When starting a new diet, people often feel deprived. Every food choice feels like you’re settling for something bland and unappealing. For me, the secret to changing my diet is finding recipes that quickly become my first choice.
I started 2020 with a resolution to eat gluten-free, and I’ve been on the hunt to find gluten-free dessert recipes to satisfy my inner Cookie Monster. If you’re on a similar journey, then check out some of these tried-and-true recipes that I’ve personally tested and LOVED. Here are my top 5 gluten-free recipes to satisfy your inevitable sweet tooth.
Chocolate Avocado Brownies
Time: 45 minutes
Nutrition: 190 calories per serving
Calling all chocoholics! These ultra-rich brownies are quintessential to any well-rounded dessert round-up. As a gluten- and grain-free option, these brownies pack a chocolaty, nutrient-dense punch. With the addition of applesauce and avocado, you won’t even miss the butter—(or flour for that matter). This recipe is so simple, you probably have all the ingredients you need in your pantry.
- 1 avocado
- apple sauce
- creamy peanut butter
- 1 egg
- white sugar
- brown sugar
- cocoa powder
- chocolate chips
Make the Brownies:
- Preheat the oven to 350 degrees F and spray an 8×8-inch pan with cooking spray.
- Mash the avocado up with a fork or potato masher. You know you’re done when it’s super creamy (no lumps).
- In a large mixing bowl, combine the mashed avocado with the applesauce, peanut butter, egg, sugars, and vanilla. Stir until smooth.
- Add in the cocoa powder and chocolate chips. Stir all of the ingredients together.
- Pour the brownie batter into the prepared pan, smoothing the top with a spatula.
- Bake for 33-35 minutes or until a toothpick comes out clean.
** Pro Tip: Make this recipe dairy-free by using vegan chocolate chips instead.
Source: Pamela Reed, The Brooklyn Farm Girl
Chocolate Chunk Cherry Cookies
Time: 25 minutes
Nutrition: 235 calories per serving
Mmmmmm, cookies. These are EVERYTHING—sweet, chocolaty, chewy, and gluten-free. Baking these will make your home smell amazing, and they taste even better than they look. Trust me, this recipe is worth making ASAP.
- 1 1/2 cups all-purpose gluten-free flour
- 1/2 tsp. Xanthan gum (omit if using regular whole-grain flour)
- 1 cup rolled oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup (1/2 stick) butter, softened
- 4 oz low-fat cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 2 tsp. vanilla
- 1 cup of chocolate chunk
- 1/2 cup dried cherries
Make the Cookies:
- Preheat oven to 350 degrees F and grease cookie sheet.
- In a small bowl, combine flour, Xanthan gum, oats, baking soda, and salt. Set aside.
- In a larger mixing bowl, combine butter, cream cheese, sugar, brown sugar, and vanilla. Then mix in the egg.
- Slowly add the flour mixture to the wet ingredients and mix until combined.
- Fold in chocolate chips and dried cherries.
- Place 1 inch balls of dough onto the cookie sheet and bake for 10 minutes.
- Let cool and enjoy!
**Pro Tip: Want extra flavor? Add 1/2 cup shredded coconut or almonds into the mix.
Source: Julia Price, VASA Fitness
Sweet Potato Edible Cookie Dough
Time: 30 minutes
Nutrition: 314 calories per serving
Rightly or wrongly, we’ve all been caught eating cookie dough straight out of the bowl. Thankfully, that’s exactly how this recipe is meant to be enjoyed. This edible cookie dough recipe is a great midnight snack or after-dinner dessert. Best of all, this treat is made with all natural ingredients and suits gluten- and dairy-free diets.
- 1 can garbanzo beans
- 1/2 cup cooked sweet potato, mashed
- 3–4 tbsp peanut butter
- 1/4 cup maple syrup
- 2 tbsp gluten free oats
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1–2 tbsp almond milk (optional, if dry)
- 3/4 cup chocolate chips
Make the Cookie Dough:
- Let cooked sweet potato cool completely.
- Drain and rinse garbanzo beans.
- Mix all ingredients in a strong blender or food processor.
- Stir in chocolate chips.
**Pro Tip: If the mixture seems dry, add some almond milk a tablespoon at a time.
Source: Sarah Schlichter, Registered Dietitian at Bucket List Tummy
Time: 25 minutes
Nutrition: 238 calories
Easy Chocolate Mousse
This recipe is the perfect antidote to chocolate cravings, and it couldn’t be simpler. Whip up this mousse for your favorite friends and family, and they won’t even realize it’s gluten-free. Or, do what I do and save it all for yourself. This recipe is indulgent and oh so satisfying.
- 12 oz Semi-Sweet Vegan Chocolate Chips
- 1 tsp Kosher or Sea Salt
- 1 Organic Silken Tofu
Make the Mousse:
- Melt chocolate in the microwave for 3 minutes and then 30 second increments after that. Check and stir chocolate until melted.
- Drain liquid from tofu.
- In a blender pulse tofu until smooth.
- Add warm melted chocolate and remaining ingredients to the blender and puree until smooth.
- Pour into your container of choice. We find shot glasses are the perfect size.
- Cool for 30 minutes.
** Pro Tip: Serve this up in shot glasses with a big dollop of coconut whip cream.
Source: Chef Lauren and Megan, Planted Table
Time: 45 minutes
Nutrition: 117 calories per serving
Carrot Cake + Orange Coconut Butter Glaze
I don’t know about you guys, but I have the best memories of eating my grandma’s carrot cake every spring. Of course, my grandma uses heaps of butter, flour, and cream cheese in her recipe. While I’ll always love her carrot cake, this recipe may give it a run for its money (sorry grandma). This cake is fluffy and perfectly sweet — while miraculously being free of dairy, refined sugar, and gluten.
- 1/2 cup + 2 1/2 tablespoons buckwheat flour
- 1/2 cup tapioca flour
- 1 teaspoon ground cinnamon
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1/2 teaspoon baking powder
- 1/4 cup maple syrup
- 1/4 cup orange juice
- 2 eggs
- 1 cup shredded carrots
Orange Coconut Butter Glaze:
- 1 tablespoon coconut yogurt (or any yogurt you prefer)
- 1 tablespoon melted coconut oil
- 3 tablespoons coconut butter
- 1 tablespoon raw honey or maple syrup
- 1 teaspoon orange juice
Make the Cake:
- Preheat oven to 350°F. Grease a very non-stick round cake pan or line with parchment paper, set aside.
- In a large mixing bowl, sift together flours, sugar, spices, baking powder and baking soda. Stir well.
- Pour in oil, maple syrup, orange juice, and eggs.
- Whisk swiftly until all is incorporated and smooth.
- Fold in shredded carrots (and any optional add-ins).
- Bake for 35 minutes or until firm and a toothpick inserted in the center pulls out clean.
- Combine glaze ingredients in a bowl. Whisk until smooth and place in the refrigerator.
- Remove the cake from the oven and place on a wire rack until completely cooled.
- When your cake is cool, use a spoon to spread the glaze on top.
- Optionally, sprinkle with shredded carrots, crushed walnuts or shredded coconut.
**Pro Tip: For best results, allow the cake to completely cool before adding the glaze.
Source: Kristen Wood, MOON and spoon and yum
Eating gluten-free may seem impossible at first, especially if you think you have to give up your favorite foods. Thankfully, these recipes give you the opportunity to find new favorites and satisfy your cravings. Take it from me, you’ll whip up these recipes—not because you have to but because you want to.
Want more gluten-free recipes? Check out these great posts from Comeback Momma: