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.
• Honey: Adds naturally sweetness and a sticky texture that helps bind the dry ingredients together and prevent crumbling.
• 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.

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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 minutes minutes

Cook Time 14 minutes minutes

Servings 9 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

Serving: 1bar | Calories: 369kcal | Carbohydrates: 71g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 265mg | Potassium: 118mg | Fiber: 3g | Sugar: 18g | Vitamin A: 95IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg

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.

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.

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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 minutes minutes

Cook Time 55 minutes minutes

Cooling time 55 minutes minutes

Servings 10 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

Serving: 1slice | Calories: 363kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 224mg | Potassium: 219mg | Fiber: 5g | Sugar: 25g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

FAQs

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.

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.

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.

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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 minutes minutes

Cook Time 20 minutes minutes

Servings 16 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

Serving: 1muffin | Calories: 234kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 190mg | Potassium: 107mg | Fiber: 2g | Sugar: 16g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.2mg

FAQs

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!

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.

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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 minutes minutes

Cook Time 10 minutes minutes

Servings 8 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

Serving: 1pancake | Calories: 215kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 192mg | Potassium: 51mg | Fiber: 2g | Sugar: 6g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg

FAQs

This rustic, simple gluten free galette has a flaky golden crust wrapped around a glossy strawberry filling that’s packed with flavor but only lightly sweet.

It’s easier than pie, pretty enough for company, and made to let fresh berries shine while they’re in season.

Why this recipe works

A galette gives you everything you love about fruit pie without the pressure of shaping a perfect crust. Just roll the dough into a round, pile the fruit filling in the center, and fold the edges over to hold it all together.

This one has lightly sweet strawberry filling that’s packed with flavor, but the same method works with other berries, ripe stone fruits, or even thinly sliced apples.

Since there’s no pie pan for support, this recipe builds in plenty of protection against sogginess. The berries thicken into a glossy syrup, the crust is rolled a bit thicker for sturdiness without sacrificing flakiness, and a light brush of honey helps seal the pastry before the filling goes in.

Recipe ingredients

Here's what you'll need to make this recipe in your own kitchen. For full ingredient amounts, scroll down to the recipe card.

• Gluten free pie crust: We use a classic pie crust recipe here made with a high-quality, finely ground gluten free flour blend like Better Batter's classic blend, Nicole's Best with added xanthan gum or Bob's Red Mill 1-to-1 with an extra 3/4 teaspoon xanthan gum, baking powder, salt, and cold butter for a flaky crust. You can also use my extra flaky gluten free pie crust, which is made with sour cream. For full details on what makes the best, flakiest pie crust, see that post.
• Strawberries: Fresh, fragrant and sweet thickly sliced berries in season are best, but they'll work even if they're not perfect. If you can find frozen sliced berries, you can try using those, but they will release more liquid than fresh, so add an extra tablespoon of tapioca starch to help absorb it.
• Granulated sugar: Sweetens the pie crust slightly, and the filling to enhance the natural sweetness of the berries. You can leave it out of the pie crust entirely, and add more to the berries if you taste them and they're more tart than you'd like.
• Salt: Helps draw moisture out of the strawberries, and brightens the flavor of the pie crust and the filling.
• Tapioca starch: Absorbs moisture rendered out of the strawberries; during baking, the granules burst and create a clear, glossy gel that traps the moisture so it doesn't run outside the pastry.
• Balsamic vinegar: The sweet-tart flavor of this particular vinegar enhances and balances the natural sweetness of the strawberries, adds depth of flavor, and helps draw out their moisture. I like to use white balsamic for its gentler flavor, but dark balsamic vinegar or even just regular white wine vinegar work, too.
• Honey: Helps seal the rolled out pie crust so it doesn't absorb too much moisture from the filling, and lightly sweetens it.
• Egg wash: Helps seal the pleats of the pastry crust closed, helps it brown well in the oven, and leaves a shine. It also helps the coarse sugar stick.
• Coarse sugar: Adds extra sweetness and texture to the galette since it won't melt in the oven. If you don't have the white kind, you can try using Sugar in the Raw, or just leave it out.

How to make a gluten free galette (step by step photos)

Whisk dry ingredients for the crust
In a large bowl, whisk together the dry ingredients (gluten free flour blend with xanthan gum, baking powder, salt and (optional) sugar) to ensure an even mixture with no clumps.

Add the butter
Add cold, chopped butter, toss to coat in the dry ingredients, then press each piece of butter into a thin shard between your floured thumb and forefinger. These pieces naturally layer themselves throughout the dough without melting easily, for a flaky crust.

Add water
Add ice cold water, filtering out any ice cubes, the butter and flour mixture and mix in to bring the dough together. There should be just enough water to hydrate all the flour, no more, so the crust isn't soggy. Add more water to especially dry spots, stopping when the dough holds together when pressed.

Chill the crust
Wrap the dough in plastic wrap, pressing it into a disk that easier to roll out. Place in the refrigerator for about 30 minutes or until firm.

Prepare the filling
Wash, dry and hull 1 pound of strawberries. Slice them thickly so they hold their shape during baking. Add a dash of salt, some granulated sugar and some vinegar and let them rest to draw out their moisture and flavor. 

Mix in tapioca starch to absorb some of the moisture and create a clear, glossy sauce with all that moisture, and let the mixture sit so the starch softens and the berries release juice.

Prepare the crust
Roll out the pie crust on a lightly floured surface, adding as little extra flour as you can but enough to avoid sticking. Roll from the center of the disk outward to create about a 13-inch or 14-inch round. It should be about 1/4-inch thick, which is thick enough that it can stand up to the extra moisture in the berries without the support of a pan.

Transfer the crust to a piece of parchment paper. Brush the bottom with honey to help it brown gently and to help seal it so the crust becomes flaky and perfect in the oven, without ever getting soggy.

Fill the crust
Place the strawberry filling in the center of the prepared crust, leaving a 2-inch border of bare pastry dough. Wrap the bare crust up and over about 1/4 of the filling, leaving the rest of the filling exposed. Keep wrapping the crust over the filling in pleats, overlapping where needed, until you have a flat, mostly round pastry with most of the filling exposed. Press down gently on the crust to help it stick to itself and the filling.

Finish the raw galette
Brush the whole top of the raw galette with an egg wash to help it brown and develop a shine in the oven. You can also brush with more honey for some help in browning, but it may burn. Sprinkle all over with some coarse-grained sugar for extra sweetness and some crunchy texture.

Chill the raw pastry
Place the fully prepared raw galette and the parchment paper lining on a small cutting board or large plate, and place in the refrigerator while you preheat the oven to 375°F. This will ensure that the pie crust is cold before baking to firm up the butter that will have softened during shaping. Cold butter leads to crisp, flaky pastry; warm butter leaks and makes pastry hard.

Bake the galette
Place the parchment paper with the chilled pastry on a rimmed baking sheet, and into the center of the preheated oven. Bake for about 35 minutes or until the exposed crust is golden brown all over and the berries are softened and the filling bubbly.

Let the galette cool on the baking sheet until stable enough to transfer to a wire rack. Let it cool there for about 20 minutes or until the filling is set, then slice into wedges and serve.

Expert tips

Adjust sweetness for your berries

If your berries are very fragrant and sweet, 1/4 cup of granulated sugar should be the right amount. Taste them, though, and add up to another 1/4 cup if they're less sweet, or you just want a sweeter filling.

Make the crust ahead

Make the pie crust recipe up to 1 week ahead of time, and store it in the refrigerator, wrapped in plastic wrap. Be sure to wrap it well so it doesn't dry out, and let it sit at room temperature for about 15 minutes before rolling it out if it's been chilling for more than a couple hours or it will crack as you roll it.

Avoid a soggy crust

If your fruit seems especially wet because it's overripe, or you're using frozen fruit, the liquid can seep out of the pastry crust during baking. That can create a soggy crust by preventing the crust from crisping in the oven because there's too much moisture. Try draining some of the liquid from the fruit before filling the pastry and baking, and/or adding up to 1 tablespoon extra tapioca starch to absorb the excess moisture.

Try other fruits

Instead of strawberries, try raspberries or blueberries, or a combination. Ripe stone fruits like peaches, nectaries or plums should also work well if the flesh is soft enough that it's similar in texture to berries so it bakes about as quickly as berries do in the oven.

For harder fruit with less moisture, like apples, try slicing them thinly (after you peel and core them) so the fruit is tender enough when the pastry crust is done baking. Apples have a lot more pectin than berries or stone fruits, so you may not need as much starch.

Ingredient substitutions

Dairy free

The only dairy in this recipe is in the pie crust. You can try replacing it with half block-style vegan butter, half butter-flavored Crisco or Spectrum brand shortening. That combination should mimic the moisture content of dairy butter best.

Tapioca starch

Tapioca starch (also called tapioca flour) is my favorite starch to add to the strawberry mixture, as it helps the liquid in the strawberries to gel slightly without ever becoming glue-like or cloudy. You can also try using cornstarch, arrowroot or potato starch.

Honey

Instead of honey, you can use Lyle's Golden Syrup for brushing, or make your own simple syrup. And it's perfect for making cocktails. Whisk together 1/2 cup (100 g) of granulated sugar and 1/2 cup (4 fluid ounces) of lukewarm water in a medium-sized saucepan. Heat the mixture over medium heat, stirring constantly, until boiling gently. Boil for about 60 seconds, and remove from the heat. The simple syrup should be clear and slightly thickened but still pourable. You can store any leftovers in a sealed container in the refrigerator for about 14 days.

Storage instructions

Prepare ahead
You can assemble the entire galette raw and freeze it on the baking sheet before it's baked. Once it's completely firm, wrap it tightly in a freezer-safe wrap and return it to the freezer. Unwrap it and bake it right from frozen whenever you're ready. You may need to add a few minutes to the baking time, but don't defrost it first.

Leftovers
You can wrap any leftover slices of the galette in plastic wrap and store in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Unwrap and refresh in a 300°F toaster oven until warmed through before serving to restore any lost flakiness.

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Gluten Free Galette Recipe (strawberry filling)

This buttery, crisp gluten free galette is filled with fresh sliced strawberries, brushed with some extra sweetness and baked until golden brown!

Course Pie

Cuisine French

Keyword gluten free galette, gluten free strawberry galette

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling time 40 minutes minutes

Servings 8 slices

Calories 320kcal

Author Nicole Hunn

Equipment

• Rolling Pin
• Pastry brush

Ingredients

For the crust

• 2 cups all purpose gluten free flour blend plus more for sprinkling (See Recipe Notes)
• 1 teaspoon xanthan gum (omit if your flour blend already contains it)
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon granulated sugar (optional)
• 8 tablespoons unsalted butter roughly chopped and chilled
• ½ cup cold water iced (ice cubes do not count in volume measurement), plus more as necessary
• honey warmed slightly, for brushing
• 1 egg (any size) beaten with 1 tablespoon lukewarm water (optional)
• Coarse sugar for sprinkling (optional)

For the filling

• 1 pound fresh strawberries washed, patted dry, and hulled
• 1 teaspoon white balsamic vinegar (or other mild white vinegar)
• 1 ½ tablespoons tapioca starch/flour
• ¼ cup granulated sugar
• ⅛ teaspoon kosher salt

Customary – Metric

Instructions

Make the crust dough

• In a large bowl, whisk the flour blend, xanthan gum, baking powder, and salt to combine well.
• Add the butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger until it’s about ⅛ inch thick.
• Create a well in the center of the dry ingredients and slowly add the water, taking care to filter out the ice cubes and mixing gently until the dough begins to come together.
• If there are any portions of the dough that are especially dry, try to isolate them in the mixing bowl, drizzle in more water by the teaspoonful on only those parts, and then mix to moisten them.
• Turn the dough out onto a sheet of plastic wrap and press it into a disc as you close the plastic wrap around the dough. It will seem rough and uneven.
• Place the dough in the refrigerator to chill for 30 minutes or until firm while you make the filling.

Prepare the filling

• Slice each hulled strawberry thickly in cross-section from top to bottom. Most of the slices should be able 1/4-inch thick, but some can be smaller.
• Place the strawberry slices in a large bowl, add the vinegar and toss gently to combine.
• Add the tapioca starch, granulated sugar, and the salt, and mix gently to combine.
• Set the bowl aside to allow the juices to be drawn out of the strawberries while you roll out the pie crust.

Shape and fill the galette

• Remove the pie crust from the refrigerator, and unwrap it. Sprinkle a clean surface with gluten free flour, place the crust on top, and sprinkle the top with more flour.
• Use a rolling pin to press from the center out and roll the dough into a round about 12-inches in diameter. It will be about 1/4-inch thick, and will have irregular edges.
• Transfer the crust to a large sheet of parchment paper and trim any especially rough edges.
• Use a pastry brush or your fingers to brush the entire surface of the rolled out crust evenly with a thin layer of honey or syrup.
• Leaving a clean 2-inch border all around, place half of the strawberry mixture in the center of the dough, piling the berries a bit toward the center.
• Fold the dough toward the center, and over about one-quarter of the strawberry mixture in overlapping pleats where necessary.
• Brush the sides and exposed strawberries with more honey or the egg wash, and press gently to help the crust adhere to itself and the filling.
• Sprinkle the top of the galette all over with the optional coarse sugar. 
Slide a small cutting board under the parchment paper with the galette, and place it in the refrigerator to chill while you preheat the oven.
• Preheat your oven to 375°F.

Bake

• Transfer the raw galette with the parchment paper liner to a quarter sheet or jelly roll pan.
• Place the baking sheet in the center of the preheated oven.
• Bake until the strawberries are softened and the exposed pie crust is lightly golden brown all over, about 35 minutes.
• 
Remove the baking sheet from the oven and use gentle pressure to settle down any of the pastry that has risen up above the edges.

Cool and serve

• Allow the galette to cool on the baking sheet for a few minutes or until stable enough to transfer to a wire reack. Allow to cool until the filling is mostly set, about 20 minutes. 
Use a pizza cutter, pastry wheel or sharp knife to slice into 8 equal wedges and serve warm.

Video

Notes

Flour blends

My favorite gluten free flour blends are Better Batter's original blend gluten free flour and Nicole's Best multipurpose blend. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but you’ll need to add an extra ¾ teaspoon xanthan gum.

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

 

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 284mg | Potassium: 134mg | Fiber: 3g | Sugar: 10g | Vitamin A: 521IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg

These gluten free dairy free chocolate chip cookies bake up thick with crisp edges and soft centers, without spreading thin or turning greasy like dairy free cookies tend to do.

Designed from the start to work without dairy, we use cold block-style vegan butter and almond flour for perfect moisture, browning, and buttery flavor.

While we are making cookies have a look at Mrs Fields gluten free chocolate chip cookie recipe and my vegan gluten free chocolate chip cookies, so tasty!

Why this recipe works

Cookie recipes that claim they have a “dairy free option” without any other changes just don't work. Since vegan butter doesn't bake like dairy butter, this recipe handles it differently. Cutting it into the dry ingredients while it's still cold helps prevent it from melting into a greasy cookie dough.

Almond flour helps aid tenderness, flavor, and browning. A little butter bakery emulsion boosts the buttery flavor, but the cookies still work well without it.

A short chill makes the dough easier to shape and helps the cookies bake up thick instead of spreading too much. Pull them from the oven while the centers still look a little soft, and they’ll stay soft for days.

Recipe ingredients

Here's what you'll need to make these bars at home. For full ingredient amounts, scroll down to the recipe card below.

• Gluten free flour blend: Provides most of the structure for the cookies. Be sure to use a well-balanced dairy free blend based on rice flour like Better Batter's original blend or Bob's Red Mill 1-to-1 gluten free blend in the blue bag (with an additional 1/4 teaspoon xanthan gum, since it has some, but not enough). Avoid Nicole's Best here, which contains dairy.
• Almond flour: Adds lots of unsaturated fat and helps to trap moisture and create a soft texture that dairy butter would normally provide. It also helps the cookies brown in the oven. Use a blanched almond flour that's finely ground and sifted like Wellbee's, Blue Diamond, or order from nuts dot com, Avoid almond meal or anything not blanched (with skins intact), which is too coarse to disappear into the dough. If you store yours in the refrigerator or freezer, let it come to room temperature first so it isn't clumpy.
• Salt: Brighten the other flavors.
• Baking soda: Helps the cookies brown in the oven.
• Granulated sugar: Adds sweetness, traps moisture for a tender crumb, and helps the cookies crisp on the edges.
• Light brown sugar: Also adds sweetness and traps moisture, and the molasses it contains adds that classic chocolate chip cookie flavor.
• Vegan butter: Replaces dairy the moisture, flavor, and fat of dairy butter in our classic gluten free chocolate chip cookies. All vegan butter is softer at room temperature and contains more moisture than dairy butter, so use it straight from the refrigerator. Be sure to use block-style vegan butter like Miyoko's or Melt brand, which contain less moisture than vegan butter in the tub.
• Eggs: The yolks add fat for a chewier texture, and the whites add structure that helps the cookies hold their shape as they cool.
• Flavorings: Pure vanilla extract adds classic depth of flavor; LorAnn Oils butter bakery emulsion helps replace the buttery flavor of real butter without adding any dairy. That's why we also use it in our gluten free dairy free cake recipe.
• Chocolate chips: I like the 72% dark chocolate chips from Trader Joe's, which are gluten free and dairy free. You can also use Enjoy Life brand chocolate chips, which are free of all 8 top allergens, including gluten and dairy.

How to make gluten free dairy free chocolate chip cookies (step by step images)

Here's an overview of how to make these cookies, including an explanation of the reason behind each step:

Whisk dry ingredients
In a large mixing bowl, whisk the gluten free flour blend (with xanthan gum), almond flour, salt, baking soda, granulated sugar and light brown sugar for a uniform mix of dry ingredients. There's no reason to work out any brown sugar lumps now, since that will happen naturally when we cut in the vegan butter next.

Cut in the vegan butter
Chop the cold vegan butter into cubes to make it easier to work them into the flour mixture. Toss the cubes in the dry ingredients to coat so they don't stick to the bowl, then break up the cubes with a fork to disperse them throughout the dry ingredients. This is how we spread the butter evenly through the dough without melting it or creaming butter and sugar, which would make the cookies greasy by breaking the vegan butter's delicate emulsion.

Add wet ingredients
Make a well in the center of the mixture and add the beaten eggs and flavorings (vanilla and butter emulsion, if using). Mix until just combined into a cohesive cookie dough to avoid heating up the cookie dough.

Add the chips
Mix the chocolate chips into the cookie dough until they're evenly distributed throughout it.

Portion the dough
Use a medium ice cream scoop or 2 spoons to divide it into portions about 2 ounces each. I like to use a scale to make even portions so I know they'll all bake at the same pace.

Chill it
I measure out the cookie dough onto a small baking sheet, then chill it for about 10 minutes or until you can roll the portions into smooth balls.

Bake the cookies
Roll each piece of raw cookie dough between your palms quickly into a smooth round. Place about 1 1/2 inches apart on parchment-lined baking sheets. Bake at 350°F for about 10 minutes. The cookies are done when they're golden brown around edges, light tan all over, and still somewhat wet in the center. There will be some carryover baking as they cool, and we want to avoid drying them out by overbaking.

Expert tips

Once you've selected the right ingredients and measured accurately by weight wherever possible, getting these cookies just right comes down to temperature:

Use cold, block-style vegan butter

Block-style vegan butter has more fat and less water than vegan butter in the tub, so it is more solid and melts more slowly, which is why we choose it for cookies that don't spread uncontrollably in the oven. But the fats in vegan butter have a lower melting point than dairy butter, so they're still easy to work into our cookie dough even when cold from the refrigerator. If you leave your vegan butter out to warm to room temperature, your cookies will be greasy.

Chill the cookie dough briefly

You can bake with this cookie dough as soon as it's mixed and portioned, and as long as your vegan butter wasn't warm, the cookies won't spread too much. But if you chill the dough for just a few minutes, the tops of the cookies will rise more smoothly. You'll be left only with the beautiful, classic chocolate chip cookies crackles on top from where the cookies settled as they cooled.

Avoid baking on a cold surface

I chill the dough on a baking sheet or other surface that I don't intend to bake the cookies on. Placing a cold baking sheet in a hot oven can cause the oven temperature to spike as it tries to regulate the burst of cold. That can lead to overbaked, dry cookies.

Ingredient substitutions

Egg free

You can try to replace the eggs with “chia eggs” (2 tablespoons ground white chia seeds plus 3 to 4 tablespoons lukewarm water, mixed and allowed to gel), Bob's Red Mill Egg Replacer, or JustEggs liquid egg substitute (in the refrigerated section of the grocery store).

Almond free

In place of almond flour, try finely ground and sifted hazelnut flour. You can also try using finely ground and sifted oat flour in its place for very similar results. If you use more gluten free flour blend, your cookies will brown less and be less tender. FYI, if you can't have tree nuts, avoid Miyoko's vegan butter, which is made using cashew milk.

Butter emulsion

In place of LorAnn Oil's butter bakery emulsion, you can use another teaspoon of pure vanilla extract, 1/2 teaspoon of almond extract, or you can omit the ingredient entirely.

Storage instructions

You can store the chilled raw portions of cookie dough in plastic wrap in the refrigerator for up to 1 week before baking them still cold. Just roll the dough balls into rounds again in case they've lost their shape. They will be a little bit thicker, but otherwise unchanged.

Store baked and cooled cookies in a sealed glass container at room temperature for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature.

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Gluten free dairy free chocolate chip cookies recipe

These gluten free dairy free chocolate chip cookies bake up golden brown and buttery, all without any dairy!

Course Cookies, Dessert

Cuisine American

Keyword gluten free dairy free chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling/resting time 10 minutes minutes

Servings 20 cookies

Calories 264kcal

Author Nicole Hunn

Ingredients

• 2 cups all purpose gluten free flour blend (See Recipe Notes)
• ½ teaspoon xanthan gum (omit if your blend already contains enough; See Recipe Notes about Bob's Red Mill 1-to-1)
• ⅓ cup superfine blanched almond flour at room temperature
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 10 tablespoons vegan block-style butter
• 2 eggs at room temperature, beaten
• 2 teaspoons pure vanilla extract
• 1 teaspoon LorAnn Oils butter bakery emulsion (optional)
• 12 ounces dairy free chocolate chips

Customary – Metric

Instructions

• Preheat your oven to 350°F. Line rimmed baking sheets with parchment paper, and set aside.
• In a large mixing bowl, place the gluten free flour blend, xanthan gum, almond flour, salt, baking soda, granulated sugar and brown sugar. Whisk to combine well. There will be lumps from the brown sugar, but we’ll work them out in the next step.
• Cut the vegan butter into large cubes and toss them in the combined dry ingredients. Use a large fork to press the cubes of butter into the dry ingredients completely, until the mixture resembles coarse, clumpy, moist sand.
• Create a well in the center of the dry ingredients and add the beaten eggs, vanilla extract and butter emulsion, if using. Use a mixing spoon to combine into a cohesive dough. It will be thick and smooth, but not stiff.
• Add the chocolate chips, and mix until they’re evenly distributed throughout the cookie dough.
• Line a small rimmed baking sheet or other portable flat surface that will fit in your refrigerator with wax paper or plastic wrap.
• Use a medium-size, spring-loaded ice cream scoop to create portions of dough about 1 1/2 tablespoons in volume, each weighing about 2 ounces. Place the portions right next to each other on the lined surface.
• Place the dough in the refrigerator to chill just until firm enough to roll into smooth balls (about 10 minutes).
• Roll each portion of cookie dough into a smooth ball between your clean palms, and place 1 1/2 to 2 inches apart on the prepared baking sheets.
• Bake in the center of the preheated oven until golden brown around edges, light tan all over, and still somewhat wet in the center, about 10 minutes.
• Place the cookies, still on the baking sheet, on a wire rack to cool for about 10 minutes or until firm enough to move without crumbling. Transfer from the baking sheet to sit directly on the rack to cool completely.

Notes

Flour blend information

Be sure to choose a well-balanced gluten free flour blend that is also dairy free, like Better Batter’s original all purpose blend. Bob’s Red Mill 1-to-1 in the blue bag should also work if you add an additional 1/4 teaspoon xanthan gum.

To make your own high-quality gluten free flour blend, including a blend that performs just like Better Batter's classic blend, check out my mock all purpose gluten free flour blends. 

Nutrition

Serving: 1cookie | Calories: 264kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 19mg | Fiber: 2g | Sugar: 24g | Vitamin A: 24IU | Calcium: 36mg | Iron: 1mg

These chocolate chip protein cookies are buttery, lightly sweet, packed with 10 grams of protein each, and just enough chocolate chips. They taste like soft, chewy chocolate chip cookies first, and protein cookies second!

Why this recipe works

Most protein cookies rely on nut butter for structure and protein content. These use protein powder instead, so the flavor stays closer to a classic chocolate chip cookie.

Since protein powder can make cookies dry and chalky easily, this recipe uses finely ground oat flour, melted butter, eggs, and just enough sugar to keep the cookies soft and chewy.

The key is pulling them from the oven before they look fully baked so they don't dry out. When the tops are still pale and the edges are just beginning to brown, take them out, and they’ll finish setting as they cool.

Recipe ingredients

Here's what you need to make these protein cookies. For full ingredient amounts, see the recipe card below.

• Oat flour: Provides structure, adds some lightly sweet flavor and density to the cookies by helping them retain moisture better. I prefer to use finely ground and sifted store-bought oat flour here to avoid any added texture, but you can grind old fashioned oats in the blender then sift out any larger pieces, but it must be as finely ground and sifted as possible or it won't create a stable enough structure. If necessary, be sure your oat flour and/or oats are gluten free, like from nuts dot com or Gold Medal brand.
• Protein powder: Whey protein isolate is a flavorless, nearly-pure form of casein, or milk protein, and is the type of protein that is best for muscle growth (source). It absorbs a lot of moisture, though, so it tends to dry out baked goods.
• Sugars: A combination of white and light brown sugars adds sweetness, some depth of flavor, and helps lock in moisture.
• Baking soda: Helps the cookies brown in the oven.
• Salt: Brightens the other flavors.
• Butter: Adds buttery flavor, moisture, and when melted first, adds some pleasant denseness to the cookies.
• Eggs: Bind the dry ingredients together and help create structure so the cookies hold their shape as they cool.
• Chocolate chips: Add rich chocolate flavor and texture to the cookies. You can use any flavor of chip, or chopped semi-soft nuts like pecans or walnuts.

For another option, try my peanut butter protein cookies.

How to make chocolate chip protein cookies (step by step photos)

Here's a visual overview of how to make these cookies, including the reason behind each instruction:

Mix dry ingredients
Whisk together the oat flour, protein powder, white and brown sugars, baking soda, and salt so there are no pockets of leaveners or salt, and everything is mixed evenly. Break up any lumps in the brown sugar, which tends to clump.

Add in wet ingredients
Make a well in the center of the dry ingredients, place melted butter and beaten eggs in it, and mix until combined into a thick dough. This helps contain the liquids so there's no mess, and brings everything together evenly and quickly without overmixing and creating a stringy, tough batter.

Add chocolate chips
Add most of the chocolate chips and mix in until they're evenly distributed so each cookie has some chips. Reserve some to add to the top of the portions.

Scoop portions
Use a medium spring-loaded ice cream scoop or two spoons to create portions about 1 1/2 tablespoons each, weighing about 2 1/4 ounces. Evenly sized portions bake evenly and are all done at the same time.

Roll dough
Roll each portion of dough into a round between your palms so your cookies have smooth tops and bake into properly shaped rounds. Press some of the reserved chocolate chips into the top of each ball so you can see the chips after baking.

Bake cookies
Bake at 325°F for about 9 minutes, or just until the cookies are almost fully set in the center, but have only visibly browned around the edges. The longer the cookies bake, the more moisture bakes off and the more dry they'll taste.

Ingredient substitutions

I haven't tried most of these substitutions, but if you need to avoid additional allergens and would like to experiment, here are my suggestions for where to begin:

Dairy free

To replace the butter in these cookies, try using block-style vegan butter like Melt or Miyoko's brand. In place of whey protein isolate, you can try using collagen peptides Vital Proteins Collagen Peptides and Perfect Hydrolyzed Collagen Peptides for a similar result, although not identical. You can also try using your favorite flavored protein powder, like I like Vega essentials chocolate flavor protein powder like I use in our homemade protein bars. Those protein powders have other added ingredients, though, so it may have more of an effect on the outcome. If you'd like a different kind of dairy free protein-rich snack, try a batch of our protein balls, which have 6 grams of protein each without protein powder.

Oat free

If you can't have oats at all, you can try grinding quinoa flakes to use in their place or another substitute for oats. You can also try superfinely ground and sifted almond flour in its place like Blue Diamond or Wellbee's brand.

Egg free

In place of the two eggs in these cookies, try two “chia eggs” (2 tablespoons ground white chia seeds + 4 tablespoons lukewarm water, mixed and allowed to gel), Bob's Red Mill egg replacer, or JustEgg liquid refrigerated egg replacer.

Can you use sugar alternatives?

You can try using Lakanto brand sugar alternatives, but since sugar locks in moisture and alternatives tend to dry out baked goods, your cookies will end up much more dry.

Storage instructions

Store in a sealed container at room temperature for about 5 days. For longer storage, freeze in a freezer-safe zip top bag for about 3 months. Let frozen cookies defrost briefly so the chips aren't too hard to bite.

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Chocolate Chip Protein Cookies Recipe

These buttery chocolate chip protein cookies are made with whole grain oat flour and protein powder, and pack 10 grams of protein per cookie, all without using any nut butter.

Course Cookies

Cuisine American

Keyword almond flour chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 10 cookies

Calories 284kcal

Author Nicole Hunn

Ingredients

• 1 ¼ cups finely-ground oat flour gluten free if necessary
• 2 ⅓ scoops whey protein isolate powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 6 tablespoons unsalted butter melted and cooled
• 2 eggs at room temperature, beaten
• 5 ounces semi sweet chocolate chips

Customary – Metric

Instructions

• Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the oat flour, protein powder, baking soda, salt, and granulated sugar, and brown sugar, and whisk to combine well. Use the back of a spoon or a fork to break up any lumps in the brown sugar.
• Create a well in the center of the dry ingredients, and add the butter and beaten eggs.
• Use the back of the mixing spoon to press the wet ingredients into the dry ones, turning the dough over until the dry ingredients have been completely absorbed. The dough will be soft and sticky.
• Add 4 ounces of the chocolate chips, and mix until evenly distributed throughout the cookie dough.
• Using a spring-loaded ice cream scoop or two spoons, scoop the dough into portions a bit more than 1 1/2 tablespoons, each weighing about 2 1/4 ounces.
• Roll each piece of dough into a round and place about 2-inches apart from one another on the prepared baking sheet.
• Top the rounds of cookie dough with some of the remaining chocolate chips.
• Place the baking sheet in the center of the preheated oven and bake until the cookies are set in the center and are just beginning to brown around the edges, about 9 minutes. They should still be very pale across the top and even a bit wet in the center. Over baking will make them taste dry.
• Remove the cookies from the oven and allow to cool on the baking sheet until firm, about 5 minutes, then move to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 284kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 201mg | Potassium: 179mg | Fiber: 2g | Sugar: 16g | Vitamin A: 283IU | Calcium: 52mg | Iron: 2mg

This recipe for thick and chewy gluten free cookie bars makes everyone's favorite thick and chewy gluten free chocolate chip cookies in a single square baking pan without sacrificing any texture. Plus, you get the crackly top of brownies!

Why this recipe works

These bars have all the chewy texture and classic taste of chocolate chip cookies without the fuss of having to shape and bake them individually.

If you just baked chewy chocolate chip cookie dough in pan, your bars would come out dense and tough. This recipe uses melted butter like gluten free brownies or gluten free blondies for chewiness, but more flour so the bars aren't fudgy.

Using a combination of white and light brown sugars ensures that the flavors are just like you expect.

Recipe ingredients

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

• Gluten free flour: A well-balanced blend of gluten free flours with finely ground rice flour as a base, plus xanthan gum and cornstarch for tenderness, provides most of the structure for the bars. I recommend Better Batter's original blend and Nicole's Best multipurpose most; Bob's Red Mill gluten free 1-to-1 should also work well.
• Baking soda: Helps the bars brown in the oven.
• Salt: Brightens the other flavors, keeps them from tasting flat.
• Granulated (white) sugar: Adds sweetness, and locks in moisture for tender cookie bars.
• Light brown sugar: Also adds sweetness and tenderness, plus the molasses flavor adds color and provides that classic chocolate chip cookie taste.
• Butter: The water in the butter, when heated, is released and dissolves the sugars completely.
• Eggs and yolk: The whole eggs provide rise and enough structure to hold the rise as the bars cool; the extra egg yolk helps keep the bars moister for longer, and makes the bars more dense.
• Vanilla: Adds depth of flavor.
• Chocolate chips: Add chocolate flavor, and a contrasting texture when they resolidify after the bars cool.

If you love cookies as much as I do you must also try out my gluten free peanut butter chocolate chip cookies and my mrs fields gluten free chocolate chip cookie recipe, they are delicious.

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

This overview illustrates how to make these bars in your own kitchen, with the reason behind each step.

Melt butter and sugars
Melt the light brown and granulated sugars with chopped butter over medium-low heat just until the butter is melted and the mixture simmers lightly. The sugars will dissolve into the liquid from the butter, which is part of what leads to the shiny, crackly top after baking. Let the mixture cool until it's not hot to the touch so it doesn't cook the eggs in the next step.

Beat the eggs plus butter and sugars
Beat two eggs and one egg yolk in a large mixing bowl until foamy, so the egg proteins can fully combine with the cooled sugar and butter mixture. These ingredients together will rise to the top of the bars during baking, and bake into a crispy, thin crackly layer.

Whisk the dry ingredients
Whisk together the gluten free flour blend with xanthan gum and cornstarch plus baking soda and salt, to avoid any bitter clumps in the bars.

Add dry to wet ingredients
Add the dry ingredients all at once to the wet ingredient mixture. The mixture will go from being very thin to thick and sticky as the flour mixture thickens the batter.

Add the chocolate chips
Add almost all of the chocolate chips, leaving out about 1 ounce, so you can scatter them on top.

Transfer to the pan
Scrape the batter into a pan lined with nonstick aluminum foil, or foil sprayed with cooking oil. Spread the batter into an even layer using a moistened offset spatula or butter knife so it bakes evenly.

Top with rest of chips and bake
Scatter the remaining chocolate chips evenly on top and bang the pan a few times on the counter so the chips stick to it. Bake at 325°F for 40 minutes, or until the top is lightly golden brown all over and the top doesn't jiggle at all when you move the pan. Baking it low and slow ensures that the bars are golden brown all over, never too dark or burned.

Chill before slicing
The bars are too fragile to remove from the pan until they're fully cooled and set. Let them cool in the pan until warm room temperature, then chill until firm before slicing. It will make slicing easy and clean.

Expert tips

Try making the bars thinner

You can bake the same cookie dough in a jelly roll pan. It's slightly larger than a quarter sheet pan, measuring 10-inches x 15-inches x 1-inch. That provides the cookie dough with enough space to bake without overflowing the pan. Instead of 40 minutes at 325°F, thinner bars will bake in about 30 minutes. Similar to gluten free cheesecake, the bars are done when they no longer jiggle much in the center.

Don't overcook the sugar

Brown sugar has a tendency to harden if you overcook it. So when you're melting the butter and sugars, stop as soon as it reaches a very gentle simmer.

Line the pan with nonstick foil

Since the batter is thick and sticky, it can be difficult to spread it around if you line the pan with parchment, which tends to move and shift. Since the bars will stick to regular foil, either line the pan with nonstick foil, or spray cooking oil on regular foil.

Ingredient substitutions

Dairy free

To replace the butter in this recipe, try Melt, Miyoko's, or Trader Joe's block-style vegan butter. Or try half (4 tablespoons) Earth Balance buttery sticks and half (4 tablespoons) Spectrum brand nonhydrogenated vegetable shortening.  And make sure your chocolate chips and flour blend are dairy-free.

Egg free

The two whole eggs may be able to be replaced with one “chia egg” each (1 tablespoon ground white chia seeds + 2 tablespoons lukewarm water, mixed and allowed to gel). Without the eggs, you'll miss out on the crinkly brownie-style top, though. For the egg yolk, try 1 tablespoon of extra virgin olive oil.

Corn free

The cornstarch in these cookies adds tenderness. If you can’t have corn, try replacing the cornstarch with an equal amount, by weight, of arrowroot or potato starch, or just use more all purpose gluten free flour and make sure it's corn-free.

Storage instructions

These bars will keep for at least 5 days in a sealed container at room temperature, and up to a week in the refrigerator. For longer storage, place in freezer-safe zip top bags and freeze for up to 3 months. Defrost at room temperature or quickly in the microwave.

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Gluten Free Cookie Bars Recipe

These thick and chewy gluten free cookie bars are the easiest way to bake up everyone's favorite chocolate chip cookies in a single square baking pan.

Course Bars, Dessert

Cuisine American

Keyword gluten free cookie bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Chilling time 40 minutes minutes

Servings 9 cookie bars

Calories 415kcal

Author Nicole Hunn

Equipment

• Handheld or stand mixer

Ingredients

• 1 ¼ cups all purpose gluten free flour blend See Recipe Notes
• ½ teaspoon xanthan gum (omit if your blend already contains it)
• ¼ cup cornstarch
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 8 tablespoons unsalted butter chopped
• ⅝ cup granulated sugar
• ⅝ cup packed light brown sugar
• 2 eggs at room temperature
• 1 egg yolk at room temperature
• ¾ teaspoon pure vanilla extract
• 6 ounces semi-sweet chocolate chips

Customary – Metric

Instructions

• Preheat your oven to 325°F. Line an 8-inch square baking pan with nonstick aluminum foil, or regular heavy-duty aluminum foil and spray it with nonstick cooking spray. Set the pan aside.
• In a small bowl, place the flour, xanthan gum, cornstarch, baking soda, and salt, and whisk to combine well. Set the bowl aside.
• In a medium-size, heavy-bottom saucepan, place the chopped butter, granulated sugar, and light brown sugar.
• Place the saucepan over medium-low heat and, stirring occasionally to prevent burning, melt the butter and sugar and bring to a gentle simmer. Remove the pan from the heat and set it aside to cool until no longer hot to the touch.
• In a large bowl, place the eggs, egg yolk, and vanilla, and beat with a handheld mixer until foamy and lighter in color (about a minute).
• Add the cooled butter and sugar mixture, and beat very well until the mixture falls off the beaters in ribbons (about 3 minutes).
• Add the flour mixture to the bowl, and mix until the streaks of flour disappear, scraping the sides of the bowl frequently. The mixture will be thickly pourable and very sticky.
• Add 5 ounces of the chocolate chips, reserving the final ounce to go on top. Mix by hand until the chips are evenly distributed throughout the cookie dough.
• Transfer the cookie dough to the prepared baking pan, and use a moistened offset spatula or knife to spread it into an even layer in the pan.
• Scatter the remaining chocolate chips evenly over the top and bang the pan on the counter a few times so the chips stick and sink down a bit.
• Bake in the center of the preheated oven for about 40 minutes, or until the top is lightly golden brown all over, and no longer glistens or jiggles at all when the pan is moved gently.
• Allow the bars to cool in the pan at room temperature for at least 10 minutes before placing them, still in the pan, in the refrigerator to chill until firm to the touch, about 30 minutes.
• Remove the cooled bars from the pan by holding onto the foil. Slice into 9 equal pieces, and serve.

Video

Notes

Gluten free flour notes

This recipe works best with Better Batter’s original all purpose blend or Nicole’s Best multipurpose with added xanthan gum. It should also work with Bob’s Red Mill 1-to-1 in the blue bag.

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

Nutrition

Serving: 1bar | Calories: 415kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 293mg | Potassium: 148mg | Fiber: 2g | Sugar: 36g | Vitamin A: 402IU | Calcium: 36mg | Iron: 2mg

Packaged gluten free snacks used to mean specialty-store boxes that cost too much and tasted like disappointment. Now, some of the best GF snacks are sitting right next to the regular crackers, cookies, chips, and mac and cheese.

These are the gluten free snacks that taste good and feel normal. They make it easier to pack a lunch, stock the pantry, or just make a hungry kid smile.

How I chose these snacks

This isn’t a list of every gluten free snack on the market. It’s a curated roundup of the packaged snacks I actually buy regularly and recommend, from the perspective of someone who's had a gluten free home since 2005.

Like the recipes I develop, this list is built around one goal: making gluten free life as normal as possible. When my son was young, he didn’t want snacks that screamed “gluten free.” He wanted what his friends were eating.

Most of these snacks are mainstream products that are naturally GF, or familiar favorites that now come in a gluten free version. I’m grateful to dedicated gluten free brands for their innovation. But for this list, I leaned into the products you’re more likely to find in regular grocery stores, often at a better price.

As always, check the label before you buy, since ingredients and manufacturing practices can change. If you’re looking for a product locally, try searching for it on Instacart to see which stores carry it near you. Then buy it in person for the best price and fewer broken crackers.

Gluten free crackers

Here are some of our favorite gluten free crackers:

• Gluten Free Original Cheez-Its: Officially available in the U.S. in early 2026, this was huge news in the gluten free community. They do not disappoint, and I find them at most larger grocery stores now.
• Good Thins: Made from rice or corn and rice by food giant Mondelēz International, these crackers come in 8 different gluten free varieties.
• Blue Diamond Almonds Nut Thins: Made from a combination of almonds and rice flour by Blue Diamond, they come in lots of different flavors, including plain, cheese, and even dill pickle.

Gluten free bagged snacks

Chips and popcorn

Here's where we have a ton of naturally gluten free riches. Most corn chips, most potato chips, and most popcorn are gluten free (except certain flavorings, so read labels carefully). And with most companies like Frito-Lay having reliable “contains” allergen statements, you can read the ingredient list and know what's safe and what isn't.

Pretzels

There are so many varieties of gluten free pretzels that I recommend 8 different kinds to try. We love Snyder's brand, and they're always coming out with new shapes, like their “snaps” that look like they'd be great in Chex mix. My son's favorite is the Snack Factory brand gluten free pretzel crisps, though.

Gluten free boxed mac and cheese

If you make it from scratch, gluten free mac and cheese is a meal. If you make it from a box, I'm more likely to consider it a snack. Luckily, lots of mainstream brands now make a gluten free variety. I've tried most of them, and here are my favorites:

• Kraft gluten free mac and cheese: The original, with the powdered cheese, is always a winner, and for the boxed kind, I'm partial to the tiny, straight mini hollow shape, probably for nostalgic reasons.
• Velveeta gluten free shells and cheese: My son doesn't love this kind, but it's the only one he could make in college even when he didn't have milk and butter on hand. I'm not 100% sure it's any different than melting Velveeta cheese and pouring it onto pasta, but either way, I'm a fan.
• Annie's rice pasta and cheddar: Tastes more like real cheese than the others, if that's your thing, and comes in a white cheddar variety. Plus, it has that nostalgic shaped pasta for me.

Gluten free rice cakes

Most rice cakes are naturally gluten free, so this almost feels like a cheat. But rice cakes go way beyond the somewhat tasteless disks not everyone loves. Most flavors of the mini cakes (called rice crisps, I guess) are gluten free, but not all, so be sure to check labels.

And I love it when some new popular snack like Drizzilicious mini rice cakes just happen to be gluten free. I'm a huge fan of anything birthday cake flavored, but there are so many flavors. They're not cheap, but they often go on sale.

Gluten free crispy rice bars

I love homemade gluten free rice krispie treats, but they have one flaw: you can't pack them to-go very easily. They tend to get squished and sticky. I'm still annoyed that Kellogg's Rice Krispies make their cereal with barley-derived malt, so they're not gluten free, and their packaged treats are also off-limits for the same reason.

There are a few brands that just kind of happen to be gluten free, including Annie's and Made Good, and they aren't cheap but do often go on sale. They're not as satisfying as a protein bar, but they do hit the spot sometimes.

Gluten free Nabisco cookies

Finally, I will always be grateful to Nabisco for creating gluten free varieties of Oreos and, more recently, chewy Chips Ahoy! They did it of course for business reasons, and there were other fake Oreos like Trader Joe's and Kinnikinnick, but I really wanted my gluten free son to have the real thing.

I love that they make different varieties (golden are my favorite), and my son had his college friends taste his cookies and was happy to report that they said they're “really close.” And the chewy Chips Ahoy! are absolute packaged cookie perfection. You can also try my gluten free soft pretzels.

This gluten free tiramisu has all the creamy mascarpone filling, coffee flavor, and soft layered texture of the classic Italian dessert, made with delicate gluten free ladyfingers.

It’s rich and elegant, but still light, sliceable, and no-bake. Most of the work is in the layering, then the refrigerator does the rest.

Why this recipe works

The filling is rich without being heavy. Cooking the egg yolks first adds structure to the mascarpone filling, so the tiramisu sets up properly and slices cleanly.

Gluten free ladyfingers are more delicate than conventional ones, so they need a gentler method. Brushing them with the coffee mixture gives you the flavor you want without turning the cookies soggy or broken before they’re layered.

The long chill is what brings everything together. The ladyfingers soften, the coffee flavor spreads through the layers, and the filling firms up into a dessert that tastes classic and looks beautiful on the plate.

Recipe ingredients

Here are the simple ingredients you'll need to make this fancy-looking dessert. For full ingredient amounts, please see the recipe card below.

• Egg yolks: You'll need 3 egg yolks from large eggs for a total of 75 grams. This is what makes the filling set up in the refrigerator and the tiramisu slice cleanly. Eggs separate most easily when they're cold. Use the egg whites to make gluten free bread (just scale up the recipe to 15 slices and make an extra large loaf in a pullman pan).
• Superfine sugar: This sugar is like granulated sugar that's been processed a bit to reduce the size of the crystals so it dissolves readily into the egg yolks without any graininess. You can pulse regular granulated sugar in a food processor a few times to make the crystals smaller and use that instead. The sugar lowers the curdling temperature of the egg yolks so the mixture can be cooked more and sweetens the filling.
• Mascarpone: High in butterfat, this soft, mild Italian cream cheese adds a smooth, velvety mouthfeel to the filling, and doesn't add extra weight, keeping the filling fluffy. The brand that never splits is Galbani, but it can be hard to find. I find that Trader Joe's or Aldi's brand mascarpone are light and creamy. Even BelGioioso, which many insist will always crumble and split, can usually be smoothed out if you don't overbeat it.
• Rum: Classic tiramisu is made with sweet Marsala wine, but it's also commonly made with coffee liqueur like Kahlua. I prefer dark unspiced rum from Bacardi for a full flavor that isn't overpowering. This is the easiest ingredient to just omit, though.
• Cream: You'll need cold heavy whipping cream with at least 36% fat so that you can whip it into a dense foam that will hold its shape. Whip it slowly (medium-low speed for 8 to 10 minutes is ideal) for a stable whip that won't deflate, even at room temperature.
• Gluten free ladyfingers: Schar ladyfingers are very fragile, so handle them with care and don't order them online. I search Instacart to see where I can buy them locally, and then buy them in person. If you make your own gluten free ladyfingers, they'll taste better and be more stable, but that's seriously a lot of work.

How to make gluten free tiramisu (step by step photos)

This overview illustrates how to make this recipe in your own kitchen, with the reason behind each step.

Cook the egg yolk base
We need to cook the sugar and egg yolks together over indirect heat to avoid curdling the yolks. To do this, whisk together the sugar and egg yolks in a double boiler or in a small, heat-safe bowl suspended over about 1 1/2 inches simmering water, without touching the water. Cook, whisking constantly, for about 2 minutes or until the mixture becomes paler yellow in color and falls off the whisk in ribbons. The ideal temperature is around 170°F (160°F makes the eggs safe to eat; 180°F risks curdling).

Make the whipped cream
Set the egg yolk base aside to cool while you whip the cream. In a separate bowl, use a handheld mixer to whip cold heavy whipping cream on medium-low speed for 8 to 10 minutes. Whipping it slowly over time will create a very stable foam that holds it shape, even at room temperature, for much longer.

Beat in mascarpone cheese
Use a handheld mixer to beat the mascarpone cheese with 2 tablespoons of rum, if using, to loosen it. Add the cooled egg yolk base and beat for about 2 minutes or until the mixture is paler yellow in color and fluffy, meaning that there's air incorporated into it.

Finish the filling
Use a silicone spatula to fold the cold fresh whipped cream into the mixture in 2 batches. The filling should become fluffier and paler yellow with each addition. Be sure to scrape the bottom of the bowl and turn everything over gently so you don't compress the filling. Continue to fold until no obvious white or yellow streaks remain.

Moisten the ladyfingers
Since gluten free ladyfingers cookies are much more fragile than conventional ones, even dipping them in a coffee mixture quickly tends to cause them to fall apart. Instead, whisk together the optional rum with coffee, and use a pastry brush to coat the cookies in liquid. Start with them upside down, brush, invert, and brush again.

Don't brush too generously on the bottom or they might become too fragile to flip. Leave as few gaps as possible between cookies, especially on this, the base of the dish.

Add the first layer of filling
To secure a solid base, cover the cookies with a bit more than half of the filling mixture and spread into an even layer. Scatter the filling all around before you spread it out so you don't drag the wet cookies all over.

Repeat with the second layer
Brush the bottoms of another layer of ladyfingers with the coffee mixture, arrange them on top of the filling layer, and brush the tops generously with the liquid. Top with the remaining filling and spread evenly. You could top with cocoa powder now, but it tends to absorb into the filling and become soggy as it sits, so I prefer to wait.

Chill for at least 6 hours
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours and up to 3 days to allow the moisture and flavors to penetrate the ladyfingers, and the filling to set up. Otherwise, the ladyfingers may be dry and/or flavorless, and the tiramisu not sliceable.

Cover with cocoa powder
Use a fine mesh sieve to scatter about 3 tablespoons of cocoa powder evenly across the top of the dish. If possible, dust the top about an hour before serving to give it a chance to absorb a bit. You can also add some chocolate shavings with the cocoa powder for more flavor.

Slice and serve
Use a large, sharp knife, metal bench scraper or spatula to cut the dish into 9 equal squares. Use a small metal spatula, if possible, to lift one corner out first. It will probably squash a bit as you work it out, but later pieces will be much prettier.

Expert tips

Don't dip ladyfingers in liquid

When I tried to dip the Schar ladyfingers in a coffee mixture, they disintegrated no matter how quickly I worked. That's why I prefer to dip a pastry brush in liquid and paint the cookies first upside down, then right side up. Don't brush too generously on the underside or the cookies may be too fragile to invert.

Cook the egg yolks, then cool them

Cooking the egg yolks to at least 160°F removes any risk of salmonella from consuming raw eggs, but cooking them to about 175°F thickens them so they can increase in volume for a filling that sets up properly and slices cleanly. Then, allowing them to cool before combining with mascarpone or whipped cream keeps them from melting the fats and making a filling that will never set.

Ingredient substitutions

There are other allergens in this recipe beyond gluten. Here are my thoughts on eliminating them:

Dairy free

You might be able to use dairy free cream cheese in place of mascarpone cheese since most are softer and less dense than conventional cream cheese, and have a texture more like mascarpone. The taste will vary, though. In place of heavy whipping cream, try dairy free whipping cream like Silk brand or coconut cream in the can.

Egg free

I don't recommend trying to replace the egg yolks exactly, but you may be able to use Baird's custard powder instead. Make the custard according to the package directions, beat with mascarpone and fold in the whipped cream to make the filling. Schar ladyfingers do contain eggs, though, so try using egg free gluten free graham crackers instead.

Ladyfingers

If you can't find gluten free ladyfingers to buy and don't want to make them, consider using gluten free graham crackers instead, but definitely dip those in liquid rather than brushing them. Even packaged ones are much more sturdy than ladyfingers.

Storage instructions

Wrapped tightly in a storage container or even in the serving dish, the tiramisu keeps well in the refrigerator for 3 days, especially if you haven't added the cocoa powder dusting yet. I don't recommend freezing it for longer storage since the filling tends to separate and the liquid-soaked ladyfingers usually turn icy.

Print

Gluten Free Tiramisu Recipe

This classic gluten free tiramisu has coffee-brushed gf ladyfingers, creamy mascarpone filling, and no raw eggs. A no bake dessert that slices cleanly!

Course Dessert

Cuisine Italian

Keyword gluten free tiramisu

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Chilling time 6 hours hours

Servings 9 servings

Calories 390kcal

Author Nicole Hunn

Equipment

• Handheld mixer
• Pastry brush

Ingredients

For the filling

• 3 egg yolks
• ½ cup superfine sugar See Recipe Notes
• ¾ cup heavy whipping cream chilled
• 8 ounces mascarpone cheese Trader Joe's or Galbani brands are best
• 2 tablespoons dark rum or cognac (optional)

For the ladyfinger layers

• 10 ounces gluten free lady fingers homemade or Schar brand (See Recipe Notes)
• ¾ cup espresso or strong black coffee
• 2 tablespoons dark rum or cognac (optional)

For topping

• 3 tablespoons unsweetened Dutch-processed cocoa powder for dusting

Customary – Metric

Instructions

Make the filling

• In a medium, heat-safe mixing bowl, whisk together egg yolks and sugar vigorously until well combined. The mixture will be thick.
• Place about 2 inches of water in a saucepan small enough for you to nestle the mixing bowl without its touching the water, approximating a double boiler. Bring the water to a simmer over medium-low heat, and place the mixing bowl on top.
• Cook indirectly, whisking constantly, for about 2 minutes, or until the mixture is light yellow in color and falls off the whisk in gentle ribbons. The mixture will start off very thick, thin considerably as it heat and the sugar dissolves, and then will begin to thicken a bit slightly. The egg yolks are safe to eat when they reach 160°F, but the mixture will probably reach a higher temperature than that.
• Set the egg yolk base aside and allow it cool for about 10 minutes, or until no longer hot to the touch.
• In a small, clean mixing bowl, whip the chilled cream on medium-low speed until it thickens and forms stiff, but not dry, peaks, about 8 minutes. Whipping the cream slowly and steadily will create a very stable whipped cream that won't lose its volume easily.
• In a clean, medium size mixing bowl, beat the mascarpone and the optional 2 tablespoons rum to loosen it. Add the egg yolk base, and beat until well-combined and paler yellow (about 2 minutes).
• Add the whipped cream to the mascarpone mixture in two batches, folding it in with a spatula until no visible white or yellow streaks remain. The filling should be soft but not runny, and very fluffy and pale yellow.

Assemble

• In the bottom of a standard 9-inch square baking dish, place ladyfingers upside down, side by side in a single layer. Make sure all of the cookies are touching, and there are as few gaps as possible, breaking the cookies to fit as necessary.
• In a bowl or measuring cup, whisk together the espresso or coffee and remaining optional 2 tablespoons rum. Dip a pastry brush into the liquid and use it to brush the bottoms of the cookies in the pan. Turn the cookies over and brush the tops with more liquid, using as much liquid as the cookies seem able to absorb without letting the liquid pool.
• Spread a bit more than half the filling mixture on top of the ladyfingers in an even layer using a small knife or offset spatula.
• Repeat with another layer of side-by-side ladyfingers on top of the first layer of filling, still leaving as few gaps as possible, brushing both sides of the cookies in the same manner.
• Top with the rest of the filling, and spread again into an even layer.
• Cover with plastic wrap and refrigerate for at least 6 hours and up to 3 days.

Finish and serve

• Within an hour of serving, dust the top evenly with cocoa powder.
• Slice into 9 equal squares and serve cold.

Notes

For the sugar

Superfine sugar, also called caster sugar, is granulated white sugar ground into finer crystals, not into a superfine powder. It is not the same as powdered or confectioners' sugar. You can approximate it by pulsing an equal weight of granulated sugar a few times in a food processor. 

For the ladyfingers

The only packaged gluten free ladyfingers I have seen, at least in the U.S., is Schar brand. I find that I need a bit more than one 7-ounce package of ladyfingers to make a full 9-inch pan of tiramisu, usually a total of 12 ladyfingers. If you only have 1 package, I recommend using a smaller serving dish with fewer cookies and no less filling. 

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 38g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 160mg | Sodium: 78mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 731IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 1mg