31+ Tasty Gluten-Free Baked Desserts Recipes You’ll Love

Are you craving a delicious dessert but need to avoid gluten?

You don’t have to miss out on sweet treats! Gluten-free baked desserts are the perfect way to enjoy your favorite indulgences without compromising your health.

Whether you have celiac disease, a gluten sensitivity, or simply prefer a gluten-free lifestyle, these mouthwatering recipes will satisfy your cravings and leave you feeling good.

From decadent cakes and cookies to rich brownies and pies, we’ve got a variety of options that will make any occasion extra special.

In this article, we’ll share some of the best gluten-free baked desserts you can whip up at home.

Let’s dive into the sweet world of gluten-free baking!

31+ Tasty Gluten-Free Baked Desserts Recipes You’ll Love

There you have it!

With these gluten-free baked dessert recipes, you don’t have to feel like you’re missing out on any of your favorite treats.

Whether you’re baking for yourself or sharing with family and friends, these recipes will not only satisfy your sweet tooth but also leave everyone asking for seconds.

Gluten-free baking can be just as delightful and indulgent as traditional recipes, and with a little creativity, you can create delicious, dessert masterpieces.

So, grab your apron, preheat the oven, and let the baking begin!

Flourless Chocolate Cake

This indulgent flourless chocolate cake is rich, decadent, and the perfect gluten-free dessert for chocolate lovers. The cake’s dense and fudgy texture makes it a showstopper for any occasion. Simple ingredients, including dark chocolate, butter, and eggs, come together to create a moist and deeply chocolatey dessert that pairs wonderfully with a dollop of whipped cream or a sprinkle of powdered sugar.

Ingredients:

• 1/2 cup unsalted butter
• 8 oz dark chocolate (70% cocoa or higher), chopped
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup cocoa powder (gluten-free)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth and glossy. Remove from heat and allow to cool for a few minutes.
3. Stir the sugar, salt, and vanilla into the chocolate mixture. Then, beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. Sift the cocoa powder over the mixture and fold it in until the batter is smooth and uniform.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs.
6. Allow the cake to cool completely in the pan before removing it. Serve it with whipped cream or a dusting of powdered sugar for an extra touch of indulgence.

The flourless chocolate cake is a fantastic gluten-free dessert for gatherings or a cozy night in. Its rich texture and deep chocolate flavor make it a crowd favorite, and the best part is that it requires no special gluten-free flour. It’s a perfect dessert for those who appreciate the simplicity of high-quality chocolate and a melt-in-your-mouth experience.

Lemon Almond Cake

This light and refreshing lemon almond cake is a wonderful gluten-free option for those who enjoy a dessert that’s not too heavy but still bursting with flavor. The zesty lemon paired with the nutty almond flour creates a delicate balance of freshness and richness. This cake is perfect for spring and summer gatherings or as a light treat with your afternoon tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the almond flour, sugar, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until the batter is well combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
7. Optionally, top with a dusting of powdered sugar or a glaze made from lemon juice and powdered sugar.

The lemon almond cake is a light, zesty dessert that is perfect for any occasion. The almond flour keeps it moist and dense, while the fresh lemon gives it an airy, bright flavor. Whether served as a centerpiece at a brunch or enjoyed as a personal treat, it brings both satisfaction and a burst of citrusy goodness to your palate.

Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal raisin cookies are chewy, sweet, and packed with heart-healthy oats. Made with a simple combination of gluten-free oats, raisins, cinnamon, and honey, they provide a delightful alternative to traditional cookies. Perfect for satisfying your sweet tooth while maintaining a gluten-free lifestyle, these cookies are a go-to treat for families or as an on-the-go snack.

Ingredients:

• 2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup raisins

Instructions:

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

These oatmeal raisin cookies provide the perfect balance of chewy and crispy textures. With a hint of cinnamon and the natural sweetness of raisins, they offer a wholesome and satisfying treat that’s free of gluten but full of flavor. Enjoy them with a glass of milk or as a quick snack during the day.

Coconut Macaroons

These gluten-free coconut macaroons are light, chewy, and irresistibly sweet. With just a few simple ingredients—shredded coconut, egg whites, and a hint of vanilla—they are the perfect treat for any coconut lover. These bite-sized cookies are naturally gluten-free and can be made in a flash for a last-minute dessert or as a snack to keep on hand.

Ingredients:

• 3 cups shredded unsweetened coconut
• 2 large egg whites
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp honey (optional for extra sweetness)

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the egg whites, sugar, vanilla extract, and a pinch of salt until soft peaks form.
3. Gently fold in the shredded coconut until well combined. If you want a sweeter batch, add honey to the mixture.
4. Scoop the coconut mixture into rounded tablespoon portions and place them on the prepared baking sheet. Use your fingers to form them into small mounds.
5. Bake for 15-18 minutes, or until the edges are golden brown.
6. Allow the macaroons to cool on the baking sheet before transferring them to a wire rack to cool completely.

Coconut macaroons are a wonderful gluten-free option for anyone with a sweet tooth. Their crisp outer texture and soft, chewy center create the ideal balance. With their quick prep and few ingredients, these macaroons are a go-to dessert for busy days or festive occasions.

Gluten-Free Peach Crisp

This gluten-free peach crisp is a delightful warm dessert that’s perfect for summer or any time you’re craving a fruity treat. Sweet peaches are topped with a buttery, crunchy oat topping, making for a comforting dessert that’s both light and satisfying. With its combination of fresh fruit and a crisp, golden topping, this dessert will quickly become a family favorite.

Ingredients:

• 4 cups fresh peaches, peeled and sliced
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup melted coconut oil or butter
• 2 tbsp maple syrup or honey
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a large bowl, toss the sliced peaches with lemon juice, sugar, cinnamon, and salt. Transfer the mixture into the prepared baking dish.
3. In another bowl, combine the oats, almond flour, melted coconut oil (or butter), maple syrup (or honey), and vanilla extract. Stir until the mixture is crumbly.
4. Sprinkle the oat topping evenly over the peaches.
5. Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling.
6. Allow to cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a drizzle of cream.

The gluten-free peach crisp offers a warm and comforting experience with its sweet, juicy peaches and crunchy topping. It’s the perfect dessert for a cozy night in or a summer picnic. With its simple ingredients and easy preparation, this dish will become a go-to whenever you want a fruity, gluten-free treat.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, sweet, and incredibly easy to make. Full of ripe bananas and a hint of cinnamon, this quick bread is a perfect way to use up overripe bananas. The blend of gluten-free flour ensures that it rises beautifully, while still maintaining the rich texture and flavor of a classic banana bread. It’s perfect for breakfast, dessert, or as a snack.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted coconut oil (or butter), and vanilla extract, and mix until fully incorporated.
3. In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. If desired, add honey or maple syrup for added sweetness.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread is soft, moist, and full of banana flavor. Its slight sweetness and cinnamon aroma make it irresistible. Whether you enjoy it fresh out of the oven or toasted with a little butter, this gluten-free banana bread is perfect for any occasion.

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect breakfast or snack. The combination of tender apples and the warm spices of cinnamon and nutmeg creates a comforting treat. Light and fluffy, these muffins have the right balance of sweetness and spice, making them a great gluten-free option to enjoy throughout the day.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 large apple, peeled and diced

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, applesauce, melted coconut oil, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apple.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These apple cinnamon muffins are a wonderful gluten-free option for those who love a bit of warmth and spice. With the natural sweetness of apples and the comforting aroma of cinnamon, these muffins are a treat that will leave you feeling satisfied. Enjoy them fresh or store them for a quick breakfast or snack later in the week.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crisp on the outside and chewy on the inside, offering the perfect balance of textures. Made with gluten-free flour and sweetened with a bit of brown sugar, these cookies are loaded with gooey chocolate chips. They make a great treat for anyone, whether gluten-free or not.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 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 medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a classic dessert that everyone will love, whether or not they follow a gluten-free diet. The combination of buttery dough and gooey chocolate chips is always a hit, and the gluten-free twist ensures that no one has to miss out on the fun.

Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is a light and airy dessert that combines fluffy biscuits, sweetened strawberries, and whipped cream. With its fresh fruit and indulgent cream, this dessert feels like summer in every bite. It’s perfect for a picnic or as a special treat for any occasion.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp honey or maple syrup
• 1 cup heavy cream or coconut cream, whipped

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the milk and vanilla extract, mixing until just combined. Don’t overwork the dough.
5. Turn the dough out onto a lightly floured surface, gently patting it into a 1-inch thick circle. Cut out rounds using a biscuit cutter or a glass.
6. Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
7. While the biscuits bake, toss the sliced strawberries with honey or maple syrup and let them macerate for about 10-15 minutes.
8. Once the biscuits have cooled slightly, split them in half. Layer the bottom half with strawberries and top with whipped cream. Place the top biscuit over the cream and add more strawberries and cream on top.

This gluten-free strawberry shortcake is a fresh, fruity delight. The sweet, juicy strawberries paired with the fluffy biscuit and rich whipped cream create a perfect balance. It’s a must-try when strawberries are in season, and everyone, gluten-free or not, will be asking for more.

Gluten-Free Blueberry Lemon Pound Cake

This gluten-free blueberry lemon pound cake is a moist, citrusy dessert that combines fresh blueberries with the bright flavor of lemon. With a tender crumb and a light sweetness, it’s perfect for any gathering or as a snack with a cup of tea. The addition of blueberries adds a juicy burst of flavor in every bite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• Zest of 2 lemons
• 1/2 cup milk (dairy or non-dairy)
• 1 cup fresh blueberries, lightly tossed in gluten-free flour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blueberry lemon pound cake is light, flavorful, and refreshing. The natural sweetness of the blueberries complements the bright, zesty lemon, making it a delightful gluten-free treat. It’s perfect for a spring gathering or as a sweet start to your day.

Gluten-Free Pumpkin Pie Bars

These gluten-free pumpkin pie bars are a twist on the classic pumpkin pie, offering the same rich and spiced flavor in a convenient bar form. With a buttery crust and creamy pumpkin filling, these bars are easy to make and perfect for fall gatherings or whenever you’re craving the warm, comforting taste of pumpkin pie.

Ingredients:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 1/2 cups canned pumpkin puree
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of the prepared baking dish to form a crust.
3. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth.
4. Pour the pumpkin filling over the prepared crust and smooth the top.
5. Bake for 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Allow the bars to cool completely before slicing into squares.

These pumpkin pie bars offer the rich, spiced flavor of traditional pumpkin pie but in an easy-to-serve, gluten-free bar form. The buttery graham cracker crust and creamy filling make these bars a favorite at Thanksgiving or any autumn-inspired celebration.

Gluten-Free Cinnamon Roll Casserole

This gluten-free cinnamon roll casserole is a comforting, decadent breakfast or dessert. Made with gluten-free cinnamon rolls and a rich custard, it bakes up into a warm, gooey treat that’s perfect for special occasions like brunch or holidays. It’s a simple way to enjoy all the flavors of cinnamon rolls with none of the hassle.

Ingredients:

• 1 package gluten-free cinnamon rolls (store-bought or homemade)
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1/2 cup maple syrup (optional, for drizzling)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cut the gluten-free cinnamon rolls into quarters and arrange them in the prepared baking dish.
3. In a medium bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt.
4. Pour the custard mixture evenly over the cinnamon rolls, ensuring each piece is coated.
5. Bake for 25-30 minutes, or until the top is golden brown and the casserole is set.
6. Let the casserole cool for a few minutes before drizzling with maple syrup, if desired.

This cinnamon roll casserole is perfect for cozy mornings or a brunch gathering. With its gooey cinnamon rolls soaked in a custard base, it offers the warm, comforting flavors of a classic cinnamon roll, but in a no-fuss, gluten-free form. It’s sure to become a family favorite!

Gluten-Free Raspberry Almond Bars

These raspberry almond bars are a delicious combination of sweet raspberries and nutty almond flavor. The almond flour base is both tender and slightly crunchy, while the raspberry jam adds a burst of sweet-tart flavor. These bars are perfect for a quick snack, a light dessert, or as a portable treat for picnics or lunchboxes.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup raspberry jam or preserves
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large mixing bowl, combine the almond flour, rolled oats, sugar, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and vanilla extract until fully incorporated.
4. Press 2/3 of the dough into the bottom of the prepared baking dish to form the base.
5. Spread the raspberry jam evenly over the dough, then crumble the remaining dough over the top. Sprinkle with sliced almonds, if using.
6. Bake for 20-25 minutes, or until the top is golden and the jam is bubbling.
7. Let the bars cool completely before slicing into squares.

These raspberry almond bars are a flavorful, gluten-free option for anyone looking for a sweet, fruity treat. The nutty almond base pairs perfectly with the tart raspberry jam, creating a satisfying combination that’s both wholesome and indulgent.

Gluten-Free Chocolate Avocado Mousse

This creamy, rich chocolate avocado mousse is a decadent dessert that’s surprisingly healthy. The avocado provides a smooth texture, while the cocoa and sweeteners create a luscious, chocolatey flavor. It’s a perfect gluten-free dessert for anyone who wants a healthier take on mousse without sacrificing taste.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or honey
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or any milk of choice)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, salt, and almond milk.
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Taste the mousse and adjust sweetness if needed, adding more maple syrup or honey.
4. Spoon the mousse into serving dishes and refrigerate for at least 1 hour before serving.

This gluten-free chocolate avocado mousse is a rich and creamy dessert that’s both indulgent and nutritious. The avocado provides healthy fats while the chocolate satisfies your sweet tooth. It’s a guilt-free way to enjoy a delicious, velvety mousse!

Gluten-Free Chocolate Lava Cakes

These gluten-free chocolate lava cakes are a decadent dessert with a gooey, molten center that oozes out when you cut into them. Rich, fudgy, and perfectly portioned, they’re ideal for a special occasion or a cozy night in. Made with simple ingredients, these individual cakes are sure to impress anyone who loves chocolate.

Ingredients:

• 1/2 cup unsalted butter
• 6 oz gluten-free dark chocolate (at least 70% cocoa)
• 1 cup powdered sugar
• 1/4 tsp salt
• 3 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/2 cup gluten-free all-purpose flour

Instructions:

1. Preheat your oven to 425°F (220°C) and grease 4 ramekins with butter, then dust with cocoa powder.
2. In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring after each, until smooth.
3. Whisk in the powdered sugar and salt until combined.
4. Beat in the eggs, egg yolk, and vanilla extract until the mixture is smooth.
5. Stir in the gluten-free flour until just incorporated.
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12-14 minutes, or until the edges are firm but the center is soft and slightly jiggly.
8. Let the cakes cool for 1-2 minutes before carefully inverting them onto serving plates. Serve with a dusting of powdered sugar or a scoop of ice cream.

These gluten-free chocolate lava cakes are the perfect indulgence, with their rich, molten centers and rich chocolate flavor. A showstopper for any dinner party, they’re sure to impress your guests and satisfy any chocolate cravings.

Gluten-Free Almond Joy Cookies

These gluten-free almond joy cookies are a fun and easy-to-make treat that combines the flavors of chocolate, almonds, and coconut—just like the famous candy bar! Soft and chewy, these cookies are perfect for anyone who loves a combination of sweet, salty, and nutty flavors.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond butter
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 12 almonds (whole, unsalted)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the coconut, gluten-free flour, baking soda, and salt.
3. In a separate large bowl, whisk together the almond butter, honey, egg, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press an almond into the center of each cookie.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond joy cookies are a gluten-free twist on a candy favorite. The chewy coconut base, nutty almond flavor, and rich chocolate chips come together to create a perfect treat for anyone who enjoys sweet and nutty flavors.

Gluten-Free Raspberry Coconut Bars

These raspberry coconut bars are a deliciously sweet and tangy treat with a crunchy, coconutty base and a fresh raspberry topping. They’re perfect for summer and any time you’re craving a fruity, gluten-free snack. With a combination of coconut and raspberries, these bars are simple but packed with flavor.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• 1/2 cup raspberry jam or fresh raspberries
• 1/4 cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the oats, coconut, coconut flour, and maple syrup. Add the melted coconut oil and vanilla extract, stirring until the mixture is well combined.
3. Press the oat mixture firmly into the bottom of the prepared baking dish to form the base.
4. Spread the raspberry jam (or fresh raspberries) evenly over the base. If using fresh raspberries, gently press them into the mixture.
5. Sprinkle the chopped nuts on top, if desired.
6. Bake for 20-25 minutes, or until the top is golden brown and the jam is bubbling.
7. Let the bars cool completely before slicing into squares.

These gluten-free raspberry coconut bars are a wonderful balance of sweetness and tartness. The coconut adds a chewy texture, while the raspberry jam provides a burst of fruity flavor. They’re the perfect dessert for a light summer treat.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are a perfect combination of warm spices and sweet carrots. They’re moist, fluffy, and full of flavor, making them ideal for breakfast, an afternoon snack, or a dessert. With a hint of cinnamon, nutmeg, and a drizzle of honey, these muffins are a healthier yet delicious gluten-free option.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened applesauce
• 1/2 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs and stir in the maple syrup (or honey), applesauce, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated carrots and chopped walnuts, if using.
6. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool on a wire rack before serving.

These gluten-free carrot cake muffins are soft, flavorful, and perfect for anyone who loves carrot cake in a more convenient form. They’re packed with nutrients from the carrots and nuts and are sweetened naturally, making them a wholesome treat.

Gluten-Free Churros

These gluten-free churros are a deliciously crispy and cinnamon-sugar-coated treat that’s perfect for dipping in chocolate sauce. With their light texture and the irresistible combination of cinnamon and sugar, these churros are an ideal gluten-free dessert for any occasion, from parties to casual snacking.

Ingredients:

• 1 cup water
• 1/4 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup gluten-free all-purpose flour
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 1/2 tsp ground cinnamon (for coating)
• Vegetable oil for frying

Instructions:

1. In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Remove from heat and stir in the gluten-free flour until a dough forms.
2. Let the dough cool for 5-10 minutes. Once cooled, beat in the eggs one at a time, followed by the vanilla extract, until the dough is smooth and elastic.
3. Heat vegetable oil in a deep pan or pot over medium-high heat, ensuring there’s enough oil for the churros to fry.
4. Transfer the dough to a piping bag fitted with a star tip. Carefully pipe strips of dough into the hot oil, cutting them into 4-5 inch lengths with scissors. Fry the churros until golden brown and crispy, about 2-3 minutes per side.
5. In a small bowl, mix together the sugar and cinnamon. Immediately roll the hot churros in the cinnamon-sugar mixture.
6. Serve warm with chocolate dipping sauce or on their own.

These gluten-free churros are crispy, sweet, and perfect for anyone craving a delicious, fried treat. The cinnamon-sugar coating gives them a classic churro flavor, while the soft, fluffy interior makes them irresistible.

Gluten-Free Cheesecake Bites

These gluten-free cheesecake bites are rich and creamy, offering all the indulgent flavors of a traditional cheesecake but in bite-sized form. With a crunchy gluten-free crust and a smooth, velvety filling, these cheesecake bites are a fun, easy-to-serve dessert for parties or gatherings.

Ingredients:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 large egg
• Fresh fruit or fruit compote for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each muffin cup to form a crust.
3. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and egg, and beat until fully combined.
4. Spoon the cream cheese mixture into each muffin cup, filling them almost to the top.
5. Bake for 15-18 minutes, or until the centers are set and slightly puffed.
6. Let the cheesecake bites cool completely before refrigerating for at least 2 hours.
7. Top with fresh fruit or fruit compote just before serving.

These gluten-free cheesecake bites are creamy and delicious, with a perfectly crunchy graham cracker crust. They’re easy to make, and their bite-sized nature makes them the perfect treat for a party or a special occasion.

Note: More recipes are coming soon