Raspberry Doughnuts {gluten-free, dairy-free}

These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.

overview of Raspberry Doughnuts

These doughnuts are dangerous. Doughnuts have been my most requested gluten-free recipe (along with pastry and bread – guys I’m working on them) and believe me, these doughnuts have been worth the wait. Back in my wheat-eatin’ days I had always been a fried yeasted jam doughnut gal but on a whim last year I bought a doughnut tin and started experimenting with it. I can’t deny it, I have slowly been converted to baked doughnuts. They are lighter to eat and quicker and easier to make. Although unfortunately they are just as moreish – if not more so. It takes about four bites to eat one of these doughnuts so it seems churlish to have less that two at a time. And no one will blame you either if you don’t make it to the icing stage, but start nibbling them as they are cooling on the rack. They are far too easy to eat and heavenly straight out of the oven. Dangerous.

overview of Raspberry Doughnuts with one plated up

I didn’t intend to make these Raspberry Doughnuts dairy-free at all, it’s just that I ran out of buttermilk when I was testing the second batch and had plenty of almond milk hanging around the fridge that I could easily substitute. To replicate the buttermilk effect, which gives a delightfully tender crumb to the doughnuts, I just added some fresh lemon juice to the almond milk to sour. The results were pretty great and I didn’t notice any discernible difference in the two batches. You don’t have to use almond milk, any non-dairy milk will do the job. Or dairy if you’re happy with that.

overview of Raspberry Doughnuts

For the third batch I thought ‘in for a penny in for a pound’ and switched out the melted butter that I had been using for melted coconut oil. Actually I really really liked this swap. It helped that by this batch I had also nailed down the right flour mix so the doughnuts were beautifully light and fluffy. So I stuck with the dairy-free version and think the clean and light taste of the non-dairy ingredients mean the raspberry flavour really gets to shine. I usually use refined coconut oil for my bakes as that means we avoid the taste of coconut. It’s a much cheaper product than unrefined organic coconut oil so there’s also that benefit.

Close up of Raspberry Doughnut

The flour blend that worked the best in these doughnuts is a mix of oat flour, tapioca flour and potato flour. I wanted a flour blend with a more neutral taste so that the raspberry flavour came through. The oat flour is a lovely light and fluffy flour with a slight butterscotch flavour that works well but isn’t so overpowering that it blows out the raspberry flavour. Also it isn’t prone to the same grittiness that a lot of alternative flours have, like white rice flour and sorghum flour, so we keep a nice tender texture. To support the oat flour I used tapioca flour for the bind. It worked better than the sweet rice flour which just imparted too much flavour. I then used potato flour to round out the mix, for neutrality and help with the potential of a ‘gummy’ texture from using too much oat flour.

These Raspberry Doughnuts seek their flavour from freeze-dried raspberry powder which is now stocked in a lot of supermarkets. These freeze-dried powders used to be my secret baking weapons but now happily they are everywhere so we don’t have to order them online. I use a lot of powder, 15g. Do measure using scales if you can. I believe it’s about 3-4 tablespoons though. The raspberry flavour is amplified by the fresh raspberry icing. I actually used frozen raspberries for it and it worked out as beautifully as when I’ve used fresh, so don’t worry since we’re out of raspberry season.

Close up of Raspberry Doughnut, broken in half

If you make these Raspberry Doughnuts then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Raspberry Doughnuts

Print Recipe
Raspberry Doughnuts {gluten-free, dairy-free}
These Raspberry Doughnuts are gluten-free and dairy-free. Utterly moreish and tender of crumb with a bright fruity flavour.
overview of Raspberry Doughnuts
Prep Time 20 minutes
Cook Time 8 minutes
Servings
15 doughnuts
Ingredients
  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g potato flour
  • 15 g raspberry powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
Raspberry Icing:
  • 125 g raspberries fresh or frozen
  • 190 g icing sugar
  • 1 tablespoon rose petals optional
Prep Time 20 minutes
Cook Time 8 minutes
Servings
15 doughnuts
Ingredients
  • 240 ml non-dairy milk I used almond milk
  • 2 tablespoons lemon juice
  • 150 g caster sugar
  • 60 g coconut oil melted and cooled
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 150 g gluten-free oat flour
  • 80 g tapioca flour
  • 25 g potato flour
  • 15 g raspberry powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
Raspberry Icing:
  • 125 g raspberries fresh or frozen
  • 190 g icing sugar
  • 1 tablespoon rose petals optional
overview of Raspberry Doughnuts
Instructions
  1. Pre-heat oven to 170°C /160°C fan/gas mark 4.
  2. Lightly grease the doughnut tin with non-stick cooking spray.
  3. Pour the non-dairy milk and the lemon juice into a large jug and whisk together. Leave for five minutes for the milk to sour.
  4. Whisk the caster sugar, coconut oil, eggs and vanilla extract into the jug and set aside for a moment.
  5. Sift the oat flour, tapioca flour, potato flour, raspberry powder, baking powder, bicarbonate of soda and salt into a large mixing bowl, whisking to combine.
  6. Make a well in the centre of the dry ingredients then pour the wet ingredients into it, using a wooden spoon to bring the batter together. Beat by hand until the batter is smooth and thickened.
  7. Pour the batter carefully into each doughnut ring in the tin, filling to about three-quarters full.
  8. Bake for 8 minutes.
  9. Remove from the oven, leave for a couple of minutes for the doughnuts to settle then gently insert them out of the tin to cool on a cooling rack.
  10. Wash the tin, re-grease and make the second batch, then the same again for the final 3 doughnuts.
Raspberry Icing
  1. Place the raspberries in a medium sized saucepan and heat gently until the raspberries have broken down into pulp.
  2. Sieve the raspberry pulp, discarding the seeds.
  3. Mix the raspberry puree with the icing sugar until a thick icing has formed and spoon over the cooled doughnuts. Leave the icing to set for at least an hour and decorate with rose petals if you like.

SHOP THE RECIPE

There’s no way around it. You do need a doughnut tin to make these doughnuts and the one I used is Wilton 6 Cavities Doughnut Pan, 6 x 1.5 cm, Steel Silver. There are only 6 holes so you will have to make your doughnuts in batches but since they only take 8 minutes to bake it’s really no bother. My doughnuts always turn out beautifully from the tin and I used it brilliantly from the get go.

For more information about oat flour and tapioca flour where to buy them and what brands I recommend please visit my posts dedicated to these lovely flours.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Gluten-Free Red Velvet Cake

Gluten-Free Red Velvet Cake

Chocolate Raspberry Cake

This Chocolate Raspberry Cake is a foolproof gluten-free buttermilk chocolate cake, sandwiched with a simple fresh raspberry swiss meringue buttercream.

Chocolate Brownie Espresso Trifles

Chocolate Brownie Espresso Trifles

Vegan Mango Lime Fro-Yo

This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.

Vegan Mango Lime Fro-Yo

When I was sixteen one of my close friends moved to Singapore with her family for a year. I seized on this opportunity to visit her during the school Easter holidays and had a brilliant time. But of all the things we did and experiences we had the three major memories about my trip are as follows.
1. How amazing the food was at the food court in the mall.
2. I had the worst sunburn of my life. Then the next day I went out and got sunburnt again. Ouchy.
3. The only cure for sunburn, according to my friend’s mother was plenty of aloe vera on the skin and lots of frozen mango in the tummy.

Vegan Mango Lime Fro-Yo

We would halve our mangos and put them in the freezer in the morning and when we returned from our gallivanting around the city we dug into our frozen mango halves with a spoon. At first they were rock solid but half way through the fruit would yield and become the most delicious and deserved treat after a day in the smoggy heat. In my mind there is no better respite from a muggy June in the city than copious amounts of frozen mango. But just to take it up a notch I have been treating us all these past couple of weeks to this easy Mango Lime Fro-Yo.

Vegan Mango Lime Fro-Yo

This Fro-Yo has just three ingredients and as such the quality of the ingredients really matters. Lately our local farmers’ market (Stroud Green Market – where you can usually find me behind my cake stall when I’m not on maternity leave) has had an Alphonso mango stall. Now in general Alphonso mangos are considered to be quite expensive but on my recent Ocado shop I was astounded how much they charged me for two rock hard, bland and pale regular mangos. The Alphonso mangos I bought from the farmers’ market were actually about a similar price, £7.99 for a box of six. Now the mangos might have been a little small but inside they harboured the most beautifully vibrant orange flesh and were the sweetest, creamiest and richest mangos I have ever tasted. When you are making a three ingredient mango fro-yo, these are the mangos you need. However, playing devil’s advocate, I also made this fro-yo using my regular Ocado mangos and another version with the packets of pre-frozen mango and all fro-yo iterations were still pretty fabulous so if you can’t get hold of Alphonso mangos then you can certainly make do and still be a happy bunny.

Vegan Mango Lime Fro-Yo

I am not vegan but chose to make this Mango Lime Fro-Yo vegan stylee because dairy and I don’t always get on so well. I don’t avoid it as such but if there is a recourse to switch it up without compromising on a recipe at all then I’m all for it. Plus using coconut yoghurt adds a little sweetness meaning that teamed with the luscious Alphonsos there is no need to add any extra sweetener.

Vegan Mango Lime Fro-Yo

The recipe is so simple, peel and de-stone your mangos, cutting the flesh into cubes. Place in the freezer overnight and then the next day blend it up with the limes and coconut yoghurt. You might need to really push the mixture down to the blender’s blades and scrape the sides often as there is not a lot of liquid in there. But really that’s all there is to it. I like it best straightaway out of the blender, it’s very scoopable and smooth. However, you can decant it and place the fro-yo into the freezer for a couple of hours to firm up a little. The longer you leave it in the freezer though the more icy it will become.

Vegan Mango Lime Fro-Yo

In our house every season is fro-yo season but it’s pretty exciting now we are dangerously entering summer territory and there is absolutely no excuse not to be eating homemade fro-yo.

Vegan Mango Lime Fro-Yo

Print Recipe
Vegan Mango Lime Fro-Yo
This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.
Vegan Mango Lime Fro-Yo
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Vegan Mango Lime Fro-Yo
Instructions
  1. Place all the ingredients into the blender.
  2. Blend on medium speed, pushing everything down to meet the blade and scraping the sides often until the fro-yo is smooth.
  3. Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.
Recipe Notes

*If using fresh mango then peel, de-stone and cube the mango and place in the freezer overnight before using. I used Alphonso mangos in this recipe.

SHOP THE RECIPE

The blender that I have been using these past seven months since Luke was kind enough to buy me one for my birthday is the Vitamix® Pro750 Food Blender, Copper UK Model. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Watermelon Mint Granita

A glass of Watermelon Mint Granita on a table in front of plants

Whole Orange Chocolate Chip Cake {gluten-free}

This gluten-free and dairy-free Whole Orange Chocolate Chip Cake is made with whole oranges boiled then pureed for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury.

Whole Orange Chocolate Chip Cake {gluten-free}

I will always find time for baking another cake. The laundry piling up in the basket may be threatening to engulf our whole bedroom, our dining table buckling under the weight of disorganised post and baby changing paraphernalia and Cole’s toys are now just what we refer to as ‘carpet’. Since his favourite pastime is currently jigsaw puzzles the carpet can be a little raggedy underfoot which I apologise for. Despite all this chaos I can still carve out a little corner of the kitchen, locate my food mixer from beneath bags of shopping which still need to be put away and bake.

Whole Orange Chocolate Chip Cake {gluten-free}

Is this need to place cake baking before actual house and family maintenance simply greed? Can I explain it away as recipe testing for the website or the cake stall? Do I do it to calm me down and empty my mind of my breastfeeding difficulties? Or is it an activity with Cole with an aim to share my very favourite thing with him whilst he bashes around with flour, a wooden spoon and snacks on the add-ins. It’s definitely all of the above. I love to bake cakes. I love to eat them, to share them with others and I relish the excitement and happiness that a homemade cake brings to proceedings.

Whole Orange Chocolate Chip Cake {gluten-free}

So even if I have been up since 2am trying to settle a baby, I have no idea what I’m making everyone for dinner, the dog needs to be walked and I haven’t showered since Easter. Even then, if you can’t count on anything else from me then you can bet your bottom dollar there will be a freshly baked cake resting on the side of the kitchen. Oh and it will probably be given to my family in lieu of dinner.

Whole Orange Chocolate Chip Cake {gluten-free}

This Whole Orange Chocolate Chip Cake is a riff on my really popular Blood Orange Rosemary Polenta Cake which I’ve been making and selling on my cake stall for years. The idea being that last week I was craving a chocolate orange cake with the emphasis on a really orangey sponge and deeply studded with chocolate chips. I realised very quickly how I could bastardise this cake which I already had in my repertoire to fit for purpose. Oh my goodness it worked such a treat and I am loving this new take on one of my old favourites. It was the exact cake I was craving. The only little bit of trouble to the cake is boiling the oranges up for an hour before you are ready to start but once that job is done the cake batter takes about ten minutes to beat together before pouring into the cake tin.

Whole Orange Chocolate Chip Cake {gluten-free}

There is also no complicated decorating technique involved, just drizzling copious amounts of chocolate over the top, which makes any cake look tremendously appetising. I don’t have time for any sort of decorating at the moment. I just want the cake. And I would serve this cake up any day of the week, it is so absolutely delicious, moreish, moist and with so much flavour. Actually Whole Orange Chocolate Chip Cake is perfectly suitable for afternoon tea but also for dessert, especially if you were to add a dollop of crème fraiche on the side of the plate.

Whole Orange Chocolate Chip Cake {gluten-free}

Now look, Luke thought there were too many chocolate chips in this cake for his money so if you like to err on the side of orange versus chocolate then you are permitted to reduce the chocolate chips by 50g. If, like me, you feel the term ‘too many chocolate chips’ does not compute with your system then stick to the below quantities. In my mind this cake is simple perfection and the reason why baking will always be prioritised over laundry.

Print Recipe
Whole Orange Chocolate Chip Cake {gluten-free}
This gluten-free and dairy-free Whole Orange Chocolate Chip Cake is made with whole oranges boiled then pureed for an authentically fresh orange flavour. The cake is beautifully moist and flavourful with chocolate chips dotted throughout for added luxury.
Course cake
Cuisine British
Keyword cake
Prep Time 75 minutes
Cook Time 50 minutes
Servings
10 servings
Ingredients
  • 2 large oranges together they should weigh about 450g
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt
  • 375 g dark chocolate chips use vegan chocolate if you want the cake to remain dairy-free
Orange Syrup
  • 1 tablespoon honey
  • 1 tablespoon juice of an orange
Course cake
Cuisine British
Keyword cake
Prep Time 75 minutes
Cook Time 50 minutes
Servings
10 servings
Ingredients
  • 2 large oranges together they should weigh about 450g
  • 6 eggs
  • 250 g caster sugar
  • 125 g polenta
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt
  • 375 g dark chocolate chips use vegan chocolate if you want the cake to remain dairy-free
Orange Syrup
  • 1 tablespoon honey
  • 1 tablespoon juice of an orange
Instructions
  1. Place the oranges in a saucepan and cover with water. Bring to the boil and then simmer for 1 hour until soft.
  2. Pre-heat the oven to 150°C (fan oven)* and line and grease a 8 inch round x 4 inch deep cake tin.
  3. Remove the oranges from the saucepan and cut in half to remove and discard the pips.
  4. Place the oranges in a blender and blitz until smooth and set aside for a minute.
  5. In a large bowl or food mixer beat the eggs and sugar together until pale and thick then mix in the pureed orange.
  6. Add the polenta, ground almonds and baking powder and mix until thoroughly incorporated.
  7. Finally stir in 250g of the chocolate chips (saving the extra 100g for the chocolate drizzle on top) until evenly dispersed.
  8. Pour the batter in the prepared cake tin and bake for 10 minutes then turn the heat up to 160°C. Bake for a further 40 minutes until firm to the touch and an inserted toothpick comes out clean.
  9. Once the cake is ready, remove from the oven and prepare the honey syrup by dissolving the honey in the orange juice in a saucepan on medium heat. Once dissolved and reduced slightly, prick the cake all over with a toothpick and brush the honey syrup evenly all over the surface of the cake.
  10. Leave the cake to cool in the cake tin.
  11. Once the cake has cooled and been removed from the cake tin then prepare the chocolate drizzle by melting the remaining 125g of chocolate chips in a bain marie or bowl set over a pan of simmering water. Pour the melted chocolate into a piping bag (or a small plastic food bag – just snip the corner off when you are ready to drizzle) and leave the chocolate to thicken slightly for about ten minutes before drizzling over the cake.
Recipe Notes

*I like to use a fan oven for this cake as it is so moist that the fan helps the cake bake more evenly. However, if you don't have a fan oven then just increase the initial heat to 170°C, bake for 10 minutes then increase the heat to 180°C.

Adapted from 90 Years of KitchenAid-The Cookbook

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this cake then check out Blood Orange Rosemary Polenta Cake

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Peanut Butter Oaty Chocolate Cookies {gluten-free}

These flourless, dairy-free Peanut Butter Oaty Chocolate Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake. Directions for converting the cookie to vegan and refined sugar-free are also included below.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Sometimes you hit upon a food/ingredient/ recipe which is perfect for exactly where you are in your life. I said last week that I was having a bit of a love affair with oats but it also goes further than that. I am utterly devoted to and thinking about running away with these Peanut Butter Oaty Chocolate Cookies. They are the only thing I want to eat all the time and at this point I think my body is just being fuelled by peanut butter, oats and chocolate.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

It took a while to get these cookies exactly how I wanted them so I made many batches. Each one delicious but needed tweaking here and there. I am unashamed to say I pretty much ate every cookie of every batch. Despite the tweaking it turns out that you can’t really go wrong with peanut butter and oats. I have eaten these cookies by the tray load. For breakfast, for mid-morning snacks, at 3am feedings and in lieu of any meal that may have snuck up on me unawares. There is never a time for this cookie to not hit the spot.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

The last batch though I perfected. These Peanut Butter Oaty Chocolate Cookies were magnificent. So I did what any generous baker would do when they have hit upon cookie pay dirt, I sealed them in Tupperware and hid them at the back of the fridge without informing any members of my family. Then I ate them in secret. To be honest, it has been a little like having an affair. So many lies and deception. On more than one occasion Cole would run into the kitchen wondering what I was doing inside the fridge. ‘What are you eating Mummy?’ ‘Nothing,’ I would mumble, oats falling out of the corners of my mouth ‘Open your mouth Mummy,’ My toddler would demand. He was a lot harder to fool than Luke and I may have had to slip him a cookie or two to aid his silence.

Then when I finally confessed to Luke what I had done and his feelings were a little hurt that I felt it necessary to hide such an important part of my life with him I magnanimously agreed to bake him a batch. I had run out of my stash so baking more cookies might have been on my agenda anyway.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

These Peanut Butter Oaty Chocolate Cookies are so wonderful as they require minimal ingredients. Seven to be exact. And only a brief moment of your time concocting them in the kitchen. They don’t have flour, just oats. They are dairy-free (if you use vegan dark chocolate) and they are loaded with hunger satiating peanut butter. Whipping up a quick batch for Luke was no hardship. I did it with my baby in a sling and my toddler standing on a stool next to me helping ‘weigh’ out the ingredients. To be honest, he was eating as much as he was weighing out. Plus he thinks that all measurements in recipes are ‘fifty hundred grams’ so he’s got a bit of way to go before he’s a completely reliable sous chef.

The chocolate dip at the end, after the cookies have cooled, are not a game changer. If you just want a quick peanut butter cookie fix then you have all you need right there. But if you can’t resist a bit of chocolate with your peanut butter then I urge you not to. The dark chocolate dip sprinkled generously with sea salt is what takes these cookies to above and beyond the call of duty. I had to keep them in the fridge so the chocolate didn’t melt on the crazily hot day we had in London last week (our premature summer didn’t last, yesterday it was hailing golf balls) but actually that worked in its favour. I loved the cookies straight from the fridge and the fact that the chocolate hardened into a crisp shell surrounding its chewy peanut butter interior.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

The only thing I would ask of you when making these cookies is that you use natural peanut butter without salt (or any other ingredient for that matter) and use it from the top of the jar when it’s still beautifully golden and runny. You don’t want the hard stuff that’s been languishing at the bottom of the jar for a few weeks as the cookies won’t have enough moisture to hold together. However, I have made them with the peanut butter remnants at the bottom of the jar and if that’s all you have and can’t be bothered to nip to the shops then just add a tablespoon or two of milk (I used coconut milk) for extra moisture.

I also, for good measure, tested this recipe as a vegan and refined sugar-free recipe. The cookies were still good so by all means go down that route if that’s the only way you would get to try these cookies. I just preferred them made with an egg and a bit of brown sugar. For the vegan cookie, replace the egg with a chia egg and for the refined sugar-free version, replace the brown sugar with dates. The notes on these changes are included in the recipe below.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Now, you must rush to the kitchen immediately and bake up these bad boys. Although you might not forgive me if you become as obsessed with them as I am.

Print Recipe
Peanut Butter Oaty Chocolate Cookies {gluten-free}
These flourless, dairy-free Peanut Butter Oaty Chocolate Cookies are no fuss to make and are one of the most satisfyingly chewy cookies you will have the pleasure to bake.
Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}
Prep Time 20 minutes
Cook Time 7 minutes
Passive Time 1 hour
Servings
12 cookies
Ingredients
  • 1 egg
  • 100 g soft light brown sugar
  • 300 g natural peanut butter
  • 125 g jumbo rolled gluten-free oats
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon sea salt plus extra for sprinkling
  • 100 g dark chocolate chips melted
Prep Time 20 minutes
Cook Time 7 minutes
Passive Time 1 hour
Servings
12 cookies
Ingredients
  • 1 egg
  • 100 g soft light brown sugar
  • 300 g natural peanut butter
  • 125 g jumbo rolled gluten-free oats
  • 1 teaspoon bicarbonate of soda
  • ¾ teaspoon sea salt plus extra for sprinkling
  • 100 g dark chocolate chips melted
Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}
Instructions
  1. Pre-heat oven to 180°C.
  2. Whisk the egg and sugar together in a large mixing bowl until pale and smooth.
  3. Add the peanut butter, oats, bicarbonate of soda and sea salt and mix until the batter is smooth and thick.
  4. Using the palms of your hands roll up the dough into balls of about 45g each and place on a baking sheet a couple of inches apart. Press down slightly so the top of the cookies are flat.
  5. Bake for 6-8 minutes until the cookies are just turning golden.
  6. Remove from the oven and leave on the baking sheet for 5 minutes to firm up before moving them to a wire rack to finish cooling.
  7. Dip each cookie in melted chocolate and sprinkle on sea salt then leave to set.
Recipe Notes

*For a vegan cookie, replace the egg with 1 chia egg. (1 tablespoon ground chia seeds whisked into 3 tablespoons water and left to set for 5 minutes in the fridge. Use then the way you would the normal egg)

*For a refined sugar-free cookie, replace the sugar with 8 pitted dates, blended to a puree. The mixture will be a little stickier before going into the oven but comes out pretty much the same cookie consistency.