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gluten-free

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30 Minutes or Less

3-Ingredient Vegan Hot Chocolate Dip

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overhead image of vegan hot chocolate dip in a bowl with graham cracker, mini marshmallows, and chopped chocolate on the side.

Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!

close-up image of vegan hot chocolate dip.

What You’ll Need to Make Vegan Hot Chocolate Dip

Vegan Whipped Cream – If not vegan, feel free to use regular ole’ whipped cream instead. However, I used Truwhip’s Vegan Whipped Topping and it tastes just like the real thing. I’ve also tested this recipe with So Delicious cocowhip, and it turned out fabulous! Or, for a healthier option, feel free to make a homemade coconut whipped cream. To do this, whip together the coconut cream (not the liquid part) from two cans of full-fat coconut milk with either a hand or stand mixer until light and fluffy. If taking this option, I recommend adding in at least 3 tablespoons of sugar to help sweeten this dessert dip!

Unsweetened Cocoa Powder – It’s super important to use unsweetened cocoa powder in this vegan hot chocolate dip recipe. If sweetened, you risk an overly sweet dip. Therefore, check the baking aisle at your grocery store for an unsweetened cocoa powder, such as this Hershey’s one.

Vanilla Extract – A splash of vanilla extract is the finishing touch to this vegan dessert recipe! It brings the hot chocolate flavor together, and is seriously so good.

vegan hot chocolate dip in a bowl with graham crackers.

Tips and Tricks

  • Don’t over-mix your dip! An over-mixed dip will turn runny, and lose its fluffiness. Simply stir until everything’s incorporated, then enjoy!
  • Feel free to prepare this vegan hot chocolate dip in advance! To do this, store in an airtight container in either the freezer for up to 2 months, or the fridge for up to 4 days. If freezing, simply transfer to the fridge a few hours before serving to thaw, then give it a quick stir.
  • Serve this chocolatey dessert dip however you’d like! I love mine with graham crackers and fresh strawberries. Though chocolate chip cookies, teddy grahams, apple slices, or even marshmallows all make for great dippers!
graham cracker being dipped into vegan hot chocolate dip.

Adjust This Recipe to Your Dietary Needs

Make it Paleo: For a paleo version, make a homemade coconut whipped cream and sweeten with either coconut sugar or a splash of maple syrup – YUM!

overhead image of vegan hot chocolate dip in a bowl with graham cracker, mini marshmallows, and chopped chocolate on the side.
5 from 1 vote

Vegan Hot Chocolate Dip

Blissfully easy and delicious vegan hot chocolate dip! Made with just 3 ingredients, no cooking or baking required. This fool-proof dessert recipe is perfect for holiday parties or potlucks!
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings

Ingredients

  • 8 ounces vegan whipped cream
  • 3 tablespoons unsweetened cocoa powder
  • 1-3 tablespoons sugar, optional depending on how sweet you’d like it
  • 1/2 teaspoon vanilla extract

Instructions

  • Add all ingredients to a bowl, then whisk together until combined.
  • Serve with graham crackers, animal crackers, marshmallows, strawberries, apple slices, Oreos, etc.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Healthy (& vegan!) Caramel Brulée Latte

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healthy caramel brulée latte in a mug with a spoon on the side.

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

two mugs of caramel brulée latte with milk on the side.

What You’ll Need to Make This Healthy Caramel Brulée Latte

Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!

Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.

Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.

Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!

Tips and Tricks

  • Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
  • For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
  • Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!

Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.

close-up image of a caramel brulée latte with extra caramel on top
4.34 from 3 votes

Healthy (& vegan!) Caramel Brulée Latte

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.
Print Pin Rate
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

For the caramel sauce:

  • 1/2 cup butter, I used vegan butter
  • 1/2 cup coconut sugar, or regular sugar

For the latte:

  • 1 cup milk, I used non-dairy milk
  • 2 tablespoons caramel sauce
  • 1/2 teaspoon vanilla extract
  • 1 shot espresso, or 1/4 cup strong coffee

Instructions

  • Make the caramel sauce by melting butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for an additional 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Combine milk, 2 tablespoons of caramel sauce, and vanilla extract in a small saucepan over low heat. Bring to a simmer, then whisk until frothy.
  • Add espresso or strong coffee to a mug, then pour milk mixture over the top. Top with whipped cream an extra drizzle of caramel sauce.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Healthy Gingerbread Muffins (made in the blender!)

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gingerbread muffin with a bite taken out.

Fluffy and perfectly spicy healthy gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gingerbread muffins healthy AND delicious!

glunte-free gingerbread muffins piled on top of a marble board.

What You’ll Need to Make Gluten-Free Gingerbread Muffins

Old Fashioned Rolled Oats – It’s super important you use old fashioned/rolled oats in this recipe. Avoid instant, steel-cut, or Irish oats. The first step involves grinding these oats into a flour in your blender. When doing this, try to grind them as fine as possible. Finely ground oats will result in fluffier muffins!

Apple Sauce – I used apple sauce in these gingerbread muffins, because it yields little to no flavor. However, if you don’t have apple sauce, feel free to substitute it with 1/2 cup mashed banana. Mashed banana will give these muffins a slight banana flavor, which if you like banana, I’m sure you won’t mind.

Molasses – Any and all gingerbread recipes contain molasses, which is how they get their signature dark-brown color. Don’t skip the molasses, it’s super important for both the flavor and structure of these muffins.

Ground Ginger – Wouldn’t be gingerbread muffins without some ginger! This recipe packs in tons of that spicy ginger flavor, which I personally LOVE. However, if you want a more subtle ginger flavor, go ahead and use just 1/2 teaspoon ground ginger instead.

three gluten-free gingerbread muffins stacked on top of each other.

Tips and Tricks

  • Use a large cookie scoop or 1/4-cup measuring cup to fill your muffin tin. This’ll ensure even-sized muffins, with that beautiful dome on top!
  • For extra sweetness, top your muffins with a simple 2-ingredient powdered sugar glaze. To make it, whisk together 1/2 cup powdered sugar with 2-3 tablespoons milk. Once smooth, use a spoon to drizzle glaze over cooled gluten-free gingerbread muffins.
  • Store these muffins in an airtight container at room temperature for up to 3 days. Or, to make them last longer, pop them in the freezer for up to 3 months!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: While I haven’t tested it myself, you can try replacing the eggs with either two flax eggs or by using your favorite vegan egg replacer. I’ve used this Bob’s Red Mill Egg Replacer in a number of other recipes and have always loved it!

gingerbread muffin with a bite taken out.
4.04 from 33 votes

Gluten-Free Gingerbread Muffins

Fluffy and perfectly spicy gluten-free gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gluten-free gingerbread muffins healthy AND delicious!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 muffins

Ingredients

  • 2 cups old fashioned rolled oats
  • 1/2 cup apple sauce, unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup molasses
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
  • Add oats to a blender and blend until it’s ground into a flour.
  • Add in remaining ingredients, then blend until a smooth batter forms.
  • Transfer ½ cup batter into each muffin mold, then bake for 20-25 minutes or until a toothpick inserted down the center of one muffin comes out clean. Remove from oven and transfer muffins to a wire cooling rack, let cool before eating.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Gluten-Free Christmas Sugar Cookies With Sprinkles

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gluten-free christmas cookies on a baking sheet, one with a bite taken out.

These gluten-free Christmas sugar cookies with baked-in sprinkles are so delicious that everyone will want a bite! With only a handful of pantry ingredients needed, baking these gluten-free Christmas cookies will surely get you into the holiday spirit. Perfect for gifts, parties, platters or all for yourself. Don’t forget to leave some for Santa!

Overhead image of a gluten-free Christmas cookie with red, green, and white sprinkles with a bite taken out.

What’s Christmas without festive sugar cookies to bring to parties, give as gifts, and leave out for Santa?! This homemade recipe is beyond any gluten-free Christmas cookie you’d find at the store. And baking them just really gets me into the holiday spirit! Bake these with your kids, friends, or partner while listening to Christmas music – it’s truly so much fun

Why You’ll Love This Gluten-Free Christmas Cookie Recipe

  • Fun For The Family: This is a great way to kick of your holiday season! Whether you’re measuring the sugar or your little ones are helping with the sprinkles, there’s room for everyone!
  • Easy and Quick: With a simple batter these cookies are ready for the oven and baked within 12 minutes.
  • Versatile and Customizable: Feel free to add chocolate chips, nuts, or crushed peppermint to the top of your cookies for a fun twist!

What You’ll Need To Make Gluten-Free Christmas Sugar Cookies

  • Butter: I used non-dairy butter to make these cookies dairy-free. Though whatever butter you use, make sure to soften it ahead of time!
  • Sugar: granulated sugar will work great for this recipe!
  • Eggs: These help bind the batter together, creating a soft classic christmas sugar cookie texture that will leave you wanting more!
  • Gluten-Free All Purpose Baking Flour: I use and love Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking recipes. Your gluten-free flour must contain xanthan gum. If it doesn’t, then add 1 teaspoon xanthan gum in with the dry ingredients.
  • Salt: This will help to bring the cookies together by providing a balance to the sweetness.
  • Christmas Sprinkles: If you don’t celebrate Christmas, feel free to use your favorite holiday sprinkles instead!
Close-up of a gluten-free Christmas cookie with a bite taken out.

How To Make The Best Gluten-Free Christmas Sugar Cookies

  • 1. Prepare Your Cookie Batter: Beat together your butter and sugar until light and creamy. Add your egg, and vanilla extract until well combined.
  • 2. Bake The Cookies: Scoop 2 tablespoons-sized balls of cookie dough and place them 2 inches apart on a baking sheet. Bake for 10-12 minutes.
  • 3. Remove and Cool: Remove cookies from the oven and let them cool on a cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips, Tricks, and Storage

  • Making the Dough: It’s easier if you use a stand mixer or handheld mixer. But, if you want, I think it’s fun to do it by hand, just might take some extra elbow grease!
  • Make it Vegan: Okay, so usually I would swap the egg with a flax egg (1 tablespoon of ground flax meal mixed with warm water), but Bob’s Red Mill’s Egg Replacer might be the better option here. I haven’t tried this yet, but if you do, let me know in the comments!
  • Storage: Store the gluten-free Christmas cookies in an air tight container at room temperature for up to 5 days!

Additional Gluten- Free Holiday Favorites

overhead image of gluten-free christmas cookies
5 from 1 vote

Gluten-Free Christmas Sugar Cookies With Sprinkles

These gluten-free Christmas sugar cookies with baked-in sprinkles are soo delicious, everyone is going to want a bite! With only a handful of pantry ingredients needed, baking these Christmas cookies will surely get you into the holiday spirit. Perfect for gifts, parties, platters or all for yourself. Don't forget to leave some out for Santa!
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies

Ingredients

  • 6 Tablespoons Softened Butter (Dairy or Non-Dairy)
  • 3/4 Cup Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Gluten-Free All Purpose Baking Flour, see Notes
  • 1 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1/2 Cup Sprinkles

Instructions

  • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
  • Beat the butter and sugar with either a hand or stand mixer until light and fluffy. Add in egg and vanilla extract, beat again to combine.
  • Add in the flour, baking powder, and salt. Beat together until a dough forms, then gently mix in the sprinkles until the sprinkles are evenly distributed throughout the dough.
  • Scoop 2 tablespoon-sized balls of cookie dough and place them about 2-inches apart on cookie sheet. Press down on each cookie to slightly flatten (they should be about 1-inch thick). Bake 10-12 minutes or until lightly golden around the edges.
  • Remove cookies from oven and let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Gluten-Free All Purpose Flour:Your gluten-free flour must contain xanthan gum. If it doesn’t, then add 1 teaspoon xanthan gum in with the dry ingredients.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 21g | Protein: 1.2g | Fat: 4.8g | Sugar: 12g
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30 Minutes or Less

Leftover Mashed Potato Cakes with Chive-Onion Dip

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close-up image of mashed potato cakes on a plate.

Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!

mashed potato cakes on a plate with chive-onion dip on the side and chives on top.

What You’ll Need to Make Mashed Potato Cakes

Cold Mashed Potatoes – No need to reheat those leftover mashed potatoes! Simply add them to a bowl, cold, with the rest of the ingredients. Any kind of mashed potatoes works here, so use whatever you have in your fridge.

Flour – All purpose flour helps these mashed potato cakes hold their shape. I used gluten-free all purpose flour to make my cakes gluten-free, but either works!

Eggs – Two large eggs work to hold this recipe together. They’re super important, so don’t leave ’em out!

Sour Cream – Perfectly tangy and creamy, sour cream is the base of our chive-onion dip! Super cheap and easy to find, I almost always have a tub of sour cream on-hand. However, if you’d like, you can swap out the sour cream for plain unsweetened greek yogurt – just as tangy and delicious!

mashed potato cakes being dipped into chive-onion dip.

Tips and Tricks

  • Add a cup of your favorite shredded cheese for cheesy mashed potato cakes! Cheese is always a fun addition, and tastes delicious.
  • Cook these in the air fryer instead! To do this, lightly grease an air fryer tray or basket, then cook at 400° Fahrenheit for 15-20 minutes, pausing to flip the cakes halfway through.
  • Sprinkle in any additional seasonings you’d like! Doctor up your leftover mashed potatoes with your favorite herbs and/or spices. A pinch of garlic powder, onion powder, or even fresh chopped chives would all make great additions.
a stack of mashed potato cakes with chive onion dip on top.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Replace the flour with gluten-free all purpose flour, I tested this recipe using Bob’s Red Mill Baking Flour and it turned out great!

Make it Dairy-Free: The mashed potato cakes are already dairy-free, but for a dairy-free dip, sub the sour cream for your favorite non-dairy sour cream. I love Kite Hill’s Sour Cream Alternative, or Forager’s Dairy-Free Sour Cream.

close-up image of mashed potato cakes on a plate.
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Leftover Mashed Potato Cakes with Chive-Onion Dip

Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 2 cups cold mashed potatoes
  • 1 cup all purpose flour
  • 2 eggs
  • salt and black pepper, to taste
  • 3 tablespoons avocado oil or olive oil

For the chive-onion dip:

  • 1/2 cup sour cream
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • small pinch of salt

Instructions

  • In a large bowl, mix together the mashed potatoes, flour, eggs, salt, and black pepper.
  • Heat oil in a large skillet over medium heat. Once hot, drop in ¼ cup of potato batter and slightly flatten to create a pancake. Cook 4-5 minutes per side, or until golden brown, then repeat with remaining batter.
  • Make the onion-chive dip by adding all ingredients to a bowl and whisking to combine. Serve mashed potato cakes warm with dipping sauce.

Nutrition

Calories: 300kcal
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