Baking can be a delightful adventure, but it often comes with challenges, especially for those following a gluten-free diet. That’s why I’m excited to share some tasty stand mixer dessert recipes that make gluten-free baking a breeze. If you’ve ever found yourself craving something sweet but felt overwhelmed by the thought of mixing, measuring, and the mess that can come with it, this post is for you.
Whether you’re an experienced baker or just starting out, you’ll appreciate these easy dessert recipes. They’re perfect for anyone who wants to whip up something delicious without spending hours in the kitchen. Using a stand mixer, you can easily combine ingredients to create mouthwatering treats that everyone will enjoy. Plus, with these recipes, you won’t have to compromise on flavor or texture.
In this list, you’ll find ten standout dessert ideas, from gluten-free chocolate chip cookies to flourless peanut butter brownies. Each recipe is designed to be simple, quick, and, most importantly, delicious. You’ll love how easy it is to create homemade desserts that will impress your friends and family without the hassle. Get ready to explore a world of gluten-free delights that are mixed to perfection!
So, roll up your sleeves and get ready to bake. With these stand mixer desserts, you can enjoy guilt-free indulgences that satisfy your sweet tooth. Let’s dive into these scrumptious recipes and bring some joy into your kitchen!
Key Takeaways
– Enjoy 10 easy stand mixer dessert recipes that cater specifically to gluten-free diets.
– Recipes like flourless peanut butter brownies and coconut macaroons are both delicious and straightforward.
– Each dessert mixes quickly, making it perfect for busy schedules or last-minute gatherings.
– These desserts will impress guests while also being perfect for your gluten-free lifestyle.
– Baking with a stand mixer simplifies the process, ensuring a consistent, delightful outcome every time.
1. Gluten-Free Chocolate Chip Cookies
You want a gluten free treat that still feels like a classic cookie. These cookies stay soft and chewy with a big hit of chocolate. A mix of almond flour and coconut flour gives depth without the gluten. They bake fast, in about 12 minutes, so you can enjoy a warm bite quickly. A quick afternoon snack with coffee hits the spot. The stand mixer makes the dough easy to pull together and you can tweak chips for a richer finish.
Ingredients:
– 1 cup almond flour
– 1/4 cup coconut flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup coconut oil, melted
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 cup chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In your stand mixer, combine almond flour, coconut flour, baking soda, and salt. Mix until well combined.
3. Add melted coconut oil, brown sugar, granulated sugar, and vanilla extract. Mix until a dough forms.
4. Fold in chocolate chips gently.
5. Scoop tablespoon-sized balls onto the prepared baking sheet and flatten them slightly.
6. Bake for 12 minutes, or until edges are golden. Let cool and enjoy!
– Chill the dough for a bit if it feels too sticky.
– Experiment with dark chocolate chips for a gourmet twist!
FAQs:
– Can I use regular flour? No, this recipe is specifically designed for gluten-free flours.
– How do I store leftovers? Keep them in an airtight container for up to a week.
Gluten-Free Chocolate Chip Cookies
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Crave a rich, fudgy bite without flour. These brownies hit that spot with peanut butter and dark chocolate. They cook fast and stay deeply moist. They’re gluten free and protein rich, a nice swap from standard brownies. You can serve them warm or cooled for a dense, chewy finish. The stand mixer speeds up the mix once you melt the butter and cream the eggs.
Ingredients:
– 1 cup peanut butter
– 2 large eggs
– 1/2 cup brown sugar
– 1/4 cup cocoa powder
– 1/2 tsp baking soda
– 1/2 cup chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In your stand mixer, beat together peanut butter, eggs, brown sugar, cocoa powder, and baking soda until smooth.
3. Fold in chocolate chips.
4. Spread the batter evenly in the baking dish and bake for 20 minutes.
5. Let cool before slicing into squares.
– For an extra kick, add a pinch of sea salt on top before baking.
– Swap peanut butter for almond butter for a unique flavor!
FAQs:
– Are these brownies gluten-free? Yes, they contain no flour and are naturally gluten-free.
– Can I freeze them? Absolutely! Just wrap them tightly and store in the freezer.
Flourless Peanut Butter Brownies
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Light, airy cupcakes that feel special yet stay simple to bake. The stand mixer helps you whip a smooth batter that rises nicely. These gluten-free cupcakes look as good as they taste, and a vanilla frosting makes them festive. Top with colorful sprinkles for a party vibe, or keep it clean for a weeknight treat. A few tweaks to sugar let you tailor sweetness to your crowd. The batter blends smoothly and bakes into delicate, moist cakes.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– Seeds from 1 vanilla bean
– 1/2 cup milk
Instructions:
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In the stand mixer, beat together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Incorporate vanilla extract and vanilla bean seeds.
5. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients.
6. Finally, mix in milk until combined.
7. Pour batter into cupcake liners and bake for 18 minutes. Cool before frosting.
– Use high-quality vanilla bean for richer flavor.
– Adjust sugar for a less sweet option if desired.
FAQs:
– Can I use almond flour? The recipe is best with a gluten-free all-purpose blend.
– How should I store these cupcakes? Keep them in an airtight container at room temperature for up to 3 days.
Vanilla Bean Cupcakes
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Amazon$129.994. Coconut Macaroons
Coconut lovers will adore these chewy, chewy bites with a hint of sweetness. A stand mixer helps whip the mix to mix up fast. The edges get a touch of crisp while the centers stay soft and tender. They’re naturally gluten-free and can be dipped in chocolate for an extra treat. Great for parties or a quick snack any time. The recipe yields a dozen or so little shells.
Ingredients:
– 3 cups shredded coconut
– 1/2 cup sweetened condensed milk
– 2 large egg whites
– 1/4 tsp salt
– 1/2 tsp vanilla extract
– 1/2 cup dark chocolate (optional for dipping)
Instructions:
1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In your stand mixer, beat egg whites and salt until soft peaks form.
3. Carefully fold in shredded coconut, sweetened condensed milk, and vanilla.
4. Drop tablespoon-sized mounds onto the baking sheet.
5. Bake for 25 minutes, or until golden brown. Let cool completely.
6. Optional: dip the bottoms in melted dark chocolate and let set.
– Use unsweetened coconut for a less sweet version.
– Make sure the egg whites are at room temperature for the best volume.
FAQs:
– Are macaroons and macarons the same? No, macaroons are made with coconut, while macarons are meringue-based desserts.
– How do I store them? Store in an airtight container in a cool place for up to a week.
Coconut Macaroons
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Bright and sunny muffins to start the day. They stay tender thanks to the stand mixer that blends dry and wet parts just right. The lemon gives a clean, fresh bite that wakes up the palate. Serve warm or at room temp for a cheerful treat. Fresh zest and juice boost flavor, while a gentle sweetness keeps them pleasing. These muffins rise nicely and stay moist inside.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 2 tsp poppy seeds
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/4 cup milk
– Zest of 1 lemon
– 1/4 cup fresh lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In your stand mixer, combine all dry ingredients: flour, sugar, poppy seeds, baking soda, baking powder, and salt.
3. In another bowl, whisk together melted butter, eggs, milk, lemon zest, and lemon juice.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into muffin liners and fill them about 2/3 full.
6. Bake for 20 minutes or until golden and a toothpick comes out clean. Let cool before serving.
– Using fresh lemon juice and zest enhances the flavor significantly.
– Add a glaze of lemon syrup for extra sweetness if desired.
FAQs:
– Can I use lemon extract instead? You can, but fresh lemon juice/zest is more flavorful.
– How should I store these muffins? Keep them in an airtight container for up to 4 days.
Lemon Poppy Seed Muffins
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Looking for a light finish that still fills you up? This chia pudding is a top pick. It’s gluten free and easy to mix with a stand mixer. The creaminess comes from the chia gel and the milk you choose. Top with berries, nuts, or a drizzle of honey for texture and brightness. Make it ahead to save time on busy days. The basic recipe is flexible and forgiving.
Ingredients:
– 1/2 cup chia seeds
– 2 cups almond milk
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– Fresh fruits for topping (strawberries, mango, banana)
Instructions:
1. In your stand mixer, combine chia seeds, almond milk, maple syrup, and vanilla extract. Mix well.
2. Transfer to a jar or bowl and let sit for about 10 minutes, stirring occasionally.
3. Refrigerate for at least 4 hours or overnight for best results.
4. When ready to serve, layer with your favorite fresh fruits and enjoy!
– Stir the pudding halfway through refrigeration for a smoother texture.
– Experiment with different milk options like coconut or soy.
FAQs:
– Can I add cocoa powder? Yes! It’s a delicious chocolate variation.
– How long can I keep it in the fridge? It lasts up to 5 days when stored properly.
Chia Seed Pudding with Fresh Fruit
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Layer after layer of bright berries, soft cake, and airy cream. These parfaits look stunning and stay easy to serve. The stand mixer makes quick work of whipping cream to a light, pillowy peak. Guests can grab a jar and go, making them perfect for parties or family gatherings. The flavors feel fresh and festive, yet they come together fast. You get a mini dessert bar in individual cups.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 recipe gluten-free vanilla cake (see cupcake recipe above)
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Instructions:
1. In a bowl, toss sliced strawberries with granulated sugar and let sit for 10 minutes to macerate.
2. Prepare gluten-free vanilla cake in advance and let cool completely.
3. In your stand mixer, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
4. In cups or jars, layer cake pieces, macerated strawberries, and whipped cream. Repeat layers until filled.
5. Top with extra whipped cream and strawberries for garnish.
– Use seasonal berries for the best flavor.
– Make it ahead of time for easy assembly before serving.
FAQs:
– Can I use frozen strawberries? Yes, but thaw them and drain excess liquid first.
– How long can these parfaits be stored? Best enjoyed fresh, but store in the fridge for a day.
Strawberry Shortcake Parfaits
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A silky, rich sauce that makes desserts shine. It works great on cakes, brownies, or ice cream. The stand mixer helps blend it to a smooth finish with no lumps. You can whip this up in about 20 minutes and have a little jar ready for many treats. A touch of sea salt adds a perfect salty-sweet balance. The scent fills the kitchen while it cooks.
Ingredients:
– 1 cup granulated sugar
– 6 tbsp unsalted butter
– 1/2 cup heavy cream
– 1 tsp sea salt
Instructions:
1. In a saucepan over medium heat, melt granulated sugar, stirring constantly until it turns amber in color (about 5-7 minutes).
2. Once caramelized, add butter and stir until fully melted.
3. Slowly pour in heavy cream while stirring until combined. Be careful as it will bubble up.
4. Remove from heat and stir in sea salt.
5. Let cool before serving or storing.
– Store in a glass jar and refrigerate; it can be reheated easily.
– Adjust salt to taste for a sweeter or saltier sauce.
FAQs:
– Can I double this recipe? Yes, but ensure you use a larger saucepan.
– How long does it last? It can last up to two weeks in the fridge when stored properly.
Salted Caramel Sauce
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Deep chocolate flavor in small, elegant cups. These cups are creamy and light, a real crowd pleaser. The stand mixer whips cream to a cloud-like texture that folds into melted chocolate. Chill time makes them set firm, perfect for parties or a cozy night in. Top with whipped cream or shavings for a glossy finish. A great option for a dairy loving crowd or a dairy free tweak.
Ingredients:
– 1 1/2 cups dark chocolate chips
– 2 cups heavy cream
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Melt dark chocolate chips in a microwave or double boiler until smooth. Let cool slightly.
2. In your stand mixer, whip heavy cream, sugar, vanilla, and salt until stiff peaks form.
3. Gently fold the melted chocolate into the whipped cream until fully incorporated.
4. Spoon the mousse into small cups and chill for at least 2 hours before serving.
– Use high-quality chocolate for a richer flavor.
– Garnish with fresh berries or extra whipped cream for a pop of color.
FAQs:
– Can I make this ahead of time? Definitely! It keeps well in the fridge for up to 3 days.
– Is it possible to make it dairy-free? Yes! Use dairy-free chocolate and coconut cream instead.
Mini Chocolate Mousse Cups
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Amazon$129.9910. Cherry Almond Crumble Bars
A perfect mix of tart cherries and almond crunch. The crumble topping brings a nutty bite that pairs with the fruit filling. A stand mixer makes quick work of the dough and crumbs. Bake until the top turns golden and the filling glistens. These bars travel well and taste great with a scoop of ice cream. They offer a friendly, shareable dessert for any occasion.
Ingredients:
– 1 1/2 cups gluten-free oats
– 1/2 cup almond flour
– 1/2 cup brown sugar
– 1/4 cup melted butter
– 1 tsp almond extract
– 2 cups pitted cherries (fresh or frozen)
– 2 tbsp cornstarch
– 1 tbsp lemon juice
Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8×8 baking dish.
2. In your stand mixer, combine oats, almond flour, brown sugar, melted butter, and almond extract until crumbly.
3. In a bowl, mix cherries with cornstarch and lemon juice.
4. Press half of the crumb mixture into the bottom of the baking dish, then layer the cherry mixture, and top with remaining crumbs.
5. Bake for 30 minutes until the top is golden brown. Let cool before slicing into bars.
– Add chopped almonds for extra crunch in the crumble topping.
– Use seasonal fruits for the best flavor and variety.
FAQs:
– Can I substitute other fruits? Yes! Peaches or blueberries work great too.
– How do I store leftover bars? Keep in an airtight container in the fridge for up to a week.
Cherry Almond Crumble Bars
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There you have it – ten easy and delightful stand mixer dessert recipes that cater to gluten-free diets!
Each recipe is crafted to not only be delicious but also straightforward, making it perfect for bakers of all skill levels. Go ahead, turn on that stand mixer, and treat yourself and your loved ones to homemade desserts that are sure to impress!
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