These gluten-free desserts will satisfy every sweet tooth! From cakes to pie, cookies to cheesecake, you'll find a delicious gluten-free recipe to make. Some of them are even better than their traditional match. Our favorites are the Gluten-Free Chocolate Chip Cookies and Peanut Butter Cup Tart. No more missing out on dessert!
There’s so much to love about these gluten-free desserts, you might not even know they’re gluten-free! Some are classics with just a few ingredient swaps, some are naturally gluten-free, and others are completely unique.
A few staple ingredients are used often in gluten-free desserts, and are good to have on hand.
Making gluten-free desserts isn’t difficult, but there are a few things you’ll want to keep in mind to make sure things turn out as expected.
Measuring your ingredients by using a digital scale instead of using cups to measure is the most accurate way to bake. The reason being that not all ingredients weigh the same amount. And because gluten free flours are particularly fine and powdery, measuring a cup of a gluten free flour by volume can vary WIDELY. Precise measurements are incredibly valuable when baking, which comes down to a lot of science and chemical reactions.
Mix dough more than you think. Yes, this is counterintuitive! With traditional baking, you’re warned to not overmix otherwise goods become tough and flat. That is simply the effect of overworking gluten, but since there is not gluten in gf baking, that isn’t an issue. In fact, mixing more actually helps gluten-free batter and dough have air lifted into them and it creates structure.
If your recipe is batter based, like this Gluten Free Oatmeal Raisin Cookies, let the dough/batter rest for 15-20 minutes after mixing if possible. This is because gluten-free flours and starches need more time to absorb liquid than regular flour. Your recipe will turn out with a better structure if you let the batter rest.
Below you’ll find no-bake gluten-free dessert recipes too, if that’s more your style!
Any of these desserts would be a great addition to birthday celebrations, the holidays, or just your every day sweets craving! And they’re the perfect finish to one of these satisfying Gluten-Free Dinner recipes.
Thin, lacy crepes are layered with cocoa hazelnut cream to make this delicious gluten-free chocolate crepe cake. Easier to make than you'd think, as the crepe batter is made in a blender, and the cooked crepes are stacked with the pastry cream in between!
This big gluten-free tahini chocolate chip cookie is baked in a skillet and becomes gooey in the oven with crinkled edges and melted chocolate. The nutty flavor from tahini really sets this cookie apart!
These gluten-free sugar cookies are so easy to make and the dough doesn't have to be chilled! The cookies hold their shape perfectly as they bake and do not spread, which is important for cut-outs. Finish them with a fluffy buttercream frosting.
25 Irresistible Gluten-Free Dessert Recipes + Flourless Peanut Butter Cookies
25 gluten-free dessert recipes for any occasion, from cake to pie, cookies to cupcakes plus an easy recipe for flourless peanut butter chocolate chip cookies. Includes a few no-bake gluten-free treats, too!
1/3cup+ 1 tablespoon firmly packed dark brown sugar (do not skip on the amount! this is already a low amount of sugarand i've tried with less and they don't taste right. note: light brown sugar works, but cookies won’t be as brown.)
1large egg, room temperature
3/4teaspoonpure vanilla extract
1tablespoontapioca starch or cornstarch
1/4teaspoontable salt + extra flaky salt for sprinkling on top
1/4cupunsweetened shredded coconut
3tablespoonsfinely chopped pecans
1/4cupfinely crushed Corn or Rice Chex or similar cereal
Preheat oven to 350 degrees F. Add peanut butter, brown sugar, and egg to a large glass mixing bowl and mix for 1 1/2 minutes on medium speed (I use a hand mixer).
Add vanilla extract, starch/flour, baking soda and salt, mix on low for 30 seconds. Stir in remaining ingredients.
Using hands or a cookie scoop, make heaping 1-inch dough balls and place on parchment paper. Press down lightly and bake for 5 minutes, then open oven and lightly press cookies down with the back of a spoon.
Bake for another 4-5 minutes, until edges are lightly browned. Remove and let cool on baking sheet for 4-5 minutes, then set on cooling rack.