • Whisk dry ingredients for crust together then cut in the coconut oil with a pastry cutter or fork. Add the whisked egg and 2 tablespoon cold water. Use a fork to cut the wet ingredients into the dry adding more water if needed to bring the dough together. Switch to your hands to combine everything fully and get a ball of dough.
  • Roll out the crust between 2 pieces of parchment paper to a ~10 inch circle.
  • Scoop peach filling over the crust, leaving about ½-1inch of space around the border. Reserve 10-15 peach slices to arrange in a nice circle on the top. Use the parchment paper to fold the crust over the edges of the peaches. If it cracks, that’s okay, just wet your finger and gently work the dough back together. Pour any leftover juices from the bowl onto the top of the peaches.
  • Brush the edges of the crust with the olive oil or an egg wash, then mix the sugar and ginger for the topping together and sprinkle around the edges. Use any extra to sprinkle over the top of the galette.
  • Bake for about 50 minutes, until the crust is golden. Remove and let cool. Slice and enjoy with some fresh ice cream or whipped cream!

Notes

*Use cassava flour for a paleo option
**use 2 tablespoon pumpkin puree for a vegan option

Easy Gluten Free Berry Crumble Cake (Dairy-Free)

by Leave a Comment

Enjoy berries this summer in this perfect Berry Crumble Cake that is made completely gluten free, dairy free, and refined sugar free. Packed with fresh blueberries and blackberries, this moist snack cake is topped off with the perfect crumble!

gluten free berry crumb cake
gluten free and dairy free berry yogurt crumble cake

This is a delicious and easy summer dessert filled with some of my favorite flavors and textures. The soft cake is complimented by the juicy berries and crunchy crumble topping. I like using a mix of blueberries and blackberries for this recipe, but you can use whatever berries you love. You can certainly turn this cake into a straight blackberry, raspberry, or blueberry crumb cake!

gluten free mixed berry crumble cake


What Makes This Gluten Free Berry Cake Special

  • It's healthy! Made without gluten, dairy, or refined sugars it's a lower sugar cake recipe made without inflammatory ingredients. We use coconut sugar and maple syrup instead of highly refined white sugar. And we use a fraction of the added sweetener that most cakes call for, making this a much healthier berry crumb cake recipe.
  • This berry crumble cake uses applesauce to cut down on the amount of oil needed, making it a lower fat and lower calorie option.
  • It's super easy recipe to make that is perfect for summer BBQ's, summer holidays like fourth of July, or just for afternoon snacking with a scoop of ice cream. It does resemble a fruity coffee cake, so it would be perfect with a morning cup of coffee too.
  • We use fresh berries to highlight the flavors of summer. Fresh, in season berries are naturally so sweet, so this recipe is sure to please your sweet tooth!

gluten free blueberry cake

Gluten Free Berry Crumble Cake Ingredients

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend that contains xanthan gum
  • Tigernut flour or almond flour: I find it best to use a mix of gluten-free flours in gluten-free baking for the best outcome. Tigernut flour is a nut free alternative to almond flour, but either will work.
  • Coconut sugar: the unrefined sweetener used in the cake base.
  • Coconut oil: the main fat source in this healthy gluten free cake.
  • Applesauce: this replaces half the fat in the recipe for a healthier alternative, adding moisture and fluff to the cake.
  • Eggs: 2 large eggs help us get a fluffy cake with good rise!
  • Yogurt: you can use dairy free or regular yogurt (try Greek yogurt for a protein boost), this helps keep this gluten free berry crumble cake moist with a tender crumb.
  • Milk: your favorite dairy free or regular milk will work.
  • Maple syrup: the unrefined sweetener used in the crumble topping.
  • Mixed berries: I love to use a combination of blueberries and blackberries, but use whatever types of berries are your favorite.
  • Baking powder, baking soda, cinnamon, salt, vanilla extract: be sure to use an aluminum free baking powder like one I have linked (which is also corn free!)

How to Make Gluten Free Berry Cake

  1. Mix all ingredients for the topping together in a small bowl until you have a crumble texture that holds together when pinched. Set aside.
  2. Preheat oven to 350F. Line a 9x9 baking dish with parchment paper.
  3. Whisk together all of the dry ingredients in a medium bowl and set aside.
  4. In a stand mixer or using a hand mixer, beat together the oil and sugar in a large bowl on medium speed until smooth. Add the remaining wet ingredients and beat to combine.
  5. Add the flour mixture to the wet ingredients and mix on low speed until just combined (use the paddle attachment if using a stand mixer).
  6. Toss the berries with 1 tablespoon of flour to coat. Use a rubber spatula to fold berries into the cake batter.
  7. Pour batter into the prepared pan and smooth out the top of the batter. Crumble the streusel topping evenly over the top of the cake.
  8. Bake for 35-40 minutes, until a toothpick comes out clean and the top is golden brown.
  9. Let the cake cool and enjoy!

Substitutions and Variations

  • Fat: this recipe should also work with butter (regular or vegan butter). I have not tested this cake with olive oil.
  • Baking: although I generally bake this cake in a square pan, you could certainly use a round cake pan or even a springform pan. I haven't tried making this in a loaf pan, but that should work, you may just need to bake it for longer.
  • Berry variations: pick and choose which berries you want to use, any variety or combination will work! Try gluten-free blueberry cake or throw some raspberries into the mix.
  • Toppings: once cooled, top the cake with powdered sugar or drizzle on a simple homemade glaze (just mix a small amount of yogurt with powdered sugar and lemon juice). You could even add a little lemon zest to the batter for more lemon flavor.

gluten free and dairy free berry crumb cake

Tips for Making the Best Gluten Free Berry Crumble Cake

  • Make sure to use room temperature ingredients! Coconut oil is very temperature sensitive and it will seize up if you mix it with cold ingredients. Make sure things like your eggs and applesauce are at room temperature. Add the yogurt and milk last so even if they are cold, it will be okay.
  • Don't over mix the batter! For best results with gluten free baking, you never want to over mix batter. Mix until just combined and in this case, until there are a few flour streaks remaining. That will get fully incorporated when you fold in the berries.
  • Don't over bake the cake! Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. It will continue to cook aa little as it cools. This goes for most gluten free recipes.

Storage

Store leftovers in an airtight container at room temperature for up to 5 days. Storing this cake in the fridge will keep the crumb topping crunchier, as it will soften as it absorbs moisture from the cake. If you store it in the fridge, let slices come to room temperature for the best flavor before serving (with a generous scoop of vanilla ice cream, of course!).

gluten free and dairy free berry cake

FAQ

Can I use frozen berries?

I have not tried using frozen berries in this recipe, although I think it would work. Frozen berries will give off liquid as they bake, so you may need to bake this cake a little longer.

More Gluten Free Berry Recipes

If you love berries as much as me and are looking for more delicious berry recipes, check these gluten free treats out:

Blueberry Crumble Cookies

Blueberry Oat Muffins

Raspberry Crumble Muffins

Strawberry Bread

Dairy Free Blueberry Cheesecake

Paleo Strawberry Peach Crumble

healthy gluten free berry cake with crumb topping
gluten free flour

gluten free berry crumble cake
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Gluten Free Berry Crumble Cake

This delicious and healthier gluten free and dairy free crumble cake is the perfect summer dessert. A soft cake is sweetened by delicious, fresh berries and then finished off with the perfect crumble on top. And it's all refined sugar free!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword berries, cake, dairy free, gluten free, summer, yogurt
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 9 servings
Author Victoria Faling

Equipment

Ingredients

Crumble Topping

Cake

  • 1 cup 1:1 gluten free flour sifted
  • ½ cup tigernut flour, sifted or almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup softened coconut oil or butter
  • ⅓ cup coconut sugar
  • ¼ cup applesauce room temp
  • 2 eggs room temp
  • ½ cup yogurt of choice*
  • 2 tablespoon milk of choice*
  • 1 teaspoon vanilla extract
  • 1.5 cups mixed blueberries and blackberries tossed in 1 tablespoon of flour**

Instructions

  • Preheat oven to 350F. Line a 9x9 inch baking dish with parchment paper.
  • Mix the flours together for the crumb topping.
  • Add the oil and maple syrup and mix together until you get a crumb texture that holds together when pinched. Set aside.
  • Whisk the flours, baking powder, baking soda, and salt together in a medium bowl and set aside.
  • Beat together oil and sugar with a paddle attachment until smooth.
  • Add in remaining wet ingredients and beat to combine.
  • Add in the dry ingredients to the wet and mix on low until just combined and you have a few flour streaks remaining.
  • Toss berries with the flour to coat. Fold berries into the batter.
  • Pour batter into prepared baking dish. Crumble topping evenly over the cake.
  • Bake for 35-40 minutes, until a toothpick comes out clean and top is golden.
  • Let cool and enjoy!

Notes

*dairy free or dairy full products will work 
**any mix of your favorite berries!

Healthier, Lower Sugar Brownies (Gluten and Dairy Free)

by 2 Comments

Let’s make some healthy, lower sugar, gluten free brownies! You truly can eat healthy food that is still delicious and serves your health goals. These brownies are still packed with chocolate-y goodness, but without the sugar rush. Serve them with some greek yogurt and cinnamon and you’ve got a blood sugar balanced snack.

gluten free and dairy free healthy brownies

I love chopping up a bar of chocolate to add to brownies or cookies because it melts and you get that chocolate pool when you bite into a warm slice. Chocolate chips are designed to hold their shape, but adding that chopped chocolate really takes it to the next level!

healthy lower sugar brownies
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Healthier, Lower Sugar Brownies

These healthier brownies have a fraction of the sugar while still being fudgy and delicious. These gluten free, dairy free, and allergy friendly brownies will make you realize you can eat healthier versions of your favorite foods!
Course Dessert
Cuisine American
Keyword dairy free, fudge, fudgy, gluten free, healthy, Low Sugar
Servings 9 brownies
Author Victoria Faling

Ingredients

  • 2 eggs room temperature
  • ¼ cup coconut sugar or light brown sugar
  • ¼ cup melted and cooled coconut oil
  • 2 tablespoon maple syrup
  • ¼ cup yogurt of choice* see notes for alternatives
  • ¼ cup applesauce* see notes for alternatives
  • 2 teaspoon vanilla
  • ¼ cup 1:1 gluten free flour
  • ¼ cup Tigernut flour or almond flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon baking soda omit if your cocoa powder is dutch processed
  • ¼ teaspoon salt
  • ½ cup chocolate chips or chopped chocolate I like using a combo of Enjoy Life chocolate chips and chopped HU Kitchen chocolate

Instructions

  • Preheat oven to 350 F.
  • Using a handheld mixer, whisk your eggs and sugar together for several minutes until lighter in color, fluffier, and the sugar is basically dissolved.
  • Add in the oil, maple syrup, yogurt, applesauce, and vanilla and mix again until smooth.
  • Add your dry ingredients (except chocolate chips) and mix on low or use a spatula to combine.
  • Fold in your chocolate.
  • Transfer dough to a parchment lined 8x8 baking dish and bake for 22-25 minutes, until a toothpick comes out clean and middle is set and feels springy to the touch.
  • These brownies get fudgier as you let them set. They are more cakey at first. If you can stand to, let them cool completely before cutting and enjoying!

Notes

*alternatively, you can use ½ cup of either yogurt or apple sauce or even mashed banana

gluten free and low sugar fudge brownies

Protein Packed Carrot Cake Cheesecake (Gluten & Dairy Free)

by Leave a Comment

Who says you can't enjoy dessert and keep it healthy and nutrient dense? This delicious cheesecake will prove to you just how easy it is! This cheesecake uses yogurt and eggs to get the creamy filling, there is no cream cheese or other fancy ingredients. You can keep that protein level high based on the yogurt you use plus the protein powder and eggs. But, this cheesecake can easily be made completely dairy free. Healthy cheesecake? Yes!

gluten free and dairy free protein carrot cake cheesecake

Ingredient Notes

What Yogurt Should I Use?

I used a vegan yogurt in this recipe since I am dairy free. Oatly brand works well in this because it is thicker. If you tolerate dairy, go for a Greek yogurt for the right texture and to boost the protein content!

What About the Protein Powder?

I do add protein powder to this recipe to amp up the protein. You want to use a pea protein because it acts like flour. If you don't have pea protein, you can just use 2 tablespoons of 1:1 gluten free flour instead.

gluten free and dairy free protein carrot cake cheesecake

gluten free and dairy free high protein carrot cheesecake
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Protein Packed Carrot Cake Cheesecake

This delicious carrot cheesecake is gluten free and can be made completely dairy free, too! We use a combination of yogurt, protein powder, and eggs to make this healthy and protein packed version of a cheesecake. There is no cream cheese and it's low sugar, keeping it lower fat and more nutrient dense.
Course Dessert
Cuisine American
Keyword carrot cake, cheesecake, healthy, high protein, low fat, Low Sugar, protein packed
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Servings 6 servings
Author Victoria Faling

Ingredients

Crust

  • ½ cup oat flour
  • ½ cup tigernut flour almond flour or more oat flour works too
  • 2 tablespoon melted coconut oil
  • 2 tablespoon maple syrup

Filling

Instructions

  • Preheat oven to 350F.
  • First, make the crust ingredients together. Whisk together the flours, then add the wet ingredients and mix until combined.
  • Press dough into the bottom of a lined loaf pan or small pie pan (a 9 inch pan will be too big, you'll need something smaller).
  • Set crust aside and make the filling.
  • Shred the carrots then blend them with the yogurt, maple syrup, vanilla, salt, starch, and protein powder in a high speed blender or food processor until smooth. Add your eggs and blend again until smooth.
  • Pour the filling over the crust and gently transfer to the oven.
  • Bake for 50-60 minutes until top is set.
  • Let cool to room temperature then place in the fridge to finish setting for at least 3 hours.
  • Enjoy!

Gluten Free Browned Coconut Butter Chocolate Chip Cookies (Dairy-Free)

by 3 Comments

Have you ever heard of browned coconut butter? These Browned Coconut Butter Chocolate Chip cookies have a rich flavor and slightly coconut-y taste all while being completely gluten and dairy free!

gluten free browned coconut butter chocolate chip cookies
gluten free browned coconut butter chocolate chip cookies

As someone allergic to dairy and palm oil, I can’t have butter and it's hard to find vegan versions without palm oil. The palm oil free vegan butters generally contain almonds or cashew and I've been determined to make a version free of those nuts. All the browned butter baked goods always have me drooling though! So, I decided to try making browned coconut butter and baking with that instead.

These gluten free chocolate chip cookies have a slightly coconut-y, deep nut flavor. It’s subtle, but it’s there and it’s so good! If you hate coconut, though, these cookies probably aren't for you. I also use less sugar than your average chocolate chip cookie as I generally try to keep my sugar content down for health reasons. These aren’t the sweetest cookies ever, but they won’t leave you with an awful sugar hangover like most recipes do... and don't worry, they are still delicious!

gluten free and dairy free browned coconut butter chocolate chip cookies
gluten free and dairy free browned coconut butter chocolate chip cookies

Coconut butter vs coconut oil

Although they are both made from coconut, they are very different products. Think peanut butter vs peanut oil.

Coconut butter is made from the whole coconut and includes the meat. It is a sweet spread that tastes great by the spoonful or drizzled on toast or desserts.

Coconut oil is made up entirely of fat and is an oily consistency.

These two can't be interchanged in recipes and function differently! This recipe calls for both, as we are using coconut butter for flavor and coconut oil as the butter replacement.

Can I use butter in this recipe?

The coconut butter in this gluten free cookie recipe is used for a specific reason and lends that rich, nutty and slightly coconut-y taste. This is NOT a traditional browned butter cookie recipe.

You can use butter to replace the coconut oil in this recipe if desired, though. Vegan or regular.

How to make browned coconut butter

Browned coconut butter is really easy to make and only takes less than 5 minutes! Coconut butter is different than coconut oil, so make sure to buy the appropriate jar at the store (although you will need both the butter and oil for this recipe).

For these chocolate chip cookies, you'll add ¼ cup of coconut butter to a saucepan on medium low heat. Stir frequently and then continuously once you start to see the color change. Keep stirring and cooking on low heat until you get a nice brown color and smell a rich, nutty smell. Take the butter of the heat to cool down before using.

gluten free and dairy free browned coconut butter chocolate chip cookies
gluten free and dairy free browned coconut butter chocolate chip cookies

Can I make these browned coconut butter chocolate chip cookies refined sugar free?

These gluten free chocolate chip cookies contain both coconut and white sugar. I have tested this recipe so many times and find the combination of both is what yields the best texture. You can technically use all coconut sugar, but I just don't think it's the best option.

If you are watching your refined sugar intake, be mindful of what chocolate you use in this recipe as well. There are many refined sugar free chocolate chip and bar options these days!

Storing and Freezing

How to store these cookies: once baked, store in an airtight container for up to 5 days. It's very important they are stored in an airtight container or they will get hard and crunchy.

Can you freeze these cookies? You can, but let them thaw at room temperature in order to eat them. Since they have coconut oil and butter, they freeze quite hard so they don't maintain the same texture as frozen cookies made with butter. I also advise against trying to quickly thaw them in the microwave or oven. The coconut butter will continue cooking and the cookies will end up crunchy and dry with a more bitter taste.

gluten free and dairy free browned coconut butter chocolate chip cookies
gluten free and dairy free browned coconut butter chocolate chip cookies

More delicious cookie recipes

Paleo Chocolate Crinkle Cookies

Gluten Free Raspberry Chocolate Chip Cookies

Healthy Gluten Free Sugar Cookies

Gluten Free Butter Pecan Cookies

tigernut flour

gluten free and dairy free browned coconut butter chocolate chip cookies
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Gluten Free Browned Coconut Butter Chocolate Chip Cookies

These delicious cookies are gluten, dairy, and nut free! They utilize coconut butter for that rich flavor. Who doesn't love browned butter chocolate chip cookies?! Now we've just made them allergy friendly.
Course Dessert
Cuisine American
Keyword allergy friendly, browned butter, coconut butter, comfort food
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings 12 cookies
Author Victoria Faling

Ingredients

  • ¼ cup coconut butter
  • ⅓ cup coconut oil melted and cooled
  • ¼ cup brown or coconut sugar
  • ¼ cup white sugar
  • 1 egg room temp
  • 1 egg yolk room temp
  • 2 teaspoon vanilla extract
  • 1 tablespoon milk of choice
  • ¾ cup 1:1 gluten free flour
  • Scant ½ cup Sifted Tigernut flour or almond flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt plus extra flaky sea salt
  • ½-3/4 cup chocolate I use a mix of dark and semi-sweet and a mix of chips and a chopped bar for that pooled chocolate deliciousness

Instructions

  • First, brown your coconut butter. Add it to a small saucepan and heat over medium low heat, stirring fairly consistently until it darkens in color and smells really nutty. Don't let it burn!
  • Let the coconut butter cool while you gather the other ingredients.
  • Preheat oven to 350F.
  • Whisk together the coconut butter, coconut oil, and sugars for 1 minute with a whisk.
  • Add in the eggs and whisk until combined then add in the vanilla and milk and whisk for another minute until smooth.
  • Whisk your dry ingredients together in a bowl then add them to the wet. Use a spatula to mix in the dry ingredients until just combined. Fold in the chocolate.
  • Line a baking sheet with parchment paper and divide dough into balls. Use a tablespoon sized scoop to scoop dough onto the baking sheet. You will need to bake in batches.
  • Bake for 10-12 minutes until edges JUST begin to brown. Don’t over bake! Centers will be soft and might seem undercooked, but they will set as the cookies cool. Sprinkle with flaky salt if desired upon removing them from the oven.
  • Let cookies cool on the pan for 5 minutes and then move to a wire rack to finish cooling (if they make it that far)

Healthy Protein Brookie Bars (Gluten-Free, Dairy-Free, Oil-Free, Low Sugar)

by 2 Comments

This is the best brookie because you can enjoy it knowing it’s serving your health too! Who doesn’t love brownies or chocolate chips cookies? And combining them into brownie cookie bars has always been a win-win, but brookies have a lot of sugar and can leave you with that hangover feeling. These brookie slices are great because they are gluten-free, dairy-free, lower in sugar, oil free, and have some sneaky protein in there to help balance your blood sugar. We are all about the healthy, allergy friendly treats around here!

gluten free brookie bar
gluten free brookie bar

Ingredient Notes

Flours: This recipe calls for a combination of 1:1 gluten free flour and tigernut flour. You can substitute almond flour for the tigernut flour.

Protein: You do need a vegan protein powder in this recipe. I used pumpkin seed protein, but you can also use a pea protein. These proteins act like flour, so they absorb liquid rather than dissolving. This is key for this recipe!

Yogurt: I used a vegan yogurt in this recipe, and any vegan yogurt will do. If you can eat dairy and want an even higher protein treat, try using Greek yogurt!

gluten free brownie cookie bar
gluten free brownie cookie bar

We are all about the healthy, allergy friendly treats around here! So tell me, if you had to pick one (which of course you don't now, thanks to this recipe) would you pick brownies or chocolate chip cookies?! Leave a comment letting me know

gluten free and dairy free brookie
gluten free and dairy free brookie

gluten free brookie bar
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Healthy Brookie Bars

These healthier brookie bars are gluten free, dairy free, lower sugar, and higher protein! A delicious and nutritious treat? You bet! The perfect combo of brownies and chocolate chip cookies for when you can't decide between them.
Course Dessert
Cuisine American
Keyword allergy friendly, brownies, chocolate, cookies, dairy free, healthy, high protein, nut free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 8 slices
Author Victoria Faling

Ingredients

Base Batter

  • 1 cup Tigernut flour or almond
  • ¼ cup 1:1 gluten free flour
  • ¼ cup vegan protein powder See notes above about what proteins work
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup applesauce
  • ¼ cup yogurt I used Oatly vegan yogurt, but Greek would work too!

Brownie layer

Instructions

  • Preheat oven to 350F.
  • Sift all dry ingredients together for base batter (flours, protein, baking powder, salt) and set aside.
  • Beat all wet ingredients for base better together until smooth (egg, maple syrup, applesauce, yogurt).
  • Add dry ingredients to wet and stir to combine (or mix on low with paddle attachment until combined).
  • Separate half the batter into another bowl and mix in the brownie layer ingredients except for the chocolate chips.
  • Divide the chocolate chips between the two bowls and fold into each layer.
  • Line a loaf pan with parchment paper and spread the brownie layer on the bottom. Then spread the cookie dough layer on top.
  • Bake for 35-40 min until a toothpick comes out clean.
  • Cool for 10 min in the loaf pan then remove to finish cooling on a wire rack.
  • Try not to eat it all in one night!

gluten free brookie

Gluten Free Lemon Zucchini Bread (Paleo Option, Dairy Free, Nut Free)

by Leave a Comment

This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it's time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free. 

gluten free lemon zucchini bread
gluten free lemon zucchini bread

One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we're taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.

This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you're ready to go!

tigernut flour

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Gluten Free Lemon Zucchini Loaf

This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
Course Dessert, Snack
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, lemon, Simple, zucchini
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 8 servings
Author Victoria Faling

Ingredients

  • 1 cup tigernut flour or almond
  • ½ cup 1:1 gluten free flour *see notes for paleo option
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup liquid of choice I used olive oil
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce if doing the paleo version, add 2 tbs. (you can also use yogurt)
  • 2 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 1 cup shredded zucchini excess moisture squeezed out

Instructions

  • Preheat oven to 350F.
  • Sift all dry ingredients together in a bowl.
  • Beat egg, oil, maple syrup, applesauce, and lemon in a bowl for 1-2 minutes.
  • Add dry to wet and mix to combine.
  • Fold in your zucchini.
  • Spread batter into a parchment lined loaf pan and bake for 40-45 minutes, until golden on top and a toothpick comes out clean.
  • Let cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
  • Enjoy!

Notes

*Instead of 1:1 gluten free flour, use ½ cup cassava flour + ¼ cup arrowroot starch for paleo