Healthy Dessert Recipes

Everything in moderation, and that includes dessert! Dessert should first and foremost be delicious, but that doesn’t mean it can’t be healthy too! We’ve compiled a list of our best Healthy Dessert Recipes ranging from the easy-to-make sweet treats to the weekend baking projects!

Healthy Dessert Recipes

Healthy Dessert Recipes

Here at Lexi’s Clean Kitchen we are all about creating lightened up dessert recipes that taste every bit as good as their traditional counterparts, but with the mindset of everything in moderation. This collection of recipes ranges from some lighter fruit recipes to the more decadent chocolate recipes with a little bit of everything in between.

Healthy Desserts with Fruit

Easy Slow Cooker Baked Apples: These easy-to-make “baked” apples have just the right amount of sweet, they swarm your home with the most delicious fall scent, and they are super EASY to throw together.

Apple Nachos: An amazing kid-friendly snack that is both nutritious and fun! It can be made in under 10 minutes and is perfect to serve at a playdate or send to school to celebrate a birthday. They can be customized based off of what you have on hand and we guarantee will be a hit!

Berry and Cream Dairy Free Parfait: The perfect healthy treat when looking for a simple dairy-free and vegan friendly option! They come together quickly with only 4 ingredients and just the right amount of sweetness!

Chia Honey Lime Fruit Salad: The perfect refreshing fruit salad to serve all summer long! This dish is perfect for a party or BBQ and can be made ahead of time! The sweet fruit is complemented with the zesty lime and is customizable based on what fruit is available for you.

Chocolate Kiwi Pops: Easy, customizable, and totally perfect for the summer months these Kiwi pops or bites are coated in chocolate and drizzled with your favorite toppings! Such a simple, fun and healthy-ish treat for kids.

Hassleback Pear Crumbles: A delicious and fun treat that can be made to accommodate as few or as many people you are serving! A twist on a traditional Pear Crumb pie, these single serve crumbles are lighter than your average pie!

Healthy Berry Cobbler: It’s packed with fresh or frozen berries and topped with the best gluten-free biscuits. It will be your favorite dessert of summer!

Cherry Pie Bars: They have all the deliciousness of a cherry pie without the time needed to actually making one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with fresh cherry flavor. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

Grain-free Cranberry Apple Crisp This healthy apple crisp is made without oats, with a pop of color and tartness thanks to added cranberries and is sweetened just right! 

Peach Raspberry Crisp: Packed with Summer fruit, just the right amount of tartness, and so so flavorful! It will definitely be a staple for Summer gatherings with friends and family! It’s grain-free, dairy-free, egg-free, and so so simple to make!

Apple Galette This is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

Healthy Chai dessert popsicles on a tray.Easy Healthy Desserts

Chai Popsicles: These 4-Ingredient popsicles couldn’t be easier to make! And they have such a warm and unique flavor, and naturally separate in the freezer to make a really beautiful layered look! They’re also dairy-free, Paleo and vegan friendly.

Gluten-Free Edible Cookie Dough Dip: Think all of the delicious and creamy flavors of regular cookie dough, but without flour or the eggs… snack time, or dessert time, WIN!

Homemade Jello: It’s so much healthier than traditional jello, and made with real fruit! There are no artificial colors or flavors and no added refined sugar in this recipe.

Creamy Peppermint Coconut Cups: These Creamy Peppermint Coconut Cups are the perfect treat to have in the fridge! They are chocolate-y, peppermint-y, and coconut-y! They are keto-friendly, too! Perfect keto cups!  

Espresso Candied Pecans: These Espresso Candied Pecans are the perfect DIY gift giving treat! They are easy to make, and you can make large batches to package up for friends and family this holiday season!

Gluten-free Edible Cookie Dough Dip | Lexi's Clean Kitchen

Healthier Chocolate Desserts

Healthy Fudge: This 5-Ingredient fudge is easy to make, made with minimal ingredients, has the perfect texture, is customizable with your favorite fudge add-ins, is packed with healthy fats, and is a rich and decadent treat that everybody will love!

Chocolate Dessert Cups: The perfect no bake healthy treat that are simple to make but so impressive! You won’t believe how easy it is to make these beautiful chocolate cups that you can fill with anything from a simple fruit mix to a decadent chocolate mousse!

Paleo Chocolate Truffles: Made with a few simple ingredients and are down-right delicious. This decadent chocolate treat is simple to put together but looks stunning! Aside from being Paleo Friendly, these truffles are also vegan and don’t have any added refined sugars. Make these for that certain holiday for lovers, or really anytime of year!

Dark Chocolate Almond Butter Cups: The healthier cousin to the beloved store-bought peanut butter cups. Making them at home is easy, using a handful of wholesome ingredients like almond butter, dark chocolate and maple syrup, these chocolate cups are paleo-friendly and made without any refined sugars. 

Fudgesicles: They are so rich and creamy, but made without any dairy at all! Made simply with only a handful of ingredients these naturally sweetened popsicles will be loved by both kids and adults alike.

Healthy Brownies, Bars and Cookies

Paleo Thin Mints: Looking for a healthier version of your favorite Girl Scout Cookie? These Paleo Thin Mints are just that! Crunchy, minty, chocolate-y, and just the right amount of sweetness! They are the REAL DEAL, while also being gluten-free, grain-free, dairy-free, and refined sugar free!

Funfetti Gluten Free Blondies: If you like buttery, chewy and dense blondies that are speckled full of sprinkles and also happened to be gluten-free with a dairy-free paleo option, then you are going to love these! They’re so ridiculously tasty, and come to you today to celebrate Lexi’s Clean Kitchen turning 6 years old this month!

Healthy Brownies: If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make.

Maple Meringue Cookies: They are simple, crunchy, light, naturally gluten-free, and perfect to have for entertaining or for a treat. Thesy are also refined sugar free, light, and the perfect beautiful cookie everybody will love!

Sugar Cookies: These buttery sweet cookies have a soft vanilla flavor, a crisp exterior and a soft and chewy middle, just like any good sugar cookie should have. Better yet, they are simple to prepare using only a handful of ingredients and needing just a bowl and spoon to make the batter. 

Avocado Brownies: These dense and fudgey brownies have a secret ingredient that’s packed with nutrients and healthy fats, and nobody will know it! Chocolate Avocado Brownies are the perfect sweet treat to end a meal or even to pack in the lunch box with the kiddos. They’re flourless and Paleo friendly without any refined sweeteners.

Double Chocolate Macadamia Cookies: These Double Chocolate Chunk Macadamia Nut Cookies are the perfect gluten-free and paleo-friendly cookie that everyone will love! Soft, chewy, and bursting with chocolate and macadamia nuts! A household favorite!

Snickerdoodles: There are a MUST MAKE recipe. These chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.

Peanut Butter Blossoms: They have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Strawberry and Chocolate Ganache Sandwich Cookies: The cutest sweet treat, made even nicer because they are optionally free of the 14 most common allergens. Gluten free strawberry cookies are sandwiched between a dairy-free chocolate ganache with hidden strawberry jam in the middle.

Oatmeal Raisin Cookies: So perfectly chewy, soft, and delicious! The combination of cinnamon, chocolate, and raisins in these are heaven. No one will be able to tell that these are gluten-free and refined sugar-free!

Cut Out Cookies: These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids.

A three layer chocolate cake on a plate.

Healthier Cakes and Cupcakes

Gluten-Free Carrot Cake: This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

Caramel Upside Down Apple Cake: This one is unbelievably simple to make and so delicious. It’s grain-free, nut-free and dairy-free but with no shortage of delicious apple cinnamon flavor. It’s perfect to serve up for Rosh Hashanah or to whip up for a weekend baking project after you’ve gone apple picking.

Hostess Cupcakes: Now this one is a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!

The BEST Gluten-Free Layer Birthday Cake: A vanilla cake with vanilla frosting that is free from gluten and grains but still so delicious! A classic recipe!

Paleo Cupcakes With Matcha Coconut Buttercream Frosting: These Paleo Cupcakes With Matcha Coconut Buttercream Frosting are seriously amazing! The creamy matcha and coconut buttercream frosting pairs so perfectly with the fluffy vanilla cupcake.

Gluten Free Chocolate Cupcakes: Everyone needs an amazing chocolate cupcake recipe, and this one is ours! These are moist with a deep chocolate flavor and simply delicious. They’re also dairy-free and made without any refined sweeteners. Grab a bowl and a whisk and head straight to the kitchen to whip some up!

Simple and Festive Vanilla Cake with Fruit: Whether you are headed to a BBQ with family or friends or hosting a get together of your own, you’ll need a classic festive cake for the all the parties! Let’s make the most perfect (AND nut-free) vanilla cake topped with an easy buttercream and garnished off with tons of fresh fruit (red and blue for good measure)!

Raspberry Swirl Brownies: Nothing in this world is better than chocolate and raspberry together and that’s why these brownies are the absolute best. You know what else makes these the best? They’re a decadent treat that’s on the healthier side by using coconut oil and almond flour. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious.

Healthier Pie Recipes

Nut-Free Pumpkin Pie This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our nut-free and gluten-free crust that is so simple to put together! 

Blueberry Pie: The perfect dessert to serve at a backyard summer party or potluck! It’s juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It’s gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let’s get baking!

Key Lime Tart: Made using honey and coconut milk for a rich, tangy and smooth filling! It’s simple to prepare and can be optionally topped with a honey meringue for a showstopper dessert. It’s gluten-free and made without any refined sugars.

Classic Apple Pie This classic pie has  a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s made using unrefined sweeteners and uses the best gluten-free crust.

Pecan Pie: This Pecan Pie made in a tart pan is absolutely stunning, yet simple to put together. And the best part? It’s made without any refined sugar or corn syrup!

Healthy gluten free banana breadClassic Desserts Made Healthier

Creme Brûlée: This dairy-free and refined-sugar free version is just as decadent as the classic version but lightened up with a secret healthy ingredient! It’s perfectly sweetened with a blend of honey and maple sugar and despite it feeling fancy it is really easy to make.

Healthy Rice Pudding: The perfect, lightened up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar free and is hands down the perfect hearty dessert!

Paleo Banana Bread: The ultimate gluten-free banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar! It’s taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, banana bread that is freezer-friendly, too! Perfect for a holiday morning, or a snack anytime of the week!

Classic Chocolate Mousse: It’s a rich, fluffy, chocolate-y treat with just the right amount of sweetness. It will absolutely be a staple healthy dessert for holiday entertaining! Made with minimal ingredients and no baking required, everyone will love this no fuss dessert!

Gluten Free Lemon Bars: They’re creamy and delicious, and best of all: so easy to make. Bring them along to your next pot luck or BBQ and everyone will be thanking you!

Vegan and Paleo Caramel: This healthier caramel is not only super delicious, but it’s also easy to make! We’ve tested three different versions using unrefined sweeteners for all of your caramel needs!

Gluten Free Thumbprint Cookies

With a sweet little center filled with either jam or chocolate hazelnut spread, These Gluten Free Thumbprint cookies are a must make. These cookies have a crispy exterior with a chewy middle, are easy-to-prepare and perfect to make year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free thumbprint cookies on a plate.Gluten Free Thumbprint Cookies

These Gluten Free Thumbprint cookies are the cutest little cookie! A perfectly textured thumbprint cookie filled with your choice of a sweet jam or Nutella middle. What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1-bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids!

Here’s what you need to make them:

  • Almond Flour
  • Coconut Flour
  • Butter
  • Coconut Sugar
  • Vanilla Extract
  • Baking Powder
  • Salt
  • Jam (homemade or store-bought)
  • Nutella (homemade or store-bought)

Making a thumbprint in cookie dough.

Filling the Thumbprint Cookies

We’ve filled these cookies with a chocolate hazelnut spread (that can either be homemade or store-bought) and strawberry jam (again, homemade or store-bought). But let your imagination run wild and use whatever you’d like to make these thumbprint cookies. It could be fun to switch it up and fill it with a sweetened almond butter, pumpkin butter or even fill it with marshmallow cream before it is set up to make marshmallow thumbprint cookies! We can’t wait to see you’re creations.

Tips for Making Gluten Free Thumbprint Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Double indents! You’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it.

Gluten free thumbprint cookies filled with Nutella and jam.

Storing Gluten Free Dough and Baked Cookies

The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

Gluten free thumbprint cookie recipe.

If you like this gluten free cookie recipe, check out these others:

Sea Salt Nutella Thumbprint Cookies
Yields 12
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Dry ingredients
  1. 1 cup blanched almond flour
  2. 1 tbsp coconut flour
  3. 1 tsp baking powder
  4. Dash sea salt
Wet Ingredients
  1. 4 tbsp grass-fed butter
  2. 3 tbsp raw honey
Other
  1. Nutella recipe here
  2. Coarse sea salt
Instructions
  1. Preheat oven to 350
  2. In a bowl combine dry ingredients minus the chocolate chips
  3. Add in wet and mix well (use your hands or a stand mixer to get the butter mixed in well)
  4. Line a baking sheet with your baking liner or parchment paper
  5. Drop spoonfuls of the dough onto the sheet and press your thumb slightly into each center*
  6. Bake for 10 minutes, or until cooked through
  7. Remove (you may want to press your thumb in slightly again), and place 1 tsp nutella into the center of each cookie**
  8. Drizzle with sea salt and let cool before removing from the baking sheet and serving***
Notes
  1. *If the dough is a bit sticky, wet your hands slightly to help form the cookies
  2. **You can sub melted chocolate
  3. ***If you want the nutella to harden quickly, transfer baking sheet to the refrigerator
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Gluten Free Snickerdoodles

These Gluten Free Snickerdoodles are a MUST MAKE recipe. These chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free snickerdoodle recipeGluten Free Snickerdoodle Recipe

Our best recipe for Gluten Free Snickerdoodles coming just in time for holiday baking season! These soft and chewy cookies have a nice cinnamon flavor and the perfect texture. Better yet, they’re simple to prepare using a handful of ingredients and a bowl and spoon. Which means you can have fresh, hot cookies on your table quickly. This is also a great recipe to make with the kids for the holiday baking season.

A bite of gluten free snickerdoodle cookies

Ingredients for Gluten Free Snickerdoodles

  • Almond Flour
  • Tapioca Flour
  • Coconut Sugar
  • Coconut Flour
  • Cinnamon
  • Baking Soda
  • Cream of Tartar
  • Maple Syrup
  • Egg
  • Vanilla Extract
  • Butter

Tips and Tricks for Making Gluten Free Snickerdoodles

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Use a cookie scoop. It makes even cookies. Look for a cookie scoop that measures about 1 heaped tablespoon of dough. If you scoop the dough balls bigger you may need to bake for another minute or so.
  4. Coat the dough twice! If you want that extra cinnamon crunch, coat the dough balls twice. 
  5. Make ahead of time, if needed. We tested making this dough baked right after mixing and baking after a chill in the refrigerator. Either way works, so if you need to make this dough ahead of time, you can.

Gluten free snickerdoodle cookie dough

Storing Gluten Free Sugar Cookies

These cookies are best eaten on the day they are made. However the added cream of tartar (which gives it a very slight tangy flavor) also helps keep the cookies moist. They are the most crispy on the outside on day 1, but as they are stored the texture of the cookies become softer. Store at room temperature in an air tight container for up to 3 days. The unbaked dough will keep for 2-3 days.

Gluten free snickerdoodle cookie gift box

If you like this gluten free cookie recipe, check out these others:

If you like this gluten-free recipe, check out these others:

Gluten Free Snickerdoodles

Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields about 18 cookies

Ingredients

Directions

  1. Preheat the oven to 375º and line 2 baking sheet with parchment parchment paper.
  2. Add almond flour, tapioca flour, ¼ cup coconut sugar, coconut flour, ½ teaspoon cinnamon, baking soda, and cream of tartar to a bowl. Whisk together until combined.
  3. Add in maple syrup, egg, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
  4. In a separate bowl, whisk together remaining ¼ cup coconut sugar and 2 teaspoons cinnamon.
  5. Roll the dough into heaping tablespoon sized balls, and then coat in cinnamon sugar mixture. Place the dough balls on baking sheet at least 2 inches apart.
  6. Bake the cookies for 10 minutes, or until set on the outside and puffed up.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same steps as mixing it by hand, but mixing together with a paddle until the dough just comes together.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Let cool before picking up, as they are quite delicate when hot. 
  4. Cookie dough can be made up to 2 days ahead.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Sugar Cookies

These buttery sweet cookies have a soft vanilla flavor, a crisp exterior and a soft and chewy middle, just like any good Gluten Free Sugar Cookie should have. Better yet, they are simple to prepare using only a handful of ingredients and needing just a bowl and spoon to make the batter. 

gluten free sugar cookies on a plateGluten Free Sugar Cookie Recipe

Everyone needs a good sugar cookie recipe, and this one should be your new one. These chewy little cookies are insanely delicious, easy-to-prepare and perfect for the holidays, or year round. You can either bake the cookie as is, for a perfectly sweet cookie, or you can roll it in raw sugar to get for an extra sweet crunch to it.

But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. This is also a great recipe to make with the kids for the holiday baking season.

Looking for cut out sugar cookies for decorating? Check this recipe.

Gluten free sugar cookie dough on a baking sheetIngredients Needed

  • Almond Flour
  • Tapioca Flour
  • Baking Soda
  • Baking Powder
  • Sea Salt
  • Maple Syrup
  • Vanilla Extract
  • Butter
  • Raw sugar (optional)

Tips for Making Gluten Free Sugar Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden one, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Chill the dough, if you have time. We tested making this dough baked right after mixing as well as baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works just fine when the cookies are baked immediately after the dough is made. 
  4. Roll the dough in sugar, if you want. These cookies are great on their own, but rolling them in sugar creates another flavor and textural component that is nice.

Baked gluten free sugar cookiesStoring Gluten Free Sugar Cookies

As with any sugar cookie recipe, these are best eaten on the day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.

Freezing Sugar Cookie Dough

The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Move cookie dough in a freezer bag.

When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time.

Best gluten free sugar cookie recipe Icing Sugar Cookies

These cookies are not the type of cookies that should be used to make cut out shapes, and decorated. If you are looking for those cookies, check out this recipe

However, these are the type of sugar cookies that taste insanely delicious with a buttercream icing on top. We tested this with some buttercream we had lying around after making a cake, and they were SO GOOD. You could make a half sized batch of buttercream from this chocolate recipe or this vanilla recipe.

If you like this gluten free cookie recipe, check out these others:

If you like this gluten-free recipe, check out these others:

Watch the video:


Easy Gluten Free Sugar Cookie Recipe

Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields about 16 cookies

Ingredients

  • 2-1/2 cups (245 grams) almond flour
  • 1 cup (120 grams) tapioca flour
  • 1/2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch sea salt
  • 1/2 cup maple syrup
  • 2 teaspoon vanilla
  • 1/2 cup unsalted butter, softened
  • Raw sugar, optional

Directions

  1. Preheat the oven to 350º and line two baking sheets with parchment parchment paper.
  2. Add almond flour, tapioca flour, baking soda, baking powder and salt to a bowl. Whisk together until combined.
  3. Add in maple syrup, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
  4. Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), dip in raw sugar if desired, and place on baking sheet about 2 inches apart.
  5. Bake for 10 minutes.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Let cool before picking up, as they are quite delicate when hot. 
  4. Cookie dough can be made up to 2 days ahead.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten Free Peanut Butter Blossoms

These Gluten Free Peanut Butter Blossoms have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free peanut butter blossoms on a board.Gluten Free Peanut Butter Blossoms

A few months ago, somebody wrote to us asking if we could develop a few gluten-free cookie recipes, and specifically a recipe for Peanut Butter Blossoms. Ask, and you shall receive! We worked really hard and developed a few new cookie recipes (and by that I mean we ATE a lot of cookies!) that have been going live each Monday this month. And this healthy peanut butter cookie recipe is definitely a winner! Our take on a peanut butter blossoms is a bit crisp on the outside, with a dense chewy peanut butter middle. Despite this being lightened up, we still want to have a nice bit of chocolate right in the middle. We couldn’t find any high quality chocolate “kisses” that are traditionally used in the center, so we turned to melted chocolate instead. You could go the more traditional route, but we felt better using chocolate that had only a few ingredients as opposed to what the “kisses” have in them.

What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids for the holiday baking season.

Making an indentation in gluten free peanut butter thumbprints

Healthy Peanut Butter Cookie Ingredients

  • Natural Peanut Butter
  • Almond Flour
  • Tapioca Flour
  • Baking powder
  • Butter
  • Honey or Maple syrup
  • Vanilla Extract
  • Chocolate

Spooning chocolate into gluten free peanut butter cookiesTips for Making Gluten Free Peanut Butter Blossoms

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Double indents! If you are filling this chocolate with melted chocolate like we did, you’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it. If you are using a traditional chocolate kiss, you won’t need to do that.
  4. Our preferred method of melting chocolate: We melt chocolate over a double-boiler because it’s the most gentle way to melt it. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it’s fully melted.
  5. Type of chocolate: You can use a chopped bar of chocolate, or you can use chocolate chips. If using chocolate chips, try to buy a medium to high quality brand with as few ingredients added as possible. Chocolate chips with a lot of added ingredients don’t melt as easily since they are manufactured to hold their shape.

Gluten free peanut butter cookies with chocolate

Storing Gluten Free Dough and Baked Cookies

The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

Gluten free peanut butter blossoms

If you like this gluten free cookie recipe, check out these others:

Healthier Peanut Butter Blossoms

Prep Time 00:15 Cook Time 00:12 Total Time 00:27 Yields about 15 cookies

Ingredients

Directions

  1. Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
  2. Whisk together almond flour, tapioca flour, and baking powder in a bowl. 
  3. Add in peanut butter, butter, sweetener and vanilla extract. Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
  4. Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
  5. Bake for 12 minutes. Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well. Let cool.
  6. Meanwhile, melt chocolate using your desired method. Spoon the melted chocolate into the wells of the cookies. Let chocolate set up before serving.

Recipe Notes

  1. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Cookie dough can be made up to 3 days ahead. Fully baked cookies can be made up to 2 days ahead and stored at room temperature.
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Gluten Free Chocolate Chip Cookies

Crispy on the outside and soft and chewy in the middle, these Gluten Free Chocolate Chip Cookies are the real deal. They’re also easy to put together, using just 1-bowl and no fancy equipment. Made without any refined sugar, and using nutrient-dense baking flours, this cookie is not only delicious, but one you can feel good about eating.

gluten free chocolate chip cookies broken apartGluten Free Chocolate Chip Cookies

These cookies just may be the best chocolate chip cookies we’ve ever had. How do we know that? Because these gluten-free cookies taste better than the traditional flour cookies. We dare you to bake them to see for yourself. They’re crispy on the outside soft in the middle and hit all the right flavors. They’re made with a mix of almond flour and tapioca for the perfect texture and contain no refined sugars.

But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot chocolate chip cookies on your table quickly. So what are you waiting for?

vegan gluten free chocolate chip cookie dough in a bowl

Ingredients for Gluten Free Chocolate Chip Cookies

  • Almond Flour
  • Tapioca Flour
  • Coconut Sugar
  • Baking Soda
  • Sea Salt
  • Egg
  • Honey
  • Vanilla Extract
  • Butter
  • Dark Chocolate

Dairy-free and Vegan Substitutions

Hands down, we prefer this chocolate chip cookie recipe made as is, without substitutions. However, we wanted to offer substitutions to make this dairy-free, vegan and paleo, if possible. So we tested and tested to get it to work out.

We were able to swap out the butter for equal parts coconut oil. Make sure the coconut oil is softened very well (though not melted).

The egg can be replaced with a flax egg. To make the flax egg, mix together 1 tablespoon of ground flax seed with 2 tablespoons of water, and let it sit for about 5-10 minutes before using.

Please note: If you are making either of the substitutions (or both) you have to chill the dough for at least 2 hours (or up to 3 days) before baking.

gf chocolate chip cookie dough balls

Tips for Making Gluten Free Chocolate Chip Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter (or coconut oil) to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a sturdy spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Chill the dough, if you have time. We tested this chocolate chip cookie dough baked right after mixing and baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works too, when baking right after being made. 
  4. Scoop, roll and flatten. To get the prettiest and most even cookies, use a cookie scoop that measures out about 2 tablespoons of dough (the scoop is a number #30), roll out the portioned dough to make a smooth surface, and then lightly flatten the cookies. This helps the cookie have an even surface, as well as spread a bit more than if you just placed a cookie dough ball on the baking sheet.
  5. Add additional chocolate chips before baking. Stick some extra chocolate chips / chunks directly on top of the cookie dough. This makes for a pretty presentation and melty chocolate right on top of the cookie.

Easy gluten free chocolate chip cookie recipeStoring Gluten Free Chocolate Chip Cookies

As with any chocolate chip cookie recipe, these are best eaten on the day they are made. On day 1, the edges are nice and crispy and the middle is soft. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.

Freezing Cookie Dough

The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Then, transfer cookie dough balls to a freezer bag for longer storage.

When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time.

gluten free chocolate chip cookies on a plate

If you like this gluten-free baking recipe, check out these others:

For other cookie recipe, check out these:

Gluten Free Chocolate Chip Cookies

Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields 15

Ingredients

Directions

  1. Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.
  2. Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.
  3. Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.
  4. Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), if desired stick additional chocolate chips in the top of the dough, and place on baking sheet about 2 inches apart. Lightly flatten the tops of the dough balls.
  5. Bake for 10 minutes (for soft, slightly undercooked cookies) or 12 minutes (for fully cooked cookies).
  6. Let cookies cool slightly before picking up as they are delicate when hot.

Recipe Notes

  1. For dairy-free, vegan and paleo, substitute the butter for softened / room temperature coconut oil, and the egg for a flax egg (to make whisk together 1 tablespoon ground flax seed with 2 tablespoons water and let sit for 5-10 minutes before using). The dough must be chilled for at least 2 hours before baking. See the post for information on how to successfully make these swaps.
  2. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  3. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  4. Let cookies cool before picking up, as they are quite delicate when hot.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!