Gluten-Free Dessert Swap
A gluten-free dessert swap can be your sweet tooth life-saver this holiday. Even if you are not following a gluten-free lifestyle, your tastebuds will love these delicious treats and your GI tract may still thank you. We all know the holidays are packed full of baked goods and pastries turning our tummies into the Christmas Scrooge.
Whip up some of these gluten-free desserts for your next cookie swap:
Birthday Cake Protein Icing Rice Treats (yields 12 Treats)
Birthday Cake Rice Treats
Ingredients
- 3 Tbsps. Vegan butter
- 1 bag marshmallows
- 6 cups gluten-free rice chex or your favorite gluten-free rice cereal
- 2 scoops birthday cake About Time whey protein
- 1 cup non-fat Greek yogurt
- 2 Tbsps. unsweetened almond, coconut or rice milk
- 1 Tbsp. organic gluten-free sprinkles
Directions
- In a large pot, on medium heat, melt the butter. Once fully melted, add in the entire bag of marshmallows.
- Stir until the marshmallows are completely melted and mixed well with the vegan butter.
- Meanwhile, crush up all of the cereal into smaller pieces. Pour the cereal into the pot and combine.
- Spray a rectangular baking dish with non-stick cooking spray (or grease well with additional vegan butter).
- Press the rice mixture into the baking dish and set aside to cool.
- In a small bowl, combine protein powder, Greek yogurt and milk. Stir until well combined.
- Once the treats have cooled, invert the baking dish onto a platter to remove the full rectangle from the dish.
- Cut the rectangle into 12 even pieces. Spread the protein icing onto each treat and garnish with sprinkles.
Nutritional Information:
Statistics for 1 treat w/ icing and sprinkles:
184 calories
3g total fat
32g carbohydrates
8g protein
Gluten Free Sunday Cheat Bars (yields 24 Servings)
Sunday Cheat Bars
Ingredients
- 2 sticks vegan butter
- 1/2 cup organic light brown sugar
- 1/2 cup no calorie sweetener (or organic granulated cane sugar)
- 1 large organic egg
- 1/4 cup liquid egg whites
- 1 tsp. baking soda
- 1 tsp. freshly ground sea salt
- 1 tsp. pure vanilla extract
- 1/4 cup dairy-free dark chocolate chips
- 30 g (about 40) gluten-free pretzel sticks
- 1 scoop Vanilla About Time Whey Protein Powder
- 1/2 cup gluten-free brown rice flour
- 1/2 cup gluten-free white rice flour
- 1/2 cup coconut flour
Directions
- Preheat oven to 350 degrees F. In a large bowl, beat together the brown sugar, granulated sugar and vegan butter.
- In another small bowl combine the flours, protein powder, salt and baking soda.
- Combine by adding the dry mixture to the wet mixture. Beat on slow, incorporating the egg, egg whites and vanilla extract.
- Crush the pretzel sticks. Stir in most of the pretzel sticks (saving a few on the side) and all of chocolate chips.
- Spray a rectangular baking dish with non-stick cooking spray. Evenly spread the dough into the dish and sprinkle with remaining pretzel sticks.
- Bake for 35-40 minutes. Let cool completely before cutting into 12 even bars.
Nutritional Information
Statistics per serving:
143 Calories
9g total fat
18g carbohydrates
3g protein
Pancake Battered Gluten-Free Cookies (yields 12 Cookies)
Pancake Battered Cookies
Ingredients
- 12 gluten-free mini double chocolate cookies or your favorite gluten-free cookie
- 1 scoop About Time Vanilla VE Protein
- 2 Tbsps. gluten-free white rice flour
- 2 Tbsps. coconut flour
- 1/2 tsp. xanthan gum
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbsp. sugar-free almond coffee syrup
- 1 Tbsp. liquid egg whites
- 1/2 cup unsweetened almond, coconut or rice milk
Directions
- In a small bowl, combine all of the ingredients, excluding the chocolate cookies.
- Heat a pancake skillet to medium heat. Preheat the oven to 400 degrees.
- Dip a cookie into the pancake batter, covering it completely. Place onto the skillet, cook for 2-3 minutes and then flip to cook for an additional 2-3 minutes.
- After all of the cookies have been battered and cooked on both sides, place them on a baking sheet (lined with aluminum foil).
- Bake in the oven for an additional 5-7 minutes to cook the pancake batter completely. Garnish with sugar-free maple syrup, vegan butter or organic cane sugar.
Nutritional Information
57 calories
2g total fat
7g carbohydrates
2g protein
100 Calorie Peppermint Butter Cookies (yields 24 Cookies)
100 Cal Peppermint Butter Cookies
Ingredients
- 1/4 cup gluten free flour blend (store bought blend or use my basic gluten-free all-purpose flour blend)
- 4 scoops Vanilla About Time whey protein or Unflavored About Time whey protein
- 1/4 tsp. xanthan gum
- 1/2 tsp. freshly ground sea salt
- 1 large organic egg
- 1/4 no calorie sweetener (or organic cane sugar)
- 2 sticks vegan butter
- 4 peppermint sticks, crushed
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, beat together butter and sweetener.
- In a small bowl, combine the flour, protein powder, xanthan gum and salt.
- Add the dry mix to the wet and beat to combine. Stir in crushed peppermint sticks.
- Spoon 24 balls of dough onto a baking dish (lined with aluminum foil or greased with non-stick cooking spray)
- Bake for 10-12 minutes, until the bottoms of the cookies have turned golden brown. Remove from the tray and let cool.
Statistics for 1 cookie
100 calories
8g total fat
6g carbohydrates
4g protein
Chocolate Chip Mint Crownies (yields 12 crownies)
Chocolate Chip Mint Crownies
Ingredients
- 1 scoop chocolate mint About Time whey protein powder
- 1/4 cup white rice flour
- 1/4 cup sorghum flour
- 2 Tbsps. tapioca starch
- 1/2 tsp. baking soda
- 1/4 tsp. freshly ground sea salt
- 1/4 cup no-calorie sweetener (or organic cane sugar)
- 1 Tbsp. vegan butter
- 1 Chobani 100 calorie vanilla greek yogurt
- 1 large organic egg
- 1/2 tsp. pure vanilla extract
- 2 Tbsps. dairy-free chocolate chips
Directions
- Preheat oven to 375 degrees F. In a small bowl, combine flours, baking soda, xanthan gum, protein power and salt.
- In a large bowl, beat together sugar, butter, yogurt and vanilla extract.
- Add the dry mix into the wet. Add in the egg and combine well. Stir in chocolate chips.
- On a baking sheet (lined with aluminum foil or sprayed with non-stick cooking spray), place 12 even spoons of dough.
- Bake for 9-11 minutes on the middle rack in your oven. The crownies are done when the tops spring back when touched.
- Serve warm with a cold glass of unsweetened almond or coconut milk.
Nutritional Information: Statistics for 1 crownie:
71 calories
2g total fat
9g carbohydrates
4g protein
Cranberry Granola Cluster Cookies (yields 12 cluster cookies)
Cranberry Granola Cluster Cookies
Ingredients
- 2 ounces About Time granola clusters
- 1/4 cup liquid egg whites
- 1/2 tsp. pure vanilla extract
- 1/3 cup no-calorie sweetener (or organic cane sugar)
- 1/2 tsp. baking soda
- 2 Tbsps. coconut oil
- 1/2 cup fresh cranberries, chopped
- 1/2 cup brown rice flour
- 1/2 tsp. freshly ground sea salt
Directions
- Preheat the oven to 350 degrees F. In a small bowl, beat together sugar and coconut oil.
- In another small bowl, combine all flours, sea salt and baking soda.
- Add dry mix to wet mix. Stir in vanilla extract and egg whites.
- Stir in granola clusters and chopped cranberries.
- Place 12 even spoonfuls of dough onto a baking sheet (lined with aluminum foil or sprayed with non-stick cooking spray).
- Bake 12-14 minutes at 350. The clusters are done when the bottoms have turned a golden brown.
Statistics for 1 cluster cookie:
74 calories
4g total fat
8g carbohydrates
3g protein
Hope you all enjoy these gluten-free holiday treats! Be sure to connect with me and share if you re-create these or feel free to share your other gluten-free holiday desserts – you know how much I love food!
– M.C. NAV author of GlutenFreeMyRecipe
Tweet me – @mcnavglutenfree
YouTube – M.C. Nav
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