Easy Gluten Free Desserts: Sweet Treats You Can Whip Up Anytime

Estimated reading time: 14 minutes

Introduction

Howdy, friends! If there’s one thing my family can never resist, it’s dessert. Now, I’m a firm believer that you shouldn’t have to skip the sweet stuff just because wheat might be off the table. Whether you’re baking for someone with celiac concerns, cutting back on gluten, or simply craving a different kind of treat, there are plenty of easy gluten free desserts out there that’ll make you grin from ear to ear.

Today, I’m sharing my favorite ways to whip up fantastic gluten-free goodies. I’ll be talking about the flours I like, the recipes that never fail me, and some simple tips I’ve picked up through years of trial, error, and downright messy baking sessions. From flourless chocolate cakes to no-bake bars, you’ll find a dessert here that fits your taste.

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My Gluten-Free Baking Journey

I’ve been a sweet tooth ever since I was a kid. When I grew older and had my own children, I continued to spoil them with sugary delights on the regular. But a few years back, one of my favorite neighbors told me she had recently discovered a need to stay away from gluten. I wanted to share a batch of homemade cookies with her, but I didn’t know how to switch them up safely without the usual all-purpose flour.

That set me on a path of tasting all kinds of flours, from almond to coconut. Some early attempts were so crumbly that they practically turned to dust in my hands. Let’s just say, the dog ate well that day! But over time, I got more comfortable with alternative flours. Now, it’s second nature to swap out wheat for a GF blend and keep that satisfying flavor.

And guess what? My kids love these gluten-free versions just as much—sometimes even more—than their wheat-filled counterparts. There’s something so indulgent and tasty about a flourless chocolate cake, or a batch of almond flour cookies that’s just as crisp and golden as anything else. So, grab your mixing bowl, and let’s tackle these easy gluten free desserts together.

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What Makes a Dessert “Gluten-Free”?

When we talk about gluten-free desserts, we’re referring to goodies made without any wheat, barley, rye, or other grains that contain gluten. Gluten is a protein that helps wheat-based doughs and batters hold their shape, giving them structure and that chewy texture we all know. To avoid gluten, we need to rely on alternative flours (like almond or coconut) or skip flour altogether (like with flourless chocolate cake).

But keep in mind, gluten can hide in unexpected places. Sometimes, a sauce or topping might contain wheat-based thickeners. That means we have to look at labels carefully. Organizations such as Beyond Celiac do a great job providing detailed information on hidden sources of gluten and how to pick safe ingredients. By reading labels, sticking to naturally GF products, and storing your tools carefully, you’ll have desserts that are safe and scrumptious.

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Essential Ingredients for Easy Gluten Free Desserts

Let’s take a quick peek at some of the key players in my kitchen when I’m whipping up gluten-free treats. I like to keep these staples on hand so I can make a dessert at the drop of a hat.

1. Almond Flour

Almond flour is a personal favorite. It’s made from blanched almonds that are finely ground into a delicate meal. It can create tender cookies, cakes, and muffins with a subtle nutty flavor. Almond flour also lends extra richness and moisture, which is a big plus in gluten-free baking. Just remember, it’s often heavier than wheat flour, so you might need a few binding ingredients like eggs or xanthan gum, depending on the recipe.

2. Coconut Flour

Coconut flour is something I use more sparingly. A little goes a long way, because it absorbs moisture like a sponge. If you’re new to it, stick to tried-and-true recipes that already call for coconut flour, so you don’t end up with a dry dessert. When used correctly, coconut flour can give a subtle sweetness and a light texture, ideal for cakes and muffins.

3. Oat Flour

Oat flour is one of my go-tos for more fibrous bakes, like muffins and quick breads. It’s naturally sweet and makes a lovely, slightly chewy crumb. But be cautious: not all oat products are gluten-free because they can sometimes get cross-contaminated during processing. Look for certified GF oat flour (or roll your own GF oats in a food processor) if you want to be extra careful. An organization like the Gluten Intolerance Group offers guidelines on safe oats and cross-contamination prevention.

4. Gluten-Free All-Purpose Blends

These are lifesavers for those times when I don’t want to measure out multiple flours individually. Gluten-free all-purpose blends are typically made of a combination of rice flour, potato starch, tapioca starch, and sometimes xanthan gum. Brands differ in taste and consistency, so I suggest trying a few until you find one that suits your style.

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Essential Tools and Tips

1. Separate utensils: If you share a kitchen with folks who use wheat flour, keep a separate spatula, whisk, and measuring cups for your GF baking to prevent contamination.
2. Check your baking powder and other additives: Some of these products can be processed in facilities that handle wheat. Look for a GF label or read the ingredient list carefully.
3. Try recipes designed for GF baking first: This helps you understand how these alternative flours behave. Once you get comfortable, you can swap flours in your family’s beloved recipes.
4. Store flours in the fridge or freezer: Alternative flours can go rancid faster than regular wheat flour. Keep them sealed in a cool spot.

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Favorite Easy Gluten Free Desserts

Below, I’m highlighting several gluten-free treats that have found a permanent place in my home. Some are perfect for a quick family snack, while others fit special occasions like birthdays. All of them taste amazing and are fairly simple to create. Let’s dig in!

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1. Flourless Chocolate Cake

There’s something about a rich, flourless chocolate cake that makes everyone’s eyes light up. This has been a staple dessert in my house for years, partly because it’s so easy, and partly because it’s pure chocolate bliss.

Ingredients (8 servings)

• 1 cup semisweet chocolate chips (or chopped chocolate)
• ½ cup unsalted butter (1 stick)
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 375°F. Grease an 8-inch round cake pan (or springform pan) and line the bottom with parchment paper.
2. Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
3. Stir sugar into the chocolate-butter mixture. Then whisk in eggs, one at a time.
4. Add cocoa powder, vanilla extract, and salt. Mix until fully combined.
5. Pour batter into the prepared pan, smoothing the top with a spatula.
6. Bake for about 20–25 minutes, or until the center is just set.
7. Let cool for 10 minutes before removing from the pan. Dust with cocoa powder or powdered sugar, if you like.

Tip: This cake pairs wonderfully with fresh berries or even a dollop of whipped cream. If you’re feeling extra fancy, you can drizzle it with melted chocolate.

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2. Almond Flour Cookies

When I want a crunchy cookie that’s still quite delicate, almond flour fits the bill. These cookies have a subtle nutty flavor that makes them downright addictive.

Ingredients (about 20 cookies)

• 2 cups almond flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk almond flour, sugar, baking powder, and salt.
3. In another bowl, beat egg, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry mixture and stir until you get a dough.
5. Scoop tablespoonfuls of dough onto the baking sheet. Flatten each with your palm or a fork.
6. Bake for 10–12 minutes or until edges turn golden.
7. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Serving Suggestion: Enjoy these cookies with a glass of cold milk or crumble them over vanilla ice cream. If you’re in a dippable mood, pair them with this Blueberry Milkshake from my collection.

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3. No-Bake Peanut Butter Bars

Sometimes, you just don’t want to switch on the oven, especially on a hot summer day. That’s where no-bake dessert recipes come to the rescue. My peanut butter bars are sweet, salty, and a guaranteed crowd-pleaser.

Ingredients (16 squares)

• 1 cup creamy peanut butter
• 4 tablespoons melted butter (or coconut oil)
• ¼ teaspoon salt
• 1½ cups gluten-free graham cracker crumbs (look for a GF label)
• 1½ cups powdered sugar
• 1 cup semisweet chocolate chips

Instructions

1. In a bowl, stir peanut butter, melted butter, and salt until well combined.
2. Add graham cracker crumbs and powdered sugar, then mix to form a thick dough.
3. Press the dough into an 8×8-inch pan lined with parchment paper.
4. Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring each time.
5. Spread melted chocolate over the peanut butter layer.
6. Chill in the refrigerator for at least 2 hours before cutting into squares.

No Peanut Butter on Hand? Swap in almond butter or sunflower seed butter. Also, add a sprinkle of sea salt on top if you like the sweet-salty contrast.

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4. Coconut Macaroons

Coconut macaroons are another wonderful no-flour treat. When they’re done right, they’re crunchy on the outside, chewy in the middle, and taste like a trip to a tropical paradise.

Ingredients (makes 15 macaroons)

• 3 cups shredded sweetened coconut
• ¾ cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional: ½ cup chocolate chips for drizzling or dipping

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, condensed milk, vanilla extract, and salt.
3. Use a tablespoon or cookie scoop to form small mounds on the baking sheet.
4. Bake for 15–17 minutes or until golden brown on the edges.
5. Cool on the baking sheet, then drizzle or dip in melted chocolate if you’re feeling fancy.

These macaroons hold up beautifully in an airtight container. I love bringing them along on road trips because they’re sweet, but they don’t crumble as easily as some cookies do.

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5. Gluten-Free Brownies

Brownies are a classic in my house. My kids love the fudgy center and crackly top. While you can go for a flourless version, I sometimes like using a gluten-free all-purpose blend to keep that classic brownie texture.

Ingredients (makes 9–12 brownies)

• ½ cup unsalted butter (1 stick)
• 1 cup semisweet chocolate chips
• ¾ cup sugar
• 2 large eggs
• ½ cup gluten-free all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment.
2. Melt the butter and chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth.
3. Whisk in the sugar, then beat in the eggs, one at a time. Add vanilla extract.
4. In a separate bowl, combine gluten-free flour, cocoa powder, baking powder, and salt.
5. Stir the dry ingredients into the chocolate mixture until just blended.
6. Pour the batter into your prepared pan.
7. Bake for 20–25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
8. Let the brownies cool completely before cutting them into squares.

Tip: If you like a bit of extra crunch, toss some chopped nuts into the batter. Or, swirl in peanut butter for a fun twist.

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6. Fruit Crisp with GF Topping

There’s a part of me that always loves old-fashioned desserts. Nothing says homey quite like a warm fruit crisp, topped with a dollop of whipped cream or vanilla ice cream.

Ingredients (6–8 servings)

• 4 cups sliced fresh fruit (apples, peaches, berries, or a mix)
• 2 tablespoons sugar (more or less to taste, depending on fruit sweetness)
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• Pinch of salt

Topping:

• 1 cup gluten-free oats
• ½ cup gluten-free all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish.
2. In a bowl, toss sliced fruit with sugar, cornstarch, lemon juice, and salt. Transfer to the baking dish.
3. For the topping, combine oats, flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter using a pastry blender (or your fingers) until mixture is crumbly.
4. Sprinkle topping evenly over the fruit.
5. Bake for 30–35 minutes, or until the fruit is bubbly and the topping is golden.
6. Let it cool slightly, then serve warm.

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7. Gluten-Free Cheesecake Cups

Cheesecake is usually made with a graham cracker crust, which can be a stumbling block for gluten-free eaters. Thankfully, there are GF graham crackers available, so you can still make a tasty crust at home. And if you want a similar flavor profile without a crust, try no-crust cheesecake cups!

Ingredients (12 mini cheesecakes)

• 1½ cups gluten-free graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon sugar

Filling:

• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F. Line a muffin tin with paper liners.
2. In a small bowl, combine GF graham cracker crumbs, melted butter, and 1 tablespoon sugar. Press about a tablespoon of this mixture into the bottom of each muffin liner.
3. In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract and salt.
4. Spoon cheesecake filling over the crusts.
5. Bake for 18–20 minutes or until centers are nearly set. Let them cool, then refrigerate for at least 2 hours.

Bonus: For an extra fancy treat, top each cheesecake cup with fresh berries or jam. If you’re looking for a larger cheesecake idea, I’ve got a Strawberry Crunch Cheesecake you might love!

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Serving and Storage Ideas

1. Plate with fresh fruit: I can’t say no to a garnish of sliced strawberries or a handful of blueberries.
2. Top with whipped cream or ice cream: A swirl of homemade whipped cream or a scoop of vanilla ice cream can make even the simplest GF dessert feel special.
3. Drizzle with chocolate or caramel: Want to make a statement? Melt some chocolate chips with a splash of cream and drizzle over your finished treat.
4. Store in airtight containers: Keep your creations as fresh as possible by storing them in airtight containers. For best results, tuck them into the refrigerator if they contain dairy (like cheesecake).
5. Freeze for later: Many gluten-free baked goods freeze quite well. Wrap them in plastic wrap, then place in a freezer bag. You’ll have a sweet treat ready whenever a craving calls.

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Flavor Variations and Fun Twists

• Brownie Banana Split: Warm up a gluten-free brownie and top it with vanilla ice cream, banana slices, whipped cream, and a cherry on top.
• Spice it up: Add a touch of cinnamon and cayenne to your flourless chocolate cake for a hint of heat.
• Strawberry Cheesecake Tacos: For a playful twist, you can transform tortillas into crispy “taco shells” and fill them with a cheesecake mixture. This reminds me of Strawberry Cheesecake Tacos—so easy, so tasty!
• Cake for Breakfast: Grab a slice of leftover flourless chocolate cake in the morning with a cup of coffee, and call it a good day. (No judgments here!)
• Birthday Bliss: If you need a kid-friendly showstopper, I sometimes mention a Donut Cake Recipe that’s sure to make birthday mornings extra special.

And if you crave something totally different, you might give the Cheesecake Ball Recipe a whirl. It’s a party-friendly dessert that vanishes fast once people get a taste.

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FAQs on Easy Gluten Free Desserts

What are some easy gluten-free desserts to make at home?

I love starting with flourless options, like the classic flourless chocolate cake. No-bake treats—like peanut butter bars—are also a breeze. You can even whip up almond flour cookies or coconut macaroons if you’re looking for something straightforward.

Can I make gluten-free desserts without special ingredients?

Yes! Flourless desserts use simple items like eggs, chocolate, butter, and sugar. You can also stick with fruit-based treats, like crisps or even grilled peaches with a drizzle of honey for a fuss-free option.

Are there no-bake gluten-free dessert options?

Absolutely. No-bake peanut butter bars or coconut macaroons (if you skip the final bake and rely on a quick chill instead) can help you stay cool in the kitchen. Plus, many no-bake cheesecakes work great with GF cookie or graham cracker crumbs.

How can I make traditional desserts gluten-free?

You can replace the wheat flour with a certified GF flour blend in many recipes. Remember to use the same measuring quantities the recipe calls for, but check for hidden gluten in other ingredients like baking powder or flavorings. A little practice (and patience) is all you need.

What flours are best for gluten-free baking?

Almond flour, coconut flour, oat flour (certified GF), and gluten-free all-purpose blends top my list. Each one has unique quirks, so I’d recommend trying a few to see which textures and flavors you like best.

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Conclusion

There you have it, friends: a roundup of easy gluten free desserts that are every bit as tasty as their wheat-based cousins. From that fudgy flourless chocolate cake to the light and airy coconut macaroons, you won’t be missing a crumb of flavor. Whether you’re hosting a party or enjoying a cozy night in with your family, these recipes will save the day—and your sweet tooth.

Give them a try, and let me know how they turned out for you. If you ended up with a twist of your own, I’d love to hear about it! Feel free to share photos, tips, and happy accidents in the comments. After all, every bake—especially one that’s gluten-free—tells a story. I’m excited to see how yours unfolds!