Small Farm Big Life

menu icon
subscribe
search icon

Gluten Free Vegetarian Instant Pot Split Pea Soup

This recipe for gluten free vegetarian instant pot split pea soup is a quick meal idea! This easy plant based soup is made without ham but it still full of flavor. This is the best hot green pea vegetable soup for cold days.

three white bowls of gluten free vegetarian instant pot split pea soup next to a small bowl of dried parsley.

Gluten Free Vegetarian Instant Pot Split Pea Soup is a hearty and creamy dish made with dried green split peas, perfect for a comforting meal. This easy vegetarian pea soup recipe highlights the natural flavors of peas without any meat, making it a great choice for plant-based eating.

Utilizing the Instant Pot, this simple recipe is quick to prepare and is packed with nutritious ingredients. Enjoy a warm bowl of this best split pea soup, ideal for cozy dinners and healthy eating!

If you are looking for more delicious soups you might also enjoy my Gluten Free Instant Pot Italian Style Pasta and Bean Soup, this Gluten Free Instant Pot Pizza Soup, my Instant Pot Pesto Chicken Soup, this Instant Pot Vegetarian Navy Bean Soup or my Gluten Free Instant Pot Baked Potato Soup recipes.

You can find all of my soup recipes here: Gluten Free Soups Recipes

three white bowls of gluten free vegetarian instant pot split pea soup next to a small wooden bowl of pepper.
[feast_advanced_jump_to]

Ingredients

Instructions

Soak the dried green split peas in water for 24 hours. Drain and rinse the split peas before using.

Using the saute function on your instant pot add the olive oil, onion, celery and garlic. Saute until the onion is translucent.

Add the vegetable broth, water, white vinegar, salt, pepper, basil, cumin and soaked split peas to the instant pot. Stir to combine.

Add the bay leaves on top. Put the lid on your instant pot and using the manual setting cook for 30 minutes.

Let the steam release naturally. Remove the lid and let the soup cool slightly before serving.

The soup will thicken quite a bit as it cools.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Top tip

This soup will seem really runny and thin when you open the lid of your instant pot. The soup will thicken quite a bit as it cools. Let it cool slightly before serving.

If the soup is thicker than you would like the next day add some more vegetable broth before you heat up the soup in the microwave or on the stove top.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Vegetarian Instant Pot Split Pea Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free vegetarian instant pot split pea soup is a quick meal idea! This easy plant based soup is made without ham but it still full of flavor. This is the best hot green pea vegetable soup for cold days.

Ingredients

Scale

16 ounces dried Green Split Peas, soaked 24 hours, drained and rinsed
2 tablespoon Olive Oil
1 medium Yellow Onion, chopped
4 stalks Celery, chopped
1 tablespoon Minced Garlic
4 cups Vegetable Broth
2 cups Water
2 tablespoon White Vinegar
2 teaspoon Sea Salt
½ teaspoon Coarse Ground Black Pepper
½ teaspoon Dried Basil
½ teaspoon Ground Cumin
2 Bay Leaves

Instructions

Soak the dried green split peas in water for 24 hours. Drain and rinse the split peas before using.

Using the saute function on your instant pot add the olive oil, onion, celery and garlic. Saute until the onion is translucent.

Add the vegetable broth, water, white vinegar, salt, pepper, basil, cumin and soaked split peas to the instant pot. Stir to combine.

Add the bay leaves on top. Put the lid on your instant pot and using the manual setting cook for 30 minutes.

Let the steam release naturally. Remove the lid and let the soup cool slightly before serving.

The soup will thicken quite a bit as it cools.

Notes

The soup will thicken quite a bit as it cools.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Instant Pot
  • Cuisine: Gluten Free

Top Tip

I love a simple and quick soup for my lunches. This gluten free vegetarian instant pot split pea soup is easy to make and delicious. I like to make this soup while meal prepping and then store servings in containers in my refrigerator or freezer for that week's lunches.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

What are split peas?

They are green peas that have had the outer skin removed so they split into two pieces. They can be found in bags in the bean section of your grocery store.

Do split peas need to be soaked?

Yes, for this recipe to turn out correctly the split peas will need to be soaked. If you don't soak the split peas they may still be hard or chewy in your soup. You will notice after soaking them overnight they take on liquid and increase in size.

Can I freeze split pea soup?

Yes! This soup is great for freezing and reheating. Freeze the soup in freezer safe containers or bags for up to 1 month. Defrost and then reheat the soup on your stovetop or in the microwave.

Easy Fried Frozen Corn

This Easy Fried Frozen Corn is a quick, comforting side dish that turns everyday frozen corn into something special. Using a simple stovetop method, you'll learn how to cook frozen corn kernels so they're perfectly cooked frozen corn with golden edges and rich flavor.

Inspired by southern fried corn, this recipe shows how to make fried corn that tastes homemade without any extra fuss.

a white bowl of easy friend frozen corn next to small bowls of salt and pepper.

Perfect for busy nights, this fried frozen corn pairs beautifully with weeknight dinners, holiday meals, or classic comfort food plates. It's a reliable corn side dish recipe that delivers buttery, pan fried goodness every time and answers exactly how to make frozen corn taste good.

If you're looking for the best southern fried corn using frozen corn, this easy method is one you'll come back to again and again.

If you are looking for more easy side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Black Beans and Corn Salad, my Healthy Mexican Street Corn Salad, this Southwestern Style Coleslaw or my Crispy Garlic and Rosemary Smashed Potatoes recipes.

You can find my side dishes here: Gluten Free Side Dish Recipes

a white bowl of easy fried frozen corn next to small bowls of salt and pepper.
[feast_advanced_jump_to]

Ingredients

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

Substitutions

  • Red Bell Pepper - instead of pimentos finely dice a red bell pepper and cook along with the onions
  • White Onion - white onions can replace the yellow onion
  • Frozen Mixed Vegetables - the corn can be replaced with a 12 ounce bag of mixed vegetables

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Fried Frozen Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

Ingredients

Scale

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Vegetables
  • Method: Stove Top
  • Cuisine: Gluten Free

Storage

Store in an air tight container in the refrigerator for up to 5 days.

You can also freeze this side dish in a freezer safe container or bag for up to 1 month. To reheat either heat in a frying pan over medium low heat or in the microwave with a damp paper towel over the top for 2-3 minutes.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Frequently Asked Questions

Do you need to thaw corn before cooking?

No. You can add the frozen corn right of the freezer to this recipe. Just be careful adding the frozen vegetable to hot butter that you don't get splashed with the sizzling.

Can I use canned corn to make fried skillet corn?

I would not use canned corn for this recipe. It can get mushy and over cooked easily. It is best to use frozen corn when you're making fried corn.

Pumpkin Apple Baked Oatmeal with Streusel Topping

Fall mornings on the farm call for something warm and make ahead. This pumpkin apple baked oatmeal with streusel topping has become one of my favorites. Pumpkin and apple bake together into a dense, cake like casserole with warm spices in every bite. It's finished with a sweet and salty walnut streusel.

a white casserole dish of pumpkin apple baked oatmeal with streusel topping.

It is just as good reheated as it is fresh from the oven, so I like to bake a full pan on Sunday and have breakfast ready to go all week.

Whether you're serving a crowd for brunch or meal prepping for busy mornings, this one covers both.

If you are looking for more breakfast recipes you might also enjoy my Gluten Free Pumpkin Cranberry Breakfast Cookies, this Gluten Free Tater Tot Breakfast Casserole, this Overnight Apple Pie Chia Pudding, my Gluten Free Oatmeal Raisin Overnight Oats.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white casserole dish and two white breakfast bowls of pumpkin apple baked oatmeal with streusel topping.
[feast_advanced_jump_to]

Why You'll Love This Recipe

This pumpkin apple baked oatmeal comes together in one bowl and bakes into a warm, cake like casserole instead of standard stovetop oatmeal. It is easy to make ahead for the week, feeds a crowd, and the streusel topping adds the perfect sweet crunch. There's no special equipment needed.

Tips for the Best Texture

Baked oatmeal should be dense and slightly cake like, not mushy. Bake until the top is golden and the center is set with no jiggle, an extra few minutes goes a long way here. Letting the dish rest for 5 minutes after baking also helps it firm up before serving.

Serving Suggestions

This baked oatmeal is delicious on its own, but a few toppings take it up a notch. Try a drizzle of maple syrup, a dollop of Greek yogurt, or a splash of cold milk poured over a warm serving.

How to Freeze

Let the oatmeal cool completely, then portion it into individual freezer safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or in a 250 degree oven until warmed through.

Substitutions

  • Pumpkin Pie Filling - if using pumpkin pie filling instead of pumpkin puree omit the cinnamon, ginger, cloves and allspice in the baked oatmeal
  • Pecans - replace the walnuts with pecans
  • Pumpkin Seeds - for a nut free version replace the walnuts with pumpkin seeds

Frequently Asked Questions

Can you bake oatmeal in the oven?

Yes! It's really simple to make multiple servings of oatmeal by baking it in the oven at 350 degrees for 40-45 minutes or until the oatmeal is browned on top and cooked through.

Do you put egg in baked oats?

Yes. The egg will help hold the oatmeal mixture together and give a nice light and fluffy texture to your baked oatmeal.

Why are my baked oats mushy?

This could be because the baked oatmeal didn't cook long enough. If your oats are mushy try baking for 5-8 more minutes. Also, remember to use rolled oats and not quick cooking oatmeal for baked oatmeal.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Pumpkin Apple Baked Oatmeal Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Apple Baked Oatmeal with Streusel Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This baked oatmeal casserole combines pumpkin, apple, and warm fall spices, topped with a sweet walnut streusel. It bakes up dense and cake like, and reheats beautifully for easy make ahead breakfasts.

Ingredients

Scale

Oatmeal:

Streusel Topping:

Instructions

In a mixing bowl blend together the pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla and apples.

Add the rolled oats, baking powder salt, cinnamon, ginger, cloves and allspice to the wet mixture and blend just until combined.

Pour the oatmeal mixture into a 9x13 baking dish or a 3 quart baking dish.

In the bowl of your stand mixer add the rolled oats, brown sugar, flour, salt, melted butter and chopped walnuts. Mix just until they are combined and small clumps form.

Pour the streusel topping over the oatmeal mixture in the baking dish.

Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through.

Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Hint: This recipe is great for meal prepping. I baked the oatmeal, let cool to room temperature and then store in individual serving size containers in the refrigerator for up to five days.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

If you make this pumpkin apple baked oatmeal, I would love to hear how it turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.

Top Tip

I love to bake this pumpkin apple baked oatmeal with streusel topping recipe that day before serving and then reheat on low heat in the oven the morning I want to serve. This is also a great breakfast to bake and then store in individual containers to have breakfast ready to go.

Pumpkin Apple Baked Oatmeal Ingredients

Instructions

In a mixing bowl blend together the pumpkin puree, milk, eggs, brown sugar, maple syrup, vanilla and apples.

Add the rolled oats, baking powder salt, cinnamon, ginger, cloves and allspice to the wet mixture and blend just until combined.

Pour the oatmeal mixture into a 9x13 baking dish or a 3 quart baking dish.

In the bowl of your stand mixer add the rolled oats, brown sugar, flour, salt, melted butter and chopped walnuts. Mix just until they are combined and small clumps form.

Pour the streusel topping over the oatmeal mixture in the baking dish.

Bake at 350 degrees for 40-45 minutes or until the top is browned slightly and the oatmeal is baked through.

Serve immediately while warm or let cool to room temperature and store in the refrigerator for up to five days.

Hint: This recipe is great for meal prepping. I baked the oatmeal, let cool to room temperature and then store in individual serving size containers in the refrigerator for up to five days.

Creamy Sausage Bean Dip

This creamy sausage bean dip is one of my favorite appetizers to bring to parties and game day gatherings. It comes together with just a handful of ingredients you probably already have on hand: sausage, cream cheese, pinto beans, and plenty of cheese. Everything starts on the stovetop.

The sausage, onion, and bell pepper cook together until the sausage is browned, then the cream cheese melts right into the pan for a rich, creamy base.

a 8x8 baking dish of creamy sausage bean dip next to a white bowl of tortilla chips.

Once the pinto beans and cheddar cheese are stirred in, the whole mixture goes into the oven to bake until it is golden and bubbling around the edges. That last step is what gives this sausage bean dip its warm, scoopable texture.

I love serving this dip warm with tortilla chips, but it is just as good with toasted gluten free bread or fresh vegetables. It is easy to prep ahead of time too, so you can have it ready to bake the moment guests arrive.

If you are looking for more bean recipes you might also enjoy my Gluten Free Cowboy Baked Beans, this Black Beans and Corn Salad, my Gluten Free Cheesy Pinto Beans, this Gluten Free Instant Pot Italian Style Pasta and Bean Soup, my Instant Pot Beef and Bean Burrito Casserole or this Instant Pot Vegetarian Navy Bean Soup recipes.

You can find all of my snack recipes here: Gluten Free Snack Recipes

an 8x8 baking dish of creamy sausage bean dip with me holding a tortilla chip with the dip on top.
[feast_advanced_jump_to]

Why You'll Love This Recipe

  • Ready in about 35 minutes, start to finish
  • Made with just a handful of ingredients you probably already have on hand
  • Easy to prep ahead and bake right before guests arrive
  • Freezer friendly, so you can make a batch to have on hand for last minute gatherings
  • Bakes up warm, creamy, and bubbling with melted cheddar and parmesan on top
  • A hearty, filling appetizer that works for game day, potlucks, or any casual get together

Ingredient Swaps and Substitutions

This recipe is easy to adjust based on what you have on hand or what your family prefers.

  • Sausage: Italian style turkey sausage keeps this dip a little lighter, but regular pork sausage, chicken sausage, or ground beef will all work in its place.
  • Beans: Pinto beans give this dip its classic flavor, but black beans or great northern beans are good substitutes.
  • Cheese: Cheddar cheese melts beautifully here, but Monterey jack or pepper jack cheese would add a different flavor if you want more heat.
  • Spice: If you like a little heat, stir in a pinch of red pepper flakes or a diced jalapeño with the onion and pepper.

Can I Make This Ahead or Freeze It?

Yes, this sausage bean dip is easy to prep ahead of time. Cook the sausage mixture and stir in the beans and cheese as directed, then cover and refrigerate in the baking dish for up to 2 days before baking.

When you are ready to serve, let the dish sit at room temperature for about 15 minutes, then bake as directed, adding a few extra minutes if it is going into the oven cold.

To freeze, assemble the dip through the bean and cheese step, then cool completely before covering tightly and freezing for up to 2 months. Thaw overnight in the refrigerator before topping with parmesan and baking.

What to Serve with Sausage Bean Dip

Storage

Store in a sealed container in the refrigerator for up to 5 days. To reheat add a damp paper towel over the container and microwave in 30 second intervals until the dip is warm and ready to serve.

Top Tip

This recipe is perfect for game days, parties or just when you want a warm cozy snack. I love to serve this dip with tortilla chips, but it would also be yummy on toasted bread.

FAQ

Do I have to bake sausage bean dip?

Yes. Even though the sausage, onion and peppers are fully cooked that sausage bean dip won't be as creamy or have as rich of a flavor if it's not baked.

What is the best way to reheat sausage bean dip?

Put the creamy sausage bean dip in a microwave safe container. Cover the container with a damp paper towel and heat for 30 second intervals until the bean dip is warm and creamy.

What should I serve sausage bean dip with?

I love to serve this creamy sausage bean dip with tortilla chips or small pieces of toasted bread.

What kind of sausage works best for this dip?

Italian style turkey sausage keeps this dip a little lighter, but any bulk pork sausage, chicken sausage, or even ground beef will work well too.

Can I make this in a slow cooker?

Yes. Cook the sausage, onion, pepper, and garlic in a skillet first, then transfer everything to a slow cooker with the remaining ingredients except the parmesan. Cook on low for 2 to 3 hours, stirring occasionally, until the cheese is fully melted.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Sausage Bean Dip Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Sausage Bean Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This creamy sausage bean dip combines savory Italian sausage, melted cream cheese, and hearty pinto beans under a bubbling layer of cheddar and parmesan. It bakes up warm and scoopable in about 35 minutes, making it an easy party appetizer you can prep ahead. Serve it with tortilla chips for the perfect game day dip.

Ingredients

Scale

Instructions

In a frying pan over medium heat cook the sausage, onion, pepper and garlic about 8-10 minutes or until the meat is no longer pink and the onion is translucent.

Add the salt, thyme and vinegar. Stir to combine.

Add the cream cheese in chunks. Cook while stirring until the cream cheese is completely melted and mixed in.

Add the pinto beans and cheddar cheese. Stir to combine and remove pan from heat.

Pour the bean mixture into an 8x8 baking dish or 2 quart baking dish. Top with the finely grated parmesan cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown and bubbling around the edges.

Serve warm with tortilla chips or toasted gluten free bread.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dips, Snacks
  • Method: Baking
  • Cuisine: American

If you make this creamy sausage bean dip, I would love to hear how it turns out. Leave a star rating and a comment below, and be sure to tag @smallfarmbiglife on Instagram so I can see your dip in action. For more easy appetizers like this one, subscribe to the newsletter so you never miss a new recipe.

Sausage Bean Dip Ingredients

Instructions

In a frying pan over medium heat cook the sausage, onion, pepper and garlic about 8-10 minutes or until the meat is no longer pink and the onion is translucent.

Add the salt, thyme and vinegar. Stir to combine.

Add the cream cheese in chunks. Cook while stirring until the cream cheese is completely melted and mixed in.

Add the pinto beans and cheddar cheese. Stir to combine and remove pan from heat.

Pour the bean mixture into an 8x8 baking dish or 2 quart baking dish. Top with the finely grated parmesan cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown and bubbling around the edges.

Serve warm with tortilla chips or toasted gluten free bread.

Gluten Free Peanut Butter Cup Cookies

These gluten free peanut butter cup cookies are the perfect combination of creamy peanut butter and rich chocolate. Baked in a mini muffin tin and topped with a Reese's miniature cup, they come together quickly and are always a hit.

a plate of gluten free peanut butter cup cookies next to a bowl of Reese's miniature peanut butter cups.

Using Reese's Peanut Butter Cups as the centerpiece, these homemade cookies feature soft and chewy peanut butter cookie cups that are gluten free and full of flavor.

I love making a batch to bring to parties, since they disappear fast and everyone asks for the recipe.

If you are looking for more yummy gluten free cookie recipes you might also enjoy my Gluten Free Peanut Butter Kiss Cookies, these Gluten Free Oatmeal Raisin Cookies, my Gluten Free Monster Cookies, these Gluten Free Old Fashioned Iced Oatmeal Cookies or my Gluten Free Double Chocolate Chip Cookies recipe.

You can find all of my favorite cookie recipes here: The Best Gluten Free Cookie Recipes

a gluten free peanut butter cup cookie cut in half to show the reese's minature peanut butter cup inside.
[feast_advanced_jump_to]

Why You'll Love This Recipe

  • Perfect for parties or using up leftover Halloween candy
  • No dough chilling required
  • Freezer friendly
  • Fun and easy for kids to help make

Tips for the Best Cookies

Pull the cookies from the oven as soon as the edges start to turn golden, they'll continue to set as they cool, which keeps them soft. Let them cool in the pan for a few minutes before removing so the peanut butter cup has time to set in the center.

Storage

After the cookies have cooled completely store them in an air tight container for up to a week.

These cookies freeze really well too. Store cookies in a freezer safe container or bag for up to one month in the freezer.

Top Tip

These cookies are a great way to use up leftover Halloween candy, any mini peanut butter cups you have on hand work perfectly here. They're also easy to double, so I like making a big batch and freezing half for whenever a craving hits.

Frequently Asked Questions

Are Reese's peanut butter cups gluten free?

Yes, the package is marked as gluten free and doesn't contain gluten in the ingredients list. Always remember to check the packaging in case this changes.

Can I freeze peanut butter cup cookies?

Yes! These cookies freeze really well. Use a freezer safe container or bag and store in the freezer for up to 3 months.

Can I make these dairy free without the peanut butter cups?

Yes. Bake the cookies as directed, then press a small hole in the center right after baking and fill it with about 2 teaspoons of creamy peanut butter instead of a Reese's cup.

Can I use almond milk instead of regular milk?

Yes. Almond milk works well in this recipe and is what's typically used in most of my recipes.

Didn't find the answer you're looking for?

Ask AI to answer based on this recipe:

ChatGPT
Google AI
Perplexity
Grok
Claude

Peanut Butter Cup Cookies Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Peanut Butter Cup Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 26 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free peanut butter cup cookies are soft, chewy peanut butter cookies baked in a mini muffin tin and topped with a Reese's miniature cup. They come together quickly and are perfect for parties, lunches, or using up leftover Halloween candy.

Ingredients

Scale

Instructions

Preheat your oven to 375 degrees.

In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.

Add the egg, milk and vanilla and beat just until they are combined into the mixture.

Add the flour, baking soda and salt. Mix until just combined.

Using a cookie scoop, scoop the dough, roll into a ball. Place the cookie dough ball into the cups of a miniature muffin pan and repeat these steps for the rest of the cookie dough.

Bake at 375 degrees for 10 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Reese's miniature peanut butter cups in to the center of each cookie.

Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Hint: These cookies freeze really well in a freezer safe container or a freezer safe bag for up to a month. I love to double the batch and freeze half of the cookies for later.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

I'd love to hear how these gluten free peanut butter cup cookies turn out for you! Leave a comment and star rating below, and let me know if you make the dairy free version. Don't forget to pin this recipe so you can make it again for your next party or holiday cookie tray.

Peanut Butter Cup Cookies Ingredients

Instructions

Preheat your oven to 375 degrees.

In the bowl of your stand mixer beat the butter, peanut butter, brown sugar and granulated sugar until combined and fluffy.

Add the egg, milk and vanilla and beat just until they are combined into the mixture.

Add the flour, baking soda and salt. Mix until just combined.

Using a cookie scoop, scoop the dough, roll into a ball. Place the cookie dough ball into the cups of a miniature muffin tin and repeat these steps for the rest of the cookie dough.

Bake at 375 degrees for 10 minutes or until the edges are just starting to get golden brown. Remove from the oven and immediately press Reese's miniature peanut butter cups in to the center of each cookie.

Move the cookies to a cooling rack to cool completely. Store in an air tight container for up to a week.

Hint: These cookies freeze really well in a freezer safe container or bag for up to a month. I love to double the batch and freeze half of the cookies for later.