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6 Amazing Gluten-free Dessert Recipes You Should Try Today

Nothing is more terrible than having to stare at other people enjoying their cakes and other desserts while your gluten-hating tummy weeps in agony!

While celiacs are stuck with many diet restrictions, you will be surprised that it is often less restricting than you would think. Just because you have to go gluten-free does not mean you cannot enjoy any sweet treats!

There are plenty of delicious dessert recipes out there that are tasty and completely celiac-friendly. While making your own desserts is a hassle, it can also be quite satisfying. Check out these amazing gluten-free dessert recipes that you would be tempted to try today!

1. Peanut Butter and Chocolate Chip Cookies

This recipe should be the go-to dessert for any celiac! You can whip up this peanut butter and chocolate chip recipe in no time. If you love peanut butter, this baked recipe makes one of the best gluten-free chocolate chip cookies.

You may also substitute the peanut butter with cashew butter for a delicious twist. It has a slightly sweeter taste compared to peanut butter and gives the cookies a unique flavor.

If you are looking for more delicious gluten-free recipes, head over to https://pickyeaterblog.com/. You will find many celiac-friendly recipes, including some dessert items added to this list!


  • 1 cup natural and creamy peanut butter. Opt for the most natural one you can find in the market. Make sure it is sugar, gluten, and additive-free.

  • 1 cup brown sugar.

  • 1 egg.

  • 1 tsp baking soda.

  • 1 tbsp vanilla extract.

  • ¾ cup dark chocolate chips. You can also use chopped chocolate bars.


  • Preheat the oven to 350°F.

  • Lightly spray the baking sheet with cooking spray.

  • Take a mixing bowl and cream the peanut butter, sugar, and egg together.

  • Once combined, add baking soda and vanilla. Blend well and ensure there are no lumps.

  • Add chocolate chips and carefully fold them in with a spatula. Scrape down the bowl and cover with plastic wrap.

  • Refrigerate overnight or for at least half an hour.

  • Bring out the cookie bowl and make balls out of them. Don't make them too small, just about the size of golf balls.

  • Place them on the prepared baking sheet, and make sure there is space in between. Do not get tempted to press them in, as they will spread out.

  • Bake them for about 10 minutes at 350°F.

  • Bring out the baking sheet and let it cool down for about 2 minutes before you move them to a wire rack. Enjoy them fresh after they are completely cool.

2. Blueberry Pancakes

If you have not been a celiac for most of your life, there is nothing you will miss more than Sunday morning breakfast eating your mom’s fluffy blueberry pancakes.

While most pancakes are made from all-purpose flours, you can make pretty decent ones using alternative flours like almond flour or any other gluten-free flour.


  • 2 cups blanched almond flour.

  • ¾ cup milk. You can use any milk your tummy can handle, from regular milk and buttermilk to any plant-based milk.

  • 4 large eggs.

  • 1 tbsp of melted butter. Opt for butter if you can, or use coconut oil or canola oil.

  • 2 tsp of maple syrup or honey. You can also use sugar or any other sweetener you want.

  • 1 tsp vanilla extract.

  • 1 tsp of fresh lemon juice.

  • ¾ of baking soda.

  • A pinch of kosher salt.

  • 1 and a half cups of fresh blueberries.

  • 1 dollop of mascarpone cheese (optional).


  • Place every ingredient except for blueberries and mascarpone cheese into a food processor or blender and blend until smooth.

  • Lightly butter a griddle or a nonstick pan with butter or oil. Make sure the pan is heated at medium heat before spooning your batter.

  • Pour about ¼ cup of batter for each pancake onto the hot griddle.

  • Cook for about 3 to 5 minutes. The batter should be golden brown underneath, with bubbles on top before you attempt to flip. Flip the pancake and cook for 3 to 5 minutes more.

  • Repeat with each pancake. Serve fresh with blueberries and mascarpone on top.

3. Chocolate and Berry Cake

Becoming a master chef at home is not easy when you have to eat gluten-free, but some recipes will make you feel otherwise. We think this delicious chocolate and berry cake was meant to be served in Michelin-star restaurants, and you will agree too, once you try it.


For the Cake
  • 8 large egg whites.

  • ⅔ cup of almond meal

  • ⅔ cup of hazelnut meal.

  • ½ cup and a tbsp of caster sugar.

  • 1 cup sifted icing sugar.

  • ⅓ cup of gluten-free flour.

  • ¼ cup of dutch-processed, high-quality cocoa powder.

  • A pinch of cream of tartar.

For the Berry Compote
  • ¼ cup chopped strawberries.

  • ¾ cup frozen raspberries.

  • ¼ cup blueberries.

  • 3 tbsp caster sugar

  • ½ tsp vanilla bean paste.


  • Preheat the oven to 338°F.

  • Grease and line an 8-inch cake pan with parchment paper.

  • In a stand mixer or hand mixer, whisk egg whites and cream of tartar on high speed until medium peaks are formed. Add the caster sugar and whisk until the sugar is combined.

  • Sift in the remaining ingredients, then fold using a spatula until everything is well incorporated. Set aside.

  • Place all the ingredients of the compote in a saucepan. Put it over medium heat and bring it to a simmer. Cook and stir slowly, until the berries break down. Remove from heat and let it cool.

  • Put the cake batter into a piping bag, fitted with a plain and wide piping tip. Pipe half the mixture into the cake pain.

  • Pour the berry compote into the center, spreading evenly.

  • Pipe in the remaining batter on top of the compote.

  • Bake at 338°F for 40 minutes. Bring out the pan and let it cool down completely before you attempt to release it.

4. Gluten-free Lemon Tart

Enjoying tarts or any other gluten-crusted treats becomes a no-no as a celiac, but that doesn’t mean you can’t have them at all. This gluten-free tart crust will make you want to whip up this recipe whenever you want something fresh, sweet, and lemony!


For the Crust
  • ½ cup cashews

  • ½ cup pecans

  • 1 cup oats.

  • ¼ tsp kosher salt.

  • 1 tbsp butter (or vegan butter).

  • 8 pitted large dates, preferably Medjool.

  • 1 tbsp honey or maple syrup.

For the Lemon Filling

  • 3 tbsp corn starch

  • 3 tbsp unsweetened soy or almond milk.

  • 2 tbsp fresh lemon zest.

  • ½ cup lemon juice.

  • ⅓ cup of maple syrup or honey.

  • 2 cups coconut cream.


  • Preheat the oven to 350°F.

  • Put all crust ingredients into a food processor and process until it becomes a dough. You might have to scarp down the sides a few times until that happens.

  • Take a 10-inch flan tin and press the dough evenly into it. Trim the edges of the crust as needed.

  • Bake the crust in the oven for 10 minutes or just as it turns slightly golden. Take it out of the oven and let it cool down.

  • Whisk together the corn meal and the soy/almond milk in a bowl. Slowly add the rest of the ingredients and whisk together until fully combined.

  • Pour the mixture into a saucepan and whisk over medium heat until the filling thickens. Remove from the heat and let it cool just a little.

  • Bring out the crust and pour over the filling. Make sure to smoothen the top.

  • Refrigerate for 2 hours or overnight.

  • Decorate with any preferred toppings and enjoy!

5. Ricotta Cheesecake Topped with Roasted Grapes

Who says you can’t have fancy desserts when going gluten-free? This delicious feast is just as pleasing to your eyes as it is to your tummy. While ricotta is not often used to make cheesecake, it sure makes a delicious one. Topped with roasted grapes, it’s a wine and cheese board, in dessert form!


For the Crust
  • 3 cups of almond meal.

  • 1/2 cup of brown sugar.

  • 1/2 cup of melted butter.

  • 1 tsp ground cinnamon.

For the Cake Filling
  • 4 cups fresh ricotta (1 kg).

  • 2/3 cup thick Greek yogurt.

  • 1/3 cup of brown sugar.

  • 2 large eggs.

  • Fresh orange zest, finely grated.

For the Grape Topping

  • 1 kg (35.27 Oz) of fresh black grapes

  • 2 tablespoons of freshly squeezed orange juice.

  • 2 tbsp honey.


  • Preheat the oven to 350°F.

  • Grease a 9-inch springform cake tin.

  • Combine all the crust ingredients in a bowl and press it evenly to the base of the greased pan. Bake in the oven for 14 minutes. Take it out and let it cool.

  • Lower heat to 320°F.

  • Add all your cheesecake filling ingredients to a food processor and process until smooth. Pour filling over the baking tin and smoothen the surface.

  • Bake for an hour and 15 minutes at 320°F.

  • Once done, turn off the oven but leave the cake in there with the door ajar for 2 hours or until it cools down. Refrigerate for 3 more hours to cool it down completely.

  • Preheat the oven to 450°F. Grease and line a baking sheet.

  • Place grapes on the baking sheet and toss with orange juice and honey.

  • Roast in the oven for 10 minutes or until the grapes start to split. Set aside and let it cool slightly.

  • Decorate cheesecake with warm roasted grape. Make sure to drizzle the slices with roasted juices.

6. Matcha Brownies

These Asian-styled brownies are to die for. Any matcha love celiac can whip up this easy recipe with a handful of simple ingredients. Satiate your sweet tooth with these moist and chewy brownies and get an energizing dose of healthy matcha!


  • 3 eggs

  • 1/2 cup butter.

  • 2/3 cup white chocolate chips

  • 1 tsp vanilla extract.

  • 3/4 cup gluten-free flour.

  • 3/4 cup sugar.

  • 3 tbsp matcha powder.

  • 1 tsp baking powder.

  • 1/2 tsp salt.


  • Preheat the oven to 320°F.

  • Line a square 8 x 8-inch baking tin with parchment paper.

  • In the microwave, melt butter and chocolate chips together for 30-second bursts. Make sure it's smoothly melted.

  • In a bowl, whisk together eggs and vanilla.

  • Combine all the dry ingredients in another bowl.

  • Once the melted butter and chocolate have cooled down add them to the wet ingredients.

  • Fold in the dry ingredients until everything is fully combined.

  • Pour the batter into the lined baking tin and bake in the oven for 30 minutes or until a toothpick comes out with only a few crumbs.

  • Remove from the oven. Let it completely cool down before cutting it into squares.

Final Thoughts

We hope you enjoyed these amazing gluten-free dessert recipes. Being a celiac doesn’t put a stop to exploring and enjoying delicious sweet treats, so be open to whipping some up in the kitchen. With a little time and effort, you can create delicious gluten-free desserts right at home.

Try out these celiac-friendly desserts today; we can guarantee they won’t disappoint. Go gluten-free not dessert free!