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Double Chocolate Chia Pudding

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two cups chocolate chia pudding

Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

chocolate chia pudding in cups with whipped cream and chopped chocolate on top

What You’ll Need To Make This Double Chocolate Chia Pudding

  • Non-Dairy Milk – Use any non-dairy milk you’d like! I used the Elmhurst Almond Milk since it’s what I had on-hand, and I love their simple ingredients (literally just almonds and water). Though whichever non-dairy milk you use, make sure it’s completely unsweetened. The maple syrup in this plant-based recipe yields all the sweetness we need.

  • Maple Syrup – This unrefined sweetener is slightly lower on the glycemic index than white sugar, meaning it’s less likely to cause that awful sugar spike, then crash. I absolutely love maple syrup, and use it whenever possible! It’s super versatile, perfectly sweet, and has this caramel-y flavor that is to-die-for. However, if you don’t have maple syrup, you can use honey or date syrup in its place.

  • Cocoa Powder – Unsweetened cocoa powder, that is! While most cocoa powders are unsweetened, there are a select few on grocery store shelves that have sugar in them. So learn from my mistakes here, and don’t accidentally throw the sweetened kind into your cart. Ghirardelli and Hershey both make very good unsweetened cocoa powders. And if you want to make this vegan recipe even healthier, then use cacao powder instead. Cacao is less processed than cocoa, and is chock-full of vitamins and minerals.

  • Chia Seeds – These tiny black seeds are the star of our double chocolate chia pudding recipe! Chia seeds are a superfood (for reasons I’ll get into in the next section), are gluten-free, and can be found at most grocery stores. Though if you can’t find chia seeds at your local grocery store, try a health store or vitamin shop instead. Also, Amazon sells pounds of them!
spoon scooping chocolate chia pudding out of a cup

Are Chia Seeds Healthy?

Yes, chia seeds are super duper healthy! They’re loaded with all sorts of nutrients, such as:

  • Iron – increases energy and focus.
  • Manganese – essential for bone health and development.
  • Phosphorus – repairs damaged muscle and bones.
  • Selenium – protects against cell damage and infection.
  • Magnesium – boosts heart health and helps regulate blood pressure.
  • Calcium – vital to building and maintaining strong bones.

They’re also a great source of plant-based protein, fiber, and healthy fats!

Toppings/Add-Ins

  • Protein Powder
  • Chocolate Chips
  • Fresh Berries
  • Sliced Banana
  • Peanut Butter
  • Hemp Seeds
  • Chopped Nuts
  • Granola

Double Chocolate Chia Pudding

5 from 1 vote
Recipe by Samantha Course: Breakfast, Snacks, DessertDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Chilling Time

4

hours

Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

Ingredients

  • 2 cups non-dairy milk

  • 1/4 cup maple syrup

  • 1/4 cup cocoa powder

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1/2 cup chia seeds

  • 1/4 cup chocolate chips or chopped chocolate

Directions

  • Whisk together the milk, maple syrup, cocoa powder, vanilla extract, and salt in a bowl.
  • Add in chia seeds and chocolate chips, stir once to combine, then cover and refrigerate for at least 4 hours and up to overnight.
  • Once thick, remove from the fridge and give chia pudding a stir before serving.

Notes

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Dairy-Free

Perfect Gluten-Free Sugar Cookies

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stack of gluten-free sugar cookies

These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!

cutting out gluten-free sugar cookie dough into heart shapes

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

Butter – I used non-dairy butter, to keep these sugar cookies both gluten-free and dairy-free. However, you can use regular butter instead if you’d like. Remember to remove your butter from the fridge at least 30 minutes before baking. The key to perfectly soft and light cookies is working with room temperature butter. Also, whip the butter and sugar together in the first step until super light and fluffy.

Sugar – Cane, white, or even coconut sugar will work in this gluten-free dessert recipe. Cane sugar and white sugar will blend best into the dough, resulting in a colorless cookies. Meanwhile, coconut sugar (or brown sugar, which I don’t recommend here) will turn these cookies light brown once baked. They’ll still taste good, though they’ll be a bit more grainy and won’t look the same!

Gluten-Free Flour – I used Nature’s Promise Gluten-Free Flour Blend in my sugar cookies and had amazing results! I also highly recommend the Bob’s Red Mill Gluten-Free Baking Flour for any and all gluten-free recipes. While those are the only two gluten-free flours I can personally vouch for, I’m sure there are plenty out there that will work just as well. Though the one recommendation I have when it comes to any gluten-free flour is to make sure that it contains xanthan gum. Xanthan gum is a stabilizer, and super important to keeping your baked goods together. Without it, these sugar cookies would quite literally fall apart. Therefore, if your gluten-free flour blend does not already contain xanthan gum, add 1/2 teaspoon to your dough for this recipe.

stack of gluten-free sugar cookies

Tips and Tricks

  • You don’t have to cut these cookies out if you don’t want to! Instead of rolling, then cutting the dough, simply remove your chilled cookie dough from the fridge and use a cookie scoop to shape them. Drop tablespoon-sized scoops of sugar cookie dough straight onto your baking sheet, then flatten each cookie out slightly with the palm of your hand. Last, but definitely not least, bake off those delicious little circular cookies just as you would a cut-out cookie!
  • Decorate these babies any way you’d like! A simple powdered sugar plus milk icing with a dash of food coloring is always a solid option. Or, melt some chocolate and drizzle that on top of each cooled cookie for a fun and delicious twist.
  • Prep this sugar cookie recipe days, or even months ahead of time if you’d like! Chilled sugar cookies dough will stay good in the fridge for up to 3 days and in the freezer for up to 4 months. If frozen, let it defrost at room temperature for a bit before attempting to roll or scoop the dough.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: To make these vegan sugar cookies, be sure to use vegan butter and milk as well as your favorite egg substitute in place of the one egg in this recipe. I recommend the Bob’s Red Mill Egg Replacer, it’s both vegan and gluten-free, and works impressively well in most baking recipes.

Use Regular Flour: Feel free to replace the gluten-free flour with regular ole’ all purpose flour if you’d like!

Perfect Gluten-Free Sugar Cookies

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

24

cookies
Prep time

10

minutes
Cooking time

7

minutes
Chilling Time

1

hour

These sugar cookies are SO delicious, no one will ever guess they’re gluten-free! Perfectly soft, sweet, and surprisingly easy to make. Cut these gluten-free sugar cookies into your favorite festive shapes, then decorate them any way you’d like!

Ingredients

  • 1/2 cup butter, softened (I used non-dairy butter)

  • 1/2 cup sugar

  • 1 egg, at room temperature

  • 1 tablespoon milk (I used non-dairy)

  • 1 teaspoon vanilla extract

  • 2 cups gluten-free flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

Directions

  • Add butter and sugar to a bowl, beat together with either a hand or stand mixer until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla extract, beat to combine.
  • In a separate small bowl, mix together the gluten-free flour, baking powder, and salt.
  • Add the flour mixture into the butter mixture and mix until a dough forms. Cover dough with plastic wrap and chill in the fridge for at least 1 hour and up to overnight.
  • When ready to bake, preheat your oven to 375° Fahrenheit and remove dough from fridge. Roll the dough on a lightly floured surface to about ¼-inch thick, then use a cookie cutter to cut the dough into shapes.
  • Place cookies on a baking sheet and bake for 7-10 minutes. Remove from oven and transfer to a wire cooling rack to cool completely before decorating.

Recipe Video

Notes

  • For Icing: Mix together 1 cup of powdered sugar and 1 tablespoon milk in a small bowl for a quick and easy sugar cookie icing!

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Dairy-Free

Best Ever Gluten-Free Vanilla Cupcakes

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gluten-free cupcakes on a table.

I don’t mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of this gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.

gluten-free cupcakes with vanilla frosting and white sprinkles

We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion is an upcoming Super Bowl party. But for you this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.

Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!

What You’ll Need

All Purpose Gluten-Free Flour – I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well.

Butter – I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.

Sugar – White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.

gluten-free cupcake cut in half, close-up on the center of the cupcake

Top Tips

  • Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free cupcake!
  • Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
  • Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free cupcakes.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free and dairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.

Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.

Best Ever Gluten-Free Vanilla Cupcakes

4 from 14 votes
Recipe by Samantha Course: DessertDifficulty: Intermediate
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

I don’t mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of this gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.

Ingredients

  • 1 1/2 cups all purpose gluten-free flour, see Notes

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup butter, softened (I used dairy-free butter)

  • 2/3 cup sugar

  • 2 large eggs, at room temperature

  • 1 1/2 teaspoons vanilla extract

  • 3/4 cup milk, I used non-dairy milk

  • For the vanilla frosting:

  • 2 1/2 cups powdered sugar

  • 1/2 cup butter, softened (I used dairy-free butter)

  • 1-2 tablespoons milk, I used non-dairy milk

  • 1/2 teaspoon vanilla extract

Directions

  • Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
  • In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
  • With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
  • Once batter is fully combined, transfer ¼ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
  • Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
  • Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.

Recipe Video

Notes

  • Gluten-Free Flour: Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.

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30 Minutes or Less

Gluten-Free Coffee Cake Muffins

By
gluten-free coffee cake muffins on parchment paper with milk on the side

Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!

three gluten-free coffee cake muffins stacked on top of each other

What You’ll Need For This Recipe

Gluten-Free All Purpose Baking Flour – I use Bob’s Red Mill Gluten Free 1-1 Baking Flour in most of my gluten-free baking recipes. It bakes up beautifully and can pretty much be used as a 1:1 swap for regular all purpose flour! However, you can use any gluten-free all purpose baking flour you’d like. Though when it comes to gluten-free flours, it’s super important to the integrity of your bake that your flour contains xanthan gum. Xanthan gum creates structure and will essentially hold these muffins together. Therefore, if your gluten-free flour doesn’t have xanthan gum, supplement it with 1 teaspoon of xanthan gum in this gluten-free coffee cake muffins recipe.

Butter – Any butter you’d like will work here! Salted, unsalted, and non-dairy butter all bake perfectly in this recipe. When it comes to salted butter, I truly don’t believe any butter has enough salt in it to make any difference in a recipe. So, feel free to use whatever butter you have on hand!

Eggs – Bring your eggs to room temperature before getting started on this delicious breakfast or snack recipe. By doing this, we reduce the risk of the cold eggs re-solidifying the melted butter. It’s also always a great rule-of-thumb to have all ingredients at room temperature before starting on any baked goods recipe!

Top Tips

  • You can freeze leftover gluten-free muffins for up to 3 months! I currently have half my batch in the freezer right now, ensuring they don’t go bad before I have a chance to eat them. Though for muffins you plan on eating right away, simple store them in an airtight container at room temperature for up to 1 week.
  • Avoid over-mixing the batter, as this could result in tough and chewy muffins! Therefore, when folding the wet ingredients into the dry, simply mix until no more flour pockets remain. Once just combined, put down the spatula and head straight into the next step!
  • These muffins are best enjoyed warm! So to warm them up after baking, I recommend either popping them in the microwave for 10-15 seconds, or into the toaster for a couple of minutes. Once warm, they’re irresistibly soft and flufy!

Adjust This Recipe To Your Dietary Needs

Make it Vegan – While I haven’t tried this variation myself yet, you may be able to get away with replacing the eggs in these muffins with a vegan egg substitute. I’ve used the Bob’s Red Mill Vegan Egg Substitute in other recipes, and have almost always found it successful. Flax eggs might work here as well, though expect a slightly more dense gluten-free muffin if going that route.

Cut the Recipe in Half – This recipe makes 24 gluten-free coffee cake muffins, but if that sounds like too much for you, you can easily cut this recipe in half! That’s right, use half of all ingredients listed for just 12 perfect muffins.

Use Regular Flour – Feel free to simply swap the gluten free all purpose flour for regular all purpose flour in this recipe.

Other Delicious Mix-Ins

Instead of the cinnamon and streusel topping, feel free to add one of the following to your gluten-free muffins:

  • Blueberries
  • Sliced Bananas
  • Chocolate Chips
  • Cranberries and Orange Zest
  • Lemon Juice and Poppyseeds
  • Strawberries
  • Raspberries
  • or simply leave them plain!
Perfect Gluten-Free Coffee Cake Muffins
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Perfect Gluten-Free Coffee Cake Muffins

3 from 86 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

24

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, fluffy, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!

Ingredients

  • For the gluten-free muffins:

  • 3 cups gluten-free all purpose baking flour

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1 cup butter, melted (I used non-dairy butter)

  • 3/4 cup milk (I used non-dairy almond milk)

  • 3 eggs, at room temperature

  • 1 teaspoon vanilla extract

  • For the crumb topping:

  • 1 cup gluten-free all purpose baking flour

  • 1 cup brown sugar

  • 1/2 cup butter, softened

  • 1 teaspoon cinnamon

Directions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with cupcake liners.
  • Mix together the flour, baking powder, cinnamon, and salt in a large bowl.
    • gluten-free coffee cake muffins step 1
  • In a separate bowl, whisk together the sugar, melted butter, milk, eggs, and vanilla extract.
    • gluten-free coffee cake muffins step 2
  • Slowly pour the wet ingredients into the dry ingredients, mix until just combined. Fill each muffin mold with about ¼ cup of batter.
    • gluten-free coffee cake muffins step 3
  • Mix together all crumb topping ingredients in a bowl, then sprinkle over each muffin.
    • gluten-free coffee cake muffins step 4
  • Bake for 20-25 minutes or until a toothpick inserted down the center of a muffin comes out clean. Let cool in tin for 10 minutes before transferring to a wire cooling rack to cool completely.
    • gluten-free coffee cake muffins step 5

Notes

  • Gluten-Free All Purpose Flour: I used Bob’s Red Mill Gluten Free 1:1 Baking Flour.
  • Butter: I used Earth Balance Vegan Buttery Sticks to make this recipe dairy-free.

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Dairy-Free

Healthy Cheesecake (Vegan, Gluten-Free)

By
overhead image of healthy cheesecake with fresh strawberries

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

close up overhead image of healthy cheesecake with fresh strawberries of healthy cheese

I didn’t always love cheesecake. Most I tried were too dry, dense, and/or sweet. Therefore, in developing this cheesecake I made sure it was light, almost fluffy, and perfectly sweet! And it wouldn’t be a SDHB recipe if I didn’t make it healthier too. I took the best cheesecake recipes I could find, substituted a few simple ingredients, and voilà this better-for-you cheesecake recipe was born!

Ingredients such as vegan cream cheese, vegan yogurt, and a touch of maple syrup make for a more nutritient dense recipe. I wish I had recorded the look on my boyfriend’s face when I told him this cheesecake was SO healthy he could, in fact, eat it for breakfast! Once he processed the near too-good-to-be-true news, he excitedly inhaled a massive slice of this vegan and gluten-free treat.

What You Need To Make Healthy Cheesecake

Gluten-Free Graham Crackers – I used my own recipe for gluten-free graham crackers, though you can use your favorite store bought gluten-free graham crackers instead. To turn them into graham cracker crumbs you can either seal them in a ziploc bag and crush them with a rolling pin or heavy object, or add them to a food processor and give them a few pulses. Once all crackers have been ground into crumbs and no large pieces remain, you’re ready to use them in this recipe!

Vegan Cream Cheese – I used and love the Kite Hill Plain Vegan Cream Cheese in this recipe! Though feel free to use your favorite vegan cream cheese instead. If not vegan, you can use regular cream cheese. However, be sure to avoid flavored cream cheeses, plain is necessary for this healthy cheesecake recipe.

Vegan Yogurt – Similar to the vegan cream cheese, make sure your vegan yogurt is plain and unsweetened. Any added flavors or sugar would completely throw off the balance of this recipe. I used plain coconut yogurt and had great results, though any non-dairy plain unsweetened yogurt will work!

Corn Starch – Most cheesecakes contain eggs to help bind the filling once baked. However, this cheesecake recipe is both healthy and vegan with the use of corn starch instead. Corn starch is imperative in getting this cheesecake to firm up and set to its perfectly light and soft consistency. If you don’t have corn starch, you can use arrowroot starch instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Use regular butter, cream cheese, and yogurt in this recipe if not vegan or dairy-free.
  • Make it Paleo: Use paleo graham crackers, coconut oil instead of vegan butter, and arrowroot starch instead of cornstarch to turn this into a healthy paleo cheesecake recipe!
Healthy Cheesecake (Vegan, Gluten-Free)
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Healthy Cheesecake (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
Servings

8

servings
Prep time

10

minutes
Cooking time

30

minutes
Chilling Time

8

hours

This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

Ingredients

  • For the graham cracker crust:

  • 1 1/2 cups gluten-free graham cracker crumbs, see Notes

  • 5 tablespoons vegan butter, melted

  • 1 tablespoon coconut oil

  • For the cheesecake filling:

  • 16 ounces plain vegan cream cheese

  • 2 cups plain unsweetened vegan yogurt

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon juice

  • 1/2 cup maple syrup

  • 3 tablespoons corn starch, see Notes

  • Pinch of salt

Directions

  • Preheat oven to 350° Fahrenheit and line a 9-inch springform pan with parchment paper.
  • Add all graham cracker crust ingredients to a large bowl and mix together.
  • Transfer crust to the springform pan, flatten into an even layer across the bottom, then bake for 7-8 minutes or until slightly golden brown.
  • Beat all cheesecake filling ingredients together in a large bowl then transfer to the pan and smooth over the crust.
  • Fill a pan with 1-inch of water and transfer it to the oven on the lower rack.
  • Place the cheesecake on the upper rack, above the water and bake for 30-35 minutes. Crack the oven door and allow cheesecake to cool in the oven for 1 hour.
  • Remove from the oven and chill in the fridge for at least 8 hours before slicing and eating.

Recipe Video

Notes

  • Gluten-Free Graham Cracker Crumbs: I made my vegan and gluten-free graham crackers, then turned them into crumbs by pulsing them in a food processor. However, you can use store bought gluten-free graham crackers instead if you’d like.
  • Corn Starch: Feel free to use arrowroot starch instead!

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