4 simple gluten lactose free dessert recipes:
Table of Contents
There’s something deeply joyful about dessert, especially when you know it’s safe for the one you love. This collection of gluten lactose free dessert recipes came from that place in my heart. When I started baking without flour or dairy, I wasn’t sure if I could keep the magic.
But with every soft cookie, every frosted slice, every spoonful of creamy sweetness, I realized: love always finds a way. These recipes aren’t compromises. They’re comfort, reimagined, made for him, and shared with you.
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Gluten Lactose Free Dessert Recipes: Sweet, Safe & Absolutely Irresistible
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These gluten and lactose free chocolate chip cookies are soft, golden, and filled with dairy free chocolate chips. A classic made allergy-friendly with clean, comforting ingredients.
Ingredients
1½ cups almond flour
½ cup gluten free oat flour
½ tsp baking soda
¼ tsp salt
⅓ cup coconut oil (soft, not melted)
½ cup coconut sugar
1 tbsp maple syrup
1 tsp vanilla extract
¼ cup almond milk (or oat milk)
½ cup dairy free chocolate chips
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a medium bowl, whisk almond flour, oat flour, baking soda, and salt.
3. In another bowl, cream coconut oil and coconut sugar until smooth.
4. Add maple syrup, vanilla, and almond milk to wet mix and combine.
5. Stir dry ingredients into wet until a dough forms.
6. Fold in dairy free chocolate chips.
7. Scoop dough into balls and place on baking sheet.
8. Bake 10–12 minutes until edges are golden.
9. Let cool on pan for 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container for up to 3 days.
Freeze unbaked dough balls for future baking.
Swap almond milk with oat or soy if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
gluten lactose free dessert recipes
Where comfort meets care
It all started with a craving, his craving, for something soft, chewy, and chocolatey. But gluten was no longer welcome, and dairy had to go too. At first, I thought dessert might be off the table for good. But then I remembered why I bake: not just for taste, but for the joy it brings him.
That’s how this gluten lactose free dessert recipe came to life. And it’s one we return to over and over again: the classic gluten and dairy free chocolate chip cookie, only better.
This cookie is rich, soft in the center, and crisp on the edges. No butter, no wheat flour, no milk, just real ingredients that love you back.
gluten lactose free dessert recipes Ingredients
- 1½ cups almond flour
- ½ cup gluten free oat flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil (soft, not melted)
- ½ cup coconut sugar
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup almond milk (or oat milk)
- ½ cup dairy free chocolate chips
gluten lactose free dessert recipes Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt.
- In a separate bowl, cream coconut oil and coconut sugar. Add maple syrup, vanilla, and almond milk.
- Stir wet ingredients into dry. Fold in chocolate chips.
- Scoop dough into 1½ tbsp balls and place 2 inches apart on baking sheet.
- Bake for 10–12 minutes until edges are golden.
- Cool on the pan 5 minutes, then transfer to a rack.
They’re just as satisfying as our gluten free cookie cake recipe, and every bit as loved as the gluten free chocolate chocolate chip cookie recipe, only now, there’s nothing missing.
Easy gluten and lactose free banana oat cake
The essentials for allergy safe sweets
When I first began baking without gluten and dairy, I worried I’d lose the warmth that dessert brings. But it turns out, you just need the right tools: a few trusted ingredients, a gentle approach, and a little confidence. In this recipe, I found all three, and so did he. It’s a gluten and lactose free banana oat cake that tastes like a soft hug.
Like our gluten dairy free banana bread recipe, this one’s moist, tender, and surprisingly indulgent. The kind of cake you eat in the quiet of the afternoon or bring to someone who needs cheering up.
gluten and lactose free banana oat cake Ingredients
- 2 ripe bananas (mashed)
- 1¼ cups gluten free oat flour
- ½ cup almond flour
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup almond milk (or any lactose free alternative)
- Optional: dairy free chocolate chips or chopped walnuts
gluten and lactose free banana oat cake Instructions
- Preheat oven to 350°F. Lightly grease a loaf pan or 8×8 baking dish.
- Mash bananas in a bowl until smooth. Stir in maple syrup, oil, vanilla, and almond milk.
- In another bowl, whisk together oat flour, almond flour, baking soda, cinnamon, and salt.
- Combine wet and dry mixtures. Stir until just blended. Fold in chocolate chips or nuts if using.
- Pour batter into prepared pan. Smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool before slicing.
This is one of those desserts that disappears quickly. It’s humble, like our vegan gluten free almond cake recipe, but packed with comfort. Every slice feels like something special, because it is.
gluten lactose free ice cream cake
Frozen desserts without fear
There was one dessert he missed more than anything on warm days, ice cream. But with both dairy and gluten off the table, the classic versions were out of reach. That’s when I started experimenting, determined to recreate the magic.
This gluten lactose free ice cream cake isn’t just a replacement, it’s now the most requested dessert in our home.
It’s creamy, rich, and has that satisfying chill you expect from a frozen treat, but made with all plant based and allergy friendly ingredients.
Inspired by our gluten free ice cream cake recipe, it’s the one I turn to for summer birthdays or simple midweek celebrations.
gluten lactose free ice cream cake ingredients
Crust:
- 1 cup gluten free oats
- ½ cup pitted dates
- 2 tbsp almond butter or sunflower seed butter
- Pinch of salt
Filling:
- 2½ cups non dairy vanilla ice cream (coconut or almond based)
- ½ cup crushed gluten free cookies or granola
- ¼ cup dairy free chocolate chips
- 1 tbsp maple syrup (optional)
gluten lactose free ice cream cake instructions
- In a food processor, blend oats, dates, almond butter, and salt until crumbly and sticky. Press into the bottom of a parchment lined springform pan.
- Let non dairy ice cream soften slightly, then stir in cookies, chocolate chips, and maple syrup.
- Spread mixture evenly over the crust. Smooth the top.
- Freeze for 3–4 hours or until firm.
- Let sit at room temperature for 10 minutes before slicing.
This frozen treat reminds me of the joy he felt when we first tried our gluten free carrot cake recipe, reimagined for a warm day. It’s proof that dessert can still be fun, creamy, and joyful, even without gluten or lactose.
Party perfect gluten and lactose free treats
Crowd, pleasers they’ll never know are allergen free
It’s one thing to make dessert for the two of us, but something entirely different when you’re serving a group. I always want him to feel included at birthdays, holidays, and dinner parties, and that’s why this recipe is one of my go tos.
These mini red velvet cupcakes are gluten free, lactose free, and completely beautiful.
They’re rich, naturally tinted, and topped with a smooth dairy free frosting that tastes just like cream cheese. Inspired by our gluten free red velvet cake recipe, I’ve adapted them into tiny bites that are easy to serve and hard to resist.
gluten and lactose free treats Ingredients
Cupcakes treats Ingredients:
- 1¼ cups gluten free all purpose flour
- ¼ cup almond flour
- ¼ cup cocoa powder (unsweetened)
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- ½ cup almond milk + 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp beet powder or natural red food coloring
Frosting treats Ingredients:
- ½ cup dairy free cream cheese (almond or coconut based)
- 2 tbsp dairy free butter
- ½ tsp vanilla
- ¾ cup powdered sugar
gluten and lactose free treats Instructions
- Preheat oven to 350°F. Line a mini muffin tin with 18–20 paper liners.
- Mix almond milk and vinegar, let sit 5 minutes.
- In a bowl, combine all dry cupcake ingredients.
- In another bowl, whisk syrup, oil, vanilla, beet powder, and milk mixture.
- Combine wet and dry ingredients. Stir gently to mix.
- Divide batter evenly among muffin cups. Bake 13–15 minutes. Cool completely.
- Beat frosting ingredients until fluffy, then pipe or spread over cupcakes.
They’re just as dreamy as our gluten free angel food cake recipe but made for a crowd, and always disappear fast.
gluten lactose free dessert recipes conclusion
When I first began baking without gluten or dairy, I was afraid of losing the sweetness, not just of dessert, but of the shared joy that comes with it. But these gluten lactose free dessert recipes proved something beautiful: that love is more than what you leave out, it’s what you put in.
Every cookie, every cake, every no bake bite you’ve seen here was made for someone I love. They’re not stand ins. They’re full of purpose, care, and flavor. Whether you’re baking for someone with allergies or simply choosing kinder ingredients, you’re not giving anything up.
for more infos about these recipes i invite you to see this our article:
The Sweet Revolution: Why Everyone’s Falling in Love with Inclusive Desserts
You’re giving something back.
Frequently Asked Questions
What desserts can I eat if I’m gluten and lactose intolerant?
There are plenty of options! You can enjoy desserts like almond flour cookies, dairy free chocolate puddings, fruit crisps with oat toppings, and cakes made with coconut milk or almond milk. Recipes like the ones in this article are crafted to be both indulgent and allergen safe.
What ingredients should I avoid in gluten and lactose free baking?
Avoid wheat flour, barley, and rye for gluten. For lactose, steer clear of milk, cream, butter, and conventional yogurt or cheese. Instead, opt for gluten free flours (like almond or oat) and plant based substitutes like coconut oil and almond milk.
Can I use almond or coconut milk in place of dairy in dessert recipes?
Yes, both almond and coconut milk are great lactose free alternatives in baking. Coconut milk adds richness, while almond milk has a lighter texture. Choose unsweetened varieties for best results and balance the flavor with your sweeteners.
What flour is best for gluten free and dairy free desserts?
Almond flour, oat flour, and gluten free all purpose blends are all excellent choices. Almond flour gives moisture and richness, while oat flour adds fiber and a gentle texture. A good all purpose gluten free flour can mimic the structure of wheat flour in most recipes.
