These Gluten-Free Lemon Crinkle Cookies are perfect for any occasion – from afternoon tea to holiday baking or a sweet treat after dinner. Their bright, zesty flavor is sure to put a smile on anyone’s face. Whether you have dietary restrictions or not, this recipe is a crowd-pleaser that’s hard to resist!

Want more gluten-free recipes? Try my soft-baked Gluten-Free Red Velvet Cookies, my irresistible Gluten Free Chocolate Chip Banana Muffins, or my sticky and sweet Gluten Free Pecan Pie Bars.

Why You’ll Love Gluten-Free Lemon Crinkle Cookies

• Bright, Citrusy Flavor: The zest of fresh lemon combined with the tang of lemon juice gives these cookies a zesty punch perfectly balanced with sugar’s sweetness.
• Perfect Texture: The crinkly exterior paired with a soft, tender inside creates the ultimate cookie experience. The cookies spread slightly while baking, giving them a lovely texture that’s both light and chewy.
• Gluten-Free Goodness: Made with gluten-free flour, this cookie recipe doesn’t sacrifice flavor or texture. Everyone can enjoy these delightful cookies, whether they’re gluten-sensitive or not!

Ingredients

Gluten-Free All-Purpose Flour– serves as a substitute for regular wheat flour. In this recipe, the gluten-free flour provides structure and texture to the cookies. Xanthan gum is included in some gluten-free flour blends (like Bob’s Red Mill) to help provide elasticity and structure, mimicking the effects gluten would have in a traditional recipe. It prevents the cookies from being too crumbly and helps them hold together.

Baking Powder- a leavening agent that helps the cookies rise and become fluffy. It contains both an acid (usually cream of tartar) and a base (baking soda) to create carbon dioxide gas when mixed with moisture, which causes the dough to expand and become lighter and airier.

Sea Salt– enhances the flavors of the other ingredients in the dough. Salt helps to balance sweetness, accentuate the lemon flavor, and bring out the depth of taste in the cookies.

Butter- adds richness and flavor to the cookies. It helps with the texture, making the cookies soft and chewy on the inside. The melted and cooled butter ensures the dough combines easily without becoming greasy and helps create a tender crumb.

Eggs- bind the ingredients together and provide moisture. They also help the cookies rise slightly and add richness. Using room-temperature eggs ensures that the dough combines more evenly and results in a smoother texture.

Granulated Sugar- provides sweetness and helps the cookies spread during baking. It also contributes to the formation of the signature crinkly texture by dissolving slightly during the baking process.

Lemon Juice- provides the tart, refreshing citrus flavor that makes these cookies so zesty. The acid in the juice also reacts with the baking powder, helping with the cookie’s rise and texture.

Vanilla Extract– adds a warm, aromatic flavor that complements the tartness of the lemon. It enhances the overall taste profile of the cookies and helps balance the sharpness of the lemon juice.

Lemon Zest- the outer, yellow peel of the lemon. It contains the oils that give a bright, intense citrus flavor. Using the zest enhances the lemony taste of the cookies without adding too much acidity. It also adds a pleasant fragrance to the dough.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-10 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Tips for Perfect Gluten-Free Lemon Crinkle Cookies:

• Lemon zest is key: The lemon zest adds an aromatic citrus flavor that’s a signature element of these cookies. Be sure to use fresh lemons for the best taste!
• Storage: These cookies will stay fresh in an airtight container for up to 7 days at room temperature. For longer storage, freeze the cookies for up to three months. To thaw, simply leave them at room temperature for an hour or so.
• Add-ins: Want to get a little creative? You can add a handful of white chocolate chips or a sprinkle of dried cranberries for an extra twist.

Storage for Gluten-Free Lemon Crinkle Cookies:

1. Room Temperature Storage (Up to 5 Days)

If you plan on eating the cookies within a few days, store them in an airtight container at room temperature. This will help maintain their chewy texture while keeping them fresh. Be sure to layer parchment paper between each layer of cookies to prevent them from sticking together.

2. Freezing for Longer Storage (Up to 3 Months)

If you want to keep your cookies for longer, freezing them is a great option! Here’s how you can do it:

• Before Baking: If you have leftover dough or want to prepare ahead of time, scoop the dough into balls and place them on a baking sheet. Freeze the dough balls for 1-2 hours until firm, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen; just add a couple of extra minutes to the baking time.
• After Baking: Allow the cookies to cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature for about 30 minutes, and they’ll be as good as fresh!

Gluten-Free Lemon Crinkle Cookies

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5 from 1 review

• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 20 cookies

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Description

If you’re a fan of sweet and tart treats with a delightful, melt-in-your-mouth texture, then these Gluten-Free Lemon Crinkle Cookies are a must-try! With their soft, chewy interior, crispy exterior, and refreshing lemon zing, they’re the perfect balance of sweetness and citrusy brightness. Whether you’re gluten-intolerant or simply looking for a delicious dessert option, this gluten-free cookie recipe will become a favorite in your household!

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Ingredients

For the cookie dough

• 1 3/4 cup gluten-free all-purpose flour with xanthan gum – I used Bob’s Red Mill
• 1 tsp baking powder
• 1/2 tsp sea salt
• 6 tbsp butter, melted and cooled
• 2 large eggs at room temperature
• 3/4 cup organic granulated sugar
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• Zest of 2 lemons

For rolling

• 1/3 cup organic granulated sugar
• 1/3 cup powdered sugar

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Instructions

1. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, and sea salt).
2. In a small bowl, combine wet ingredients (melted butter, eggs, sugar, lemon juice, vanilla extract, and lemon zest). Whisk until smooth.
3. Add wet ingredients to dry ingredients, and whisk together until a soft dough forms – it should look runny like cake batter (that’s normal and will firm up when chilling the dough).
4. Chill the dough for at least 2 hours or overnight. The dough will firm up more but will still be a bit sticky.
5. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper.
6. Prepare two shallow bowls, one with granulated sugar and the other with powdered sugar.
7. Shape the dough into balls using a 2 tbsp scoop.
8. Roll each dough in granulated sugar, then in powdered sugar until fully coated.
9. Place on the baking sheet 2 inches apart, working in batches if they don’t all fit (keep any dough that’s not being baked right away in the fridge).
10. Baking for 9-12 minutes until they spread a little and get puffy with a crack on top.
11. Cool for 10 minutes, then use a spatula to carefully transfer to a cooling rack to cool completely. They’ll be soft and delicate but will set as they cool. Enjoy!

Notes

• Make sure to chill the dough before baking. Crinkle cookies, in general, start as a soft dough. Chilling allows the dough to firm up a bit and prevents it from spreading too thin.
• Store any leftover lemon cookies in an airtight container for up to a week. You can also freeze these cookies for up to 3 months. Let them cool completely, then store them in a freezer bag or container in the freezer. Thaw for a few minutes and enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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If you’re a fan of cookie recipes, such as Soft Gingerbread Thumbprint Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’ll love this easy Gluten-Free Red Velvet Cookies recipe.

WHY YOU’LL LOVE THeSe Gluten-Free Red Velvet Cookies

• Easy to Make. These gluten-free red velvet chocolate chip cookies come together in 20 minutes from start to finish. The hardest part is letting the cookies cool after baking, but it is so worth the wait!
• Flavorful. These thick, soft red velvet cookies are filled with cocoa powder and chocolate chips for a double chocolate flavor,
• Beautiful to Gift. These cookies are a super simple way to get a little festive, without going crazy, and they will quickly become an easy Valentine’s Day dessert or gift for a cookie lover!

INGREDIENTS

Butter- Adds rich flavor and soft texture to the cookie.

Sugar- The combo of organic granulated sugar and brown sugar adds a delicious sweetness to the cookies.

Red Food Coloring– This ingredient is optional but provides the classic red coloring in the red velvet cookie.

Egg- Brings the cookie together, making it a rich and soft cookie.

Gluten-Free Flour- The foundation of a yummy cookie recipe and what keeps this recipe gluten-free.

Cocoa Powder– The delicious chocolate cookie comes to life with a rich cocoa powder.

Chocolate Chips- The classic red velvet cookie is enhanced with added chocolate chips to the mix.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.
3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.
6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through.
7. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

Tips for Making Gluten-Free Red Velvet Cookies

1. Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
2. Sift cocoa powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
3. To make these cookies dairy-free: You can use coconut oil (or a dairy-free butter alternative), and dairy-free chocolate chips.

Storing these Gluten-Free Red Velvet Cookies

Enjoy these red velvet cookies within 5 days, stored in an airtight container at room temperature. 

Gluten-Free Red Velvet Cookies

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 18 cookies

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Description

These gluten-free red velvet cookies boast a delicious red velvet flavor and are packed with chocolate chips. Enjoy the soft-baked centers and chewy edges, which offer hints of buttery cocoa and vanilla flavors. While the cookies are still warm, gently press a few chocolate chips onto the tops for a delightful treat, perfect for Valentine’s Day, Christmas, or whenever you’re craving red velvet.

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 tsp red food color, optional 
• 1 tsp vanilla
• 1 egg
• 1 cup gluten-free all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chocolate chips or chopped chocolate bar

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Instructions

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.

2. In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.

3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.

4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.

5. Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.

6. Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

Notes

• Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
• Sift cocoa powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
• To make these cookies dairy-free: You can use coconut oil (or a dairy-free butter alternative), and dairy-free chocolate chips.
• Enjoy cookies within 5 days, stored in an airtight container at room temperature. 

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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Get your dose of chocolate in the form of Gluten Free Chocolate Chip Banana Muffins! These muffins have a fluffy and moist texture while bursting with banana and chocolate chip flavor- the best combo in my opinion. They’re easy to make and made gluten-free with the use of almond flour and naturally sweetened with bananas. Speaking of easy and healthy recipes, try these other quick and delicious muffins like our Gluten-Free Blueberry Lemon Poppy Seed Muffins or Quick Banana Oatmeal Blueberry Muffins.

WHY YOU’LL LOVE THeSe Gluten Free Chocolate Chip Banana Muffins

• Easy to Make. These Gluten Free Chocolate Chip Banana Muffins come together in 10 minutes or less. The longest part is baking the muffins, but everything else is quick and easy.
• Individual Size. Muffins are the best because they are personal size! No need to slice and serve.
• Perfect Texture. These muffins are fluffy and moist with the best banana flavor and loaded with chocolate chips that make them irresistible.

INGREDIENTS

Banana: The ripe bananas are the natural sweetener in these muffins and give a delicious banana flavor.

Almond Butter: You could use any nut butter just be sure to use the creamy ones. This adds wonderful texture to the muffins.

Eggs: Binds everything together to create these wonderful muffins.

Vanilla Extract: Adds a hint of vanilla to the muffins.

Almond Flour: The base ingredient for the muffins that offers structure and keeps these gluten-free.

Baking Soda: This helps the muffins rise and lends to a nice tall muffin.

Spices: The cinnamon and nutmeg give these muffins the classic banana bread flavor.

Chocolate Chunks: You can use mini chocolate chips instead of chunks. Either way, the muffins will be delicious.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

SUBSTITUTIONS/VARIATIONS

• Swap the nut butter. Use any preferred nut butter from organic peanut butter to cashew butter. The amount used is the same.
• Add chopped nuts. Crushed pecans or walnuts would taste delicious in these muffins and add a crunchy texture.

Tips/STORAGE

For best results, use ripe bananas as it acts as the natural sweetener in this recipe.

Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 

Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

Gluten Free Chocolate Chip Banana Muffins

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

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Ingredients

• 1 cup mashed banana (about 2 large or 3 small bananas)
• 1/2 cup almond butter
• 1 egg
• 1/2 tsp vanilla
• 1.5 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chocolate chips or chunks

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Instructions

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

Notes

• Ripe bananas work best as they act as the natural sweetener in this recipe.
• Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 
• Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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If you’re a fan of cookie recipes, such as Key Lime Ricotta Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gingerbread Thumbprint cookie recipe.

Soft, pillowy gingerbread with sunken centers and slightly crisped edges, plus a little nook with creamy dairy-free maple cream cheese frosting packed with ginger spice and molasses flavors. Don’t worry, this healthier option doesn’t compromise the classic gingerbread flavor.

WHY YOU’LL LOVE THeSe SOft Gingerbread Thumbprint Cookies

• Easy to Make. These easy gingerbread thumbprint cookies come together in under 15 minutes. The longest part is letting the cookies completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These soft gingerbread thumbprint cookies are a delicious cookie that seriously tastes like a true gingerbread cookie. The ginger spice and molasses flavor of every bite makes you come back for more.
• Healthy Dessert. These vegan gingerbread thumbprint cookies are gluten-free and dairy-free thanks to the almond flour cookie, a bit of coconut oil instead of butter, and vegan cream cheese. They are also made with unrefined sugars like maple syrup and molasses, plus we packed them with healthy fats thanks to the almond flour and coconut oil!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the cookie come together and gives the cookie its soft texture.

Molasses- Adds a deep natural sweetness and depth of flavor to the cookie.

Vanilla Extract– Adds flavor and sweetness.

Coconut Oil- Brings the cookie together, making it a rich and soft cookie.

Spices- The ground ginger, cinnamon, nutmeg, and cloves bring the gingerbread flavors to life.

Cream cheese– The delicious cookie is topped with a delicious maple cream cheese center frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
3. Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
4. Scoop dough and roll it into a ball no bigger than a tablespoon.
5. Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
6. Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
7. Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
8. Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Tips for Making SOFT Gingerbread Thumbprint Cookies

1. Let the cookie cool: make sure to let the cookie completely cool before adding the maple cream cheese frosting so that the filling does not melt.
2. Remember to refrigerate frosting: while the cookies are cooling, make the maple cream cheese frosting and allow it to firm up in the fridge before adding to the cookies. This will make for a thicker filling.
3. Change the filling: not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips.

Storing these soft Gingerbread Thumbprint Cookies

These soft gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

Gingerbread Thumbprint Cookies

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 24 cookies

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Let’s make healthy Gingerbread Thumbprint Cookies this holiday season! The warm and spicy flavors of a classic soft gingerbread cookie made gluten-free paired with a creamy dairy-free maple cream cheese frosting make these the most delectable holiday cookies.

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Ingredients

Cookie Ingredients:

• 1/2 cup coconut oil, melted and cooled
• 1/2 cup maple syrup, room temperature
• 2 tbsp molasses
• 2 tsp pure vanilla extract
• 3 cups almond flour
• 1/4 tsp salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Maple Cream Cheese Frosting:

• 2 ounces dairy-free cream cheese
• 1/4 tsp pure vanilla extract
• 1 1/2 tbsp maple syrup

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Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
3. Add almond flour, salt, and spices and stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
4. Scoop dough and roll it into a ball no bigger than a tablespoon.
5. Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
6. Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
7. Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
8. Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.

Notes

• Not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips. 
• These gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

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WHY YOU’LL LOVE this Gluten Free Sweet Potato Casserole With Marshmallows

Fresh Sweet Potato. The fresh sweet potato gives this casserole its moist and scrumptious texture. This dish pairs deliciously with Paleo Garlic Mashed Potatoes!

Pecan Streusel. The sweet and crunchy pecan topping gives this classic sweet potato casserole an added texture and flavor profile. Are you a pecan fan? Then you have to try these Gluten Free Pecan Pie Bars! They seriously taste like a slice of your favorite pecan pie but are made healthy.

Mini Marshmallows. A sweet potato casserole is not complete without gooey and toasted marshmallows. The mini version allows for an equal spread of marshmallow goodness.

INGREDIENTS

Sweet Potatoes- The base of this deliciously easy sweet potato casserole.

Brown Sugar- Helps sweeten the potatoes and topping.

Butter– Adds rich flavor to the recipe.

Vanilla Extract– This enhances the taste and aroma of the sweet potato casserole.

Eggs- The rich yoke is the binder that helps keep the ingredients together.

Pecans- The star of the streusel topping gives a nice crunch in every bite.

Mini Marshmallows – A sweet potato casserole is incomplete without gooey and toasted marshmallows.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

SUBSTITUTIONS/VARIATIONS for Gluten Free Sweet Potato Casserole

• Combine The Topping. You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.

Storing these Gluten Free Sweet Potato Casserole With Marshmallows

Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.

To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

Gluten Free Sweet Potato Casserole With Marshmallows

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 8
• Diet: Gluten Free

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This easy Gluten Free Sweet Potato Casserole With Marshmallows is made with a delightfully crunchy pecan streusel topping and gooey toasted marshmallows. A classic sweet and crunchy Thanksgiving recipe you can easily make ahead of your holiday dinner. It’s a wonderful side dish that almost tastes like a dessert!

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Ingredients

Sweet Potato Mixture

• 6 cups cooked, peeled, mashed sweet potatoes (4 large or 6 medium sweet potatoes)
• ¾ cup light brown sugar, packed
• ½ cup butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• ⅛ tsp ground nutmeg

Pecan Streusel

• ½ cup pecans, roughly chopped
• ½ cup light brown sugar, packed
• 2 tbsp butter, softened
• 3 tbsp gf flour

Marshmallow Topping

• 2 cups mini marshmallows

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Instructions

1. Preheat the oven to 375°F. Grease a 9×12 baking dish and set it aside.
2. In a large bowl, mix all of the ingredients for the sweet potato mixture and spread the mixture in the greased 9×12 baking dish. Set it aside.
3. In a medium bowl, combine the ingredients for the pecan streusel together with a fork. This might take a little while to do, but keep pressing everything together with the fork until it all combines into large, flakey bits with pecans in them.
4. Top the sweet potato mixture with the marshmallows, then scatter the pecan mixture on top of that, careful not to break up the chunks of streusel too much as you scatter.
5. Bake for 25 min until golden brown on top and enjoy!

Notes

• You can mix the pecan topping and marshmallows for the topping by rotating the marshmallows and the pecan streusel over the top of the sweet potato mixture and then baking.
• Store in the fridge for 3- 5 days, covered tightly with plastic wrap, or in an airtight container.
• To freeze the gluten-free sweet potato casserole, prepare it just as you would normally, but do not top it with anything or bake it.  Wrap it tightly in plastic wrap, then in foil.  Place the (freezer-safe) wrapped casserole dish into the freezer for up to 2 months.  

• Prep Time: 10 minutes
• Cook Time: 25 minutes

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If you’re a fan of dessert recipes, such as an Easy Paleo Apple Crisp and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gluten Free Pecan Pie Bars Recipe.

Sticky, sweet, crunchy, full of caramel, and perfectly rich, who wouldn’t love it? They’re easy to make and healthy to eat. They are a delicious option for those who are a fan of pecan pie, but looking to avoid corn syrup in their recipes. Don’t worry, this healthier option doesn’t compromise the original pecan pie flavor.

In addition, these bars are much more convenient and quicker than a pie.  They’re great for any time of the year but I especially love them around Thanksgiving and Christmas. 

WHY YOU’LL LOVE THeSe Gluten-Free Pecan Pie Bars

• Easy to Make. These easy pecan pie bars come together in under 15 minutes. The longest part is letting the bars completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These chewy pecan pie bars are a delicious bar that seriously tastes like true pecan pie. The buttery and sweet flavor of every bite makes you come back for more.
• Healthy Dessert. These healthy pecan pie bars are grain and gluten-free thanks to an almond flour shortbread cookie crust. They are also dairy-free thanks to a bit of coconut oil instead of butter and made with unrefined sugars like maple syrup and coconut sugar, plus we packed them with healthy fats thanks to the almond flour and pecans!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crust come together and gives the crust its shortbread texture.

Pecans- The star of the show! The toasted and buttery flavor of the pecans makes every bite delicious.

Vanilla Extract– Adds flavor and sweetness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Coconut Oil- Brings the crust together, making it rich and shortbread-like.

Salt- The salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Tips for Making Gluten-Free Pecan Pie Bars

1. Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
2. Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth the wait!

Storing these Gluten-Free Pecan Pie Bars

I recommend storing these bars covered in the refrigerator for up to 1 week.

These easy Gluten Free Pecan Pie Bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit before eating.

Gluten Free Pecan Pie Bars

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• Author: Michelle Powell
• Total Time: 1 hour 40 minutes
• Yield: 16 bars
• Diet: Gluten Free

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Description

These easy Gluten Free Pecan Pie Bars seriously taste like a slice of your favorite pecan pie but are made healthy. They are loaded with wholesome ingredients and naturally sweetened with maple syrup. With only seven ingredients these Gluten Free Pecan Pie Bars are easy to make and are the perfect dessert for the holidays!

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Ingredients

For the shortbread crust:

• 1 ½ cups packed fine-blanched almond flour
• 3 tbsp melted and cooled coconut oil (or melted butter)
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

For the filling:

• ½ cup coconut sugar
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 ½ cups pecans, roughly chopped

Optional topping:

• Sea salt, for sprinkling on top

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Instructions

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Notes

• Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
• Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth it!

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes

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WHY YOU’LL LOVE THESE Cilantro Lime Chicken Tacos

Boneless Chicken Thighs. The grilled chicken will be extra juicy because of the use of chicken thighs. Chicken thighs have a higher fat content than chicken breast and you can taste the extra flavor in the meat.

Cilantro Lime Marinade. This marinade combo of tangy lime and fresh cilantro makes for a mouth-watering taco-eating experience.

Toppings. Mix in all kinds of toppings, like pico de Gallo, crumbled cotija cheese, juice from fresh limes, and cilantro.

INGREDIENTS

Boneless Skinless Chicken Thighs- The extra fat in the chicken thighs makes these tacos more flavorful.

Cilantro- The herb of the show and makes these tacos so fresh and inviting.

Limes- Helps bring out all the flavors and spices.

Chili Powder/Cumin/Garlic Powder/Ground Coriander– This spice combo brings the marinade to another flavor level.

Olive Oil- The binder for the marinade.

Tortillas- The start of a good taco.

Crumbled Cotija Cheese- Adds a salty kick to the final taco spread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if preferred!) and enjoy with sliced limes. 

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead.

STORAGE

Store leftover chicken in an airtight container in the fridge for up to 5 days.

Reheat leftovers in a hot pan with a tbsp of olive oil to keep the BBQ texture.

Cilantro Chicken Tacos

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• Author: Michelle Powell
• Total Time: 55 minutes
• Yield: 4

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Description

Enjoy mouthwatering Cilantro Lime Chicken Tacos with a zesty cilantro lime marinade! This easy BBQ recipe is packed with savory flavors and perfect for a delicious and healthy taco night, family gathering, or even your next camping trip.

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Ingredients

Cilantro Lime Marinade:

• 4 boneless skinless chicken thighs, about 1 lb
• 2 tbsp chopped cilantro
• 2 limes, juice + zest
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tbsp olive oil

Taco Toppings:

• tortillas, warmed
• your favorite pico de Gallo
• crumbled cotija cheese, optional
• chopped cilantro
• sliced limes

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Instructions

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is even better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy with sliced limes.

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead. 
• Store leftover chicken in an airtight container in the fridge for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Dishes

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