36+ Tasty Gluten Free Egg Free Baking Recipes You Need to Try

If you’re following a gluten-free or egg-free diet, you know that baking can sometimes feel like a challenge. Traditional recipes often rely on gluten and eggs for structure, texture, and flavor.

But don’t worry, we’ve got you covered! ]

Whether you’re baking for dietary reasons, allergies, or simply exploring new cooking options, this collection of over 36 gluten-free and egg-free baking recipes will inspire your next culinary adventure.

From decadent desserts to savory breads, these recipes are not only free from gluten and eggs but also packed with flavor and texture.

We’ve included options that use a variety of substitutes, so you can enjoy everything from cookies and cakes to muffins and pizzas—without compromising on taste or quality.

36+ Tasty Gluten Free Egg Free Baking Recipes You Need to Try

Baking without gluten and eggs doesn’t have to be difficult or bland.

With these 36+ recipes, you can enjoy a wide range of delicious treats, all made with simple ingredients that cater to your dietary needs.

Whether you’re new to gluten-free and egg-free baking or an experienced pro, these recipes will provide you with the perfect starting point for your next baking session.

So grab your mixing bowl and start baking—delicious and allergy-friendly treats are just a recipe away!

Gluten-Free, Egg-Free Banana Bread

This easy banana bread recipe is perfect for those avoiding gluten and eggs but still craving a delicious, moist loaf. It uses ripe bananas to naturally sweeten the bread and a blend of gluten-free flour to give it the perfect texture. Whether for breakfast, a snack, or dessert, it’s a crowd-pleaser that everyone can enjoy.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1 cup gluten-free all-purpose flour
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• 1/4 cup dairy-free milk (such as almond or coconut milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the melted coconut oil, maple syrup, and vanilla extract, and stir until well combined.
4. In a separate bowl, mix the gluten-free flour, almond flour, baking soda, salt, and cinnamon (if using).
5. Slowly fold the dry ingredients into the wet ingredients, alternating with the dairy-free milk. Stir until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

This banana bread is the ultimate comfort food. With its rich, moist texture and natural sweetness, it’s hard to believe it’s both egg-free and gluten-free. The coconut oil gives it a light, fluffy consistency, and the addition of almond flour adds a nutty richness. Perfect for any occasion, this bread is sure to become a favorite in your baking repertoire.

Gluten-Free, Egg-Free Chocolate Chip Cookies

These gluten-free, egg-free chocolate chip cookies are crisp on the outside and chewy on the inside. Made with a blend of gluten-free flour and a flaxseed “egg,” these cookies are irresistibly delicious and perfect for satisfying a sweet tooth without compromising dietary needs.

Ingredients:

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup dairy-free butter (or coconut oil), softened
• 1 tsp vanilla extract
• 1 cup dairy-free chocolate chips
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the ground flaxseed and water. Let it sit for 5-10 minutes to thicken.
3. In a larger bowl, mix together the gluten-free flour, baking soda, and salt.
4. In a separate bowl, cream the softened dairy-free butter and sugar until smooth and fluffy.
5. Add the flaxseed mixture and vanilla extract to the butter-sugar mixture, and mix until combined.
6. Gradually add the dry ingredients into the wet ingredients, stirring until the dough forms.
7. Fold in the chocolate chips and chopped nuts (if using).
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free chocolate chip cookies are everything you want in a classic cookie: soft, chewy, and full of chocolatey goodness. The flaxseed “egg” works perfectly as a binder while maintaining the rich texture and flavor of the original. They’re a great treat for those with food allergies or anyone looking for a lighter alternative to traditional cookies.

Gluten-Free, Egg-Free Lemon Pound Cake

This gluten-free, egg-free lemon pound cake is a light, zesty, and moist dessert that’s full of citrus flavor. It’s perfect for a spring gathering or as an everyday treat. With its simple ingredients and easy preparation, this cake is sure to impress.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free butter or margarine, softened
• 1 cup coconut sugar or granulated sugar
• 1/2 cup dairy-free milk
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with dairy-free butter or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the dairy-free milk, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture and stir until combined.
5. Gradually add the dry ingredients into the wet ingredients, mixing until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the pound cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This lemon pound cake is a refreshing treat with its bright lemony flavor and delicate texture. The tanginess from the lemon juice perfectly balances the sweetness, and the dairy-free butter ensures the cake is incredibly moist. Whether served as a dessert after dinner or enjoyed with a cup of tea, this cake is bound to be a favorite.

Gluten-Free, Egg-Free Pumpkin Muffins

These gluten-free, egg-free pumpkin muffins are soft, moist, and bursting with the warm flavors of cinnamon, nutmeg, and pumpkin. They’re perfect for fall but can be enjoyed year-round as a healthy, satisfying breakfast or snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup pure pumpkin puree
• 1/2 cup maple syrup or honey
• 1/4 cup dairy-free milk
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, combine the ground flaxseed with water and let it sit for about 5 minutes to form a gel-like consistency.
3. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. In another bowl, mix the pumpkin puree, maple syrup, dairy-free milk, melted coconut oil, vanilla extract, and flax egg.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These pumpkin muffins are a delightful treat that captures the essence of autumn. They are soft and fragrant, with the spices elevating the natural sweetness of the pumpkin. The addition of flaxseed and coconut oil ensures a tender crumb and a satisfying texture. Whether enjoyed on a cozy morning or as a snack, these muffins are sure to please!

Gluten-Free, Egg-Free Cinnamon Rolls

These cinnamon rolls are the ultimate indulgence, packed with a warm, gooey cinnamon filling and topped with a sweet glaze. Made gluten-free and egg-free, they are the perfect treat for breakfast, brunch, or dessert.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 tbsp coconut sugar or granulated sugar
• 1/4 cup dairy-free butter, softened
• 1/2 cup dairy-free milk
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1/2 cup coconut sugar (for filling)
• 1 tbsp cinnamon (for filling)
• 1/4 cup dairy-free butter, melted (for filling)

For the glaze:

• 1/2 cup powdered sugar
• 1 tbsp dairy-free milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
2. Combine the ground flaxseed and water in a small bowl, letting it sit for 5 minutes to form a gel.
3. In a large bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and sugar.
4. Add the flax egg, softened dairy-free butter, dairy-free milk, and vanilla extract to the dry ingredients. Mix until a dough forms.
5. Transfer the dough to a floured surface (use gluten-free flour) and roll it out into a rectangle, about 1/2 inch thick.
6. Brush the melted butter over the dough and sprinkle evenly with the coconut sugar and cinnamon.
7. Roll the dough up tightly, then slice into 8 rolls.
8. Place the rolls in the prepared baking dish, leaving a little space between them.
9. Bake for 25-30 minutes, or until golden brown and cooked through.
10. While the rolls bake, prepare the glaze by mixing powdered sugar, dairy-free milk, and vanilla extract.
11. Drizzle the glaze over the warm cinnamon rolls once they are out of the oven.

These cinnamon rolls are an indulgent, comforting treat that’s both gluten-free and egg-free. The dough is soft and pillowy, with just the right amount of sweetness. The gooey cinnamon filling creates a perfect balance with the rich, buttery dough. Topped with a simple glaze, these rolls are a delicious breakfast or dessert everyone will love!

Gluten-Free, Egg-Free Apple Crisp

This apple crisp is a warm, cozy dessert that’s packed with tender, spiced apples and a buttery, gluten-free crumble topping. With a delicious balance of sweet and tart flavors, it’s a perfect dessert for cooler weather.

Ingredients:

• 6 cups apples, peeled, cored, and sliced
• 1 tbsp lemon juice
• 1/4 cup maple syrup or honey
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup gluten-free oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup dairy-free butter or coconut oil, softened
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with coconut oil or line with parchment paper.
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, nutmeg, and salt. Pour the apple mixture into the prepared baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut sugar, and softened butter. Use your fingers or a fork to mix until a crumbly texture forms.
4. Sprinkle the crumble topping evenly over the apples, and if desired, sprinkle the chopped nuts on top for added crunch.
5. Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool for a few minutes before serving.

This apple crisp is a wholesome, comforting dessert that’s perfect for any season. The spiced apples melt into a delicious, tender filling, while the crisp topping provides a satisfying crunch. It’s naturally sweetened with maple syrup, making it a healthier option for those with dietary restrictions. Serve it warm with a scoop of dairy-free ice cream for an extra treat!

Gluten-Free, Egg-Free Coconut Macaroons

These coconut macaroons are perfectly chewy on the inside with a golden crisp exterior. Made without eggs, they are a great option for those with allergies, yet they still deliver the classic coconut flavor everyone loves.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/4 cup maple syrup or honey
• 1/4 cup coconut flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, maple syrup, coconut flour, vanilla extract, and salt.
3. Stir the mixture until everything is well combined. The dough should be slightly sticky but hold together when pressed.
4. Using your hands, shape the dough into small mounds and place them on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the edges are golden brown and the macaroons are firm to the touch.
6. If desired, melt the dairy-free chocolate chips in a microwave-safe bowl and drizzle over the macaroons once they have cooled.

These coconut macaroons are a simple yet delicious treat that’s naturally sweetened and full of coconut flavor. The chewy interior is perfectly complemented by the golden exterior. Whether enjoyed on their own or drizzled with a bit of chocolate, these macaroons are a satisfying snack or dessert.

Gluten-Free, Egg-Free Chocolate Cake

This gluten-free, egg-free chocolate cake is rich, moist, and decadent. Perfect for birthdays, celebrations, or just because, it’s a crowd-pleaser that will satisfy any chocolate craving.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup coconut sugar
• 1 cup dairy-free milk
• 1/4 cup vegetable oil or coconut oil
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and coconut sugar.
3. In another bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and flax egg.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 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 to a wire rack to cool completely.

This chocolate cake is a rich, indulgent treat that’s perfect for any occasion. The flax egg works wonderfully to bind the ingredients and create a soft, moist texture, while the cocoa powder gives it a deep chocolate flavor. Whether

Gluten-Free, Egg-Free Carrot Cake

This gluten-free, egg-free carrot cake is a moist and tender dessert packed with grated carrots, spices, and topped with a dairy-free cream cheese frosting. Perfect for spring celebrations or as a healthy snack, it’s a true crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup dairy-free milk
• 1/2 cup coconut oil, melted
• 2 cups finely grated carrots
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

For the dairy-free cream cheese frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the coconut sugar, dairy-free milk, melted coconut oil, grated carrots, vanilla extract, and flax egg.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the frosting by mixing the dairy-free cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
8. Once the cake is completely cooled, frost it with the cream cheese frosting and serve.

This carrot cake is rich in flavor and incredibly moist, thanks to the grated carrots and flax egg. The cream cheese frosting adds the perfect tangy sweetness, making it a truly indulgent treat. Whether for a birthday or a special occasion, this cake will undoubtedly impress everyone!

Gluten-Free, Egg-Free Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, comforting, and packed with the flavors of cinnamon and oats. They are gluten-free and egg-free, making them suitable for a variety of dietary needs without compromising on taste.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup dairy-free butter, softened
• 1/4 cup maple syrup or honey
• 1/4 cup dairy-free milk
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 3/4 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the flaxseed and water, letting it sit for about 5 minutes to form a gel.
3. In a large bowl, whisk together the rolled oats, gluten-free flour, baking soda, cinnamon, and salt.
4. In another bowl, cream the softened butter and coconut sugar until smooth.
5. Add the flax egg, maple syrup, dairy-free milk, and vanilla extract to the butter-sugar mixture, mixing well.
6. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
7. Fold in the raisins.
8. Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are golden brown.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These oatmeal raisin cookies are the perfect combination of soft and chewy with just the right amount of sweetness. The raisins add a burst of flavor, while the oats give them a satisfying texture. They are the ultimate treat for any time of day and perfect for those with gluten or egg sensitivities.

Gluten-Free, Egg-Free Chocolate Avocado Pudding

This rich and creamy chocolate avocado pudding is a decadent dessert that’s naturally sweetened and free from gluten and eggs. Avocado adds a smooth texture, while cocoa powder delivers that intense chocolate flavor, making it the ultimate guilt-free treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup cocoa powder
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/4 cup dairy-free milk (almond or coconut milk)

Instructions:

1. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, cinnamon (if using), and dairy-free milk.
2. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is fully incorporated.
3. Taste the pudding and add more sweetener if desired, blending again.
4. Spoon the pudding into individual serving dishes and refrigerate for at least 30 minutes to chill before serving.

This chocolate avocado pudding is luxuriously smooth and velvety. The avocados provide healthy fats, while the cocoa powder creates a rich chocolate flavor. It’s a simple yet indulgent dessert that’s both satisfying and nutritious. Serve it on its own or with fresh fruit for an added touch of sweetness.

Gluten-Free, Egg-Free Almond Joy Bars

These homemade almond joy bars are a perfect snack or treat, combining the rich flavors of chocolate, coconut, and almond in one bite-sized package. They’re gluten-free, egg-free, and incredibly easy to make.

Ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1/2 cup almond butter or peanut butter
• 2 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips
• 8-10 whole almonds

Instructions:

1. In a medium bowl, mix together the shredded coconut, almond butter, maple syrup, vanilla extract, and salt until everything is well combined.
2. Press the coconut mixture into the bottom of a small baking dish lined with parchment paper, forming an even layer.
3. Press one almond into the center of each coconut cluster.
4. Melt the dairy-free chocolate chips in a microwave-safe bowl or over a double boiler until smooth.
5. Drizzle the melted chocolate over the coconut mixture, ensuring it covers all the bars.
6. Refrigerate for 30-60 minutes or until the chocolate is set and the bars are firm.
7. Once chilled, slice into bars and enjoy!

These homemade almond joy bars are the perfect combination of creamy coconut, rich chocolate, and crunchy almonds. They are easy to make and store well in the fridge, making them a great option for meal prepping or a quick snack. Sweet, satisfying, and gluten-free, these bars are a great healthier alternative to the traditional candy!

Gluten-Free, Egg-Free Blueberry Muffins

These blueberry muffins are bursting with juicy blueberries and are naturally sweetened with maple syrup. Soft, fluffy, and packed with flavor, they’re a great option for breakfast, snacks, or a light dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup dairy-free milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. Combine the ground flaxseed and water in a small bowl, and let it sit for 5-10 minutes to form a gel.
3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. In a separate bowl, mix the coconut sugar, dairy-free milk, melted coconut oil, vanilla extract, and flax egg.
5. Stir the wet ingredients into the dry ingredients until fully combined.
6. Gently fold in the blueberries, being careful not to break them.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These blueberry muffins are light, fluffy, and packed with fresh, juicy blueberries. The flax egg works wonderfully to provide structure, while the coconut oil keeps the muffins moist. Perfect for a quick breakfast or snack, they’re a delightful treat that everyone can enjoy!

Gluten-Free, Egg-Free Peanut Butter Cookies

These peanut butter cookies are rich, chewy, and have a satisfying crunch. Made without eggs and gluten, they are an easy-to-make treat that’s perfect for satisfying your sweet tooth while still adhering to dietary restrictions.

Ingredients:

• 1 cup peanut butter (smooth or chunky)
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup dairy-free milk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the peanut butter, coconut sugar, dairy-free milk, vanilla extract, baking soda, and salt. Stir until fully incorporated.
3. Roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheet.
4. Use a fork to flatten each ball, creating a crisscross pattern.
5. Bake for 8-10 minutes or until the edges are golden.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter cookies are simple yet incredibly delicious. They’re the perfect balance of salty and sweet, and the peanut butter provides a nice richness that makes each bite so satisfying. Whether you enjoy them with a glass of dairy-free milk or on their own, these cookies are an irresistible treat!

Gluten-Free, Egg-Free Zucchini Bread

This gluten-free, egg-free zucchini bread is moist, flavorful, and a great way to use up fresh zucchini. The bread is naturally sweetened with maple syrup, making it both healthy and delicious.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup dairy-free milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the ground flaxseed and water and let it sit for 5 minutes to form a gel.
3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, mix the coconut sugar, dairy-free milk, melted coconut oil, vanilla extract, and flax egg.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Fold in the grated zucchini, mixing gently until incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is a perfect balance of sweetness and spice, with the zucchini adding moisture and a subtle flavor that pairs beautifully with the cinnamon. It’s a fantastic option for breakfast, a snack, or even as a dessert. The flax egg makes it a great option for those avoiding eggs while still maintaining a tender, moist texture.

Gluten-Free, Egg-Free Cherry Almond Scones

These cherry almond scones are light, flaky, and packed with sweet, tart cherries and crunchy almonds. They are naturally gluten-free and egg-free, making them perfect for breakfast or an afternoon tea.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup dairy-free milk
• 1/4 cup coconut oil, chilled and cubed
• 1/2 cup dried cherries, chopped
• 1/4 cup sliced almonds
• 1 tsp vanilla extract

Instructions:

1. Preheat your 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, almond flour, baking powder, salt, and coconut sugar.
3. Add the chilled coconut oil and use a pastry cutter or your fingers to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the dried cherries and sliced almonds.
5. Gradually add the dairy-free milk and vanilla extract, stirring until a dough forms.
6. Turn the dough out onto a floured surface (using gluten-free flour) and gently knead it a few times.
7. Pat the dough into a circle about 1 inch thick, and then cut it into 8 wedges.
8. Place the wedges on the prepared baking sheet and bake for 18-20 minutes or until golden brown on top.
9. Let the scones cool for a few minutes before serving.

These cherry almond scones are a delightful combination of sweet cherries, nutty almonds, and a buttery, flaky texture. The dough is light and tender, while the dried cherries add a burst of flavor in every bite. Enjoy them with a hot cup of tea or as a sweet snack during the day.

Gluten-Free, Egg-Free Lemon Poppy Seed Muffins

These gluten-free, egg-free lemon poppy seed muffins are fresh, tangy, and light. They are the perfect breakfast muffin, offering a delicate balance of lemony brightness and the slight crunch of poppy seeds.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup dairy-free milk
• 1/4 cup coconut oil, melted
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, mix the ground flaxseed and water, and set it aside to thicken.
3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
4. In a separate bowl, mix the dairy-free milk, melted coconut oil, lemon juice, lemon zest, and flax egg.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the poppy seeds.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These lemon poppy seed muffins are a refreshing, flavorful treat. The combination of bright lemon juice and zest with the slight crunch of poppy seeds makes them perfect for any time of day. They’re light, fluffy, and bursting with citrus flavor—an ideal choice for a breakfast or snack!

Gluten-Free, Egg-Free Chocolate Chip Blondies

These chocolate chip blondies are chewy, rich, and packed with gooey chocolate chips. They’re gluten-free and egg-free, making them the perfect treat for those with dietary restrictions, without sacrificing flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup dairy-free butter, softened
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper or grease it with coconut oil.
2. In a small bowl, combine the flaxseed and water and let it sit for 5 minutes to form a gel.
3. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
4. In another bowl, cream together the softened dairy-free butter, coconut sugar, maple syrup, and vanilla extract.
5. Add the flax egg to the butter mixture and stir until smooth.
6. Gradually add the dry ingredients to the wet mixture and stir until combined.
7. Fold in the chocolate chips.
8. Spread the batter evenly into the prepared baking pan.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the blondies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

These chocolate chip blondies are a fantastic alternative to traditional chocolate chip cookies. They are rich, chewy, and full of melted chocolate in every bite. A perfect treat for anyone craving something sweet and satisfying without gluten or eggs!

Gluten-Free, Egg-Free Sweet Potato Brownies

These sweet potato brownies are a rich, fudgy treat that’s made with naturally sweetened ingredients. The sweet potato adds moisture and a delicate sweetness to the brownies, making them a healthier dessert option.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/4 cup dairy-free butter, melted
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a small bowl, mix the flaxseed and water and set it aside to thicken.
3. In a large bowl, combine the mashed sweet potato, gluten-free flour, cocoa powder, baking powder, salt, coconut sugar, melted dairy-free butter, vanilla extract, and flax egg.
4. Stir the mixture until smooth and well combined.
5. If using, fold in the chocolate chips.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the brownies to cool in the pan before cutting into squares.

These sweet potato brownies are rich, moist, and full of deep chocolate flavor. The sweet potato helps create a fudgy texture that pairs perfectly with the slightly crispy top. They are the ideal guilt-free dessert that satisfies any chocolate craving while still offering some nutritional value!

Note: More recipes are coming soon