If you’re seeking sweet, fudgy, and simple brownies…you’ve come to the right place!
What You Need To Make These Gluten Free Fudgy Brownies:
Unsweetened cocoa powder
Coconut sugar (or light brown sugar)
Your favorite chocolate chips
How To Make These Fudgy-er!
The key to making these brownies decadent is using good chocolate and lots of it! I admit I prefer a bit less of a fudgy and fudgier is to add more chocolate chips to them. So, if you would like a fudgy-er brownie to add more chocolate chips to the mix! You should be able to add another 2-3 Tbsps of Chocolate chips to the mix without adding any other ingredients to the mix.
Of course, no brownie is complete without a generous scoop of vanilla ice cream on the side. I suggest pairing this with 1-2 brownies for an all-star dessert line up.
These Simple, Healthy, and oh so Fudgy oat flour brownies are easy to make and have the perfect ratio of sweetness to rich cocoa chocolatey flavor!
1/2 Cup Oat flour (if you don’t have this on hand just throw some oats in a blender)
1/3 Cup cocoa powder (1–2 Tbsps more if you like a richer chocolate taste)
3/4 Cup coconut sugar (or light brown sugar)
1/2 Cup melted butter of choice + a bit extra ((not melted) for melting the chocolate))
2 Tbsps Peanut butter
3 Large eggs at room temperature
11/4 tsp vanilla extract
1/4 tsp sea salt
1/2 cup + 3 Tbsp chocolate chips (or add another 1/4 cup to the mix for an even fudgy-er texture!
Preheat the oven to 350 and line an 8×8 baking pan with parchment paper or spray with non-stick spray.
In a large bowl mix together the oat flour and cocoa powder and set aside.
In a medium-sized bowl combine all of the remaining ingredients except the chocolate chips.
In a microwave-safe bowl, add the chocolate chips and a small chunk of butter (about 1-2 tsps). Microwave in increments of 30 seconds and give it a stir until the chocolate has no clumps in it. Watch it closely so it doesn’t burn!
Fold in the chocolate chips.
Using a spatula, pour the batter into the 8×8 pan. I recommend tapping the baking tin a few times to help even out the batter.
Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!
It’s So Simple
It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey
Here’s What You Need To Make These Healthy Granola Bars
Gluten free oats
Dairy free chocolate chips
You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.
After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.
Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.
I find using a glass makes evening the mixture much easier than a spatula or your hands.
After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.
After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.
Have an itch to keep baking? Give my latest recipes a try!
Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!
2 1/2 cups of oats
3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
1 1/4 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
6 TBSP peanut butter
1/3 cup + 1 TBSP honey
Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended.
Add the peanut butter honey mixture to the bowl with the other ingredients and combine.
Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
Store in the freezer for 30-45 minutes.
Take out and let it sit for 5 minutes then cut into 10 equal bars.
Ode to Fall and the Apple Orchards that are waiting for a pickin’! Put those local apples to good use and treat yo-self (and a special someone) to this Healthy Gluten Free and Dairy Free Apple Crisp!
PS. I hope you’re a fan of Snow White as this photoshoot is inspired by the famous tale. From the apple that was offered to snow white to the nature-setting of the movie this recipe and shoot are an ode to this famous tale.
Why For Two?
Have you ever had a craving for apple pie, but lack the desire to make the whole thing? Or want a taste of something, but not the whole thing?
That’s where the Healthy Gluten Free Apple Crisp For Two comes in! This recipe is assembled in a snap and crisps up in the oven, bringing the flavors of the apple out and adding a nice crunch!
What Do I Need To Make The Apple Crisp
In addition to a large ramekin or a small pot similar to the one I have, you will need the following ingredients:
Your favorite apples
All purpose flour
I went with Red Delicious apples, but you can honestly pick your favorite. if you are going for more of a fall vibe, then I would recommend Honeycrisp.
For The Apples
For this all you will need is a small bowl of diced apples.
To bring out the sweetness of the apples, coat them in lemon juice, brown sugar, and a pinch of salt.
For the Crumble
What would a Gluten Free Apple Crisp be without a crispy crumble?
It’s simple! In a small bowl, mix the coconut sugar, cinnamon, oats, all purpose flour, and chopped nuts. Then, melt the vegan butter in the microwave and add it to the small bowl. Be sure to break up the large clumps.
The gluten free flour you use may affect the amount of butter the crumble soaks up, which is why I recommend using Bobs red Mill 1:1.If you find the crumble is too wet, add more oats or flour (potentially both depending on how wet it is) until the mixture becomes drier.
After that, bake at 350 for 50-60 minutes, until the crumble is golden brown and serve with your favorite vanilla dairy free ice cream for the ultimate treat.
Have an itch to keep baking? Give my latest recipes a try!
A Simple and Healthy Gluten Free and Dairy Free Crunchy Apple Crisp that is the perfect shareable size. It may be so good, you may not even want to!
2 Medium-sized apples (or 3–4 small ones)
6 Tbsp quick oats
1/4 cup all purpose gluten free flour (I used Bobs 1:1 All purpose gluten free flour)
3 Tbsp chopped nuts ( I chose Pistachios, but any nut will do)
1 tsp cinnamon
1 1/4 tsp lemon juice
1 tsp water
3–4 Tbsp melted vegan butter (I used whipped butter)
3–4 Tbsp coconut sugar (depending how sweet you like it)
Dash of sea salt
Chop the apples into small pieces and place them in a small bowl.
Add the lemon juice, 1 Tbsp coconut sugar, 1/2 tsp cinnamon, water and sea salt together in the small bowl and mix until the apples are coated.
Place your coated, diced apples into a large ramekin or similar container.
Combine the remaining ingredients (except for the melted butter) together in a small bowl and mix the ingredients thoroughly in a small bowl.
Add the melted butter to the small bowl and break up any clumps. You may need to add a little more flour or oats depending on the flour you used.
Pour the crumble over the apples in the baking dish and bake in an oven at 350 for 50-60 minutes. If you prefer a crispy crumble I would bake it at the higher end of that range.
Serve hot with your favorite dairy free ice cream and drizzle honey for added flavor.
*You can add more apple if you would like, just be sure to have a larger dish on hand. I am more a crumble fan than an apple fan so feel free to adjust as you see fit. *You can attempt to reduce the butter and coconut sugar by 1 Tbsp, but your crumble may not as strong of a butter or sweet taste. *As with all my recipes, this is a rough estimate of the nutrition label. I used whipped butter, and 3 Tbsp of coconut sugar to calculate this.
Serving Size:Half a crisp
Keywords: Apple crisp, gluten free apple crisp, dairy free apple crisp, vegan apple crisp, gluten free, fruit crisp, fall recipe
I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!
The Main Reasons I Love These Bars
Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…
That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.
But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!
You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.
This is what you’ll need to make these Magical Bars:
Almond butter and peanut butter (the drippier the better)
Plant based butter
Honey (or maple syrup for vegan)
Non-dairy mini chocolate chips
It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.
You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.
These are a Triple Threat! They are:
Vegan (with one swap)
So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!
Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.
These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!
6 Tbsp peanut butter
6 Tbsp almond butter
1 Tbsp plant-based butter
6 Tbsp non-dairy milk
2 Tbsp Honey (maple-syrup if vegan)
1 Tbsp Flaxseed
1 3/4 tsp vanilla extract
8 tsp potato starch
2 tbsp almond flour
2 Tbsp coconut flour
1/2 sifted oat flour
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup non-dairy mini chocolate chips
In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds.
Add in the remaining wet ingredients, stir, and set aside.
Add all dry ingredients in a large bowl and mix until combined.
Add the wet to the dry. You should have a thick and moldable dough at this point.
Fold in the chocolate chips.
Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
Take out and let cool for 10 minutes.
This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!