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Gluten Free Desserts to Satisfy Any Sweet Tooth

Elaine Standohar's picture
Gluten Free Dessert

There are a number of reasons why a person might choose to adopt a gluten-free lifestyle. Perhaps they are experimenting with the benefits of a wheat-less diet (i.e. Paleo, Atkins); maybe certain health restrictions demand it (Diabetes, Celiac Disease). Whatever the reason, one singular concern regarding the gluten-free transformation always seems to surface: satisfying one's sweet tooth.

For those both considering and/or actively participating in gluten-free habits, allow the following recipes to ease your mind on the matter. All three are gluten-free, quick and easy to prepare, and - most importantly - delicious!

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Primal Palate Chocolate Chip Cookies: Gluten-free, Paleo friendly, Father approved (My dad enjoyed these more than traditional chocolate chip cookies!)

  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  • 1/2 cup unrefined coconut oil
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 3 cups blanched almond flour
  1. Preheat oven to 375°F.
  2. Combine dry ingredients in medium bowl.
  3. Beat eggs, maple syrup, and vanilla in separate bowl.
  4. Combine wet and dry ingredients and mix until well blended.
  5. Add melted coconut oil. Blend.
  6. Stir in chocolate chips.
  7. Drop balls of cookie dough on greased or parchment-lined cookie sheet.
  8. Bake for 15 minutes.

Spa Bettie's Strawberry-Lemon Rice Crispies: Gluten-free, Dairy-free, Vegan

  • 2tbsp unrefined coconut oil
  • 10 oz. package marshmallows (vegans opt for Dandies brand)
  • 1 lemon juiced and zested
  • 5 cups rice puffs
  • 3/4 cup dried strawberry pieces
  • 2 tbsp beet juice (for color, optional)
  1. Melt coconut oil in saucepan, add marshmallows.
  2. Stir over medium heat until melted. Add lemon juice, lemon zest, and beet juice. Stir.
  3. Remove from heat, add rice puffs, and strawberry bits. Mix until combined.
  4. Press into pan. 9"x9" pan makes tall treats!

Sofia's Blood Orange Chia Pudding: Gluten-free, Vegan, Paleo friendly

  • 2 cups of blood orange juice (squeezed from roughly four oranges)
  • 1/2 cup crushed cashews (soaked overnight)
  • 1 tbsp honey
  • 3 tbsp chia seeds
  • Blood orange segments & pomegranate seeds (for garnish)
  1. Drain cashews and pulverize in a food processor.
  2. Slowly add a few tablespoons of the orange juice until a thick cashew paste forms.
  3. Blend until smooth.
  4. Slowly pour in the rest of the orange juice. Blend.
  5. Strain the mixture through a nut milk bag to remove any remaining cashew solids. (The result should be a creamy, pink cashew milk.)
  6. Add chia seeds. Stir well & refrigerate.

Leave for at least eight hours, or overnight.
Serve chilled, topped with fresh blood orange segments and whole pomegranate seeds.



Well done! Sounds yummy.
Shared. Thank you.