These gluten-free flourless peanut butter cookie cups are perfectly crisp and sure to please a crowd.
Can you ever beat peanut butter wrapped in chocolate and more peanut butter?
What You Need To Make These Flourless Peanut Butter Cookies
Creamy peanut butter (not natural, use something like Jif. A natural one likely won’t work
Light brown sugar
How To Make The Perfect Dough
Remember to freeze the dough for at least 30 minutes! By Freezing the dough it helps limit the spread of the cookie but also helps it form a more moldable dough to roll into balls.
Also, be sure to not use natural peanut butter. The natural oils in natural peanut butter will yield a different texture. I suggest using White Chocolate Wonderful by Pb & Co or something like JiF or Peter Pan.
Hershey’s Kiss Variations
As with any recipe you can substitute the chocolate as you see fit and also ditch the mini muffin tin if you wish.
If you swap out the muffin tin trade it in for a cookie sheet and add Hershey’s kisses to the center.
Simple and Yummy flourless peanut butter cookies that are wrapped in a chocolate and peanut butter Rees’s center. These are gluten free and made with less than 6 ingredients.
1 cup creamy peanut butter (use Jif or any non-natural Pb)
½ cup light brown sugar + 3 tbsp for rolling cookies in
1/4 cup granular sugar
¼ teaspoon sea salt
1/2 tsp baking soda
1 tsp vanilla extract
24 mini Reese’s
Preheat the oven to 350°F. Spray a mini muffin tin baking sheet with non-stick spray.
In a large mixing bowl, combine all the ingredients, except for the mini Reese’s minis.
Store the bowl of dough in the freezer for 30 minutes.
Using a cookie scooper (mine was about 1.5 Tbsps of dough) drop the dough into the mini muffin tin. If you don’t want the cookies to have as much of an overflow than you may roll the dough into 1 tablespoon.
After rolling the dough into a ball roll it in a small bowl of the 3 Tbsps of sugar. Make sure the cookie is evenly coated.
Bake at 350°F for 13-15 minutes. The cookies should have little cracks in them and be slightly browned.
While the cookies are baking unwrap all of the mini Reese’s so they’re ready for when the cookies are done.
When the cookies are done in the oven press a toothpick into a cookie to check if there is any uncooked dough is present. If the toothpick comes out clean the cookies are ready!
Once the cookies are done baking quickly press a mini Reese’s on top. Allow cookies to cool for at least 10 minutes and enjoy!
These cookies can be stored in an airtight container for up to 3 days. You can also store them in the freezer for 2 weeks to a month. Just be sure to let them defrost before enjoying.
No protein powder needed to make this delicious vegan and gluten free shake!
Whip This Tofu Shake Up In A Snap
For this recipe all you’ll do is throw the ingredients into a blender and let it blend for 30-45 seconds and BAM your Vegan Chocolate Peanut Butter Tofu Shake is ready!
Here’s What You’ll Need
Dairy free chocolate chips
Optional: vegan whipped cream
The Key To The Perfect Thick Shake
When it comes to creating a thick shake you’ll want to reduce the liquid and increase the ice. So, feel free to reduce the liquid the recipe calls for by 2 TBSP and increase the ice by a few ice cubes (don’t get carried away here as you will have a very icy shake if you add too many ice cubes) if you would like a very thick shake. The recipe creates a shake of average thickness, so please tweak this to your liking.
If you prefer a thinner consistency, I recommend increasing the liquid but maintaining the ice that the recipe calls for as it will keep the shake cooler longer.
Add all ingredients except fo the dairy free chocolate chips and coconut Reddi Whip into the bender and blend for 30-45 seconds. If you would prefer a very thick shake you may reduce the liquid by 2 TBSPs and add 1-2 more ice cubes.
Pour into one large cup (or 2) and top with dairy free whipped cream.
Cut the dairy free chocolate to a fine powder and sprinkle it over the whipped cream.
*Nutritional information has been roughly estimated and calculated without the optional toppings.
These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Vegan/Dairy free butter
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup gluten free pretzels crushed (I used Glutino)
1 cup gluten free pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy! These are good for about 4-5 days in the freezer. you can enjoy them later but the pretzels may get a bit soggy.
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
You can also try this recipe with peanut butter filled pretzels on the top as other people have had successful results with this. The pretzel brand and thickness of the pretzels you get may yield a slightly different texture so I highly recommend Gutino as they are very crunchy.
Oh baby, these gluten free donuts are moist and perfectly sweet, making them a great mid day snack or post-workout treat to pair with a protein shake since they contain only 6 grams of fat.
Before getting to the ingredients I need to stress the importance of using a donut pan for this. I recommend using a silicon one as I feel the batter doesn’t stick as much compared to tins. You could try to make this recipe using muffin tins but I can’t guarantee they will turn out as the batter may not rise enough to yield a full 6 muffins.
Here’s What You’ll Need
All purpose gluten free flour
Sweetener of choice (I chose Truvia baking blend but feel to choose whichever you like)
Powdered peanut butter (I used The Lion’s Choice Kit Kat kind as it had the crunchy topping on it)
For the most part, these can be whipped up at almost any time as these are ingredients you are likely to have on hand. My inspiration to make these actually came from me staring into my fridge and cupboards and sitting with an intense grin on my face contemplating what I could make…Eventually it came to me.
This recipe will also be rather simple and straight forward to make as well since you will mainly be adding the wet to the dry ingredients. There is no fancy food processor or beaters involved, just.a good ol’ bowl, whisk, and some elbow grease.
Once the wet to the dry is added you will then load the batter into a ziplock bag and cut a small whole in it. After you will pipe the batter into the donuts and fill them all the way full. These will not rise very much so you want to get it as close to that top fill line as possible.
While the donuts are baking away lets get to making that shiny bakery-style glaze!
Let’s Make the Glaze
Could a donut be complete without a signature glaze to complement its dense texture?
For this, all you’ll need is to mix the powdered sugar, powdered peanut butter, and milk together in a small bowl that will be big enough for dipping the donuts.
You may tweak the amount of powdered sugar the recipe calls for if you prefer a thicker icing so I would recommend increasing the powdered sugar by 2 Tablespoons. If you happen to add more milk you can also do this as well to make it less runny. I can confirm I have tested it and it has worked!
Once the donuts have cooled off for about 10 minutes, it’s time to lather them in the glaze.
Grab the donuts and dip them halfway in the icing and slightly turn them in a circle. Hold the donut above the bowl and let the excess icing drip for a bit and then place it on the cooling rack.
You will notice the icing will start to set on the donuts rather fast.
I also recommend topping these with sprinkles because well, what’s a donut without sprinkles?
When they have all been glazed I recommend storing them in an air tight container for two days max. I admit I did not store these in the fridge, so they could last longer but I was also realistic with my self control when making these..
Perfectly sweet peanut butter chocolate gluten free donuts made with only a few ingredients and topped with a yummy peanut butter glaze!
For the Donuts:
1 cup off all-purpose gluten free flour
2 1/2 Tbsp cacao powder
2 tsp baking powder
1/4 tsp sea salt
1/4 cup + 2 Tbsp sweetener of choice (I used truvia)
2/3 cup unsweetened applesauce
1/3 cup non-dairy milk (I used cashew)
2 Tbsp peanut butter
3 Tbsp vegan butter
(optional) sprinkles to top
For the Glaze:
1/3 cup powdered sugar
2 Tbsp powdered peanut butter (I used The Lion’s Choice Kit Kat kind since it had the crunchy pieces on it)
1 1/4 tsp non-dairy milk
For the Donuts:
Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. I recommend using a silicon pan as the batter is less likely to stick.
Add all dry ingredients into a medium-sized bowl and combine.
Melt the peanut butter and vegan butter in a small bowl in the microwave for 20 seconds.
Add the peanut butter and vegan butter mixture into another bowl with the rest of the wet ingredients and mix until the ingredients are combined.
Add the wet to the dry and combine.
Add the batter into a medium-sized ziplock bag and cut a hole in the corner of it. Then, pipe the batter into the donut tray until they are full. You will have enough batter to make 8 donuts.
Bake for 22-28 minutes. Make sure you check the middle of the donut as this is likely the last place they will bake. So, when you are putting a toothpick in it I would recommend putting it in the center first.
Let them cool for 10 minutes and then dip them in the glaze mixture.
Top with sprinkles and store in an airtight container for 2 days.
For the Glaze:
Add all the ingredients into a small bowl that is large enough to dip the donuts in.
If you prefer a thinner icing, I would a dash more of milk. Alternatively, if you would like a thicker icing, I would add less milk.
Once the donuts have cooled lightly dip them halfway and twist them at the end.
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!