You'll love these 11 inclusive gluten-free holiday dessert recipes that bring joy to every table, no matter the celebration. Whether it's Christmas, Hanukkah, or winter gatherings, these treats use simple swaps like almond flour and gluten-free oats for that perfect texture.
They're easy for beginners, with step-by-step guidance to avoid common pitfalls like dry cookies or soggy crusts. Each one bursts with holiday flavors—think ginger, peppermint, and cranberry—while keeping everyone happy and safe.
Get ready to bake magic that tastes indulgent and feels festive.
11 Inclusive Gluten Free Holiday Dessert Recipes
Imagine the scent of warm spices filling your kitchen as you whip up these crowd-pleasers. From chewy cookies to creamy cheesecakes, we've got your holiday dessert lineup covered—gluten-free and deliciously inclusive.
1. Gluten-Free Gingerbread Cookies
These soft, chewy gingerbread cookies deliver spicy warmth and molasses depth, perfect for holiday decorating. Their crisp edges and tender centers make them irresistible for all ages.
Ingredients
- 2 cups almond flour
- 1 cup gluten-free 1:1 baking flour (like Bob's Red Mill)
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp salt
- ⅓ cup coconut oil, melted
- ½ cup molasses
- ¼ cup maple syrup
- 1 egg
Step-by-Step Instructions
Preheat and Mix Dry Ingredients
Preheat oven to 350°F (175°C). In a bowl, whisk almond flour, GF flour, baking soda, spices, and salt.
Combine Wet Ingredients
In another bowl, mix melted coconut oil, molasses, maple syrup, and egg until smooth.
Form Dough
Stir wet into dry until a dough forms. Chill 30 minutes for easy rolling.
Roll and Cut
Roll dough to ¼-inch thick on parchment. Cut shapes with cookie cutters.
Bake
Place on lined baking sheet. Bake 8-10 minutes until edges firm. Cool on rack.
2. Peppermint Chocolate Fudge
This no-bake fudge offers creamy chocolate richness cut by cool peppermint crunch— a holiday classic that's fudgy, not grainy, for instant wow factor.
Ingredients
- 3 cups dairy-free chocolate chips
- 1 can (14 oz) full-fat coconut milk
- ¼ cup maple syrup
- 1 tsp peppermint extract
- ½ cup crushed peppermint candies
Step-by-Step Instructions
Prep Pan
Line 8×8-inch pan with parchment. Set aside.
Melt Chocolate
In a saucepan over low heat, combine chocolate chips, coconut milk, and maple syrup. Stir until smooth, 5 minutes.
Add Flavor
Remove from heat. Stir in peppermint extract.
Pour and Set
Spread into pan. Sprinkle candies on top. Refrigerate 2 hours until firm.
Cut and Serve
Lift out, cut into squares. Store in fridge.
3. Cranberry Orange Cheesecake Bars
Tangy cranberries meet zesty orange in these creamy bars with a buttery GF crust—smooth, sliceable perfection that balances tart and sweet for festive cheer.
Ingredients
- Crust: 1 ½ cups GF oat flour, ¼ cup coconut sugar, ½ cup vegan butter, melted
- Filling: 16 oz dairy-free cream cheese, ½ cup maple syrup, 3 eggs, zest of 2 oranges, 1 tsp vanilla
- Topping: 2 cups cranberries, ¼ cup orange juice, 2 tbsp honey
Step-by-Step Instructions
Make Crust
Preheat oven to 350°F (175°C). Mix oat flour, sugar, and melted butter. Press into 9×9 pan. Bake 10 minutes.
Blend Filling
Beat cream cheese, maple, eggs, zest, and vanilla until smooth.
Cook Topping
Simmer cranberries, juice, and honey 10 minutes until thick.
Assemble and Bake
Pour filling over crust. Swirl in topping. Bake 30-35 minutes until set. Chill 4 hours.
Slice
Cut into bars. Garnish with zest.
4. Pumpkin Pie with Almond Crust
Velvety spiced pumpkin filling in a nutty, crisp almond crust— this pie nails creamy comfort without sogginess, ideal for Thanksgiving or any holiday feast.
Ingredients
- Crust: 2 cups almond flour, ¼ cup coconut oil, 2 tbsp maple syrup, pinch salt
- Filling: 15 oz pumpkin puree, 1 cup coconut milk, ½ cup brown sugar, 2 eggs, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch cloves
Step-by-Step Instructions
Prep Crust
Preheat oven to 375°F (190°C). Mix almond flour, oil, syrup, salt. Press into 9-inch pie dish.
Blind Bake
Bake crust 10 minutes with foil and beans. Remove foil, bake 5 more.
Mix Filling
Whisk pumpkin, milk, sugar, eggs, and spices.
Fill and Bake
Pour into crust. Bake 45-50 minutes until center jiggles slightly. Cool completely.
Chill
Refrigerate 3 hours before slicing.
5. Gluten-Free Sugar Cookies
Buttery, roll-out sugar cookies that hold shape and stay soft—perfect for decorating with royal icing, bringing sweet nostalgia to your holiday cookie swap.
Ingredients
- 2 ½ cups gluten-free 1:1 flour blend
- 1 tsp baking powder
- ½ tsp salt
- 1 cup vegan butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Step-by-Step Instructions
Mix Dry
Whisk flour, baking powder, salt.
Cream Butter and Sugar
Beat butter and sugar 2 minutes until fluffy. Add egg and vanilla.
Form Dough
Gradually mix in dry. Divide, wrap, chill 1 hour.
Roll and Cut
Roll to ¼-inch. Cut shapes. Bake at 350°F (175°C) on lined sheet 8-10 minutes.
Cool
Cool on rack before icing.
6. Chocolate Pecan Pie Bars
Gooey chocolate-pecan goodness in portable bars with a crisp GF base—nutty, fudgy layers that ooze indulgence without the mess of traditional pie.
Ingredients
- Base: 1 ½ cups GF flour blend, ½ cup brown sugar, ½ cup butter, melted
- Filling: 1 cup corn syrup, ½ cup brown sugar, 3 eggs, ¼ cup cocoa powder, 2 tbsp butter melted, 1 tsp vanilla, 1 ½ cups chopped pecans
Step-by-Step Instructions
Prep Base
Preheat 350°F (175°C). Mix flour, sugar, butter. Press into 9×13 pan. Bake 15 minutes.
Whisk Filling
Beat syrup, sugar, eggs, cocoa, butter, vanilla. Stir in pecans.
Pour and Bake
Spread over base. Bake 25-30 minutes until set. Cool completely.
Cut
Chill 1 hour, then slice into bars.
7. Apple Cider Thumbprint Cookies
Cinnamon-spiced cookies cradling boozy apple cider caramel—crisp outside, chewy caramel center for a cozy, autumnal holiday treat everyone craves.
Ingredients
- 2 cups almond flour
- ½ cup tapioca starch
- ½ tsp baking soda
- ½ cup coconut sugar
- ⅓ cup apple cider (reduced)
- ¼ cup coconut oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- Jam or extra caramel for filling
Step-by-Step Instructions
Reduce Cider
Simmer 1 cup cider to ⅓ cup, cool.
Mix Dough
Combine flours, soda, spices. Stir in sugar, oil, reduced cider.
Chill
Refrigerate dough 30 minutes. Preheat 350°F (175°C).
Shape and Bake
Roll into balls, thumbprint centers. Bake on sheet 10-12 minutes.
Fill
Cool, fill indents with jam or caramel.
8. Gluten-Free Yule Log Cake
Light chocolate sponge rolled with vanilla cream, frosted like bark—rich yet airy, this showstopper wows with festive mushrooms and "snow" for holiday magic.
Ingredients
- Cake: ½ cup GF flour blend, ¼ cup cocoa, 4 eggs separated, ½ cup sugar, 1 tsp vanilla
- Filling: 1 cup dairy-free whipped cream
- Frosting: 1 cup dairy-free chocolate, melted, ½ cup butter, 2 cups powdered sugar
Step-by-Step Instructions
Whip Egg Whites
Preheat 375°F (190°C). Beat whites to stiff peaks with half sugar.
Mix Yolks
Beat yolks, remaining sugar, vanilla. Fold in flour, cocoa, then whites.
Bake and Roll
Spread on lined jelly roll pan. Bake 12 minutes. Roll in towel, cool.
Fill and Frost
Unroll, spread cream, reroll. Frost, score bark lines, decorate.
Chill
Refrigerate 2 hours.
9. Spiced Pear Crisp
Juicy pears spiced with ginger and cardamom under crunchy GF oat topping—warm, bubbling comfort that pairs perfectly with ice cream for winter nights.
Ingredients
- 6 pears, sliced
- 2 tbsp lemon juice
- ¼ cup maple syrup
- 1 tsp cinnamon, ½ tsp ginger
- Topping: 1 cup GF oats, ½ cup almond flour, ⅓ cup coconut sugar, ½ cup vegan butter, pinch salt
Step-by-Step Instructions
Prep Pears
Preheat 375°F (190°C). Toss pears with juice, syrup, spices in 8×8 dish.
Mix Topping
Combine oats, flour, sugar, salt. Cut in butter to crumble.
Assemble
Sprinkle over pears.
Bake
Bake 35-40 minutes until golden and bubbly. Rest 10 minutes.
Serve
Top with ice cream.
10. Eggnog Panna Cotta
Silky, jiggle-y eggnog custard infused with rum and nutmeg—light yet luxurious, served in glasses for an elegant, make-ahead holiday finale.
Ingredients
- 2 cups dairy-free milk
- 1 ½ cups coconut cream
- ⅓ cup maple syrup
- 2 tsp gelatin
- 1 tsp rum extract
- ½ tsp nutmeg, ¼ tsp cinnamon
Step-by-Step Instructions
Bloom Gelatin
Sprinkle gelatin over ¼ cup cold milk. Let sit 5 minutes.
Heat Base
Warm remaining milk, cream, syrup, spices. Stir in gelatin mix until dissolved.
Strain and Set
Pour into 6 ramekins. Chill 4 hours.
Unmold
Dip in hot water briefly, invert onto plates.
Garnish
Dust with nutmeg.
11. Festive Fruitcake Bites
Bite-sized gems packed with dried fruits, nuts, and warm spices in a moist GF base—boozy optional, these keep fresh for gifting all season.
Ingredients
- 1 cup GF flour blend
- ½ cup almond flour
- ½ cup brown sugar
- ¼ cup vegan butter
- 2 eggs
- 1 cup mixed dried fruits (cranberries, apricots, raisins)
- ½ cup chopped nuts
- ¼ cup orange juice
- 1 tsp cinnamon, ½ tsp allspice
- 2 tbsp rum (optional)
Step-by-Step Instructions
Mix Wet
Preheat 325°F (160°C). Beat butter, sugar, eggs, juice, rum.
Add Dry and Fruits
Stir in flours, spices, fruits, nuts.
Fill Molds
Spoon into mini muffin tins lined with papers.
Bake
Bake 20-25 minutes until toothpick clean. Cool.
Glaze
Drizzle with powdered sugar icing if desired.
FINAL THOUGHTS
You've got everything to create holiday memories with these gluten-free desserts. Pick your favorites and watch smiles light up the room.
They're forgiving for busy days, so tweak spices to your taste. Your gatherings just got sweeter and safer.
Bake on, and enjoy the season's simple joys.
