Gluten Free Nut Free Desserts for Beginners That Actually Taste Good

Gluten Free Nut Free Desserts (Kid-Tested, Celiac-Safe)

Here’s the thing, y’all—when Emma was diagnosed with celiac disease at age four, dessert suddenly got complicated. I’m not just talking birthday cake. I mean bake sales, school parties, family holidays… all the fun stuff. And because she’s also allergic to nuts, that narrowed the field even more. If you’re hunting for gluten free nut free desserts​ that actually taste amazing, you’re in the right kitchen.

I tried buying treats from the allergy-friendly aisle, but they were dry, weirdly sweet, or so expensive I felt guilty after one bite. I also fell for a few “easy” Pinterest recipes that turned out gummy or gritty (one literally bounced). That’s when I decided to stop settling. I started testing my own recipes—over and over—until they were actually good. Not “good for gluten-free.” Just good.

This list is made for you if you’re standing in the kitchen wondering what to bake that won’t trigger an allergy and won’t end up in the trash. These recipes are beginner-friendly, celiac-safe, totally nut-free, and kid-tested by Emma herself. If you’re just starting out and want the easiest treats to build confidence with, take a look at my
easy gluten-free desserts collection — every recipe is simple, kid-approved, and uses the same no-gum, no-nut basics we rely on here.

And yes, I’ll walk you through each one like we’re baking together at my kitchen counter.

Gluten-Free Cinnamon Roll Mug Cake

This one’s for those nights when you just want something warm, sweet, and cinnamon-y now. No yeast, no rolling, no waiting. I make this mug cake at least once a week after the kids are in bed — and I won’t lie, sometimes I hide the ingredients behind the rice so Emma doesn’t find them first. It’s soft, gooey in the middle, and ready in under two minutes.

If you’re juggling even more allergies at home, take a peek at my Gluten Dairy Egg Free Desserts roundup — every treat there works for gluten-free, nut-free, and egg-free families.

Ingredients

• 1/4 cup gluten-free 1:1 flour (like King Arthur or Bob’s Red Mill)
• 2 tbsp brown sugar
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• Pinch of salt
• 1 tbsp melted butter (or neutral oil)
• 2 tbsp milk (any kind, dairy-free works fine)
• 1/4 tsp vanilla extract

Cinnamon Swirl

• 1 tsp brown sugar
• 1/4 tsp cinnamon
• 1/2 tsp water

Optional Icing

• 2 tbsp powdered sugar
• 1/2 tsp milk

Instructions

• In a microwave-safe mug, whisk flour, brown sugar, baking powder, cinnamon, and salt.
• Stir in melted butter, milk, and vanilla until you have a smooth batter.
• Mix cinnamon swirl ingredients in a separate cup. Drizzle it over the top of the batter and swirl with a knife.
• Microwave for 50–70 seconds. Start at 50 — it should puff up and be set in the middle.
• Let it cool a minute or two.
• Mix up the optional icing and drizzle on top, or eat it straight from the mug as-is.

Gluten-Free Cinnamon Roll Mug Cake

A warm, soft, gluten-free cinnamon roll–style mug cake that cooks in under two minutes in the microwave, with a gooey cinnamon swirl and optional icing.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Mug Cake

• 1/4 cup gluten-free 1:1 flour like King Arthur or Bob’s Red Mill
• 2 tbsp brown sugar
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• salt pinch
• 1 tbsp melted butter or neutral oil
• 2 tbsp milk any kind, dairy-free works fine
• 1/4 tsp vanilla extract

Cinnamon Swirl

• 1 tsp brown sugar
• 1/4 tsp cinnamon
• 1/2 tsp water

Optional Icing

• 2 tbsp powdered sugar
• 1/2 tsp milk

Instructions

 

• In a microwave-safe mug, whisk flour, brown sugar, baking powder, cinnamon, and salt.
• Stir in melted butter, milk, and vanilla until you have a smooth batter.
• Mix cinnamon swirl ingredients in a separate cup. Drizzle it over the top of the batter and swirl with a knife.
• Microwave for 50–70 seconds. Start at 50 — it should puff up and be set in the middle.
• Let it cool a minute or two.
• Mix up the optional icing and drizzle on top, or eat it straight from the mug as-is.

Notes

This one’s for those nights when you just want something warm, sweet, and cinnamon-y now. No yeast, no rolling, no waiting. It’s soft, gooey in the middle, and ready in under two minutes. If you’re juggling even more allergies at home, take a peek at my Gluten Dairy Egg Free Desserts roundup — every treat there works for gluten-free, nut-free, and egg-free families.

Keyword cinnamon roll mug cake, dairy-free option, easy dessert, egg-free, gluten and dairy free desserts for christmas, gluten free dessert, gluten-free, gluten-free cinnamon dessert, microwave dessert, mug cake, quick dessert, single-serve dessert

If mug cakes are your love language too, I’ve got a whole lineup of them in my Gluten-Free Mug Cake Guide — chocolate, vanilla, peanut butter, and more two-minute wonders.

Sunflower Butter Chocolate Chip Blondies

I tested these blondies five times before getting the texture right — chewy in the middle, golden on top, and none of that sandy gluten-free weirdness. These are peanut-butter-blondie vibes, but made safe with sunflower seed butter, and they come together in one bowl. Emma calls these her “Friday treats,” because we usually bake them after school with a side of chocolate chips for snacking.

Ingredients

• 1/2 cup sunflower seed butter (look for unsweetened or lightly sweetened)
• 1/3 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 cup gluten-free oat flour (or rice flour)
• 1/3 cup chocolate chips (dairy-free if needed)

Instructions

• Preheat oven to 350°F and line an 8×8 pan with parchment.
• In a medium bowl, mix sunflower butter, brown sugar, egg, and vanilla until smooth.
• Stir in baking soda, salt, and oat flour until fully combined.
• Fold in chocolate chips.
• Spread batter evenly into the prepared pan — it’ll be thick.
• Bake for 18–22 minutes, until edges are golden and the center is just set.
• Cool completely before cutting for clean slices.
• To freeze, wrap bars individually; pack frozen for lunchboxes.

Sunflower Butter Chocolate Chip Blondies

Chewy, one-bowl gluten-free blondies made with sunflower seed butter and chocolate chips. Golden on top, soft in the middle, and perfect as a nut-free, after-school treat or lunchbox dessert.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Blondies

• 1/2 cup sunflower seed butter look for unsweetened or lightly sweetened
• 1/3 cup brown sugar
• 1 egg large
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• salt pinch
• 1/4 cup gluten-free oat flour or rice flour
• 1/3 cup chocolate chips dairy-free if needed

Instructions

 

• Preheat oven to 350°F and line an 8×8 pan with parchment.
• In a medium bowl, mix sunflower seed butter, brown sugar, egg, and vanilla until smooth.
• Stir in baking soda, salt, and gluten-free oat flour until fully combined.
• Fold in chocolate chips.
• Spread batter evenly into the prepared pan; it will be thick.
• Bake for 18–22 minutes, until edges are golden and the center is just set.
• Cool completely before cutting for clean slices.
• To freeze, wrap bars individually; pack frozen for lunchboxes.

Notes

To freeze, wrap bars individually; pack frozen for lunchboxes.

Keyword after school treats, chocolate chip blondies, gluten-free, lunchbox dessert, nut-free dessert, one-bowl blondies, sunflower seed butter

For parties, school events, or potlucks, you’ll find even more big-batch ideas in my Easy Gluten-Free Desserts for a Crowd — all simple, shareable, and totally nut-free.

Easy Gluten-Free Cherry Dump Cake

This is the dessert I pull out when I’ve got zero energy but still want something that looks like I tried. It’s a three-ingredient wonder, no mixing required, and you can swap the fruit filling depending on the season or what’s in your pantry. I brought this to a neighbor’s potluck once and a gluten-eating grandpa went back for thirds. That’s the kind of review I trust.

Ingredients

• 1 (21 oz) can cherry pie filling (make sure it’s labeled gluten-free)
• 1 box gluten-free yellow cake mix (King Arthur or Betty Crocker GF work great)
• 1/2 cup melted butter or neutral oil (use dairy-free butter if needed)

Instructions

• Preheat your oven to 350°F. Lightly grease an 8×8 or 9×9 baking dish.
• Spread cherry pie filling evenly over the bottom of the pan.
• Sprinkle the dry cake mix evenly across the top — and whatever you do, don’t stir, y’all!
• Drizzle the melted butter all over the surface, trying to cover every bit you can — that’s how you get those buttery, golden edges.
• Bake for 40–45 minutes, until the top is golden and the edges are bubbly.
• Let it cool 10–15 minutes before serving. Best warm with a scoop of vanilla ice cream (nut-free, of course).
• Swap the filling with blueberry, apple, or pumpkin — always check labels for gluten and cross-contamination.

Easy Gluten-Free Cherry Dump Cake

A three-ingredient, no-mix gluten-free cherry dump cake that’s effortless, crowd-pleasing, and perfect for potlucks.

Print Recipe Pin Recipe

Course Dessert

Ingredients

  

Ingredients

• 1 21 oz can cherry pie filling make sure it’s labeled gluten-free
• 1 box gluten-free yellow cake mix King Arthur or Betty Crocker GF work great
• 1/2 cup melted butter or neutral oil use dairy-free butter if needed

Instructions

 

• Preheat your oven to 350°F. Lightly grease an 8×8 or 9×9 baking dish.
• Spread cherry pie filling evenly over the bottom of the pan.
• Sprinkle the dry cake mix evenly across the top — and do not stir.
• Drizzle the melted butter all over the surface, covering as much as possible.
• Bake for 40–45 minutes, until the top is golden and the edges are bubbly.
• Let it cool 10–15 minutes before serving. Best warm with vanilla ice cream.

Notes

Best served warm with vanilla ice cream. Swap cherry filling with blueberry, apple, or pumpkin. Always check labels for gluten and cross-contamination.

Keyword cake mix dessert, cherry, dump cake, easy dessert, gluten-free, potluck dessert

If apple treats are your go-to, the full Easy Gluten-Free Apple Desserts roundup has crisps, crumbles, pies, and no-bake jars that are naturally nut-free and perfect for weeknights.

Sunbutter “Buckeyes” (No-Bake + Nut-Free)

If you’ve ever had traditional buckeyes (those peanut butter + chocolate candy balls), you know they’re dangerously good. But I had to reinvent them for Emma, and y’all — these Sunbutter buckeyes might actually be better. They’re creamy, not too sweet, and totally nut-free. I make a double batch every December and freeze half (which lasts exactly two days, let’s be honest).

Ingredients

• 1/2 cup sunflower seed butter (unsweetened or lightly sweetened)
• 2 tbsp melted butter or coconut oil
• 1/2 tsp vanilla extract
• 1 cup powdered sugar
• 1 cup chocolate chips (dairy-free if needed)
• 1 tsp neutral oil (like avocado or sunflower)

Instructions

• In a medium bowl, mix Sunbutter, melted butter, and vanilla.
• Stir in powdered sugar until a dough forms — it should be soft but not sticky.
• Chill in the fridge for 10–15 minutes if too soft.
• Roll into small balls and place on a parchment-lined baking sheet.
• Freeze for 20 minutes.
• Melt chocolate chips with oil in the microwave, stirring every 30 seconds until smooth.
• Dip each ball halfway in chocolate and return to the tray.
• Chill until set. Store in the fridge up to 1 week or freeze longer.

Sunbutter “Buckeyes” (No-Bake + Nut-Free)

These Sunbutter buckeyes are a no-bake, nut-free twist on the classic peanut butter and chocolate candy balls. They’re creamy, not too sweet, and perfect for stashing in the freezer during the holidays.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Ingredients

• 1/2 cup sunflower seed butter unsweetened or lightly sweetened
• 2 tbsp butter or coconut oil melted
• 1/2 tsp vanilla extract
• 1 cup powdered sugar
• 1 cup chocolate chips dairy-free if needed
• 1 tsp neutral oil like avocado or sunflower

Instructions

 

• In a medium bowl, mix Sunbutter, melted butter, and vanilla.
• Stir in powdered sugar until a dough forms — it should be soft but not sticky.
• Chill in the fridge for 10–15 minutes if too soft.
• Roll into small balls and place on a parchment-lined baking sheet.
• Freeze for 20 minutes.
• Melt chocolate chips with oil in the microwave, stirring every 30 seconds until smooth.
• Dip each ball halfway in chocolate and return to the tray.
• Chill until set. Store in the fridge up to 1 week or freeze longer.

Notes

These Sunbutter buckeyes are a nut-free version of the classic peanut butter and chocolate buckeye candies. They’re creamy, not too sweet, and totally nut-free. I often make a double batch every December and freeze half. Store the finished buckeyes in the fridge for up to 1 week or freeze for longer storage.

Keyword buckeyes, chocolate, holiday treats, no-bake, no-bake dessert, nut-free, sunbutter buckeyes, sunflower seed butter

If you love a good no-bake moment (same here), you’ll find more chill-and-go recipes in my Easy Gluten-Free No-Bake Desserts — zero oven, zero stress, all delicious.

Microwave Jam Crumble for One (Gluten-Free, Nut-Free)

This one came from a reader named Cara who emailed me, “Rachel, I just want something sweet after the kids go to bed that doesn’t require a mixer or effort.” Girl, same. This is my go-to solo dessert — warm, jammy, buttery, and totally nut- and gluten-free.

Ingredients

• 2 tbsp gluten-free quick oats
• 1 tbsp gluten-free flour (oat or rice flour works)
• 1 tbsp brown sugar
• 1 tbsp melted butter or coconut oil
• Pinch of salt
• 1–2 tbsp fruit jam (strawberry, raspberry, fig — anything works!)

Instructions

• In a small microwave-safe bowl or ramekin, stir together oats, flour, sugar, melted butter, and salt.
• Press half the mixture into the bottom of the dish.
• Spread jam over the top.
• Sprinkle remaining crumble over the jam.
• Microwave for 45–60 seconds, until bubbling and fragrant.
• Let it cool for a minute (or top with a scoop of ice cream if you’re feelin’ it).
• Tip: Pre-mix dry ingredients in ramekins for easy late-night desserts.

Microwave Jam Crumble for One (Gluten-Free, Nut-Free)

A quick single-serve microwave jam crumble that’s warm, jammy, buttery, and completely gluten-free and nut-free.

Print Recipe Pin Recipe

Course Dessert

Servings 1

Ingredients

  

Crumble

• 2 tbsp gluten-free quick oats
• 1 tbsp gluten-free flour oat or rice flour works
• 1 tbsp brown sugar
• 1 tbsp melted butter or coconut oil
• Pinch salt
• 1–2 tbsp fruit jam strawberry, raspberry, fig — anything works

Instructions

 

• In a small microwave-safe bowl or ramekin, stir together oats, flour, sugar, melted butter, and salt.
• Press half the mixture into the bottom of the dish.
• Spread jam over the top.
• Sprinkle remaining crumble over the jam.
• Microwave for 45–60 seconds, until bubbling and fragrant.
• Let it cool for a minute, or top with a scoop of ice cream if desired.

Notes

This recipe came from a reader named Cara who wanted something sweet after the kids went to bed that didn’t require a mixer or effort. It’s a go-to solo dessert that’s warm, jammy, buttery, and completely nut- and gluten-free. Serve as is or top with a scoop of ice cream if desired. Tip: Pre-mix the dry ingredients in ramekins for easy late-night desserts.

Keyword gluten-free, jam crumble, microwave dessert, nut-free, oat crumble, quick dessert, single-serve dessert

For even more ultra-simple treats you can make with pantry staples, check out my Few-Ingredient Gluten-Free Desserts — most have five ingredients or fewer.

Banana Chocolate Chip Muffin Cookies (Gluten-Free, Nut-Free)

These are what I make when I have one lonely banana on the counter and no time for muffins. They’re soft like a muffin but bake up like cookies — quick, portable, and sweet enough without needing tons of sugar. Emma calls them “banana clouds.” I call them the reason we always buy extra bananas.

Ingredients

• 1 ripe banana, mashed
• 1/4 cup brown sugar
• 1/4 cup melted butter or oil
• 1 egg
• 1/2 tsp vanilla extract
• 3/4 cup gluten-free 1:1 flour (I use King Arthur)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• Pinch of salt
• 1/3 cup chocolate chips (mini chips melt evenly)

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a mixing bowl, mash the banana and whisk in sugar, melted butter, egg, and vanilla.
• In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
• Stir dry ingredients into wet until just combined.
• Fold in chocolate chips.
• Drop heaping tablespoons of batter onto the baking sheet — they’ll puff, not spread.
• Bake for 10–12 minutes, until the edges are golden and centers are set.
• Cool on the tray for 5 minutes, then transfer to a rack.
• Freeze-friendly: Pack from frozen for lunch; they’re soft by snack time.

Banana Chocolate Chip Muffin Cookies (Gluten-Free, Nut-Free)

Soft, muffin-like cookies made from a single banana — quick, portable, and naturally sweet. Emma calls them “banana clouds.”

Print Recipe Pin Recipe

Course Dessert

Ingredients

  

Ingredients

• 1 ripe banana mashed
• 1/4 cup brown sugar
• 1/4 cup melted butter or oil
• 1 egg
• 1/2 tsp vanilla extract
• 3/4 cup gluten-free 1:1 flour (King Arthur)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• salt pinch
• 1/3 cup chocolate chips mini chips melt evenly

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a mixing bowl, mash the banana and whisk in sugar, melted butter, egg, and vanilla.
• In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
• Stir dry ingredients into wet until just combined.
• Fold in chocolate chips.
• Drop heaping tablespoons of batter onto the baking sheet — they’ll puff, not spread.
• Bake for 10–12 minutes, until the edges are golden and centers are set.
• Cool on the tray for 5 minutes, then transfer to a rack.

Notes

Freeze-friendly: Pack from frozen for lunch; they soften by snack time.

Keyword banana, chocolate chip, cookies, easy dessert, gluten-free, muffin cookies, nut-free, snack

Gluten-Free Orange Olive Oil Cake (Nut-Free + Moist!)

This cake is bright, tender, and slightly fancy without being fussy. It’s the kind of dessert you bring to a shower or serve to guests when you want them to say, “Wait — this is gluten-free?” The olive oil keeps it moist (I know, I know, but that’s the word), and the orange zest makes it feel like sunshine on a plate. No nuts, no special flours, just pantry staples and citrus magic.

Ingredients

• 1/2 cup extra virgin olive oil
• 2/3 cup granulated sugar
• 2 large eggs
• Zest of 1 orange
• 1/2 cup orange juice (fresh is best, but bottled works)
• 1 tsp vanilla extract
• 1 1/4 cups gluten-free 1:1 flour blend (I use King Arthur Measure for Measure)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat oven to 350°F. Lightly grease and flour (GF) a 9-inch round cake pan.
• In a mixing bowl, whisk olive oil, sugar, eggs, orange zest, juice, and vanilla until smooth.
• In another bowl, stir together flour, baking powder, baking soda, and salt.
• Add dry ingredients to wet and whisk gently until just combined. Don’t overmix.
• Pour the batter into your prepared pan and smooth the top.
• Bake for 30–35 minutes, until golden and a toothpick slides out clean.
• Cool in the pan for about 10 minutes, then move to a rack to finish cooling.
• Optional: dust with powdered sugar or drizzle a light orange glaze.
• Stays moist for days and is even better on day two.

Gluten-Free Orange Olive Oil Cake (Nut-Free + Moist!)

This cake is bright, tender, and slightly fancy without being fussy. It’s the kind of dessert you bring to a shower or serve to guests when you want them to say, “Wait — this is gluten-free?” The olive oil keeps it moist, and the orange zest makes it feel like sunshine on a plate. No nuts, no special flours, just pantry staples and citrus magic.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

Cake

• 1/2 cup extra virgin olive oil
• 2/3 cup granulated sugar
• 2 large eggs
• zest of 1 orange
• 1/2 cup orange juice fresh is best, but bottled works
• 1 tsp vanilla extract
• 1 1/4 cups gluten-free 1:1 flour blend I use King Arthur Measure for Measure
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions

 

Cake

• Preheat oven to 350°F. Lightly grease and flour (GF) a 9-inch round cake pan.
• In a mixing bowl, whisk olive oil, sugar, eggs, orange zest, juice, and vanilla until smooth.
• In another bowl, stir together flour, baking powder, baking soda, and salt.
• Add dry ingredients to wet and whisk gently until just combined. Don’t overmix.
• Pour the batter into your prepared pan and smooth the top.
• Bake for 30–35 minutes, until golden and a toothpick slides out clean.
• Cool in the pan for about 10 minutes, then move to a rack to finish cooling.
• Optional: dust with powdered sugar or drizzle a light orange glaze.

Notes

Stays moist for days and is even better on day two.

Keyword cake, citrus dessert, easy dessert, gluten free dessert, gluten-free, gluten-free orange olive oil cake, nut-free, olive oil cake, orange

Gluten-Free Snickerdoodle Ice Cream Sandwiches

These are everything you love about snickerdoodles — chewy, cinnamon-y, and just the right amount of sweet — but turned into the ultimate summer dessert. We make a batch of the cookies ahead, then let Emma assemble her own sandwiches with nut-free vanilla ice cream. It’s messy. It’s fun. It’s worth every sticky-fingered bite.

Ingredients (Cookies)

• 1/2 cup unsalted plant-based butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free 1:1 flour (King Arthur works great)
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Filling

• Dairy-free, nut-free vanilla ice cream

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment.
• In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes).
• Beat in egg and vanilla.
• In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
• Mix dry into wet until fully combined — dough will be soft.
• Mix cinnamon sugar in a small bowl.
• Scoop 1-tbsp portions, roll into balls, coat in cinnamon sugar, and place 2 inches apart.
• Bake 9–11 minutes, until edges are set and centers look slightly underdone.
• Cool completely on the pan.
• Sandwich softened ice cream between two cookies; wrap and freeze 30 minutes to firm.
• Party tip: Set up a DIY station for kids — napkins required!

Gluten-Free Snickerdoodle Ice Cream Sandwiches

Chewy gluten-free snickerdoodles sandwiched with dairy-free vanilla ice cream for the ultimate summer dessert.

Print Recipe Pin Recipe

Course Dessert

Ingredients

  

Cookies

• 1/2 cup unsalted plant-based butter softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free 1:1 flour King Arthur works great
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Filling

• dairy-free, nut-free vanilla ice cream

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with parchment.
• In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes).
• Beat in egg and vanilla.
• In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
• Mix dry into wet until fully combined — dough will be soft.
• Mix cinnamon sugar in a small bowl.
• Scoop 1-tbsp portions, roll into balls, coat in cinnamon sugar, and place 2 inches apart.
• Bake 9–11 minutes, until edges are set and centers look slightly underdone.
• Cool completely on the pan.
• Sandwich softened ice cream between two cookies; wrap and freeze 30 minutes to firm.

Notes

Party tip: Set up a DIY station for kids — napkins required!

Keyword cookies, dairy-free, gluten-free, ice cream sandwiches, nut-free, snickerdoodles, summer dessert

FAQs About Gluten Free Nut Free Desserts

What are some good gluten free desserts?

Honestly? More than you’d think. From soft sugar cookie bars to mug cakes, there’s a gluten-free version of almost everything these days — and if it’s also nut-free, even better. The trick is using the right flour blend and knowing what swaps actually work. I always recommend starting with simple recipes like blondies, dump cakes, or banana muffin cookies (all included above!).

What is a good nut free dessert?

Anything made without tree nuts or peanuts — and without cross-contamination — counts. Think oat-based treats, seed-butter bars, coconut macaroons, or fruit-forward desserts. I love using sunflower seed butter in place of peanut butter because it bakes beautifully and stays safe for nut-free homes.

Can gluten free eat nuts?

Some folks can, but not all. Gluten and nut allergies aren’t automatically linked — but in our house, Emma’s got both, so we skip all nuts entirely. If you’re baking for someone with just gluten sensitivity, nuts like almonds or pecans might be okay, but always ask. And double-check that any nut products are labeled gluten-free too (cross-contact is real, y’all).

According to research from the National Institutes of Health, food allergies and intolerances affect millions and can seriously impact quality of life (see the science).

What sweet things are gluten-free?

So many! Chocolate, pudding, fruit, marshmallows, whipped cream, and even ice cream can be naturally gluten-free — as long as they’re made in a safe facility. I always say: it’s not about giving things up, it’s about finding better ways to make what you love.

Conclusion

Y’all, baking without gluten and nuts doesn’t mean baking without joy. It just means paying closer attention, testing (and re-testing) with love, and finding recipes that actually work — for real families, with real allergies. And if you’re also trying to cut back on sugar or keep things a little lighter, the Gluten-Free Sugar-Free Desserts collection has tons of sweet options without the crash. Every dessert on this list has passed the Emma test, the mom test, and the Texas cousin test (which might be the hardest of all). From my kitchen to yours — you’ve got this.

And if you ever need more allergen-friendly ideas, the full Gluten and Dairy Free Desserts guide is packed with safe, reliable recipes Emma and I bake all year long.