15 Easy and Impressive Gluten-Free Desserts


If you want to satisfy your sweet tooth but are following a gluten-free diet, the days of baking sans gluten have fortunately highly improved since years past. 

What used to solely be dry cookies and dense cakes has now exploded into a whole new world of gluten-free baking, full of tastes and textures that rival any flour-based dessert. 

In this list of 15 gluten-free desserts, you’ll find recipes ranging from classic chocolate cake to dairy-free peanut butter cups to healthy sweet treats you can make in 10 minutes or less. 

1. Chocolate Nut Clusters

chocolate nut clusters

Kicking it off with the easiest recipe around, these two-ingredient chocolate nut clusters are the perfect summertime treat for chocolate lovers. 

You can use whatever chocolate you prefer for this recipe, but dark chocolate will make this a dairy-free and gluten-free dessert. 

These sweet treats can be kept in an airtight bag or container for a month in the freezer, although the chocolate will lose some of its shine after a couple of weeks.

Easy Chocolate Nut Clusters Recipe


  • ½ cup chocolate chips (plus an extra handful for tempering – optional)
  • ½ cup nuts (we used a combination of roasted peanuts and walnuts) *If using something large like walnuts or pecans, give a rough chop
  • Optional: flaky sea salt for topping


  1. Melt your chocolate in a heat-safe bowl in the microwave in 30 second increments, stirring well each time.
  2. Once chocolate is mostly melted (a few lumps are okay) remove and stir. The heat from the chocolate and the bowl will continue to melt any small lumps and prevent the chocolate from overheating.
  3. Optional: If tempering your chocolate, add a small handful of room temperature chocolate chips to the melted mixture and stir until they melt and the mixture is smooth.
  4. Line a baking sheet or platter with parchment or wax paper (be sure you have room in your freezer for whichever platter you use).
  5. Make 9 small dollops of chocolate on the parchment as your base.
  6. Top each dollop with nuts.
  7. Cover the nuts with remaining chocolate and top with flaky sea salt if desired.
  8. Put in the freezer for at least 30 minutes before enjoying.

Servings: Makes 9 clusters

Nutrition Facts: (Per 1 cluster)

  • Calories: 95
  • Fat: 7g
  • Carbs: 8g
  • Sugar: 6g
  • Protein: 2g

2. Gluten-Free Chocolate Cake

Healthy Chocolate Cake

Chocolate cake is a classic dessert—but most are made with the gluten-containing all-purpose flour. 

This gluten-free chocolate cake is also refined-sugar-free, done in just one hour, and made from healthy ingredients like Greek yogurt, almond flour, and oat flour. 

Gluten-Free Chocolate Cake Recipe


  • Wet Ingredients: 
  • 1¼ cup almond milk
  • 5 eggs
  • ¾ cup nonfat plain Greek yogurt
  • ½ cup olive oil
  • 2 tsp vanilla extract
  • Dry Ingredients:
  • 2 cups almond flour
  • 2 cups oat flour
  • 1 cup cocoa powder
  • ⅔ cup monk fruit powder (like Lakanto)
  • 2 tsp baking powder
  • Pinch of salt
  • Frosting: 
  • ½ cup Hu No Added Sugar Chocolate Chips (melted)


  1. Preheat the oven to 350 °F.
  2. Add wet ingredients to a large bowl and mix.
  3. Add dry ingredients to the bowl and mix until combined.
  4. Pour the batter into a greased cake pan. You can use either two round 9-inch pans or one 13×9 inch pan. 
  5. Bake for 45 minutes or until a toothpick inserted comes out clean.
  6. While baking, melt ½ cup of the chocolate chips in the microwave.
  7. Wait until the cake has cooled, and top with melted chocolate.

Servings: 12

Nutrition Facts Per Serving: (1 slice)

  • Calories: 375
  • Fat: 26g
  • Carbs: 34g
  • Sugar: 4g
  • Protein: 13g

3. Strawberry Cottage Cheese Ice Cream

Cottage Cheese Ice Cream

We know this one sounds odd, but cottage cheese ice cream has been trending lately—and with good reason, as it is higher in protein and lower in refined sugar than typical ice cream. 

With the aid of a food processor or blender, watch the typically lumpy cottage cheese transform into a creamy and decadent ice cream dupe. 

Strawberry Cottage Cheese Ice Cream Recipe


  • 16 oz full-fat cottage cheese
  • ¼ cup raw honey
  • 1 ½ cups fresh strawberries
  • ½ cup crushed graham crackers


  1. In a blender or food processor, add cottage cheese, maple syrup, and 1 cup of strawberries. 
  2. Blend until smooth.
  3. Transfer half of the mixture into a freezer-safe container.
  4. Add ½ cup fresh strawberries and the crushed graham crackers on top. 
  5. Add the rest of the cottage cheese mixture, then top with remaining strawberries and crushed graham crackers.
  6. Cover the container and freeze for at least 4 hours. Allow to thaw lightly for 5 minutes before serving.

*Note: We created a strawberry cheesecake flavor here, but you can also make it chocolate by adding cocoa powder, peanut or almond butter, blueberries/raspberries, mango, banana, or add other toppings like chocolate chips or coconut flakes.

Servings: 4

Nutrition Facts Per Serving:

  • Calories: 235
  • Fat: 6g
  • Carbs: 33g
  • Sugar: 25g
  • Protein: 14g

4. Frozen Yogurt Chocolate Raspberry Bites

Frozen Yogurt Chocolate Raspberry Bites

These no-bake frozen yogurt chocolate raspberry bites are the perfect sweet and tart treats that can be made ahead of time. 

With peanut butter-filled raspberries covered in yogurt then chocolate, these are a great dessert for kids and adults alike. 

We use Hu’s no-added sugar chocolate chips to keep this a low-sugar snack—so if you opt for another type of chocolate, be aware that it will alter the nutritional information. 

Frozen Yogurt Chocolate Raspberry Bites Recipe



  1. Add peanut butter to a ziploc or piping bag, cut the tip off, and carefully fill each raspberry with peanut butter.
  2. Dip each raspberry in a bowl of yogurt until each one is fully covered.
  3. Place the yogurt-covered raspberry on a parchment paper lined plate and place in the freezer for about 30 minutes, until the yogurt hardens.
  4. Melt the chocolate chips in a microwave-safe bowl. Dip each berry in the chocolate using a fork until it’s covered and place it back on the plate.
  5. Wait for the chocolate to harden before eating and store in the freezer if not consumed right away.

Servings: 8 bites 

Nutrition Facts Per Serving: (Per 1 bite) 

  • Calories: 80
  • Fat: 5g
  • Carbs: 8g
  • Sugar: 1g
  • Protein: 2g

5. No Bake Vegan Turtle Brownies

no bake vegan turtle brownies

Although “no bake” and “brownies” don’t typically go in the same sentence, these egg-free two-layered turtle brownies use ingredients that don’t need to bake through. 

The combination of nuts and dates become the texture of a perfectly baked brownie—and they’re gluten-free, vegan, and refined sugar-free, too!

No-Bake Vegan Turtle Brownies Recipe


  • Brownie layer: 
  • ¾ cup raw walnuts
  • ¾ cup raw almonds
  • 1¼ cup medjool dates, packed
  • ¼ cup cocoa powder
  • ¼ tsp vanilla extract
  • ¼ tsp salt
  • Caramel layer: 
  • 1 cup medjool dates, packed
  • 2-4 Tbsp water, as needed
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • Toppings:
  • ¼ cup crushed pecans
  • ¼ cup dairy-free mini chocolate chips (optional)


  1. For the brownie layer, add the walnuts, almonds, pitted medjool dates, cocoa powder, vanilla extract, and salt to a food processor. 
  2. Pulse until a sticky brownie dough is formed.
  3. Line a square baking dish with parchment paper. Use your hands or a spatula to press the dough across the base of the dish.
  4. For the caramel layer, add the pitted medjool dates, vanilla extract, salt, and 2 Tbsp water to a food processor. Pulse until a smooth spread is formed, adding 1-2 additional Tbsp of water at a time if needed. 
  5. Spread the caramel on top of the brownie layer.
  6. Add crushed pecans on top, followed by an optional sprinkle of mini chocolate chips on top, gently pressed into the pecans.
  7. Freeze the turtle brownies for 1 hour, then slice and serve.

Servings: 9 brownies

Nutrition Facts Per Serving:

  • Calories: 285
  • Fat: 16g
  • Carbs: 37g
  • Sugar: 29g
  • Protein: 6g

6. Chocolate Peanut Butter Rice Cakes

peanut butter chocolate rice cake

With less than 5 minutes of prep time, these chocolate peanut butter rice cakes are likely the easiest gluten-free dessert recipe on this list.

Although rice cakes have a reputation as a boring and tasteless snacks, topping them with chocolate and peanut butter makes them a sweet treat that is also highly customizable—like using almond butter, tahini, sunflower butter, or any kind of chocolate you like. 

Chocolate Peanut Butter Rice Cake Recipe


  • 4 rice cakes
  • ½ cup natural peanut butter
  • ½ cup chopped dark chocolate (or dark chocolate chips)


  1. Melt chocolate in the microwave in 30 second intervals until completely melted and set aside.
  2. Break or crumble rice cakes into small pieces and add them to a bowl.
  3. Add in chocolate to the rice cakes, setting aside approximately 1 Tbsp.
  4. Add in peanut butter, setting aside approximately 1 Tbsp.
  5. Mix well until thoroughly combined.
  6. Line a baking sheet with parchment paper and spread the mixture evenly into a single layer.
  7. Drizzle remaining chocolate and peanut butter on top.
  8. Refrigerate for at least 30 minutes or until completely firm.
  9. Break apart or slice into about 10 pieces.

Servings: About 10 pieces (broken up or sliced)

Nutrition Facts Per Serving: (1 piece)

  • Calories: 145
  • Fat: 10g
  • Carbs: 10g
  • Sugar: 3g
  • Protein: 4g

7. Banana Oatmeal Cookies

banana oatmeal cookies

This banana oatmeal recipe is simple, made with minimal ingredients, and gluten-free—as long as you use Certified Gluten-Free oats, like Bob’s Red Mill.  

Many oats are not gluten-free—not because oats themselves contain gluten, but because they are commonly cross-contaminated with gluten-containing ingredients during processing. 

Therefore, you should look for the certified seal or dedicated gluten-free facilities that test the oats to ensure that your oats are safe for consuming on a gluten-free diet. 

Banana Oatmeal Cookie Recipe


  • 2 ripe bananas
  • 2 Tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup gluten-free oats (like Bob’s Red Mill)
  • 1 tsp ground cinnamon
  • Pinch of sea salt
  • ¼ cup dark chocolate chips


  1. Preheat the oven to 350 °F.
  2. Mash bananas in a bowl. 
  3. Add the honey, egg, and vanilla extract and stir until combined.
  4. Add oats, cinnamon, and sea salt and stir to combine. 
  5. Fold in chocolate chips.
  6. Use a cookie scoop to measure cookie portions and place them on a parchment-lined baking sheet about 2-2.5” apart
  7. Bake for 12-15 minutes or until the bottoms are lightly browned.
  8. Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Servings: 8 cookies

Nutrition Facts Per Serving: (1 cookie)

  • Calories: 111
  • Fat: 3g
  • Carbs: 20g
  • Sugar: 10g
  • Protein: 3g

8. Apple Nachos

Apple Nachos

Although not nachos in the traditional sense, this dessert recipe layers sliced apples with nut butter, melted chocolate, coconut flakes, and sunflower seeds—sort of like a healthier take on caramel apples.

Both kids and adults will love this recipe—and it’s done in under 10 minutes, making it perfect for those must-have-now chocolate cravings. 

Apple Nachos Recipe


  • 1 apple (we used honeycrisp, but you can use any apple variety you prefer)
  • 1 Tbsp peanut butter
  • 1-2 Tbsp chocolate chips 
  • Optional toppings: Coconut flakes, sunflower seeds, or chopped nuts


  1. Slice your apple into thin, half moon slices
  2. Melt your peanut butter until thin. (We used a ramekin in a microwave.) 
  3. Melt your chocolate in a separate container until smooth. (We melted in the microwave. Be cautious not to over cook and burn since this is a small quantity.)
  4. Lay your apples out on a tray, drizzling with peanut butter and chocolate. 
  5. Top with optional toppings and serve.

Servings: 2

Nutrition Facts Per Serving:

  • Calories: 95
  • Fat: 4g
  • Carbs: 14g
  • Sugar: 10g
  • Protein: 2g

9. Dark Chocolate Coconut Bites

dark chocolate coconut bites

These dark chocolate coconut bites are reminiscent of your favorite Halloween candy— but without the major sugar crash. 

With flaked coconut blended with coconut oil, honey, vanilla, and sea salt and topped with melted chocolate, you can’t go wrong with these tasty bites. 

Dark Chocolate Coconut Bites Recipe


  • 1 ¼ cups unsweetened flaked coconut
  • ⅛ cup coconut oil melted
  • ⅛ cup honey
  • ½ tsp vanilla
  • Pinch of sea salt
  • 2 oz dark chocolate


  1. Pulse coconut in a food processor until crumbs form. Set aside about 1 Tbsp of the mixture.
  2. In a bowl, mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from the food processor.
  3. Form the mixture into small balls with the help of a small scoop or spoon. (It will likely be too crumbly to use your hands.) 
  4. Once all balls are rolled, refrigerate for 1 hour or until firm.
  5. Add the set-aside coconut to a nonstick skillet over medium heat and stir for a few minutes until the coconut is lightly browned, being careful not to burn it. 
  6. Melt the chocolate for one minute in the microwave and stir it until smooth.
  7. Melt chocolate for a minute in the microwave and stir it until smooth.
  8. Place on parchment paper and top with the toasted coconut.
  9. Freeze for 3-5 minutes to set the chocolate.

Servings: 8 bites 

Nutrition Facts Per Serving: (1 ball)

  • Calories: 175
  • Fat: 15g
  • Carbs: 11g
  • Sugar: 7g
  • Protein: 1g

10. Yogurt Bark

Yogurt Bark

Yogurt bark is a fun twist on your typical cup of yogurt—and the addition of honey and chocolate chips makes it more of a dessert than a breakfast (although you could certainly eat it at any time!). 

This 5-minute recipe is also highly customizable—try it with different types of yogurt or various toppings, like chopped pistachios, white chocolate chips, or berries.

Yogurt Bark Recipe


  • 1 cup Greek yogurt
  • 2 tsp honey
  • 1 oz peanuts
  • 1 oz mini or regular chocolate chips


  1. Combine yogurt and honey in​​ a small bowl.
  2. Transfer yogurt combination onto a parchment-lined baking sheet and smooth until it’s even in thickness (about ¼ of an inch).
  3. Top with peanut butter, peanuts, and chocolate chips (or other desired toppings).
  4. Freeze for a minimum of 1 hour.
  5. Break into smaller portions and enjoy or store in airtight container in freezer for up to 3 months.

Servings: 6

Nutrition Facts Per Serving:

  • Calories: 78
  • Fat: 4g
  • Carbs: 7g
  • Sugar: 6g
  • Protein: 5g

11. Chocolate Chia Pudding

chocolate chia pudding recipe

This recipe can be used for either breakfast or dessert—but as desserts go, it’s one of the most nutritious. 

With the omega-3- and fiber-rich chia seeds and no refined sugar, this dairy-free and gluten-free recipe tastes like chocolate pudding but packs a nutritional punch. 

Chocolate Chia Pudding Recipe


  • ¼ cup chia seeds
  • ¼ cup cocoa powder
  • 1 cup almond milk
  • 2 Tbsp maple syrup


  1. In a medium mixing bowl, add the chia seeds.
  2. Add the cocoa powder, almond milk, and maple syrup. 
  3. Mix well until combined (this can take a few minutes).
  4. Cover with plastic wrap and place in the refrigerator for a minimum of 4 hours (or overnight).
  5. Remove plastic wrap and stir thoroughly before serving with desired toppings, like berries, jam, coconut, or nuts.

Servings: 2

Nutrition Facts Per Serving:

  • Calories: 200
  • Fat: 10g
  • Carbs: 29g
  • Sugar: 12g
  • Protein: 6g

12. Gluten-Free Banana Bread

gluten-free banana bread

Everyone loves banana bread—especially when you’ve got a bunch of bananas that have sat a couple of days past their prime. 

With gluten-free alternatives to all-purpose flour (like Bob’s Red Mill) and powdered monk fruit, this banana bread recipe is a healthy and low-sugar dessert that can also be easily eaten for breakfast. 

Gluten-Free Banana Bread Recipe

Servings: 8


  • 2-3 very ripe bananas (spotted or brown; should come to 1 cup when mashed)
  • 1 ½ cups gluten-free all-purpose flour (like Bob’s Red Mill)
  • ½ cup almond flour or gluten-free oat flour
  • ¼ cup powdered monk fruit (like Lakanto) or ½ cup granulated cane sugar 
  • ⅓ cup olive or avocado oil 
  • ¼ cup unsweetened almond milk
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp salt 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Optional: ½ cup chopped walnuts 


  1. Preheat the oven to 350 °F and line a loaf pan with parchment paper. 
  2. Mix the mashed bananas, monk fruit, olive oil, almond milk, eggs, and vanilla in a large bowl until combined. 
  3. Add the gluten-free AP flour, almond flour, baking soda, baking powder, salt, and cinnamon to a separate bowl and whisk together. 
  4. Add the dry ingredients into the wet ingredients and stir until combined, being careful to not over-stir. If using, fold the walnuts in here. 
  5. Pour the batter into the loaf pan and bake for about 45 minutes or until a toothpick inserted into the densest part comes out clean.

Nutrition Facts Per Serving: (based on using monk fruit)

  • Calories: 240
  • Fat: 13g
  • Carbs: 29g
  • Sugar: 7g
  • Protein: 5g

13. Gluten-Free Chocolate Chip Cookies

gluten-free chocolate chip cookies

Chocolate chip cookies are a nostalgic dessert staple—and they shouldn’t just be for gluten eaters!

In this gluten-free chocolate chip cookie recipe, you’ll find options for reducing sugar—like replacing cane sugar with monk fruit—and a crispy on the outside, chewy on the inside texture. 

Gluten-Free Chocolate Chip Cookies Recipe

Servings: 12


  • ½ cup salted butter (1 stick)
  • ⅓ cup powdered monk fruit (or ⅔ cup granulated cane sugar)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour (like Bob’s Red Mill)
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp sea salt 
  • 1 cup chocolate chips 
  • Optional: flaky sea salt for topping 


  1. Preheat the oven to 375 °F. 
  2. Combine the dry ingredients (flour, baking soda, baking powder, and salt) in a small bowl. 
  3. Using a standing mixer or a large bowl with a handheld electric mixer, cream the butter and monk fruit (or sugar) together, then add the egg and vanilla and mix again.
  4. Add the dry ingredients and mix until the dough is combined. 
  5. Fold in the chocolate chips. 
  6. Using a cookie scoop or large spoon, measure out small portions of cookie dough, rolling into balls and placing on a prepared baking sheet with parchment paper. 
  7. Bake for about 10-12 minutes, cooling before serving. 

Nutrition Facts Per Cookie: (based on using monk fruit)

  • Calories: 187
  • Fat: 12g
  • Carbs: 16g
  • Sugar: 7g
  • Protein: 3g

14. Dairy-Free Peanut Butter Cups

dairy-free peanut butter cups

Just like Reese’s peanut butter cups—but way healthier—this recipe is vegan, dairy-free, gluten-free, and low in sugar. 

A favorite to kids and adults alike, these peanut butter cups are sure to satisfy any Reese’s craving. 

Dairy-Free Peanut Butter Cups Recipe

Servings: 12


  • 1 ½ cups dairy-free chocolate chips (like Hu
  • ¼ cup natural creamy peanut butter
  • Optional: 1-2 tsp coconut oil (melted)
  • Filling:
  • ¾ cup natural creamy peanut butter
  • ⅛ cup powdered monk fruit (like Lakanto)


  1. In a microwave-safe bowl, melt the chocolate chips and ¼ cup of peanut butter in the microwave, stirring after 30 seconds. Repeat until both are melted and combined.
  2. Line a muffin/cupcake tin with cupcake liners, or use a silicone muffin tin. 
  3. Add a small spoonful of the chocolate mixture to the bottom of each muffin hole (enough to just spread over the bottom). 
  4. Place the muffin tin in the freezer to harden, about 5-8 minutes.
  5. Stir together the filling ingredients, adding a spoonful on top of each muffin hole without spreading it out the sides. (You want room around the edges for the chocolate to encase the peanut butter mixture. 
  6. Place in the freezer again for about 5-8 minutes. 
  7. Then, add more of the chocolate mixture over the top, allowing it to completely cover the peanut butter. (Note: If the chocolate has become unpourable, add the coconut oil and stir well.)
  8. Place in the freezer once more, for about 10-15 minutes, until hardened. 

Nutrition Facts Per Cup:

  • Calories: 245
  • Fat: 18g
  • Carbs: 17g
  • Sugar: 13g
  • Protein: 7g

15. Healthy Spiced Hot Chocolate

healthy spiced hot chocolate

Last but not least, sometimes you want to drink your dessert—and this hot chocolate is the answer. 

This hot chocolate has healthier ingredients—like maple syrup, coconut milk, and adaptogens like maca—plus spices like cinnamon, nutmeg, and an optional cayenne pepper for a sweet-and-spicy kick. 

Healthy Spiced Hot Chocolate Recipe

Servings: 2


  • 2 cups unsweetened almond milk 
  • ½ cup canned light coconut milk
  • 2 Tbsp organic cacao powder (like Navitas)
  • 2 Tbsp maple syrup (or 1-2 Tbsp of liquid monk fruit sweetener to reduce sugar)
  • 1 Tbsp maca powder (like Navitas)
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • Optional: ⅛ tsp cayenne pepper
  • Pinch of sea salt


  1. In a saucepan, add all of the ingredients and whisk well. (Optional: For a creamier and smoother drink is to blend the ingredients first in a high-speed blender and then add to the saucepan.) 
  2. Heat the mixture on low-medium heat until at desired temperature. 
  3. Serve immediately. 

Nutrition Facts Per Serving:

  • Calories: 260
  • Fat: 17g
  • Carbs: 20g
  • Sugar: 16g
  • Protein: 6g 

FAQs About Gluten-Free Desserts

What Baking Goods Are Gluten-Free?

Most baked goods are not naturally gluten-free, as they tend to contain all-purpose flour. 

Baked goods that are gluten-free may be flourless or utilize oat flour, almond flour, or gluten-free all-purpose flour. 

What Is the Best Gluten-Free Substitute for Baking?

Almond flour and oat flour are common gluten-free baking substitutes, but they can often produce different textures than regular flour.

The best gluten-free substitute flour for baking is likely Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

What Cookies and Brands Are Gluten-Free?

Popular brands of gluten-free cookies include:

Hu Grain-Free Cookies
Enjoy Life
Simple Mills

Does Butter Have Gluten?

No, butter is a fat-prominent dairy product that has no gluten. To answer Regina George’s question in Mean Girls, no, butter is not a carb. 

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