40+ Irresistible Saturday Gluten-Free Baking Recipes for Every Occasion

Baking on a Saturday is the perfect way to spend your weekend, especially when you’re looking to enjoy some delicious gluten-free treats.

Whether you’re new to gluten-free baking or a seasoned pro, there’s no better time to try out new recipes and indulge in some homemade goodies.

Gluten-free baking can sometimes seem tricky, but with the right ingredients and a bit of practice, you’ll be able to create mouthwatering treats that everyone will enjoy.

From soft, chewy cookies to light and fluffy muffins, there’s something for every craving in these 40+ Saturday gluten-free baking recipes.

In this post, we’ve gathered a diverse range of recipes to inspire your weekend baking.

40+ Irresistible Saturday Gluten-Free Baking Recipes for Every Occasion

These recipes are not only gluten-free but also easy to prepare, using ingredients you may already have in your pantry.

Whether you’re baking for a cozy family breakfast, hosting a Saturday brunch, or preparing a sweet treat to enjoy with coffee, these gluten-free recipes will elevate your weekend.

Get ready to fill your kitchen with delightful aromas and tempt your tastebuds with these fantastic gluten-free baking recipes.

Almond Flour Chocolate Chip Muffins

These Almond Flour Chocolate Chip Muffins are the perfect gluten-free treat for a relaxing Saturday morning. Packed with the nutty richness of almond flour and the sweet, melty goodness of chocolate chips, these muffins are both nutritious and indulgent. Easy to prepare and requiring minimal cleanup, they’re an excellent option for a lazy yet delicious day in the kitchen.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, baking soda, and salt. Mix well.
3. In a separate bowl, whisk together eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips.
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 of a muffin comes out clean.
7. Let the muffins cool for 10 minutes before removing them from the tin.

These muffins are a delightful blend of textures and flavors, offering a moist interior with a slight crunch from the almond flour and gooey chocolate in every bite. Enjoy them warm with a cup of tea or coffee for the perfect gluten-free Saturday indulgence.

Gluten-Free Blueberry Pancakes

Light, fluffy, and bursting with fresh blueberries, these Gluten-Free Blueberry Pancakes are the ultimate comfort food for a lazy Saturday morning. Whether you’re serving them up for brunch with the family or treating yourself to a quiet breakfast, these pancakes are sure to satisfy without compromising your gluten-free diet.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tablespoons coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or dairy-free alternative)
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)
• 1/2 cup fresh blueberries

Instructions:

1. In a large bowl, whisk together gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
7. Serve warm with maple syrup and extra blueberries on top.

These gluten-free blueberry pancakes are not only easy to make but also incredibly satisfying. Their light texture and sweet bursts of blueberry flavor will make your Saturday breakfast feel extra special. Pair them with your favorite toppings for a personal touch.

Gluten-Free Lemon Poppy Seed Loaf

Bring some sunshine into your Saturday with this Gluten-Free Lemon Poppy Seed Loaf. With its zesty lemon flavor and delightful crunch from the poppy seeds, this loaf is both refreshing and comforting. Perfect for sharing or savoring solo, it’s a wonderful gluten-free option for your weekend baking adventures.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond yogurt
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1/4 cup melted coconut oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, mix almond yogurt, honey, eggs, melted coconut oil, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the poppy seeds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed loaf is the perfect balance of sweet and tangy, making it a standout gluten-free option for a Saturday treat. Its moist texture and vibrant flavor are sure to impress anyone you share it with—or keep it all for yourself as a well-deserved indulgence!

Gluten-Free Banana Nut Bread

This Gluten-Free Banana Nut Bread is a classic comfort food, with a moist, flavorful texture and the perfect balance of sweet bananas and crunchy nuts. A wonderful option for a Saturday morning or a cozy afternoon snack, it’s also a great way to use up overripe bananas. This banana nut bread is so easy to make, and the gluten-free version ensures that everyone can enjoy a slice.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the mashed bananas, eggs, honey, applesauce, and vanilla extract until smooth.
4. Gradually stir the wet ingredients into the dry ingredients, mixing until just combined.
5. Gently fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free banana nut bread is a comforting, flavorful treat that pairs perfectly with a hot cup of tea or coffee. The moist crumb, combined with the nutty crunch, makes it an irresistible Saturday snack. It’s a simple recipe that fills your home with the aroma of freshly baked bread, making your day that much more enjoyable.

Gluten-Free Pumpkin Spice Cookies

Warm, spiced, and packed with fall flavor, these Gluten-Free Pumpkin Spice Cookies are a perfect treat for a cozy Saturday afternoon. Made with pumpkin puree and aromatic spices like cinnamon, nutmeg, and cloves, these soft cookies are the ultimate comfort food. They’re not only gluten-free but also vegan-friendly, making them a versatile treat for anyone with dietary restrictions.

Ingredients:

• 1 cup gluten-free oat flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 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 medium bowl, combine oat flour, gluten-free all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, mixing until well combined.
5. If desired, fold in the chocolate chips for added sweetness.
6. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
7. Bake for 10–12 minutes, or until the cookies are golden brown around the edges.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin spice cookies are soft, flavorful, and the perfect balance of spice and sweetness. Whether you’re enjoying them with a cup of coffee or as a quick snack on a Saturday, these cookies will bring warmth and comfort to your weekend. Their easy preparation and delightful flavor make them a great gluten-free option for fall and beyond.

Gluten-Free Cinnamon Rolls

A warm, gooey, and comforting breakfast, these Gluten-Free Cinnamon Rolls are the perfect way to kick off your Saturday. With a soft, pillowy dough and a rich cinnamon-sugar filling, these rolls are drizzled with a simple glaze that makes them irresistible. Despite being gluten-free, they have the same decadent texture and flavor as traditional cinnamon rolls, making them a treat everyone can enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsweetened almond milk
• 2 tablespoons coconut oil, melted
• 1 large egg
• 1/4 cup brown sugar (for filling)
• 2 tablespoons ground cinnamon (for filling)
• 1/4 cup coconut oil, melted (for filling)
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon almond milk (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, combine almond milk, melted coconut oil, and egg. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Turn the dough onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
5. In a small bowl, mix brown sugar, cinnamon, and melted coconut oil for the filling. Spread the mixture evenly over the dough.
6. Roll the dough up tightly into a log and slice it into 8 equal pieces. Place the rolls in the prepared baking dish.
7. Bake for 25–30 minutes, or until golden brown on top.
8. While the rolls are baking, make the glaze by whisking together powdered sugar and almond milk.
9. Drizzle the glaze over the warm cinnamon rolls before serving.

These gluten-free cinnamon rolls are the epitome of comfort and indulgence. The soft, fluffy dough and rich, cinnamon-sugar filling make them a true Saturday morning treat. The simple glaze adds the perfect touch of sweetness, ensuring these rolls are the star of your weekend breakfast.

Gluten-Free Apple Crisp

Warm, fruity, and comforting, this Gluten-Free Apple Crisp is the perfect dessert to enjoy on a cozy Saturday evening. With tender baked apples, a crisp, buttery topping, and a hint of cinnamon, this dish is as delicious as it is easy to make. It’s a gluten-free twist on a classic favorite that’s perfect for any fall day, and it can be enjoyed on its own or topped with a scoop of vanilla ice cream.

Ingredients:

• 4 cups peeled and sliced apples (about 4-5 medium apples)
• 1 tablespoon lemon juice
• 1/2 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a bowl, toss the sliced apples with lemon juice and place them in the prepared baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut sugar, cinnamon, nutmeg, and salt. Stir in the melted coconut oil until the mixture is well combined and crumbly.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy.
6. Let the crisp cool for a few minutes before serving.

This gluten-free apple crisp is an absolute treat that perfectly combines the sweetness of apples with the warm flavors of cinnamon and nutmeg. The topping adds a satisfying crunch that complements the tender apples, creating a dessert that’s hard to resist. Enjoy it fresh from the oven, topped with your favorite dairy-free ice cream, for a comforting Saturday dessert.

Gluten-Free Chocolate Mug Cake

When you’re craving something sweet but don’t want to spend much time baking, this Gluten-Free Chocolate Mug Cake is the answer. Ready in just a few minutes, this single-serving dessert is rich, moist, and intensely chocolaty. It’s a simple yet indulgent treat that satisfies your chocolate cravings without needing to make a full batch of anything.

Ingredients:

• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons coconut sugar
• 1/8 teaspoon baking powder
• Pinch of salt
• 2 tablespoons almond milk
• 1 tablespoon melted coconut oil
• 1/4 teaspoon vanilla extract
• Optional: dairy-free chocolate chips for topping

Instructions:

1. In a microwave-safe mug, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, and salt.
2. Add the almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined.
3. If desired, fold in a few chocolate chips for extra chocolatey goodness.
4. Microwave the mug on high for 1 minute and 20 seconds, or until the cake has risen and is set in the center.
5. Let the mug cake cool for a minute before enjoying.

This gluten-free chocolate mug cake is the perfect solution to your sweet tooth without the hassle of baking a full cake. It’s incredibly quick to prepare and delivers a moist, chocolaty dessert that will make your Saturday feel special. Pair it with a scoop of dairy-free ice cream or whipped cream for the ultimate indulgence.

Gluten-Free Coconut Macaroons

These Gluten-Free Coconut Macaroons are sweet, chewy, and full of tropical flavor. With just a few ingredients, you can easily whip up a batch of these irresistible cookies. The coconut provides a rich texture, while the egg whites give them their chewy consistency. Perfect for a Saturday treat or as a snack to share with friends, these macaroons are naturally gluten-free and so simple to make.

Ingredients:

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

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, honey (or maple syrup), egg whites, vanilla extract, and salt. Stir until the mixture is well combined.
3. Using a spoon or your hands, form small mounds of the coconut mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
5. Allow the macaroons to cool completely on the baking sheet before transferring them to a wire rack.

These gluten-free coconut macaroons are a simple, satisfying treat that combines chewy coconut with a hint of sweetness. They’re perfect for a Saturday snack or as a light dessert after a meal. Whether you enjoy them as-is or dip them in dark chocolate, they’ll quickly become a go-to recipe for your gluten-free baking collection.

Gluten-Free Lemon Poppy Seed Muffins

These Gluten-Free Lemon Poppy Seed Muffins are light, refreshing, and bursting with citrus flavor. The combination of zesty lemon and the crunch of poppy seeds makes for a perfect Saturday morning breakfast or snack. These muffins are gluten-free but have the same soft, tender texture as traditional muffins, making them a delightful option for anyone looking to enjoy a gluten-free treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 cup almond milk
• 2 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the gluten-free flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk together honey (or maple syrup), applesauce, almond milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free lemon poppy seed muffins are a perfect balance of sweet and tart. The bright lemon flavor combined with the crunch of the poppy seeds creates a delightful texture and taste. Whether you enjoy them for breakfast, as a snack, or as a light dessert, they are sure to become a staple in your gluten-free baking repertoire.

Gluten-Free Cherry Almond Scones

These Gluten-Free Cherry Almond Scones are a perfect blend of sweet, tangy cherries and the nutty richness of almonds. They have a light, crumbly texture and are the ideal treat for a Saturday brunch or tea time. Whether served with clotted cream or enjoyed on their own, these scones are a delicious, gluten-free alternative that everyone will love.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar or brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold dairy-free butter, cut into cubes
• 1/2 cup unsweetened almond milk
• 1 large egg
• 1/2 teaspoon almond extract
• 1/2 cup dried cherries
• 1/4 cup sliced almonds

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, coconut sugar, baking powder, salt, and cinnamon.
3. Add the cold butter cubes to the flour mixture and cut them in using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk, egg, and almond extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the dried cherries and sliced almonds.
7. Turn the dough out onto a floured surface and knead it a few times. Pat it into a circle about 1-inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 18-20 minutes, or until the scones are golden brown.
10. Let the scones cool slightly before serving.

These gluten-free cherry almond scones are a delightful treat with a perfect balance of sweet cherries, crunchy almonds, and a light, flaky texture. They’re ideal for a relaxed Saturday brunch or tea time, and their fragrant almond flavor and tangy cherries make them a memorable and satisfying snack.

Gluten-Free Chocolate Chip Banana Bread

This Gluten-Free Chocolate Chip Banana Bread is a rich, moist, and indulgent treat that combines the natural sweetness of ripe bananas with gooey chocolate chips. It’s perfect for a weekend breakfast, snack, or dessert. The gluten-free version ensures everyone can enjoy this classic recipe without missing out on flavor or texture.

Ingredients:

• 2 ripe bananas, mashed
• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/4 cup coconut sugar
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the mashed bananas, eggs, coconut sugar, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the chocolate chips.
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. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate chip banana bread is a delectable treat that brings together the comforting flavors of ripe bananas and chocolate chips in every bite. It’s moist, rich, and incredibly satisfying—perfect for a Saturday morning breakfast or as an afternoon pick-me-up. Enjoy it with a hot cup of coffee or tea for a complete indulgence.

Gluten-Free Cinnamon Roll Muffins

These Gluten-Free Cinnamon Roll Muffins are a twist on the classic cinnamon rolls, giving you the same delicious flavor in muffin form. The muffins are soft, fluffy, and filled with a cinnamon-sugar swirl, then topped with a simple glaze that adds a perfect touch of sweetness. They’re the ideal breakfast or brunch treat for a Saturday, and they’ll make your kitchen smell amazing as they bake.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2/3 cup coconut sugar or brown sugar
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup coconut sugar (for the cinnamon swirl)
• 1 tablespoon ground cinnamon (for the swirl)

For the Glaze:

• 1/2 cup powdered sugar
• 2 teaspoons almond milk

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, salt, cinnamon, and coconut sugar.
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. In a small bowl, mix the cinnamon and coconut sugar for the cinnamon swirl.
6. Divide the muffin batter evenly among the muffin cups, then sprinkle a spoonful of the cinnamon sugar mixture on top of each muffin. Swirl it gently with a knife to create the cinnamon swirl effect.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the muffins cool slightly, whisk together the powdered sugar and almond milk to make the glaze. Drizzle it over the warm muffins.

These gluten-free cinnamon roll muffins deliver all the deliciousness of cinnamon rolls but in a quick and easy muffin form. The cinnamon-sugar swirl creates the perfect balance of sweetness, while the glaze adds a little extra indulgence. Whether served as a breakfast treat or a dessert, these muffins will surely become a weekend favorite.

Gluten-Free Pumpkin Chocolate Chip Cookies

These Gluten-Free Pumpkin Chocolate Chip Cookies are soft, chewy, and full of autumn flavor. The pumpkin adds moisture and richness to the dough, while the chocolate chips bring in a touch of sweetness. With warm spices like cinnamon and nutmeg, these cookies are perfect for a cozy Saturday afternoon or a fall-inspired treat that’s naturally gluten-free and full of flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 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 bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the coconut sugar, maple syrup, pumpkin puree, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are set and golden around the edges.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free pumpkin chocolate chip cookies are a perfect fall treat, with the delicious combination of pumpkin and chocolate in each bite. The spices add warmth and depth, while the soft texture makes these cookies a delightful indulgence. They’re great for a weekend treat, and they store well for snacks throughout the week.

Gluten-Free Carrot Cake Bars

These Gluten-Free Carrot Cake Bars are a moist, spiced treat that brings all the flavor of classic carrot cake into a convenient bar form. Packed with shredded carrots, walnuts, and raisins, these bars are a perfect snack or dessert for a Saturday gathering. Topped with a simple cream cheese frosting, they’re a gluten-free twist on a beloved classic that everyone will enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup raisins

For the Frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
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, coconut sugar, maple syrup, and applesauce until smooth.
4. Fold the wet ingredients into the dry ingredients, then add the grated carrots, walnuts, and raisins. Mix until fully combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bars cool, make the frosting by beating the cream cheese, powdered sugar, and vanilla extract together until smooth.
8. Once the bars have cooled, spread the cream cheese frosting over the top.

These gluten-free carrot cake bars are the perfect combination of moist, flavorful cake and creamy frosting. The warm spices and sweetness of the carrots and raisins make them a great dessert for any occasion, and the cream cheese frosting adds just the right finishing touch. Serve them at your next gathering or enjoy them as a weekend treat.

Note: More recipes are coming soon!