These Gluten Free Cranberry Chocolate Chip Cookies are the perfect way to upgrade a classic this holiday season. Gluten free, dairy free, and refined sugar free, these cookies have a hint of tang with the cranberries to balance out the sweetness!
gluten free cranberry chocolate chip cookies
As someone with a chronic illness who loves holiday treats, I don’t want to make myself sick from all the sugar, but I also don’t want to have to miss out! This is why I bake. Learning how to make healthier, allergy friendly desserts has helped support my healing journey AND mental health by not feeling restricted. My goal is to help you feel the same and show you how you can still eat delicious food while supporting your health,
These gluten free holiday cookies are a prime example of that! These cookies are gluten free, dairy free, and refined sugar free, all while still being delicious. This recipe calls for half the sugar of a traditional recipe, but you’ll never know the difference because they are still sweet and flavorful. So, let me teach you about how I adjusted the ingredients to be healthier, allergy friendly, and still delicious.
gluten free and dairy free cranberry chocolate chip cookies
Gluten Free Cranberry Chocolate Chip Cookies Ingredients:
Flours: This recipe calls for a combination of 1:1 gluten free flour, tigernut or almond flour, and tapioca starch. I find that using a combination of gluten free flours in gluten free baked goods tastes best and provides the best texture. You don’t end up with something too gummy or dry. Tigernut flour and almond flour are interchangeable, tigernut flour is just nut free if you have an allergy. Adding a little bit of tapioca starch helps with the soft texture we want in baked goods.
Fat: You can use butter, vegan butter, or coconut oil in this recipe. I love using the Miyoko’s vegan butter, but it does contain cashews. If you are allergic, just use coconut oil! I’ve tested both.
Sugar: This recipe uses coconut sugar, an unrefined sugar that has a lower glycemic index compared to white sugar. We also use half the amount of sugar in this recipe than a traditional chocolate chip cookie recipe. There’s just no need for the extra sugar. I’ve used just enough in this recipe to provide the right flavor and texture without the sugar overload. I think it tastes better this way anyway, as most cookies are so sickeningly sweet these days!
Add-ins: To keep this recipe refined sugar free, use the appropriate chocolate and cranberries. There are plenty of chocolate options out there this days that don’t contain any refined sugars! Finding refined sugar free cranberries can be hard, you may want to opt for unsweetened cranberries. You can also feel free to add in some chopped walnuts or pecans to add even more depth of flavor to this gluten free cranberry chocolate chip cookie recipe.
gluten free and dairy free cranberry chocolate chip cookies
Substitutions and Variations
Tigernut flour: you can always use almond flour instead, but you cannot sub more gluten free flour. It will change the flavor of these cookies and possibly the texture too.
Tapioca starch: you can try using arrowroot or corn starch instead.
Coconut sugar: I have not tested this recipe using any other sugar, but a 50/50 mix of white sugar and brown sugar should work!
Add-ins: chocolate and cranberry is a delicious combo during the winter holiday season, but you could certainly try another dried fruit or even add chopped walnuts or pecans to this recipe.
How to store these gluten free cookies
Keep these chocolate chip cookies stored in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Make your chocolate chip cookies festive with these cranberry chocolate chip cookies. These gluten free cookies are also dairy free and refined sugar free. They are a perfect take on the classic for the holiday season!
1/3cupchocolate chipsor 1/4 cup each of chocolate chips and chopped chocolate bar (this gets the pooled chocolate)
1/3cupdried, sweetened cranberries
extra flaky salt
Instructions
Preheat oven 350F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the dry ingredients (flours, starch, baking soda, baking powder, salt) and set aside.
Whisk the butter/oil and sugar together.
Add the egg and vanilla extract and whisk until smooth, about 1 minute.
Add the dry ingredients to the wet and use a spatula to mix until just combined.
Fold in the chocolate and cranberries.
If you didn't let your butter/oil cool enough and the dough is too runny, just pop it in the fridge for 30 minutes before scooping.
Scoop tablespoon size servings of dough onto the baking sheets, 2 inches apart (these cookies spread, so leave enough space!).
Bake for 10-12 minutes, until edges are just golden. Sprinkle with flaky sea salt upon removal. Let cookies cool on cookie sheet for 5-10 then transfer to a wire rack.
These dairy free and gluten free Butter Pecan Cookies have a rich, nutty flavor all while being healthier! They are also refined sugar free with just the right amount of sweetness.
gluten free and dairy free butter pecan cookies
My goal with baking is to take recipes and make healthier, allergy friendly versions. It’s fairly easy these days to make a recipe gluten free or dairy free, but lower sugar and refined sugar free? That’s not always so easy! As someone with a chronic illness who absolutely loves dessert, sugar is quite inflammatory for my system. That’s why I had to learn how to make lower sugar versions of recipes.
Around the holidays, I love to make Christmas cookies. I grew up baking lots of fun and delicious cookies with my mom every holiday season. It’s a tradition I never want to lose! One of the recipes on my list this year was butter pecan cookies. I thought would be fun to try to develop a healthier butter pecan cookie recipe. It took a number of tries to get this recipe right, but I’m quite pleased with how they turned out.
gluten free and dairy free healthy butter pecan cookies
Gluten Free Butter Pecan Cookie Ingredients
Pecans
Flaky salt
Vegan or regular butter: either will work in this recipe!
Coconut sugar: I prefer using unrefined sugars in baking since they are lower glycemic index. You should be able to use a 50/50 mix of white sugar and brown sugar if you prefer.
Egg
Vanilla extract
1:1 gluten free flour: make sure it is a 1:1 mix as not all gluten free flours are a direct substitute in baking.
The toasted pecans add depth of flavor to this recipe and it is an important step. There is no salt in the cookie dough, as it comes from the toasted pecans. You’ll toast the pecans in a tablespoon of butter or coconut oil along with some flakey salt. Just keep an eye on the pecans as you roasts them over medium-low heat and stir frequently. This only takes a couple of minutes and you should have slightly browned and fragrant pecans. Keep an eye on them so they don’t burn!
How to make browned vegan butter
Browned butter is so common in recipes these days as it adds a rich flavor to baked goods. Browning vegan butter is just as easy as regular, but I do find it bubbles more which can be deceiving.
To brown any butter, add it to a saucepan over medium-low heat and stir to melt it. Continue cooking and stirring frequently. The butter will start to bubble which is totally normal! With vegan butter, though, the bubbles can be quite intense and you can’t see the butter browning underneath. In this case, just pull the butter off the stove for a minute or two to let the bubbles subside so you can see if the butter underneath has browned yet.
As you stir, you should be able to see the butter turn into a darker brown color that smells rich and nutty! This should take about 5-10 minutes.
gluten free and dairy free butter pecan cookies
What makes these gluten free butter pecan cookies healthier?
We are using a fraction of the sugar that is normally in a traditional cookie recipe and using unrefined coconut sugar. I always try to find ways to reduce the added sugar in my recipes without compromising taste and texture. Sugar is a tough one to decrease because it plays an important role in the cookie texture, but I decreased it just enough. Still delicious, but without the sugar overload.
How are these cookies allergy friendly?
Although this recipe does have nuts (so it isn’t ideal for someone with a nut allergy), there is no gluten, dairy, or corn.
Be sure to use a certified gluten free flour in this recipe to keep these cookies gluten free and celiac safe.
I also use a vegan butter substitute to keep this recipe dairy free. My favorite is the Miyoko’s brand as it is also certified gluten free, although this does have cashews. I avoid palm oil and oat based vegan butters, as they tend to not be certified gluten free.
gluten free and dairy free healthy butter pecan cookies
Gluten Free Butter Pecan Cookies (Dairy Free Option)
These delicious butter pecan cookies have a rich nutty flavor all while being gluten free, dairy free, and refined sugar free. A healthier take on a classic, these cookies avoid the allergens and maintain the flavor!
Course Dessert
Cuisine American
Keyword christmas cookies, dairy free, gluten free, holiday cookies
First, you'll toast the pecans. Add 1 tbsp of butter to a frying pan over medium heat. Add the pecans and flaky salt and toss to coat the nuts in the melted butter.
Roast the pecans for about 5 minutes, until toasted, slightly darker in color, and fragrant, but not burnt! Set aside.
Next, you'll brown the butter. Add the butter to a saucepan on medium low heat and warm it, stirring frequently, until the butter browns. It will get bubbly, but you'll be able to see that it's browned when you stir through the bubbles. It should have a rich, almost nutty smell. This should take 5-7 minutes. See notes above for more details if needed.
Remove butter and let cool for at least 10 minutes.
Preheat oven to 350F.
Beat together the browned butter and sugar until smooth.
Add the egg and vanilla extract and beat until combined.
Add the flour, starch, and baking soda and stir or mix on low to combine.
Fold in the cooled pecans and caramel chips, if using.
Line a baking sheet with parchment paper and scoop tablespoon sized amounts of dough 1-2 inches apart on the lined baking sheet.
Bake for 10 minutes in batches on the middle rack.
Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Enjoy the delicious flavors of winter without the gluten, dairy, or refined sugars with this Healthy Gluten Free Pumpkin Gingerbread loaf.
gluten free pumpkin gingerbread loaf
Ginger is one of my favorite winter flavors. Gingersnaps, gingerbread, ginger spice in everything I cook for dinner… I Around Christmas, we are inundated with cookie recipes, so if you also want something a little different, then this pumpkin gingerbread loaf recipe is for you! This healthier gingerbread is completely gluten free, dairy free, and refined sugar free. The gingerbread flavor is complimented with subtle sweetness so it’s not over powering.
This gluten free pumpkin gingerbread is a great option for dessert, Christmas brunch, or just to snack no around the holiday season when you want a healthier sweet treat. The pumpkin keeps this loaf moist and pairs perfectly with the warming spices and molasses in this recipe. Plus, it’s easy to make and bakes up in under an hour.
gluten free and dairy free pumpkin gingerbread loaf
Store this loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can also slice and freeze this gingerbread loaf for up to 3 months. I suggest wrapping individual slices in plastic wrap or freezing in a single layer and then transferring to a freezer safe container or bag.
This healthy gluten free pumpkin gingerbread is the perfect winter loaf. Enjoy all the gingerbread flavor without any of the gluten, dairy, or refined sugar.
1/4cupolive oilor melted and cooled butter or coconut oil
1/4cupmolasses
1/3cupmaple syrup
1tspvanilla extract
Instructions
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 pumpkin and eggs in a large bowl until smooth. Add the remaining wet ingredients and beat until smooth and combined.
Add the dry ingredients to the wet and mix until just combined.
Pour or scoop the batter into the lined loaf pan and use a spatula to smooth out the top.
Bake for ~45 minutes or until a toothpick comes out clean and the 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).
These gluten free Cinnamon Roll Cookies are filled with cinnamon sugar flavor while being far easier to make than a batch of cinnamon rolls.
gluten free cinnamon roll cookies
Craving cinnamon rolls, but don’t want to put in the work to make them? Then you need to make these cinnamon roll cookies! These gluten free cookies are also dairy free and a fraction of the sugar in traditional cinnamon rolls. I love making these around the holidays. They make a great addition to a Christmas cookie box or plate!
Cinnamon rolls require yeast, rise times, perfect temps and more finicky details that are easy to mess up. These cookies are easy to make, taste delicious, and come together in a fraction of the time. Plus, they still have the signature cinnamon sugar swirl! A sugar cookie dough is rolled up with a cinnamon sugar filling and baked for the perfect cinnamon roll in cookie form.
One of my goals with baking is to make allergy friendly and healthier alternatives. My gluten free cinnamon roll cookies contain applesauce to cut down on the fat while still maintaining good flavor and texture. These cookies also call for gluten free flour to keep them gluten free and allergy friendly.
Can I use coconut sugar?
I normally don’t bake with refined sugars like white granulated sugar, but these cookies do call for it. This is for two reasons. First, I find white sugar provides the best texture in the cookie base. I have tested this recipe many times with coconut sugar and it’s just not quit the same. Second, white sugar allows for the definition between cookie and filling. Using coconut sugar will result in an all brown cookie.
Can you use coconut sugar, though? Yes, the cookies will bee a little puffier and drier and not as visually appealing, but you can technically get away with it.
gluten free and dairy free cinnamon roll cookies
How to store these cinnamon roll cookies
You can store the cut, pre-baked cookies in the freezer for up to 3 months and bake only a few at a time when ready. Just follow steps 1-9, but don’t bake them. Freeze in a single layer in a freezer safe bag or container.
Once baked and cooled, store in an airtight container unfrosted for up to 5 days, or frosted in the fridge. Alternatively, you can freeze the baked cookies (unfrosted) in the freezer for up to 3 months.
Cinnamon rolls in cookie form! These easy cookies are gluten free and dairy free, packed with cinnamon sugar flavor, and take half the time and effort to make. If you love cinnamon rolls, you'll love this cookie version.
Beat sugar and coconut oil until smooth. Add in the applesauce, egg, and vanilla and beat until combined.
Add the dry ingredients and mix on low until the dough comes together. Use paddle attachment on a stand mixer.
Gather the dough into a ball and refrigerate dough for 1-3 hours. The dough should be firm, but pliable when ready to bake. If it is too hard, let sit at room temperature for 10-20 minutes as needed.
When ready to bake, mix together the filing ingredients in a small bowl and set aside.
Preheat oven to 350F. Line baking sheets with parchment paper.
Flour a large square of parchment paper and roll out the dough on it to roughly a 9×9-10×8 rectangle.
Spread the cinnamon-sugar filling evenly over the dough.
Use the parchment paper to help you start the rolling process and roll into a tight log. If the dough feels like it has gotten to warm and soft, pop in the freezer for a few minutes to harden up before cutting.
Cut the log in 1/2 inch increments. Place 2 inches apart on a baking sheet and bake for 12-14 minutes, until edges are golden.
Let cook on baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
While cookies cool, make the icing by mixing everything together until you have a smooth, runny glaze.
These healthier Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress this holiday season. Gluten free, dairy free, and refined sugar free, these bars have a gingerbread crust, healthy pumpkin filling, and are topped with maple glazed pecans.
gluten free pumpkin pie bars with caramelized pecans
I know that baking a pie is daunting. Getting the crust just right always feels like a gamble. So that’s why I created this pumpkin pie bar recipe for you. There’s not flaky pie crust to contend with, just a super simple and easy base to these bars. I did want to make them a little more decadent and exciting by adding the maple caramelized pecans on top which elevate this recipe with very little extra work.
This recipe is perfect for Thanksgiving since it’s easy to make, but will be sure to impress. The gingerbread crust takes about 5 minutes to whip up and the entire filling is made in a blender or food processor making this recipe super simple!
gluten free pumpkin pie bars with caramelized pecans
Pumpkin Pie Bars with Caramelized Pecans
My goal is always to make healthier and allergy friendly, but still delicious, desserts for every occasion and holiday. These pumpkin pie bars are just that and let me tell you why!
Crust
The crust is made of a combination of gluten free flour, tigernut flour (or almond) and tapioca starch. I use tigernut flour because it is a nut free alternative as someone who is allergic to almond flour. But almond flour and tigernut flour are interchangeable! This flour combination keeps the crust gluten free and allergy friendly.
You will add coconut oil or butter, maple syrup, and molasses to bring the dough together. The molasses is what gives the crust the gingerbread flavor which goes perfectly with the pumpkin, so this is definitely important!
Pumpkin Filling
The pumpkin filling is extremely easy. You just blend everything together in a food processor or blender!
Yogurt is what gives these bars their creaminess and you can use whatever yogurt you desire. I use a vegan coconut yogurt to keep these pumpkin bars dairy free. If you don’t have yogurt or don’t want to use it, you can always use the cream off the top of a full fat coconut milk can. Just be sure to put the can in the fridge the night before to set! Many pumpkin pie fillings call for condensed milk, but yogurt is a healthier alternative that is just as delicious in this recipe.
Pecan Topping
Making caramelized pecans is super easy and only takes 10 minutes (plus cooling time). We are using maple syrup in this recipe for two reasons. First, it keeps the recipe refined sugar free. Second, the maple flavor is a really nice compliment to pumpkin. There are only two tablespoons of maple syrup which adds sweetness without being sickeningly sweet.
You just add the pecans, maple syrup, and coconut oil to a pan and stir until the pecans are toasted and sugar is caramelized then let them cool! You’ll want to keep an eye on the pecans so they don’t burn and keep stirring frequently. They should smell fragrant when done without any burnt smell. If you start to smell burning, pull them off the heat immediately.
gluten free and dairy free pumpkin pie bars with caramelized pecans
How to store pumpkin pie bars
Keep these gluten free pumpkin pie bars stored in the fridge for up to 5 days. If you are keeping them in the original baking dish, cover with tinfoil or plastic wrap. Alternatively, you can transfer the cut bars to an airtight container.
Gluten Free Pumpkin Pie Bars with Caramelized Pecans
These Pumpkin Pie Bars with Caramelized Pecans are an easy way to impress during the holidays. This fall recipe is fully gluten free, dairy free, and refined sugar free. A gingerbread crust is filled with an easy pumpkin pie filling and topped with maple caramelized pecans.
Line a 8×8 or 9×9 baking dish with parchment paper.
Whisk together the dry ingredients for the crust (flours, starch, cinnamon). Add the wet ingredients and mix until combined and you have a dough that holds together.
Press the crust into the bottom of your baking dish and up the sides just slightly.
Bake for 12 minutes then remove and let cool while you make the filling.
Combine all ingredients for the pumpkin filling in a blender or food processor and blend to combine. Alternatively, add everything to a bowl and beat on medium to combine.
Pour the filling over the crust and bake for 60-70 minutes, until a toothpick come out clean in the center. There should be a slight jiggle, but the filling should be set.
Let the bars cool completely then place in the fridge overnight to set.
Pecans
You can make these whenever, but you will not add them to the top of the bars until ready to serve.
Line a large baking pan or plate with parchment paper and set aside.
Add all ingredients for the pecans to a pan and heat on medium heat stirring frequently until the pecans are toasted and the sugar is caramelized. This takes about 7-10 minutes and the pecans should be fragrant, but not burning!
Pour the pecans onto your baking pan and separate them so they don't stick together. Let them cool. As they cool, they will harden.
Once cooled, you can wipe off some of the excess liquid/fat and store them in an airtight container in the fridge.
Assembly
When ready to serve, distribute the pecans evenly over the pumpkin bars and cut (or cut and then add them to each bar in a pattern you desire). Enjoy!
This Sage Roasted Butternut Squash with Chickpeas tastes like Thanksgiving in a bite! It’s a delicious gluten free and vegan side dish option for the holidays.
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
Butternut squash is my favorite winter root vegetable and I love creating new recipes with it every year. This year, I knew I wanted to develop some delicious and easy side dish recipes for the holidays. Sage and butternut squash are a classic combo, so I knew I wanted to take this basic dish up a notch.
This butternut squash recipe calls for the addition of chickpeas for crunch and cranberries for depth of flavor. This side dish is the perfect mix of sweet and salty with soft and crunchy mouth feel. Plus, since it’s vegan, it’s the perfect addition to a holiday spread as it will satisfy the meat eaters and non-meat eaters alike.
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
How to make sage roasted butternut squash with chickpeas
Ingredients
Butternut squash, peeled and diced
Chickpeas, rinsed and drained
Olive oil
Fresh sage leaves, minced
Salt
Dried, sweetened cranberries
Instructions
Preheat oven to 425F.
Roast everything but the cranberries.
Toss the cooked squash with the cranberries and enjoy!
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
Can I make this dish ahead of time?
This roasted butternut squash dish tastes best fresh when the chickpeas are crispy. I highly suggest making this recipe as close to serving time as possible.
How to store and serve leftovers?
If you have leftovers, store in an airtight container in the fridge for up to 5 days. The chickpeas will soften, but it’s still yummy! Warm leftovers in the oven on a low temperature.
gluten free and vegan sage roasted butternut squash with chickpeas and cranberries
This delicious sage roasted butternut squash side dish tastes just like the holidays in one bite! Filled with soft butternut squash, crunchy chickpeas, and sweet cranberries, everyone will love this side dish. It's fully gluten free and vegan too!
1largebutternut squash, peeled and diced(you should have about 4-6 cups of cubed squash)
1canchickpeas, rinsed and drained
2Tbspolive oil
2Tbspfresh sage leaves, mincedabout 12 leaves
1tspsaltI like using flaky sea salt
1/3cupdried, sweetened cranberries
Instructions
Preheat oven to 425F.
Peel and dice your butternut squash into bite sized cubes.
Mix the squash, chickpeas, oil, sage and salt together on a parchment lined baking sheet so the squash and chickpeas are evenly covered with the oil and seasonings.
Roast for 45-55 minutes, until chickpeas are crispy and squash is golden and cooked through.
Let cool for 5 minutes before transferring to a serving dish and tossing with the cranberries.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
