36+ Easy Gluten-Free Almond Flour Desserts Recipes You Need to Try

If you’re someone who loves indulging in sweet treats but is avoiding gluten, almond flour is a game-changer. This versatile, gluten-free alternative is made from finely ground almonds and adds a delicious nutty flavor and moist texture to baked goods.

Whether you’re following a gluten-free diet due to allergies, sensitivity, or simply want to try something new, these almond flour dessert recipes will satisfy your sweet tooth without compromising on flavor.

From cookies and cakes to pies and tarts, almond flour is your secret ingredient for deliciously healthy treats.

In this blog, we’ve compiled 36+ almond flour dessert recipes that are sure to inspire your next baking adventure.

36+ Easy Gluten-Free Almond Flour Desserts Recipes You Need to Try

With these 36+ gluten-free almond flour dessert recipes, you’ll have endless options to satisfy your cravings, no matter the occasion.

The beauty of using almond flour is that it adds richness and moisture to every bite while keeping things gluten-free and wholesome.

Whether you prefer rich chocolate flavors, fruity delights, or a classic almond bake, these recipes are here to prove that gluten-free baking can be just as indulgent and satisfying as traditional treats.

So grab your apron, preheat the oven, and let’s get baking!

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are rich, soft, and melt-in-your-mouth delicious. Made with almond flour and a mix of wholesome ingredients, they’re naturally gluten-free and pack a satisfying chocolatey punch. With a hint of vanilla and the perfect balance of sweetness, these cookies are a treat for anyone with a sweet tooth.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar or your preferred sweetener
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (gluten-free)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk the egg, melted coconut oil, and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chocolate chips.
6. Use a spoon to scoop the dough into small balls and place them on the prepared baking sheet. Flatten them slightly with your fingers.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip cookies are irresistibly soft and chewy, with the rich flavor of dark chocolate and a hint of sweetness. The combination of almond flour and coconut oil gives them a unique texture that sets them apart from traditional cookies. The result is a delicious, gluten-free treat that everyone can enjoy, no matter their dietary restrictions.

Almond Flour Lemon Cake

This almond flour lemon cake is a light, fluffy, and refreshing dessert that’s perfect for any occasion. The tangy lemon flavor, combined with the nutty richness of almond flour, creates a delightful treat that will brighten up your day. It’s naturally gluten-free and incredibly easy to make.

Ingredients:

• 2 cups almond flour
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan.
2. In a large bowl, whisk together the almond flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
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 before transferring it to a wire rack to cool completely.

This almond flour lemon cake has a perfect balance of sweetness and citrus, making it a delightful treat for any lemon lover. It’s light yet satisfying, with a soft and tender crumb. The use of almond flour provides a nutty depth of flavor, and the honey or maple syrup adds just the right touch of natural sweetness. It’s a wonderful gluten-free dessert that’s sure to impress guests or make a lovely addition to your tea time.

3. Almond Flour Peach Cobbler

This almond flour peach cobbler is a delicious, comforting dessert that celebrates the sweet, juicy flavor of peaches. The almond flour topping is buttery and golden brown, perfectly complementing the soft, warm peach filling. It’s an easy-to-make, gluten-free dessert that’s perfect for summertime or anytime you want a cozy treat.

Ingredients:

• 4 cups fresh or frozen peaches, peeled and sliced
• 2 tablespoons coconut sugar
• 1 teaspoon lemon juice
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a bowl, toss the peaches with coconut sugar and lemon juice, then spread the mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt.
4. In a separate bowl, combine the melted coconut oil, maple syrup, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until well combined. The mixture will be thick.
6. Spoon the almond flour topping over the peaches, spreading it out evenly.
7. Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling.
8. Let the cobbler cool for a few minutes before serving.

This almond flour peach cobbler is a sweet, comforting dessert with a perfect balance of textures. The almond flour topping is slightly crumbly, yet rich, and pairs wonderfully with the juicy, tender peaches underneath. It’s a great gluten-free option for anyone who enjoys a warm, fruity dessert. Whether you serve it on its own or with a scoop of vanilla ice cream, this cobbler is a sure crowd-pleaser that brings the flavors of summer to your table year-round.

Almond Flour Brownies

These almond flour brownies are rich, fudgy, and decadent, with the perfect balance of sweetness and a slight nuttiness from the almond flour. They are easy to make and gluten-free, making them a great choice for anyone craving a chocolatey, guilt-free treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (gluten-free)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and smooth it out.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
8. Let the brownies cool in the pan before cutting them into squares.

These almond flour brownies are rich and indulgent, with a melt-in-your-mouth texture and the deep flavor of cocoa. The almond flour gives them a slightly nutty taste while keeping them light and airy. These brownies are the perfect gluten-free dessert for chocolate lovers and are sure to satisfy your sweet cravings.

Almond Flour Raspberry Muffins

These almond flour raspberry muffins are fluffy, slightly sweet, and bursting with fresh raspberries. The almond flour provides a tender texture and a subtle nutty flavor that pairs perfectly with the tangy sweetness of the raspberries. These muffins are a perfect grab-and-go breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup honey or maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries (or frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
3. In another bowl, beat the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

These almond flour raspberry muffins are light, moist, and packed with flavor. The raspberries add a burst of freshness and a touch of tang, while the almond flour provides a soft, satisfying texture. These muffins are a fantastic gluten-free option for breakfast or a snack, and their fruity goodness is sure to brighten up your day.

Almond Flour Cinnamon Rolls

These almond flour cinnamon rolls are soft, buttery, and filled with a warm cinnamon-sugar swirl. They’re gluten-free and so delicious that you won’t miss traditional cinnamon rolls. Perfect for breakfast or brunch, these rolls are a real crowd-pleaser.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons ground cinnamon
• 1/4 cup coconut sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round baking dish or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. On a sheet of parchment paper, roll out the dough into a rectangle shape about 1/4-inch thick.
6. In a small bowl, mix together the cinnamon and coconut sugar. Sprinkle the mixture evenly over the dough.
7. Carefully roll the dough into a log, then slice it into 8 rolls.
8. Place the rolls in the prepared baking dish and bake for 20-25 minutes, or until golden brown.
9. Let the rolls cool for a few minutes before serving.

These almond flour cinnamon rolls are soft, flavorful, and the perfect gluten-free treat for breakfast or brunch. The almond flour gives them a nutty richness, while the cinnamon and coconut sugar filling creates a comforting, sweet flavor. These rolls are a great alternative to traditional cinnamon rolls and are sure to be a hit with anyone, whether they follow a gluten-free diet or not.

Almond Flour Pumpkin Bread

This almond flour pumpkin bread is moist, spiced, and packed with warm flavors of fall. The almond flour gives it a tender crumb, and the pumpkin adds richness and moisture, making this a delicious gluten-free loaf for breakfast or an afternoon snack.

Ingredients:

• 2 cups almond flour
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

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 almond flour, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, beat the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour pumpkin bread is the ultimate fall treat, combining the flavors of pumpkin, cinnamon, and nutmeg in a moist, gluten-free loaf. The almond flour gives it a light texture while maintaining the richness of the pumpkin. It’s perfect for a cozy breakfast or snack, and the flavors improve even more the next day, making it an ideal make-ahead option for the season.

Almond Flour Pecan Pie Bars

These almond flour pecan pie bars are a twist on the classic pecan pie, made gluten-free and easier to serve as individual bars. The almond flour crust is buttery and crumbly, while the rich, caramel-like filling is packed with pecans for a delightful crunch.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter or coconut oil
• 1 tablespoon maple syrup
• 1/4 teaspoon salt

For the filling:

• 1 cup pecans, chopped
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 2 large eggs
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine the almond flour, melted butter or coconut oil, maple syrup, and salt in a bowl. Press the mixture into the bottom of the prepared baking pan to form an even layer.
3. Bake the crust for 10-12 minutes, or until it’s golden brown. Remove it from the oven and set aside.
4. For the filling, whisk together the maple syrup, coconut sugar, eggs, melted butter, vanilla extract, and salt in a bowl.
5. Stir in the chopped pecans and pour the filling over the baked crust.
6. Bake for 20-25 minutes, or until the filling is set and slightly golden.
7. Let the bars cool completely before slicing into squares.

These almond flour pecan pie bars are a perfect balance of sweet, nutty, and buttery flavors. The almond flour crust gives them a delightful texture, while the pecan filling is rich and satisfying. These bars are an excellent gluten-free alternative to traditional pecan pie, making them perfect for holiday gatherings or any time you want a sweet, indulgent treat.

Almond Flour Chocolate Cupcakes

These almond flour chocolate cupcakes are moist, rich, and satisfyingly decadent. Made with high-quality cocoa powder and almond flour, these cupcakes are naturally gluten-free, with a tender crumb and a deep chocolate flavor. They’re topped with a simple chocolate frosting, making them a perfect treat for any celebration or an everyday indulgence.

Ingredients:

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free milk (or regular milk)

For the frosting:

• 1/2 cup dairy-free chocolate chips
• 2 tablespoons coconut oil
• 1 tablespoon maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, and dairy-free milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. While the cupcakes cool, make the frosting by melting the chocolate chips with the coconut oil in a small pot or microwave. Stir in the maple syrup.
8. Once the cupcakes have cooled completely, frost them with the chocolate mixture.

These almond flour chocolate cupcakes are perfectly sweet and deeply chocolatey, with a wonderfully moist texture. The simple frosting adds a touch of extra indulgence, creating a delicious dessert that is completely gluten-free and satisfying.

Almond Flour Strawberry Shortcake

This almond flour strawberry shortcake is a delightful twist on the classic dessert, with soft, almond-flavored biscuits topped with sweetened strawberries and a dollop of whipped cream. It’s a refreshing and gluten-free way to enjoy a traditional favorite.

Ingredients:

• For the biscuits:
  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 2 large eggs
  • 1/4 cup coconut oil, melted
• For the filling:
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • Whipped cream (dairy or dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. For the biscuits, whisk together the almond flour, baking soda, and salt in a bowl.
3. In another bowl, beat the eggs, honey, and melted coconut oil together until smooth.
4. Add the wet ingredients to the dry ingredients and stir to form a dough.
5. Scoop the dough into 6 equal portions and place them on the baking sheet.
6. Bake for 15-18 minutes, or until the biscuits are golden brown.
7. While the biscuits bake, prepare the strawberry filling by tossing the sliced strawberries with maple syrup and lemon juice.
8. Once the biscuits have cooled slightly, slice them in half and top with the strawberry mixture and a dollop of whipped cream.

This almond flour strawberry shortcake is light, fresh, and bursting with flavor. The almond flour biscuits are soft and slightly crumbly, providing the perfect base for the sweetened strawberries and rich whipped cream. It’s a perfect gluten-free dessert for summer or any time you want a fruity treat.

Almond Flour Carrot Cake

This almond flour carrot cake is moist, spiced, and filled with sweet grated carrots and nuts, making it a perfect treat for any occasion. It’s topped with a creamy, tangy cream cheese frosting, creating a delicious contrast to the dense, flavorful cake.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Stir in the grated carrots and chopped nuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the frosting by beating the cream cheese, powdered sugar, and vanilla extract until smooth.
9. Once the cake has cooled completely, spread the frosting on top.

This almond flour carrot cake is rich and moist, with the perfect combination of warm spices and sweetness from the carrots. The cream cheese frosting adds a tangy, creamy element that complements the cake beautifully. This gluten-free carrot cake is a great way to indulge in a comforting, flavorful dessert.

Almond Flour Cherry Clafoutis

This almond flour cherry clafoutis is a French-inspired dessert that’s elegant yet simple. It’s made with fresh cherries and a rich, eggy custard-like batter made from almond flour, resulting in a lightly sweetened, delicate treat.

Ingredients:

• 1 1/2 cups fresh cherries, pitted
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup dairy-free milk (or regular milk)
• 2 tablespoons honey
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.
2. Arrange the pitted cherries in a single layer in the bottom of the baking dish.
3. In a medium bowl, whisk together the almond flour, coconut flour, salt, and cinnamon (if using).
4. In another bowl, beat the eggs, milk, honey, and vanilla extract together until smooth.
5. Pour the egg mixture over the cherries and then sprinkle the almond flour mixture on top.
6. Bake for 35-40 minutes, or until the clafoutis is golden brown and a toothpick inserted comes out clean.
7. Let it cool slightly before serving.

This almond flour cherry clafoutis is delicate and flavorful, with the rich sweetness of cherries combined with the lightness of the custard-like batter. It’s a lovely dessert to serve at dinner parties or special occasions, and it’s a great gluten-free way to enjoy a French classic.

Almond Flour Apple Crisp

This almond flour apple crisp is a warm, comforting dessert made with tender baked apples and a crunchy, almond flour topping. It’s naturally gluten-free, with the perfect balance of sweetness and spice, making it an ideal fall treat.

Ingredients:

For the filling:

• 4 cups apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the topping:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the filling, toss the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg. Spread the mixture evenly in the prepared baking dish.
3. For the topping, mix the almond flour, coconut flour, coconut sugar, cinnamon, and salt together in a bowl.
4. Add the melted coconut oil to the dry ingredients and mix until crumbly.
5. Sprinkle the topping evenly over the apple mixture.
6. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
7. Let it cool for a few minutes before serving.

This almond flour apple crisp is the ultimate comfort food, with tender, spiced apples and a crunchy, nutty topping. The almond flour topping adds a delicious depth of flavor, while the sweet apples create a perfect balance. It’s a fantastic gluten-free dessert to enjoy with a scoop of vanilla ice cream or just on its own.

Almond Flour Mocha Brownie Bites

These almond flour mocha brownie bites are rich, fudgy, and have a delightful coffee flavor. The combination of almond flour and espresso powder makes them a unique treat for anyone who loves the combination of chocolate and coffee.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons espresso powder
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (gluten-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
2. In a bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and espresso powder.
3. In another bowl, whisk the maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Stir in the dark chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
7. Bake for 10-12 minutes, or until the tops are set and a toothpick comes out clean.
8. Let the brownie bites cool in the tin before transferring them to a wire rack.

These almond flour mocha brownie bites are the perfect combination of chocolate and coffee. They’re rich, moist, and full of flavor, making them an ideal gluten-free treat for coffee lovers. The small size makes them perfect for a quick indulgence or sharing with friends.

Almond Flour Lemon Bars

These almond flour lemon bars are the perfect balance of sweet and tart, with a buttery almond flour crust and a creamy, citrusy filling. They’re gluten-free, refreshing, and make a delightful treat for any occasion, especially when you crave something light yet indulgent.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup melted butter or coconut oil
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt
• 1/4 cup almond flour (for thickening)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a square 8×8-inch baking pan with parchment paper.
2. For the crust, combine the almond flour, coconut flour, melted butter or coconut oil, maple syrup, and salt in a bowl. Press the mixture into the bottom of the prepared pan to form a uniform crust.
3. Bake for 10-12 minutes or until the crust is golden brown.
4. While the crust bakes, prepare the filling by whisking together the eggs, maple syrup, lemon juice, lemon zest, salt, and almond flour until smooth.
5. Pour the filling over the warm crust once it has finished baking.
6. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and lightly golden.
7. Let the lemon bars cool completely before slicing into squares.

These almond flour lemon bars are light, zesty, and satisfying. The almond flour crust is buttery and slightly nutty, providing the perfect contrast to the bright, tangy lemon filling. They make for an excellent gluten-free dessert, offering a refreshing and delightful treat that pairs perfectly with a cup of tea.

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips. They’re gluten-free and made with simple ingredients, offering a healthier twist on the classic chocolate chip cookie while maintaining that irresistible taste.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll them into balls, then place them on the prepared baking sheet.
7. Flatten the dough balls slightly with the back of a spoon.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These almond flour chocolate chip cookies are a classic comfort food, with a chewy texture and a rich chocolate flavor. The almond flour makes them naturally gluten-free and adds a slightly nutty flavor that complements the sweetness of the chocolate chips. These cookies are perfect for satisfying your sweet tooth without compromising on taste.

Almond Flour Peach Galette

This almond flour peach galette is a rustic, free-form pie filled with sweet, juicy peaches. The almond flour crust is flaky and buttery, and the peach filling is enhanced with a touch of cinnamon. It’s a wonderful gluten-free dessert for any time of year, but especially great in the summer when peaches are in season.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup butter or coconut oil, cold
• 1/4 teaspoon salt
• 1 tablespoon maple syrup
• 1 large egg (for egg wash)

1. For the filling:
   • 3 large peaches, sliced
   • 2 tablespoons honey or maple syrup
   • 1 teaspoon cinnamon
   • 1 teaspoon lemon juice
   • 1 tablespoon cornstarch (or arrowroot powder)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. For the crust, combine the almond flour, coconut flour, cold butter or coconut oil, and salt in a food processor. Pulse until the mixture forms crumbs.
3. Add the maple syrup and pulse again until the dough comes together. If the dough is too crumbly, add a bit of cold water, a teaspoon at a time.
4. Roll the dough out on a piece of parchment paper into a 1/4-inch thick circle.
5. For the filling, toss the peach slices with honey, cinnamon, lemon juice, and cornstarch.
6. Spoon the peach mixture into the center of the dough, leaving a 1-2 inch border around the edges.
7. Gently fold the edges of the dough over the filling, pleating as you go.
8. Brush the edges of the dough with a beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the crust is golden brown and the peaches are bubbling.
10. Let the galette cool slightly before slicing.

This almond flour peach galette is both rustic and refined, with a tender, flaky crust and juicy peach filling. The almond flour gives the crust a lovely nutty flavor, while the peaches provide a burst of sweetness. This gluten-free dessert is perfect for a summer picnic or a cozy night at home.

Almond Flour Coconut Macaroons

These almond flour coconut macaroons are simple, chewy, and loaded with coconut flavor. The almond flour helps bind the ingredients together while maintaining a light texture, and the result is a naturally gluten-free, deliciously sweet treat.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, almond flour, honey, egg whites, vanilla extract, and salt.
3. Stir the mixture until it’s well combined.
4. Using a spoon, scoop out small portions of the mixture and shape them into mounds on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
6. Allow them to cool completely on the baking sheet before serving.

These almond flour coconut macaroons are incredibly simple yet satisfying. The coconut gives them a chewy texture, while the almond flour provides a bit of extra flavor and lightness. They’re perfect as a snack or dessert for anyone who loves coconut, and they make a great gluten-free treat for gatherings.

Almond Flour Raspberry Cheesecake Bars

These almond flour raspberry cheesecake bars are creamy, tangy, and bursting with fresh raspberry flavor. They feature a buttery almond flour crust and a rich, smooth cheesecake filling, making them the perfect gluten-free dessert for any occasion.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter or coconut oil
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the filling:

• 2 cups cream cheese, softened
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries, mashed

Instructions:

1. Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
2. For the crust, mix the almond flour, melted butter or coconut oil, maple syrup, and salt in a bowl. Press the mixture into the bottom of the prepared pan.
3. Bake for 8-10 minutes, or until the crust is lightly golden brown.
4. While the crust bakes, prepare the filling by beating the cream cheese, Greek yogurt, maple syrup, eggs, and vanilla extract until smooth.
5. Gently fold in the mashed raspberries.
6. Pour the cheesecake mixture over the crust and smooth the top.
7. Bake for 20-25 minutes, or until the center is set and slightly jiggles.
8. Let the bars cool completely before refrigerating for at least 2 hours to set.
9. Once set, slice into squares and serve chilled.

These almond flour raspberry cheesecake bars are creamy and indulgent with the perfect amount of tang from the raspberries. The almond flour crust provides a wonderful nutty base that complements the rich filling. They make a refreshing, gluten-free treat that’s great for special occasions or a sweet snack.

Almond Flour Pistachio Cookies

These almond flour pistachio cookies are a nutty, delicious treat. The almond flour makes them soft and chewy, while the pistachios add a savory crunch and rich flavor. These cookies are a unique, gluten-free dessert that will impress anyone who loves nuts.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, baking soda, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract, and stir until a dough forms.
4. Fold in the chopped pistachios.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet.
6. Flatten the dough slightly with the back of a spoon.
7. Bake for 8-10 minutes, or until golden brown on the edges.
8. Let the cookies cool on the baking sheet before transferring them to a wire rack.

These almond flour pistachio cookies are soft, chewy, and bursting with the rich flavor of pistachios. The almond flour gives them a slightly nutty flavor, while the pistachios provide a satisfying crunch. These gluten-free cookies are perfect for nut lovers and make a unique addition to any cookie jar.

Note: More recipes are coming soon