Chocolate Pudding Cookies

Here is the traditional chocolate counterpart to the white chocolate pudding cookies in the previous post!

Chocolate Pudding Cookies
Yield: 3 dozen

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/3 cup granulated white sugar
• 2 large eggs, room temperature
• 2 1/4 tsp vanilla extract
• 2 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 box (3.9 ounce) instant chocolate pudding mix
• 3 Tbsp unsweetened cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 3 cups semisweet chocolate chips

Directions

1. Preheat oven to 350°F.
2. Beat butter and sugars in large mixer bowl until creamy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in vanilla.
5. Beat in flour, pudding mix, cocoa powder, baking soda, and salt.
6. Stir in chocolate chips.
7. Drop by rounded tablespoon on baking sheet lined with parchment paper or silicone mat. (This allows for easier removal from pan after cooling. You can reuse the same parchment between batches to cut down on waste.)
8. Slightly flatten cookies to even layer for more even cooking. Make sure edges stay rounded!
9. Bake 8 minutes, or until golden brown. Cool on baking sheet for 2-3 minutes. Remove to wire rack to cool completely.
10. For best results, bake one pan at a time in center of oven.

Recipe adapted from Princess Pinky Girl.

Gluten Free Vegan Cookie Cake

I don't really talk about my health issues on my blog even though that's what prompted me to start this whole thing in the first place. I've been suffering from chronic craniofacial pain for over four years, and the past week has been brutal. The severity of my pain has been at an all-time high, literally the worst it's ever been, and no external remedies provide relief. (OTC medications, ice, heat, massage, etc. don't even touch it.)

One thing I've learned during these last few years is that inflammation is largely responsible for how I feel day to day. And reducing inflammation starts with the food I put into my body. The first time I tried to go gluten free, I failed. I ended up trying again a few months later and have been successful ever since. Last year around this time I tried going dairy free, but I didn't really notice a change, good or bad, so I stopped being too careful about avoiding milk products. I've been saying to my husband for a while now that I think it's only a matter of time before my body decides for me that I must go dairy free, and that time is now. What better way to kick off attempt #2 than with a new recipe!

Gluten Free Vegan Cookie Cake
Yield: 8″ springform pan

Ingredients

• 2 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup melted coconut oil
• 1/3 cup SunButter
• 3/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F. Grease 8″ springform pan with nonstick cooking spray.
2. Add almond flour, coconut flour, baking soda, and salt to large bowl and whisk to combine. Be sure to remove any large lumps.
3. In small bowl, add melted coconut oil, sunbutter, maple syrup, and vanilla; mix to combine.
4. Add wet ingredients to dry ingredients, then mix. When almost combined, add chocolate chips. Batter will be stiff.
5. Dump dough into prepared pan and flatten into even layer.
6. Bake 18-20 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
7. Allow to cool completely on wire rack.
8. Store in airtight container at room temperature.

Once you're ready to cut into the cookie cake, you may notice that the inside has turned GREEN! According to SunButter FAQs, the naturally occurring chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda when cooked, causing the green color when the cookie cake cools (and oxidizes). I know that’s awfully science-y, but I am married to a chemistry professor, after all! The take-home message from all of this: the green hue is totally normal, completely harmless, and 100% safe to consume.

I know what you're thinking: what if I want to avoid this whole green conundrum altogether?! Simply substitute your favorite nut butter of choice! Peanut butter and almond butter would be my top two runners up. The main reason I ventured into the SunButter world is that on top of gluten and dairy issues, I've also noticed I feel bad after I eat peanut butter. Did I mention that I'm grain free, too? Good thing I love to cook, because everything I eat these days is made in my own kitchen!

Recipe adapted from Fooduzzi.

Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.

Double Peanut Butter & Milk Chocolate Cookies

Light and fluffy, soft and chewy... the winning cookie combination!

Double Peanut Butter & Milk Chocolate Cookies
Yield: 3 1/2 dozen

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 2/3 cups (11 oz pkg) Nestle Toll House Milk Chocolate & Peanut Butter Morsels*

*Can substitute 1 cup milk chocolate chips and 2/3 cup peanut butter chips.

Directions

1. Preheat oven to 375°F.
2. In small bowl, combine flour, baking soda, and salt.
3. In stand mixer fitted with paddle attachment, beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in vanilla and eggs.
4. Gradually stir in flour mixture.
5. Fold in milk chocolate and peanut butter morsels.
6. Drop onto ungreased baking sheets using small cookie dough scoop.
7. Bake 8-9 minutes, or until edges are set but centers are still soft. (Cookies will brown just slightly.)
8. Cool on baking sheets 4 minutes, then remove to wire rack to cool completely.

Recipe adapted from Very Best Baking by Nestle.

Coconut Flour Brownies

My first foray into baking with coconut flour was a rousing success! These brownies are light and fluffy, yet packed with rich chocolate flavor. You actually can't even taste the coconut! Not only is this dessert gluten free, but it can also be made dairy free. Enjoy!

Coconut Flour Brownies
Yield: 9x13 pan

Ingredients

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup coconut oil
• 2 cups semisweet chocolate chips
• 3/4 cup pure maple syrup
• 2 tsp vanilla
• 5 eggs, room temperature
• 2 cups milk chocolate chips, divided

Directions

1. Preheat oven to 325°F.
2. In stand mixer fitted with paddle attachment, add coconut flour, baking soda, and salt to bowl; set aside.
3. In small saucepan over low heat, melt coconut oil and semisweet chocolate chips.
4. Once completely melted, turn off heat. Add maple syrup and vanilla; mix well.
5. Pour melted chocolate mixture into dry ingredients. Stir until well combined.
6. Add eggs to brownie batter and mix thoroughly.
7. Grease 9x13 pan with nonstick spray.
8. Pour half of brownie batter into prepared pan.
9. Sprinkle top of batter with 1 cup milk chocolate chips.
10. Pour remaining batter over chocolate chip layer.
11. Sprinkle remaining 1 cup milk chocolate chips over top of brownie layer.
12. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
13. Let brownies cool before slicing and serving.

Notes

• Feel free to use whichever type of chocolate chips you prefer: semisweet, milk, dark, bittersweet, etc. I like using the combination seen here!
• To make the recipe dairy free, simply use a compliant brand of chocolate chips (such as Enjoy Life). Easy, peasy!
• For a decadent treat, warm brownie in the microwave and top with a scoop of dairy free ice cream. It's heavenly!

Recipe adapted from The Coconut Mama.

Peanut Butter Fluff Blondies

If you've visited my blog before, you may have come across my Reese’s Fluffernutter Bars. Well this, my friends, is an even better version of my previous recipe! These sweet and chewy blondies are loaded with peanut butter, chocolate chips, and a marshmallow swirl that will leave you totally addicted. Don't say I didn't warn you!

Peanut Butter Fluff Blondies
Yield: 7x11 pan (see "Notes" below)

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup creamy peanut butter
• 2 eggs, room temperature
• 1 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup semisweet chocolate chips
• 1 cup Reese's peanut butter chips
• 1 cup marshmallow fluff

Directions

1. Preheat oven to 350°F. Grease pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter, brown sugar, and peanut butter until light and fluffy, about 1 minute.
3. Add eggs one at a time, mixing between each addition, then add vanilla and combine. Scrape down sides of mixing bowl as needed.
4. In separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to wet ingredients in two parts, mixing after each addition.
5. Stir in chocolate chips and peanut butter chips.
6. Spread 2/3 of batter in prepared pan.
7. Spread marshmallow fluff on top of batter layer in pan.
8. Spread remaining batter over fluff.
9. Bake 27-30 minutes, or until center is set and doesn't wiggle when pan is moved a bit. Remove pan from oven to wire rack and allow to cool completely before cutting into bars.

Notes

• If you like your blondies thinner, use a 9x13 pan and bake for 25-30 minutes.
• If you like your blondies thicker, use a 9x9 or 10x10 pan (8x8 pans are a bit too small for this recipe) and bake for 35-45 minutes.
• Bake times can also vary based on pan type, not just pan size, so start at the low end of the range and keep an eye on them.
• Make sure to spray your pan with nonstick cooking spray even if you're using a nonstick pan. Fluff is super sticky!

Recipe adapted from Sugar & Soul.

Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.

Jodie's Toffee

When I was growing up, my mom was a first grade aid one school year and this recipe was given to her by a fellow teacher. (Of course, the original ingredient list included saltine crackers, so I had to do my research to find an equivalent gluten free replacement!) It is my absolute favorite Christmas treat and makes the best homemade gift... everyone raves about it!

Jodie's Toffee
Yield: depends on how large/small you make the pieces!

Ingredients

• 2 (4.1 oz) packages Schar Gluten Free Snacker Thins or 1 (7.4 oz) package Schar Gluten Free Table Crackers
• 1 1/2 cups butter
• 1 1/2 cups light brown sugar
• 3 cups milk chocolate chips (or 12 full size Hershey's milk chocolate candy bars)
• 1 cup ground/chopped almonds

Directions

1. Preheat oven to 350°F. Coat 12x17" rimmed cookie sheet with nonstick spray. Line with foil and spray again.
2. Place crackers side by side on prepared pan. (Break into smaller pieces, if necessary, to cover all the way to the edges.)
3. On stovetop over medium heat, boil butter and sugar for 5 minutes, stirring constantly. Pour over crackers. Bake for 5 minutes.
4. Remove pan from oven, sprinkle chocolate (or line up bars) over top. Return to oven for 30-60 seconds to melt chocolate. Remove from oven and spread chocolate with offset spatula. Quickly sprinkle with almonds and pat down to set.
5. Once pan is cool to touch, place in refrigerator to chill overnight. Break into desired-sized pieces. Enjoy!

Magic Cookie Bars

This classic dessert is transformed into a gluten free version of the original recipe by replacing the graham cracker crust with an almond flour base.

Magic Cookie Bars
Yield: 9x13 pan

Ingredients
1 stick of butter, melted
1 1/2 cups almond flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 1/2 cups sweetened shredded coconut
1/2 cup pecan chips
14 oz can sweetened condensed milk

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray.
2. Stir together butter, almond flour, and both sugars until thoroughly combined. Press crust mixture into bottom of prepared pan.
3. Sprinkle chocolate chips over crust in pan, followed by butterscotch chips, coconut, and pecans.
4. Drizzle sweetened condensed milk evenly over top.
5. Bake 20-25 minutes, or until lightly browned on top.
6. Cool completely in pan on wire rack before cutting into bars. Enjoy!

Healthy No Bake Chocolate Peanut Butter Crunch Bars

Indulge your candy bar craving with this super simple recipe that combines crunchy, crispy, smooth, and creamy textures all into one delicious treat!

Healthy No Bake Chocolate Peanut Butter Crunch Bars
Yield: 8x8 (or 9x13) pan

Ingredients
1 1/2 cups chocolate chips (semisweet or milk chocolate)
1 cup peanut butter (creamy or crunchy)
1/2 cup pure maple syrup
1/4 cup coconut oil
3 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

*As listed, ingredients make 8x8 pan. For 9x13 pan (as shown in photo above), simply double everything.

Directions
1. Line 8x8 (or 9x13) baking dish with parchment paper and set aside.
2. In large pot over medium-low heat, melt chocolate chips, peanut butter, maple syrup, and coconut oil. Stir occasionally until all ingredients are incorporated and no lumps remain. Remove from heat.
3. Add crisped rice cereal to chocolate mixture and stir until evenly coated and combined. Pour into lined baking dish and refrigerate until firm (at least an hour).
4. Remove pan from refrigerator and cut into bars. Bars can be kept at room temperature in sealed container but are best kept refrigerated for up to 4 weeks.

Recipe adapted from The Big Man's World.

Gooey Cookies & Cream Double Chocolate Cake Bars

Here is a family favorite dessert that used to be chock full of gluten. The original recipe called for a boxed chocolate cake mix for the base and then crumbled Oreos on top. Obviously this recipe required some serious tweaking to make these bars gluten free!

Through trial and error, I figured out the perfect combination of made-from-scratch ingredients to replace the cake mix. Luckily, a number of different gluten free "Oreo" cookie options exist in the market. My mom sent me this box from Trader Joe's. (Glutino is another brand I've tried. Head over to this post to see what that package looks like.)

Gooey Cookies & Cream Double Chocolate Cake Bars
Yield: 9x13 pan

Ingredients
1 stick unsalted butter, softened
1 1/2 cups sugar
1 egg, room temperature
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/4 cup milk (I use almond milk)
15 gluten free "Oreo" cookies
1/2 cup white chocolate chips
14 oz can sweetened condensed milk
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. (This can be done by hand if you don't have a stand mixer.) Add egg; mix well.
3. Combine flour, cocoa, and baking powder in bowl. Add dry ingredients to creamed sugar in small batches, alternating with milk. Batter will be very stiff.
4. Press dough into prepared baking pan.
5. Crumble cookies on top of dough.
6. Sprinkle white chocolate chips over cookies.
7. Pour sweetened condensed milk over cookies and white chocolate chips.
8. Top with semisweet chocolate chips.
9. Bake 16-20 minutes, until cooked through. (White chocolate chips will start to brown slightly.)
10. Cool completely before cutting into bars.

Recipe adapted from Picky Palate.

Chickpea Flour Banana Bread

I know what you're thinking... another banana bread recipe?! If you take a look around my blog, you're sure to find variations of this classic quick bread, but this version is something different to add to your rotation.

Chickpea flour has a faintly nutty flavor when baked, which enhances the natural, tropical sweetness of the ripe bananas. Complement these two main ingredients by selecting your fat and sweetener of choice. For added texture, choose one (or both!) of the optional mix-ins: pecans or chocolate chips. This recipe is very versatile depending on what you have available in your pantry!

Chickpea Flour Banana Bread
Yield: 1 loaf

Ingredients
1 1/2 cups chickpea flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, room temperature
1 1/2 cups mashed very ripe bananas (about 3 large bananas)
3 Tbsp brown sugar
2 Tbsp melted virgin coconut oil
2 tsp vanilla

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. In large bowl, whisk together flour, baking powder, cinnamon, and salt.
4. In medium bowl, combine eggs, bananas, brown sugar, coconut oil, and vanilla until well blended.
5. Add banana mixture to flour mixture and stir until just blended. Spread batter evenly in prepared pan.
6. Bake 35-40 minutes, until top is golden brown and toothpick inserted in center comes out clean.
7. Let bread cool in pan on wire rack for 10 minutes. Then remove bread from pan and transfer to rack to cool completely.

Notes
• Fat: Coconut oil can be replaced with vegetable oil, melted butter, or ghee.
• Sweetener: Brown sugar can be replaced with honey, maple syrup, or coconut sugar.
• Banana Nut Bread: Add 1/2 cup pecan chips (as seen in photo).
• Chocolate Chip Banana Bread: Omit cinnamon and add 1/2 cup miniature semisweet chocolate chips.
• Banana Muffins: Divide batter among 18 greased muffin cups and bake 10-15 minutes.
• Storage: Store cooled bread, wrapped in foil or plastic wrap, in refrigerator for up to 5 days. Alternatively, wrap bread in plastic wrap and then foil, completely enclosing loaf, and freeze up to 3 months. Let thaw at room temperature for 4-6 hours before serving.

Recipe adapted from Power Hungry.

Double Chocolate Chickpea Flour Cookies

Chickpea flour (also known as garbanzo bean flour) is a nutritional powerhouse when it comes to alternative flours for gluten free baking. Not only is it loaded with protein and high in dietary fiber, but chickpea flour is also a good source of iron.

These rich, chocolate cookies are soft and cake-like in the middle with a crisp and chewy edge around the outside. While these cookies might seem like a bit of an indulgence, just remember they offer a host of health-promoting qualities!

Double Chocolate Chickpea Flour Cookies
Yield: 2 dozen

Ingredients
1 cup chickpea flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 egg, room temperature
1/2 cup coconut oil, melted
3/4 cup packed brown sugar
2 tsp vanilla
1 tsp instant espresso powder (optional)
1 cup semisweet (or bittersweet) chocolate chips

Directions
1. Preheat oven to 350°F. Line cookie sheet with parchment paper.
2. In medium bowl, whisk together chickpea flour, cocoa powder, baking soda, and salt.
3. In large bowl, whisk together egg, coconut oil, brown sugar, vanilla, and espresso powder, if using, until blended. Add flour mixture, stirring until well combined. Fold in chocolate chips.
4. Roll dough into 1-inch balls. (I used small cookie dough scoop.) Space 2 inches apart on prepared sheet and flatten slightly.
5. Bake 8-10 minutes until edges are set (centers may still look slightly soft). Let cool on sheet for 1 minute, then transfer to wire rack and cool completely.

Recipe adapted from Power Hungry.

Fudge Truffle Cheesecake

I don't know about you, but my stand mixer is the most-used appliance in our kitchen! This was the very first birthday present that I ever received from my husband. Boy did he set the bar very high for himself! But here it is, 12 years later and still rocking the recipes right along with me. And of course it's pink, because that's my favorite color. :)

I made this fancy dessert today because our family is having an early Easter gathering this weekend, and a rich decadent cheesecake just begs to be shared with a crowd! The last time I made a new recipe for a get-together, I forgot to take a picture of the final product before it was devoured. (Remember this post? The truffle theme was a total coincidence, I promise!) So here are a few snapshots of the cheesecake as I made it this morning.

Crust pressed into the springform pan:

Filled crust before going in the oven:

Cheesecake immediately after baking:

Cheesecake after cooling for 3 hours at room temperature:

Hopefully there will be a slice leftover so I can add a photo to this post showing you a cross-section of the crust and filling. Otherwise, if I don't update this post, then I suppose the recipe was a rousing success! ;)

Fudge Truffle Cheesecake
Yield: 9” springform pan

Ingredients
Crust:
 1 1/2 cups almond flour
 1/2 cup powdered sugar
 1/3 cup baking cocoa
 1/2 cup butter, melted

Filling:
 3 (8 oz) packages cream cheese, softened
 1 (14 oz) can sweetened condensed milk
 2 tsp vanilla
 4 eggs
 2 cups semisweet chocolate chips, melted and cooled

Garnish:
 Whipped cream or cool whip
 Mini semisweet chocolate chips

Directions
1. Preheat oven to 300°F.
2. Combine all crust ingredients. Press onto bottom and 2” up sides of 9” springform pan. Chill in refrigerator.
3. For filling, beat cream cheese, sweetened condensed milk, and vanilla in large bowl, at medium speed, until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate chips until evenly incorporated. Pour into crust.
4. Bake for 65 minutes, until center is almost set (will still jiggle slightly). Cool on wire rack for 3 hours at room temperature. Refrigerate overnight.
5. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Chocolate Marshmallow Bars

The three layers of these bars provide an amazing combination of flavors and textures: a moist, chocolatey brownie base with a sticky, gooey marshmallow middle, and a peanut buttery, crunchy topping!

Chocolate Marshmallow Bars
Yield: 9x13 pan

Ingredients
Brownies:
 3/4 cup butter, softened
 1 1/2 cups sugar
 3 eggs, room temperature
 1 tsp vanilla
 1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1/2 tsp baking powder
 1/2 tsp salt
 3 Tbsp cocoa
 1/2 cup mini semisweet chocolate chips
 4 cups mini marshmallows

Topping:
 1 1/3 cups semisweet chocolate chips
 3 Tbsp butter
 1 cup creamy peanut butter
 2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in mini chocolate chips. Spread in prepared pan. Bake for 15-18 minutes.
3. Sprinkle marshmallows evenly over brownies. Return to oven for 2-3 minutes, until puffed and just starting to turn golden. Cool.
4. For topping, combine chocolate chips, butter, and peanut butter in small saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in cereal. Spread over marshmallow layer.
5. Let cool completely before cutting into bars.

Recipe adapted from Taste of Home.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.

Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

{Classic} Brownies

Like all busy moms, I used to keep a couple boxes of brownie mix in my pantry out of convenience for a quick homemade dessert or dish to pass at a potluck. Once I went gluten free, that got thrown out the window! Because let's be real, I only ever bought them when they were on sale for less than $1 per box and I'm not shelling out the big bucks for a GF version.

Thankfully my mom gave me this recipe that her sister got from a friend (did you follow all that?!) and there's no turning back to the pre-packaged stuff. Once I started making my brownies from scratch, I discovered my kids actually preferred the homemade version to the store-bought ones I used to make. Win!

Brownies
Yield: 9x13 pan

Ingredients
2 cups sugar
1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
5 eggs
1/2 tsp salt
1 cup vegetable oil
1 tsp vanilla
1/2 cup cocoa powder
2 cups semisweet chocolate chips, divided

Directions
1. Preheat oven to 350°F.
2. Mix all ingredients, except 1 cup chocolate chips, in large bowl.
3. Spread in greased 9x13 pan. Sprinkle with remaining 1 cup chocolate chips. Pat down with hand.
4. Bake for 27-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool completely before cutting.

Serving Suggestion: Warm brownie in microwave for 15-20 seconds, then top with scoop of vanilla ice cream. Enjoy!

Zucchini Brownies

Now here's a dessert you can feel good about eating! (Because we all know how decadent so many of the other recipes found on my blog can be!) These healthy brownies are packed with good-for-you zucchini and contain minimal added fat and sugar compared to traditional brownie recipes. The light, airy texture is moist and full of chocolate flavor.

Zucchini Brownies
Yield: 8x8 pan

Ingredients
2 eggs
1 Tbsp vanilla
3/4 cup sugar
1/4 cup sour cream
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 cups grated zucchini*
1 cup semisweet chocolate chips, mix into batter
1/2 cup semisweet chocolate chips, sprinkle on top

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 350°F. Line 8x8 pan with parchment paper or spray with nonstick cooking spray.
2. In large bowl, mix together eggs, vanilla, sugar, and sour cream.
3. In separate medium bowl, mix together flour, cocoa, baking soda, and salt. Sift together if lumpy.
4. Add dry mix to wet ingredients; gently stir to combine. Do not over mix!
5. Fold in zucchini and 1 cup chocolate chips.
6. Pour batter into prepared pan and sprinkle 1/2 cup chocolate chips on top.
7. Bake 30-35 minutes, or until toothpick inserted in middle doesn't come out gooey. It might still be sticky, just not have raw batter on it.
8. Cool completely before cutting.
9. Store in airtight container for up to 2 days at room temperature or up to one week in refrigerator. (Recommended to store in refrigerator right from the beginning due to high moisture content.)

Recipe adapted from Texan Erin.

Chocolate Zucchini Bread

If you grow a garden during the warmer months of the year and are looking for a great way to use up your abundant supply of zucchini, this is definitely a recipe you will want to file away for later this summer. (Or, perhaps, you can grab a bag of shredded zucchini out of your freezer to use up some of your leftover supply right now?!)

I made this recipe today specifically because it yields two loaves of bread. Since I volunteered to bake for the PTA-sponsored conference meals at school, I figured I could slice up one loaf for the teachers to enjoy in the break room while keeping the other loaf at home for our family!

I think my son described this recipe best when he said, "It tastes like brownies!"

Enjoy! :)

Chocolate Zucchini Bread
Yield: 2 loaves

Ingredients
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
2 tsp vanilla
2 cups freshly grated zucchini* (about 2 medium)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 cup mini semisweet chocolate chips
1 cup regular semisweet chocolate chips

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. In large bowl, whisk together eggs, oil, brown sugar, and vanilla until well combined. Stir in grated zucchini.
4. Add flour, cocoa, baking soda, baking powder, and salt. Fold in chocolate chips.
5. Divide batter evenly between prepared pans. Bake 50-60 minutes, or until a tester inserted in the center comes out clean.
6. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

Recipe adapted from Make and Takes.