Healthy Gluten-Free Desserts
Gluten-free baked products made with gluten-free flours don't contain preservatives, which means they are more perishable. The flours can become rancid and gluten-free baked goods dry out more quickly. Once opened, they should be stored in an airtight container in a dark, dry place. Refrigeration will prolong their shelf life, but bring them to room temperature before use. Once baked goods are cooled thoroughly, wrap them tightly in plastic wrap, and place them in an airtight container or zip-top plastic freezer bag, removing as much air as possible. Store them in the freezer until ready to use.
In our first recipe, toasting the pecans gives them a nuttier flavor. Whether you toast them in the oven or in a dry skillet, be sure to watch the pecans carefully—they can go from toasted to burned quickly. *Remember to check for gluten in chocolate chips.
Pizzelles
Gingerbread Cookies
Winn's Fig and Pecan Rugelach
This is a gluten-free variation of the traditional Jewish pastry. Filled with fig preserves, pecans, and brown sugar, they are the perfect treat for a Hanukkah celebration.
Chocolate-Hazelnut Meringues
The chocolate and hazelnut coating adds textural interest to these airy, sweet treats.
Chocolate-Frosted Cookies
Lemon Sugar Cookies
The stark contrast between the sweet sugars and the tart lemon juice gives these cookies personality and bite. They're a great afternoon treat with coffee or tea.
Snickerdoodles
Roll-Out Holiday Cookies
Coconut-Cardamom Macaroons
When the holidays are upon us, planning ahead is key. You can make this Christmas treat up to a week in advance. Just store at room temperature in an airtight container.
Oatmeal-Raisin Cookies
Chocolate-Chip Meringue Cookies
These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.
Gluten-Free Peanut Butter Chocolate Chip Cookies
You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they'll be too round and undercooked.
