45+ Delicious Friday Gluten-Free Dessert Recipes to Satisfy Your Sweet Tooth

Friday is the perfect time to indulge in something sweet after a busy week, and what better way to treat yourself than with a delicious, gluten-free dessert?

Whether you’re gluten intolerant, health-conscious, or simply looking to try something new, these 45+ Friday gluten-free dessert recipes offer something for everyone.

From gooey brownies and fruit-filled tarts to delicate cookies and decadent cakes, there’s no shortage of indulgence in the world of gluten-free baking.

These recipes use a variety of gluten-free flours and natural sweeteners to create the most mouthwatering desserts without compromising on taste or texture.

Get ready to enjoy an easy and delicious start to your weekend with these scrumptious desserts!

45+ Delicious Friday Gluten-Free Dessert Recipes to Satisfy Your Sweet Tooth

Incorporating gluten-free desserts into your Friday routine is a great way to enjoy treats that are just as satisfying as their gluten-filled counterparts.

Whether you’re hosting a gathering, treating yourself, or surprising a loved one, these 45+ Friday gluten-free dessert recipes will make sure everyone gets to indulge in something sweet.

With a wide range of flavors and textures, you can enjoy everything from creamy cheesecakes to crispy cookies and rich brownies.

So, why wait for the weekend to enjoy something delicious? These gluten-free recipes will make your Fridays even more special.

Flourless Chocolate Lava Cake

Indulge in the decadence of rich, gooey chocolate with this Flourless Chocolate Lava Cake. A perfect choice for those seeking a gluten-free dessert without compromising flavor, this treat boasts a velvety, molten center surrounded by a tender chocolate shell. Whether you’re celebrating a special occasion or simply treating yourself on a Friday evening, this dessert is bound to impress.

Ingredients:

• 4 oz (113g) bittersweet chocolate, chopped
• 1/2 cup (113g) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup (20g) cocoa powder (gluten-free)
• Pinch of salt
• Powdered sugar or whipped cream for garnish

Instructions:

1. Preheat the oven to 425°F (220°C) and grease four ramekins generously with butter.
2. Melt the chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Allow to cool slightly.
3. In a separate bowl, whisk the eggs, egg yolks, sugar, and vanilla until pale and thick.
4. Gradually fold the melted chocolate mixture into the egg mixture.
5. Sift in the cocoa powder and salt, and gently fold until just combined.
6. Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
7. Bake for 12–14 minutes or until the edges are set but the center is still jiggly.
8. Let the cakes cool for 1 minute before inverting onto plates.
9. Serve warm with powdered sugar or whipped cream.

This Flourless Chocolate Lava Cake is a celebration of texture and taste. Its molten chocolate center pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream, making it the ultimate indulgence. Easy to make yet impressive, this dessert is sure to turn any Friday night into a sweet memory.

Gluten-Free Lemon Almond Cake

Brighten your Friday with the tangy and nutty flavors of Gluten-Free Lemon Almond Cake. This dessert combines the zesty freshness of lemons with the wholesome nuttiness of almond flour, creating a moist and flavorful treat that is both gluten-free and utterly delightful. Perfect for spring evenings or anytime you crave a citrusy pick-me-up.

Ingredients:

• 2 cups (200g) almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup (120ml) honey or maple syrup
• 1/4 cup (60ml) coconut oil, melted
• Zest and juice of 2 lemons
• 1 tsp pure vanilla extract
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix almond flour, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey, coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Dust with powdered sugar before serving.

This Gluten-Free Lemon Almond Cake is a refreshing dessert that brings sunshine to your table. Its soft texture and vibrant lemony flavor make it a crowd-pleaser for all ages. Pair it with a cup of tea or coffee, and enjoy a peaceful Friday night treat.

Gluten-Free Peanut Butter Brownies

If you’re looking for a dessert that combines richness and a hint of nostalgia, these Gluten-Free Peanut Butter Brownies are the answer. With a fudgy chocolate base swirled with creamy peanut butter, this recipe is a decadent treat that will satisfy your sweet tooth and bring joy to your Friday evenings.

Ingredients:

• 1/2 cup (113g) unsalted butter
• 1 cup (180g) semi-sweet chocolate chips
• 2/3 cup (130g) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup (60g) gluten-free all-purpose flour
• 1/4 cup (20g) cocoa powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup (120g) peanut butter

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Melt the butter and chocolate chips together in a microwave-safe bowl, stirring until smooth.
3. Stir in the sugar, followed by the eggs and vanilla extract. Mix until fully combined.
4. Sift in the gluten-free flour, cocoa powder, and salt, and gently fold into the batter.
5. Pour the batter into the prepared pan and smooth the top.
6. Drop spoonfuls of peanut butter over the batter and use a knife to swirl it.
7. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
8. Let the brownies cool completely in the pan before slicing into squares.

These Gluten-Free Peanut Butter Brownies are the perfect balance of indulgence and comfort. The fudgy chocolate base and creamy peanut butter swirls create a harmonious blend of flavors that will leave you reaching for seconds. Enjoy these brownies as a delightful end to your Friday dinner or share them with loved ones to spread the joy.

Gluten-Free Berry Crumble Bars

Gluten-Free Berry Crumble Bars are the perfect way to savor the natural sweetness of berries in a dessert that’s as easy to make as it is delicious. With a buttery, crumbly base and topping sandwiching a vibrant berry filling, these bars are an ideal treat for your Friday evening. Whether served warm with a scoop of ice cream or enjoyed on their own, they’re sure to become a favorite.

Ingredients:

• 2 cups (200g) gluten-free oat flour
• 1/2 cup (100g) coconut sugar
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup (120g) unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups (300g) mixed berries (blueberries, raspberries, or strawberries)
• 2 tbsp maple syrup
• 1 tbsp cornstarch

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix oat flour, coconut sugar, salt, and baking powder. Stir in the melted butter and vanilla extract until crumbly.
3. Reserve 1/2 cup of the mixture for the topping and press the remaining mixture evenly into the bottom of the prepared pan.
4. In another bowl, toss the mixed berries with maple syrup and cornstarch. Spread this mixture over the crust.
5. Sprinkle the reserved crumble mixture over the berries.
6. Bake for 30–35 minutes or until the top is golden brown and the berries are bubbling.
7. Let cool completely before slicing into bars.

These Gluten-Free Berry Crumble Bars are a delightful mix of fruity freshness and comforting crumble. Perfect for a casual Friday dessert or a weekend brunch treat, they’re versatile and guaranteed to impress. Pair them with a dollop of whipped cream for an extra indulgence.

Gluten-Free Coconut Macaroons

For a dessert that’s simple yet sophisticated, try Gluten-Free Coconut Macaroons. With their chewy texture and a delicate balance of sweetness and coconut flavor, these treats are perfect for Friday night indulgence. Best of all, they’re naturally gluten-free and require just a few ingredients, making them a breeze to whip up.

Ingredients:

• 2 1/2 cups (200g) unsweetened shredded coconut
• 1/2 cup (100g) granulated sugar
• 3 large egg whites
• 1 tsp pure vanilla extract
• Pinch of salt
• Optional: Melted dark chocolate for drizzling

Instructions:

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sugar, and salt.
3. In a separate bowl, whisk the egg whites and vanilla extract until frothy.
4. Pour the egg white mixture into the coconut mixture and stir until fully combined.
5. Scoop heaping tablespoons of the mixture onto the prepared baking sheet, shaping them into mounds.
6. Bake for 18–20 minutes, or until the edges are golden brown.
7. Let the macaroons cool completely on the baking sheet. Drizzle with melted dark chocolate if desired.

Gluten-Free Coconut Macaroons are a timeless dessert with their chewy texture and tropical flavor. Whether enjoyed plain or with a chocolate drizzle, these easy-to-make macaroons will quickly become a favorite Friday night snack.

Gluten-Free Pumpkin Spice Cupcakes

Celebrate the cozy flavors of fall any time of year with Gluten-Free Pumpkin Spice Cupcakes. These moist and fluffy treats are infused with warm spices and topped with a luscious cream cheese frosting. Whether you’re winding down from a busy week or kicking off the weekend, these cupcakes are the perfect Friday dessert.

Ingredients:

• 1 1/2 cups (180g) gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup (240g) canned pumpkin puree
• 1/2 cup (120ml) vegetable oil
• 2/3 cup (130g) granulated sugar
• 1/3 cup (70g) brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract

For the Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, combine the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cupcakes completely before frosting.
7. To make the frosting, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Spread or pipe the frosting onto the cooled cupcakes.

These Gluten-Free Pumpkin Spice Cupcakes are a celebration of flavor and festivity. The combination of warm spices and creamy frosting makes them a crowd-pleaser. Serve them with a cup of hot cider or tea, and let them brighten up your Friday evening.

Gluten-Free Chocolate Almond Torte

Rich, decadent, and naturally gluten-free, this Chocolate Almond Torte is an elegant dessert perfect for Friday evenings. Made with almond flour and dark chocolate, this torte has a dense, fudgy texture and a deep chocolate flavor that will impress everyone at your table. A dusting of powdered sugar or a dollop of whipped cream adds the perfect finishing touch.

Ingredients:

• 1 1/2 cups (150g) almond flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 4 large eggs, separated
• 8 oz (225g) dark chocolate, melted
• 1/2 cup (120g) unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt
• Powdered sugar or whipped cream for serving

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
2. In a large bowl, whisk the egg yolks, granulated sugar, and brown sugar until light and creamy.
3. Stir in the melted chocolate, butter, and vanilla extract until smooth.
4. Fold in the almond flour and salt until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until the center is just set.
7. Cool completely before removing from the pan. Dust with powdered sugar or serve with whipped cream.

This Gluten-Free Chocolate Almond Torte is a showstopper that balances indulgence with simplicity. Its luxurious chocolate flavor and soft, nutty texture make it an unforgettable dessert, perfect for a quiet Friday evening or a celebratory gathering.

Gluten-Free Lemon Blueberry Pound Cake

This Gluten-Free Lemon Blueberry Pound Cake is bursting with bright, zesty lemon and sweet, juicy blueberries. The tender, moist crumb pairs perfectly with a light glaze, making it a delightful treat to end the week. Perfect for serving at tea time or as a Friday night dessert, this cake is a celebration of simple, fresh flavors.

Ingredients:

• 2 cups (240g) gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/3 cup (80ml) fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup (120ml) plain yogurt or buttermilk
• 1 cup (150g) fresh or frozen blueberries

For the Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Mix in the lemon juice, lemon zest, and yogurt. Gradually fold in the dry ingredients until just combined.
5. Gently fold in the blueberries. Pour the batter into the prepared pan.
6. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7. For the glaze, mix the powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.

The Gluten-Free Lemon Blueberry Pound Cake is a delightful balance of tangy citrus and sweet fruit. Its moist, tender crumb and bright glaze make it a perfect addition to your Friday dessert lineup. Pair it with a cup of tea or coffee for a relaxing end to the week.

Gluten-Free Peanut Butter Cookies

These Gluten-Free Peanut Butter Cookies are a classic treat with a rich, nutty flavor and a soft, chewy texture. Made with just a handful of ingredients, they’re quick to prepare and perfect for satisfying your Friday sweet tooth. Enjoy them plain or with a drizzle of chocolate for an extra indulgence.

Ingredients:

• 1 cup (240g) creamy peanut butter
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Optional: 1/4 cup (50g) chocolate chips or melted chocolate for drizzling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, sugar, egg, and vanilla extract. Stir until smooth and well combined.
3. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart.
4. Use a fork to gently press down on each ball, creating a crisscross pattern.
5. Bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. If desired, drizzle the cooled cookies with melted chocolate.

Simple yet irresistibly delicious, these Gluten-Free Peanut Butter Cookies are a timeless dessert that’s perfect for any occasion. Their rich peanut butter flavor and soft texture make them a satisfying Friday night treat, ideal for sharing with family or enjoying solo with a glass of milk.

Gluten-Free Carrot Cake Muffins

These Gluten-Free Carrot Cake Muffins are the perfect Friday dessert for those who crave something sweet yet wholesome. Packed with shredded carrots, warm spices, and a soft, fluffy texture, these muffins are a comforting treat. Topped with a simple cream cheese glaze, they offer the perfect balance of sweetness and spice. They’re easy to make and ideal for breakfast or as a snack to get you through the day.

Ingredients:

• 1 1/2 cups (180g) gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup (80ml) vegetable oil
• 1/2 cup (100g) brown sugar
• 1/2 cup (120g) unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cups (180g) finely shredded carrots
• 1/2 cup (60g) chopped walnuts or raisins (optional)

For the Glaze:

• 4 oz (115g) cream cheese, softened
• 1/4 cup (60g) powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, oil, brown sugar, applesauce, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the shredded carrots and walnuts (if using).
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before frosting.
8. For the glaze, beat the cream cheese, powdered sugar, and vanilla until smooth. Drizzle over the cooled muffins.

These Gluten-Free Carrot Cake Muffins are a wonderful blend of sweet, savory, and spice, making them an ideal treat for any Friday. With their soft texture and creamy glaze, they are perfect for any occasion, whether it’s a dessert or a breakfast treat.

Gluten-Free Cinnamon Roll Scones

Combining the flavors of a cinnamon roll with the texture of a scone, these Gluten-Free Cinnamon Roll Scones are a delightful treat to enjoy on a Friday afternoon or evening. The buttery, flaky scones are filled with cinnamon-sugar swirls and topped with a simple glaze, making them a comforting and indulgent dessert. They are quick to make, easy to serve, and are sure to satisfy your cravings for something sweet and spicy.

Ingredients:

• 2 cups (240g) gluten-free all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup (115g) unsalted butter, cold and cubed
• 2/3 cup (160ml) milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1/4 cup (50g) brown sugar
• 1 tbsp ground cinnamon

For the Glaze:

• 1/2 cup (60g) powdered sugar
• 1–2 tbsp milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. Pour in the milk and vanilla extract, stirring until just combined. Do not overmix.
5. Turn the dough out onto a floured surface and pat it into a rectangle about 1/2 inch thick.
6. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the dough, then roll it up tightly like a jelly roll.
7. Cut the rolled dough into 8–10 equal slices and place them on the prepared baking sheet.
8. Bake for 15–18 minutes, or until golden brown.
9. While the scones are cooling, mix together the glaze ingredients and drizzle over the scones once they’ve cooled slightly.

These Gluten-Free Cinnamon Roll Scones are a decadent fusion of two classic favorites. Their flaky texture and sweet cinnamon filling make them a perfect treat for winding down on a Friday evening. Paired with a warm beverage, they’re a comforting end to your week.

Gluten-Free Chocolate Chip Blondies

For those who love the classic chocolate chip cookie but want a twist, these Gluten-Free Chocolate Chip Blondies are the ideal solution. Dense, chewy, and filled with gooey chocolate chips, they are the perfect Friday dessert for chocolate lovers. This recipe requires minimal ingredients and is a breeze to prepare, ensuring you get a decadent treat in no time.

Ingredients:

• 1 1/2 cups (180g) gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (180g) gluten-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
4. Add the eggs and vanilla extract, mixing until fully combined.
5. Gradually fold in the dry ingredients, then stir in the chocolate chips.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the blondies cool before cutting them into squares.

These Gluten-Free Chocolate Chip Blondies are a rich and indulgent dessert with the perfect balance of sweetness and chocolatey goodness. Their chewy texture and buttery flavor make them the ultimate Friday night treat, ideal for sharing or savoring on your own.

Gluten-Free Raspberry Almond Bars

These Gluten-Free Raspberry Almond Bars combine the tartness of fresh raspberries with the rich flavor of almond, creating a dessert that’s both refreshing and indulgent. With a buttery almond flour base and a sweet raspberry jam topping, they offer a delicious contrast of textures and flavors. These bars are perfect for a Friday treat, easy to make, and ideal for serving at gatherings or enjoying with a cup of tea.

Ingredients:

• 1 1/2 cups (180g) almond flour
• 1/4 cup (50g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (150g) raspberry jam
• 1/4 cup (25g) sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, sugar, baking powder, and salt.
3. Add the softened butter, egg, and vanilla extract to the dry ingredients and mix until well combined. The dough will be thick.
4. Press about two-thirds of the dough into the prepared baking pan, creating an even layer.
5. Spread the raspberry jam evenly over the dough.
6. Crumble the remaining dough over the raspberry jam in small pieces.
7. Sprinkle the sliced almonds over the top.
8. Bake for 25–30 minutes, or until the bars are golden brown and set in the center.
9. Let the bars cool completely before cutting into squares.

The Gluten-Free Raspberry Almond Bars are a perfect mix of sweet and tart, with a soft, crumbly texture and nutty crunch. These bars are easy to make and ideal for any Friday gathering or dessert craving. They store well, so you can enjoy them throughout the weekend!

Gluten-Free Coconut Macaroons

These Gluten-Free Coconut Macaroons are light, chewy, and packed with coconut flavor. With just a few simple ingredients, they’re incredibly easy to prepare and make for an elegant dessert or snack. The perfect blend of crispy edges and chewy centers, these macaroons are sure to satisfy any coconut lover’s craving, and they’re naturally gluten-free, making them a great choice for everyone.

Ingredients:

• 2 1/2 cups (200g) sweetened shredded coconut
• 3 large egg whites
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 oz (55g) semisweet chocolate (optional, for dipping)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Stir until the mixture is fully combined and sticky.
3. Using a spoon or your hands, scoop out small portions of the coconut mixture and form into little mounds, placing them onto the prepared baking sheet.
4. Bake for 18–20 minutes, or until the edges of the macaroons are golden brown.
5. Let the macaroons cool completely on the baking sheet.
6. If desired, melt the chocolate and dip the bottom of each macaroon into the chocolate, then let the chocolate set before serving.

These Gluten-Free Coconut Macaroons are a perfect Friday treat that’s light, sweet, and satisfying. Their chewy texture and coconut flavor are sure to delight, and the chocolate drizzle adds a touch of indulgence. Serve these at your next gathering or enjoy them by yourself for a cozy end to the week.

Gluten-Free Mocha Brownies

For coffee lovers, these Gluten-Free Mocha Brownies are a delicious, indulgent treat. Rich with chocolate and a subtle coffee flavor, these brownies are fudgy, gooey, and have just the right amount of sweetness. Topped with a light chocolate glaze, they make for the perfect Friday night dessert to unwind with after a long week.

Ingredients:

• 1 cup (150g) gluten-free all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules dissolved in 2 tbsp warm water
• 1/2 cup (90g) semi-sweet chocolate chips

For the Glaze:

• 3 oz (85g) dark chocolate, chopped
• 1 tbsp unsalted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, mix the melted butter, sugar, eggs, vanilla extract, and dissolved coffee until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the brownies cool in the pan.
9. For the glaze, melt the dark chocolate and butter in a heatproof bowl over simmering water or in the microwave in 30-second increments, stirring until smooth.
10. Drizzle the glaze over the cooled brownies and let it set before cutting into squares.

These Gluten-Free Mocha Brownies are a must-try for coffee and chocolate lovers alike. They’re rich, fudgy, and packed with flavor, making them an ideal way to celebrate the end of the week. Their combination of chocolate and coffee gives them an irresistible depth, making them the perfect indulgence for a Friday night.

Note: More recipes are coming soon!