Gluten-Free Chocolate Chip Coffee Cake

GF Coffee Cake with melted chocolate chips

This gluten-free coffee cake with melted chocolate chips is a perfect little dessert to be topped with a scoop of vanilla bean ice cream or served with a cup of coffee on Sunday morning.  

Prep time:  30 mins

Servings:  8+

Ingredients:

1 egg, beaten

1/2 cup sugar

1/2 cup milk

2 tbs unsalted butter, melted

1/2 GF pancake mix

1/2 cup + 1 tbs GF all-purpose flour

1/2 tsp salt

1 tsp of baking powder

1 tsp cinnamon

1/4 cup cinnamon apple sauce

1/4 cup chocolate chips

Topping:

1/2 tbs unsalted butter, melted

1 tbs of GF all-purpose flour

1/2 cup brown sugar, packed

1 tsp cinnamon

Instructions:

Step 1:  Pre-heat oven to 375F

Step 2:  Combine beaten egg, sugar, milk and melted butter into medium sized mixing bowl and mix. 

Step 3:  Add pancake mix, flour, salt and baking powder and mix well.

Step 4:  Add the applesauce and chocolate chips.  Mix well.

Step 5:  Pour batter into greased baking pan.

Step 6:   Combine topping ingredients into small bowl and mix.

Step 7:  Bake at 375°F for 20 minutes.  Test with toothpick to make sure toothpick comes back dry.

Step 8:  Let coffee cake cool for a little bit.   Tastes best when served warm 🙂

My family absolutely loved this pie. The recipe is basically the same from before, but I used less cookies for the crust and I left out 1/4 cup of whipping cream.

Gluten-Free Gesualdi

This alcohol-free, gluten-free, no-bake grasshopper pie is incredibly tasty and pretty simple to make.  My gluten-free peanut butter pie was one of my favorites, but this may have topped it, and I am a die-hard peanut butter fan, so that is saying a lot!

Prep Time: 2+ hours

Serves: 8-10

No-Bake Gluten-Free Chocolate O’s Pie Crust (similar to Oreo pie crust ingredients:

20 Chocolate O’s (you will need to purchase 2 boxes to enough cookies)

1/4 cup of melted unsalted butter

Instructions:

Step 1:  In a large bowl, add the cookies and crush until they become very, very small crumbs.  (A food processor works best, but is not absolutely necessary, I used a wooden spatula).

Step 2: Take ¼ cup of unsalted butter and melt in microwave for 10-15 seconds until completely melted.

Step 3: Add the melted butter to the cookie crumbs and stir until it is well-mixed.

Step…

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Mmmmm&Mmmmm Cookies

These cookies are flourless, gluten-free, and so easy to make!  The best part is they taste absolutely delicious!

These amazing cookies are flourless and gluten-free! Another great thing about these cookies is that you only need 4 ingredients!  You don’t even have to let people know they are gluten-free, they taste that great! In my opinion there is no better combination of peanut-butter and chocolate, and with the M&M shell you get the added crunch.  

Prep time: 20 minutes

Servings: 30+

Ingredients: 

2 cup of peanut butter

2 cup of sugar

2 eggs

1 cup of Peanut Butter M&M’s

Instructions:

Step 1:  Pre-heat oven to 350 F

Crush up the M&Ms in a plastic bag. Mix the peanut butter, sugar, and eggs together. Add the crushed M&Ms. Roll into small balls onto cookie sheet, and bake for 10 minutes!

Step 2:  In a plastic bag crush 1 cup of Peanut Butter M&M’s (Rolling pin works well).

Step 3:  Combine eggs, sugar, and peanut butter into a large bowl and mix well. Add in the crushed M&M’s last.  Mix well.

Step 4: Drop 3/4-1 inch sized cookie dough balls onto ungreased cookie sheet.

Step 5:  Bake for 10-11 minutes or until edges barely start to turn golden brown.

Step 6:  They may not seem ready, but let cookies cool for at least 10 minutes so they can firm up.

Step 7: Enjoy!  (You can definitely use a glass of milk with these bad boys!)

Flourless Peanut Butter Chocolate Chip Cookies

Easy, flourless Peanut Butter Cookies with Chocolate Chips

These cookies are so easy to bake, there is no flour, and they are gluten-free! Another great thing about these cookies is that you only need 4 ingredients, and unlike many gluten-free cookies, these are not dry and hold together great.  In my opinion there is no better combination of peanut-butter and chocolate, and this is one of the quickest and easiest ways to get that satisfaction.  One of my favorite things to do is crumble these cookies into peanut butter cup ice cream–so delicious!

Prep time: 20 minutes

Servings: 12 large cookies

Ingredients: 

1 cup of peanut butter

1 cup of sugar

1 egg

1/2 cup of chocolate chips

Instructions:

Step 1:  Pre-heat oven to 350 F

Step 2:  Combine egg, sugar, and peanut butter into bowl and mix well.  Add 1/2 cup of chocolate chips or peanut butter chocolate chips.

Step 3:  Use cookie scoop and drop 12 round sized drops onto ungreased cookie sheet.  (You can imprint cross lines with fork like traditional peanut cookies right before you bake.)

Step 4:  Bake for 6-8 minutes or until edges start to turn golden brown.

Step 5:  Let cookies cool for at least 10 mintues so they can firm up.

Step 6: Enjoy!  (Goes great with a nice glass of milk!)

Apple Cinnamon Chex Treats (Gluten-Free)

S No-bake Apple Cinnamon Chex Treats

These are so easy and quick to make and they are a great snack to have around the house or for on-the-go.

Prep Time: 15 mins, NO BAKE, GLUTEN-FREE

Serves 15+

Ingredients:

3 tbs of unsalted butter

4 cups of miniature  marshmallows

6 cups of Apple Cinnamon Chex

1 tsp of cinnamon

Instructions: 

Step 1:  In a large microwaveable bowl, melt 3 tbs of unsalted butter.

Add marshmallows to melted butter and melt in microwave for one minute.

Step 2:  Add marshmallows, stir until marshmallows are completely covered in melted butter.

Step 3:  Put bowl in microwave for 1 minute on high or until marshmallows are completely melted.

Step 4:  Add 1 tsp of cinnamon and stir until well-mixed with a buttered spatula so the Chex do not stick to the spatula (I use butter cooking spray).

Step 5:  Gradually add Chex one-cup at a time while mixing.

Add-in the cinnamon and Apple Cinnamon Chex cereal to the melted marshmallows and stir with buttered spatula

Step 6:  While it hasn’t cooled completely, press into pan (13×9) and cut into desired pieces, should yield 12+

Step 7:  Let it cool 10-15 minutes then you are ready to snack!

These little treats are great to have that day or save in a zip-lock bag or small container and store for up to a week or more!

No-Bake Gluten-Free Grasshopper Pie w/ GF Chocolate Crumb Crust

GF No-bake Andes Grasshopper pie with GF chocolate crust

This alcohol-free, gluten-free, no-bake grasshopper pie is incredibly tasty and pretty simple to make.  My gluten-free peanut butter pie was one of my favorites, but this may have topped it, and I am a die-hard peanut butter fan, so that is saying a lot!

Prep Time: 2+ hours

Serves: 8-10

No-Bake Gluten-Free Chocolate O’s Pie Crust (similar to Oreo pie crust ingredients:

20 Chocolate O’s (you will need to purchase 2 boxes to enough cookies)

1/4 cup of melted unsalted butter

Instructions:

Step 1:  In a large bowl, add the cookies and crush until they become very, very small crumbs.  (A food processor works best, but is not absolutely necessary, I used a wooden spatula).

Step 2: Take ¼ cup of unsalted butter and melt in microwave for 10-15 seconds until completely melted.

Step 3: Add the melted butter to the cookie crumbs and stir until it is well-mixed.

GF cookie crumb crust is only 2 ingredients–crushed cookies and melted butter!

Step 3:  In a 9-in un-greased pie pan, press your cookie crumbs into pan and up the sides of the pan to form your pie crush, smoothing out cookie bumps as much as possible.

Step 3: Refrigerate the crust (at least an hour before you add the filling)

Andes Grasshopper Pie Filling:

1 box of Andes Mints (24-in box)

3 cups of marshmallows

¼ cup milk

¼ cup whipping cream

1 ¼ tsp of mint extract

1 ¼ tsp of cocoa powder

½ container of Cool-Whip (refrigerated, not frozen) (I used French Vanilla Cool-Whip)

Green food-coloring

Instructions:

Step 1:  In a large sauce pan, add milk and then marshmallows.  On low-medium heat melt marshmallows while stirring.  When marshmallows are completely melted, transfer melted marshmallows to a large mixing bowl.

In a large sauce pan, add milk, and melt your marshmallows on low-medium heat on the stove

Step 2:  Next, add-in the whipping cream.  Stir until well blended.

Step 3:  Next, add-in the mint extract.  Stir until well blended.

Step 4: Next, add-in the cocoa powder.  Stir until well blended.  (Yes it will turn the mixture brown, but don’t worry we will make it green at the end!

Step 5:  Take 18 of your 24 Andes mints, unwrap them and place in a small/medium sized mixing bowl.  In the mixing bowl, ground up the Andes Mints into fairly small pieces.  Once they are in very small pieces you can add them to your  pie filling and mix-well.

Top Left: Add-in the crushed up Andes mints to the mixture. Top Right: Add-in your whipped topping. Stir. Bottom Left: Add-in green food coloring. Stir. Bottom Right: Add filling to your pie crust and freeze for at least 4 hours.

Step 6: Once your Andes mints are mixed-in well, you can add in a half-container of Cool-Whip, which will make it more full and fluffy.  I used French Vanilla, but you can use plain or even use chocolate if you like it to be even more chocolatey!

Step 7:  Add about 5-6 drops of green food coloring, 1-2 at a time while stirring until it reaches your desired green.

Step 8:  Take the remaining 6 Andes Mints, unwrap them, and crush-up into very small pieces in your smaller bowl.  (Set-aside for now, this will be your topping at the very end.)

Step 9:  Once your pie crust has chilled for 45 minutes-1 hour, you can remove from the freezer and add your pie filling.  Spread nice and evenly using a spatula.

Step 10:  Top with your remaining crushed up Andes mints, so your pie will not only taste great, it will look great!

Top your pie with the remaining crushed up Andes mints

Step 11:  Cover your pie and freeze for a minimum of 4 hours, overnight is preferable though.

This is one of my favorite pies I’ve made so far and I hope you enjoy it as much as I do!

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GF No-bake Andes Grasshopper pie with GF chocolate crust

No-Bake Gluten-Free Peanut Butter Choc Chip Pie w/ GF Chocolate Pie Crust

No-bake GF Peanut Butter Chocolate Chip pie with GF Chocolate O’s crus

If you love peanut butter at all, than you will absolutely love this.  You don’t have to bake it, it is easy to make, you can store in the freezer, and best of all, it is gluten-free!  This is by far one of the best things I have made so far, I definitely recommend giving it a whirl!

Preptime: 2 hours+

Serves: 8-10

No-Bake Gluten-Free Chocolate O’s Pie Crust (similar to Oreo pie crust ingredients:

16 Chocolate O’s (one entire box or you can sub any other brand)

1/4 cup of melted unsalted butter

Instructions:

Step 1:  In a large bowl, add the cookies and blend until they become very, very small crumbs.  (A food processor works best, but is not absolutely necessary). Add the melted butter and blend until well combined.

Step 2:  Place the ground cookie crumb mixture into a 9- or 10-inch un-greased pie pan and press onto the bottom part of the pan only.  (If you would like the crust to go up the sides of the pan for a traditional pie crust, you will need use 24 cookies instead of 16) .  Try to make the crust evenly all around.

Step 3: Refrigerate the crust (at least an hour before you add the filling)

No-Bake Gluten-Free PB Choc Chip Pie with Chocolate O’s Gluten-Free Pie Crust.

No-Bake Peanut Butter and Chocolate Chip Pie Filling ingredients:

4 oz of 1/3 fat cream cheese (half a pack)

3/4 cups of confectioners sugar

3/4 cup of  creamy peanut butter

1/2 cup of 1 % low-fat milk

1/2 container of Fat Free Cool-Whip

1/2 cup of Nestle Peanut Butter and Chocolate Chips

Hershey’s 1/2 fat Chocolate Syrup (optional)

(You can use full-fat products or different brands as substitutes)

Instructions:

Step 1.  First, mix the cream cheese (softened) and confectioner’s sugar and blend with mixer (if you don’t have mixer, again, just do with whisk).

Step 2. Then, mix-in the peanut butter and milk.  Beat until it is completely smooth.

Step 3.  Add the Cool-Whip and peanut butter/chocolate chips and mix again until nice and fluffy.

Make sure your pie filling is nice and smooth

Step 4.  Spoon into your pie crust, and spread filling out evenly.

Step 5.  Drizzle chocolate syrup on-top as desired.

Step 6.  Freeze for 2 hours until filling is firm, and then your delicious peanut butter pie is ready to serve!

Gluten-free Chocolate Chunk Greek Yogurt Cupcakes w/ Peanut Butter Frosting

Prep & Bake Time: Less than an hour

Serves 12

What you need/ingredients:

12 cupcake linings

2/3 cup Chobani Chocolate Chunk Greek Yogurt

2 cups + 2 tbs of gluten-free all-purpose flour

1 1/4 tsp of baking powder

3/4 tsp kosher salt

1/2 tsp baking soda

5 tbs of unsalted butter (room temperature)

1 1/2 cup of sugar

2 large eggs

1/2 cup Nestle peanut butter and milk chocolate chips

Instructions:

Step 1:  Preheat oven to 350 F and you can go ahead and line your cupcakes

Step 2:  In a medium bowl mix your dry ingredients together (baking soda, baking powder, flour).

Step 3:   In a  separate large bowl mix butter and sugar until creamy (you can use an electric blender to make sure it is smooth).  Add in eggs, one at a time and mix-well.  Gradually start adding the flour mixture and the Chobani (some flour mixture, some Chobani, some flour mixture, some Chobani…some flour mixture (make sure you end with flour mixture).

Step 4:  Mix-in Nestle peanut butter and milk chocolate chips.

Step 5:  Pour your mixed batter approximately 2/3 full into lined cupcakes.  Bake for 15 mins and check to see that muffins are starting to golden-brown on the sides. Do the toothpick test. Most likely you will bake for another 2-5 minutes.  Cool for 15 minutes.  While cooling you can prepare the frosting.

Peanut Butter Frosting  (to frost 12 cupcakes):

1/4 cup of softened butter

1/2 cup of creamy peanut butter

1.5 tbs of milk (I used 1%, but that is your preference)

1/2 cup of confectioner’s sugar

Step 1:  Soften the butter in microwavable bowl for about 10 seconds if it is not already softened.

Step 2:  Mix-in peanut butter and mix until smooth (electric blender works best, but you can do by hand)

Step 3:  Gradually add milk and confectioners sugar.  Can add or decrease amount of confectioner’s sugar based on your desired consistency.

Step 4:  Once the cupcakes are cooled you can add the frosting (don’t add too soon or it will melt off the cupcake), and enjoy now or refrigerate for a later time!

Pumpkin Corn Chex Treats (Gluten-Free)

These are so easy and quick to make and they are a great snack to have around the house or for on-the-go.

Prep Time: 15 mins, NO BAKE, GLUTEN-FREE

Serves 12

Ingredients:

3 Tbs butter

1 package of Jet-Puffed Pumpkin Spice Mallows Marshmallows (8 oz)

5 cups of Corn-Chex

1/2-1 cup of chocolate chips (based on how much chocolate you like!)

Instructions:

Step 1:  Get a 9×9 pan and spray with cooking spray (I used “butter spray)

Step 2:  Microwave 3 Tbs of butter in large microwavable bowl for 40-45   seconds on HIGH until it is melted.

Step 3:  Add 1 bag (8 oz) of Jet-Puffed Pumpkin Spice Mallows.  Stir until all marshmallows are covered with melted better.

Step 4:  Microwave bowl of marshmallows and melted butter for 1-1.5 minutes until the marshmallows are completely melted.

Step 5:  First, butter your spatula (I used butter cooking spray), because it will be very sticky. Add 5 cups of Corn-Chex gradually while stirring.

Step 6:  Add in chocolate chips and continue to stir.

Step 7:  The mixture will form one big “corn-chex ball” because it is so sticky.  Take the corn-chex mixture and press it into your greased pan while it is warm.  You can cut into desired pieces.  Let it cool 10-15 minutes then you are ready to snack.

These are great to have that day or save in a zip-lock bag or small container and store for up to a week or more!