برچسب: Glutenfree

No-Bake Gluten-free Cookie Pops | Gluten Free & More

Spring Fun in Every Gluten Free Bite:

Looking for a delightful, gluten-free dessert that’s fun to make and even more fun to eat? These No-Bake Cookie Pops are exactly what you need! Whether you’re planning a spring party, filling Easter baskets, or just searching for an easy activity with the kids, this no-bake recipe is a sweet solution.

To begin with, these cookie pops are made with Home Free Chocolate Chip Mini Cookies which are free of the top 14 allergens and deliciously crunchy. Since no baking is required, they’re a perfect choice for little helpers in the kitchen. Kids can join in every step of the way—from crushing the cookies and mixing the filling, to rolling and decorating each pop.

In addition to being easy, these cookie pops are wonderfully customizable. We used pastel-colored chocolate melts—like soft pink, blue, yellow, and green—for a vibrant spring theme. However, you can switch up the colors or decorations to fit any celebration. Naturally, a generous dash of sprinkles adds a playful touch and plenty of personality.

Moreover, these cookie pops are not only good for people with dietary restrictions, but they’re also mess-friendly. There’s no oven, minimal cleanup, and lots of opportunities for creativity. Simply chill the cookie mixture, insert your sticks, dip them in melted chocolate, and let the decorating begin.

Because they’re so quick and simple, these treats are ideal for weekend projects or last-minute party snacks. Additionally, they store well in the fridge, making them a great make-ahead option.

So, if you’re looking to add a little extra fun to your spring dessert lineup this season, these no-bake cookie pops are a must-try. They’re proof that gluten free can still mean all the fun—and all the flavor.

Gluten Free No-Bake Cookie Pops

Easy no-bake treat made with allergy-friendly ingredients and pastel decorations. Perfect for spring and fun with kids.

Prep Time15 minutes

Fridge Time45 minutes

Servings: 10 pops

Calories: 40kcal

Author: Gluten Free & More

Nutrition Facts

Gluten Free No-Bake Cookie Pops

Amount Per Serving

Calories 40
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g10%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 36mg2%

Potassium 15mg0%

Carbohydrates 1g0%

Sugar 0.4g0%

Protein 1g2%

Vitamin A 152IU3%

Calcium 11mg1%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.

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30/04/2025
Gluten-Free Lemon Poppy Seed Muffins (Vegan)
Friends, prepare to level up your muffin game with these undetectably vegan and gluten-free lemon poppy seed muffins! They’re perfectly sweet, tender, FLUFFY, and bursting with bright, lemony goodness.

Made in just 1 bowl, they’re just as fun to make as they are to eat! Let’s get baking!

How to Make Vegan Gluten-Free Lemon Poppy Seed Muffins

These super FLUFFY muffins begin with using an electric mixer to cream together the vegan butter, cane sugar, and lemon zest. This adds air (to create fluffiness) and infuses the butter with BIG lemon flavor.

Next comes applesauce for moisture and a generous amount of lemon juice because we aren’t messing around when we say BIG lemon flavor! It just wouldn’t be a lemon poppyseed muffin without it. Vanilla extract is key, too, for quintessential muffin flavor!

Then it’s time for the dry ingredients: Almond flour keeps these muffins light and cakey, our GO-TO gluten-free blend adds structure, baking powder and baking soda give them major rise, sea salt adds flavor, and poppyseeds add a pleasant crunch.

The last step: Divide your batter between muffin liners and bake until fluffy with lightly golden edges. And for best texture, try to wait for your muffins to cool before digging in! We know — it’s hard. But these are worth the wait!

We hope you LOVE these lemon poppy seed muffins! They’re:

Fluffy
Bright
Tender
Super lemony
& Undetectably vegan + gluten-free!

Enjoy them for brunch, snack, or dessert, or take them to gatherings to see if you can impress even your gluten-loving friends (we think you will)!

More Lemony Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 (Muffins)

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3 Days

Cook ModePrevent your screen from going dark

2/3 cup cane sugar* (ensure organic for vegan-friendly)

1/3 cup softened vegan butter (we used Miyoko’s)

3 Tbsp lemon zest (4-5 lemons yield ~3 Tbsp zest)

1/4 cup applesauce (unsweetened)

1/4 cup lemon juice

1 tsp vanilla extract

1 cup almond flour (we like Wellbee’s)

1/2 cup dairy-free milk (plain, unsweetened // we used almond milk)

1 ¼ cup MB 1:1 GF Blend (or all-purpose flour if not GF // see notes for other options)

1 ½ tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1 ½ Tbsp poppy seeds

Preheat your oven to 350 degrees F (176 C) and line a standard muffin tin with 12 muffin liners (we like these), or lightly grease.

To a medium mixing bowl (or the bowl of a stand mixer), add the cane sugar, softened vegan butter, and lemon zest. Mix with an electric stand mixer or handheld mixer until light and fluffy, about 2 minutes.

Next add applesauce, lemon juice, and vanilla extract and beat on medium until well combined and slightly fluffy. The mixture may look curdled, which is fine. This will sort itself out in the next step!

Now add almond flour and beat until smooth and well incorporated. Next add in the milk and mix on low until fully combined. Finally, add the gluten-free flour blend, baking powder, baking soda, sea salt, and poppy seeds. Mix on medium until light and fluffy with the poppy seeds evenly distributed.

Divide the batter evenly between the 12 muffin liners and bake for 30-34 minutes, until lightly golden on the edges. When a toothpick is inserted into a muffin it should come out almost clean with just a crumb or two left behind. For the best possible texture, let the muffins cool completely before enjoying.

Best when fresh, but they can be stored at room temperature in an airtight container for up to 3 days or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=FfpopDQ5lEQ

*Cane sugar is important for flavor, structure, and color in this recipe. We don’t recommend subbing coconut sugar.
*If using our original DIY Gluten-Free Flour Blend or a similar store-bought brand such as Bob’s Red Mill 1:1 Baking Flour, we suggest using slightly more of it. Results will vary.
*Nutrition information is a rough estimate.

Serving: 1 muffin Calories: 207 Carbohydrates: 27.9 g Protein: 3.5 g Fat: 10 g Saturated Fat: 4 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 177 mg Potassium: 114 mg Fiber: 1.9 g Sugar: 12.6 g Vitamin A: 14 IU Vitamin C: 4 mg Calcium: 95 mg Iron: 0.8 mg
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21/04/2025
No-Bake Gluten-free Cookie Pops | Gluten Free & More

Spring Fun in Every Bite:

If you’re looking for a fun, hands-on treat to make with the kids, these No-Bake Cookie Pops are the perfect pick! Easy, mess-friendly, and full of personality, they’re ideal for springtime celebrations—or any day you want a sweet little project.

Made with Home Free Chocolate Chip Mini Cookies and just a few simple ingredients, these pops come together in no time. Kids can help with everything from rolling the cookie mixture into balls to dipping and decorating. For a festive spring look, we used pastel-colored chocolate melts—think soft pinks, blues, yellows, and greens. Add sprinkles and you’ve got instant joy on a stick.

Whether you’re prepping for a party, creating Easter basket goodies, or simply keeping little hands busy on a weekend afternoon, these no-bake cookie pops are as fun to make as they are to eat. Just be ready—they’ll disappear fast!

No-Bake Cookie Pops

Prep Time15 minutes

Fridge Time45 minutes

Servings: 10 pops

Calories: 40kcal

Author: Gluten Free & More

Nutrition Facts

No-Bake Cookie Pops

Amount Per Serving

Calories 40
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g10%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 36mg2%

Potassium 15mg0%

Carbohydrates 1g0%

Sugar 0.4g0%

Protein 1g2%

Vitamin A 152IU3%

Calcium 11mg1%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.

Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.

Source link

19/04/2025