Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

FAQs

Save This Recipe

Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Print

Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour 120 gr. (or almond meal)
• ½ cup unsweetened shredded coconut 40 gr (optional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

If you’re a fan of cooking with goat cheese, this quiche is a great addition to your collection—right alongside some of my other favorite goat cheese recipes.

What You Need to Know in a Nutshell:

Here are the key things to keep in mind when making this spinach and goat cheese quiche:

• Crust options: While I made my goat cheese quiche using a homemade pie crust, you can use a store-bought premade pie shell as well. If you choose to make your own, it can be made ahead and frozen. If preferred, you can use a gluten-free pie crust.
• Creamy custard base: This isn’t your average quiche. Unlike most recipes that use milk, this goat cheese quiche recipe uses heavy cream to create a custard that’s extra rich and velvety. The result is a filling that’s exceptionally smooth and creamy.
• Let it rest: The quiche might look a little soft in the center when it first comes out of the oven, but it firms up as it cools.

How To Make Goat Cheese Quiche?

This caramelized onion goat cheese quiche recipe comes together in a few easy steps. While it looks impressive, it’s quite approachable—especially if you prep the crust ahead. Let me walk you through how to make it:

1. Gather your ingredients: You’ll find the full list of ingredients in the recipe card below. Below are a few helpful notes:
   • Goat Cheese: Buy already crumbled goat cheese to save on time. Alternatively, you can also use herbed goat cheese that you can find in most supermarkets.
   • Pie Crust: If you’re making your own crust (which I highly recommend if you have the time), you can prep it a few days ahead, cover it tightly with stretch film, and keep it in the freezer until you’re ready to use it. Store-bought is perfectly fine too, especially when time is tight.
   • Fresh or frozen spinach: I used fresh spinach that was previously washed and spin-dried (a great time saver!). You can use an equal amount of frozen (and thawed) spinach, but make sure to remove the excess liquid before adding it into the filling. If preferred, you can omit using spinach and flavor the caramelized onion with a tablespoon of chopped fresh thyme.
   • Optional additions: While my recipe for my goat cheese quiche only uses a combination of caramelized onions and spinach, you can add ¼ cup of drained sun-dried tomatoes, sauteed or roasted mushrooms, or a handful of thinly sliced prosciutto into the mixture.

2. Make the pie dough: Start by mixing together the sour cream and ice water in a small bowl. In a food processor, combine the flour, sugar, and salt, then add cold butter. Pulse a few times until the butter is incorporated into the flour. Pour in the sour cream mixture and pulse again until the dough clumps together. 

3. Let it rest: Turn it out, form it into a 4-inch disk, wrap it up with stretch film, and transfer it into the fridge for at least an hour—or overnight if that works better for you.
4. Roll and shape the crust: When you’re ready to bake, let the dough sit out for 10 minutes so it’s easier to roll. Roll it into an 11-inch circle on a lightly floured surface, then carefully transfer it to a 9-inch glass tart pan, gently pressing it into the bottom and up the sides.. Tuck any excess dough under itself to create a neat edge. If preferred, using your thumb and index finger on one hand and the knuckle of your opposite index finger, gently pinch the edge to form a fluted pattern. This optional step is a small touch, but it gives the quiche a lovely, classic look. Cover it and place it in the freezer for about 15–20 minutes so it holds its shape when baking.

5. Blind bake the crust: While the crust is chilling, preheat your oven to 375°F (190°C). Once chilled, line the crust with parchment paper (or aluminum foil) and fill it with pie weights (or you can use dried beans like I did). Bake for 30 minutes, then remove the weights and parchment and bake for another 5 minutes until the edges are lightly golden. Set it aside to cool a bit. (No need to turn off the oven.)
6. Caramelize the onions: While the crust bakes, make caramelized onions—heat olive oil in a large skillet over medium heat. Add your sliced onions and cook them slowly—this takes about 15–20 minutes, but it’s worth it for that deep caramelized flavor. 

7. Add spinach: Add baby spinach leaves and cook just until wilted, about 5–6 minutes more. Let the mixture cool slightly before using.
8. Mix the custard: While the quiche filling is cooking, whisk together the eggs, heavy cream, salt, and pepper in a medium bowl until fully incorporated. 

9. Assemble the quiche: Layer the crumbled goat cheese evenly over the crust. Top with your onion and spinach mixture, then pour the custard over everything, ensuring it’s evenly distributed.
10. Bake: Carefully transfer your chevre quiche to the oven and bake at 375°F (190°C) for 30–35 minutes. The edges should be set, and it’s totally okay if the center has a slight jiggle—it will finish setting as it cools.
11. Cool and serve: Let your spinach goat cheese quiche sit on the counter for about 15 minutes before slicing. It will be easier to cut and serve, and the flavors will settle nicely. Enjoy it warm or at room temperature.

Aysegul’s Expert Tips:

While this goat cheese and spinach quiche recipe is pretty straightforward, I’d like to share a few tips that can help make the process even easier and ensure your quiche turns out perfectly every time:

• Do not skip the blind baking: This step is essential for avoiding a soggy bottom. Make sure that the pie crust is fully baked before adding the filling.
• Glass vs Metal Pie Plate: This recipe was tested using a glass 9-inch pie dish. If you are using a metal pie plate, check the doneness of the crust 5-10 minutes before the suggested baking time. Consider using some foil around the edges if the crust starts to brown too fast before the filling is set.
• Using store-bought pie crust: If you opt for premade frozen pie crust, let it sit at room temperature for about 10–15 minutes, just until it’s soft enough and follow the baking instructions as written. You don’t want it to be too warm, or it may lose its shape.
• If the center looks a little soft, that’s expected: When the quiche comes out of the oven, the middle may look slightly undercooked. That’s completely normal—it will continue to set as it cools on the counter. Just give it about 15 minutes before slicing.

What to Serve it With?

While this spinach and goat cheese quiche is perfect on its own, you can easily turn it into a brunch feast by pairing it with one of the dishes below:

• Salad: A simple green salad like my Spring Mix Salad or Boston Lettuce Salad makes a delightful pairing that turns this dish into a light yet satisfying meal.
• Fruit: If you are serving it for brunch pair it with fresh fruit or a simple breakfast fruit salad for a refreshing contrast. You can also serve it alongside my Yogurt Parfait topped with fresh berries for a light and colorful addition.
• Other Baked Goods: A batch of my Almond Flour Blueberry Muffins or a slice of my Zucchini Bread adds a sweet note to the spread and makes the whole meal feel extra special.

Other Goat Cheese Recipes You Might Like:

• Beet Goat Cheese Salad
• Baked Goat Cheese Dip

Save This Recipe

Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

The “all butter pie crust” part of this quiche is adapted from Cook’s Illustrated Cookbook (affiliate link).

Photos by Tanya Pilgrim.

Print

Goat Cheese Quiche with Caramelized Onions and Spinach

This Goat Cheese Quiche is a brunch favorite made with a flaky crust, creamy custard, caramelized onions, and spinach. Whether you're hosting for a holiday or enjoying a slow weekend morning, it’s an easy, elegant dish that is guaranteed to impress.

Course Brunch

Cuisine French

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 8 slices

Calories 321kcal

Author Aysegul Sanford

Ingredients

For The Crust:

• 4 teaspoons sour cream*
• 4 tablespoons ice water
• 1 ¼ cups all-purpose flour 177 g.
• 1 ½ teaspoons sugar
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter cold – cut into small pieces, 114 g.

For The Filling:

• 1 tablespoon olive oil
• 2 small onions sliced thinly into half-moon slices (400 gr)
• 5 ounces baby spinach leaves rinsed and spin dried, 142 g.
• ½ cup heavy cream
• 3 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 4 oz. goat cheese crumbled, 113g

US Customary – Metric

Instructions

• To make the crust, mix 4 teaspoons of sour cream and 4 tablespoons of ice water in a bowl until combined. Set it aside.
  
• Place 1 ¼ cups all-purpose flour, 1 ½ teaspoons sugar, and ½ teaspoon kosher salt into a food processor. Pulse 3-4 times to combine.
• Scatter the small pieces of butter on the flour mixture and process for 10 1-second pulses until the butter is incorporated into the flour with small pieces of butter still remaining.
  
• Pour the sour cream mixture over the top and pulse 6 or 7 1-second pulses.
• Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add 1 tablespoon of ice-cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
• Transfer the dough onto your kitchen counter, turn it into a 4-inch disk, and wrap it tightly with stretch film. Refrigerate for at least an hour or overnight.
  
• Before rolling it out, let it sit on the counter for 10 minutes.
• When ready to bake, preheat the oven to 375 F Degrees (191 C).
• Lightly flour your work surface and roll the dough into an 11-inch circle. Carefully transfer it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath to form a neat and even edge.
• Cover it with plastic wrap and place it in the freezer for 15-20 minutes until thoroughly chilled and firm.
• Take it out of the freezer. Place a sheet of parchment paper (or aluminum foil) over the dough and fill it with pie weights or a cup of dry beans.
  
• Transfer it to the preheated oven and bake for 30 minutes.
• Remove the pie weights and the parchment paper, and bake for another 5 minutes until lightly browned. Take it out of the oven and set it aside. Do not turn the oven off.
• To make the filling: While the crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions, and, stirring often, cook for 15-20 minutes or until they turn golden brown.
  
• Add baby spinach and cook until wilted, stirring often, about 5 minutes. Set aside aside to cool.
• To make the filling, mix together the ½ cup heavy cream, 3 large eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl.
• To assemble the quiche, scatter 4 ounces of crumbled goat cheese pieces, caramelized onion, and spinach mixture over the pie crust.
  
• Pour the heavy and egg mixture over it.
• Bake for 30-35 minutes. When you first take it out of the oven, it may look like the middle part of the quiche is not fully cooked. This is normal. It will continue to cook as it cools on the kitchen counter.
• Allow it to cool for 10-15 minutes, slice, and serve while still warm.

Notes

• Yields: This goat cheese quiche recipe makes a 9-inch quiche that yields 8 slices. The nutritional values below are per slice.
• Using store-bought frozen crust: You can skip making your own and use a pre-made frozen pie crust instead. When shopping, look for one that is 9 inches wide and about 1¼ inches deep—this size works best with the amount of filling in this recipe. Anything smaller or larger might not hold the filling properly or bake evenly.
• Using sour cream: It might seem like an unusual (and tiny) addition, but that little bit of sour cream is what makes this all-butter crust tender, flaky, and surprisingly easy to work with. It helps even beginner bakers get great results—no fuss, no cracking, just a beautifully baked crust. While I highly recommend sour cream, an equal amount of full-fat Greek yogurt would be a good substitute.
• Make-Ahead Instructions: You can prep all the components—crust, caramelized onions, and filling—a day in advance. Wrap each tightly and store them in the fridge, then assemble the quiche just before baking.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a low-heat (300°F (148°C) oven for 10-15 minutes or until warmed to your liking.
• Freezing: While I always prefer serving this quiche freshly baked—when the crust is crisp and the filling is at its creamiest—freezing is a great option if you need to make it ahead, especially when cooking for a crowd. To freeze, let the quiche cool completely to room temperature after baking. Then, wrap it tightly with stretch film or foil and freeze for up to one month. When you’re ready to serve, unwrap it and let it thaw on the kitchen counter for about 4 hours. Reheat in a 300°F (148°C) oven for 20–25 minutes or until heated through.

Nutrition

Calories: 321kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 388mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2479IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg

If you’ve spent any time on social media lately, you’ve probably noticed that cottage cheese is having a major comeback. This viral cottage cheese flatbread recipe, created by Francesca Aralla of HealthyMumWay, is a perfect example of why—it’s simple, high in protein, and incredibly versatile.

Ingredients You’ll Need

This recipe for cottage cheese flatbread calls for only 2 main ingredients—seriously, it’s that simple. A 2-ingredient recipe that takes only 5 minutes to prepare is a lifesaver for those who love to meal prep and for busy weeknight dinners. Here’s what you’ll need:

• Full-Fat Cottage Cheese: The full-fat 4% version of cottage cheese works best in this recipe, giving it the desired end texture. My favorite cottage cheese brands are Good Culture, Trader Joe’s, and Daisy. If you prefer to use 2%, Good Culture is a solid choice.
• Eggs: I tested this recipe using large whole eggs, which is what I recommend. However, if you want to make cottage cheese flatbread with egg whites, you can do so—just be aware that your protein flatbread will end up being lighter in both color and flavor. 
• Optional—Salt: I don’t include this as a main ingredient, as adding salt will be determined by the type of cottage cheese you end up using. Some types of cottage cheese are saltier than others, so be sure to taste your cottage cheese before adding any additional salt. If you do, just a pinch will do. 
• To Prep Pan—Cooking Spray: Have a can of cooking spray handy to ensure your baked cottage cheese flatbread doesn’t stick to the baking sheet. I prefer avocado oil spray. 

How to Make Cottage Cheese Flatbread?

It only takes a couple of simple steps to make this low carb cottage cheese flatbread. Here’s how:

1. Prepare your baking sheet & oven: Preheat the oven to 350° degrees F. Next, line a small sheet pan (I used a quarter sheet pan, which is 9 ½  by 13 inches) with parchment paper and spray the sides with cooking spray. Do not skip this step, as both of these elements make sure your high-protein flatbread will not stick to the pan. Without them, it would be hard to remove and keep them in one piece. Once ready, set it aside.

2. Blend your cottage cheese mixture: Place one cup of cottage cheese, two whole eggs, and a pinch of salt (plus any of the optional add-ins you want) into the bowl of your food processor. Pulse it 6-7 times in one-second intervals until it is fully incorporated but not pulverized; you do not want to liquify it. It is okay to have small pieces of cottage cheese remaining. If you do not have a food processor, you can use a hand mixer, a whisk or a blender.
3. Spread your egg and cottage cheese flatbread: Pour the mixture onto the parchment-lined sheet pan and spread it into an even (ideally 8 by 11 inch rectangular) layer using a spatula or the back of a spoon. An even thickness is essential for even cooking. 
4. Bake it in the oven. Bake it in the preheated oven for 30 to 35 minutes or until it is lightly golden brown. Then remove it and let it cool for 5 minutes before carefully removing it from the pan. Serve it by itself, as a sandwich wrap, or as a pizza base, following the suggestions below.

How to Serve it?

This is the best cottage cheese flatbread recipe because—here’s the fun part—you get to use your creativity and choose how you want to serve it. Here are three options to get you started: 

1. Enjoy it as is. It’s a delicious high-protein snack served plain.
2. Make a Sandwich: Any of your favorite sandwich toppings will work here. I like to spread it with a thin layer of mayo (or mustard) and then place three slices of provolone cheese, 2 slices of deli meat (turkey or chicken breasts are my favorite), some lettuce, and some sliced tomatoes. Gently roll the cottage cheese bread wrap around the ingredients, and then cut it in half before serving. You can also use a pre-made mix, such as chicken salad with mayo instead, which is popular on Instagram and TikTok.
3. Make a Pizza: For a cottage cheese flatbread pizza recipe, here’s what to do: After 30 minutes of baking, remove it from the oven and then spread it with ½ cup of marinara sauce (or plain tomato sauce),  ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.

How to Store Cottage Cheese Flatbread

This cottage cheese flatbread recipe comes together so quickly that it’s easy to make fresh the day you plan to serve it. However, if you would like to make larger batches to meal prep, here’s how to store any extras you may have:

• Storage: Once cooled, store it in an airtight container for up to 3 days. I recommend that you place parchment paper in between any stacks of flatbread that you have to prevent them from sticking together. 
• Reheating: Leftover flatbread with cottage cheese can be enjoyed cold, at room temperature, or warm. If you wish to eat it warmed up, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5-7 minutes or until warmed all the way through. 

FAQs

Save This Recipe

Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

If you make this flatbread with cottage cheese recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim.

Print

Cottage Cheese Flatbread Recipe

If you’re looking for a simple, high-protein, and gluten-free flatbread alternative, this 2 ingredient Cottage Cheese Flatbread recipe is for you! Made with just two main ingredients—cottage cheese and eggs—this viral recipe is low-carb, keto-friendly, and packed with 17 grams of protein per serving. While it’s not a traditional bread, it is a great alternative as a satisfying base for wraps, sandwiches, and even pizza.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 166kcal

Author Aysegul Sanford

Ingredients

• 1 cup whole milk cottage cheese 4%
• 2 large eggs
• Pinch of Salt* optional
• cooking spray

Instructions

• Preheat the oven to 350°F and line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Set aside.
• Place one cup of cottage cheese and two whole eggs (plus any of the optional add-ins you want) into the bowl of the food processor.
  
• Pulse 6-7 times in one-second intervals until thoroughly incorporated but not pulverized. We do not want it to be fully liquid; it is okay to have small chunks of cottage cheese.
• Pour the mixture onto the prepared baking sheet and spread it in an even (ideally an 8-inch by 11-inch rectangular) layer using a spatula or the back of a spoon.
  
• Bake in the preheated oven for 30 to 35 minutes or until it is lightly golden brown.
• Let it cool for 5 minutes and carefully remove it from the pan.
• To serve you have three options. You can:

  1. Enjoy it as is.

  2. Make a sandwich: Spread it with a thin layer of mayo (or mustard) and then place any of your favorite sandwich toppings. I like to start with three slices of provolone cheese and then layer it with two slices of deli meat (turkey or chicken breasts are my favorite) and some lettuce and sliced tomatoes. Gently roll and then cut it in half before serving.

  3. Make a Pizza: After 30 minutes of baking, remove it from the oven and spread it with ½ cup of marinara sauce, ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
  

Notes

• Yields: This recipe makes one flatbread that is about 8 by 11 inches, which is ideal for 2 servings. The nutritional facts below include the 2 ingredients listed in the recipe. They do not include the optional wrap or pizza ingredients.
• Adding salt: Be sure to taste your cottage cheese before adding salt in the mixture. Most cottage cheese is already salty. 
• Storing leftovers: Once cooled, store it in an airtight container for up to 3 days. If you make a few batches, I recommend placing a sheet of parchment paper between stacks of your flatbread to prevent them from sticking together. 
• Reheating: You can serve this flatbread warm or cold. If you prefer to serve it warm, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5 minutes or until warmed all through. 

Nutrition

Calories: 166kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 393mg | Potassium: 170mg | Sugar: 3g | Vitamin A: 385IU | Calcium: 112mg | Iron: 1mg

Visually impressive, individual potato rosettes are an appetizer that delights for Thanksgiving and Christmas holiday dinners, or a pretty potato flower recipe to enhance your Mother’s Day or Easter brunch. They are savory and decadent—the perfect complement to almost any meat, chicken, or veggie main dish. 

If you’re looking to elevate your celebratory meals this year, this potato roses recipe will certainly dazzle your guests. For those who adore a good theme, we also have a tutorial on How to Make Apple Roses that can round out your floral feast.

Ingredients You’ll Need

Don’t be intimidated by the intricate look of these rolled potato roses. We’ve tested this recipe again and again so we can share with you the simplest path to potato rosette success! You, too, can create a beautiful rose potato of your own with a few basic ingredients:

• Unsalted butter: The unsalted butter in this recipe is used to grease your muffin tins. We tested the recipe with oil sprays, as well as olive oil, but butter created a far superior end result for these rose potatoes and ensured they did not stick to the pan.
• Potatoes: While we used Yukon gold potatoes for the potato bacon roses pictured here, russet potatoes will also work just fine. We do recommend that you keep the skin on, as it not only helps to keep the potatoes intact, but also adds a nice visual edging to each potato rosette. 
• Olive oil: The olive oil in this recipe for potato roses is used in coating the sliced potatoes. If you prefer avocado oil, it will work as a suitable alternative. 
• Fresh herbs: For our bacon and potato roses, we used fresh rosemary. You could also substitute in fresh thyme or fresh sage. If you prefer to use dried herbs such as an Italian seasoning blend, just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried herbs.
• Garlic: We tested this potato rose recipe with both fresh garlic and garlic powder. While they both work, we preferred the result with the garlic powder, as it dispersed amongst the potato and bacon roses more evenly.
• Seasonings: Beyond the fresh (or dried) herbs mentioned above, the only other seasonings you need are some Kosher salt and freshly ground black pepper. 
• Parmesan cheese: The parmesan cheese in our potato roses with bacon serves two main purposes—it adds a wonderful umami flavor to the dish, and it acts as a binder (or glue) to hold the layers together as it melts during the baking process. 
• Bacon: We tested this recipe with both traditional bacon and with turkey bacon. They both came out excellent, so feel free to select your personal preference on the bacon. 

How to Make Potato Roses?

You needn’t have any special chef skills to achieve perfect potato roses with bacon. We have laid out the instructions step-by-step for you below. If you follow them, you will be able to prep your own in less than 30 minutes. 

1. Preheat your oven. Set the temperature to 400 degrees F/204 C. Take your 2 tablespoons of melted butter and generously coat 6 of the 12 muffin tin cups. Ensure each cup (including the corner and sides) is fully greased to prevent sticking.
2. Slice your potatoes. With the skin on, slice your potatoes using a mandolin with a handrail (also referred to as a handguard) into very thin slices, approximately 1/16 – ⅛ thickness. If you do not have a mandolin, you can do this step with a sharp knife. However, do your best to slice them as thinly as possible.
3. Mix & coat your potato slices. Transfer the potato slices into a large bowl. Add the olive oil, minced rosemary (or your chosen herbs), garlic powder, kosher salt, and black pepper. Toss to combine, ensuring you separate the slices to coat them evenly. Potato slices will release their juices after you mix them. Be sure to drain it before using them to assemble the roses.

4. Layer your potato rosettes. On a clean work surface, lay out a slice of bacon, then place a line of potato slices on top, overlapping each one until you have used approximately 20 slices. Then, sprinkle the potato layer with 1 to 2 tablespoons of Parmesan cheese.

5. Roll your potatoes into roses. Gently roll the bacon base around the potatoes until it has formed a rosette shape.  
6. Arrange your potato roses in the pan. Place your potato rosette in a muffin cup, then add about 10 more potato slices around the bacon-wrapped rose. This is a visual choice—feel free to play around with the potato slices, adding more or less to “fluff” up the edges of your roses.  
7. Finish assembling your bacon potato roses. Repeat the layering and rolling steps above with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.

8. Bake your rosette potatoes. Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses  to prevent them from burning and bake for an additional 30 minutes or until the centers are tender and cooked through. When inserted into the middle of the potato rose, a sharp paring knife will pierce the potato center easily.
9. Serve your bacon potato roses. Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place them onto a serving platter, or plate them individually on each dish.

How to Store and Reheat Leftovers?

If you happen to have leftover potato bacon roses (however unlikely that may be, considering what a crowd-pleaser they are!), you can store and reheat them for another snack or meal later. 

• To store your potato roses: Allow them to come to room temperature; do not attempt to contain them while they’re still warm. Place them upright in an airtight container. Our potato roses recipe will keep for up to 3 days in the refrigerator. 
• To reheat the potato rosettes: Place your rose potatoes on a baking sheet and heat them in a 300 degree F oven until warmed throughout—roughly 5-10 minutes. 

FAQs

You’ve got rose potato questions, we’ve got answers! Also, if there is something we do not cover here, please feel free to head to the comments section and we will do our best to get back to you in a timely manner. 

If you make your own Potato Roses recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Pumpkin season is here, and today’s recipe, pumpkin oat muffins, is exactly what you need. Not only do they not require much effort in the kitchen, but they also make your whole house smell like pumpkin season. 

Like our Easy Pumpkin Bread and Almond Flour Pumpkin Bread, these muffins are a quick breakfast perfect for busy mornings throughout the fall season and best enjoyed with your morning coffee.

Ingredients You’ll Need

This pumpkin oatmeal muffins recipe requires just a handful of simple ingredients you probably already have on hand. You will need:

• Coconut Oil: I used melted and cooled coconut oil, but you can also use avocado oil, olive oil, or unsalted butter (though it won’t be dairy-free) if preferred.
• Sweetener: One of my favorite natural sweeteners is pure maple syrup, but you can also use honey. I would not swap the liquid sweetener out for a dry granulated sweetener (like coconut sugar or brown sugar) because this will affect the moisture content.
• Eggs: Use two large eggs at room temperature. For a vegan pumpkin and oats muffins recipe, use flax eggs. To make flax eggs that is equal to two eggs, mix two tablespoons of ground flaxseeds (aka flaxseed meal) with 5 tablespoons of water. Let the mixture sit for 10 minutes until it has a gel-like consistency. Use it in the recipe in place of eggs as written.
• Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling. If you prefer fresh pumpkin puree, you can make yours following this Homemade Pumpkin Puree recipe.
• Milk: I used unsweetened almond milk, but other options include full-fat coconut milk, cashew milk, or oat milk. You can also use regular whole milk instead.
• Vanilla extract
• Whole Wheat Flour: Whole wheat flour keeps adds extra fiber but regular all-purpose flour can be used instead.
• Kosher Salt: Salt enhances all those oatmeal and pumpkin flavors.
• Baking Soda: Baking soda helps the muffins rise and promotes a golden brown color.
• Pumpkin Pie Spice
• Old-Fashioned Oats: The types of oats you use will determine the final texture of your muffins. I prefer Rolled Oats vs. Quick Oats because they are chewier and more substantial. Quick oats make the muffins too mushy, so I do not recommend using them.
• Raisins: I highly recommend the raisins because they add the right amount of sweetness. Dried cranberries (apple juice sweetened preferred) are a good substitute.

How to Make Pumpkin Oatmeal Muffins?

These oatmeal pumpkin muffins come together in a flash; the hardest part is waiting for them to bake in the oven. Here are the step-by-step instructions:

1. Prep muffin pan: Preheat the oven to 325 degrees F/163 degrees C. Line a 12-cup muffin tin with parchment paper liners. If you do not have liners, generously coat the muffin cups with coconut oil, butter, or cooking spray.
2. Whisk wet ingredients: In a large bowl, whisk the melted coconut oil, maple syrup, eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
3. Mix the dry ingredients: In a separate medium bowl, mix the whole wheat flour, Kosher salt, baking soda, pumpkin pie spice, and oats until combined.
4. Make the muffin batter: Add the dry ingredients to the bowl of wet ingredients. Mix until just combined—do not overmix. Fold in the raisins.

5. Fill muffin pan: Scoop the batter into each cup, about ⅔ full. Top with pumpkin seeds or chocolate chips if using.
6. Bake: Bake for 25-27 minutes until a toothpick inserted into the center of a muffin comes out clean. 
7. Cool: Allow to cool in the pan for 10 minutes before removing. Transfer the muffins to a wire rack to cool completely. Enjoy plain, with a drizzle of almond butter or a dollop of vanilla yogurt.

How to Store, Freeze, Thaw, and Reheat?

If I have the extra time, I usually bake a double batch of these oatmeal pumpkin spice muffins as they make the best snack or quick breakfast. You can easily grab one and go because they store well. Here are my best storage tips to keep these muffins fresh and moist as long as possible:

• Storage: Store muffins in an airtight container at room temperature for 3-4 days. The cold moisture in the fridge will draw out some of the moisture.
• Freeze: Cool completely, then transfer to a freezer-safe container or freezer bag, squeezing out all the air. Freeze for up to 3 months.
• Thaw: Thaw in the fridge overnight or right on the kitchen counter to room temperature.
• Reheat: Pop one in the microwave for 10-15 seconds or reheat in an oven or toaster oven until warm, about 5 minutes.

FAQs

If you try this Healthy Pumpkin Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Other Pumpkin Recipes You Might Like

• Pumpkin Creme Fraiche Pasta
• Pumpkin and Ginger Soup
• Maple Pumpkin Bread Pudding
• Vegan Pumpkin Smoothie Recipe
• Turkey Pumpkin Chili

This banana muffins with almond flour recipe is inspired by my Almond Flour Banana Bread. These muffins are a quick, easy, portable alternative and add to my library of Recipes with Almond Flour.

If you love baking with almond flour, be sure to also check out my Apple Almond Flour Muffins, Carrot Almond Flour Muffins, Almond Flour Blueberry Muffins, and Zucchini Almond Flour Muffins.

Ingredients You’ll Need

These banana almond muffins are made with simple ingredients you probably already have in your pantry and fridge. We will need:

• Almond Flour: Go for blanched almond flour for best results. You can either pick up a bag from the store or make your own DIY Almond Flour. Almond meal (ground almonds with the skins) can be used instead, but the muffins will turn out more dense.
• Baking Powder
• Baking Soda
• Ground Cinnamon: A hint of cinnamon adds a delicate background warmth.
• Kosher Salt: A pinch of salt is needed to enhance that banana flavor.
• Extra Ripe Bananas: For best results, use overripe bananas. Brown-speckled bananas provide natural sweetness and make super moist banana muffins.
• Sweetener: My favorite sugar is coconut sugar, but using an equal amount of brown sugar or pure maple syrup would also work. Alternatively, your favorite keto sweeteners, like monk fruit or Erythritol (affiliate link) can be used as well. If you have less of a sweet tooth, omit the sugar for a no added sugar version.
• Large Eggs: Eggs provide the right amount of lift and structure, especially for gluten-free almond flour. Bring the eggs to room temperature before mixing.
• Vanilla Extract: A hint of warm vanilla adds just another level of flavor.

How to Make Banana Muffins with Almond Flour?

Here are the step-by-step instructions and photos to make these gluten-free banana muffins:

1. Prep: Position the oven rack in the center of the oven. Preheat the oven to 350 degrees F (180 C). Line a 12-cup muffin pan with parchment paper muffin liners.
2. Mix dry ingredients: In a large bowl, mix together almond flour, baking powder, baking soda, ground cinnamon, and salt.
3. Whisk wet ingredients: In another large mixing bowl, whisk mashed bananas, coconut sugar, eggs, and vanilla extract until thoroughly combined.
4. Make muffin batter: Place the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.

5. Fill muffin cups: Divide the batter into each muffin cup, filling about ¾ way full. If preferred, sprinkle them with chocolate chips.
6. Bake: Bake muffins for 25-30 minutes. The muffins are ready when a toothpick or cake tester inserted into the center of the muffin comes out clean.
7. Cool: Cool in the muffin tin for 10-15 minutes. Then, place the muffins on a cooling rack to cool completely.

How to Store, Freeze, & Thaw?

What I love most about this almond flour banana muffin recipe is that you can make a batch and enjoy it throughout the week, as long as they are stored properly. Here are my best storage and freezing tips:

• Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, store in the fridge for up to 5 days.
• Freeze: Wrap each muffin in plastic wrap, then store it in a plastic freezer bag. Muffins can be frozen for up to 3 months.
• Thaw: Thaw overnight in the fridge, or on the kitchen counter to room temperature.
• Reheat: If you prefer your muffins warm, reheat in a low oven (300 degrees F) for 5-10 minutes, or pop one in the microwave for 5-10 seconds, until warm.

FAQs

If you try this Almond Banana Muffin recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Save This Recipe

Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

Other Almond Flour Recipes You Might Like

• Almond Banana Bread
• Almond Flour Chocolate Cake
• Almond Flour Cake
• Waffles with Almond Flour

It is no secret that I love baking with almond flour, which explains why I have so many almond flour muffin recipes on this site. If you were wondering, some of my favorites include Apple Almond Flour Muffins, Almond Flour Zucchini Muffins, and Blueberry Almond Flour Muffins.

These carrot almond flour muffins are the newest addition to the collection. They are gorgeous little gems you can make whenever you are craving carrot cake, but with less than half the effort and the same delicious results.

Ingredients

Almond flour carrot cake muffins require just a handful of simple ingredients from the grocery store. We will need the following:

• Almond flour: Superfine almond flour or almond meal (ground almonds with skins) can be used interchangeably. The only difference is that these gluten-free muffins will be a bit denser if you decide to use almond meal. If you live in an area where you can’t get your hands on almond flour, you can follow my guide on How to Make Almond Flour at Home. If you are buying it from the store, I recommend Bob’s Red Mills and Blue Diamond almond flour (affiliate links.)
• Baking powder: Baking powder is the magical leavening agent that gives these muffins their lift. If you follow a strict paleo diet, you can replace the baking powder with ½ teaspoon baking soda mixed with 1 teaspoon cream of tartar.
• Ground cinnamon: Cinnamon adds a delicate background warmth. If you prefer a more spicy carrot cake muffin recipe, you can also add a pinch or two of ground ginger, ground nutmeg, or ground cardamom.
• Kosher salt: Kosher salt or sea salt enhances the flavor.
• Oil: Any vegetable oil will do. I like melted coconut oil, but avocado oil or light olive oil will also work.
• Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, but brown sugar can also be used. For a keto diet, use an equal amount of monk fruit sweetener.
• Eggs: Three large eggs may seem like a lot, but we need the extra binding ability for structure and stability. I recommend sticking to whole eggs, rather than using an egg replacer like flax eggs. And it is best if they are at room temperature.
• Vanilla extract
• Grated carrots: Peel and grate fresh carrots using the large holes of a box grater. Depending on their size, you will need roughly 2 large carrots. For best results, I recommend weighing the grated carrots to ensure the right texture.
• Nuts: Toasted walnuts or chopped pecans are classic with carrot muffins.
• Raisins: Be sure to pick up a no-sugar-added bag. Both regular or golden raisins would work. I recommend chopping them into small pieces for even distribution.

How to Make Carrot Muffins with Almond Flour?

Carrot almond flour muffins are a quick and easy way to satisfy the carrot cake lover in all of us. Here are the step-by-step instructions and photos on how to make almond flour carrot muffins:

1. Preheat oven: Place the oven rack in the middle position and preheat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment paper muffin liners.
2. Mix dry ingredients: In a large mixing bowl, stir together almond flour, baking powder, cinnamon, and kosher salt.
3. Whisk wet ingredients: In another large bowl, whisk together coconut oil, coconut sugar, eggs, and vanilla extract until fully incorporated.
4. Make muffin batter: Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

5. Add carrots and mix ins: Gently fold in the grated carrots, chopped walnuts, and golden raisins until evenly distributed.
6. Fill muffin pan: Portion the batter into the prepared muffin cups with a large ice cream scoop all the way to the top. Please be aware that this muffin batter makes 11 muffins.
7. Bake muffins: Bake for 23-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch. 
8. Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 15-30 minutes before serving.

How to Store, Freeze, & Reheat?

While gluten free carrot muffins don’t require much effort, we don’t want these delicious snacks going to waste. Here are my best storage tips for maximum freshness:

• Storage: Paleo carrot cake muffins will keep in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in an airtight container in the fridge, where they will last up to 5 days.
• Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
• Reheat: While you can eat these healthy carrot cake muffins cold, if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

How to Serve Them?

These almond carrot cake muffins are perfect just as is with a hot cup of coffee or tea. But if you want to jazz them up a bit, I like to serve them in any of the following ways:

• Carrot Cake Cupcakes: Top with a generous amount of Cream Cheese Frosting with Maple Syrup to get the carrot cake feel.
• Nut Butter: A swirl of almond butter on top or once sliced in half would be delicious.
• Glaze: In a small bowl, melt 2-4 tablespoons of coconut butter in the microwave and drizzle it over the tops of the muffins. The glaze will set as the coconut butter cools.

FAQs

If you try this Almond Flour Carrot Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

If you’re like me, you can’t get enough of the super-crisp, nutty taste of homemade seed crackers. If you want to try more gluten-free recipes, I highly recommend whipping up my protein-packed Seed and Nut Bread—an ideal pick for an easy breakfast or a quick midday snack. Or, try out my Buckwheat Millet Bread for a foolproof loaf that tastes as good by itself as it does when topped with your favorite jam.

Ingredients You Will Need

In my opinion, the best way to make healthy crackers is by using this tasty variety of seeds. These simple ingredients—many of which are also superfoods!—are delicious, nutritious, and usually available at the local grocery store.

• Chia seeds: Packed with fiber, protein, and antioxidants, chia seeds are a must-have ingredient in this recipe for crackers with seeds. Not only do they have a mild nuttiness that’s undeniably delicious, but they’re also helpful in supporting bone health and aiding weight loss.
• Raw & Unsalted Sunflower seeds: One of the most classic types of seeds, sunflower seeds lend these homemade crackers a nuanced sweetness and delicate crunch—but that’s not all! Sunflower seeds also transform this basic recipe into “anti-inflammatory crackers,” as their high levels of vitamin E and other plant compounds help reduce inflammation and boost heart health. When selecting sunflower seeds for this recipe, look for all-natural, raw ones to ensure they don’t have any added salt.
• Unsalted Pumpkin seeds: Pumpkin seeds are also a great source of healthy fats, magnesium, antioxidants, and fiber, which may have other beneficial effects, such as regulating blood sugars and getting a good night’s sleep. I recommend buying pumpkin seeds that don’t have any additional salt—in other words, look for raw pumpkin seeds when shopping for this recipe.
• Sesame seeds: Crunchy and buttery, sesame seeds taste fantastic in this recipe’s seed mixture. However, they also boast a range of other health benefits. For example, their high levels of B vitamins, calcium, and protein contribute to good vascular, muscular, and nerve health.
• Ground flaxseeds (aka Flax meal): Flaxseeds are among the greatest superfoods to eat when you want to boost your digestive health. In particular, they contain high levels of fiber and omega-3 fatty acids that help relieve constipation and promote digestive regularity. During my recipe research, I found variations of this recipe where others used whole flaxseeds, but I chose to use ground flaxseeds (AKA flax meal) because they’re easier to digest and help work as a binder—similar to how flour works in bread recipes. Other versions may also use psyllium husk as a binder, but I found this unnecessary, given my use of ground flax seeds.
• Hemp seeds: The addition of hemp seeds gives these seed crackers earthy and nutty undertones. This tiny seed also contains essential nutrients and minerals, such as fatty acids and manganese, which help maintain healthy skin, joints, and bones through collagen production.
• Kosher or sea salt: Salt helps with flavoring the crackers and helps them achieve more of a store-bought savory flavor, so do not skip it.
• Olive oil: I used olive oil to give these crackers their rich, full-bodied taste and golden-brown exterior, but you could also use avocado oil if preferred.
• Water: If you’ve seen other seeded crackers recipes, you might find that some ask you to use boiling water—particularly when making psyllium husk crackers. However, I’ve found that the temperature of your water doesn’t affect seed crackers that don’t use psyllium husk as a binder. Therefore, room-temperature water will work just as well as warm water when following my flaxseed cracker recipe.

How to Make Seed Crackers?

If you’ve never tried making crackers at home, you’re in luck! It’s a cinch to make these healthy crackers, and my step-by-step instructions will ensure they always come out with that satisfying “crunch.”

1. Heat the oven: Preheat the oven to 325 degrees F. (162 degrees C.), line a baking sheet with parchment paper, and set it aside.

2. Mix the dry ingredients: Add the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, hemp seeds, and salt to a large mixing bowl. Stir the ingredients until thoroughly combined.
3. Add the wet ingredients: Pour the olive oil and water into the same bowl and stir to combine. Let the mixture sit for five minutes—but no more than 7-8 minutes—until it thickens slightly. Too much resting time will result in an overly thick cracker.
4. Transfer to pan: Scoop the mixture onto the prepared baking tray and use an offset spatula or large spoon to spread it into a single, even layer. Alternatively, you can place another piece of parchment paper on top of the mixture and spread it with your hands.

5. Bake: Bake the sesame seed crackers in the preheated oven for 50-55 minutes or until the edges turn a light brown. Then, remove them from the oven and let the crackers cool before serving.

How to Store & Freeze?

One of the best parts about this gluten-free cracker recipe is its easy storage. With long-lasting crispiness and hearty flavor, these crackers will stay fresh whether you store them in the pantry or the freezer.

• Store: These keto seeded crackers can be stored in an airtight container at room temperature for up to ten days.
• Freeze: For extra-long storage, you may freeze your crackers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make the seed chips more brittle, so you should store them in a flat orientation to avoid breakage.

Ways to Serve These Seeded Crackers

Homemade crackers are a must-try for anyone who loves versatility in their snacks. While they’re absolutely wonderful by themselves (literally, they’re such a great stand-alone snack!), they also make a fantastic spread when paired with other tasty recipes.

• Dips: Easy, filling, and nutritious, this sesame crackers recipe makes a great snack alongside classic Mediterranean dips. Hummus is a zesty, creamy classic that pairs great with the earthy undertones of this easy cracker. You can also serve your recipe with smokier, savory-sweet dips, like Baba Ganoush or Muhammara.
• Serve it as a flatbread: My favorite way to enjoy this recipe for seed crackers is as a flatbread topped with avocado, sliced eggs, and pickled red onions. You can also spread this cracker with cream cheese and smoked salmon for a quick morning fix. Or, if you’re in the mood for a sweeter variation, try spreading your crackers with nut butters, like peanut butter or almond butter, for a satisfying yet healthy dessert.
• Cheese: No one can resist a five-star Meat and Cheese Board brimming with crisp crackers, flavorful cheeses, and savory meats. These multi-seed crackers make the perfect addition to any charcuterie board, but if you’re short on time, they also make an unbelievably delicious pairing with your favorite cheese.
• Topping for salads: This sesame seed cracker recipe is the ultimate choice when you want to add a light crunch to your salad. You can crumble these crackers on top of any bowl of greens, from a sweet and tangy Apple Kale Slaw to a creamy Cauliflower Broccoli Salad.
• With soups: Healthier and more flavorful than oyster crackers, these pumpkin seed crackers are an excellent topping for soup when crushed into small, crunchy bits. I especially love using this cracker recipe with my smooth-yet-zingy Carrot and Ginger Soup and creamily spiced Sweet Potato Soup.

FAQs

Have more questions about this healthy cracker recipe? This handy FAQ has everything you need, from nutritional information to term definitions.

There are times when I love creating new recipes, especially fresh-baked chocolate chip cookies, like Sea Salt Chocolate Chip Cookies, Chunky Oatmeal Chocolate Chip Cookies, and Almond Flour Chocolate Chip Cookies.

But then there are those other times when copycat recipes are informative and fun to play around with. This is what the DoubleTree Cookie recipe is all about. Follow along and learn how you can make these famous cookies right at home.

Ingredients

My favorite thing about the DoubleTree Hotel chocolate chip cookies is that there are no complicated ingredients. It’s basically like your classic chocolate chip cookie recipe with a few fun additions. For home bakers and the like, we will need:

• All-purpose flour: All-purpose flour is the base of the official recipe, and it wouldn’t be a classic chocolate chip cookie without it.
• Oat flour: Oat flour gives the Double Tree chocolate chip cookie its tender crumb. You can buy oat flour at the store or make ground oats at home. All you have to do is to process rolled oats in your food processor (or a spice grinder) until you reach a fine powder. However, make sure to use rolled oats, as other types of oats will not work in this recipe. And if you are new to the world of oats, here is a helpful article about the difference between Rolled Oats and Quick Oats.
• Baking soda: Baking soda gives the cookies a slight lift and golden brown color.
• Kosher salt: Kosher salt or sea salt can be used to enhance those oat, walnut, and chocolate flavors.
• Ground cinnamon: Cinnamon is part of the original recipe that adds a subtle background warmth.
• Unsalted butter: Use unsalted butter, since there is salt in the recipe, and bring it to room temperature.
• Cane sugar: While you can use granulated white sugar, I like the less processed cane sugar.
• Coconut sugar: Coconut sugar replaces the light brown sugar. It creams just as well as the brown sugar. With that being said, if all you have is dark brown sugar, that would work as well.
• Vanilla extract: Vanilla extract gives it that classic cookie sweetness.
• Lemon juice: While untraditional, lemon juice is part of the top-secret recipe that gives it the brightness it needs to cut through some of the sweetness. Make sure not to skip it!
• Eggs: Two large eggs bind and lift the cookies to just the right texture.
• Semi-sweet chocolate chips: The original recipe calls for Nestle Tollhouse chocolate chips, but we use Enjoy Life semi-sweet chocolate chips (affiliate link.) You can use any chocolate chip you prefer; just stick to semi-sweet for the most authentic flavor.
• Walnuts: Walnuts add buttery crunch, but you can swap these out for almonds or pecans, or omit them altogether.

How to Make DoubleTree Chocolate Chip Cookies

Whether you want to create fond memories or be the host with the most welcoming guests with the perfect cookies, these Double Tree cookies will get you there. Here’s how I like to make them:

1. Mix the dry ingredients: In a medium mixing bowl, combine the flours, baking soda, salt, and cinnamon.
2. Cream butter and sugars: In a large bowl, cream together the softened butter, cane sugar, and coconut sugar with a hand mixer at medium speed for 5-6 minutes.
3. Add flavorings: Add the vanilla extract and lemon juice and mix for 30 seconds.
4. Add eggs: Add the eggs to the butter and sugar mixture. Mix on medium-speed until smooth, about 2 minutes.

5. Make cookie dough: Add the flour mixture to the wet mixture in 3 batches while simultaneously mixing on low speed. Make sure to scrape down the sides of the bowl before adding each batch of flour.
6. Add mix-ins: Stir in the chocolate chips and walnuts with a rubber spatula.
7. Scoop cookies: Using a large ice cream scoop (3 tbsp), portion dough onto a parchment paper-lined baking sheet. You should end up with about 20 cookies.
8. Rest overnight (optional): Loosely cover the balls of dough with plastic wrap. Place it in the fridge to rest overnight.
9. Preheat oven: When you are ready to bake, preheat the oven to 300 degrees F.

10. Prepare baking sheets: Line another cookie sheet with parchment paper. Divide the cookies using two baking sheets, making sure that they are 2 inches apart from one another.
11. Bake: Bake the cookies, rotating halfway through, for 20-23 minutes, until they are golden brown.
12. Cool: Remove from the oven and allow the cookies to cool on the baking tray for 5 minutes. Then, transfer to a cooling rack to cool completely.

How to Make Ahead, Store, and Freeze?

Hilton cookies are a delectable treat to have on hand at a moment’s notice. I can assure you, these gooey cookies are the real deal. Here are my storage tips:

• Make Ahead: The dough for DoubleTree Hotel cookies can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days.
• Storage: Hilton chocolate chip cookies will keep in an airtight container at room temperature for 3 days.
• Freeze unbaked cookies: Flash freeze the unbaked balls of dough. To do so, place the dough balls on the sheet pan in the freezer for 8 hours and then transfer them to a freezer-safe container for up to 3 months. Bake right from frozen.
• Freeze baked cookies: Make sure that the cookies come to room temperature and then flash-freeze them on a baking sheet for 1 hour, then transfer them to a freezer bag. Frozen cookies will keep for up to 3 months. Thaw to room temperature before enjoying!

Tahini is an ingredient I grew up with since it is a staple in Middle Eastern cooking. The creamy, savory depth of tahini adds balance and rich texture to an otherwise simple grain-free, dairy-free cookie.

If you love baking with Almond Flour, you are in for a treat because we have so many almond flour cookie recipes in our archives. Gingerbread Cookies with Almond Flour, Almond Flour Peanut Butter Cookies, and Almond Butter Almond Flour Cookies are just a few to name. 

Ingredients

These sesame tahini cookies require nothing more than a handful of simple ingredients that are easy to find at grocery stores. We will need:

• Almond flour: Either make your own almond flour or purchase blanched almond flour (affiliate link) from the store or online. If you are in a pinch, an equal amount of almond meal is a great alternative.
• Kosher salt: Kosher salt balances the sweetness and enhances the flavor of these sesame cookies with tahini. Sea salt can also be used.
• Baking soda: Baking soda tenderizes and lifts the cookies ever so slightly.
• Tahini: Also known as ground sesame seeds or sesame seed paste, one of my favorite brands of tahini is Soom (affiliate link). Just make sure to stir the tahini really well before using as the oils tend to separate easily. Additionally, make sure to purchase a sugar-free tahini for this recipe.
• Maple syrup: The key is to use a liquid sweetener here, which can either be maple syrup, agave syrup, or honey. Keep in mind that the almond sesame cookies will be darker and a little bit sweeter if you use honey. I would not recommend coconut sugar here.
• Sesame seeds: Sprinkling the cookies with a pinch of sesame seeds is an optional step, but I think one that you do not want to miss. You can toast sesame seeds yourself or buy toasted seeds from the store.

How to Make Sesame Cookies with Almond Flour?

These healthy tahini cookies come together in no time at all. You’ll be amazed at how fast you’ll be enjoying this freshly baked tahini cookie recipe. Below are the steps you need to follow to make them:

1. Line baking tray: Line a cookie sheet with parchment paper. Preheat the oven to 350 degrees F. (176 C.)

2. Mix dry ingredients: In a large bowl, whisk together almond flour, salt, and baking soda. 
3. Add wet ingredients: Gently add in the tahini and maple syrup to the bowl.
4. Stir: Mix until fully combined. At first, you might feel like there is not enough liquid in the cookie batter, but it will come together as you mix it.

5. Roll cookies: Scoop the cookie dough using a small cookie scoop (we used #40). Alternatively, use a tablespoon and measure out 2 tbsp of cookie batter per cookie. Roll into a ball between the palms of your hands. 
6. Flatten cookies: Arrange the cookies on the prepared baking sheet, spacing 1 inch apart. Gently press down the cookie balls until each is 1-inch thick. 

7. Top with sesame seeds: This step is optional, but if you prefer, lightly brush the tops of the cookies with a very small amount of tahini paste (1 teaspoon or so) and sprinkle with toasted sesame seeds.
8. Bake: Bake for 12-14 minutes or until lightly brown with crisp edges. Rotate the baking sheet halfway through for even browning.
9. Cool: Allow the cookies to rest on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely before serving.

How to Make Ahead, Store, and Freeze?

We think that these vegan sesame cookies are best on the day that they are baked. Therefore, we recommend baking them in small batches and storing them in a cookie jar. Here’s how I like to store them:

• Make Ahead: Tahini cookie dough can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days, or freeze for up to 1 month.
• Storage: Flourless tahini cookies will keep in an airtight container at room temperature for 3 days.
• Freeze: Flash-freeze the raw almond tahini cookies on a baking sheet for 1 hour, then transfer them to a freezer bag. Freeze for up to a month. 

Don’t get me wrong, I love a good chewy Oatmeal Chocolate Chip Cookie every once in a while, but most of the time, I am looking for healthier options when the cookie cravings strike. If you feel the same way, you are in for a treat because we have several cookie recipes that fit the bill.

Need a few suggestions? I’ve got you covered! My six-ingredient Almond Flour Cookies are dairy-free and low-carb, while my Almond Flour Ginger Snaps have a deliciously chewy texture that uses refined sugar-free flavorings to get sweetly spiced flavors.

List of Ingredients

Irresistibly satisfying and tantalizingly sweet, this healthy oatmeal raisin cookie recipe uses a tasty mix of wholesome ingredients to be as nutritious and delicious as possible. Even better, it combines rolled oats and oat flour to give each cookie a scrumptiously chewy texture.

• Old-fashioned rolled oats: The key to making flour-free oatmeal cookies is to use another ingredient that gives the batter shape and structure—in this case, oats! Though there are many different types of oats, the best oatmeal raisin cookies come together using old-fashioned oats (also known as “rolled oats”), as they’ll keep your dough from becoming soggy or overcooked. The main difference between rolled oats and quick oats is that rolled oats are thicker and larger, allowing them to withstand longer cooking times without becoming mushy, as instant oats (or quick-cooking oats) do. Furthermore, there’s also a big difference between steel-cut and rolled oats, as steel-cut oats have a coarser, less chewy texture when baked, so be sure to stick to rolled oats for this recipe. Also, when looking for old-fashioned oats at the grocery store, make sure to buy gluten-free oats if you follow a gluten-free diet, as many oat manufacturers use the same machinery they use to produce gluten-based products.
• Oat flour: Unlike traditional wheat flour, oat flour is more nutritious and easier to make from home, needing only whole rolled oats and a food processor. If you’d prefer an alternative ingredient, you can also use almond flour for a quick substitution.
• Ground flaxseeds: Instead of using eggs, this simple ingredient works as a binder for this healthier oatmeal raisin cookies recipe, helping secure the ingredients together while maintaining a vegan-friendly profile.
• Chia seeds: Not only does this superfood lend your healthy rolled oats cookies a nuanced nutty flavor, but it also packs extra protein into every bite.
• Baking powder
• Ground cinnamon
• Kosher salt
• Applesauce or mashed bananas: I love making healthy oatmeal raisin cookies with applesauce (especially Homemade Applesauce!), as this ingredient lends the batter sweet, bright undertones without requiring added sweeteners. Alternatively, you can also use mashed ripe bananas for more tropical, fruity notes.
• Coconut oil: Coconut oil is essential for giving these healthy oatmeal cookies their chewy, moist texture. However, you could also use another mildly flavored oil, such as avocado oil, instead.
• Maple syrup
• Unsweetened almond milk: Creamy, light, and dairy-free, unsweetened almond milk is vital to hydrating the dry ingredients of this recipe, giving you moist, soft, and luscious cookies every time. 
• Nuts: Walnuts are my go-to for giving these oatmeal raisin cookies a delicate crunch and mildly nutty taste. To take this recipe to the next level, you can toast your walnuts beforehand to help release their oils, giving your cookies a heartier dose of their natural flavors. However, any nut of your choice would work in this recipe.
• Raisins: I used sweet raisins to lend this clean cookie recipe with its signature chewy, fruity taste. However, you can use any of your favorite dried fruits as natural sweeteners, whether you plan on making healthy oatmeal cranberry cookies, an antioxidant-packed blueberry batter, or a pie-inspired cherry biscuit. No matter which dried fruit you use, just be sure that you select one with no sugar added if you want your cookies to stay free of refined sugar.

How to Make This Recipe?

With my easy recipe for applesauce oatmeal raisin cookies, you can have a five-star dessert on the table in just thirty minutes—no previous baking experience necessary!

1. Prep the oven: Preheat your oven to 325 degrees F. While the oven heats, line two baking sheets with parchment paper, set them aside, and arrange the oven racks on the oven’s middle and upper bottom sections.

2. Mix the dry ingredients: Add the old-fashioned rolled oats, oat flour, ground flax seeds, chia seeds, baking powder, cinnamon, and salt to a large mixing bowl. Mix the ingredients until thoroughly combined.
3. Mix the wet ingredients: In a separate bowl, add the applesauce (or mashed bananas), coconut oil, maple syrup, and unsweetened almond milk, and stir until combined.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients, scraping the sides of the bowl to remove the remaining mixture. Stir the batter until all the ingredients are evenly blended.
5. Add the walnuts: Use a rubber spatula to fold the walnuts and raisins into the cookie batter. At this point, don’t be alarmed if the dough may seem too wet. Some of the moisture will be released during the resting process, both before and after baking.

6. Portion the cookie dough: Use a cookie scoop to make evenly sized cookie dough balls, and arrange each portion one inch apart from one another on the lined sheet pan. Then, use the back of a spatula to press upon and lightly flatten each ball of dough. We recommend diving the cookie batter in between baking trays instead of trying them into one.
7. Bake: Place the baking sheets on the middle and upper bottom racks and bake the cookies for 18-20 minutes or until the cookies turn a light golden brown. Halfway through baking, turn the sheets from front to back and top to bottom to ensure even cooking. You may also bake the cookies one tray at a time if you prefer.
8. Let the cookies rest: Remove the baked cookies from the oven and let them rest on the baking sheets for five minutes. Once slightly set, transfer them to a wire rack, let them cool for 15-30 minutes, and serve.

How to Store and Freeze These Cookies?

Warm, chewy, and flavorful, these maple oatmeal raisin cookies are best on the day that you make them. While I highly suggest baking your cookies in small batches to enjoy their toasty, fresh taste right away, this simple storage guide will ensure you can enjoy these sweet treats throughout the week, no matter when you cook them.

• Store: Let the cookies cool completely. Then, store them in an airtight container at room temperature (such as on the counter) for up to three days. If you want to extend their shelf life, store your cooled cookies in the fridge for up to five days, reheating them in a 300-degree F. oven for five minutes or until heated through.
• Freeze: If you plan on making these chewy oatmeal raisin cookies further in the future, I recommend scooping the dough into your desired size, placing them on a piece of parchment paper, and letting them harden. Then, transfer your unbaked cookies to a Ziploc bag and bake them according to my recipe’s directions when ready to eat—no thawing or defrosting necessary.

What Makes This Cookie Healthy?

Here at Foolproof Living, we understand that “healthy” can differ from person to person. With that in mind, we’ve developed a recipe for low-sugar oatmeal cookies that uses clean ingredients—limiting the use of fats, refined sugars, and over-processed foods—to help you treat yourself while still nourishing your body with essential nutrients. 

Below, you’ll discover just a few ways this recipe’s ingredients promote dietary, heart, and nutritional health.

• No refined sugars: Without any refined sugars—such as granulated or brown sugar—these sugar-free oatmeal raisin cookies use only natural ingredients to sweeten their batter, thereby reducing your risk of inflammation, high blood pressure, and diabetes. Instead, I sweeten my cookies with all-natural ingredients, including maple syrup, applesauce (or mashed bananas), and raisins.
• Low fat: There’s no need to break out several sticks of butter to make a mouthwatering dessert. This simple recipe only uses ¼ cup of coconut oil to keep your cookies as moist and chewy as possible, without all the “bad cholesterol” associated with butter and other unhealthy fats.
• High fiber: Thanks to this recipe’s use of rolled oats and oat flour, it has a much higher amount of gut-healthy fiber than cookie recipes using white flour.
• Packed with superfoods: Superfoods are a must for anyone looking to fill their plate with essential vitamins, minerals, and antioxidants. That’s why I include ground flaxseeds and chia seeds (which are high in protein!) in my recipe for healthy, chewy oatmeal cookies, solving any reservations about indulging in a sweet treat.
• Gluten-free and vegan: If you have a dietary restriction, the last thing you want to deal with is bland, “questionably safe” desserts. To eliminate these concerns, I’ve developed an oatmeal cookie recipe that doesn’t use eggs, dairy-based milk, whole wheat flour, or all-purpose flour, making it the perfect dessert for anyone following a gluten-free, vegan or dairy-free diet.
• Nuts: Walnuts are a magic ingredient, offering equal parts flavor and nutrition. This hearty nut is rich in omega-3 fatty acids, antioxidants, and fiber—all supporting well-functioning gut and cardiovascular systems.
• Super filling and helps with the sweet cravings: Though it may seem counterintuitive to start your day with a “breakfast cookie,” this recipe for clean oatmeal cookies is the ultimate solution for mid-meal cravings. This sweet treat is healthy and satiating, helping you meet your dietary needs and keep you full throughout the day.

FAQs

Lower-fat oatmeal cookies are the ultimate solution to non-nutritive desserts, midday slumps, and sweet-tooth cravings. If you have any further questions about this easy recipe, you’ll find your answers below:

Other Low-Sugar Cookie Recipes You Might Also Like

If you can’t resist a good oatmeal raisin cookie, you’ll adore these other healthy cookie recipes. Now, you can satisfy every sweet tooth with nutty, creamy, and rich flavors without sacrificing nutritional content.

• Peanut Butter Almond Flour Cookies
• Gluten-Free Almond Butter Cookies

If you try this Healthy Soft Oatmeal Cookies recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

There’s nothing better than the smell of freshly baked bread wafting through your home. Although it may seem challenging or complicated, homemade bread is often easier to make than it seems! You’ll also love this Nut and Seed Loaf or my Buckwheat Bread Recipe if you need more inspiration for other easy bread recipes. 

Ingredients

This recipe (adapted from the original recipe, Mark Bittman Yogurt Bread) requires only a few basic ingredients that you likely have stocked in your pantry and fridge. Besides classic bread ingredients like flour and baking soda, we’re adding molasses, dried fruits, and walnuts for the perfect balance of sweet and savory. 

For this quick bread recipe, you’ll need whole wheat flour (or white whole wheat flour), cornmeal, kosher salt, baking soda, plain whole milk yogurt (or buttermilk), unsulphured molasses (I like Grandma’s Molasses – affiliate link), chopped dried fruit (any kind you prefer, such as cranberries, figs, or raisins), and chopped walnuts. 

How to Make It?

This moist loaf comes together with only 15 minutes of hands-on time and an hour of cook time, making it a no-fuss option whenever you’re craving a slice of warm, homemade bread. Here’s how to make it:

1. Preheat the oven: Preheat the oven to 325 degrees F. Grease a non-stick, 9×5 or 8.5×4.5 inch loaf pan with vegetable oil spray (such as olive oil), or line it with parchment paper. 

2. Combine the dry ingredients: Add the whole wheat flour, cornmeal, salt, and baking soda to a medium bowl and mix until well combined. 
3. Whisk the wet ingredients: In a separate large mixing bowl, whisk together the wet ingredients until combined. 
4. Combine ingredients together: Add the flour mixture into the bowl with the wet mixture and stir until just combined, making sure to scrape the bottom of the bowl. The dough will be very thick.
5. Add the dried fruit and nuts: Gently fold in the chopped fruits and nuts until they are evenly distributed throughout the dough. This is a rather dense dough so don’t be alarmed.

6. Pour into a loaf pan: Transfer batter to the prepared loaf pan and use a spatula to even it out. 
7. Bake loaf: Bake in the center of the oven for about 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let it rest for 5 minutes, then remove it from the pan and let it cool completely on a wire rack. 
8. Serve: Slice with a serrated knife and serve with your favorite spreads or toppings. 

How to Store and Freeze

If you don’t think you can consume the loaf within about a week, you can store it in the freezer to enjoy later. Better yet, make a double recipe and store one loaf in the freezer to have homemade bread available whenever you’re craving it. Here are some storage tips: 

• Store: Let the bread cool to room temperature and store it in an airtight container in the fridge. It’ll keep in the fridge for about a week. 
• Freeze: Before freezing, let the bread cool to room temperature and slice it (it’s difficult to slice once it’s frozen). Wrap it in plastic wrap and store it in a freezer-safe container for up to two months. 

FAQs

Other Quick Bread Recipes You Might Like

Once you start making bread at home, you won’t want to buy it from the store! Whether you serve it to your family or give it away to friends and neighbors, it’s always nice to have a homemade loaf that’s ready to enjoy. If you’re looking to expand your collection of quick bread recipes, look no further than the links below: 

• Almond Bread – This is my favorite gluten-free bread made with almond flour
• Simple Pumpkin Bread Recipe
• Best Vegan Zucchini Bread

Save This Recipe

Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save

If you try this Yogurt Molasses Bread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe in his cookbook, How To Cook Everything (affiliate link.)