Gather Your Ingredients

Here’s what you’ll need to get started:

How To Make Gluten-Free Chocolate Pie Bars, Step By Step

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

1. First, Make The Crust. Preheat the oven temperature to 350 degrees F. Line a metal 8×8 square pan with parchment paper and set aside. In a food processor, crush cookies until you reach fine crumbs. Add the melted butter and pulse to combine until the cookie crumbs are evenly coated in butter.
2. Shape & Bake The Crust. Pour the cookie crumbs out into the prepared baking pan and use the bottom of a measuring cup to pat the crust out into an even layer. Bake 5-8 minutes, or until fragrant, then set the crust aside on a wire cooling rack to cool while you make the pastry cream.
3. Start The Pastry Cream. In a large saucepan, combine granulated sugar, cocoa powder, and salt. Whisk until no clumps remain, then add heavy cream. Stir to combine well, then add the whole milk, and egg yolks. Mix well so no clumps of egg yolk remain.

4. Cook The Pastry Cream. Next, cook the pastry cream over medium low heat stirring constantly for 8-10 minutes, until it’s thick enough to see the trail of the whisk in the pudding. Once the mixture starts bubbling, stir for only 5-10 seconds, then remove from the heat.
5. Stir In Chocolate, Butter, & Vanilla. Add the chopped chocolate, remaining butter, and the vanilla extract. Stir until the chocolate and butter is fully melted. At this point the mixture should look smooth and glossy. If you have any lumps, you can strain the mixture through a fine mesh sieve or use an immersion blender to puree until the pastry cream is completely smooth. Set the chocolate custard aside to cool 5-10 minutes, stirring occasionally as it cools.

6. Layer. Pour the chocolate pudding mixture over the cooled cookie crust and smooth into an even layer. (An offset spatula works great for this!) Chill the pie bars in the fridge for 1-1.5 hours until cool. Do NOT top with whipped cream until the chocolate filling has cooled!
7. Make The Chocolate Whipped Cream. When the pastry cream has cooled, start the whipped cream. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine heavy cream, cocoa powder, powdered sugar, vanilla extract, and pinch salt. Beat on low speed with the whisk attachment for 30-60 seconds until the cocoa powder has mixed into the cream. Then increase the speed to high and mix 4-5 minutes, or until the whipped cream holds its shape. (This is also known as stiff peaks.)
8. Top & Garnish The Bars. Spoon the chocolate whipped cream on top of the cooled chocolate layer and spread into an even layer with an offset spatula. I like to make a few swirls here with the spatula. Sprinkle with more chopped chocolate or chocolate curls, if desired.
9. Chill, Serve & Store. If possible, chill the bars for an additional 30-60 minutes before cutting into slices and serving. To store leftover bars, cover the whole pan with plastic wrap or store individual bars in an airtight container in the fridge 3-4 days.

FAQ + Tricks For The Best Chocolate Pie Bars

Garnish & Extra Toppings To Try. I love to add chocolate shavings, chopped chocolate or chocolate curls to complement the deep flavor of the chocolate, but you can also use chopped pecans, chocolate sprinkles, or toffee bits instead. They all add great flavor!

Can I Make These Without Eggs? If you need an egg-free option, you can use our vegan chocolate pudding recipe instead of the chocolate pastry cream. It doesn’t set *quite* as firm, but also works well!

Can I Use Chocolate Chips Instead of Chopped Chocolate. Yes, though you may get slightly different results. Many chocolate chips use stabilizers that help them hold their shape in the oven, which is the opposite of what we want when we’re melting them. High quality brands like Guittard and Enjoy Life don’t use these stabilizers, so they’d work well here!

Need a Shortcut? Swap In Cool Whip! If you want to save time, feel free to top these triple chocolate pie bars with cool whip or pre-made whipped topping instead of making the chocolate whipped cream. They’ll still taste delicious!

More Gluten-Free Pie Bars To Try

Gluten-Free Pumpkin Pie Bars

Gluten-Free Key Lime Pie Bars

Gluten-Free Salted Caramel Pecan Pie Bars

Gluten-Free Cranberry Crumble Bars

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Gluten-Free Triple Chocolate Pie Bars

Made with layers of crispy chocolate cookie crust, chocolate pastry cream, and chocolate whipped cream, these triple chocolate pie bars are perfect for chocolate lovers! (And, they're easier than pie!)

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25 minutes minutes

Cook Time 1 minute minute

Servings 9 -12 Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

FOR THE CHOCOLATE CRUST:

• 14 Gluten-Free Oreos
• 2 Tablespoons Butter, Melted (28 grams)

FOR THE CHOCOLATE FILLING:

• ⅓ cup Granulated Sugar (65 grams)
• 2 TBSP Cornstarch (16 grams)
• 2 TBSP Unsweetened Cocoa Powder (12 grams)
• ½ cup Heavy Cream (120 ml)
• 1 cup Whole Milk (237 ml)
• 3 Large Egg Yolks (Save Egg Whites For Another Use)
• 4 ounces Chopped 70% Chocolate (or 2/3 cup high quality bittersweet or dark chocolate chips)
• 2 Tablespoons Butter (28 grams)
• 1 ½ teaspoons Vanilla Extract
• ⅛ teaspoon Kosher Salt

FOR THE CHOCOLATE WHIPPED CREAM

• 1 cup COLD Heavy Whipping Cream (240 ml)
• ¼ cup Powdered Sugar (30 grams)
• 3 Tablespoons Unsweetened Cocoa Powder* (18 grams)
• 1 teaspoons Vanilla Extract
• pinch Kosher Salt (less than 1/8 tsp.)

Instructions

• First, Make The Crust. Preheat the oven temperature to 350 degrees F. Line a metal 8×8 square pan with parchment paper and set aside. In a food processor, crush cookies until you reach fine crumbs. Add the melted butter and pulse to combine until the cookie crumbs are evenly coated in butter.
• Shape & Bake The Crust. Pour the cookie crumbs out into the prepared baking pan and use the bottom of a measuring cup to pat the crust out into an even layer. Bake 5-8 minutes, or until fragrant, then set the crust aside on a wire cooling rack to cool while you make the pastry cream.
• Start The Pastry Cream. In a large saucepan, combine granulated sugar, cocoa powder, and salt. Whisk until no clumps remain, then add heavy cream. Stir to combine well, then add the whole milk, and egg yolks. Mix well so no clumps of egg yolk remain.
• Cook The Pastry Cream. Next, cook the pastry cream over medium low heat stirring constantly for 8-10 minutes, until it's thick enough to see the trail of the whisk in the pudding. Once the mixture starts bubbling, stir for only 5-10 seconds, then remove from the heat.
• Stir In Chocolate, Butter, & Vanilla. Add the chopped chocolate, remaining butter, and the vanilla extract. Stir until the chocolate and butter is fully melted. At this point the mixture should look smooth and glossy. If you have any lumps, you can strain the mixture through a fine mesh sieve or use an immersion blender to puree until the pastry cream is completely smooth. Set the chocolate custard aside to cool 5-10 minutes, stirring occasionally as it cools.
• Layer. Pour the chocolate pudding mixture over the cooled cookie crust and smooth into an even layer. (An offset spatula works great for this!) Chill the pie bars in the fridge for 1-1.5 hours until cool. Do NOT top with whipped cream until the chocolate filling has cooled!
• Make The Chocolate Whipped Cream. When the pastry cream has cooled, start the whipped cream. In the bowl of a stand mixer (or a large bowl with a hand mixer), combine heavy cream, cocoa powder, powdered sugar, vanilla extract, and pinch salt. Beat on low speed with the whisk attachment for 30-60 seconds until the cocoa powder has mixed into the cream. Then increase the speed to high and mix 4-5 minutes, or until the whipped cream holds its shape. (This is also known as stiff peaks.)
• Top & Garnish The Bars. Spoon the chocolate whipped cream on top of the cooled chocolate layer and spread into an even layer with an offset spatula. I like to make a few swirls here with the spatula. Sprinkle with more chopped chocolate or chocolate curls, if desired.
• Chill, Serve & Store. If possible, chill the bars for an additional 30-60 minutes before cutting into slices and serving. To store leftover bars, cover the whole pan with plastic wrap or store individual bars in an airtight container in the fridge 3-4 days.

Video

Notes

• Oreos. Regular Oreos are NOT gluten-free, so make sure to buy Gluten-Free Oreos or chocolate sandwich cookies for this recipe! 
• Garnish & Extra Toppings To Try. I love to add chocolate shavings, chopped chocolate or chocolate curls to complement the deep flavor of the chocolate, but you can also use chopped pecans, chocolate sprinkles, or toffee bits instead. They all add great flavor!
• Make-Ahead Tips. These bars can easily be made a day in advance! Since we’ve stabilized the whipped cream with cocoa and powdered sugar, it should hold its shape beautifully! 

Gather Your Ingredients

So what makes this cranberry coffee cake such a special holiday breakfast? It’s the cranberry filling, the buttery crumble, and the simple ingredients! Let’s take a look:

How To Make Gluten-Free Cranberry Coffee Cake, Step By Step

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

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
2. Make The Crumb Topping. In a medium bowl, combine cooled melted butter, gluten-free flour, brown sugar, cinnamon, and salt. Stir with a fork until evenly combined. At first, it may look too wet. Don’t panic! Just let it sit while you make the cake batter, and the flour will absorb liquid from the crumb.
3. Make Orange Sugar. In the bowl of a stand mixer or a large mixing bowl, combine granulated sugar and orange zest. Rub the zest into the sugar with clean fingers until it’s light orange and fragrant.
4. Combine Wet Ingredients. Add softened butter to the bowl and cream with a paddle attachment (or handheld mixer) on medium speed 2-3 minutes, until smooth and fluffy. Scrape down the sides of the bowl and add eggs one at a time, followed by the vanilla. Scrape down the sides of the bowl again.
5. Add Dry Ingredients. Add gluten-free flour, baking powder, baking soda, and salt and mix until JUST combined.
6. Mix in Sour Cream. Scrape down the bowl one more time, then mix in the sour cream until the batter is smooth and even.

1. Layer. Pour 1/2 of the cake batter into the prepared pan and smooth into an even layer. Top with 1 cup cranberry sauce and smooth the cranberry sauce into an even layer, leaving a slight border around the edge. Top cranberry sauce with the second half of the batter and smooth into an even layer, making sure to seal the edges well. Sprinkle the top of the cake with the crumb topping.
2. Bake. Next, bake the coffee cake in preheated oven for 55-60 min, or until the crumb topping is golden brown and toothpick inserted in the center of the cake comes out clean with just a few moist crumbs (no wet batter!). The cake should spring back when gently pressed.
3. Cool, Garnish & Slice. Let the cake cool on a wire rack at least 30-45 min before cutting into slices. Garnish with a sprinkle of powdered sugar, then cut into 9 large squares, 12 medium rectangles, or 16 small squares and enjoy. Store leftover coffee cake in an airtight container or cover the pan tightly with plastic wrap or aluminum foil and store 1-2 days at room temperature or 3-4 days in the fridge. 

FAQ + Tricks For The Best Cranberry Coffee Cake

Try Our Homemade Cranberry Sauce! I’ve included a delicious recipe for my favorite homemade cranberry sauce below. It’s easy, delicious, and has just the right texture for this cranberry sauce coffee cake recipe. Whether you use homemade cranberry sauce or canned cranberry sauce, make sure it’s got a thick, jam-like consistency. Do NOT use jellied cranberry sauce for this recipe, or it’ll just melt into the cake. Look for whole berry cranberry sauce or make homemade cranberry sauce with fresh cranberries for best results.

Your Pan Material Matters! I highly recommend an 8×8 light colored metal baking pan for this recipe. An aluminum pan will conduct heat evenly and gently. If you use a glass pan or ceramic pan, your cranberry-orange coffee cake will take longer to bake.

Can I Use a Different Pan? You can, but your bake time will likely vary slightly. An 8-inch or 9-inch springform pan would work well and have a similar bake time!

Make-Ahead Tips. This is a great recipe for making in advance, which makes it a perfect Christmas brunch or breakfast recipe. The fully-baked and cooled coffee cake will keep well overnight to serve the next morning. Or, you can keep the batter, cranberry sauce, and streusel topping in different containers overnight, then assemble and bake in the morning!

More Gluten-Free Breakfast Recipes To Try

Gluten-Free Blueberry Coffee Cake

Gluten-Free Cinnamon Rolls

Gluten-Free Chocolate Chip Muffins

Gluten-Free Orange Rolls

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Gluten-Free Cranberry Coffee Cake

This zesty orange cranberry coffee cake has the most DELICIOUS flavor! Tender cake with notes of orange and vanilla pair with sweet, tart cranberry sauce and a buttery cinnamon crumb topping you'll LOVE.

Course Breakfast, Cake

Cuisine American

Diet Gluten Free

Keyword coffee cake, gluten free coffee cake, gluten-free orange cranberry cake

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Cool Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 9 -16 servings

Author Emily Dixon, Sweets & Thank You

Ingredients

FOR THE HOMEMADE CRANBERRY SAUCE (IF MAKING YOUR OWN)

• 1 (12-ounce) Bag Fresh Cranberries (3 cups)* (340 grams), rinsed
• ¾ cup Granulated Sugar (200 grams)
• ¾ cup Water
• 1 teaspoon Fresh Orange Zest
• ¼ cup Fresh Orange Juice (from the same orange!)
• Pinch Cinnamon (less than 1/8 teaspoon)
• Pinch Salt (less than 1/8 teaspoon)

FOR THE CINNAMON STREUSEL TOPPING

• ½ cup Butter, Melted and Cooled (113 grams/8 TBSP)
• 1 cup Gluten-Free Measure-For-Measure Flour* (120 grams)
• ¾ cup Light Brown Sugar (150 grams)
• 3/4-1 teaspoon Cinnamon
• ¼ teaspoon Salt

FOR THE ORANGE CRANBERRY COFFEE CAKE

• ½ cup Butter, Softened (113 grams/8 TBSP)
• Zest of 1 Orange (about 2 tsp. zest)
• 1 cup Granulated Sugar (200 grams)
• 3 Large Eggs
• 2 teaspoons Vanilla Extract
• 2 cups Gluten-Free Measure-For-Measure Flour* (240 grams)
• 1 ½ teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 cup Sour Cream (227 grams/8 oz.)
• 1 cup Cranberry Sauce (see notes)

Instructions

• FIRST, MAKE CRANBERRY SAUCE. If you're making cranberry sauce just for this, make the cranberry sauce in advance, so you can cool it before adding it to the cake. In a large saucepan, combine cranberries, 3/4 cup sugar, 3/4 water, 1 tsp. orange zest, 1/4 cup orange juice, pinch cinnamon, and pinch salt. Bring to a simmer over medium heat, stirring to break up the cranberries. Cook 8-10 min, or until thickened and reduced so you have about 2 cups of sauce. Cool sauce to room temperature or chill before using for the cake. (Cranberry sauce will keep fresh 3-4 days in the fridge, or can be frozen up to 2 months)
• PREHEAT & PREP. To start, preheat the oven to 350 degrees F. Line a metal 8×8 pan with parchment paper and set aside.
• MAKE THE CRUMB TOPPING. In a medium bowl, combine cooled melted butter, gluten-free flour, brown sugar, cinnamon, and salt. Stir with a fork until evenly combined. At first, it may look too wet. Don't panic! Just let it sit while you make the cake batter, and the flour will absorb liquid from the crumb.
• MAKE ORANGE SUGAR. In the bowl of a stand mixer or a large mixing bowl, combine granulated sugar and orange zest. Rub the zest into the sugar with clean fingers until it's light orange and fragrant.
• COMBINE WET INGREDIENTS. Add softened butter to the bowl and cream with a paddle attachment (or handheld mixer) on medium speed 2-3 minutes, until smooth and fluffy. Scrape down the sides of the bowl and add eggs one at a time, followed by the vanilla. Scrape down the sides of the bowl again.
• ADD DRY INGREDIENTS. Add gluten-free flour, baking powder, baking soda, and salt and mix until JUST combined.
• MIX IN SOUR CREAM. Scrape down the bowl one more time, then mix in the sour cream until the batter is smooth and even.
• LAYER. Pour 1/2 of the cake batter into the prepared pan and smooth into an even layer. Top with 1 cup cranberry sauce and smooth the cranberry sauce into an even layer, leaving a slight border around the edge. Top cranberry sauce with the second half of the batter and smooth into an even layer, making sure to seal the edges well. Sprinkle the top of the cake with the crumb topping.
• BAKE. Next, bake the coffee cake in preheated oven for 55-60 min, or until the crumb topping is golden brown and toothpick inserted in the center of the cake comes out clean with just a few moist crumbs (no wet batter!). The cake should spring back when gently pressed.
• COOL, GARNISH & SLICE. Let the cake cool on a wire rack at least 30-45 min before cutting into slices. Garnish with a sprinkle of powdered sugar, then cut into 9 large squares, 12 medium rectangles, or 16 small squares and enjoy. Store leftover coffee cake in an airtight container or cover the pan tightly with plastic wrap or aluminum foil and store 1-2 days at room temperature or 3-4 days in the fridge.

Video

Notes

• Use The Right Cranberry Sauce! Whether you use homemade cranberry sauce or canned cranberry sauce, make sure it’s got a thick, jam-like consistency. Do NOT use jellied cranberry sauce for this recipe, or it’ll just melt into the cake. Look for whole berry cranberry sauce or make the homemade cranberry sauce we shared above, for best results. 
• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend for this gluten-free cranberry coffee cake. If you use another 1:1 flour blend (like Bob’s Red Mill), make sure it contains xanthan gum. Do not substitute oat flour, almond flour, or coconut flour, or other gluten-free flours into this recipe. 
• Your Pan Material Matters! I highly recommend an 8×8 light colored metal baking pan for this recipe. An aluminum pan will conduct heat evenly and gently. If you use a glass pan or ceramic pan, your cranberry-orange coffee cake will take longer to bake.
• Make-Ahead Tips. This is a great recipe for making in advance, which makes it a perfect Christmas brunch or breakfast recipe. The fully-baked and cooled coffee cake will keep well overnight to serve the next morning. Or, you can keep the batter, cranberry sauce, and streusel topping in different containers overnight, then assemble and bake in the morning!

Gather Your Ingredients

These gluten-free sheet pan brownies are made with pantry staples that are easy to keep on hand. Let’s take a look at what you’ll need for this simple recipe:

How To Make Gluten-Free Sheet Pan Brownies Step By Step

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

1. Preheat & Prep. To start, preheat oven to 350 degrees F. Line a 13×18 metal sheet pan (also called a half sheet pan) with parchment paper, or lightly grease the pan, then set aside.
2. Whisk Dry Ingredients. In a medium bowl, combine gluten-free flour, Dutch cocoa powder, and salt. Whisk until evenly blended, then set aside.
3. Melt Butter, Oil & Chocolate. In a large saucepan, melt butter, oil, and 3 1/3 cups chocolate chips together over low heat or medium-low heat, until smooth and glossy. Set aside to cool slightly.
4. Beat Eggs, Sugar, and Vanilla. In a large bowl, combine granulated sugar, eggs, and vanilla extract. Use a hand mixer to beat the egg mixture for a full 5-6 minutes, until the sugar is almost entirely dissolved and the mixture is much lighter in color. Do NOT rush this step, or your brownies won’t have a glossy, crackly top. (Alternatively, you can do this in a stand mixer with the paddle attachment, if you prefer.)

5. Combine. Add melted chocolate mixture to the egg mixture and stir to combine. Add the dry ingredients to the wet ingredients, and stir until just combined.
6. Pour & Prep. Next, pour the brownie batter into your prepared pan and use an offset spatula to smooth the batter into an even layer. (You can also tap the pan lightly on the counter a few times to help with this.) Sprinkle with the remaining 2/3 cup chocolate chips, if desired.
7. Bake 25-28 minutes, or until a toothpick inserted in the center comes out with just some fudgy crumbs (but not liquid batter). Remove the pan from the oven and let the brownies cool before slicing. (This can take 45-60 minutes or so)
8. Slice Serve. Cut the brownies into 30-48 squares, and enjoy! Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tricks For The Best Sheet Pan Gluten-Free Brownies

Can I Make Them In Advance? Yes! These brownies can easily be made a day in advance. Just let them cool completely and cover the sheet pan tightly with plastic wrap or aluminum foil and store at room temperature until it’s time to serve them.

Dairy-Free Option. These fudgy gluten-free brownies are also EASILY dairy-free brownies, with 2 swaps. First, use vegan butter (like Earth Balance). Second, use dairy-free chocolate chips. We love Guittard or Enjoy Life brands!

Metric is Best. We also highly recommend using weight measurements when possible. If you don’t have a kitchen scale, be sure to spoon flour into the measuring cup, rather than scooping WITH the measuring cup, so you don’t accidentally pack too much flour into the recipe. 

Want To Use Nuts Instead? I recommend mixing them into the batter along with the dry ingredients. Chopped pecans or chopped walnuts would both be lovely! 

Serving Suggestion. Stretch these fudgy brownies even further by serving them with a scoop of vanilla ice cream! (Bonus points if you also add a little bit of hot fudge sauce or chocolate syrup on top for brownie sundaes!

More Gluten-Free Brownie Recipes To Try

Small Batch Gluten-Free Brownies

Gluten-Free Cosmic Brownies

Gluten-Free Pecan Brownies

15+ Better Than Basic Gluten-Free Brownies To Try

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Gluten-Free Sheet Pan Brownies

The BEST way to make gluten-free brownies for a crowd! This better-than-box-mix recipe gives you fudgy, chewy brownies, with glossy crackly tops and a delicious chocolate flavor anyone will love.

Course Brownies, Dessert

Cuisine American

Diet Gluten Free

Keyword chewy gluten-free brownies, gluten-free brownies, sheet pan

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 30 -48 Brownies

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Sheet Pan (18×13" – also called a half sheet pan)

Ingredients

• 1 ½ cups Salted Butter (335 grams/2 1/2 sticks)
• ¼ cup Vegetable Oil or Canola Oil
• 3 ⅓ cups Semi Sweet Chocolate Chips (20 oz/567 grams)
• 2 ½ cups Granulated Sugar (500 grams)
• 6 Large Eggs
• 1 ½ Tablespoons Vanilla Extract
• 1 ⅔ cup Gluten-Free Measure-For-Measure Flour* (200 grams)
• 1 cup Dutch-Processed Cocoa Powder (96 grams)
• 1 ½ teaspoons Kosher Salt
• ⅔ cup Semi sweet Chocolate Chips (or chopped nuts)

Instructions

• Preheat & Prep. To start, preheat oven to 350 degrees F. Line a 13×18 sheet pan (also called a half sheet pan) with parchment paper, or lightly grease the pan, then set aside.
• Whisk Dry Ingredients. In a medium bowl, combine gluten-free flour, Dutch cocoa powder, and salt. Whisk until evenly blended, then set aside.
• Melt Butter, Oil & Chocolate. In a large saucepan, melt butter, oil, and 3 1/3 cups chocolate chips together over low heat or medium-low heat, until smooth and glossy. Set aside to cool slightly.
• Beat Eggs, Sugar, and Vanilla. In a large mixing bowl, combine granulated sugar, eggs, and vanilla extract. Use a hand mixer to beat the egg mixture for a full 5-6 minutes, until the sugar is almost entirely dissolved and the mixture is much lighter in color. Do NOT rush this step, or your brownies won't have a glossy, crackly top. (Alternatively, you can do this in a stand mixer with the paddle attachment, if you prefer.)
• Combine. Add melted chocolate mixture to the egg mixture and stir to combine. Add the dry ingredients and stir until just combined.
• Pour & Prep. Next, pour the brownie batter into your prepared pan and use an offset spatula to smooth the batter into an even layer. (You can also tap the pan lightly on the counter a few times to help with this.) Sprinkle with the remaining 2/3 cup chocolate chips, if desired.
• Bake 25-28 minutes, or until a toothpick inserted in the center comes out with just some fudgy crumbs (but not liquid batter). Remove the pan from the oven and let the brownies cool before slicing. (This can take 45-60 minutes or so)
• Slice Serve. Cut the brownies into 30-48 squares, and enjoy! Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Video

Notes

• Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour blend for these brownies. If you use another gluten-free flour blend, be sure it contains xanthan gum!
• Metric is Best. We also highly recommend using weight measurements when possible. If you don’t have a kitchen scale, be sure to spoon flour into the measuring cup, rather than scooping WITH the measuring cup, so you don’t accidentally pack too much flour into the recipe. 
• Use The Right Cocoa! For best results, I recommend Dutch process cocoa powder (dark cocoa powder) rather than natural cocoa powder. It’s alkalized, which neutralizes some of the acidity, and gives the brownies a richer, more chocolatey color and flavor. 
• Want To Use Nuts Instead? I recommend mixing them into the batter along with the dry ingredients. Chopped pecans or chopped walnuts would both be lovely! 

Gather Your Ingredients

Here’s what you’ll need to get started on these chewy gluten-free snickerdoodle bars…

How To Make Gluten-Free Snickerdoodle Blondies, Step By Step

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

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
2. Combine Butter & Sugars. In a large bowl, combine cooled melted butter, granulated sugar, and brown sugar. Stir until evenly blended (it’ll look like wet sand!).
3. Mix In Eggs & Vanilla. Scrape down the sides of the bowl and add eggs and vanilla extract. Stir until evenly combined. It’ll be darker in color and thinner.
4. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. Whisk until evenly blended.
5. Add Dry Ingredients To Wet Ingredients. Mix the dry ingredients into the wet ingredients, and stir until just blended. The dough will be more like very thick batter at this point.

6. Prep For Baking. Transfer the cookie dough to the prepared pan and use an offset spatula to smooth dough into an even layer. (You can also gently tap the pan on the counter to level it out, if that’s easier!) In a small bowl, combine sugar and cinnamon, then sprinkle over the cookie dough. It’ll seem like a lot, but you want a good, even layer!
7. Bake Bars in the preheated oven 25-28 minutes, or until the top looks evenly set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
8. Cool, Then Slice. Place the pan on a wire rack and let the bars cool completely before slicing. Cut into 12-24 slices and enjoy! Store leftover snickerdoodle bars in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tricks For The Best Snickerdoodle Bars

YOUR PAN MATERIAL MATTERS. I only recommend a metal 9×13 for this recipe, since it’ll help the chewy snickerdoodle bars bake gently and evenly. If you use a glass or ceramic pan, you’ll likely need to add a few minutes to the bake time, since glass and ceramic conduct heat differently than metal does. The bars may also “climb” the sides during baking.

METRIC IS BEST. When possible (and for best results!), I highly recommend weighing dry ingredients with an inexpensive kitchen scale. You’ll get the most consistent results! If you don’t have a kitchen scale, make sure to spoon flour into the measuring cup and level it off rather than scooping WITH the measuring cup to avoid packing too much flour into the dough.

TRY A WHITE CHOCOLATE TWIST! For a twist, dry drizzling the finished, cooled bars with melted white chocolate. This can be a great look for holiday baking!

CAN I USE ANOTHER KIND OF FLOUR? I recommend a 1:1 gluten-free flour blend that contains xanthan gum, like King Arthur Measure-For-Measure or Bob’s Red Mill 1:1 Flour. I do not recommend oat flour, coconut flour, or almond flour for these bars.

More Gluten-Free Cookie Bars To Try

Gluten-Free Sugar Cookie Bars

Gluten-Free Monster Cookie Bars

Gluten-Free S’mores Bars

Gluten-Free Oatmeal Fudge Bars

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Gluten-Free Snickerdoodle Blondies

These easy gluten-free snickerdoodle bars have all the delicious cinnamon-sugar flavor of a classic snickerdoodle cookie, with a gorgeous soft, chewy texture you'll LOVE!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free cookie bars, Snickerdoodles

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 -24 Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Snickerdoodle Blondies:

• ¾ cup Salted Butter, Melted and Cooled (1 1/2 sticks/170 grams)
• 1 cup Granulated Sugar (200 grams)
• ¾ cup Light Brown Sugar (150 grams)
• 2 Large Eggs, Room Temperature
• 2 teaspoons Vanilla Extract
• 1 ¾ cup Gluten-Free Measure-For-Measure Flour (210 grams)
• 1 Tablespoon Cornstarch (8 grams)
• 1 teaspoon Baking Powder
• ½ teaspoon Cream of Tartar
• ½ teaspoon Salt

For The Cinnamon-Sugar Topping:

• ¼ cup Granulated Sugar (50 grams)
• 1 ½ teaspoons Cinnamon

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
• Combine Butter & Sugars. In a large bowl, combine cooled melted butter, granulated sugar, and brown sugar. Stir until evenly blended (it'll look like wet sand!).
• Mix In Eggs & Vanilla. Scrape down the sides of the bowl and add eggs and vanilla extract. Stir until evenly combined. It'll be darker in color and thinner.
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. Whisk until evenly blended.
• Add Dry Ingredients To Wet Ingredients. Mix the dry ingredients into the wet ingredients, and stir until just blended. The dough will be more like very thick batter at this point.
• Prep For Baking. Transfer the cookie dough to the prepared pan and use an offset spatula to smooth dough into an even layer. (You can also gently tap the pan on the counter to level it out, if that's easier!) In a small bowl, combine sugar and cinnamon, then sprinkle over the cookie dough. It'll seem like a lot, but you want a good, even layer!
• Bake Bars in the preheated oven 25-28 minutes, or until the top looks evenly set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
• Cool, Then Slice. Place the pan on a wire rack and let the bars cool completely before slicing. Cut into 12-24 slices and enjoy! Store leftover snickerdoodle bars 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 Blend for these cookie bars. If you use another 1:1 gluten-free flour, be sure it contains xanthan gum! 
• YOUR PAN MATERIAL MATTERS. I only recommend a metal 9×13 for this recipe, since it’ll help the chewy snickerdoodle bars bake gently and evenly. If you use a glass or ceramic pan, you’ll likely need to add a few minutes to the bake time, since glass and ceramic conduct heat differently than metal does. The bars may also “climb” the sides during baking.
• METRIC IS BEST. When possible (and for best results!), I highly recommend weighing dry ingredients with an inexpensive kitchen scale. You’ll get the most consistent results! If you don’t have a kitchen scale, make sure to spoon flour into the measuring cup and level it off rather than scooping WITH the measuring cup to avoid packing too much flour into the dough.

Gather Your Ingredients

One thing that makes this gluten-free black velvet cupcake recipe so great is the simple ingredient list. There’s only ONE special ingredient you’ll need to track down. Let’s take a look:

How To Make Gluten-Free Black Velvet Cupcakes, Step By Step

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

Start By Baking The Cupcakes

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside. (You’ll need to bake an additional 2 cupcakes in a second batch later.)
2. Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour, black cocoa powder, baking soda, and salt. Whisk to combine, then set aside.
3. Mix The Wet Ingredients. In a large bowl, combine the sugar, sour cream, oil, eggs, vanilla, and vinegar. Whisk until smooth.
4. Add Dry Ingredients To Wet Ingredients. Next, add the dry ingredients to the wet ingredients and stir until just combined.
5. Scoop & Bake Cupcakes. Use a large cookie scoop to measure about 3 Tablespoons of cupcake batter into each muffin cup. (Remember you’ll have enough for 2 extra cupcakes in a second batch, so try not to overfill the muffin cups.) Bake cupcakes 18-20 minutes.
6. Cool Completely Before Frosting. Let the cupcakes cool in the muffin pan 2-5 minutes, then transfer to a wire rack to finish cooling completely before frosting. Bake your remaining 2 cupcakes and let them cool as well. You want the cupcakes fully cool before frosting, or the frosting will melt.

Next Make The Black Cocoa Frosting & Decorate The Cupcakes

1. Beat The Butter. Add softened butter to the bowl of a stand mixer (or a large mixing bowl). Using the paddle attachment (or a hand mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. (It should look significantly lighter in color & have increased in volume.)
2. Add Most Of Your Ingredients. Scrape down the sides of the bowl and add black cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
3. Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
4. Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
5. Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, if you can. At this point, the frosting should be smooth and easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
6. Frost The Cupcakes. Transfer the frosting to a piping bag fitted with a large closed star tip (like Wilton 2D or Ateco 852). Hold the piping bag straight up, with the tip pointed down. Starting at the center of each cupcake pipe frosting into a rosette on top of each cupcake. (Start in the center of the cookie and continue to move around the circle of the cookie until you get close to the edges.) If you don’t have a piping tip, you can use an offset spatula to frost the cupcakes.
7. Serve & Store. Store 1-2 days at room temperature in an airtight container or refrigerate up to 3-4 days. Cupcakes can also be frozen up to 2 months.

FAQ + Tricks For The Best Black Velvet Cupcakes

Can I Use Regular Cocoa Instead? Not if you want them to be black. If you can’t find or order black cocoa, you can use Dutch processed cocoa powder (dark cocoa powder) for a dark chocolate look. I don’t recommend regular cocoa powder (natural cocoa powder) here, without some tweaks to the recipe. 

Decorating Ideas To Try. I topped my black velvet cupcakes with crumbled gluten-free Oreo crumbs (regular Oreos are NOT gluten-free!), but black sprinkles, chocolate sprinkles, Halloween sprinkles, or colorful sprinkles can all looks great.

What Piping Tip Do You Use? For best results, I like using a closed star tip, like the Wilton 2D or Ateco 852. It adds beautiful swirls and feels really easy to work with. It’s the same tip I use for these gluten-free chocolate cake cookies, gluten-free Pumpkin Cupcakes, and these gluten-free Christmas Sprinkle Sugar Cookies.

More Fun Halloween Recipes To Try

Gluten-Free Halloween Chex Mix

Gluten-Free Dirt Pudding

Pumpkin Juice (aka Spiced Pumpkin Cider)

Gluten-Free Pumpkin Cupcakes

Recipe Card

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Gluten-Free Black Velvet Cupcakes

These fluffy gluten-free black velvet cupcakes have all of the drama, and none of the dye. We use black cocoa powder instead of food coloring to achieve a rich black color that's taken to the next level with our velvety smooth black cocoa buttercream!

Course Cake, Dessert

Cuisine American

Diet Gluten Free

Keyword black velvet, cupcakes, gluten-free cupcakes, halloween

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 14 Cupcakes

Author Emily Dixon, Sweets & Thank You

Equipment

• Piping Bag
• Closed Star Piping Tip Like Wilton 2D or Ateco 852
• Large Cookie Scoop
• Light-Colored Metal Muffin Pan

Ingredients

For The Black Velvet Cupcakes:

• ¾ cup Gluten-Free Measure-For-Measure Flour* (90 grams)
• ⅓ cup Black Cocoa Powder (30 grams)
• ½ teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 1 cup Granulated Sugar (200 grams)
• ½ cup Sour Cream (120 grams)
• ¼ cup Oil (50 ml)
• 2 Large Eggs Room Temperature
• 1 ½ teaspoons Vanilla Extract
• 1 teaspoon White Vinegar

For The Black Velvet Buttercream:

• 1 cup Butter, Softened (226 grams/2 sticks)
• ¾ cup Black Cocoa Powder (72 grams)
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt
• 3 cups Powdered Sugar (360 grams)
• 3-5 Tablespoons Heavy Cream or Milk (45-75 ml)

Instructions

First, Bake The Cupcakes

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a 12-cup metal muffin pan with parchment paper liners and set aside. (You'll need to bake an additional 2 cupcakes in a second batch later.)
• Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour, black cocoa powder, baking soda, and salt. Whisk to combine, then set aside.
• Mix The Wet Ingredients. In a large mixing bowl, combine the sugar, sour cream, oil, eggs, vanilla, and vinegar. Whisk until smooth.
• Add Dry Ingredients To Wet Ingredients. Next, add the dry ingredients to the wet ingredients and stir until just combined.
• Scoop & Bake Cupcakes. Use a large cookie scoop to measure about 3 Tablespoons of batter into each muffin cup. (Remember you'll have enough for 2 extra cupcakes in a second batch, so try not to overfill the muffin cups.) Bake cupcakes 18-20 minutes.
• Cool Completely Before Frosting. Let the cupcakes cool in the muffin pan 2-5 minutes, then transfer to a wire rack to finish cooling completely before frosting. Bake your remaining 2 cupcakes and let them cool as well. You want the cupcakes fully cool before frosting, or the frosting will melt.

Next, Make The Frosting & Decorate The Cupcakes

• Beat The Butter. Add softened butter to the bowl of a stand mixer (or a large mixing bowl). Using the paddle attachment (or a hand mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. (It should look significantly lighter in color & have increased in volume.)
• Add Most Of Your Ingredients. Scrape down the sides of the bowl and add black cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
• Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
• Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup (if using). Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
• Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, if you can. At this point, the frosting should be smooth and easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
• Frost The Cupcakes. Transfer the frosting to a piping bag fitted with a large closed star tip (like Wilton 2D or Ateco 852). Hold the piping bag straight up, with the tip pointed down. Starting at the center of each cupcake pipe frosting into a rosette on top of each cupcake. (Start in the center of the cookie and continue to move around the circle of the cookie until you get close to the edges.) If you don’t have a piping tip, you can use an offset spatula to frost the cupcakes.
• Serve & Store. Store 1-2 days at room temperature in an airtight container or refrigerate up to 3-4 days. Cupcakes can also be frozen 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 brand, be sure it contains xanthan gum and weigh or measure carefully! 
• Troubleshooting The Frosting. If the frosting is too thick or stiff to pipe or spread easily, add more cream 1 teaspoon at a time, until you reach your desired texture. If the frosting is too thin, add more powdered sugar or cocoa powder 1 Tablespoon at a time until you reach the correct texture. If the frosting warms up too much and starts to melt, chill in the refrigerator for 15-20 minutes or until it’s set again.

Fall Cookies You’re Going to Love

Now for the best part: the actual recipes! In no particular order, here are our best gluten-free fall cookie recipes for cozy weekend baking, holiday celebrations, and sharing with friends:

1

Gluten-Free Cinnamon White Chocolate Toffee Oatmeal Cookies

These chewy gluten-free oatmeal cookies are packed with notes of warm cinnamon, toasty toffee, creamy white chocolate & a kiss of vanilla in every delicious bite.

Get The Recipe

2

Gluten-Free Pumpkin Snickerdoodles

This soft, chewy gluten-free pumpkin snickerdoodles recipe is perfect when the weather gets chilly. With plenty of warm spices, they’re the perfect fall cookie!

Get The Recipe

3

Gluten-Free Reese’s Cookies

These cookies are for chocolate peanut butter lovers ONLY. We start with a soft, chewy peanut butter cookie base, then load it up with THREE kinds of Reese's goodies AND chocolate chips!

Get The Recipe

4

Gluten-Free Maple Pecan Cookies

These soft, chewy gluten-free maple pecan cookies have notes of brown sugar, maple, and toasted pecans, plus a sweet maple glaze you’ll LOVE!

Get The Recipe

5

Gluten-Free Maple Snickerdoodle Cookies

Maple adds a delicious fall flavor twist to classic snickerdoodles. Brown butter, brown sugar, and maple with hints of vanilla feel cozy, while the classic cinnamon and tang of snickerdoodle cookies still shines through.

Get The Recipe

Gather Your Ingredients

Here’s what you’ll need for these gluten-free pumpkin oatmeal cookies. (Spoiler: it’s mostly pantry staples!)

How To Make Gluten-Free Pumpkin Oatmeal 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.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line two sheet pans with parchment paper and set them aside.
2. Blot The Pumpkin. Line a plate with paper towels and spread the pumpkin puree out onto the lined plate. Blot with additional paper towels to remove extra moisture from the puree, until you only have 1/3 cup pumpkin puree left. (You may need to use some extra paper towels!)
3. Whisk The Dry Ingredients. In a medium bowl, combine gluten-free flour, oats, baking soda, pumpkin spice, and salt until well blended, then set aside.
4. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), cream the butter, brown sugar, and sugar 2-3 minutes with the paddle attachment (or a hand mixer), until smooth and creamy.
5. Finish The Wet Ingredients. Scrape down the sides of the bowl, then add pumpkin puree, egg yolk, and vanilla extract and mix until evenly blended. (It may look a tiny bit separated here–don’t panic!)

6. Combine The Dough. Next, scrape down the sides of the bowl again and add the flour mixture. Mix until just blended, then add chocolate chips and mini chocolate chips and stir until evenly distributed.
7. Scoop & Bake. Use a medium cookie scoop to measure 2 Tablespoon size scoops of cookie dough onto a prepared baking sheet. Bake 6 cookies at a time, for 8-10 minutes. When the cookies come out of the oven, garnish with additional chocolate chips or mini chocolate chips, if desired. Then, transfer cookies to a wire rack to finish cooling. Repeat with the remaining cookie dough, alternating cookie sheets with each batch so you don’t put cool dough on a hot cookie sheet.
8. Serve & Store. Enjoy the cooled cookies and store leftover cookies in an airtight container at room temperature 2-3 days or freeze in a freezer bag up to 2 months. 

FAQ + Tricks For The Best Gluten-Free Pumpkin Chocolate Chip Cookies

How Do You Get Chewy Pumpkin Cookies Instead of Cakey Pumpkin Cookies? We use 3 tricks to solve this. First, blot the extra liquid out of the pumpkin puree, which reduces the liquid in the dough. Next, we use ONLY an egg yolk, for a richer, denser, fudgier texture. Third, we’ve adjusted the ratio of wet and dry ingredients to keep the cookies from getting too cakelike and tall.

Measure Carefully! These cookies are more dense and fudgy than cakey, and you’ll get the texture just right by measuring the flour properly (scoop and level flour or weigh the flour).

Want Bigger Cookies? No problem! Use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough and bake the cookies 9-11 minutes. You’ll end up with fewer cookies, but they’ll be closer to bakery-size cookies!

More Fall Cookie Recipes To Try

Gluten-Free Iced Pumpkin Oatmeal Cookies

Gluten-Free Maple Pecan Cookies

Gluten-Free Pumpkin Snickerdoodles

Gluten-Free Cinnamon White Chocolate Toffee Oatmeal Cookies

Recipe Card

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Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

The perfect fall cookie recipe! These gluten-free pumpkin chocolate chip oatmeal cookies have a fudgy, chewy texture, with warm spices, a kiss of vanilla, and plenty of chocolate in every bite!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword fall, gluten free pumpkin oatmeal cookies, gluten-free pumpkin cookies

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 20 Cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Gluten-Free Measure-For-Measure Gluten-Free Flour* (120 grams)
• 1 cup Gluten-Free Rolled Oats (Old-Fashioned Oats) (90 grams)
• 1 ¼ teaspoons Pumpkin Pie Spice
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Canned Pumpkin Puree – unsweetened (120 ml)
• ½ cup Softened Butter (113 grams)
• ½ cup Light Brown Sugar (100 grams)
• ¼ cup Granulated Sugar (50 grams)
• 1 large Egg Yolk
• 1 teaspoon Vanilla Extract
• ½ cup Semi-Sweet or Dark Chocolate Chips (85 grams)
• ½ cup Mini Chocolate Chips (95 grams)
• Optional: Additional Chocolate Chips & Mini Chocolate Chips (for garnish)

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line two sheet pans with parchment paper and set them aside.
• Blot The Pumpkin. Line a plate with paper towels and spread the pumpkin puree out onto the lined plate. Blot with additional paper towels to remove extra moisture from the puree, until you only have 1/3 cup pumpkin puree left. (You may need to use some extra paper towels!)
• Whisk The Dry Ingredients. In a medium bowl, combine gluten-free flour, oats, baking soda, pumpkin spice, and salt until well blended, then set aside.
• Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), cream the butter, brown sugar, and sugar 2-3 minutes with the paddle attachment (or a hand mixer), until smooth and creamy.
• Finish The Wet Ingredients. Scrape down the sides of the bowl, then add pumpkin puree, egg yolk, and vanilla extract and mix until evenly blended. (It may look a tiny bit separated here–don't panic!)
• Combine The Dough. Next, scrape down the sides of the bowl again and add the flour mixture. Mix until just blended, then add chocolate chips and mini chocolate chips and stir until evenly distributed.
• Scoop & Bake. Use a medium cookie scoop to measure 2 Tablespoon size scoops of cookie dough onto a prepared baking sheet. Bake 6 cookies at a time, for 8-10 minutes. When the cookies come out of the oven, garnish with additional chocolate chips or mini chocolate chips, if desired. Then, transfer cookies to a wire rack to finish cooling. Repeat with the remaining cookie dough, alternating cookie sheets with each batch so you don't put cool dough on a hot cookie sheet.
• Serve & Store. Enjoy the cooled cookies and store leftover cookies in an airtight container at room temperature 2-3 days or freeze in a freezer bag up to 2 months.

Video

Notes

• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 flour blend, make sure it contains xanthan gum, so the texture is right! (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
• How Do You Get Chewy Pumpkin Cookies Instead of Cakey Pumpkin Cookies? We use 3 tricks to solve this. First, blot the extra liquid out of the pumpkin puree, which reduces the liquid in the dough. Next, we use ONLY an egg yolk, for a richer, denser, fudgier texture. Third, we’ve adjusted the ratio of wet and dry ingredients to keep the cookies from getting too cakelike and tall.
• Want Bigger Cookies? No problem! Use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough and bake the cookies 9-11 minutes. You’ll end up with fewer cookies, but they’ll be closer to bakery-size cookies!
• Cookies Not Spreading? This can often occur if you accidentally added too much flour, but can also happen depending on the temperature of your butter or the room. You can pat the dough down slightly before baking to help the cookies spread more. 

Gather Your Ingredients

Another reason to love this easy recipe is the simple ingredients list! Here’s what you’ll need to make these maple-sweetened banana muffins:

How To Make Gluten-Free Maple banana Muffins, Step By Step

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

1. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, cinnamon, and salt. Whisk until evenly blended, then set this mixture aside.
2. Mix The Wet Ingredients. In a large mixing bowl, combine mashed bananas, melted butter, maple syrup, eggs, vanilla, and maple extract. Whisk until evenly blended.
3. Finish The Muffin Batter. Add the dry ingredients to the wet ingredients, and stir until just evenly blended, with no dry clumps of flour remaining.
4. If You Can, Let The Batter Rest! If time allows, let the batter rest at least 45-60 minutes, so the muffins rise taller in the oven and have a more tender crumb. If you’re in a rush, you can skip this step, but the muffins won’t rise as tall or be *quite* as tender.
5. Preheat & Prep. While the batter rests, preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
6. Bake Muffins. Use an ice cream scoop or large cookie scoop to divide the batter into the prepared muffin tin. (You should have enough for 12 muffins!) Bake in preheated oven 17-20 minutes, or until the tops of the muffins are golden brown and toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs.
7. Serve & Store. Let the muffins cool on a wire rack 10-15 minutes before eating. Store leftover muffins in an airtight container 2-3 days at room temperature, or freeze cooled muffins in a freezer-safe bag up to 4 months.

FAQ + Tricks For The Best Maple Banana Muffins

The Actual Best Muffin Pan + Parchment Liners. For this gluten-free banana muffin recipe, I highly recommend using a light colored metal muffin pan for a gentle, even bake. I also love these parchment muffin liners, since the muffins don’t stick at ALL. Friends don’t let friends lose half their muffin to the liner!

Measure The Bananas! For best results, measure 1 1/2 cups mashed banana, rather than going by the number of bananas. You’ll get a better ratio of wet:dry ingredients and the best texture this way!

Measure Flour Carefully. Similarly, you’ll get the best texture (tender, moist crumb!) if you weigh the flour in grams. If you don’t have a kitchen scale, make sure you spoon flour INTO the measuring cup instead of scooping WITH the measuring cup so you don’t accidentally add too much flour. (No one wants gummy, dry, or dense muffins!)

Additional Mix-Ins or Extras To Try. Feel free to add some chocolate chips, walnuts, or toasted pecans to these muffins for a little something extra! The flavors are delicious together. (Plus, who doesn’t love maple banana nut muffins!?)

Recipe Card

More Delicious Recipes For Using Ripe Bananas

Gluten-Free Brown Butter Banana Chocolate Chip Muffins

Almond Flour Banana Cake

Gluten-Free Pineapple Coconut Banana Bread

Gluten-Free Banana Cream Pie

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Gluten-Free Maple Banana Muffins

A classic gluten-free banana muffin recipe with a cozy twist for fall! Naturally sweetened with maple syrup, these fluffy gluten-free maple banana muffins are the perfect weekend baking project for those ripe bananas on your counter!

Course Breakfast

Cuisine American

Diet Gluten Free

Keyword banana, gluten-free muffins

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 33 minutes minutes

Servings 12 Muffins

Author Emily Dixon, Sweets & Thank You

Equipment

• Light-Colored Metal Muffin Pan
• Parchment Paper Muffin Liners

Ingredients

• 1 ½ cups Mashed Bananas (About 3 large Overripe, Spotty Bananas!)
• ½ cup Butter, melted
• ½ cup Pure Maple Syrup
• 2 Large Eggs (Room Temperature)
• 1 teaspoon Vanilla Extract
• ½ teaspoon Maple Extract
• 1 ½ cups Gluten-Free Measure-For-Measure Flour (240 grams)
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Soda
• ½ teaspoon Salt

Instructions

• Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, cinnamon, and salt. Whisk until evenly blended, then set this mixture aside.
• Mix The Wet Ingredients. In a large bowl, combine mashed bananas, melted butter, maple syrup, eggs, vanilla, and maple extract. Whisk until evenly blended.
• Finish The Muffin Batter. Add the dry ingredients to the wet ingredients, and stir until just evenly blended, with no dry clumps of flour remaining.
• If You Can, Let The Batter Rest! If time allows, let the batter rest at least 45-60 minutes, so the muffins rise taller in the oven and have a more tender crumb. If you're in a rush, you can skip this step, but the muffins won't rise as tall or be *quite* as tender.
• Preheat & Prep. While the batter rests, preheat the oven to 375 degrees F. Line a 12-cup metal muffin pan with parchment paper liners.
• Bake. Use an ice cream scoop or large cookie scoop to divide the batter into the prepared muffin tin. (You should have enough for 12 muffins!) Bake in preheated oven 17-20 minutes, or until the tops are golden brown and toothpick inserted in the center of a muffin comes out clean with just a few moist crumbs.
• Serve & Store. Let the muffins cool on a wire rack 10-15 minutes before eating. Store leftover muffins in an airtight container 2-3 days at room temperature, or freeze up to 4 months.

Video

Notes

• Measure The Bananas! For best results, measure 1 1/2 cups mashed banana, rather than going by the number of bananas. You’ll get a better ratio of wet:dry ingredients and the best texture this way!
• Measure Flour Carefully. Similarly, you’ll get the best texture if you weigh the flour in grams. If you don’t have a kitchen scale, make sure you spoon flour INTO the measuring cup instead of scooping WITH the measuring cup so you don’t accidentally add too much flour. (No one wants gummy, dry, or dense muffins!)
• Additional Mix-Ins or Extras To Try. Feel free to add some chocolate chips, walnuts, or toasted pecans to these muffins for a little something extra! The flavors are delicious together. (Plus, who doesn’t love maple banana nut muffins!?)

Gather Your Ingredients

One thing that makes these such a huge hit at my house is the simple ingredients list. Here’s what you’ll need to get started on this easy recipe…

How To Make Gluten-Free Cinnamon 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.

Mix Up The Cookie Dough

1. 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 large bowl to cool to room temperature.
2. Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour, cinnamon, baking soda, baking powder, and salt. Whisk until evenly blended, then set aside.
3. Combine COOLED Butter & Add Sugars. When the brown butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with a paddle attachment or until well combined and the mixture looks like wet sand. Make sure to scrape down the sides of the bowl!
4. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
5. Add Dry Ingredients, Then Mix-Ins. Gradually add the flour mixture, along with the chocolate chips and chocolate chunks. Mix until just combined. The dough will be soft!
6. 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. (Don’t skip this step, or the cookies will spread too much!)

Bake & Finish The Cookies

7. 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 paper (so you can alternate sheets between batches.)
8. 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 the top of the cookies right away with a few extra chocolate chips and chocolate chunks, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to finish cooling. Repeat process with remaining cookie dough.
9. Serve & Store. Enjoy right away once the cookies are cooled down, or store baked cookies in an airtight container 2-3 days. (Or, freeze cookies in a single layer in a freezer bag up to 2 months.)
   

FAQ + Tricks For The Best Cinnamon Chocolate Chip Cookies

FOR BEST RESULTS, DON’T SKIP THE CHILL TIME! I know it’s hard to wait, but it’s 100% worth it for soft, chewy cookies. Chilling gives the cookies better texture, since the flour has time to hydrate, making it less gritty. It also helps control the spread of the cookies, so they hold their shape and end up nice and chewy.

TRY SWAPPING THE CHIPS. I made these with chocolate chips and chocolate chunks, but the cinnamon chocolate chip cookie base is also delicious with white chocolate chips, butterscotch chips, or a mix of different kinds of chocolate chips!

METRIC IS BEST. One key for the best gluten-free chocolate chip cookies is using precise measurements, and an inexpensive kitchen scale makes that easy! It helps you avoid adding too much flour, which throws off the taste and texture of these cinnamon cookies.

Gather Your Ingredients

This puppy chow bars recipes uses most of the same basic ingredients as in classic muddy buddies, with one little exception. Let’s take a look:

How To Make Puppy Chow Bars, Step By Step

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

1. Measure Your Cereal & Prep The Ingredients. This recipe moves quickly once you get started, so make sure you have everything close by and in reach! Measure the cereal into a large bowl and set aside. Line an 8×8 pan with parchment paper and set aside.
2. Melt Chocolate Peanut Butter Mixture. In a large saucepan, melt butter, chocolate chips, peanut butter and salt together over low heat or medium-low heat, stirring the whole time, until smooth and glossy, with just a few tiny lumps or bumps left.
3. Stir In Marshmallows and Vanilla and stir over low heat JUST until the marshmallows are melted.

4. Coat The Cereal. Pour the melted chocolate peanut butter mixture over the Chex cereal and stir to combine, until the cereal is evenly coated in the chocolate mixture.
5. Dust, Spread & Dust. Sprinkle 2 TBSP of the powdered sugar into the bottom of your prepared pan (I use a fine mesh sieve). Transfer the cereal mixture to the pan and spread into an even layer, packing it down slightly with the spatula. Dust the top of the bars with the remaining 2 TBSP of powdered sugar.
6. Chill To Set. Transfer the whole pan to the fridge and chill the bars in the refrigerator for at least 1 hour to set up completely. 
7. Slice & Serve. Cut into 9-12 slices and enjoy! Store leftovers in an airtight container in the fridge 3-4 days.

FAQ + Tricks For The Best Muddy Buddy Bars

Can I Make These In the Microwave Instead? Yes, though I like the stove so I have better control over the heat. To make them in the microwave, melt the butter, chocolate chips, peanut butter, and salt together in a large microwave-safe bowl in 20-30 second increments, stirring in between each interval, until just a few small lumps and bumps remain. Add marshmallows and vanilla and microwave in 20-30 second intervals, stirring in between each interval, until the mixture is smooth.

Dairy-Free Option. To make these Puppy Chow Bars dairy-free, make sure to use vegan butter (like Earth Balance) and dairy-free chocolate chips (like Guittard or Enjoy Life). All of the other ingredients are naturally dairy-free!

Gluten-Free Tips. Make sure to only use Corn Chex or Rice Chex for this gluten-free muddy buddy bars recipe, since Wheat Chex are NOT gluten-free!

Can I Double The Recipe? Yes! You can double the ingredients and make them in a 9×13 pan for a crowd. They’ll probably just take a bit longer to set up in the fridge.

More Fun Cereal Treats To Try

Cookies & Cream Muddy Buddies

Brown Butter Rice Krispie Treats

Chex Scotcheroos

Lucky Charms Treats

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Gluten-Free Muddy Buddy Bars (Puppy Chow Bars)

Whether you call them Muddy Buddy Bars or Puppy Chow Bars, you'll LOVE the nostalgic chocolate peanut butter flavor of this easy no-bake treat!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword chex mix, peanut butter

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 9 -16 Servings

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 cups Corn Chex Cereal or Rice Chex Cereal (120 grams)
• 4 Tablespoons Butter (57 grams)
• 1 cup Semi-Sweet Chocolate Chips or Dark Chocolate Chips (170 grams)
• ¾ cup Creamy Peanut Butter (192 grams)
• 5 oz. FRESH Mini Marshmallows (142 grams)
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt
• 4 Tablespoons Powdered Sugar (30 grams)

Instructions

• Measure Your Cereal & Prep The Ingredients. This recipe moves quickly once you get started, so make sure you have everything close by and in reach! Measure the cereal into a large bowl and set aside. Line an 8×8 pan with parchment paper and set aside.
• Melt Chocolate Peanut Butter Mixture. In a large saucepan, melt butter, chocolate chips, peanut butter and salt together over low heat or medium-low heat, stirring the whole time, until smooth and glossy, with just a few tiny lumps or bumps left.
• Stir In Marshmallows and Vanilla and stir over low heat JUST until the marshmallows are melted.
• Coat The Cereal. Pour the melted chocolate peanut butter mixture over the Chex cereal and stir to combine, until the cereal is evenly coated in the chocolate mixture.
• Dust, Spread & Dust. Sprinkle 2 TBSP of the powdered sugar into the bottom of your prepared pan (I use a fine mesh sieve). Transfer the cereal mixture to the pan and spread into an even layer, packing it down slightly with the spatula. Dust the top of the bars with the remaining 2 TBSP of powdered sugar.
• Chill To Set. Transfer the whole pan to the fridge and chill the bars in the refrigerator for at least 1 hour to set up completely.
• Slice & Serve. Cut into 9-12 slices and enjoy! Store leftovers in an airtight container in the fridge 3-4 days.

Video

Notes

• Peanut Butter. I find I get the best results with regular peanut butter spreads, like JIF or Skippy, but you can use natural peanut butter, if desired. Keep in mind, it’ll be a bit more gritty and the bars may not stay quite as soft. 
• Dairy-Free Option. To make these Puppy Chow Bars dairy-free, make sure to use vegan butter (like Earth Balance) and dairy-free chocolate chips (like Guittard or Enjoy Life). All of the other ingredients are naturally dairy-free!

Gather Your Ingredients

I’m telling you, I’ve never fallen harder for a rice krispies treat recipe! And you want to know how many ingredients it takes to create all this no-bake magic? FIVE. Just five ingredients! Let’s take a look…

Can I Use Dairy-Free Butter Instead? No, not if you want it to brown. Butter browns when the milk solids caramelize. This isn’t possible with dairy-free butter sticks (like Earth Balance), vegan butter, or butter substitute (like margarine), since they don’t have milk solids to give the butter its caramelized flavor.

How To Make Brown Butter Rice Krispie Treats, Step By Step

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

1. Prepare Your Pan. Line an 8×8” baking pan with parchment paper. I like to leave some parchment hanging over the sides to use as handle later. It makes lifting the treats out of the pan super easy!
2. Measure & Set Aside Your Rice Krispies Cereal. Add your gluten-free crisp rice cereal to a large bowl (the largest mixing bowl you have!). Set aside close by, so its within easy reach when your marshmallow mixture is ready.
3. First, Brown The Butter. Add butter to a medium or large pot. Melt butter over medium heat, whisking or stirring nearly constantly while the butter melts, until the butter is fully melted and begins to bubble. Continue cooking the butter over medium heat (you’ll hear it popping and bubbling) to let it caramelize and brown. After 6-8 minutes or so, the butter will begin to foam and bubble as the popping slows down. When the butter looks deeply golden, smells caramel-y and sweet and you can see that the butter solids are starting to brown, reduce the heat to the lowest possible setting. (The butter will continue to cook and brown on the stovetop, so it’s better to stop a minute early than a minute too late!)
4. Immediately Mix In The Marshmallows & Vanilla. As soon as your butter is browned, reduce the heat to LOW and immediately add your marshmallows.
5. Whisk briskly, adding the vanilla extract and a small pinch of salt. Continue to whisk briskly on low heat until the marshmallows are completely melted and the mixture is smooth. (It will be flecked with the brown bits from the butter-this is fine!)
6. Pour Marshmallow Mixture Over Crisp Rice Cereal. As soon as the marshmallow mixture is smooth, pour it over your Rice Krispies and stir to combine. This will be a very gooey process, but do your best to work quickly to coat the cereal evenly. (The marshmallow mixture starts to set as soon as you pull it off the heat.)
7. Gently Press Down Into Your Baking Pan. Quickly transfer the rice krispie treats mixture to your prepared pan. To keep a light, gooey texture, use a gentle hand or a light touch when patting the brown butter Rice Krispies mixture into the pan. I recommend a flexible spatula or your fingertips. (Dip your fingertips in a little water or lightly mist your spatula with spray oil to keep the gooey marshmallow mixture from sticking to you!)
8. Finish With Flaky Sea Salt. Lastly, finish by sprinkling some flaky sea salt over the top of your gluten-free Rice Krispies treats.
9. Let Them Set At Least 15-30 Minutes Before Slicing. If you try to cut them right away, they’ll be too gooey. Also, pro tip: serrated knives work best for slicing rice krispies treats. They don’t crush the cereal as much, which makes for beautiful, even squares!

FAQ + Tricks For The Best Brown Butter Rice Krispie Treats

Make Sure You’re Using Gluten-Free Rice Krispies! In case you skipped to the bottom (I get it!), do NOT use Rice Krispies brand cereal if you’re gluten-free or baking for someone who is. It is NOT gluten-free. Instead, use one of these gluten-free crisp rice cereal brands.

Prep Your Ingredients In Advance! You’ll need to work quickly, so make sure you have everything ready and measured before starting on this recipe. Fishing around for a measuring cup or stepping away from the butter to get your baking pan out can mean the difference between brown butter & burned butter or soft, gooey rice krispies treats and dry ones!

Use Gentle Pressure To Pat Them Down. To keep a light, gooey texture, use a gentle hand or a light touch when patting the cereal mixture into the baking dish. I recommend a flexible spatula or your fingertips. (Dip your fingertips in a little water or lightly mist your spatula with spray oil to keep the gooey marshmallow mixture from sticking to you!)

How To Store Brown Butter Rice Krispies Treats. These brown butter gluten-free Rice Krispies treats will keep covered at room temperature 2-3 days. After that, they’ll continue to dry out. If you want them to stay especially fresh, wrap each square individually in plastic wrap and store the wrapped squares in an airtight container or bag. You can often prolong their shelf life this way!

More Rice Krispie Treats Recipes To Try

Gluten-Free Scotcheroos

Gluten-Free M&M Rice Krispie Treats

Gluten-Free Strawberry Rice Krispie Treats

Gluten-Free Peanut Butter Rice Krispie Treats

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Gluten-Free Brown Butter Rice Krispie Treats

You only need 5 ingredients to make these easy no-bake Gluten-Free Brown Butter Rice Krispies Treats, and the flavor is going to change your life. In every bite, you'll get toasty, nutty, caramel-like flavor from the brown butter, along with gooey marshmallow, a kiss of vanilla, and a hint of flaky salt. They're a step above classic rice krispie treats, and sure to please wherever you bring them!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword brown butter rice krispies treats, gluten-free brown butter rice krispies treats, gluten-free browned butter rice krispies treats, gluten-free rice krispies treats

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 9 -16 squares

Author Emily Dixon, Sweets & Thank You

Ingredients

• 5 cups gluten-free crisp rice cereal*
• ½ cup 1 stick/4 oz. butter, cut into cubes
• 10 oz. mini marshmallows
• 1 tsp. vanilla extract
• ¼ tsp. flaky sea salt like Maldon

Instructions

• Prepare Your Pan. Line an 8×8” baking pan with parchment. I like to leave some parchment hanging over the sides to use as handle later. It makes lifting the treats out of the pan super easy!
• Measure & Set Aside Your Rice Krispies Cereal. Add your gluten-free crisp rice cereal to the largest mixing bowl you have. Set aside close by, so its within easy reach when your marshmallow mixture is ready.
• First, Brown The Butter. Add butter to a medium or large saucepan. Melt over medium heat, whisking or stirring nearly constantly until the butter is fully melted and begins to bubble. Continue cooking the butter over medium heat (you’ll hear it popping and bubbling) to let it caramelize and brown. After 6-8 minutes or so, the butter will begin to foam and bubble. When the butter looks deeply golden, smells caramel-y and sweet and you can see that the butter solids are starting to brown, reduce the heat to the lowest possible setting. (The butter will continue to cook and brown on the stovetop, so it’s better to stop a minute early than a minute too late!) 
• Immediately Mix In The Marshmallows & Vanilla. As soon as your butter is browned, reduce the heat to LOW and immediately add your marshmallows and vanilla extract. Whisk briskly until the marshmallows are completely melted and the mixture is smooth.
• Pour Marshmallow Mixture Over Crisp Rice Cereal. As soon as the marshmallow mixture is smooth, pour it over your Rice Krispies and stir to combine. This will be a very gooey process, but do your best to work quickly to coat the cereal evenly. (The marshmallow mixture starts to set as soon as you pull it off the heat.)
• Gently Press Down Into Your Baking Pan. Quickly transfer the rice krispies mixture into an even layer in your prepared baking dish. To keep a light, gooey texture, use a gentle hand or a light touch when patting the brown butter Rice Krispies mixture into the pan. I recommend a flexible spatula or your fingertips. (Dip your fingertips in a little water or lightly mist your spatula with spray oil to keep the gooey marshmallow mixture from sticking to you!)
• Finish With Flaky Sea Salt. Lastly, finish by sprinkling some flaky sea salt over the top of your gluten-free Rice Krispies treats.
• Let Them Set At Least 15-30 Minutes Before Slicing. If you try to cut them right away, they’ll be too gooey. (A serrated knife tends to work best for slicing rice krispies treats–it won’t crush the cereal as much!)

Video

Notes

• Gluten-Free Crisp Rice Cereal. We like ALDI Millville, One Degree, or Nature’s Path brands. Do NOT use Rice Krispies brand, as it’s not gluten-free. Be sure to read your ingredient label to make sure there are no wheat, barley, rye, or malt ingredients, as these aren’t safe for gluten intolerance or celiac disease.