Beat the summer heat with a luscious strawberry smoothie bowl without banana. Strawberry season may have passed for many but frozen strawberries are a cost-effective, convenient, and tasty way to enjoy strawberries picked at the peak of ripeness year-round. This delicious smoothie bowl recipe is dairy free, gluten free, and high protein.
Why You Will Love This Recipe
There are several reasons why you should make a strawberry smoothie bowl.
Smoothie Bowls are Easy and Quick to Prepare: Enjoy this as a quick and healthy breakfast, snack, or dessert! Yes, dessert, I love to whip up one of these when I am craving ice cream.
This recipe is customizable and versatile: You can use this recipe as a base for many other smoothie bowl variations. If it’s peak blueberry season, use this recipe to create a Berry Smoothie bowl!
This Recipe is Beautiful: Smoothie bowls are visually appealing. From the vibrant colors of the smoothies to the colors and textures in the assortment of toppings, smoothie bowls are a treat for the eyes.
What is a Smoothie Bowl
Smoothie Bowls are thick cold smoothie bases usually comprised of at least one fruit (frozen or fresh) and a liquid base. If the fruit used in the smoothie bowl is fresh, ice is added to give the smoothie base a cool, thick consistency. Many smoothie bowl recipes include frozen banana for thickness and added sweetness however I do not include frozen bananas in this Strawberry Smoothie Bowl variation.
Smoothie bowls then have a variety of toppings added to them. From fresh fruit, to nuts/seeds, to crunchy granola, and even edible flowers, smoothie bowl topping options are seemingly endless.
Recipe Ingredients for Strawberry Smoothie Bowl
Smoothie Base
Frozen Strawberries: I prefer to use frozen strawberries in this recipe to keep the smoothie base super thick.
Soy Milk: I use a bit less of the liquid in my smoothie bowl base. This allows for a super thick smoothie bowl. I keep this smoothie dairy-free however, you could also use another non-dairy milk of choice like or almond milk, oat milk, or coconut milk.
Favorite Protein Powder: I love to use vanilla protein powder in this recipe. I usually include a protein supplement in my smoothies. It aids in the feeling of fullness but also ensures I am eating enough protein throughout the day. Keep this a vegan Strawberry Smoothie Bowl by using a plant-based protein powder.
Vanilla Extract: For a little bit for more flavor.
Dates: Option to omit this ingredient however, I always add 1-2 dates for a more natural sweetness and those deep caramel flavors. The addition of dates keeps this recipe free of added sugar. However, if you do not have dates and need a little extra sweetness, I use maple syrup.
Below are some of my favorite toppings for this recipe. Need some smoothie bowl topping ideas? Check out the list below or my article called Smoothie Bowl Toppings.
Fresh Fruit: I use freshly sliced bananas and strawberries for some fruit toppings in my smoothie bowls. Other fruit would taste marvelous like blueberries, peaches, or cherries.
Nuts/seeds: I like to include a dose of healthy fats by using whatever nuts I have on hand that I am “vibing” with. I like sliced almonds, chopped pecans, shredded coconut, sunflower seeds, hemp seeds, or even a bit of drizzled nut butter like cashew butter.
Granola: I love adding a bit of granola to my smoothies bowls, store-bought or homemade. I just love that crunch.
Other: For this recipe in particular I enjoy other add-ins like cocoa nibs. You may also enjoy dried fruit (such as dried goji berries or cherries), cinnamon, bee pollen, or fresh herbs such as mint.
How to Make This Thick Strawberry Smoothie Bowl without Banana
To make a Strawberry Smoothie Bowl you will need a high-powered blender. I prefer using a Vitamix Blender. Vitamix blenders are an investment but they last a very long time. Vitamix’s are also easy to use and clean.
Start with the liquids and add all of the ingredients to a blender. Using a spoon or blender tamper, blend and stir until combined. Note that the consistency will be thicker than a standard drinkable smoothie.
For an extra thick texture, begin with a lesser amount of liquids and ensure the strawberries are frozen. Gradually incorporate more liquid, adding 1 tablespoon at a time, until achieving the desired consistency.
For the Smoothie Toppings
Transfer the smoothie into a bowl of your choice. Garnish with preferred toppings like sliced strawberries, coconut flakes, cocoa nibs, granola, or any other toppings that appeal to you!
Smoothie Bowl Recipe Variations
Smoothie bowls make the best breakfast bowl! Below are 5 examples of other smoothie bowl ideas with simple ingredients and topping combinations you could try at home.
Acai Bowls: A acai smoothie base blending acai, berries, and maybe banana, with fresh berries, peanut butter drizzle, and granola.
Peanut Butter Banana: A banana smoothie bowl base with blueberries sprinkled over the tip, sliced almonds, cacao nibs, chocolate chips, and coconut flakes.
Blueberry Smoothie Bowl: A berry smoothie base (mostly blueberries) with sliced banana, almond butter drizzle, and chia seeds.
Watermelon Smoothie Bowl: A watermelon smoothie base with lime and topped with coconut flakes.
Pina Colada: A pineapple and coconut water smoothie base sprinkled with chopped pineapple, chopped cherries, coconut flakes, and some edible flowers.
Banana Strawberry Smoothie Bowl: A strawberry Banana Smoothie base topped with sliced fresh strawberries, bananas, and other favorite fruit toppings.
For more Smoothie Bowl inspiration, check out my new article all about Smoothie Bowl Toppings.
Health Benefits of Smoothie Bowls
Consuming this strawberry smoothie bowl, or any smoothie bowl has a variety of health benefits. Strawberries and other fruit and berries have antioxidants to help protect the body against oxidative stress and inflammation thus promoting overall wellbeing.
Smoothie bowls have fiber which aids in digestion and supports a healthy gut. Furthermore, there are numerous vitamins and minerals present in smoothie bowls. These contribute to a strong immune system.
My smoothie bowls also have a dose of protein from the toppings and protein powder I supplement the smoothie base with. Protein aids in satiety and appetite control, blood sugar management and regulation, as well as aiding in muscle repair and growth.
I love consuming a hydrating and protein-packed fruit smoothie after a long and grueling workout. I feel good knowing that smoothie is helping me get the nutrition I need to recover and nail my next workout!
FAQ about Smoothie Bowls (Ask a Dietitian!)
How do you thicken a smoothie bowl?
Ice is a great way to thicken a smoothie bowl. Notice the smoothie is a bit thin and water, add a bit of ice.
A preemptive measure to ensure your smoothie bowl is thick, use less liquid while also using frozen fruit.
By utilizing a spoon or blender temper you can help the blender along by manually mixing your ingredients in addition to the blender blending.
Are smoothie bowls actually healthy?
Yes, smoothie bowls are actually healthy. Keep in mind, they can be loaded with sugar or even added sugars depending on the ingredients used in the recipe. However, if you use the natural sugars in the fruit to provide the sweetness of the smoothie, you can keep the sugar amount low.
Supplementing a smoothie with protein powder or other additions like flax meal, chia seeds, hemp hearts, or other seeds can add additional protein and fiber important for a well-balanced diet.
Additionally, smoothie bowls are full of antioxidants, vitamins, and minerals essential for a healthy lifestyle.
Why is my smoothie bowl so watery?
Your smoothie bowl might be watery for several reasons.
Adding to too much liquid: Too much liquid like milk or juice, can cause the smoothie to become watery.
Adding too few thickening ingredients: Some of these thickening ingredients include thick Greek yogurt, avocado, nut butter, silken tofu, rolled oats, chia seeds, or flax meal.
Not using frozen fruits: Frozen fruits help create a thicker consistency in smoothie bowls.
Over-blending: Over-blending the smoothie bowl base can increase smoothie heat which can cause the ingredients to liquefy quicker. Try blending just until the ingredients are combined.
The ingredient ratios are off: The ratio of ingredients is key for a thick smoothie bowl base. Consider adjusting the ingredient ratio by adding less liquid.
**Often, I take a smoothie recipe in which I aim to have a ratio of 1 cup liquid to 1 cup frozen fruit and reduce the liquid to 3/4 cup. You can always add more liquid a little at a time if the smoothie is too thick and unable to blend.
Other Recipes You Will Enjoy
This is the first of many smoothie bowl recipes to come. I already have many smoothie recipes you will love. Use them as a smoothie or make it into a smoothie bowl. Check out the following recipes and articles.
option to include fresh sliced strawberries, fresh sliced banana, coconut flakes, granola, nuts, seeds, cocao nibs. ingredients not included in estimated nutrition facts for this recipe
Instructions
Start with the liquids and add all of the ingredients to a blender. Using a spoon or blender tamper, blend and stir until combined. The consistency will be thicker than a typical drinkable smoothie.
Pour smoothie into your desired bowl. Top with desired ingredients and enjoy.
The Best Peanut Butter Cup Tropical Smoothie Cafe Copycat
This Peanut Butter Cup Tropical Smoothie Cafe Copycat is a delicious addition to your smoothie repertoire. This recipe is vegan, gluten-free, dairy-free, healthy, has no added sugar, and is delicious!
Chocolate Peanut Butter flavors are a magical combination. The contrasting flavors of the rich sweet chocolate combined with the nutty creamy peanut butter make for an all-star smoothie recipe.
“Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we may receive an affiliate commission at no extra cost to you.”
Why You Should Make This Recipe
Preparing this smoothie from scratch is more economical than buying it from the cafe. Plus this smoothie incorporates frozen bananas, and I love to save money and food waste by taking very ripe bananas and freezing them for smoothies and baked goods before they go bad.
This recipe is also very customizable. You can increase the sweetness, chocolate, peanut butter, and protein to your desired taste.
Lastly, this recipe is a convenient breakfast or snack. Just throw all the ingredients into a blender, blend, pour, and go! I love this as a quick breakfast or a quick post-workout shake!
Tools Needs For This Recipe
A high-speed blender is highly suggested for this recipe. They make for the creamiest smoothies!
Ingredients in This Easy Copycat and Popular Smoothie Recipe
Below are the ingredients in my variation of a Peanut Butter Cup Smoothie.
Frozen Banana – I prefer to use ripe frozen banana chunks in my smoothies. The ripe frozen banana chunks make the smoothie naturally sweet and oh so creamy
Peanut Butter – Try My Vanilla Cinnamon Peanut Butter in this smoothie! Other nut butters work well too if you do not have peanut butter. You could call it an Almond Butter Cup Smoothie!
Unsweetened Soy Milk – Choose your favorite type of milk, another plant-based milk such as almond milk, coconut milk, oat milk works well. Cows milk is a regular dairy milk option.
Cocoa Powder – for all the chocolate flavors!
Chocolate Protein Powder – I prefer chocolate whey protein powder however there are plant-based, vegan protein powder options that work too.
Garnishes: Peanut butter cups, a drizzle of peanut butter, cocoa powder, or even peanut butter cookies To keep this a vegan smoothie use a plant-based protein powder, plant based milk, and omit any other animal products you might think to add in such as honey, cottage cheese, or yogurt.
Step – By Step Instructions for Peanut Butter Cup Smoothie
Below are the step by step instructions on how to make this tropical smoothie peanut butter cup recipe.
Prepare Banana:Peel a ripe banana, slice it into chunks, and freeze the banana chunks for at least 2 hours or overnight.
Blend Ingredients:In a blender, combine the frozen banana chunks, peanut butter, soy milk, cocoa powder, chocolate protein powder, date or maple syrup (if using), and vanilla extract.
**Add ice cubes, more protein powder, or non-fat Greek yogurt if you prefer a thicker consistency.
Blend Until Smooth:In a high speed blender, blend the ingredients until you have a creamy consistency. If the smoothie is too thick, you can add more soy milk until you reach your desired consistency.
Taste and Adjust:Taste the smoothie and adjust the sweetness by adding another date or even maple syrup if needed. My your own personalized tasty smoothie based on your taste buds.
Serve:Option to garnish the glass with a peanut butter rum, and a dusting of cocoa powder.
FAQ about Peanut Butter Cup Smoothies (Ask a Dietitian!)
How many calories are in a peanut butter cup smoothie?
These homemade smoothies have approximately 400 kcal per serving.
Are peanut butter smoothies good for you?
Peanut butter smoothies are good for you! This healthy smoothie recipe has carbohydrates, fiber, protein, and healthy fats that contribute to a balanced diet. Like any food, portion sizes are important, this is a high-calorie beverage and should be consumed with intention.
What is the healthiest thing to get at Tropical Smoothie?
The Detox Island Green Smoothie is loaded with nutritious ingredients, however, choosing the healthiest smoothie option depends on the consumer’s individualized health goals.
Detox Island Green Smoothie – coming soon!
Enjoying this Tropical Smoothie Peanut Butter Cup Recipe? Try My Other Healthy Recipes!
Peel a ripe banana, slice it into chunks, and freeze the banana chunks for at least 2 hours or overnight.
Blend Ingredients
In a blender, combine the frozen banana chunks, peanut butter, soy milk, cocoa powder, chocolate protein powder, date or maple syrup (if using), and vanilla extract.
Add ice cubes, Greek yogurt, or additional protein powder if you prefer a thicker consistency.
Blend Until Smooth
Blend the ingredients until smooth and creamy. If the smoothie is too thick, you can add more soy milk until you reach your desired consistency.
Taste and Adjust
Taste the smoothie and adjust the sweetness by adding another date or maple syrup if needed.
Serve
Option to garnish the glass with a peanut butter rum, a dusting of cocoa powder.
Notes
Nutrition information may vary depending on the ingredients used.Soy Milk - use your favorite milk however soy milk and cows milk have higher amounts of protein compared to other plant milks such as almond, oat, and cashew milks.Protein Powder - use your favorite chocolate or chocolate peanut butter protein powder. I enjoy Legion and Earth Fed Muscle. You can use unflavored protein powder or vanilla protein powders in a pinch.
This Homemade Cookies and Cream Protein Bar Recipe is my take on the Cookies and Cream Hero Bar from Quest! It is one of my favorite protein bar flavors. These healthy protein bars with simple ingredients has 8 grams of protein per serving with 14 grams of sugar.
Lately, I have been supplementing my diet with protein powders and protein bars. I like to supplement my smoothies, shakes, baked goods, and even pasta! I follow a semi-pescatarian or Flexitarian diet. Moreover, while I am training for races and weight lifting at my gym, I need to ensure I am consuming adequate amounts of protein for recovery and wellness.
In this article, I will review the ingredients in this Homemade Cookies and Cream Protein Bar recipe, step-by-step instructions on how to make it. Additionally, it will offer insights into the benefits of supplementing protein powder in your diet, including explanations of what protein powder is, why one might supplement with protein, and how to incorporate it effectively.
Healthy Ingredients for This Cookies and Cream Protein Bar Recipe
Below are the ingredients for this Cookies and Cream Protein Bar recipe.
Toasted rice cereal (Rice Krispies)
Crumbled and Crushed Oreos
Cookies and Cream Protein Powder – in a pinch you could use vanilla, chocolate, or both. I prefer whey protein powder however, vegan protein powder is an option as well. I enjoy Earth Fed Muscle protein Husky Dunkers Protein powder. This brand has the least amount of artificial ingredients that I have found and I love using it in some of my favorite recipes.
Almond butter (cashew butter works well too)
Maple syrup
For The White Chocolate Outer Coating
White chocolate
Coconut butter (or coconut oil)
Step-By-Step Instructions
Prep:
Below are the steps to make this no bake recipe made with oreo cookies. Prep your 9×9 or 8×8-inch pan by lining it with parchment or wax paper.
Dry Ingredients:
Mix Rice Krispy cereal and crushed Oreos in a bowl. Set aside.
Wet Ingredients:
Warm almond butter and maple syrup in the microwave or on the stove. Once warm (not hot) pour in protein powder and mix with a rubber spatula until combined. Pour into dry ingredients bowl.
Combine and Pour:
Stir and combine ingredients. For this step, I like to use my hand to help incorporate the ingredients.
Pour the crunch bar mix into a square or rectangular cake pan. Press the dough to the edges until the top is uniform and smooth.
Chocolate Layer:
Melt vegan white chocolate and coconut butter (or oil) in a double boiler or microwave.
Microwaving White Chocolate:
(For the microwave, place chocolate in a microwave-safe bowl and heat on high for 15 min increments. Remove from the microwave and stir the chocolate. Once the chocolate is almost completely melted, stop microwaving and continue to let the chocolate melt as you stir. This step should be done with a rubber spatula and stirred until velvety smooth.)
Pour the white chocolate over the top of the crunch mix. Smooth the white chocolate layer over top of the crunch bars.
Chill & Eat
Place in the refrigerator for at least 30 min preferably 2-3 hours, to set and chill. Remove from the refrigerator, and use the parchment paper to lift the bars out of the cake pan. Cut your delicious bars into desired sizes and enjoy. I like to eat these no bake protein bars after a hike but the chewy texture would pair well with ice cream and mini Oreos, or perhaps a lower fat, extra protein variation, serve with chocolate protein powder mixed well into non-fat Greek yogurt.
Storage
These bars may be stored in an airtight container for 3 days at room temperature for 1 week in the fridge.
Variations of these Protein Bars
You can create different variations of this recipe with various ingredient swaps.
Vegan vanilla protein bars: Omit the oreo cookies and including vegan vanilla protein powder and topping it with some delicious white chocolate.
Chocolate peanut butter protein bars: Omit the oreo cookies and use natural peanut butter with chocolate protein powder.
Additionally, make a smaller batch by adjusting the ratio of ingredient and pressing it into a loaf pan.
The Why, What, How of Protein Powders
Why?
First, ask yourself why would you benefit from this supplement such as a Quest Cookies and Cream Crunch Bar.
Most Americans consume adequate amounts of protein, some say even a little too much. However, for many vegetarians and vegans, it can be difficult to meet adequate protein needs (especially if you are a super active person).
Below are a few of the many reasons you could benefit from a protein supplement:
Illness and/or injury. Protein needs to increase (or decrease) depending on an individual’s health status.
Increased activity. For example, endurance training and strength training.
Vegan, Vegetarian, or Flexitarian Lifestyle. Even a balanced diet may need supplementation.
Adherence to a restrictive diet for health reasons
What?
Now, for whatever reason, you feel you could benefit from a protein supplement. Then, you may ask yourself, where do I start? I recommend a grass-fed whey or plant-based protein powder. These generally are better for the environment. Additionally, try to purchase a third-party tested protein supplement.
Some examples include:
Thorne
Earth Fed Muscle
Legion
Vital Proteins
Looking for a deep dive into the best protein powders according to a registered dietitian? Check out the articles below!
Below are some ways you might choose to incorporate a protein supplement into your diet.
Mix protein powders into:
Shakes & Smoothies
Yogurt
Pudding
Baked goods
Homemade pasta
Soup
Salad Dressing/Sauces
Oatmeal
Note, that when using a whey-based protein powder, it will not mix well with hot liquids and food. I prefer to use a collagen powder for this or a plant-based protein powder.
More High-Protein Recipes
Below are some more delicious high protein recipes.
3cupsrice krispy cerealor other TOASTED rice cereal
6crushed oreos
1/2cupalmond butter
1/2cupmaple syrup
96gvegan cookies and cream protein powder5 scoops
1/4cupvegan white chocolate chipsor use regular white chocolate chips if not keeping vegan
1tbspcoconut butteror coconut oil
Instructions
Prep your 9x9 inch cake pan by lining it with parchment paper.
Dry Ingredients:
Mix Rice Krispy cereal and crushed Oreos in a bowl. Set aside.
Wet Ingredients:
Warm almond butter and maple syrup in the microwave or on the stove. Once warm (not hot) pour in protein powder and mix with a rubber spatula until combined. Pour into dry ingredients bowl.
Stir until combined. For this step, I like to use my hand to help incorporate the ingredients.
Pour the crunch bar mix into a square or rectangular cake pan. Press the dough to the edges until the top is uniform and smooth.
White Chocolate Layer
Melt vegan white chocolate and coconut butter (or oil) in a double boiler or microwave.
Microwaving White Chocolate:
For the microwave, place chocolate in a microwave-safe bowl and heat on high for 15 min increments.
Remove from the microwave and stir the chocolate. Once the chocolate is almost completely melted, stop microwaving and continue to let the chocolate melt as you stir. This step should be done with a rubber spatula and stirred until velvety smooth.
Pour the white chocolate over the top of the crunch mix. Smooth the white chocolate layer over top of the crunch bars.
Chill & Eat:
Place in the refrigerator for 45 to 60min to chill. Remove from the refrigerator, and use the parchment paper to lift the bars out of the cake pan. Cut into desired sizes and enjoy.
Storage:
These bars may be stored for 3 days at room temperature for 1 week in the fridge.
Notes
Cake Pan: If you choose to use a different size pan that's totally fine. Just know you may have to adjust the amount of white chocolate to add over top and the nutrition facts with change.
June harvest brings strawberries and rhubarb, a tried-and-true dessert combo. Once I see the first batch of fresh rhubarb I have to make this Easy Strawberry Rhubarb Crisp. The combination of flavors is mind-blowing. Sweet, tart, nutty, buttery, and (if you top with ice cream) creamy all at the same time.
This dessert dish is easy but also quite impressive. Make this for a gathering and your guests will ask you how you made such a seasonally delicious dessert!
Diving right into it, I’ll review a little about the ingredients, how to make this crisp, and any additional add-ins or possible variations of this recipe. All followed by my Sharper Nutrition Fix about the beautiful springtime vegetable Rhubarb.
Ingredients: Fruit
Fresh Strawberries: Immediately upon returning from the farmer’s market I washed my strawberries in a 4:1 water: vinegar bath. This helps to remove bacteria and mold spores, while also washing away any grime and grit.
You can use this vinegar bath method with other berries whether store-bought, from the farmer’s market, or the pick-your-own variety.
Fresh Rhubarb: Rhubarb is a vegetable I am still learning about. Having not cooked with it much while growing up, I am excited to finally adventure around with its flavors in my 30s. More info on rhubarb is below.
*If you notice strings coming off the sides after chopping up the rhubarb, don’t worry – that’s normal. Just remove them from the fruit mixture.
I use fresh fruit in this recipe but frozen strawberries and frozen rhubarb could also be used for this Strawberry Rhubarb Crisp.
Ingredients: Crisp Topping
Butter: The butter makes this recipe. If you are thinking of omitting this, don’t. If needed, you can replace the butter with chilled coconut oil, or margarine.
Old Fashioned Oats: This ingredient (along with the nuts) adds texture to the crisp topping. I also enjoy the nutritional benefits the rolled oats add to this dessert. As a whole grain, oats are loaded with fiber and protein.
All-Purpose Flour: The flour provides a nice bready, crispy layer over top of the fruit.
Sugar: The ¼ cup of sugar in this topping enhances the flavors of the fruit while marrying it with the crumble topping. Note, I add zero sugar to the fruit base in this recipe. I like to use light brown sugar but you could use granulated sugar or date sugar.
Salt: Salt is another flavor enhancer. A little goes a long way in this recipe. I prefer kosher salt for this recipe.
Nuts: Last but not least, nuts. My favorite part about this recipe. I used Pecans because I love their crunchy nutty flavor alongside the melt-in-your-mouth fruit base and buttery oat topping. Use whatever nut varietal you prefer. Walnuts, almonds, or hazelnuts would also pair excellently with this dessert.
Step-By-Step Instructions
I love making crisp recipes from scratch because all you need is a bowl, a baking dish, a knife, and a cutting board.
You could also use some measuring spoons and a rubber spatula but I often “eyeball” ingredients in a crisp recipe, and mix the topping with my hands.
1. Preheat the oven to 375 degrees F and butter the bottom of your baking dish.
2. Lay the cut-up strawberries and rhubarb along the bottom of the dish. Set aside.
3. Make Crisp topping by adding all the crisp ingredients to a medium bowl and mixing. For less clean-up, I just use my hands to mix the butter oat mixture. However, the option to use a food processor pulsing 5-10 times for a finer crisp topping.
4. Cover the fruit with the crisp topping and bake at 375 degrees F for 35-40min.
5. Let the cooked crisp rest on the counter for 10 minutes before serving. Enjoy!
Add-ins and variations
There are tons of ways this recipe can be altered. Below are a couple of variations that would work well.
Citrus Juice/Zest: Previously, I followed an NYT Rhubarb Crisp recipe that incorporated either orange juice/zest into the rhubarb. The orange was a wonderful addition. To keep my recipe simple, I omitted any extra zesting or juicing. The strawberries are pretty flavorful on their own and I didn’t want their flavor obscured by another fruit.
Cut the crumble topping in half: My crisp recipe has a large amount of crisp topping. This is the way I like it – crunchy meets fruity. Additionally, it works amazingly with a scoop of vanilla ice cream over top – I recommend some high-fat ice cream such as Tillamook vanilla or homemade. If you are thinking of keeping this a bit lighter, perhaps cut the crumble topping in half.
Sharper Nutrition Fix: Rhubarb
Ever tried Rhubarb? No? It’s not too late!
This veggie is often seen in spring-time dessert recipes because of its yummy tart flavor.
Once cooked, the tartness mellows, and just like freshly squeezed lemons in a lemonade, it pairs oh-so-well with sugar. Moreover, Rhubarb can be enjoyed in many non-dessert dishes. Try um’ pickled, sautéed, or in a salsa!
Rhubarb and Health
In traditional Chinese medicine, Rhubarb has been used for its antibacterial, anti-inflammatory, and anticancer properties.
Rhubarb has shown notable clinical applications as well. These include effective treatments for Constipation, Severe acute pancreatitis, Sepsis, and Chronic Renal Failure.
No matter how you slice it, Rhubarb is impressive and yummy.
Let’s Talk About Gluten Free Dairy Free Cookie Recipes
Welcome to our delightful recipe roundup featuring 8 scrumptious gluten free dairy free cookie recipes! that are sure to satisfy your sweet tooth without compromising your dietary preferences.
Whether you’re following a gluten-free, dairy-free lifestyle due to allergies, intolerances, or personal choice, these cookie recipes offer a mouthwatering array of flavors and textures to indulge in guilt-free.
Featuring thumbprint cookies, no-bake delights, and scrumptious Samoas, each recipe presents a unique gluten-free, dairy-free twist on beloved cookie classics.
FAQ (Ask A Dietitian!)
1. How do gluten-free and dairy-free cookies taste compared to traditional cookies?
In general, gluten free and dairy free cookies will taste different than the traditional recipe. However, the taste of gluten-free and dairy-free cookies can be enjoyable and satisfying, especially when made with high-quality ingredients and a well-crafted recipe.
Gluten-free and dairy-free cookies remain delicious, often relying on sugar for sweetness since it contains neither gluten nor dairy.
2. Can I use alternative sweeteners like maple syrup or coconut sugar in gluten-free and dairy-free cookie recipes?
Yes, alternative sweeteners like maple syrup or coconut sugar can be used in a gluten free dairy free cookie recipe. These sweeteners and others, such as honey, agave, stevia, and monk fruit, provide sweetness and their own unique flavor.
Just keep in mind that different sweeteners may have varying levels of sweetness and moisture content, so you might need to adjust the proportions of other ingredients in the recipe accordingly.
Tips for Making Gluten-Free Cookies using Gluten-Free Flour
Gluten-free flour blends can be used in a 1:1 ratio for all-purpose flour. You can beat the batter more, because gluten-free flour has less structure than all-purpose flour, beating the batter longer and more vigorously can help the dough obtain structure.
You may notice you need to bake the cookies a bit longer with gluten-free flour vs all-purpose flour.
Gluten-free flour-baked cookies will look and taste different. This is okay! They are two different flours and these cookies will still taste delicious.
Tips for Making Dairy-Free Cookies
Making Dairy Free cookies can occur in a variety of ways. For example, you can use coconut oil, vegan butter, nut butter, or other fats rather than baking with butter.
You can even make a dairy-free and vegan cookie recipe by keeping the dough egg-free. Swap the egg for flax or chia seed “eggs” by mixing 1 tbsp ground flax or chia seeds with 3 tbsp of water.
8 Gluten Free Dairy Free Cookie Recipes
I’m sure you have heard of, seen, or eaten Gluten Free Diary Free Sugar Cookies or Chocolate Chip Cookies. But there are a variety of different cookies out there that go beyond chocolate chips!
Gluten Free Dairy Free Cookies Recipes
1 / 11 Thumbprints
These Gluten-Free Dairy-Free Thumbprint Cookies are perfect for sharing at events! This cookie dough can be made in bulk and you can make 2, 3, or 4 different cookies with different fillings such as strawberry jam cookies, mango cookies, Nutella-filled thumbprint cookies, or lemon curd-filled thumbprint cookies.
Cookies made with lots of wholesome ingredients are beneficial because they provide a healthier indulgence, offering a delicious way to satisfy cravings while also nourishing the body with wholesome nutrients, fiber, and antioxidants, promoting overall well-being with each bite.
With ingredients like banana, rolled oats, cocoa nibs, apples, carrots, coconut, hazelnuts, and dried cherries, you get a naturally sweetened cookie that is full of nutrients like fiber, and other nutrients.
Utilize almond or peanut butter as the star ingredient for a naturally gluten-free and dairy-free option. With just peanut butter, bananas, and oats, these cookies are naturally sweet, simple, and easy to make!
These almond butter cookies are like a traditional chocolate chip cookie but with almond butter! This recipe calls for almond flour in addition to almond butter for a decadent Almond Chocolate Chip cookie.
No-bake cookies are fantastic because they offer a quick and easy way to satisfy your sweet tooth without the need for an oven, making them perfect for days when you’re short on time.
All you need are your ingredients, a bowl, and a sheet pan or platter. Option to put these cookies in the fridge for 10-15 minutes or eat it immediately.
Tangy and refreshing, these gluten-free and dairy-free soft cookies are perfect for citrus lovers.
These lemony vegan cookies melt in your mouth. Made with almond flour, no butter, no eggs, and no refined sugar, these are healthier versions of your typical lemon shortbread cookie.
Everyone has their favorite Girl Scout cookie, well mine is a Samoa!
Gluten-free, dairy-free Samoas offer a delectable alternative to the traditional cookie, allowing individuals with dietary restrictions or preferences to still enjoy the irresistible combination of caramel, chocolate, and coconut flavors without compromising on taste or health-conscious choices.
Colleen Woods uses a date caramel made with maple syrup and dates to provide that gooey caramel we love in Samoas.
My husband’s favorite cookie is a classic Oatmeal Raisin.
This comforting classic is made gluten-free and dairy-free by using certified gluten-free oats, oat flour, 100% puree pumpkin, and cocavo oil (aka coconut avocado oil).
Another fan favorite, Snickers and Almond Joy Dates.
Technically, these are not a cookie recipe, but both recipes are bite-sized, sweet, and delicious. Best of all these recipes are no bake and ready in a flash.
I am always looking for a sweet treat that is loaded with chocolate. So for the chocolate lovers out there, try this cookie recipe by My Gluten Free Kitchen.
Not only is this recipe gluten and dairy free, but it is also nut free!
These Raspberry White Chocolate Blondies are bursting with raspberries and the creamy sweetness of white chocolate chips.
Like brownies, blondies are easier to whip up than a batch of chocolate chip cookies. Just mix everything up (you can even use 1 bowl), and dump it in a baking pan.
Why You Should Make This Recipe
Raspberry White Chocolate Blondies are an easy, quick, and super delicious way to enjoy blondies!
You will love making this recipe for special occasions such as Valentine’s Day, birthdays, and Christmas, or as a summer sweet treat during the raspberry season.
Or enjoy them just because!
Ingredients
unsalted butter, melted
light brown sugar, packed
eggs
vanilla extract
all-purpose flour
baking powder
kosher salt
white chocolate chips or chunks
1 cup frozen raspberries
Step – By Step Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Prepare wet ingredients
In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins
Fold in the white chocolate chips or chunks until evenly distributed in the batter.
Pour and spread batter
Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake
Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process.
Adjust for pan size (if needed)
If using a 9×13 inch pan, bake at the same temperature, but for 25-30min.
Cool and cut
Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.
More About Checking For Doneness
To check the doneness of blondies using a toothpick, follow these steps:
Insert Toothpick: Insert a clean toothpick into the center of the blondies. Aim for the center or a spot that seems representative of the overall doneness.
Observe Moisture: Pull out the toothpick and observe its condition. If it comes out with a few moist crumbs clinging to it, it indicates that the blondies are done.
No Wet Batter: Ensure that there is no wet batter sticking to the toothpick. If there are only moist crumbs, it suggests that the blondies are properly baked.
Repeat if Necessary: If the toothpick comes out with any wet batter stuck to it, continue baking for a few more minutes, and then repeat the toothpick test until you get the desired result.
Remember that overbaking can result in dry blondies, so it’s crucial to find the right balance where the toothpick comes out with moist crumbs but not wet batter. This method helps ensure that the blondies are fully baked while maintaining a soft and chewy texture.
Variations
I love a recipe that can be made into numerous variations depending on my mood and tastes!
Raspberry Blondies: Make these Raspberry White Chocolate Blondies raspberry blondies by omitting the white chocolate chips. Make them extra raspberry by swirling in raspberry jam just before baking.
Lemon White Chocolate: Omit the raspberries, add 1 tbsp lemon zest directly into the batter, and swap the vanilla extract for lemon juice.
Chocolate Chip Blondies: For the add-ins, use chocolate chunks or chips.
Raspberry Chocolate: Omit the white chocolate chips and use dark or semi-sweet chocolate chips for a chocolate raspberry blondies experience.
FAQ (Ask a Dietitian!)
What is the difference between a blondie and a brownie?
Blondies are basically brownies but instead of using cocoa powder or chocolate, the recipe uses brown sugar and vanilla to create a sweet and decadent dessert bar.
Can I use fresh raspberries?
Yes, fresh raspberries work fine in this recipe, especially during the raspberry season! However, when it is not raspberry season, I prefer to use frozen.
Plus, you don’t have to be as delicate when folding the raspberries into the batter.
Can I use a 9×13-inch pan?
You can use a 9×13 inch baking pan or 9×9 inch depending on how thick you want your blondies, or based on what you have on hand. Just adjust the cooking time accordingly.
9×13 inch pan: Bake in the preheated oven for about 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
9×9 inch pan: Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Enjoy This Dessert Recipe? You Will Love These Desserts!
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
Prepare wet ingredients
In a large mixing bowl, combine the melted butter and brown sugar. Stir until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add mix-ins
Fold in the white chocolate chips or chunks until evenly distributed in the batter.
Pour and spread batter
Gently fold in the fresh raspberries. Be careful not to overmix to avoid crushing the raspberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake
Bake in the preheated oven for about 30-40 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Check the blondies at ~25min for doneness by inserting a toothpick into the center, if it comes out with batter, continue to bake checking every 5min or so with the same process.
Adjust for pan size (if needed)
If using a 9x13 inch pan, bake at the same temperature, but for 25-30min.
Cool and cut
Allow the blondies to cool completely in the pan on a wire rack before cutting them into squares or bars.
