25+ Mouthwatering Dairy-Free Gluten-Free Baking Recipes You’ll Love

If you follow a dairy-free and gluten-free diet, you may find that your baking options are often limited.

However, with the right ingredients and a little creativity, you can enjoy delicious homemade treats that meet both dietary needs without compromising on taste or texture.

Whether you’re baking for yourself or loved ones, these 25+ Dairy-Free Gluten-Free Baking Recipes will give you a wealth of options to choose from, ranging from indulgent desserts to wholesome snacks.

These recipes use simple, nutritious ingredients and are perfect for those with food sensitivities, offering a world of flavor that everyone can enjoy.

Say goodbye to the frustration of finding suitable recipes and hello to a collection of mouthwatering baked goods that will impress even the pickiest eaters.

25+ Mouthwatering Dairy-Free Gluten-Free Baking Recipes You’ll Love

Baking without dairy or gluten doesn’t have to be complicated or flavorless.

With these 25+ Dairy-Free Gluten-Free Baking Recipes, you can create everything from light muffins and fluffy cakes to chewy cookies and decadent bread, all made with simple, wholesome ingredients.

Each recipe is designed to be both delicious and satisfying, proving that you don’t need traditional baking staples to create treats that are full of flavor and texture.

Whether you’re accommodating dietary restrictions or simply exploring new baking options, these recipes will bring joy to your kitchen and delight to your taste buds.

Dairy-Free, Gluten-Free Banana Bread

This Dairy-Free, Gluten-Free Banana Bread is moist, flavorful, and packed with ripe bananas. It’s an easy-to-make recipe perfect for breakfast or as a snack. With simple ingredients, you can enjoy a loaf of banana bread without worrying about gluten or dairy sensitivities. This recipe uses a blend of gluten-free flour and dairy alternatives, providing a soft, fluffy texture that’s just like the classic version.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Stir until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the dairy-free chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Dairy-Free, Gluten-Free Banana Bread is a wonderful treat that doesn’t compromise on flavor or texture. The ripe bananas provide natural sweetness, and the coconut oil adds moisture while keeping the bread tender. Perfect for those with dietary restrictions, this banana bread is an easy and satisfying addition to your baking repertoire. Enjoy it with a cup of tea or as a midday snack!

Dairy-Free, Gluten-Free Lemon Poppy Seed Muffins

These Dairy-Free, Gluten-Free Lemon Poppy Seed Muffins are bursting with bright citrus flavor and a satisfying crunch from the poppy seeds. With a light and fluffy texture, these muffins make the perfect breakfast or a refreshing snack. They are naturally sweetened with honey and made with a gluten-free flour blend, ensuring they are suitable for those with gluten and dairy intolerances.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar (or sweetener of choice)
• 1 tbsp poppy seeds
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 2 eggs
• 1/2 cup dairy-free milk (almond or coconut)
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk the melted coconut oil, eggs, dairy-free milk, lemon juice, lemon zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Lemon Poppy Seed Muffins are a perfect balance of tangy lemon and subtle sweetness. The poppy seeds add texture, making each bite delightful. They are moist yet light, with a perfect crumb that will satisfy your cravings for something sweet and citrusy without any gluten or dairy. These muffins are sure to become a favorite go-to recipe for breakfast or a snack that everyone can enjoy.

Dairy-Free, Gluten-Free Chocolate Chip Cookies

Indulge in these soft, chewy Dairy-Free, Gluten-Free Chocolate Chip Cookies that are loaded with rich, dairy-free chocolate chips. The combination of almond flour and coconut flour gives these cookies a wonderfully light and melt-in-your-mouth texture. Perfect for those with dietary restrictions, these cookies are delicious and easy to make, offering a gluten-free twist on a classic favorite.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1 egg

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg.
4. Gradually add the wet ingredients to the dry ingredients and stir until well combined. Fold in the dairy-free chocolate chips.
5. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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 Dairy-Free, Gluten-Free Chocolate Chip Cookies are a delightful treat that combines the perfect balance of sweetness and chocolatey goodness. The almond flour and coconut flour provide a great base for the cookies, giving them a soft yet slightly chewy texture. Whether you’re following a gluten-free or dairy-free lifestyle, these cookies are an indulgent, guilt-free way to satisfy your sweet tooth. Enjoy them with a glass of dairy-free milk for the ultimate treat!

Dairy-Free, Gluten-Free Carrot Cake Muffins

These Dairy-Free, Gluten-Free Carrot Cake Muffins are a healthy, flavorful way to enjoy a classic treat. Made with shredded carrots, walnuts, and a blend of gluten-free flours, these muffins are both moist and tender. A warm blend of cinnamon and nutmeg gives them the perfect balance of spice, while the walnuts add a crunchy texture. They are naturally sweetened with maple syrup, making them a perfect choice for breakfast or a midday snack.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts (optional)
• 1/4 cup dairy-free milk (almond or coconut)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and dairy-free milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded carrots and walnuts.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Carrot Cake Muffins are a perfect blend of sweetness and spice, providing the comforting flavors of carrot cake in a portable form. The shredded carrots keep the muffins moist, and the walnuts add a delightful crunch. Whether enjoyed for breakfast or as a snack, these muffins are a wholesome and delicious option that everyone can enjoy, even those with dietary restrictions.

Dairy-Free, Gluten-Free Apple Cinnamon Bread

This Dairy-Free, Gluten-Free Apple Cinnamon Bread combines the warmth of cinnamon with the natural sweetness of fresh apples. Made with a mix of gluten-free flours and sweetened with maple syrup, this bread is moist, tender, and full of flavor. The apples add texture and juiciness, making every bite a delight. It’s the perfect fall-inspired treat for breakfast or a cozy snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup dairy-free milk (almond or coconut)
• 2 apples, peeled and diced

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix the maple syrup, melted coconut oil, vanilla extract, eggs, and dairy-free milk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Dairy-Free, Gluten-Free Apple Cinnamon Bread is a flavorful and comforting treat that perfectly balances the sweet and spicy flavors of apples and cinnamon. It’s a great option for those with gluten and dairy sensitivities, yet it’s still delicious and satisfying for everyone. The moist texture and fresh apples in each bite make it the perfect addition to your baking repertoire. Enjoy it fresh from the oven or toasted with a dollop of dairy-free butter for an extra special treat.

Dairy-Free, Gluten-Free Pumpkin Spice Scones

These Dairy-Free, Gluten-Free Pumpkin Spice Scones are full of cozy autumn flavors, from pumpkin to cinnamon and nutmeg. The scones are light, flaky, and perfect for pairing with a warm cup of tea or coffee. Made with a gluten-free flour blend and dairy-free alternatives, they are easy to make and will satisfy your cravings for a fall-inspired treat. The pumpkin adds a rich flavor and moist texture, making these scones a great choice for breakfast or a snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tbsp pumpkin pie spice
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup coconut oil, chilled and cubed
• 1/2 cup canned pumpkin puree
• 1/4 cup dairy-free milk (almond or coconut)
• 1 tsp vanilla extract
• 1 egg (or flax egg for vegan option)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt.
3. Add the chilled coconut oil and use a pastry cutter or your fingers to blend it into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, dairy-free milk, vanilla extract, and egg (or flax egg).
5. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overwork the dough.
6. Turn the dough out onto a lightly floured surface (using gluten-free flour) and gently pat it into a round disc about 1 inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are golden brown.
9. Allow the scones to cool slightly before serving.

These Dairy-Free, Gluten-Free Pumpkin Spice Scones are a delicious and festive treat, perfect for celebrating the flavors of fall. The scones are light and tender, with the warm spices and pumpkin flavor making each bite comforting and satisfying. They are simple to prepare and great for anyone with dietary restrictions. Whether you enjoy them for breakfast or as an afternoon treat, these pumpkin spice scones will add a cozy touch to your day.

Dairy-Free, Gluten-Free Chocolate Zucchini Bread

This Dairy-Free, Gluten-Free Chocolate Zucchini Bread is a rich, moist, and decadent treat that combines the goodness of zucchini with the indulgence of chocolate. It’s an excellent way to sneak in some extra vegetables while enjoying a delicious, sweet snack. Made with gluten-free flours and dairy-free ingredients, this bread is perfect for those with dietary restrictions. The zucchini keeps the bread incredibly moist, and the chocolate chips add a delightful burst of sweetness.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/4 cup dairy-free milk (almond or coconut)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, combine the grated zucchini, maple syrup, melted coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the dairy-free chocolate chips and dairy-free milk.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Dairy-Free, Gluten-Free Chocolate Zucchini Bread is a delightful, healthier alternative to traditional chocolate bread. The zucchini keeps the bread moist without adding noticeable flavor, while the cocoa powder and chocolate chips ensure that it remains indulgent. It’s the perfect snack to enjoy with your morning coffee or as an after-school treat. This recipe is a wonderful way to incorporate more veggies into your diet without sacrificing taste!

Dairy-Free, Gluten-Free Almond Joy Bars

These Dairy-Free, Gluten-Free Almond Joy Bars are a healthier homemade version of the classic candy bar. With a base made from a combination of almond flour, coconut, and dairy-free chocolate, these bars are rich, indulgent, and completely free from gluten and dairy. The crunchy almonds and chewy coconut provide the perfect texture, while the chocolate coating ties everything together. These bars are a sweet, satisfying treat for anyone with dietary restrictions.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1/4 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/4 cup whole almonds (about 12-15 almonds)

Instructions:

1. In a medium bowl, mix the almond flour, shredded coconut, maple syrup, melted coconut oil, and vanilla extract until well combined.
2. Press the mixture into the bottom of a lined baking pan (8×8 inches) to form a smooth, even layer.
3. Gently press the almonds into the coconut-almond mixture, spacing them evenly across the bars.
4. In a small bowl, melt the dairy-free chocolate chips in the microwave or over a double boiler. Once melted, pour the chocolate over the coconut-almond base, spreading it evenly.
5. Place the pan in the freezer for at least 1 hour or until the chocolate has hardened and the bars are set.
6. Once set, cut the bars into squares or rectangles and enjoy!

These Dairy-Free, Gluten-Free Almond Joy Bars are a perfect treat for chocolate and coconut lovers who need a gluten-free, dairy-free option. The combination of creamy coconut, crunchy almonds, and smooth chocolate is undeniably delicious. Whether you’re looking for a homemade dessert or an indulgent snack, these bars will satisfy your sweet tooth without compromising on flavor or your dietary preferences.

Dairy-Free, Gluten-Free Strawberry Shortcake

This Dairy-Free, Gluten-Free Strawberry Shortcake is a light and fluffy dessert that’s perfect for spring and summer. The gluten-free biscuits are buttery and soft, made with a combination of almond flour and coconut flour. Topped with fresh, juicy strawberries and a dollop of dairy-free whipped cream, this shortcake is a delightful treat for anyone who avoids gluten and dairy. It’s a fun twist on a classic dessert, ideal for gatherings, picnics, or as a refreshing summer treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 2 tbsp coconut sugar (or sweetener of choice)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 2 eggs
• 1/4 cup dairy-free milk (almond or coconut)
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1/4 cup maple syrup (for sweetening strawberries)
• 1 cup dairy-free whipped cream (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, coconut sugar, baking powder, and salt.
3. Add the melted coconut oil, eggs, dairy-free milk, and vanilla extract to the dry ingredients. Mix until combined to form a dough.
4. Drop spoonfuls of the dough onto the prepared baking sheet to form shortcakes (about 6-8).
5. Bake for 15-18 minutes or until the biscuits are golden brown on the edges.
6. While the shortcakes bake, toss the sliced strawberries with maple syrup and set aside to marinate.
7. Once the shortcakes have cooled slightly, slice them in half. Top the bottom half with marinated strawberries and a dollop of dairy-free whipped cream, then place the top half of the shortcake on top.
8. Serve immediately or chill for a refreshing dessert.

This Dairy-Free, Gluten-Free Strawberry Shortcake is a perfect dessert for those looking to enjoy a light and fruity treat without the gluten and dairy. The biscuits are tender and slightly sweet, while the fresh strawberries and creamy whipped topping make each bite refreshing and satisfying. Whether you’re serving it at a summer gathering or simply enjoying a quiet evening, this shortcake is sure to delight everyone at the table, no matter their dietary needs.

Dairy-Free, Gluten-Free Carrot Cake Muffins

These Dairy-Free, Gluten-Free Carrot Cake Muffins are a delightful combination of moist cake and wholesome ingredients. Packed with shredded carrots, walnuts, and a blend of warm spices, these muffins are a perfect breakfast or snack for anyone following a dairy-free, gluten-free diet. The natural sweetness of the carrots and the richness of the spices make them a comforting, satisfying treat, and the addition of applesauce helps keep them moist without the need for dairy.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup applesauce
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk the eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the grated carrots and walnuts (if using).
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Carrot Cake Muffins are a delicious and healthy way to enjoy carrot cake flavors in a convenient muffin form. The warm spices and sweet carrots create a comforting treat that’s both nutritious and satisfying. Perfect for breakfast or as a snack, these muffins are a great option for those on a gluten-free, dairy-free diet, and they’re sure to please everyone, regardless of dietary needs.

Dairy-Free, Gluten-Free Apple Cinnamon Oatmeal Cookies

These Dairy-Free, Gluten-Free Apple Cinnamon Oatmeal Cookies combine the cozy flavors of apple and cinnamon with the hearty texture of gluten-free oats. The addition of fresh apples adds moisture and natural sweetness, while the oats provide a satisfying chew. These cookies are easy to make and perfect for those craving a wholesome, dairy-free, and gluten-free treat. Whether for an afternoon snack or a lunchbox addition, these cookies are a delicious and nourishing choice.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 1 apple, peeled, cored, and finely chopped
• 1/4 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, gluten-free flour, cinnamon, nutmeg, salt, and baking soda.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chopped apple and raisins or cranberries (if using).
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Apple Cinnamon Oatmeal Cookies are a wholesome and comforting treat that’s perfect for satisfying your sweet cravings. The combination of apples, cinnamon, and oats creates a chewy, flavorful cookie that is both delicious and nourishing. They are a great choice for a snack or a dessert that fits within your dietary needs, and they can easily be customized with your favorite mix-ins, such as raisins or nuts.

Dairy-Free, Gluten-Free Pumpkin Spice Muffins

These Dairy-Free, Gluten-Free Pumpkin Spice Muffins are a fall-inspired treat that’s perfect for any time of year. The rich flavor of pumpkin, combined with warm spices like cinnamon, nutmeg, and cloves, creates a moist, tender muffin that’s perfect for breakfast or a snack. Sweetened with maple syrup, these muffins are naturally sweetened, and the gluten-free flour blend provides a light, fluffy texture. These muffins are a crowd-pleaser for those on dairy-free and gluten-free diets.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup canned pumpkin puree
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk (almond or coconut)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a separate bowl, combine the pumpkin puree, maple syrup, eggs, melted coconut oil, vanilla extract, and dairy-free milk. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Pumpkin Spice Muffins are the perfect autumn-inspired treat, but they can be enjoyed all year long. The combination of pumpkin and warm spices creates a rich and flavorful muffin that’s both satisfying and nourishing. They’re ideal for those on gluten-free and dairy-free diets, and they make a wonderful addition to breakfast or an afternoon snack. These muffins are a great way to enjoy the flavors of fall while sticking to your dietary needs.

Dairy-Free, Gluten-Free Banana Nut Bread

This Dairy-Free, Gluten-Free Banana Nut Bread is a delicious and moist loaf that’s perfect for breakfast or as a snack. Made with ripe bananas and a blend of gluten-free flour, this bread is naturally sweetened and full of flavor. The added walnuts provide a delightful crunch and extra nutrition. Whether you enjoy it on its own or with a dollop of dairy-free butter, this banana bread is sure to become a staple in your dairy-free, gluten-free baking repertoire.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
3. In a separate large bowl, combine the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Dairy-Free, Gluten-Free Banana Nut Bread is the perfect way to use up overripe bananas while creating a comforting, satisfying treat. The sweetness of the bananas combined with the warmth of the cinnamon and the crunch of walnuts make each bite a pleasure. It’s a versatile bread that works for breakfast, snacks, or dessert and is sure to become a household favorite for anyone following a gluten-free and dairy-free lifestyle.

Dairy-Free, Gluten-Free Chocolate Chip Cookies

These Dairy-Free, Gluten-Free Chocolate Chip Cookies are the ultimate treat for chocolate lovers. With the rich flavor of dairy-free chocolate chips and the perfect combination of chewy and crispy texture, these cookies are sure to satisfy your sweet tooth. Made with gluten-free flour and coconut oil, they’re completely dairy-free without compromising on taste. Whether you’re baking for yourself or for a crowd, these cookies will delight anyone, regardless of dietary restrictions.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup or coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup dairy-free chocolate chips
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a separate large bowl, combine the melted coconut oil, maple syrup, egg, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Stir in the dairy-free chocolate chips and nuts (if using).
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Chocolate Chip Cookies are a must-try for anyone craving a classic cookie with a dairy-free twist. The combination of gooey chocolate chips and a slightly crispy edge makes these cookies irresistible. Perfect for a dessert or a midday treat, these cookies are an easy-to-make indulgence that everyone will enjoy, whether or not they follow a gluten-free or dairy-free diet.

Dairy-Free, Gluten-Free Zucchini Bread

This Dairy-Free, Gluten-Free Zucchini Bread is a moist, flavorful loaf that’s perfect for snacking or breakfast. The zucchini keeps the bread moist, while the combination of cinnamon, nutmeg, and vanilla adds a comforting warmth to every slice. With gluten-free flour and coconut oil, this bread is a great option for those with dietary restrictions. It’s subtly sweetened with maple syrup and has a hint of nuttiness from the walnuts, making it a perfect balance of flavors and textures.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, combine the eggs, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Stir in the grated zucchini and walnuts (if using).
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the zucchini bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Dairy-Free, Gluten-Free Zucchini Bread is the perfect way to enjoy a classic baked good while adhering to dietary restrictions. The moist texture from the zucchini, along with the warm spices and sweet maple syrup, makes this bread incredibly satisfying. It’s a great snack, breakfast item, or even a light dessert, and it’s a fantastic way to sneak in some veggies while indulging in a delicious treat.

Dairy-Free, Gluten-Free Apple Cinnamon Muffins

These Dairy-Free, Gluten-Free Apple Cinnamon Muffins are a delightful treat that combines the warmth of cinnamon with the sweetness of fresh apples. The muffins are moist, fluffy, and full of flavor, thanks to the perfect blend of gluten-free flour, applesauce, and dairy-free milk. They make for a perfect breakfast on-the-go or a wholesome snack during the day. With a sprinkle of cinnamon sugar on top, these muffins are not only delicious but also visually appealing.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup or honey
• 1/2 cup dairy-free milk
• 1/2 cup applesauce
• 2 large eggs
• 1 medium apple, peeled, cored, and chopped
• 2 tbsp cinnamon sugar (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the melted coconut oil, maple syrup, dairy-free milk, applesauce, and eggs until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped apple pieces.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Sprinkle the tops of the muffins with cinnamon sugar, if desired.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Apple Cinnamon Muffins are a fantastic option for anyone craving a comforting, wholesome treat. The combination of apples and cinnamon creates a flavorful muffin that’s light yet satisfying. Perfect for breakfast or as a midday snack, these muffins are a great way to start your day or keep you energized throughout. They’re moist, flavorful, and perfectly sweet without the use of dairy or gluten.

Dairy-Free, Gluten-Free Carrot Cake

This Dairy-Free, Gluten-Free Carrot Cake is a perfect dessert that captures all the flavors of the classic treat without the dairy or gluten. The cake is moist, tender, and spiced with cinnamon, nutmeg, and ginger, while the carrots add natural sweetness and moisture. Topped with a dairy-free cream cheese frosting, it’s an indulgent yet allergy-friendly option for any occasion. Whether for birthdays, holidays, or just a simple treat, this carrot cake is sure to impress.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup dairy-free milk
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 tsp vanilla extract

For the Dairy-Free Cream Cheese Frosting:

• 8 oz dairy-free cream cheese
• 1/4 cup dairy-free butter
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, beat together the grated carrots, coconut sugar (or maple syrup), dairy-free milk, melted coconut oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter evenly into the prepared cake pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat together the dairy-free cream cheese, dairy-free butter, powdered sugar, and vanilla extract until smooth and fluffy.
9. Once the cakes are completely cool, frost with the dairy-free cream cheese frosting.

This Dairy-Free, Gluten-Free Carrot Cake is a wonderful, moist cake that is full of flavor and perfect for those who need a dairy-free and gluten-free dessert. The aromatic spices blend beautifully with the natural sweetness of the carrots, and the creamy dairy-free frosting adds an indulgent finish. Whether you’re celebrating a special occasion or simply want to treat yourself, this carrot cake will satisfy your cravings for a classic dessert without the dairy or gluten.

Dairy-Free, Gluten-Free Chocolate Avocado Pudding

This Dairy-Free, Gluten-Free Chocolate Avocado Pudding is a rich and creamy dessert that combines the smoothness of ripe avocado with the decadence of chocolate. It’s naturally sweetened with maple syrup and made without any dairy or gluten, making it the perfect treat for those with dietary restrictions. The avocado provides a silky texture and healthy fats, while the cocoa powder gives it an indulgent chocolate flavor. This pudding is simple to make, and it’s a healthier alternative to traditional chocolate mousse or pudding.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free milk
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, salt, and dairy-free milk.
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Taste and adjust the sweetness, adding more maple syrup if needed.
4. For a richer chocolate flavor, melt the dairy-free chocolate chips and stir them into the pudding mixture.
5. Transfer the pudding to serving dishes and refrigerate for at least 1 hour before serving.
6. Garnish with fresh berries or shaved dairy-free chocolate if desired.

This Dairy-Free, Gluten-Free Chocolate Avocado Pudding is a creamy, rich dessert that’s not only indulgent but also packed with healthy fats. The avocado creates a silky texture while keeping the pudding light and dairy-free. With the addition of cocoa powder and maple syrup, it’s a delightful chocolate treat that satisfies your sweet cravings without any guilt. Perfect for those with dietary restrictions, this pudding is a simple yet decadent option that’s easy to whip up in no time.

Dairy-Free, Gluten-Free Banana Bread

This Dairy-Free, Gluten-Free Banana Bread is a moist and flavorful treat made with ripe bananas and gluten-free ingredients. It’s the perfect way to use up overripe bananas while indulging in a comforting snack or breakfast. Sweetened with maple syrup and flavored with vanilla, cinnamon, and nutmeg, this banana bread has a rich flavor and a soft texture. It’s a delightful option for anyone looking for a dairy-free and gluten-free bread that’s just as delicious as the classic version.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup dairy-free milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mash the bananas and mix in the maple syrup, melted coconut oil, eggs, vanilla extract, and dairy-free milk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
7. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Dairy-Free, Gluten-Free Banana Bread is the ideal way to enjoy a classic treat without the gluten or dairy. It’s moist, full of flavor, and made with wholesome ingredients like ripe bananas and coconut oil. Whether you’re enjoying it for breakfast or as an afternoon snack, this banana bread is sure to satisfy your cravings for a comforting, homemade baked good.

Dairy-Free, Gluten-Free Oatmeal Cookies

These Dairy-Free, Gluten-Free Oatmeal Cookies are a chewy, satisfying treat that’s packed with oats and naturally sweetened with maple syrup. The combination of oats, coconut oil, and a touch of cinnamon gives these cookies a delicious flavor that everyone will love. They’re easy to make and perfect for satisfying your sweet tooth without dairy or gluten. Whether you’re enjoying them as a snack or sharing them with friends and family, these oatmeal cookies are sure to be a hit.

Ingredients:

• 2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/4 cup dairy-free chocolate chips (optional)
• 1/4 cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. If desired, fold in the chocolate chips and raisins or dried cranberries.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Oatmeal Cookies are a perfect balance of chewy texture and sweet flavor. With wholesome oats and natural sweeteners, they’re a healthier option for a snack or dessert. Whether you enjoy them with a cup of tea or share them with friends, these oatmeal cookies will leave everyone asking for more. The added raisins or dried cranberries bring an extra burst of flavor, making these cookies even more irresistible.

Dairy-Free, Gluten-Free Chocolate Chip Muffins

These Dairy-Free, Gluten-Free Chocolate Chip Muffins are a delightful treat that combines the richness of chocolate chips with the softness of gluten-free muffins. They are made with a blend of gluten-free flours and sweetened with coconut sugar, ensuring that they are both delicious and allergy-friendly. These muffins are perfect for breakfast, snacks, or dessert, and they’re so light and fluffy that you won’t even miss the dairy or gluten. With chocolate chips baked inside and a sprinkle on top, these muffins are both visually appealing and decadent.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup coconut sugar or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup dairy-free milk
• 2 large eggs
• 1/2 cup dairy-free chocolate chips (plus extra for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk together the coconut sugar (or maple syrup), melted coconut oil, dairy-free milk, vanilla extract, and eggs until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Top with extra chocolate chips if desired.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Dairy-Free, Gluten-Free Chocolate Chip Muffins are a delicious and indulgent treat that everyone will love. The chocolate chips add a touch of sweetness, while the fluffy texture of the muffins makes each bite delightful. They are easy to make and perfect for satisfying your chocolate cravings without any dairy or gluten. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, these muffins will quickly become a favorite in your baking repertoire.

Note: More recipes are coming soon!