Who doesn't love a fluffy cake that melts in your mouth? This unbelievably dreamy vanilla bean cake is not only gluten-free but also vegan and incredibly easy to make! Whether you are baking for a special occasion, entertaining friends, or just treating yourself, this cake is sure to impress with its exquisite texture and delightful flavor. Let’s discover how to create this fantastic dessert that everyone can enjoy. A fluffy and delicious gluten-free vegan vanilla bean cake topped with edible flowers. Reasons to Love This Cake This vanilla bean cake embodies light, fluffy perfection, making it an incredible treat for any sweet tooth. Here are a few reasons why it’s a must-try: Gluten-Free & Vegan: Perfect for anyone with dietary restrictions, this cake uses gluten-free flour and simple plant-based ingredients. In fact, many gluten-free flour blends now mimic the texture of wheat flour remarkably well. Effortless Preparation: With just a handful of ingredients and easy steps, you’ll be amazed at how quickly you can whip up this delicious dessert. Ultimate Customization: Feel free to mix it up with your favorite toppings, like fresh berries, chopped nuts, or a drizzle of chocolate sauce. This cake is a blank canvas that you can transform according to your taste. Rich Flavor: Using real vanilla bean paste adds an aromatic depth to the cake. Studies have shown that vanilla naturally enhances sweetness, making this cake satisfying even without excessive sugar. This is a foolproof recipe for a fluffy vanilla cake that doesn't taste gluten-free or vegan but absolutely is! It's an easy cake to adjust to your own taste, too--feel free to add (or swap in) almond extract and 3 TBSP poppyseeds for an almond poppyseed flavor or 2 tsp lemon extract and lemon zest for a lemon cake. Ingredients: 1 + 1/4 cup vegan “buttermilk”* 1 cup unsweetened applesauce 1 cup vegan butter 1 + 1/2 cup cane sugar or coconut sugar  1 TBSP pure vanilla extract 2 tsp vanilla bean paste** 3 + 2/3 cup flour ( I used this one , so can't vouch for other brands) 1 TBSP arrowroot starch 3 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt Directions: 1. Line three 6" cake pans with parchment circles and oil the sides. Preheat the oven at 350 F. 2. Stir together nondairy milk and ACV or lemon juice; set aside. 3. Sift dry ingredients together; set aside. 4. In a mixer or by hand, cream butter & sugar and vanilla for 3 min, add applesauce. 5. Stir in buttermilk mixture into wet ingredients alternating with dry. 6. If there are any lumps, you can put the batter in a blender! 7. Divide amongst three 6" cake pans and bake 30-35 minutes (or until an inserted toothpick comes out clean). 8. Let cool on a wire rack for a few minutes, then carefully remove and cool FULLY before frosting with your favorite frosting. 9. Easiest Vegan Buttercream Frosting is beating 1 cup of vegan butter until creamy and slowly adding 2 cups sifted powdered sugar and 2 tsp pure vanilla extract, whipping until light and fluffy. Find my suggested ingredient brands & kitchen tools HERE  Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE! Creating the Perfect Frosting While the cake cools, why not make a simple yet delightful frosting? A creamy vegan vanilla frosting pairs flawlessly with the vanilla cake, and it’s quick to prepare. Easy Vegan Vanilla Frosting Ingredients 1 cup non-dairy butter, softened 4 cups powdered sugar 2 tablespoons non-dairy milk 1 teaspoon vanilla extract Frosting Instructions In a mixing bowl, beat the softened vegan butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a cloud of sugar. Pour in the non-dairy milk and vanilla extract. Beat until the mixture is fluffy. Adjust the consistency with more powdered sugar or non-dairy milk as needed to achieve your desired thickness. Assembling Your Cake After ensuring your cake has cooled completely and your frosting is ready, it’s time to assemble this delightful creation. Step 1: Frost the First Layer If you prefer a layered cake, carefully slice the cake in half. Spread a generous layer of frosting on the top of the first half. Step 2: Add the Second Layer Position the second half on top and spread frosting generously over the top and sides. You can smooth it out or create a textured look based on your preference. Step 3: Decorate Top your cake with fresh fruits, shredded coconut, or edible flowers for that stunning finishing touch. Simple decorations can elevate your cake and make it truly eye-catching. Celebrating Your Baking Success Congratulations! You’ve made an irresistibly dreamy vanilla bean cake that is both gluten-free and vegan. Its charming appearance and rich taste are bound to impress your guests. This cake is ideal for birthdays, anniversaries, or just a cozy weekend treat. Savor every slice—you’ve earned it! Now that you have the recipe, why not put your baking skills to the test? Let the delicious adventure begin, and don’t forget to share your stunning results with friends and family. Happy baking!

As the leaves change color and a crisp breeze fills the air (well, in some states at least; central Texas is still 80 degrees), it’s the perfect time to embrace the flavors of fall. Imagine cozying up with a slice of fluffy gluten-free pumpkin gingerbread, a treat that beautifully captures the essence of autumn with its bold pumpkin ginger spice flavor without problematic dairy or tons of sugar. Lightly sweetened with pure maple syrup, this loaf is a must-have for your seasonal baking OR it transitions perfectly to easy cake layers. Whether for breakfast, an afternoon pick-me-up, or dessert topped with dairy-free whipped cream, it’s sure to become a family favorite. When I bake it as a cake, everyone goes crazy for it. You'd never know there's no gluten, dairy, corn or nuts in this easy fast pumpkin gingerbread loaf or pumpkin gingerbread cake. Pumpkin Gingerbread with a gluten-free vegan cinnamon maple crumb topping This recipe stands out for its simplicity and wholesome ingredients, aligning perfectly with both gluten-free and dairy-free lifestyles. The right mix of spices and a hint of sweetness create a delightful pumpkin gingerbread that’s satisfying and guilt-free. Baking gluten-free treats is an interesting process. By using alternative flours, like almond or oat flour, you can explore different textures and flavors. The combination of gluten-free flour, pumpkin puree, spices, and maple syrup creates a moist, flavorful bread that is hard to resist. You can also easy grind your own flours, such as grinding gluten-free oats into an inexpensive coffee bean grinder to make fast cheap gluten-free oat flour. This coffee grinder is less than $15 and you can easily make your own gluten-free flours by grinding oats, nuts or seeds super fast. It has saved me tons of time and money! Freshly baked gluten-free pumpkin gingerbread cake accented with candied cranberries and fresh rosemary This cake is made with two layers of the pumpkin gingerbread topped with an easy low-sugar vegan frosting. I rolled cranberries and fresh rosemary in maple syrup then sugar to crate a frosted crystallized look. easy gluten-free pumpkin gingerbread cake If you're looking for a great quick-bread to bring or serve at Christmas, this is my favorite and I cannot recommend it enough. I must warn you though, it is also highly addicting, and you won't be able to just eat one piece! It's not too sweet yet flavorful and light, and the texture is absolutely perfect. Best of all, it is gluten-free and dairy-free with a vegan option of course-- and you cannot tell at all!   This luscious pumpkin-packed gingerbread is a foolproof way to impress family and friends over the holiday season. I'd love to hear what your favorite holiday treat is! Comment below (after you whip up this!) Optional add in for an extra ginger kick: 1/4 cup crystallized ginger,  finely diced (I've done this add-in numerous times to great success!   Ginger People is my favorite brand for organic crystallized ginger, and they have a huge variety. Also, speaking from experience, this stuff is amazing if you're pregnant and dealing with nausea! I speak from experience, for sure. Now for the recipe: Pumpkin Gingerbread with Crumb Topping Yields 4 mini loaves or 1 large loaf or two tall 6" cake layers   Ingredients:   1 cup organic pumpkin puree 3 tablespoons pure maple syrup 1/3 cup + 2 TBSP organic coconut sugar (optional; you can omit for sugar-free) 1/3 cup coconut oil, melted 1/4 cup blackstrap molasses   1 egg or chia "egg" (1 TBSP chia seeds + 3 TBSP water) 1 cup finely ground gluten-free oats 2/3 cup Gluten-Free All-Purpose Flour 1-1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cardamom   1/8 teaspoon allspice 1/8 teaspoon sea salt   Crumb Topping: 1/4 cup organic gluten-free oats   3 tablespoons pumpkin seeds 3 tablespoons Gluten-Free All Purpose Flour 2 tablespoons pure maple syrup 1-1/2 tablespoon coconut oil (not soft) 1 teaspoon cinnamon   Directions:   1. Line 4 mini pans or one large loaf pan or two 6" pans with parchment paper and spritz with olive or coconut oil. 2. Preheat oven to 350 degrees. 3. In a medium bowl or mixer combine pumpkin, maple, sugar of choice, coconut oil, molasses, egg or egg substitute. 4. Stir in oat flour (or finely ground oats), flour, baking soda and powder, spices and salt. Divide into pans. 5. In a small bowl mix oats, seeds, maple, solid oil and cinnamon and divide on top of batters. 6. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool on wire rack 5-10 minutes, de-pan slice and serve! Great warm and fresh but keeps well in an airtight container too.   Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE!

These are the perfect gluten-free pumpkin donut holes for fall! When the craving for something sweet and cozy hits, these gluten-free, dairy-free pumpkin donut holes are the ultimate treat! Made without flour, these donut holes are flourless, yet achieve a soft, tender texture that melts in your mouth. The secret? A mix of wholesome ingredients like almond flour and pumpkin purée. Not only does this combo make these donuts rich in flavor but also packs them with a dose of nutrients. Whether you're serving them as a weekend breakfast or a festive snack, these baked donut holes are healthy, filling, and are sure to impress anyone whether or not they follow an allergy-friendly diet. What makes these pumpkin donut holes truly special is that they're packed with protein, thanks to the addition of plant-based protein powder and/or collagen. They're sweetened naturally with maple syrup, keeping them free from refined sugars, and you can easily customize the recipe to make it vegan. Simply swap the egg with a flax or chia seed substitute, and you’ve got a perfectly moist, plant-powered donut. This versatile recipe caters to a variety of dietary needs, making it the perfect guilt-free indulgence for those with food allergies or sensitivities. These are seriously amazing: light, fluffy, taste like a donut but not fried (only baked) and full of protein! I haven't had a "real" donut hole since I was about 12 (I specifically remember eating some at Orchestra camp and feeling very sick after since I was not supposed to be eating those ingredients!) And yes, I was (am) a huge nerd and did Orchestra camp (or rather Strings Celebration) for many years. This yields a dozen and a half donut holes that are flourless, fluffy, packed with protein yet taste decadent. Thes are so fasy and easy to make it's crazy, and there is not hot oil involved at all. Protein-Packed Pumpkin Donut Holes Yields 16-18 Ingredients: 3/4 cup almond flour ( MUST be superfine ) 1/2 cup protein powder and/or collagen powder (I took a 1/2 measuring cup and filled it 1/3 of the way with, vega protein powder , 1/3 truvani vanilla protein powder and about the last 1/3 Vital Proteins marine collagen ) 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/8 tsp cardamom 1 tsp baking powder dash sea salt 1/2 cup pumpkin puree 1/4 cup maple syrup 1 egg or vegan "egg" 1 TBSP avocado oil 4 TBSP almond milk Directions: Preheat oven to 350F Spritz a silicone cake pop or donut hole mold with avocado oil (I use this for reusable non-aresol spraying) Spoon batter amongst pan, fuller than you think. Spritz top pan with oil and secure on top. Bake 12-14 minutes or until an inserted toothpick comes out clean (I pull back the corner to check one at 12 minutes). Let cool only a moment or two before rolling in a cinnamon sugar mix (I used cinnamon, coconut sugar and scant sugar). You must roll in it while warm if you want it to stick!) Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE!

Is there anything more tempting than a slice of rich, fudgy chocolate cake? If you think a dessert can't be both indulgent and cater to your dietary needs, think again! This Vegan Flourless Chocolate Cake is about to change that perception. Not only is it gluten-free and grain-free, but it also has an amazing rich flavor. This easy flourless chocolate cake is perfect for those following a vegan lifestyle or anyone with gluten sensitivities. Made with almond flour (and it MUST be super fine texture for the perfect smoothness) and plenty of delicious dairy-free and soy-free chocolate, this dessert is more than just a treat; it's an allergy-friendly masterpiece! Flourless cakes popular for a reason. It's easy to prepare and yields a moist, dense texture that traditional cakes can't compete with. By eliminating flour, you highlight the rich chocolate flavor and other ingredients. This allergy-friendly gluten-free cake is an ideal choice for a range of dietary needs. Whether it’s a birthday, a holiday, or just a weekend gathering, this cake is sure to impress. Vegan Flourless Chocolate Cake Serves 6-8 small pieces (but it's rich so you want them small!) Ingredients: 1 cup super fine almond flour 8 oz dark chocolate (vegan, chopped; yields about 1 and 1/4 cups) I used Enjoy Life Mega Chunks that are dairy-free, soy-free and corn-free 1/2 cup cacao powder * 2/3 cup canned coconut cream ** 2/3 cup arrowroot starch 1/2 cup unsweetened almond milk 1/4 tsp sea salt 1 tsp vanilla extract Directions: Preheat the oven to 325 Fahrenheit, and prep your baking pan by lining with a circle of parchment paper to the size of the bottom of the pan and use oil of choice to grease the sides of the pan. Use a 8" cake pan for a larger thinner cake or two 4" cake pans for a taller cake if you stack the layers. Start a small pot of water (or your double boiler ) on to simmer. Bring the water to a medium simmer and place a metal bowl on top. Add the chocolate and coconut cream and stir often for about 3-5 min until the chocolate has barely melted. Remove from the heat and add the mix to a large bowl. Whisk together the tapioca starch (or arrowroot starch) and non-dairy milk and set it aside. Add the pure vanilla extract and starch mixture to the melted chocolate and fold it in until barely combined. Next add in the almond flour until gently combined then add the entire mixture to the lined/greased pan and smooth out the top with a spatula for a smooth surface. Bake for 35-40 min or until a thin crust has formed and it's set but not firm. Let cool almost an hour in the pan to fully set. Serve as is or with a dusting of powdered sugar or a fruit compote. * this cacao powder taste is much richer (and higher in antioxidants) than regular cocoa powder, so opt for organic cacao powder when you can. **coconut milk will NOT work; I keep my cans of coconut cream in the fridge so that they are thicker, richer and work better in any recipes calling for coconut cream. This is my go-to but most brands will work (I do find that the good & gather Target one is too liquidy for some reason; I'm not sure why!) Delicious Vegan Flourless Chocolate Cake Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE! Tips for the Perfect Cake Choose Quality Chocolate: The flavor of your cake hinges on the chocolate you use. Opt for a dairy-free dark chocolate that is rich and high in cocoa content for an outstanding chocolate experience. Storage: Store this cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Just a heads-up—it likely won’t last that long! Serving Suggestions: Pair a slice with your favorite vegan ice cream for an added treat, or serve it alongside a cup of freshly brewed coffee or tea for a delightful afternoon pick-me-up. Optional toppings: Fresh berries, vegan whipped cream, or a drizzle of melted chocolate, which can enhance both presentation and taste. What distinguishes this Vegan Flourless Chocolate Cake from others is its perfect balance of rich chocolateiness, fudginess, and a hint of sweetness, all while being gluten-free and vegan. The almond flour not only lends a nutty flavor but also keeps the cake moist and delightful. The combination of dark chocolate and cocoa powder amplifies the chocolate taste, resulting in a cake that satisfies even the most passionate chocolate lover. This cake is not just for vegans or those avoiding gluten; it’s a surefire crowd-pleaser for birthdays, holidays, or any event that calls for dessert. Its beautiful appearance and rich flavor ensure that it will be a hit among guests. Many will be surprised to learn it is both flourless and vegan! Whether enjoyed after a lavish dinner or as a midday snack, this cake is poised to uplift spirits and satisfy cravings. There you have it—a simple yet decadent recipe for a Vegan Flourless Chocolate Cake that is gluten-free and grain-free. With its delightful texture and deep chocolate flavor, it is indeed a dessert experience that will captivate your taste buds! So why wait? Gather your ingredients, roll up your sleeves, and prepare to delve into a slice of pure chocolate bliss. As always I get a few cents if you shop through my links, so thanks!

You guys, the texture and taste of these gluten-free vegan plant-based cake batter cookies are insane. These gluten-free cookies melt in your mouth, and the secret is....wait for it.... organic almond extract   and maca powder ! They make this healthier plant-based cookie taste just like cake batter but with no eggs, no dairy, no gluten, and no soy. Check out this mushroom powder blend for an additional healthy boost. Surely, by now, you've heard of the benefits of incorporating 'shrooms into your diet, but the snapshot is that they provide antioxidants, anti-inflammatory and anticancer properties, and are said to boost energy and cognition. (Hello, fellow tired mamas. We need this in our lives!) So basically, reach for these plant-based cookies for a super delicious and health-beneficialous treat! (Okay, I made up the word beneficialous but it's cute, right?) I'll be remaking this and playing around with the type and amount of sprinkles, but the taste is there, and they. are. good. I used these sprinkles  because the ingredients are pretty clean. Superfine almond flou r  lends a great texture (and protein) but you can swap it out for regular gluten-free flour. You can also do 2/3 cup almond flour and 2/3 cup gf all purpose flour. Just don't use coconut flour or anything that will completely change the moisture (coconut flour would make these way too dry). If you want a more traditional cookie texture (like I did in my second batch above, use 2 tablespoons tapioca or arrowroot flour instead of 2 teaspoons Cake Batter Cookies yields around 10 big cookies Ingredients: 1/2 cup softened coconut oil 2/3 or less cup coconut sugar   1/4 cup unsweetened cinnamon applesauce (plain is okay too) 1/4 cup almond butter 1 tsp pure vanilla extract 3/4 tsp almond extract   1 cup gluten-free flour   1/3 cup almond flour 2 tsp arrowroot   or tapioca flour (use 2 TBSP for a crispier cookie or 2 tsp for the chewier option) 1/2 tsp maca powder   1/2 tsp baking powder 1/2 tsp baking soda 3 or 4 TBSP plant-based sprinkles  Optional: 2 tsp mushroom powder blend for a more energizing cookie to keep you motivated on your day! This National Library of Medicine scientific study shows the amazing power of Reishi and Lion's Mane mushroom powders; both are anti-inflammatory, have anticancer properties and may even contribute to healthier cognition and energy levels. Chaga and cordyceps also make a beneficial addition to plant-based cookies (or any baked good!) For even baking, opt for a silicone baking sheet.   These are reusable for a long time, and yield a perfect texture. Directions: 1. In a stand mixer or with a hand mixer*, beat the softened oil (not melted) with the sugar until creamy. 2. Add in applesauce and extracts and mix well. Fold in all the dry ingredients, adding sprinkles and chocolate chips last. 3. Chill batter in the fridge while you heat the oven to 350F. 4. After about 10-15 minutes, divide batter onto a silicone-lined   baking sheet (you may need two) and bake for 9-12 minutes. You want them golden on the bottom and soft but not too soft. 5. Let pan cool on a wire rack for a few minutes, then the most delicious easy plant-based cookie! *This KitchenAid one is less than $40 and a perfect shade (I love hand mixers because the cleanup is way easier, and you have more control). Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE! Awesome substitution ideas that are tried and true by yours truly: instead of applesauce, try mashed sweet potato. I had extra from Thanksgiving, so I used sweet potatoes with cinnamon instead of applesauce. You can also add an extra 2 TBSP almond butter for a chewier texture. Hemp seeds are also a nutritious addition, and you can just toss it a handful without altering the taste! Happy Baking! xx

These quick treats can be made in about five minutes (hurrah!) and are no-bake, meaning no actual baking required. All you need is a freezer to firm them up. When they are cold from the freezer but sweet and crispy, it's pretty much bliss. They are perfect to serve to guests; even non-vegan gluten-loving friends will salivate over these healthier options.   Date-Sweetened Almond Butter Balls Yields 15-20 balls     Ingredients:   1 cup Medjool dates 1/2 cup almond butter (add 1-2 TBSP warm water if needed) 1 TBSP organic chia seeds pinch of coarse sea salt  (plus extra for topping if desired) 1-1/4 cup gluten-free chocolate unflavored crispy rice cereal optional coating: 1/2 cup nondairy soy-free chocolate chips , melted with 2 tsp coconut oil   Directions:   1. Food-process dates, then add in almond butter and chia. 2. Mix until a sticky ball forms, and pulse in cereal. 3. OPTIONAL: add 1 scoop unflavored vegan protein powder  for a more protein-packed version. 4. Freeze cookie balls (recipe will yield 15 or so depending on size). 5. Melt chocolate chips in the microwave or over a double boiler, and spread onto cookies. Sprinkle on the additional coarse salt   for a wonderful taste and look. You may use a spoon to get the bottoms coated with chocolate as well then place the chocolate-coated cookies on waxed paper or similar material to easily remove them. 6. Store them in the freezer, and take out at least 20 min before serving.   Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE!

These fluffy "cloud" cookies are paleo and grain-free, melt in your mouth and taste amazing. Best of all, they are easy and fast to make. Is your mouth watering yet? Mine is! For the best prices and places to get these ingredients, check out my Shop Page  (hint: fine almond flour is a must-have for grain-free and vegan baking!)   I made these gluten-free/grain-free dairy-free paleo cookies 2 fantastic ways: with creamy organic almond butter and vegan chopped chocolate bar...read on! Almond Butter Version:       Almond Cloud Cookies Yields: 15-18   Ingredients:   2 cups fine almond flour   (MUST be fine for the ideal texture!) 1/2 tsp baking soda pinch of sea salt 1 egg or chia or flax "egg" * 2 TBSP coconut oil, melted 2 TBSP pure maple syrup 3/4 tsp vanilla bean paste   1/3 cup nondairy chocolate bar , chopped fine -OR- creamy almond butter, for topping   Directions:   1. Preheat oven to 350F and line two cookie sheets with a silpat baking mat . (I recommend that one because it's super fast and easy to clean and then you don't have to worry about burning through parchment paper). 2. Whisk all dry ingredients; set aside. (If you're doing a vegan chia or flax egg, first mix 1 TBSP ground chia or flax meal mixed with 3 TBSP warm water and leave at least 5 minutes to gel and thicken before doing anything else) 3. Melt coconut oil in a medium bowl and whisk in remaining wet ingredients. 4. Stir in vegan chocolate chips or chopped chocolate bar if desired (I prefer without for a healthier option but chocolate makes a great addition too), and divide into cookies spaced out on a cookie sheet lined with a silicone baking mat. If making the almond butter version, indent a hole with your fingers to swirl in the almond butter after they are baked. 5. Bake for 8-10 minutes, and let the paleo cookies cool on a wire rack. For the almond butter paleo cookie version, add in a swirl of almond butter while they are warm and let cool.     Chocolate Version: Try with Hu chopped chocolate bars for a cleaner healthier chocolately treat! I like to stock up on the almond butter + puffed quinoa dark chocolate, because that's totally a health food! IMO at least...At any rate you MUST try these paleo cookies, they are everything!!

So you love Thin Mints but also love feeling healthier? Or maybe you’re craving Girl Scout cookies but have food allergies? Either way, I’ve got you covered! These Mint Thins (If I call them that, I can't be sued, right??) are incredible. Last night, my kids handed me a note from their friend with a QR code to order Girl Scout cookies. Adorable, right? I love the hustle! But when we looked at the ingredients list, I suggested something better: making our own healthier version of Thin Mints. What started as a fun baking project turned into a recipe that’s so good, I had to share it. The result? A cookie that’s just as indulgent as the original, but made with cleaner, allergy-friendly ingredients. In fact, I’ve created two versions! The first is a rich, vegan, and gluten-free take on the classic Thin Mint. The second is a grain-free, gut-healthy version made with almond flour (my personal favorite). Today, I’m sharing the first recipe—fully vegan, gluten-free, and crazy good. Even my non-gluten-free, picky husband was impressed. If you’re curious about the healthier almond flour version, scroll below the first recipe. Indulge in these irresistible GF Vegan Girl Scout Copycat Thin Mint Cookies—crunchy, chocolatey perfection! Decadent Gluten-Free Mint Thins Yields 10-11 Ingredients: For the cookie dough: 1 cup gluten-free oat flour (DIY by grinding oats in a coffee grinder (I use this to grind chia seeds, nuts and flours in seconds!) or use store-bought for a smoother texture) 3.5 tbsp cacao powder (for a richer flavor, but 1/4 cup cocoa powder works too) 1/2 scoop chocolate vegan protein powder (optional) 1/4 cup coconut sugar 1/2 tsp baking powder Dash of sea salt 3 tbsp avocado or olive oil 1/2 tsp pure vanilla extract 3/4 tsp peppermint extract Up to 1/4 cup warm water (if needed) For the chocolate coating: 1 cup vegan chocolate chips 1 tsp coconut oil 1/2 tsp peppermint extract Directions: Prep the dough:  Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix all the dry ingredients for the dough. Add the wet ingredients, mixing until a dough forms. Add water 1 tablespoon at a time if the dough feels too dry. Chill and shape:  Freeze the dough for 10 minutes. Then, roll it into small balls (we made 11) and flatten each with the back of a measuring cup to form discs. Bake:  Bake for 12-14 minutes. Remove from the oven and let the cookies cool completely. Make the coating:  While the cookies cool, melt the chocolate chips with coconut oil in a microwave or double boiler. Once smooth, stir in the peppermint extract. Dip the cookies:  Using a fork, dip each cookie into the chocolate coating. Let the excess drip off before placing them on a parchment-lined tray. Chill and enjoy:  Refrigerate or freeze the cookies until the chocolate sets. Then, indulge guilt-free! These Mint Thins are everything you love about the original—crunchy, minty, and chocolatey—but without the gluten, dairy, or refined junk. They’re perfect for kids’ lunchboxes, late-night snacks, or anytime you need a sweet pick-me-up. If you try these, tag me @forloveandfrosting and let me know! First recipe inspired by confessions of a fit foodie. Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE! Maiah's Fave Grain-Free Gut-Healthy Thin Minty or Mint Thin or whatever Cookies (Also paleo and a vegan option if you omit the collagen!) 1 cup superfine almond flour 3 TBSP collagen peptides, advanced version (omit for fully vegan) 2 TBSP cacao powder 2 TBSP maple syrup 3 TBSP avocado oil 3/4 tsp peppermint extract For the chocolate coating: 1 cup vegan chocolate chips 1 tsp coconut oil (optional) 1/2 tsp peppermint extract Follow the exact same directions below! Store up to a week in the fridge or longer in the freezer. ENJOY! Amazing paleo vegan grain-free almond flour chocolate mint cookies Get the new gluten-free healthier dessert cookbook  for similar healthier treat recipes!

These delicate  and sweetly floral cookies are based off my vegan, gluten-free, paleo and autoimmune-safe recipe paleo cookies I've previously made (check those out if you haven't yet)! The use of white-fleshed sweet potatoes yields a slightly crumby, vanilla-y sweet cookie, and the added blooms yields the perfect spring cookie: think Easter, birthdays, Baby Showers and engagement parties. Perfection! Like what you see? Get the new gluten-free healthier dessert cookbook  for similar healthier recipes that everyone including picky kids will LOVE!       It's suitable for almost any diet. Omit the organic sugar to be completely paleo (I don't think paleo allows for even unrefined sugar). The optional "glaze" of almond milk and agave helps the edible flower blossoms stick to the cookie, and a sprinkling of optional sugar lends a pretty  tea party look. If you want the recipe to be completely sugar-free you could use sugar-free maple syrup though I don't recommend eating sugar-free foods that are made with artificial sweeteners.     Plant-Based Tea Party Cookies yields 30-35 medium cookies   Ingredients:   1 cup organic coconut flour 1/2 cup arrowroot   or tapioca flour 1/4 tsp sea salt 1 cup mashed Japanese sweet potato (white flesh) 6 tbsp coconut oil, melted 3 tbsp pure maple syrup 1-1/2 tsp pure vanilla extract   Culinary Grade Edible Flowers  make a great topper or see if your local natural grocers has edible flowers such as fresh pansies.     Alternately, use realistic looking rice paper toppings such as these delicate pansies   (I used these for my twins' Enchanted Forest birthday and they are adorable):     You can also use plant-based sprinkles  as a festive topper (this is my twins' favorite thing; sometimes I even top applesauce with sprinkles for a treat!)     Directions:   1. Rinse and dry edible flowers (from a gourmet grocery store or online shop; be sure there are no pesticides on them!) 2. Line a cookie sheet with a silicone baking mat (reusable and easy and least likely to get too brown on bottom of the cookies) or parchment paper and preheat oven to 350F 3. In a small bowl, whisk dry ingredients and set aside. 4. Cook and mash sweet potato, and add melted oil, maple and vanilla. 5. In a mixer, beat the wet to the dry for 40-50 seconds. Roll dough into a ball. 6. Between wax paper, roll out dough, and cut into desired shapes with the cookie cutter. Roll scraps together and keep cutting out shapes. 7. Spread out on cookie sheets and bake for 6-8 minutes depending on thickness until edges are golden. Let cool on cookie sheet then if desired, brush using a clean basting brush with 1 TBSP almond milk and 1 TBSP agave mixed together, press on a flower, brush again with mixture and sprinkle sugar on top. Bake for 5 min at 325F.   Serve warm or cool and with tea for the perfect party treat!

Nothing says breakfast indulgence quite like a delicious stack of cinnamon roll pancakes. But what if you’re on a gluten-free diet? Don’t worry! We’re about to unveil a scrumptious recipe for gluten-free protein cinnamon roll pancakes that will not only satisfy your taste buds but also give you an energy boost with the pack of protein to start your day right. Even if you're not diagnosed with celiac disease or wheat sensitivity, gluten-free options can be essential for lowering inflammation, reducing bloat, and basically feeling better in your body. This gluten-free protein version of a cinnamon roll-pancake hybrid combines the comfort of a classic dish with cleaner ingredients, giving you the perfect balance of taste and health. Let’s dive into the delightful world of pancakes that let you enjoy breakfast without compromise! GF Protein Cinnamon Roll Pancakes Yields 8+ Ingredients: 1-1/2 cup gluten-free oats 2 scoops collagen or protein powder (I used Vital Proteins Marine Collagen , 25g) 1 tsp cinnamon 2 tsp baking powder (I prefer this corn-free aluminum-free one ) dash salt 2 free-range eggs 1/2 cup unsweetened applesauce 2 TBSP pure maple syrup 1/4 cup unsweetened almond milk or oat milk avocado oil to cook them in Making the Cinnamon Roll Swirl To achieve that iconic cinnamon roll swirl, you’ll need some additional ingredients: Coconut sugar: This adds a sweet, caramel-like flavor. Cinnamon: A must-have for the cinnamon roll flavor. Almond or oat milk: To blend with the sugar and cinnamon and create a paste. Optional: add 2 TBSP pumpkin puree and reduce to 1 to 2 TBSP almond milk. This is a flexible-ratio mix, but I did about 2 TBSP coconut sugar, 1 TBSP cinnamon, 2 TBSP almond milk, 2 TBSP pumpkin puree or extra nondairy milk and 2 TBSP oat flour. GF all-purpose flour can be used, too. Mix these ingredients into a paste that you can swirl onto your pancake batter with the help of a (compostable) pastry bag or plastic baggie with a corner snipped off. The contrast between the pancake's fluffy texture and the gooey cinnamon swirl makes this breakfast unforgettable and may remind you of the cinnamon rolls you loved as a kid. Delicious gluten-free protein cinnamon roll pancakes stacked Cooking the Perfect Pancakes Now it’s time to cook your pancakes! Follow these steps to bring your batter to life: Combine aIl ingredients: Combine all the pancake ingredients, blending in a blender until batter is pretty smooth. Let sit 5-8 minutes. Make the cinnamon swirl mix: mix ingredients and if too dry, add more pumpkin or nondairy milk. Prepare your skillet: Heat your skillet over medium heat and lightly grease it with avocado oil . Spoon the batter: Pour a 1/4 cup of pancake batter onto the skillet. Add the cinnamon swirl: Quickly drizzle the cinnamon swirl mixture over the batter in a swirling pattern before it sets. Cook until bubbles form: Wait for the edges to set and bubbles to appear on the surface, then flip the pancake carefully. Cook for another minute or two until golden brown. Repeat for the remaining batter. Stack of healthy fluffy cinnamon roll pancakes. Like what you see? Get the new gluten-free healthier dessert cookbook for similar healthier recipes that everyone including picky kids will LOVE! Why You’ll Love These Pancakes Healthy Indulgence: These pancakes are gluten-free and packed with protein, making them a great choice for breakfast without feeling guilty. Flavorful yet Clean: The combination of cinnamon and maple syrup creates a comforting, delightful breakfast that does not sacrifice taste. Customizable: Easily adapt this recipe to suit your taste. Include nuts for extra crunch. Adding a half cup of blueberries can also enhance both flavor and nutrients. Quick and Easy: This recipe is simple, making it perfect for busy mornings or leisurely brunches that everyone will enjoy. Family-Friendly: No matter your dietary choices, everyone can relish these pancakes. Gluten-free protein cinnamon roll pancakes are the breakfast you didn’t know you needed. They combine the heartiness of a classic breakfast with a guilt-free twist, allowing you to indulge in fluffy goodness without any gluten. Whether you’re gluten-sensitive or simply seeking a wholesome start to your day, these pancakes truly deliver. Now that you’ve mastered this recipe, consider sharing it with friends or treating yourself to a delightful breakfast every morning. So, the next time you have a craving for something sweet and comforting, whip up a batch of these pancakes and enjoy the irresistible flavor that will keep you coming back for more! Get ready to elevate your pancake game!

Golden lattes are non-caffeinated "golden" beverages made with turmeric and plant-based milk. They are nourishing and great for you, so it made perfect sense for me to combine both a golden latte and a waffle: and the result was perfection. autoimmune-friendly waffles The twins were so excited to eat their "golden waffles" and let's be honest, I was too. I love golden lattes, and I love waffles, so the concept of a golden latte waffle was divine! They taste divine: the texture is fluffy yet crispy yet still melt-in-your-mouth while remaining.grain-free, paleo and vegan AND autoimmune-disease-friendly. Basically, pin this recipe, or bookmark it, stat. It's your new go-to waffle recipe, and yes, you're very welcome. Golden Latte Waffles Yields 11 medium waffles Ingredients: 2 cups super-fine almond flour * 1 cup arrowroot powder** 1 TBSP + 1 tsp baking powder -without corn or aluminum, please! 1-1/2 tsp turmeric powder 2 flax eggs*** (or 2 organic free-range eggs if you're not vegan or gelatin eggs if you're strict AIP and cannot have flax or eggs) 1 cup unsweetened almond milk 2 tsp apple cider vinegar 3 TBSP mashed banana 3/4 tsp pure vanilla extract 1/2 cup avocado oil , scant Directions: 1. Mix dry ingredients together with a fork to "sift" and set aside. 2. Mix flax eggs first if using (see directions below), then mix all wet ingredients together. I suggest using avocado oil so that it will not clump as it cools, but if you opt to use melted coconut oil, whisk it in very quickly so that no hard lumps form. 3. Fold in dry ingredients and let batter sit as you heat your waffle iron. Use avocado oil spray (one of the safest oils for high heat) and cook as usual. I love them plain, or top with unsweetened applesauce or fruit of choice! golden latte waffle recipe Recipe Tips: * Super-fine almond flour lends the perfect fluffy texture: almond meal will be too heavy and grainy. ** Stock up on arrowroot or tapioca flours/starches. When baking egg-free and/or grain-free, either one is great for texture and binding. This one goes a long ways, and is much more affordable than you'll find in health food stores. ***If using flax eggs, mix 2 TBSP ground flax seeds with 6 TBSP warm water and set aside to gel and thicken before mixing the wet ingredients together.

Sometimes you want a healthy, vegan protein-packed  dessert, but you don't want the temptation of a tray of freshly baked cookies. In that case, these cookies are perfection. This recipe yields 2 medium cookies or one giant monster one, and it will keep you full and satisfied for hours. It's the perfect treat to take along on a long run or to treat yourself after a sweaty yoga session.   Get out that bowl, and get baking! These cookies are done in 15 minutes start to finish. (AKA the busy mom's new favorite treat). Be warned though, kids LOVE  these, so get ready to hide them or double the recipe if you're feeding a few hungry toddlers–and you).   Super filling protein monster cookies   Organic Vegan Protein Monster Cookie(s)   Ingredients: 1/4 cup gluten-free oats 1/4 cup gluten-free oat flour  or almond flour 1 scoop vegan organic chocolate protein powder 2 TBSP almond butter 2-1/2 TBSP almond milk 1 TBSP water 2 tsp pure maple syrup 1/2 to 1 organic vegan protein bar, chopped (optional) chia seeds, for sprinkling Gluten-Free Protein Monster Cookies   My favorite Vegan Protein Bars include Orgain , No Cow , or Zing Bars . These all have less than 10g of sugar and between 11-21g of protein and all are gluten-free, soy-free, corn-free and refined-sugar free as well! ( WIN ). Naturally, I prefer my own homemade energy bars like these , but in a rush I grab one of these bars to keep me fueled.   Directions: Couldn't be easier! 1. Heat oven to 350F and line a cookie sheet with a silpat baking mat  or parchment paper. 2. In a large bowl, mix all ingredients, fold in chopped protein bar last. Optionally chop the remaining half and press into the top of both cookies and sprinkle chia seeds on top. 3. Bake for about 10 minutes or until set, and cool on a wire rack for 10 minutes. Enjoy!