I’ve loved No-bake cookies as long as I can remember and this was one of the first recipes I converted to be gluten free and dairy free after my son got diagnosed with food allergies. Plus, this recipe can fool people into thinking it is the “real” recipe…gets my husband every time!

Ingredients:
1/2 c. nondairy milk (I use full fat coconut milk)
2 c. sugar
3 Tbs. cocoa powder
1/2 c. non-dairy butter
3 c. gluten free oats
2/3 c. creamy peanut butter (use another nut butter or seed butter if you have peanut allergies)

Directions:
1. In a saucepan, heat non-dairy milk & butter with sugar and cocoa powder. Bring to a boil and boil 1 minute, stirring constantly.
2...

I found a recipe for coconut cake on Pinterest from Cooking Classy and it looked great, so I thought I’d convert it to be gluten free and make a few tweaks. My kids and coworkers loved the cake…some didn’t even know it was gluten free!

Ingredients

• 3 cups gluten free all purpose flour (I use THIS one)
• 1 Tbsp baking powder
• 1/2 tsp. salt
• 2 cups  sugar
• 3/4 cup butter or nondairy butter, at room temperature
• 1/4 cup coconut oil, melted
• 1 can full fat coconut milk
• 2 large eggs, at room temperature, yolks and whites separated, plus two more egg whites
• 1/8 tsp cream of tartar
• 1 1/2 tsp. coconut extract
• 1/2 tsp vanilla extract
• 1 c. shredded coconut

My husband usually isn’t one to eat lots of sweets, but he CHOWED on these cookies. He had no idea they were gluten free! (Don’t forget to follow me on Facebook: www.facebook.com/GFAFRecipes )

Cookie Ingredients:
1/4 c. butter or non-dairy butter
1/4 c. palm shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs (I haven’t tried egg free yet, but I’d think it would turn out fine)
1/2 tsp. vanilla extract
1 1/2 c. gluten free flour blend (I use THIS one, but keep in mind it contains dairy)
1 tsp. baking soda
1/8 tsp. salt

Filling Ingredients:
1/4 c. smooth peanut butter
2 c. powdered sugar
1/2 tsp. vanilla extract
2-3 Tbs. milk

1. Preheat oven to 375 degrees.
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I posted this photo of the fluffy gluten free pancakes that I made, and I was met with responses ranging from “I LOVE pancakes!” to “fluffy AND gluten free?? I don’t believe you!” I used a gluten free flour blend (http://amzn.to/1hNi1Z3) since it seems like a lot of people tend to think blends are easier to cook with and I was pleasantly surprised. This recipe is adapted from one I found on Allrecipes.com about a hundred years ago.

Pancakes:
1 c. milk or nondairy milk
2 Tbs. vinegar
1 c. gluten free flour blend
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg*
2 Tbs. olive oil
1 tsp. vanilla extract

1...

Sometimes you just want something that tastes “normal” and resembles something that you could purchase at Starbucks. So, I formally give you my modification of an almond poppyseed pound cake with an almond glaze, modified from a recipe I found on Allrecipes.com!

Pound Cake:
1 1/2 c. gluten free flour blend (I used this one: http://amzn.to/TjXoyb)
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 eggs or 2 Tbs. flax meal mixed into 6 Tbs. warm water; let set to congeal
1 1/2 tsp. almond extract
1/2 c. oil
1 6-8 oz plain yogurt, can use dairy-free
3 Tbs. poppyseeds

Glaze:
2 c. powdered sugar
1 Tbs. butter or nondairy butter
1 tsp. almond extract
2-3 Tbs...