12 Gluten-Free Desserts as Delicious as They Are Easy to Make

These simple recipes offer taste and texture without the gluten and will have you loving dessert once again. 

If you follow a gluten-free diet, whether due to an allergy, intolerance, celiac disease, or a personal choice, you know that making homemade options to fit your needs can be time consuming, while buying premade options for the convenience can be expensive. Add to that: Sometimes gluten-freerecipes just don’t taste as good as the traditional versions — especially when it comes to desserts.

But making your own gluten-free — and delicious — dessert doesn’t have to be difficult. With a few simple ingredient swaps, you can transform many favorites into gluten-free treats you’ll love.

A couple of general tips: 

• The main source of gluten in most baked goods is flour. But before you simply swap out all-purpose flour for a gluten-free alternative, be aware it isn’t always a straightforward switch. Gluten provides structure to baked goods, and removing it can change the texture and appearance of a recipe. To help avoid this, try adding xanthan gum or an egg into a recipe when swapping all-purpose flour for gluten-free all-purpose flour. 
• If you want to use almond flour, you may need to slightly increase the rising agent (for example baking soda or baking powder) to accommodate almond flour’s heavier weight. You may also need to increase the amount of almond flour or reduce the liquid in the recipe since this flour naturally contains more moisture than an all-purpose flour does. 

Ready for some delectable and incredibly easy-to-prepare gluten-free desserts? Try these from our favorite food bloggers. You won't be disappointed.

1.Gluten-Free Pumpkin Angel Food Cake

Who doesn’t love a soft, sweet slice of angel food cake? Traditional recipes are a no-go on a gluten-free diet, though. And getting this light, heavenly cake just right using gluten-free flour can be a challenge — until now! The combination of egg whites and cream of tartar along with a gluten-free flour creates the perfect angel food cake without the gluten.

Incredible soft and fluffy pumpkin angel food cake. Gluten free and perfectly spiced. The perfect fall dessert to bring to a party!

INGREDIENTS

• 1 cup Pamela's Gluten Free Artisan Flour Blend
• 2/3 cup powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 16 large egg whites
• 1-1/2 teaspoon Cream of Tartar
• 1 teaspoon vanilla
• 2/3 cup organic sugar (granulated also works)
• 1 cup pumpkin puree

INSTRUCTIONS

Preheat oven to 350°.

Sift together powdered sugar, flour, salt, cinnamon, ginger, nutmeg and cloves about 3 to 4 times. Do not skip this step.

In a stand mixer with the whisk attachment beat: egg whites, cream of tartar and vanilla on medium-high speed. Slowly add in the organic sugar. After about 5 minutes, soft peaks will form. Next turn mixer on high speed and beat until peaks are stiff and glossy. Transfer to a large wide bowl.

Add flour mixture and pumpkin in about 4 different batches, folding in gently with a rubber spatula. Don't be aggressive here, or you could potentially deflate the meringue! Make sure all the flour is evenly distributed. It's okay if there are a few pockets of pumpkin.

Put in a 10” ungreased tube pan with the bottom lined with parchment paper. Smooth top with a spatula & bake for 50 minutes on the middle rack. Cake will be golden brown once baked completely and should spring back when touched.

Invert cake pan on a bottle to cool at least one hour. Using a long knife, cut around sides & center post of cake to loosen cake from pan. Then turn upside down & remove cake. Let finish cooling on a rack in the open air. Serves 12.

NOTES

Recipe inspired from Pamela's Angel Food Cake.

Best served with real whipped cream, powdered sugar or coconut whipped cream (DF).

2.Chocolate Chip–Peanut Butter Protein Cookies

If making a gluten-free cookie sounds challenging, you can relax. This simple recipe calls for just six ingredients and can be prepared in under 10 minutes. With no flour in the recipe, these cookies are not only gluten-free, but low-carb as well. And the protein in the peanut butter can help keep you feeling satisfied.

This easy chocolate chip peanut butter protein cookies recipe is so chewy! Just 6 ingredients, 1 bowl, and 10 minutes prep for delicious, flourless low carb protein cookies.

They're naturally gluten-free.

Course Breakfast, Dessert

Cuisine American

Calories 118 kcal

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Maya Krampf from WholesomeYum.com

Servings cookies

INGREDIENTS

Click underlined ingredients to buy them!

1/3 cup Vital Proteins Collagen Peptides

1/2 cup Erythritol (or any granulated sweetener)

1/4 tsp Sea salt

1 cup Peanut butter (no sugar added)

2 large Eggs

1 tsp Vanilla extract

1/3 cup Sugar-free dark chocolate chips

INSTRUCTIONS

RECIPE TIPS

in the post above! VIDEO + nutrition info + recipe notes below!

• Preheat the oven to 350 degrees F (177 degrees C).
• Line a baking sheet with parchment paper.
• In a large bowl, stir together the collagen, sweetener, and sea salt.
• Add the egg and whisk at the edge of the bowl to mix the yolk and white, before mixing in with the dry ingredients.
• Add the peanut butter and vanilla, and stir until smooth.

Fold in the chocolate chips.

Scoop the cookie dough using a medium cookie scoop, and press the dough into it before releasing onto the lined baking sheet. Squash the cookie dough balls with the palm of your hand or the bottom of a wet glass, to about 1/4 in (~1/2 cm) thickness.

Bake for 16-20 minutes, until the cookies are semi-firm and not sticky on top. Cool completely to firm up more.

3.Fudgy Black Bean Brownies

Skip the flour and reach for a can of black beans instead. This delicious brownie recipe packs in added protein and fiber thanks to the beans while cutting all of the gluten. And with under 10 ingredients, it couldn’t be easier to make. 

Ingredients

• One 15-ounce can black beans, drained and rinsed very well
• 3 large eggs
• 3 tablespoons expeller pressed canola oil
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract, optional
• ½ teaspoon baking powder
• Pinch salt
• ½ cup mini semi-sweet chocolate chips, divided

Instructions

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

4.Vegan Chocolate-Avocado Pudding

What’s better than a rich, creamy chocolate pudding? How about one that can be made in just five minutes while being packed full of fiber and healthy, unsaturated fats? This vegan chocolate pudding has it all thanks to the addition of its hero ingredient: a ripe avocado. 

To make this chocolate avocado pudding, here are my tips to take it from good to great:

1. Use a very ripe avocado. Seriously. Don’t try this with a firm one. Your blender (and tastebuds) won’t appreciate it.
2. Go for high quality unsweetened cocoa powder. This will make all of the difference. Visit a chocolate store or choose the best tasting cocoa at your local supermarket. Places like Trader Joe’s, Sprouts, and Whole Foods usually have an excellent selection too.
3. Drizzle in robust maple syrup. Maple syrup comes in different intensities. Opt for “robust” over rich for a deep, caramelized flavor that goes well with the cocoa.

You can use any milk you like but keep in mind that pea protein milk may yield a more airy final pudding. Also, using sweetened non-dairy milk will add sweetness, so adjust the maple syrup if you do.

Course: Dessert

Cuisine: American

Keyword: chocolate avocado pudding

Servings: 8

Calories: 118

Author: Marisa Moore Nutrition

Ingredients

• ½ cup non-dairy milk
• ¼ - ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• 2 ripe medium avocados, peeled and pitted
• ⅓ cup good quality unsweetened cocoa powder
• pinch coarse salt
• fresh raspberries, mint, or cacao nibs, for garnish

Instructions

Add pudding ingredients to a blender in the order listed. Puree until smooth about 45 seconds, scraping down the sides as needed. 

Pour into a bowl (or serving bowls). At this point, the pudding is perfectly ready to serve but I prefer it chilled. Refrigerate 30 minutes up to 2 days. 

When ready to serve, divide into dessert bowls. Top with berries, whipped cream, mint or cocoa. Serve chilled.

Notes

Vegan, Gluten Free | 

I served my chocolate avocado budding in shot glasses for a sweet presentation with just enough to satisfy a sweet tooth without going overboard.

Nutrition

Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 320mg | Fiber: 4g | Sugar: 6g

5.Dark Chocolate Bark

This five-ingredient dark chocolate bark makes for the perfect sweet indulgence. It’s packed full of antioxidant-rich ingredients, including walnuts and Goji berries, while being free of gluten. Why not make a big batch and store it in the refrigerator to satisfy your sweet tooth whenever those chocolate cravings hit? 

Ingredients (yields 20 servings):

• 12 oz dark chocolate (try to find one that is at least 72% cocoa)
• 2 oz white chocolate
• 1 1/4 C raw walnut halves, unsalted
• 1/4 C goji berries, plus 2 Tbsp
• 1/8 tsp salt

Directions:

1. Preheat oven to 450 degrees Fahrenheit.

2. Line a baking sheet with aluminum foil and spread walnuts in an even layer. Bake in oven about 5 minutes (be careful not to burn them). Chop walnuts into small pieces once cooled.

3. Place a glass bowl over a medium-sized pot of boiling water. Add dark chocolate and stir until chocolate is melted and smooth. Remove from heat.

4. Add walnuts and 1/4 C goji berries to melted dark chocolate and mix ingredients until well-combined.

5. Remove aluminum foil from baking sheet and line baking sheet with parchment paper. Pour chocolate mixture over parchment paper and spread into thin, even layer with a spatula or spoon.

6. Place a small glass bowl over a small-sized pot of boiling water. Add white chocolate and stir until chocolate is melted and smooth. Remove from heat.

7. Use a spoon to drizzle white chocolate over dark chocolate and gently flick the spoon to create small, thin lines. Top with remaining 2 Tbsp goji berries and sprinkle salt over chocolate.

8. Place bark in refrigerator on baking sheet and chill until bark is solid (at least 1 hour). You can leave the bark in the refrigerator overnight if needed.

9. Remove the bark and use your hands to break up the chocolate into small pieces so that is resembles a chocolate break-up. Store in the refrigerator in an airtight container or bag and enjoy within a couple of weeks!

Nutritional Analysis Per Serving

Calories 177 calories, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 1 mg, Carbohydrates 13 g, Fiber 3 g, Protein 3 g, Sodium 28 mg, Calcium 32 mg

*While this recipe is not made with any gluten-containing ingredients, I recommend choosing certified gluten free products if all potential sources of gluten need to avoided, as in the case of celiac disease.

6.Dark Chocolate Chickpea Blondies

When looking for ways to create gluten-free recipes, don’t forget about chickpeas. As a flour or pureed, this fiber- and protein-filled food can make the perfect substitution. In this decadent blondie recipe, chickpeas replace flour for a delicious result that packs in more nutrition than the traditional version. 

Furthermore, studies indicate that incorporating chickpeas into you diet is helpful for [1]:

• Blood glucose control;
• Lowering cholesterol and blood pressure;
• Weight management;
• Protecting against colorectal cancer and;
• Promoting digestive health

Category: dessert, pulses, gluten-free, dairy-free, vegan, baking

Yield: 9 squares

Serving Size: 1 square

These easy chickpea blondies are packed with protein, and SO delicious. No one will ever notice that they’re built on a base of legumes!

Ingredients

• 1 (15oz/425g) can chickpeas, rinsed and drained
• 1/3 cup almond butter
• 1/3 cup maple syrup
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp cinnamon
• 2 tsp vanilla
• 1 egg
• 1/3 cup dark chocolate chips + 2 tbsp for the top
• Coarse salt

Instructions

1. Preheat the oven at 350℉/180℃.
2. Line a 8in x 8in (20cm x 20cm) tin with parchment paper.
3. Add the chickpeas, almond butter, maple syrup, baking soda, baking powder, cinnamon, vanilla and egg to a food processor container or a high-powered blender. Pulse 5-10 times to break down the chickpeas, and then process on high until smooth.
4. Gently mix the dark chocolate chips into the batter with a spatula.
5. Pour the batter into the lined baking tin. Spread the batter with a spatula so you have one even layer covering the bottom of the tin.
6. Sprinkle the batter with the remaining chocolate chips and a pinch of coarse salt.
7. Insert the tin into the oven, and bake for 20-25 minutes until the batter no longer jiggles. Your blondies should be golden brown around the edges of the tin.
8. Makes 9-12 squares.

7.Cashew Cream–Stuffed Strawberries

Sometimes the most satisfying desserts are the simplest. This bite-sized indulgence can be made in minutes by combining cashews, sorghum syrup, vanilla, and cinnamon in a blender to create a tempting gluten-free cream. Add the filling into fresh strawberries and enjoy as a snack or dessert. 

Cashew Cream Stuffed Strawberries

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 10 servings

Ingredients

• 1 cup raw cashews, soaked overnight or boiled for 20min
• 3 tbsp water
• 1 tbsp sorghum syrup, or maple syrup
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• Dash of sea salt
• 1 quart strawberries, cored

Instructions

1. Add cashews, water, sorghum syrup, vanilla extract, cinnamon and sea salt to a high-speed blender. Blend for 1 to 2 minutes, or until creamy. 
2. Note: If it seems too thick add an additional tablespoon of water.
3. Fill cavities of cored strawberries with 1 tablespoon of cashew cream.

Serve.

Recipe Notes

Nutrient Analysis:

Serving size: 2 stuffed strawberries Calories: 135 Fat: 10 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 3 g Sodium: 3 mg Fiber: 1 g Protein: 4 g Cholesterol: 0 mg

8.Gluten-Free Peanut Butter Oatmeal Cookies

Sometimes you just need a cookie and this recipe does not disappoint. With only four ingredients, these gluten-free peanut butter oatmeal cookies can be prepared in minutes and are packed full of fiber, protein, and healthy fats.

Easy 4 Ingredient Peanut Butter Oatmeal Cookies

These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand -- no brown sugar or baking soda required!

CourseDessert

CuisineAmerican

Keywordeasy, no baking soda, no butter, no flour, without baking soda, without brown sugar

Servings20 cookies

Calories121kcal

AuthorReal Mom Nutrition

Ingredients

• 1 cup natural peanut butter
• 1 egg
• 1/2 cup oats
• 1/2 cup sugar

Instructions

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a medium bowl.
3. Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).
4. Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
5. Bake about 10-12 minutes or just until the tops start to look dry.
6. Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Sodium: 46mg | Fiber: 1g | Sugar: 5g

9.Chocolate Cherry Almond Nice Cream

While the ingredients that typically go into homemade ice cream don’t contain gluten, many store-bought versions might include it (unless they’re specifically labeled gluten-free). To avoid any gluten and all that added sugar, making a batch of ‘nice’ cream can be your best bet. This vegan option, with antioxidant-packed cherries, can be made in minutes and is so cool and creamy, you’ll feel like you’re eating the real thing. 

CHOCOLATE CHERRY ALMOND NICE CREAM

COURSE: DESSERT

CUISINE: AMERICAN

PREP TIME: 5 MINUTES

COOK TIME: 6 HOURS

FREEZE TIME: 6 HOURS

TOTAL TIME: 6 HOURS 5 MINUTES

SERVINGS: 8

CALORIES: 175 KCAL

AUTHOR: LINDSEY JANEIRO, RDN, CLT

Chocolate cherry almond nice cream is a delicious antioxidant-packed summer treat with no added sugar!

free from: gluten, dairy, peanuts, soy, shellfish, fish, egg

INGREDIENTS

• 4 bananas
• 2 cups cherries pitted, frozen
• 1/3 cup cocoa powder or cacao powder
• 1/4 cup almond butter
• 1/2 cup unsweetened almond milk or other milk/ milk alternative
• 1/4 cup cacao nibs can also used mini chocolate chips
• 1/4 cup slivered almonds
• 1/4 cup cherries chopped

Optional garnish: additional cherries, cacao nibs, almond slivers to place on top of nice cream

INSTRUCTIONS

1. Peel and slice bananas. Freeze slices overnight.
2. In a high powered blender or food processor, combine frozen banana slices, frozen cherries, cocoa powder, almond butter, and almond milk. Blend for 2-3 minutes, or until mixture is evenly combined and smooth.
3. Pour the nice cream mixture into a mixing bowl.
4. Stir in cacao nibs, almond slivers, and chopped cherries.
5. Pour nice cream into a loaf pan and cover with foil or saran wrap. If you have a food storage container larger enough, pour nice cream into there and close lid.

Freeze at least six hours or overnight.

Set nice cream on the counter 10-15 minutes before serving to soften for easier scooping.

Serve and enjoy!

Store any leftovers in an airtight container for 2-3 weeks.

10.No-Sugar-Added Fruit and Nut Quick Bread

If you love sweets, chances are you look for an excuse to enjoy them with every meal. Now there’s no reason not to with this gluten-free quick bread recipe. By using the natural sweetness of bananas and unsweetened dried fruit, this recipe can satisfy your cravings without any added sugar. And the oat flour combined with the fruit provides a good source of fiber per serving as well. 

No Added Sugar Fruit and Nut Bread

This gluten-free quick bread gets its sweetness from ripe bananas and dried fruit – no added sugar required! 

CourseBreakfast, Snack

CuisineAmerican

Keywordbanana, glutenfree, no added sugar, quickbread

Prep Time15 minutes

Cook Time30 minutes

Resting Time15 minutes

Total Time45 minutes

Servings12 servings

Calories253kcal

Authorewardrd

Ingredients

• 2 medium ripe bananas
• 2 large eggs
• 1/4 cup canola oil
• 2 cups oat flour*
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup chopped almonds
• 3/4 cup chopped walnuts
• 3/4 cup unsweetened dried apricots, chopped into 1/4-inch pieces
• 3/4 cup raisins or dried cranberries**

Instructions

1.Preheat oven to 350˚F. 

Coat a 1 ½-quart loaf pan with cooking spray and line with parchment paper.

In a large mixing bowl, mash the bananas until no longer chunky. Using a whisk, add the eggs and canola oil and combine well. Add the oat flour, baking powder, and salt. Stir to combine.

Add almonds, walnuts, apricots, and raisins, and blend well.

Pour the batter into the loaf pan and spread it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Cool for 15-20 minutes out of the pan before cutting.

* To make oat flour, place 2 cups of gluten-free one-minute or old fashioned oats in a food processor and process on high speed until oats achieve a powder-like consistency, about 1 minute.

** Most dried sweetened cranberries have some added sugar.

Calories: 253, Total fat: 14 grams, Saturated fat: 1 gram, Cholesterol: 35 milligrams, Sodium: 135 milligrams, Carbohydrate: 29 grams, Dietary fiber: 4 grams, Protein: 6 grams, Calcium: 64 milligrams, Iron: 2 milligrams

11.Low-Sugar Vanilla-Coconut Cheesecake Snowballs

Cheesecake lovers: You’re in luck! Not only can you make a gluten-free cheesecake that rivals the traditional recipe, you can make it in your slow cooker to save time and energy. This simple recipe combines Greek yogurt with a low-calorie sweetener to cut the added sugar and fat while providing the same great taste. And the coconut on top is actually a good source of fiber, vitamin B6, and iron.

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 8 snowballs

Ingredients

cooking spray

aluminum foil

• 2 8-ounce packages neufchâtel cheese (reduced-fat cream cheese), softened
• 1/3 cup plus 1 Tablespoon Truvia Baking Blend sweetener
• 1 5.3-ounce cup nonfat, no-added sugar vanilla Greek yogurt (such as Oikos Triple Zero)
• 1/4 cup canned coconut cream (not cream of coconut, which has added sugar)
• 1 Tablespoon vanilla extract
• 1/2 teaspoon coconut extract, optional
• 2 Tablespoons tapioca flour (also called tapioca starch)
• 3 eggs
• 2 cups unsweetened, shredded coconut, lightly toasted if desired

Instructions

The set-up:

1.Find a 1 1/2-quart casserole or souffle dish that fits into your slow cooker crock. Spray the dish lightly with cooking spray and set it aside. Using aluminum foil, create 2 long strips of foil that you'll use as "straps" to remove the dish from the slow cooker when it's done. To do this, tear off a 22-24-inch long piece of foil, fold it in half lengthwise, then in half lengthwise again; repeat the process with a second piece of foil. Place the foil straps into the slow cooker, criss-crossing them at the bottom, and allowing the ends to stick up past the top of the slow cooker crock. Press the foil straps down to be flush with the bottom and sides of the crock.

The recipe:

1. In a mixing bowl, beat the neufchâtel cheese with the Truvia sweetener on low speed until well combined. Add the yogurt, coconut cream, vanilla and coconut extract (if using), and the tapioca flour and beat again on low speed until well mixed and smooth. Add the eggs, one at a time, beating on low after each addition, until just combined—do not whip the mixture or incorporate a lot of air.
2. Transfer the mixture to the casserole dish and cover it tightly with aluminum foil. Add 2 cups of very warm water to the slow cooker crock, push the foil straps back into place if necessary. Carefully place the casserole into the slow cooker crock, centering it where the foil straps cross each other. Cover the slow cooker and cook the mixture on HIGH for 2 1/2 hours, or until the cheesecake mixture is set in the middle (carefully pull back the foil to check).
3. To remove the cheesecake, bring the ends of the foil straps together (hold two ends in each hand) and carefully use the straps to lift the casserole dish out of the slow cooker and transfer it to a rack. Uncover the cheesecake and allow it to cool for at least 2 hours, then refrigerate it for 4 to 24 hours.
4. To make the snowballs: use an ice cream scoop to portion out 8 rounded balls of cheesecake mixture. Using clean hands, shape the scoops into nicely rounded balls, then roll them, one at a time, in the coconut to coat the outsides. Serve immediately or refrigerate until needed.This cheesecakes keeps nicely in the refrigerator for up to 5 days.

12.No-Bake Chocolate-Oatmeal Fudge Bites

It doesn’t get simpler than a no-bake dessert recipe. This gluten-free take on traditional fudge uses just six ingredients and can be prepped in minutes. With natural peanut butter being the main ingredient, each serving also provides a source of nutritious plant-based fats and protein.

No Bake, Gluten Free, Chocolate Oatmeal Fudge Bites

Need ideas for quick and easy gluten free desserts? This healthy chocolate oatmeal dessert is gluten free and sure to satisfy any craving. Plus, it's a no bake recipe that can easily be whipped up for kids and served as a snack!

Prep Time10 mins

Chilling Time2 hrs

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate oatmeal fudge bites 

Servings: 25 pieces

INGREDIENTS

• 1 cup natural peanut butter
• 1/2 cup honey
• 1/2 cup whipped butter coconut oil may also be substituted
• 2 cups gluten free oats quick oats or 1 minute oats recommended
• 1 1/4 cups dark chocolate chips
• 1 tsp vanilla extract

INSTRUCTIONS

1. Grease a 9x9 pan with nonstick cooking spray, or line the pan with parchment paper to keep from sticking.
2. In a medium-sized sauce pan, melt together the peanut butter, honey, and butter over medium-low heat. (Watch closely so it doesn't burn.) Stir occasionally with a spatula. 
3. Once melted, remove from heat and add in the oats, chocolate chips, and vanilla. Stir until chocolate is completely melted.
4. Pour mixture into the prepared pan and distribute evenly. Cool and store in the refrigerator or freezer.
5. *Optional: Consider substituting almond butter for peanut butter or stirring in dried fruit or nuts for fun flavor combinations!

Source everydayhealth.com

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