25+ Mouthwatering Gluten-Free Easter Treats Recipes to Delight

Easter is a time of celebration, family gatherings, and, of course, delicious treats! For those following a gluten-free lifestyle, finding festive and tasty Easter desserts can sometimes feel challenging.

But fear not! We’ve curated a list of 25+ Easter gluten-free treat recipes that are not only delicious but also perfect for the occasion.

Whether you’re baking for a large family gathering or a small get-together, these recipes will delight your guests and bring a smile to everyone’s face.

From gluten-free cupcakes to pastel-colored cookies and decadent cakes, there’s something for everyone in this collection.

Get ready to indulge in all the sweet treats that Easter has to offer—without compromising on taste or texture!

25+ Mouthwatering Gluten-Free Easter Treats Recipes to Delight

Easter is a wonderful time to share joy, love, and great food with family and friends, and with these 25+ Easter gluten-free treat recipes, you can indulge in the sweet side of the season without worrying about gluten.

From fruity tarts to chocolatey delights and everything in between, these recipes are guaranteed to satisfy your cravings.

Plus, they’re all easy to make and perfect for those with dietary restrictions.

So, grab your apron, preheat the oven, and get ready to create some of the most scrumptious Easter treats ever!

Gluten-Free Easter Carrot Cake Bites

These bite-sized gluten-free carrot cake treats are a fun, flavorful, and healthy alternative to traditional Easter desserts. Packed with fresh carrots, walnuts, and a light coconut flour base, they’re naturally sweetened with maple syrup and finished with a cream cheese frosting. Perfect for sharing or nibbling on throughout the holiday weekend!

• Ingredients:
  • 1 ½ cups gluten-free flour blend
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 cups finely grated carrots
  • ½ cup walnuts, chopped
  • 2 large eggs
  • ¼ cup maple syrup
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
• Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (or sweetener of choice)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. Stir in the grated carrots and walnuts.
4. In a separate bowl, beat the eggs, maple syrup, applesauce, vanilla, and melted coconut oil.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Scoop small portions of the dough and roll them into bite-sized balls. Place them on the baking sheet.
7. Bake for 12-15 minutes, until golden brown. Let cool completely.
8. For the frosting: In a bowl, beat together the softened cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until creamy.
9. Once the carrot bites have cooled, frost with the cream cheese mixture and serve.

These carrot cake bites are a deliciously festive gluten-free treat that’s both easy to make and perfect for the Easter season. The moist, spiced cake combined with the creamy frosting creates a delightful bite-sized treat that everyone can enjoy. They’re also customizable, so feel free to add dried fruits or spices to enhance the flavor!

Gluten-Free Easter Chocolate Nest Cookies

These gluten-free chocolate nest cookies are a fun, no-bake treat that perfectly captures the spirit of Easter. Made with rich chocolate and gluten-free cereal, they’re shaped into nest-like forms and topped with colorful candy eggs. Ideal for family gatherings, these cookies are simple to make and perfect for kids to get involved with decorating!

• Ingredients:
  • 1 cup semi-sweet chocolate chips
  • 2 cups gluten-free crispy rice cereal (or corn flakes)
  • 2 tablespoons coconut oil
  • ¼ cup peanut butter (or almond butter)
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • Mini candy eggs (for decoration)

Instructions:

1. Melt the chocolate chips, coconut oil, and peanut butter together in a microwave-safe bowl, stirring every 20 seconds until smooth.
2. Stir in the honey or maple syrup and vanilla extract, mixing well.
3. Add the gluten-free cereal to the melted chocolate mixture and gently stir to coat the cereal evenly.
4. Line a baking sheet with parchment paper. Using a spoon, scoop the chocolate-coated cereal and form small nest-like shapes on the parchment paper.
5. Press a few mini candy eggs gently into the center of each nest.
6. Refrigerate for at least 1 hour, or until the chocolate has set.
7. Serve and enjoy!

These chocolate nest cookies are a fun and visually striking gluten-free treat that the whole family will love. The crunchy cereal and smooth chocolate pairing creates a perfect texture contrast, while the candy eggs add a sweet, festive touch. They’re not only a treat for the taste buds but also a great activity for kids to make and decorate!

Gluten-Free Lemon Coconut Easter Bars

These gluten-free lemon coconut bars are a vibrant and refreshing dessert that’s perfect for springtime celebrations. With a chewy coconut crust, a tangy lemon filling, and a dusting of coconut on top, they offer a perfect balance of tart and sweet. These bars are gluten-free and can be easily made ahead of time, making them ideal for Easter brunch or as a light dessert to enjoy after a big meal.

• Ingredients:
  • For the crust:
    • 1 ½ cups shredded unsweetened coconut
    • ½ cup almond flour
    • 2 tablespoons coconut flour
    • ¼ cup honey or maple syrup
    • 2 tablespoons coconut oil, melted
    • 1 teaspoon vanilla extract
  • For the filling:
    • 2 large eggs
    • ½ cup honey or maple syrup
    • 2 tablespoons lemon zest
    • ¼ cup lemon juice
    • 1/3 cup coconut flour
    • Pinch of salt
    • ¼ cup shredded coconut (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a medium bowl, combine the shredded coconut, almond flour, coconut flour, honey, melted coconut oil, and vanilla extract. Press the mixture into the bottom of the prepared baking dish to form a crust.
3. Bake the crust for 8-10 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
4. In a separate bowl, whisk together the eggs, honey, lemon zest, lemon juice, coconut flour, and salt. Pour this lemon mixture over the cooled crust.
5. Sprinkle the shredded coconut over the top of the lemon filling.
6. Bake for 18-20 minutes, or until the filling is set and slightly golden around the edges.
7. Allow to cool completely before cutting into bars and serving.

These lemon coconut Easter bars are a refreshing, light dessert option that pairs the brightness of lemon with the richness of coconut. The chewy coconut crust adds a satisfying texture, while the tart lemon filling provides a zesty flavor that’s perfect for Easter celebrations. These bars can be made ahead of time, making them a convenient and delicious gluten-free option for your holiday spread.

Gluten-Free Bunny-Shaped Sugar Cookies

These gluten-free bunny-shaped sugar cookies are a whimsical and sweet treat that will bring extra joy to your Easter celebrations. With a buttery, melt-in-your-mouth texture, these cookies are cut into cute bunny shapes and decorated with colorful icing and sprinkles. They are easy to make, fun to decorate, and perfect for both kids and adults to enjoy!

• Ingredients:
  • 2 ½ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • For the icing:
    • 1 ½ cups powdered sugar
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • Food coloring (optional)
    • Sprinkles (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large mixing bowl, beat together the butter and sugar until light and fluffy.
4. Add the egg, vanilla extract, and milk to the butter mixture and continue to beat until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
6. Roll the dough out between two sheets of parchment paper to about ¼-inch thickness. Cut into bunny shapes using a cookie cutter.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until they are lightly golden around the edges. Let cool completely on a wire rack.
8. For the icing, whisk together powdered sugar, milk, and vanilla until smooth. If desired, divide the icing into separate bowls and add food coloring to each for a colorful design.
9. Decorate the cookies with icing and sprinkles as desired.

These gluten-free bunny-shaped sugar cookies are a delightful addition to any Easter gathering. With their buttery flavor, cute design, and easy customization options, they make for the perfect festive treat. Whether you’re serving them at an Easter party or giving them as gifts, these cookies are sure to bring smiles all around!

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are chewy, coconut-filled treats that are simple to make and incredibly delicious. With just a few ingredients, including shredded coconut, egg whites, and sugar, they come together quickly and bake to a golden crisp. These macaroons are naturally gluten-free, making them a perfect choice for those following a gluten-free diet this Easter.

• Ingredients:
  • 3 cups unsweetened shredded coconut
  • 2 large egg whites
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 tablespoons chocolate chips (optional, for drizzling)

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Mix until fully combined.
3. Using your hands or a spoon, scoop the mixture into small mounds and place them onto the prepared baking sheet.
4. Bake for 15-18 minutes, or until the edges of the macaroons are golden brown and the centers are set.
5. Once baked, allow the macaroons to cool completely on the baking sheet.
6. If desired, melt the chocolate chips in a microwave or over a double boiler and drizzle over the cooled macaroons for an added touch of sweetness.
7. Serve and enjoy!

These gluten-free coconut macaroons are a sweet and satisfying treat that requires only a handful of ingredients. Their chewy texture and delicate coconut flavor make them an irresistible dessert option for Easter. Plus, with the option to drizzle chocolate on top, they offer a rich and indulgent finish to your holiday spread.

Gluten-Free Raspberry Almond Thumbprint Cookies

These gluten-free raspberry almond thumbprint cookies are a delightful balance of flavors and textures. The almond-flavored cookie base is buttery and soft, while the tangy raspberry jam center adds a burst of sweetness. These cookies are easy to make and perfect for Easter baskets or as a treat at your Easter gathering.

• Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ⅓ cup raspberry jam (or other fruit preserves)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the egg, almond extract, and vanilla extract to the butter mixture and beat until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Use your thumb or a spoon to make an indentation in the center of each cookie.
8. Spoon a small amount of raspberry jam into each indentation.
9. Bake for 10-12 minutes, or until the edges are golden. Let cool on a wire rack.

These gluten-free raspberry almond thumbprint cookies are a flavorful and festive treat for Easter. The combination of almond and raspberry is timeless, and the soft, buttery cookie provides the perfect base for the jam center. They’re easy to make, elegant in presentation, and sure to be a crowd-pleaser at your Easter celebration!

Gluten-Free Easter Egg Brownie Bites

These gluten-free Easter egg brownie bites are decadent, fudgy, and packed with rich chocolate flavor. Shaped like Easter eggs, they make a fun and indulgent treat for any holiday gathering. With a chewy center and a crisp outer layer, these brownie bites are a perfect gluten-free alternative to traditional brownies and can be decorated with pastel-colored sprinkles or chocolate for a festive touch.

• Ingredients:
  • 1 cup gluten-free all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk (dairy or dairy-free)
  • ¼ cup mini Easter candy eggs (optional, for decoration)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a mini muffin tin with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, and baking powder.
3. In a separate bowl, melt the chocolate chips with the butter in the microwave, stirring every 30 seconds until smooth.
4. Whisk the sugar, eggs, and vanilla extract into the melted chocolate mixture until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the milk to create a thick batter.
6. Scoop the batter into the mini muffin tin, filling each cup about three-quarters full.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
8. Allow the brownie bites to cool completely before decorating with mini Easter candy eggs or sprinkles if desired.

These gluten-free Easter egg brownie bites are a rich, chocolatey treat that’s perfect for your holiday celebrations. Their cute Easter egg shape and fudgy center will appeal to all ages, while their gluten-free nature makes them suitable for those with dietary restrictions. These little bites of heaven will be a crowd favorite and a delightful addition to your Easter dessert table.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are light, fluffy, and bursting with fresh lemon flavor. With the added crunch of poppy seeds, they’re the perfect springtime treat for Easter morning or as an accompaniment to an Easter brunch. They’re naturally gluten-free, sweetened with honey, and have a wonderfully bright citrus aroma that will fill your home.

• Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 large eggs
  • ½ cup honey or maple syrup
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • Zest of 1 lemon
  • ¼ cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, beat the eggs and combine with the honey, applesauce, vanilla extract, lemon juice, lemon zest, and melted coconut oil.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool slightly before serving. They’re delicious served warm with a drizzle of lemon glaze or fresh butter.

These gluten-free lemon poppy seed muffins are a perfect balance of bright citrus flavor and nutty crunch. They’re ideal for Easter brunch or as a light snack throughout the holiday season. These muffins are not only delicious but also naturally gluten-free, making them a great option for those with dietary restrictions, without compromising on flavor or texture.

Gluten-Free Coconut Cream Easter Tarts

These gluten-free coconut cream tarts are rich, creamy, and full of tropical flavors. With a buttery, gluten-free crust and a smooth coconut cream filling, these tarts are perfect for a more indulgent Easter treat. Topped with toasted coconut and a drizzle of chocolate, these tarts look as beautiful as they taste, making them an excellent choice for a festive dessert that everyone will love.

• Ingredients:
  • For the crust:
    • 1 ½ cups gluten-free almond flour
    • ¼ cup unsweetened shredded coconut
    • 3 tablespoons coconut oil, melted
    • 2 tablespoons honey or maple syrup
    • Pinch of salt
  • For the filling:
    • 1 cup canned coconut milk (full-fat)
    • ½ cup unsweetened shredded coconut
    • 3 large egg yolks
    • ¼ cup honey or maple syrup
    • 1 teaspoon vanilla extract
    • 1 tablespoon cornstarch
  • For the topping:
    • ¼ cup unsweetened shredded coconut, toasted
    • Dark chocolate, melted (optional, for drizzling)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a tartlet pan with parchment paper.
2. For the crust, combine the almond flour, shredded coconut, melted coconut oil, honey, and salt in a bowl. Mix until a dough forms.
3. Press the dough evenly into the bottom and sides of the tartlet pan. Bake for 8-10 minutes, or until golden brown. Allow to cool completely.
4. For the filling, in a medium saucepan, combine the coconut milk and shredded coconut over medium heat. Bring to a simmer.
5. In a separate bowl, whisk the egg yolks, honey, vanilla extract, and cornstarch. Slowly add the hot coconut milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over medium heat until it thickens, about 5-7 minutes. Remove from heat and pour into the cooled tart crusts.
7. Chill the tarts in the refrigerator for at least 2 hours, or until the filling is set.
8. Before serving, top with toasted shredded coconut and drizzle with melted dark chocolate if desired.

These gluten-free coconut cream Easter tarts are a creamy, decadent dessert that’s sure to impress. The coconut filling is rich and smooth, while the gluten-free almond crust adds a nutty, buttery contrast. Topped with toasted coconut and chocolate, these tarts are not only a feast for the taste buds but also a stunning addition to your Easter table. They’re perfect for those who want something indulgent yet gluten-free this holiday season.

Gluten-Free Carrot Cake Cupcakes

These gluten-free carrot cake cupcakes are a perfect Easter treat, combining the warmth of cinnamon, nutmeg, and fresh grated carrots into a moist, fluffy cake. Topped with a creamy cream cheese frosting, they capture the flavors of a traditional carrot cake but are completely gluten-free. These cupcakes are not only delicious but also a fun and festive way to celebrate Easter with a springtime favorite.

• Ingredients:
  • For the cupcakes:
    • 1 ½ cups gluten-free all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 2 cups finely grated carrots (about 2 medium carrots)
  • For the frosting:
    • 8 oz cream cheese, softened
    • ½ cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and continue to beat until fluffy.
8. Frost the cooled cupcakes with the cream cheese frosting and serve. Optionally, garnish with chopped walnuts or shredded coconut.

These gluten-free carrot cake cupcakes are a delightful twist on the classic carrot cake, with all the flavors you love but in a cupcake form. Moist and flavorful, they’re perfect for Easter gatherings and will satisfy both gluten-free and non-gluten-free guests alike. The rich cream cheese frosting adds the perfect finishing touch, making these cupcakes a standout dessert for any holiday occasion.

Gluten-Free Chocolate Coconut Nest Cookies

These gluten-free chocolate coconut nest cookies are a fun and easy Easter treat that kids and adults will love. They feature a delicious blend of chocolate and coconut, shaped into little nests and topped with colorful candy eggs. These cookies are chewy, sweet, and provide a delightful crunch, making them an irresistible addition to your Easter dessert table.

• Ingredients:
  • 1 ½ cups gluten-free oats
  • 1 cup unsweetened shredded coconut
  • ½ cup semi-sweet chocolate chips
  • ½ cup almond butter (or peanut butter)
  • ¼ cup honey or maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Mini candy eggs (optional, for topping)

Instructions:

1. In a large bowl, combine the gluten-free oats and shredded coconut.
2. In a small saucepan, melt the chocolate chips and almond butter over low heat, stirring until smooth.
3. Remove from heat and stir in the honey, vanilla extract, and a pinch of salt.
4. Pour the melted chocolate mixture over the oats and coconut. Stir until well combined.
5. Line a baking sheet with parchment paper. Using a spoon, scoop out spoonfuls of the mixture and shape them into small nests on the baking sheet. Press a small indentation in the center of each nest to make space for the candy eggs.
6. Refrigerate the nests for at least 30 minutes, or until they are firm and set.
7. Once chilled, place mini candy eggs in the center of each nest (if desired).
8. Serve chilled or at room temperature.

These gluten-free chocolate coconut nest cookies are a festive and fun way to celebrate Easter. They’re quick to make, chewy, and packed with chocolate and coconut flavors. The mini candy eggs add a playful touch, making these cookies perfect for Easter baskets or as a colorful addition to your dessert spread. They’re sure to be a hit with everyone, regardless of dietary restrictions!

Gluten-Free Strawberry Shortcake Cups

These gluten-free strawberry shortcake cups are a fresh, light, and delightful dessert that’s perfect for Easter celebrations. Made with a gluten-free sponge cake base, topped with fresh whipped cream and juicy strawberries, these individual shortcake cups are as delicious as they are beautiful. They’re easy to assemble and make for a great show-stopping dessert on your Easter table.

• Ingredients:
  • For the sponge cake:
    • 1 ½ cups gluten-free all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup sugar
    • 3 large eggs
    • ½ cup unsalted butter, melted
    • 1 teaspoon vanilla extract
    • ¼ cup milk (dairy or dairy-free)
  • For the whipped cream:
    • 1 cup heavy cream (or coconut cream for dairy-free)
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
  • For the topping:
    • 2 cups fresh strawberries, sliced
    • 2 tablespoons sugar (optional, for macerating)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and sugar until light and fluffy. Add the melted butter, vanilla extract, and milk, and continue to beat until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. To assemble, cut each sponge cake in half horizontally. Place the bottom half in a serving dish, top with whipped cream and fresh strawberries. Place the top half of the cake on top, and finish with more whipped cream and strawberries.
9. Serve immediately or refrigerate until ready to serve.

These gluten-free strawberry shortcake cups are a light and fruity dessert that perfectly captures the essence of spring and Easter. The sponge cake base is soft and tender, while the whipped cream and fresh strawberries provide the perfect balance of sweetness and freshness. These individual servings make it easy to enjoy this classic dessert without any fuss, and they’re sure to be a hit at your Easter gathering!

Gluten-Free Lemon Curd Tartlets

These gluten-free lemon curd tartlets are a tangy, refreshing treat perfect for Easter celebrations. The crisp, buttery gluten-free tart crust is filled with homemade lemon curd that’s both sweet and zesty. Topped with a dollop of whipped cream or fresh berries, these tartlets are a bite-sized indulgence that’s guaranteed to impress your guests.

• Ingredients:
  • For the tart crust:
    • 1 ½ cups gluten-free all-purpose flour
    • ¼ cup powdered sugar
    • ¼ teaspoon salt
    • ½ cup unsalted butter, cold and cubed
    • 1 large egg yolk
    • 2-3 tablespoons ice water
  • For the lemon curd:
    • 4 large egg yolks
    • 1 cup granulated sugar
    • ½ cup fresh lemon juice (about 3 lemons)
    • 1 tablespoon lemon zest
    • ½ cup unsalted butter, cut into pieces
  • For the topping:
    • Whipped cream or fresh berries (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini tartlet pan or use individual tart pans.
2. In a food processor, combine the gluten-free flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again. Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.
4. Turn the dough out onto a lightly floured surface, knead it into a ball, then wrap it in plastic wrap and refrigerate for 30 minutes.
5. Roll out the dough and press it into the tart pans. Prick the bottoms of the crusts with a fork, then bake for 12-15 minutes, until golden and crisp. Let them cool.
6. To make the lemon curd, whisk together the egg yolks and sugar in a heatproof bowl. Add the lemon juice and zest, then place the bowl over a pot of simmering water (double boiler method).
7. Cook, whisking constantly, for 8-10 minutes, until the curd thickens. Remove from heat and whisk in the butter until smooth and shiny.
8. Pour the lemon curd into the cooled tartlet shells and refrigerate for at least 2 hours, or until set.
9. Top with whipped cream or fresh berries before serving.

These gluten-free lemon curd tartlets are the ideal combination of tangy, creamy, and sweet. The crisp tart shell perfectly complements the luscious, zesty lemon curd, making them a delightful treat for any Easter gathering. Whether you top them with a dollop of whipped cream or fresh berries, these tartlets will add a vibrant, citrusy touch to your holiday dessert spread.

Gluten-Free Raspberry Almond Thumbprint Cookies

These gluten-free raspberry almond thumbprint cookies are a lovely, delicate treat that combines a tender almond-flavored cookie with a bright, sweet raspberry jam center. With their elegant appearance and vibrant flavor, these cookies are the perfect addition to any Easter dessert table and are sure to please guests of all ages.

• Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ½ cup raspberry jam (or other fruit jam)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate large bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy.
4. Add the egg, almond extract, and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
7. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
8. Fill each indentation with a small spoonful of raspberry jam.
9. Bake for 12-15 minutes, or until the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free raspberry almond thumbprint cookies are a delightful treat that perfectly balances the rich almond flavor with the tart sweetness of raspberry jam. They’re easy to make and ideal for Easter, offering a delicious, bite-sized dessert that’s both elegant and festive. Whether enjoyed with a cup of tea or added to a larger dessert spread, these cookies are sure to be a crowd-pleaser.

Gluten-Free Honey Lavender Shortbread

These gluten-free honey lavender shortbread cookies are a sophisticated and aromatic treat that’s perfect for Easter or any springtime gathering. The floral notes of lavender, paired with the sweetness of honey, create a uniquely flavorful cookie that is both delicate and indulgent. The crumbly texture of the shortbread makes each bite melt in your mouth, offering a luxurious dessert experience.

• Ingredients:
  • 1 ½ cups gluten-free all-purpose flour
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¼ cup honey
  • 1 tablespoon dried lavender buds
  • ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the gluten-free flour, cornstarch, and salt.
3. In a large bowl, beat the softened butter and honey together until smooth and creamy.
4. Stir in the dried lavender buds and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft but not sticky.
6. Roll the dough between two sheets of parchment paper to about ¼ inch thick.
7. Use cookie cutters to cut the dough into desired shapes (circles or squares work well).
8. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on a wire rack before serving.

These gluten-free honey lavender shortbread cookies are an elegant and fragrant treat that adds a touch of sophistication to your Easter celebration. The unique combination of honey and lavender creates a delicate, flavorful experience, while the buttery shortbread texture ensures they melt in your mouth. These cookies are perfect for a spring tea party or as a sweet, floral addition to your Easter spread.

Note: More recipes are coming soon!