1/43
From the Recipe Creator:
When my mother (who's now a great-grandmother) gave me this recipe for no-flour peanut butter cookies about 15 years ago, I was skeptical because it calls for only three ingredients (and no flour). But since then I've never had a failure, and I make them all the time! —Maggie Schimmel, Wauwatosa, Wisconsin
These cookies are just the start! Try dozens more of our favorite gluten-free cookie recipes.
2/43
From the Recipe Creator:
Of the 35 kinds of candy I make each Christmas, millionaire candy is by far the favorite of family and friends. These treats taste like a million bucks! —Theda Andres, Appleton, Wisconsin
3/43
From the Recipe Creator:
We simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste of Home Test Kitchen
Want to make a traditional pie crust without all-purpose flour? Try this gluten-free pie crust.
4/43
From the Recipe Creator:
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
If you want more flourless desserts that are also gluten-free like this cake, check out our favorite gluten-free dessert recipes.
5/43
From the Recipe Creator:
Cookies that melt in your mouth and are practically fat-free—is it any wonder these crispy meringue morsels disappear as fast as I can whip them up? Friends and family love them. —Jo Ann Blomquest, Freeport, Illinois
6/43
From the Recipe Creator:
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished preparing their own desserts by “broiling” the sugar on their portions with a small torch. What a great idea! —Joylyn Trickel, Helendale, California
7/43
From the Recipe Creator:
You’re moments away from a pan of creamy fudge. Just microwave, stir and spread. This easy homemade fudge recipe is the best. —Sue Tucker, Edgemoor, South Carolina
8/43
From the Recipe Creator:
These church window cookies are a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana
9/43
From the Recipe Creator:
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin
10/43
From the Recipe Creator:
You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
11/43
From the Recipe Creator:
I actually first made a
raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. —Karen Bailey, Golden, Colorado
12/43
From the Recipe Creator:
One bite of fudgy flourless chocolate cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way. —Taste of Home Test Kitchen
13/43
From the Recipe Creator:
This coconut rice pudding has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. —Taste of Home Test Kitchen
14/43
From the Recipe Creator:
Eat these pretty treats as-is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea. —Amy Tong, Anaheim, California
15/43
From the Recipe Creator:
A fast finale to any meal is as close as the freezer. Everyone has room for some of this light, refreshing dessert. —Tanya McKay, Wells, Nevada
16/43
From the Recipe Creator:
Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen
17/43
From the Recipe Creator:
Folks will think you fussed when you bring out these sweet, cloud-like cups topped with fresh berries. —Linda Braun, Park Ridge, Illinois
18/43
From the Recipe Creator:
Macaroons, pecans and layers of fruity sherbet combine in this beautiful, special dessert. Try garnishing with fresh strawberries and just listen to folks ooh and aah when you bring this in! —Kathryn Dunn, Axton, Virginia
19/43
From the Recipe Creator:
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
20/43
From the Recipe Creator:
When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York
21/43
From the Recipe Creator:
This delightful pudding is always a treat and easy to whip up with pantry staples. I usually top it with M&M's. My husband prefers whipped topping, and our daughter loves to dip fresh strawberries in hers. —Carrina Cooper, McAlpin, Florida
22/43
From the Recipe Creator:
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. —Taste of Home Test Kitchen
23/43
From the Recipe Creator:
My younger brother and I share a passion for candymaking. We love this smooth and creamy fudge recipe from a co-worker of mine. It features the classic combination of peanut butter and chocolate. —Peg Kipp, Lewisburg, Pennsylvania
24/43
From the Recipe Creator:
The summer berry season is a real treat. This is an easy way to enjoy berries with cheesecake, which is a refreshing change from traditional pudding and fruit parfaits. —Patricia Schroedl, Jefferson, Wisconsin
25/43
From the Recipe Creator:
My friend loved these gluten-free almond cookies so much that she had to ask for the recipe. Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves them! —Sherri Cox, Lucasville, Ohio
26/43
From the Recipe Creator:
Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. —Michael & Mathil Chebat, Layla’s Lebanese Restaurant, Lake Ridge, Virginia
27/43
From the Recipe Creator:
These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen
28/43
From the Recipe Creator:
I can't eat dairy or gluten, but these gluten-free brownie bars are a satisfying substitute. The brownies will still seem soft when you pull them from the oven. They are done when the edges look very lightly browned. —Linda Speranza, Buckeye, Arizona
29/43
From the Recipe Creator:
This raspberry mousse recipe guarantees a creamy, smooth finale to any summer meal. —Taste of Home Test Kitchen
30/43
From the Recipe Creator:
My slow cooker allows me to serve a heartwarming dessert without much effort. Topped with caramel sauce, these tender pears feature a surprise filling of nuts and brown sugar. —Catherine Mueller, St. Paul, Minnesota
31/43
From the Recipe Creator:
I enjoy making this coconut milk chia pudding recipe because it’s easy and I can find all the ingredients at my local market. No baking is required, and it’s served in individual jars for guests. For more flavor, add shredded coconut. —Ashley Altan, Hanover, Maryland
32/43
From the Recipe Creator:
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! —Andrea Potischman, Menlo Park, California
33/43
From the Recipe Creator:
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
34/43
From the Recipe Creator:
This will definitely capture your taste buds! The recipe is one of my family's favorites—especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It's a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa
35/43
From the Recipe Creator:
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. —Margaret DeChant, Newberry, Michigan
36/43
From the Recipe Creator:
A friend shared this rich, velvety mousse recipe with me. I love to cook and I have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
37/43
From the Recipe Creator:
What could be better than peanut butter and jelly ice cream? You'll love the sweet-salty combination. Use your favorite flavor of jelly and switch to crunchy peanut butter if you like extra texture. —Taste of Home Test Kitchen
38/43
From the Recipe Creator:
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
39/43
From the Recipe Creator:
I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
40/43
From the Recipe Creator:
So much rich, chocolaty flavor, so little time! My trufflelike cookies are deceptively easy to make and look so elegant on a party tray. —Betsy King, Duluth, Minnesota
41/43
From the Recipe Creator:
A fool is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
42/43
From the Recipe Creator:
I always loved my no-bake cookie recipe, but I was never able to place at the fair with it. Then I mixed in some maraschino cherries, added almond extract and voila! I won a blue ribbon at the county fair in 2010. —Denise Wheeler, Newaygo, Michigan
43/43
From the Recipe Creator:
This fruity, luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, substitute two packages of frozen unsweetened strawberries, thawed and drained, for the fresh. —Joyce Cooper, Mount Forest, Ontario
Flourless Desserts FAQ
Can I make flourless desserts vegan?
Many flourless desserts can be made vegan with a few easy swaps. Recipes like no-bake chocolate peanut butter bars, black bean brownies, date-and-coconut truffles and chia seed pudding can all be prepared without eggs or dairy. Use plant-based alternatives like mashed bananas, flax or chia “eggs,” and applesauce (preferably unsweetened) in place of eggs. Almond milk or coconut cream can substitute for dairy. Nut butters, dates and cocoa powder often form the base of these treats. Just be sure to verify that ingredients like chocolate or nut butter are certified vegan. With a few thoughtful substitutions, flourless desserts can be decadent and entirely plant-based.
How do I achieve the right texture in desserts without flour?
To get the right texture in flourless desserts, focus on ingredients that add structure, moisture and stability. Binders like xanthan gum, guar gum or psyllium husk help hold everything together and prevent the dessert from crumbling. Eggs contribute lift and richness, while options such as pureed fruit or starches work well in egg-free versions. Almond flour brownies, lemony coconut macaroons and chocolate mousse all rely on this careful balance to achieve the chewy, fluffy or silky texture that you’d expect from traditional desserts.
What cake can I make without flour?
You can make flourless chocolate cake, nut-based tortes and crustless cheesecake without using any flour. Flourless chocolate cake relies on eggs, melted chocolate and cocoa powder for structure, while almond or hazelnut tortes use ground nuts to create a dense, moist crumb. Cheesecake is often naturally flourless—especially when made without a crust or with a nut-based one. For something lighter, flourless sponge cakes use whipped egg whites for lift. Many gluten-free desserts skip flour entirely and use ingredients like chocolate, nuts or eggs to create rich, satisfying textures.
