40+ Delightful Sunday Gluten-Free Dessert Recipes for Sweet Tooth

Sundays are made for relaxation, indulgence, and good food, and there’s no better way to sweeten up the day than with some mouthwatering desserts.

Whether you’re looking to serve something rich and chocolatey, a refreshing fruit-based treat, or a classic baked good, gluten-free options have never been more varied and delicious.

Gone are the days when gluten-free desserts were bland or limited; today, they’re just as satisfying and often better than their gluten-filled counterparts.

To help you make the most of your Sundays, we’ve compiled over 40 gluten-free dessert recipes that cater to every taste and preference.

From the simplest no-bake treats to baked goods that warm your kitchen, these recipes promise to turn your Sunday into a day of sweet indulgence without the gluten.

Explore our collection of gluten-free desserts and discover new favorites that will leave everyone asking for seconds.

No matter your skill level in the kitchen or your dessert preferences, these recipes will provide the inspiration you need for a perfect Sunday treat.

40+ Delightful Sunday Gluten-Free Dessert Recipes for Sweet Tooth

There’s something inherently comforting about ending a Sunday with a delicious dessert.

With over 40 gluten-free recipes, you can bring a touch of sweetness to your day without sacrificing flavor or texture.

From hearty pies and cakes to light and fresh fruit desserts, there’s something here for every kind of sweet tooth.

These gluten-free recipes have been carefully curated to offer variety and mouthwatering flavors that are sure to impress your family, friends, or even just yourself.

So, next Sunday, skip the store-bought options and treat yourself to the magic of homemade gluten-free desserts.

No matter which recipe you choose, you’ll be savoring the joy of a well-spent Sunday, sweetened by the comfort of dessert.

Coconut Flour Brownies

These gluten-free brownies are rich, moist, and have a delightful fudgy texture. Coconut flour adds a subtle hint of sweetness and a nutty flavor that pairs perfectly with the chocolate, making this dessert both satisfying and unique.

Ingredients

• ½ cup unsalted butter, melted
• 1 cup brown sugar or coconut sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup dark chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine melted butter and sugar, stirring until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Add cocoa powder, coconut flour, baking powder, and salt to the wet ingredients and mix until fully incorporated. Fold in dark chocolate chips if using.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Allow to cool in the pan for at least 10 minutes before cutting into squares.

These brownies are a delightful indulgence, perfect for satisfying a sweet tooth without the gluten. Their moist texture and rich flavor make them a crowd-pleaser at any gathering or simply for an afternoon treat. Store in an airtight container for up to 3 days for the best taste.

Almond Flour Lemon Bars

These lemon bars are a refreshing twist on the classic dessert, perfect for a sunny Sunday afternoon. The combination of almond flour crust and zesty lemon filling provides a light yet satisfying finish to your meal.

Ingredients

For the crust:

• 1 cup almond flour
• ¼ cup melted coconut oil or unsalted butter
• 2 tbsp honey or maple syrup
• ½ tsp vanilla extract
• Pinch of salt

For the filling:

• 3 large eggs
• ½ cup honey or maple syrup
• 1/3 cup freshly squeezed lemon juice
• 2 tbsp lemon zest
• ¼ cup coconut flour
• ½ tsp baking powder

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
2. For the crust, combine almond flour, melted coconut oil, honey, vanilla extract, and a pinch of salt in a bowl. Mix until a dough forms, then press evenly into the prepared pan.
3. Bake for 12 minutes or until the edges start to turn golden brown.
4. Meanwhile, make the filling by whisking the eggs in a bowl. Add honey, lemon juice, lemon zest, coconut flour, and baking powder. Mix until smooth and combined.
5. Pour the filling over the baked crust and return to the oven for an additional 15–18 minutes, or until the filling is set and slightly golden.
6. Let the bars cool completely before slicing and serving. Dust with powdered sugar if desired.

These almond flour lemon bars are a light yet indulgent dessert that balances sweetness with a refreshing citrus punch. Perfect for those seeking a gluten-free treat with a touch of tartness, they’re sure to become a favorite in your dessert rotation. Serve chilled for a refreshing summer dessert or at room temperature for a cozy treat.

Gluten-Free Apple Crisp

This apple crisp is an autumn-inspired dessert that’s perfect any day of the week. The combination of tender baked apples and a crunchy, cinnamon-infused topping makes it a comforting, gluten-free classic that pairs wonderfully with a scoop of vanilla ice cream.

Ingredients

For the filling:

• 4 large apples, peeled, cored, and sliced
• 2 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg

For the topping:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup coconut sugar or brown sugar
• ½ cup unsalted butter or coconut oil, chilled and cubed
• ½ tsp cinnamon
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the apple slices with lemon juice, maple syrup, cinnamon, and nutmeg. Transfer the mixture to the prepared baking dish and spread evenly.
3. In a separate bowl, mix the rolled oats, almond flour, coconut sugar, cinnamon, and salt. Add the chilled butter or coconut oil and use a fork or your fingers to incorporate it until it forms a crumbly texture.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35–40 minutes, or until the topping is golden brown and the apples are tender.
6. Allow the crisp to cool for a few minutes before serving.

The apple crisp is the perfect dessert for a cozy Sunday evening, offering a harmonious mix of sweet, tart, and crunch. Serve with whipped cream or a scoop of dairy-free ice cream for an extra indulgent touch. It’s a delightful way to enjoy a warm, gluten-free treat that feels both homey and comforting.

Chocolate Avocado Mousse

This rich and creamy chocolate avocado mousse is a decadent yet healthy gluten-free dessert that feels indulgent but is made with wholesome ingredients. The avocado creates a smooth texture that pairs perfectly with the rich cocoa, making it a favorite for chocolate lovers.

Ingredients

• 2 ripe avocados, peeled and pitted
• ½ cup unsweetened cocoa powder
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut milk or almond milk
• Pinch of salt
• Optional toppings: fresh berries, shredded coconut, or chopped nuts

Instructions

1. Place the avocados, cocoa powder, honey or maple syrup, vanilla extract, coconut milk, and a pinch of salt in a food processor or high-speed blender.
2. Blend on high until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
3. Taste and adjust sweetness if necessary by adding more honey or maple syrup.
4. Transfer the mousse into serving dishes and chill in the refrigerator for at least 1 hour before serving.
5. Top with fresh berries, shredded coconut, or a sprinkle of chopped nuts for added texture and flavor.

This chocolate avocado mousse is perfect for satisfying a chocolate craving without any gluten or added refined sugars. Its velvety consistency and deep chocolate flavor make it an impressive, guilt-free dessert to serve at dinner parties or to enjoy as a midweek treat.

Peanut Butter Banana Ice Cream

This no-churn, gluten-free peanut butter banana ice cream is a quick and easy way to enjoy a frozen treat without dairy or added sugars. The bananas create a naturally sweet base, while the peanut butter adds creaminess and a hint of rich flavor.

Ingredients

• 4 ripe bananas, sliced and frozen
• ½ cup natural peanut butter (or almond butter)
• 1 tsp vanilla extract
• Optional mix-ins: chocolate chips, chopped nuts, or swirl of honey

Instructions

1. Place the frozen banana slices, peanut butter, and vanilla extract in a food processor or high-speed blender.
2. Blend until the mixture becomes smooth and creamy, stopping to scrape down the sides as needed.
3. Add mix-ins if desired and pulse a few times to combine.
4. Transfer the ice cream to a container and freeze for 1–2 hours for a firmer consistency.
5. Scoop and serve immediately or let it sit at room temperature for 5–10 minutes for easier scooping.

This ice cream is a perfect blend of natural sweetness and nutty flavor, making it an ideal dessert for a hot summer day or a cozy night in. It’s simple, satisfying, and fully gluten-free, allowing you to enjoy a cold treat without any guilt.

Cinnamon Pecan Cookies

These gluten-free cinnamon pecan cookies are warm, crunchy, and packed with comforting flavors. The combination of cinnamon and chopped pecans makes them a great accompaniment to a cup of coffee or tea on a relaxing Sunday.

Ingredients

• 1 cup almond flour
• ½ cup coconut flour
• ¼ cup coconut sugar or brown sugar
• 1 tsp cinnamon
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted (or coconut oil)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract to the dry ingredients and stir until combined.
4. Fold in the chopped pecans.
5. Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet and gently press each cookie down to flatten.
6. Bake for 10–12 minutes or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies have a perfect balance of sweetness and spice, making them an excellent gluten-free treat to enjoy with friends and family. The pecans add a satisfying crunch and a hint of nuttiness that pairs beautifully with the warm cinnamon flavor.

Lemon Coconut Energy Bites

These lemon coconut energy bites are a no-bake, gluten-free snack that doubles as a light dessert. Packed with flavor and healthy ingredients, they offer a sweet, tangy bite with a chewy texture that’s perfect for a quick energy boost or satisfying your sweet cravings.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup rolled oats (gluten-free)
• 1/4 cup almond flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a mixing bowl, combine the shredded coconut, rolled oats, and almond flour.
2. Add the honey, melted coconut oil, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Mix until everything is well combined and forms a sticky dough.
3. Roll the mixture into small bite-sized balls and place them on a parchment-lined tray.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the bites to firm up.

These lemon coconut energy bites are perfect for a midday treat or a post-dinner snack. They provide a refreshing twist with a hint of citrus and the satisfying chewiness of coconut. Store them in an airtight container in the fridge for up to a week for a grab-and-go treat any time of day.

Gluten-Free Peach Cobbler

This gluten-free peach cobbler is a warm, comforting dessert that’s perfect for any occasion. With juicy, sweet peaches baked under a golden, biscuit-like topping, it’s sure to impress anyone who tries it. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an added indulgence.

Ingredients

For the filling:

• 4 cups fresh or frozen peaches, sliced
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp cinnamon

For the topping:

• 1 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar or brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup almond milk

Instructions

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a mixing bowl, combine the peaches, honey or maple syrup, lemon juice, cornstarch, and cinnamon. Transfer the mixture to the prepared baking dish and spread evenly.
3. In a separate bowl, mix the gluten-free flour, coconut sugar, baking powder, and salt.
4. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5. Stir in the almond milk until a thick dough forms.
6. Drop spoonfuls of the topping over the peaches, spreading evenly but not completely covering the fruit.
7. Bake for 35–40 minutes or until the topping is golden brown and the peaches are bubbling.

This gluten-free peach cobbler is a heartwarming dessert that pairs beautifully with a scoop of ice cream. The combination of sweet peaches and the slightly crumbly topping creates a delightful contrast in each bite. It’s an easy and satisfying way to enjoy a gluten-free dessert that’s perfect for sharing.

Chia Seed Pudding with Mixed Berries

Chia seed pudding is a versatile, gluten-free dessert that can be prepared ahead of time and enjoyed as a refreshing treat. This recipe infuses the pudding with vanilla and layers it with fresh mixed berries for a satisfying, nutrient-packed dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk or coconut milk
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• Optional toppings: shredded coconut, granola, or a drizzle of honey

Instructions

1. In a bowl, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to ensure the seeds are evenly distributed and not clumped together.
2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, stir the pudding again to break up any clumps.
4. Spoon the chia seed pudding into serving glasses or bowls and top with mixed berries.
5. Add any optional toppings like shredded coconut or granola for extra texture.

This chia seed pudding with mixed berries is a refreshing, light dessert that is both nutritious and gluten-free. The combination of creamy chia pudding with the sweet-tart burst of fresh berries makes it an irresistible way to end your Sunday.

Coconut Flour Brownies

These coconut flour brownies are rich, dense, and satisfyingly fudgy, making them a perfect gluten-free dessert for chocolate lovers. Coconut flour provides a unique texture and subtly sweet flavor, making these brownies a treat that everyone will enjoy.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut sugar or brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup melted coconut oil or unsalted butter
• 3 large eggs
• 1/4 cup almond milk or coconut milk
• 1 tsp vanilla extract
• Optional mix-ins: chocolate chips, chopped walnuts, or shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine the coconut flour, cocoa powder, coconut sugar, baking powder, and salt.
3. Add the melted coconut oil, eggs, almond milk, and vanilla extract. Mix until smooth and well combined.
4. Fold in any optional mix-ins like chocolate chips or chopped walnuts.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the brownies to cool in the pan before slicing into squares.

These coconut flour brownies are perfect for indulging without the gluten. Their rich chocolate flavor combined with a moist, dense texture makes them an irresistible choice for any dessert lover.

Almond Flour Lemon Bars

These gluten-free lemon bars have a crisp, buttery almond flour crust with a bright, tangy lemon filling. The contrast between the crumbly base and the smooth lemon layer creates a delightful combination that’s sure to please any citrus fan.

Ingredients

For the crust:

• 1 cup almond flour
• 1/4 cup coconut sugar or granulated sugar
• 1/4 cup unsalted butter, melted
• Pinch of salt

For the lemon filling:

• 3 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup fresh lemon juice
• 2 tbsp almond flour
• 1/2 tsp baking powder

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut sugar, melted butter, and salt. Press the mixture evenly into the bottom of the baking dish.
3. Bake the crust for 10–12 minutes or until lightly golden. Remove from the oven and set aside.
4. In a separate bowl, whisk together the eggs, honey, lemon juice, almond flour, and baking powder until smooth.
5. Pour the lemon filling over the baked crust and return to the oven.
6. Bake for 18–20 minutes or until the filling is set and slightly golden around the edges.
7. Cool completely before slicing into squares. Dust with powdered sugar if desired.

These almond flour lemon bars are a perfect combination of sweet and tart, making them an ideal dessert for anyone who loves citrus flavors. The almond flour crust adds a nutty undertone that enhances the lemony filling, making each bite irresistible.

Baked Apples with Cinnamon and Walnuts

These baked apples are a warm, comforting gluten-free dessert that’s easy to make and packed with flavor. The natural sweetness of the apples is enhanced with cinnamon and walnuts for a simple, wholesome treat.

Ingredients

• 4 medium-sized apples (such as Honeycrisp or Fuji)
• 1/4 cup chopped walnuts
• 1/4 cup rolled oats (gluten-free)
• 1/4 cup coconut sugar or brown sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 2 tbsp unsalted butter, cubed
• 1/4 cup water or apple juice

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Core the apples and remove a small amount of the center to create space for the filling.
3. In a bowl, mix the chopped walnuts, rolled oats, coconut sugar, cinnamon, and vanilla extract.
4. Fill each apple with the walnut mixture and top each with a few small cubes of butter.
5. Place the filled apples in the baking dish and pour water or apple juice into the bottom of the dish.
6. Bake for 25–30 minutes or until the apples are tender and the filling is golden brown.
7. Let the apples cool slightly before serving.

These baked apples are perfect for a cozy Sunday dessert. The combination of tender, cinnamon-infused apple with the crunch of walnuts creates a comforting treat that pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Gluten-Free Pumpkin Pie

This gluten-free pumpkin pie is a must-have for autumn gatherings or any time you crave a spiced, creamy dessert. The rich filling is made from real pumpkin and a blend of warm spices, all nestled in a flaky gluten-free crust for a dessert that’s both hearty and satisfying.

Ingredients

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup coconut sugar or granulated sugar
• 1/4 tsp salt
• 2–3 tbsp cold water

For the filling:

• 1 can (15 oz) pure pumpkin puree
• 3/4 cup brown sugar or coconut sugar
• 3 large eggs
• 1/2 cup heavy cream or coconut cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan and set aside.
2. For the crust, combine the gluten-free flour, sugar, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the cold water one tablespoon at a time until the dough comes together.
3. Roll out the dough on a floured surface and press it into the pie pan. Trim any excess dough and crimp the edges.
4. For the filling, in a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, and spices until smooth and well combined.
5. Pour the filling into the prepared crust and bake for 45–50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
6. Let the pie cool at room temperature before serving.

This gluten-free pumpkin pie is perfect for anyone who loves the flavors of fall. The creamy, spiced filling contrasts beautifully with the buttery, flaky crust, making it a show-stopping dessert for any occasion.

Gluten-Free Chocolate Mousse

This rich and decadent gluten-free chocolate mousse is made with just a few simple ingredients and is perfect for chocolate lovers. Its velvety texture and deep cocoa flavor make it an ideal end to any meal, and it’s easy to whip up ahead of time for a last-minute treat.

Ingredients

• 1 cup heavy cream or coconut cream, chilled
• 1/2 cup dark chocolate chips or finely chopped dark chocolate
• 2 tbsp powdered sugar or coconut sugar (optional)
• 1/2 tsp vanilla extract
• Whipped cream or berries for topping (optional)

Instructions

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals, stirring in between. Let the melted chocolate cool slightly.
2. In a mixing bowl, whip the chilled heavy cream with an electric mixer until soft peaks form.
3. Add the powdered sugar (if using) and vanilla extract and continue to whip until stiff peaks form.
4. Gently fold the melted chocolate into the whipped cream until combined. Be careful not to deflate the mixture.
5. Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours before serving.
6. Top with whipped cream or fresh berries before serving, if desired.

This gluten-free chocolate mousse is a simple yet elegant dessert that’s perfect for entertaining or enjoying on a quiet evening. The combination of airy whipped cream and rich chocolate creates an irresistible indulgence.

Baked Cinnamon Pears

Baked cinnamon pears are a light, naturally sweet dessert that’s perfect for the fall and winter months. The warm, caramelized pears, spiced with cinnamon and nutmeg, are both cozy and elegant. Serve them with a drizzle of honey or a scoop of vanilla yogurt for an added treat.

Ingredients

• 4 ripe pears, halved and cored
• 1/4 cup honey or maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup chopped walnuts or pecans
• 1 tbsp unsalted butter, cut into small pieces
• Optional toppings: vanilla yogurt, whipped cream, or a drizzle of extra honey

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Place the halved pears cut-side up in the baking dish. Drizzle with honey or maple syrup and sprinkle with cinnamon and nutmeg.
3. Add a few small pieces of butter on top of each pear half and sprinkle the chopped nuts around them.
4. Bake for 25–30 minutes or until the pears are tender and caramelized.
5. Serve warm, topped with a dollop of vanilla yogurt or a drizzle of honey if desired.

These baked cinnamon pears are a simple yet satisfying gluten-free dessert that pairs perfectly with a hot cup of tea or coffee. The warm spices and natural sweetness of the pears make this dish both comforting and delicious.

Note: More recipes​ are coming soon!