15+ Gluten-Free Easter Treats Everyone Will Love

Easter is the perfect time to gather with family and friends while indulging in delicious seasonal treats. But if you or your loved ones are gluten-sensitive or following a gluten-free lifestyle, finding safe and tasty desserts can be a challenge. That’s why we’ve put together 15+ gluten-free Easter treats that are just as festive, flavorful, and satisfying as traditional options!

These recipes use gluten-free flours, natural sweeteners, and wholesome ingredients while still keeping all the deliciousness you expect from Easter sweets.

Let’s start with 5 easy and delightful gluten-free Easter treats!

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1. Flourless Chocolate Easter Nest Cookies

These rich, chocolatey cookies have a crispy outside and a chewy center, topped with a cute chocolate nest!

Ingredients:

• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2 large egg whites
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup dark chocolate chips
• ½ cup toasted coconut flakes
• 12 mini chocolate eggs (for decoration)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together powdered sugar, cocoa powder, and salt.
3. Add egg whites and vanilla extract, mixing until a thick batter forms.
4. Fold in dark chocolate chips and scoop tablespoon-sized portions onto the baking sheet.
5. Using the back of a spoon, create small indentations in the center of each cookie.
6. Bake for 10–12 minutes until cookies have set.
7. Once cooled, top each cookie with toasted coconut flakes to resemble a nest and place mini chocolate eggs in the center.

Why It’s Gluten-Free: Made without flour, these cookies rely on cocoa powder and egg whites for a naturally chewy and fudgy texture.

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2. Gluten-Free Carrot Cake Cupcakes

A moist and flavorful Easter classic, made with almond flour and naturally sweetened!

Ingredients:

• 2 cups almond flour
• ½ cup shredded carrots
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 eggs
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract

For Frosting:

• ½ cup cream cheese, softened
• 2 tablespoons honey or powdered erythritol
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together almond flour, baking soda, cinnamon, and nutmeg.
3. In another bowl, beat together eggs, melted coconut oil, honey, and vanilla extract.
4. Fold in shredded carrots, then mix in dry ingredients until combined.
5. Fill cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
6. For frosting, mix cream cheese, honey, and vanilla extract until smooth.
7. Once cupcakes are cool, frost and optionally sprinkle with crushed walnuts or shredded coconut.

Why It’s Gluten-Free: Almond flour provides a soft, cake-like texture without the need for wheat flour.

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3. No-Bake Coconut Macaroons (Dipped in Chocolate!)

Soft, chewy, and full of coconut flavor—these macaroons are dipped in dark chocolate for extra indulgence!

Ingredients:

• 2 cups unsweetened shredded coconut
• ¼ cup honey or maple syrup
• 2 egg whites
• ½ teaspoon vanilla extract
• ½ cup dark chocolate chips (for dipping)
• 1 teaspoon coconut oil

Instructions:

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, mix shredded coconut, honey, egg whites, and vanilla extract until well combined.
3. Shape into small mounds and place on the baking sheet.
4. Bake for 12–15 minutes, until lightly golden.
5. Allow to cool completely.
6. Melt dark chocolate chips and coconut oil, then dip the bottom of each macaroon in chocolate.
7. Place on parchment paper and refrigerate until the chocolate sets.

Why It’s Gluten-Free: Naturally flourless and made with simple, wholesome ingredients.

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4. Gluten-Free Lemon Bars

A tangy and refreshing Easter treat with a buttery almond flour crust!

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ¼ cup melted butter or coconut oil
• 2 tablespoons honey or maple syrup
• ½ teaspoon vanilla extract

For the lemon filling:

• ½ cup fresh lemon juice
• 2 eggs
• 3 tablespoons honey or powdered erythritol
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 350°F (175°C) and line a small baking dish with parchment paper.
2. Mix almond flour, melted butter, honey, and vanilla extract, then press into the bottom of the dish.
3. Bake for 10 minutes, then let cool.
4. In another bowl, whisk together lemon juice, eggs, honey, and lemon zest until smooth.
5. Pour the lemon mixture over the cooled crust and bake for 15 minutes, until set.
6. Let cool completely, then cut into bars.
7. Optionally, dust with powdered erythritol before serving.

Why It’s Gluten-Free: The almond flour crust provides the perfect alternative to traditional shortbread.

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5. Easter Bunny Banana Bread Muffins

Moist, fluffy, and naturally sweetened with bananas—these muffins are a perfect Easter morning treat!

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 eggs
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract

For Decoration:

• Sliced almonds (for bunny ears)
• Mini chocolate chips (for eyes)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together almond flour, baking soda, and cinnamon.
3. In another bowl, mix mashed bananas, eggs, honey, and vanilla extract.
4. Fold in the dry ingredients until combined.
5. Fill muffin liners and bake for 18–20 minutes.
6. Once cooled, decorate each muffin with two sliced almonds for bunny ears and mini chocolate chips for eyes.

Why It’s Gluten-Free: Almond flour replaces traditional wheat flour while bananas provide natural sweetness.

6. Chocolate Avocado Mousse (Gluten-Free & Dairy-Free!)

A rich and creamy chocolate mousse made with avocado—decadent, yet healthy!

Ingredients:

• 2 ripe avocados
• ¼ cup unsweetened cocoa powder
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• ¼ cup unsweetened almond milk

Instructions:

1. In a blender or food processor, combine avocados, cocoa powder, honey, vanilla extract, sea salt, and almond milk.
2. Blend until smooth and creamy.
3. Transfer to small dessert cups and chill for 30 minutes before serving.
4. Optionally, garnish with coconut flakes, berries, or grated dark chocolate.

Why It’s Gluten-Free: Naturally free from flour, this mousse is creamy, chocolatey, and full of healthy fats.

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7. Gluten-Free Hot Cross Buns

A traditional Easter favorite, made with gluten-free flour but just as fluffy and soft!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 egg
• ½ cup almond milk
• ¼ cup raisins or dried cranberries
• 1 teaspoon active dry yeast
• 2 tablespoons melted butter

For the cross topping:

• ¼ cup gluten-free flour
• 3 tablespoons water

Instructions:

1. In a bowl, mix flour, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, whisk together honey, vanilla, egg, almond milk, and yeast.
3. Combine wet and dry ingredients, then fold in raisins.
4. Let the dough rest for 15 minutes, then shape into small buns and place on a baking tray.
5. Mix flour and water to form a paste, then pipe crosses on top of each bun.
6. Bake at 350°F (175°C) for 20 minutes, until golden brown.
7. Optionally, brush with melted butter for extra softness.

Why It’s Gluten-Free: Uses gluten-free flour and almond milk, making it safe for those with gluten intolerance.

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8. No-Bake Peanut Butter Chocolate Eggs

A healthier take on classic peanut butter eggs, without refined sugar or gluten!

Ingredients:

• 1 cup natural peanut butter (no added sugar)
• ¼ cup almond flour
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey or maple syrup
• ½ teaspoon vanilla extract
• 1 cup dark chocolate, melted

Instructions:

1. In a bowl, mix peanut butter, almond flour, coconut oil, honey, and vanilla extract until smooth.
2. Shape into small egg forms and place on a parchment-lined tray.
3. Freeze for 30 minutes until firm.
4. Melt dark chocolate and dip each egg, coating completely.
5. Refrigerate for 1 hour until set.

Why It’s Gluten-Free: Uses almond flour instead of wheat flour and natural peanut butter for a healthier, protein-rich treat.

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9. Coconut Flour Lemon Pound Cake

A zesty, moist lemon cake made with coconut flour, perfect for Easter brunch!

Ingredients:

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ¼ cup coconut oil, melted
• ⅓ cup honey or maple syrup
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

For the glaze:

• ¼ cup powdered erythritol or monk fruit sweetener
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a small loaf pan.
2. In a bowl, mix coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, melted coconut oil, honey, lemon juice, and zest.
4. Combine the wet and dry ingredients until smooth.
5. Pour into the loaf pan and bake for 25–30 minutes, until a toothpick comes out clean.
6. Let cool, then drizzle with sugar-free lemon glaze.

Why It’s Gluten-Free: Made with coconut flour instead of wheat-based flour.

10. Easter Bunny Raspberry Chia Pudding

A naturally sweetened, fiber-rich Easter treat with fresh berries!

Ingredients:

• 1 cup unsweetened almond milk
• 3 tablespoons chia seeds
• 2 tablespoons honey or maple syrup
• ½ teaspoon vanilla extract
• ½ cup fresh raspberries

Instructions:

1. In a bowl, whisk together almond milk, chia seeds, honey, and vanilla extract.
2. Let sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for 4 hours or overnight.
4. Before serving, mash raspberries and layer them on top of the pudding.
5. Optionally, top with coconut flakes or sliced almonds.

Why It’s Gluten-Free: Chia seeds naturally thicken the pudding, making it a perfect gluten-free alternative to traditional puddings.

11. No-Bake Almond Joy Easter Eggs

A healthier version of Almond Joy candy, made with coconut, almonds, and dark chocolate!

Ingredients:

• 1 cup unsweetened shredded coconut
• ¼ cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• ½ teaspoon vanilla extract
• 12 whole almonds
• 1 cup sugar-free dark chocolate, melted

Instructions:

1. In a bowl, mix shredded coconut, melted coconut oil, honey, and vanilla extract.
2. Shape into small egg forms and press an almond into the center of each egg.
3. Freeze for 30 minutes to firm up.
4. Dip each egg in melted dark chocolate, then place on parchment paper.
5. Refrigerate for 20 minutes before serving.

Why It’s Gluten-Free: Made with all-natural coconut and almonds, this treat is a healthier twist on a classic Easter candy.

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12. Gluten-Free Strawberry Shortcake Parfaits

A light and refreshing no-bake dessert made with fresh strawberries and almond flour shortcake layers!

Ingredients:

For the shortcake layers:

• 1 cup almond flour
• 2 tablespoons coconut flour
• ¼ teaspoon baking soda
• ¼ cup butter, melted
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

For the filling:

• 1 cup fresh strawberries, sliced
• 1 cup whipped coconut cream (or sugar-free whipped cream)

Instructions:

1. Mix almond flour, coconut flour, baking soda, melted butter, honey, and vanilla in a bowl.
2. Spread on a parchment-lined baking sheet and bake at 325°F (165°C) for 10 minutes, then crumble into small pieces.
3. In small dessert cups, layer shortcake crumbles, fresh strawberries, and whipped coconut cream.
4. Serve immediately or chill for 30 minutes before enjoying.

Why It’s Gluten-Free: Made with almond and coconut flour, this dessert has the same texture as traditional shortcake—without the gluten!

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13. Low-Carb Coconut Flour Sugar Cookies

Soft and buttery Easter cookies that are gluten-free and perfect for decorating!

Ingredients:

• 1 ½ cups coconut flour
• ½ cup butter, softened
• ¼ cup powdered erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 egg
• ½ teaspoon baking soda

For Decoration:

• Sugar-free icing (made from powdered erythritol and almond milk)
• Natural food coloring

Instructions:

1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, mix butter, erythritol, vanilla extract, and egg until creamy.
3. Fold in coconut flour and baking soda to form a dough.
4. Roll out dough and cut into Easter-themed shapes using cookie cutters.
5. Bake for 10–12 minutes, until lightly golden.
6. Once cool, decorate with sugar-free icing and natural food coloring.

Why It’s Gluten-Free: Uses coconut flour instead of wheat flour, making these cookies perfect for gluten-sensitive individuals.

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14. Dark Chocolate-Dipped Orange Slices

A simple, elegant Easter treat that’s naturally sweet and rich in flavor!

Ingredients:

• 2 large oranges, sliced into thin rounds
• 1 cup sugar-free dark chocolate, melted
• ½ teaspoon sea salt (optional)

Instructions:

1. Slice oranges into thin rounds, leaving the peel on for a decorative touch.
2. Melt dark chocolate in a microwave or double boiler.
3. Dip half of each orange slice into melted chocolate and place on parchment paper.
4. Optionally, sprinkle with sea salt for a sweet-savory contrast.
5. Refrigerate for 20 minutes, until chocolate sets.

Why It’s Gluten-Free: Made with real fruit and dark chocolate, this treat is naturally gluten-free and packed with vitamin C!

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15. No-Bake Pistachio & Cranberry Energy Bites

These protein-packed bites are a great gluten-free snack for Easter!

Ingredients:

• 1 cup pistachios, shelled
• ½ cup unsweetened dried cranberries
• ½ cup almond flour
• 2 tablespoons honey or maple syrup
• ½ teaspoon vanilla extract
• 1 tablespoon coconut oil, melted

Instructions:

1. In a food processor, blend pistachios and dried cranberries until finely chopped.
2. Add almond flour, honey, vanilla extract, and coconut oil, then pulse until the mixture sticks together.
3. Roll into bite-sized balls and place on a parchment-lined tray.
4. Chill for 30 minutes, then serve.

Why It’s Gluten-Free: Uses almond flour instead of wheat flour, making it a nutrient-dense, gluten-free snack.