Share or Pin for Later
Looking for super quick and easy desserts with only 3 ingredients that are gluten-free? Look no further! Everyone seems to be on a different kind of diet or eating plan these days. You or those you are cooking for may be gluten-free, dairy-free, vegetarian, vegan, nut-free, the list goes on and on. It can be so hard to find a delicious dessert to make when someone you love has an allergy or eating preference that excludes them from eating certain foods.
I’m allergic to dairy so I know how disappointing it can be to not be able to eat the dessert that everyone else is getting to enjoy. Even as a grown-up this is NO fun. I remember when I first learned I had developed a dairy allergy I was pretty crushed. It took a lot of adjusting for someone from the “Dairy State” of Wisconsin to not eat any dairy and have to read every label to be sure foods were safe.
Soon after I found out I’d need to quit dairy my husband and I went on a business trip. We ended up being invited to the client’s home for dinner. I just assumed it would be “catch as catch can” with what I’d actually be able to eat and that I’d probably have to find some fast food on the way home.
Imagine my surprise and delight when I found out the mom of the client (who was living with her at the time) had baked a special dairy-free dessert so that I could eat it, too. I thought I was in heaven! It was delicious and SUCH a thoughtful an unexpected treat.
So if you’ve got gluten-free friends or family members – or if you’re gluten-free, these 7 desserts are yummy, fast, and simple AND only have 3 ingredients! Treat someone you love today!
Who doesn’t love fudge?!? This super simple recipe has only 3 ingredients they are easy to keep on hand in your pantry in case you need to whip up a batch.
1 12 oz package semi-sweet or dark chocolate chips
1 14 oz can sweetened condensed milk
1 teaspoon vanilla extract (use peppermint extract or almond extract if you want a change of pace)
Optional – Sea salt flakes or chopped nuts to top
Line square baking pan fully with parchment.
In a large mixing bowl combine all ingredients and microwave on high in 30-second bursts, stirring after each 30-second interval, for 1 – 1 ½ minutes until smooth.
Pour into lined baking pan. Top with salt or nuts if using.
Refrigerate until set. Cut into small squares and enjoy!
2 c gluten free rice krispies
½ c peanut butter (or you can use almond butter or sunflower butter)
½ c natural liquid sweetener (honey, maple syrup, brown rice syrup)
Line a 9 x 13 inch pan with parchment paper and set aside.
Put rice krispie cereal in a large mixing bowl.
Put peanut butter and sweetener in a small microwave-safe bowl. Heat for 30 seconds or so to help soften the peanut butter and sweetener so you can easily stir together.
Pour peanut butter mixture over the rice krispies and stir. The mixture should be very sticky. If it’s not sticking together you may need to add a little more sweetener.
Press mixture into lined pan. You can refrigerate about 30 minutes to get firmer if desired.
Cut, serve & enjoy!
1 ¾ c quick oats – (be sure they are gluten-free)
2 large very ripe bananas
½ c chocolate chips
Preheat oven to 350 degrees.
Line baking sheet with parchment.
Mash bananas in large mixing bowl.
Add oats and chocolate chips and stir really well. If you can let the dough sit for 5-10 minutes it will help soften the oats.
Scoop out about a tablespoon of dough or so per cookie and place on baking sheet. Flatten slightly with the back of a spoon or your hand.
Bake at 350 for 15-20 minutes.
Cool and enjoy!
This mug cake may not be the most beautiful dessert in the list – but ohhhh is it good!
3 T peanut butter
4 t white sugar
1 lg egg
Beat egg in large microwave-safe mug. Add peanut butter and sugar and beat until well combined.
Microwave 1 minute. Let cool a few minutes before eating. It really is like magic – sooo, yummy and so easy!
Absolutely delicious! Gluten-free and easily made vegan! This is for one 2 T serving – so adjust accordingly if you need more caramel sauce.
1 T butter (or vegan butter like Earth Balance)
2 T brown sugar
1 T heavy cream (for vegans use vegan coffee creamer – like Silk Soy or Almond Milk Creamer)
Place butter in microwave-safe mug and cook for 30 seconds on high.
Add brown sugar and cream and stir.
Microwave on high another 30 seconds.
Remove from microwave and stir then cook another 15 seconds.
Pour over ice cream, brownies, apple slices, you name it! Who doesn’t love caramel sauce!
1 lg egg
1 c. creamy peanut butter
1 c. sugar
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Beat egg in medium sized bowl with a whisk
Add peanut butter and sugar and beat with whisk until creamy.
Use a tablespoon to scoop out mounds of dough and drop onto the parchment paper.
Press cookie with tines of a fork to get the classic peanut butter cookie crosshatch look.
Bake 10-12 minutes or until golden brown.
And there you have it! 2 dozen delicious gluten-free cookies with only 3 ingredients!
Totally gluten free, totally decadent flourless chocolate cake!
Note: You need a mixer, a springform pan, and a large roasting pan to make this cake. This recipe is slightly more complicated but NOT difficult. Just follow the steps it should come out great!
1 c butter (plus a little more to grease the pan)
8 lg eggs
16 oz. semi-sweet chocolate chips
¼ t sea salt (optional depending on if your butter is salted or not and your own taste)
Preheat oven to 350 degrees.
Grease springform pan with butter and line bottom with parchment paper. Then on the outside, cover the bottom and sides of the pan with foil.
Beat eggs in large bowl until doubled in size. This takes about 5 minutes.
Microwave butter and chocolate chips in a large bowl in 10 second time slots. Stir every 10 seconds until the mixture is smooth and creamy.
Carefully fold in 1/3 of the beaten eggs into the chocolate mixture until combined.
Then gently take that mixture and fold it into the rest of the beaten eggs until combined.
Transfer this mixture into your prepared pan.
Set the springform pan inside a large roasting pan and add hot water to the roasting pan so it comes up about an inch on the foil-covered sides of the springform pan.
Bake 30-40 minutes – until a toothpick inserted in the center comes out clean and sides of the cake are beginning to pull away from the pan.
Cool, serve and enjoy!
A really easy way to start living well for less is to take 20 minutes to make a simple and delicious homemade dessert for your friends or loved ones. Make a pot of coffee. Sit down together and enjoy your 3 ingredient gluten-free treats with conversation and laughter, and notice how rich you feel!
Have vegan family or friends you’d like to treat? Check out this post that has 7 Ridiculously Simple 3 Ingredient Desserts that are vegan-friendly!
Looking for easy dinners that you can customize to meet food allergies & preferences? Check out 4 Scrumptious Sheet Pan Meals to Make Your Own.
Feeling a little overwhelmed and want some help simplifying your life? Check out this free action plan: