Category Archives: Gluten-Free

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

I’ve said it before and I’ll say it again: there are a million way to make a chocolate chip cookie. Soft, chewy, crispy, thin, thick, as a cake, with nuts, whole grain, vegan, gluten-free, or some combination in between—there’s a recipe out there for everyone.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

Today’s recipe, made with an almond flour base, is for the soft & chewy, gluten-free, vegan chocolate chip cookie people. And also, everyone (except the people with nut allergies; sorry y’all).

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

These chocolate chip cookies are so delicious, and not in a “delicious for being vegan and gluten-free” sort of way. They’re great, period. They’re pillow-soft, thick & chewy, have a perfect vanilla-brown sugar balance, and are loaded with chocolate chips. In short, they’re magnificent. A triumph, even.

But that’s just the final product—we haven’t even discussed ease of preparation! And I do mean “ease.” Almond Flour Chocolate Chip Cookies are a no-mixer, no-chill recipe, and with the possible exception of almond flour, you likely have all of the ingredients in your kitchen right now!

The dough comes together in just a few minutes, then gets separated into two-tablespoon increments and flattened into disks before baking. Because this dough doesn’t contain gluten or a particularly high volume of sugar, it doesn’t really spread like a traditional chocolate chip cookie, though it does puff in the most satisfying way.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

Almond Flour Chocolate Chip Cookies bake up in ten minutes, and then it’s just a matter of what you consider too-hot-to-handle when it comes to dessert. I’m a “room temperature, but the chips are still soft” lady myself, but just as there is a chocolate chip cookie recipe for everyone, I’m sure there’s an ideal temperature, too.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}
makes about 1 dozen cookies

2 cups blanched almond flour
1/2 cup light or dark brown sugar, packed
1/4 cup confectioner’s sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
4 tablespoons vegan butter,* melted & cooled slightly
1 tablespoon lukewarm water
1 1/2 teaspoons pure vanilla extract
2/3 cup dairy-free chocolate chips

Set oven racks in central positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.

In a medium mixing bowl, whisk together almond flour, brown sugar, confectioner’s sugar, baking powder, baking soda, and salt. Set aside.

In a small bowl, whisk together melted vegan butter, water and vanilla. Add wet ingredients to dry, then use a silicone spatula or wooden spoon to combine. Mixture may be crumbly but should hold together when pinched. Fold in chocolate chips with the silicone spatula or your hand.

Scoop dough in 2 tablespoons increments, roll into balls, and set 2 1/2-inches apart on prepared pans. Use the heel of your hand to press each ball into a 1/2-inch thick disk. Smooth edges with your fingers as desired.

Bake cookies 10 minutes, until puffed and starting to turn light golden. Let cool on pans for 7-10 minutes before removing to a rack to cool completely.

Serve cookies. Leftovers will keep covered at room temperature for a few days.

Note:

I use Miyoko’s Cultured Vegan Butter (and occasionally Earth Balance) in vegan baked goods. You may use an equal volume of refined coconut oil in its place, or even regular dairy butter (though your cookies will not be vegan).
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​
Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}​

Yeasted Oatmeal Waffles {Gluten-Free}

Yeasted Oatmeal Waffles {Gluten-Free}​

Since first messing with waffle iron a couple of summers ago, I’ve become a bit obsessed with making a perfect waffle. I logically know there’s no such thing—in art and food and the art of food, everything is subjective—but I keep trying.

My cornmeal waffles are pretty good and so are my mix-and-go vegan oatmeal waffles, but my Sour Cream Waffles are outstanding. They’re my favorites of the bunch—super easy, with no whipping of egg whites and perfect ratios of crispness and fluff every time. I am really proud of that recipe and honestly didn’t think I could do better, until I started fiddling with these Yeasted Oatmeal Waffles a year ago. I began with Marion Cunningham’s Yeast-Raised Waffles one day, and then somehow a bag of oats got involved, and many Saturday morning breakfasts later, here we are. These are my new gold standard.

Yeasted Oatmeal Waffles {Gluten-Free}​

Yeasted Oatmeal Waffles are fluffy inside, crispy outside, and have a surprisingly complex, borderline-savory flavor profile on their own (but pair incredibly well with maple syrup). They don’t really taste whole grain, which is shocking as oats are the primary ingredient. Oh, and if you use gluten-free rolled oats, they’re naturally gluten-free, too. No unusual flours required—just a blender and some time.

If you’re scratching your head at the “yeasted” part of this recipe, wondering why you’d ever put yeast in waffles when baking powder and baking soda seem to do just fine…well, that’s fair. But the thing is, the yeast doesn’t just do lifting here; it adds flavor, too. By blending the batter up the night before and then letting it rise in the refrigerator, you’re allowing that yeast to start fermenting, and that results in deep, rich, slightly sour, nearly-savory flavor that simply can’t happen with a regular mix-and-go waffle recipe. It’s divine.

After a chilly night’s rest, the batter will have puffed and firmed up a bit in the fridge, just like any other yeast-based overnight recipe. You should know that it won’t look particularly nice, but that’s okay because we’re not after beautiful batter—we’re here for gorgeous waffles! When your iron is hot, whisk some eggs, water and baking soda into the chilled batter, and then get waffling.

Yeasted Oatmeal Waffles {Gluten-Free}​

This part, you know how to do. Pour the batter in, close the iron, and let it do its thing until the steam dissipates. Don’t let any built-in green lights tell you what to do; the lack of steam will be your signal that your waffles are perfectly crisp outside and light inside!

Yeasted Oatmeal Waffles {Gluten-Free}​

The recipe is written to make enough waffles for 4-6 people, but…like…good luck sharing them. This is a recipe to double and freeze for a rainy day, when you just need a good waffle. Because these, y’all? They’re good waffles. Easy, whole grain, gluten-free, crispy, fluffy and oh-so-delicious—I’m going to go ahead and say it: they’re my new gold standard. And they just might be yours, too.

Yeasted Oatmeal Waffles {Gluten-Free}​
Yeasted Oatmeal Waffles
about 24 4-inch waffles

The night before:
1 1/4 cups warm water
1 tablespoon granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
2 2/3 cups old-fashioned oats (certified gluten-free for gluten-free)
1/4 teaspoon Kosher or sea salt
1 1/2 cups milk of choice (I used whole)
1/2 cup (1 stick) unsalted butter, melted

The next morning:
1 1/4 teaspoons baking soda
2 large eggs, room temperature
1/3 cup lukewarm water
melted butter or cooking spray, for waffle iron

For serving:
pure maple syrup
butter
fresh seasonal fruit

Special Equipment:
high-powered blender
waffle iron

The night before, proof the yeast. In a small bowl, stir together warm water and sugar until sugar has dissolved. Sprinkle yeast over the top and let sit until bubbly, 5-10 minutes. If your yeast doesn’t foam or bubble, it’s dead. Get new yeast and start again.

Add yeast mixture to a blender, followed by oats, salt, milk and melted butter. Blend until smooth, scraping down the sides as needed. This takes my blender about 2 minutes.

Pour mixture into a medium mixing bowl. Cover tightly with plastic wrap and refrigerate overnight, a minimum of 8 and up to 24 hours. The batter should double in volume, but may collapse slightly when you move the bowl.

The next morning, preheat the waffle iron. Preheat oven to 200F. Place a cooling rack over a rimmed baking sheet.

Uncover refrigerated batter. Whisk in baking soda and eggs, followed by water. Batter may have some visible oat bits—this is normal and will not affect texture.

Grease waffle iron with melted butter or cooking spray. Pour 1/4 cup of the waffle batter into each well of the iron and close the top. Let cook until steam dissipates and the waffles are turning golden, about 6-7 minutes.

Transfer cooked waffles to the prepared rack-over-pan and place in the oven to keep warm. Re-grease the waffle iron and cook remaining batter.

Serve waffles with butter, warmed maple syrup, and seasonal fruit, if desired. Enjoy immediately.

Leftovers may be layered with parchment, placed in a freezer bag, and frozen for up to 3 months. Reheat in the toaster.

Friday Favorites: Peanut Butter Cookies

Friday Favorites: Peanut Butter Cookies​

I have a couple of new peanut butter recipes coming up in the next few weeks, so I thought I’d do a peanut butter round-up today. That is, until I then I went through my recipe index and realized that I have written a lot of peanut butter recipes. Like…a lot. I just really like peanut butter, I guess. So, instead of doing an endless round-up, I’m sticking to peanut butter cookies today.

I mean, what’s better than a homemade peanut butter cookie?! From soft to crunchy to vegan & gluten-free to loaded with oats and candy, there’s no wrong way to get your peanut butter cookie on this weekend! Here is some inspiration from my archives.

Friday Favorites: Peanut Butter Cookies​

Reese’s Pieces Peanut Butter Cookies

If you’re looking for a dreamy soft & chewy peanut butter cookie recipe, this is it. You won’t need a mixer or to budget time for a chill, and you can swap in any mix-ins you like (or leave them out entirely). If you’re the kind of person who likes peanut butter with their peanut butter though, I highly recommend getting your hands on some Reese’s Pieces.

Friday Favorites: Peanut Butter Cookies​

Crispy, Crunchy Peanut Butter Cookies

The polar opposite of my Reese’s Pieces Peanut Butter Cookies, this old-fashioned recipe was inspired by the cookies at my family’s favorite road trip stop. Made with simple ingredients, crosshatched with a fork and baked until crunchy, these are a classic.

Friday Favorites: Peanut Butter Cookies​

Peanut Butter Cookies {Vegan, Grain-Free}

Peanut butter’s texture, protein, and fat content mean it works extremely well in gluten- and grain-free baking. These cookies have a short ingredient list and include a vegan egg substitute that you likely already have: aquafaba! And that’s to say nothing of that glossy chocolate drizzle.

Friday Favorites: Peanut Butter Cookies​

One Big Peanut Butter Cookie, Two Ways

Here are not one, but two more vegan, gluten-free peanut butter cookie recipes! Either way you bake this recipe, you’ll end up with a single cookie big enough for just one or two people. If you’re the sort of person who doesn’t share your peanut butter, these are for you.

Friday Favorites: Peanut Butter Cookies​

Monster Cookies

Monster Cookies are a peanut butter cookie classic! Made with oats, chocolate chips and M&Ms, they’re chewy, sweet and salty—so good.

What’s your favorite way to make peanut butter cookies? Let me know in the comments or on social media!

One Big Peanut Butter Cookie, Two Ways

One Big Peanut Butter Cookie, Two Ways​

This is my fifth single-serving cookie recipe. Or fifth and sixth, if you want to get technical.

You see, when I set out to make One Big Peanut Butter Cookie, I had just planned to make it one way: the classic cross-hatched way. But then I realized that at least a few of you would ask “can I put chocolate chips in it?” so I got real wild and made a second version, and then I put them together in this one lone post. You’re welcome, super-small-batch cookie bakers of the internet.

One Big Peanut Butter Cookie, Two Ways​

This is yet another twist on the classic three ingredient peanut butter cookie recipe that has been around since long before it ever occurred to me that baking might scratch all my creative itches. You’d think a three ingredient recipe (1 cup peanut butter, 1 cup sugar, 1 large egg) would be pretty difficult to manipulate more than once or twice, but I’ve managed it many times. This is my fifth (?) vegan variation, and as none contains any flour, they’re all gluten-free too.

The method here is simple. Use a fork to whisk together two tablespoons each of peanut butter and packed brown sugar. Add some cornstarch and water to bind, some salt for balance, and a teensy bit of baking soda for lift. Though baking soda cannot be replaced in most recipes, here you can swap baking powder in as the leavener with the only major difference being that your cookie will be a touch lighter in color.

This is where things get exciting (as far as cookie baking goes). You can either roll this dough into a ball, coat it in granulated sugar and crosshatch it with a fork, or you can mix in chocolate chips and flatten it slightly with the heel of your hand. You could even nix the sugar coating or use M&Ms as your mix-in! Do whatever makes your little dessert-for-one heart sing. However you choose to proceed, your cookie will need to bake for about 12 minutes in a 350F oven.

One Big Peanut Butter Cookie, Two Ways​

Once it’s cool enough to handle, your minimal effort will be rewarded with one of *the* peanut butteriest peanut butter cookies you’ve ever had. Sweet, salty, rich & thick, studded with chocolate or not, this is one hell of a dessert for one. Or…two…hells?

Who’s writing this thing?

One Big Peanut Butter Cookie, Two Ways​

Have a great weekend, y’all. Make yourself a cookie (or two).

One Big Peanut Butter Cookie, Two Ways​
One Big Peanut Butter Cookie, Two Ways
makes 1 large cookie, about 1-2 servings

2 tablespoons creamy peanut butter (not natural-style)
2 tablespoons light or dark brown sugar, packed
1/8 teaspoon baking soda*
pinch of salt
1 teaspoon cornstarch
1 teaspoon water

If making a classic peanut butter cookie:
2 tablespoons granulated sugar, for rolling (optional)

If making a peanut butter chocolate chip cookie:
2 tablespoons semisweet chocolate chips + more for topping (use dairy-free for a vegan cookie)

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

In a small bowl, use a fork to whisk together peanut butter and brown sugar. Add baking soda, salt, cornstarch and water, and whisk to combine. Use a silicone spatula or wooden spoon to make sure your dough is fully combined.

If making a classic peanut butter cookie, place granulated sugar in a shallow dish. Use your hands to form dough into a ball, then gently roll the ball in the sugar to coat. Place on the prepared pan.

If making a peanut butter chocolate chip cookie, use your silicone spatula or wooden spoon to fold in chocolate chips. Use your hands to form dough into a ball and place on prepared pan. Dot the top with more chocolate chips (for aesthetic purposes), if desired. Use the heel of your hand to press down gently on the dough, just so that the dough is a 1-inch thick puck.

For both cookie variations, bake for 12-13 minutes or until puffed and no longer raw-looking.

Let cookie cool on the pan for at least 10 minutes before using a spatula to remove it to a plate. Enjoy warm or at room temperature.

Note:

An equal volume of baking powder will work in place of baking soda. The cookie it produces will be a bit paler, but still delicious. I do not recommend swapping baking soda and baking powder in any other recipes.
One Big Peanut Butter Cookie, Two Ways​

Pavlova with Lemon Curd & Berries

Pavlova with Lemon Curd & Berries

If you’ve never had pavlova, your life summer dessert game might be about to change. This naturally gluten-free meringue cake has a crisp, glossy exterior and marshmallow-soft interior, and is a vehicle for all sorts of good things, including but not limited to whipped cream, lemon curd and fresh summer berries. It’s a perfect rustic-but-classy dessert to have in your warm weather recipe arsenal. I don’t have a roof deck or a backyard, but one day when I do, I’m going to have friends over for mocktails and pavlova all summer long, just because I can. In fact, my maternal grandparents’ backyard is the first place I ever remember eating pavlova.

Pavlova with Lemon Curd & Berries

You might be wondering “Is pavlova popular in North Texas?” The answer is a hard “no.” To tell you the truth, I don’t know how my grandma learned about it, aside from the part where she just *knew* how to throw together simple dinner party foods. If she ever told me, I’ve forgotten…probably because I was trying to get a whole bunch of fruit, whipped cream and meringue in my face as efficiently as possible. My best guess is our friends-who-are-family from Australia taught her about it during one of their visits.

Pavlova with Lemon Curd & Berries

So how did I go from eating pavlova exactly once during my Texan childhood to making it thirty-odd years later? Well, the answer is simple. I had leftover egg whites, a fresh jar of Lazy Lemon Curd, got a little over-ambitious with my berry purchasing, and I always have heavy cream. When life gives you those things, make Pavlova with Lemon Curd & Berries.

Like most things that rely whipped egg whites and sugar for structure, pavlova is incredibly simple to make. The most important step in the whole process is ensuring that your mixing bowl and mixer attachment are super clean and dry so that you end up with airy results and not sad egg white soup.

The actual work of making meringue is just gradually combining egg whites, salt, sugar, cornstarch, vanilla and vinegar while your mixer works overtime to create stiff peaks. After that, form your meringue into a cake on a parchment-lined sheet pan and bake it very low and slow before letting it cool completely in the oven.

Now, I have good news and bad news. The good news is that baked, cooled pavlova meringue can be made up to three days before you serve it. The bad news is that once you start piling toppings on it, your pavlova isn’t long for this world. Glossy, crisp, marshmallowy meringue is fleeting, so don’t assemble your pavlova until right before you want to serve it. But then, do it up!

Pavlova with Lemon Curd & Berries

Obviously, I went the lemon curd/whipped cream/fresh berries route here, but feel free to go wild with your pavlova toppings. Change the fruit to mango, pineapple, cherries or peaches! Grate on chocolate! Scatter toasted coconut over the top! Use key lime curd in place of lemon and sprinkle crushed graham crackers on there. Key Lime Pie-vlova, anyone?!

But back to the point, which is, as always, to take my recipe and make it yours. Like I said, your life summer dessert game might be about to change.

Pavlova with Lemon Curd & Berries
Pavlova with Lemon Curd & Berries
makes one pavlova, about 8 servings

Pavlova:
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon pure vanilla extract
1 teaspoon white or apple cider vinegar
4 large egg whites, room temperature
1/4 teaspoon Kosher or sea salt

Whipped Cream:
1 cup heavy cream, very cold
2 tablespoons confectioner’s sugar

For Assembly:
1 cup Lazy Lemon Curd or other lemon curd
2-3 cups fresh berries of choice (I used strawberries, raspberries & blueberries)

Preheat oven to 250F. Draw an 8-inch circle on a sheet of parchment big enough for a rimmed sheet pan. Turn the parchment over (so the drawn circle side is facing down) and place on the pan. Set aside.

In a small bowl, use a fork to whisk together sugar and cornstarch. Set aside.

In a separate very small bowl, combine vanilla and vinegar. Set aside.

Add egg whites and salt to a very clean, dry mixing bowl. Starting at the lowest setting and gradually ramping up to medium-high, use an electric mixer to beat egg whites until foamy (about 2-3 minutes). With the mixer running, add sugar-cornstarch mixture a tablespoon at a time until incorporated. Then add the vanilla-vinegar mixture. Turn the speed up to high and whip until stiff peaks form (about 5 minutes).

Turn the mixture (now a meringue) out onto the prepared baking sheet, using an offset spatula or the back of a spoon to gently spread it to the edges of the circle. Make it taller at the edges than the center so you have a logical place for the toppings.

Place pavlova in the oven and bake for 75 minutes (1:15) until puffed, glossy, and slightly cream-colored. Turn off the oven and wedge a wooden spoon in the door to keep it slightly ajar. Let the pavlova cool completely in the oven (a couple of hours or overnight).

If not using immediately, carefully remove the pavlova from the parchment and double wrap with plastic wrap. Keep at room temperature for up to three days.

Assemble the pavlova immediately before serving. If wrapped, gently remove and discard plastic wrap. Place pavlova on a serving plate.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form.

Spread the top of the pavlova with lemon curd. Spoon/spread whipped cream over the top. Finish with berries of choice. Serve immediately.
Pavlova with Lemon Curd & Berries
Pavlova with Lemon Curd & Berries
Pavlova with Lemon Curd & Berries