6 Gluten-Free Dessert Recipes That You Will Want to Make All The Time

I have a massive sweet tooth, and every single gluten free dessert from grocery stores just suck. So, I decided to make my own! Today, I’m sharing with you my favorite gluten-free dessert recipes that you will want to make all the time!

This blog post idea was given to me from my recipe suggestions form, so if you have ideas or foods you would like to see, please fill out this form!

1. Fudgy Gluten-Free Brownies

Chocolate lovers, this one’s for you! These brownies are rich, chewy, and delicious. This recipe is my favorite from this list!

You’ll need:

• ½ cup coconut oil 
• 1 cup sugar 
• 2 eggs (or flax eggs for vegan) 
• 1 teaspoon vanilla extract 
• ½ cup cocoa powder 
• ¼ cup almond flour 
• ¼ cup cornstarch (or tapioca starch) 
• ½ teaspoon baking powder 
• ¼ teaspoon salt
  

How to make it:

1. Preheat your oven to 350°F and grease an 8×8 baking dish. 
2. Melt the coconut oil, then mix it with sugar, eggs, and vanilla. 
3. Stir in cocoa powder, almond flour, cornstarch, baking powder, and salt. 
4. Pour the batter into the pan and bake for 20 to 25 minutes. Let them cool before cutting.
   

I added chocolate chips into the batter, and broke up a dark chocolate bar on top!

2. No-Bake Strawberry Cheesecake Cups

A creamy, fruity treat—no oven required!

You’ll need:

• 1 cup crushed gluten-free graham crackers 
• 2 tablespoons melted coconut oil 
• 1 cup dairy-free cream cheese (or cashew cream) 
• ¼ cup maple syrup 
• ½ teaspoon vanilla extract 
• ½ cup mashed strawberries
  

How to make it:

1. Mix the crushed graham crackers with melted coconut oil, then press into small cups. 
2. In a bowl, mix dairy-free cream cheese, maple syrup, vanilla, and mashed strawberries. 
3. Spoon the mixture over the crust and chill for at least two hours.
   

Shortcut: No graham crackers? Use gluten-free granola for a crunchy twist!

3. Almond Flour Chocolate Chip Cookies

Soft, chewy, and packed with chocolatey goodness—without the dairy!

You’ll need:

• 1 ½ cups almond flour 
• ½ teaspoon baking soda 
• ¼ teaspoon salt 
• ¼ cup coconut oil or dairy-free butter, melted 
• ⅓ cup brown sugar or coconut sugar 
• 1 egg (or flax egg for vegan) 
• 1 teaspoon vanilla extract 
• ½ cup dairy-free chocolate chips
  

How to make it:

1. Preheat oven to 350°F and line a baking sheet with parchment paper. 
2. Mix dry ingredients in one bowl and wet ingredients in another. 
3. Combine everything, then fold in the chocolate chips. 
4. Scoop onto the baking sheet and bake for 10 to 12 minutes.
   

Storage tip: Freeze them and pop one in the microwave when you need a fresh-baked cookie fix!

4. 3-Ingredient Banana Ice Cream

The easiest, creamiest ice cream you’ll ever make—no machine needed!

You’ll need:

• 2 ripe bananas, sliced and frozen 
• 2 tablespoons almond milk (or any dairy-free milk) 
• 1 teaspoon vanilla extract
  

How to make it:

1. Blend everything until smooth and creamy. 
2. Serve right away for soft-serve vibes or freeze for one to two hours for a firmer texture.
   

Mix-ins: Try peanut butter, cocoa powder, or berries for extra flavor!

5. Dairy-Free Coconut Macaroons

Crispy on the outside, chewy on the inside, and ridiculously good.

You’ll need:

• 2 ½ cups shredded coconut 
• ⅔ cup coconut condensed milk (or regular sweetened condensed milk if not vegan) 
• 1 teaspoon vanilla extract 
• 2 egg whites 
• ¼ teaspoon salt
  

How to make it:

1. Preheat oven to 325°F and line a baking sheet with parchment paper. 
2. Mix shredded coconut, coconut condensed milk, and vanilla in a bowl. 
3. In a separate bowl, whisk egg whites and salt until fluffy. Fold into the coconut mixture. 
4. Scoop onto the baking sheet and bake for 15 to 18 minutes.
   

Chocolate lovers: Dip the bottoms in melted dairy-free dark chocolate for extra indulgence!

6. Lemon Bars with Almond Flour Crust

Bright, tangy, and so refreshing!

You’ll need:

For the crust:

• 1 ½ cups almond flour 
• ¼ cup melted coconut oil 
• 2 tablespoons maple syrup
  

For the lemon filling:

• 3 eggs (or flax eggs for vegan) 
• ½ cup maple syrup or coconut sugar 
• ⅓ cup lemon juice 
• 1 tablespoon lemon zest 
• 2 tablespoons cornstarch (or arrowroot powder)
  

How to make it:

1. Preheat oven to 350°F and line an 8×8 pan with parchment paper. 
2. Mix the crust ingredients, press into the pan, and bake for 10 minutes. 
3. Whisk together the lemon filling and pour over the crust. 
4. Bake for another 18 to 20 minutes. Let it cool, then chill before slicing.
   

Serving idea: Dust with powdered sugar or add extra lemon zest for a fancy finish!

Which One Are You Trying First?

These gluten-free, dairy-free desserts make it so easy to treat yourself without the hassle. Are you team chocolate, citrus, or fruity?

Make sure to check out my last blog: 20 Foods and Ingredients You Didn’t Know Aren’t Gluten Free, where I share ingredients that aren’t gluten free, and how to substitute!

If you want more content like this, or have any other suggestions, questions, or anything you would like to share with me, please fill out the recipe suggestions, kitchen struggles survey, or contact us forms!

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