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

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

Why this recipe works

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

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

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

Recipe ingredients

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

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

How to make strawberry granola (step by step photos)

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

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

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

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

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

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

Stir the mixture to redistribute all the ingredients to another part of the baking sheet and bake again for 10 minutes. Stirring halfway through baking ensures that all ingredients get even baking exposure rather than just allowing the edges to get crispy while the center doesn't necessarily bake all the way through.

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

Let cool completely
Let the granola sit, completely undisturbed, at cool room temperature, avoid humidity as much as possible until it is completely cool. It will continue to crisp up until the last bit of heat has left the tray.

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

Expert tips

Bake more

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

Add the strawberry dust

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

Use an immersion blender (if possible)

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

Ingredient substitutions

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

Oats

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

Pistachios

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

Hemp seeds

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

Honey

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

Strawberries

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

Storage instructions

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

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

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Strawberry Granola Recipe

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

Course Breakfast, Snack

Cuisine American

Keyword strawberry granola

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling time 45 minutes minutes

Servings 5 cups

Calories 767kcal

Author Nicole Hunn

Equipment

• Blender for the strawberry puree

Ingredients

For the strawberry puree

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

For the granola

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

Customary – Metric

Instructions

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

Make the strawberry puree

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

Make the strawberry syrup

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

Make the granola

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

Nutrition

Serving: 1cup | Calories: 767kcal | Carbohydrates: 99g | Protein: 19g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Sodium: 441mg | Potassium: 734mg | Fiber: 10g | Sugar: 50g | Vitamin A: 173IU | Vitamin C: 166mg | Calcium: 130mg | Iron: 9mg

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

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

Why this recipe works

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

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

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

Recipe ingredients

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

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

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

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

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

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

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

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

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

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

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

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

Ingredient substitutions

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

Dairy free

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

Honey

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

Spices

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

Storage instructions

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

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

Can I make these into gluten free Biscoff spread?

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

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Gluten Free Biscoff Cookies Recipe

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

Course Cookies, Dessert

Cuisine American

Keyword gluten free Biscoff cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 72 cookies

Calories 37kcal

Author Nicole Hunn

Equipment

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

Ingredients

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

Customary – Metric

Instructions

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

Notes

Flour blend notes

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

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

Spices

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

Nutrition

Serving: 1cookie | Calories: 37kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 24mg | Potassium: 4mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.02mg

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Gluten Free Blueberry Muffins Recipe

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

Course Muffins

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 muffins

Calories 309kcal

Author Nicole Hunn

Ingredients

For the muffin batter

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

For topping

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

Customary – Metric

Instructions

Make the muffin batter

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

Bake the muffins

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

Video

Notes

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

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

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

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

Nutrition

Serving: 1muffin | Calories: 309kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 339mg | Potassium: 54mg | Fiber: 2g | Sugar: 21g | Vitamin A: 394IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 0.4mg

FAQs

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.

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

Ingredient notes

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

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

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

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

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

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

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

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

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

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

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

Expert tips

Use 2 eggs

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

Use a light-colored loaf pan

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

Use naturally-ripened bananas

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

Ingredient substitutions

Egg free

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

Dairy free

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

Storage instructions

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

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

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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