Having a gluten allergy doesn’t mean you have to give up your favorite desserts. Here are a few delicious gluten-free recipes that are sure to satisfy any sweet tooth!
Peanut Butter Chocolate Chip Cookies
These flourless cookies are always a hit, but the best part about them is how easy they are to make!
- 1 cup of peanut butter
- 1 cup of sugar
- 1 egg
- ½ tsp. vanilla extract
- ½ cup mini chocolate chips
Preheat oven to 350 degrees. Mix peanut butter, sugar, egg and vanilla. Stir in mini chocolate chips. Roll dough into balls (ping pong sized) and place on cookie sheet. Flatten by making crisscross marks across the top with a fork. Bake for 10 minutes or until set. Transfer cookies onto a cooling rack. Makes 16-20 cookies.
Black Forest Cupcakes
My daughter wanted to make Black Forest Cupcakes for a party, but one of her friends is gluten intolerant. She found a recipe, but our local grocery store didn’t carry gluten-free flour. We threw together our own version and I am sharing it below.
- Gluten-free chocolate cake mix
- 10 oz. can cherry pie filling
- Cupcake baking cups
- 1 cup heavy whipping cream
- 1 cup confectioner’s sugar
- ½ tsp. vanilla extract
- milk chocolate candy bar
- 1 jar maraschino cherries (drained, set aside)
Follow directions on gluten-free chocolate cake mix. Fold in the cherry pie filling. Line the cupcake tins with cupcake baking cups. Fill 2/3 full. Bake according to directions on box. Allow them to sit for five minutes in the pan before moving to a cooling rack.
Once the cupcakes are cool, whip cream in a mixing bowl until soft peaks form. Add confectioner’s sugar, vanilla and 1 tsp. of cherry juice. Beat until stiff. Frost cupcakes. Top with maraschino cherry. Grate a little chocolate over each one. Makes 18 to 24 cupcakes.
Purple Cow Gelatin Salad
This gluten-free dessert is a recipe from my grandmother. It has always been a part of any holiday or family get-together and she called it Purple Cow.
- (2) 3 oz. boxes of black raspberry gelatin
- (2) cups of hot water
- (1) 21 oz. can of blueberry pie filling
- (1) 8 oz. can of crushed pineapple in juice
- (1) 8 oz. container of whipped topping
- 4 oz. of softened cream cheese
- ¼ cup of chopped pecans
In a 9 x 9 baking dish, dissolve gelatin and allow to cool. Next, add the pineapple with the juice and the blueberry pie filling. Refrigerate until set.
Mix the whipped topping with the cream cheese and spread over gelatin. Sprinkle the pecans on top and refrigerate until ready to serve.