20 Best Gluten Free Cookie Recipes on the Internet

The more I immerse myself into the food blogging world the more I am realizing that it is not a competition but more of a community.  When I first started writing my blog I was doing it for fun.  As I continued writing, taking pictures and being inspiried by other bloggers I realized that this is something I want to keep doing and grow into something great.  The thought of making my blog into something big is exciting and really overwhelming.  There is so much that goes into it, so many questions.  Where do I start?  How can I make this profitable?  What can I do to set myself apart from the other blogs?  Do people really care what I have to say?  

After thinking about it for awhile and doing a ton of research I realized that it is totally possible but I need to have a plan and a support system.  I came across this AMAZING community of food bloggers called Bloggers Gonna Blog.  BGB showed me that I am not in this alone.  They answer questions, share other bloggers recipes and essentially help with whatever you need.  It’s really great, like super great.

To honor Bloggers Gonna Blog and all the amazing food bloggers out there I am doing a Top 20 Round Up of the Best Gluten Free Cookies Around.  So here it is.  I really hope you have a lot of time on your hands because you are probably going to want to make all of these.  For real though…clear your calendar.  You’ll thank me later.

Happy baking babes!

**Not in any particular order**

Quinoa Flour Chocolate Chip Cookies by I Heart Vegetables


Gluten-Free & Vegan Do-Si-Dos by Fooduzzi


Gluten-Free Snickers Cookies by Southern in Law

Grain Free Lightened Up Snickers Cookies Recipe - low fat, low sugar, refined sugar free, flourless, grain free, gluten free, healthy, homemade snickers peanut butter cookies

Flourless Triple Chocolate Nutella Cookie Sandwiches by Dani California Cooks


Purple Sweet Potato Sugar Cookies by Strength and Sunshine


Inside Out Carrot Cake Cookies by Emilie Eats


Paleo Zuchinni Breakfast Cookies by Joy Food Sunshine


Vegan Rosemary Chocolate Chip Cookies by Love Me Feed Me


Gluten-Free & Vegan Tagalongs by Fooduzzi


Wild Blueberry Oatmeal Cookies by Food Pleasure and Health


Flourless Peanut Butter Oatmeal Cookies by Emmas Little Kitchen


Almond Breakfast Farm Cookies by All Things Loveli


Peanut Butter Cookies by Balance with B


Flourless Chocolate Cashew Butter Cookies by My Healthyish Life


No Bake Chocolate Chip Cookie Dough Bites by Balance with B


Chocolate Peanut Butter Coconut Bars by Joy Food Sunshine


Paleo Chocolate Chunk Cookies by Crumb On


Skinny Nutella Chocolate Cookies by Southern In Law

Secretly Skinny Nutella Chocolate Chip Cookies Recipe

Apple Pie Oatmeal Cookies by Dani California Cooks


Simple Almond Hearts by Emma Little Kitchen


Thanks to all my fellow food bloggers for the great recipes!

Bon appétit!

paleOMG’s Espresso Chocolate Chip Banana Muffins


I have been following paleOMG for a long time now and her blog was one of the reasons I wanted to start a food blog. Her recipes are always amazing and she is always 100% genuinely herself.

One of my favorite recipes from her that I have ever made has to be the Espresso Chocolate Chip Banana Muffins. They are AMAZZZINNNGG!! Like seriously so freaking good. I love to have them on hand as a snack or for a preworkout bite.

The muffins are moist, light and have chocolate which is obviously important. The espresso gives them a richer deeper flavor which makes them irresistable. I used peanut butter in my muffins but you can use any kind of creamy nut butter to be honest. Peanut butter is just what I had on hand.

I could totally talk about these muffins all day but you would get bored and I would get tired so instead, go make dee muffinnnss.

Head over to paleOMG for the recipe🙂

A Birthday & Beer Cupcakes


Beer is a staple here in our house and obviously so are baked goods.  Since yesterday was David’s birthday I decided to incorporate beer, one of his favorite things, into his birthday dessert.  Now, I have previously spoke about my dislike for cupcakes but these are different.  The cake is light in texture, rich and not too sweet.  The frosting is sweet and creamy and balances the cake perfectly.  If you don’t have a Porter beer you could use any dark bear such as a stout.  Guinness would probably work perfectly in these.

Whether it is for a birthday or anyday these cupcakes will be a hit.  I mean beer & chocolate, how could that be bad?


Chocolate Porter Cupcakes with Peanut Butter Frosting

Makes 8-9 Cupcakes

  • 1 cup all purpose flour
  • 1 egg
  • 1½ teaspoons baking soda
  • 5 tablespoons butter
  • 2/3 cup honey or maple syrup
  • 1/2 cup porter or other dark beer
  • 1/3 cup cocoa powder
  • 1/4 cup plain yogourt (greek or regular)

Peanut Butter Frosting

  • 1/4 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup powdered sugar
  • 3 tablespoons milk (any kind)

Instructions for Cupcakes

  1. Preheat the oven to 375 degree F and line a cupcake tin with liners
  2. In a large bowl whisk together the egg and greek yogourt and set aside.
  3. Place a small saucepan over low heat and melt together the butter and honey.  Once melted add the beer and remove from heat.
  4. Stir in the cocoa powder until fully incorporated.
  5. Slowly add the cocoa beer mixture to the eggs and yogourt and whisk until combined.  Make sure to add the mixture slowly so you don’t scramble the eggs with the hot liquid.
  6. Whisk the flour and baking soda into the cocoa mixture until all of the flour is fully incorporated.
  7. Fill the cupcake liners about 2/3 full with the batter.
  8. Bake for 12 to 13 minutes or until a toothpick poked into the centre of a cupcake comes out clean.
  9. Cool completely before frosting.

While the cupcakes are baking you can make the frosting:

  1. Cream together butter and peanut butter until smooth and fluffy.
  2. Add the powdered sugar slowly and beat until fully combined.
  3. Slowly add in the milk until the frosting getting light and fluffy.  You might need more or less milk depending on the peanut butter you use.
  4. Once cupcakes are cooled use a pipping bag or icing spatula to frost the cupcakes

Bon appétit!


The Best Paleo Cookies EVER!


Most of the time when I hear the word Paleo or gluten free dessert my first thought is this will be a less delicious version of a dessert I love and most of the time it is.  Not this time though.  I found this recipe from one of my favorite food blogs Ambitious Kitchen and thought I would give it a try.  Boy oh boy am I glad I did.  These cookies honestly might be my favorite cookie I have ever made…ever.  They are gluten and dairy free, only use coconut sugar for sweetner and they are absolutley everything you want in a cookie.  I can 100% guarantee that even your biggest healthy dessert critics will be raving about this.


How can I be so sure?  David, who when I told was making gluten & dairy free cookies made a face and snarky comment, said that they are also the best cookies I have ever made.  I could honestly go on and on about how great these are but I would be wasting precious time you could be using to actually make them!

So…what are you waiting for?  Get to it!


Paleo Chocolate Chunk Cookies


  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 3/4 of a cup Enjoy Life or other dairy free chocolate chips or chunks


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine egg, cooled coconut oil, coconut sugar and vanilla.
  3. Once combined, add almond flour, coconut flour and baking soda to the wet ingredients until a thick dough forms.
  4. Fold in dark chocolate chunks *The dough is a bit sticky so you can dust your hands with coconut flour or slightly wet them while forming the balls.
  5. Scoop 1 tbs balls, roll into a ball and place on ungreased baking sheet.  Press each ball down to make it slightly flatter.
  6. Bake for 11-13 minutes, or until edges are slightly golden brown.
  7. Allow to cool on cookie sheet for 10 minutes then transfer to a wire rack until completely cooled.

Bon appétit!


You don’t know what you got ’til it’s gone


Over the past year my life has changed, a lot.  Through the changes I have had to make sacrifices and some days I find myself very ungrateful and focusing on the negative instead of being happy for what I have.  For the last month I have been working on being positive and grateful and focusing on how much I will appreciate the things I do not have once I do have them again.  Spending so much time alone can really wear on you and if I didn’t start to shift my thinking I could have gone to a very dark place.

I am someone who has worked my whole life.  My family was never rich and for the most part I had to work for everything I had.  Going from working full-time in a powerful and rewarding position to being unemployed and searching for things to do left me feeling very useless at points.  My ego took a big hit.  I felt that I was not contributing in my relationship and it left me feeling guilty.  I felt terrible that David had to sacrifice so much for us to be together and I began to think I am really worth all this?  I always knew deep down that I am but being the over thinker I am the thought crossed my mind pretty often.  To get into a more positive mindset I started reading more books on being happy and finding ways to change your  mindset to be more positive.  It worked.

I started to visualize the things I want, spent time thinking about them, how grateful I am for them even though in this moment they do not exist.  Now, instead of sitting in traffic to pick up David and being upset I would list the 10 things I am most grateful for out loud.  Instead of being upset my work permit is taking SOOO long to get approved I tell myself how grateful I am for being in Canada and how appreciative I am that my work permit exists even though I don’t have it yet.  I started to become happier, more positive, less cranky and more motivated to do things.

When I was in Florida Crossfit was a huge part of my life.  Since moving to Canada I have not really done it.  I made so many excuse I don’t have the money.  I am too out of shape.  I don’t speak French that well.  After a day of feeling super bad for myself and being sad about how I don’t have any friends here or money and blah blah blah I decided the next day I would go try a Crossfit class a gym that is really close to our apartment.  I walked in, a bit intimidated but at least I was there.  I met the coach, Nicholas, who was so friendly and he immediately made me feel comfortable.  The class started and I began to remember how much I loved Crossfit and why I loved it.  All of the sudden I realized this is what I have been missing.  The community, the bonds and friendship I have not made the past 8 months because I have secluded myself in my apartment were right in front of me.  More than anything was the feeling of accomplishment that I missed.  Not working means not having my successes in life and not much to be proud of but with Crossfit that changed.


After the workout was over I instantly felt relief.  First because the workout was over, it involved snatches which I despise, but also because I felt an excitement I have not had in a while.  I knew that I had to sign up, at least for a month and continue doing Crossfit because it made me feel good.  I didn’t feel like I was exercising to lose weight but more for fun, like I used to.  Crossfit and what comes with it is what I missed so much and I didn’t realize it until it was gone.

Stepping outside of my head, my comfort zone and my excuses led me back to something that I adore so much.  I am excited about what is ahead for me.  The people I will meet, the workouts I will do and the personal success I will find with each workout.  And even though I can’t move my arms today…I am happy.

Sometimes it is tough to remember but YOU and only you are in control of your happiness.  The way you think is more powerful than you can imagine.  A small shift in your thinking can change your life.

If you are wondering what books I read recently here they are:

You are a Badass & It Was Me All Along I highly recommend both books!

Is It Spring Yet Lemon Crinkle Cookies



In Florida we have one season, summer.  There is no spring, fall or winter.  With the exception of the 5-7 days a year that it gets about 60 degrees in February we are pretty much in the 80s all year round.  That being said, you can imagine the “season shock” I have endured moving to Montreal and living through the winter. Being March now I can safely say winter was not too bad.  There were a couple of day that really sucked and I did not go outside but overall it was very bearable.  Oh, and fall is the most amazing season ever.  I don’t think I could ever live somewhere that the leaves don’t change colors again.  Wow it is beautiful.  Right now winter is at the point where it is kind of lingering.  It is like that annoying little hair that you feel tickling that back of your arm but you can’t find it.  Then you think you got it and it’s gone but it’s still there.  Basically I am ready for winter to be over and experience my first real spring.  So in honor of it almost being spring and my readiness for winter to be over I made some delicious Lemon Crinkle Cookies.

Crinkle Cookies are great because they are light but still a little dense and have an almost cake like texture.  In this recipe I used brown sugar to give them a warmer flavor (since it is still winter) and lots of lemon.  Depending on how lemony you want these cookies you can start with the minimum and add more from there if you want.  I brought some of the cookies to David’s work and they were a huge hit.  The only problem with these cookies is that they are kind of small and pretty addicting so the danger of eating 4 or 5 in sitting is high #selfcontrol

If you want winter to be over help summon the spring gods and make some Lemon Crinkle Cookies.  If you live somewhere warm just make some Lemon Crinkle Cookies because, well, they are amazing.



Lemon Crinkle Cookies


1/2 cup softened butter (not melted)

1 cup brown sugar

1/2 tsp vanilla extract

1 egg

Zest of 1 lemon

Juice of 1 lemon (or more to taste)

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1 1/2 cup all purpose flour

Powdered sugar for rolling


  1. In a large bowl or in the bowl of your mixer cream butter and brown sugar together.
  2. Add in vanilla, egg, lemon zest, and juice until fully combined.
  3. Mix in all dry ingredients except powdered sugar until just combined.  Do not over mix.
  4. Refrigerate dough for one hour.
  5. Preheat open to 350 degrees.
  6. Pour powdered sugar into a small bowl and set aside.
  7. Roll about 1 teaspoon of dough into a ball and then roll into powdered sugar covering completly.  Place rolled and sugared balls onto a prepared baking sheet.
  8. Bake cookies for 9-11 minutes or until they begin to crinkle or crack.
  9. Remove from oven, let cool for a few minutes and then transfer to wire rack to finish cooling.
  10. Once cool place on a serving tray and dust with powdered sugar.
  11. ENJOY!

These cookies are great served with a cup to tea and shared with family and friends.

Bon appétit!


Carob Chip Zuchinni Bread #veggiebread


Guys!  Honestly, this might be one of my favorite recipes to date.  It is so moist, gingery, and filled with such deep rich flavors that I can’t get enough!

Now you might be asking, “what the hell is a carob chip?”  Well you can think of it as the chocolate chips vegan cousin.  It is lower in sugar and fat, high in fiber, and contain no caffeine.  They also add a rich almost molasses flavor the whatever you are baking.  They are really great and I highly recommend using them in this recipe but if you can’t find them chocolate chips will do just fine.  They can be substituted  one for one in a recipe.


The other great side of this bread is that it contains a whole large zuchinni which has fiber and helps keep your glycemic index down.  If you have kids or a picky spouse or friend they will never know they are eating zuchinni in this AMAZING bread.  I adapted this recipe from Sally’s Baking Addiction which you can find here.  I made a bunch of substitutions like leaving off the crumble, using coconut oil and subbing granulated sugar for coconut sugar.

The bread is super simple to make and really pretty hard to mess up!  So what are you waiting for?  Make this bread yo!


Carob Chip Zuchinni Bread

  • 1 large egg, beaten
  • 1/2 cup dark brown sugar
  • 1/2 cup coconut sugar (can use granulated but will change the taste a bit)
  • 1/2 cup coconut oïl, melted
  • 1 cup grated zucchini
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour (I used white whole wheat)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground all spice
  • 3/4 cups carob or chocolate chips


  1. Preheat oven to 350F degrees and lightly grease your bread pan.
  2. In a medium bowl, whisk together the beaten egg, brown sugar, coconut sugar, coconut oil, zucchini, and vanilla until fully combined.
  3. In a larger bowl, combine flour, baking powder, baking soda, salt, allspice, and chocolate chips.
  4. Combine the wet ingredients with the dry and mixed until combined.  DO NOT OVERMIX.  The bread will be tough.
  5. Using a spatula or spoon, pour batter into the greased loaf pan.
  6. Bake bread for 50 to 55 minutes or until a toothpick or knife comes out clean.
  7. Allow the bread to cool for at least 1 hour on a wire rack in the loaf pan before removing and cutting.

Comment for gluten free options!  The bread is already dairy free🙂

Bon appétit!