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My Gluten Free Monster Mash Cookies were an ode to my parents and all the years they spent sneaking my Halloween candy. Since then, I love coming up with new ways to "load up" my cookies! My Gluten Free Loaded Red, White, & Blue Cookies are an ode to classic American snacks that you'd find at a barbeque, ball game, and everywhere in between. These cookies feature the seasonal Red, White, & Blue M&Ms, potato chips, and peanuts! Prep Time: 75 minutes   Cook Time: 12-14  minutes Makes 24 cookies Ingredients: 2 cups Gluten Free All Purpose Flour ½ cup Almond Flour ½ cup Cornstarch 1 ½ tsp Baking Soda 1 tsp Salt ¾ cup Butter, melted 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup Red, White, & Blue M&Ms 1 cup Peanuts 1 cup Potato Chips, crushed ½ cup Mini chocolate chips Preheat your oven to 350F. In a medium sized bowl, combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl.  In a separate, larger, bowl beat egg, melted 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 red white, & blue M&Ms, peanuts, potato chips, and mini chocolate chips. Chill your dough for at least an hour before baking.** Place your cookies 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes.  Let the cookies rest on the pan for 10 minutes and then move them to a cooling rack. *You can use a whisk, hand mixer, or stand mixer for these cookies depending upon preference or what you have. **I recommend scooping the cookies and then chilling them – it is way easier than trying to scoop chilled dough.

I like to think that cookies are just a vessel to combine a lot of your favorite things into one. During the summer, is there anything better than an ooey gooey s'more? Nope? Didn't think so! My Gluten Free S'more Cookies are packed full of gooey marshmallows, classic hershey's chocolate, and crushed (gluten free) graham crackers. It's like everything you love about a summer night packed into a cookie! Prep Time: 75 minutes   Cook Time: 12-14  minutes Makes 24 cookies Ingredients: 2 cups Gluten Free All Purpose Flour ½ cup Almond Flour ½ cup Cornstarch 1 ½ tsp Baking Soda 1 tsp Salt ¾ cup Butter, melted 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup Milk Chocolate Hershey Bars, chopped 1 cup Mini Marshmallows 1 cup Gluten Free Graham Crackers, crushed ½ cup Mini chocolate chips Preheat your oven to 350F. In a medium sized bowl, combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl.  In a separate, larger, bowl beat egg, melted 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 hershey bars, mini marshmallows, graham crackers, and mini chocolate chips. Chill your dough for at least an hour before baking.** Place your cookies 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes.  Let the cookies rest on the pan for 10 minutes and then move them to a cooling rack. *You can use a whisk, hand mixer, or stand mixer for these cookies depending upon preference or what you have. **I recommend scooping the cookies and then chilling them – it is way easier than trying to scoop chilled dough.

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. Does anyone remember the days of wondering why your halloween candy bag was magically getting smaller and smaller? (Yes mom and dad, I know about your sneakiness). Well my Gluten Free Monster Mash cookies are so dang good that they are going to be disappearing before your very eyes just like the candy in your trick-or-treat bag! For my "halloween in a cookie" mash up, I've chosen to go with some of my favorites -- M&Ms, peanut butter chips, Reese's white chocolate peanut butter cups, and gluten free pretzels! Nothing disappeared faster in my home than m&ms and peanut butter cups and so I knew they had to be the star of this cookie! Feel free to use your favorite chocolates (or halloween treats you missed out on) when making these cookies! One of the best parts about these Monster Mash cookies is that they can be customized to fit any theme year round! See some of my favorites below! Prep Time: 20 minutes Cook Time: 11-13 minutes Total Time: 45 minutes Makes 24 cookies Ingredients: 2 cups Gluten Free Flour ½ cup Almond Flour ½ cup Cornstarch 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum (optional if your flour blend already has this) ¾ cup Butter, softened 1 tbsp Vanilla 2 Eggs 1 ½ cups Brown Sugar 1 cup M&Ms ½ cup Peanut Butter Chips ½ cup White Chocolate Reese’s thing, chopped ½ cup Gluten Free Pretzels, crushed Preheat your oven to 350F. Combine flour, almond flour, cornstarch, baking soda, xanthan gum, and salt in a bowl. In a separate bowl beat egg, 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 m&ms, pb chips, Reese’s, and pretzels. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper. Bake for 11-13 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.

When you're hit with a heat wave, the last thing you want is a heavy, hot meal to eat. Enter my protein pasta salads! Easy to prep a big batch, full of veggies and protein, and will keep you full and cool during the summer months! My Chipotle Ranch Protein Pasta Salad is the light summer play on a taco pasta you didn't know you needed! Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients: 12 oz Fusilli Pasta 15 oz Black Beans 1 pint Grape Tomatoes, quartered 1 cup Frozen Corn 3  Chicken Breasts ½ packet Primal Palate Ranch Seasoning Mix 1 tsp Cumin ½ tsp Crushed Red Pepper 1 tsp Chili Powder Salt & Pepper to taste 1 cup low-fat Greek Yogurt 1 tsp Lime Juice 1 tbsp Olive Oil Prep your chicken – you can either cube chicken breast and cook it in a pan on the stove or on a sheet pan in the oven. Whatever is easiest! Once the chicken is cooked, put a pot of water on to boil for your pasta. In a large bowl combine the chicken breast, black beans, frozen corn, and grape tomatoes. In a smaller mixing bowl, stir together the greek yogurt, olive oil, and lime juice. Then mix in the ranch seasoning mix, cumin, crushed red pepper, chili powder, and salt and pepper to taste. Set aside until the pasta is done. Once the pasta is done, add it to the bowl with the chicken and produce. Toss to combine. Pour the chipotle ranch mix on top of the pasta salad. Gently fold together. 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.

One of my favorite summer meals is bruschetta -- and yes I treat it as a meal because I could eat by the spoonful all day every day! I can't say I make it the traditional way, but below you'll find the recipe I grew up on with a little twist! With how much I love bruschetta, I figured I might as well come up with as many ways to eat it as possible so I turned it into a pasta salad! Pair my Gluten Free Bruschetta Pasta Salad with your favorite grilled chicken recipe for the perfect meal! Prep Time: 15 minutes Cook Time: 15 minutes Serves: 8 Ingredients: 2 Heirloom Tomatoes 1/2 Yellow Onion 4 cloves Garlic, minced 1/4 cup Fresh Basil, thinly sliced 1 cup Fresh Mozzarella, cubed 2 Tbsp Olive Oil 1/4 cup Balsamic Vinegar 1 tsp Salt 1 tsp Black Pepper 12 oz Gluten Free Pasta (I like the farfalle from Jovial!) Wash and prep your produce. Dice the tomato and onion, mince the garlic, thinly slice the basil, and cube the mozzarella. In a large bowl, combine the produce with the olive oil, balsamic vinegar, salt, and black pepper. Set aside in the fridge to let all the wonderful flavors come together! Cook your pasta according to the instructions on the box. While still warm, add the freshly cooked pasta to your bowl with the bruschetta and combine. Serve as is for the perfect side dish or with your favorite protein!

When the days are getting longer and the sun is shining brighter, it can only mean one thing -- it's officially burger season! There's nothing better than firing up the grill (or cast iron skillet if you're like me and don't have grill access) and enjoying a delicious meal with friends and family. This summer, take your burger game to the next level with these amazing turkey burgers. I love turkey burgers because they are so versatile! Ground turkey easily takes on flavor and my Gluten Free Teriyaki Turkey burgers are no exception. They're packed with flavor from garlic, ginger, and teriyaki sauce, and they come together in just 30 minutes. Plus, they're topped with a zesty, colorful slaw that adds the perfect crunch. Whether you're hosting a backyard BBQ or just enjoying a laid-back evening, these burgers are sure to be a hit. Let's get grilling! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Makes: 8 Burgers Ingredients: 2 lbs Ground Turkey 1 Egg 4 cloves of Garlic, minced ¼ cup diced Scallion 2 tsp Ginger Paste (can use fresh ginger too!) ½ tsp Sesame Oil 2 tbsp Coconut Aminos ¼ cup Teriyaki Sauce 1 tsp Salt 1 tsp Pepper For the slaw: 2 cups Rainbow Slaw ½ cup Greek Yogurt 1 tbsp Gochujang ½ tsp Sesame Oil 2 tsp Lime Juice 1 tsp Salt 1 tsp Pepper Optional Toppings: Bibb Lettuce Avocado Sharp Cheddar Teriyaki Sauce Preheat the grill or a cast iron skillet to medium heat. Wash and prep your produce. In a large bowl, combine the ground turkey, egg, minced garlic, diced scallion, ginger paste, sesame oil, coconut aminos, teriyaki sauce, salt, and pepper. Mix well until combined. Form into 8 patties and cook for about 4-5 minutes on each side. While your burgers are cooking, make the slaw. Serve with lettuce, asian slaw, avocado, and a little more teriyaki sauce on top! My favorite gluten free burger buns are from O’doughs or Canyon Bakehouse.

Crockpot carnitas are by the most made meal in my house. It is a consistently delicious and easy to make meal – just dump the ingredients in a crockpot and wait a few hours! I love making tacos with them or a burrito bowl! Prep Time: 15 minutes Cook Time: 4-6 hours Total Time: 40 minutes Serves: 4 Ingredients: 1lb Pork Tenderloin 1 tbsp. Olive Oil 2 tsp Cumin 1 tbsp Oregano 1 tsp Salt 1 tsp Onion Powder 1 tsp Garlic Powder ½ Yellow Onion 1 Jalapeno 1 Lime 1 Orange 2 Garlic cloves Pat dry your pork tenderloin and place in the bottom of the crockpot. Cover the pork with olive oil and seasonings. Rough chop the onion, garlic, and the jalapeno and add to the crockpot. Slice the orange and lime in half and squeeze out the juice into the crockpot. Place the orange and lime halves on top of the pork. Put the lid on the crockpot and cook on high for 4 hours or low for 6 hours. The pork will be tender and shred easily with forks when done. Serve with tacos or in a burrito bowl!

Whenever I am on the hunt for a gluten free treat, I always gravitate towards a gluten free scone! I love the flavor you can pack into a little scone and wide variety of flavor combinations you can create (see my Blueberry Lemon Scone recipe for more inspo)! My Gluten Free Sour Cream Chocolate Chip Scones are flaky but not dry. There is a richness to them from the sour cream and butter, but it doesnt stop you from going back for seconds! Prep Time: 20  minutes   Cook Time: 25  minutes Total Time: 45 minutes Ingredients: 2 cups  Gluten Free All Purpose Flour 1 tsp Xanthan Gum 2 tsp Baking Powder 1 tsp Salt 1 stick of butter, cold 1 Egg ¼ cup Brown Sugar 1 tsp Vanilla 1 cup Sour Cream ½ cup Mini Chocolate Chips In a large mixing bowl, combine gluten free all-purpose flour, xanthan gum, baking powder, and salt. Cube the stick of butter and cut it into the flour mixture. You can use two forks or a pastry dough blender. Combine until the mixture becomes crumbly. Then mix in the mini chocolate chips. In a separate bowl whisk together the egg, brown sugar, vanilla, and sour cream. Fold your wet ingredients into your dry ingredients until it starts to come together. Don’t be alarmed if it is still a little crumbly. Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt. Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan. If you want a mini scone, cut the triangles in half. Bake for 20-25 minutes or until the edges start to turn golden brown.

There is not much I love more than carrot cake! My family's recipe is infamous -- it is decadent and flavorful and a staple at many holidays and birthdays. I wanted to take this well loved recipe and turn it into a muffin recipe! To me, muffins are lighter, a little bit healthier, and faster to whip up! To accomplish this, the primary change I made to the recipe, is subbing out the Olive Oil for applesauce! My gluten free carrot cake muffins have all the flavor and texture of my family's carrot cake, but are lighter and perfect for when you are on the go! Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Makes: 12 Muffins Ingredients: 1 cup GF All Purpose Flour 1 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg 2 Eggs 1 cup Granulated White Sugar 2 tsp Vanilla Extract ½ cup Unsweetened Apple Sauce 1 cups Shredded Carrots ½ cup Crushed Pineapple, drained ½  cup chopped Pecans or Walnuts ½  cup Shredded Sweetened Coconut Preheat your oven to 350F and line or grease a muffin tin. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a larger bowl, whisk together eggs, sugar, vanilla, and applesauce. Then add in the shredded carrot, shredded coconut, and crushed pineapple. Gradually add the dry ingredients to the wet ingredients. Then fold in the nuts. Evenly distribute the batter into your muffin tin, which should be about ⅓ of a cup of batter per muffin. Bake for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and let the muffins cool in the pan  for 10-15 before removing and placing on a cooling rack. Enjoy!

I've said it once and I'll say it again and again -- you don't hate salads, you just don't know how to make good ones! Salad needs complimenting flavors and texture and a perfect dressing that brings it all together. My Radicchio & Brussel Sprout Salad does just that. The tartness of the granny smith apple with the bit of pepperiness from the shallot, pairs perfectly with the sweeter radicchio and bitter brussel sprouts. The goat cheese adds a nice creaminess and the walnuts add the perfect crunch. A simple dressing of olive oil, lemon juice, honey, and crushed red pepper, bring it all together! You'll certainly be coming back for seconds of this salad! Prep Time: 15 min Cook Time: 5 min Total Time: 20 min Serves: 4 Ingredients: 1 head of Radicchio, thinly sliced 6 large Brussel Sprouts, thinly sliced ½ Granny Smith Apple 1 Shallot, chopped ⅓ cup Walnuts, finely chopped ⅓ cup Goat Cheese 3 tbsp Olive Oil 2 tsp Lemon Juice 1 tbsp Honey ¼ tsp Crushed Red Pepper Salt & Pepper to taste Wash, dry, and prep your produce. The radicchio and brussel sprouts should be thinly sliced. For the granny smith apple, slice into thin matchsticks. For the shallot, dice into small pieces. Place a pan on the stove over medium heat with 1 tablespoon of olive oil. Once hot, sautee the brussel sprouts for about 4-5 minutes. Season with salt & pepper. Once the brussel sprouts have cooled, toss in a large bowl with the radicchio, granny smith apple, shallot, walnuts, and goat cheese. For the dressing, take the remaining 2 tablespoons of olive oil, lemon juice, honey, and crushed red pepper. Whisk together and pour over the salad. Toss to combine.