Sweets & Thank You

Gluten-Free Key Lime Pie Bars

Emily — Mon, 13 Apr 2026 14:27:46 +0000

These Gluten-Free Key Lime Pie Bars are everything you love about classic key lime pie, but made EASIER! The combination of crispy crust, creamy filling, and bright lime flavor can’t be beat!

Next time you’re craving pie, may I suggest these key lime pie bars? They’re SO much easier than traditional gluten-free key lime pie (no pie pan or fussy crust required!), and they’re the perfect size and shape for easy for slicing and sharing.

Whether you slice them into small mini bars to share at a summer barbecue or cookout, or plate them on a pretty platter for Thanksgiving, these gluten-free key lime pie bars are a total and complete delight from start to finish.

This key lime pie filling is my absolute FAVORITE. It doesn’t taste eggy or bitter the way some key lime pies tend to. It’s got bright, fresh lime flavor, a creamy texture, and it sets up perfectly on our gluten-free graham cracker crust.

And, best of all, you start with simple ingredients…

Start With Simple Ingredients

Let’s take a look at what you’ll need to get started:

Gluten-Free Graham Crackers. Our gluten-free key lime pie bars start with a gluten-free graham cracker crust, which means we need graham crackers! We like Pamela’s the best, but you can check out our taste-test of 7 gluten-free graham crackers brands here to find a great brand near you.
Melted Butter. To help bind the crust together, we use melted butter.
A Little Sugar. The sugar is actually here to help with the structure of the crust, so it’s not a taste thing! Your crust will bind together better and stay more crisp with the addition of sugar. This is extra important with gluten-free graham cracker crust!
Sweetened Condensed Milk. I didn’t realize until recently that sweetened condensed milk is literally just sugar and milk. That’s IT! Using sweetened condensed milk means we don’t need to add additional sweetener and the water has cooked out, leaving a thicker, richer condensed milk behind. Don’t substitute this ingredient with anything else.
Egg Yolks. You’ll separate your eggs and use just the yolks for this recipe. Egg yolks give richness and help bind the key lime pie filling together better. (You can use the egg whites in another recipe or freeze them for later!)
Plain Greek Yogurt (Or Sour Cream). Some key lime pie recipes taste a touch on the eggy side to me, so instead of using all egg yolks I use some plain Greek yogurt in the filling, too. It adds great creaminess and flavor and helps thicken the filling.
Fresh Lime Zest. Then we’ll add even more lime flavor by including lime zest. Try to *just* get the green zest and avoid the white pith underneath, as the pith is bitter. Regular lime zest WILL work in place of key limes here.
Vanilla. Lastly, I like to add a tiny splash of vanilla extract to our key lime pie filling. It’s that little something the pulls it all together!
Fresh Lime Juice. Using fresh lime juice whenever possible will give you the best flavor because of its fresh, vibrant taste. If you can’t find key limes, you can use fresh lime juice or good-quality bottled Key lime juice.

So, What Brands Of Graham Crackers Are Gluten-Free?

Traditional graham crackers aren’t gluten-free, so you’ll need gluten-free graham crackers to make the graham cracker crust. Check out our taste test of 7 popular brands & where to buy them if you need some ideas!

SEE OUR LIST OF GLUTEN-FREE GRAHAM CRACKERS BRANDS HERE

How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Baking Tips To Help You

HOW TO SEPARATE EGGS. We’ve got 3 ways to try!
THE BEST GLUTEN-FREE GRAHAM CRACKERS. We tasted 7 popular brands, so you don’t have to!
HOW TO MAKE WHIPPED CREAM – Stabilized whipped cream like this lasts longer, so it’s great if you want to top the bars in advance!
OUR FAVORITE BAKING PANS FOR EVERY PROJECT – We love this 8×8 for these bars!

FAQ + Tips And Tricks For The Best Gluten-Free Key Lime Pie Bars

Can I Make Key Lime Pie Bars In Advance? Yes! You’ll need to make them far enough ahead that they have a full 3 hours to chill before serving, but you can make the key lime bars up to a day in advance without compromising their texture.

What’s The Difference Between Key Limes & Regular Limes? “Regular” limes in the United States are actually Persian limes. They’re larger, contain more juice, and run slightly more tart than key limes. Key limes are smaller, have a slightly sweeter juice.

Can I Use Regular Limes Instead of Key Limes In Key Lime Pie? Yes. The flavor will not be 100% the same, but regular/Persian limes are much more accessible to most of the U.S., and can work well as a substitute. If you can’t find fresh Key Limes, you can use regular fresh lime juice or bottled Key Lime juice and Persian lime zest to make this recipe. Nellie & Joe’s key lime juice is the gold standard if you’re choosing bottled juice!

Can You Freeze Key Lime Pie Bars? No. Don’t freeze the bars as the filling can separate or seep when they thaw. Store leftover key lime pie bars covered in the refrigerator for 2-3 days for best results.

Lactose Free? Great news! La Lechera makes lactose-free sweetened condensed milk! I can find it at my local Kroger stores and sometimes Walmart, but keep an eye out as more stores are carrying it these days! You can also use dairy-free butter in the crust. Win!

More Gluten-Free Bars To Try

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Brookies

Gluten-Free Raspberry Crumble Bars

Gluten-Free S’mores Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Key Lime Pie Bars recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Key Lime Pie Bars

Everything you love about key lime pie made easier! These gluten-free key lime bars are fresh, bright, and so easy to make!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free graham cracker crust, gluten-free key lime pie, gluten-free key lime pie bars, gluten-free lime pie, gluten-free pie bars

Prep Time 25

Cook Time 20

Chill Time 3

Total Time 3 45

Servings Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Graham Cracker Crust:

1 ½ cups gluten-free graham cracker crumbs we use Pamela’s brand graham crackers
5 Tablespoons butter melted
2 Tablespoons sugar

For The Key Lime Pie Filling:

2 (14 oz.) cans sweetened condensed milk*
3 Egg yolks save whites for another use
½ cup full-fat or 2% plain Greek yogurt can sub sour cream
1 Tablespoon lime zest from 2-3 regular limes
1 teaspoon vanilla extract
¾ cup fresh lime juice key lime or regular limes

To Serve:

Whipped cream or whipped topping more lime zest, lime slices

Instructions

Start By Making The Graham Cracker Crust:

Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
Start The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or stir until everything is well combined and the mixture resembles wet sand.
Pat the crust into your prepared pan in an even layer, making sure you pat the crust all the way to the edges.
Bake The Crust. Put the crust in the oven and bake 8-10 minutes, or until just golden. Remove from the oven (but keep the oven on!)

While The Crust Is Baking, Mix Up The Key Lime Pie Filling:

Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture.
Pour The Filling Over The Crust. Once the crust has come out of the oven, pour the key lime pie filling over the baked crust.
Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)
Store leftover key lime pie bars covered in the refrigerator for 2-3 days. (Don’t freeze the bars as the filling can separate or seep.)

Video

Notes

*You CANNOT use regular milk or regular condensed milk for this recipe. It must be sweetened condensed milk.

Originally shared May 2022. Updated with step by step photos, more detailed notes & video and republished April 2026.

The post Gluten-Free Key Lime Pie Bars appeared first on Sweets & Thank You.

Gluten-Free Triple Chocolate Chip Cookies

Emily — Mon, 06 Apr 2026 05:00:00 +0000

These gluten-free triple chocolate chip cookies are the ultimate cookie for chocolate lovers! We start with a soft, chewy chocolate cookie base, then pack it full of THREE kinds of chocolate chips for amazing flavor.

The Perfect Cookie For A Chocolate Lover

You know I love a good gluten-free chocolate chip cookie recipe, but sometimes, you want to take the chocolate flavor up to the next level, and that’s where these TRIPLE chocolate chip cookies come in!

EASE: Simple ingredients, simple techniques, and no chilling required!

FLAVORS: CHOCOLATE! We start with a chocolate cookie base, then load it up with THREE kinds of chocolate chips for amazing flavor. You’ll also get subtle notes of vanilla, brown sugar & a tiny bit of salt for balance.

TOP TIPS: Use a kitchen scale to weigh your dry ingredients when possible. It makes a big difference in the texture and spread of your dough!

Happy baking! xo, Emily

Gather Your Ingredients

Ready to bake a batch? Let’s take a look at our ingredients list! Here’s what you’ll need for these fudgy, chewy triple chocolate cookies:

Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for taste texture here. If you use another 1:1 brand, make sure it contains xanthan gum, or the cookies won’t turn out properly. I do not recommend trying to substitute almond flour, coconut flour, or oat flour into this recipe.
Unsweetened Cocoa Powder. You want natural cocoa powder here NOT Dutch processed cocoa. Look for easy to find brands, like Hershey’s or Ghirardelli!
Baking Soda & Salt. For the perfect softeness, spread, and balanced flavor.
Butter. Salted butter or unsalted butter works here, but I prefer salted butter. Make sure it’s properly softened so it creams well!
Brown Sugar & Granulated Sugar for the best texture and flavor.
Eggs. Use room temperature eggs for best results! (Get them to room temperature fast with this trick!)
Vanilla Extract. Always and forever.
A Little Milk. Ok, this is a unique addition, but it serves a purpose! The milk helps maintain the soft, chewy texture of the cookies and also helps with spread. If you find your cookies aren’t spreading properly (usually a sign of accidentally adding too much flour!), you can add a little more milk to the cookie dough, as needed.
THREE Kinds Of Chocolate Chips. For the best rich chocolate flavor, I like a mix of dark chocolate chips, white chocolate chips and semi sweet chocolate chips, but you can use milk chocolate chips instead of semi-sweet chocolate if you prefer!

How To Make Gluten-Free Triple Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until smooth, light, and fluffy.
Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).

Mix In Chocolate Chips. Pour in 1/2 cup dark chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit sticky, like thick brownie batter.
Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth in my palms first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles, if needed (this is just for looks!), fill in any gaps on the surface with some extra chocolate chips, and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch so you don’t put cool dough on a hot sheet pan.
Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Triple Chocolate Cookies

Metric Works Best! Using an inexpensive digital kitchen scale is THE most accurate way to measure your ingredients for these gluten-free cookies. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cups rather than measuring WITH the measuring cup (which packs too much flour into the cookie dough.)

Make Them Extra Pretty. For bakery-worthy cookies, I usually add a few extra chocolate chips on top of the cookies right after they come out of the oven. As for a perfectly round shape, follow my tips in the recipe card about coaxing the cookies into perfect circles with a cookie cutter when they come out of the oven.

Play Around! You can try even more combinations of chocolate chips here. Use a mix of dark chocolate chips, white chocolate chips and peanut butter chips, or use dark chocolate, white chocolate, and mint chips at the holidays! Or, use a mix of chocolate chips and chocolate chunks for a more rustic look!

More Gluten-Free Chocolate Cookies To Try

Gluten-Free Cosmic Brownie Cookies

Gluten-Free Chocolate Cake Cookies (Crumbl Copycat!)

Homemade Gluten-Free Oreos

Gluten-Free Chocolate Cookies & Cream Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our gluten-free Triple Chocolate Chip Cookies recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Triple Chocolate Chip Cookies

Soft, chewy chocolate cookies loaded with THREE kinds of chocolate chips! It's the ultimate cookie for chocolate lovers!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free chocolate cookies, thick gluten free chocolate chip cookies, white chocolate chips

Prep Time 20

Cook Time 40

Total Time 1

Servings -22 Cookies

Author Emily Dixon, Sweets & Thank You

Equipment

1 Large Cookie Scoop

Ingredients

2 ¼ cups Gluten-Free Measure-For-Measure Flour, Weighed or Scooped and Leveled (270 grams)
1 cup Natural Unsweetened Cocoa Powder (NOT Dutch Processed) (96 grams)
1 teaspoon Baking Soda
½ teaspoon Kosher Salt
1 cup Butter, Softened (223 grams/2 sticks)
1 cup Granulated Sugar (200 grams)
1 cup Light Brown Sugar (200 grams)
2 Large Eggs, room temperature
1 ½ teaspoons Vanilla Extract
2-3 Tablespoons Milk
½ cup Dark Chocolate Chips (3 oz/85 grams)
½ cup White Chocolate Chips (3 oz/85 grams)
½ cup Semisweet Chocolate Chips or Milk Chocolate Chips (3 oz/85 grams)
½ cup Extra chocolate chips, for decorating (I use 1 oz of each kind of chocolate chips for this)

Instructions

Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until smooth, light, and fluffy.
Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).
Mix In Chocolate Chips. Pour in 1/2 cup dark chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit sticky, like thick brownie batter.
Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth in my palms first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles, if needed (this is just for looks!), fill in any gaps on the surface with some extra chocolate chips, and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch so you don't put cool dough on a hot baking sheet.
Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.

Video

Notes

Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for taste texture here. If you use another 1:1 brand, make sure it contains xanthan gum, or the cookies won’t turn out properly. I do not recommend trying to substitute almond flour, coconut flour, or oat flour into this recipe.
Cocoa Powder. Make sure to use regular, natural cocoa powder (like Hershey’s or Ghirardelli) rather than Dutch-processed cocoa for this recipe.
Milk. The milk helps maintain the soft, chewy texture of the cookies and also helps with spread. If you find your cookies aren’t spreading properly (usually a sign of too much flour!), you can add a little more milk to the cookie dough, as needed.

The post Gluten-Free Triple Chocolate Chip Cookies appeared first on Sweets & Thank You.

Gluten-Free Mini Cheesecakes

Emily — Thu, 26 Mar 2026 05:00:00 +0000

These adorable gluten-free mini cheesecakes are a great way to bake cheesecake without a springform pan! They’re easy to make, with all the classic flavor you love, and pair beautifully with all your favorite toppings!

Everything You Love About Cheesecake, But Mini (AND EASIER!)

I LOVE a good classic cheesecake (Lemon, Oreo, Strawberry, Apple, Pumpkin–you name it!) but they are definitely a bit of a labor of love. This gluten-free mini cheesecake recipe simplifies the prep, but leaves you with the classic flavor and texture you love! No springform pan required!

EASIER, FASTER & CHEAPER! Since these cheesecakes are baked in a muffin pan, the bake time is less than half the time of full-sized cheesecakes! You’ll need less cream cheese & filling ingredients, which saves you time, energy and money!

FLAVORS: You’ll still get the classic, creamy, tangy flavor of classic cheesecake, and you can pair them with almost any topping you like! (We’ve got TONS of ideas!)

VERSATILE. These mini gluten-free cheesecakes are a favorite dessert for Easter brunch, Mother’s Day, birthday parties, potlucks, and all kinds of celebrations! You can make them all the same, mix and match toppings, or let guests top their own!

Happy baking! xo, Emily

Gather Your Ingredients

So what do we need to make gluten-free mini cheesecakes? Let’s take a look at our simple ingredients list:

Gluten-Free Graham Crackers. A must to keep these mini cheesecakes gluten-free. I like Pamela’s grahams or Schar brand gluten-free grahams for these, but you can see our full-taste test of gluten-free graham crackers here.
Granulated Sugar. You’ll use a little for the crust, and some in the cream cheese mixture. It adds just the right sweetness and helps with texture!
Butter. A little melted butter helps hold the crust together. You don’t need much!
Softened Full-Fat Cream Cheese. Room temperature cream cheese is a MUST for smooth cheesecake batter. (Here are 5 ways to soften cream cheese!)
Full-Fat Sour Cream. Room temperature sour cream adds body and tanginess to the cheesecake filling. I recommend full-fat sour cream and not trying to swap in greek yogurt or low-fat substitutions. It will change the texture!
Vanilla Extract. Another must, though you can use vanilla bean paste, if you prefer, for a vanilla bean speckled look.
Fresh Lemon Zest. I love the subtle brightness that a little bit of lemon zest adds to the filling. It’s especially nice with plain cheesecakes or fruity toppings, but doesn’t clash with chocolate or caramel.
Cornstarch. Just a tiny bit helps bind the cheesecake filling and helps prevent sinking.
Large Eggs. Room temperature eggs are a MUST here! (Use this trick to get them to room temperature in minutes!)
Boiling Water. For best results, I highly recommend using a modified water bath for these individual cheesecakes. We’ll put a pan of boiling water on the rack beneath the cheesecakes, and the steam will help give them a uniform, beautiful look. It helps prevent cracks and prevents browning around the edges.
Your Favorite Toppings! More on this in a minute.

How To Make Gluten-Free Mini Cheesecakes, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

BEFORE YOU START: Make sure you’re using ROOM TEMPERATURE ingredients (cream cheese, sour cream, and eggs). It makes a significant difference in how smooth your filling will get and how easily it will blend. Cold cream cheese will clump & be hard to blend.

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper muffin liners.
Mix Up Graham Cracker Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
Divide & Pat Out Crust. Add a heaping tablespoon of the crumb mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust into an even layer. It doesn’t need to be super compacted, but should look even and sealed around the edges.
Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside on a cooling rack to cool slightly while you mix up the filling.

Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large bowl), beat softened cream cheese and 1/2 cup sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
Add Filling To Crust. Spoon cheesecake batter over the graham cracker crusts (I like using a large cookie scoop for this!). Gently shake the pan or gently tap on the counter to remove any air bubbles.

Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn’t look sunken!
Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze in a single layer up to 2 months.

Make-Ahead Tips

These mini gluten-free cheesecakes are GREAT for making in advance for parties or celebrations. I like to make them the day before and store in them uncovered in the fridge for up to 24 hours. Or, you can freeze them in an freezer-safe airtight container or freezer-safe zip-top bag in a single layer for up to 2 months. Thaw frozen cheesecake in the fridge before serving.

Let’s Talk Toppings!

Part of what makes these gluten-free individual cheesecakes a great recipe for entertaining is that there are so many ways to top them! Make them all the same, or set out toppings and let guests top their own!

RASPBERRIES & RASPBERRY SAUCE. I LOVE a mix of fresh raspberries with our raspberry coulis. It’s easy, elegant, and always a win!
STRAWBERRY TOPPIONG. Our strawberry cheesecake topping was my kids’ favorite of this group. It tastes so fresh and light!
BLUEBERRY TOPPING. Or, try our blueberry cheesecake topping. I like to add a few fresh blueberries on top of the blueberry sauce, along with a few extra graham cracker crumbs for a pretty finish.
CHERRY PIE FILLING. Homemade or store-bought cherry pie filling is a classic! I’ve had good results with Lucky Leaf brand, which is certified gluten-free.
HOMEMADE LEMON CURD. A little swirl or our easy homemade lemon curd is DELICIOUS. Add a little lemon slice, or a dollop of whipped cream, or a mini meringue on top for garnish!
MIXED BERRIES & WHIPPED CREAM. For 4th of July, a mix of colorful fresh berries and a dollop of fresh whipped cream or cool whip is easy and so fun!
LIME! Swap the lemon zest for 2 teaspoons lime zest in the filling, then garnish with whipped cream, more lime zest, and a few graham cracker crumbs for a key lime pie vibe!
SALTED CARAMEL. Another favorite is a drizzle of caramel sauce and a sprinkle of flaky sea salt.
CHOCOLATE OREO. Double up on chocolate with a drizzle of our 5-ingredient chocolate syrup and some crushed gluten-free Oreos. (Bonus points if you use gluten-free Oreos in the crust instead of graham crackers!)
& MORE! Try a dollop of Nutella with berries, some chocolate whipped cream & mini chocolate chips, cinnamon apples, toasted pecans & caramel sauce, fresh mango or kiwi, or even our pineapple topping!

FAQ + Tricks For The Best Mini Cheesecakes

Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)

Use The Water Bath. If possible, I highly recommend the modified hot water bath here, since it creates steam that cooks them gently and gives the cheesecakes a uniform look. If you skip it, your cheesecakes may crack, sink, or brown around the edges.

Cool Then Chill. Another trick for preventing cracks or sinking is to cool the cheesecakes at room temperature about 45 min before transferring to the fridge to cool completely. This gentle transition of temperature helps protect the structure of the cheesecake. (We use this same trick for traditional cheesecake!)

More Gluten-Free Cheesecake Recipes To Try

Gluten-Free Pumpkin Cheesecake

Gluten-Free Lemon Cheesecake

Gluten-Free Strawberry Cheesecake

Gluten-Free Caramel Apple Cheesecake

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our gluten-free Mini Cheesecakes recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Mini Cheesecakes

Your favorite dessert, made mini! Our individual gluten-free cheesecakes have all the classic flavor you love, just made in a muffin pan! They're easy, delicious & SO fun to decorate! (Don't miss some of our favorite toppings, below!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cheesecake

Prep Time 35

Cook Time 30

Chill Time 4 45

Total Time 5 50

Servings Servings

Calories 268kcal

Author Emily Dixon, Sweets & Thank You

Equipment

Ingredients

For The Gluten-Free Graham Cracker Crust

1 cup Gluten-Free Graham Cracker Crumbs,* like Pamela's or Schar (120 grams)
2 Tablespoons Melted Butter (28 grams)
2 Tablespoons Granulated Sugar (25 grams)

For The Cheesecake Filling

16 ounces Full-Fat Cream Cheese, like Philadelphia – ROOM TEMPERATURE!
½ cup Granulated Sugar (100 grams)
⅓ cup Sour Cream – ROOM TEMPERATURE
1 ½ teaspoons Vanilla Extract
1 teaspoon Fresh Lemon Zest
1 teaspoon Cornstarch
2 Large Eggs – ROOM TEMPERATURE

Optional Toppings

Strawberries or Strawberry Topping
Fresh Raspberries + Raspberry Sauce
Cherry Pie Filling
Chocolate Syrup + Crushed Gluten-Free Oreos
Lemon Curd + Lemon Slices or Whipped Cream
Blueberry Topping + Fresh Blueberries + Gluten-Free Graham Cracker Crumbs
Caramel Sauce + Flaky Sea Salt
Cinnamon Apples
Toasted Pecans + Caramel Sauce
Mixed Berries + Whipped Cream

Instructions

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line a light colored metal muffin pan with 12 parchment paper liners. Start boiling a pan of water to use for the modified hot water bath later.
Mix Crust. In a medium bowl, combine gluten-free graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar. Stir until evenly blended.
Divide & Pat Out Crust. Add a heaping tablespoon of the crust mixture to each parchment paper cup and use the back of the tablespoon (or clean fingers) to gently pat down the crust. It doesn't need to be super compacted, but should look even and sealed around the edges.
Pre-Bake Crust & Cool. Bake crust for 8 minutes and set the pan aside to cool slightly while you mix up the filling.
Mix Cream Cheese & Sugar. In the bowl of a stand mixer (or a large mixing bowl), beat softened cream cheese and granulated sugar on medium-low speed with the paddle attachment (or a hand mixer) 2-3 minutes, or until evenly blended and creamy.
Finish The Filling. Scrape down the sides of the bowl and add sour cream, vanilla, lemon zest, and cornstarch. Mix on LOW speed just until blended, then add eggs 1 at a time on LOW speed until just mixed. (Try not to over-mix here, since incorporating extra air can cause the cheesecakes to sink later.)
Add Filling To Crust. Spoon or pour cheesecake batter over the graham cracker crusts (it's ok if the crust is still slightly warm!). Gently shake the pan or gently tap on the counter to remove any air bubbles.
Make Hot Water Bath & Bake. Pour boiling water into a 9×13 metal or ceramic pan (I like to place mine on a cookie sheet for stability) and place on the rack underneath the center. Add muffin pan with the cheesecakes to the center rack above the water bath and bake 25-28 minutes or until just set. (A small wobble in the center is fine!) The cheesecakes will look slightly puffed at this point.
Cool, Then Chill. Remove the muffin pan from the oven and let the cheesecakes cool at room temperature 45 minutes. Transfer pan to the fridge and chill uncovered at least 4 hours or until completely cold. Cheesecakes will settle as they chill, and will have a slight indent in the center, but shouldn't look sunken!
Serve & Store. Remove cheesecakes from the pan (I leave them wrapped in parchment paper wrapper for easy serving) and enjoy with your favorite toppings. Store leftover cheesecakes covered in the fridge 3-4 days or freeze without toppings in a single layer up to 2 months. For best results, store the cheesecakes without toppings.

Video

Notes

Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so make sure to only use certified gluten-free graham crackers for this recipe. I like Pamela’s and Schar brands best!
Room Temperature Ingredients. Make sure you’re using ROOM TEMPERATURE cream cheese, sour cream, and eggs! It makes a significant difference in how smooth your filling will get and how easily it will blend.
Use The Right Cream Cheese. I ONLY recommend full-fat, brick-style cream cheese, like Philadelphia brand for this mini cheesecake recipe. Low-fat cream cheese or spreadable cream cheese in a tub will not work well. (It can separate, seep, or get lumpy.)
Your Pan Material Matters. I recommend a light-colored metal muffin tin with parchment paper liners for this. You MUST use liners, or the cheesecake won’t come out of the pan well. Other pan materials (like silicone or ceramic) conduct heat differently and can cause the cream cheese to “climb” the sides, which creates sinking.

Nutrition

The post Gluten-Free Mini Cheesecakes appeared first on Sweets & Thank You.

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Emily — Mon, 23 Mar 2026 14:21:25 +0000

These Gluten-Free Brown Butter Toffee Chocolate Chip Cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they’re golden on the outside and gooey on the inside. Yum!

When I got the idea for Sweets & Thank You, one of the first recipes that came to mind for this new site was an incredible, mind-blowing, totally amazing chocolate chip cookie.

Specifically, I wanted to create the best gluten-free brown butter toffee chocolate chip cookie recipe out there. And after many (many) tests, I really feel like we’ve nailed it.

Thanks to both the brown butter and the crispy toffee bits, these gluten-free cookies have a delightful almost caramel taste, with plenty of melty chocolate throughout. Plus, they’ve got my favorite cookie texture–golden and chewy on the outside, with soft middles just begging for a bite.

This is the recipe I wish I could make for you when you first visit Sweets & Thank You. I’d pour you a cold glass of your favorite milk, then slide over a plate with one of these brown butter toffee chocolate chip cookies, golden and warm from the oven. One bite in, and I think we’ll be best friends.

Here’s what you’ll need to make them…

Gather Your Ingredients

Butter. Brown butter makes these gluten-free toffee chocolate chip cookies taste UNBELIEVABLE. It’s like infusing every molecule of the cookies with toffee/caramel flavor. It’s like magic!
White Sugar & Brown Sugar. Add some sweetness with a mix of sugars. I love the caramel-y notes from the brown sugar!
Eggs & Egg Yolk. One trick to perfectly chewy gluten-free brown butter chocolate chip cookies is using a mix of eggs and an egg yolk. I know it might seem silly to use just the yolk for that last egg, but please do! It’ll add the richness the batter needs. (Plus, you can save the white for another use!)
Vanilla. Plenty of vanilla really plays up the caramel-y, toffee flavors in these cookies. So good!
Baking Powder & Baking Soda. Just what you need for the perfect spread, puff, and softness.
Salt. I love the balance that salt adds to this gluten-free toffee cookie recipe.
Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour here. It’ll give your cookies the best texture and has a lovely, neutral taste that won’t take over like some flour blends do.
Chocolate Chips + Chopped Chocolate. You can use all chocolate chips or all chopped chocolate for this recipe, but I especially love using a mix of both (3/4 cup chocolate chips & 3/4 cup chopped chocolate). Visually, the cookies look more interesting, and texturally, you’ll get some great contrast!
Toffee Bits. Last, but not least is some toffee bits. I usually just use the Heath “Bits ‘O’ Brickle” bits I find in the chocolate chip aisle, but you can use their milk chocolate covered toffee bits, or chop up Heath Bars, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

First Time Making Brown Butter?

Don’t be intimidated! I’ve got a whole in-depth Brown Butter tutorial with easy step-by-step instructions & a video loaded with tips to walk you through the whole process.

How To Make Brown Butter Toffee Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won’t be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.

Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

3 Key Tips For This Recipe

1. Don’t Skip That Chill!

If there’s one big secret to amazing brown butter toffee chocolate chip cookies it’s CHILLING THAT DOUGH. Don’t skip this step! It’ll help the cookies spread properly (they spread too much if not chilled) and gives you the signature golden-on-the-outside/gooey-on-the-inside texture we’re aiming for.

2. Try Finishing With Flaky Salt.

I love garnishing my toffee chocolate chip cookies with a bit of flaky sea salt, like Maldon. It’s pretty and the salt is actually lovely with the toffee and chocolate. It’s not strictly necessary, but it *will* make them look like they came straight from a fancy bakery!

3. How to Make Your Cookies Round.

CHILL. First, chilling the dough is a great help for getting round cookies. They won’t spread too much when chilled.
USE A SCOOP. Additionally using a cookie scoop helps you get evenly portioned dough every time. I’m using a large cookie scoop (3 Tablespoons size) here.
DON’T FORGET THE PARCHMENT. Parchment paper on your baking sheet will help you get spread without sticking and gives your cookies that gorgeous golden bottom.
TRY THE COOKIE CUTTER TRICK. Finally, using my cookie cutter trick will make all the difference. When the cookies are hot out of the oven, use a large round cookie cutter to coax the cookies into perfect circles by moving the cookie cutter in a circular motion around the cookies.

FAQ & Tricks For The Best Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Really. Don’t Skip The Chill Time. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!

Can I Just Use Regular Butter Instead? Not for this recipe. Our gluten-free brown butter toffee chocolate chip cookies were specifically flavored with the caramel-y notes of brown butter in mind. You technically *could* use melted butter instead, but your cookies won’t have the same rich flavor.

Can I Leave The Toffee Out? Yes! If you’d prefer to make gluten-free brown butter chocolate chip cookies instead of toffee chocolate chip cookies, just leave out the toffee bits. You can choose to add a bit more chocolate to the dough or not–it’s up to you!

The Best Gluten-Free Flour For Cookies. In our experience, the best gluten-free flour for making cookies is King Arthur Measure-For-Measure Gluten-Free Flour. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill.

More Chocolate Chip Cookies To Try

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Levain Chocolate Chip Cookies

Gluten-Free Sprinkle Chocolate Chip Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Brown Butter Toffee Chocolate Chip Cookies recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they're golden on the outside and gooey on the inside. Yum!

Course Cookies

Cuisine American

Keyword gluten-free brown butter chocolate chip cookies, gluten-free brown butter toffee chocolate chip cookies

Prep Time 20

Cook Time 1

Chill Time 2

Total Time 3 20

Servings -22 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

1 cup butter (2 sticks, 226 grams)
¾ cup granulated sugar (150 grams)
¾ cup brown sugar (150 grams)
2 large eggs (room temperature)
1 egg yolk (room temperature)
1 Tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate – feel free to use either or a mix (9 oz/255 grams)
1 cup toffee bits or chopped Heath bars
flaky salt – to finish (optional)

Instructions

First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won't be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.
Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Video

Notes

Don’t Skip The Chill Time. Really. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!
Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe.

This was one of the first recipes ever posted on Sweets & Thank You, back in August 2021. I’m so proud of it! This post was updated with improved recipe notes, additional step-by-step photos, and video and republished March 2026. Here are some of our original photos:

The post Gluten-Free Brown Butter Toffee Chocolate Chip Cookies appeared first on Sweets & Thank You.

Gluten-Free Carrot Cake Muffins

Emily — Mon, 16 Mar 2026 05:00:00 +0000

Our fluffy gluten-free carrot cake muffins recipe has the classic carrot cake flavor you love, in breakfast form! They’re tender, moist, and full of delicious spices, perfect for Easter brunch or a spring celebration.

Bakery-STyle Muffins To Upgrade Breakfast!

Beautifully spiced, delightfully fluffy with a tender, light crumb, these bakery-style gluten-free carrot cake muffins are perfect for a spring brunch! There’s so much to love!

EASE: Simple ingredients & no fancy techniques required!

FLAVORS: Think classic carrot cake flavors, with warm spices, vanilla, carrots, brown sugar, and toasted pecans. SO good!

TOP TIPS: Don’t skip the 1 hour rest time or the temperature change if you want sky-high, bakery-style muffins! Both of these are key to those super-tall tops!

Happy baking & happy spring! xo, Emily

Gather Your Ingredients

These carrot cake muffins are a healthier take on the same flavors as our classic gluten-free carrot cake recipe, so you’ll see lots of familiar ingredients, just in different amounts. Let’s take a look:

FRESHLY GRATED CARROTS. I’m not saying this to be mean, but you really can’t use pre-grated carrots for these and have good results. Pre-shredded carrots tend to be too thick and too dry to work well. Grate fresh carrots yourself and you’ll have MUCH better results. (A food processor can do this job in seconds!)
Toasted Pecans. I HIGHLY recommend using toasted pecans NOT raw pecans here. They’ll have a rich, darker, more caramelized note that really complements the warm spices, brown sugar & vanilla in these muffins!
Gluten-Free Flour. I love King Arthur Measure-For-Measure gluten-free flour for these muffins. If you use a different brand of 1:1 gluten-free flour blend, be sure it contains xanthan gum! I do not recommend oat flour, almond flour, or coconut flour for this recipe.
Baking Powder & Baking Soda. For the perfect rise & puff.
Ground Cinnamon, Nutmeg, Cloves & Salt. These warm spices add delicious flavor, while the salt balances and enhances.
Brown Sugar. A must for both moisture and sweetness. Keep in mind if you reduce the sugar, the muffins will be more dry and less sweet. I recommend the full amount written for the best texture!
A Neutral Oil. Use a neutral-tasting oil here, like canola oil, vegetable oil, or even avocado oil. I don’t recommend olive oil, which can impact the flavor. Melted coconut oil CAN be used, but it will impart a slight coconut flavor.
Sour Cream. I use sour cream instead of Greek Yogurt because it adds tanginess AND richness, but plain greek yogurt can be used in a pinch. Keep in mind that the higher fat the yogurt is, the better texture the muffins will have, so full fat or 2% yogurt works better than fat-free.
Eggs. Room temperature eggs work best!
Vanilla Extract. A must to complement the spices!

How To Make Gluten-Free Carrot Cake Muffins, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Prep The Mix-Ins. If you haven’t already, toast and cool the pecans before chopping. Grate carrots and set aside.
Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it’s easier to blend them in at this point than at the end.)
Add Dry Ingredients To Wet Ingredients and stir to combine.

Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They’ll rise 1/2-3/4 of an inch taller if you let the batter rest!)
Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you’ll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

Extras & Variations To Try

I love gluten-free carrot cake muffin recipe exactly as written, but if you’re looking for a way to take them to the next level for special occasions, here are a few of my favorite ways to mix things up:

Add a Cream Cheese Filling! To mimic the cream cheese frosting flavor in classic carrot cake, you can make these with the cream cheese filling I use in my pumpkin cream cheese muffins. I loved how these turned out with the filling inside!
Make a Cream Cheese Glaze. Instead of cream cheese inside, drizzle with a cream cheese glaze. You don’t need a full batch for these muffins!
Use a Vanilla Glaze! Or, use the simple glaze I use on my Maple Pecan Cookies (just omit the maple!)
Add Streusel. I LOVE a good streusel, and you can borrow the streusel from these pumpkin muffins or these banana crumb muffins. Either one is delicious!
More Mix-Ins. Feel free to add some golden raisins, a little shredded coconut, or VERY thoroughly drained crushed pineapple to this batter, if you like more mix-ins!

FAQ + Tricks For The Best Carrot Cake Muffins

Measure Carefully! Weigh ingredients with a digital kitchen scale when possible and use the scoop and level method where you can’t weigh. Especially with those dry ingredients, you don’t want to add any extra flour to the muffin batter!

Let the Batter Rest! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these delicious muffins. We’re talking 1/2-3/4 of an inch! It also creates more tender muffins, since the flour is better hydrated.

Use Fresh Carrots & Toasted Pecans. For best results, do NOT use store-bought grated carrots here. They’ll be too thick and tend to run dry. Grate fresh carrots on a box grater (or in a food processor), and you’ll get much better muffins! I also recommend toasting the pecans before adding them here, since toasting adds significant depth of flavor that raw pecans just won’t.

The BEST Muffin Pan & Muffin Liners. For a gentle, even bake, I highly recommend a light-colored metal 12-cup muffin tin and these parchment paper muffin liners. They’re the ONLY muffin liners I use since they’re SUPER non-stick and easily peel away without ripping your muffins.

More Gluten-Free Muffin Recipes To Try

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Pumpkin Cream Cheese Muffins

Gluten-Free Almond Poppy Seed Muffins

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Carrot Cake Muffins recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Carrot Cake Muffins

Our easy gluten-free carrot cake muffins have the classic carrot cake flavor you love, in breakfast form! They're tender, moist, and full of delicious spices, perfect for breakfast or brunch!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword carrot cake

Prep Time 25

Cook Time 40

Resting Time 1

Total Time 2 5

Servings Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

1 Light-Colored Metal Muffin Pan
Parchment Paper Muffin Liners (We recommend Paper Chef Brand!)

Ingredients

Dry Ingredients:

2 ¼ cup Gluten-Free Measure-For-Measure Flour (270 grams)
1 Tablespoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Kosher Salt
1 ¼ teaspoons Ground Cinnamon
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Cloves

Wet Ingredients & Mix-Ins

1 ¼ cups Light Brown Sugar
3 Large Eggs (Room Temperature)
1 cup Sour Cream (or Plain Greek Yogurt*)
½ cup Neutral-Tasting Oil (like vegetable oil, canola oil, avocado oil, etc.)
1 Tablespoon Vanilla Extract
1 ½ cups Freshly Peeled, Grated Carrots (150 grams)
½ cup Toasted Pecans, Chopped (toast first, then chop!)
2 Tablespoons Coarse Sugar or Sparkling Sugar (for garnish)

Instructions

Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk until evenly blended. Add the chopped pecans and stir to coat well. (This will help prevent them from sinking to the bottom!)
Combine Wet Ingredients. In a large mixing bowl, combine brown sugar, oil, sour cream, eggs, and vanilla. Whisk until smooth. Add carrots and stir to combine. (I find it's easier to blend them in at this point than at the end.)
Add Dry Ingredients To Wet Ingredients and stir to combine.
Let Batter Rest 1 Hour. Then let the batter rest at room temperature 1 hour. This will give the flour time to hydrate and makes a HUGE difference in the rise of the muffins. (They'll rise 1/2-3/4 of an inch taller if you let the batter rest!)
Preheat & Prep. While the batter rests, preheat the oven temperature to 425 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
Bake & Cool. Scoop batter into muffin cups, filling about 90% of the way full (keep in mind you'll have better left for about 4 more muffins!) Sprinkle with coarse sugar and bake 5 minutes at 425 degrees. Leave the muffins in the oven and lower temperature to 350 degrees F and continue baking 12-15 minutes or until muffins are cooked through. Let muffins cool 1-2 minutes in the muffin pan before transferring to a wire rack to finish cooling completely. Repeat with remaining muffin batter.
Serve & Store. Enjoy muffins when cooled. Store leftover muffins in an airtight container 2-3 days at room temperature, 3-4 days in the refrigerator, or up to 2 months in a freezer-safe bag in the freezer.

Video

Notes

Gluten-Free Flour. I love King Arthur Measure-For-Measure gluten-free flour for these muffins. If you use a different brand of 1:1 gluten-free flour blend, be sure it contains xanthan gum! I do not recommend oat flour, almond flour, or coconut flour for this recipe. Weigh the flour when possible, for best results, or use the scoop and level method to spoon flour into your measuring cup to avoid packing extra flour into the recipe.
LET THE BATTER REST! I know it’s annoying to wait, but it makes a HUGE difference in the rise of these muffins. They’ll rise 1/2-3/4 of an inch taller after resting! It also creates more tender muffins, since the flour is better hydrated.
Sour Cream & Yogurt. Plain Greek yogurt can be used in place of the sour cream here, but keep in mind it will have a slightly less moist and tender result, since it’s lower in fat. The higher fat percentage of yogurt you use, the better the result. (Full-fat or 2% yogurt works better than fat-free!)

The post Gluten-Free Carrot Cake Muffins appeared first on Sweets & Thank You.

Gluten-Free Lemon Brownies

Emily — Mon, 09 Mar 2026 15:17:30 +0000

Our easy Gluten-Free Lemon Brownies are a dream dessert for lemon lovers, with a delicious fudgy texture, zesty citrus flavor, and a light glaze on top. They’re like taking a bite out of sunshine!

I’m a HUGE brownie fan. I love the rich, fudgy texture, intense chocolate taste, and how easy they are to make. But have you ever tried LEMON BROWNIES?

Lemon. Brownies. Don’t they sound amazing?

We’re taking all the fudgy texture of a classic brownie, and giving it a sunny citrusy spin by packing it with zesty lemon flavor. The end result is a happy, light lemon dessert recipe that you’ll LOVE. They’re a perfect dessert for warm weather, make a unique offering for spring bake sales, and always hit at parties.

Here’s what you need to get started on our easy lemon brownies…

Um, Why Are They Called Lemon Brownies?

If you want to get strictly technical, brownies contain chocolate in some form, so strictly speaking, these would more likely be called lemon blondies. BUT. I find most blondies have a texture that feels more like a cross between cookies & cake (more like cookie bars!).

Lemon brownies are called lemon brownies because of their squidgy, fudgy texture that resembles classic chocolate brownies. Like regular brownies, they’re unleavened (meaning there’s no baking powder or baking soda), so they’re a close-textured, almost fudgy take on lemon cake. They’re a total DELIGHT! If you need to call them lemon blondies, or lemon cake bars, feel free!

Start With Simple Ingredients

So what do you need for this easy recipe? Let’s take a look at our ingredients list:

Fresh Lemon Zest. Fresh lemons only! You’ll need TWO lemons’ worth of lemon zest for lemon brownies. The most concentrated lemon flavor is in the natural oils in the zest, so it packs a sunny punch into every bite.
Sugar. Next up is granulated sugar (cane sugar). We love rubbing the lemon zest into the sugar to infuse it with the lemon flavor. Such a great trick for lemon recipes!
Softened Butter. Then, you’ll need some butter to cream with the sugar. I love the texture it adds to these fudgy lemon brownies! (You can use salted butter or unsalted butter.)
Eggs. Simple! They bind and add fudginess to the texture. So good!
Lemon Juice. For another splash of bright lemon flavor. Be sure to use FRESH lemon juice here (rather than bottled, which can taste bitter and overly acidic). I love the tang of fresh lemon juice.
Vanilla & Almond Extract. Just like in our Lemon Poppy Seed Muffins, we’re adding a mix of vanilla extract and a little bit of almond extract. It might sound strange, but it really amplifies the lemon flavor! If you prefer, you can add 1-2 drops of lemon oil or lemon extract instead of the almond extract, but I really love it here.
Gluten-Free Flour. To keep things simple, I like using a gluten-free measure for measure flour. This one from King Arthur is our go-to. If you use a different 1:1 blend, be sure that it contains xanthan gum and know that your results may vary slightly.
Cornstarch. Adding a little cornstarch to the mix keeps your lemon brownies from tasting floury or getting too dense. (You can use arrowroot if you prefer to avoid corn!)
Salt. To balance the flavor. Simple, but essential!
Our Easy Lemon Glaze. This simple sweet glaze is a mixture of powdered sugar, lemon juice, and a little butter. It’s the final flourish on our easy lemon brownie recipe. Such a lovely touch!

Tools To Help You:

Microplane Zester – makes zesting lemons a breeze!
Offset Spatula – GREAT for spreading batter & frosting
Inexpensive Kitchen Scale –
Light-Colored 8×8 Pan – Bakes evenly & is pretty nonstick!

How To Make Gluten-Free Lemon Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy or curdled at this point. Don’t stress!
Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! In a separate bowl, combine the flour, cornstarch, and salt. Add dry ingredients to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).

Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!
Store leftovers in an airtight container 1-2 days at room temperature 2-3 days in the refrigerator, or freeze up to 2 months.

Measuring your flour properly can make or break your gluten-free brownies. It often means the difference between light & fudgy texture or a gummy, dense one. I recommend weighing flour with an inexpensive kitchen scale when possible, or at LEAST using the scoop & level method to measure your flour as accurately as possible.

FAQ + Tips For The Best Lemon Brownies

How To Cut Lemon Brownies Neatly. No one wants to mess up a delicious dessert with messy cuts! I find brownies cut with clean, crisp lines after they’ve been chilled. Chill the brownies, then use a sharp knife to make clean cuts. (You can even run the knife under hot water, wipe it dry, and then cut the brownies for an even smoother cut!)

How To Store Lemon Brownies. Gluten-free lemon brownies keep best in the refrigerator. I store leftovers covered in the fridge for up to 3-4 days, or you can freeze them about 1 month.

Can I Make These Dairy-Free? I haven’t tested these dairy-free yet, but in my experience, most brownie recipes work well using dairy-free butter as a substitute.

Can I Use Meyer Lemons Instead? Absolutely! We made one of our test batches with Meyer lemons (a sort of hybrid of oranges & lemons) and they were scrumptious. So good!

Could I Make These With Orange or Lime? That sounds delicious! I haven’t tried it myself, but I think both versions would work, since we’re not worrying about leavening (and have fewer chemical reactions to worry about). If you give it a try with orange or lime, I’d LOVE to know how it goes!

More Gluten-Free Lemon Treats To Try

Gluten-Free Lemon Cheesecake

Gluten-Free Lemon Bundt Cake

Gluten-Free Lemon Curd Cookies

Easy Gluten-Free Lemon Tart

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Lemon Brownies recipe. I can’t wait to hear how it goes!

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Gluten-Free Lemon Brownies

These fudgy lemon brownies are full of zesty citrus flavor. They’re like taking a bite out of sunshine!

Course Brownies, Dessert

Cuisine American

Diet Gluten Free

Keyword fudgy lemon brownies, gluten free lemon brownie recipe, gluten-free lemon brownies, lemon brownie recipe, lemon brownies

Prep Time 25

Cook Time 25

Total Time 50

Servings brownies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Brownies:

2 Tablespoons fresh lemon zest (Zest of 2-3 lemons)
1 cup granulated sugar (200 grams)
½ cup butter, softened (113 grams/1 stick)
2 large eggs room temperature (this is important!)
¼ cup fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup gluten-free measure-for-measure flour,* scooped and leveled or weighed (120 grams)
¼ cup cornstarch (32 grams)
½ tsp. salt

For The Lemon Glaze:

1 ¼ cup powdered sugar (150 grams)
2 Tablespoons fresh lemon juice
1 Tablespoon melted butter
Optional: additional lemon zest for garnish

Instructions

Prep Your Pan & Preheat The Oven. Preheat the oven to 350 degrees F. Line a square 8×8″ baking pan with parchment paper (I like to have the parchment hanging over two of the sides so I can use them as handles to lift the brownies out of the pan later).
Combine Lemon Zest & Sugar. In a large bowl or a stand mixer, combine lemon zest & sugar. Use clean fingertips to rub the lemon zest into the sugar until it’s fragrant and yellow. You’re distributing the lemon oils to all those sugar grains which means more powerful lemon flavor in every bite!
Cream Sugar & Butter. Add softened butter to your lemon zest infused sugar and cream 2-3 minutes, until light, fluffy, and a bit lighter in color.
Add Eggs One At A Time, beating to incorporate after each addition. Scrape down the sides, then…
Add Lemon Juice, Vanilla & Almond Extract. Whisk or mix these in until smooth. The mixture may look a bit grainy at this point. Don’t stress!
Mix In Gluten-Free Flour Blend, Cornstarch & Salt. Now, you’re ready to add the dry ingredients! Add the flour, cornstarch, and salt to your wet ingredients and fold them in with a flexible spatula or mix until JUST combined (try not to over-mix).
Pour Into Your Prepared Pan. Transfer the lemon brownie batter to your prepared pan and smooth it out into an even layer. (An offset spatula makes this easy!)
Bake & Cool. Pop your lemon brownies in the oven and bake at 350 degrees F. for 22-26 minutes, or until the venter is just set. Remember, that like brownies, you don’t want to over-bake them or they’ll lose their fudgy texture! Cool the brownies 20-30 minutes, then make your glaze.
Glaze The Brownies. In a small bowl or a liquid measuring cup, combine powdered sugar, lemon juice, and melted butter. Whisk until completely smooth, adding more powdered sugar if the glaze looks too thin, or more lemon juice if it looks too thick. Pour glaze over the cooled brownies and smooth it out with an offset spatula. Garnish with additional lemon zest & enjoy!

Video

Notes

Gluten-Free Flour. *We recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. If you use another brand, be sure it contains xanthan gum, and know that your results may vary slightly. Weigh for best results! Even an extra 1-2 Tablespoons of flour can make a difference in the texture of the brownies.
Don’t Overbake! Err on the side of underbaking, rather than overbaking here! You’re going for that deliciously fudgy texture. Over-baking can give these a more dry or cakey texture instead.

Originally shared March 2022. Updated with step by step photos, video, and extra recipe notes and republished March 2026.

The post Gluten-Free Lemon Brownies appeared first on Sweets & Thank You.

Gluten-Free Fruit Pizza Cookies

Emily — Mon, 02 Mar 2026 14:48:38 +0000

These gluten-free fruit pizza cookies are a fun twist on classic fruit pizza, made from gluten-free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They’re easy, elegant, and delicious!

I almost always choose the chocolate option in a dessert lineup (hello fudgy brownies or a great chocolate chip cookie!). BUT. I am also always here for anything with berries or citrus. And these gluten-free fruit pizza cookies have BOTH.

Fruit “pizza” is a dessert spin on traditional pizza, usually with a soft, chewy sugar cookie “crust,” frosting in place of sauce, and fresh fruit toppings. They’re a great spring or summer dessert, perfect for Easter, Mother’s Day, Memorial Day, Fourth of July, or a summer BBQ.

Instead of one big dessert pizza, we made our gluten-free fruit pizza into cookies for individual portions. I LOVE that these mini fruit pizzas are the perfect size for sharing, store well, and can even be customized per person (a great option if someone’s allergic to something!).

I love that even though this is a pretty simple, straightforward dessert, there are layers of flavor in every bite. They start with a gorgeous citrus-kissed gluten-free sugar cookie on the bottom that makes the a delicious crust. Then, we build in more flavor with a tangy vanilla frosting, and finish with fresh berries and mint (if you want). They’re light, fresh, and perfect for sharing!

Let’s take a closer look at each of these components, then I’ll walk you through how easy they are to make!

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
Sugar. Next up is some granulated sugar. A must for making sugar cookies!
Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
Eggs. Some room temperature eggs blend in beautifully.
Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

What Fruit Works Well For Fruit Pizza?

Fresh berries (strawberries, raspberries, blueberries, blackberries), kiwi, mandarin oranges, and pineapple all work beautifully for gluten-free fruit pizza!

My favorite combination is JUST fresh berries and mint, but you can absolutely play with different colors of fruit to match a party theme, color scheme, or event! (Try red and green fruits at Christmas, or a rainbow of fruit for St. Patrick’s Day!)

How to Make Fruit Pizza Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy.
Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine.
Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
Chill 20-30 Minutes. Cover the sugar cookie dough with plastic wrap and chill 20-30 minutes, while you preheat your oven.
Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking pan.
Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating.

Make The Cream Cheese Frosting & Decorate Cookies

Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy.
Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time.
Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza).
Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies).
Store decorated cookies covered in the refrigerator up to 3 days.

Tips For Decorating Fruit Pizza Cookies

Choose Similar Fruit. It can be tempting to toss All The Fruits onto fruit pizza, but in my experience, this leads to flavor that’s unbalanced and not cohesive. Instead, try to work with similar fruits–all berries, or citrusy options like kiwi, pineapple, and mandarin oranges.
Add a little powdered sugar. The final little dusting of powdered sugar makes these gluten-free fruit pizza cookies look SO gorgeous. Plus the powdered sugar creates a sort of glaze on the berries as it sits, which can help them look pretty longer.
Are you a baking beginner? Spread your frosting! If you’re a new baker still working on your skills, it’s probably easiest to spread the frosting onto the cookies. A small offset spatula makes this extra easy, but you can also use a butter knife or small spatula to help you along.
Intermediate or Advanced? Try Piping! If you’re ready to level up the presentation, use a piping bag. I piped my frosting on using a Wilton 1M open star tip.
Add A Pop Of Green. To really make the colors of the berries pop, consider adding a fresh mint leaf or leaving the stems on your strawberries (they’re fully edible + easy to pick off). The color contrast really makes the colors stand out!

party tip: set the components out and let everyone make their own!

Mini fruit pizzas make a great party treat, perfect for a baby shower, birthday party, or brunch.

Set out the baked cookies, frosting, and a platter of fresh fruit and let everyone build their own! (Pro tip: you may want to make extra frosting if you go this route to account for everyone adding as much or little as they want.)

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Fruit Pizza Cookies recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Recipe Card

Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40

Cook Time 1

Total Time 2

Servings -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
1 ½ cups granulated sugar (300 grams)
1 Tablespoon lemon zest (about 1 lemon)
2 eggs (ideally room temperature)
1 teaspoon vanilla extract
¼ teaspoon lemon extract optional
¾ teaspoon baking powder
¼ teaspoon salt
2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

12 oz. cream cheese, softened slightly (340 grams)
½ cup butter, softened slightly (113 grams/1 stick)
1 ¼ cups powdered sugar (150 grams)
1 teaspoon vanilla extract
pinch salt (about 1/8 tsp.)

To Decorate:

Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
Fresh mint leaves
Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy.
Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine.
Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating.

Next, Make The Cream Cheese Frosting:

Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy.
Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time.
Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza).
Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies).
Store decorated cookies covered in the refrigerator up to 3 days.

Video

Notes

*GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour.
**PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos.

Originally shared April 2022. Updated with improved recipe notes, step by step photos and republished March 2026.

The post Gluten-Free Fruit Pizza Cookies appeared first on Sweets & Thank You.

Gluten-Free Mint Brownie Cookies

Emily — Mon, 23 Feb 2026 05:00:00 +0000

Our gluten-free mint brownie cookies combine fudgy homemade brownie cookies with creamy mint frosting & glossy chocolate ganache. They’re three layers of delicious!

A good recipe mash-up gets me every time, like S’mores Brownies, or Brookies (half cookie, half brownie), and our newest cookie recipe follows in their delicious footsteps. It combines two things I love into one amazing cookie!

Mint Brownies Meet Chocolate Cookies

Everything I love about classic gluten-free mint brownies + everything I love about a gluten-free brownie cookie = the dessert mash-up I can’t get enough of lately!

They’re delicious anytime, but they’re a perfect treat for St. Patrick’s Day or the holidays!

EASE: There are no fancy techniques or special skills required for these easy cookies! It’s all about simple ingredients and following the instructions.

FLAVORS: The perfect balance of chocolate and mint! Fudgy chocolate cookies pair with cool, creamy mint buttercream and rich chocolate ganache. They’re a texture and flavor wonder!

TOP TIPS: Don’t rush cooling the cookies & ganache so you don’t melt the frosting!

Happy baking! xo, Emily

Gather Your Ingredients

Name a better flavor combination than chocolate and mint! These mint brownie cookies are a delicious spin on our fudgy Gluten-Free Brownie Cookies and Gluten-Free Cosmic Brownies, so you’ll see some familiar ingredients here! Let’s take a look:

Dark Chocolate Chips. I find dark chocolate is the best pairing for the mint. If you must, you can use semi-sweet chocolate chips, but do not try to use milk chocolate here.
Mini Chocolate Chips. We’ll add some here for texture. It’s worth it!
Butter. You’ll need some for both the brownie cookie base and the peppermint buttercream frosting! Salted butter or unsalted butter works here. (I haven’t yet tested them with vegan butter, but it *should* work)
Brown Sugar & Granulated Sugar. This mix of light brown sugar and white sugar gives these brownie cookies great moist texture and their signature crackly tops.
Eggs. Using eggs helps bind together the brownie-like cookie dough, but also helps give the cookies their glossy, crackly tops!
Vanilla Extract. A must always.
Gluten-Free Flour. We’re aiming for just enough flour to hold the chocolate cookies together without making them too cakey. To keep things simple, I recommend King Arthur Measure-For-Measure gluten-free flour blend. If you use another brand of 1:1 gluten-free flour, make sure it contains xanthan gum, or the cookies won’t turn out properly. Don’t substitute almond flour or coconut flour or they won’t turn out!
Dutch Cocoa Powder. Instead of regular unsweetened cocoa powder, I’m using alkalized or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder). Its acidity has been neutralized and it gives a richer color & deeper chocolate flavor to the brownie cookies. Love it!
Baking Powder & Salt. Some baking powder is what makes these cookies spread, while salt helps balance the flavors.
Peppermint Extract. For the hint of mint flavor in the frosting! I ONLY recommend peppermint extract here, NOT spearmint (sometimes just labeled “mint extract”), which has a completely different flavor. Look for peppermint extract only, or your cookies might just taste like toothpaste/gum.
Powdered Sugar. For the mint frosting. Measure carefully!
Heavy Cream. To help the frosting blend, and to help make our glossy chocolate ganache.
Green Gel Food Coloring. I highly recommend gel food coloring, since you can use less, and it doesn’t impact the ratio of wet: dry ingredients in the frosting.

How To Make Gluten-Free Mint Brownie Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

For The Brownie Cookies

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
Whip Eggs, Sugars & Vanilla. In a large mixing bowl (or the bowl of a stand mixer), combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
Add Chocolate To Egg Mixture. Pour cooled chocolate mixture into the egg mixture and mix to combine.

Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure to leave the cookies plenty of room around them to spread! Bake cookies 9-11 minutes, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
Cool Cookies Completely Before Frosting. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Let all cookies cool completely before frosting and decorating.

Make The Mint Frosting & Ganache

Beat The Butter. In a large bowl, beat the butter with a hand mixer on medium speed 1-2 minutes, or until fluffy and creamy.
Combine. Add powdered sugar, milk, and peppermint extract. Beat on low speed for 30-60 seconds until the powdered sugar is mixed into the butter, then increase the speed to medium or medium-high and beat 2-3 minutes, until the frosting is fluffy and smooth, adding more milk, as needed.
Color & Check. Add the green coloring, and stir or mix on low speed to combine. Check the consistency of the frosting. It should be easy to spread. If it’s too loose, add more powdered sugar 1 Tablespoon at a time until you reach the right consistency. If it’s too stiff, add milk 1 teaspoon at a time until you reach the right consistency. If the peppermint flavor isn’t strong enough for your liking, feel free to add a few more drops of peppermint extract.
Make Ganache. In a microwave-safe liquid measuring cup or small saucepan, heat cream until just boiling. Watch carefully, since cream can bubble over! Remove from the heat or set aside and add 6 ounces of chocolate chips and let this mixture sit 5-10 minutes WITHOUT stirring to let the chocolate melt. Then, stir in one direction 1-2 minutes, or until the chocolate is smooth and the ganache looks smooth and glossy. Let the ganache cool another 2-3 minutes before using to allow it to thicken slightly. You don’t want it hot or it will melt the frosting.

To Frost & Decorate The Cookies

First, Frost Cookies. Add 1 heaping Tablespoon of frosting (I use a small cookie scoop) to each cookie and spread, leaving a small border around the edges of the cookie.
Add Cooled Ganache. When the cookies are all frosted and the ganache has cooled to room temperature, add 2-3 teaspoons of the ganache to the center of each cookie, then use an offset spatula to smooth the ganache into a circle. I like to leave a small border near the edge of the frosting so the ganache doesn’t spill over the sides. (Feel free to decorate with sprinkles or chopped andes mint bars, if desired!)
Let Cookies Set. Then, let the cookies set. This can sometimes take a few hours at room temperature, but can be sped up by chilling the cookies, if desired.
Serve & Store. Enjoy cookies once set. Store leftover cookies in a a single layer in an airtight container 2-3 days in the refrigerator, or freeze in a single layer up to 2 months.

FAQ + Tricks For The Best Mint Brownie Cookies

DON’T RUSH COOLING! Cooling is a key step to getting these mint brownie cookies just right. Let. the cookies cool COMPLETELY before adding the mint frosting, or it’ll melt on contact. Similarly, let the ganache cool to room temperature before adding it on top of the frosting, or the frosting will melt. Getting the best results is worth the wait!

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives these homemade brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

GET THEM IN THE OVEN QUICKLY. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture and a chewy center. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.

More Gluten-Free Chocolate Cookie Recipes To Try

Gluten-Free Chocolate Peppermint Cookies

Gluten-Free Cosmic Brownie Cookies

Gluten-Free Chocolate Cake Cookies

Gluten-Free Dirt Cake Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our gluten-free Mint Brownie Cookies recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Mint Brownie Cookies

Three layers of delicious all in one cookie! The combination of fudgy homemade brownie cookies with creamy mint frosting & glossy chocolate ganache can't be beat!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword brownie cookies, peppermint

Prep Time 50

Cook Time 25

Cooling Time 20

Total Time 1 35

Servings -22 Cookies

Author Emily Dixon, Sweets & Thank You

Equipment

1 Medium Cookie Scoop (1 1/2 Tablespoons)
2 Cookie Sheets
2 Sheets Parchment Paper
1 Microwave-Safe Bowl
1 Large Mixing Bowl
1 Offset Spatula
1 Handheld Mixer (Can use stand mixer, if preferred)

Ingredients

For The Brownie Cookies

6 Tablespoons Butter (85 grams), cut into cubes
8 ounces Dark Chocolate Chips (1 1/3 cups, 226 grams)
½ cup Light Brown Sugar (100 grams)
⅓ cup Granulated Sugar (67 grams)
2 Large Eggs
1 teaspoon Vanilla Extract
⅓ cup Gluten-Free Measure-For-Measure Flour* (40 grams, weighed or scooped and leveled)
¼ cup Dutch-Processed Cocoa Powder (25 grams)
½ teaspoon Baking Powder
¼ teaspoon Kosher Salt
½ cup Mini Chocolate Chips (120 grams/4.2 oz)

For The Mint Frosting

½ cup Butter (113 grams)
3 cups Powdered Sugar (360 grams)
2-3 Tablespoons Milk or Cream
½ teaspoon Peppermint Extract (Not Spearmint)
2-3 drops Green Gel Food Coloring

For The Chocolate Ganache

6 ounces Dark Chocolate Chips (1 cup, 170 grams)
1 cup Heavy Whipping Cream (8 oz, 237 ml)

Instructions

For The Brownie Cookies

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don't rush it!)
Add Chocolate To Egg Mixture. Pour cooled chocolate mixture into the egg mixture and mix to combine.
Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
Cool Cookies Completely Before Frosting. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Let all cookies cool completely before frosting and decorating.

Make The Mint Frosting & Ganache

Beat The Butter. In a large mixing bowl, beat the butter with a hand mixer on medium speed 1-2 minutes, or until fluffy and creamy.
Combine. Add powdered sugar, milk, and peppermint extract. Beat on low speed for 30-60 seconds until the powdered sugar is mixed into the butter, then increase the speed to medium or medium-high and beat 2-3 minutes, until the frosting is fluffy and smooth, adding more milk, as needed.
Color & Check. Add the green coloring, and stir or mix on low speed to combine. Check the consistency of the frosting. It should be easy to spread. If it's too loose, add more powdered sugar 1 Tablespoon at a time until you reach the right consistency. If it's too stiff, add milk 1 teaspoon at a time until you reach the right consistency. If the peppermint flavor isn't strong enough for your liking, feel free to add a few more drops of peppermint extract.
Make Ganache. In a microwave-safe liquid measuring cup or small saucepan, heat cream until just boiling. Watch carefully, since cream can bubble over! Remove from the heat or set aside and add 6 ounces of chocolate chips and let this mixture sit 5-10 minutes WITHOUT stirring to let the chocolate melt. Then, stir in one direction 1-2 minutes, or until the chocolate is smooth and the ganache looks smooth and glossy. Let the ganache cool another 2-3 minutes before using to allow it to thicken slightly. You don't want it hot or it will melt the frosting.

To Frost & Decorate The Cookies

First, Frost Cookies. Add 1 heaping Tablespoon of frosting (I use a small cookie scoop) to each cookie and spread, leaving a small border around the edges of the cookie.
Add Cooled Ganache. When the cookies are all frosted and the ganache has cooled to room temperature, add 2-3 teaspoons of the ganache to the center of each cookie, then use an offset spatula to smooth the ganache into a circle. I like to leave a small border near the edge of the frosting so the ganache doesn't spill over the sides. (Feel free to decorate with sprinkles, if desired!)
Let Cookies Set. Then, let the cookies set. This can sometimes take a few hours at room temperature, but can be sped up by chilling the cookies, if desired.
Serve & Store. Enjoy cookies once set. Store leftover cookies in a a single layer in an airtight container 2-3 days in the refrigerator, or freeze in a single layer up to 2 months.

Video

Notes

Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be SURE it contains xanthan gum or the cookies will not turn out properly.
MEASURE FLOUR CORRECTLY! Adding even an extra Tablespoon or two of flour will drastically impact the spread of your cookies. Weigh the flour with a kitchen scale for best results, or use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup, which packs too much flour into the recipe.
Don’t Rush The Eggs & Sugar! Make sure to beat the eggs and sugar the full 2-3 minutes to properly dissolve the sugar. It’s the key to the shiny, crinkly tops we’re going for!
Cocoa Powder. Be sure to use Dutch process cocoa powder sometimes labeled dark cocoa powder or alkalized cocoa powder for this recipe. Regular cocoa powder (natural cocoa powder) will have too weak a flavor.

The post Gluten-Free Mint Brownie Cookies appeared first on Sweets & Thank You.

Easy Strawberry Freezer Jam (Low sugar Recipe!)

Emily — Mon, 16 Feb 2026 05:00:00 +0000

This low sugar strawberry freezer jam tastes like biting into a ripe strawberry! It’s easy to make, done in a flash, and tastes great on EVERYTHING.

Like a lot of people, I picked up some homebody hobbies during 2020, and while everyone else was getting into sourdough bread, this gluten-free girlie was getting into jam. I’ve made so many different flavors of jam in the last few years (Everything from Raspberry Jam and Peach Jam to spiced pear jam!), and it’s SO much easier than you’d think. In fact…

I Swear This Is The Easiest Jam Recipe Around

Homemade strawberry jam tastes better than just about anything from the store, and–to me–this easy strawberry freezer jam is the reason why!

IT’S. SO. EASY. Just 4 simple ingredients and no fancy skills or canning equipment required. You’ll mash berries, boil a few ingredients for literally 1 minute, stir, then scoop into jars. THAT’S IT! The whole thing takes around 30-35 minutes!

AMAZING FRESH FRUIT FLAVOR: The minimal cooking means that this delicious strawberry jam recipe has that freshly-picked, red ripe strawberry flavor that tastes like sun-warmed berries in summer. It’s bright, fresh, and strikes the perfect balance between sweet and tangy.

LOWER SUGAR! Our low sugar freezer jam recipe uses less sugar than a traditional jam recipe, without compromising on sweetness. It tastes better and is a little better for you!

Happy baking! xo, Emily

Gather Your Ingredients

So, how do we pack all that just-picked strawberry flavor into this easy freezer jam recipe? Let’s take a look at our ingredients list:

Fresh Strawberries or Thawed Frozen Strawberries. For the absolute best results, I recommend fresh berries. The better the strawberries are, the better the jam will be, so look for red, ripe strawberries. We’ve also made this countless times with thawed frozen strawberries. The texture of the jam is *slightly* softer, but frozen berries are also picked at their peak, so you’ll still get great flavor!
Low Sugar Pectin. You MUST use a low-sugar pectin for this jam to set up properly. I use Sure Jell Low Sugar No Sugar Pectin (PINK box not yellow box!!) and have consistent results every time. I haven’t tested this recipe with liquid pectin.
Sugar. Next up is good ol’ granulated sugar (white sugar). You can absolutely use an organic cane sugar here, but don’t try to reduce the amount any further, or the jam won’t set up properly.
Water. Lastly, you’ll need a cup of water. Measure carefully
Clean Jars & Tight-Fitting Lids. Then, for storing, you’ll need SUPER clean jars, with a tight-fitting lid for each. You’ll get about 6 cups of delicious homemade jam from this simple recipe, and you can store it in pint jars, 10-ounce jars, half-pint jars, or whatever size you have! Look for freezer-safe glass (tempered glass) or plastic freezer jam jars.

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.

How To Make, Strawberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We’re just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Now, Let’s Use It!

Bread, Toast, Biscuits, English Muffins, Bagels & Scones! Duh.
Sandwiches. The BEST PB&J of your life includes homemade strawberry freezer jam. Pinky promise.
Cookies & Cakes. Use for thumbprint cookies, cake filling, and more!
Cheese Boards & Appetizers. Cheese, jam & crackers are a match made in heaven. Or, pair with goat cheese, brie, or bleu cheese for easy, elegant appetizers!
Ice Cream! Similar to our strawberry topping, this delicious jam tastes amazing on ice cream!
Yogurt Bowls, Oatmeal & Chia Pudding. Breakfast has never tasted better.
Dressings & Marinades. Strawberry jam pairs beautifully with balsamic, olive oil, salt, pepper, or fresh herbs! Use it to dress up greens or marinate chicken!
Drinks & Mocktails! A spoonful of this strawberry jam can add delicious flavor to mixed drinks and mocktails! It’s almost like a mix of strawberries & simple syrup!

FAQ + Tricks For The Best Strawberry Freezer Jam

Can I Use Less Sugar? Not for this recipe. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this!

What Kind of Jars Work Best? I recommend wide-mouth jars since they’re easier to fill, but you can use glass or clean plastic freezer jars here. Do make sure your jars are freezer safe, and remember to leave half an inch of space at the top to allow the jam to expand during freezing!

Can I Can This Jam? This is a freezer jam recipe, so it’s not meant for hot water bath canning or pressure canning.

Why Didn’t My Jam Set? The most common problem is not measuring or timing correctly. Here’s what to check:

Low Sugar Freezer Jam Pectin. Did you use low sugar pectin or regular pectin? This recipe ONLY works with low sugar pectin meant for freezer jam. Is your pectin fresh? Expired pectin won’t set properly and can lead to runny jam.
Stirring. If you didn’t stir enough, the pectin may not have distributed evenly throughout the jam. This helps the pectin form a proper gel network. Make sure to stir thoroughly!
Boil. Did the pectin and sugar crystals fully dissolve? If you didn’t boil the pectin fully for 1 minute. at a rolling boil, it may not be able to gel.

More Yummy Jams & Spreads To Try

Easy Peach Freezer Jam

Low Sugar Raspberry Freezer Jam

Easy Homemade Lemon Curd

Whipped Cinnamon Honey Butter

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our low sugar Strawberry Freezer Jam recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Easy Strawberry Freezer Jam (Low sugar Recipe!)

Our low-sugar strawberry freezer jam is the EASIEST jam recipe around! It's made with just 4 ingredients, perfectly sweet & keeps for a YEAR in the freezer. (No canning or special skills required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Freezer Jam

Prep Time 20

Cook Time 15

Total Time 35

Servings cups jam

Calories 18kcal

Author Emily Dixon, Sweets & Thank You

Equipment

VERY Clean Freezer-Safe Jars or Containers & Lids (Freezer-Safe Glass or Plastic)
Funnel

Ingredients

4 cups Mashed Strawberries (about 7-8 cups diced fresh strawberries)*
1 (1.75 oz) box Sure-Jell Low Sugar Pectin*
3 cups Granulated Sugar* (360 grams)
1 cup Water

Instructions

Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We're just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Video

Notes

Strawberries. I recommend fresh strawberries for best results, but we’ve made this jam countless times with thawed frozen strawberries. The texture of the jam is *slightly* softer with frozen berries, but frozen berries are also picked at their peak, so you’ll still get great flavor! (A great option in winter!)
Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (PINK box not yellow box).
Sugar. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this!
Pay Attention To Timing. This recipe is SUPER simple, but the timing does matter. Make sure to boil the pectin mixture for 1 full minute at a rolling boil, stir the strawberries into the pectin mixture for a full minute, pour jam into jars quickly, let them set 24 hours, then freeze as directed.

Nutrition

The post Easy Strawberry Freezer Jam (Low sugar Recipe!) appeared first on Sweets & Thank You.

Gluten-Free Lemon Tart

Emily — Mon, 09 Feb 2026 05:00:00 +0000

Easy to make and packed with fresh lemon flavor, this gorgeous gluten-free lemon tart is the perfect dessert for special occasions!

Citrus season has been good to us! We have two kinds of orange trees, two kinds of lime trees, and a lemon tree, and they’ve all been so happy this year! So, what’s a girl to do but bake some citrus desserts?

This Zesty Tart Is For Lemon Lovers!

I’m a huge fan of a luscious chocolate tart, but when you want a sunny alternative, there’s no better lemon dessert than this gluten-free lemon tart recipe! From the tangy lemon filling to the easy press-in crust, there’s so much to love!

EASE: Simple ingredients, 3 different crust options to choose from, and no fancy skills required in this delicious recipe!

FLAVORS: Sunny fresh lemon is the star of the show! Then, the crust comes through with a delicious buttery flavor, and the fresh berries (or whipped cream or both!) topping pulls it all together.

TOP TIPS: This is a great recipe for a special occasion! For best results, just make sure you plan ahead to allow enough time for this tart to chill!

Happy baking! xo, Emily

Gather Your Ingredients

Our lemon tart is a slightly easier take on a classic tarte au citron. We just simplified it so it’s more accessible! So, what do you need to get started? Let’s take a look at our ingredients list:

Fresh Lemon Zest & Lemon Juice. The stars of the show! Fresh lemons are a MUST here, since we need both the lemon zest and fresh lemon juice. I do not recommend bottled lemon juice for this recipe. It will not taste right! Keep your taste buds happy and use fresh lemons.
Sweetened Condensed Milk. This is literally just milk & sugar, and it saves us extra steps! I find it easier to work with than adding butter to the tart, since there’s less worry about it separating or blending properly.
Egg Yolks. You’ll need just the egg yolks for this simple recipe, so you’ll separate the eggs and save the egg whites for another use.
Vanilla Extract. Just like in our gluten-free lemon curd, a tiny kiss of vanilla is the perfect subtle note to balance the fresh lemon flavor.
Choose Your Crust Adventure! I’ve tested this tart with several different crusts and they’re all delicious. My favorite is an easy shortbread crust made with gluten-free flour, butter, granulated sugar, brown sugar, and salt. Or, if you prefer, you can use our easy gluten-free graham cracker crust, or our 2-ingredient gluten-free oreo crust made with gluten-free VANILLA Oreos (Golden Oreos).
Your Favorite Toppings. More on this in a minute!

You’ll Also Need a Tart Pan!

Lastly, you’ll need a 9-inch tart pan with a removable bottom. We love this one. It’s easy to clean, easy to work with, and bakes evenly!

SHOP OUR PAN

How To Make a Gluten-Free Lemon Tart, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you’re good to go!
Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.

Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don’t want any unmixed egg!)
Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

Make It Pretty! Decorating Ideas To Try

Other than eating it (always the best part!), my favorite part of this delicious dessert is dressing it up. Here are a few pretty garnishes to try:

Fresh Berries. Fresh fruit makes anything prettier, so my go-to garnish for this easy lemon tart is a mix of fresh strawberries, fresh raspberries, and fresh blueberries. This trio looks gorgeous together and pair nicely with the sweet-tart lemon filling! Feel free to brush them with thinned out jelly, or a mix of lemon juice & honey for a little glossy shine.
Whipped Cream. Pipe, swirl, or dollop whipped cream on top of this tart any way you like! Homemade whipped cream or even store-bought (like Cool Whip!) can work great here! Use what makes sense for your skill level or capacity.
Lemon Slices. Candied lemon slices and fresh lemon slices can both look beautiful.
Fresh Mint. I tuck a few mint leaves in with the berries, but they also look great with whipped cream and lemon zest!
Edible Flowers. Violets and chamomile both look especially beautiful!
Meringue. I’m sure you could top this with a classic lemon meringue pie topping!

FAQ + Tricks For The Best Lemon Tart

Make-Ahead Tips. If you’re making this lemon tart ahead of time, it will keep well in the fridge overnight. You can also freeze the tart up to 2 months, though it will be slightly softer after thawing.

How To Get A Tart Out Of The Pan. Since we’re working with a tart tin that has a removable bottom, you can literally set it the chilled tart on top of a sturdy overturned glass or small bowl, then just gently wiggle the sides of the pan to loosen them from the tart. The exterior ring should slide right off!

Can I Use Lemon Curd Instead? My recipe is specifically scaled to work with this crust, so I recommend making it as written.

Can I Use Meyer Lemons? I’ve only used regular lemons in my test bakes, but meyer lemons *should* work here. Just keep in mind the tart will takes like meyer lemons! (The flavor is more like a cross between oranges and lemons than a true lemon flavor.)

More Gluten-Free Lemon Desserts To Try

Gluten-Free Lemon Bundt Cake

Gluten-Free Fruit Pizza Cookies

Gluten-Free Lemon Cheesecake

Lemon Ice Cream

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Lemon Tart recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Gluten-Free Lemon Tart

Bright, beautiful & packed with fresh lemon flavor, this gluten-free lemon tart is the perfect elegant dessert for a special occasion. (Make sure to plan ahead as this tart needs to chill!)

Course Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free tart

Prep Time 25

Cook Time 30

Chill Time 5

Total Time 5 55

Servings Servings

Author Emily Dixon, Sweets & Thank You

Equipment

1 (9-inch) Tart Pan (with a removable bottom)

Ingredients

For The Shortbread Crust (See Notes For Alternatives!):

½ cup butter, softened (113 grams/1 stick)
¼ cup brown sugar (50 grams)
2 Tablespoons granulated sugar (25 grams)
1 ⅓ cups gluten-free measure-for-measure flour (160 grams)
½ teaspoon kosher salt

For The Lemon Tart Filling:

1 (14 ounce) can sweetened condensed milk (NOT regular condensed milk!)
½ cup fresh lemon juice
3 large egg yolks (save egg whites for another recipe)
1 Tablespoon fresh lemon zest (packed!)
¼ teaspoon vanilla extract

To Decorate The Tart (Choose just 1-2)

Fresh Berries (raspberries, strawberries, blueberries)
Whipped Cream
Powdered Sugar
Fresh Mint Leaves
Edible Flowers
Fresh or Candied Lemon Slices

Instructions

Preheat & Prep. To start, preheat the oven to 350 degrees F. Lightly grease a 9-inch tart pan with butter and set aside.
Make The Tart Crust. In a large mixing bowl, cream softened butter with brown sugar and granulated sugar for 2-3 minutes or until smooth and fluffy. Scrape down the sides of the bowl and add gluten-free flour and salt. Mix until the flour mixture is evenly coated in the butter mixture. The mixture may look a bit dry and shaggy, but if it holds together when pinched, you're good to go!
Bake The Crust. Use the bottom of a measuring cup or drinking glass to pat the crust mixture out into the prepared pan and up the sides. (Make sure to also go around the border of the crust with a finger to pack it down into an even layer.) Gently prick the crust 4-5 times with a fork and bake in preheated oven15-18 minutes, or until just golden brown. Set aside to cool slightly.
Mix Up The Lemon Filling. In a medium bowl, combine sweetened condensed milk, fresh lemon juice, egg yolks, vanilla extract, and lemon zest. Whisk until the lemon mixture is as smooth as possible. (There will still be flecks of zest, but you don't want any unmixed egg!)
Bake. Pour the tart filling into the baked tart shell and gently smooth into an even layer. Bake 12-14 minutes, or until the filling looks just set, with a subtle wiggle in the center.
Cool, Then Chill. Let the tart chill at room temperature 45-60 minutes, then transfer to the refrigerator and chill at least 3-4 hours, or until completely cold.
Decorate. Just before serving, decorate the tart with powdered sugar, fresh berries, whipped cream, lemon slices, edible flowers, or mint leaves, as desired.
Serve & Store. Cut into slices and enjoy! Store leftovers in an airtight container in the fridge 2-3 days or freeze up to 2 months.

Video

Notes

Other Crust Options. If you prefer, you can make our gluten-free graham cracker crust or our gluten-free Oreo crust, made with gluten-free GOLDEN Oreos. (Do not use chocolate oreos!)
Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another brand, make sure it contains xanthan gum! Weigh the flour for best results, or use the scoop and level method to spoon flour into the measuring cup to avoid packing extra flour into the crust.

The post Gluten-Free Lemon Tart appeared first on Sweets & Thank You.

Fudgy Gluten-Free Brownie Cookies

Emily — Mon, 02 Feb 2026 14:10:21 +0000

These fudgy gluten-free chocolate brownie cookies are magically gluten-free, taste amazing & come together in minutes. The ultimate gluten-free chocolate cookies!

Cookies might be my favorite thing bake, but brownies are a close second. There’s something magic about that delicate crackly top and the fudgy centers that gets me every time!

With this gluten-free brownie cookie recipe, I can have both of my favorites. They were MADE for chocolate lovers!

These glorious cookies have a chewy, fudgy texture, rich chocolate flavor, and are perfectly portioned for easy sharing. Plus, I’ve got the secret for that glossy, crackly top that makes them look so spectacularly inviting.

You’ll love the flavor, I’m sure, but I’m also so excited about how simple and straight-forward the ingredient list is…

Gather Your Ingredients

So, how do we make a brownie in cookie form? Let’s take a look:

Semisweet or Dark Chocolate. Just like with our fudgy gluten-free brownies, these brownie cookies start with chocolate! A higher percentage of chocolate + butter gives you REALLY fudgy texture with an ultra chocolatey taste—just what we want in brownie cookies!
Butter. You’ll melt butter with the chocolate to help with the fudgy texture. I haven’t tried these dairy-free yet, but if you do I’d love to know how they turn out!
Brown Sugar & Granulated Sugar, A mix of light brown sugar and white sugar gives these brownie cookies great moist texture and their signature crackly tops.
Eggs. Humble though they may be, eggs are the secret key ingredient in this gluten-free brownie cookie recipe. They bind the ingredients, yes, but whisking them with the sugar creates the structure that forms the light crackly top and fudgy middles. Yay for eggs!
Vanilla. Always. I love vanilla extract and chocolate together!
Gluten-Free Flour. We’re aiming for just enough flour to hold the chocolate cookies together without making them too cakey. To keep things simple, I recommend King Arthur Measure-For-Measure gluten-free flour blend. Don’t substitute almond flour or coconut flour or they won’t turn out!
Unsweetened Cocoa Powder. I’m using alkalized or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder). Its acidity has been neutralized and it gives a richer color to the brownie cookies. Love it!
Baking Powder. The secret ingredient! This is what gives the cookies their spread.
Salt. To balance the flavor, we’ll use some kosher salt in the cookies themselves, then for a pretty flourish, I love to add a few flakes of flaky sea salt on top after baking.

Psst! Make Sure You Measure Your Flour Correctly!

This will make a HUGE difference in the quality of your bakes! We recommend the scoop and level method or (better yet!) weighing your flour for the best results.

LEARN HOW TO MEASURE FLOUR CORRECTLY

How To Make Fudgy Gluten-Free Brownie Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
Add Chocolate To Egg Mixture. Pour cooled melted chocolate mixture into the egg mixture and mix to combine.

Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt to the wet ingredients, and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes in the preheated oven, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
Cool Cookies Completely. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Enjoy once cooled & store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tips And Tricks For The Best Brownie Cookies

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives the brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.

CAN I MAKE THIS DOUGH IN ADVANCE? This is one gluten-free cookie recipe where you canNOT make them in advance. Making the dough in advance will mean you lose the glossy, crackly brownie tops and the cookies won’t spread the same way.

HOW TO STORE LEFTOVER BROWNIE COOKIES. To store leftover gluten-free brownie cookies, keep them in an airtight container at room temperature for 2-3 days, or in the freezer up to 6 weeks. Follow the instructions in our freezing cookies post for best results!

More Gluten-Free Chocolate Cookie Recipes To Try

Gluten-Free Chocolate Chocolate Chip Cookies

Gluten-Free Cosmic Brownie Cookies

Gluten-Free Chocolate Cake Cookies

Gluten-Free Dirt Cake Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Brownie Cookies recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Fudgy Gluten-Free Brownie Cookies

Our easy Gluten-Free Brownie Cookies are everything you love about a brownie, in cookie form! They're fudgy & chewy, with beautiful glossy tops and amazing chocolate flavor.

Course Cookies

Cuisine American

Diet Gluten Free

Keyword gluten free brownie cookie recipe, gluten-free brownie cookie, gluten-free brownie cookies, gluten-free chocolate cookies

Prep Time 15

Cook Time 30

Total Time 45

Servings Cookies

Author Emily Dixon, Sweets & Thank You

Equipment

1 Medium Cookie Scoop (1 1/2 Tablespoon capacity)
2 Cookie Sheets
Parchment Paper
1 Handheld Mixer (or whisk)

Ingredients

8 oz. semisweet, bittersweet, or dark chocolate chips (226 grams or 1 1/3 cup chocolate chips)
6 Tablespoons butter, cut into cubes (85 grams)
½ cup lightly packed brown sugar (100 grams)
⅓ cup sugar (67 grams)
2 large eggs
1 teaspoon vanilla extract
⅓ cup gluten-free measure-for-measure flour, scooped and leveled or weighed (40 grams)
¼ cup unsweetened Dutch processed/dark cocoa powder (28 grams)
½ teaspoon baking powder
¼ teaspoon salt
½ cup mini chocolate chips (120 grams/4.2 oz)

Instructions

Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don't rush it!)
Add Chocolate To Egg Mixture. Pour cooled melted chocolate mixture into the egg mixture and mix to combine.
Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt to the wet ingredients, and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes in the preheated oven, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
Cool Cookies Completely. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Enjoy once cooled & store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Video

Notes

Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be SURE it contains xanthan gum or the cookies will not turn out properly.
MEASURE FLOUR CORRECTLY! Adding even an extra Tablespoon or two of flour will drastically impact the spread of your cookies. Weigh the flour with a kitchen scale for best results, or use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup, which packs too much flour into the recipe.
For Thicker Cookies, you can reduce the baking powder to 1/4 teaspoon or omit it completely. Keep in mind cookies with less or no baking powder won’t spread as much, but they’ll be nice and thick!
Don’t Rush The Eggs & Sugar! Make sure to beat the eggs and sugar the full 2-3 minutes to properly dissolve the sugar. It’s the key to the shiny, crinkly tops we’re going for!
Get Them In The Oven Quickly. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

Originally posted April 2022. Updated with improved recipe notes, new photos, step by step video & republished Feb 2026.

The post Fudgy Gluten-Free Brownie Cookies appeared first on Sweets & Thank You.

Gluten-Free Valentines Desserts To Make Your Valentine

Emily — Mon, 26 Jan 2026 05:00:00 +0000

Everyone deserves a delicious Valentine’s Day, so we rounded up 15+ of our BEST gluten-free Valentines Day desserts in one place. Your valentine will thank you in advance!

These Easy Recipes Make Date Night IN Better Than Ever

Valentine’s Day is fast approaching, and if you’re in need of good gluten-free desserts to celebrate with, we’ve got you covered. Every recipe in this roundup has:

STEP-BY-STEP INSTRUCTIONS: No one wants to waste time or ingredients on a recipe that won’t turn out. We’ll walk you through EVERYTHING, in words, photos, AND videos!

AMAZING FLAVOR: Gloriously decadent chocolate desserts, fresh berries, and everything in between. We’ve covered iconic flavors & new favorites so there’s something for everyone.

SOMETHING FUN: Things like a new flavor twist, a fun color palette, or fun decorating ideas or toppings to try. But every recipe will be impactful, memorable, and delightful. Pinky promise.

Happy Valentine’s Day and happy baking! xo, Emily

15+ Gluten-Free Valentines Recipes To Try This Year

But now, for the good stuff! Let’s get to the recipes!

Valentines Chex Mix (Gluten-Free!)

Even if you're not much of a baker, our crispy, crunchy gluten-free Valentine's Chex Mix is an easy gluten-free valentines treat anyone can make! (Just make sure to buy gluten-free pretzels!)

Get The Recipe

Gluten-Free Red Velvet Crinkle Cookies

With its striking color and fudgy chocolate flavor, red velvet is perfect for valentine's day! These gluten-free red velvet crinkle cookies are a delightful option. The dough is rolled in powdered sugar to make a beautiful crinkle effect when baked. They look adorable and taste even better!

Get The Recipe

Gluten-Free Valentines Cookies

This is the perfect time to go all out on a fun color scheme, and these gluten-free m&m cookies nail it every time. Their golden brown edges, subtle hint of caramel-like brown butter, and a mix of chocolate chips and colorful M&Ms make these gluten-free cookies a perfect treat for this special day!

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Gluten-Free Chocolate Tart

The perfect dessert for a chocolate lover! Our decadent gluten-free chocolate tart is one of those gluten-free Valentines Day desserts that LOOKS super fancy, but is secretly really easy to make. Simple cookie crust, gorgeous ganache filling, and fresh raspberries make it a stunner every time!

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Gluten-Free Chocolate Covered Strawberry Brownies

These Gluten-Free Chocolate Covered Strawberry Brownies combine the rich flavors of fudgy gluten-free brownies with fresh, ripe strawberries and a glorious chocolate ganache that’ll make your heart sing!

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Gluten-Free Chocolate Fondue

Glossy, gorgeous chocolate fondue is always a classic dessert for Valentine's Day! And there are so many great things to dip in chocolate! (We've got a list of 25+ gluten-free things to dip in fondue in the post!)

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Gluten-Free Red Velvet Brownies

Extra fudgy gluten-free red velvet brownies are (in my opinion) even better than red velvet cake! They're a fun twist on classic brownies and look so fun for the occasion!

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Gluten-Free Strawberry Rice Krispie Treats

An easy no-bake treat with major strawberry flavor! Make sure to use gluten-free cereal to keep these gluten-free.

Get The Recipe

Gluten-Free Sugar Cookie Bars

Soft, sweet, and speckled with sprinkles, this Gluten-Free Sugar Cookie Bars recipe is a fun treat any time!

Get The Recipe

Small Batch Gluten-Free Brownies

Need a dessert for 2? This small batch gluten-free brownies recipe is perfect. It makes a small batch (about 6 brownies), so you won't be drowning in leftovers! They're gloriously fudgy, with glossy tops and amazing flavor.

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Gluten-Free Strawberry Cheesecake

I HAD to include a cheesecake in this list of delicious desserts, and this creamy strawberry cheesecake always delivers. From the crisp crust, to the luscious cheesecake filling, to the fresh strawberries in the topping, it's a delight from start to finish.

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Gluten-Free Chocolate Pie

You can't go wrong with gluten-free valentine's day desserts like this! Our easy gluten-free chocolate pie recipe is made with an easy chocolate cookie crust, decadent chocolate filling, and fluffy whipped cream.

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Dairy-Free Flourless Chocolate Cake

Chocolate lovers will FLIP for this pretty dessert! This dense, perfectly rich chocolate cake is gluten-free, dairy-free, paleo, and naturally sweetened, but has all the indulgent flavor you’re looking for on a special occasion. My favorite part is choosing the toppings!

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Gluten-Free Chocolate Lava Cake

This retro dessert is deliciously fudgy and easier than you think! The gooey, molten chocolate “lava” filling makes this a perfect special occasion dessert!

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Chocolate Whipped Cream

This fluffy chocolate whipped cream is proof that sometimes, it's all about the little things! You can serve it as a dip for fruit, pipe it onto brownies & cakes, spoon into hot chocolate, or use as a topping for lava cake or flourless chocolate cake. It's delicious every way!

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Chocolate Covered Strawberries

Gluten-free chocolate covered strawberries make the PERFECT gluten-free valentine's day dessert! They're iconic, classic, and always delicious. Don't miss the tips about easy ways to decorate in the post!

Get The Recipe

A Few Gluten-Free Tips To Remember

If you don’t usually bake gluten-free (or you’re new to baking gluten-free!), here are a few quick tips to keep in mind to keep your gluten-free valentine safe:

Double-Check Ingredients. Any time you’re baking for a gluten-free friend or loved one, you’ll need to double check EVERY ingredient. Some ingredients (like candy, chocolate, or sprinkles) can vary based on the brand and not all brands use the same testing or ingredient standards. So, what’s gluten-free in one brand may not be in another. Keep your loved ones safe by double-checking all your labels before you start.
Avoid Cross-Contamination. Similarly, you’ll need to be vigilant about cross contamination. If you’ve scooped sugar out of an open bag with a measuring cup you’ve used to make something with gluten, that sugar is no longer safe. For best results, use fresh or separate ingredients for gluten-free treats & use clean or separate utensils, pans, etc. when baking gluten-free to avoid any cross contamination. Glass & metal items clean best since they’re non-porous!
Use The Right Flour. Most gluten-free flours are NOT interchangeable. For instance, a recipe that calls for almond flour (which ADDS moisture to a recipe) will behave VERY differently if you use coconut flour (which ABSORBS moisture FROM a recipe). If a recipe calls for a 1:1 or cup-for-cup gluten-free flour blend with xanthan gum, make sure you’re using what the recipe calls for!
Measure Carefully. Lastly, when possible, I highly recommend using a digital scale to measure your dry ingredients. You’ll get the best, most consistent results!

Did You Make One Of These Recipes?

Tell me all about it! Leave a star rating below when you try one of these gluten-free Valentines dessert recipes! I can’t wait to hear how it goes!

The post Gluten-Free Valentines Desserts To Make Your Valentine appeared first on Sweets & Thank You.