30+ Irresistible Gluten-Free Vegan Baking Recipes for Every Occasion

Baking without gluten, dairy, and eggs might seem like a challenge, but with the right recipes, it’s easier (and more delicious) than ever!

Whether you’re avoiding gluten for health reasons or embracing a plant-based lifestyle, these 30+ gluten-free vegan baking recipes will help you create mouthwatering treats without compromising on taste or texture.

From fluffy muffins to chewy cookies and indulgent cakes, there’s something for every craving.

So, grab your mixing bowl and let’s get baking!

30+ Irresistible Gluten-Free Vegan Baking Recipes for Every Occasion

Baking gluten-free and vegan doesn’t mean giving up on flavor or texture—it’s all about using the right ingredients and techniques to create magic in the kitchen.

Whether you’re making a batch of chewy chocolate chip cookies, fluffy banana bread, or a decadent chocolate cake, these recipes prove that everyone can enjoy delicious homemade treats.

So, preheat your oven and start experimenting with these 30+ gluten-free vegan baking recipes—you’re sure to find new favorites!

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are soft, chewy, and packed with rich, chocolatey goodness. They are completely gluten-free and vegan, making them perfect for anyone with dietary restrictions. The almond flour gives them a slightly nutty flavor, while coconut sugar adds a gentle caramel sweetness. These cookies are perfect for an afternoon snack or a sweet treat after dinner.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dairy-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, combine the almond flour, baking soda, and salt.
3. Add the melted coconut oil, maple syrup, and vanilla extract. Stir until a soft dough forms.
4. Fold in the dairy-free chocolate chips.
5. Scoop tablespoons of dough onto the prepared baking sheet and gently flatten each cookie.
6. Bake for 10-12 minutes or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These cookies are not only delicious but also incredibly easy to make. They are naturally sweetened and free from refined sugars, making them a healthier alternative to traditional chocolate chip cookies. Serve them with a glass of almond milk for a comforting treat!

Vegan Banana Oat Muffins

These banana oat muffins are soft, fluffy, and naturally sweetened with ripe bananas. They make a wonderful breakfast or on-the-go snack. Made with simple, wholesome ingredients, these muffins are free from gluten, dairy, and eggs while still being incredibly moist and flavorful. The oats provide a hearty texture, and cinnamon adds a warm, cozy touch.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups gluten-free oat flour
• ½ cup rolled oats
• ¼ cup maple syrup
• ¼ cup almond milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the bananas until smooth.
3. Add the maple syrup, almond milk, coconut oil, and vanilla extract. Stir well.
4. In a separate bowl, whisk together the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
5. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These muffins are soft, fluffy, and naturally sweet without the need for refined sugar. They are an excellent way to use up overripe bananas and make a great meal prep option. Enjoy them as a breakfast treat or a satisfying afternoon snack!

Gluten-Free Vegan Brownies

These rich and fudgy brownies are a dream come true for chocolate lovers. They are made with simple, wholesome ingredients, including almond flour and cocoa powder, and sweetened with maple syrup. The result is a decadent, moist, and intensely chocolatey brownie that is both gluten-free and vegan. You won’t miss traditional brownies once you try these!

Ingredients:

• 1 cup almond flour
• ½ cup cocoa powder
• ¼ tsp salt
• ½ tsp baking soda
• ¼ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup unsweetened applesauce
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda.
3. Add the melted coconut oil, maple syrup, vanilla extract, and applesauce. Stir until smooth.
4. Fold in the dairy-free chocolate chips.
5. Pour the batter into the prepared baking pan and spread evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool completely before slicing.

These gluten-free vegan brownies are irresistibly rich and fudgy, with the perfect balance of sweetness and chocolate intensity. They are great for sharing with friends and family or enjoying as a satisfying dessert. Pair them with a scoop of dairy-free ice cream for an extra indulgent treat!

Fluffy Gluten-Free Vegan Pancakes

These pancakes are light, fluffy, and perfect for a cozy breakfast or brunch. Made with a blend of gluten-free flours and naturally sweetened with maple syrup, they have a soft, pillowy texture and a deliciously comforting flavor. They pair well with fresh fruit, dairy-free butter, and a drizzle of maple syrup.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1 tbsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• 1 ¼ cups almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted

Instructions:

1. In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes.
2. In a large mixing bowl, whisk together gluten-free flour, baking powder, cinnamon, and salt.
3. Add almond milk, maple syrup, vanilla extract, flax egg, and melted coconut oil. Stir until combined.
4. Heat a non-stick pan over medium heat and lightly grease it with oil.
5. Pour ¼ cup of batter onto the pan and cook until bubbles form on the surface. Flip and cook for another minute.
6. Repeat until all batter is used.
7. Serve warm with your favorite toppings.

These pancakes are perfectly fluffy and deliciously satisfying. Whether you enjoy them with fresh berries, nut butter, or a simple drizzle of maple syrup, they make a fantastic gluten-free and vegan breakfast!

Coconut & Almond Bliss Balls

These no-bake coconut and almond bliss balls are packed with natural energy, fiber, and healthy fats. They require just a few simple ingredients and are the perfect snack for when you need a quick energy boost. With the combination of shredded coconut, almond butter, and maple syrup, they have a naturally sweet and nutty flavor.

Ingredients:

• 1 cup almond flour
• ½ cup shredded coconut
• ¼ cup almond butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp dairy-free chocolate chips (optional)

Instructions:

1. In a bowl, mix together almond flour, shredded coconut, almond butter, maple syrup, vanilla extract, and salt.
2. Stir until the mixture forms a dough-like consistency.
3. If adding chocolate chips, fold them into the mixture.
4. Roll the dough into small balls and place them on a lined baking sheet.
5. Refrigerate for 20-30 minutes to firm up.
6. Store in an airtight container in the fridge for up to a week.

These bliss balls are a healthy and delicious snack option, great for meal prepping. They are naturally sweet, full of nutrients, and incredibly satisfying!

Vegan Lemon Poppy Seed Loaf

This light and zesty lemon poppy seed loaf is bursting with fresh citrus flavor. It’s moist, fluffy, and perfect for breakfast or dessert. The combination of almond flour and gluten-free all-purpose flour creates a tender texture, while the poppy seeds add a subtle crunch.

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup almond milk
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together almond flour, gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
3. Add almond milk, maple syrup, coconut oil, lemon juice, lemon zest, and vanilla extract. Stir until combined.
4. Pour batter into the prepared loaf pan and spread evenly.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool before slicing.

This lemon poppy seed loaf is bright, flavorful, and incredibly satisfying. Enjoy a slice with a cup of tea for a delightful treat!

Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are chewy, nutty, and packed with wholesome ingredients. They are naturally sweetened and perfect for an afternoon snack or a quick breakfast on the go. Plus, they come together in just one bowl for easy cleanup!

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ½ cup peanut butter
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine peanut butter, maple syrup, and vanilla extract. Stir until smooth.
3. Add rolled oats, almond flour, baking soda, and salt. Mix well.
4. Fold in chocolate chips if using.
5. Scoop dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes until golden brown.
7. Let cool before enjoying.

These cookies are chewy, naturally sweet, and loaded with peanut butter flavor. They are a fantastic healthy treat that’s both filling and delicious!

Vegan Pumpkin Bread

This moist and flavorful pumpkin bread is the ultimate fall-inspired treat. Made with real pumpkin puree, warming spices, and naturally sweetened with maple syrup, it’s a delicious and nutritious gluten-free loaf.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ¾ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix pumpkin puree, maple syrup, coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, stirring until smooth.
5. Pour batter into the loaf pan and spread evenly.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool before slicing.

This pumpkin bread is wonderfully spiced, moist, and naturally sweet. It’s perfect for a cozy morning or an afternoon snack with a cup of tea!

chocolate Avocado Mousse

This silky, rich chocolate avocado mousse is a delicious and nutritious dessert. It’s creamy, indulgent, and naturally sweetened with maple syrup, making it a guilt-free chocolate treat.

Ingredients:

• 2 ripe avocados
• ¼ cup cocoa powder
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ cup almond milk
• A pinch of salt

Instructions:

1. In a food processor, blend avocados until smooth.
2. Add cocoa powder, maple syrup, vanilla extract, almond milk, and salt. Blend until creamy.
3. Adjust sweetness as needed.
4. Chill for at least 30 minutes before serving.

This chocolate avocado mousse is rich, creamy, and packed with healthy fats. It’s a fantastic way to satisfy your chocolate cravings in a nutritious way!

Gluten-Free Vegan Blueberry Scones

These tender and buttery blueberry scones are the perfect gluten-free and vegan treat for breakfast or afternoon tea. They are lightly sweetened with maple syrup and bursting with juicy blueberries, creating a delightful balance of flavors and textures. The addition of coconut milk keeps them moist while still giving them a crumbly scone-like texture.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• ¼ tsp salt
• ¼ cup coconut oil, solid
• ¼ cup maple syrup
• ½ cup coconut milk
• 1 tsp vanilla extract
• ¾ cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, baking powder, and salt.
3. Cut in the solid coconut oil using a fork or your fingers until the mixture resembles coarse crumbs.
4. Stir in maple syrup, coconut milk, and vanilla extract until a dough forms.
5. Gently fold in the blueberries.
6. Transfer dough onto a floured surface and shape into a round disk about 1 inch thick. Cut into 6-8 wedges.
7. Arrange scones on the baking sheet and bake for 18-22 minutes, until golden brown.
8. Let cool before serving.

These scones are soft on the inside and slightly crisp on the edges, making them an irresistible treat. Serve them with a drizzle of coconut cream or your favorite jam for extra indulgence!Z

Chocolate Hazelnut Energy Bars

These no-bake chocolate hazelnut energy bars are packed with protein, fiber, and healthy fats, making them an excellent grab-and-go snack. They have a rich, nutty flavor with a deep chocolatey taste, making them feel indulgent while still being nutritious.

Ingredients:

• 1 cup hazelnuts
• 1 cup pitted dates
• ¼ cup cocoa powder
• 2 tbsp almond butter
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp dairy-free chocolate chips (optional)

Instructions:

1. In a food processor, blend hazelnuts until finely chopped.
2. Add dates, cocoa powder, almond butter, vanilla extract, and salt. Blend until the mixture comes together.
3. If needed, add 1-2 tbsp of water to help bind the mixture.
4. Press into a lined baking dish and refrigerate for 30 minutes.
5. Slice into bars and store in an airtight container.

These bars are perfect for a pre-workout snack or a quick energy boost. They are rich, chocolatey, and naturally sweetened, making them a delicious yet healthy treat!

gluten-Free Vegan Apple Crumble

This apple crumble is warm, spiced, and irresistibly comforting. With tender cinnamon apples and a crispy oat topping, it makes for the perfect dessert or breakfast option. Best of all, it’s naturally sweetened and made with wholesome gluten-free ingredients.

Ingredients:

For the filling:

• 4 apples, peeled and sliced
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the crumble topping:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss apples with maple syrup, cinnamon, vanilla, and lemon juice. Spread in the baking dish.
3. In a bowl, mix oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt.
4. Sprinkle the topping evenly over the apples.
5. Bake for 30-35 minutes until golden and bubbly.
6. Let cool slightly before serving.

This apple crumble is the perfect cozy dessert. Serve it warm with a scoop of dairy-free vanilla ice cream or enjoy it as a wholesome breakfast!

Vegan Carrot Cake Muffins

These carrot cake muffins are moist, fluffy, and packed with warm spices and shredded carrots. They make a nutritious and satisfying snack or breakfast, with the perfect balance of sweetness and spice.

Ingredients:

• 1 ½ cups gluten-free oat flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 cup shredded carrots
• ¼ cup coconut oil, melted
• ½ cup maple syrup
• ½ cup almond milk
• 1 tsp vanilla extract
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Stir in shredded carrots, coconut oil, maple syrup, almond milk, and vanilla extract until combined.
4. Fold in walnuts if using.
5. Divide batter among muffin cups and bake for 18-22 minutes.
6. Let cool before serving.

These muffins are soft, moist, and perfectly spiced. They are naturally sweet and pair beautifully with a dollop of dairy-free cream cheese or almond butter!

Tahini Chocolate Chunk Cookies

These chewy tahini chocolate chunk cookies have a deep, nutty flavor with pools of melty chocolate. They are naturally gluten-free, refined sugar-free, and have a deliciously rich texture that makes them hard to resist.

Ingredients:

• 1 cup almond flour
• ¼ cup tahini
• ¼ cup maple syrup
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp vanilla extract
• ½ cup dairy-free chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. In a bowl, whisk together almond flour, baking soda, and salt.
3. Add tahini, maple syrup, and vanilla extract. Stir until a dough forms.
4. Fold in chocolate chunks.
5. Scoop dough onto the baking sheet and flatten slightly.
6. Bake for 10-12 minutes.
7. Let cool before serving.

These cookies are rich, chewy, and slightly nutty from the tahini. They’re a delicious twist on a classic chocolate chip cookie!

Cinnamon Streusel Coffee Cake

This gluten-free vegan coffee cake is soft, fluffy, and topped with a sweet cinnamon streusel. It pairs perfectly with a warm cup of coffee or tea, making it an ideal breakfast or brunch treat.

Ingredients:

For the cake:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup coconut oil, melted
• ½ cup maple syrup
• ½ cup almond milk
• 1 tsp vanilla extract

For the streusel topping:

• ½ cup gluten-free rolled oats
• ¼ cup coconut sugar
• 1 tbsp coconut oil
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, mix flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. Stir in coconut oil, maple syrup, almond milk, and vanilla extract.
4. Pour batter into the baking dish.
5. In a small bowl, mix streusel topping ingredients and sprinkle over the batter.
6. Bake for 30-35 minutes until golden brown.
7. Let cool before serving.

This coffee cake is soft, slightly spiced, and topped with a crunchy cinnamon streusel. It’s perfect for a weekend brunch or an afternoon snack!

Vegan and Gluten-Free Raspberry Coconut Bars

These raspberry coconut bars are a perfect combination of tart, fruity filling and sweet, chewy coconut topping. The bottom layer is a buttery, almond flour base that contrasts beautifully with the raspberry layer, and the coconut topping adds a delightful crunch. They’re gluten-free, vegan, and absolutely irresistible.

Ingredients:

For the base:

• 1 ½ cups almond flour
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• ½ tsp vanilla extract
• ¼ tsp salt

For the raspberry filling:

• 1 ½ cups fresh raspberries
• 2 tbsp maple syrup
• 1 tbsp chia seeds

For the topping:

• 1 cup shredded coconut
• ¼ cup maple syrup
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. For the base, combine almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Press the mixture into the bottom of the baking dish.
3. Bake the base for 8-10 minutes or until slightly golden.
4. For the raspberry filling, mash the raspberries in a bowl and mix in maple syrup and chia seeds. Spread the raspberry mixture over the baked base.
5. For the topping, mix shredded coconut, maple syrup, and melted coconut oil. Sprinkle over the raspberry layer.
6. Bake for an additional 12-15 minutes until the top is golden brown.
7. Let cool completely before slicing into bars.

These bars are the perfect balance of sweet and tangy, with a satisfying crunch. They make for a great snack or dessert, and their beautiful colors are sure to impress at any gathering.

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1Vegan and Gluten-Free Snickerdoodle Cookies

These snickerdoodle cookies are soft, chewy, and full of cinnamon-sugar goodness. They are vegan, gluten-free, and easy to make, with a texture that’s perfectly crisp on the edges and soft in the center. The cinnamon-sugar coating gives them a classic flavor that’s comforting and irresistible.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 ½ tsp cinnamon
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• ¼ cup almond butter
• 1 tsp vanilla extract
• 2 tbsp coconut sugar (for rolling)
• 1 tsp cinnamon (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon.
3. In another bowl, combine coconut oil, maple syrup, almond butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. In a small bowl, mix coconut sugar and cinnamon.
6. Roll the dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
7. Place the dough balls on the prepared baking sheet and gently flatten them.
8. Bake for 10-12 minutes until golden brown.
9. Let cool before serving.

These snickerdoodle cookies are chewy and full of warm, comforting flavors. They’re a great treat to bake for any occasion or to satisfy a sweet craving!

Vegan Banana Bread with Walnuts

This classic banana bread is made vegan and gluten-free, using simple ingredients like ripe bananas, almond flour, and walnut pieces. It’s soft, moist, and slightly sweet, with a comforting banana flavor and crunchy walnuts. This bread is perfect for breakfast, an afternoon snack, or a dessert.

Ingredients:

• 3 ripe bananas, mashed
• 1 ½ cups almond flour
• ¼ cup gluten-free rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup walnuts, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mash the ripe bananas until smooth.
3. Add maple syrup, melted coconut oil, and vanilla extract to the mashed bananas.
4. In another bowl, mix almond flour, oats, baking powder, baking soda, cinnamon, and salt.
5. Combine the wet and dry ingredients, then fold in chopped walnuts.
6. Pour the batter into the loaf pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool completely before slicing.

This banana bread is naturally sweetened and full of flavor. The walnuts add a nice crunch and extra protein, making it a hearty and satisfying treat.

Vegan and Gluten-Free Chocolate Chip Banana Muffins

These banana muffins are soft, fluffy, and packed with melty chocolate chips. They’re naturally sweetened with bananas and maple syrup, making them a healthier muffin option that’s also gluten-free and vegan. The perfect snack for any time of the day, especially with a warm cup of coffee or tea.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mash the bananas until smooth.
3. Add almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined.
4. In a separate bowl, combine gluten-free flour, baking powder, baking soda, and salt.
5. Stir the dry ingredients into the wet ingredients until just combined.
6. Fold in chocolate chips.
7. Spoon the batter into the muffin tin, filling each cup about ¾ full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean.
9. Let cool before serving.

These banana muffins are perfect for breakfast or as an afternoon snack. The chocolate chips add a sweet touch that makes these muffins irresistible!

Vegan Coconut Macaroons

These coconut macaroons are sweet, chewy, and have a delightful crisp exterior. They’re made with only three ingredients—shredded coconut, aquafaba (chickpea brine), and maple syrup—making them naturally vegan, gluten-free, and deliciously simple. These treats are perfect for any coconut lover!

Ingredients:

• 2 cups shredded coconut
• ⅓ cup maple syrup
• ¼ cup aquafaba (chickpea brine)
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, maple syrup, aquafaba, and vanilla extract. Stir until well combined.
3. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet.
4. Bake for 15-20 minutes, or until golden brown and firm.
5. Let cool completely before serving.

These macaroons are a sweet, chewy treat with a lovely coconut flavor. Perfect for a snack or a dessert that’s light yet satisfying!

Vegan Gluten-Free Cinnamon Rolls

These vegan and gluten-free cinnamon rolls are soft, gooey, and filled with warm cinnamon sugar. They’re made without dairy or gluten, yet still rise beautifully, giving you that perfect fluffy texture. These rolls are perfect for a weekend breakfast or any time you’re craving a sweet, comforting treat.

Ingredients:

For the dough:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ cup almond milk
• ¼ cup coconut oil, melted

For the filling:

• ½ cup coconut sugar
• 2 tbsp ground cinnamon
• ¼ cup coconut oil, softened

For the glaze:

• 1 cup powdered sugar
• 2 tbsp almond milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, mix the dough ingredients until smooth and doughy.
3. Roll out the dough on parchment paper into a rectangle shape.
4. Spread softened coconut oil on top, then sprinkle with coconut sugar and cinnamon.
5. Roll the dough into a log and slice into 8 rolls.
6. Place rolls in the baking dish and bake for 20-25 minutes.
7. Mix the glaze ingredients and drizzle over the warm rolls.
8. Serve warm and enjoy!

These cinnamon rolls are soft, gooey, and the perfect sweet treat for any occasion. The glaze adds a creamy finish that makes them even more indulgent!

Note: More recipes are coming soon