This blackberry cobbler recipe is a summertime delight! It features jammy blackberries underneath a tender, golden, scone-like topping. I’m quite smitten with this recipe—something borderline magical happens when you bake blackberries. The heat of the oven seems to enhance their floral undertones and make them taste extra special.

This is a simple dessert that you’ll want to make over and over again. Lemon zest, a touch of cinnamon, and a dab of tangy Greek yogurt add some flavor intrigue. Your guests might ask, “Why is this so good?”

It also happens to be gluten free, since I used almond flour in the topping instead of conventional all-purpose flour. Almond flour is very easy to work with and offers a subtle almond flavor that pairs beautifully with berries. If you’ve tried my peach cobbler or blueberry cobbler, you’re already familiar with it. I hope you’ll give this one a try!

The post Blackberry Cobbler appeared first on Cookie and Kate.

You won’t believe that these blueberry muffins are gluten-free, but they are! The recipe has much in common with my Healthy Blueberry Muffins, but it uses almond flour instead of regular flour. No xanthan gum, no starches, just simple ingredients built around one gluten-free flour.

Transitioning a recipe from conventional wheat-based flour to almond flour is never straightforward. It requires reducing the amount of liquid, since almond flour is less absorbent, and fat, since almond flour naturally contains some. It took over ten tries to get the texture of this muffin just right, but it was worth the effort.

Like any great blueberry muffin, they’re golden on the outside, fluffy on the inside, and punctuated by jammy blueberries. Unlike most blueberry muffins, this recipe is quite wholesome but still tastes like a treat.

The post Almond Flour Blueberry Muffins (Gluten-Free) appeared first on Cookie and Kate.

This blueberry cobbler is a summertime delight! It features jammy ripe blueberries beneath an almond flour-based biscuit topping that’s tender on the inside and perfectly crisp and craggy along the edges. I hope this recipe will become one of your go-to summertime treats. It’s certainly a winner in my repertoire.

This recipe is the cobbler version of my popular blueberry crisp. It’s based on my peach cobbler recipe, which was arguably the most delicious dessert made in my kitchen last summer. I’ve always loved making fruity crisps, and now I’ve moved on to cobblers. Don’t make me choose a favorite!

The post Blueberry Cobbler with Almond Topping appeared first on Cookie and Kate.

You’re going to love this chocolate chia seed pudding. Seriously, though! I’m always suspicious of chocolate “desserts” made with sneaky healthy ingredients like avocado or sweet potato. I can taste them, so they don’t taste like a real dessert.

This chia pudding, however, is a wholesome treat that I truly enjoy. It actually boasts some impressive nutrition stats, including 8 grams of fiber, 5 grams of protein, and some healthy plant-based fat. It’s easy to make, too—much easier than traditional custard-based puddings.

You’ll need only four ingredients for the base recipe: your milk of choice, chia seeds, cocoa powder and maple syrup. Once mixed together and left to chill in the refrigerator for a couple of hours, the chia seeds plump up and offer a subtle texture. The end result is rather magical!

The post Chocolate Chia Pudding appeared first on Cookie and Kate.

It took me ten tries to get this cookie recipe just right, but it was worth the effort! These gluten-free chocolate chip cookies are made with just one wholesome flour—almond flour. They’re also sweetened with maple syrup instead of brown sugar, although you likely wouldn’t guess it. I love to use natural sweeteners when I can.

These cookies are golden and lightly crisp around the edges, and tender and chewy in the middle, which is exactly how I want my chocolate chip cookies to be. If you’re looking for a gluten-free cookie or a healthier take on a classic Tollhouse cookie, you’ve found a winner here. As a bonus, they’re remarkably easy to stir together by hand, with no chilling time required!

The post Gluten-Free Chocolate Chip Cookies appeared first on Cookie and Kate.

Let’s celebrate the cooler weather with a stack of warm apple pancakes! These apple-flavored pancakes are the perfect autumnal breakfast treat. They’re a simple weekend breakfast project that keeps well for quick weekday mornings (they freeze and thaw well, too).

This apple pancake recipe is made from scratch with freshly grated apple, which is enhanced by a touch of ground cinnamon. Tart apples like Honeycrisp or Granny Smith offer the most impactful flavor. You’ll see that I used Honeycrisp apples in this batch—they’re our family’s favorite, and they yield terrific pancakes.

You might already have everything you need to make these pancakes in your pantry. Let’s make some.

The post Apple Pancakes appeared first on Cookie and Kate.

Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

The post Gluten-Free Pancakes appeared first on Cookie and Kate.

This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

The post Thai Peanut Dressing appeared first on Cookie and Kate.

Craving a wholesome treat? These banana muffins are for you! These muffins are tender, fluffy, and perfectly banana-y. My daughter adores them, and I love making them with her. I like to keep some in the freezer for snacks—they defrost in the microwave in about 20 seconds.

This gluten-free banana muffin recipe is notable because it’s made with almond flour and naturally sweetened with real maple syrup. The remaining ingredients are to be expected, including eggs (for structure and loft), butter (for richness), baking powder and baking soda, salt, vanilla extract, and optional cinnamon (for a hint of warming spice).

These muffins are similar in flavor to my popular Maple-Sweetened Banana Muffins, which are made with whole wheat flour, and follow the same formula as my Gluten-Free Pumpkin Muffins. I’ve probably made ten batches already. I hope you love them as much as we do!

The post Gluten-Free Banana Muffins (Made with Almond Flour) appeared first on Cookie and Kate.

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These gluten-free, almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

I love these pumpkin muffins for several reasons—

1. They’re easy enough to make with a three-year-old, which means they’re really easy.
2. They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
3. They freeze well for future snacks. Simply defrost one in the microwave until it’s warmed through, and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This gluten-free recipe has much in common with that one.

The post Gluten-Free Pumpkin Muffins appeared first on Cookie and Kate.