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

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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

Gluten Free Mixed Berry Crumb Cake (Dairy Free, Refined Sugar Free)

by Leave a Comment

Enjoy fresh berries this summer in this Gluten Free Mixed Berry Crumb Cake. This soft, moist cake is packed with fresh blueberries and blackberries, topped with a sweet crumble, and made with better-for-you ingredients that don't sacrifice a single thing on flavor. Whether you are baking this cake for a summer BBQ, a 4th of July spread, or just a Tuesday afternoon with a cup of tea, no one will believe it's allergy friendly!

gluten free berry crumb cake

Why You'll Love This Mixed Berry Crumb Cake:

  • Allergy friendly: if you've been around for a minute, you'll know, but if you're new here, welcome! I bake all allergy friendly desserts which means they are all gluten free, dairy free, corn free, and soy free. This crumb cake is no different!
  • No refined sugar: 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.
  • Lower fat: we use applesauce to replace half the fat makes this a lighter, lower calorie crumb cake without sacrificing moisture or flavor.
  • Tigernut flour secret: the combination of gluten free flour and tigernut flour gives this cake a texture and natural sweetness that single-flour gluten free cakes can't match. You can sub the tigernut flour for almond flour too!
  • Mixed berry magic: blueberries and blackberries together create a more complex, jammy flavor than single berry versions. But use whatever berries you love!
  • Snack cake or dessert: equally good as a morning coffee cake, afternoon snack, or served warm with a scoop of vanilla ice cream for dessert!

gluten free mixed berry crumb cake with blueberries and blackberries

Gluten Free Mixed Berry Crumb 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 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 Mixed Berry Crumb 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!
how to make gluten free mixed berry crumb cake
folding fresh blueberries into gluten free berry cake
adding gluten free crumb topping to mixed berry cake

Substitutions and Variations

  • Fat: this recipe should also work with butter (regular or vegan butter). I have not tested this cake with olive oil, but that should provide an even lighter crumb.
  • Coconut sugar: light brown sugar can be used in a pinch, but is not refined sugar free.
  • Berry variations: pick and choose which berries you want to use, any variety or combination will work! Try gluten-free blueberry crumb 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 1-2 teaspoon of yogurt with ¼-1/2 cup powdered sugar and lemon juice). You could even add a little lemon zest to the batter for more lemon flavor.
  • Make it a coffee cake: swirl in a cinnamon-sugar mixture (2 tablespoon coconut sugar mixed with 1 teaspoon cinnamon) for a gluten free berry coffee cake!

dairy free berry crumb cake with streusel topping


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 the 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.
  • Toss the berries in flour. Tossing the berries in 1 tablespoon of flour before folding them into the batter keeps them from sinking to the bottom of the cake during baking.
  • 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 a little as it cools. This goes for most gluten free recipes.
  • Let the cake cool before cutting. This allows the cake structure to set so it is not a crumbly mess when you try to cut it.

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 at room temperature. 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!).

You can also freeze individual slices of this cake. Wrap each one in plastic wrap and store in a freezer safe container for up to 3 months. Thaw in the fridge overnight.

gluten free and dairy free berry cake

FAQ

Can I use frozen berries in this mixed berry crumb cake?

Frozen berries should work in this recipe! No need to thaw them, just toss frozen straight into the batter with the flour. Keep in mind frozen berries can release more liquid during baking, so you may need to add 5 minutes to the bake time.

Do I have to bake this gluten free cake in a square pan?

Although I generally bake this cake in a square pan, you could certainly use a round cake pan or even a springform pan. 

Can I use a single type of berry instead of mixed?

You certainly can! Stick to your favorite berry or use a mix of whatever berries you love most.

What is tigernut flour and can I substitute it?

Tigernut flour is a nut free alternative to almond flour. Despite its name, tigernuts are a tuber and not a nut. Tigernut and almond flour work the same in baking, so feel free to use almond flour instead if tolerated.

Can I make this crumb cake dairy free?

Yes, just be sure to use dairy free yogurt and dairy free milk. That's what I do! I use a coconut based yogurt and milk.

Can I make this berry crumb cake vegan?

I have not tested a vegan version.

Can I make this gluten free berry crumb cake ahead of time?

Yup! You can bake it the day before, just store at room temperature until ready to serve.

gluten free blueberry cake

More Summer Berry Recipes You Have to Try

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

Gluten Free Blueberry Oat Muffins

Gluten Free Raspberry Crumble Muffins

Gluten Free Blueberry Streusel Bread

Gluten Free Blackberry Donuts

Blueberry Crumble Cookies

Paleo Strawberry Peach Crumble

gluten free mixed berry crumb cake
gluten free flour

If you try this recipe, let me know what you thought by leaving a rating and review below!

gluten free berry crumble cake
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Gluten Free Mixed Berry Crumb Cake

This gluten free mixed berry crumb cake is soft, moist, and packed with fresh blueberries and blackberries. It's dairy free, refined sugar free, and topped with a sweet crumble. The allergy friendly summer cake everyone needs!
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)

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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

Gluten Free Cloud Buns (Vegan, Dairy-Free, Allergy-Free)

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I actually made a chocolate chip cookie version of these (let me know if you want the recipe!), but decided an unsweetened version would be great as light, gluten free buns for burgers or sandwiches. I made these on the smaller side for more of a slider burger and I’m obsessed. These are gluten free and vegan, so everyone can enjoy

These buns are super easy to whip up since they only have a few ingredients and you can shape them how you want. The sparkling water is what gives them their airiness, making them light and fluffy like clouds! Henry the name ;). They will puff and spread a bit while baking, so don't flatten them out on the tray, keep them round and stacked.

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Gluten Free Cloud Buns

These easy gluten free buns are perfect for sandwiches or burgers! They can be made completely vegan, as well.
Course Main Course, Snack
Cuisine American
Keyword Easy, gluten free bread, quick, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 20 minutes
Servings 6 buns
Author Victoria Faling

Ingredients

Instructions

  • Preheat oven to 350F.
  • Whisk all dry ingredients together in a bowl.
  • Add the yogurt and water and stir to combine. You should get a nice dough. If it’s too dry, add a little more sparkling water.
  • Scoop dough on a parchment lined baking sheet. I made 6 smaller buns.
  • Bake for 20-25 minutes, until fluffy to touch and JUST beginning to golden on the edges.
  • Enjoy!

Gluten Free Raspberry Chocolate Chip Crumble Muffins (Paleo Option, Diary Free, Nut Free)

by Leave a Comment

You need to make these allergy friendly muffins. They are a combination of three of the most delicious things- chocolate, raspberry, and crumble. These gluten free muffins also have a paleo option and are completely dairy free and nut free.

I always use Enjoy Life chocolate chips when baking because they are allergy friendly. Dark chocolate is my favorite, but feel free to use semi-sweet. These gluten free raspberry muffins are made with a mix of gluten free flours, but I provide substitutions if you are trying to keep these fully grain free.

The crumble topping makes these muffins. Having that soft center full of sweet raspberries and chocolate balanced out with the crunch of a crumble topping is perfection. I hope you enjoy these delicious muffins as much as I do!

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Raspberry Chocolate Crumble Muffins

These delicious gluten free muffins are filled with all delicious raspberries and chocolate then topped off with a crunchy crumble topping. They can be made completely paleo and are dairy and nut free.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, chooclate, dairy free, gluten free, nut free, raspberry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Victoria Faling

Ingredients

Muffins

  • 1 cup Tigernut flour or almond
  • ¾ cup 1:1 gluten free flour see notes for paleo option*
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup melted oil or butter I used olive oil
  • ¼ maple syrup
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips of choice I used Enjoy Life
  • 1 cup fresh or frozen raspberries

Crumble Topping

  • ¼ cup oats use shredded coconut or nuts for paleo
  • ¼ cup tigernut or almond flour
  • 2 tablespoon gluten free or cassava flour
  • 1 tablespoon melted coconut oil
  • 1 tablespoon maple syrup

Instructions

  • Preheat oven to 350F.
  • Combine crumble topping ingredients together and set aside.
  • Sift all dry ingredients for muffins together in a bowl.
  • Beat wet ingredients for muffins together, except for choc chips and raspberries.
  • Add your dry muffin ingredients to the wet and mix to combine.
  • Toss raspberries with 1 tbs. of gluten free or cassava flour, then fold raspberries and chocolate chips into the batter.
  • Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
  • Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.
  • Try not to eat this all in one night 😉

Notes

*For all paleo version, substitute the gluten free flour for ½ cup cassava and ¼ cup arrowroot or tapioca starch

paleo raspberry muffins

Gluten Free Zucchini Chocolate Chip Muffins (Paleo Option, Low Sugar, Diary Free)

by Leave a Comment

Let's make some delicious zucchini chocolate chip muffins for the warmer weather! These gluten free muffins are easy to whip up and they pack a nutrient punch too. Zucchini muffins are such a yummy way to get your veggies in and these muffins are perfect for most diets. They are low in sugar, dairy free, and I also provide a paleo option if you are grain free

gluten free chocolate chip zucchini muffins
gluten free chocolate chip zucchini muffins

These chocolate chip zucchini muffins are made with a blend of gluten free flours to get the perfect texture. They are kept moist by the extra liquid from the zucchini and are lightly sweetened with some maple syrup and the chocolate chips.

gluten free flour

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Healthy Zucchini Chocolate Chip Muffins

These gluten free muffins are the perfect healthy treat. They are lightly sweetened, allergy friendly, and packed with nutrients. They can also be made completely paleo.
Course Dessert, Snack
Cuisine American
Keyword autoimmune paleo, chocolate chip, dairy free, Easy, gluten free, nut free, zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 muffins
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
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup melted oil or butter of choice I used olive oil
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup of chocolate chips I use Enjoy Life

Instructions

  • Preheat oven to 350F.
  • Sift your flours together in a bowl then add the rest of the dry ingredients and whisk.
  • Beat egg, oil, maple syrup, applesauce, and vanilla in a large bowl.
  • Add dry ingredients to the wet and stir to combine.
  • Squeeze excess liquid out of your zucchini in a towel. Fold in zucchini and chocolate chips to the batter.
  • Divide batter evenly among lined muffin tin and bake for 23-25 minutes, until a toothpick comes out clean.
  • Let cool for 10 minutes before removing to wire rack to finish cooling.
  • Enjoy!

Notes

* ¼ cup cassava flour + ¼ cup tapioca starch

Paleo Cinnamon Roll Muffins (Gluten-Free, Dairy-Free, Nut-Free)

by Leave a Comment

Enjoy cinnamon rolls without all the work with these Paleo Cinnamon Roll Muffins that are gluten free, dairy free, and refined sugar free. This healthy and easy cinnamon roll muffins provide all the sweet cinnamon flavor, without the stomach ache.

easy paleo cinnamon roll muffins
easy paleo cinnamon roll muffins

Making cinnamon rolls is a labor of love, heavy on the labor! If you're craving cinnamon rolls, but don't want to put in that much effort or don't have the time, then make these gluten free cinnamon roll muffins instead. They are super easy to make and perfect for dessert, a snack, or even to add to a holiday brunch or breakfast spread.

These easy cinnamon roll muffins are gluten free, dairy free, paleo, nut free, refined sugar free, and allergy friendly making them perfect for everyone! A grain free muffin base has cinnamon-sugar swirled into it and is topped with a dairy free glaze, just like a traditional cinnamon roll. The glaze is also easy to whip up and just sweet enough.

paleo cinnamon roll muffins
paleo cinnamon roll muffins

Paleo Cinnamon Roll Muffin Ingredients

  • Tigernut flour: this is a nut free and allergy friendly flour, but you can use almond flour instead. Both really compliment the cinnamon flavor and are slightly sweet which helps cut down on the added sugar.
  • Cassava flour: a great grain free flour for paleo baking!
  • Tapioca starch: adding a little starch to paleo and gluten free baking helps with a light texture.
  • Baking soda: rising agent.
  • Cinnamon: what's a cinnamon roll without cinnamon?
  • Salt
  • Eggs: this gives the muffins rise and fluff.
  • Olive oil: this can be substituted for melted coconut oil or butter.
  • Maple syrup: the unrefined sweetener used in this recipe.
  • Pumpkin puree: this adds moisture and rise without too much added fat. You can also use mashed banana or applesauce.
  • Milk of choice: I use a dairy free milk.
  • Vanilla
  • Coconut sugar: coconut sugar and cinnamon are used for the cinnamon swirl to replicate the cinnamon sugar filling of a traditional cinnamon roll.
  • Yogurt of choice: this is for the glaze. I use a dairy free coconut yogurt, but any yogurt will do!
  • Powdered sugar: be sure to use or make a coconut sugar based one to keep this recipe refined sugar free. Here is a recipe for homemade coconut powdered sugar.
  • Coconut oil: a little bit of coconut oil is used in the glaze to help it set.

How to Make Paleo Cinnamon Roll Muffins

These muffins are very easy to make.

First you will whisk all the dry ingredients together.

Then beat all the wet ingredients together. Mix dry into wet and divide into a muffin tin.

Swirl in the cinnamon sugar mixture and bake.

I find it's really easy to over bake paleo baked goods. And they dry out very easily and quickly. You want to start checking these muffins at 20 minutes (18 if you are at altitude) and take them out just when a toothpick come out clean with a few crumbs on it.

Once cooled, mix your glaze ingredients together and drizzle on top.

gluten free cinnamon roll muffins with dairy free icing
gluten free cinnamon roll muffins with dairy free icing

Substitutions and Variations

Flours: if you want to make these muffins just gluten free, substitute the cassava and tapioca starch for 1:1 gluten free flour and add in 1 tablespoon of tapioca starch.

Pumpkin puree: you can use mashed banana or applesauce instead!

Eggs: I have not tested a vegan version of this recipe. If you try an egg replacer, leave a comment and let us know how it went!

Storage

Store these paleo cinnamon roll muffins in an airtight container in the fridge for up to 5 days. The muffins themselves will freeze well for up to 3 months, but it's best to make the icing fresh as it will not freeze and defrost well.

gluten free and grain free paleo cinnamon roll muffin
gluten free and grain free paleo cinnamon roll muffin

More Paleo Dessert Recipes

Paleo Coffee Cake

Paleo Walnut Crumble Cookies

Nut Free Paleo Banana Bread

tigernut flour

healthy paleo cinnamon roll muffins
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Paleo Cinnamon Roll Muffins

These paleo cinnamon roll muffins are an easier and healthier version of a cinnamon roll. Gluten free, dairy free, nut free, and refined sugar free. A grain free muffin base is swirled with cinnamon sugar and topped with a dairy free glaze.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, cinnamon roll, dairy free, gluten free, healthy, Low Sugar, nut free, refined sugar free
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 muffins
Author Victoria Faling

Equipment

Ingredients

Muffins

  • 1 cup tigernut flour or almond
  • ½ cup cassava flour
  • ¼ cup tapioca starch
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup olive oil see notes for subs
  • ¼ cup maple syrup
  • ¼ cup pumpkin puree can sub applesauce or mashed banana
  • ¼ cup milk of choice
  • ½ teaspoon vanilla extract

Topping

Glaze

  • ½ cup yogurt of choice
  • 2 tablespoon powdered sugar
  • 2 teaspoon melted coconut oil

Instructions

  • Preheat oven to 350F.
  • Whisk all dry ingredients for muffins in a bowl.
  • Beat all wet ingredients for muffins in another bowl.
  • Add dry to wet and mix on low to combine.
  • Divide batter into a lined muffin tin.
  • Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
  • Bake for 20-25 minutes until a toothpick comes out clean.
  • Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
  • While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
  • When muffins are cooled, drizzle the glaze over each muffin.
  • Enjoy!

Paleo Banana Bread Coffee Cake (Gluten Free, Dairy Free, Nut Free)

by Leave a Comment

Why not combine two of the best breads out there? Banana bread and coffee cake are the perfect combination. We're taking a gluten free banana bread and elevating it by combining it with coffee cake. This delicious paleo cake is filled with delicious cinnamon flavor, sweet bananas, and the perfect crumb topping.

paleo banana bread coffee cake
paleo banana bread coffee cake

This gluten free coffee cake is completely paleo, dairy free, & nut free! It's delicious and the perfect snack or dessert. It's easy to whip up, so if you've got some extra ripe bananas, I highly suggest you get to baking!

We'll make a paleo banana bread base with a combination of paleo flours, ripe bananas, and just enough maple syrup to sweeten the deal. Then top it off with a gluten free crumble topping that is the perfect mix of sweet and crunchy. This delicious banana bread coffee cake is half the sugar of the average coffee cake,

gluten free and dairy free banana bread coffee cake
gluten free and dairy free banana bread coffee cake

Looking for More Coffee Cake Recipes?

Paleo Coffee Cake

Coffee Cake Cookies

gluten free and dairy free banana bread coffee cake
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Paleo Banana Bread Coffee Cake

This delicious banana bread coffee cake is full of flavor, low in sugar, and allergy friendly. It's the perfect snack, dessert, or addition to a brunch spread! There is no gluten, dairy, or nuts in this recipe.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, banana bread, coffee cake, crumble, dairy free, gluten free, Low Sugar, nut free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 9 slices
Author Victoria Faling

Ingredients

Bread

  • ½ cup Tigernut flour or almond flour
  • ¼ cup cassava flour
  • ¼ cup tapioca or arrowroot starch
  • ¼ cup coconut flour or use pea protein for a protein boost!
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2-3 very ripe bananas mashed
  • ¼ cup applesauce can sub yogurt
  • ¼ cup melted oil of choice
  • 1 egg
  • 2-4 tablespoon maple syrup depending on desired sugar intake

Filling

Crumble Topping

Icing

  • ½ cup thick yogurt of choice
  • 1 tablespoon maple syrup or powdered sugar
  • 1 teaspoon melted coconut oil

Instructions

  • Mix your cinnamon sugar filling in a small bowl and set aside.
  • Whisk all dry ingredients for the bread together.
  • Beat all wet ingredients for the bread together.
  • Add the dry ingredients to the wet and stir to combine (or mix with paddle attachment on lowest setting).
  • Pour half the batter into a parchment lined 9x9 (or loaf pan). Sprinkle filling evenly then top with other half of the batter.
  • In a small bowl, combine all of your topping ingredients and mix until you have a crumbly texture that holds together. Evenly crumble topping over the banana bread.
  • Bake 40-45 min until a toothpick comes out clean.
  • While bread is cooling, make your icing by mixing the yogurt and sugar together. Add the melted coconut oil and mix quickly. Set in the fridge.
  • When bread is cool, drizzle icing on top. Slice and serve!

gluten free coffee cake

Gluten Free Speculoos Cookie Butter (Nut Free)

by Leave a Comment

Have you always wanted to try the infamous Speculoos Cookie Butter (from Trader Joes), but can’t eat gluten? I sure have! I finally recreated the cookie butter and had my gluten eating friends test it. They said my version tasted similar all while being healthier and lower sugar! I can’t wait to for you to try this gluten free cookie butter.

gluten free cookie butter

This homemade cookie butter does have a few steps. You first have to make the gluten free Biscoff cookies. These are a pretty basic graham cracker like cookie. Once those have baked and cooled, you'll blend them up with some melted coconut oil and a few other ingredients to get a smoothie cookie butter.

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Gluten Free Cookie Butter

This homemade cookie butter tastes similar to the original all while being gluten free, nut free, and lower in sugar! We'll use homemade gluten free biscoff cookies combined with Speculoos seasoning to make this healthy version of cookie butter.
Course Dessert, Snack
Cuisine American
Keyword cookie butter, dairy free, gluten free, nut free, speculoos

Ingredients

Cookie Butter

  • 1 batch of my gluten free speculoos/biscoff cookies recipe below
  • 2 tablespoon tapioca starch
  • ¼ tsp. baking soda
  • 2 tablespoon brown sugar
  • ½ cup melted coconut oil
  • extra speculoos seasoning if desired

Gluten Free Biscoff Cookies

  • ½ cup Tigernut flour
  • ½ cup 1:1 gluten free flour
  • ¼ cup white sugar or 2 tbs white sugar, 2 tbs dark coconut sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon speculoos seasoning recipe below
  • ¼ cup coconut oil
  • 3 tablespoon maple syrup
  • 1 teaspoon vanilla

Speculoos Seasoning

  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon ginger
  • ¼ teaspoon cardamom if you have it (can leave out if don’t)

Instructions

  • First, make the cookies. Preheat oven to 350F.
  • Sift the flours together then mix with remaining dry ingredients.
  • Combine all the ingredients together and mix until a dough forms.
  • Roll the dough out on a floured surface and cut into squares or whatever shapes you want.
  • Place cookies 2 inches apart on a parchment lined baking sheet and bake for 12-17 minutes until golden and firming up to the touch. Remove from the oven and let cool completely.
  • Once cookies are done and cooled, blend them in a high speed blender or food processor into a fine powder. Add remaining dry ingredients and blend again.
  • With blender or food processor on low, drizzle in the melted coconut oil and let blender run until you get a smooth butter. This can take some time so be patient and clean up the kitchen while the blender runs 😉. If the butter is not coming together or smooth enough, you can add some more melted coconut oil until you get the consistency you like.
  • Taste the cookie butter and add more seasoning if desired.
  • If you want the cookie butter to harden, place it in the fridge. You’ll just have to leave out to soften when ready to eat. This keeps fine in the pantry too!

homemade cookie butter

Easy, Healthy Cheesecake (Gluten-Free, Dairy-Free)

by Leave a Comment

Want an easy, healthier cheesecake? This is it! I love sneaking in healthy fats and protein for dessert. Who doesn't love cheesecake, but it can be a heavy dish. This gluten free cheesecake is far easier to make than the traditional variety and is lower in sugar, but it's still super creamy and delicious.

healthy dairy free cheesecake

This dairy free cheesecake is made with vegan yogurt, but you can certainly use Greek yogurt for an added protein boost. Instead of flour to help the cheesecake set, this recipe calls for pea protein which acts like flour, but will increase the protein content.

This homemade cheesecake is a smaller recipe so it’s best to bake in a loaf pan. You can double the recipe to fit into a cake pan if desired. You will get about 4-6 slices, so it's great to meal prep for the week.

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Easy, Healthy Cheesecake

This gluten free and dairy free cheesecake is healthier than the traditional. Made with vegan yogurt and protein powder, you can count on this recipe to help you reach your goals! It's easy to make, lower in sugar, and still full of creamy deliciousness.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy, Low Sugar
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Servings 6 servings
Author Victoria Faling

Ingredients

Crust

  • ½ cup gluten free oats
  • ½ cup tigernut flour almond or oat flour works too
  • 2 tablespoon softened coconut oil
  • 2 tablespoon maple syrup

Cheesecake Filling

  • 1 cup yogurt of choice I used Oatly dairy-free. Use Greek for higher protein content
  • 2 eggs
  • 2 scoops pea protein Nuzest or Sprout Living are my favorites
  • 2-4 tablespoon maple syrup depending on desired sweetness level
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup heaping frozen fruit of choice I used a frozen berry blend

Instructions

  • Preheat oven to 350F.
  • Mix all crust ingredients together then press into the bottom of a parchment lined loaf pan and set aside.
  • For the filling, whip or blend all filling ingredients except for the fruit together in a bowl. Use more maple syrup as desired for sweetness.
  • Sprinkle your fruit over the crust then pour your filling overtop.
  • Bake for 50-60 minutes or until cheesecake has set.
  • Let cool completely then place in the fridge to fully set.
  • Enjoy!

healthy dairy free cheesecake

Gluten Free Protein Banana Muffins (Dairy Free, Nut Free)

by Leave a Comment

These oil free, protein-packed banana muffins are gluten free and dairy free. The perfect snack or dessert!

gluten free protein banana muffins
gluten free protein banana muffins

These are the easiest, simplest banana muffins that are also packed with protein. With no oil, each muffin is only 100 calories, basically no fat, and ~6 grams of protein. They are pretty much the perfect carb to protein ratio which makes chowing down on a few of these an excellent as a post-workout snack!

gluten free and dairy free protein banana muffins
gluten free and dairy free protein banana muffins

How to Make Gluten Free Protein Banana Muffins

Ingredients:

  • Bananas
  • Maple syrup
  • Egg
  • Vanilla extract
  • Pea protein (My favorite is the Sprout Living brand which is linked. Use code LEMONSNLYME20 for 20% off your order)
  • Oat flour
  • 1:1 gluten free flour
  • Salt
  • Cinnamon 
  • Baking powder
  • Chocolate chips

Instructions

  • Preheat oven to 350 F.
  • Mash bananas then whisk or blend together with remaining wet ingredients.
  • Add dry ingredients and mix until combined. Mix in chocolate chips if desired or sprinkle on top of muffins.
  • Divide batter into 9 muffin cups and bake for 20 minutes, until a toothpick comes out clean. 
  • Let cool and eat up 🍌

gluten free and dairy free protein banana muffins
gluten free and dairy free protein banana muffins

Can these gluten free banana muffins be made vegan?

The only non-vegan ingredient in these protein muffins is the egg. Although I have not tested using a vegan egg substitute, I think it would work just fine! The best protein for these muffins is a vegan pea protein.

What add-ins should I use?

Although these protein banana muffins taste great on their own, I love adding chocolate chips. You can't go wrong with the chocolate and banana combo! Other add-in options that would be great include walnuts or even other fruit like blueberries. Adding an extra chopped banana for some texture would be wonderful, as well. Lots of options to experiment with!

gluten free flour

gluten free high protein banana muffins
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Gluten Free Protein Banana Muffins

These high protein banana muffins are oil free, gluten free, and dairy free. They are the perfect post-workout snack. High nutritional value and low in added sugar.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, Easy, gluten free, high protein
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 9 muffins
Author Victoria Faling

Ingredients

  • 2 large ripe bananas
  • 2-4 tablespoon maple syrup depending on how sweet you like things
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 scoops pea protein use code LEMONSNLYME20 for 20% off
  • ¼ cup oat flour tigernut flour or almond flour
  • ½ cup 1:1 gluten free flour
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • Optional: chocolate chips, walnuts

Instructions

  • Preheat oven to 350 F.
  • Mash bananas then whisk or blend together with remaining wet ingredients.
  • Add dry ingredients and mix until combined. Mix in chocolate chips if desired or sprinkle on top of muffins.
  • Divide batter into 9 muffin cups and bake for 20 minutes, until a toothpick comes out clean.
  • Let cool and eat up 🍌

Gluten Free Hummingbird Bread (Dairy-free, Nut-free)

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Hummingbird bread is like a banana bread with pineapples, pecans, and coconut. It's a sweet bread that is often made as a cake as well. My gluten free hummingbird bread is lower in sugar and allergy friendly, making it the perfect snack, dessert, for addition to breakfast.

gluten free hummingbird bread

I hesitate to call this hummingbird bread as I changed quite a bit around. To keep this recipe nut free, I left out the pecans (and toasted coconut), opting for a lighter and healthier gluten free bread that is sweetened slightly with banana and moistened with dairy free yogurt.

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Gluten Free Hummingbird Bread

This gluten free bread is a healthier, paired down version of the traditional hummingbird bread. Sweetened slightly with banana and coconut sugar, it's kept moist with dairy free yogurt, and there are no nuts to keep it more allergy friendly. This healthy loaf is the perfect snack or dessert!
Course Breakfast, Dessert, Snack
Keyword allergy friendly, dairy free, gluten free
Servings 1 loaf
Author Victoria Faling

Ingredients

Instructions

  • Preheat oven to 350F.
  • Sift all dry ingredients together in a bowl.
  • Mash your banana in a large bowl then add the remaining wet ingredients (except pineapple) and mix on medium until combined.
  • Add your dry to your wet and mix on low to combine.
  • Fold in your pineapple then pour batter into a lined loaf pan.
  • Bake for 45-50 minutes, until a toothpick just comes out clean.
  • Let cool in pan for 10 minutes before removing to finish cooling on a wire rack.

Gluten free hummingbird bread

Gluten Free Lemon Loaf with Citrus Glaze (Dairy-Free)

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Yes, you can have your lemon loaf and eat it too - gluten free, dairy free, and refined sugar free! This delicious Gluten Free Lemon Loaf is the perfect balance of sweet and tangy, packed with bright lemon flavor, and kept irresistibly moist with dairy free yogurt. A sweet citrus glaze made with fresh orange and lemon juice tops it all off, bringing all the flavors together. It's easy to make, but tastes decadent.

gluten free lemon loaf

I'm not the biggest fan of citrus flavors, but I'm a big fan of this healthy lemon loaf! The flavor is subtle, but just enough that you taste all that citrus tang, in the best way. This recipe is light and airy with just the right amount of sweetness. It's perfect for Mother's Day, Easter, family brunch, or even for dessert on a beautiful spring day (or to cheer you up on a not so nice winter evening). 

Why You'll Love This Gluten Free Lemon Loaf

  • Allergy friendly: this lemon bread is gluten free, dairy free, nut free, corn free, and soy free.
  • Refined sugar free: made with maple syrup, it contains a fraction of the sugar of the Starbuck's lemon loaf!
  • Easy recipe: this quick bread recipe comes together in 10 minutes and is fully baked in under an hour.

What Makes This Lemon Loaf Different

  • Citrus glaze: this glazed lemon loaf has an orange-lemon glaze. The glaze enhances the citrus flavors and levels up a traditional powdered sugar icing. Orange and lemon play off each other perfectly, you'll wonder why more people aren't doing this.
  • Tigernut flour: tigernuts are actually a root vegetable, so tigernut flour is a great nut-free alternative to almond flour. It tastes very similar to almond flour and acts the same in baking, but is perfect for those with nut allergies. Using a mix of gluten free flour with tigernut (or almond) flour helps produce the best texture, so you don't end up with a gummy loaf.
  • Light and not overwhelming: if you're not a die-hard lemon fanatic (hi, same), this loaf has a bright citrus flavor without knocking you over with it.

gluten free lemon bread

Gluten Free Lemon Loaf Ingredients

  • Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour for best results that contains xanthan gum for the best texture. I've linked my favorite brand.
  • Tigernut flour: this is a nut-free alternative to almond flour, but you can use almond flour instead if you tolerate it. Adding tigernut or almond flour to gluten free baked goods  helps with the texture and adds some grounding sweetness without added sugar.
  • Eggs: 2 eggs for  rise and a tender crumb.
  • Dairy free yogurt: plain, unsweetened. This keeps the loaf moist and adds a subtle tang that plays beautifully with the lemon. I use coconut yogurt, but any plain yogurt works here.
  • Olive oil: keeps the loaf light and moist.
  • Maple syrup: be sure to use pure maple syrup, not pancake syrup.
  • Lemon juice, lemon zest: this recipe calls for both lemon juice and lemon zest for the ultimate bright lemon flavor. 
  • Orange juice: for the glaze that is poured over the top of the loaf. The orange compliments and balances out the lemon flavor perfectly for the perfect lemon icing.
  • Powdered sugar: for the glaze. Keep this recipe refined sugar free by blending together 1 cup of coconut sugar with 1 tablespoon of arrowroot or tapioca starch.
  • Vanilla extract, salt, baking powder: I linked my favorite baking powder as it doesn't have corn or aluminum in it.

How to Make Gluten Free Lemon Loaf

  1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
  2. Whisk all the dry ingredients together in a medium bowl.
  3. Use a hand mixer to beat all the wet ingredient, including the lemon zest, together in a large bowl on medium speed. You can also do this in a stand mixer.
  4. Add the flour mixture to the wet ingredients and mix on low to just combine.
  5. Pour the batter into the prepared loaf pan and bake for ~40 min, until a toothpick comes out with a few crumbs on it. Be careful not to over bake this gluten-free lemon loaf. The loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out.
  6. Let the lemon loaf cool in the pan for 10 minutes before removing it to a wire rack to finish cooling.
  7. While the loaf is cooling, whisk all the glaze ingredients together in a small bowl. Once loaf is completely cool, pour lemon glaze overtop and let set before serving.

gluten free dairy free lemon bread

Substitutions and Variations

  • Yogurt: this recipe will work well with any yogurt, dairy or dairy-free. If you can eat dairy, try Greek yogurt for an added protein boost.
  • Olive oil: melted coconut oil or (dairy free) butter will also work, but the loaf may turn out more dense. 
  • Lemon: I do not suggest using lemon extract instead of fresh lemon juice as it provides an artificial flavor that just doesn't taste quite right.
  • Toppings: For all my lemon lovers, you might consider adding some candied lemon slices or peels to the top for decoration and added lemon flavor. You could also add candied orange slices instead.
  • Variations: if lemon isn't your jam, try using orange juice and zest instead! Mix in some blueberries to the batter before baking for a lemon blueberry loaf.

How to Store Gluten Free Lemon Loaf

Keep this lemon loaf stored in an airtight container for up to 5 days or in the fridge for up to a week. 

You can also slice and freeze this lemon bread. Just wrap each slice in plastic wrap and store in a freezer safe bag or container for unpacking to 3 months.Just wrap each slice in plastic wrap and store in a freezer safe bag or container.

Tips for the Best Gluten Free Lemon Loaf

  • Measure flour correctly: scoop flour into your measuring cup then level it off to make sure you don't over pack the flour and end up with a dry or dense loaf.
  • Use room temperature ingredients: this helps the ingredients emulsify and blend together better for a smooth batter.
  • Fresh lemon only: be sure to use fresh lemon juice, not lemon extract or flavoring. We want this gluten-free lemon bread to have a fresh lemon flavor, not artificial.
  • Don't over bake: gluten free desserts can dry out quickly, so pull the bread out of the oven when a toothpick inserted in the middle comes out with a few crumbs on it. The center should feel soft and spring back when touched.
  • Let it cool completely before glazing: if you glaze the bread before it is cool, the icing will run off and not stick.

glazed lemon loaf recipe

FAQ

Can I make this lemon loaf egg free?

I have not tested a vegan lemon loaf variation. If you try using an egg substitute, leave a comment letting us know how it went!

Why is my gluten free lemon loaf gummy or dense? 

Usually one of three things: wrong flour blend (must contain xanthan gum), overpacked flour, or underbaked. Check the tips section above — the flour measuring step alone solves most texture issues.

Can I make this lemon loaf in a bundt pan?

Yes! Depending on the size of your bundt pan, you may want to double the recipe. Adjust the bake time accordingly.

healthy gluten free lemon loaf with citrus glaze

More Citrus Desserts

If this loaf hit the spot, you're going to want to bookmark these too.

Gluten Free Orange-Ginger Scones 

Vegan Orange Creamsicle Ice Cream

Gluten Free Mango Bread

If you try this Gluten Free Lemon Loaf with Citrus Glaze, leave a rating and review below. Drop any questions in the comments and don't forget to tag me on social media!

dairy free lemon loaf
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Gluten Free Lemon Loaf with Citrus Glaze

This sweet and zingy gluten free lemon loaf is a delicious sweet treat that can be made completely dairy free. If you love lemon flavored dishes, this bread is for you! A rich and moist lemon bread is topped off with a sweet glaze to bring it all together.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, lemon, nut free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Loaf

  • 1 cup 1:1 gluten free flour
  • ½ cup tigernut flour or almond flour
  • 1.5 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup plain yogurt of choice I used a vegan yogurt
  • ¼ cup olive oil or melted coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest

Glaze

  • 1 tablespoon melted coconut oil cooled to room temp
  • ¼ cup fresh squeezed orange juice room temp
  • 1 tablespoon lemon juice room temp
  • ½ cup powdered sugar

Instructions

  • Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
  • Whisk all the dry ingredients together in a bowl.
  • Beat all the wet ingredient, including the lemon zest, together in a large bowl on medium speed.
  • Add the dry ingredients to the wet ingredients and mix on low to just combine.
  • Pour batter into a parchment lined loaf pan and bake for ~40 min, until a toothpick comes out clean (the loaf may look pale or feel soft when touched, but if the toothpick comes out clean, take it out! don’t over bake!).
  • Let cool for at least 10 minutes in the pan before using the parchment paper to remove the loaf to finish cooling on a wire rack.
  • While loaf is cooling, whisk all your glaze ingredients together in a small bowl. Once loaf is completely cool, pour glaze overtop and let set before serving.

Heart Thumbprint Cookies (Paleo, Gluten Free)

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These easy and delicious Paleo Heart Thumbprint Cookies are the perfect Valentine's day cookies. Soft shortbread cookie is filled with sweet jam in the shape of a heart. They are completely gluten free, dairy free, and nut free, so whoever your Valentine is can enjoy this sweet treat!

paleo heart thumbprint cookies

You can make these cookies anytime of year, but by imprinting a heart shape, they make the easiest and most adorable heart thumbprint cookies for Valentine's day. If you're not a huge baker, but you want to impress friends, family, or loved ones this Valentine's day, then these gluten free thumbprint cookies are what you should make. They are easy to make and always delicious.

Why These Paleo Heart Thumbprint Cookies are Different:

  • No butter: these dairy free thumbprint cookies are made with heart healthy olive oil instead of butter which keeps the shortbread light. It made sound odd to bake with olive oil in a cookie, but it works with these.
  • Allergy friendly: these jam thumbprint cookies are grain free, gluten free, dairy free, nut free, soy free, and corn free. They're perfect to bake for the person with food allergies or intolerances or to bring to a Valentine's day event.
  • Lower sugar: made with a fraction of the sugar of traditional cookies and sweetened with refined sugar free maple syrup, these healthier cookies are the ultimate Valentine's treat after the sugar overload of the holiday season.
  • Easy to make: this thumbprint cookie recipe is easy to make while still looking impressive. Their heart-shaped centers suggest finesse even though we just use our fingers to shape them!

gluten free thumbprint cookies

Paleo Heart Thumbprint Cookie Ingredients

  • Cassava flour: a great grain free flour alternative to all purpose flour. I find using a mix of flours in paleo baking yields the best texture which is why we also use...
  • Tigernut flour: a nut free alternative to almond flour that is also great for grain free baking. Feel free to use almond flour if you tolerate nuts though.
  • Tapioca starch: with paleo baking, it's best to use a combination of flours for the best texture. A starch in gluten free desserts provides softness.
  • Maple syrup: keeps these healthy cookies refined sugar free.
  • Olive oil: provides a light texture.
  • Egg: used as a binder.
  • Apple cider vinegar: I've found this helps with the texture. I have also forgotten to add it before and the cookies came out fine, so if you don't have any around, still make these!
  • Jam or Nutella: raspberry or strawberry jam tastes amazing in these cookies, but your favorite jam will do. You can also never go wrong with some Nutella or chocolate spread.
  • Baking powder, vanilla extract, salt: stick to pure vanilla extract for best flavor.

How to Make Heart Thumbprint Cookies

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Whisk all the dry ingredients together in a medium bowl.
  • Beat together the wet ingredients in a large bowl.
  • Add the dry to the wet and mix until just combined.
  • Take tablespoon sized balls of cookie dough and roll flat on the prepared baking sheet.
how to make paleo thumbprint cookies
how to make dairy free thumbprint cookies
how to make gluten free thumbprint cookies
  • Use your fingers to imprint a heart shape in the center of each cookie. This works best by pressing your first finger in a diagonal across the cookie then lifting and pressing it along the other diagonal so you get a V shape that looks like a heart. If your fingers are sticking to the dough at all, just put a little flour on your finger before pressing.
  • Use a small spoon or even a piping bag to add about a teaspoon of jam or Nutella into the imprint and bake for about 10-12 minutes.
  • Be sure not to over bake them as they can dry out quickly. I'm slightly at altitude and 12 minutes is perfect. If you are even higher, check them at 10 minutes. If you are at sea level, they may need 14 minutes. The cookie part should seem just done and JUST beginning to golden.
  • Let cookies cool for a couple minutes before removing to a wire rack to finish cooling.
how to make heart thumbprint cookies
how to make heart thumbprint cookies
how to make jam heart thumbprint cookies

Substitutions and Variations

  • Flours: You can use almond flour for the tigernut flour and you can also sub the tapioca starch+cassava flour for gluten free flour. If you don't have tapioca starch, arrowroot starch should also work in a pinch.
  • Egg: this recipe should work just fine with your favorite egg replacer for a plant based version, although I have not tested it personally.
  • Oil: I have not tested this recipe with another fat, but I do think melted butter or coconut oil would work.
  • Jam: I love using raspberry or strawberry for the color, but feel free to use your favorite flavor, Nutella, or even a chocolate nut/seed/granola butter.
  • Variations: dust these cookies with some powdered sugar if desired or drizzle with a vanilla icing of choice.

How to Store Paleo Thumbprint Cookies

Store these heart shaped cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

They don't freeze great once filled, but it is possible. Freeze in can even layer then transfer to a freezer safe container. The jam may be a bit runny when defrosted, but defrost them in the fridge overnight before ready to eat.

jam heart thumbprint cookies

FAQ

Can I make vegan thumbprint cookies?

Although I haven't personally tested it, a vegan egg substitute should work just fine in this recipe. Options include Bob's Red Mill Egg Replacer or even a flax egg.

Why did my paleo thumbprint cookies come out dry?

If you end up with dry and crumbly cookies, there are likely two reasons. The first is that you used too much flour. Make sure to scoop flour into your measuring cup and level it off so you don't end up with too much flour. The other possibility is that you baked the cookies too long. I suggest doing a test bake with 1-2 cookies so you can figure out the perfect baking time for your oven.

What's the best jam to use in these paleo thumbprint cookies?

The flavor of jam is personal preference, although I suggest strawberry, raspberry, or cherry jam for Valentine's day. It can be hard to find fully paleo jam in stores without refined sugar, although fruit-sweetened options do exist. You can also use a homemade own jam or marmalade.

Can I make these jam heart thumbprint cookies ahead of time?

If you are making these gluten free Valentine's cookies for an event or gift, I suggest making them the night before. With time, the jam bleeds into the cookies so they aren't as pretty.

gluten free and dairy free thumbprint cookies

More Valentine's Day Treats

Raspberry Cheesecake Bars with Brownie Crust (gluten and dairy free)

Gluten Free Raspberry Chocolate Chip Cookies

Gluten Free Vanilla Raspberry Cake with Chocolate Frosting

Gluten Free Strawberry Brownies

Gluten Free Caramel Chocolate Cake

cassava flour

If you bake this cookies for your Valentine, let me know what you thought in the comments below! Leave a rating and review and tag me on social media so I can see your bake.

paleo thumbprint cookies
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Gluten Free Thumbprint Cookies

These delicious and easy gluten free thumbprint cookies are the perfect Valentine's Day treat with their heart shape! They are also completely paleo, dairy free, and nut free so your favorite Valentine can enjoy them. Sweet jam compliments the shortbread cookie perfectly, so I know you'll love this fun holiday treat.
Course Dessert
Cuisine American
Keyword allergy friendly, autoimmune paleo, dairy free, gluten free, nut free, valentine's day
Servings 16 cookies
Author Victoria Faling

Ingredients

  • 1 cup Tigernut flour or almond flour
  • ⅔ cup tapioca starch
  • ⅓ cup cassava flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ¼ cup raspberry or strawberry jam or your favorite jam or Nutella

Instructions

  • Preheat the oven to 350 F.
  • Whisk the dry ingredients together in a small bowl.
  • Blend the all wet ingredients, except for the jam, together in a larger bowl.
  • Add your dry ingredients to the wet and mix well to combine.
  • Scoop tablespoonful amounts of dough onto a parchment lined baking sheet. Use your thumb or first finger to gently press a heart shaped indent into the dough (See my video on Instagram for a tutorial).
  • Fill each cookie crater with jam or Nutella.
  • Bake for 12-14 minutes until just beginning to golden.
  • Let cool for 10 minutes on cookie sheet before moving to wire rack to finish cooling.
  • Enjoy!

Gluten Free Protein Donuts (Dairy-Free, Nut-Free)

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These gluten free donuts have a secret protein boost to make them more filling, nutrient-dense, and delicious! These baked donuts are an healthier Entenmann's copycat with two options to pick from- chocolate covered or cinnamon crumble. Both varieties are gluten, dairy, and nut free.

gluten free donuts
gluten free donuts

I love making baked donuts because you don't have to deal with the whole frying process. You just make the batter, pipe it into a donut tin, bake, and you're done! No messy oil, no burning yourself, and way healthier!

Recipe Notes

Do I need a special pan? In order to make homemade donuts, you will need a donut tin. Here is a great option or this one.

What protein is in these donuts? To boost the nutritional value of these gluten free donuts, these donuts contain pea protein. Another variety of protein will not work. Pea protein acts like flour whereas proteins like whey or beef isolate dissolve.

Other ingredient notes: To keep these baked donuts gluten free, a combination of gluten free flours is used. And to make these dairy free donuts, opt for a dairy free yogurt variety. You'll want to use a thicker yogurt like Forager or a dairy free Greek yogurt.

protein donut
protein donut

gluten free donuts
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Gluten Free Protein Donuts

These gluten free protein donuts can be made two ways and are completely dairy and nut free. They are a healthier take on a classic treat that taste like an Entenmann's copycat!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free, donutss, gluten free, healthy, high protein, nut free
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 donuts
Author Victoria Faling

Ingredients

Donuts

  • ½ cup tigernut flour or almond flour
  • ½ cup 1:1 gluten free flour blend
  • ¼ cup pea protein other proteins will not work
  • 1 tsp. baking powder
  • ¼ cup coconut sugar
  • ¼ teaspoon salt
  • 1 egg room temperature
  • ½ cup Greek yogurt or dairy free yogurt
  • ¼ cup melted oil I used olive, coconut will also work
  • 1 teaspoon vanilla extract

Chocolate Topping

Cinnamon Crumble Topping

  • 2 tablespoon melted coconut oil
  • 2 tablespoon brown sugar or coconut sugar
  • 4 tablespoon flour of choice
  • 1 teaspoon cinnamon
  • Melted coconut butter optional

Instructions

  • If you are making the cinnamon crumble topping variation, mix all of your crumb topping ingredients together except for the coconut butter and set aside. You should have a crumbly texture that still holds together.
  • For the donuts, preheat oven to 350F.
  • Whisk all the dry ingredients together in a bowl.
  • In a large bowl, whisk all wet ingredients together in a large bowl. Add the dry to the wet and use a spatula to combine (or use the paddle attachment on a standing mixer).
  • Grease your donut pan well. This is important!
  • Scoop batter into a piping bag or a plastic bag. If using a plastic bag, cut the tip off. Pipe the batter into the pan.
  • If you are making the cinnamon crumb variation, sprinkle your crumb topping on top of the donuts and press down gently so it sticks to the batter.
  • Bake for 14-16 minutes, until a toothpick comes up clean. Let donuts cool for at least 10 minutes before flipping them onto a wire rack to complete cooling.
  • CINNAMON CRUMB VARIATION: once donuts have cooled, you can drizzle coconut butter on top for a “glaze” (or use a homemade glaze of your choice).
  • CHOCOLATE VARIATION: once donuts have completely cooled, melt the chocolate chips and oil together over low heat until you have a smooth chocolate sauce. Dip the donuts into the chocolate until covered to your liking. Let them drip dry on a wire rack until chocolate is solid again.
  • Keep donuts stored in an airtight container in the fridge for up to 5 days.
allergy friendly donut
allergy friendly donut

Slow Cooker Orange & Apricot Chicken with Carrots (Paleo, Gluten Free)

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A delicious and warming slow cooker meal, this Orange & Apricot Chicken is fully Paleo with an AIP option. This allergy friendly recipe is packed with flavor!

paleo orange and apricot chicken
paleo orange and apricot chicken

This slow cooker chicken recipe is one of my favorites. I used to make this weekly back in college because it's an easy paleo recipe that is packed with protein. This flavorful orange chicken is marinated in fresh orange juice and delicious spices then paired with apricots and carrots. Trust me, it's the perfect combination!

This gluten free chicken recipe is paleo, dairy free, and nut free. You can easily make this recipe completely AIP and nightshade free by eliminating the paprika, it's not needed, but does add a little bit extra spice to the sweetness of the apricots.

slow cooker orange and apricot chicken with carrots
slow cooker orange and apricot chicken with carrots

Ingredients

  • Chicken breast
  • Oranges: the juice will be used to marinate the chicken in
  • Ground ginger: for a little bit of kick
  • Ground cinnamon: delicious, warming flavor
  • Nutmeg: more warming flavor
  • Paprika: compliments the other spices for a bit more flavor
  • Ground turmeric: anti inflammatory
  • Salt: flavor!
  • Dried apricots: add sweetness to this recipe, but pair perfectly with all the spices
  • Carrots: a hearty root vegetable that compliments the apricots, chicken and spices

Substitutions

  • Chicken: I have not tried this recipe with chicken thighs, but I think it could be delicious!
  • Spices: the combination of spices is what brings this dish together, but if you are AIP, substitute the nutmeg for mace and leave out the paprika.
  • Dried apricots: this dish is built around the apricots, so I highly suggest using them. You could always try dried prunes or figs, but I can't promise the outcome.
  • Carrots: the carrots compliment the other flavors in this recipe, but you could try another root vegetable like sweet potato which has a similar flavor profile.

slow cooker paleo orange and apricot ginger chicken with carrots
slow cooker paleo orange and apricot ginger chicken with carrots

Crockpot vs. Instant Pot

Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time. This helps obtain delicate and juicy cuts of meat and soft vegetables.

The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.

Crockpot chicken is always so tender and moist (honestly, slow cooker any meat!), but you can also use an Instant Pot on the slow cooker function. You will just pick the medium heat setting for the same amount of time. You also need to make sure there is at least 1 cup of liquid in the pot. I just add a little bit of broth or water to the leftover juice mixture that you will marinate the chicken in to reach 1 cup, then add that to the pot.

I love using either device on the slow cooker setting because you just put everything in, walk away, and then you have a delicious dinner ready to go when you get home at the end of the day! Slow cooker recipes are some of my favorites.

Storage

Keep leftovers stored in an airtight container in the fridge for up to 3 days.

This recipe tastes best fresh and I don't advise freezing, as it doesn't freeze great. But, if you decide to freeze leftovers, portion them into individual, freezer safe containers and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm in the oven at 300F for 45 minutes.

More slow cooker and Instant Pot recipes

Slow Cooker Paleo Beef Stew

Instant Pot Chicken and White Bean Soup

paleo flour

slow cooker paleo orange and apricot ginger chicken with carrots
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Slow Cooker Orange & Apricot Chicken with Carrots

This delicious slow cooker chicken is packed with flavor and nutrients all while being allergy friendly! This gluten free chicken dish is completely paleo with an AIP option and is filled with delicious spices and a touch of sweetness. You'll love this slow cooker meal!
Course Main Course
Cuisine American
Keyword AIP, allergy friendly, autoimmune paleo, crockpot, easy dinner, easy meal, instant pot, paleo, slow cooker
Prep Time 12 hours
Cook Time 6 hours
Total Time 18 hours
Servings 4 servings
Author Victoria Faling

Equipment

Ingredients

  • 1 lbs. chicken breast
  • 2 oranges juiced
  • 1 tablespoon ground ginger
  • ½ tablespoon ground cinnamon
  • ½ teaspoon nutmeg use mace for AIP
  • ½ teaspoon paprika omit for AIP
  • ¼ teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 cup dried apricots
  • 8 medium carrots chopped

Instructions

  • Place the chicken into a large freezer bag or bowl. Mix the spices in a small bowl and sprinkle them over the chicken.
  • Squeeze the juice of the 2 oranges into the bag and place the squeezed up oranges in the bag too. Put in fridge and let sit for 2 hours and up to overnight.
  • Once the chicken has marinated, place the chicken into your crockpot and add the carrots and apricots. Mix everything so that the carrots and apricots get covered in the juices, too.
  • If you are using an Instant Pot, make sure there is at least 1 cup of liquid in the the pot. See notes above for details.
  • Set your crockpot to low for 4-6 hours, until chicken is done- moist and delicious. If using an Instant Pot, cook for 6 hours.

slow cooker paleo chicken
slow cooker paleo chicken

Gluten Free/Paleo Triple Ginger Cookies (Dairy and Nut Free)

by 5 Comments

These cookies are for all my fellow ginger loving folx out there! I am OBSESSED with ginger. Anything ginger, I will consume it, so these cookies are some of my fav. I think they've got just the right amount of spicy kick while still being sweet and chewy.

These cookies are gluten free with a paleo option for my grain free friends. They are also dairy and nut free. Ginger is a year round flavor to me, but as a warming spice, these are perfect for winter.

Gluten Free Triple Ginger Cookies with Paleo option

-1 cup tigernut flour (almond probably works too)

-½ cup 1:1 gluten free flour blend OR tapioca starch if grain free

-¾ tsp. baking soda

-1-2 tsp. ground ginger (I like a major ginger flavor and kick, so I used 2)

-½ tsp. salt

-¼ cup melted oil or butter of choice

-¼ cup brown sugar

-2 tbs. molasses

-1 egg

-1 tbs. grated fresh ginger

-¼ cup chopped candied ginger

-¼ cup sugar for rolling cookies in

Sift flours together and mix in baking soda, ground ginger, and salt.

In a separate bowl, beat the oil and sugar together for about a minute or two then add in the egg, molasses, and fresh grated ginger. Beat to combine.

Add the dry ingredients and mix on low until just combined. 

Fold in the chopped ginger then cover the dough with plastic wrap and refrigerate for at least 30 minutes.

While dough is in the fridge, preheat oven to 350F and line a baking sheet with parchment paper.

Scoop tablespoon size dollops of cookie dough and roll into a ball. Roll each ball in sugar to coat the cookies then place 2 inches apart on the cookie sheet and bake for 10-12 minutes, until golden and edges have hardened. Let cool on cookies sheet for 5 minutes before transferring to a wire wrack to finish cooling.

Enjoy!

Gluten Free Upside Down Caramel Pear Cake (Dairy and Nut Free)

by Leave a Comment

This is the perfect holiday dessert. We've got warming winter spices, delicious winter fruits, and creamy caramel all rolled into one scrumptious cake! This cake is, of course, gluten and dairy free, along with being nut and corn free.

Sometimes upside down cakes can feel overwhelming or like you need a lot of skill, but trust me when I say that this cake is very easy to make! It's simple and fairly quick to make, so you won't have to waste extra time in kitchen if you are making this for a special occasion.

Gluten Free Upside Down Caramel Pear Cake

Cake Ingredients:

-1-2 Bartlett pears

-1 cup Tigernut or almond flour

-1 cup 1:1 gluten free flour (I use King Arthur's)

-1 teaspoon cinnamon

-½ teaspoon ginger

-¼ teaspoon salt

-¾ teaspoon baking powder

-¼ cup maple syrup

-¼ cup oil

-2 eggs

-¼ cup milk of choice (I used oat milk)

-¼ cup yogurt of choice (I use Oatly)

-1 teaspoon vanilla

Caramel: You can feel free to use whatever caramel sauce you desire, but I usually make a date-based caramel and here is that recipe

-6 LARGE dates (double if using small ones)

-¾ up full fat coconut milk, can shaken

-¼ tsp. salt

-Hot water

Preheat oven to 350F.

Line the bottom of a spring form pan with parchment paper. This will work with a pie dish too. You can line the sides of the pan, as well, or just grease them.

Thinly slice your pears. I only had one on hand, but if you are big pear lover, chop 2. Line the bottom of your pan with the pears in whatever shape you want. If using multiple pears, you’ll overlap them for a thick pear topping!

Sift all dry ingredients together in a bowl and set aside.

Beat all wet ingredients together in a large bowl. If using a stand mixer, use the whisk attachment.

Add dry to wet and mix until just incorporated. If using stand mixer, use the paddle attachment on lowest setting.

The batter is on the thicker side, so pour or scoop it into your pan and spread evenly. Bake for 25-30 minutes until a toothpick just comes out clean. Let cool before releasing the springform and flipping the cake.

While the cake is cooling, you can make the caramel sauce. Boil some hot water and soak the dates in it for 10 minutes. Reserve the hot water the dates soaked in.

Blend dates, milk, ¼ cup of the hot water, and salt in a blender until smooth. If it is too thick, you can add more of the reserved water or milk until you reach the desired consistency. 

Once cake is cooled and flipped, drizzle with caramel and enjoy!

Instant Pot Chicken and White Bean Soup (Gluten Free, Diary Free)

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This easy and delicious Instant Pot soup is the perfect comforting meal. Full of protein, fiber, and gut healthy ingredients, your body and soul will thank you!

chicken and white bean soup
Chicken and white bean soup

I'm not a huge Instant Pot fan, but I do love it for soups! It's so much easier to dump and go than have to watch the stove while a soup cooks. I also love that you can add the raw chicken and just shred it at the end, no need to cook it separately.

This gut healthy soup is packed with ingredients to support your gut microbiome without triggering a major IBS flare. I love using soaked and cooked white beans to not trigger digestive issues. This soup is simple, but delicious and it's become on of my favorite meals!

instant pot soup
instant pot soup

Chicken and White Bean Soup Ingredients

This Instant Pot soup is gluten free, diary free, and lower FODMAP.

Veggies: To keep this recipe more GI friendly, I use fennel instead of white onion. Fennel is low FODMAP compared to onion which can be quite triggering if you have IBS issues, like SIBO. There is a little bit of celery for flavor, but you can cut down on that as needed.

Oil: I love using garlic-infused olive oil to add flavor without the digestive distress that garlic can cause. You can find infused oils like this at your local olive oil store or even online!

Protein: This soup calls for chicken and white beans to bump up the protein and nutrition factor.

Beans: Although white beans are not low FODMAP, if you buy soaked and cooked beans it does help with digestion. I love using Jovial Foods as they prepare the beans the correct way and store them in glass jars.

Liquid: We use a combination of coconut milk and broth for a creamy and delicious consistency!

Flour: There is 1 tablespoon of gluten free flour in this recipe to help the consistency. Feel free to use tapioca or arrowroot starch to keep this recipe grain free.

Substitutions and Variations

Chicken: if you prefer dark meat, feel free to use boneless, skinless chicken thighs.

Veggies: you can add chopped potatoes or sweet potatoes. Feel free to stir in some chopped kale or spinach at the end when you add the chicken back in. You can also use onion instead of the fennel if you don't have issues with it!

Garlic olive oil: I use garlic infused olive oil for digestive reasons, but if you don't have issues with garlic, you can use regular olive oil and sauté some chopped garlic into it before adding the vegetables to the Instant Pot.

Coconut milk: if you don't have issues with dairy, feel free to use cream!

Beans: the mild and creamy taste of white beans is what pairs perfectly in this soup, but butter beans would also be delicious!

instant pot chicken and white bean soup
instant pot chicken and white bean soup

Crockpot vs. Instant Pot

Crockpot is a type of slow cooker that cooks dishes on a low heat over a prolonged period of time.

The Instant Pot is a pressure cooker so it does the opposite of a slow cooker. It cooks things much quicker, but it is often a multi-cooker with other functions.

Can I use a slow cooker or the stove for this soup recipe?

This recipe is written to use an Instant Pot. I have not cooked it any other way, but if you don't have an Instant Pot, you can try the below:

Slow cooker: add all ingredients and cook on low for 6-8 hours until chicken is done.

On the stove: use the same method as the instant pot, but bring everything to a boil then simmer the soup for 20-30 minutes, until the chicken is done. Alternatively, you can use cooked chicken or cube the chicken before adding it to the cooking process.

Storage

Keep this soup stored in an airtight container in the fridge for up to 3 days.

This soup also freezes well. Divide soup into individual portions in freezer safe containers and freeze for up to 3 months. Thaw the soup in the fridge overnight and reheat on low on the stove.

More cozy recipes

Easy Crockpot Beef Stew (Paleo and AIP)

Paleo Beef Stir Fry

Curried Chicken and Veggie Stir Fry (AIP)

Slow Cooker Orange and Apricot Chicken (Paleo)

instant pot chicken and white bean soup
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Instant Pot Chicken and White Bean Soup

This delicious and nourishing soup is easy to make thanks to the Instant Pot. Packed with flavor and nutrients, this is the perfect warming meal!
Course Main Course
Cuisine American
Keyword dairy free, gluten free, instant pot, soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Equipment

Ingredients

  • 1 large fennel diced
  • 1 tablespoon garlic infused olive oil or regular olive oil and 2 cloves of garlic, diced
  • 4 stalks of celery chopped
  • 4 large carrots chopped
  • 1 lbs chicken breast
  • 1 can of white beans
  • 1 teaspoon oregano
  • 2 teaspoon salt
  • 2 cups chicken broth
  • 1 cup full fat coconut milk
  • 1 tablespoon gluten free flour
  • juice of ½ lime or lemon

Instructions

  • Set instant pot to sauté function and add your olive oil and fennel (and garlic if using), stirring occasionally, until fennel has softened and just beginning to brown. Add your celery and carrots and sauté for another 5 minutes.
  • Once done sautéing, hit cancel. Add your beans, broth, milk, oregano, salt. Stir to combine then add the chicken.
  • Seal instant pot and set to pressure cook for 15 minutes. When done cooking, manually release. Take chicken out and shred it with two forks.
  • Add chicken back to the instant pot with the flour and lemon or lime juice. Stir to combine and serve!

Gluten Free Gingersnaps (Dairy Free, Nut Free)

by 3 Comments

These Gluten Free Gingersnaps are reminiscent of the Mi-Del gingersnaps we grew up on! Filled with ginger flavor and a solid crunch, these healthier gingersnaps are a must make.

gluten free and dairy free gingersnaps
gluten free and dairy free gingersnaps

I grew up on Mi-Del Gingersnaps and they were my freaking favorite! The specific ginger flavor and crunch they have is one I’ll never forget. They do make a gluten free version, but they contain palm oil. I haven't been able to find any other gluten free gingersnaps that taste just right.

I finally recreated a gluten free version that almost made me cry because they taste just like my childhood! I’m generally a soft cookie fan, but when it comes to gingersnaps, they are supposed to SNAP! If you also are a fan of a crunchier gingerSNAP, then you'll love this recipe. It's super easy to make and completely gluten free, dairy free, and nut free.

gluten free gingersnaps
gluten free gingersnaps

Gluten free gingersnap ingredients

How to store gingersnaps

Keep these stored in an airtight container at room temperature for up to 5 days. I find keeping them stored in the fridge results in a slightly softer cookie.

gluten free flour blend

More holiday cookies

Healthy Gluten Free Sugar Cookies

Gluten Free Kolachi

Paleo Chocolate Crinkle Cookies

Gluten Free Cinnamon Roll Cookies

Gluten Free Butter Pecan Cookies

gluten free and nut free gingersnaps
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Crispy Gluten Free Gingersnaps

These gingersnaps taste just like the Mi-Del ones I grew up. They are the perfect amount of sweetness and snap, all while being gluten free and dairy free. You have to make this this holiday season!
Course Dessert
Cuisine American
Keyword classic, dairy free, ginger, gluten free, holiday
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 cookies
Author Victoria Faling

Ingredients

  • ¼ cup white granulated sugar (plus an extra ¼ cup for rolling the cookies in)
  • ⅓ cup brown sugar or coconut sugar
  • ½ cup softened coconut oil or butter
  • 1 egg
  • 3 tablespoon molasses
  • 1 cup 1:1 gluten free flour
  • 1 cup Tigernut flour or almond flour
  • 2 teaspoon baking soda
  • 1.5 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350F.
  • Beat the sugar and oil/butter in a stand mixer with the paddle attachment on low for one minute. Or a hand mixer on low if you don’t have a stand mixer.
  • Add the molasses and egg to combine.
  • Mix all the dry ingredients in a small bowl. Add they dry in thirds to the wet mixture, mixing on the lowest setting until just combined after each addition.
  • Take large tablespoon sized portions of dough and roll into a ball (lumps will result in a less round looking cookie). You should get about 18 cookies. Roll the balls in the ¼ cup of extra sugar if desired, then place on a parchment lined baking sheet 2 inches apart (they will spread!). You will need multiple sheets or to bake the cookies in batches.
  • Bake one cookie sheet at a time for 15 minutes on the middle rack. Remove and let cookies cool for 10 minutes on the pan before transferring to a wire rack to finish cooling.
  • They will be crunchy around the edges and soft in the middle at first, but if you let them sit overnight then the entire cookie becomes crunchy!

gluten free, dairy free, and nut free gingersnaps
gluten free, dairy free, and nut free gingersnaps

Healthy Gluten Free Sugar Cookies (Dairy Free)

by 2 Comments

Healthy sugar cookies that still taste delicious are possible! These soft and healthy Gluten Free Sugar Cookies are also dairy free and a fraction of the sugar, all while still tasting amazing.

gluten free sugar cookies

I’m not usually a sugar cookie fan, I just find them way too sweet. I’m also not an icing girl, it’s always pure sugar- my teeth and tummy start to ache just thinking about it. I’m really excited about these gluten free sugar cookies, though, because they are lower in sugar and utilize sweet potato in the icing (yes, sweet potato!). They aren’t as sickeningly sweet and are still absolutely delicious. Who is ready for a healthy sugar cookie recipe?!

healthy sugar cookies with dairy free icing

Healthy Gluten Free Sugar Cookie Ingredients

  • Sugar: although most of my recipes are refined sugar free, I do find that traditional white sugar yields the softest cookies. You can use coconut sugar, but the cookies will get crunchier faster.
  • Coconut oil: instead of butter, we use coconut oil to keep these sugar cookies dairy free.
  • Applesauce: be sure to unsweetened applesauce, this allows us to cut down on the added fat.
  • Egg
  • Gluten free flour: use a 1:1 all purpose 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 either works. They both add a grounding sweetness without extra added sugar.
  • White sweet potato: used in the icing, white sweet potato blends beautifully and adds natural, fiber filled sweetness without more added sugar.
  • Maple syrup: stick to pure maple syrup, not pancake syrup for the sugar cookie icing.
  • Baking soda, baking powder, vanilla extract, salt

How to Make Gluten Free Dairy Free Sugar Cookies

  1. Whisk together dry ingredients in a medium bowl.
  2. Beat sugar and coconut oil in a large bowl until smooth using a hand mixer or stand mixer with whisk attachment. Add in the applesauce, egg, and vanilla. Beat until combined.
  3. Sift in the dry ingredients and mix on low until the dough comes together.
  4. Gather the cookie dough into a ball and refrigerate for at least 30 minutes, until firm, but rollable.
  5. When ready bake, Preheat oven to 350 F. Roll the dough out on a lightly floured surface to about ¼-1/3 inch thick. Use a round cookie cutter about 2 inches in diameter to cut out cookies.
  6. Place cut cookies on a parchment lined baking sheet 2 inches apart. Gather dough scraps into a ball and place back into the fridge until ready to bake another tray.
  7. Bake for 10-12 minutes on the middle rack, until sugar cookies are just set on the edges and just beginning to become golden brown around the edges. Remove and let cool on baking sheet for 10 minutes before transferring to a wire rack.
  8. Repeat with remaining dough.
  9. While cookies are cooling, make the icing. Combine all ingredients in a food processor or blender until smooth. I like to let this sit in the fridge for a couple of hours after so it’s not too runny before icing the cookies. You can feel free to add food dye to the icing, as well.
  10. Ice, decorate, and enjoy!

healthy gluten free sugar cookies with dairy free icing

Gluten free sugar cookie notes

Sugar: I have tested this recipe with multiple different sugars. I've found that raw turbinado or granulated white sugar works best to get the crunchy edges with softer middles. Coconut sugar results in a thinner, crunchy cookie, but if you love crunchy then feel free to use coconut sugar in these healthy sugar cookies.

Flour: These gluten free cookies call for a combination of gluten free flour and tigernut flour. You can sub the tigernut flour for almond flour, but I always use a mix of flours when baking gluten free. I find this helps with texture and taste. Baked goods can come out dry tasting or flour-y tasting when just using a gluten free flour blend. I find adding some tigernut or almond flour adds to the sweetness, taste, and texture, allowing me to use less added sugar.

Sweet potato icing

Let's talk about the icing in this recipe. Generally, icing is combo of butter and a lot of powdered sugar. It's overwhelming sweet, in my opinion. We're making a healthy sugar cookie icing this time around that also has some added nutrients in it by using sweet potato. Japanese or white sweet potato is quite sweet on it's own and, when cooked, is perfect for baking with, including making icing!

To make the icing, you use cooked and cooled Japanese or white sweet potato and blend it with some maple syrup, coconut oil, and vanilla. It pairs perfectly with these sugar cookies. I've had Standard American Diet friends try them and love them! They didn't miss the added sugar at all!

gluten free sugar cookies

More Holiday Cookie Recipes

Paleo Chocolate Crinkle Cookies

Gluten Free Kolachi

Gluten Free Gingernsaps

Gluten Free Cranberry Chocolate Chip Cookies

gluten free flour

gluten free sugar cookies
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Healthy Gluten-Free Sugar Cookies

You won't believe these gluten free sugar cookies are a fraction of the sugar in a traditional sugar cookie. They are completely dairy free and nut free too! We even use a vegetable in the icing. Trust me when I tell you that everyone will love these! They are perfect for the holidays.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy, Low Sugar, sugar cookie
Prep Time 1 hour
Cook Time 10 minutes
Total Time 2 hours
Servings 14 cookies
Author Victoria Faling

Ingredients

Cookies

  • ½ cup granulated sugar
  • ¼ cup coconut oil, softened
  • ¼ cup applesauce room temperature
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup 1:1 gluten free flour
  • ½ cup Tigernut flour or almond flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Sweet Potato Icing

  • 1 cup cooked, cooled, and mashed Japanese sweet potato (about 1 large sweet potato)
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  • Beat sugar and coconut oil until smooth. Add in the applesauce, egg, and vanilla and beat until combined.
  • Sift in the dry ingredients and mix on low until the dough comes together.
  • Gather the dough into a ball and refrigerate dough for at least 30 minutes, preferably an hour.
  • When ready bake, Preheat oven to 350 F.
    Roll the dough out on a lightly floured surface to about ¼-1/3 inch thick. Use a round cookie cutter about 2 inches in diameter to cut out cookies. Place cut cookies on a parchment lined baking sheet 2 inches apart. Gather dough scraps into a ball and place back into the fridge until ready to bake another tray.
  • Bake for 10-12 minutes on the middle rack, until cookies are just set on the edges and just beginning to golden. Remove and let cool on baking sheet for 10 minutes before transferring to a wire rack.
  • Repeat the above two steps with remaining dough.
  • While cookies are cooling, you can make the icing. Combine all ingredients in a food processor or blender until smooth. I like to let this sit in the fridge for a couple of hours after so it’s not too runny before icing the cookies. You can feel free to add food dye to the icing, as well.
  • Ice, decorate, and enjoy!
  • Keep these cookies stored in the fridge. This keeps them soft and keeps the icing from going bad. They can be stored for up to 5 days.

Gluten Free Gingerbread Banana Bread (Paleo Option, Nut Free, Dairy Free, Low Sugar)

by 2 Comments

Something I love about banana bread is that it's so versatile. You can basically flavor it however you like and there are so many versions out there. I have a delicious classic No-Sugar Added Banana Bread and a Fudgy Chocolate Banana Bread already. Once December hits, I'm all about the gingerbread flavors, so I had to create a gingerbread flavored banana bread.

gluten free and dairy free gingerbread banana bread
gluten free and dairy free gingerbread banana bread

This Gingerbread Banana Bread is easy to make. All you have to do is mash up the bananas, blend with the rest of the wet ingredients, add in the dry ingredients, and bake! We add in the perfect blend of winter spices and a generous amount of molasses for the ultimate gingerbread flavors, while still allowing the banana to sneak through.

gluten free and dairy free paleo gingerbread banana bread
gluten free and dairy free gingerbread banana bread

This delicious banana bread is completely gluten and dairy free, but can also be made completely paleo. I provide substitutions and options based on your preferred dietary preferences. This recipe is also naturally sweetened with the flours used, bananas, and molasses. We only add a couple of tablespoons of maple syrup to pull all the sweetness together, keeping this banana bread lower in sugar.

allergy free gluten free gingerbread banana bread
allergy free gluten free gingerbread banana bread

gluten free and paleo allergy friendly gingerbread banana bread
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Gingerbread Banana Bread

This Gingerbread Banana Bread is the perfect winter treat! It's cozy, delicious, and allergy free. This recipe can be made gluten free or completely paleo.
Course Dessert
Cuisine American
Keyword allergy friendly, healthy, winter flavors
Cook Time 45 minutes
Servings 8 servings
Author Victoria Faling

Ingredients

  • 1 cup tigernut flour or almond flour
  • 1 cup 1:1 gluten free flour *see notes for paleo option
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 3 medium-sized ripe bananas black spots!
  • ¼ cup molasses
  • ¼ cup olive or melted coconut oil
  • 2 tablespoon maple syrup
  • 2 eggs
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350F.
  • Sift all dry ingredients together in a smaller bowl, whisk to combine.
  • Mash the bananas with a fork in a large bowl then add the remaining wet ingredients and blend with an electric mixer until well combined.
  • Slowly add dry to wet as you beat with an electric mixer until all ingredients are just combined (don’t over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
  • Let batter sit as you line a loaf pan with parchment paper. Scoop/pour batter into the pan and even out the top.
  • Bake for 45-50 minutes until a toothpick just comes out clean. Do not over bake!
  • Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool before cutting! This is key and even better if you can wait overnight.
  • Store sliced bread in the fridge for up to a week. Freeze any leftover slices.

Notes

*For a paleo version, use ½ cup cassava flour + ½ cup tapioca or arrowroot starch + 2 tbs. coconut flour

Healthy, Fudge Brownies (Gluten-Free, Dairy-free, Lower sugar)

by Leave a Comment

Craving fudgy brownies? I got you! These are lower in sugar than your average brownie so you get all of the chocolate flavor with less of the sugar crash. What more could you ask for?

These brownies are so easy to make and you can quickly whip up a batch whenever that chocolate craving hits. They are the perfect mix between fudgy and cake-y so if you can't decide which type of brownie you prefer, these will become your go-to!

Healthy, Fudge Brownies

-½ cup tigernut or almond flour

-¼ cup 1:1 gluten free flour (I use Bob's Red Mill)

-¼ cup cocoa powder

-½ teaspoon baking powder

-¼ teaspoon salt

-½ cup chocolate chips (I’ve used both dark and semi-sweet from Enjoy Life)

-3 tbs coconut oil or butter

-¼ cup plain yogurt or pumpkin (I used Oatly) (mashed banana or applesauce may work too)

-2 eggs

-½ cup sugar (I used coconut)

-1 teaspoon vanilla

-add ins (chocolate chips, walnuts, etc)

.

Preheat oven to 350F.

Melt your chocolate chips and oil over low heat then stir in your yogurt and pumpkin and set aside to cool slightly .

Whisk dry ingredients in a small bowl.

Beat sugar and eggs together until smooth and slightly darker in color, about 2 minutes.

Add chocolate mixture and vanilla to eggs and beat until just combined.

Gently stir or fold in in your dry ingredients.

Feel free fold in some more chocolate chips! Or other add-ins as desired.

Spread batter into an 8x8 or 9x9 in. lined baking dish.

Bake for 20-22 min until a toothpick JUST comes out clean (cook slightly less if you want super fudgy)

Enjoy!

Stuffed Gluten Free Carrot Cake Cookies (Dairy Free)

by Leave a Comment

Carrot cake season is officially here, and no, you don't have to bake a whole cake to celebrate. These Gluten Free Carrot Cake Cookies are stuffed with a dairy free cream cheese filling for a fun twist on a classic cake recipe.. Whether you're baking for Easter, a spring gathering, or just because, this is the recipe! Allergy friendly, totally delicious, and handheld for ease.

gluten free carrot cookies with dairy free frosting


We're taking everything you love about traditional carrot cake and turning it into the ultimate stuffed cookie. The soft and chewy cookies are packed with real carrots and plenty of spice, then stuffed with a sweet and simple, but tangy, cream cheese frosting. Why put frosting on top of a cookie when you can hide it inside like a delicious little secret? 

Why You'll Love These Gluten Free Carrot Cake Cookies 

  • Allergy friendly and healthier: these healthy carrot cake cookies are gluten free, dairy free, and refined sugar free without compromising on taste. This is kind of my whole thing, and these cookies deliver. They use a fraction of the sugar of a traditional cookie recipe and still manage to be the first thing gone at every gathering.
  • Wow factor: stuffed cookies always impress and these cookies bring the flavors of carrot cake into cookie form. They're perfect for gatherings or celebrations since they are a handheld treat.
  • Easy than they look they make look fancy, but these stuffed carrot cake cookies are easy to make.
  • Customizable: load these up with your favorite carrot cake add-ins or keep them simple. The base dough is your canvas.

Want more gluten-free cookies for spring? Try my Gluten Free Coffee Cake Cookies, Gluten Free Blueberry Chocolate Chip Cookies, or Gluten Free Cinnamon Roll Cookies

gluten free carrot cake cookies

Gluten Free Carrot Cake Cookie Ingredients

  • Tigernut flour: don't let the name fool you, tigernut is completely nut free and works as a fantastic alternative to almond flour. It adds a subtle natural sweetness without any added sugar, which means we can keep the overall sugar content lower without sacrificing flavor.
  • Gluten-free flour: be sure to use a 1:1 gluten-free all purpose flour blend with xanthan gum for the best outcome.
  • Tapioca flour: adding a little bit of tapioca starch to gluten free baked goods helps keep the texture soft and chewy.
  • Cinnamon, nutmeg, ginger: our main blend of sweet spices in this carrot cake cookies recipe to provide the perfect balance of flavor.
  • Coconut oil: the main fat for these cookies. 
  • Coconut sugar: an unrefined sweetener that adds a subtle caramel-like depth. It's a great lower-glycemic swap for white sugar and works beautifully in spiced baked goods like these.
  • Applesauce: helps reduce the amount of oil needed and keeps the cookie texture soft.
  • Egg: you'll need 1 large egg for this recipe.
  • Baking soda, vanilla extract, salt
  • Grated carrots: use fresh, peeled carrots, and no, you don't need to squeeze out the moisture. Just shred and toss them right into the dough. More on the easiest way to do this below.
  • Walnuts, raisins, add-ins: add in your favorites from nuts, raisins & coconut or leave them out!
  • Cream cheese: stick to a plant based variety to keep these cookies dairy free, but whatever cream cheese you like will work.
  • Powdered sugar: to keep this recipe refined sugar free, just blend 1 cup of coconut sugar with 1 tablespoon of tapioca starch for a healthier powdered sugar.

How to Make Stuffed Carrot Cake Cookies

  • First make the cream cheese filling by beating together the cream cheese, powdered sugar, and vanilla in a small bowl. Scoop teaspoon sized dollops onto a parchment lined tray (or use a piping bag) and freeze for an hour. 
  • Whisk together the flours, baking soda, and spices in a medium bowl.
  • Using a hand mixer or stand mixer, cream together the coconut oil and sugar in a large bowl. Add the applesauce, egg, and vanilla and beat to combine. 
  • Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 
  • Fold in the carrot shreds, walnuts, and raisins. 
how to make dairy free carrot cake cookies
how to make dairy free stuffed carrot cake cookies
how to make gluten free carrot cookies
  • Refrigerate the carrot cake cookie dough while you preheat the oven to 350F. Line a cookie sheet with parchment paper.
  • When ready, use a large cookie scoop to scoop dough balls that are about 35g (about 2-3 Tbsp). Flatten the cookie in your hand and add a cream cheese dollop to the middle. Fold the cookie around the filling and roll in your hand to create a smooth ball. Place the cookie on the prepared baking sheet.
  • Repeat with the rest of the dough, placing cookie dough balls 2 inches apart on the baking sheet. You should get about 18-24 cookies. Make sure to keep the filling in the freezer as needed. As the cream cheese comes to room temperature, it melts and will be difficult to handle.
  • Bake for 18-22 min, until golden brown and center looks almost done (it should seem a little underdone).
  • Let cookies cool for 10 min on the cookie sheet before transferring to a wire rack to finish cooling.
how to make gluten free carrot cake cookies
how to make stuffed gluten free carrot cake cookies
how to make stuffed carrot cake cookies

Substitutions and Variations

  • Tigernut flour: you can use almond flour instead, if tolerated.
  • Coconut Oil: I haven't tested using butter or dairy-free butter in this recipe, but it should work.
  • Coconut sugar: if you don't have coconut sugar, you can use ¼ cup of dark brown sugar and ¼ of white sugar.
  • Orange zest: if you'd like to add a twist to these cookies, add ¼-1 teaspoon of fresh orange zest to the batter. The more you use, the stronger the flavor becomes, but orange does enhance the carrot flavor.
  • Add-ins: switch up the walnuts for pecans or leave out all together for a nut free option. Switch up the raisins for chopped dates and shredded coconut is another great addition. You can even try adding some white chocolate chips to the batter! I do not suggest adding pineapple to the these cookies. The extra moisture throws off the dough texture and it's just not worth the trouble.

Storage

Store these gluten-free carrot cake cookies in an airtight container in the fridge for up to 5 days. Due to the cream cheese filling, these need to stay stored in the cold, but you can bring them out to room temperature for serving.

These cookies taste best fresh and I don't suggest freezing them, as the filling won't be the same once frozen and thawed. If you need to prep ahead, the frozen cream cheese filling dollops can be made up to a week in advance and kept in the freezer until you're ready to bake.

carrot cake stuffed cookies

FAQ

What's the best way to shred carrots?

Although you can shred the fresh carrots by hand using a box grater, it's much easier to use the food processor. I'm not sure why more people don't recommend this. Just peel your carrots, chop off the ends, and pop them through the food processor.

Do I need to use a kitchen scale to measure the cookie dough?

You don't have to use a scale, but it does make things more efficient and uniform. Without a scale, use a large cookie scoop or about 2–3 tablespoons of dough per cookie. The key is making sure you have enough dough to fully wrap around the cream cheese filling without any gaps or thin spots, otherwise the filling leaks out during baking. 

Are these carrot cake cookies gluten free and dairy free?

Yes, these carrot cake cookies are fully dairy-free gluten-free! Just make sure your gluten free flour blend is certified gluten free and wheat free if necessary. Be sure to use a dairy free cream cheese to keep them completely dairy free.

Can I make these gluten free carrot cookies egg free and vegan?

I have not tested a vegan version of these cookies, but if you try an egg substitute, like a flax egg, let us know how it went!

What cream cheese works best for the filling?

Any cream cheese will work for the cream cheese filling of these carrot cookies. Kite Hill and Violife are the two most reliable dairy free options for baking. Both have a clean flavor and a firm enough texture to hold up in the filling. Avoid anything labeled "cream cheese spread", the higher water content makes the filling too soft to work with.

Can I make these gluten free carrot cake cookies ahead of time?

If you are making these for a celebration or get together, I suggest not making them more than a day before so they are fresh and taste best! You can make the frozen cream cheese dollops up to a week in advance and keep them in the freezer until ready to make the dough and bake.

gluten free dairy free carrot cake cookies


More Gluten Free Carrot Recipes

Gluten Free Carrot Coffee Cake

Paleo Carrot Cake

tigernut flour

gluten free carrot cookies with dairy free frosting
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Stuffed Gluten Free Carrot Cake Cookies

You'll love this cookie take on a classic cake recipe. We're turning carrot cake into cream cheese stuffed carrot cake cookies that are fully gluten free, dairy free, and refined sugar free!
Course Dessert
Cuisine American
Keyword dairy free, Easter, fall dessert, gluten free, refined sugar free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 18 cookies
Author Victoria Faling

Equipment

Ingredients

Cream Cheese Filling

  • 4 oz. cream cheese of choice I used a plant-based variety
  • ¼ cup powdered sugar*
  • ½ teaspoon vanilla extract

Cookies

  • 1 cup 1:1 gluten free flour
  • ½ cup sifted tigernut flour or almond flour
  • 2 tablespoon tapioca starch
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅓ cup coconut oil softened
  • ⅓ cup applesauce room temp
  • ⅓ cup coconut sugar
  • 1 egg room temp
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup chopped walnuts
  • ½ cup raisins

Instructions

  • Combine all the cream cheese filling ingredients in a small bowl and beat until well combined and fluffy. If you're using vegan cream cheese, it can sometimes start to melt and not get fluffy, that's okay! Scoop teaspoon sized dollops onto a tray or plate lined with parchment paper and freeze for an hour. You should get at least 18 dollops, but up to 24.
  • When ready to bake the cookies, preheat the oven to 350F and line a baking sheet with parchment paper.
  • Whisk the flours, baking soda, and spices together in a bowl and set aside.
  • Beat the coconut oil and sugar in a larger bowl until creamed together. Add the applesauce, egg, and vanilla and beat to combine.
  • Add the dry ingredients and beat on low until just combined.
  • Fold in the carrots, walnuts, and raisins.
  • If the dough is too wet and hard to work with for any reason, let it sit in the fridge for 30 minutes until you can work with it.
  • Use a large cookie scoop to scoop balls of dough that are about 35g. This is about 2-3 Tbsp. You should want enough dough to be able to wrap around a dollop of cream cheese filling without gaping or tearing apart.
  • Flatten the dough in your hand and add one of the frozen cream cheese dollops. Fold the cookie around the cream cheese and roll into an even ball. Place on the cookie sheet.
  • Repeat with the remaining dough, you should get about 18 cookies
  • Place the cookies 2 inches apart on the baking sheet and bake for 18-22 min, until center looks done. It is best to place the cookie sheet in the middle of the oven, so you’ll bake one sheet at a time while the other cookies remain in the fridge.
  • Let cool for 10 min on the cookie sheet before transferring to a wire rack to finish cooling

Notes

*Make your own by blending 1 cup of coconut sugar with 1 tablespoon tapioca starch

THE BEST Gluten Free Chocolate Chip Pumpkin Cookies (Dairy Free)

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Make a classic cookie fall themed with these Gluten Free Chocolate Chip Pumpkin Cookies. They are soft and chewy with crispy edges and no dairy or refined sugar. Made with just the right amount of pumpkin spice and plenty of chocolate chips, you'll want to save this recipe to come back to again and again!

gluten free pumpkin chocolate chip cookies

Baking with pumpkin can be tough, it adds a lot of moisture and puff to a recipe. This can be great for a bread, but not so great for a cookie. Usually pumpkin cookies turn out super soft and fluffy, more like a cakey cookie or even muffin like. It's challenging to get that crispy edge and chewy center for the perfect bite when using pumpkin, but I think I nailed it with these pumpkin chocolate chip cookies!

It took a lot of test batches to get these gluten free pumpkin cookies right, but I finally made a version that was delicious and approved by my gluten eating friends. I find that using less pumpkin puree, but upping the spices is the key to making the best chewy pumpkin cookie happen. Major pumpkin spice flavor, all the chocolate chips, a little crisp around the edges but soft in the middle for the perfect chew.... what more could you want?! If you are looking for the perfect seasonal cookie or Halloween party treat, this is it.

gluten free chocolate chip pumpkin cookies

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

  • Allergy friendly: these cookies are gluten free, dairy free, and corn free, plus they can be made nut free and soy free too... and you'd still never guess they were allergy friendly! Made with simple ingredients and alternatives, they are safe and healthy to bring to holiday gatherings.
  • Healthier:​ made without refined sugar and using only a fraction of the sugar in traditional cookie recipes, these gluten free pumpkin chocolate chip cookies are lower glycemic index.
  • Nutrition boost: pumpkin contains important vitamins for immune, eye, skin health and more. Pumpkin pie spice is filled with spices that support metabolism and fight inflammation. Talk about healthy cookies!
  • Perfect for fall gatherings: serve these at Halloween, Friendsgiving, or cozy fall baking nights, they are a great cookie for the fall season!

gluten free pumpkin cookies with chocolate chips

Gluten Free Chocolate Chip Pumpkin Cookie Ingredients and Substitutions 

  • Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum for best results.
  • Tigernut flour: a nut free alternative to almond flour, tigernut flour adds an earthy sweetness to baked goods that allows us to cut down on the added sugar. Feel free too use almond flour if you tolerate nuts.
  • Tapioca or arrowroot starch: a little starch helps with the perfect texture in gluten free baked goods.
  • Dairy free butter or coconut oil: I've tested the recipe with both and either works.
  • Coconut sugar: the unrefined sweetener used instead of granulated white sugar. Opt for light brown sugar in a pinch (the cookies will no longer be refined sugar free)
  • Egg yolk: just one egg yolk adds the right amount of fat for a chewy cookie. Including the egg white provides too much puff.
  • Pumpkin puree: be sure to use plain canned pumpkin puree and not pumpkin pie filling. Out of pumpkin puree? Try sweet potato puree instead!
  • Chocolate chips: keep this recipe completely refined sugar free by opting for safe chocolate chips (I like the HU gems).
  • Pumpkin pie spice, baking soda, salt, vanilla extract: there is no baking powder in these cookies as we don't want to give them any more rise than the pumpkin already does!

How to Make Gluten Free Pumpkin Chocolate Chip Cookies

  • Preheat oven to 350F and line 2 baking sheets with parchment paper.
  • Whisk together the dry ingredients in a medium bowl.
  • In a large mixing bowl, whisk together the melted butter/oil and coconut sugar until well combined. Add remaining wet ingredients and whisk until smooth.
how to make gluten free pumpkin chocolate chip cookies
how to make gluten free pumpkin chocolate chip cookies
how to make gluten free pumpkin chocolate chip cookies
  • Add the flour mixture to the wet and mix with a rubber spatula until just combined.
  • Fold in the chocolate chips (add more as desired!).
  • Use a tablespoon cookie scoop to scoop dollops of batter onto the prepared baking sheets about 2 inches apart. Bake one sheet at a time on the middle oven rack for 10-12 minutes.
  • When you remove the cookies, smack the tray on the counter one time to help release the air for a better cookie texture.
  • Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling. 
how to make gluten free pumpkin chocolate chip cookies
how to make gluten free pumpkin chocolate chip cookies
gluten free dairy free pumpkin chocolate chip cookies

Variations and Serving Suggestions

  • Add some chopped nuts, like walnuts or pecans to the batter, for a soft and crunchy bite.
  • Try white chocolate chips instead.
  • These cookies taste best fresh or warmed up. I highly advise heating them before eating so you get that gooey chocolate bite (microwave for 20 seconds or pop in the oven for a short bit).
  • Make pumpkin ice cream sandwiches by sandwiching my Vegan Pumpkin Ice Cream between two of these chewy pumpkin chocolate chip cookies!

How to Store These Gluten Free Pumpkin Cookies 

Store these cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. These cookies also freeze well for up to 3 months, just store in aa freezer bag or freezer safe container. Let thaw at room temp or reheat for 20 seconds in the microwave for that fresh-baked, gooey chocolate chip bite.

chewy chocolate chip pumpkin cookies
healthy gluten free chocolate chip pumpkin cookies

FAQ

Can I make these cookies vegan?

The egg yolk in this recipe helps add to the chewiness vs making these cookies too fluffy. I have not tested an egg free version, but if you want to keep them vegan, you can try using a tablespoon of vegan milk instead or an extra tablespoon of pumpkin. Leave a comment and let me know how it went if you do try this!

Why are my cookies cake-like?

Pumpkin adds a lot of moisture, which can make cookies puff up and feel more like cake or muffins. The key is to use less pumpkin (don’t pack it in the measuring cup!) and skip the baking powder so the cookies don’t rise too much. Be sure not to over bake them to maintain that chewier texture.

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s blended completely smooth and drained of excess liquid. Fresh pumpkin tends to be wetter than canned, so you may need to add an extra tablespoon of flour to balance the dough.

healthy pumpkin cookies

More Delicious Pumpkin Recipes

Gluten Free Pumpkin Brownie Cookies

Healthy Pumpkin Chickpea Blondies

The Best Gluten Free Chocolate Chip Pumpkin Bread

Gluten Free Pumpkin Coffee Cake

gluten free flour

healthy gluten free pumpkin chocolate chip cookies
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Gluten Free Chocolate Chip Pumpkin Cookies

These gluten free chocolate chip pumpkin cookies are soft and sweet with just the right amount of pumpkin spice flavor. They are also dairy free and refined sugar free, perfect for the fall holiday season!
Course Dessert
Cuisine American
Keyword dairy free, fall dessert, gluten free, pumpkin, pumpkin spice, refined sugar free
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 14 cookies
Author Victoria Faling

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F and line 2 baking sheets with parchment paper.
  • Whisk together the flours, starch, salt, baking soda, and pumpkin pie spice and set aside.
  • In a large bowl, whisk together the butter/oil and coconut sugar until well combined. Add the egg yolk, pumpkin, and vanilla and whisk until smooth.
  • Add the dry ingredients to the wet and mix with a spatula until just combined.
  • Fold in the chocolate chips (add more as desired!).
  • Scoop tablespoon sized dollops of batter onto the cookie sheets about 2 inches apart. Bake one sheet at a time on the middle rack for 10-12 minutes. Cookies should seem not quite done, but feel set.
  • When you remove the cookies, smack the tray on the counter one time to help release the air for a better cookie texture.
  • Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling. Enjoy!

Easy Vegan Lentil Salad (Gluten-Free)

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This lentil salad is packed with all the goods and topped off with a perfectly sweet and tangy dressing. I love making this salad for meal prep, as it's an easy way to get lots of nutrients in!

gluten free and vegan lentil salad
gluten free and vegan lentil salad

I've worked on introducing more beans and legumes into my diet over the last year. I never really liked lentils, but I've been trying them out lately just to see. I attempted to make vegan lentil meatballs a few weeks ago (yeah, those didn't quite work out) and had a bunch of leftover lentils. I wasn't sure what to do with them, but luckily I figured out something.... this lentil salad! And it did not disappoint. I think lentils might be growing on me.

gluten free and vegan lentil salad
gluten free and vegan lentil salad

This delicious salad is so easy to make for meal prep for the week, as it stores well in the fridge for up to 5 days. It's also a great, easy option for a potluck. All you do is chop everything up and toss it together. It really is that simple! To make salad prep even easier, use already cooked and canned lentils instead of cooking your own.

vegan and gluten free lentil salad
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Easy Vegan Lentil Salad

This delicious lentil salad is packed with nutrients and easy to make. It's the perfect meal prep or potluck option. Gluten free, vegan, and can be made nut free!
Course Main Course
Keyword Easy, gluten free, nutrient dense, vegan
Prep Time 30 minutes
Total Time 17 minutes
Servings 4 servings

Ingredients

Salad

  • 2 cups cooked brown or green lentils
  • 6 carrots, shredded (I just pulse in a food processor)
  • 3 ribs of celery, chopped
  • 1 fennel diced
  • ½ cup pitted and chopped dates a must! These add a lot of flavor
  • ½ cup diced olives also adds great flavor. I’m not an olive fan, but it’s good in this salad- do it!
  • ½ cup toasted and chopped walnuts pepitas or other nuts would be good too
  • ¼ cup fresh mint chopped

Dressing

  • ¼ cup olive oil
  • ½ tablespoon garlic infused olive oil or some minced garlic
  • 1 lemon, juiced
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 1 teaspoon maple syrup
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • Salt to taste

Instructions

  • Combine all salad ingredients together in a bowl and toss.
  • Mix all dressing ingredients together in a small bowl or jar, adjusting as needed. You can always add a little more of the spices or any other ingredients to get a flavor you love.
  • Dress the salad and enjoy! I like to serve this over some massaged kale or arugula for an extra nutrient boost.
  • Salad will keep in the fridge for up to 5 days.


Gluten Free Strawberry Bread with Strawberry Glaze

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This Gluten Free Strawberry Bread is moist, bursting with real strawberry flavor, and finished with a fresh strawberry glaze that makes it look (and taste) like it came from a bakery. Made from fresh strawberries, this delicious quick bread is easy to make and perfect for summer baking. It's also dairy free and nut free, while still being tender and just sweet enough!

gluten free strawberry bread

This easy strawberry bread recipe is the kind you make when fresh berries are at peak season and you want to do something slightly more impressive than eating them straight out of the container over the sink. No yeast, no rising time, just a quick bread you can have in the oven in ten minutes and on the table by dessert. It's perfect for brunch, summer holidays, or weekend baking with the kids.

Why You'll Love This Gluten free Strawberry Bread Recipe

  • Allergy friendly: this strawberry loaf is completely gluten free, dairy free, nut-free, corn free, and soy free... but it still tastes incredible! Free of major allergens means everyone can enjoy this sweet bread this summer.
  • Tigernut flour is the secret weapon: I know, I know, you've probably never baked with it. Tigernut flour is nut-free (despite the name tigernuts are actually tubers), naturally sweet, and perfects the texture of gluten free baked goods. It adds a subtle sweetness that means you need less added sweetener overall and is a great substitute for almond flour for those with nut allergies.
  • Lower sugar: with a fraction of the sugar of most sweet breads and natural sweetness from the strawberries, we complement them with just a little bit of added maple syrup. There is no main refined sugar added to this recipe!
  • Strawberry double feature: fresh strawberries go into the batter and into the glaze. Maximum strawberry impact. This is not a subtle bread.

gluten free and dairy free strawberry bread

What Makes This Strawberry Bread Work

The mix of gluten free flour with tigernut flour yields a soft texture that isn't gummy. We use olive oil as the main fat because it keeps the crumb light, where as butter or coconut oil will result in a denser loaf (either would still work if that's all you have though). Lastly, the addition of yogurt keeps this strawberry bread moist - no dry gluten free baked goods here!

healthy strawberry bread

Gluten Free Strawberry Bread Ingredients

  • Tigernut flour: a great nut-free flour alternative to almond flour. Although you can use almond flour if tolerated. Tigernut flour adds sweetness and helps with the overall texture of gluten free baked goods.
  • Gluten free flour: be sure to use a 1:1 gluten free all purpose flour that contains xanthan gum. I've linked one of my favorite gluten free flour blends.
  • Eggs: you'll need 2 large eggs for this recipe.
  • Maple syrup: the unrefined sweetener in this recipe, maple syrup complements the sweet strawberries perfectly.
  • Olive oil: provides a light and airy texture so you don't end up with a dense or gummy loaf.
  • Strawberry yogurt: to amplify the strawberry flavor, we'll be using a strawberry yogurt. I use a dairy-free yogurt option, but you can use your favorite yogurt. Get a protein boost by using strawberry Greek yogurt. See subs below for a refined sugar free option.
  • Milk: use a plant based option to keep this recipe dairy free.
  • Fresh strawberries: used both in the bread and in the glaze.
  • Powdered Sugar: for the simple strawberry glaze. You can make your own refined sugar free option by blending together 1 cup of coconut sugar with 1 tablespoon of tapioca starch.
  • Coconut oil: helps the glaze set.
  • Vanilla extract, baking powder, salt, lemon juice

How to Make This Easy Strawberry Bread

  1. Preheat oven to 350F and line a loaf pan with parchment paper.
  2. Whisk all dry ingredients together in a medium bowl.
  3. Beat all wet ingredients, except for strawberries together in a large bowl.
  4. Add the flour mixture to the wet ingredients and beat on low to incorporate. Fold in the strawberries.
  5. Pour batter into the prepared loaf pan and bake for 50-55 min until the top of the loaf is golden brown and a toothpick comes out clean. 
  6. Let loaf cool for at least 10 minutes in the pan, then remove to a wire rack to finish cooling.
  7. While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything for the glaze together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth (you want strawberry chunks).
  8. Glaze, slice, enjoy!

gluten free strawberry loaf

Substitutions and Variations

  • Flour: tigernut flour can sometimes be hard to find and it's not always carried at the local grocery store. I've linked it above for you to order, but you can always use almond flour instead.
  • Yogurt: use a dairy free or dairy full yogurt, either works! Keep this recipe fully refined sugar free by using an unsweetened yogurt and mixing with some mashed strawberries or a refined sugar free strawberry jam.
  • Oil: I have not tested this recipe with anything other than olive oil. Melted and cooled coconut oil or (dairy free) butter should work, but may result in a denser loaf (be sure all ingredients are room temperature). Another neutral oil should also work.
  • Strawberries: if you are not a strawberry fan, any other berry will work! Raspberries would be great.

Serving and Storage

This strawberry bread is delicious sliced and served as is, but it's also fantastic with a scoop of vanilla ice cream or some coconut whipped cream on top!

Store leftover strawberry bread in an airtight container for up to 5 days. If you live somewhere warm - or it's the middle of summer, which, honestly, is when you're making this - keep it in the fridge since the glaze will melt at room temperature.

To freeze, skip the glaze and wrap individual slices tightly in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight or on the counter for an hour. Glaze after thawing for best results.

Tips for the Best Gluten Free Strawberry Bread

A few things I've learned so you don't have to learn them the hard way:

  • Toss your strawberries in flour before folding them in. This keeps the berries from sinking to the bottom and helps them distribute evenly through the loaf.
  • Don't overmix. Gluten free batters are more sensitive than conventional ones. Once your dry ingredients hit the wet, mix until there are a few flour streaks left, then fold in the strawberries gently. Overmixing is the number one reason gluten free breads turn out gummy.
  • Use fresh strawberries. I mean it. Frozen strawberries release too much water and will mess with your texture. Since the whole point of this recipe is celebrating fresh, in-season strawberries, this isn't the place to cut corners.
  • Let it cool completely before glazing. If the loaf is even slightly warm, the glaze will slide right off and pool at the bottom like a sad puddle.
  • Altitude bakers: Reduce baking powder to ¾ teaspoon especially if above 5000 ft. It's already in the recipe notes, but I know some of you skip those.

fresh strawberry bread

FAQ

Can I make gluten free strawberry muffins? 

Yes! Use the same batter, fill a lined muffin tin about ¾ full, and start checking at 18–20 minutes. A toothpick should come out clean. The glaze works great drizzled over muffins too or just skip it if you're making them for a grab-and-go breakfast situation.

Can I make a strawberry icing for this gluten free strawberry bread? 

Sure! You can make an icing for more of a strawberry loaf cake. I'd suggest making a strawberry buttercream. Or even use something like heavy cream or coconut cream to make a homemade whipped cream then add fresh strawberries on top (more of a strawberry shortcake bread situation).

Can I use frozen strawberries? 

It's best to use fresh strawberries. This recipe was designed to showcase fresh, in-season strawberries. Frozen berries release a lot of water as they thaw, which can throw off the texture and give you a gummy loaf. Fresh is the move here.

Why is my gluten free dairy free strawberry bread gummy? 

The most likely culprit is over mixing. Gluten free batters are more delicate than conventional ones. Once you add your flour mixture, fold gently and stop as soon as everything is incorporated. Over mixing develops the starches and leads to that dense, gummy texture.

Can I use almond flour instead of tigernut flour? 

Yes! Almond flour and tigernut are interchangeable in my recipes and work similarly in gluten free baking.

How do I know when my strawberry bread is done? 

The top should be golden brown and a toothpick inserted into the center should come out clean (a few moist crumbs are fine, wet batter is not). The loaf will also pull slightly away from the sides of the pan.

Can I use a different sweetener instead of maple syrup? 

Agave syrup should work as a 1:1 swap. I haven't tried this recipe with a granulated sugar like coconut sugar.

More Strawberry Desserts

Love strawberries? Then I've got some other gluten free recipes you have to try!

My Strawberry and Cream Donuts are an easy baked donut that are light with mild strawberry flavor.

Remember those strawberry shortcake ice cream bars as a kid? Well, I turned them into ice cream sandwiches: Strawberry Shortcake Ice Cream Sandwiches.

I love a good crumble in the summer with fresh fruit and my Paleo Strawberry Peach Crumble doesn't disappoint.

Take classic strawberry shortcake up a notch with my Gluten Free Peaches 'N Cream Strawberry Shortcake

If you try this gluten free strawberry bread, please leave a rating and review. Tag me on social media and I hope you love it!

fresh strawberry bread
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Gluten Free Strawberry Bread (Dairy Free)

A delicious way to use summer strawberries, this Gluten Free Strawberry Bread is light, fresh, and moist. It is finished off with a strawberry glaze for all the strawberry flavor! Perfect for brunch, weekend baking, or summer holidays.
Course Dessert, Snack
Cuisine American
Keyword dairy free, gluten free, strawberry
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Author Victoria Faling

Ingredients

Loaf

  • 1 cup Tigernut flour or almond flour
  • 1 cup 1:1 gluten free flour
  • 1 teaspoon baking powder ¾ teaspoon if at altitude
  • ½ teaspoon salt
  • 2 eggs
  • ⅓ cup maple syrup
  • ¼ cup olive oil
  • ½ cup strawberry yogurt 1 tablespoon reserved
  • Juice of half a lemon
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk of choice
  • 1 cup diced strawberries tossed in 1 tablespoon flour

Glaze

  • ¼ cup powdered sugar
  • ½ cup mashed strawberries
  • 1 tablespoon reserved yogurt from bread
  • 1 teaspoon melted coconut oil
  • Squeeze of lemon juice

Instructions

  • Preheat oven to 350F and line a loaf pan with parchment paper.
  • Whisk all dry ingredients for the loaf together in a bowl.
  • Beat all wet ingredients, except for strawberries, together in a large bowl for 3 minutes.
  • Add the dry to the wet and beat on low to incorporate.
  • Fold in the strawberries.
  • Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  • While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
  • Once loaf has completely cooled, pour glaze over the top. I like to put the loaf in the fridge for a little to allow the glaze to set a bit.
  • Slice and enjoy!

Gluten Free Coffee Cake Cookies (Dairy Free)

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Turn coffee cake into cookie form with these Gluten Free Coffee Cake Cookies. A soft gluten free cookie texture, crunchy crumble topping, and drizzle of dairy free icing make these cookies the perfect treat.

gluten free coffee cake cookies

I'm obsessed with any sweet treat that has a crumble topping, it's why I put it on every dessert I can (see my blueberry crumble cheesecake, walnut crumble banana bread, pecan crumble zucchini bread, or raspberry and cream scones, just to name a few). Coffee cake is a classic crumble dessert full of warming cinnamon flavor, so I knew I had to try and make a cookie version. I mean who wouldn't want a batch of crumb cake cookies?!

This delicious coffee cake cookie recipe is comprised of a tender cookie with a crumb topping and drizzled with a dairy free icing. They've got all the coffee cake flavor you love, but in an easy to grab and dip in your coffee or tea version. Of course, I had to make them allergy friendly and healthier... and that is exactly what I did.

gluten free coffee cake cookies

What Makes This Coffee Cake Cookie Recipe Healthy?

  • These lovely cinnamon crumble cookies are completely gluten free, dairy free, nut free, and refined sugar free. 
  • We use maple syrup to keep this recipe lower glycemic index, which can also be a more mineral dense sweetener option.
  • There is plenty of cinnamon in these cookies which is great for blood sugar balance. Between the maple syrup and cinnamon, you can enjoy a sweet treat without the sugar crash!
  • MCT filled coconut oil is the fat in this cookie recipe. MCT's are known for supporting digestive health, metabolism, and cholesterol. 

crumb cake cookies

Gluten Free Coffee Cake Cookie Ingredients and Substitutions

  • Tigernut flour: my favorite nut free flour alternative. Tigernuts are actually a tuber so if you have a nut allergy, you can eat them! I love using tigernut flour because it adds a natural sweetness to help us reduce the amount of added sugar needed. You can use almond flour instead, if tolerated.
  • Gluten free flour: be sure to use a 1:1  gluten free all purpose flour blend for best results.
  • Tapioca starch: adding a little bit of starch to gluten free cookies helps with the texture. Arrowroot starch should also work.
  • Coconut oil: our healthy fat for this cookie recipe! I have not tested these with butter or dairy free butter, but either should work.
  • Maple syrup: an unrefined sweetener that pairs perfectly with the cinnamon in these cookies. This recipe is designed with a liquid sweetener, I have not tested a granulated sugar option.
  • Eggs: you'll need 1 large egg and 1 egg yolk at room temperature.
  • Baking soda, baking powder, sea salt, vanilla extract, cinnamon
  • Powdered sugar: this is for the icing. You can make refined sugar free powdered sugar by blending 1 cup of coconut sugar with 1 tablespoon of starch.
  • Yogurt: stick to a plant-based yogurt to keep this recipe dairy free.

How to Make Coffee Cake Cookies

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Sift all the dry ingredients together in a medium bowl.
  • Beat the wet ingredients together in a large bowl with an electric mixer on medium speed until combined. Alternatively, you can combine everything in a bowl of a stand mixer.
  • Add the flour mixture to the wet ingredients and beat on low (or use your paddle attachment) until just combined.
  • Let the dough sit while you make the streusel topping. Mix all the crumb ingredients in a small bowl until combined and the texture resembles wet sand.
how to make gluten free coffee cake cookies
how to make gluten free coffee cake cookies
how to make gluten free coffee cake cookies
  • Use a medium sized cookie scoop to scoop balls of dough onto the cookie sheet. Use the back of the cookie scoop or the back of a tablespoon measure if the scoop is too big, to flatten and create a small crater in the center of the cookies.
  • Sprinkle the crumble topping over the cookie base, filling the middle of each cookie, and gently press down so it sticks to the cookies.
  • Bake for 8-10 minutes, until edges are just golden brown. Let cool for a couple minutes before transferring to a wire rack to finish cooling.
  • Combine the powdered sugar and yogurt to make a simple glaze.
  • Drizzle icing over cooled cookies and enjoy!
how to make coffee cake cookies
how to make coffee cake cookies
how to make dairy free coffee cake cookies

Variations

  • If you tolerate nuts, try adding some chopped walnuts to the crumble topping. Add ¼ cup chopped nuts. You may need to add some extra coconut oil to make sure the crumble holds together.
  • Add chai spice to the crumble topping instead of the cinnamon for more of a tea flavor cookie.
  • Looking for a fruitier cookie? Try my Gluten Free Blueberry Crumble Cookies

Storage

Store cookies in an airtight container at room temperature for up to 5 days, unglazed. I suggest adding the icing when ready to eat. These cookies will get hard in the fridge, but the icing shouldn't be kept at room temperature since it contains dairy.

You can freeze these cookies, again unglazed, but they do taste best fresh. Be sure to freeze in a freezer-safe container.

gluten free coffee cake cookie recipe

FAQ

Can I make these cookies vegan?

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

Why are my cookies dry?

There are three reasons why this could happen.
1) You used too much flour. Scoop flour into your measuring cup then level it off. This makes sure you don't overpack the flour.
2) You over mixed the batter. When you add the dry ingredients to the wet, mix until JUST combined. Or opt for folding the dry into the wet with a spatula to avoid over beating the batter.
3) You baked them too long. These cookies go from done to over baked quickly. Bake a test cookie for 8 minutes, let cool and see if it's done enough. The cookies will seem not quite done, that's how you know they are ready to pull from the oven as they will continue to cook a little as they cool.

How to keep the streusel on the cookie

This recipe calls for creating an indent in the cookies before adding the crumble topping. This helps the streusel topping stay on the cookie and not fall off. You can also gently press the topping into the cookie when you add it.

gluten free coffee cake cookies

Looking for More Coffee Cake Recipes?

Paleo Coffee Cake Recipe

Gluten Free Banana Coffee Cake

tigernut flour

If you try these cookies, please leave a rating and review below! Drop any questions in the comments and tag me on social media.

healthy coffee cake cookies
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Gluten Free Coffee Cake Cookies

Soft gluten free cookies with the perfect crunchy crumble topping and dairy free icing for the ultimate coffee cake in cookie form!
Course Dessert
Cuisine American
Keyword dairy free, gluten free, healthy, nut free, refined sugar free
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 1 hour
Author Victoria Faling

Equipment

Ingredients

Cookies

Crumble Topping

Icing

  • ¼ cup powdered sugar
  • 2 tablespoon Plain yogurt of choice I use dairy free

Instructions

  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Whisk the flours, baking soda, baking powder and salt together in a medium bowl.
  • Beat the oil, maple syrup, eggs, and vanilla together in a large bowl on medium speed until combined.
  • Add the flour mixture to the wet ingredients and beat on low (or use your paddle attachment) until just combined.
  • Let the dough sit while you make the streusel topping. Mix all the crumb ingredients in a small bowl until combined and the texture resembles wet sand. Start with 1 tablespoon of coconut oil and add more if needed.
  • Use a medium sized cookie scoop to scoop balls of dough onto the cookie sheet. Use the back of the cookie scoop or the back of a tablespoon measure if the scoop is too big, to flatten and create a small crater in the center of the cookies.
  • Sprinkle the crumble topping over the cookie base, filling the middle of each cookie, and gently press down so it sticks to the cookies.
  • Bake for 8-10 minutes, until edges are just golden. Let cool for a couple of minutes before transferring to a wire rack to finish cooling.
  • Combine the powdered sugar and yogurt to make a simple glaze.
  • Drizzle icing over cooled cookies and enjoy!

Gluten-Free, Fudgy Chocolate Banana Bread with Optional Granola Topping (Paleo Option, Nut Free)

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There's not really much to say about this banana bread other than you need to make it. It's super fudgy and chocolate-y! I love the contrast of the crunchy granola on top with the soft bread, the salty chocolate with the sweet bananas. You can also top this bread off with more chocolate chips and a sprinkle of sea salt for gooey, chocolate deliciousness.

gluten free and dairy free chocolate banana bread
gluten free and dairy free chocolate banana bread

I nailed a fully paleo banana bread back during the height of quarantine, but this chocolate one takes it to a new level. I made this bread with a mix of tigernut flour and 1:1 gluten free flour, but I provide a grain free sub if you want to keep it 100% paleo. I love baking with tigernut flour because it provides sweetness and a really good flavor profile, in my opinion. I give you options for if you can't get tiger nut flour, but I highly recommend using that.

gluten free and dairy free double chocolate banana bread
gluten free and dairy free double chocolate banana bread

gluten free and dairy free chocolate banana bread
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Gluten-Free, Fudgy Chocolate Banana Bread with Granola Topping

You won't be able to tell that this chocolate banana bread is allergy friendly. It's super rich and fudgy, packed with banana and chocolate goodness!
Course Dessert, Snack
Cuisine American
Keyword chocolate, comfort food, fudgy
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Victoria Faling

Ingredients

  • ¾ cup tiger nut flour or almond
  • ¾ cup 1:1 gluten-free flour *see notes for paleo option
  • ½ cup cocoa powder I used Dutch processed, but you should be able to get away with natural as this recipe contains baking powder and soda
  • 1 teaspoon baking powder use ¾ tsp. if at altitude
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 medium very ripe bananas
  • ¼ teaspoon cinnamon
  • 2 eggs
  • ¼ cup olive oil melted coconut oil works too
  • scant ¼ cup plain and unsweetened yogurt not low-fat (I used Oatly oat yogurt- applesauce, mashed avocado, or more oil also works. Yogurt or avocado is what makes this bread super fudgy, though)
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips
  • 1 cup Purely Elizabeth Chocolate Sea Salt granola OR another 2-4 tbs. of chocolate chips

Instructions

  • Preheat oven to 350F.
  • Sift all dry ingredients (flours, cocoa, baking powder and soda, salt) together in medium bowl.
  • Mash bananas well with a fork then use a mixer to blend all wet ingredients (eggs, oil, yogurt maple syrup, and vanilla) together.
  • Add wet ingredients to dry and blend on low until incorporated.
  • Fold in the chocolate chips.
  • Pour batter into a lined loaf pan and sprinkle the granola or more chocolate chips on top.
  • Bake for 50-60 minutes until a toothpick comes out clean (if it went through a chocolate chip, it won't be clean, but you should see crumbs from the bread on the toothpick and batter shouldn't be wet).
  • Let cool completely before cutting! Banana bread is always best the next day, so if you have the patience to let it sit overnight, that is best.
  • Enjoy!

Notes

*For grain free, substitute with ½ cup cassava flour, ¼ cup tapioca starch, and 2 tbs. coconut flour 

Gluten free and dairy free chocolate banana bread

Gluten Free Molasses Cookies (Dairy-free, Nut-free, Low-Sugar)

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These Gluten Free Molasses Cookies are the perfect addition to a holiday cookie box because they are allergy-friendly and lower-sugar! The earthy buckwheat flavor perfectly offsets more heavily sweetened cookies. Buckwheat, despite the name, is completely gluten-free and arguably grain-free as well (it's a psuedograin). I love buckwheat, it has an earthy taste that is subtly sweet. It pairs amazing with molasses!

gluten free buckwheat molasses cookies
gluten free buckwheat molasses cookies

Unlike many holiday cookies that are loaded with cups of sugar, this recipe has a total of just over ¼ cup of added sugar (just over ½ cup if you count the molasses... which by the way is loaded with iron and other minerals). I've made several batches of these already! I'm usually a cookie fiend and once I bake some cookies, they barely last a couple days in my house. I've found with these cookies, though, that they are extremely filling and satisfying, probably due to the amount of fiber and protein in buckwheat flour compared to other flours. A couple cookies does the job and my sweet tooth has been satisfied.

I also recently tested positive for a coconut allergy, albeit very mild. We believe this is due to the fact that I have basically lived off of every type of coconut product imagenably for the last 7+ years. In an attempt to reverse this allergy and prevent it from getting more serious, I've eliminated coconut from my diet for the time being until my numbers come down and I feel safe to re-introduce it in more appropriate and spread out portions. That being said, I've been experimenting baking with olive oil! So that means these cookies are also totally nut free!

gluten free buckwheat molasses cookies
gluten free buckwheat molasses cookies

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Gluten Free Buckwheat Molasses Cookies

These gluten free molasses cookies are lower in sugar and super earthy, the perfect addition to a holiday cookie box!
Course Dessert
Cuisine American
Keyword buckwheat, christmas cookies, dairy free, gluten free, holiday, holiday cookies, molasses, nut free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 18 cookies
Author Victoria Faling

Ingredients

  • 1 cup buckwheat flour
  • ½ cup Tigernut flour I have not tried this with any other type of nut or seed flour, but I think it would work fine with almond flour
  • ¼ cup cassava flour could sub 1:1 gluten free flour
  • ½ tsp. baking soda
  • ¼ tsp. ground ginger can double ginger and cinnamon if you like a stronger spice flavor
  • ½ tsp. ground cinnamon can double ginger and cinnamon if you like a stronger spice flavor
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 2 tablespoon granulated sugar I have no tested any other sugar
  • 1 egg
  • ¼ cup blackstrap molasses
  • 1 tsp. vanilla extract
  • Extra sugar for rolling optional

Instructions

  • Preheat oven to 350 F.
  • Sift all the dry ingredients together in a small bowl.
  • Beat the oil, maple syrup, and sugar in a large bowl on medium-low speed for 1 minute. Add the egg and beat on medium until light and a little frothy.
  • Add the remaining wet ingredients to the large bowl and beat until combined
  • Add the dry ingredients to the wet and beat on low speed until just combined. the dough will be thick and sticky.
  • Let the dough sit while you line a baking sheet with parchment paper.
  • Roll 1 tablespoonfuls of dough into a ball between your hands. If you want, you can roll the dough in a bowl of sugar at this stage. Gently flatten the ball slightly on the parchment paper (these cookies won't spread much, so you'll want to press them down some so they aren't just cooked balls of cookie ha).
  • Bake for 10 minutes on the center rack. Remove and cool for 5 minutes on the tray before transferring to a wire rack to finish cool. Not all cookies will fit on one tray, so I suggest baking in two batches so the cookies can bake evenly in the center of the oven. If you are short on time, it's okay to place two baking sheets in the oven, just move the racks so they are both as close to the middle as possible.
  • Enjoy!

Lemon Zucchini Muffins (Gluten-Free, Paleo, Nut-free, Dairy-free)

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We love a light, summary treat, don't we?! (Yes, yes we do!). I LOVE zucchini and had some extra in the fridge, so I decided to make zucchini bread. But, of course, I had to jazz it up a little. I'm also a fan of lemon pound cake and figured I'd test out a combo of zucchini and lemon. These just taste like summer vibes to me.

It's always great when you can sneak in some veggies into dessert ;). These are perfect breakfast muffins, an excellent snack option, or a nice little after dinner treat (maybe with a little vanilla ice cream?). I didn't add chia seeds, but I feel like these would be good with the egg subbed out for a chia egg. If you try that, let me know in the comments!

Lemon Zucchini Muffins

Makes 12 muffins

Ingredients:

-1 cup Tigernut flour

-½ cup cassava flour

-¼ cup arrowroot or tapioca starch

-1 tsp. baking powder

-½ tsp. baking soda

-⅛ tsp. salt

-1 cup of shredded zucchini, liquid squeezed out

-1 egg

-¼ cup melted coconut oil

-¼ cup maple syrup

-¼ cup milk of choice (I use coconut milk)

-2 tbs. lemon juice

-2 tsp. lemon zest

-1 tsp. vanilla extract

Preheat oven to 375 F. Line a muffin tin with muffin liners.

Combine all dry ingredients (flours, powder, soda, salt) in a medium bowl and whisk until combined.

Beat all remaining ingredients together in a large bowl until combined.

Add the dry to the wet and beat until just combined. Divide batter evenly among muffin tin.

Bake for 25-27 minutes until a toothpick comes out clean. Let cool for 5-10 minutes in the muffin tin before removing muffins and transferring to a wire rack to finish cooling.

Enjoy!

Paleo Sweet Potato Gingerbread (Nut-Free, Gluten-Free, Diary-free)

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My cravings have always been weird. I want cold stuff in the winter and warm stuff in the summer. Luckily, I have no food rules in this house so I can make soup in the summer and ice cream in the winter. And I can also make gingerbread in the spring 😄

Don't ask me why I decided to make this now, but the idea of sweet potato bread popped into my head and making a gingerbread variety seemed like the way to go. This bread turned out SO GOOD! It's moist (sorry, but what other word are you supposed to use?!), you get some veggies in, and it just tastes so delicious. I hope you enjoy it as much as I do.

This recipe does contain eggs so it is not completely AIP, but there are no nuts (tiger nuts are a tuber) or dairy and it utilizes all paleo approved flours/is completely grain free. The sweet potato itself lends to the sweetness of this gingerbread, but we have the classic gingerbread flavors as well.

Paleo Sweet Potato Gingerbread

Makes 1 loaf

Ingredients:

-1 cup of tiger nut flour

-½ cup cassava flour

-¼ cup tapioca starch

-2 tbs. coconut flour

-½ tsp. baking soda

-1 tsp. baking powder

-¼ tsp. salt

-1 tsp. pumpkin pie spice (you can use 2 teaspoon if you love a punch of spice)

-1 tsp. ground ginger

-1 cup of cooked and mashed sweet potato

-2 eggs

-¼ cup molasses

-¼ cup maple syrup

-¼ cup milk of choice

-1 tsp. vanilla extract

-¼ cup melted coconut oil, cooled

Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.

Whisk all dry ingredients together in a small bowl and set aside.

Beat the sweet potato and egg in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined. If your coconut oil is not completely cooled, beat all wet ingredients together except for the coconut oil, then add it in at the end of beating the wet ingredients.

Add the dry ingredients to the wet and beat until just combined. The batter should be fairly thick,

Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.

Bake for 45-50 minutes or until a toothpick comes out clean and top springs to the touch. Let cool for 10 minutes in the loaf pan before removing to finish cooling on a wire rack (grab the edges of the parchment paper to lift the loaf and transfer it).

Cool completely before slicing. Then top with whipped cream, ice cream, slather with coconut oil, or eat plain!

Gluten Free Dutch Apple Pie (Dairy Free, Refined Sugar Free)

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Upgrade your apple pie game with this Gluten Free Dutch Apple Pie. A crispy gluten free crust is filled with deliciously spiced apples and topped off with the perfect sweet crumble. Plus, this apple pie recipe is also dairy free and refined sugar free (with a vegan option!) for a healthier pie this fall season.

gluten free dutch apple pie

Apple pie and fruit crumble are two of my favorite desserts, so why not combine them into one?! I'm the self-proclaimed crumble queen and this stunning gluten-free apple pie has the perfect crumble topping. Whether you call it a dutch apple pie or apple crumble pie, this dessert is sure to be a crowd pleaser at Thanksgiving.

I know crusts can be intimidating and it's one of the reasons I don't make a lot of pies. This gluten free crust is relatively easy and we'll use a food processor to make it even easier. I walk you through each step and you don't even have to worry about a top crust- bonus points for team crumble!

My Favorite Crumble Desserts

Gluten Free Blueberry Crumble Pie

Gluten Free Pumpkin Coffee Cake

Gluten Free Walnut Crumble Banana Bread

gluten free apple crumble pie

Why You'll Love This Healthy Gluten-Free Dutch Apple Pie

  • Allergy friendly: gluten free, dairy free, nut free, corn free, and a vegan option... what more could you want from a holiday dessert?! This pie covers all the bases so you can feel safe bringing it to holiday get togethers.
  • Refined sugar free: this gluten free apple crumble pie is made without any refined sugar and contains half the sugar in traditional pie recipes. We rely on the natural sweetness of the apples, plus tigernut flour which adds sweetness without added sugar.
  • No pre-baking: you don't need to worry about par baking the crust or sautéing the apples in this recipe. We prepare each component, layer it together, and then bake it all at once. Put away the pie weights and relax!

gluten free apple pie recipe

Gluten Free Dutch Apple Pie Ingredients and Substitutions

  • Gluten-free flour: be sure to use a 1:1 gluten free flour for best results.
  • Tigernut flour: this is a nut-free alternative to almond flour which provides a similar nutty, grounding flavor. It's perfect in the crumb topping! Feel free to use almond flour if tolerated.
  • Tapioca flour: a mix of tapioca flour and gluten free flour helps hold the filling together.
  • Coconut oil: we use cold coconut oil for the crust instead of butter, but dairy free or regular butter will also work.
  • Egg: one egg yolk is used in the crust to help achieve that golden glow, but keep it vegan by using a full cup of coconut oil instead!
  • Apple cider vinegar: a little bit of vinegar or vodka helps dry out the crust. That is the key for a flaky crust!
  • Coconut sugar: the unrefined sweetener used in the filling, you can also use maple sugar for another unrefined option or white sugar or light brown sugar in a pinch.
  • Maple syrup: be sure to use pure maple syrup and not pancake syrup for the crumble topping.
  • Apples: I'm a firm believer in using your favorite apple variety in apple pie. I love to use a mix of tart and sweet. Try a combo of Granny Smith apples with something like Braeburn, Fuji, or Honeycrisp.
  • Cinnamon, ginger, vanilla extract, lemon juice

How to Make Gluten Free Dutch Apple Pie

  • First, make the crust by pulsing flour and sugar in a food processor to combine. Pulse in the cold coconut oil until you have a sand like texture. Add the yolk, ACV, and ice water. Pulse until the dough starts to come together.
  • Once dough is coming together, transfer to a bowl and form a disk (add more water if needed). Wrap in plastic wrap and place in the fridge for at least 30 minutes.
  • When pie dough is ready, roll dough between two sheets of parchment paper with a rolling pin to about ¼ inch thick. Transfer to a greased pie dish (I do this by placing the pie dish over the dough then flipping everything). Cut excess and shape edges as desired. Place back in the fridge while you make the filling.
how to make gluten free pie crust
how to make gluten free dairy free pie crust
how to make gluten free dairy free pie crust
  • Preheat oven to 400F. 
  • Make the apple pie filling by combining apple slices with all ingredients in a large bowl and mixing well to combine. Set aside.
  • For the crumble topping, whisk together the flours. Add the maple syrup and melted coconut oil. Mix everything and add more oil as needed until mixture holds together when pinched.
  • Pour the apple filling into the pie crust and even out the top.
  • Crumble the topping in an even layer over the top of the apples. Brush the edges of the pie crust with olive oil or an egg wash if desired.
  • Place the pie on a baking sheet. Bake for 45 minutes. Check and cover the top of the pie with tinfoil if the crumble is getting too browned. Bake for a total of 55-60 minutes.
  • See baking tips below for knowing when it's done.
how to make gluten free apple pie
how to make dutch apple pie
how to make gluten free dutch apple pie

Variations and Serving Suggestions

You can take this already amazing gluten free apple crumble pie to the next level in a few ways

  • Drizzle caramel sauce on top of the baked and cooled pie.
  • Add some chopped walnuts, pecans, or shredded coconut to the crumble topping.
  • Serve warmed with homemade coconut whipped cream or a scoop of salted honey ice cream or vanilla ice cream.

How to Store Gluten Free Apple Crumble Pie

Store leftovers tightly covered with plastic wrap or tinfoil at room temperature for up to 2 days or in the fridge for up to 5 days.

I don't think pie freezes well, in my opinion, but you can tightly wrap individual slices in plastic wrap and freeze for up to 2 months. Defrost in the fridge overnight.

gluten free dairy free apple pie

The Secret to a Perfect Gluten Free Pie Crust

  • Keep things cold: this is the key to a flaky pie crust. If the coconut oil (or butter) melts, it mixes with the flour, creating a pasty or chewy dough instead of a flaky crust. Measure out your coconut oil in advance, then place on a parchment lined plate and pop it in the fridge or freezer to get nice and cold. Roughly chop when ready to use and grab your ice water from the fridge and you're all set!
  • Don't over mix: another key to preventing the fat from melting into the flour before baking is not over working the dough. Mix until just combined and dough holds together.
  • Work fast: You do have to be efficient when making pie crust, but don't stress out! Just have everything prepared before starting. That way you can quickly move from pulsing in the fat to mixing in the cold water to bring the dough together then popping it in the fridge.
  • Make sure the dough isn't too dry  adding too much ice water will make the pie dough too wet, resulting in a gummy crust, but you also need enough to hold the crust together. When adding water, add 1Tbsp at a time until the dough holds together without cracking. If you try to form it into a disk and it's cracking all around the edges, you need a little more liquid.
  • Patch it up: when you flip the crust into the pie pan, don't worry if it cracks or tears. Gluten free pie crust is fairly forgiving. Just dab your finger in ice water and press a crack back together. Use any excess dough to patch holes.

gluten free vegan dutch apple pie

Gluten Free Apple Crumble Pie FAQ

What apples should I use?

My favorite apples to use in this gluten free apple pie are a combination of Granny Smith and Honeycrisp! Both hold up well with baking, but your favorite apple variety or varieties will work. 

How do I know when the crust is done baking?

This can be a little tricky sometimes, which is why I love using a glass pie dish. With glass, you can see if the crust is browned, but either way the crumble topping and edges of the crust should be golden brown and firm and you may see some bubbling at the edges. My motto for pies is when in doubt, bake an extra couple of minutes.

How do I prevent a soggy bottom?

Make sure to add just enough cold water when making the crust to hold the pie together, but not that it's too wet or moist. Also be sure to bake the pie long enough. Since we are not par-baking the crust at all, you need to bake the pie long enough for a flaky gluten-free pie crust. See points above regarding pie crust baking tips.

How can I make vegan dutch apple pie?

The only non-vegan ingredient in this pie recipe is an egg yolk in the crust. You can easily sub that out for extra fat (coconut oil or vegan butter) and now you have a fully gluten free vegan apple pie!

Can I make this dutch apple pie ahead of time?

Yes! You can make it up to 2 days ahead. You can also make the crust 1-2 days ahead of time then roll and fill when ready to bake. If you bake the entire pie ahead, I highly suggest warming it before serving. Warm in the oven at 250-300F for 20-30 minutes or warm individual slice sin the microwave for 30 seconds.

refined sugar free dutch apple pie

Gluten Free Apple Desserts You Have to Try

My easy Gluten Free Apple Bread is a cozy fall treat.

Want a fun cookie dessert to bring to the holiday table? Try my Apple Cheesecake Cookies that are gluten and dairy free.

Impress guests this Thanksgiving with my decadent Caramel Apple Crisp Cheesecake (gluten and dairy free).

This easy Gluten Free Apple Crumble Cake is perfect for weekend baking or the holiday dessert table!

gluten free flour

Let me know how you served this Gluten Free Dutch Apple Pie in the comments below and drop a rating and review while you're at it. Don't forget to tag me on social media!

gluten free apple crumble pie recipe
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Gluten Free Dutch Apple Pie

Flaky gluten free crust, spiced apple filling, and sweet crumble topping make this Dutch Apple Pie a must bake in the fall or for Thanksgiving. It's gluten free, dairy free, refined sugar free, and can even be made fully vegan
Course Dessert
Cuisine American
Keyword dairy free, fall, gluten free, refined sugar free, thanksgiving
Prep Time 1 hour
Cook Time 1 hour
Total Time 3 hours
Servings 8 slices
Author Victoria Faling

Equipment

Ingredients

Crust

Apple Filling

Crumble Topping

Instructions

Crust

  • First make the crust pulsing flour and sugar in a food processor to combine. Pulse in the cold, cubed coconut oil until it's broken down and you have a sand like texture with some chunks of oil. Add the yolk, ACV, and 2 tablespoon of water. Pulse and add more water as needed until the dough starts to come together.
  • Once dough is coming together, transfer to a bowl and form a disk (add more water if needed for dough to hold together and not be cracking a ton as you form the disk). Wrap in plastic wrap and place in the fridge for at least 30 minutes. If you leave it longer and it's too solid to roll, just leave it at room temperature for 10+ minutes until it's still cold but rollable.
  • When pie dough is ready, roll dough between two sheets of parchment paper (dust the bottom parchment paper and top of dough) with a rolling pin to about ¼ inch thick. Transfer to a greased pie dish (I do this by placing the pie dish over the dough then flipping everything). The crust may break, that’s okay, you can piece it back together. Just make sure to seal any cracks or holes using cold water on your finger. Fit the crust to the pie dish, trimming and fluting the edges. Place back in the fridge while you make the filling.

Apple Filling

  • Preheat your oven to 400F.
  • Peel, core, and thinly slice apples to about ¼ inch thick. Combine all filling ingredients in a large bowl and mix to coat evenly.

Crumble Topping

  • Whisk together the flours. Add the maple syrup and 3 tablespoon of the coconut oil. Mix everything and add more oil as needed until mixture holds together when pinched

Assembly

  • Pour your apple filling into the crust, leaving any remaining juices behind in the bowl.
  • Evenly top the pie with the crumble mixture. Place pie on a baking sheet.
  • Bake for 45 minutes then cover the top of the pie with tinfoil so the crumble doesn't burn and bake another 10-15 minutes, until crust is golden and firm.
  • Remove and let cool before slicing and serving.

Notes

*Use a full cup of coconut oil instead

Healthy Paleo Coffee Cake Loaf (Gluten & Dairy Free)

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This easy Paleo Coffee Cake has the perfect texture, a sweet cinnamon sugar filling, and a delicious crumb topping. Made gluten free, dairy free, and nut free, everyone will enjoy this healthy cinnamon coffee cake!

paleo coffee cake recipe

I'm going to confess something, I had never eaten coffee cake in my life before making this. I always thought coffee cake had actual coffee in it (which it doesn't, in case you also didn't know) and I absolutely despise coffee, so I never touched coffee cake. I didn't realize the name was just a reflection of the fact that it is supposed to be eaten WITH coffee. As a tea drinker, I should just call it a tea cake.

I finally realized what coffee cake really is and it sounded delicious because I love all things cinnamon and crumbles. So, I had to make my own version! Despite the fact that I had never had coffee cake before, I've made a lot of crumble based desserts and both gluten and grain free cakes (see my Berry Crumble Cake or Paleo Fruit Crumble for example), so I felt confident in developing a paleo coffee cake recipe once I realized it's true nature.

healthy coffee cake recipe

I tweaked this paleo cinnamon coffee cake to be a little bit unique by adding shredded coconut to the mix for a different flavor. If you're not a coconut fan, don't worry, I provide substitutions in the recipe below. Anyway, this healthy cake turned out fantastic and is delicious with coffee, tea, or ice cream ;).

What Makes This Gluten Free Coffee Cake Recipe Different?

  • It's allergy friendly: this paleo coffee cake loaf is grain free, gluten free, dairy free, nut free, corn free, and refined sugar free (phew!). That was a mouthful, but since my goal is always to create allergy friendly recipes that everyone can enjoy, I wanted to make sure you knew what wasn't in this cake so you can share it with others who have food allergies/restrictions! The only thing this cake isn't free of is eggs, so although it fits the paleo diet, it won't work for the full AIP diet.
  • It's healthier: this recipe is made with a fraction of the sugar in traditional coffee cake recipes, only uses unrefined sweeteners, and substitutes half the fat for applesauce for a lower fat, lower calorie treat. For the fat, we do use heartt healthy fats including olive and coconut oil in this recipe. We use healthy ingredients you can feel good about, making this paleo cake actually worthy of part of breakfast or snack.
  • Easy to make: coffee cake isn't that hard to make in the first place, but I made this one in a loaf pan for easy pouring and easy slicing.

coffee cake in loaf pan

Paleo Coffee Cake Ingredients

  • Cassava flour: we use a mix of grain free flours in this recipe for the perfect texture and that starts with cassava flour which provides a light texture.
  • Tigernut flour: this is my favorite nut free alternative to almond flour. Tigernuts are a tuber (not a nut, despite their name) and have a similar earthy, sweet, nutty flavor as almond flour. Of course, if you tolerate nuts, you can use almond flour.
  • Tapioca starch: adding some starch to gluten free and grain free baking helps lighten the texture so baked goods don't taste dense.
  • Maple Syrup: be sure to use pure maple syrup and not pancake syrup.
  • Olive oil and coconut oil: we use heart healthy olive oil as the main fat in this recipe. Coconut oil is used to hold the crumb topping together.
  • Applesauce: applesauce is a great substitute for part of the fat in baking as it acts similarly and adds moisture without any strong apple flavor.
  • Eggs: 2 large eggs add moisture and help with rise. 
  • Coconut sugar: you can't make coffee cake without a delicious cinnamon-sugar swirl and we keep that refined sugar free by using coconut sugar.
  • Shredded coconut: I added shredded coconut for a bit of a twist on a traditional coffee cake recipe. It also adds a bit of crunch to the crumble topping.
  • Baking powder, cinnamon, salt, vanilla extract

How to Make Paleo Coffee Cake

  • Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  • In a small bowl, mix the cinnamon-sugar filling and set aside.
  • In another medium bowl, mix together the topping ingredients with a fork until they hold together, but are slightly crumbly.
  • Whisk all the dry ingredients for the loaf in a medium bowl.
  • Beat all wet ingredients together in a large bowl. Add the dry to wet and beat until just combined.
how to make gluten free coffee cake
how to make gluten free cinnamon coffee cake
  • Pour half the cake batter into the loaf pan- spread in an even layer along the bottom. Sprinkle the filling evenly over the top of the batter then pour the other half of the batter on top. Crumble the cinnamon crumb topping on top.
  • Bake for 30-35 minutes. until a toothpick comes out clean and top is golden brown. Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.
how to make paleo coffee cake
how to make healthy paleo coffee cake

Substitutions and Variations:

  • Flour: you can use almond flour instead of tigernut flour and arrowroot flour instead of the tapioca flour.
  • Oils:​ using olive oil in the cake helps with the light texture, but melted coconut oil or butter should work too (I have not specifically tested this though!). Butter or dairy free butter will work in substitution for the coconut oil in the crumbly topping.
  • Coconut:​ if you are not a coconut fan or are avoiding coconut, substitute it with coconut sugar in the filling. You can use cassava flour instead for the topping.
  • Coconut sugar: you can substitute this for maple sugar (another natural sweetener option) or with brown sugar (which is not refined sugar free).
  • Add a glaze:​ if your a fan of coffee cake with a sweet glaze on top, feel free to use the same glaze from my Paleo Cinnamon Roll Muffins. You can even add ¼-1/2 teaspoon of cinnamon to the glaze for lots of cinnamon flavor!
  • Make the crumb topping your own:​ take this cinnamon cake up a notch by adding chopped walnuts or pecans to the topping. Maybe even some chocolate chips. Or double the streusel topping for extra crunchy crumble on top of this gluten free cake!

Serving and Storage

Serve this gluten free coffee cake at breakfast with a mug of coffee, as a snack with a cup of tea, or for dessert with a scoop of vanilla ice cream.

Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Coffee cake freezes okay, just slice and individually wrap each piece then freeze for up to 3 months.

gluten-free cinnamon coffee cake

FAQ

Can I Make This Coffee Cake Vegan or AIP?

I have not tested an egg free coffee cake version. If you try it with an egg substitute or flax eggs, please leave a comment and let me know how it went.

Looking for More Cozy Crumble Recipes? Try These

Gluten Free Coffee Cake Cookies

Gluten Free Walnut Crumble Banana Bread

tigernut flour

healthy coffee cake recipe
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Paleo Coffee Cake

This Paleo Coffee Cake is the perfect grain version of the classic. Filled with a delicious cinnamon swirl and topped off with a coconut filled crumble, this gluten free and dairy free coffee cake is perfect with breakfast, snack, or dessert!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, nut free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

Filling

  • 1 tablespoon shredded coconut
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut sugar

Crumble Topping

  • 3 tablespoon shredded coconut
  • ¼ cup Tigernut flour
  • 1 teaspoon cinnamon
  • 2 tablespoon melted coconut oil
  • 1 tablespoon maple syrup

Loaf

Instructions

  • Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
  • In a small bowl mix the filling ingredients and set aside.
  • In another small bowl, mix together the topping ingredients with a fork until they hold together, but are slightly crumbly.
  • Whisk all dry ingredients for the loaf in a medium bowl.
  • Beat all wet ingredients together in a large bowl. Add the dry to wet and beat until just combined.
  • Pour half the batter into the loaf pan, spreading evenly along the bottom. Sprinkle the filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.
  • Bake for 30-35 minutes or until a toothpick comes out clean (I have had this bake as quickly as 25-27 minutes in a different oven and altitude, so check it!). Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.
  • Slice once the loaf is cooled. Enjoy!

Notes

*melted coconut oil or butter should also work.
**you can use brown sugar or maple sugar instead of the coconut sugar.

Dairy Free Salted Honey Ice Cream (Paleo, AIP)

by Leave a Comment

There is no better combo than sweet and salty, and this Salted Honey Ice Cream hits the mark on both. It's completely dairy free and can be made in either the Ninja Creami or a traditional ice cream maker.

salted honey ice cream

I've been wanting to make a salted honey ice cream for awhile and finally got around to it. I'm a salt fanatic, so whenever I can make a dessert with a salty kick, I'm in. This homemade ice cream recipe definitely hits the salt mark, but can be adjusted based on your preference. This ice cream is excellent if you have POTS/Dysuatonomia or if you need an electrolyte boost in the hot summer weather because the honey and salt combo is great for balancing those levels.

Why You'll Love this Salted Honey Ice Cream

  • Allergy friendly: this creamy honey ice cream is dairy free, gluten free, and paleo. Made with only a handful of basic ingredients, it's allergy friendly while being full of flavor. Since this recipe contains honey, it's not fully vegan, but it does not contain any egg yolks.
  • It's healthy: honey is filled with anti-oxidants and antimicrobial benefits! It truly is one of natures super foods. This dairy free honey ice cream is also made with coconut milk, so we're getting a great dose of healthy fats. Coconut milk contains MCT (medium-chain triglycerides) and lauric acid which are good for anti-inflammatory benefits and supporting the immune system!
  • Supports electrolytes: the honey and salt combo is actually great for supporting electrolyte balance, making this dessert perfect for hot summer days when you've been sweating a lot. I often consume a spoonful of honey with lots of salt on top before/after workouts or when I'm feeling extra tired.
  • Easy to make: I originally developed this recipe to be made in a traditional home ice cream maker (like the Cuisinart ice cream maker), but have since also created a Ninja Creami version. It's easy to make no matter what ice cream maker you have at home and there is no egg mixture to worry about!

honey ice cream

Dairy Free Salted Honey Ice Cream Ingredients 

  • Coconut milk: stick to full fat coconut milk for the best texture.
  • Honey: any honey will do, although I advise sticking to a lighter variety for best results. Darker honey can have a much richer flavor which is almost over-powering in this recipe. Lighter honey varieties provide a mellow sweetness that pairs well with the coconut milk.
  • Coconut sugar: just a little bit of coconut sugar goes into the ice cream base to balance the flavors.
  • Arrowroot or tapioca starch: to keep this recipe egg free and easy to make, starch helps thicken the ice cream base for the best texture of the ice cream once churned. You can leave this out if making in the Ninja Creami.
  • Sea salt: we will be using plenty of salt in this honey ice cream. Stick to flaky salt in this recipe.
  • Vanilla extract

How to Make Salted Honey Ice Cream

Traditional ice-cream maker:

  1. Make sure the ice cream maker bowl has been frozen for at least 24 hours before churning.
  2. Combine milk, honey, coconut sugar, 1 teaspoon of salt in a blender until combined.
  3. Pour the milk mixture into a medium saucepan over medium heat. While the ice cream base is heating up, whisk the starch and reserved coconut milk together. Once the base has warmed, add the starch mixture and whisk occasionally until the mixture has thickened. You'll find it starts to thicken on the bottom and edges of the pan first and will coat the back of a spoon. Don't let it boil.
  4. Remove from heat and stir in the vanilla extract. Let cool to room temperature then place in the fridge, whisking every 30 minutes until completely cooled (about 2 hours).
  5. Transfer ice cream mixture to ice cream maker and churn per manufacturer's instructions until you have a soft-serve consistency. Towards the end of churning, drizzle in the 2 tablespoon of honey and some more salt so they streak through the ice cream.
  6. Transfer to a freezer-safe container and freeze for several hours to harden completely. When ready to serve, drizzle with more honey and salt as desired.
how to make salted honey ice cream
how to make honey ice cream
how to make honey ice cream

Ninja Creami:

  1. To make Ninja Creami honey ice cream, you will cut the recipe in half.
  2. Blend all ingredients together and pour mixture into a Ninja Creami cup to the max fill line. Add the lid and freeze on a level surface for 12-24 hours.
  3. When ready to spin, microwave the base for 30 seconds or run the outside under hot water for a 1-2 minutes then spin on the lite ice cream setting.
  4. If needed, add a splash of milk and re-spin (I love when it's a soft serve consistency!).
  5. Use a knife to swirl in the remaining honey and salt or just drizzle on top when ready to serve. I do not suggest using the mix-in function as that will completely mix in the honey without leaving streaks of it through the ice cream.

ninja creami honey ice cream

Substitutions and Variations

  • Milk: for a lower fat version, use half full fat coconut milk and half milk of choice (like almond milk or oat milk). This will result in a less creamy texture, but still taste good.
  • Vanilla: for a stronger honey vanilla ice cream, use vanilla bean paste instead of extract.

FAQ

What honey should I use?

The type of honey does not matter, but you can really taste the difference if you use a high-quality honey, like a local variety. I use my favorite one from a local honey store. I do suggest sticking to a lighter colored honey for the best honey flavor in this ice cream, as the darker ones have a deeper, richer more molasses type of flavor which I don't think pairs as well. 

What if my honey is solid?

This does not matter if you use a blender to blend all ingredients, but be sure to use liquid honey for the drizzle. You can melt your solid honey on a very low heat until it's liquid. When you heat honey, it cooks off all it's nutrients so you want to try and avoid microwaving it or heating it too much.

Can I make this recipe vegan?

Honey is not considered vegan, so no. Using maple syrup or agave will not result in the same outcome. If you're looking for a vegan ice cream made with maple syrup, try my Ninja Creami Vanilla Ice Cream recipe.

dairy free salted honey ice cream

How to Serve This Salt and Honey Ice Cream

Serve with an extra drizzle of honey and pinch of salt as desired. This ice cream tastes great over other desserts, like my Blueberry Crumble Pie, Strawberry-Peach Crumble, or Pear and Persimmon Cobbler. It also tastes fantastic over fresh berries. It truly elevates whatever you pair it with and has become one of my favorite ice cream flavors.

More Delicious Ice Cream Recipes

Ninja Creami Vegan Vanilla Ice Cream

Easy Dairy Free Vanilla Ice Cream

Orange Creamsicle Ice Cream

Vegan Blackberry Ice Cream

If you try this recipe, please leave a rating and review. Comment below what ice cream flavor you'd love to see next!

vanilla honey ice cream with sea salt
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Dairy Free Salted Honey Ice Cream

This homemade dairy free ice cream is the perfect mix of sweet and salty. This honey ice cream is also completely paleo and lower sugar than traditional ice cream recipes.
Course Dessert
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, paleo, refined sugar free

Equipment

Ingredients

  • 2 cans full fat coconut coconut milk ¼ cup reserved
  • ¼ cup + 2 Tbsp honey
  • 2 tablespoon coconut sugar
  • 3 teaspoon flaked salt, divided I use Maldon Sea Salt
  • 1 tablespoon arrowroot starch or tapioca
  • 2 teaspoon vanilla extract

Instructions

Traditional Ice Cream Maker

  • Blend the coconut milk (except the ¼ cup reserved), ¼ cup honey, the coconut sugar, and 1 teaspoon of salt in a blender until combined.
  • Heat over medium heat. While the ice cream base is heating up, whisk the starch and ¼ cup reserved coconut milk together in a small bowl. Once the base has warmed, add the starch mixture and whisk occasionally until the mixture has thickened. You'll find it starts to thicken on the bottom and edges of the pan first and will coat the back of a spoon. You may get some small bubbles, but don't let it boil.
  • Remove from heat and stir in the vanilla extract. Pour into a glass dish and place in the fridge, whisking every 30 minutes until completely cooled (about 2 hours).
  • Once your base has cooled, transfer to ice cream maker per manufacturers directions. I have this Cuisinart ice cream maker and it takes about 15 minutes for the ice cream to finish churning.
  • Once done churning, transfer half of the ice cream into your freezer safe dish. Drizzle with 1 tbs of honey and ½-1 teaspoon of salt and use a knife to marble it into the ice cream. Top with the remaining ice cream and complete the same process with the last tablespoon of honey and another ½-1 teaspoon of salt.
  • Freeze for several hours to harden completely and remove about 10+ minutes before serving to soften slightly. Enjoy!

Ninja Creami

  • To make Ninja Creami honey ice cream, you will cut the recipe in half, using just 1 can of coconut milk and leaving out the starch (you can sub this with protein powder if desired). Or you can use the same recipe and just fill two pints!
  • Blend all ingredients together (use ¼ teaspoon of salt) and pour mixture into a Ninja Creami cup to the max fill line. Add the lid and freeze on a level surface for 12-24 hours.
  • When ready to spin, microwave the base for 30 seconds or run the outside under hot water for a 1-2 minutes then spin on the lite ice cream setting. If needed, add a splash of milk and re-spin.
  • Use a knife to swirl in the remaining 1 tablespoon of honey and ¼-1/2 teaspoon salt or just drizzle on top when ready to serve. I do not suggest using the mix-in function as that will completely mix in the honey without leaving streaks of it through the ice cream.

Paleo Peaches 'N Cream Strawberry Shortcake (Gluten Free, Nut-free, Vegan option)

by Leave a Comment

Let's upgrade the classic strawberry shortcake and make a Paleo Peach and Strawberry Shortcake! Soft grain free cake is layered with coconut whipped cream, fresh fruit, and homemade strawberry sauce.

paleo strawberry shortcake recipe

I really wanted to put a twist on the traditional strawberry shortcake and also had peaches 'n cream on my mind, so I thought why not add some delicious, in-season peaches to strawberry shortcake? This paleo strawberry shortcake is taken to another level by adding the peaches and it's completely allergy friendly!

I also made this more of a strawberry shortcake cake. Instead of individual shortcakes, the biscuit dough is baked as one big shortcake that you slice up. This is such a fun summer recipe, incorporating all the flavors of the season, and it's fully gluten free, grain free, dairy free, and refined sugar free.

paleo strawberry shortcake

Ingredients for Paleo Strawberry Shortcake with Peaches

  • Cassava flour: we use a mix of grain free flours to achieve the best texture in this recipe, one of them being cassava flour which provides a light, airy structure.
  • Coconut flour: a great grain free flour to add to the mix for the best outcome.
  • Tigernut flour: this is a nut free alternative to almond flour, but feel free to use almond flour if you tolerate it. 
  • Tapioca starch: adding a little bit of starch helps provide a light texture for the perfect base cake.
  • Coconut oil: the dairy-free fat used in this strawberry peach shortcake.
  • Dairy-free milk and apple cider vinegar: these get mixed to make homemade buttermilk for the best texture.
  • Egg: you'll need 1 large egg at room temperature.
  • Honey: a light, unrefined liquid sweetener that pairs perfectly with this recipe. You can also use maple syrup
  • Coconut sugar: the other unrefined sweetener used in this shortcake.
  • Baking powder, salt, lemon juice, vanilla extract: be sure to use an allergy friendly baking powder (like the one I linked) and pure vanilla extract.
  • Strawberries: can't make gluten free strawberry shortcake without ripe strawberries!
  • Peaches: be sure to use fresh, juicy peaches when they are in season.
  • Coconut milk: you'll need one can of full fat coconut milk to make the homemade whipped cream. Please do not use the lite version or one without gums (otherwise you'll have a runny mess).

peach strawberry shortcake

FAQ

How do I keep this Peaches 'N Cream Strawberry Shortcake vegan?

This recipe does call for an egg and some honey, but you can use a vegan egg substitute (I have tested this recipe with the Bob's Red Mill egg replacement and it works great!) and maple syrup. This shortcake recipe is very allergy friendly!

What makes this recipe paleo? Can I just use gluten free flour?

This strawberry shortcake recipe is kept completely gluten free AND paleo by utilizing grain-free flours. A range of paleo flours is used to create the perfect taste and texture. If you just want a gluten-free strawberry shortcake, check out my recipe here.

Do I have to bake this in a cast iron skillet?

No, you can bake it in a greased and lined cake pan instead!

tigernut flour

paleo strawberry shortcake
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Peaches 'N Cream Strawberry Shortcake 

A completely gluten free and dairy free take on strawberry shortcake. This delicious summer dessert utilizes two of the best seasonal fruits and combines them into one amazing dessert. Strawberry shortcake, but with peaches 'n cream!
Course Dessert
Cuisine American
Keyword allergy friendly, autoimmune paleo, dairy free, gluten free, nut free, summer dessert
Servings 6 servings
Author Victoria Faling

Equipment

Ingredients

Fruit Topping

  • ½ pint strawberries, quartered you'll use the other half for the sauce
  • 1 tablespoon coconut sugar whatever granulated sugar you have will work!
  • 1-2 peaches, pitted and sliced

Shortcake

  • ½ cup coconut milk
  • 2 teaspoon apple cider vinegar
  • ½ cup tigernut flour
  • ½ cup cassava flour
  • 2 tablespoon coconut flour
  • ¼ cup tapioca starch or arrowroot starch
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 4 tablespoon solid coconut oil
  • 2 tablespoon honey although honey complements the flavor best, you can use maple syrup for a vegan version
  • 1 egg or egg substitute
  • 1 teaspoon vanilla extract

Strawberry Sauce

  • ½ pint strawberries, halved
  • ⅓ cup water
  • 2 tablespoon maple syrup honey or sugar would work, as well
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Coconut Whipped Cream

  • 1 16 oz can of full fat coconut milk refrigerated overnight
  • 1 teaspoon vanilla extract

Instructions

  • First, make sure you place the can of coconut milk in the fridge the night before.

Fruit Topping

  • Toss the strawberries for the topping with 1 tablespoon of sugar and let sit in the fridge until ready to use.

Shortcake

  • Preheat the oven to 375 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later (you want this in the freezer for at least 30-60 minutes before you make the whipped cream).
  • Combine the coconut milk and apple cider vinegar in a small bowl to make vegan buttermilk and set aside.
  • Whisk all the dry ingredients together in a large bowl. Using a pastry cutter or fork, cut in the cold coconut oil until combined with the dry ingredients.
  • Form a well in the center of the dry ingredients and add all the wet ingredients, including the buttermilk. Use an electric mixer to blend all ingredients until just combined.
  • Grease a 10 inch cast iron skillet (you can also use a cake pan if you don't have a cast iron) and pour the dough into the skillet, spreading evenly across the pan.
  • Bake for 18-20 minutes until lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely.

Strawberry Sauce

  • While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened some (it won't thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.

Coconut Whipped Cream

  • While your cake is cooling, make the whipped cream. Take your bowl out of the freezer and scoop out the thick coconut cream from the can (you don't want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.

Assembly

  • When you are ready to assemble your cake, line up the coconut cream, fruit, and strawberry sauce. Spread the coconut cream in an even layer over the shortcake base. Next, top with the sliced peaches and strawberries. Lastly, drizzle the strawberry sauce on top. Slice and enjoy!
  • Keep leftovers in the fridge for up to 5 days. Don't leave this cake out at all or the coconut cream will melt and go bad.

gluten free strawberry shortcake with peaches
gluten free strawberry shortcake with peaches

Paleo Ginger-Peach Muffins (Gluten-free, nut-free)

by Leave a Comment

These Paleo Ginger Peach Muffins are a must make before peach season is over! They are gluten free, dairy free, and refined sugar free, making them a healthy peach treat.

ginger peach muffins

It's officially peach season, baby! Can you really beat biting into a perfectly ripe peach on a hot day? Okay, maybe some sweet watermelon can beat it (or my 2-Ingredient Watermelon Sorbet), but peaches are up there. I love grabbing ripe peaches at farmers markets this time of year, they always have so much more flavor than the store bought variety.

If you've been following me for a while, you'll know I have a major obsession with ginger. Peaches and ginger are an elite combination, in my opinion, so I couldn't resist adding some ginger to these paleo muffins for a flavor boost. 

Looking for more delicious muffin recipes? Try my Gluten Free Cherry Crumble Muffins or Paleo Cinnamon Roll Muffins for another grain free option. My favorite breakfast muffins are my Gluten Free Oat and Blueberry Muffins or opt for my indulgent Gluten Free Chocolate Walnut Banana Muffins.

paleo peach muffins

Paleo Peach Muffins

If you avoid grains for gut healing, then this peach muffin recipe is perfect for you. It's not only grain free, but loaded with digestive supporting ginger so you cannot only enjoy a sweet treat, but count on it helping you heal!

These peach ginger muffins are completely grain free, so they are appropriate for a Paleo diet. They also contain no dairy, nuts, or refined sugars, making them a healthier muffin alternative. 

Since these healthy peach muffins contain both ground ginger and grated ginger root, they have the perfect amount of ginger kick without being overpowering. Ginger is a great anti-inflammatory and digestive aid, so these muffins truly pack a health punch! 

gluten free peach muffins

Paleo Ginger Peach Muffin Ingredients:

  • Tigernut flour: this is a nut free flour alternative that is fully paleo if you can't have almond flour. Feel free to use almond flour if you tolerate nuts.
  • Cassava flour: a wonderfully light paleo flour that is a great substitute for gluten free flour in paleo baking.
  • Tapioca starch or arrowroot flour: when making paleo baked goods, a combination of flours helps achieve the best texture. Adding some starch helps keep the muffins light and fluffy,
  • Maple syrup: be sure to use pure maple syrup for best results. These peach ginger paleo muffins only use ¼ cup maple syrup to keep them low sugar and healthier. 
  • Olive oil: olive oil keeps these gluten free peach muffins light in texture. 
  • Non-dairy milk: coconut milk, oat milk, or your favorite milk of any kind works!
  • Eggs: you'll need one egg and one egg yolk.
  • Dried ginger and fresh ginger: this recipe calls for both so you really get that ginger flavor.
  • Peaches: be sure to use ripe, fresh peaches for flavorful muffins.
  • Baking soda, apple cider vinegar, salt, pure vanilla extract

How to make Ginger Peach Muffins

  1. Preheat oven to 350F and line a muffin pan with paper liners or silicone muffin cups.
  2. Whisk dry ingredients together in a medium bowl.
  3. Beat the wet ingredients together on high speed in a large bowl except the apple cider vinegar and peaches.  Once the wet mixture is thoroughly combined, add the ACV and flour mixture and mix to combine.
  4. Fold the chopped peaches into the batter using a rubber spatula, making sure peaches are evenly distributed for chunks of fresh peaches in every bite..
  5. Evenly distribute the muffin batter in the prepared muffin tin and bake in the preheated oven for 25-27 minutes until muffin tops are golden and a toothpick comes out clean. 
  6. Let cool in the muffin tin most of the way then you can remove and finish cooling to room temperature on a wire rack.
how to make peach muffins
how to make paleo peach muffins
how to make gluten free peach muffins

Substitutions and Variations

  • Flours: you can use almond flour instead of tigernut flour. I have not tested using a gluten free all purpose flour, but you can try subbing that for the cassava and tapioca flours.
  • Oil: olive oil is best, but you can use melted coconut oil or melted butter if needed.
  • Eggs: ​you can use one egg substitute in place of the eggs in this recipe (see FAQ for more details)
  • Variations: add some chopped candied ginger to the muffin batter for even more ginger flavor. You could also add a crumb topping, like on my Gluten Free Cherry Muffins (just sub the gluten free flour for cassava flour). Or try other stone fruits like nectarines in this paleo muffin recipe.

Baking Tips for the Best Paleo Peach Muffins

  • 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 overpack the flour and end up with dry muffins.
  • 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.
  • Don't over bake: take the muffins out when there are still stop crumbs on the toothpick, the muffins will continue to bake through as they cool.

Storage

​Store leftover ginger peach muffins in an airtight container for up to 2 days or in the fridge for up to 5 days. You can also freeze these muffins in a freezer safe container for up to 3 months.

peach muffin recipe

FAQ

What are the best kind of peaches to use in this peach muffins?

Yellow peaches are best for these paleo peach muffins. White peaches have a slightly different flavor that doesn't pair as well with ginger.

Can I make these peach muffins vegan?

I have made a vegan version of these peach muffins using an egg substitute, just leave out the egg yolk and use 1 egg substitute. I like the Bob's Red Mill egg substitute.

Can I use frozen or canned peaches?

This recipe is designed to use fresh, juicy peaches and I have not tested using frozen or canned peaches. If you do so, I would suggest thawing the peaches first and draining off any excess liquid. Same goes if you use canned peaches (and I suggest using a brand without added sugar). If you try it, leave a comment letting us know how it went.

paleo ginger peach muffins

Other Gluten Free Peach Recipes

Looking for more delicious peach recipes? Try these gluten free peach desserts...

Paleo Strawberry Peach Crumble

Gluten Free Peach Pie

Gluten Free Ginger Peach Galette

Gluten Free and Dairy Free Peach Crumble Cheesecake

Gluten Free Peach Muffin Top Cookies

tigernut flour

If you try this recipe, please leave a rating and review below!

paleo peach muffins
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Paleo Ginger-Peach Muffins

These muffins are a must make during peach season! Delicious fresh peaches pair perfectly with a little ginger in these Paleo Peach Muffins. These muffins are completely grain free, dairy free, gluten free, nut free, and refined sugar free.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, grain free, nut free, peaches, summer, summer dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 muffins
Author Victoria Faling

Equipment

Ingredients

  • 1 cup tigernut flour or almond flour
  • ½ cup cassava flour
  • ¼ cup tapioca starch or arrowroot flour
  • ½ teaspoon baking soda
  • ½ teaspoon dried ginger
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • ¼ cup Olive oil melted coconut oil or butter works too
  • ½ cup non-dairy milk
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon apple cider vinegar
  • 1 cup diced peaches about 1 peach

Instructions

  • Preheat the oven to 350F. Line a muffin tin with muffin liners.
  • Whisk together dry ingredients in a small bowl (flours, baking soda, salt, and ginger).
  • Beat all wet ingredients (maple syrup, oil, eggs, milk, vanilla) in a large bowl except the apple cider vinegar and peaches.  Once your wet ingredients are thoroughly combined, add the ACV and dry ingredients and mix to combine.
  • Fold in the peaches to the batter.
  • Evenly distribute batter in lined muffin tin (you should get 12 muffins) and bake for 25-27 minutes until golden and a toothpick comes out clean. Let cool in the muffin tin most of the way then you can remove and finish cooling on a wire rack.
  • These keep in the fridge in an airtight container for a week.
  • Enjoy!

 

 

 

Nut Free Paleo Banana Bread (Dairy Free)

by 3 Comments

This simple Nut Free Paleo Banana Bread is comforting, delicious, and free of gluten, grains, nuts, refined sugar, or dairy. It's soft and moist, just like classic banana bread, but made without almond flour, making it perfect for anyone who is grain free and avoiding nuts.

nut free paleo banana bread

This is a staple recipe in my house and one I make repeatedly when I have some leftover, over-ripe bananas. Since it's relatively low in sugar, it's great alongside some eggs at breakfast, as part of an afternoon snack, or for dessert with some ice cream or whipped coconut cream. It's so easy to make, it's the kind of recipe you will come back to again and again.

What Makes This Paleo Banana Bread Different:

  • Nut free: most paleo and grain free banana bread recipes use almond flour, but this recipe does not. If you’re grain free and avoiding nuts, options are limited. This recipe solves that problem.
  • Low sugar:​ my recipe calls for just a ¼ cup of maple syrup, an unrefined sweetener that is low glycemic index. We rely on the natural sweetness of the bananas instead of extra added sugar.
  • Dairy free: this paleo banana bread isn't just grain free, it's also completely dairy free.
  • Great texture: a lot of grain free desserts can turn out gummy, but we use a mix of flours to achieve the perfect texture with this paleo banana bread recipe.

paleo banana bread without almond flour

Paleo Banana Bread without Almond Flour

  • Most paleo recipes rely on almond flour because it works well as a grain free flour replacement. Its high fat content keeps the bread moist and tender, but not everyone can eat almonds and it can leave the bread feeling dense.
  • Tigernut flour works similarly to almond flour, so we are able to use that as a nut free alternative in this recipe. It provides a light, more traditional crumb. Despite the name, tigernuts are actually a tuber or root vegetable.
  • Tigernut flour and cassava flour work to replace the structure gluten filled flours provide. These two flours together work well to mimic traditional baked goods without the gluten or grains and provide a light, airy, and moist texture that isn't heavy. Using cassava flour on its own can result in a gummy texture, but using multiple flours in grain free baking ensures a result more similar to regular banana bread.

easy paleo banana bread recipe

Nut Free Paleo Banana Bread Ingredients

  • Bananas: you want to use overripe bananas- make sure your bananas have black spots. The riper the banana, the better for baking!
  • Applesauce: applesauce replaces some of the oil to reduce the fat content and add a little natural sweetness.
  • Olive oil: a healthy fat that keeps the bread light, but moist.
  • Eggs: helps with rise and binding.
  • Maple syrup: this is the main sweetener for this recipe. Maple syrup is both delicious and refined sugar free!
  • Tigernut flour: a nut free paleo flour alternative to almond flour. Tigernuts are a tuber, not a nut, so using tigernut flour keeps this recipe nut free.
  • Cassava flour: a great grain free flour substitute in paleo baking.
  • Tapioca flour: a little bit of starch adds lightness and prevents density, which is essential in grain free baking. Arrowroot starch will also work.
  • Coconut flour: we use a little bit of coconut flour to achieve the best texture in this banana bread.
  • ​Baking powder, baking soda, salt, cinnamon, vanilla extract

How to Make Grain Free Banana Bread

  • Preheat oven to 350F. 
  • Whisk all dry ingredients together in a medium bowl and set aside.
  • Mash the bananas in a large bowl then add the remaining wet ingredients and mix in a stand mixer or with a hand mixer until well combined.
  • Add the dry ingredients to the wet mixture and mix on low speed until just combined.
  • Let batter sit for 5-10 minutes. The batter should be on the thicker side. You don't want a runny batter and it should need to be scooped into the pan.
  • Line a loaf pan with parchment paper while you let the batter sit then scoop batter into the prepared loaf pan and even out the top. Slice the leftover banana in half lengthwise and gently press it into the top of the batter (this is purely for aesthetics and doesn't need to be done).
  • Bake for 60-65 minutes until golden brown on top, a toothpick comes out clean, and the center lightly bounces back to the touch.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool completely before cutting! This is key.
  • This bread tastes even better the next day, so if you have the patience to let it sit at room temperature overnight before cutting, that's the best way to do it!
how to make nut free paleo banana bread
how to make grain free banana bread
how to make dairy free paleo banana bread

Substitutions and Variations

  • Applesauce: if you don't have applesauce on hand, you can just use an extra ¼ cup of oil. Yogurt should also work (dairy free or regular).
  • Olive oil: the olive oil in this recipe can be replaced with melted coconut oil (just make sure all ingredients are room temperature) or melted butter.
  • Tigernut flour: if you don't have a nut allergy, almond flour will work just fine.
  • Variations: if you tolerate nuts, you can of course mix some walnuts into the batter or chocolate chips. Add a cinnamon swirl by mixing 2 tablespoon of coconut sugar and 1 teaspoon of cinnamon together and swirling it through the batter before baking.

How to Store Paleo Banana Bread

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5.

You can also slice and freeze this banana bread for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple hours.

How to Serve Nut Free Paleo Banana Bread

This healthy banana bread can be eaten as is, but I love warming it up with a scoop of vanilla ice cream or yogurt on top. You can also add a smear of butter, any nut or seed butter you like, or jam. It tastes great with a spread of nut butter (or seed butter or granola butter to keep everything nut free) and a drizzle of honey.

healthy gluten free banana bread

How to Make the Best Paleo Banana Bread

  • Use a mix of flours: to keep this gluten free and paleo banana bread moist and not gummy, we are using 4 different grain free flours in this recipe. This helps achieve the perfect texture with paleo ingredients.
  • Measure flour correctly:​ be sure to scoop your flour into the measuring cup then level it off so you don't end up with too much flour which can result in a dry banana loaf.
  • Don't over mix: if you over beat the bananas into the wet ingredients, the mixture can become too wet and result in a gummy banana bread. The same can happen if you over mix the dry ingredients into the wet, so mix until just combined.
  • Don't over bake: it's easy to over bake paleo and gluten free baked goods. You want to keep an eye on the oven towards the end of baking and take your baked goods out just as soon as a toothpick comes out with a few crumbs. This banana bread takes a full hour to bake, but depending on your oven and altitude, you may want to start checking it at 50 minutes. If you are at a higher altitude, definitely check it sooner.

grain free banana bread

FAQ

Is tigernut flour paleo?

​Tigernut flour is paleo as it's a tuber (root vegetable) so it is grain free. It is also AIP friendly since it is nut free.

Can I make nut free paleo banana bread muffins?

Yes! This batter will work for muffins. Just bake for about half the time, 25-30 minutes.

Can I make this paleo banana bread egg free and vegan?

I have not tested a vegan and paleo banana bread. If you try an egg substitute, leave a comment and let us know how it went.

Why did my paleo banana bread turn out dense and/or gummy?

​You probably over-mixed the batter. See the tips section above on how to make the best paleo banana bread. Next time, focus on mixing ingredients until just combined.

Can I use frozen bananas?

Freezing ripe bananas is a great way to store them until ready to use, so, YES, you can use frozen bananas for this paleo banana bread recipe. Just let them thaw to room temperature before adding the mashed banana to the wet ingredients.

Can I make this paleo banana bread without tigernut flour?

Yes, you can use almond flour instead if you tolerate nuts. This paleo banana bread does need tigernut flour or almond flour though.

Why did my paleo banana bread sink in the middle?

There could be a few reasons for this. One is that it's underbaked. Another reason could be that you didn't measure the flours correctly which threw off the ratio between flour and leavening agents- see how to make the best banana bread section above. A third option is that you are at altitude. I live in Denver, Colorado so this recipe is foolproof up to about a mile above sea level. If you are higher than that, you'll want to adjust the leavening agent per altitude baking directions.

nut free paleo banana bread

More Gluten Free Banana Recipes

If you love a good banana recipe, then you'll love these options:

My Gluten Free Banana Bread with Walnut Crumble is more like a traditional banana bread, but with a delicious crumble topping.

Gluten Free Chocolate Walnut Banana Muffins are for my chocolate lovers! Double chocolate banana, baby.

Love the chocolate and banana combo? Try my Paleo Chocolate Chip Banana Bars.

If you love banana pudding, try my Banana Pudding Ice Cream Sandwiches (Gluten and Dairy Free), Gluten Free Banana Pudding Muffins, or Gluten Free and Vegan Banana Cream Pie.

tigernut flour

I'd love to hear how you enjoyed this recipe. If you try it, leave a rating and review below and tag me on social media!

nut free paleo banana bread
Print Pin

Nut Free Paleo Banana Bread

This easy nut free paleo banana bread is grain, gluten, dairy, and refined sugar free! Healthy and low sugar, this banana bread recipe is the best way to use up ripe bananas.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword comfort food, Low Sugar, sugar free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours
Servings 1 loaf
Author Victoria Faling

Equipment

Ingredients

  • 4 large very ripe bananas about 1.5 cups mashed with 1 banana leftover
  • ¼ cup applesauce
  • ¼ cup olive oil
  • 2 eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 cup tigernut flour sifted
  • ½ cup cassava flour
  • ½ cup tapioca or arrowroot starch
  • 3 tablespoon coconut flour
  • ½ teaspoon baking soda
  • 1.5 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350F.
  • Mash 3 of the bananas with a fork in a large bowl then add the remaining wet ingredients and mix in a stand mixer or with a hand mixer until well combined.
  • Whisk all dry ingredients together in a smaller bowl, make sure there are no lumps.
  • Add dry to wet and mix on low until all ingredients are just combined (don't over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
  • Let batter sit for 5-10 minutes. The batter should now be somewhat thick. You don't want a runny batter and it should need to be scooped into the pan, not easily run from bowl to pan.
  • Line a loaf pan with parchment paper while you let the batter sit then scoop batter into the pan and even out the top. Slice the leftover banana in half lengthwise and gently press it into the top of the batter (this is purely for aesthetics and doesn't need to be done).
  • Bake for 60-65 minutes until golden on top and a toothpick comes out clean.
  • Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool completely before cutting! This is key.
  • This bread tastes even better the next day, so if you have the patience to let it sit at room temperature overnight before cutting, do it!

Notes

Homemade baking powder: 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch