#glutenfreebaking

These vegan gluten-free oatmeal chocolate chip cookies are a delightful treat for anyone, whether you follow a vegan or gluten-free diet or not. They are soft, chewy, and bursting with chocolatey goodness!

Ingredients: 2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. To make the flax egg, mix water and ground flaxseed in a small bowl. Take a break and let it thicken for a while. Put the almond flour, coconut sugar, baking soda, and salt in a large bowl and mix them together. Melt the coconut oil and mix it with the maple syrup, flax egg, and vanilla extract. Mix everything together well. The vegan chocolate chips should be carefully mixed in. With a cookie scoop or spoon, drop tablespoon-sized pieces of dough onto the baking sheet that has been prepared, leaving space between each cookie. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty oatmeal chocolate chip cookies that are vegan and gluten-free.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Paleo Baked Chocolate Donuts are a delicious treat that can still be enjoyed during a 21 Day Sugar Detox. Made with wholesome ingredients like almond flour, coconut flour, and cocoa powder, these donuts are gluten-free, grain-free, and refined sugar-free.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey optional, for a touch of sweetness. 1 teaspoon vanilla extract. 1/2 cup unsweetened almond milk or coconut milk.

Instructions: Preheat your oven to 350F 175C. Grease a donut pan with coconut oil. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. In another bowl, whisk together eggs, melted coconut oil, maple syrup or honey if using, vanilla extract, and almond or coconut milk. Pour the wet ingredients into the dry ingredients and stir until well combined. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can enjoy the donuts as they are or drizzle with melted dark chocolate for added indulgence optional.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful treat, these Paleo Pumpkin Spice Donuts with Almond Butter Glaze are ideal for a fall morning or anytime you're in the mood for a healthy, grain-free donut. They are a cozy and guilt-free treat thanks to the rich almond butter glaze and warm spices.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/4 cup honey or maple syrup. 2 eggs. 1/4 cup almond milk. 1 tsp vanilla extract. 1 tsp pumpkin spice mix cinnamon, nutmeg, ginger, and cloves. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp coconut oil for greasing the donut pan. 1/4 cup almond butter. 2 tbsp honey or maple syrup. 1/4 tsp almond extract.

Instructions: Preheat your oven to 350F 175C and grease a donut pan with coconut oil. In a large mixing bowl, combine almond flour, coconut flour, pumpkin puree, honey or maple syrup, eggs, almond milk, vanilla extract, pumpkin spice mix, baking soda, and salt. Mix until well combined. Spoon the batter into the greased donut pan, filling each donut cavity about 2/3 full. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into a donut comes out clean. While the donuts are baking, prepare the almond butter glaze. In a small saucepan, melt the almond butter, honey or maple syrup, and almond extract over low heat. Stir until smooth and well combined. Once the donuts are done baking, remove them from the oven and let them cool in the pan for a few minutes. Carefully remove the donuts from the pan and place them on a wire rack to cool completely. Once the donuts have cooled, drizzle the almond butter glaze over the top of each donut. Serve and enjoy your delicious Paleo Pumpkin Spice Donuts with Almond Butter Glaze!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Vegan Dark Chocolate Raspberry Shortbread Cookies are buttery, crumbly, and bursting with flavor from the freeze-dried raspberries and vegan dark chocolate chips.

Ingredients: 1 cup vegan butter. 1/2 cup organic sugar. 2 cups all-purpose flour. 1/4 cup cornstarch. 1/4 tsp sea salt. 1 tsp vanilla extract. 1 cup freeze-dried raspberries. 3/4 cup vegan dark chocolate chips.

Instructions: Warm the oven up to 350F 176C and put parchment paper on a baking sheet. Mix the vegan butter and sugar in a big bowl until the mixture is light and fluffy. This is where the flour, cornstarch, salt, and vanilla extract come in. Mix them together until a dough forms. The freeze-dried raspberries and vegan dark chocolate chips should be added slowly. Put some flour on a surface and roll out the dough until it's about 1/4 inch thick. Shape the dough with a cookie cutter and put the pieces on the baking sheet that has been made ready. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy these delicious flourless carrot cake cookies with luscious mascarpone frosting. These gluten-free cookies are bursting with carrot cake flavors, including warm spices and a hint of citrus.

Ingredients: 2 cups grated carrots. 1 cup almond flour. 1 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup mascarpone cheese. 1/4 cup powdered sugar. 1 teaspoon lemon zest. 1 tablespoon lemon juice. Chopped nuts and shredded carrots for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Grate the carrots and mix them with the almond flour, rolled oats, maple syrup, melted coconut oil, egg, vanilla extract, salt, ground cinnamon, ground nutmeg, and ground cinnamon. To make cookie dough, mix it well. Take tablespoon-sized chunks of the dough and place them on the baking sheet that has been prepared. Make each cookie a little flatter with the back of a spoon. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. Making the mascarpone frosting will take some time while the cookies are baking. Whip the powdered sugar, lemon zest, and lemon juice with a whisk in a bowl until the mascarpone cheese is smooth and creamy. Take the cookies out of the oven and let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool completely. Spread a large amount of mascarpone frosting on top of each cookie once they are completely cool. Add chopped nuts and shredded carrots to the top of the frosted cookies. Enjoy these tasty carrot cake cookies without flour that are frosted with mascarpone!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Giant Gluten-Free Pumpkin Skillet Cookie is a warm and comforting dessert that's perfect for fall. It's soft, chewy, and packed with the flavors of pumpkin, cinnamon, and nutmeg. The addition of dairy-free chocolate chips and pecans adds a delightful crunch and sweetness. Serve it with vanilla ice cream or whipped cream for an extra treat!

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups gluten-free all-purpose flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/2 cup chopped pecans optional. Vanilla ice cream or whipped cream for serving.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract. Mix until well combined. In another bowl, whisk together the gluten-free all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the dairy-free chocolate chips and chopped pecans if using. Grease a 10-inch cast-iron skillet and press the cookie dough into it, spreading it out evenly. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly before slicing and serving. Serve slices of the giant gluten-free pumpkin skillet cookie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy your delicious gluten-free pumpkin skillet cookie!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in this moist and chocolatey gluten-free zucchini bread that's perfect for chocolate lovers. The addition of zucchini keeps it moist while the chocolate chips add a delightful sweetness. It's a great way to sneak in some veggies while satisfying your sweet tooth!

Ingredients: 2 cups grated zucchini. 2 cups gluten-free all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup gluten-free chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease and flour a 9x5 inch loaf pan. In a large bowl, combine the grated zucchini, gluten-free all-purpose flour, cocoa powder, granulated sugar, and brown sugar. Stir in the vegetable oil, eggs, and vanilla extract until well combined. Add the baking powder, baking soda, and salt, and mix until the batter is smooth. Fold in the gluten-free chocolate chips. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious gluten-free double chocolate zucchini bread!

Prep Time: 15 minutes

Cook Time: 50 minutes