Gluten Free Dairy Free Blondies

Gluten Free Dairy Free Cranberry Almond Blondies.
Still hot from the pan.
If you let yours cool (clearly I did not have the restraint) yours won’t crumble like mine did.


These are chewy like a brownie, so creamy you swear there should be butter in there, and crispy edge pieces that are dreamy and moist and perfect.

½ c coconut oil
2 c. brown sugar
2 eggs
2T vanilla
1 t. cinnamon
1 t. baking powder
1 t. salt
1 t. xanthan gum
¼ t. baking soda
2 c. GF flour
1 ½ c dry fruit, nuts, safe chocolate chips, whatever you want in a blondie

Set oven to 360’F
Lightly oil 9 x 13 pan

Mix baking powder, salt, xanthan gum, baking soda, GF flour and cinnamon in a bowl.

In separate bowl mix coconut oil, brown sugar, eggs and vanilla until creamy.

Add moist ingredients into dry and mix well.

Dough should be thick and sticky.

Spread dough into prepared 9 x 13 pan and place into pre heated oven.

Bake for 35 minutes.

Check with tooth pick before pulling out.

Let cool completely before cutting and serving (or it will fall apart)

*what I will do next time*
If you like a sweet treat, these will fit your needs.  However, I found these to be very sweet.  Next time I will use less sugar.

Also, I did not let mine cool completely before cutting and taking the picture because my little guy was super excited to give them a try.  Yours will be prettier than mine if you let them cool.

We took these to my daughters’ class to share and they were a huge hit.  No one believed they were gluten free dairy free!!  Yay! 😀  That is the best compliment ever!

Gluten Free Dairy Free Crumiri Cookie


Crumiri on the right, Cocoa Cookies on the left.
Crumiri is an Italian treat made with corn meal and love.  It is creamy and flaky.  Perfect with coffee or tea.  I love mine with a bit of orange zest to spark it up.

350* F  Bake 12-16 minutes

½ c + 5T olive oil (or coconut oil)
½ c +3T sugar
2 eggs at room temp
1t. vanilla
2c Gluten Free All Purpose Flour
2/3 c corn meal
½ t salt
Cinnamon to taste
1t lemon, lime, or orange zest (optional)

How to:
Line baking sheet with parchment

Cream oil and sugar
Add eggs one at a time.  Mix well between additions
Add vanilla, mix well
Add wet to dry until just combines
*Dough will be thick
Transfer into piping bag.  Traditional shapes are V, S, J and O  A cookie press works great.
Keep cookies small and leave room for expanding or drop into rounded spoon full and press down lightly.
Bake 12 to 16 minutes until golden on edges.
Let rest on cookie sheet a few minutes, then transfer to cooling rack.

Fun add ins are citrus zest, sprinkles and almonds pressed into the top.

GF/DF Cocoa Cookies


Ready to bake.
Ignore the finger prints, a joyful hazard of baking with children.

Pre heat oven to 375′
1c. cold virgin coconut oil
1c. brown sugar
½ c. sugar
1T. vanilla
1 egg
2c. GF flour *use your favorite brand or check out my GF flour recipe down below*
1c. cocoa powder
1t. baking soda
½ t. salt
1c. yummy add ins: candy cane, toffee bits, *If you add coconut flakes to this it tastes like an almond joy.* I also like to add 1T of instant coffee powder to brighten the cocoa flavor.

1. Cream coconut oil, brown sugar, sugar, vanilla (or whatever extract you like best).  Once it is incorporated, add egg and beat until fluffy.
2. Mix flour, cocoa powder, baking soda and salt in separate bowl.
3. Add flour mix to coconut oil mix.
4. Drop 2” apart onto an ungreased baking sheet (parchment is your friend though ~ or one of those baking sheet protector mat things are helpful as well.)
5. Bake at 375’ F for 9 to 12 minutes.
6. I flatten my cookies a wee bit with the back of a spoon or fork so they cook evenly.

Because of the coconut oil this is a delightful yet crumbly cookie.
Here is the flour mix I use.  I make this in a large batch and store in an air tight container.
3c. brown or white rice flour
3c. corn starch or arrow root
2c. sorghum
1c. masa flour

Sift all ingredients into a large bowl and mix with whisk until completely blended.

That is all there is to it.

Hope you enjoy 😀