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Gluten Free Rhubarb Crisp Bars | Sweet & Tart Dessert

By | Published: | Posted In: Bars, Desserts

These gluten free rhubarb crisp bars, packed with a mix of sweet chopped strawberries and tart rhubarb chunks, are made simply with a shortbread base that we turn into a crisp crumble topping. You'll fall in love with all the bright colors, sweet and tart aroma, and mixture of textures!

Rhubarb strawberry crisp bar on small round gray plate

Why this is the best gluten free rhubarb bars recipe

Even though these jammy rhubarb crisp bars have 3 layers, including a crust, filling, and topping, they couldn't be simpler to make. We start with a simple gf shortbread crust, made mostly of butter, sugar, and an all purpose gluten free flour blend, and then turn about 3/4 cup of that mixture into a simple brown sugary crisp/crumble topping.

Rhubarb alone tends to be super tart, even once it's cooked down to a soft, tender, consistency in the middle of these beautiful tender, nubby gf rhubarb crisp bars. For the perfect balance of sweet and tart, this recipe calls for half fresh chopped strawberries and half fresh chopped rhubarb.

If you long for the most tart desserts, you won't have to change anything in this recipe except to use a full 16 ounces (a pound) of chopped rhubarb. Soothe any last minute doubts that your palate can handle the full rhubarb experience by tossing a tablespoon or two of sugar with the rhubarb before you pile it on top of the crust.

Raw chopped rhubarb stalks in metal mixing bowl

Ingredients for gluten free rhubarb crumble bars

  • Gluten free flour – The simple shortbread crust of these bars is made mostly of a combination of just the right all purpose gluten free flour blend with plenty of butter, so select your flour blend carefully. I like Better Batter here, since it provides a sturdy base for all of that cooked fruit in the center.
  • Cornstarch – We add cornstarch to Better Batter to create additional tenderness in the shortbread crust, so it bakes up light but can still hold all that moisture.
  • Granulated sugar – The only sweetener in the shortbread crust in these bars is granulated sugar, which adds a gentle sweetness and also helps to tenderize the crust.
  • Salt – Salt not only balances sweetness but brightens the other flavors in these gorgeous bars. I bake with kosher salt or lightly flaked sea salt, which dissolves completely but is coarse enough to make it easier not to overmeasure and end up with an overly salty final result.
  • Butter – The butter in the crust should be at room temperature, since we want it to combine fully with the sugar and gf flour without making the shortbread greasy. The additional butter we add to the crumble topping is melted to help moisten the brown sugar topping mixture quickly, and then frozen briefly so we can break it into a chunky topping that crisps up in the oven.
  • Egg yolk – The single egg yolk in the shortbread crust helps hold the shortbread crust ingredients together, and adds richness.
  • Light brown sugar – The brown sugar added to the crumble topping adds the rich flavor of molasses for a more complex flavor, which also helps the topping brown in the oven.
  • Ground cinnamon – A touch of ground cinnamon in the crumble topping helps add depth of flavor and differentiate the topping from the other 2 layers.
  • Vanilla extract – Vanilla extract adds more flavor to the topping and rounds out the flavors along with the cinnamon.
  • Rhubarb stalks – Rhubarb stalks, which look like red-tinged celery stalks, can be eaten raw, but aren't very pleasant-tasting—until you cook or bake them down into a delicious, jammy mixture. We only use the stalks of rhubarb, never the leaves since they're poisonous.
  • Strawberries – Sweet summer strawberries are the perfect complement to the tartness of rhubarb. This recipe calls for 8 ounces of strawberries, as hulled, so don't weigh the ingredient until you've removed the tops.
Raw shortbread crust in pan and pan with raw strawberries and rhubarb

Tips for making the best gluten free strawberry rhubarb bars

Fresh vs. frozen rhubarb

I generally bake with fresh rhubarb, which I tend to find available with the leaves already removed. But even in season, fresh rhubarb can be hard to find. If you have frozen rhubarb that's already been chopped, you can use it in place of fresh here.

Don't defrost your frozen rhubarb chunks before adding them to the bars. In fact, keep them in the freezer until you're ready to assemble the raw bars.

How to cut rhubarb for crumble bars

I often find fresh rhubarb in the store that's already been cleaned and chopped into 6-inch stalks. If your rhubarb is still attached to the leaves, remove and discard the leaves (they're not safe to eat due to their relatively high concentration of oxalic acid, making them apparently dangerous for your kidneys), wash and dry the stalks, and chop them into chunks about 1/2-inch (1 1/4 cm) long.

Fresh vs. frozen strawberries

Like using frozen rhubarb, it's fine to use frozen strawberries, as long as they're already hulled and chopped. If you tried to use whole frozen strawberries, you'd need to defrost them to cut them into the chunks we need for the filling of these bars, and they'd end up wilted and flavorless in the middle of your gf rhubarb crisp bars.

How to prepare your strawberries for these bars

You need 8 ounces, by weight, of fresh (or frozen, see above) strawberries that have already had their tops removed. You can chop them after you weigh them, but if you weigh your strawberries and then remove the tops, you'll end up using too little of the chopped berries in your filling.

Let your gf rhubarb crisp bars cool completely

Before cutting or handling these bars after they're finished baking, be sure to let them cool completely. The center is quite wet, and the topping is nubby and designed to have gaps. That means that they're not as stable as, say, gf brownies, so don't handle them until the filling has been allowed to set to room temperature.

Unbaked crumble topping on top of strawberries and rhubarb in metal square pan

How to store gluten free strawberry rhubarb crumble bars

These bars are so tender and moist that they can be stored in a sealed container in the refrigerator for up to a week. When I have leftover rhubarb crisp bars, I like to cut them into small, bite-sized pieces, place them in a sealed container and leave them in the refrigerator for a quick, sweet snack.

Can I freeze my gf rhubarb crisp bars?

You can freeze these bars, but the fruit layer may develop some ice crystals in the freezer, especially if it's exposed directly to the air of the freezer. Wrap the bars very tightly, and let defrost fully at room temperature before serving them.

Gluten free rhubarb bars: substitutions

Dairy free, gluten free rhubarb bars

The only dairy in these gf rhubarb crisp bars is the butter in both the shortbread crust and the topping. You should be able to replace it with vegan butter (my favorite brands are Miyoko's Kitchen and Melt), but they do tend to have some additional moisture so your topping may not hold its shape quite as well.

Egg free, gluten free rhubarb bars

There's only 1 egg yolk in this recipe, and you can replace it with 1 additional tablespoon of butter (vegan butter, if you're avoiding dairy) in this recipe. If you're concerned that your bars may end up feeling a bit greasy, try adding a few drops of lukewarm water to the crust (just enough to help bring the mixture together enough that it holds together when squeezed in your palm).

Vegan, gluten free rhubarb bars

To make vegan gf rhubarb crisp bars, try using the dairy and egg replacement suggestions above. You'll also need to be sure that there's no bone char used to make your sugars.

Strawberry substitutes

You can replace the chopped strawberries here with more chopped rhubarb for a much less sweet, more tart dessert. If you're concerned the bars will taste too tart, try tossing the rhubarb with a tablespoon or two of granulated sugar first.

You might be able to replace the strawberries with fresh blueberries or raspberries in an equal amount. I think peeled, cored, and chopped macintosh apples would be great, too.

Baked strawberry rhubarb crisp in metal pan cut into squares

FAQs

What is rhubarb?

Rhubarb is a fibrous vegetable that is shaped similar to celery, but is usually bright pink and even red. It's the rare type of produce that is really only available in the springtime, when it's truly in season.

Is rhubarb gluten free?

Yes! Since rhubarb, on its own, is just a plain vegetable (although misleadingly classified as a fruit), it's safe on a gluten free diet.

Are rhubarb leaves edible?

No! Both rhubarb leaves and stalks have oxalic acid, a naturally occurring compound that, in higher amounts can lead to kidney stones and other difficulties, but the leaves contain a much higher concentration of oxalic acid. If you purchased your rhubarb with the leaves attached, remove and discard them first.

Should you soak rhubarb before baking?

No! Rhubarb stalks are relatively fibrous, but these bars bake for long enough in a warm oven that the fibers break down enough to make the rhubarb fork tender and delicious. If you were to soak or precook the rhubarb in any way, it would soften too much in the oven.

What's the best flour for this gluten free rhubarb crumble recipe?

I like to use Better Batter classic blend gluten free flour in this recipe (or my mock Better Batter recipe), lightened with a bit of additional cornstarch. If you're using a blend like Cup4Cup that already has a lot of cornstarch, use an additional 1/4 cup (36 g) Cup4Cup instead of the same amount of cornstarch.

What the difference between a gluten free strawberry rhubarb cobbler and a crisp?

A gf cobbler has a pastry topping, which is often bumpy, like a cobblestone street. A crisp, like these gf rhubarb crisp bars, has a smaller, crumbly topping, that gets super crispy on top as the filling bakes.

Why is my gluten free rhubarb crisp soggy?

Assuming you didn't make any ingredient substitutions which might have affected the moisture balance in these bars, if your rhubarb bars are soggy, did you use softened fruit, or chop your strawberries fine so they dissolved during baking?

Do gluten free rhubarb desserts need to be refrigerated?

If you're storing your rhubarb bars in a temperature-controlled kitchen, you don't need to refrigerate them to keep them fresh for a couple days. Just cover them in plastic wrap or put them in a sealed container. For longer storage, or if your environment is hot and humid, to avoid the butter's spoiling, refrigerate the dessert.

Baked rhubarb crisp square image from overhead
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Gluten Free Rhubarb Crisp Bars | Sweet & Tart Dessert

Serve up smiles when you make this gluten free rhubarb crisp bars recipe. These gf rhubarb bars are sweet and tart, making them the perfect spring treat.
Course: Bars, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling time: 15 minutes
Yield: 9 bars
Author: Nicole Hunn

Ingredients

For the crust

  • 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • ¼ cup (36 g) cornstarch
  • ¾ cup (150 g) granulated sugar
  • ¼ teaspoon kosher salt
  • 12 tablespoons (168 g) unsalted butter at room temperature
  • 1 (25 g) egg yolk at room temperature

For the topping

  • ¼ cup all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)
  • ⅛ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ cup (109 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42 g) unsalted butter melted and cooled
  • 2 teaspoons pure vanilla extract

For the filling

  • 8 ounces rhubarb stalks cleaned and roughly chopped
  • 8 ounces fresh strawberries cleaned, hulled, and roughly chopped

Instructions

  • Preheat your oven to 350°F. Line an 8-inch square pan with crisscrossed sheets of unbleached parchment paper, each overhanging two opposite sides. Set the pan aside.

Make the crust.

  • In a large bowl, place the flour blend, xanthan gum, cornstarch, granulated sugar, and salt, and whisk to combine well.
  • Add the 12 tablespoons room temperature butter and the egg yolk, and mix to combine, using the back of a mixing spoon to moisten the flours in the butter. The mixture should come together as a soft dough and hold together when pressed in your palm.

Make the topping.

  • Remove about 3/4 cup (150 g) of the crust dough and transfer it to a medium-size bowl.
  • Add the brown sugar, cinnamon, and the additional 1/4 cup (36 g) flour to the reserved dough.
  • Add the melted butter and vanilla, and mix to combine. This is the crumble topping.
  • Press it down to compact it, and place the bowl of crumble topping in the freezer to chill until firm (about 15 minutes).

Assemble the bars in the pan.

  • Scrape the remaining soft shortbread crust into the prepared square pan, and press into an even layer in the bottom of the pan. Use an offset spatula to smooth the top.
  • Scatter the chopped strawberries in an even layer on top of the raw dough in the pan.
  • Top with the chopped rhubarb, also in an even layer. Press down gently to help the fruit adhere.
  • Remove the crumble topping from the freezer, break it up into irregular clumps with a fork or with your fingers, and sprinkle it in an even layer on top of the fruit filling.

Bake and serve the bars.

  • Place the pan in the center of the preheated oven, and bake for 45 minutes, or until the top is light brown in color and seems set, and the filling is bubbling.
  • Remove the pan from the oven and allow to cool completely. Carefully remove the bars from the pan by the overhung parchment paper.
  • With a very sharp knife, slice into 9 equal pieces. The top half of the bars will be moist and will not set up rock hard because of the moisture in the fruit, but will hold together when handled carefully.

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MIni Gluten Free Blondies

By | Published: | Posted In: Cakes, Cupcakes, Desserts

This recipe for puffy, chewy two bite gluten free blondies is a cross between a blond brownie and a chocolate chip muffin.

Blonde brownies in metal dish

What's a blondie, you ask?

Blondie, short for “blonde brownie,” has the texture of a brownie with the flavor of a classic cookie with brown sugar in it. Unlike a brownie, a blondie has no cocoa powder at all for chocolate flavoring.

Remember our two-bite gluten free brownies? They're the perfect cross between deep, rich chocolate cake and a chocolate muffin.

Readers will often ask if they can just, say, leave out the cocoa powder from a chocolate recipe and make it vanilla. I’m afraid that basically never works for baking recipes. But that’s why we need this entirely separate recipe for rich and chewy blondies shaped like mini cupcakes.

One more exciting thing about two-bite blonde brownies: I don’t think you'll even find them for sale with gluten or anything. So … if that’s true, it means that we are way ahead of the gluten-eaters. Don’t you just love it when that happens?

The only mini gluten free blondies recipe you need

Made with basic ingredients in a single mixing bowl, these gf blondies are fast and easy to make. With even just a modest amount of ingredients, including only 1 1/8 cups of all purpose gluten free flour, you still get 24 little 2-bite goodies.

Plus, since they're made in a mini muffin pan instead of in a square baking pan, you don't have to wait until they're cool enough to slice. But if you'd rather make more classic blonde brownies, we have a recipe for gluten free blondies in bar form, too.

GF blondies ingredient notes

  • All purpose gluten free flour blend and cornstarch – A combination of 158 grams Better Batter all purpose gluten free flour and 36 grams cornstarch provides just the right balance of sturdier rice and potato flours with plenty of starch for softness. If you'd rather use Cup4Cup, which is already a high-starch blend, replace the cornstarch with more Cup4Cup for a total of 1 3/8 cup (or 193 grams) Cup4Cup.
  • Salt – Brings out the flavors and balances the sweetness. I always use kosher salt since the coarser grain is harder to overmeasure than table salt.
  • Baking powder and baking soda – These are the chemical leaveners that give your blondies their rise in the oven, but you don't need much; the extra bit of baking soda helps neutralize the acid in the brown sugar.
  • Granulated sugar – Granulated sugar is a tenderizer, but also helps the outside of your blondie bites crisp in the oven.
  • Light brown sugar – The touch of molasses in light brown sugar gives your blondies the butterscotch-type flavor of blondies, which stands in for chocolate here.
  • Unsalted butter – Butter adds rich flavor and moisture, and serves as a flavor delivery system and tenderizer here.
  • Eggs – The eggs add richness and rise in the oven. They also bind the other ingredients together.
  • Pure vanilla extract – For flavor, we use plenty of pure vanilla extract here.
  • Semi-sweet chocolate chips – The chocolate chips are just for some extra flavor and texture; you can replace them with your favorite gf flavor chip.
Raw blondie chocolate chip batter in mini muffin tin

Equipment you'll need to make these easy gluten free blondies

To make the blondie batter, all you'll need is a mixing bowl, a whisk, and a mixing spoon. To bake them, you'll need a cast aluminum miniature muffin tin, ideally one that's nonstick.

I really like the USA Pans brand miniature muffin tin, since it's good quality so it won't warp in the oven, and light in color. Light-coloring is important to keep your blondies from burning on the outside. If your pan is dark in color, lower the oven temperature at least 25°F.

Even a nonstick muffin tin will tend to gain texture over time as you use it, so if you know that your pan is on the older side, grease it more generously with nonstick spray. I find that using cooking oil spray to grease the pan is better than brushing butter or oil, since the spray will get into all the crevices.

Miniature muffin tins also tend to vary in well size quite dramatically, where some have much wider wells, others much deeper wells. You want to fill as many prepared wells as you can fully with the blondie batter, and then place the pan in the oven. To ensure even baking, fill the empty wells halfway with warm water.

Overhead view of blonde brownies on metal tray

Tips for making the best gluten free blondie brownies

Here's how to measure gluten free flour

The only reliable way to measure the proper amount of gluten free flour is with a simple digital kitchen scale. Dry measuring cup sizes are not standardized, and human error is unavoidable, regardless of kitchen experience and skill.

Make sure your ingredients are at room temperature

Ingredients like butter and eggs that are normally stored in the refrigerator must be left out to come to room temperature before you add them to the blondie batter, or they'll clump and won't incorporate fully with the other ingredients. A fingertip pressed into the butter should leave an indentation, but shouldn't feel oily afterward.

Begin with a hotter oven, and then reduce the temperature

Beginning with your oven temperature at 400°F is the best way to get your blondies to rise to a beautiful dome. After only a few minutes, reduce the oven temperature for the remainder of the baking time, so the blondies don't burn on the outside before the inside is fully baked.

Gluten free blondies storage instructions

If you're only going to be storing them for a couple of days, you can store these blondies at room temperature. Just keep them covered with a dome so they don't dry out.

Can I freeze blondies?

Yes! These two bite blondies freeze really well. Once they're completely cool, just pile them into a freezer-safe zip-top storage bag, squeeze out the air, and store for at least a month in the freezer.

Mini blonde brownie cupcakes one with bite taken

Gluten free blondies: substitutions

Gluten free, dairy free blondies

The main source of dairy in these blondies is the butter. You can try replacing it with vegan butter; my favorite brands are Melt and Miyoko's Kitchen. If you need to be dairy-free, be sure your semi-sweet chocolate chips don't contain any dairy.

Gluten free, egg free blondies

To make these blondies egg-free you can try replacing each egg with one “chia egg,” made by combining 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water, mixed and allowed to gel.

Vegan, gluten free blondies

To make these vegan, use the dairy and egg replacement suggestions above, and be sure your sugar is vegan, as granulated and brown sugars may be made with bone char.

Can you make these into gluten free, sugar free blondies?

It can be very tricky to replace sugar with an alternative, but if you'd like to try, I recommend Lankato brand monkfruit granulated sugar alternatives. Alternative sugars tend to be very drying, so you may need to add some lukewarm water to achieve the proper blondie batter texture, as seen in the photos and recipe video in this post.

Chocolate chips alternatives

The semi-sweet chocolate chips add some texture and some rich, chocolate taste to these blondies, but they can be easily replaced. Here are some suggestions:

  • white chocolate chips, if you're not dairy-free
  • butterscotch chips, but be sure your brand of chips is gluten free, as some contain gluten
  • chopped raw nuts, like walnuts or pecans

FAQs

What's the difference between gluten free blondies vs. brownies?

Gluten free brownies are dense cookie-like bars with rich chocolate flavor baked into the bar; blondies are have a plain, non-chocolate flavor, although they can have chocolate chips mixed in.

What does a gluten free blondie taste like?

A gluten free blondie, like gf chocolate chip cookies, have the rich taste of butterscotch because of the brown sugar, but they're denser and have a heartier chew.

Yes! A blondie is somewhat like a chocolate chip cookie, as both have those delicious vanilla and molasses flavors. But blondies are denser.

What's the best gluten free flour for this blondies recipe?

My favorite gluten free flour blend for these blondies is Better Batter, mixed with cornstarch. Or, in place of Better Batter and the cornstarch as an ingredient, these work well with Cup4Cup, which is a high starch gf flour blend.

What if my blondie batter seems too dry?

This blondie batter is very thick, but it should come together readily as long as your ingredients were measured properly (overmeasured gf flour will make your batter too dry) and your butter and eggs are at room temperature.

If the batter seems difficult to stir, try pressing down with the underside of the spoon to incorporate the butter, and maybe allow the batter to sit at room temperature a bit so it softens up and mixes more readily.

What kind of chocolate chips can I use in this gluten free blondie recipe?

I usually use Nestlé semi-sweet chocolate morsels since they're widely available, often on sale, and gluten free (in the U.S. at least). But you can use your favorite chips. Scroll up for some alternatives!

How do I know when my gluten free blondie brownies are done?

When they're done, the top of these blondies will be puffed and golden brown all over, and a cake tester like a toothpick inserted in the center will come out clean.

Are gluten free blondies supposed to be gooey?

These are two-bite mini cupcake blondies, which are made in a muffin tin, so they bake in individual portions which are not at all gooey when they're done baking.

Why did my gf blonde brownies sink in the middle?

If your blondies sunk as they cooled, they were removed from the oven before they were done baking. The center of didn't have the structure needed to support the rise, so they caved in as they cooled and the air escaped.

Why are my gf blondies dry inside?

If your blondies are dry in the center, unfortunately they were overbaked.

A close up of a stack blonde brownies on a metal tray

How to make two bite gluten free blondies

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Mini Blondies

These mini blondies have the texture of a brownie with the taste of an ultra-chewy cookie, all in a miniature muffin shape.
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 17 minutes
Yield: 24 blonde brownies
Author: Nicole Hunn

Equipment

  • Miniature muffin tin

Ingredients

  • 1 ⅛ cups (158 g) all purpose gluten free flour blend (I like Better Batter in this recipe; please click thru for more details)
  • ½ teaspoon xanthan gum omit if your blend already contains it
  • ¼ cup (36 g) cornstarch
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed light brown sugar
  • 8 tablespoons (112 g) unsalted butter at room temperature
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 4 ounces semi-sweet chocolate chips

Instructions

  • Preheat your oven to 400°F. Grease the wells of a 24-cup miniature muffin tin thoroughly with cooking oil spray.
  • In a large bowl, place the flour blend, xanthan gum, cornstarch, salt, baking powder, baking soda, and granulated sugar, and whisk to combine well.
  • Add the brown sugar and whisk to combine, working out any lumps in the brown sugar.
  • Create a well in the center of the dry ingredients, and place the butter, eggs, and vanilla, mixing to combine after each addition. At the end, mix well until the batter appears thick and glossy.
  • Add the chocolate chips, and mix until the chips are evenly distributed throughout the dough.
  • Fill the wells of the prepared muffin tin fully with the batter. If your muffin wells are on the larger side and your batter doesn't fill them all, leave some empty of batter and fill halfway with water to ensure even baking.
  • Place the tin in the center of the preheated oven and bake for 5 minutes. Reduce the oven temperature to 350°F.
  • Continue to bake until the blondies are puffed and golden brown, and a toothpick inserted in the center comes out clean (about 12 minutes more).
  • Remove the tin from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Originally published on the blog in 2014. In 2022, more photos, video, and more text resources added; recipe simplified slightly.

Nutrition

Calories: 130kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 48mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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Gluten Free Lemon Bars

By | Published: | Posted In: Bars

A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make. Perfect for any occasion, from potlucks to bake sales.

Three lemon bars on a white platter

What makes this recipe for gluten free lemon bars so special

Smooth, creamy and tart classic gluten free lemon bars seem to be beloved by nearly everyone. If you don't love them, or anything lemon flavored, then this recipe is not going to be for you!

But if you're a lemon lover (and if you are, then you have to try our lemon pound cake and our lemon meltaway cookies), you are going to love these bars. The crust is the perfect blend of chewy and crunchy, and the custard is lemony cool and fresh.

Gluten free lemon bar ingredients

Lemons may be the first thing you think of when you think of these bars, but let's talk about another very important ingredient: the gluten free flour blend.

The right gluten free flour blend for these gf lemon bars

I do specify my gum-free gluten free flour blend for this recipe, which is made with a mix of mostly superfine white rice flour, plus potato starch and tapioca flour/starch. There is no xanthan gum in this recipe.

I’ve found that it makes for an almost chewy, gummy filling. It’s not nearly as important for the crust as it is for the filling.

You do need a scale to make the blend, but if you must purchase a blend to use, I’d try using Cup4Cup. It contains xanthan gum, but less than Better Batter, and is a very light, starchy blend.

More gf lemon bar ingredient notes

Along with gluten free flour, you'll also need the following to make these easy gluten free lemon bars.

  • Sugar – we use both granulated and powdered sugar in the crust and filling to balance out the tartness of the lemon and tenderize the crust
  • Lemon juice – this is the star of the show, so use fresh lemon if you can (more on that below)
  • Lemon zest – if you love the taste of lemons, you'll find that nothing has that concentrated flavor like lemon zest
  • Butter – gives the buttery shortbread crust its richness and is a flavor delivery system!
  • Eggs – eggs provide the filling with its creamy structure

What does the filling in these gluten free lemon bars taste like?

You’ll need at least one fresh lemon for the lemon zest so your crust, not just your filling, is pucker-worthy. These lemon bars are no joke. You’ll never confuse them with any other flavor. I believe the term is ROBUST.

If you’ve ever had lemon curd, which is similar to a lemon pudding or custard, this filling will taste similar. Unlike lemon curd, though, the filling in these bars is baked, not cooked. It will be firm enough to bite into once it’s set in the refrigerator.

How to make these gluten free lemon squares

To make these bars, you have to place the pan in the oven twice. I promise it’s not a big deal, though.

The crust is a relatively sticky dough that’s made with our basic gum-free gluten free flour, confectioners’ sugar (to keep it light), lemon zest, salt, and melted butter. Just press it into the pan with an offset spatula (or a spoon or tamper) and bake it just until it’s set.

There’s no leavening in the crust, so it won’t rise very much at all. Baking it alone prevents it from getting soggy when you add the filling, and from having to overbake the filling just to get the crust firm enough to hold it.

As the crust is cooling, make the filling by whisking eggs, granulated sugar, baking powder and lemon juice. Pour the filling right on top of the blind-baked crust and pop it back in the oven to bake until the filling barely jiggles when it’s shaken from side to side.

As the filling is baking, if you peek in the oven (not advisable, but if you can’t help it) before the last 7 or 8 minutes, you’ll think that the bars will never actually set. It will seem almost like a liquid for most of the baking time. As long as you haven’t changed the recipe and your oven is at the proper temperature, it will set.

Overhead image of a square baking pan with raw crust and a spatula

Tips for making the best gluten free lemons bars

Measure your gluten free flour blend carefully

Properly measuring gluten free flour is extremely important in any recipe, but it's especially so in one that has a smooth, custard-y filling like this one.

The mistake that many people make is scooping flour straight from the bag or jar. You might think that just because the gluten free flour hits the one-cup line, you've got one cup.

But here's the thing: When you scoop and drag, you compress the flour into the measuring cup. This means you'll end up with more gluten free flour than you need. Plus, cup sizes are not standard, so my brand of cup might be more or less than your brand of cup.

The only reliable way to measure out flour, or almost any dry ingredient, accurately is to use a kitchen scale. This gluten free lemon bar recipe calls for 233 grams of flour, so put the measuring cup on the scale, zero it out, and then add flour by the spoonful until you hit 233 grams.

Promise you'll use freshly squeezed lemon juice in your gf lemon bars?

Conventional lemons are available year-round, but we do tend to get the best ones in the dead of winter. A little sunshine for an overall dreary season, I guess!

Meyer Lemons, which are thought to be a cross between oranges and lemons, aren't available year-round. They seem to be most plentiful in the middle winter through the very early spring (why do I always want to capitalize ‘spring' but leave winter as is?)

All this is to say … there is really just no excuse for using bottled lemon juice. I'll never be able to grow my own lemons, but I'll bake with them forever and ever because lemon-flavored things are almost as universally loved as chocolate-flavored things.

I vow never to use bottled lemon juice in baking (or otherwise for that matter). Baking and cooking mean applying heat, and heat intensifies flavors. If the flavor isn't great at the start, just wait until you bake with it.

Overhead image of baked lemon crust in a square pan

Don't forget the parchment paper!

These gluten free lemon bars are not going to be super firm when you pull them from the oven. Even after you let them cool and refrigerate them, you'll still find the lemon filling to be on the soft side.

For this reason, it's imperative that you don't forget to use parchment paper when preparing your baking pan. Parchment paper will make clean up easier by creating a barrier between the lemon bars and the pan, but more importantly, the paper will give you the support you need to lift the squares from the pan in one piece.

Give your gluten free lemon squares time to set up

We'll be straight with you: It's going to be hard to resist this incredible gluten free lemon dessert once it's out of the oven. The temptation to cut out a tiny bar for a little taste will be great. Please, try to resist.

As previously explained, the lemon filling of these bars is similar to lemon curd — but only if you allow it enough time to set in the refrigerator. If you try to bite into these before they've had time to chill, they won't have the right bite.

Storing leftover gf lemon bars

If you plan to eat all your gluten free lemon squares on the same day, it's perfectly fine to leave them out at room temperature on your kitchen counter (after letting them chill for a couple of hours so they can set.)

But if you're planning to enjoy them for the rest of the week, you should definitely store them in the fridge in an air-tight container. This is because the soft lemon filling won't stand up to higher temps.

Can you freeze lemon bars?

Yes, you can totally freeze lemon bars to enjoy later.

To start, let your lemon bars cool completely. Cut them into squares, but don't top them with powdered sugar or any other topping.

Then, stick them in the freezer for about an hour so they can really firm up, and then wrap each bar individually with cling wrap. Then, store them in the freezer.

Your bars will stay good on ice for up to three months, and won't freeze solid, so you won't have to defrost them for long. You can just transfer your lemon bars to the fridge and let them sit until they're at your desired temperature and texture. Before serving, add your powdered sugar, whipped cream, or whatever topping you desire.

Image of 8 squares of lemon bars

Gluten free lemon bars: Ingredients and substitutions

There are dairy, eggs, and two types of sugar in these decadent lemon bars. I don't regret any one of those ingredients, but if you can't have one of them, here's what I'm thinking:

Gluten free dairy free lemon bars

The only source of dairy in these bars is the butter in the crust. That's good news if you're dairy-free. The crust should still turn out if you replace the butter with half Earth Balance buttery sticks and half Spectrum brand nonhydrogenated vegetable shortening.

You can also use Melt Vegan Butter or Miyoko's Kitchen Vegan Butter in place of the butter entirely. Watch the salt, though, since butter replacements tend to be quite salty (unlike shortening, which contains no salt).

Can you make this recipe for gluten free lemon bars egg-free?

There are 4 eggs in this recipe. I'm afraid I don't believe that you can replace all 4 of them with an egg substitute and achieve anything like the texture of these smooth, creamy custardy bars. So sorry!

Gluten free, vegan lemon bars

Unfortunately, I don't think there's enough give in this gluten free lemon bar recipe to make them vegan — primarily due to the egg issue described above.

Sugar-free gluten free lemon bars

The confectioners' sugar should be able to be replaced with Swerve brand powdered sugar replacement. That tends to work quite well. You can try replacing the granulated sugar with Swerve brand granulated sugar substitute or Lankato monkfruit granulated sweetener.

Sugar replacements tend to be drying, though, so you may have to add some moisture to the filling. Try another tablespoon of freshly squeezed lemon juice.

Gluten free lemon bars…without lemon?

Since you've already promised to use freshly squeezed citrus in this recipe, we don't have to revisit that point. If you'd prefer a lime-flavored bar, try my key lime pie bars. They're similar in texture, and simply amazing. If you're looking for a bar with a completely different texture, try our gluten free pumpkin bars, which have more of a cake-like texture, not a soft fruity filling.

More gluten free lemon dessert recipes

Have you got a big bag lemons sitting on the counter? Wondering what to do with the rest of them? Let me help! Here are a few more of my favorite gluten free lemon dessert recipes.

  • Gluten Free Lemon Cookies – Buttery-rich and light, these delightful lemon cookies melt in your mouth — seriously! And they couldn't be easier to prepare, requiring only 15 minutes of prep time.
  • Gluten Free Lemon Brownies – I love chocolate as much as the next person, but sometimes I crave something different. These lemon brownies offer the chewy consistency of a brownie with the bright flavor of citrus.
  • Gluten Free Lemon Cake – If you've ever had the lemon cake at Olive Garden, you know it's the stuff that dreams are made of. Try my copycat recipe, and you can chow down on this cake whenever you want.
A single lemon bar on a small square plate

FAQs

Are lemons gluten free?

Yes! Lemons are naturally gluten free, so if you pick the fresh stuff from the grocery store, you're good to go.

Are lemon bars gluten free?

No, most prepared lemon squares are not gluten free, because they are generally made with wheat flour, both in the crust and the custard filling. This recipe is written to be gluten free, with gluten free ingredients, so if you keep your workspace free of contamination, your lemon bars will be safely gluten free.

How much juice is in one lemon?

One average-sized fresh lemon, when squeezed, will produce about 3 tablespoons of fresh lemon juice. Our gluten free lemon bar recipe requires 2/3 cup of juice (or just over 10 tablespoons), so you'll need about 4 lemons to get enough juice.

Can I use bottled lemon juice in these lemon bars?

I don't recommend using bottled lemon juice, as it tends to be bitter, and baking with it will only intensify its bitterness. There are some bottled lemon juice brands, like Best Select, that people swear taste like fresh-squeezed. If you have a brand of bottled lemon juice that has juice you love the taste of, then use it!

Can I make these gluten free lemon bars with almond flour?

No, this recipe calls for rice-based gluten free flour blends, and almond flour is a high-fat flour that does not perform the same in baking at all. You'd need a recipe developed specifically for almond flour to make a successful lemon square with it.

Can I make gluten free lemon bars with a graham cracker crust?

Yes, you can make these lemon squares with a graham cracker crust if you'd like. Just follow my gluten free graham cracker crust recipe, which uses my homemade graham crackers.

Why are my lemon bars gooey?

There are a few reasons why your gf lemon squares may be gooey:
You didn't use the right ratio of ingredients — you may have used too little gf flour or too few eggs; you may have also added too much lemon juice. Measuring carefully, and by weight wherever possible, avoids unbalanced ratios.
You didn't bake the bars long enough — pop them back in the oven and bake until the lemon custard barely jiggles when you shake the pan; the filling should move in a controlled way when you shake the pan.
You didn't let your bars set — letting your lemon squares set up in the fridge is an important step. If you skip it, the bars won't firm up.

Why are there bubbles on the tops of my grain free lemon bars?

Bubbles on the tops of your gluten free lemon squares typically come from escaping air as your bars bake. Believe it or not, the air typically comes eggs, which is why you may also see a bit of a white cast on your bars.
Don't worry if you see either — they don't affect the taste of the bars in any way, and you'll cover them up if you top with powdered sugar.

How do I know when my bars are done baking?

The best way to tell whether these easy gluten free lemon bars are done baking is to give them a little shake. Wearing oven mitts, wiggle the baking pan, keeping an eye on the lemon filling.
If the filling is loose, continue baking. If the filling barely jiggles and sort of shimmies from side to side, your bars are done. If the filling doesn't move at all, you've probably overcooked your bars.

Do I need to refrigerate my gluten free lemon squares?

Yes, the bars must be refrigerated for at least 2 hours to set completely. After they've set, you still want to chill them after they've been sitting at room temperature for 2 to 3 hours.
When exposed to warm temperatures, the lemon curd filling will “melt” slightly and won't taste nearly as good as when it's chilled.

How long will these lemon bars last after being prepared?

When you store them in the fridge, gf lemon bars will generally last 4 to 5 days. They don't tend to freeze particularly well, though, since the texture doesn't really recover when you defrost them, so I'd make a fresh batch and eat those leftovers within a few days.

How to make gluten free lemon bars, step by step

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Gluten Free Lemon Bars

Whip up these gluten free lemon bars for spring, summer, or any time you crave the bright taste of citrus. These gf lemon bars are so fresh and tart.
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling time: 2 hours
Yield: 9 bars
Author: Nicole Hunn

Ingredients

  • 1 ⅔ cups (233 g) basic gum-free gluten free flour blend (click through for simple recipe of superfine white rice flour + potato starch + tapioca starch/flour)
  • ½ cup (58 g) confectioners’ sugar plus more for dusting
  • ½ teaspoon kosher salt
  • Zest of 1 large lemon
  • 9 tablespoons (126 g) unsalted butter melted and cooled
  • 4 (200 g (weighed out of shell)) eggs at room temperature
  • 1 cup (200 g) granulated sugar
  • ¾ teaspoon baking powder
  • ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice juice of 4 to 5 lemons

Instructions

  • Preheat your oven to 325°F. Grease an 8-inch square baking pan, line with criss-crossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.

Make the crust.

  • In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt and lemon zest and whisk to combine, breaking up any clumps of lemon zest.
  • Add the butter and mix with a fork until well-combined. Press the mixture into the bottom of the prepared baking dish in an even layer.
  • Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.
  • Remove from the oven and allow to cool briefly.

Make the custard layer.

  • In a medium-sized bowl, place the eggs, granulated sugar, baking powder, lemon juice and remaining 2/3 cup (93 g) flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust.

Bake the bars.

  • Return the pan to the center of the oven. Bake until just set (about 25 minutes).
  • The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.
  • Remove the pan from the oven and allow to cool in the pan for about 20 minutes.

Chill the bars.

  • Place in the refrigerator to chill until firm, about 2 hours and up to overnight.
  • Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of the pan by the overhung pieces of parchment paper.
  • Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.

Notes

Recipe originally published in 2011, updated in 2015 and modified again (photos, video, text mostly new) in 2019; textual resources added in 2022.

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A simple lemony shortbread crust with a tart, refreshing lemon custard, these gluten free lemon bars are so easy to make!
Two lemon bars on a small plate
Lemon bars on brown paper with two lemons
A close up of a lemon square
A small white plate with two lemon squares and powdered sugar
Step by step images of raw and baked crust and raw and baked custard on top

No Churn Marshmallow Ice Cream | Easy & Gluten Free

By | Published: | Posted In: Ice Cream, No Bake

No churn ice cream recipe made with a simple homemade marshmallow base—and no sweetened condensed milk. Creamy, dreamy and so delicious, you won’t believe how easy it really is!

3 scoops of marshmallow ice cream in small white bowl on blue cloth

What is no churn marshmallow ice cream?

Making no churn ice cream just means making ice cream without an ice cream machine. Since 2013, I've been making no churn ice cream at home with nothing more than sweetened condensed milk, cream and vanilla. In all that time, I don't believe that I've broken out my ice cream maker even once. No need for the fuss.

But what about making homemade ice cream when you don't have/don't want to make sweetened condensed milk—or simply don't want to use it? Oh, hello marshmallow ice cream.

The best no churn marshmallow ice cream recipe

This easy recipe makes a naturally gluten free, super fluffy vanilla ice cream that's sweet, light, airy, and super creamy. The unique ice cream base is a mixture of cooked sugar, ordinary powdered gelatin, and water—otherwise known as marshmallows.

This homemade ice cream tastes like you would imagine marshmallows would if they were creamy instead of just soft. It’s my family’s favorite homemade ice cream. In fact, whatever cake my children choose for their birthdays, they always beg for a “side of marshmallow ice cream.”

4 scoops of ice cream on black skillet

Marshmallow flavored ice cream ingredients

  • Heavy whipping cream: Since heavy whipping cream is mostly fat, it doesn't freeze solid. Use high quality heavy whipping cream, not just “single cream”
  • Gelatin: Powdered gelatin is sold at the regular grocery store, usually in packets. It firms up the marshmallow base, and keeps the ice cream from getting icy.
  • Sugar: Granulated sugar is cooked to the so-called “softball stage,” which is between 238°F and 240°F, in a regular pot with the simplest instant-read candy thermometer
  • Cream of tartar: Useful in prevents crystals from forming in the cooked sugar; you can use a teaspoon of freshly squeezed lemon juice in its place
  • Salt: Brings out the other flavors and balances the sweetness
  • Vanilla extract: This adds depth of flavor to this sweet, creamy marshmallow ice cream; you can replace it with any other extract flavor you like.
Make your own marshmallows at home—without corn syrup!

Making homemade marshmallow ice cream

If you have a simple candy thermometer (affiliate link) (or even if you don't—just do the “softball stage” test), you can make homemade marshmallows with nothing more than gelatin, water, cream of tartar and sugar.

Use about half the gelatin you would for marshmallows, keep everything else the same, fold the mixture into fresh whipped cream and make marshmallow ice cream. It's really that simple.

Ingredients for ice cream being mixed in clear bowl

Tips for making ice cream with marshmallow

Make sure to use cold whipping cream

To whip cream and have it hold its shape, your whipping cream must be very cold. In fact, the utensils and bowl you use should also be cold, as whipping occurs when the fat globules in the cream emulsify and that happens faster and in more stable fashion when the fat is cold. (Source: Bon Appétit.)

Whip the heavy cream on medium-high

If you whip your heavy cream on medium-high, not high speed, you'll have a more stable whipped cream. It's also less likely to become over-whipped, leading to whipping cream that's not smooth, and is almost crumbly in texture.

Use smaller containers for faster freezing times

This homemade ice cream must be frozen for about 4 hours after the mixture is ready. Freeze it in smaller, horizontal containers so more of the mixture is exposed to the cold air of the freezer, and your ice cream may be ready up to an hour sooner.

How to store marshmallow ice cream

Since ice cream is a frozen treat, the only place to store it is in the freezer. Be sure to use a freezer-safe container that won't become too rigid and crack in the freezer, and that there's enough room for the ice cream to expand a bit as it freezes fully. Close the container very tight to minimize the amount of air in the container, which causes freezer burn over time.

Homemade marshmallow ice cream base falling off whisk attachment into mixer bowl

Marshmallow ice cream substitutions

Dairy free marshmallow ice cream

I haven't made this ice cream recipe with a dairy free heavy whipping cream substitute, but I think it's worth trying. I'd recommend using the cream from a refrigerated can of full-fat coconut milk, whipped into soft peaks (like in our dairy free no churn ice cream), or even the Silk brand dairy-free whipping cream alternative prepared in the same way.

Vegan marshmallow ice cream?

To make this marshmallow ice cream vegan, you'd have to replace both the heavy whipping cream and the gelatin, which is an animal product. You may be able to use agar agar in its place, but I don't have any experience with that, so I'm afraid I can't offer any recommendations.

Serving no churn marshmallow ice cream

Marshmallow ice cream has a really neutral flavor, similar to our no churn 3-ingredient vanilla ice cream, which is made with a combination of heavy whipping cream and sweetened condensed milk. Anything you might pair with vanilla ice cream would taste amazing with marshmallow ice cream. Here are some suggestions:

Marshmallow ice cream variations

Strawberry marshmallow ice cream

Fold about 1 cup miniature marshmallows and 1/2 cup chopped fresh strawberries into the ice cream mixture before freezing, then drizzle a few scoops with strawberry syrup.

Chocolate marshmallow ice cream recipe

Add 1/4 cup (20 grams) Dutch-processed cocoa powder to the heavy whipping cream once you've whipped it into soft peaks. Fold in 1/2 cup chopped chocolate chunks and 1/2 cup miniature marshmallows before the mixture is frozen.

S'mores ice cream

Fold 1/2 cup miniature chocolate chips and 1/2 cup chopped gluten free graham crackers into the ice cream mixture right before freezing. Serve with hot fudge.

Fluffernutter ice cream

Drizzle and fold in 1/4 cup creamy peanut butter to the marshmallow base after it's been whipped until it's swirled into the mixture. Continue with the recipe as written.

A close up of ice cream with rainbow nonpareils and marshmallows on black skillet

FAQs

Does no churn ice cream taste the same?

No churn ice cream tastes just like the best, richest ice cream, since it's not as full of air as ice cream made in an ice cream machine.

Will my marshmallow ice cream freeze solid?

No, because marshmallow ice cream is mostly made of sugar, gelatin, and cream. None of those ingredients freeze solid, so your ice cream will remain cream and scoopable, and you'll never need to let it warm up to be able to serve it.

Can I add toasted marshmallows to my homemade ice cream?

Yes! You can easily make toasted marshmallow ice cream by mixing in some toasted mini marshmallows before the mixture goes in the container. Just be sure they've cooled to room temperature after toasting, or they'll melt the ice cream.

How do you toast marshmallows without an open flame?

You can toast marshmallows in the oven, under the broiler! Place your store-bought marshmallows in a single layer on a rimmed baking sheet and place them under your oven's broiler, turned on high. Watch them very carefully so they don't touch the flame or catch fire, and be sure to flip them for evening browning.

Why are there ice crystals in my marshmallow ice cream?

If there are ice crystals in your marshmallow ice cream, you may have added too much water to your marshmallow mixture when you cooked the sugar. If you haven't made any ingredient substitutions, your ice cream may develop crystals if you store it in a container that's not freezer-safe and/or isn't properly sealed with a tight-fitting lid.

4 scoops of ice cream and 2 marshmallows on black skillet

How do you make homemade marshmallows?

Increase the unflavored powdered gelatin to 7 grams, and keep everything else exactly the same (but eliminate the heavy whipping cream as an ingredient). Line a baking pan or sheet with parchment, cover with a layer of confectioners' sugar, and spread the marshmallow mixture into an even layer on top. Allow to set at room temperature before slicing into squares.

To make little marshmallow kisses, grease the inside of a piping bag fitted with a large, open piping tip and pour the marshmallow mixture inside. Pipe out little kisses onto a layer of confectioners' sugar and allow to set.

How to make marshmallow ice cream, step by step

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No Churn Marshmallow Ice Cream | Easy & Gluten Free

Make homemade marshmallow ice cream for a creamy, airy treat that's naturally gluten free. You don't need an ice cream churn for this easy gf ice cream recipe.
Course: Dessert, Ice cream
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling time: 4 hours
Yield: 1.5 quarts
Author: Nicole Hunn

Equipment

  • Instant-read candy thermometer
  • Mixer with whisk attachment (stand mixer or hand mixer)

Ingredients

  • 2 cups (16 fluid ounces) heavy whipping cream chilled
  • ½ packet (4 g) unflavored powdered gelatin
  • ½ cup (4 fluid ounces) warm water
  • 1 cup (200 g) granulated sugar
  • ⅛ teaspoon cream of tartar
  • ⅛ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract with some vanilla seeds, if possible
  • 1 cup (45 g) miniature packaged marshmallows (optional)

Instructions

  • In the bowl of your stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream.
  • Beat on medium speed until the cream holds soft peaks. Transfer the mixture to another bowl and place in the refrigerator to chill.
  • In the clean bowl of your stand mixer fitted with the whisk attachment or another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) warm water.
  • Mix together and allow to sit until the gelatin blooms. It will swell.
  • In a small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar, cream of tartar and salt, and mix to combine.
  • Clip a candy or deep fry thermometer to the side of the saucepan and place it over medium heat. Allow the sugar mixture to cook undisturbed until the temperature reaches the softball stage, 238°F.
  • Remove the saucepan from the heat and add the vanilla. Pour the hot sugar mixture down the side of the mixing bowl with the bloomed gelatin, making sure it doesn’t hit the whisk. The mixture will bubble and then settle.
  • Beat the mixture with the whisk attachment on medium speed until it's thick, white and glossy, and has nearly tripled in size. This will take about 6 minutes.
  • Remove the whipped cream from the refrigerator, and fold it carefully into the marshmallow mixture until combined. The mixture should be uniform in color and texture.
  • If adding the miniature marshmallows or any other mix-ins, gently fold them into the ice cream mixture now.
  • Transfer the ice cream mixture to a 2-quart freezer-safe, lidded container. Smooth the top, cover tightly and place in the freezer for at least 4 hours and up to one month (or longer). Serve cold.

Notes

Originally published on the blog in 2016. Recipe unchanged, some new photos, video, and additional text and resources added in 2022.

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Homemade Protein Bars

By | Published: | Posted In: Bars, No Bake

These homemade protein bars are no-bake, endlessly customizable energy bars. Just like Luna and Power bars, and made with your favorite protein powder.

This protein bar recipe is not like those other fussy, confusing recipes out there! It's easy to follow, and easy to customize. You can even easily make it without peanut butter!

There are affiliate links in this post. Please see our disclosure policy.

stack of 3 homemade protein bars two covered in chocolate with a piece of chocolate on top

Table of contents

Why we love this protein bar recipe

When my kids were younger, they played a lot of sports. That means that we were often on the run, so they ate a lot of protein bars.

And of course, each kid had his or her own favorite variety of bar. But all those packaged protein bars have one thing in common: they're crazy expensive.

This recipe for homemade protein bars started out as just a healthy snack that I was just making for my family, and that was that. After much hesitation, I had finally purchased some Vega Essentials protein powder.

I mean, they even sell protein powder at CVS now! I could use a coupon! I was just playing around with it. That's the kind of experimenting I rarely get to do anymore, where I just throw a bit of this and a bit of that into a recipe.

A stack of two brown rectangular homemade protein bars with white speckles and chocolate coating all around except for the bare ends, with scattered oats and chocolate chunks on brown paper

My kids couldn't get enough of these bars. They had even gotten good enough that my husband mentioned them out of the blue one day. I mean, they have the soft texture of a brownie, and they're not too sweet.

“You know, those protein bars were really good.” That's high praise for him. My kids had started asking, “Are those bars hard to make?” That's code for “please make them again.”

I also get “are these bars good for you?” That's also code for “can I eat them all day every day and be healthy?”

They always felt good about these bars because they have the soft texture of a brownie, taste rich and always satisfying. I always felt good about them because they don't have any added sugar, have lots of whole grains, and 13 grams of protein in one small bar.

Plus, I can customize the flavors to suit each individual child's tastes. Now, I mostly make them for my son since he discovered going to the gym and loves the way that makes him look and feel.

Recipe ingredients

There are two main versions of these bars: with dates, and with peanut butter. Most of the ingredients in these bars are the same in both variations, but some are only in one, some only in the other.

homemade protein bars overhead image of ingredients for dates version in small bowls with identifying words
homemade protein bars overhead image of ingredients for peanut butter and cocoa powder version in small bowls with identifying words

In both variations

  • Oats: We grind old fashioned oats into oat flour at the start of the process in a large food processor. They add lots of whole grain nutrients and form the backbone of the bars. If you'd rather, you can start with oat flour in the same amount, by weight. For 250 grams of oat flour, if you're measuring by volume, you'd need 2 cups + 1 heaping tablespoon of oat flour.
  • Protein powder: This adds a ton of protein to these bars, and adds some flavor if you use a flavored protein powder. If you use a chocolate protein powder, it adds more richness to the bars. If you use whey protein isolate, it has no flavor and adds the most protein by volume.
  • Salt: Brightens the flavor of the bars and balances the gentle sweetness.
  • Milk: Adds richness and moisture to the bars and helps hold the ingredients together. Add milk slowly because if you add too much, the bars won't set up properly.
  • Maple syrup: Adds depth of flavor, sweetness, and helps hold the bars together. You can use another liquid sweetener like honey, but you'll probably need a bit less of it and it will change the flavor.
  • Chocolate: Adds flavor, richness, and is largely responsible for helping the bars hold their shape once they set. By using unsweetened chocolate in the bars, they don't add any sugar. First, we melt it, and then it becomes solid again as it cools. If you add the optional chocolate coating to the bars, it adds more flavor and helps hold them together, too. Be sure to use chocolate for coating that has some sugar, or the coating will taste flat and unpleasant.

In only the dates version

  • Dates: They hold this version together really well with their stickiness. I prefer Medjool dates because they're stickier and have more of a rich caramel flavor. Deglet Noor dates are smaller, a bit drier, and less sweet.
  • Vanilla: Adds more depth of flavor to this version, which has less strong flavors than the nut butter variety.

In only the peanut butter version

  • Peanut butter: Always use a “no-stir” type of peanut butter, which is more solid at room temperature than the super drippy natural kind that usually only has the single ingredient (peanuts). You want something that has had some sort of solidifying oil blended into it that will help hold the bars together and keep them from being oily. There are peanut butters like this (I like Skippy brand best), and Barney Butter makes a great no stir gluten free almond butter. I bet Wow Butter would work for a nut-free version.
  • Cocoa powder: Adds richness and deep chocolate flavor to the peanut butter bars, and helps mix with the nut butter to provide stability. I prefer Dutch-processed cocoa powder, since it is richer and deeper, but natural cocoa powder works well, too.

How to make homemade protein bars

Process oats, protein powder & add wet ingredients

  • Place oats in the bowl of a food processor, and grind them into a powder. If you'd prefer, you can begin with oat flour instead and you won't have to process it.
  • Add protein powder, and maple syrup, melted unsweetened chocolate, and milk.
  • Add either pitted medjool dates for one variety, or or cocoa powder & nut butter for another.
Oats and salt in food processor bowl
Ground oats in food processor bowl
Wet ingredients for protein bars made with medjool dates and chocolate in food processor bowl
Wet ingredients for protein bars made with peanut butter and chocolate in food processor bowl

Process the mixture, & press into a pan

  • Process the wet ingredients with the dry just until the mixture holds together.
  • Add more milk a little at a time if needed.
  • Press everything into a pan, and chill.
Measuring cup pouring milk into food processor chute
Hand holding processed dough for protein bars above food processor
Square metal baking tin with brown protein bar mixture
Hand pressing small handheld roller on protein bar mixture in metal baking pan

Slice the bars, drizzle with chocolate, & serve!

  • Once the bars are chilled, slice them into bars with a sharp knife.
  • Drizzle with some melted chocolate for extra flavor.
8 brown protein bars with chocolate drizzle on top on white paper
Stacks of 2 and 3 rectangular brown protein bars with chocolate drizzle

Two recipes, endless options

Have you ever noticed that most of the recipes out there for homemade protein bars are so specific? I am a fan of baking recipes being specific, since baking is chemistry. But these are no-bake.

Those other recipes either rely on one specific type of protein powder, call for a million different funky ingredients I've never heard of, or they are one flavor and one flavor only. So frustrating!

Medjool date version (protein bars without peanut butter)

So I've included two basic recipe formulas for homemade protein bars below. One is made with super soft, packed-with-fiber, deliciously sticky Medjool dates to hold the bars together and sweeten them, of course.

I buy those dates by the pound at Trader Joe's, and I can even find them sold already pitted. Since they're so high in natural sugar, they actually stay for quite a while in the refrigerator. If they seem dried out, just soak them in hot water for about 10 minutes, squeeze out the water, and use the as usual.

You can include unsweetened melted chocolate in the mixture, or not. It really helps the bars hold their shape and gives them a richer flavor.

If you prefer a more neutral-tasting bar, use a vanilla or unflavored protein powder, and leave out the melted chocolate. If you leave out the melted unsweetened chocolate, you will have to add more milk, and the bars will not hold together as firmly when shaped, but the recipe still works.

Nut butter version

But I realize that you may not know where to buy Medjool dates. Or you may think they're too sweet. So I've also formulated another recipe with nut butter and no dates.

I like this version best made with cocoa powder and melted chocolate. I do still include plenty of options for making it more neutral-tasting (including making it with cashew butter).

I've tried these bars with every single variation I recommend. They each work just as well as the other.

Brown homemade protein bars made with chocolate drizzle made with protein bar recipe on white surface

Our favorite protein bar variation

My favorite way to make these bars is the “date version.”  I always include the melted unsweetened chocolate—and with just a drizzle of melted chocolate on top, at most. You can also add mini chocolate chips to the mixture after you have finished processing it and before you press it into the pan.

Without the full chocolate coating, the bars are much easier to handle and transport. Including the melted chocolate in the bar itself makes the bar richer in taste and more firm for easy handling.

You can use any flavor protein powder you like in the date version and leave out the melted chocolate, and you'll change the flavor profile to suit your tastes. If you have another favorite protein powder, use that!

Recipe tips & tricks

Don't just leave out an ingredient

There are lots of ways to customize these protein bars to your family's tastes and nutritional needs. There's no chemical reaction happening, since these bars are no-bake, so the mixture must have a certain texture right out of the food processor.

We want the bars to hold together well, so you'll need ingredients that provide structure, and ingredients that bind the bars together. Plus, you need a protein powder, since these are protein bars after all!

Don't rush the firming time

These bars will take at least an hour in the refrigerator to become firm enough to slice, and to hold together properly. So don't wait until the moment you need them to make these protein bars! Make a double batch, and stock up, so you and your family are never without this healthy, grab-and-go snack.

Don't add more liquid than the recipe calls for

If you add more maple syrup, or increase the melted chocolate, the protein bar mixture will be overly soft and won't set up.

Two brown chocolate-coated cake-like bars with the ends cut off on brown paper with scattered oats

Dairy free

As written and as long as you use dairy free milk and chocolate, this recipe makes dairy free protein bars.

If you prefer a dairy-containing protein powder, try whey protein. At first I was certain that you did need to include the oats…

Oat-free

I have finally successfully replaced the oats in this recipe, and every other oat-filled recipe on this blog (and in my cookbooks!). You can read all about a potential substitute for oats in baking, and finally make this grain-free!

The TL;DR version for this recipe is that you use wide, flat coconut chips. Since this recipe is no bake, the coconut chips take up a similar amount of space as the oats.

If you're looking for a bite-sized version, try my no-bake protein balls. They don't have protein powder at all, and there's no food processor involved.

You do have to roll all those little bites, but there's a grain free variety in that recipe that you might really love.

Sugar free

The nut butter homemade protein bar variation can be made without added sugars if you replace the maple syrup with Lankato brand maple syrup substitute. You may need a bit less, though, since it's quite sweet. Be sure your nut butter is made without added sugars, too.

chocolate and peanut butter homemade protein bars covered in chocolate coating in a pile on white plate, with front 3 bars cut in half to reveal inside

Flavor variations

A more neutral-tasting bar

Try using cashew butter as the nut butter for a more neutral flavor that really lets the chocolate flavor shine.

A fruity version

Try replacing the cocoa powder with a freeze-dried fruit powder. You can either buy it as a powder, or buy freeze dried fruit by the bag and grind it into a powder.

If you have a dehydrator, you can make any fruit into a powder. You can also dehydrate fruit on a baking sheet in a 200°F oven for hours. I do not have that sort of patience.

A no-added flavor protein powder version

Instead of protein powder, try using collagen powder for a huge nutritional boost with no added flavor at all. You can use whey protein isolate, like in our gluten free bread flour.

I also really like Vital Proteins Collagen Peptides. That's an affiliate link, feel free to shop around for the best price.

I've also started experimenting with Perfect Hydrolyzed Collagen Peptides (affiliate link), and it's less expensive. I've used that brand in my protein granola, and I might just like it better. Plus, it’s less expensive.

overhead image of 8 homemade protein bars covered in chocolate and one without chocolate on wrinkled brown paper

Storage instructions

Refrigerating

I like to keep these bars, usually wrapped individually, in the refrigerator. They're easy to eat chilled without having to let them warm to room temperature.

Freezing

You can freeze these bars for longer storage, but don't try to eat them right out of the freezer! They're too hard to bite after they're fully frozen. Just let them sit for a bit first.

Frequently asked questions

How long does it take to make your own protein bars?

The most time-consuming part of making your own protein bars is washing the food processor! Otherwise, making this recipe is as easy as assembling the simple ingredients, measuring them out, and processing them, which takes about 10 minutes.

Are Nature Valley protein bars gluten free?

Yes! Nature Valley brand makes protein bars that they say are safely gluten free. Be mindful that any of their products with oats may not be made using purity protocol gluten free oats, so whether or not to eat them is a personal decision.

Are Z Bars gluten free?

CLIF Kid Z Bars don't appear to contain gluten free ingredients, but their oats are not purity protocol gluten free oats, so I avoid them for my family.

Are Power Bars gluten free?

Many Power Bars appear not to contain gluten-containing ingredients, but they seem to be made on shared manufacturing equipment with gluten-containing ingredients.

Can I make homemade protein bars without peanut butter?

Yes! If you make the “medjool date” variety homemade protein bar in the recipe below, you won't need any peanut butter at all. If you want to make the nut butter version, use another nut butter like cashew or almond butter, and avoid peanut butter completely.

Why won't my protein bars set up?

Did you add any additional liquid? Maybe you added more milk than was strictly necessary. If they aren't setting up, try processing some more oats into a powder, and mixing that with the too-soft protein bar mixture to firm it up.

Interested in getting extra protein?

It seems like anything with the word “protein” in the name is going to cost you top dollar at the store. That's why I love this recipe for homemade protein bars so much: you can make it the way you like it best, and save money in the process!

If you're looking for more ways to get some extra protein in your diet, try these other high protein recipes:

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stack of 2 protein bars with chocolate coating on brown paper
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Homemade Protein Bars Recipe

Making your own homemade protein bars with this protein bar recipe saves you money, and they taste better than anything you can buy!
Course: No bake, Snack
Cuisine: American
Prep Time: 10 minutes
Chilling time: 1 hour
Total Time: 10 minutes
Yield: 10 bars
Author: Nicole Hunn

Equipment

  • Food processor fitted with steel blade

Ingredients

For the date version

  • 2.5 cups (250 g) old-fashioned rolled oats (gluten free if necessary)
  • 1 scoop (36 g) protein powder (gluten free if necessary) I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
  • 10 (150 g, as pitted) pitted soft Medjool dates
  • ¼ cup (84 g) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup (2 fluid ounces) milk (any kind) plus more as necessary
  • 3 ounces unsweetened chocolate chopped and melted
  • 8 ounces bittersweet chocolate chopped and melted (optional, for coating)

For the nut butter version

  • 2.5 cups (250 g) old-fashioned rolled oats (gluten free, if necessary)
  • 1 ½ scoops (54 g) protein powder (gluten free, if necessary) I like Vega essentials chocolate flavor protein powder, but you can use whey protein, or your favorite protein powder (vanilla or chocolate)
  • ½ cup (40 g) unsweetened cocoa powder natural or Dutch-processed (can replace with more protein powder)
  • ¾ cup (192 g) smooth, no stir nut butter I have used peanut butter, almond butter and cashew butter—all work well
  • ¼ cup (84 g) pure maple syrup
  • ¼ teaspoon kosher salt
  • ¼ cup (2 fluid ounces) milk (any kind) plus more as necessary
  • 3 ounces unsweetened chocolate chopped and melted (can replace with 2 tablespoons more nut butter + 1 tablespoon pure maple syrup)
  • 8 ounces bittersweet chocolate chopped and melted (optional, for coating)

Instructions

  • Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with parchment paper or nonstick aluminum foil, and set it aside.

To make the date version

  • Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, dates, maple syrup, vanilla, salt, 1/4 cup milk and (optional) melted unsweetened chocolate.
  • Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
  • If you opt not to use the melted unsweetened chocolate, you will have to add more milk, and the bars will not hold together as firmly when shaped.
  • Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
  • Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 equal-sized rectangular bars.
  • Dip in the optional melted bittersweet chocolate to coat and allow to sit at room temperature until set.
  • Wrap the bars individually in waxed paper, and store in the refrigerator.

To make the nut butter version

  • Place the oats in a food processor fitted with the steel blade and process until ground into a flour. Add the protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, 1/4 cup milk and melted unsweetened chocolate (or more nut butter and maple syrup).
  • Process until the mixture is well-combined and is tacky (but not sticky) to the touch. Add more milk by the teaspoonful and process, only as necessary for the mixture to reach the proper consistency.
  • Transfer the mixture to the prepared pan and press firmly into an even layer, smoothing the top as much as possible.
  • Cover with parchment and place in the refrigerator or freezer to chill until firm (about 1 hour in the refrigerator, or 20 minutes in the freezer). Remove the bars from the pan and slice into 10 equal-sized rectangular bars.
  • Dip in the optional melted bittersweet chocolate to coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until set.
  • Wrap the bars individually in waxed paper, and store in the refrigerator.

Notes

Nutritional facts.
Nutrition facts per serving assuming the recipe is sliced into 10 equal bars. They are based on the “nut butter version” using whey protein powder and without the optional chocolate coating. Nutrition values are always approximate and for informational purposes only.

Nutrition

Serving: 1bar | Calories: 288kcal | Carbohydrates: 29g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 359mg | Fiber: 6g | Sugar: 8g | Vitamin A: 22IU | Calcium: 65mg | Iron: 4mg

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A single rectangular brown bar with white speckles covered in a chocolate drizzle on a white table
A single chocolate protein bar with a drizzle and an overhead image of chocolate coated homemade protein bars
Ingredients for protein bar recipe including pitted dates, melted chocolate, oats, maple syrup, and white powder and uncut brown bars in a square metal pan lined with brown paper all on a white background

Flourless Chocolate Cookies | Crispy & Chewy

By | Published: | Posted In: Cookies, Desserts, Flourless Baking

These easy flourless chocolate cookies are made with egg whites, sugar, cocoa powder, melted chocolate, and mini chocolate chips. Crisp on the edges, and endlessly chewy inside.  Packed with chocolate flavor!

Overhead image of 6 flourless chocolate cookies on white paper

Why bake flourless chocolate cookies?

Over the years, I've done more and more flourless baking. There are a few reasons that I decided to focus on baking gluten free chocolate cookies, but without any flour.

If you're brand new to gluten free baking, you probably don't have any gluten free flours in your pantry, and unfortunately the best ones can take a bit of time to order.

True flourless baking doesn't require any special ingredients like individual flours. That means that you can bake flourless with, say, the black beans or peanut butter in your pantry. If you do have a flour blend, of course, you can learn all about gluten free cookies recipes including tips and FAQs.

Sifter with sugar positioned over mounds of raw chocolate cookie dough

Why this is the best flourless chocolate cookies recipe

Slightly crispy outside, super chewy inside and naturally gluten free, these flourless chocolate cookies are made with basic pantry ingredients. With all the lightness of their meringue-style base, they're also much, much richer and more substantial than meringues.

In the case of these amazing flourless fudge cookies, you'll only need egg whites, confectioners' sugar, cocoa powder, your favorite chopped chocolate, plus some miniature chocolate chips that you could do without. There's also a bit of salt and vanilla, but you could even skip those, too.

The addition of melted chocolate, an idea I got from Allrecipes Magazine, makes this recipe so much less fragile. This flourless cookie recipe doesn't puff and then deflate, relying on chocolate chips to keep its shape as it cools. In fact, the cookies barely even spread in the oven.

Regardless of the recipe variation you use, flourless chocolate cookies make such a nice show of themselves that you often see them in bakeries. They deceptively simple, though, both in method and in ingredients.

These easy flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

How to make flourless chocolate cookies without melted chocolate

You can see in the image above the larger, shinier and crispier cookies that this recipe makes when made without the melted chocolate—and with more confectioners' sugar.

With the previous recipe, these cookies changed rather dramatically in the oven. The raw cookies are very shiny in appearance and seem almost like a liquid. But when they finished baking, they were firm and chewy, with a rich, chocolate taste.

They puffed in the oven and deflated as they cool, and tasted amazing—but were so much more fragile, the recipe more temperamental.

If you'd like to make the recipe in the previous style, here are the changes to make to the ingredients list:

  • Increase the confectioners' sugar to 2 cups (230 g)
  • Eliminate the melted chocolate as an ingredient completely
  • In place of 3 ounces of mini chocolate chips, you'll need 6 ounces semi-sweet chocolate chips (standard size)

The method is very similar. Here are the differences:

  • Beat the egg whites only until foamy, not whipped to stiff peaks. The cookie dough is super thin.
  • coop the batter into portions about 1 1/2 tablespoons each, and leave at least 2 inches between the cookies. The batter will spread, but slowly.
  • Bake at 325°F until the cookies are just set and beginning to crack on top, 12 to 14 minutes. They will puff in the oven, and then deflate as they cool.
  • Let them cool completely, then peel the parchment paper from the cooled cookies to release them.
Raw mounds of flourless chocolate cookie dough on white paper

Flourless chocolate cookies: ingredients and substitutions

These rich chocolate cookies have very few ingredients, which is great news when you're seeking simplicity! But it also means that each of the ingredients does a lot of work. Let's talk about it…

Egg whites

First off, I should mention that the egg whites in the carton have worked quite well for me, but in my experience, those do vary in quality quite a bit from brand to brand. To be safe, I'd stay away from a store brand of carton egg whites, unless that store brand is Trader Joe's as those have worked perfectly for me.

Egg free, flourless chocolate cookies

When I first posted this recipe, I never would have thought I could provide you with a suggestion for an egg white substitution for this recipe. It was hard to imagine replacing egg whites when the recipe is little more than egg whites, cocoa powder, and sugar.

But since I've been doing so much allergen-free baking lately, I have an educated guess to offer you! ? Although I haven't tried this substitution, I actually think that aquafaba would work well as a substitute by weight. If you try it, please let us know how it turns out!

Confectioners' sugar falling onto raw chocolate cookies

Cocoa powder

I've made this recipe with Dutch-processed cocoa powder, and with natural cocoa powder, and both work well. The Dutch-processed cocoa variety just makes a richer chocolate cookie.

You can't, however, replace the cocoa powder with something that isn't chocolate. I've tried, with absolutely disastrous results, so I don't recommend it.

Melted chocolate

I used to make this recipe without melted chocolate, and the cookies were beautiful—but the recipe was much fussier. Here, we add 4 ounces of melted chocolate and reduce the confectioners' sugar, for a chewier, more stable and richer result.

I like to use 4 ounces of dark chocolate here, but you really can use any sort of good-quality chocolate you like (semi-sweet or milk chocolate are both great ideas). I wouldn't use white chocolate which is too soft, or unsweetened chocolate, which is too bitter.

Chocolate chips

I have tried making these cookies without any chips or other mix-in pieces and it's a disaster! The chips really help the cookies hold the batter in some sort of shape.

You can replace them with any other sort of chip you prefer, or with a mixture of chips and chopped nuts. Keep in mind that you need something in pieces that hold their shape in the oven.

Sugars

Since this recipe is so simple, the confectioners' sugar play a large role in its success. You can try using Swerve or Lankato brand alternative sugar, confectioners' variety.

Keep in mind that alternative sugars tend to be drying, so you might have to add some moisture. Maybe even some water? You'll have to experiment!

Closeup image of flourless chocolate cookie on baking sheet

Tips for making these flourless chewy chocolate cookies

Be sure to use confectioners' sugar, not powdered sugar

Powdered sugar is just refined white sugar that's been ground into a fine powder. Confectioners' sugar has starch added to it, to help prevent caking.

Sift your confectioners' sugar for more even mixing

Confectioners' sugar may still clump, despite having added starch to help reduce caking. Since we're adding it to whipped egg whites that we don't want to deflate, sifting the sugar first will help the egg whites absorb the sugar, and stay fluffy.

This flourless chocolate cookie dough is relatively sticky, so the easiest way to portion the raw dough onto the baking sheet is with a spring-loaded ice cream scoop. A #50 scoop is the ideal size, but you can use a larger scoop and not fill it all the way.

Don't skip the parchment paper!

Lining your baking sheet with parchment paper helps ensure even baking, and prevents the cookies from sticking to the baking sheet. You can use bleached (white) parchment paper, or unbleached (brown) parchment paper. Your choice!

Let your flourless chocolate cookies cool completely, so they don't fall apart

These cookies are quite stable—once they've cooled. Since they don't bake for very long in the oven, they're quite soft when they're done. If you try to pick one up before it's cooled, you'll have a mess on your hands!

How to store flourless chocolate cookies

Luckily, this revised flourless chocolate cookie recipe is really stable after baking, so it can easily be made ahead of time and stored for later.

Freezing baked flourless chocolate cookies

These cookies freeze just fine, although not perfectly, since the crispy parts become chewy. But the chewiness stays just right, and they taste great!

The dough is quite stable with the added melted chocolate, but I still don't recommend freezing the unbaked cookie dough. I suspect the structure of the whipped meringue won't hold up.

5 chocolate cookies on a small white plate one with a bite taken

Flourless chocolate cookies FAQs

Can I double this flourless chocolate chip cookies recipe?

Yes! As long as your mixing bowl is large enough to hold all the whipped egg whites, go ahead and double!

Can I use whole eggs instead of egg whites?

I'm afraid not! The base of these cookies is a meringue, which is made by whipping egg whites, and only whites without even a drip of the yolk, into peaks.

Can I use powdered sugar or icing sugar instead of confectioners' sugar in these cookies?

If you only have powdered sugar (also called icing sugar), which is confectioners' sugar without starch, I recommend sifting about 1 teaspoon of cornstarch into your powdered sugar.

Can I use extra black cocoa powder to make these flourless chocolate cookies?

Sure! You can use extra dark cocoa powder for a really dark-colored cookie. Either Dutch-processed cocoa powder (which is alkalized cocoa) or natural cocoa powder (which is more acidic) is fine, but Dutch-processed will make a richer, smoother cookie.

Can I use melted chocolate in place of cocoa powder to make these cookies?

No, you need to use a combination of 1/2 cup (40 grams) cocoa powder and 4 ounces of melted chocolate. But you can use any type of melted chocolate in your cookies. That's the best way to deepen or lighten their flavor.

Why did my flourless chocolate cookies spread so much?

Were your egg whites whipped into soft peaks before carefully whipping in the sugar and cocoa powder? Did you fold in the melted chocolate carefully, to avoid compressing the meringue?

What do I do if my flourless chocolate cookies come out too crispy?

If you overbaked your cookies, and they're super crispy, try storing them in a plastic container overnight. They'll soften up a bit. But if your cookies are overbaked and blackened at all, there's nothing you can do to fix that burnt flavor.

Can I make these chocolate cookies without an electric mixer?

If you're willing to whip the egg whites with a balloon whisk vigorously by hand for more than 5 or 6 minutes, you should be able to whip them into soft peaks by hand. Try adding 1/8 teaspoon cream of tartar or 1/4 teaspoon fresh lemon juice to help stabilize the proteins as you whip.
When it's time to add the sugar and cocoa powder, do it in smaller batches to protect the air you've worked so hard to add to the egg whites.

Troubleshooting for whipping egg whites

Why won't my egg whites whip into soft peaks?

When egg whites won't whip, there are a few likely explanations. Among them are:

  • You had some yolk in your whites; any fat and your whites won't whip
  • You used a poor quality brand of egg whites in the carton (most work fine; sometimes they don't, and I don't know why!)
  • Your bowl wasn't squeaky clean; if there was any fat left behind from a previous mixture, you're in trouble!

What does it mean to whip egg whites into soft peaks?

Egg whites whipped into soft peaks, by hand with a large balloon whisk, or with a handheld or stand mixer with the whisk attachment, are bright white, and mostly hold their shape. When you lift the whisk, the peak you create in the whipped mixture falls over on itself gently.

How do I fix over-whipped egg whites?

Just add more egg whites by the drop to the stiff or even dry whipped whites, beginning to whisk again after the first couple drops. Like adding more heavy whipping cream to over-whipped cream, adding a bit more liquid should smooth things right out.

If you end up adding another whole egg white, just increase all of the other ingredients in the recipe by 33% and make more cookies!

flourless chocolate cookies
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Flourless Chocolate Cookies | Crispy, Chewy, Naturally Gluten Free

These flourless chocolate cookies have crispy edges, chewy centers and tons of rich chocolate flavor. Made with only 7 total ingredients!
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 16 cookies
Author: Nicole Hunn

Equipment

  • Hand mixer or stand mixer with whisk attachment

Ingredients

  • 4 ounces dark chocolate chopped
  • 3 (75 g) egg whites at room temperature
  • 1 ½ cups (173 g) confectioners’ sugar sifted (plus more for dusting)
  • ½ cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 3 ounces miniature chocolate chips or a combination of chopped nuts and chips

Instructions

  • Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  • Place the chopped chocolate in a heat-safe bowl and melt over a simmering bowl of water or in a microwave-safe bowl in the microwave, in 30 second bursts, until smooth. Set aside to cool until no longer hot to the touch.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer. Whip them at medium-high speed into soft peaks.
  • Add the sifted confectioners’ sugar in 2 batches, whipping into glossy peaks after each addition.
  • Add the cocoa powder and salt, and whip until most of the cocoa powder has been absorbed. Cocoa powder resists absorption, so begin at a slow speed or you’ll have a big mess of powder in the air.
  • Using a silicone spatula or large mixing spoon, mix in the vanilla by hand. Scrape any sugar or cocoa powder from the sides of the bowl and incorporate it into the mixture.
  • Add the melted chocolate, and fold it in as gently as possible until fully combined. The cookie dough will thicken considerably as you mix in the melted chocolate.
  • Add the miniature chocolate chips, and fold into the cookie dough until evenly distributed throughout.
  • Using a spring-loaded ice cream scoop or two spoons, drop the cookie dough in portions about 2 teaspoonful portions onto prepared baking sheet, about 1 inch apart.
  • With moistened fingers, tap down any rough edges, but try not to get the mounds of cookie dough too wet.
  • Dust the tops of raw cookies lightly with more confectioners’ sugar. If any of the cookies absorb the sugar because they’re too wet, allow the extra moisture to evaporate a bit and dust them again.
  • Place the baking sheet in the center of the preheated oven and bake until just set in the center, about 10 minutes. When the cookies are ready, the won’t glisten in the very center. Don’t overtake.
  • Remove the baking sheet from the oven allow the cookies to cool on the baking sheet until firm, about 10 minutes.

Notes

Originally published on the blog in 2013. Photos and video all new, recipe adapted in 2022 to make richer, more stable cookies.

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These easy flourless fudge cookies are made with egg whites, sugar, cocoa powder and chocolate chips. Crisp on the edges, and chewy inside. Packed with chocolate flavor!

Gluten Free Hot Chocolate

By | Published: | Posted In: Basics, Drinks

Warm up with a mug of smooth, creamy gluten free hot chocolate in minutes with this versatile gf hot cocoa mix recipe. Make it instant-style, or simmer it in a pan for some extra thickness.

Either way, it's ready in minutes, with dark chocolate and white chocolate varieties—and a dairy-free option, too!

Brown hot chocolate powder in open glass container on gray cloth

Why this is the best gluten free hot chocolate recipe

Super easy to prepare (less than 15 minutes total!), with traditional and white chocolate options, this gluten free hot chocolate can also be made dairy free, vegan, and even sugar-free. Only homemade tastes really smooth and creamy, with rich chocolate flavor!

You can make this gf cocoa mix as rich as you like, too. The dark chocolate variety can be made with or without actual ground or grated chocolate, and with the darkest or lightest cocoa powder you like.

The white hot chocolate variety is sweeter, so only white chocolate fans should make that one. But if you have a white chocolate lover in your life, this is a dream come true for them!

Hot Chocolate with 6 mini marshmallows in white mug with gold spoon handle

Why you should avoid prepackaged hot chocolate brands

If you’re comparing homemade hot chocolate and white hot chocolate mixes to even gluten free packaged hot cocoa and hot chocolate mixes, you’re in for a treat. The ingredients are, of course, simpler and more wholesome, and the flavor? Well, you just can’t beat it.

These are not complicated mixes, of course, and they’re very easy to put together. More than anything, they’re about the right proportions of ingredients. These are the right proportions.

Is hot chocolate gluten free?

The simplest ingredients that are essential for making hot chocolate, cocoa powder, chocolate, and milk, are all gluten free—but many commercial brands contain gluten-containing fillers, and/or are prepared on shared manufacturing equipment that could cause contamination.

Is Nestle hot chocolate gluten free?

No. According to the company, Nestle hot chocolate mixes may contain wheat ingredients, so they should be avoided on a gluten free diet.

Does Swiss Miss hot chocolate have gluten?

Yes, in the U.S., Swiss Miss brand hot chocolate mixes are considered gluten free. It's made by ConAgra, which practices so-called “truth in labeling” for gluten, meaning that they don't hide gluten on their labels.

White hot chocolate powder in glass jar with metal lid

Tips for making the best gluten free hot cocoa

These mixes are made by simply combining all the ingredients for either the traditional or white chocolate varieties and storing them in a dark pantry or in the refrigerator for longer storage. When it's time to make drinking gf hot chocolate, you have a couple of choices.

Making the thickest homemade hot cocoa

To make the thickest hot chocolate, it's best to heat the milk and some dry mix together in a small saucepan. Bring them to a boil, then simmer and whisk until the mixture begins to thicken.

For instant gratification, you can either heat the milk separately on the stovetop in a small saucepan or even in a microwave-safe pitcher or other container in the microwave. Then, just whisk into a few tablespoons of dry mix in a mug.

Avoiding lumpy gluten free cocoa

The white hot chocolate is much less likely to clump, since it has no cocoa powder, and cocoa powder tends to resist combining with a liquid. Just whisk vigorously as you slowly add the hot milk to the powder, or whisk constantly if mixing on the stovetop.

To avoid any lumps from the ground chocolate, white or dark, make sure your milk is hot enough to melt chocolate. That's around 180°F/82°C.

Serving gluten free homemade hot chocolate: topping suggestions

You can serve your hot chocolate plain, since it's rich and decadent just as it is. If you're looking to impress, or to treat a favorite person on a cold, snowy day, here are some suggested toppings for a beautiful presentation:

  • Homemade or store-bought whipped cream (I leave out the sugar from homemade whipped cream)
  • Miniature marshmallows (most brands of marshmallows are gluten free, but make sure!)
  • GF sprinkles or nonpareils (again, check labels and call the company if you're not sure of GF status)
  • Easy homemade chocolate syrup
  • Gluten free brownies, crumbled or cubed and served on top
White hot chocolate powder in glass jar with metal lid

Storing your gluten free hot cocoa mix

These simple hot cocoa mixes are as shelf-stable as their least shelf-stable ingredient, which is usually the ground chocolate. I store mine in a glass container, sealed well, in the refrigerator and it lasts there for months.

If you expect to use the mix within a couple of weeks, you can store it in a sealed container in a dark pantry. I prefer to store it in glass, rather than plastic, for better moisture control.

Storing mini marshmallows

I don't consider a mug of hot chocolate complete without some miniature marshmallows! I've finally found a way to store marshmallows that prevents them from clumping at all—for months.

Store your marshmallows in the freezer! I place mine in a freezer-safe plastic container with a tight-fitting lid, and they stay as fresh as can be.

Just be sure not to add them to the dry mix, though, or they'll get sticky and even may begin to break down. Store them separately and only take them out of the freezer when you're ready to serve the hot chocolate.

White hot chocolate in white mug with 10 mini marshmallows

FAQs

Is hot chocolate gluten free?

Hot chocolate is usually gluten free, but many brands contain or may contain wheat as a thickening agent, so they aren't gluten free. Brands like Swiss Miss, Dunkin Donuts, and Target's brand Good & Gather are safely gluten free. Ghirardelli brand hot chocolate doesn't state it's gluten free on the label, but they practice truth in labeling and don't call out gluten either.

Is cocoa powder gluten free?

Yes! Pure cocoa powder is gluten free, whether it's Dutch-processed or natural. Just be sure that your cocoa powder is not contaminated with gluten. I like Rodelle brand.

Can I prepare this hot cocoa in the microwave?

Yes, you can heat the milk in the microwave to make this hot chocolate the “easy” way. Just be the container you place it in is microwave-safe, and much larger than the amount of milk it contains since milk tends to bubble over in the microwave.
I wouldn't make the “thicker” variety of hot chocolate anywhere but the stovetop, since it is much more likely to clump in the microwave. You really need to whisk as it heats!

Homemade Gluten Free White Hot Chocolate MIx

Dairy free

The traditional, dark chocolate variety of this hot chocolate recipe is easy to make dairy-free, too. Replace the powdered cow's milk with powdered coconut milk, and the liquid cow's milk with your favorite unsweetened nondairy milk. I like almond milk. And be sure your dark chocolate is dairy free, or just leave it out entirely!

The white hot chocolate variety is harder to make dairy-free. The powdered milk can be replaced with coconut milk, but the more mild flavor of the drink means you may taste some coconut flavor from the powdered milk.

The only good, dairy-free white chocolate I've ever tried is the one I've made myself. Try my recipe for vegan white chocolate, if you're feeling adventuresome!

Sugar free

Try replacing the granulated sugar in this recipe with Lankato brand monkfruit granulated sugar alternative. You'll need to make sure the chocolate you process is sugar-free, too. Lilly is a great brand of sugar-free chocolate.

Vegan

The only animal products in this recipe, both varieties, are the milk-based products like powdered milk, milk, and chocolate. If you use the dairy-free suggestions above, you'll have vegan gluten free hot chocolate!

Person holding white mug with hot chocolate in mug
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Gluten Free Hot Chocolate Recipe

This recipe for gluten free hot chocolate makes a creamy and delicious, rich drink that you can enjoy any time. Dairy free and white chocolate varieties, too!
Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 cups mix
Author: Nicole Hunn

Equipment

  • food processor

Ingredients

Dark hot chocolate mix

  • ¾ cup (60 g) unsweetened cocoa powder (preferably Dutch-processed)
  • ½ cup (48 g) powdered milk
  • 2 teaspoons (18 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)
  • ½ teaspoon kosher salt
  • ¾ cup (150 g) granulated sugar
  • 2 ounces bittersweet chocolate, at cool room temperature finely grated or pulsed in blender or food processor (optional)

White hot chocolate mix

  • ⅓ cup (32 g) powdered milk
  • 1 ½ teaspoons (13 g) gluten free sweet rice flour (or cornstarch, or my basic gum-free gluten free flour blend)
  • ½ teaspoon kosher salt
  • ¼ cup (50 g) granulated sugar
  • 4 ounces white chocolate, at cool room temperature finely grated or pulsed in blender or food processor

To make hot chocolate

  • 3 tablespoons (36 g (27 g for white hot chocolate mix)) dry mix
  • 1 cup (8 fluid ounces) milk
  • Miniature marshmallows for serving (optional)

Instructions

  • To make either mix, combine all the ingredients for that mix, except for the miniature marshmallows, in a large bowl and whisk to combine. Transfer each separately to a 16-ounce container with a lid, and cover until ready to use.
  • Store sealed at cool room temperature (a dark pantry works well) for up to 2 weeks until ready to use. For longer storage, store in the freezer.

For the easiest hot chocolate.

  • Place 2 to 3 tablespoons of either mix in a mug. Heat the milk to about 180°F in a small saucepan or the microwave.
  • Stir the hot milk into the mug with the dry mix, whisking constantly until completely combined. Sprinkle with the optional miniature marshmallows and serve immediately.
  • This method produces a thinner hot chocolate, but in moments.

For the thickest hot chocolate.

  • Place the 3 tablespoons of either mix and 1 cup milk in a small, heavy-bottom saucepan. Whisk to combine well.
  • Place over medium-high heat and bring to a boil, stirring constantly. Reduce the heat to medium and continue to simmer gently, stirring occasionally, until the mixture just begins to thicken.
  • Pour into a mug, sprinkle with the optional miniature marshmallows and serve immediately.

Notes

Originally published on the blog in 2015. Recipe simplified slightly; video and some photos, most text, new.

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Brownie Ice Cream Sandwiches

By | Published: | Posted In: Brownies, Ice Cream

These decadent brownie ice cream sandwiches are made with the fudgiest brownies split between two pans, baked, and layered with homemade no churn vanilla ice cream.

brownie ice cream sandwiches lined up in pan

The perfect brownies…

Whenever you're making homemade ice cream sandwiches, you want to be able to bite into the sandwich without having it fall into your lap in pieces. That's a basic requirement, right?

The ice cream adds plenty of sweetness, and the contrast between the rich chocolate of the brownies and the sweet cream of the ice cream is what makes thesebrownie ice cream sandwiches a fast favorite.

Brownie ice cream sandwiches being made

…made in two square pans

You may be tempted to bake the brownie batter in a single 9-inch x 13-inch baking pan, rather than 2 square pans. I have tried baking brownie recipes in a larger pan, but I find that the edges burn before the center has a chance to fully set.

It's particularly important for these brownies to bake up flat (without a dome toward the center), and stable. You'll have to transfer one of the uncut layers on top of the ice cream, which is on top of the other brownie layer, still in its pan.

Freezing the baked and cooled brownie layers helps make them easier to handle. But if your brownies are too cake-like, or underbaked at all, you'll find it difficult to layer them. Of course, if you'd prefer a more classic take, try our gluten free ice cream sandwiches with soft chocolate wafer cookies.

Brownie ice cream sandwiches piled in square baking dish

What type of ice cream works best for ice cream sandwiches?

In the warm weather, I make quite a bit of homemade ice cream. It's far from the only ice cream my kids eat in the summertime, but it's so useful to have still-unfrozen freshly “churned” ice cream for making into ice cream pops and ice cream sandwiches.

Once ice cream has been churned, or no-churned like our homemade no churn vanilla ice cream, it's soft and fluffy, and so easy to spread. You can see it in the how-to video included in this post.

If you don't want to make homemade ice cream, you can use store-bought ice cream. The easiest way to do it is to buy a cardboard quart-sized or larger container of ice cream and literally slice through the cardboard horizontally with a sharp knife, at least 1-inch thick.

Peel away the container that remains on the slab of ice cream, and place it on top of the bottom brownie layer, still in the pan. You'll probably need two slices to place side by side on the brownies. Top with the other brownie layer.

Stack of 3 brownie ice cream sandwiches

Ingredients and substitutions

Dairy

You can make the brownies without dairy, and I've even tried it myself. Replace the butter with an equal amount by weight of Earth Balance Buttery Sticks, or vegan butter like Melt or Miyoko's Kitchen brand, and the cream with nondairy milk (not non-fat!), use nondairy chocolate.

If you do use Earth Balance, eliminate the salt as an ingredient. Buttery Sticks are already pretty salty.

For the ice cream, you can use your favorite nondairy vanilla ice cream (or whatever flavor you like). You can also use our recipe for nondairy no churn ice cream recipe.

Eggs

If you're egg-free, you can try using two “chia eggs.” A chia egg is 1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel. I can't promise it will work, though, as I haven't tried it in this recipe.

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Brownie Ice Cream Sandwiches

Decadent brownie ice cream sandwiches made with the fudgiest gluten free brownies layered with homemade no churn vanilla ice cream.
Course: Ice cream
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling time: 20 minutes
Yield: 9 ice cream sandwiches
Author: Nicole Hunn

Ingredients

  • ¾ cup (105 g) basic gum free gluten free flour blend (69 grams superfine white rice flour + 23 grams potato starch + 13 grams tapioca starch/flour)
  • ¾ cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder instead, add 1/8 teaspoon baking soda to the recipe)
  • ¼ teaspoon kosher salt
  • ⅓ cup (67 g) granulated sugar
  • ¾ cup (164 g) packed light brown sugar
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 tablespoon pure vanilla extract
  • 9 tablespoons (126 g) unsalted butter melted
  • 3 ounces bittersweet or unsweetened chocolate melted
  • 2 tablespoons (1 fluid ounce) heavy cream at room temperature
  • 2 quarts softened or homemade vanilla ice cream

Instructions

Make the brownie layers.

  • Preheat your oven to 350°F.
  • Grease two 8-inch x 8-inch baking pans lightly then line them with parchment paper that overhangs all 4 sides of the pan, or line with nonstick aluminum foil. Set the pans aside.
  • In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well.
  • Add the brown sugar, and whisk again to combine, breaking up any lumps.
  • Add the eggs and vanilla, then the melted butter, and melted chocolate, and the cream, and mix to combine.
  • The batter should be thick but smooth.
  • Divide the batter equally among the two prepared baking pans (each pan will have about 400 grams of batter), and spread into an even layer in each with a wet spatula.
  • Place the pans in the center of the preheated oven and bake just until firm to the touch (about 20 minutes).
  • Allow the brownies to cool completely in the pans.
  • Transfer one cooled brownie layer from the baking pan to a flat surface like a small cutting board or baking sheet, and place in the freezer for about 20 minutes.
  • Chilling that layer will make it easier to transfer it to the top of the ice cream without its breaking.

Assemble the ice cream sandwiches.

  • Pour one recipe of homemade ice cream or softened store-bought vanilla ice cream over the top of the brownies still in their pan. Spread into an even layer.
  • Top with the other brownie layer, top facing up.
  • Freeze completely, still in the pan.
  • Remove from the freezer, slice into rectangles and serve.
  • Wrap any leftover ice cream sandwiches tightly and freeze for up to 2 weeks.

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single brownie ice cream sandwich in paper
Brownie ice cream sandwiches uncut in the pan, cut in the pan, and in a stack of 3

Gluten Free Brownie Brittle

By | Published: | Posted In: Bars, Brownies

Rich chocolate gluten free brownie brittle has the impossibly crisp texture of the very edge of a well-baked pan of brownies.

Gluten free brownie crisps being dipped in milk

What makes this recipe for gluten free brownie brittle special?

These gluten free brownie crisps have all the rich chocolate flavor of brownies, but in a crispy snack. They're crumbly, but in the very best way.

My kids beg me to buy the Sheila G's brand of this brownie, since they have a gluten free version. Sometimes I do, but they plow through a tiny bag so quickly. For eating at home, I turn to this recipe.

The unbaked batter doesn't look too different from the final brownies. Once it's baked, you can break it with your hands into random pieces.

If you'd like more regular pieces, like rectangles or triangles, score the brownies with the edge of a bench scraper in those shapes, as soon as the pan comes out of the oven.

Then, when they're completely cool, break the pieces along those lines. They'll break easily in those shapes. If what you're really looking for is chewy brownies, not crispy ones, try our recipe for more classic chewy gluten free brownies.

Gluten Free Crunchy Brownies

Does the gluten free flour blend really matter to make crispy gf brownies?

This recipe calls for our most basic gluten free flour blend: the gum-free gluten free flour blend. For every cup of that flour, which measures 140 grams, you need 93 grams superfine white rice flour, 30 grams potato starch, and 17 grams tapioca starch/flour.

This simple flour blend, without any binders or gums like xanthan gum, makes for the absolute best crispy and crunchy gluten free brownie edges. If you don't want to make that blend, you can try using one of our all purpose gluten free flour blends. The texture will suffer, but the recipe should still work.

This is one situation where King Arthur's gluten free flour blend (the one that doesn't have xanthan gum) should work relatively well in place of the gum-free blend. That blend is not one I generally recommend using in my recipes since it's really too starchy, but here that should be fine.

The King Arthur Flour blend, like most other gluten free flour blends, is rice flour-based. But their rice flour is not superfinely ground, so it tends to be gritty. Try allowing the brownie crisp batter to sit for about an hour before you bake it, so the rice grains have a chance to soften.

Gluten free brownie crisps raw on a tray

Can I use a smaller baking pan for this recipe?

This recipe is designed to be made in a half sheet pan. That's just a rimmed baking sheet that measures 13-inches x 18-inches, and it's a standard size baking sheet.

That size baking sheet is perfect for creating a relatively thin, even layer of brownie crisp batter. In a 325°F oven, it will bake until it's dry to the touch, and crisp as it cools.

If you don't have a pan that size, you can also make it in a 9-inch x 13-inch baking pan, or a quarter sheet pan. Just use half of the batter in one pan, half in another.

I've mistakenly pressed the whole recipe into a quarter sheet pan, and only realized my mistake when it was halfway done baking. I baked it for a bit longer, and got a much thicker but really nice extra chewy brownie.

Brownie crisp baked on tray and broken into pieces

Gluten free brownie brittle: Ingredients and substitutions

Dairy free

In place of the butter in this recipe, you can try using Melt or Miyoko's Kitchen brand vegan butter. Earth Balance buttery sticks might also work, too, since we don't need the batter to keep its shape.

Be sure that you're using dairy free chocolate, if you can't have dairy. If you use the miniature chocolate chips, I like Enjoy Life brand mini chocolate chips, which are “top 8” allergen free.

Egg free

The egg white in this recipe helps the brownie pieces crisp in the oven. It helps create that waffled texture that you see inside the pieces.

If you can't have egg whites, you could try using aquafaba. It's just the brine from a can of chickpeas. I would beat it until frothy first.

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Gluten Free Brownie Brittle

Gluten free brownie brittle is for you if your favorite part of a pan of brownies is the crispy, crunchy edges! Bake up a whole pan of the best part of a brownie.
Course: Brownies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 24 pieces
Author: Nicole Hunn

Ingredients

  • 10 tablespoons (140 g) unsalted butter chopped
  • 3 ounces bittersweet chocolate chopped
  • 1 ¾ cup (245 g) gum-free gluten free flour (for less-crisp cookies, you can use one of my recommended all purpose gluten free flour blends)
  • ¾ cup (60 g) natural cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ⅛ cups (225 g) granulated sugar
  • 1 (25 g) large egg white at room temperature
  • 3 ounces miniature chocolate chips (optional)

Instructions

  • Preheat your oven to 325°F.
  • Line a large rimmed 13-inch x 18-inch (half-sheet) pan with unbleached parchment paper or greased or nonstick aluminum foil, and set it aside.
  • In a small, heat-proof bowl, place the butter and chopped chocolate.
  • Melt them in the microwave in 30-second bursts or over a double boiler until smooth. Remove from the heat and set aside to cool briefly.
  • In a large bowl, place the flour blend, cocoa powder, baking soda, salt, and sugar, and whisk to combine well.
  • Create a well in the center of the dry ingredients, add the chocolate and butter mixture, and the egg white, and mix to combine.
  • The mixture will be thick and somewhat crumbly.
  • Add the (optional) miniature chocolate chips, and mix until they are evenly distributed throughout the cookie dough.
  • Transfer the mixture to the prepared baking sheet, and spread into an even layer.
  • Place another sheet of parchment paper on top of the batter in the baking sheet, and top with another half sheet pan.
  • Press down evenly on the top sheet pan to press the batter into an even, compressed layer.
  • Remove the top baking sheet and parchment paper.
  • Place in the center of the preheated oven.
  • Bake for about 20 minutes, or until the brownies are mostly firm to the touch.
  • Remove the pan from the oven and allow the brownies to cool completely in the pan. They will crisp as they cool.
  • Once the brownies are completely cool, break them into irregular pieces.
  • Store at room temperature in an airtight glass container to retain crispness.

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Gluten free brownie crisps on glass of milk
brownie crisps on a platter and on a baking tray

Flourless Peanut Butter Muffins | Grain Free

By | Published: | Posted In: Flourless Baking, Muffins

These easy flourless peanut butter muffins are tender and flavorful, are made with absolutely no flour, no dairy, and no banana. A true pantry recipe, made with just what you have on hand!

Flourless peanut butter muffins on a wire rack, one with a bite taken.

The importance of baking without flour

I've been publishing truly flourless baking recipes for a long time. If you're new to baking gluten free, you often don't have any of the gluten free flour blends that I recommend using in recipes that call for an all purpose gluten free flour.

The gluten free flour blends that I recommend aren't available in most grocery stores (Better Batter), or tend to be relatively expensive (Cup4Cup). I so badly want you to have success in baking as quickly as possible, so you feel empowered. That's the reason I started this website in the first place.

Flourless peanut butter muffins, made with no flour, no banana, and no dairy, pictured raw in the muffin tin, ready for the oven.

What is a flourless baking recipe?

To qualify as truly flourless, a recipe has to allow for baking with no flour at all. If it has almond flour or gluten free oats ground into flour, it’s not flourless.

When you're new to baking gluten free, you probably don't have gluten free oats or finely ground blanched almond flour in your pantry. But you do probably have nut butter for a recipe like these flourless peanut butter muffins. Or a can of black beans for our flourless black bean brownies.

These are also the recipes that you can share with friends and family who don't need to eat gluten free, but are just out of flour. The recipes also tend to be healthier, although that isn't my focus when creating them. I find that if I try to be everything to everyone, no one eats well. ?

Flourless peanut butter muffins, made with no flour, no banana, and no dairy, pictured in the muffin tin, just out of the oven.

Ingredients and substitutions

These muffins are simple and kind of magical ??  in their success. They do contain a few additional allergens, like peanuts in two forms, and eggs, though. If you need to work around some of those ingredients, I'm happy to try to help.

Peanut butter: This recipe calls for smooth, no-stir peanut butter, by which I mean that it doesn't have the oil on top of the jar that needs to be stirred. If you'd like to make these muffins peanut-free, the biggest problem is, of course, replacing the powdered peanut butter.

If you're not familiar with powdered peanut butter, it's just a partially defatted version of peanut butter and is made by lots of brands, like PB2 and PBFit. Even when peanut butter is relatively picked over on the store shelves, I still often find a few jars of powdered peanut butter.

I've made this recipe with smooth, no-stir almond butter and it works great, but I don't know of any powdered almond butter to use in place of powdered peanut butter. If you're just having trouble getting your hands on powdered peanut butter but you have cocoa powder, I'd recommend using our recipe for flourless chocolate peanut butter muffins instead. That recipe has a slightly different balance of ingredients, and it's best to follow that recipe and its ingredient substitution suggestions.

If you would like to try something tree nut-free, I'd again direct you to our recipe for chocolate peanut butter muffins. But I'm afraid I just don't have enough experience with SunButter or Wowbutter to confidently offer guidance in using them in that recipe.

Eggs: There are 3 eggs in this recipe, which is really at least one too many eggs to recommend replacing each with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). However, if you'd like to try, please first scale the recipe back down to call for only 2 eggs.

You could either bake 9 large muffins with these ingredients or 12 smaller ones (just reduce the baking time by a few minutes). The ingredients for the scaled-down recipe would be as follows:

  • 1 cup (256 g) smooth, no-stir peanut butter
  • 3/4 cup (190 g) smooth applesauce
  • 2 eggs (100 g, weighed out of shell)
  • 5 tablespoons (105 g) honey
  • 1/3 cup (35 g) powdered peanut butter
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 ounce miniature dark chocolate chips (optional)

Applesauce: The original recipe from which I adapted this one calls for bananas. For this recipe, which doesn't contain the strong flavor and aroma of cocoa powder, I didn't want the competing flavor of bananas.

But if you don't have applesauce, or just would like a peanut butter banana flavor in these muffins you can try using 300 grams of ripe bananas (about 3 large bananas, peeled and mashed) instead of the applesauce. Reduce the honey by 1 tablespoon to 6, as well.

Honey: Instead of honey, you can try using Lyle's Golden Syrup, light corn syrup, or agave nectar. I don't recommend using maple syrup, which is much thinner than honey.

 
Flourless peanut butter muffins whole muffins on a wire rack.
flourless peanut butter muffins
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Flourless Peanut Butter Muffins | Grain Free

Easy flourless peanut butter muffins that are tender and flavorful, made with absolutely no flour, no dairy, & no banana.
Course: Muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 muffins
Author: Nicole Hunn

Ingredients

  • 1 ½ cups (384 g) smooth no-stir smooth peanut butter
  • 1 ⅛ cups (280 g) smooth applesauce
  • 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
  • 7 tablespoons (147 g) honey
  • ½ cup (52 g) powdered peanut butter
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 ½ ounces miniature dark chocolate chips (optional)

Instructions

  • Preheat your oven to 325°F. Line the wells of a standard 12-cup muffin tin and set it aside.
  • In a large bowl, place the peanut butter, applesauce, eggs, and honey, and beat with a handheld mixer until very well-combined.
  • Add the powdered peanut butter, baking soda, baking powder, and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.
  • Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth or spread the top of the batter to distribute it in an even layer in each well.
  • Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well.
  • Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes). The edges and very bottom of the muffins may darken a bit too much, but it doesn’t affect the taste.
  • Remove the tin from the oven and allow the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  • They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.

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These easy flourless peanut butter muffins are tender and flavorful, are made with absolutely no flour, no dairy, and no banana. A true pantry recipe, made with just what you have on hand!

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