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30 Minutes or Less

5-Ingredient Chocolate Peppermint Protein Balls

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bite taken out of a bowl of chocolate peppermint protein balls.

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 10 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!

chocolate peppermint protein balls in a small bowl.

Why You’ll Love These Chocolate Peppermint Protein Balls

  • Creamy nut/seed butter and chocolate protein powder combine for a high-protein snack that also satisfies your sweet tooth.
  • The peppermint extract and candy-cane topping bring a festive, refreshing twist without added junk.
  • Quick to make, simple to store, and perfect for holiday prepping (or regular snack stash).

Frequently Asked Questions

Does any nut or seed butter work?
Yes – almond butter, cashew butter, sunflower seed butter, or even peanut butter will work!
What protein powder do you use?
Aloha Chocolate Protein Powder or any high-quality chocolate-flavored protein works; opt for vegan if you want fully plant-based.
How do I store these protein balls?
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months and thaw before eating.

Close up image of chocolate peppermint protein balls in a small bowl.

Recipe Variations and Substitutions

  • Swap almond butter for cashew or sunflower seed butter for a nut-free version!
  • Omit candy-canes and sprinkle sea-salt flakes or cocoa nibs instead.
  • Use sugar-free dark chocolate chips to reduce added sugars while keeping richness.

Sam’s Recipe Tips

  • If the mixture seems too dry to roll, add one tablespoon of non-dairy milk at a time until you can comfortably roll it.
  • Use parchment-lined tray before freezing to prevent sticking, and press the crushed candy-canes lightly so they adhere to the chocolate coating.
  • For smoother melting, heat chocolate chips + coconut oil in 30-second bursts, stirring between intervals to avoid burning.
bite taken out of a bowl of chocolate peppermint protein balls.
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Chocolate Peppermint Protein Balls

These rich, festive protein balls pair chocolate and peppermint flavor perfectly – made with only five simple ingredients, and delivering about 9 grams of protein each! They’re gluten-free, dairy-free, and vegan, making them an ideal treat for holiday gatherings or anytime you want a healthy sweet snack. Crunchy candy-cane topping meets a creamy almond-butter base plus chocolate protein for a satisfying treat!
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings

Equipment

  • 1 medium bowl
  • 1 small bowl

Ingredients

  • 1 cup chocolate protein powder if unsweetened, add 3 tablespoons of maple syrup to this recipe
  • 1/2 cup almond butter or cashew butter
  • 3-4 tablespoons non-dairy milk
  • 1/4 teaspoon peppermint extract

For the chocolate coating:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil optional
  • crushed candy canes optional

Instructions

  • Add the almond butter, chocolate protein powder, peppermint extract, and non-dairy milk to a bowl and mix until fully combined. Continue adding one tablespoon of non-dairy milk if the mixture seems too dry to roll into balls.
  • Scoop the truffles with a medium-sized cookie scoop into about 2 tablespoon-sized portions and roll into balls between the palms of your hands. Transfer the balls to the freezer for a few minutes while you prepare the topping.
  • Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler until completely smooth.
  • Dip each protein truffle into the melted chocolate, then carefully transfer to a parchment-lined plate. Sprinkle the truffles with crushed candy canes, then transfer to the fridge until the chocolate has hardened.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Fiber: 2g | Sugar: 5g
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Dairy-Free

Soft and Fluffy Gluten-Free Dinner Rolls (with a dairy-free option!)

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The inside of a gluten-free dinner roll in a pan.

Every thanksgiving my mom makes the most incredible dinner rolls. They’re soft, fluffy, and the perfect addition to any holiday plate. There’s just one problem – they’re not gluten-free or dairy-free. And now that I’ve assumed a gluten-free diet and my sister is completely dairy-free, that old dinner roll recipe just won’t work for us anymore. Which is why I developed these gluten-free dinner rolls with a dairy-free option. They’re equally as soft and fluffy as the kind my mom used to make, and no one even noticed the difference! I’m not going to lie, I went into developing this recipe with caution – not sure if I could actually make a gluten-free dinner roll that tasted just like the real thing. So you can imagine my surprise when I actually did it! A dinner roll that is entirely gluten-free, and even dairy-free, that everyone can enjoy. 🙂

overhead image of gluten-free dinner rolls in a baking dish with dairy-free butter brushed on top.

Why You’ll Love These Gluten-Free Dinner Rolls

  • They’re surprisingly easy to make even though they use yeast; no complicated techniques required.
  • The dough yields rolls with golden crust and soft, tender insides – just like you remember from regular bread.
  • With a non-dairy swap for milk & butter, you can make them dairy-free and allergy-friendly — many bloggers highlight this flexibility.
  • They’re perfect for the holidays or any meal where you want warm bread on the table that everyone can enjoy.

Frequently Asked Questions

Can I make these gluten-free dinner rolls dairy-free too?
Yes – simply swap the milk for a non-dairy variety (like coconut or almond milk) and use vegan butter or this buttery-flavored coconut oil instead of regular butter!
Do I have to use gluten-free bread flour?
It’s highly recommended to use a gluten-free bread flour or blend designed for yeast baking; standard gluten-free all-purpose flours may lack structure and rise. I recommend the King Arthur Gluten-Free Bread Flour available on Amazon.
Can I make these without eggs?
Yes, though egg-free versions may result in slightly different texture. I’d recommend an egg replacer, like this one from Bob’s Red Mill, over flax or chia “eggs.”

close up image of gluten-free dinner rolls in a baking dish.

Sam’s Recipe Tips

  • Warm your milk precisely to 110° F before adding yeast – too hot and you’ll kill the yeast; too cold and it won’t activate.
  • Let the dough rise in a warm, draft-free spot for about one hour until it’s puffed and slightly set.
  • Use a cookie scoop or ⅓-cup measure to form each roll for even sizes and consistent baking.
  • Brush the rolls with melted butter (or non-dairy butter) right after baking for soft tops and rich flavor.
  • These rolls freeze well – just let them cool fully, then store in freezer-safe bags; re-warm before serving.

How to Store These Gluten-Free Dinner Rolls

These gluten-free dinner rolls stay soft and fluffy for up to 3 days when stored properly. Once cooled completely, place them in an airtight container at room temperature (the container must be airtight, any air will dry them out!). For longer storage, freeze the rolls in a sealed freezer bag for up to 2 months – just reheat them in the oven at 300°F for 8–10 minutes before serving to restore that fresh-baked texture.

The inside of a gluten-free dinner roll in a pan.
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Soft and Fluffy Gluten-Free Dinner Rolls

These Gluten-Free Dinner Rolls are soft, fluffy, and taste just like the real thing – no one will ever guess they’re gluten-free! Made with simple ingredients and an easy, one-bowl method, they’re perfect for holidays, family dinners, or weeknight comfort meals. Plus, with a dairy-free option included, everyone at your table can enjoy warm, homemade dinner rolls fresh from the oven!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Rising Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 9 servings

Equipment

  • 1 small bowl
  • 1 electric mixer
  • 1 9×9-inch baking pan

Ingredients

  • 1 1/4 cups warm milk 110 degrees Fahreneheit or non-dairy coconut milk
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup honey
  • 1/4 cup butter, melted or non-dairy butter/buttery flavor coconut oil
  • 3 cups gluten-free bread flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg plus 1 egg yolk at room temperature
  • 2 tablespoons butter, melted or non-dairy butter/buttery flavor coconut oil

Instructions

  • Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
  • Once milk is warm, add the active dry yeast, honey, and melted butter. Give it a gentle whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
  • To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, and salt. Turn the mixer on low until the dry ingredients are combined.
  • With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
  • Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 3-5 minutes, until the dough is smooth and can be easily formed into a ball.
  • Using a large cookie scoop or 1/3 cup measuring cup, scoop the dough into 9 balls and gently roll each ball between your palms until smooth all the way around. If the dough is sticking to your hands, lightly wet your hands with warm water before rolling.
  • Then, place the dinner rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
  • After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the dinner rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and brush each roll with melted butter, then let them cool before serving.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 10g
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Gluten-Free

Gluten-Free Thanksgiving Desserts Everyone Will Love

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Thanksgiving dessert should be indulgent, cozy, and full of fall flavor – even when it’s gluten-free! Whether you’re hosting guests with dietary restrictions or just looking to lighten things up without sacrificing taste, these gluten-free Thanksgiving desserts are easy to make, totally delicious, and guaranteed to put a smile on everyone’s face!

overhead image of a healthy gluten-free pecan pie bar.

6-Ingredient Healthy Gluten-Free Pecan Pie Bars

All the gooey, nutty sweetness of classic pecan pie — without the gluten, refined sugar, or complicated prep. These bars are rich, buttery, and perfectly chewy, made with just six wholesome ingredients.

gluten-free cornbread with milk on the side.

One-Bowl Gluten-Free Cornbread with Honey Butter

This cornbread is soft, slightly sweet, and made in one bowl for minimal cleanup. It’s the perfect side or dessert companion for Thanksgiving, especially when paired with a delicious honey butter!

Gluten-Free Cinnamon Sugar Apple Cake

Warm, spiced apples meet a soft, fluffy crumb in this gluten-free apple cake that tastes like fall in every bite. The cinnamon sugar topping gives it that irresistibly delicious finish.

healthy pumpkin muffins on a table with a small pumpkin.

Healthy One-Bowl Gluten-Free Pumpkin Muffins

Moist, fluffy, and perfectly spiced, these pumpkin muffins are a healthier twist on a seasonal favorite. They’re gluten-free, dairy-free, and naturally sweetened with maple syrup — perfect for breakfast or dessert.

gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.

Healthy Gluten-Free Apple Crisp

Crispy, golden oat topping meets tender, cinnamon-coated apples in this better-for-you apple crisp. It’s cozy, comforting, and best served warm with a scoop of dairy-free ice cream.

Overhead image of gluten-free cinnamon rolls in a baking dish with cream cheese frosting on top.

The BEST Fluffy Gluten-Free Cinnamon Rolls

Soft, gooey, and topped with a rich glaze, these gluten-free cinnamon rolls will fool even the biggest gluten lovers! They’re surprisingly easy to make and make the perfect Thanksgiving morning treat.

christmas crack pieces on a baking sheet with milk on the side

4-Ingredient Gluten-Free and Dairy-Free Christmas Crack

This festive, crunchy, and perfectly sweet “Christmas Crack” is made with gluten-free crackers, dairy-free chocolate, and a caramel-like coconut sugar topping. It’s addictively delicious and makes a great make-ahead dessert or edible gift.

From gooey pecan pie bars to cozy apple crisp, these gluten-free Thanksgiving desserts prove that you don’t have to compromise flavor to enjoy your favorite holiday sweets. Whether you’re baking for a crowd or just treating yourself, every recipe here is simple, wholesome, and absolutely irresistible – because everyone deserves a sweet ending to their Thanksgiving feast!

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Dairy-Free

Healthy Sticky Pecan Pie Brownies

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overhead image of a healthy sticky pecan pie brownie.

These pecan pie brownies were entirely my Mom’s idea! She texted me last week and asked if I could make a pecan brownie recipe gluten-free and dairy-free for thanksgiving this year. And I, of course, immediately said YES! It didn’t take me long to realize that all I needed to do was take the sticky pecans from my gluten-free pecan cinnamon rolls recipe and combine them with my famous almond flour brownie recipe to make this seriously unique and decadent dessert. I seriously can’t wait to bake these for thanksgiving this year, I just know everyone’s gonna love ’em!

three sticky pecan pie brownies stacked on top of each other.

Why You’ll Love These Sticky Pecan Pie Brownies

These brownies deliver that perfect bite — chewy, nutty, sweet, and deeply chocolatey — yet totally gluten-free and dairy-free! Made with wholesome ingredients like almond flour, coconut oil, and coconut sugar, they’re a better-for-you take on a beloved Southern dessert. Plus, they’re surprisingly simple: no mixers, no complicated layers, just pure sticky-sweet goodness baked into every square.

What Makes This Recipe Healthy?

Unlike traditional pecan pie brownies loaded with butter, corn syrup, and white flour, this version is made with nutrient-dense swaps:

  • Almond flour for a gluten-free, protein-rich base.
  • Coconut oil in place of butter for healthy fats.
  • Coconut sugar as a natural, lower-glycemic sweetener.
  • Non-dairy milk to keep the recipe 100% dairy-free.

These swaps make each brownie rich and satisfying — with less processed sugar and more whole food ingredients!

close up image of a sticky pecan pie brownie with a bite taken out.

Frequently Asked Questions

Can I use all-purpose flour instead of almond flour?
Yes! You can swap the almond flour for an equal amount of all-purpose flour (regular or gluten-free). The texture will be a bit more cake-like, but still delicious.

What can I use instead of coconut sugar?
Brown sugar or maple sugar both work beautifully in this recipe, if you don’t have coconut sugar on hand. They’ll keep that same caramelized flavor in the pecan layer.

Can I use a different nut other than pecans?
Absolutely — walnuts, hazelnuts, or even cashews would work well here. Pecans give the most traditional flavor, but feel free to mix it up based on what you have!

Sam’s Recipe Tips

  • Don’t skip the parchment paper! It makes flipping the brownies out of the pan so much easier.
  • Use room temperature eggs – it helps them whip up light and fluffy.
  • For extra indulgence, drizzle with melted chocolate or a sprinkle of flaky sea salt before serving.
  • Storage tip: Keep leftovers in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.

These Sticky Pecan Pie Brownies are the perfect healthier dessert to impress guests during the holidays – rich, gooey, and full of delicious flavor!

overhead image of a healthy sticky pecan pie brownie.
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Sticky Pecan Pie Brownies

These Sticky Pecan Pie Brownies are the ultimate mashup of gooey pecan pie and rich, fudgy chocolate brownies – all made gluten-free, dairy-free, and refined sugar-free. With a sticky caramel pecan topping and a decadent almond flour brownie base, they’re the perfect healthier dessert for Thanksgiving or any holiday. Easy to make and irresistibly delicious, these brownies will quickly become your new favorite sweet treat!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 servings

Equipment

  • 1 small saucepan
  • 1 large bowl
  • 1 small bowl
  • 1 8×8-inch baking pan

Ingredients

For the pecan layer:

  • 2 tablespoons coconut oil or butter
  • 1/2 cup coconut sugar or brown sugar
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unsalted pecans chopped

For the brownie layer:

  • 1 cup coconut sugar or regular sugar
  • 3 large eggs at room temperature
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup coconut oil

Instructions

  • Preheat the oven to 350° Fahrenheit and line then grease an 8×8-inch baking pan with parchment paper.
  • Prepare the pecan layer by melting the coconut oil in a small saucepan over low-medium heat. Add in the coconut sugar and non-dairy milk, bring to a gentle simmer and stir constantly for about 2 minutes.
  • Remove the saucepan from the heat, add in the vanilla extract and stir in the pecans, then transfer the mixture to your prepared baking pan. Spread the pecans into an even layer to coat the bottom of the pan.
  • Next, make the cake layer by beating the coconut sugar and eggs in a large bowl with either a hand of stand mixer until light and fluffy (about 2 minutes).
  • Add in the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour the melted chocolate chips and coconut oil into the cake batter, and stir to combine. Then, pour the cake batter on top of the pecans in your baking dish. Bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean.
  • Remove the cake from the oven and let it sit at room temperature for about 10 minutes. Then, carefully turn the cake over onto a wire cooling rack and peel away the parchment paper. Let the cake cool completely before slicing and serving!

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 17g | Protein: 5g | Fat: 23g | Fiber: 3g | Sugar: 13g
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30 Minutes or Less

Protein Hostess Cupcakes (gluten-free & dairy-free!)

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overhead image of protein hostess cupcakes.

Why You’ll Love These Protein Hostess Cupcakes

These gluten-free, dairy-free cupcakes capture the nostalgic taste of classic Hostess treats but with a healthier twist—packed with about 10 grams of protein per cupcake. Made with almond flour, chocolate protein powder, and a rich ganache topping, they deliver indulgent flavor without compromise. Perfect for a treat that satisfies both your sweet tooth and your macro goals.

protein hostess cupcakes on a table.

Recipe Variations & Sugar-Free Option

Can I make these sugar-free? Yes! Swap the maple syrup for a sugar-free liquid sweetener like monk fruit syrup or stevia-sweetened syrup, and choose sugar-free chocolate chips for the ganache and decoration.
What kind of protein powder should I use? A vanilla or chocolate whey or plant-based protein works well—just make sure it blends smoothly and is not overly thick or gritty.
Other variations: Use a white chocolate or caramel drizzle for the topping, or add shredded coconut or chopped nuts under the ganache for extra texture.

the inside of a protein hostess cupcake.

Sam’s Recipe Tips

  • Cool completely before filling and topping so the ganache or filling doesn’t melt.
  • Use a piping bag with a round tip for neat filling and precise letter decoration.
  • If your batter seems thick, add a tablespoon of extra non-dairy milk to loosen it slightly – especially when using dense protein powders.
  • Store in an airtight container in the fridge – first 24 hours are best for texture; let them sit at room temperature 10 minutes before eating.
overhead image of protein hostess cupcakes.
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Protein Hostess Cupcakes (gluten-free & dairy-free!)

These Protein Hostess Cupcakes are a healthier twist on the nostalgic classic – rich, chocolatey, and totally delicious! Made with almond flour, chocolate protein powder, and a silky chocolate ganache, each cupcake packs 10 grams of protein. It’s the perfect healthier dessert that satisfies your sweet tooth and packs in protein!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cupcakes

Equipment

  • 1 cupcake tin
  • 1 large bowl
  • 1 small bowl

Ingredients

For the cupcakes:

  • 1 cup almond flour
  • 1 cup chocolate protein powder
  • 1 teaspoon baking powder
  • 1/2 cup non-dairy milk
  • 1/2 cup maple syrup
  • 2 eggs at room temperature
  • 3 tablespoons melted coconut oil or any vegetable oil

For the filling

  • Cocowhip, marshmallow creme, or homemade whipped cream

For the chocolate ganache:

  • 1/2 cup chocolate chips
  • 1/4 cup coconut milk

For the decoration:

  • 1/2 cup melted white chocolate chips
  • OR
  • 1/2 cup powdered sugar
  • 2 tablespoons butter softened
  • 1/2 tablespoon milk

Instructions

  • Preheat oven to 350° Fahrenheit and line a cupcake tin with cupcake liners.
  • In a large bowl, mix together the non-dairy milk, maple syrup, eggs, melted coconut oil, and vanilla extract.
  • Add in the almond flour, chocolate protein powder, and baking powder. Mix until everything is just combined.
  • Pour ¼ cup of batter into each individual cupcake tin and bake for 20-25 minutes, or until a toothpick inserted down the center of one cupcake comes out clean.
  • Remove cupcakes from oven and transfer to a wire rack to cool completely.
  • Once the cupcakes are completely cool, make the ganache by melting together the chocolate chips and coconut milk in either the microwave or over a double boiler until completely smooth.
  • Then, place the Cocowhip or marshmallow crème into a piping bag with a medium round tip, press the piping bag into the center of each cupcake and squeeze the filling unto the cupcake.
  • Once all cupcakes are filled, spoon about a tablespoon of the chocolate ganache over each cupcake, spreading it so that it completely covers the top of the cupcake.
  • Leave the ganache to set with you make the white icing by adding all ingredients to a bowl and beating/whisking until completely smooth. Transfer the icing to a piping bag with a small tip and carefully pipe the signature cursive L’s over the top of each cupcake. 

Nutrition

Serving: 1cupcake | Calories: 195kcal | Carbohydrates: 18g | Protein: 10g | Fat: 10g | Fiber: 2g | Sugar: 11g
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