Gluten Free on a Shoestring

Peanut butter protein cookies (10 g each)

Nicole Hunn — Thu, 17 Sep 2026 20:21:40 +0000

These soft and chewy peanut butter protein cookies have 10 grams of protein each, with rich peanut butter flavor and plenty of mini chocolate chips.

They’re flourless, naturally gluten free, and taste like a classic chewy peanut butter cookie, not another protein snack.

Why this recipe works

Packaged protein cookies are so expensive and often taste strange somehow. These cookies cost less than half the price to make, and have the soft, chewy texture and rich peanut butter flavor I actually want to eat.

A casein/whey protein powder blend gives the dough enough structure without making the cookies overly dry or firm. A rich emulsion with honey, an extra egg yolk, and Greek yogurt add moisture and richness to balance all that added protein and peanut oil.

The dough is easy to mix and shape, then rests while the oven preheats so it can firm up slightly before baking. A lower oven temperature helps the cookies set without drying out.

Recipe ingredients

Here's what you need to make these cookies, including information on the role that each ingredient plays in a successful result.

Peanut butter: Adds rich peanut flavor, fat for tenderness, body to the dough, and protein. Use smooth, no-stir peanut butter that doesn't separate. True natural peanut butter tends to release excess oil into the dough and make the cookies greasy.
Honey: Adds sweetness and flavor, and helps retain moisture for tender cookies.
Egg and egg yolk: Give the cookies structure and richness. The extra yolk also helps emulsify the wet ingredients and contributes to a softer texture.
Greek yogurt: Adds moisture and helps balance the sweetness; its acidity also helps activate the baking soda to create rise. You can also use an equal amount of sour cream in its place.
Flavorings: Vanilla extract adds depth of flavor; optional LorAnn butter bakery emulsion adds buttery flavor without adding more fat.
Protein powder: Provides structure and increases the protein content. I prefer a casein/whey blend, which gives the cookies enough structure to hold together without the drying, firming effect of too much whey protein. My choice is PEScience brand Select Protein in vanilla, which also adds some mild flavor.
Milk powder: Helps absorb excess oil from the peanut butter, so the baked cookies taste and feel less greasy.
Baking soda: Provides some rise and helps the cookies brown gently in the oven.
Salt: Balances sweetness and brightens other flavors, and keeps the cookies from tasting flat.
Mini chocolate chips: Add texture and chocolate flavor that pairs so well with peanut butter. Their small size keeps them from weighing down the dough and helps add a little chocolate to every bite.

How to make peanut butter protein cookies (step by step photos)

Here's an overview of how you'll make these cookies in your own kitchen, including the reason behind each step. For the full recipe including ingredient amounts, skip to the recipe card:

Steps 1 & 2: Combine dry ingredients
In a medium-size bowl, whisk together protein powder, milk powder, baking soda and salt. This eliminates any possible bitter pockets of baking soda and a uniform raw dough ensure that we won't overmix the cookie dough once combined.

Then, add in the mini chips and mix so they're coated in the dry ingredients to help prevent them from sinking in the cookie dough.

Steps 3 & 4: Combine wet ingredients
In a large mixing bowl, whisk together peanut butter, honey, an egg and an egg yolk, Greek yogurt, and flavorings. Combine vigorously until the mixture is very smooth and glossy, which will mean that it's fully emulsified, which will help it absorb the dry ingredients without seizing up.

Steps 5 & 6: Add dry to wet ingredients
Pour the dry ingredients, including the chips, into the bowl with the peanut butter mixture. Use a silicone spatula to stir and fold the dry ingredients into the wet.

The mixture will thicken quickly as the dry ingredients absorb the moisture and oil. It will be soft enough to scoop and mostly firm enough to hold its shape. Stop mixing when there aren't any obvious dry streaks, and avoid overmixing which can make the cookies tough. The mixture will retain some texture because protein powder won't behave exactly like flour.

Steps 7 & 8: Portion and shape the dough
Use a medium ice cream scoop to divide the dough into 8 equal portions, each weighing about 50 grams. Gently roll each between clean palms to smooth the surface and form a round for cookies that bake evenly. The dough will leave some oily residue on your hands from all that peanut butter, but it should hold its shape easily as you roll it. Place the dough about 1 1/2 inches apart, as the cookies will spread during baking.

Let the cookie dough set while you preheat the oven. This will give the dough a chance to firm up slightly before baking, helping the cookies keep their shape and bake more evenly.

Step 7: Bake the cookies
Bake at 325°F for 8 to 10 minutes, just until the cookies look set and dry on top and are beginning to brown lightly around the edges. Baking them at a low temperature allows them to fully set without burning, since all that fat makes the cookies efficient at baking.

They should still feel somewhat soft if pressed firmly. Avoid overbaking, since the cookies will continue to set as they cool and can become dry if left in the oven too long. The cookies will settle into beautiful craggy tops as they cool. Don't disturb them before they are set or they'll fall apart.

Ingredient substitutions

If you need cookies that are naturally dairy free and peanut free, try my chewy protein cookies made with oats. If you can't have oats, you can substitute every form of oats in baking.

Dairy free

If you'd like to try making these cookies dairy-free, you'll need a dairy free protein powder, dairy free powdered milk, and nondairy plain yogurt or sour cream.

I've tried using Vega protein powder, and the recipe worked but it was much drier and just didn't taste as good. I would try using pea protein isolate, or rice protein. For the milk powder, try coconut milk powder. And use dairy-free miniature chocolate chips, like Enjoy Life brand.

Egg free

You can try replacing the whole egg with a “chia egg” and the egg yolk with some butter for moisture. If you'd like a high protein snack that is naturally egg-free, try the recipe for protein balls, which have 6 grams of protein each without protein powder or eggs.

Nut free

If you find a sunflower seed butter that is smooth and no-stir (the oil doesn't separate in the jar), or Wowbutter, try using it here in place of peanut butter. Or try our chocolate chip protein cookies, which are naturally nut-free.

Storage instructions

You can store these cookies at room temperature, uncovered, for 2 days and they will retain their texture. You can also store them in a sealed container in the refrigerator for up to 1 week. For longer storage, freeze them in a freezer-safe container for up to 3 months. They defrost quickly at room temperature.

Peanut Butter Protein Cookies Recipe

These peanut butter protein cookies are genuinely soft and chewy, with the rich flavor and texture of a classic peanut butter cookie.

Course Cookies

Cuisine American

Keyword peanut butter protein cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 224kcal

Author Nicole Hunn

Ingredients

1 ⅓ scoops casein/whey protein powder I like PEScience brand Select Protein (vanilla)
2 ½ tablespoons powdered milk
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup miniature chocolate chips
½ cup smooth no stir peanut butter
3 tablespoons honey
1 egg at room temperature
1 egg yolk at room temperature
1 tablespoon plain Greek yogurt at room temperature
1 teaspoon pure vanilla extract
½ teaspoon LorAnn butter emulsion optional

Customary – Metric

Instructions

Line a large rimmed baking sheet with parchment paper and set it aside.
In a medium-size mixing bowl, whisk together the protein powder, dry milk, baking soda, and salt until well combined.
Add the miniature chocolate chips, and stir to combine. See the bowl aside.
In a large mixing bowl, place the peanut butter, honey, egg, egg yolk, yogurt, vanilla extract and optional butter emulsion. Whisk until very smooth and well-emulsified. It should be thick but soft and creamy, not stiff.
Add the dry ingredients with the chocolate chips and mix with a silicone spatula until just combined.
Use a medium spring-loaded ice cream scoop or 2 spoons to divide the mixture into 8 equal portions, each about 50 grams.
Roll each piece of cookie dough into a ball between clean palms. Place on the prepared baking sheet about 2 inches apart from one another.
Preheat your oven to 325°F.
Let the dough sit at room temperature on the baking sheet while the oven preheats. This helps the cookies spread and bake more slowly and evenly.
Place in the center of the preheated oven and bake until the tops of the cookies are no longer shiny and the cookies are a very light matte tan color all over and beginning to brown on the edges, 8 to 10 minutes. The cookies will appear dry on top and reasonably firm on top, but would give way to any real pressure. Do not overbake them.
Remove from the oven and let the cookies cool for at least 10 minutes or until very stable before transferring them to a wire rack to cool completely. They will be very fragile when they’re still warm, and will settle into cracks and crevices as they cool.

Nutrition

Iced Gluten Free Pumpkin Scones

Nicole Hunn — Fri, 11 Sep 2026 16:15:59 +0000

These gluten free pumpkin scones are crisp-tender and flaky, with deep pumpkin flavor, warm fall spices, and a sweet double layer of icing.

They’re made with rich, concentrated pumpkin butter instead of plain pumpkin puree, so you get plenty of pumpkin flavor while keeping the scones pleasantly crumbly and still tender.

Why this recipe works

Pumpkin can be tricky in scones because plain puree adds a lot of extra moisture. Baking with pumpkin butter instead gives us the ideal pastry-style scone texture, plus deep pumpkin flavor and aroma without sacrificing texture. You can make it yourself or buy it ready-made, especially in the fall.

Cold butter creates flaky pockets as the scones bake, and a quick cut-and-stack of the dough adds even more layers without complicated lamination. The result is a true pastry-style scone with crisp edges and a tender center.

The scones themselves are only lightly sweet, so the simple icing doesn't overwhelm them. A smooth white glaze adds sweetness, while a second drizzle of maple and cinnamon gives them another layer of fall flavor.

Recipe ingredients

Here's what you need to make these special, fall-inspired scones:

Gluten free flour blend: Provides the structural support for the pastry and most of the bulk. My favorite blends are Better Batter's original blend and Nicole's Best multipurpose with 1 teaspoon xanthan gum as directed in the recipe. Bob's Red Mill 1-to-1 gluten free flour should also work, but it has some xanthan gum but not enough, so I recommend adding another 1/2 teaspoon xanthan gum.
Baking powder: The leavener that helps the scones rise in the oven.
Salt: Brightens all other flavors and balances sweetness.
Granulated sugar: Adds sweetness, and locks in moisture so the scones never taste dry.
Pumpkin pie spice: Adds the flavor and aroma that we associate with pumpkin itself, which is really mostly just earthy. To make your own homemade spice blend, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice + 1/4 teaspoon ground cloves + scant 1/4 teaspoon ground nutmeg.
Butter: Adds buttery flavor, and when kept cold, releases moisture as steam that makes the scones expand rapidly in the oven, pushing apart the layers of dough for a flaky texture.
Cream: Adds richness without added flavor that could compete with the pumpkin flavors, and just enough liquid to bring the pastry together without any wateriness that would make the scones cakey.
Pumpkin butter: Since texture is most important when baking pastry, I like to make these scones with pumpkin butter to main texture. That's just a thickly concentrated mixture of pumpkin puree, maple syrup, spices and a touch of apple juice (since there's no pumpkin juice!). I make a huge batch of my easy pumpkin butter recipe every so often, and it keeps in the refrigerator for weeks. You can also buy it pre-made; my favorite brands are Stonewall Kitchen and Trader Joe's.

For more scones, try our classic gluten free scones recipe for plain pastries with or without mix-ins, or our gluten free bluberry scones.

How to make gluten free pumpkin scones (step by step photos)

This is an overview of how to make these scones step by step, with an explanation of the reason behind each step. For the full recipe including ingredient amounts, please see the recipe card below:

Combine dry ingredients
In a large mixing bowl, whisk together the flour blend including xanthan gum, baking powder, salt, pumpkin pie spice and granulated sugar. This ensures even distribution of all ingredients throughout the dough, avoiding bitter pockets of leavener or over- and under-spiced portions.

Add cold butter
Chop cold butter and toss it in the dry ingredients so each piece is coated in the flour mixture, making it less likely to melt as it's handled, which would lead to dense, flat scones. Use clean fingers to flatten each piece of butter into shards to scatter it throughout the dough. This also prevents the butter from poking through the dough as you roll it out in the coming steps.

Add wet ingredients
Create a well in the center of the ingredients in the mixing bowl, and add the cold pumpkin butter and cream. Mix to combine and bring the dough together into moist, stiff clumps.

As the dough begins to combine together, it can be useful to moisten the dry ingredients by pressing down on the mixture with the bowl of your mixing spoon. If any spots of the dough don't hold together well, which can happen if you've measured by volume instead of weight or used a very starchy flour blend, drizzle in a few drops of water just on those spots.

Chill?
If your dough seems sticky or at all warm, wrap it tightly in plastic wrap and chill it for up to 30 minutes. Then, pick up the recipe where you left off.

Press and roll
With clean hands, gather the dough together and press it into a disk. Sprinkle lightly with more flour to prevent the dough from sticking to the rolling pin. Roll the dough into a rectangle about 1/4-inch thick.

Cut and stack
Using a metal bench scraper or sharp knife, cut the rectangle from one long side to another into 3 equal rectangles. Stack the 3 pieces on top of one another.

This will laminate the dough slightly, multiplying the layers of dough by 3, to help create flaky layers without much effort. For extra flakiness by a factor of 3 (for a total of 9 layers), repeat the process one more time.

Shape and cut scones
Press down on the stack of dough to help the layers stick to each other, then press and roll it into a disk about 7-inches in diameter. It should be about 1/2-inch thick. To create the trademark scone triangle shape, use a sharp knife or bench scraper in swift downward strokes to cut the dough into 8 equal pieces.

The first cut is across the center and the second cut is perpendicular to the first, creating 4 equal quarters. The final cuts are at an angle to cut each quarter in half for a total of 8 triangles. Sharp edges help the scones rise tall without spreading wide.

Bake, cool, and ice
Place the raw shapes on a parchment-lined baking sheet for even baking, spaced 1 to 2 inches apart. They won't spread much at all, but you want hot oven air to circulate all around them for even baking. They're done baking when they're risen to about 1-inch tall, firm on top to the touch, and lightly brown around the edges and bottom

Let them cool briefly before transferring to a wire rack to cool completely. Don't decorate them with icing until they're completely cool, or the icing will melt instead of set. Thicker icing will take at least 12 hours to set fully.

Ingredient substitutions

Dairy free

Use a block-style vegan butter like Melt or Miyoko’s in place of butter. For the cream, try using full-fat canned coconut milk to mimic the fat and moisture content of heavy cream. For the milk in the icing, you can use any sort of smooth nondairy milk that has a similar consistency to whole milk, or water.

Pumpkin butter

If you don't have and don't want to make pumpkin butter, try using plain pumpkin puree in its place, but the scones will have a very different, fluffier texture and will have much less flavor. I would recommend at least blotting the puree before measuring it by weight, replacing about 1 ounce with maple syrup, and adding some more spice blend.

Pumpkin pie spice

If you don't have pumpkin pie spice, or you don't have all of the ingredients to make your own, you could use all ground cinnamon for a less complex taste, or 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. You could also use apple pie spice, if you have it, which is very similar.

Storage instructions

If you've added the icing, be sure to let it dry overnight so it's very stable, then store the scones in a sealed glass container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then wrap in freezer-safe plastic and freeze for up to 3 months. Defrost at room temperature.

You can also make and shape the raw dough up to 2 months ahead of time and freeze it on a baking sheet, then wrap tightly in freezer-safe plastic. Bake it right from frozen, and mix up the icing while the scones cool.

Gluten Free Pumpkin Scones Recipe

These gluten free pumpkin scones are crisp-tender with deep pumpkin flavor from pumpkin butter and a sweet maple-spice icing!

Course Pastry, Scones

Cuisine American

Keyword gluten free pumpkin scones

Prep Time 15

Cook Time 20

Chilling time 10

Servings scones

Calories 275kcal

Author Nicole Hunn

Ingredients

For the scones

2 cups all purpose gluten free flour blend (See Recipe Notes)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 tablespoon baking powder
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice (See Recipe Notes)
5 tablespoons granulated sugar
6 tablespoons unsalted butter roughly chopped and chilled
5 ounces pumpkin butter (homemade, or store-bought, chilled)
¼ cup heavy whipping cream chilled

For the icing

1 cup confectioners’ sugar
1 ½ tablespoons whole milk plus more as necessary
½ teaspoon ground cinnamon
1 tablespoon pure maple syrup

Customary – Metric

Instructions

Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Make the dough

In a large bowl, place the flour, xanthan gum, baking powder, salt, pumpkin pie spice and sugar, and whisk to combine well.
Add the cold, chopped butter to the dry ingredients and toss to coat each butter piece completely.
With well-floured hands, flatten each piece of butter between a thumb and forefinger, handling the butter as little as possible.
Create a well in the center of the dry ingredients and butter mixture, and add the pumpkin butter and cream. Mix until the dough comes together, pressing down with the back of the spoon to moisten all the dry parts. Drizzle very lightly with lukewarm water to any stubborn dry spots.

Shape the dough

Transfer the dough to a lightly floured surface press the dough into a round, flat disk.
Sprinkle the dough lightly with a bit of flour, and use a rolling pin to roll it out into a rectangle about 1/4-inch thick. Use a bench scraper or sharp knife to cut the rectangle into 3 equal-size smaller rectangles, and stack the rectangles on top of one another.
Press the pieces of dough together firmly so they stick to one another. Roll and press the dough into a circle about 7-inches in diameter and about 1/2-inch thick.
If the dough seems at all sticky or warm, wrap it in plastic and chill it in the refrigerator for up to 30 minutes.
With a floured bench scraper or large, sharp knife, slice the dough into 8 triangles (the first two cuts are perpendicular lines through the center of the dough).
Place the triangles on the prepared baking sheet 1 to 2 inches apart.

Bake

Bake on the center rack of the preheated oven until lightly golden brown on the bottom and sides and firm to the touch, about 20 minutes. Let the scones cool briefly and then transfer the scones to a wire rack to cool completely.

Make the white icing

Place about 3/4 cup of the confectioners’ sugar in a medium-sized bowl and add 1 tablespoon of milk. Mix to combine.
It should form a very thick paste. Add more milk by the drop, mixing vigorously until it reaches a very thickly pourable consistency.

Ice the cooled scones

Dip the top of each cooled scone in the icing, or spoon the icing over the top and place, icing side up, on a flat surface.

Make the spiced icing

Place the remaining confectioners’ sugar and the cinnamon in a medium-sized bowl, and whisk to combine.
Add maple syrup, and mix to combine. Again, it will form a thick paste.
Add milk by the drop, mixing vigorously after each addition, until it reaches a very thickly pourable consistency.

Decorate with the spiced icing

Drizzle the icing over the glazed scones in a zigzag or straight line pattern. Allow to set at room temperature and serve.

Notes

Flour blend notes

For best results, I recommend Better Batter original blend without additional xanthan, or Nicole’s Best with 1 teaspoon xanthan gum, as listed in the recipe. If using Bob’s Red Mill 1-to-1, add another 1/2 teaspoon xanthan gum.

For DIY options, see my all purpose gluten free flour blends guide.

Pumpkin pie spice

To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice + 1/4 teaspoon ground cloves + scant 1/4 teaspoon ground nutmeg. You can also just use 1 1/2 teaspoons ground cinnamon + 1/4 teaspoon ground ginger + 1/4 teaspoon ground nutmeg, or all cinnamon.

Nutrition

Pumpkin Butter Recipe

Nicole Hunn — Thu, 03 Sep 2026 20:40:08 +0000

This pumpkin butter recipe concentrates pumpkin puree into a smooth, richly spiced spread with deeper pumpkin flavor and much less moisture.

Cook it until thick and spreadable for toast and pancakes, or reduce it further for baking for plenty of pumpkin flavor without making baked goods overly soft or cakey.

Why this recipe works

Cooking pumpkin puree with apple cider, maple syrup, and warm spices concentrates its sweet, earthy flavor and aroma. As excess liquid evaporates, the mixture becomes thicker, darker, and more deeply flavored.

You can tailor the texture to how you plan to use it. Stop cooking while it still has some moisture for a smooth, spreadable pumpkin butter, or keep going until it’s more concentrated for baking purposes.

That extra reduction is especially useful in baked goods. Plain pumpkin puree adds a lot of moisture without much extra flavor, which can make recipes softer and puffier than intended; pumpkin butter gives you stronger pumpkin flavor without the effects of all that extra moisture.

Recipe ingredients

Here's what you need to make this recipe, including the role of each ingredient in a successful end result:

Plain pumpkin puree: Provides the base of the butter's structure and texture, plus much of its color. Typically orange in color and thick, canned puree varies in consistency from more watery to less and darker to lighter in color. Libby's pure pumpkin is typically darker in color, a bit more fragrant, and less watery than store brands. But since we are cooking much of the moisture out of the pumpkin, it matters less. In our recipe for gluten free pumpkin pie, though, the quality of the pumpkin puree matters more. You can also use up the leftover pumpkin puree in my amazing gluten free pumpkin muffins.
Pure maple syrup: Adds sweetness and a rich caramel flavor and earthiness that naturally complements pumpkin flavor from the puree and the spices. Also melts smoothly into the pumpkin puree.
Apple cider: Apple cider has a richer, thicker, more complex flavor than apple juice, so it makes a more complex pumpkin butter when cooked down with the other ingredients. But you can use apple juice, or even pineapple juice, here. Some recipes use water, but that's a missed opportunity to add flavor and aroma.
Pumpkin pie spice: A rich-tasting blend of warm fall spices cinnamon, ginger, allspice, cloves, and nutmeg (heavy on the cinnamon), this is what provides much of the pumpkin flavor and aroma we love. To make your own homemade pumpkin pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves, and a scant 1/8 teaspoon ground nutmeg.
Salt: Enhances and balances the other flavors.
Brown sugar: For some more sweetness, an extra layer of flavor and to help lock in moisture that won't cook off, add some brown sugar. It's optional.

How to make this pumpkin butter recipe (step by step photos)

Step 1: Mix most ingredients
Place the pumpkin puree, maple syrup, apple cider or juice, pumpkin spice and salt in a large, heavy-bottom pan. Stir to combine well so the mixture cooks evenly for consistent taste and texture throughout. This is how you'll avoid any bitter pockets of concentrated spice and tasteless portions.

Step 2: Begin to cook
Cook the mixture over medium-low heat while stirring frequently for 15 minutes. This reduction will begin to cook off about half of the moisture we intend to remove, and begin to marry and concentrate the flavors. Be sure to use a large enough pot, and stir frequently, to minimize the bubbling and spurting that can burn you.

Steps 3-4: Add (optional) brown sugar and cook
To increase the sweetness and add another layer of flavor, add brown sugar here, and stir until you reach your desired thickness, between 5 and 15 minutes more. Adding brown sugar after much of the cooking prevents much of the issues with burning the mixture is prone to.

The longer you cook, the more moisture from the pumpkin and cider or juice will evaporate. Continue to stir to avoid any burning, and gauge how much moisture remains in the pan, adapting your cooking time accordingly. You can also lower the temperature to slow things down.

Steps 5: Cook for eating
If you'd like to serve the pumpkin butter as a condiment for spread, dipping or topping, cook it down less, like you see in Step 5. The mixture will still glisten with moisture, and will seem smoother and spreadable. Be sure to taste it, and if it's too concentrated or even bitter, mix in more apple cider or juice slowly to restore it.

Step 6: Cook for baking
If you plan to bake with the butter, continue to cook off more moisture until the mixture has no more visible moisture and is a darker orange-brown color. Pumpkin puree alone has more moisture and less flavor than we would generally like in baking, making baked goods too cakey and puffy.

To begin with a whole pumpkin

You can begin by roasting a whole pumpkin rather than opening a can of pumpkin puree to make this recipe. Small sugar pumpkins are inexpensive during the fall baking season are easy to cut in half, pierce the skin, then roast each half, cut side down so they don't dry out, until tender. Scoop the flesh out and puree it in a food processor or blender.

Make the most of your pumpkin, then, and rinse, dry, sprinkle and toast those pumpkin seeds (instructions below in the recipe). They're ridiculously good for you, and my kids loved them even when they were small and extra picky.

Ingredient substitutions

Pumpkin puree

Most pure packed pumpkin is made with another winter squash, not pumpkin. Butternut squash works well, but its baked and pureed flesh will be less orange than had you used a sugar pumpkin.

You will need a starchy winter squash, though, that has flesh that is similar in texture to pumpkin, and ideally something with some flavor, which is why I don't recommend trying acorn squash (not enough flavor) or spaghetti squash (wrong texture). Even kabocha squash should work as a substitute for pumpkin, as it's similar in texture but even a bit sweeter and more fragrant than pumpkin.

Maple syrup

If you don't have maple syrup, you can try using honey, but honey is much thicker and more viscous with a heavier and distinctive flavor. Try using 3 tablespoons instead of 1/4 cup honey, and add a bit more apple cider or juice.

You can also try using granulated coconut palm sugar, and add more cider to compensate for the lack of moisture. You're reducing the moisture by cooking the mixture, but you want to be able to cook the pumpkin puree for long enough to concentrate it without burning it.

Apple cider/apple juice

If you can't have apple cider or apple juice, you can try using pineapple juice in its place. Pineapple juice is slightly more acidic than apple juice, but it adds really nice complexity to the pumpkin butter. If you hate the taste of pineapple, though, try white grape juice instead.

How to use pumpkin butter in baking

Once you make your own pumpkin butter or buy a jar of it, you'll want to find as many ways as possible to use it. Here are some of the best recipes on the blog that make really good use of all the delicious, flavorful pumpkin butter:

Gluten free pumpkin pancakes

These gf pumpkin pancakes are super flavorful and hearty, but still fluffy and too delicious to resist. This recipe calls for 5 ounces of pumpkin butter, which is just over 1/2 cup in volume.

Gluten free pumpkin pancakes

Gluten free pumpkin cornbread

A hint of festive pumpkin pie spice and 6 ounces of pumpkin butter make this moist and tender gf cornbread really special. Serve it with a pat of butter and some maple syrup, or plain alongside a steaming bowl of chili.

Gluten free pumpkin cornbread

Iced gluten free pumpkin scones

These gf pumpkin scones have the delightfully crumbly, but moist, crumb of all good pastry. Made with the customary 5 ounces of pumpkin butter, they put those “regular” Starbucks scones to shame!

Iced gluten free pumpkin scones

Gluten free pumpkin cinnamon rolls

Soft, fluffy, and filled with pumpkin flavor, these still have the texture proper cinnamon rolls thanks to the richness of 5 ounces of pumpkin butter without all the extra moisture of plain pumpkin puree.

Yeast free gluten free pumpkin cinnamon rolls

Gluten free pumpkin oatmeal cookies

These cookies have the satisfying bite and chew of traditional oatmeal cookies plus the added fall flavor and aroma that only 1/2 cup of pumpkin butter can provide.

CLICK FOR RECIPE

Gluten free pumpkin chocolate chip squares

Picture the chewy, satisfying texture of blondies but with all the warm spices and deep flavor of 7 ounces of pumpkin butter, and you've got these gf pumpkin squares. An easy alternative to pumpkin pie!

CLICK FOR RECIPE

Can I buy pumpkin butter?

Yes! Trader Joe's markets usually sell a jar of lovely pumpkin butter during the fall and holiday seasons. Green Jay Gourmet brand also makes gluten free pumpkin butter. Stonewall Kitchen Maple Pumpkin Butter is also gluten free, and really delicious. Be sure you're not buying pumpkin flavored nut butter; this is a fruit butter, not a nut butter.

Storage instructions

Due to the relatively low moisture content and high sugar content, stored in a sealed glass container, the pumpkin butter will keep in the refrigerator for about 2 weeks. For longer storage, I recommend freezing it in an ice cube tray, then in a sealed freezer-safe bag so you can defrost only what you intend to use.

Do not can this recipe

This recipe is not properly formulated to be canned in a shelf-stable way. In fact, homemade pumpkin butter cannot be canned safely at home since it is not acidic enough.

Pumpkin Butter Recipe

This pumpkin butter recipe builds deep, layered fall flavor as it cooks. Stop when it’s smooth and spreadable, or keep cooking to concentrate it for baking!

Course Basics

Cuisine American

Keyword gluten free pumpkin butter

Prep Time 10

Cook Time 30

Roasting time if using a fresh pumpkin 45

Servings cups

Calories 350kcal

Author Nicole Hunn

Ingredients

1 28-ounce can plain packed pumpkin puree (or 1 (1 1/2 to 2 pound) sugar/baking pumpkin)
¼ cup pure maple syrup
½ cup apple cider or apple juice, plus more as needed
1 ½ teaspoons pumpkin pie spice (See Recipe Notes)
¼ teaspoon kosher salt
½ cup packed light brown sugar optional

Customary – Metric

Instructions

To roast a fresh pumpkin

If using a regular sugar/baking pumpkin, preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set it aside.
Remove the stem and, with a large, sharp knife, cut the pumpkin in half through the middle. Scoop out all the seeds (see Recipe Notes for toasting the seeds).
Place the pumpkin halves, cut side down, on the prepared baking sheet. Place in the center of the preheated oven and bake until the pumpkin halves are fork-tender and the flesh has begun to shrink away from the skin (about 45 minutes).
Remove from the oven and allow to cool before scooping out the flesh and pureeing in a blender or food processor until smooth.

To make the pumpkin butter

In a large heavy-bottom stockpot, combine the pumpkin puree with the maple syrup, apple cider (or juice), pumpkin pie spice, and salt.
Mix to combine well and then simmer over medium-low heat, stirring frequently, for 15 minutes. Add the optional brown sugar, and stir to combine.
Continue to cook until done. The additional cooking time will vary based on how you plan to use it, and the initial moisture content of your puree.
Stirring will keep the mixture for splattering, as will cooking in a large pot.

For eating

If you plan to eat the puree as is, rather than baking with it, continue to cook for about another 5 minutes or until it reaches its desired consistency and taste. It should glisten in the light. If it's thickened too much or tastes too strong, mix in more apple cider or juice to restore the consistency and taste.

For baking

If you plan to bake with the butter, continue to cook until the mixture is reduced by about half and darkened in color, about another 15 minutes.
Allow the pumpkin butter to cool completely before baking with it. Store in an airtight glass container in the refrigerator until ready to serve or use.

Video

Notes

For pumpkin pie spice

To make your own homemade spice blend, combine 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice + 1/8 teaspoon ground cloves + scant 1/8 teaspoon ground nutmeg.

To toast pumpkin seeds

Rinse the seeds to remove all traces of pumpkin flesh. Pat them dry with paper towels, toss them with plenty of kosher salt.

Spread them in an even layer and toast them in a dry cast iron skillet over medium heat or in a 300°F oven until lightly golden brown and fragrant.

Nutrition

Strawberry Granola

Nicole Hunn — Wed, 26 Aug 2026 20:35:01 +0000

This strawberry granola has real strawberry flavor baked right in, with a crisp, chunky texture and plenty of pistachios, oats, and seeds.

A concentrated strawberry syrup coats the oats before baking, then freeze-dried strawberries add another burst of bright berry flavor and crisp texture after the granola cools.

Why this recipe works

This granola starts with real strawberries cooked down into a thick syrup, instead of relying only on freeze-dried fruit for strawberry flavor like other recipes. It coats every oat, nut, and seed, so strawberry flavor and aroma runs through the granola itself.

Our quick cooked strawberry puree adds moisture, which can work against crisp granola. To remove extra moisture and concentrate the fruit flavor, we reduce the syrup quickly on the stovetop first, then finish baking the granola at a low temperature.

Freeze-dried strawberries go in only after the granola is completely cool, so they stay crisp and bright. The smaller pieces and strawberry dust also cling to the clusters for even more berry flavor.

Recipe ingredients

Here's what you need to make this recipe, including what role each ingredient plays in a successful batch of granola:

Rolled oats: Provide the base structure of the granola, and they absorb sugars and flavors to form clusters with lots of chewy texture.
Hemp seeds: Add some nutty, earthy flavor, provide some structure, and a much more tender chew than the oats.
Pistachios: Add a buttery, nutty flavor, some visual interest, and crunchy texture. Their earthy richness is a nice contrast with the sweet-tart flavor of the strawberries.
Strawberry puree: Adds concentrated natural strawberry flavor and aroma. Made with frozen strawberries, a bit of water to prevent burning, and maple syrup and honey for sweetness and depth of flavor.
Coconut oil: Adds neutral fat that coats the oats, seeds and nuts, helping them to brown in the oven and trapping and mixing all of the flavors together. Since it's solid at cool room temperature, it resolidifes when the granola cools, helping the granola clusters to hold their shape.
Honey: Adds flavor and sweetness, and a sticky quality that helps to bind the pieces together.
Maple syrup: Also adds depth of flavor and sweetness, and the sugar in it helps to bind the clusters together.
Coconut sugar: Adds sweetness and flavor without adding more moisture that might prevent the granola from becoming crispy.
Vinegar: Helps release the juices from the strawberries and enhances the fruit's essential flavor.
Vanilla: Adds depth of flavor and makes the granola taste sweeter without adding more sugar. Vanilla bean paste has vanilla bean seeds for some extra flavor, but pure vanilla extract works well, too.
Salt: Enhances all the other flavors and balances sweetness.
Freeze-dried strawberries: Add color, crisp texture, and lots of strawberry flavor. I buy them unsweetened in 1.2 ounce bags from Trader Joe's, and you can also buy them at many health food stores and online.

How to make strawberry granola (step by step photos)

Make the strawberry puree
Start by making the puree with frozen strawberries, some water so they don't burn on the bottom of the pan, salt, and maple syrup instead of refined sugar. Cook all the ingredients in a pan until the strawberries are very soft. For full details on making the puree, see our recipe for strawberry puree and syrup.

Puree the whole mixture in the pan with a stick blender, or allow to cool and use a regular blender. Use a fine mesh sieve to strain the seeds from the strawberry puree only if their presence in your granola will bother you.

Mix dry ingredients
In a large mixing bowl, mix all of the dry ingredients (rolled oats, chopped pistachios, hemp seeds, and salt) to combine well for a uniform granola mixture.

Make strawberry syrup
Cook all of the wet ingredients (1/2 cup of the strawberry puree, honey, maple syrup, coconut sugar, vinegar and coconut oil) over medium heat until the mixture reduces by about 1/4. It will bubble up as the moisture is released, and the mixture should turn thick and jammy. It will turn much darker in color and coat the bottom of the pan. This step concentrates the flavors and reduces moisture so the granola has a nice crispy texture.

Combine wet and dry
Pour the hot strawberry syrup into the bowl of dry ingredients and mix to combine. There's no need to wait for the syrup to cool before combining, since we're going to bake everything right away. Just be sure to mix everything thoroughly so the syrup has coated every small piece of dry ingredients for full flavor.

Bake, stir, bake
Transfer the raw granola mixture onto a half sheet pan lined with parchment paper to prevent sticking. Spread the mixture into a thin layer without any jagged edges for full heat exposure so it bakes evenly, and bake at 325°F for just 10 minutes.

Stir the mixture to redistribute all the ingredients to another part of the baking sheet and bake again for 10 minutes. Stirring halfway through baking ensures that all ingredients get even baking exposure rather than just allowing the edges to get extra crispy before the center bakes all the way through.

Maybe bake again
The granola should be very fragrant now and lightly golden brown all over. Do not stir it again. If you'd like to quit here, you can. But I really encourage you to reduce the oven temperature to 175°F and continue to cook for about an hour to remove as much moisture as possible for maximum crispiness. This is especially important if your house is humid, which can make the granola become sticky.

Let cool completely
Let the granola sit, completely undisturbed, at cool room temperature. Avoid exposure to humidity as much as possible, which will prevent it from setting up dry. The granola will continue to crisp until the last bit of heat has left the tray.

Add freeze-dried strawberries
Add the freeze-dried strawberries at the very end, after baking is done and the granola is completely cool. Otherwise, any residual heat might break down the color of the strawberries, and any remaining moisture would moisten the berries and ruin their texture.

Expert tips

Bake more

Adding real strawberry syrup to this granola adds unwanted moisture that is the enemy of the bet granola. To achieve the ideal crispy strawberry granola clusters, reduce the oven temperature to 175°F after 20 minutes of baking at 325°F and continue to bake for about an hour. I know it's a lot to ask, but using your oven as a dehydrator ensure the crispiest clusters that stay that way literally for weeks. Weeks!

Add the strawberry dust

Don't leave behind any ground freeze-dried strawberries at the bottom of the bag when adding the strawberries after the granola has cooled. Those small pieces coat the granola clusters and adds lots of flavor and beautiful pink color.

Use an immersion blender (if possible)

Never blend hot liquid in a regular blender because it agitates the heat which is released as steam, creating enough pressure to launch the lid off the blender. If you don't have a stick (or immersion) blender to puree the strawberries right in pot you cooked them in, let the mixture cool before using a regular blender.

Ingredient substitutions

As long as you source gluten free ingredients, most importantly oats, this recipe is already gluten free, dairy free, egg free and free of refined sugars. To avoid other allergens or change up some of the flavors, here are some suggestions:

Oats

If you can't have oats, you can replace them most effectively with rolled or flattened buckwheat or millet. If you can find it, you can also replace them with flattened or beaten rice. I also have a full discussion of substitutes for oats in baking.

Pistachios

You can use almost any other nut in place of pistachios, like walnuts, almonds, pecans, cashews, peanuts, or hazelnuts. If you need to avoid nuts completely, you can replace the nuts, by weight, with larger seeds like pumpkin seeds or jumbo sunflower seeds. You can also use more rolled oats, but you'll miss out on the taste and texture variation.

Hemp seeds

The best substitute for the tender texture of hemp seeds is sunflower seeds. I've also made this recipe with basil seeds and chia seeds, and they get pretty hard and it's just not at good. You can also use chopped pumpkin seeds for a nuttier and crunchier flavor.

Honey

If you can't have honey, Lyle's Golden Syrup will mimic the same sticky qualities and similar flavor. You can also just use more coconut sugar.

Coconut oil

It's important to use a fat that's solid at cool room temperature. In place of coconut oil, you can use shortening (Spectrum is my favorite brand, but Crisco will also work).

Strawberries

You can replace the strawberries in the puree and the freeze dried strawberries with another berry, like strawberries, blueberries, or even blackberries. If you're using blackberries in the puree, you must strain out all of the seeds, since blackberry seeds are relatively large and unpleasant.

Storage instructions

Like all crunchy baked goods, this granola is best kept at room temperature in a sealed glass container. Glass is nonporous, unlike plastic, so it won't absorb any moisture from the environment, which would ruin the texture. It will keep at room temperature that way for about 2 weeks since the sugars help preserve it.

For longer storage, you can freeze it in an airtight freezer-safe container for about 3 months. It will likely lose its crispness, though, and the freeze-dried strawberries will most likely lose their texture. To restore the crispness, try baking it in a single layer at about 175°F for 30 to 45 minutes.

Strawberry Granola Recipe

This crisp strawberry granola has chunky clusters coated in real strawberry syrup, with pistachios and freeze-dried berries for even more flavor.

Course Breakfast, Snack

Cuisine American

Keyword strawberry granola

Prep Time 20

Cook Time 1 20

Cooling time 45

Servings cups

Calories 767kcal

Author Nicole Hunn

Equipment

Blender for the strawberry puree

Ingredients

For the strawberry puree

4 ounces frozen strawberries
2 tablespoons lukewarm water
¼ cup maple syrup
⅛ teaspoon kosher salt

For the granola

3 cups old fashioned rolled oats (gluten free if necessary)
1 cup raw pistachio nut meats roughly chopped
½ cup raw hemp seeds
¾ teaspoon kosher salt
½ cup strawberry puree from above
2 tablespoons honey
5 tablespoons pure maple syrup
5 tablespoons coconut sugar
2 teaspoons balsamic vinegar
4 tablespoons virgin coconut oil
2 teaspoons vanilla bean paste or vanilla extract
2 ounces freeze-dried strawberries (each bag from Trader Joe’s is 1.2 ounces)

Customary – Metric

Instructions

Preheat your oven to 325°F. Line a large rimmed baking sheet (a half sheet pan works best) with parchment paper, and set it aside.
In a large mixing bowl, place the oats, pistachios, seeds, and salt, and mix to combine. Set the bowl aside.

Make the strawberry puree

Place all of the strawberry puree ingredients in a medium-size saucepan and cook over medium heat, stirring occasionally, until the mixture is bubbling. Continue to cook until the strawberries are soft enough to crush.
Remove the pan from the heat and puree immediately in the pan with a stick blender, or in a regular blender after it’s cooled.
For a smoother puree, strain out the seeds using a fine mesh sieve. Measure out 1/2 cup of the puree to use in this recipe, and reserve the rest in a sealed container in the refrigerator for other uses.

Make the strawberry syrup

Place 1/2 cup strawberry puree, honey, maple syrup, coconut sugar, vinegar, and coconut oil in a medium-size, heavy bottom saucepan.
Cook over medium heat until reduced by about 1/4, stirring occasionally to prevent it from burning. The mixture will bubble as the moisture begins to boil off, and it should take about 3 minutes to reduce.

Make the granola

Pour the strawberry mixture and vanilla into the mixing bowl with the oats. Mix to combine well with a silicone spatula. Be sure to coat all of the dry ingredients with the wet mixture.
Scrape the granola onto the prepared baking sheet, and spread into a single layer.
Place it in the center of the preheated oven and bake for 10 minutes.
Remove from the oven, stir with a large mixing spoon until everything is rearranged and spread to the edges of the pan.
Return the granola to the oven and bake for another 10 minutes. The granola should be fragrant and the oats should be starting to turn lightly golden brown.
For the crispiest clusters, reduce the oven temperature to 175°F and continue to bake for another 45 minutes to 1 hour. This will help dry out any remaining moisture that might make the granola feel sticky.
Remove the pan from the oven and allow the granola to cool on the sheet pan, uncovered, for about 45 minutes or until dry to the touch.
Scatter the freeze-dried strawberries evenly on top of the granola and turn it over with a spoon or spatula until the strawberries are evenly distributed throughout the mixture.
Transfer the granola to a glass container with a lid. That will keep it crunchy until you are ready to serve it. Store at room temperature.

Nutrition

Gluten Free Biscoff Cookies

Nicole Hunn — Thu, 20 Aug 2026 21:06:28 +0000

These gluten free biscoff cookies are thin, crisp, and deeply spiced, with the caramelized brown sugar flavor of the classic cookies. The one-bowl dough is easy to make and handle, so it's easier to get that familiar taste and texture than you think.

Lots of classic brands now make gluten free snacks inspired by their most popular treats, but until Lotus Bakeries adds Biscoff to that list, we’ll have to make our own!

Why this recipe works

Brown and white sugars, honey, and warm spices build the deep caramelized flavor that makes Biscoff cookies so distinctive, without making them overly sweet.

The dough comes together by hand with no eggs, mixer or food processor. It stays smooth and workable, so you can roll it thin and cut clean rectangles without having to chill it first.

Thin dough plus a few holes in the tops helps the cookies bake evenly, so they come out golden and firm. And then crisp up completely as they cool.

Recipe ingredients

Here's what you'll need to make these cookies at home, plus some information on the role of each element in the cookie recipe. For full ingredient amounts, scroll down to the recipe card below:

Gluten free flour: With xanthan gum or a substitute for xanthan gum, it provides the structure and most of the texture for these cookies. Be sure to use something that has finely ground and sifted rice flour in a well-balanced blend for structure, taste and performance. I recommend Better Batter's original all purpose blend (which already contains enough xanthan gum), Nicole's Best Multipurpose gluten free flour (plus 1 teaspoon xanthan gum), or Bob's Red Mill 1-to-1 gluten free baking flour with an additional 1/4 teaspoon xanthan gum (the blend contains some, but not enough to prevent crumbling cookies).
Cinnamon: The dominant spice flavor, it adds subtle sweetness and warmth.
Nutmeg: Adds a sharp, slightly bitter and peppery warmth that complements cinnamon.
Allspice: Similar in flavor to both cinnamon and nutmeg, it acts to balance the other two spices.
Cardamom: Adds a bright, almost minty flavor to contrast the warmth of the other spices.
Cloves: Contributes a sharp flavor that adds depth to the balance of spicy flavors.
Salt: Adds brightness and balances the sweetness of the sugars.
Baking soda: Adds rise when it reacts with the acid in the brown sugar and honey, and helps the cookies brown in the oven.
Granulated sugar: Adds sweetness, crispness, and locks in moisture so the cookies don't dry out.
Light brown sugar: Adds sweetness and depth of flavor from the molasses, and keeps the cookies from becoming too hard in the oven.
Butter: Adds buttery flavor, moisture, and fat to help the cookies brown in the oven. Keeping it solid at cool room temperature helps keep the cookies from spreading too much during baking.
Honey: Helps bind the cookies together with its stickiness, plus adds flavor and moisture.

How to make gluten free Biscoff cookies (step by step photos)

Mix the dry ingredients
Whisk together the flour blend including xanthan gum, all the spices (cinnamon, nutmeg, allspice, cardamom and cloves), salt, baking soda, granulated sugar and brown sugar. This ensures that the base of the recipe is uniform and there are no bitter pockets of leavener.

Add the butter
Chop the butter into cubes to scatter it evenly over the dry ingredients and toss to coat the butter in flour. This will prevent the butter from sticking to itself. Press the tines of a fork or the back of a mixing spoon into the butter pieces to work them into the dry mixture until the mixture resembles brown coarse sand.

Mix in liquids
Mix in 1/4 cup of water and just 1 tablespoon of honey to the dry mixture to form a cohesive light brown cookie dough. If there are any very dry spots in the mixture, add more water by the drop just to those dry spots, like we do with our gluten free pie crust. The dough should be thick and soft, but firm enough that it doesn’t escape between your fingers when you squeeze it.

Roll out the dough
Divide the dough in half, and work with one half at a time so it's easier to roll it evenly. Sprinkling lightly with more flour on a surface and on top of the dough as necessary to prevent the dough from sticking and tearing, use a rolling pin to roll out the dough into a rectangle about 1/8-inch thick.

Test the dough texture
If the dough feels too fragile to lift up even the edges, it may be too wet. That will lead to a too-soft dough that doesn't hold its shape and tends to rise less evenly. To fix it, sprinkle the dough with about 1 tablespoon more flour, fold it over on itself to work in the extra flour, and roll it out again.

Cut out shapes
If you have a cookie cutter that's about 2 1/2 inches x 1 1/2 inches, use it to cut out rectangles in the dough. If not, use a pastry cutter (one that creates a scalloped edge looks pretty) or pizza wheel to cut out as many rectangles about that size as you can. Peel away the dough around the cutouts if you've used a cutter, and gather it to reroll.

Place on the baking sheets
Place the cuts about 1/2-inch apart on the prepared baking sheets, since they won't spread much during baking. If you’re think the cutouts might stretch when you lift them, use an offset spatula to lift them to the prepared baking sheets.

Pierce the tops
Use a toothpick to poke 5 or 6 small holes in each rectangle to help the cookies rise more evenly. My cookie cutter happens to create these holes on its own, but a toothpick works great.

Bake the cookies
Bake the cookies, one baking sheet at a time, at 350°F for about 15 minutes, or until mostly firm to the touch and golden brown. Their color will actually lighten a bit during baking, but they shouldn't burn on the bottoms at all. The more evenly rolled out the cookies are, the less likely they are to burn on the bottom in spots.

Ingredient substitutions

These cookies are already gluten free and egg free. Here's how to avoid other potential allergens.

Dairy free

In place of butter, try block style vegan butter like Miyoko's or Melt brand. They may not become as crispy, though. You can also try virgin coconut oil (the kind that's solid at cool room temperature) or Spectrum brand vegetable shortening, but you'll probably need more water since they're missing the water that's in butter.

Honey

In place of honey, you can try using maple syrup, but you'll probably need less water.

Spices

The spices in these cookies really set them apart from our gluten free graham crackers, but you can still make some changes if necessary. In place of the cinnamon, nutmeg an allspice, you can use 2 teaspoons of apple pie spice. The other spices add a lot of flavor that really makes these cookies taste like the original, but you can also leave out the cardamom and cloves or add another 1/4 teaspoon apple pie spice in their place.

Storage instructions

These cookies will keep stored in a sealed glass container at room temperature for about 2 weeks. Be sure to store them in glass, since plastic is porous and the cookies will absorb moisture from the room and lose their crisp texture.

For longer storage, freeze for up to 3 months. They may lose some crispness in the freezer, but it helps if you can freeze them in tempered glass. Just make sure there's enough headspace for the cookies to expand a bit during freezing.

Can I make these into gluten free Biscoff spread?

Yes! In a blender or food processor, grind about 5 ounces of these gluten free Biscoff cookies (about 18 cookies of this size, or 1/4 of the recipe) into crumbs. Then add 2 tablespoons packed light brown sugar, a pinch of baking soda, a pinch of salt, 1 tablespoon of tapioca starch, and 6 tablespoons of melted Spectrum nonhydrogenated vegetable shortening and blend for about 3 minutes or until smooth. Transfer the spread to a container, and allow it to sit uncovered at room temperature until no longer warm (about 30 minutes). Cover and store at room temperature until firm (about 2 hours). It will harden if stored in the refrigerator, but will soften again when it returns to room temperature.

Gluten Free Biscoff Cookies Recipe

Make crisp gluten free Biscoff cookies with deep caramelized brown sugar flavor and plenty of cinnamon and spice, using an easy one-bowl dough with no chilling!

Course Cookies, Dessert

Cuisine American

Keyword gluten free Biscoff cookies

Prep Time 20

Cook Time 15

Servings cookies

Calories 37kcal

Author Nicole Hunn

Equipment

Rolling Pin
2 1/2-inch x 1 1/2-inch rectangular cookie cutter (or pastry or pizza wheel)
Toothpick for piercing

Ingredients

2 ¼ cups all purpose gluten free flour blend (See Recipe Notes), plus more for sprinkling
1 teaspoon xanthan gum (omit if your blend already contains it)
1 ½ teaspoons ground cinnamon (See Recipe Notes)
¼ teaspoon ground nutmeg (See Recipe Notes)
¼ teaspoon ground allspice (See Recipe Notes)
⅛ teaspoon ground cardamom
⅛ teaspoon ground cloves
¼ teaspoon kosher salt
¾ teaspoon baking soda
¼ cup granulated sugar
¾ cup packed light brown sugar
6 tablespoons unsalted butter at room temperature
1 tablespoon honey
¼ cup lukewarm water plus more as needed

Customary – Metric

Instructions

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
In a large mixing bowl, whisk the flour blend, xanthan gum, cinnamon, nutmeg, allspice, cardamom, cloves, salt, baking soda, granulated sugar, and light brown sugar to combine well. We’ll work out any lumps in the brown sugar in the next step.
Chop the butter into tablespoon sized cubes and add it to the mixing bowl. Work the butter into the dry ingredients with the tines of a fork or the back of a spoon until the mixture resembles coarse sand. You’ll naturally break up any lumps in the brown sugar along the way.
Add the honey and 1/4 cup water, and mix to combine. Add more water by the drop to any especially dry spots and mix to combine. The cookie dough will come together and should be thick but not stiff.
Divide the cookie dough roughly in half and press each half into a round of dough. Work with one half at a time (draping the other half with plastic or a tea towel so it doesn’t dry out).
Place the first half of cookie dough on a lightly floured surface, press it into a rough rectangle, and sprinkle the top very lightly with more flour.
Use a rolling pin to roll the dough into a rectangle a bit more than 1/8 inch thick. If the dough feels too fragile to lift up even the edges, you may have added too much water, so work in about 1 tablespoon more flour and roll the dough out again.
Cut out rectangles about 2 1/2 inches x 1 1/2, and place about 1/2-inch apart on the prepared baking sheets. If you don't have a cookie cutter that's about the right size, use a pastry wheel or pizza cutter to cut out rectangles.
Peel away the rest of the dough around the cutouts, then place the cutouts about 1/2-inch apart from one another.
Use a toothpick to poke 5 or 6 small holes in each rectangle while it's on the baking sheet.
Place the baking sheets in the center of the preheated oven, one at a time, and bake until golden brown and mostly firm to the touch, about 15 minutes. To get a feel for how quickly they will bake, make your first batch in the oven a small one and adjust the baking time appropriately.
Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely. They will crisp as they cool.
Gather and reroll scraps, and repeat with the remaining cookie dough.

Notes

Flour blend notes

This recipe works best with Better Batter’s original all purpose blend or Nicole’s Best multipurpose with 1 teaspoon xanthan gum. It should also work with Bob’s Red Mill 1-to-1 gluten free baking flour if you add 1/4 teaspoon more xanthan gum, since that blend has some, but not enough, binder.

To make your own high-quality gluten free flour blend, check out my mock all purpose gluten free flour blends.

Spices

In place of the cinnamon, nutmeg and allspice, you can use 2 teaspoons apple pie spice for the same taste.

Nutrition

Gluten Free Blueberry Muffins (Bakery-Style)

Nicole Hunn — Wed, 12 Aug 2026 21:11:14 +0000

These tender, sweet gluten free blueberry muffins can hold plenty of juicy blueberries without sinking or collapsing, whether you use fresh or frozen berries.

They rise high over the pan with big, craggy bakery-style tops without chilling the batter, using a special muffin tin, or even pulling out a mixer!

Why this recipe works

This isn't just our basic gluten free muffin recipe with blueberries tossed in! A little extra xanthan gum gives the thick batter enough structure to support plenty of berries and rise into big bakery-style domes, while keeping the crumb soft and tender.

Fresh lemon juice activates the baking soda for extra lift and brightens the blueberry flavor. Buttermilk and melted butter add richness and flavor.

Starting at 400°F helps create high domes and crisp, golden edges. Then lowering the heat to 350°F lets the centers finish baking without burning the outside.

Recipe ingredients

Here's what you'll need to make these muffins, plus an explanation of the role each of the ingredients plays in a successful result:

Buttermilk: Adds flavor, and creates a soft, tender crumb. Since it has less moisture than regular milk, it helps to maintain a tall muffin that doesn't cave in as it cools.
Melted butter: Adds buttery flavor, moisture and richness.
Fresh lemon juice: Brightens and enhances the blueberry flavor and helps activate the baking soda for a taller rise.
Eggs: Provide structure and lift.
Gluten free flour blend: A well-balanced gluten free flour blend with superfine rice flour like Better Batter's original blend or Nicole's Best Multipurpose provides most of the structure to hold these muffins together, and create a nice, even rise. Bob's Red Mill 1-to-1 gluten free baking flour also works, but adds a slight aftertaste.
Xanthan gum: Traps moisture and traps gas bubbles from leavening agents. So skimping on it leads to a shorter rise and a more crumbly texture that becomes stale more quickly. In these muffins, I like to add an extra 1/4 teaspoon xanthan gum even to Better Batter, which already contains a fair amount of gum, for taller, fluffier and more tender muffins. If you're using Nicole’s Best, which has no gum, add a slightly more generous than usual 1 1/2 teaspoons xanthan gum. If using Bob’s Red Mill 1-to-1, which has some gum but not usually enough, I recommend adding 3/4 teaspoon extra xanthan gum.
Cornstarch: Helps the muffins crisp on the edges by adding some extra lightness to the flour blend.
Baking powder: Ensure a high rise by releasing gas when activated both in and out of the oven (be sure to use double-acting powder).
Baking soda: Contributes to rise when it reacts with the acid in lemon juice, and helps the muffins turn golden brown in the oven.
Granulated sugar: Adds sweetness and locks in moisture for a tender crumb.
Blueberries: Fresh or frozen (unthawed) berries break open in the oven to add juicy floral and sweet flavor plus moisture to keep the muffins soft inside.

How to make gluten free blueberry muffins (step by step photos)

Here's a visual overview of how to make these muffins. For full recipe details, including ingredient amounts, scroll down to the recipe card:

Prep the oven and pan
Preheat your oven to 400°F. Grease or line a 12-cup muffin tin and set aside. I like to use muffin liners for extra support that helps the muffins rise tall.

Combine the wet ingredients
In a medium bowl, whisk together the melted and cooled butter, buttermilk, lemon juice, and eggs until smooth. This breaks up the egg yolks and makes it easier to combine with the dry ingredients without having to overmix and deflate the batter.

Whisk the dry ingredients
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum (remember to add more even if your blend already usually has enough), cornstarch, baking powder, baking soda, salt, and granulated sugar.

Coat the blueberries
Toss the blueberries with about 1 tablespoon of the dry mixture, and set them aside. This will help suspend them in the batter, so they don't sink to the bottom during baking.

Combine wet and dry
Use your mixing spoon to create a hole in the center of the dry ingredients, and pour in the wet mixture. Stir until combined, and expect that the batter will be thick, perfect for holding those berries in place, ensuring plenty of blueberry flavor and moisture in every bite.

Fold in the berries
Gently fold in the coated blueberries just until evenly distributed. Adding them in last makes it easier to avoid them bursting, which will turn the batter blue and make the batter too wet, which could cause them to cave in.

Fill the muffin tin
Divide the batter evenly among the muffin cups, filling them completely full for that big muffin dome. Pile the batter a bit toward the center of each well to encourage the shape even more, if possible, evening out the batter in each well as needed.

Add the topping
Brush the top with melted butter and sprinkle with coarse sugar, and/or sprinkle the tops with brown sugar for some extra flavor and a light, crispy shell on top.

Bake
Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for another 10 to 12 minutes. Ovens (and gluten free flour blends, even among my recommended ones) are all different, so baking times are always approximate. Pay less attention to the time on a timer and more to doneness cues like a toothpick inserted in the center coming out withe a few moist crumbs attached and the muffins springing back when pressed gently in the center.

Cool
Let the muffins cool in the tin for 10 minutes to allow the starches to reassemble into a more stable structure (called retrogradation!), then transfer to a wire rack to finish cooling. Waiting a bit will help keep the muffins from falling apart, and cooling them on a wire rack will prevent them from steaming in the muffin tin, turning the crumb unpleasantly chewy.

Expert tips

Start hot for a high dome
Begin baking at 400°F for the first 10 minutes, then lower to 350°F to finish. The high heat activates the baking powder quickly and crisps the outside, helping to create and keep that classic domed top.

Don’t thaw frozen blueberries
Use them straight from the freezer to prevent bleeding or wilting. Thawed berries break down and turn your batter purple and weigh down the batter, which clean lead to caving in during cooling.

Coat berries in flour
Tossing fresh or frozen berries in a tablespoon of the dry ingredients helps suspend them in the thick batter so they don’t sink.

Fill the wells up
All muffin wells differ slightly in size. In my classic Wilton tins, this recipe fills all 12 wells to the tippy-top, which is what you want for large bakery-style domes. If your batter won't fill all 12 fully, try leaving one well empty and dividing the remaining batter among 11 instead. To ensure even baking, you can fill the empty well with water before baking.

Ingredient substitutions

Dairy free

In place of buttermilk, try half plain dairy-free yogurt and half unsweetened nondairy milk (like coconut milk in the carton or soy milk). Instead of butter, try block-style vegan butter like Miyoko’s or Melt brands. Avoid tub-style spreads or oil that's liquid at room temperature, since they’re too soft and oily and the crumb will be spongy and oily.

Egg free

Try replacing each egg with a chia egg, Bob’s Red Mill Egg Replacer, or JustEgg refrigerated liquid egg substitute. Expect slightly less lift, but still a good crumb.

Corn free

Use arrowroot starch or potato starch in place of cornstarch. Either one works well for tender muffins. If you can't have corn, Nicole's Best Multipurpose won't be right for you.

Blueberry alternatives

You can sub in raspberries (fresh or frozen), but if you’re craving strawberries, try my gluten free strawberry muffins instead, since they’re formulated specifically for the particular moisture content and behavior in the oven of that fruit.

Storage instructions

Room temperature
Store fully cooled muffins in an airtight container at room temperature for up to 2 days. Wrap individually in plastic wrap for best texture.

Freezer-friendly
These muffins freeze beautifully. Place completely cooled muffins on a baking sheet to flash-freeze, then transfer to a freezer-safe container or zip-top bag.

To reheat

Toaster oven: For a crisp edge and warm center, sprinkle lightly with water and bake at 250°F for 5 minutes or until warmed through.
Microwave: Heat a frozen muffin for 30 to 45 seconds at 50% power.

Gluten Free Blueberry Muffins Recipe

These tender gluten free blueberry muffins have big, craggy tops and plenty of juicy berries, with no chilling, special pan, or mixer needed!

Course Muffins

Cuisine American

Keyword blueberries, butter, buttermilk, eggs, gluten free blueberry muffins, gluten free flour, lemon juice, white sugar

Prep Time 15

Cook Time 20

Servings muffins

Calories 309kcal

Author Nicole Hunn

Ingredients

For the muffin batter

¾ cup buttermilk at room temperature
10 tablespoons unsalted butter melted and cooled
3 tablespoons freshly-squeezed lemon juice
2 eggs at room temperature
2 ½ cups all purpose gluten free flour blend (See Recipe Notes)
1 ½ teaspoons xanthan gum (See Recipe Notes)
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup granulated sugar
1 ¼ cups fresh or frozen blueberries (See Recipe Notes)

For topping

1 tablespoon unsalted butter melted, optional
Coarse sugar for sprinkling, optional
2 tablespoons packed light brown sugar optional, for sprinkling

Customary – Metric

Instructions

Make the muffin batter

Preheat your oven to 400°F. Grease and/or line a 12-cup muffin tin with muffins liners. Set it aside.
In a medium bowl, whisk together the buttermilk, melted butter, lemon juice, and eggs until well combined.
In a large mixing bowl, whisk together the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar.
Toss the blueberries in about 1 tablespoon of the dry mixture to coat. Set them aside.
Create a well in the center of the dry ingredients. Add the wet mixture and mix until just combined. The batter will be thick.
Use a silicone spatula to gently fold in the floured blueberries until evenly distributed, taking care not to burst the berries.
Divide the batter evenly among the muffin cups, piling it a bit more toward the center of each well, if possible. The cups should be completely full.
Brush the tops with melted butter and sprinkle with coarse sugar, if using. And/or sprinkling the brown sugar evenly on top.

Bake the muffins

Bake at 400°F for 10 minutes. Then reduce the heat to 350°F.
Finish baking the muffins at 350°F until a toothpick inserted in the center (and not in a blueberry) comes out with no more than a few moist crumbs attached (10 to 12 minutes more). When the muffins are done baking, the tops will also spring back when pressed gently in the center.
Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Video

Notes

Flour blend/xanthan gum tips
These muffins work best with a well-balanced gluten free flour blend like Better Batter, with an extra 1/4 teaspoon xanthan gum for taller muffins, or Nicole’s Best with 1 1/2 teaspoons xanthan gum (a bit more than usual per cup for muffins, so they rise tall). If using Bob’s Red Mill 1-to-1, add 3/4 teaspoon extra xanthan gum to avoid a crumbly texture since the blend has some, but not enough, binder.

For DIY blend instructions, visit my all purpose GF flour blends guide.

Using frozen blueberries
Don’t thaw them! Use straight from the freezer and toss in dry ingredients before folding into the batter.

Dairy free version
Use half plain dairy-free yogurt and half unsweetened non-dairy milk, by volume, instead of buttermilk. Swap butter for block-style vegan butter (like Miyoko’s or Melt brand). And be sure to choose a dairy free flour blend.

Nutrition

FAQs

Can I use regular milk instead of buttermilk?

Not quite. Buttermilk is thicker and more acidic than milk, which helps create a tender crumb. For the best results, use half plain yogurt or sour cream and half milk as a substitute.

What does lemon juice do in the batter?

It adds brightness and balances the sweetness. It also enhances the blueberry flavor. You can substitute ½ teaspoon vanilla extract if you don’t have lemon juice.

Can I bake this as a loaf instead of muffins?

No, this batter is formulated specifically for muffins. For a gluten free blueberry loaf, try my gluten free blueberry bread.

Can I make mini muffins?

Yes! Bake at 400°F for 5 minutes, then reduce to 350°F and bake for about 9 more minutes, or until a toothpick comes out clean.

Can I refrigerate the batter overnight?

You can refrigerate it in the muffin tin, covered. Let it sit at room temperature for 20 to 30 minutes before baking for the best rise.

Chewy Gluten Free Breakfast Bars

Nicole Hunn — Wed, 05 Aug 2026 20:59:37 +0000

These gluten free breakfast bars taste like a thick, chewy square of brown sugar and cinnamon oatmeal. They keep that familiar oatmeal flavor front and center, with just enough texture and sweetness to make them especially kid-friendly.

Why this recipe works

Oat flour and rolled oats give these bars plenty of oatmeal flavor without loading them up with crunchy mix-ins like nuts. The oat flour creates a smooth, chewy crumb, while the whole oats add just enough texture.

Brown sugar and cinnamon add light caramel flavor and familiar sweetness, while a touch of honey helps bind everything together. The bars stay less sweet and much less sticky than gluten free granola bars.

Baking at a lower temperature keeps them pale, soft, and chewy instead of deeply browned. They’re sturdy enough to take anywhere without crumbling, and they freeze really well for busy mornings.

Recipe ingredients

Here's what you need to make this recipe. For full ingredient amounts, scroll down to the recipe card below:

Gluten free flour blend (with xanthan gum for binding): Provides most of the structure of these bars. I recommend Better Batter's original blend all purpose gluten free flour without more xanthan gum added, Nicole's Best multipurpose flour with 1 teaspoon xanthan gum, or Bob's Red Mill 1-to-1 gluten free baking blend with an additional 1/4 teaspoon xanthan gum. Bob's has some binder, but not enough to ensure that the bars aren't too crumbly.
Oat flour: Adds an earthy flavor, and a mild natural sweetness, and chewiness to the bars. You can grind old fashioned gluten free oats into flour, or use commercially ground and sifted gluten free oat flour for a smoother crumb. I like Gold Medal brand, which is well priced, gluten free, and available in a lot of larger grocery stores.
Old fashioned rolled oats: Adds some texture, extra chewiness and some more of the earthy flavor of oats. There are lot of brands of gluten free oats available, and I usually buy Bob's Red Mill brand. Just be sure to grab the bag that says “gluten free.”
Baking powder & baking soda: Baking powder adds rise for a taller bar and more open crumb, and baking soda helps the bars brown gently in the oven.
Salt: Brightens the other flavors and balances the sweetness.
Light brown sugar: Adds sweetness and makes the bars more tender by locking in moisture. We use brown sugar instead of white here to add moisture from the added molasses, keep the bars from crisping too much, and for the light caramel flavor that naturally complements the flavor of oatmeal.
Cinnamon: Adds the perception of more sweetness without adding more sugar, and pairs well with oats and brown sugar.
Refined coconut oil: Adds tenderness by trapping moisture, keeps the bars dairy free, and keeps them from browning as much as butter would so the bars taste a lot like eating oatmeal. Be sure to use the kind of oil that's solid at cool room temperature, not liquid, so that your bars aren't greasy.
Eggs: Help bind the bars together so they don't crumble, and help them keep their shape and avoid falling as they cool.
Vanilla: Adds depth of flavor to these simple bars.

How to make gluten free breakfast bars (step by step photos)

Here's an overview of how to make these bars in your own kitchen.

Combine dry ingredients
In a large mixing bowl, whisk together all of the dry ingredients (gluten free flour blend with xanthan gum, oat flour, baking powder, baking soda, salt, cinnamon, light brown sugar and rolled oats). This will prevent any bitter clumps of leaveners or salt, and will lessen the amount of mixing necessary once you add the liquids. Be sure to break up any lumps, since the moisture in brown sugar can make it harden into clumps that won't bake properly.

Mix in wet ingredients
Add the liquids (beaten eggs, melted coconut oil and vanilla extract) to the dry ingredients and mix to combine. The dough isn't very wet, but everything should get moistened enough that the dough holds together when squeezed. If any very dry pockets remain, drizzle in a bit of lukewarm water just to those spots, but go slowly because too much moisture will make the bars spread.

Roll the dough
Turn the dough out onto a piece of parchment paper and press it roughly into a square, about 1-inch thick. Use a rolling pin to roll from the center to the edges to create an 8-inch square that's about 3/4-inch thick. If the dough cracks easily as you're rolling it out, gather it back together with your hands, press it together firmly, and try rolling it again.

Shape and cut the bars
Use a metal bench scraper or other straight edge on each of the 4 sides of the square to sharpen the edges into 3/4-inch tall walls. Like with gluten free biscuits, sharpened edges will help the bars rise up tall, rather than spreading out wide. Cut the bars into 9 equal-size squares with edges that are as sharp as possible. If you're having trouble getting clean edges, try refrigerating the dough for a few minutes.

Bake the bars
Place the bars on a parchment-lined baking sheet about 1-inch apart from one another. Bake in the center of a 325°F oven until the bars have risen about 1/4-inch and are firm to the touch, 12 to 14 minutes. Baking the bars at a low temperature for a bit longer yields pale bars that taste a lot like a bowl of oatmeal with cinnamon and brown sugar. Drizzle lightly with the optional confectioners' sugar glaze, if you like, after the bars cool completely.

Expert tips

Unlike most breakfast bars, these are shaped before baking instead of sliced afterward. That makes them sturdier and easier to take on the go. Here are a few other tips:

Add water sparingly

The dough should be thick and somewhat dry, but it must hold together when squeezed. Add lukewarm water only to visibly dry patches, a little at a time, since excess moisture may make the bars spread instead of holding their shape.

Sharpen the edges

After rolling the dough into a square, use a bench scraper or straight edge to create clean, upright sides before cutting it into bars. Sharp edges encourage the bars to rise upward and stay thick instead of spreading outward.

Use the right coconut oil

Choose refined coconut oil that's solid at cool room temperature, not liquid coconut oil. It will resolidify as the bars cool, which helps them stay tender without becoming greasy.

Ingredient substitutions

Dairy free

The recipe for the bars is already naturally dairy free since it calls for coconut oil, not butter, as the fat. To make the glaze dairy free, just use a nondairy milk or even water, and replace the unsalted butter with Earth Balance buttery sticks or block-style vegan butter like Melt or Miyoko's brand.

Egg free

You can try this recipe with 2 “chia eggs” in place of regular eggs (a “chia egg” is just 1 tablespoon of ground chia seeds mixed with 2 tablespoons of water and allowed to gel). You can also try Bob's Red Mill egg replacer or Just Egg liquid egg replacer, each according to package instructions.

Coconut oil

If you don't like the taste of coconut, try using triple filtered coconut oil, which has no odor or flavor. If you can't have coconut oil, you can use shortening in its place. You can use melted unsalted butter, but the bars will be a bit more dry because butter contains less fat than oil.

Oat free

If you can't have oats, you can probably use a substitute for oats for each type of oat product in this recipe. In place oat flour, try grinding quinoa flakes into a smooth powder. In place of the rolled oats, try using rolled buckwheat.

Storage instructions

These bars will stay fresh in a sealed container, or wrapped in plastic individually, at room temperature for at least 3 days. If it's warm in your kitchen, the glaze may get a bit tacky at room temperature. For longer storage, wrap each in freezer-safe wrap individually and freeze for up to 3 months. Defrost at room temperature or microwave on half power for 30 seconds.

Gluten Free Breakfast Bars Recipe

These gluten free breakfast bars taste like brown sugar cinnamon oatmeal, with a soft, chewy texture that holds together without crumbling, even on the go!

Course Bars

Cuisine American

Keyword oatmeal bars, oatmeal breakfast bars

Prep Time 15

Cook Time 14

Servings bars

Calories 369kcal

Author Nicole Hunn

Ingredients

For the bars

2 cups all purpose gluten free flour blend (See Recipe Notes)
1 teaspoon xanthan gum (omit if your blend already contains it)
1 cup gluten free oat flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¾ cup gluten free old-fashioned rolled oats
¾ cup packed light brown sugar
2 eggs at room temperature, beaten
6 tablespoons virgin coconut oil melted and cooled
2 teaspoons pure vanilla extract
Lukewarm water as needed

For the optional glaze

1 cup confectioners’ sugar
⅛ teaspoon kosher salt
1 tablespoon milk (any kind) plus more as necessary, at room temperature
1 tablespoon unsalted butter at room temperature
½ teaspoon pure vanilla extract

Customary – Metric

Instructions

Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Make the bars

In a large bowl, place the flour, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well.
Add the rolled oats and brown sugar, and mix to combine, working out any lumps in the brown sugar.
Create a well in the center of the dry ingredients, and add the beaten eggs, coconut oil and vanilla. Mix until combined, kneading with your hands as necessary to bring the dough together. It will be very thick.
If the dough has any patches that seem very dry, sprinkle them lightly with only as much lukewarm water as necessary to bring the dough together.
Transfer the dough to a sheet of unbleached parchment paper and press and pat into a square about 1 inch thick.
Use a rolling pin to roll out the dough until it is about 8 inches square, and about 3/4-inch thick.
Sharpen the edges of the square of dough with the sides of your hands and/or a bench scraper.
Using a bench scraper or a large knife, slice the dough into 9 equal squares.
Place the squares about 1 inch apart on the prepared baking sheet.
Place the pan in the center of the preheated oven and bake until the bars are mostly firm to the touch and just beginning to brown on top, 12 to 14 minutes.
Remove from the oven and allow to cool completely on the pan.

Make the (optional) glaze

In a medium-size bowl, place the confectioners’ sugar and salt, and whisk to combine well.
Add 1 tablespoon of the milk, butter and the vanilla, and mix until a thick, smooth paste forms.
If it’s too thick to pipe, add more milk by the half-teaspoonful until you reach the proper consistency.
Once the squares have cooled completely, pipe a zigzag pattern of glaze on top of each.
Allow to set at room temperature.

Video

Notes

Gluten free flour notes

This recipe works best with Better Batter’s original all purpose blend, Nicole’s Best multipurpose with 1 teaspoon xanthan gum. It should also work with Bob’s Red Mill 1-to-1 gluten free baking flour if you add 1/4 teaspoon more xanthan gum, since that blend has some, but not enough, binder.

To make your own high-quality gluten free flour blend, check out my mock all purpose gluten free flour blends.

Nutritional information excludes the glaze.

Nutrition

Gluten Free Chocolate Banana Bread

Nicole Hunn — Tue, 28 Jul 2026 19:59:01 +0000

This gluten free chocolate banana bread has the deep, rich flavor of a chocolate loaf, but you can still taste ripe banana in every bite. It’s soft, tender, and fudgy, with plenty of chocolate chips throughout.

Why this recipe works

This is much more than “regular” gluten free banana bread with chocolate chips added. A combination of cocoa powder and melted chocolate gives this loaf deep chocolate flavor and a richer, slightly dense texture.

The mashed bananas are beaten into the wet ingredients so they release enough moisture to soften and enrich the thick chocolate batter.

At the end, we fold in small banana chunks and chocolate chips for some extra texture, and so the banana flavor doesn’t disappear behind all that chocolate.

If you have leftover bananas, try making my cinnamon swirl banana bread too.

Ingredient notes

Here's what you'll need to make this recipe, plus some information about the role each ingredient plays in a successful result. For full ingredient amounts, scroll down to the recipe card below:

Melting chocolate: Adds richer chocolate flavor than cocoa powder alone, and a slightly fudgy texture. Try to use a chocolate with higher cacao butter content, about 65%, that is made for melting fully and using in baking. It can be unsweetened (with zero added sugar, for a slightly less sweet bread) or dark chocolate (cacao solids with some sugar and sometimes vanilla). Avoid anything like chocolate chips, which contain stabilizers that can prevent them from melting smoothly and emulsifying with butter for a smooth batter without any grainy chocolate that has burned or seized.
Butter: Butter adds richness, some moisture, and lots of flavor and tenderness. We emulsify it with the chocolate by melting them together, but you can also melt the chocolate first and then mix in room temperature butter pieces.
Bananas: Mashed and mixed into the batter, they add flavor and moisture. Measure them by weight after peeling so you're certain that you're using exactly the right amount, mashed. Folding in some chopped, ripe bananas as mix-ins when we add chocolate chips adds some more moisture, and a texture that reminds you this is banana bread. But you can leave that part out for a slightly drier result.
Sugar: Adds sweetness and locks in moisture for a tender crumb.
Sour cream: Adds some moisture, richness, and a gentle tang that complements the chocolate flavor without the extra moisture of buttermilk.
Vanilla: Adds depth of flavor to this quick bread.
Eggs: Acts a binder and helps the bread rise; you can make a shorter loaf with 1 egg, or a taller loaf with 2. I like them both. The white in the eggs also helps the bread holds its shape as it cools.
Cocoa powder: Provides some structure, and lots of cocoa flavor. You can use Dutch-processed cocoa powder (richer, deeper flavor) or natural cocoa powder (some acidity added to the chocolate flavor that's neutralized by baking soda).
Gluten free flour: Provides most of the structure for the bread. I recommend Better Batter's original gluten free blend, Nicole's Best Multipurpose with the xanthan gum directed in the recipe, or Bob's Red Mill 1-to-1 gluten free baking flour with an additional 1/2 teaspoon xanthan gum since that blend has some, but not enough, binder.
Baking powder: Provides rise for a lighter crumb.
Baking soda: Helps with caramelization and neutralizes any acidity from the sour cream and any natural cocoa powder if you're using that.
Salt: Balances sweetness and enhances other flavors.
Chocolate chips: Add some texture to the bread, intensify the chocolate flavor, and also reduce the moisture a bit. If you'd prefer to make it without chocolate chips, try using a different flavor of chip or even chopped soft nuts like walnuts or pecans rather than just eliminating them.

How to make gluten free chocolate banana bread (step by step photos)

Melt butter and chocolate
Place unsweetened or dark melting chocolate in a heat-safe bowl and melt in the microwave on reduced power in 30-second intervals, stirring in between. This will emulsify the ingredients and help them melt into the batter smoothly.

Combine dry ingredients
In a separate bowl, whisk together the cocoa powder, gluten free flour with xanthan gum, baking powder, baking soda, and salt for a uniform mixture. Cocoa powder resists combining with liquids, and mixing it in first with the other dry ingredients will make it easier to combine with liquids later.

Beat wet ingredients
In a large mixing bowl place mashed bananas, granulated sugar, vanilla extract, sour cream, eggs, and the melted chocolate and butter mixture. Beat together until well combined using a handheld mixer or a stand mixer with the paddle attachment. Unlike in our gluten free banana muffins, we want the mashed bananas to release more of their moisture, since this bread is otherwise relatively low in moisture.

Combine wet and dry ingredients
Add the whisked dry ingredients to the bowl of wet ingredients, and beat to combine. The batter will be quite thick, so just beat until you have a relatively smooth batter. If there's any dry ingredients on the side of the bowl, you'll incorporate them into the batter in the next step.

Add mix-ins
Add in chocolate chips and about 1/4 cup chopped ripe bananas, and fold them carefully into the batter with a silicone spatula. Try to avoid mashing the bananas, and scrape and incorporate any dry ingredients from the side of the bowl.

Transfer to a loaf pan
Scrape the thick batter into a greased and lined standard loaf pan and use a moist spatula to spread into an even layer so it bakes evenly. To encourage the loaf to release steam during baking in a controlled way, score the loaf lengthwise down the center, about 1/4 inch deep.

Bake
Bake on the center rack of your oven at 350°F for 30 minutes and rotate halfway around in the oven to ensure even baking. Bake for about another 25 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. You won't be able to tell easily if it's starting to burn because the loaf is dark in color, so pay close attention to the doneness cues.

Cool and slice
Let the bread cool in the pan for 10 minutes, then lift out by the paper liner and put in a wire rack to cool completely. Be sure to remove the paper so air can circulate all around. It will take about 45 minutes to cool completely because it's a thick batter and the starches need time to set. If you slice it too soon, you'll crush the loaf.

Expert tips

Use 2 eggs

When I first made this recipe (and in the video below), I used only 1 egg, and the recipe still works well that way. But if you prefer a higher-rising loaf like I do, use 2 eggs in the batter. They'll also add some moisture for a loaf that stays tender longer after baking.

Use a light-colored loaf pan

My favorite loaf pans are nonstick pans made of cast aluminum, that are light in color. Darker colored pans attract too much heat, so the outside tends to burn before the bread is baked all the way through. This is especially important in a dark-colored bread like this where it's harder to tell when the outside is starting to burn.

Use naturally-ripened bananas

You can help bananas ripen somewhat more quickly by placing them in a paper bag with an apple. You cannot successfully ripen bananas by baking them in the oven, which will blacken the peel but not actually develop the sugars in the bananas.

Ingredient substitutions

Egg free

To replace the eggs in this recipe, you can try 1 “chia egg” (1 tablespoon of ground white chia seeds mixed with 2 tablespoons of lukewarm water, then allowed to gel) per egg. Since you can also make this recipe successfully with 1 egg, you can also try using 1 teaspoon xanthan gum plus 2 tablespoons plain Greek yogurt instead.

Dairy free

For dairy free, nondairy sour cream and block-style vegan butter (Melt or Miyoko's Kitchen are my favorite brands) should work. Avoid vegan butter from the tub, which has too much oil to be a good butter substitute.

Storage instructions

This banana bread can be stored, wrapped tightly, at room temperature for 2 or 3 days. For longer storage, avoid refrigerating the bread since that tends to be drying. Instead, place each individually wrapped slice in the freezer for at least 3 months.

To refresh the slices, defrost each gently in a low power microwave oven or at room temperature. Then, sprinkle the defrosted bread lightly with lukewarm water and place in a 300°F toaster oven until warmed through.

Gluten Free Chocolate Banana Bread Recipe

This gluten free chocolate banana bread combines cocoa powder and melted chocolate for deep flavor and rich, fudgy texture, with ripe banana in every slice.

Course Quick bread

Cuisine American

Keyword gluten free chocolate chip banana bread

Prep Time 15

Cook Time 55

Cooling time 55

Servings slices

Calories 363kcal

Author Nicole Hunn

Ingredients

3 ounces dark chocolate or unsweetened chocolate (See Recipe Notes)
5 tablespoons unsalted butter chopped
⅜ cup unsweetened natural cocoa powder
1 ¾ cups all purpose gluten free flour blend (See Recipe Notes)
¾ teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup mashed ripe bananas from about 2 medium bananas
¾ cup granulated sugar
⅓ cup sour cream at room temperature
1 teaspoon pure vanilla extract
2 eggs at room temperature (See Recipe Notes)
4 ounces semi-sweet chocolate chips
¼ cup chopped ripe banana optional

Customary – Metric

Instructions

Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and line it with parchment paper. Set it aside.
If using a bar of chocolate, first chop it into irregular pieces. In a medium-size, heat-safe bowl, place the chopped chocolate and butter. In the microwave in 30-second bursts, or over a simmering pot of hot water, melt until smooth. Set aside to cool briefly.
In a small mixing bowl, whisk together the cocoa powder, flour, xanthan gum, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, place the mashed bananas, granulated sugar, sour cream, vanilla, eggs and melted butter and chocolate mixture. Beat on medium speed with a handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment) to combine (about 2 minutes).
Add the dry ingredients, and beat on medium speed to combine. The batter will be very thick, and will climb up the beaters if you're using a handheld mixer.
Add the chocolate chips and the optional chopped banana, and use a silicone spatula to fold into the batter until they’re evenly distributed throughout.
Transfer the batter to the prepared baking pan, and smooth into an even layer in the pan.
For a uniform rise, use a small, sharp knife to slash the center of the batter from one short side to another, about 1/4-inch deep.
Place the loaf pan in the center of the preheated oven and bake for 30 minutes.
Rotate 180° and continue to bake until the loaf is firm to the touch on top and a toothpick inserted in the center comes out clean, about another 25 minutes. If you're worried that the loaf is starting to burn, reduce the oven temperature to 325°F until baked through.
If you’ve added the additional chopped banana, the baking time will probably need to be increased by about 10 minutes.
Remove from the oven and allow to cool in the pan for 10 minutes. Transfer the loaf to a wire rack, remove the paper liner, and allow to cool completely (about 45 minutes).
Slice into 10 pieces crosswise, and serve.

Video

Notes

Melting chocolate

Try to use a chocolate with higher cacao butter content, about 65%, that is made for melting fully and using in baking. It can be unsweetened or dark chocolate, or even semi-sweet if it's a baking bar made to melt fully.

Flour blend recommendations

I suggest using Better Batter's original blend gluten free flour without added xanthan gum, Nicole's Best multipurpose blend with xanthan gum as listed in the recipe, or Bob's Red Mill 1-to-1 Gluten Free Baking Flour with an additional ½ teaspoon xanthan gum to avoid crumbly bread.

For full details including how to make your own “mock” Better Batter or original Cup4Cup, see my gluten free flour blends guide.

Eggs

You can successfully make this loaf with 1 or 2 eggs. Two eggs makes a taller loaf with a bit more structure that slices a bit more cleanly.

Nutrition

FAQs

Can I replace the sour cream in this recipe with milk?

No, this recipe can't be made with milk in place of sour cream, but you can replace the sour cream with plain Greek-style yogurt. If you don't have sour cream or Greek-style yogurt, try straining regular plain yogurt of much of its moisture in a fine mesh sieve until it's about the consistency of Greek-style yogurt or sour cream.

Why did my bread sink as it cooled?

When baked goods rise in the oven and sink as they cool, it's usually because they are baked on the outside, but not fully all the way through. As steam escaping when the bread cools, the bread collapses. This usually happens in a too-hot oven, which causes the outside to cook too quickly, long before the inside is fully baked and can support the rise. Use an oven thermometer for best results, as most ovens run hot.

Gluten Free Banana Muffins

Nicole Hunn — Thu, 23 Jul 2026 19:47:19 +0000

Even with nearly 2 cups of mashed banana, these gluten free banana muffins bake up tall and golden, with deep banana flavor and a soft, fluffy crumb that never turns heavy or gummy.

Why this recipe works

A generous 1¾ cups of mashed ripe bananas gives these muffins deep banana flavor, but the batter is carefully balanced so the crumb stays light and tender.

The mashed bananas go in last, after most of the batter is mixed. Folding them in gently keeps them from releasing too much moisture, which can make banana muffins gummy.

A combination of melted butter and oil gives the muffins rich flavor and helps them stay moist. Starting them in a very hot oven creates tall domed tops, then lowering the temperature lets the centers bake through without burning.

Recipe ingredients

Here's a little bit about each ingredient in these muffins and why it's worth sourcing the right ones:

Gluten free flour blend: Provides most of the structure for these muffins. My favorite blends are Better Batter's original blend (which already contains enough xanthan gum), Nicole's Best (with the gum listed in the recipe), or Bob's Red Mill 1-to-1 gluten free blend with an additional 1/4 teaspoon gum since the blend has some, but not enough for muffins that aren't crumbly.
Baking powder & baking soda: Help the muffins rise and brown in the oven without overbaking.
Salt: Enhances flavor and balances sweetness.
Granulated sugar: Adds sweetness and keeps the muffins tender by locking in moisture.
Eggs: Help the muffins rise and holds the structure of the rise as they cool.
Mashed bananas: Ripe bananas add flavor, natural sweetness, moisture, and banana aroma. Underripe bananas have less sugar and less moisture, and don't break down fully in the oven. As banana ripen and the skin browns, it also softens, so if your bananas are hard to separate or peel, they're not ready for baking. As long as they're ripe, even if they're not over-ripe, they're fine for baking.
Sour cream: Adds moisture to bring the batter together, gentle tang, and helps keep the crumb tender.
Melted butter and neutral oil: The butter adds richness and buttery flavor from the butter and keeps the muffins from tasting oily; the oil's higher concentration of fat that's liquid at room temperature helps the muffins stay moist for longer at room temperature.
Vanilla extract: Adds depth of flavor.

How to make gluten free banana muffins (step by step photos)

Here's a visual overview of how to make gluten-free banana muffins in your own kitchen, with an explanation of how each step contributes to the best muffins:

Mix the dry ingredients
In a large mixing bowl, place the gluten free flour blend, xanthan gum (if needed), baking powder, baking soda, salt, and sugar, and whisk to combine well and avoid any clumps of leavening.

Add the wet ingredients
Create a well in the center, then add the melted butter, oil, eggs, sour cream, and vanilla. Start to mix just the wet ingredients together in the center of the bowl before combining with the dry ingredients. This allows us to avoid mixing the wet ingredients together in a separate bowl, simplifying the recipe.

Mix in the wet ingredients
Keep mixing the wet ingredients and slowly incorporate as much of the dry ingredients as you can. The mixture will be too thick to mix fully and completely into a smooth batter.

Fold in the mashed bananas
Add all of the mashed bananas and use a spatula to fold them into the mixture. It will loosen up a lot. We add the mashed bananas last to avoid crushing them too much, which would release too much moisture and could lead to a gummy result.

Portion the batter
For the tallest muffins, use 2 muffins wells and line every other well to give the muffins space to expand without interfering with each other. Scoop enough muffin batter into each liner to fill it all the way to the top.

Bake first at 425°F
Bake this very high temperature for 5 minutes to activate the baking powder quickly and force the muffin batter to rise upward quickly, and the outermost layer of the muffins to set into a dome.

Finish baking at 350°F
Quickly reduce the oven temperature to 350°F and continue to bake for about another 15 minutes or until the tops spring back when pressed gently in the center and muffins are golden brown. This temperature reduction allows you to bake the muffins all the way through without burning them. Let the muffins cool for just 5 minutes in the tin before transferring them to a wire rack to finish cooling.

Expert tips

For the tallest muffins

Start with a hotter oven of 425°F for the first 5 minutes of baking to create more oven spring in the first few minutes of baking. Then, reduce the oven temperature to 350°F to finish baking without burning your muffins. Only baking in every other muffin well can also help get tall muffins.

Remove from the tin quickly

Don't leave baked muffins in the tin for much longer than 5 minutes or the muffins will steam in the liners and the outside can be become unpleasantly chewy.

Ingredient substitutions

If you have additional dietary restrictions, here’s how you can modify this recipe:

Dairy free

Replace the butter with virgin coconut oil (melted and cooled). Triple-filtered coconut oil is best if you don’t want any coconut flavor. For the sour cream, try dairy free sour cream or strain dairy free plain yogurt until it's the consistency of Greek-style yogurt before measuring it for the recipe.

Egg free

You can try replacing the 2 eggs in this recipe with 1 chia egg (1 tablespoon ground chia seeds mixed with 2 tablespoons water, and allowed to gel) per egg, Bob's Red Mill's egg replacer, or “Just Egg” refrigerated egg replacer.

Storage instructions

Let muffins cool completely before storing to avoid sogginess. Keep them in an airtight container at room temperature up to 5 days.

To refresh a slightly dry muffin, run it briefly under cold water and warm it in a toaster oven at 300°F for a couple minutes.

For longer storage, freeze, place cooled muffins on a baking sheet until solid, then store in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 25 seconds. For the best texture, reheat in a low toaster oven.

If you need another banana baking idea, try making my delicious almond flour banana muffins.

Gluten Free Banana Muffins Recipe

This gluten free banana muffin recipe is soft, fluffy, and full of sweet banana flavor. Just one bowl and 30 minutes to tender, bakery-style results.

Course Breakfast, Muffins

Cuisine American

Keyword gluten free banana muffins

Prep Time 10

Cook Time 20

Servings muffins

Calories 234kcal

Author Nicole Hunn

Ingredients

2 ⅔ cups all purpose gluten free flour blend (See Recipe Notes)
1 ⅓ teaspoons xanthan gum omit if your blend already contains it
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup granulated sugar
4 tablespoons unsalted butter melted and cooled
4 tablespoons neutral oil canola, vegetable, peanut, or grapeseed oil, etc.
2 eggs at room temperature, beaten
½ cup sour cream or plain Greek-style yogurt, at room temperature
1 teaspoon pure vanilla extract
1 ¾ cups mashed ripe bananas from about 4 medium or 3 large bananas
Coarse sugar for sprinkling (optional)

Customary – Metric

Instructions

Preheat your oven to 425°F. Use muffin liners to line every well of a standard 12-cup muffin tin or every other well of 2 standard 12-cup muffin tins. For the tallest muffins, line every other well.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well.
Create a well in the center of the dry ingredients, and add the melted butter, oil, eggs, sour cream, and vanilla.
Mix the wet ingredients in small circles toward the center, then continue mixing to incorporate most of the dry ingredients. The mixture will be too thick to mix until smooth.
Add the mashed bananas, and mix to combine fully without breaking the bananas too much. The mixture be lumpy because of the bananas, and thick but relatively soft.
Fill every lined well of your muffin tin(s) completely, all the way to the top of the liner. Sprinkle the tops lightly with the optional coarse sugar, if using.
Bake in the center of the preheated oven for 5 minutes, then reduce the oven temperature to 350°F.
Bake at the lower temperature until a toothpick comes out mostly clean (not wet, with no more than a few moist crumbs) and the muffins bounce back when pressed gently in the center, about 15 minutes more. If your muffins still aren't done baking at nearly 15 minutes, reduce the oven temperature to 325°F to continue baking without burning the bottoms.
Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining muffin tin if you've used 2 tins.

Notes

Flour blends

My recommend using Better Batter's original blend gluten free flour (without added xanthan gum), Nicole's Best multipurpose blend with 1 1/3 teaspoons added xanthan gum, or Bob's Red Mill 1-to-1 Gluten Free Baking Flour with an additional 1/4 teaspoon xanthan gum to your dry ingredients to prevent overly crumbly muffins.

To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.

Nutrition

FAQs

Can I make these muffins using frozen bananas?

Yes! Just be sure they're fully thawed before adding them to the batter. Frozen bananas release water as they defrost, so be sure to use both the fruit and the liquid to maintain the right moisture balance.

Why did my muffins sink as they cooled?

This usually means they were underbaked. The muffins may have looked done outside while still raw in the center, often caused by an oven running too hot. Use an oven thermometer and bake until the centers spring back.

Can I use this recipe to make mini muffins?

Yes! Use a 24-cup mini muffin tin and fill each well to the top. Start checking for doneness at 15 minutes, and bake at 350°F from start to finish. They’re ready when the tops spring back when gently pressed.

Can I add chocolate chips or nuts?

Yes. Add up to 1/2 cup chocolate chips, or 2 to 3 ounces of chopped nuts like walnuts or pecans. You can also stir in 1 teaspoon of ground cinnamon with the dry ingredients for a warm, spiced variation.

The Best Paleo Pancakes

Nicole Hunn — Thu, 16 Jul 2026 16:58:53 +0000

These lightly sweet Paleo pancakes made with almond flour, so they're naturally high protein. With a bit of tapioca starch for balance, they actually taste like “real” pancakes.

Enjoy them with maple syrup, or plain. And make your own Paleo baking powder easily for fluffy pancakes!

Why this recipe works

These pancakes freeze really well, are high protein, and are so filling they keep you going all morning long.

With a combination of almond flour and tapioca starch, they have structure, the batter is easily pourable, and the pancakes are super moist and tender.

Many recipes made with almond flour tend to taste like almonds, if even just faintly, but this recipe just tastes just like “regular” pancakes!

Recipe ingredients

Here's what you need to make these pancakes, plus some information on the role of each ingredient:

Almond flour: Finely ground and sifted blanched almond flour provides much of the structure here. I recommend Wellbee's brand from Amazon, Blue Diamond from the grocery store, or the superfine variety from nuts dot com. “Blanched” almonds are just almonds that have had their dark brown skins removed; the fine grind of the flour allows all the ingredients to fully combine without any grittiness. Avoid almond meal, which is coarsely ground almonds with their skins still on.
Tapioca starch/flour: This Paleo-friendly starch helps bind the pancakes together and adds flexibility and lightness, and to absorb some of the excess fat in almond flour. It has no equal, but if you must replace it, try arrowroot. Tapioca starch and tapioca flour are the same thing.
Paleo baking powder: “Regular” baking powder contains cornstarch, which is not Paleo compliant. If that's okay with you, just use your regular baking powder (check the label to be sure it's GF). Otherwise, to make your own Paleo baking powder, combine 1/2 teaspoon baking soda, 1 teaspoon cream of tartar & 1/4 teaspoon arrowroot or tapioca starch.
Milk: Adds creamy texture from some fat and moisture to bring the batter together. I unsweetened coconut or almond milk in the carton since it's similar in thickness to cow's milk and has a neutral flavor (canned coconut milk is way too thick).
Virgin coconut oil: The type that is solid at cool room temperature, it adds fat for richness, to keep the pancakes soft and cakey, and to help them brown. To avoid all coconut flavor, use triple-filtered coconut oil.
Eggs: Provide rise for fluffiness, and help bind the pancake batter together for a smooth texture and a rise that holds as they cool.
Honey: Honey adds sweetness without adding refined sugar and locks in moisture for a tender crumb.

How to make Paleo pancakes (step by step photos)

Combine dry ingredients
In a large mixing bowl, combine the almond flour, tapioca starch, baking powder and salt. Whisk very well for even distribution of ingredients, and to avoid bitter pockets of leavening. The fat in almond flour in particular tends to cause clumps, so be sure to break them up.

Add wet ingredients
Add milk, melted coconut oil, eggs and honey to the bowl of dry ingredients and whisk into a smooth batter.

Let batter rest briefly
The pancake batter will be about as thick as heavy cream. Let the batter sit for about 10 minutes while you heat the griddle or pan so the flours absorb some of the moisture and the batter thickens a bit. If you use the batter right away to make pancakes, they'll be thinner than we'd like.

Preheat the griddle or skillet
Bring an electric griddle to somewhere between 325°F and 350°F or heat a nonstick or seasoned cast iron skillet over medium heat. Be sure not to make the surface too hot, since almond flour burns easily because of its high fat content. Even if the surface is reliably nonstick, grease the surface to help browning, especially around the edges.

Pour the batter
Use a ladle or measuring cup to pour pools of batter about 1/4-cup each onto the prepared surface. Let them cook until large bubbles form on top and they're set all around the edges, about 1.5 minutes. They'll look flat, not shiny, when set).

Flip and finish cooking
Use a wide nonstick spatula to flip the pancakes over. Let them cook for about another 30 seconds to one minute or until set and browned on both sides.

Grease again and repeat with the rest of the batter. You can keep the pancakes warm on a covered plate or on a baking sheet in a 200°F oven.

Expert tips

Make the dry mix ahead

To get a head start on making Paleo pancakes, try mixing the dry ingredients ahead of time and storing the mixture until needed. Since almond flour has so much fat, it can go rancid much more quickly than an all purpose gluten free flour blend. Just should store the mix in the freezer or refrigerator. Just allow it to come to room temperature before completing the recipe as cold almond flour forms clumps.

Measure dry ingredients by weight

Like all baking, pancakes require precision in measurement. And like all flour, almond flour and tapioca starch are easy to measure incorrectly unless you weigh your ingredients on a simple digital kitchen scale.

Use finely ground almond flour

Finely ground almond flour combines effectively with the other ingredients called for, and disappears into the batter rather than adding an unwelcome texture to your cooked pancakes. Not all almond flour is finely ground and sifted, though. If you're not sure yours is, try sifting it once or twice to remove larger granules before weighing out the amount needed for the recipe.

Ingredient substitutions

Nut free

Paleo baking recipes so often rely on almond flour, and if you can’t have nuts that can be a big hurdle. Instead, try my coconut flour pancakes, which are naturally nut-free.

You can try using finely sifted and blanched hazelnut or sunflower seed flour. If you choose sunflower seed flour, there may be a chemical reaction with the baking soda in baking powder that causes your pancakes to have a light green color, but they're still safe to eat.

Egg free

Try replacing each egg with one “chia egg” each, or, for both eggs, make a mixture of 2 tablespoons tapioca starch (15 grams total), 1/2 teaspoon additional baking powder, and 2 tablespoons of milk.

Coconut oil

You can use shortening in place of coconut oil. If you're okay with dairy, try using butter.

Tapioca starch

A unique starch that adds flexibility and is still Paleo-legal, tapioca starch is hard to replace. You can try arrowroot, or superfine sweet white rice flour (also called glutinous rice flour) if the recipe doesn't have to be strictly Paleo.

Storage instructions

If you have leftover pancakes, or you would just like to make them ahead of time, you can! Just allow them to cool completely before wrapping them tightly in small, single-portion stacks in freezer-safe wrap and placing them in the freezer.

When you are ready to serve pancakes that have been made and frozen in advance, unwrap the stacks, separate the pancakes from each other and place them, still frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.

The Best Paleo Pancakes Recipe

These lightly sweet Paleo pancakes made with almond flour are high protein, super fluffy, and taste just like “real” pancakes. Dairy free and gluten free, too!

Course Breakfast, Pancakes

Cuisine American

Keyword Paleo pancakes

Prep Time 15

Cook Time 10

Servings pancakes

Calories 215kcal

Author Nicole Hunn

Ingredients

1 ½ cups blanched finely ground almond flour (I like Blue Diamond brand sifted almond flour and Wellbee's brand extra fine almond flour), at room temperature
½ cup tapioca starch/flour
1 ¾ teaspoons Paleo baking powder (See Recipe Notes)
¼ teaspoon kosher salt
¾ cup nondairy milk (coconut or almond milk in the carton is best) at room temperature
2 tablespoons virgin coconut oil melted and cooled (plus more for greasing the skillet)
2 eggs at room temperature, beaten
2 tablespoons honey
Honey or pure maple syrup for serving

Customary – Metric

Instructions

Make the batter

In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
Create a well in the center of the dry ingredients and add the milk, oil, eggs and honey, and whisk to combine well. The mixture should be smooth and about the thickness of heavy cream.
Set the batter aside to sit briefly. It will thicken a bit.

Cook the pancakes

Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
Pour the pancake batter about 1/4 cup at a time into rounds about 4-inches in diameter. They'll continue to spread a bit at first, so don't crowd them.
Allow the pancakes to cook until at least a 1-inch border around the perimeter of the pancakes appears set (when they’re set, they’ll lose their shine), about 1 minute 30 seconds.
With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
Remove the pancakes from the griddle, and repeat with the remaining batter.
Serve the pancakes warm with maple syrup or more honey.

Make ahead suggestions

You can allow the pancakes to cool completely before wrapping them tightly in freezer-safe wrap and freezing.
When you are ready to serve the pancakes, unwrap the stacks, separate the pancakes from each other and place them, frozen, in a toaster oven. Cook at about 300°F until warm, 1 to 2 minutes.

Video

Notes

Paleo baking powder

Conventional baking powder is not Paleo compliant only because it usually contains cornstarch (which is almost always still gluten free, but check labels). If that isn't a problem, just use that.

If you'd like to be sure you're using 1 3/4 teaspoons Paleo baking powder, make your own by combining 1/2 teaspoon baking soda, 1 teaspoon cream of tartar & 1/4 teaspoon arrowroot or tapioca starch.

Nutrition

FAQs

Is maple syrup Paleo?

Yes! Maple syrup is legal on a Paleo diet. Just like honey is, as both are unrefined, naturally occurring sugars.

Can I use almond meal instead of almond flour?

No, this recipe cannot be made with almond meal, which is made of coarsely ground almonds that still have their dark brown skins intact. Similar to a gritty rice flour, almond meal won't combine fully enough with the other ingredients, and will add unpleasant texture to these pancakes.

Is it better to make these pancakes on a pan or griddle?

I find it easier to make these pancakes on an electric griddle, since I can quickly and easily pour more pancakes at a time and still have plenty of room to flip them without disturbing the batter. Since almond flour burns easily, it helps to be able to control the temperature, too.

How do I keep the pancakes from burning?

If you're using an electric griddle to cook your pancakes, keep the temperature relatively low, at no more than 350°F. You want the pancakes to brown properly, but almond flour has so much fat that it tends to blacken if cooked at too high a temperature. The batter is also relatively thin, so it's best to let the pancakes set quite a bit before flipping them to cook on the other side.

Why are my Paleo pancakes flat?

Did you measure your flours by weight, and did you use finely ground almond flour? If you use almond meal, the batter won't be cohesive and can be lumpy and runny, which leads to uneven, unfluffy pancakes.