Let's Get Snacking: Three Delicious Gluten-Free Recipes

Okay, let's get cooking! I'm so excited to share with you some of my go-to gluten-free snacks. For a long time, "GF" was basically a synonym for "cardboard-flavored," but trust me, those days are *long* gone. Today, I'm going to give you not just one, but *three* outrageously delicious recipes that are so good, even the gluten-lovers in your life will be coming back for seconds (and thirds!). These aren't your sad, store-bought options; we're talking real-deal, homemade goodness, perfect for everything from movie nights to afternoon cravings. So, ditch the processed stuff, grab your apron, and let's get our snack on!
Recipe 1: Cheesy Jalapeño Poppers (Without the Bread!)
These aren't your average fried poppers. We're ditching the breading, which makes them super easy (and a little healthier to be honest) and seriously highlighting the jalapeño and cheese goodness.
Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 6 large jalapeños, halved lengthwise and seeded
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 finely chopped green onion for topping
- Salt and freshly ground black pepper to taste
Instructions:
- Prep Those Peppers: Preheat your oven to 400°F (200°C). Carefully halve each jalapeño lengthwise, removing the seeds and membranes (unless you're a spice fiend, then go for it). I often use gloves for this as I have sensitive skin but it isn't necessary. Also, a little tip here – if you find jalapeños too hot, you can soak them in cold water for about 30 minutes before prepping. That will mellow out the heat some.
- Mix the Cheese Mixture: In a medium bowl, combine the softened cream cheese, cheddar, and Parmesan cheese. Add the minced garlic, cumin, and smoked paprika. Season with salt and pepper, and mix everything well until fully combined.
- Stuff and Bake: Spoon the cheese mixture into the jalapeño halves. Don't be shy, pile them up! Arrange the stuffed jalapeños on a baking sheet lined with parchment paper (for easy clean up – I'm all about it!). Bake in preheated oven for 15-20 minutes, or until the jalapeños are tender and cheese mixture is golden and bubbly.
- Cool and Garnish: Let the poppers cool for a few minutes, then sprinkle the top with a little green onion. They're best when they're warm so, try to eat them up relatively soon with your favourite dip, ranch is fabulous!
Recipe 2: "Everything" Seed Crackers (Seriously Addictive!)
Craving that satisfying crunch? Forget store-bought! These "everything" seed crackers are gluten-free, super flavorful, and crazy easy to make.
Prep time: 10 minutes | Cook time: 30-40 minutes
Ingredients:
- ½ cup sunflower seeds
- ⅓ cup pumpkin seeds (pepitas)
- ¼ cup flax seeds
- 2 tablespoons chia seeds
- ½ cup of gluten-free rolled oats
- ½ teaspoon "Everything Bagel" seasoning
- ¼ teaspoon salt
- 1 cup water
- 1 tablespoon olive oil
Instructions:
- Get the Seeds Ready: Preheat your oven to 300°F (150°C). In a medium bowl, combine the sunflower seeds, pumpkin seeds, flax seeds, chia seeds and gluten free rolled oats.
- Mix Up the Liquid and Spices: Mix in the "everything bagel" seasoning, salt and pour in the water. Add the olive oil and stir everything together well. Leave it for about 10 minutes to rest. Allowing the seeds to soak and absorb some of the liquid helps them bind together and become more malleable, while the added step of letting the mix rest also gives the chia seeds a crucial chance to fully gel, which is a vital part of the process.
- Spread and Bake: Spread the mixture thinly and evenly onto a baking sheet lined with parchment paper. Alternatively, spread them on a silicone baking mat for an even easier cleanup. Use a spatula to press the mixture down and make it as flat and even as possible. Bake in preheated oven for 30-40 minutes, or until the edges are golden and the crackers are crisp, I like mine slightly toasted.
- Cool and Snap: Let the crackers cool completely on the baking sheet before breaking them into pieces. They should easily snap into irregular shapes. Enjoy them on their own or with your favourite dips or cheeses. These are great with hummus, can't go wrong there!
Recipe 3: Mini Chocolate Chip "Cookie Dough" Bites (No Bake!)
Who doesn't love cookie dough? Well, these have all the deliciousness without the need for an oven (or any raw flour). Plus, they're packed with good-for-you ingredients so, you can indulge completely guilt-free.
Prep time: 10 minutes | Chill time: 20 minutes
Ingredients:
- 1 cup almond flour
- ½ cup rolled gluten free oats
- ½ cup peanut butter (or any nut/seed butter)
- ⅓ cup maple syrup (or honey)
- ¼ cup mini gluten-free chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 tablespoon of coconut flakes for coating
Instructions:
- Mix It Up: In a medium bowl, combine the almond flour, gluten-free oats, your favorite nut butter, and maple syrup, vanilla extract and salt. Stir until everything is well-combined. It should form a thick, dough-like consistency. If it's too dry, add a little more nut butter, or maple syrup if too wet.
- Fold and Chill: Gently fold in the mini chocolate chips. Place the bowl in the refrigerator for 15-20 minutes to let the dough firm up a bit.
- Roll and Enjoy: Take a small spoonful of the "dough" and roll it between your palms to form small bite-sized balls, you can coat them in coconut flakes if desired. Line them on a plate. You don't have to bake these so you can eat them right away or you can store them in an airtight container in the fridge and enjoy them as you like.
Tips & Tricks for Gluten-Free Snacking Success:
- Customize those Crackers: Get creative with the seeds in the crackers! Add sesame seeds, poppy seeds, dried herbs, or even a touch of red pepper flakes for some extra heat.
- Spice it up: For the poppers experiment with different cheeses, like goat cheese or pepper jack. You could try dicing up some bacon and incorporating it into the cheese for extra flavor as well.
- Sweet Switch-Ups: For the cookie dough bites, try using different combinations of nut butters, such as cashew or sunflower butter. You can also swap the chocolate chips out for cocoa nibs for a healthier option, and add in some dried fruit for extra texture.
- Prep Ahead: These snacks are perfect for meal prep. Make a batch of each at the beginning of the week, and you'll have delicious and healthy options readily available whenever those cravings hit.
- Storage is Key: Store the crackers in an airtight container at room temperature for up to a week. The poppers and cookie dough bites keep well in the fridge for several days.
- Get a Good Baking Sheet: Using a high-quality baking sheet makes baking a more enjoyable experience, guaranteeing even heat distribution for the best results. Also, consider storing your creations in these handy airtight containers for optimal freshness.
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Recipe Card:
Recipe 1: Cheesy Jalapeño Poppers
Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 6 large jalapeños
- 4 oz cream cheese
- ½ cup cheddar cheese
- ¼ cup Parmesan cheese
- 1 clove garlic
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Green onion for garnish
Instructions:
- Preheat oven to 400°F (200°C). Halve and seed jalapeños.
- Mix softened cream cheese, cheddar, Parmesan, garlic, cumin, and paprika. Season with salt and pepper.
- Stuff jalapeños with cheese mixture.
- Bake for 15-20 minutes.
- Cool, garnish, and enjoy.
Recipe 2: "Everything" Seed Crackers
Prep time: 10 minutes | Cook time: 30-40 minutes
Ingredients:
- ½ cup sunflower seeds
- ⅓ cup pumpkin seeds
- ¼ cup flax seeds
- 2 tablespoons chia seeds
- ½ cup gluten-free rolled oats
- ½ teaspoon "everything" seasoning
- ¼ teaspoon salt
- 1 cup water
- 1 tablespoon olive oil
Instructions:
- Preheat oven to 300°F (150°C). Combine all dry ingredients
- Mix water and olive oil with dry ingredients. Let sit for 10 minutes.
- Spread thinly on baking sheet.
- Bake for 30-40 minutes.
- Cool completely and break into pieces.
Recipe 3: Mini Chocolate Chip Cookie Dough Bites
Prep time: 10 minutes | Chill time: 20 minutes
Ingredients:
- 1 cup almond flour
- ½ cup gluten-free rolled oats
- ½ cup peanut butter
- ⅓ cup maple syrup
- ¼ cup mini chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 tablespoon of coconut flakes
Instructions:
- Combine almond flour, oats, nut butter, maple syrup, vanilla extract, and salt.
- Fold in chocolate chips.
- Chill to firm up.
- Roll into small balls, coat in coconut if desired and enjoy.
I hope you enjoy these gluten-free snack recipes as much as I do! Let me know in the comments which one is your new favorite! Happy snacking!
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