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Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. When envisioning how I wanted these cookies to feel, the first image that came to my mind was a cozy rainy day in a coffee shop. I think I was feeling inspired by my college town that was filled with amazing coffee shops and no-so-affectionately called “drenchburg.” These are not a traditional chocolate chip cookie by any means. Truthfully, I couldn’t really come up with a better name. When you bite into these cookies, they should taste like being in a coffee shop with your favorite latte and a good book – cozy and soft, nutty and a little sweet. I hope you like them as much as I do! Prep Time: 20 minutes Cook Time: 11-13 minutes Total Time: 45 minutes Ingredients: 2 cups Gluten Free Flour ½ cup Almond Flour ½ cup Corn Starch 1 tsp Baking Soda ½ tsp Salt 1 ½ tbsp Espresso Powder ½ tsp Cinnamon 1 stick of Butter, browned 1 tbsp Vanilla 2 tbsp Heavy Cream 2 Eggs 1 cup White Sugar ½ cup Brown Sugar 1 cup semi sweet chocolate, chopped 1 cup white chocolate, chopped Put the butter in a saucepan over medium heat and stir occasionally until the butter starts to brown. Make sure you do not let it burn! Combine gluten free flour, almond flour, cornstarch, baking soda, salt, espresso powder, and cinnamon in a bowl. In a separate bowl beat egg, vanilla, sugars, heavy cream and the cooled brown butter until light in color and fluffy. It will take roughly 2 minutes to achieve the necessary color change and fluffiness. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in your chopped white and semi sweet chocolate. Scoop your dough on to a baking sheet covered in parchment paper and chill for at least two hours or overnight if possible. When you are ready to bake your cookies, preheat your oven to 350F. Bake your cookies for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack. Recipe makes 24 cookies.

These super easy blondie bars are guaranteed to wow a crowd with little effort required on your part! Blondie bars are delicious and super customizable! Prep time: 10 minutes Cook Time: 30-35 minutes Total time: 45 minutes Ingredients: 1 cup Butter, melted 1 1/4 cup Brown Sugar 1/2 cup Granulated Sugar 2 Eggs + 1 Yolk 2 tsp Vanilla 2 1/4 cups GF All-Purpose Flour 2 tsp Cornstarch 1/2 tsp Baking Powder 1 tsp Salt For the topping: 2 cups White Chocolate Chips 1/3 cup Milk of choice M&Ms, Cadbury Eggs, Pretzels, Chocolate chips, etc. Preheat your over to 350F and line a 9x13 pan with parchment paper. In a large bowl, melt your butter and combine with the brown and granulated sugar. Once combined, add in eggs, egg yolk, and vanilla and stir until combined. In a separate bowl, whisk together, gluten free flour, cornstarch, baking powder, and salt. Then gradually add the dry ingredients to the wet ingredients. Spread the batter into the 9x13 pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool the blondies for about an hour. Melt your white chocolate and mix with the milk. Spread over the top of the blondies. Then sprinkle with whatever toppings you choose! Let chill for 30 minutes or until the chocolate is set and then slice into squares.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. I am a firm believer that veggies are not an essential at a holiday gathering but if you’re gonna have them they better be wrapped in some sort of fat and all doctored up. So, I present to you my Hot Honey Prosciutto Wrapped Asparagus! I love using prosciutto here because it gets such a nice crisp in the oven and has the perfect saltiness to pair with the hot honey! Even the biggest veggie hater in your group will enjoy these! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Serves 6 Ingredients: 2 lbs Asparagus 8 oz Prosciutto 3 tbsp Olive Oil ¼ cup Mike’s Hot Honey ½ tsp Salt ½ tsp Black Pepper Preheat your oven to 400F. Wash your asparagus and chop half an inch off of the bottom of each stalk. Wrap two pieces of asparagus in one piece of prosciutto. Line a baking sheet with parchment paper and lay down the asparagus. In a bowl, combine the honey, olive oil, salt and pepper. Pop in the microwave for 15 seconds to help the honey melt. Drizzle the honey mixture over the asparagus, making sure to coat evenly. Bake for 15 minutes or until the prosciutto gets crispy.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. You’ll never know that these mashed potatoes are dairy free and that is largely due to Silk’s Dairy Free Whipping Cream and the Roasted Garlic stealing the show! The key to making these rustic mashed potatoes oh so delicious is the roasted garlic. You have to make sure you let that garlic really turn golden brown and soft in the oven – it completely elevates the dish! Now I prefer a skin on, chunkier mashed potato, but if that is not your MO, then feel free to remove the skins and mash to perfection – the garlic will still shine! Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Serves 8 Ingredients: 8 White Potatoes 8 Garlic Cloves 2 tbsp Olive Oil 1 stick Plant-Based Butter 1 cup DF Heavy Whipping Cream Salt & Pepper to taste Clean your potatoes & peel the skin if that is your preference (I like skin on) and quarter the potatoes. Put your potatoes in a pot and cover with water. Place on the stove over medium-high heat and cook until soft, or about 20 minutes. While your potatoes are boiling, peel your garlic and place on a baking sheet lined with foil. Drizzle with Olive Oil and roast for 8 minutes or until the cloves start to turn golden brown. When your potatoes are soft, add them to a bowl with your garlic cloves, butter, heavy whipping cream, salt, and pepper. Mash until desired consistency is met!

A pumpkin spice twist to the classic snickerdoodle! I have adapted my Perfect Snickerdoodle recipe to bring you a new fall favorite. For my Gluten Free Brown Butter Pumpkin Spice Snickerdoodle's, I have added a small amount of pumpkin puree to the batter which adds a subtle orange color and makes the cookies extra soft. Instead of just cinnamon on the outside of the cookie, I have swapped it for pumpkin pie spice. The addition of brown butter adds a beautiful nuttiness that ties together the pumpkin spice flavor beautifully! I could eat these by the dozen! Prep Time: 1 hour Cook Time: 12 minutes Total Time: 1+ hour Makes: 24 cookies Ingredients: 3 cups Gluten Free All-Purpose Flour 2 tsp Cream of Tartar 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 1 ½ sticks of Butter, browned 1 Egg 1 tbsp Vanilla 1 ½ cups Brown Sugar ⅓ cup Pumpkin puree 3 tbsp Granulated Sugar 1 tbsp Pumpkin Pie Spice Place a saucepan on the stove over medium heat and brown your butter. Make sure you watch it closely and stir it often so that the butter does not burn. Set aside to cool. In a medium sized mixing bowl, combine gluten free flour, baking soda, xanthan gum, salt, and cream of tartar. In the bowl of a stand mixer, add the egg, cooled brown butter, vanilla, brown sugar, and pumpkin puree. Beat for 1-2 minutes or until light in color and fluffy. Gradually add dry ingredients to wet ingredients and mix until combined. Chill your cookie dough for up to 1 hour as this helps with the stickiness when tossing the dough balls in pumpkin pie spice-sugar mixture. While the dough is chilling, preheat your oven to 350F. Once the cookie dough is chilled, use a cookie scoop to make evenly sized balls. Roll the balls until they are smooth and toss in the pumpkin pie spice-sugar mixture. Let the cookies rest on the baking sheet for 10 minutes and then move to a cooling rack.

Pretty sure that the majority of the fall recipes on my website are some sort of chili recipe! What can I say? I just love chili and my Gluten Free Cornbread Chili Pie is no exception! Not only is it an easy dinner to make -- ready in less than an hour -- but it also requires minimal dishes (and who doesn't love a quick clean up)? For my Cornbread Chili Pie, I used my favorite gluten free cornbread mix that comes from Trader Joe's. It is a seasonal offering so make sure you stock up on it because it is the best gluten free cornbread you will ever have! Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Ingredients: 1lb lean Ground Beef 1 small Yellow Onion 1 16oz can Diced Tomatoes 1 16oz can Cannellini Beans 1 16oz can Light Red Kidney Beans 1 16oz can Black Beans 2-3 cloves of Garlic 2 tbsp Olive Oil 1 tsp Chili Powder 1 tsp Oregano 1 tsp Cumin 1 tsp Garlic Powder ½ tsp Salt ½ tsp Black Pepper 1 Gluten Free Cornbread box mix Preheat your oven according to the instructions on the cornbread box mix and place a cast iron skillet on the stove over medium heat. Add your olive oil to the skillet. Dice your onion and garlic and add to the hot skillet. Once the onions are translucent, add your ground beef into the skillet and cook thoroughly. Once the beef is cooked, add in the diced tomatoes, beans, and seasonings. Let cook for 10-15 minutes. While the chili is cooking, prepare the cornbread mix. Spread an even layer of the cornbread mix on the top of the chili and bake for 20 minutes or until the cornbread is golden brown. Once you pull the skillet out of the oven, let it sit for 5 or so minutes as it will be very hot. Serve with your favorite chili toppings!

The gluten free pumpkin loaf to end all pumpkin loaves! So good it had my gluten loving friends scraping their plates to get every last crumb! This gluten free pumpkin loaf uses an entire can of pumpkin puree – pumpkin is truly the star here. Best served warm with a dollop of cream cheese frosting on top, but just as good the next day too! Prep Time: 20 minutes Cook Time: 65-70 minutes Total Time: 90 minutes Ingredients: 2 cups Gluten Free Flour (I used King Arthur 1:1 Flour) 1 tsp Baking Soda 1 tbsp Pumpkin Pie Spice 1 tsp Salt 2 Eggs ½ cup Vegetable Oil ¾ cup Brown Sugar ½ cup White Sugar 2 tsp Vanilla 1 15oz can Pumpkin Puree ⅓ cup Milk Preheat your oven to 350F and line a 9x5 loaf pan with parchment paper or grease with butter & flour. In a mixing bowl, whisk the flour, baking soda, pumpkin pie spice, and salt. In a larger bowl combine the oil, eggs, sugar, vanilla, pumpkin, and milk. Mix well until there are no lumps. Then gradually add in dry ingredients into the wet ingredients. Bake the loaf for 65-70 minutes. Test for doneness by sticking a toothpick in the middle. It should come out with moist crumbs – you do not want it completely clean as the loaf will continue to cook in the pan upon removal. Let the loaf sit in the pan for 15 minutes and then transfer to a baking rack to further cool. Serve as is or top with a cream cheese frosting! Easy Cream Cheese Frosting: 4oz Cream Cheese 4 tbsp Butter 1 cup Powdered Sugar 1 tsp Vanilla 2 tsp Milk

This Chicken Caesar Pasta Salad recipe came to be for two reasons – one, I was craving pasta salad and two, I wanted a creamy pasta salad without using mayonnaise. I despise pasta salads made with mayo but I often find that dressing based pasta salads made with gluten free pasta is often too dry. I also wanted to make the dish filling enough for a meal and not just a side at a summer cookout. Thus this extra creamy, protein-packed gluten free chicken caesar pasta salad came to be! It hits everything you need in a well rounded meal – protein, carbs, and fats and it is also delicious! Jovial Bowties are my gluten free pasta of choice for this recipe! Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves: 8 Ingredients: 12 oz Bowtie Pasta (Jovial is my personal favorite!) 15 oz Garbanzo Beans 1.5 lbs Chicken Breast or Rotisserie Chicken 1 tbsp Italian Seasoning ½ tbsp Garlic Powder Salt & Pepper to taste 1 cup low-fat Greek Yogurt ½ cup Lite Caesar Dressing Prep your chicken – you can either cube chicken breast and cook it in a pan on the stove, on a sheet in the oven, or you can use a rotisserie chicken. If you choose to go the route of cooking your chicken, toss your chicken with a bit of olive oil, Italian seasoning, salt, and pepper. Put a pot of water on to boil for your pasta. Once it has boiled, cook your pasta for a minute less than what the box calls for. Open and drain your garbanzo beans and toss in Italian seasoning, Garlic powder, and salt & pepper. In a large mixing bowl, stir together greek yogurt and lite caesar dressing. Mix in the garbanzo beans and chicken until well coated. Gently fold in the cooked and drained pasta – it should still be warm enough to help the dressing slide across but not so warm that it turns to mush. Immediately cover the dish and place in the fridge for at least 2 hours or overnight for everything to set. Serve as is or over a bed of romaine lettuce or lettuce mix of your choosing.

Welcome to another installment of Lazy Girl Dinners -- because around here we like to eat good and maximize the time it takes. Loaded Buffalo Chicken Nachos are the ultimate lazy girl dinner, taking just twenty minutes to make and not requiring you to pre-cook anything! Use your favorite chicken tenders + favorite tortilla chips and pile the nachos high with fresh tomato, red onion, and chives for a delicious easy dinner! There is so much to love about my Loaded Buffalo Chicken Nachos! Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 6 Gluten Free Chicken Tenders (pick your favorites!) ½ cup Buffalo Wing Sauce 3 tbsp Butter, melted 4 oz Shredded Colby Jack Cheese 3 oz Tortilla Chips For the toppings: Sour cream, chives, Ranch, tomatoes, red onions Partially defrost your chicken tenders and chop into bite sized pieces. Melt your butter and mix with buffalo wing sauce. Toss your chicken in the wing sauce. Line a baking sheet with aluminum foil and begin to layer tortilla chips, chicken, and cheese. Place under the broiler for about 5 minutes, checking to see if more or less time is needed. Top with tomatoes, red onion, chives and either sour cream or ranch! If you really want to get fancy with it you can use a ranch mix with sour cream for the ultimate topping!

I grew up at a boarding school -- like high school baseball field in my backyard, students from around the world, a dress code of "business professional" and the most hideous blazers you've ever seen type of boarding school. My dad is a teacher and so we lived on the campus until I was sixteen. We had dinner in the dining hall every night with the boarding students. Wednesday was the best night of the week -- cookie night! After the meal, a platter of fresh cookies would come out to each table and were quickly devoured by the teenagers, the faculty kids, and the teachers themselves. It was a particularly exciting cookie night when the triple chocolate cookies came out -- they were a hot commodity and you always hoped they would have plenty to go around. My gluten free triple chocolate cookies are an ode to this childhood memory of mine! They are soft and gooey with a beautiful balance of semi sweet, dark, and white chocolate chips! Ingredients: 2 cups GF All Purpose Flour ½ cup Almond Flour ½ cup Cornstarch ¾ cup Unsweetened Cocoa Powder 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 1 cup Butter, melted and cooled 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup Semi-Sweet Chocolate Chips 1 cup Dark Chocolate Chips 1 Cup White Chocolate Chips Combine flour, almond flour, cornstarch, cocoa powder, baking soda, xanthan gum, and salt in a bowl and whisk together. In a separate bowl beat eggs, butter, vanilla, and sugar until light in color and fluffy. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in the chocolate chips. Use a cookie scoop to drop cookie dough onto a baking sheet that is lined with parchment paper. Chill your cookie dough in the fridge for at least 2 hours. When you are ready to bake your cookies, preheat the oven to 350F. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack. Makes 36 cookies.