If you’re cutting out gluten, dessert doesn’t have to be off the table. These 18 gluten-free desserts are easy, crowd-friendly, and full of flavor. From fudgy brownies to creamy cheesecake bars, there’s something for every craving and every celebration.
You don’t need fancy ingredients or special equipment—just a few pantry basics and smart swaps. Whether you’re baking for a party or a cozy night in, these recipes will keep everyone happy.
What Makes This Recipe So Good
- Inclusive and delicious: Every dessert is 100% gluten-free and tastes like the “real” thing—no dry textures or odd aftertastes.
- Simple ingredients: Most recipes use items you can find at any grocery store, with clear substitutes where needed.
- Beginner-friendly: Straightforward steps that don’t require special tools.
- Versatile lineup: Cookies, cakes, bars, and frozen treats—perfect for birthdays, potlucks, or weeknight cravings.
- Make-ahead options: Many of these desserts store and freeze well so you can plan ahead.
Shopping List
- Flours and starches: Gluten-free all-purpose flour (1:1 with xanthan gum), almond flour, coconut flour, oat flour (certified GF), cornstarch, tapioca starch, cocoa powder (unsweetened)
- Sugars and sweeteners: Granulated sugar, brown sugar, powdered sugar, maple syrup, honey
- Dairy and alternatives: Unsalted butter, cream cheese, heavy cream, milk or dairy-free milk (almond, oat, coconut), Greek yogurt
- Binders and leaveners: Eggs, baking powder, baking soda, xanthan gum (if your flour blend doesn’t include it)
- Fats and oils: Coconut oil, vegetable oil, olive oil (light), nut butters
- Flavorings: Vanilla extract, almond extract, lemon zest, orange zest, espresso powder, cinnamon
- Mix-ins and toppings: Chocolate chips (GF verified), cocoa nibs, chopped nuts, shredded coconut, fresh berries, jam, peanut butter, sea salt
- Other essentials: Gluten-free graham crackers or cookies, gelatin (for no-bake pies), fruit (bananas, apples), dates
How to Make It
- Choose your dessert: Pick from these 18 gluten-free favorites:
- 1) Fudgy Almond Flour Brownies
- 2) Classic Chocolate Chip Cookies (GF blend)
- 3) Flourless Chocolate Cake
- 4) Lemon Bars with GF Shortbread Crust
- 5) No-Bake Cheesecake Bars (GF cookie crust)
- 6) Peanut Butter Cookies (3-ingredient)
- 7) Oatmeal Raisin Cookies (certified GF oats)
- 8) Vanilla Cupcakes (GF 1:1 blend)
- 9) Banana Bread (almond + oat flour)
- 10) Coconut Macaroons
- 11) Berry Crisp (almond-oat topping)
- 12) Chocolate Mousse (egg-free option)
- 13) Apple Crumble Bars
- 14) Chocolate Peanut Butter Rice Crispy Treats (GF cereal)
- 15) Lemon Poppy Seed Loaf
- 16) Sticky Toffee Date Pudding (GF flour)
- 17) Pumpkin Spice Muffins
- 18) Strawberry Shortcake (GF biscuits)
- Prep your pans: Line baking pans with parchment and lightly grease. For cupcakes and muffins, use liners.
- Measure carefully: Spoon gluten-free flour into the measuring cup and level off.
Too much flour can make desserts dry.
- Mix wet and dry separately: Whisk dry ingredients in one bowl. Cream butter and sugar, or whisk oils, eggs, and liquids in another. Then combine.
- Don’t overmix: Stir until just combined to keep bakes tender.
Overworking GF batter can make it gummy.
- Bake or chill:
- Brownies and bars: 20–35 minutes at 325–350°F (163–177°C)
- Cookies: 9–12 minutes at 350°F (177°C)
- Cakes and cupcakes: 18–28 minutes at 350°F (177°C)
- No-bake desserts: Chill 2–4 hours or until set
- Cool completely: Let baked goods rest before slicing. GF treats firm up as they cool.
- Finish with flair: Add glazes, ganache, whipped cream, fresh fruit, or a dusting of powdered sugar.
Storage Instructions
- Room temperature: Cookies, brownies, and bars keep 2–3 days in an airtight container.
- Refrigerator: Cheesecake bars, mousse, and cream-based desserts keep 4–5 days, covered.
- Freezer: Most cookies, brownies, quick breads, and cupcakes freeze up to 2 months. Wrap tightly and thaw at room temp.
- Keep moisture in: Add a slice of gluten-free bread or a marshmallow to cookie containers to prevent drying.
Why This is Good for You
- Gluten-free without compromise: Perfect for celiac, gluten sensitivity, or anyone who wants options.
- Nutrient-dense swaps: Almond flour, oats, and coconut can add fiber, protein, and healthy fats.
- Control the sweetness: Many recipes let you reduce sugar or use maple syrup or honey instead.
- Real ingredients: Fresh fruit, nuts, and dark chocolate keep flavors satisfying and balanced.
Common Mistakes to Avoid
- Using the wrong flour blend: Not all GF flours work the same.
Choose a 1:1 baking blend with xanthan gum unless a recipe specifies otherwise.
- Skipping resting time: Let batters sit 10–15 minutes before baking when possible. This hydrates the flour for better texture.
- Overbaking: GF desserts can dry out fast. Pull them when the center is just set or a few crumbs cling to a tester.
- Cross-contamination: Clean surfaces, use dedicated utensils, and verify that mix-ins (oats, chocolate chips) are certified gluten-free.
- Ignoring moisture: Add yogurt, applesauce, or an extra egg yolk if a batter seems too thick.
Slightly looser batters often bake up softer.
Variations You Can Try
- Upgrade brownies: Swirl in peanut butter or raspberry jam, or top with flaky sea salt.
- Cookie twists: Add chopped nuts, shredded coconut, or orange zest to chocolate chip cookies.
- Cake flavors: Fold in lemon zest and blueberries for cupcakes, or espresso powder for chocolate cakes.
- No-bake options: Use dates and nuts for a base, then top with chocolate ganache for a rich, set-and-slice treat.
- Seasonal swaps: Pumpkin puree in muffins, fresh peaches in crisps, cranberries in bars.
FAQ
Can I use any gluten-free flour for these recipes?
Most baked recipes here work best with a gluten-free 1:1 all-purpose blend that includes xanthan gum. If a recipe calls for almond or coconut flour, stick to that, since they absorb moisture differently.
How do I make sure my oats are gluten-free?
Look for “certified gluten-free” on the label. Regular oats can be cross-contaminated during processing, even if oats themselves don’t contain gluten.
What if I don’t eat dairy?
Use dairy-free butter, coconut oil, or neutral oil in place of butter, and swap in dairy-free milk and cream cheese alternatives.
Many recipes adapt easily without changing texture much.
Can I reduce the sugar?
Yes, in most cookies and cakes you can cut sugar by 10–25% without major texture issues. For brownies and meringue-based desserts, reducing sugar too much may affect structure.
Why do my gluten-free cookies spread too much?
Chill the dough 30–60 minutes, use parchment, and ensure your butter isn’t too soft. If needed, add 1–2 tablespoons of GF flour to stiffen the dough slightly.
How do I know when gluten-free brownies are done?
Look for set edges and a center that no longer jiggles.
A toothpick should come out with moist crumbs, not wet batter. They’ll firm as they cool.
What’s a good gluten-free crust for pies and bars?
Use crushed gluten-free graham crackers or cookies mixed with melted butter and a pinch of salt. Press, bake briefly to set, or chill for no-bake fillings.
Final Thoughts
Gluten-free desserts shouldn’t feel like a compromise.
With the right flour blend, mindful measuring, and a few smart tricks, you can bake treats that everyone wants seconds of. Keep this list on hand for birthdays, holidays, or weeknights when a sweet bite would hit the spot. Start with a favorite, tweak it to your taste, and enjoy dessert without limits.