Valentine’s Day is one of my favorite holidays. The love in the air makes everything seem a little brighter and a little more joyful especially in the midst of winter. While Valentine’s may look a bit different this year due to the pandemic, there is no reason to not take advantage of the delicious flavor combinations that Valentine’s Day provides.
Strawberry and dark chocolate are a perfect Valentine’s flavor combination and these cookies deliver. Cookies are such a delicious and easy treat. Sandwich cookies are the best of both worlds. They are fancier than your average cookies but are easy to make and don’t require many extra steps. Enter Gluten-free Dark Chocolate Strawberry Sandwich Cookies. I wanted to make these cookies for my brother who loves all things strawberry. Once he ate three cartons of strawberries in a day! He loved this recipe and has eaten at least half the batch over the last two days. This recipe is perfect for sharing with those you love and it is guaranteed to satisfy everybody’s sweet tooth.
Do set aside some time for these cookies, as they require extra cooling in order to get the perfect consistency and texture. Enjoy and tag us if you make these on instagram @flourlessfiesta and check out our pinterest @flourlessfiesta!
Ingredients for Cookies:
1 cup unsalted butter (softened)
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups gluten-free all-purpose flour
3/4 cup cocoa powder
3/4 teaspoon salt
2 teaspoons baking powder
2 cups dark chocolate chips
Ingredients for Strawberry Filling
8 tablespoons (4 ounces) unsalted butter, at room temperature
8 ounces strawberry cream cheese, at room temperature
3 tablespoons strawberry jam
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
Preheat oven to 350° F. Line a cookie sheet with parchment paper.
In a stand mixer, fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar. Add in the eggs, one egg at a time, and vanilla extract and mix until creamy. Scrape down the sides of the bowl, and mix until everything is combined.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Once mixed, add to the mixing bowl in three parts, mixing and scraping down the sides after each addition. Gently stir in chocolate chips.
Scoop out balls of around 1 1/2 to 2 tablespoons of dough and place on the prepared cookie sheet, leaving space between. Cook for 10 minutes, the tops will look pale. Allow for the cookies to cool on the pan for 5 minutes as they will be very soft. Transfer to a cooling rack to finish cooling for around 7-10 minutes.
While the cookies are cooling, prepare the icing. Place butter and cream cheese into the mixer and mix together until creamy. Add jam and vanilla extract and continue beating until creamy. Finally, add in the powdered sugar and mix until the icing is creamy.
Take two cooled cookies, and spoon a tablespoon of icing in between. Store in an airtight container at room temperature until ready to serve.
Enjoy and tag us @flourlessfiesta on instagram if you make this!
Hi guys! So I have always loved chocolate covered strawberries and I wanted to turn that into a baked good. Introducing gluten-free strawberry brownies. The goodness of gooey fudge brownies pairs perfectly with the freshness of the strawberries.
These brownies are easy to make, although allow some time to let the ganache settle (trust me, these will make the brownies much better). These are so delicious that, I forgot they were gluten-free when I first bit into them, and they are vegan which is a big plus!
Enjoy and tag us @flourlessfiesta on instagram if you make them.
4 large eggs using egg replacer (I use Bob’s red mill)
1 1/4 cups of cocoa powder
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract or vanilla paste
2 1/4 cups sugar
16 tablespoons vegan unsalted butter, melted
1 1/2 cups gluten-free flour
1 cup dairy-free chocolate chips (I use the Enjoy Life brand)
3 tablespoons strawberry jam, seedless preferred
1 tablespoon strawberry simple syrup or water
Chocolate ganache glaze
1 cup dairy-free half & half cream (I use the ripple brand)
1 tablespoon light corn syrup
2 2/3 cups (454g) semisweet chocolate chunks
1 tablespoon strawberry syrup, or vanilla extract to taste
Cut up strawberries (optional)
Powdered sugar (optional)
Preheat the oven to 350°F
Mix the egg replacer together and put it into a bowl, then beat with the cocoa, salt, baking powder, and vanilla until smooth.
Add the sugar and melted butter, whisking until smooth.
Add the flour and chocolate chips.
Spoon the batter into a lightly greased 9 x 13 pan.
Mix the strawberry jam with the syrup or water, and then heat for 30 seconds in the microwave.
Bake the brownies for about 30 minutes, or until a toothpick inserted into the middle comes out clean or with few crumbs. Remove them from the oven.
Brush the jam on the brownies then set the brownies aside to cool for an hour.
To make the ganache, heat the vegan half & half and corn syrup on the stove until they begin to steam. It should take about 3 minutes. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 25 minutes.
Pour the thickened ganache over the brownies. Allow between 3 to 4 hours for the ganache to set up fully. You may refrigerate the brownies to speed up this step up.
Just before serving, garnish brownies with fresh strawberries and confectioners’ sugar as an option to finish the dessert.
Today is my aunt’s 38th birthday, and I wanted to make her a birthday dessert that I know she would love. She is a big coffee drinker, and loves all things chocolate flavored so I wanted to combine the two together to make the ultimate birthday cake.
This is a delicious bundt cake, and easy to make. The sweetness of the chocolate icing perfectly offsets the bitterness from the coffee. This cake is also vegan, but you could never tell because of how delicious it tastes. If you’re a fan of either flavors, you will definitely love this cake.
Enjoy and if you make this cake tag us on instagram @flourlessfiesta!
1 cup (227g) brewed coffee (I used my mom’s Nespresso Vertuo to brew a strong cup from the Stormio pod)
2 cups (241g) Gluten Free Flour (I tried Krusteaz GF All Purpose Flour for the first time and it worked great!)
2 teaspoons vanilla paste
Egg Replacer to equal 2 eggs
1/2 cup (113g) vegan sour cream or vegan greek yogurt at room temperature
2/3 cup (113g) chopped vegan bittersweet or semisweet chocolate, or chocolate chips (I recommend Enjoy Life)
1/4 cup (57g) Ripple Milk Half & Half
Optional – Raspberries
Preheat the oven to 350°F.
To make the cake: Place the coffee, butter, and cocoa in a small saucepan. Heat, stirring frequently, until the butter melts. Remove from the heat and whisk until smooth. Let the mixture cool for at least 10 minutes.
While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and GF flour into a mixing bowl, whisking to combine.
Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thoroughly combined.
In a separate bowl, whisk together the vanilla paste, egg replacer mixture, and vegan sour cream or vegan yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
Thoroughly grease a large Bundt pan, ensuring the sides and center are covered. Pour the batter into the prepared pan. Bake the cake for 55 to 60 minutes, until a long toothpick or skewer inserted into the center comes out clean.
Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
To make the icing: Combine the chocolate and Ripple half & half in a saucepan set over medium heat. Slowly let the mixture bubble and immediately remove from heat.
Stir until the chocolate is completely melted and the mixture does not have lumps. Drizzle the icing over the top of the cake, letting it drip down the sides.
This cake stores well if wrapped and left at room temperature.
Optional – Top with raspberries for a pop of color and freshness
These are my favorite gluten-free donuts and they have a very special place in my heart. When I was little, my grandfather would bring me and my cousins donuts every Saturday morning. He always brought me a blueberry cake donut. He passed away in 2014, and I had not had a blueberry cake donut since then until I figured out this recipe. Now whenever I eat these donuts, I get to remember him. These donuts are delicious and easy to make. I hope you enjoy these donuts as much as I do!
Nonstick cooking spray
1/3 stick of butter, softened*
1 cup brown sugar, softened (I recommend microwaving one chunk at a time for 20 seconds and repeating until you have a full cup)
Pinch of kosher salt
1 teaspoon of vanilla extract
3 cups gluten-free all-purpose flour
2 tablespoons arrowroot powder OR 2 tablespoons cornstarch
1 teaspoon baking soda
2 teaspoons baking powder
2 eggs, plus one egg yolk**
2 cups fresh blueberries
1 cup buttermilk***
Doughnut pan (mini or regular)
Ingredients for Icing
3 cups powdered sugar
3/4 cup milk*
Pinch of salt
1 tablespoon of vanilla extract
Preheat oven to 350° F
In the bowl of a stand mixer, with the paddle attachment, cream butter, sugar, vanilla, and salt together. The mixture should be light brown, light, and fluffy.
In a separate bowl, make gluten-free cake flour by placing 1 cup of gluten-free flour, and then removing two tablespoons of flour. Add in the two tablespoons of arrowroot OR cornstarch and mix to form cake flour.
Add in the rest of the gluten-free all-purpose flour, baking soda, and baking powder to the cake flour and whisk.
Add the eggs, and the yolk to the mixer and cream until blended.
In 4 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time. Scrap the sides before each addition, so the mixture is fully blended.
Once the additions are done, turn the mixer to its lowest setting and add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
When cool, dip the doughnuts into the glaze and place on a wire rack or plate to dry. After drip, dip the doughnuts into glaze again to get a double glaze which adds sweetness.
For the Icing:
In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
*To make dairy-free, substitute dairy-free milk, and dairy-free butter.
**To make egg-free, replace eggs with your favorite egg replacer, following the product’s directions.
***To make buttermilk, take a 1 cup measuring cup. Add 1 tablespoon to the cup, and then fill up the rest with milk (dairy-free or regular). Stir, then let the mixture sit for 5 minutes, then add.
Enjoy and tag us @flourlessfiesta on instagram if you make this!
Let me start by saying this is one of the best cakes I have ever had. I love all things pumpkin so this cake is perfect for me. The creaminess of the pumpkin filling and the crunchy pecans on top makes for the perfect cake. This is a cake that can be made for any occasion at any time!
This is my best friend’s family’s recipe and I have a blast making it with her. It is easy to make, and I highly recommend it to everyone! Enjoy and tag us if you make this on Instagram @flourlessfiesta
1 box gluten-free yellow cake mix
1 15 oz. can of pumpkin
1 cup sugar
3 eggs, slightly beaten (or an egg replacer prepared according to the box)
1 12 oz. can soy evaporated milk
1 teaspoon cinnamon
1 cup maple glazed pecans, chopped (I use a food processor to chop mine)
2 sticks vegan butter, melted
8 oz. dairy-free cream cheese, softened
1 cup powdered sugar
8 oz. container of coconut cool whip, thawed
Pre-heat oven to 350 degrees
Whisk pumpkin, sugar, eggs, evaporated milk, and cinnamon together.
Pour the mixture into a 9 by 12 well-greased pan.
Sprinkle dry cake mix on top.
Sprinkle with pecans and pat in.
Drizzle the butter over the cake mix (1 cup at a time)
Bake for 1 hour.
Cool completely in pan
Mix cream cheese, powered sugar,1 and cool whip.
Spread over cooled cake and cut in bars
Serve immediately or store in refrigerator for up to 4 days
I’m obsessed with Glutinos’ chocolate vanilla creme cookies. I decided to take my love for these cookies and turn them into my favorite dessert, cupcakes!
However, I wanted to add a twist. I love dipping the chocolate vanilla creme cookies into peanut butter. So I present to you, gluten-free cookies n cream cupcakes with vanilla icing, and a peanut butter center. The cupcakes can be made with or without the peanut butter center, depending on preference! Enjoy!
My family celebrated my dad’s birthday yesterday, and while he had a fully glutinous, non-vegan dessert, my mom and I also wanted a sweet treat to finish the night. Enter this cake, because my mom and I are both gluten and dairy free, and mom doesn’t eggs. This cake was hit for all of the guests, including the children. It tasted like cookies and cream, and looked just as pretty! Enjoy!
1/2 cup cocoa powder, plus a little extra for dusting the pan
1/2 teaspoon salt
1/2 cup dairy-free butter, softened
2 and 1/4 cups granulated sugar.
1 cup olive oil
2 large eggs, using an egg substitute
2 teaspoons vanilla extract
1 cup dairy-free buttermilk*
For the Glaze
2 and 1/2 cups icing/powdered sugar, 312g
3 tablespoons dairy-free milk
1/2 teaspoon vanilla extract
About 4-5 Glutino chocolate vanilla cream cookies,, for topping, roughly crushed
Preheat the oven to 350F°. Spray a 10″ bundt pan and dust with cocoa powder, then set aside.
In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy about 2 to 3 minutes. Add the sugar and beat on high speed until well combined about 1 to 2 minutes. Add the oil, eggs, and vanilla and beat until combined, on high for about 2 minutes.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the Glutino cookie chunks.
Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes.
Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.
For the Glaze
Whisk together the icing sugar, milk, and vanilla until smooth. Add more milk if too thick. Drizzle over the bundt cake, and sprinkle with Glutino cookie chunks.
* If you can’t get hold of gluten-free self-rising flour, take 4 cupf of all purpose gluten-free flour, 2 tablespoons of baking powder, 1 teaspoon of salt and combine. Measure out 2 and 3/4 cups and store the rest in an airtight container. Proceed with the recipe as normal.
** If you can’t get a hold of dairy-free buttermilk, add 1 tablespoon of vinegar to a 1 cup measuring cup and fill the cup up with dairy-free milk. Stir and let sit for 5 minutes. Add into the mixture as normal.
As always, tag us if you make this recipe. @flourlessfiesta on instagram and pinterest!