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    Guiltless Chocolate Chip + Pecan Pumpkin Bars (gluten, grain + dairy free)

    Guiltless Chocolate Chip + Pecan Pumpkin Bars (gluten, grain + dairy free)

    Guiltless Chocolate Chip + Pecan Pumpkin Bars

    It might go without saying, but these are one of our favorite holiday desserts! Light, fluffy, yet dense, and way delicious! Gluten, grain, and dairy free. These are wholesome and real crowd pleaser! Delicious with our without the pecan glaze! Shown here both ways! Enjoy!! 



    1 cup pumpkin puree

    1 cup almond butter 

    3/4 cup coconut palm sugar  

    4 organic eggs

    2 T pumpkin pie spice 

    2 t vanilla extract 

    1/2 t sea salt 

    1 t baking powder 

    1 1/2 c Guiltless 7 Seed Superfood Flour 

    1/2 cup chopped pecans

    3/4 cup chocolate chips 



    Preheat oven to 350 degrees. 

    Spray a 9x13 baking dish with non-stick cooking spray. 

    Combine all ingredients into a large mixing bowl and stir until smooth. Fold in pecans and chocolate chips. 

    Pour batter into greased baking dish. 

    Bake for about 20-25 minutes, or until edges are golden brown and center of pan is firm. 

    Slice into squares. Makes approximately 24 squares. 



     Without glaze and chocolate chips baked inside and also sprinkled on top! 



    Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

    Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)

    Happy Thanksgiving, y'all! We are so truly grateful each one of you. You play such an important role in Guiltless, and your loving support means the the world to us! We wouldn't be where we are today without YOU! So THANK YOU from the bottom of our hearts. We are headed to the Austin Turkey Trot with family. 5 miles of more talking, walking and stroller pushing than competitive trotting, and that's just the way we like it! The fresh air, blood circulation and overall vibe of the city and trotters is absolutely wonderful for us!

    After that, we will all do some of the cooking and gather at Daniel's parents house for a wonderful feast! This Guiltless Classic Pumpkin Pie and Guiltless Pumpkin Pie Bars are two of the top things I'm looking forward to eating tomorrow! What's your favorite Thanksgiving dish and dessert? 

    How will you be spending your Thanksgiving? We hope this is a wonderful time of year for you. And if theres every anything we can do for you, please don't hesitate to ask.

    We are so thankful for you, 

    Lindsey & Daniel 

    *Filling adapted from Paleo Running Momma

    Guiltless Classic Pumpkin Pie (gluten, grain and dairy free)


    2 1/2 cups Guiltless Flour 
    1/4 tsp sea salt
    2 whole eggs
    2 tbs coconut oil 
    2 Tbsp coconut palm sugar 
    (or 1-2 Tbsp more if you like it sweeter)



    I use a stand mixer for this because that’s what I have, and it works great. But you can also use a food processor. 
    Put the flour and salt in the bowl of the stand mixer and blend slightly. Stop, add eggs and coconut oil and blend on low-medium until it starts to bind and form a ball.

    Spray a 9inch pie pan with cooking spray. Press dough ball out into pie pan to form crust. Once pressed into the pie dish, gently pierce with a fork all over so it doesn't puff up. 

    Bake at 350 degrees for 10-1 minutes.

    Let cool completely while you make the filling. 

    15oz can pumpkin puree
    2/3 cup full fat coconut milk blended
    6 Tbs pure maple syrup (or 1-2 Tbsp more if you like it sweeter)
    2 tsp pure vanilla extract 
    1 Tbsp pumpkin pie spice 
    1 tspn cinnamon
    pinch of salt
    2 large eggs room temp

    1 egg yolk room temp 

    1. Whisk all ingredients except eggs, then whisk in eggs and egg yolk 1 at a time, don’t overmix.
    2. Pour filling into partially baked crust, spreading it all around to seal edges. Cover top with aluminum foil and bake (at 375 degrees F) 40-45 minutes or until center is nearly set (still a bit jiggly) and crust is deep golden brown.

    3. Allow to cool completely at room temperature to avoid excessive cracking of the filling. Once cooled, serve, or, cover and store in the refrigerator for up to 2 days prior to serving.  



    Fudgy Cream Cheese Brownies

    Delicious Fudgy Gluten-Free Cream Cheese Brownies 

    Last week, National Cream Cheese Brownie Day was an official day on the National Food Calendar! We couldn't help from celebrating by baking up a batch of our classic Guiltless Fudgy Brownies and adding a layer of whipped cream cheese on top! We loved the way they turned out and so did all of our gracious tasters. :) This would be a wonderful Valentines treat if you're still looking for your perfect dessert! 


    You know these usual suspects... we keep our ingredients clean and simple. 

    After whipping the cream cheese, maple syrup and vanilla together, we dolloped it around the center of the pan, on top of the unbaked brownie batter. Then took a knife and gently spread it (gently is the key word here) to make an inside square. We liked that the outside of the brownie pan had a plain brownie edge. You could also swirl the cream cheese into the batter, but we wanted a thick layer of cream cheese on top for the full pow flavor!

    All spread out. Not perfect, but ohhh it tastes so perfect! 

    Out of the oven and cooled. These are all they're stacked up to be. :) Gooey, rich and fugy on the bottom and creamy and tangy on the top. We baked this batch for about 30 minutes, but the cream cheese got a little too brown, so we lowered the next batch to 25 minutes and it was perfect! 

    Pair with some fresh strawberries or raspberries and some iced coffee to really kick things up a notch! 


    Yields 16 brownies 


    1/2 cup Coconut Oil (measured in solid state)

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt



    Cream Cheese:

    8 oz Full Fat Cream Cheese, room temperature 

    1/4 Real Maple Syrup

    1 tsp Vanilla Extract



    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless Organic 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. 

    7. Whip cream cheese, maple syrup and vanilla extract with a mixer until creamy and smooth. Dollop the whipped cream cheese on top of the brownie batter. Then using a butter knife or spatula, spread out the cream cheese. 

    8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean and cream cheese is a light golden color. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. ENJOY! 


    *Store in fridge

    Carrot Cake Donuts with Maple Cream Cheese Frosting

    Carrot Cake Donuts with Maple Cream Cheese Frosting


    Start by getting all your ingredients ready!  You're actually going to mix everything by hand in one mixing bowl - so easy! The only we forgot in this photo was the Guiltless Paleo Organic 7 Seed Flour... how did we forget that one?! :) 

    After your donuts are baked and out of the oven, make sure they cool completely on a baking rack. Then get your cream cheese frosting ingredients ready. You're going to mix them together in one bowl too - this is the easiest ever!  

     Dip, dunk and get those donuts covered in the frosting! 

    OMG yum! 

    It wouldn't be real life if you weren't wearing your baby! 

    Either garnish your donuts with just grated carrots. Or... 

     Add chopped pecans, too! And "donut" let anyone try to steal your other half! 

    Guiltless Paleo Carrot Cake Donuts with Maple Cream Cheese Frosting 

    Makes 6 donuts


    2 organic eggs

    1 3/4 c Guiltless Superfoods Flour

    1 T unrefined, organic coconut oil 

    2 t cinnamon

    1/2 t baking powder 

    1/4 t sea salt

    1/2 t vanilla extract 

    3/4 c coconut palm sugar 

    1 c fresh finely grated carrot

    1/4 c chopped pecans 



    8 oz full fat cream cheese

    1/4 c real maple syrup 

    1/2 t vanilla extract 



    Preheat oven to 350 degrees. 

    Add all ingredients, except carrots and pecans, to a large mixing bowl and mix by hand with a wooden spoon until totally combined. Fold in carrots and pecans. 

    Spray a donut pan with non-stick cooking spray. 

    Spoon batter evenly into each of the 6 molds. 

    Bake for 15 minutes or until slightly golden. 

    Cool for at least 20-30 minutes before frosting, make sure they are completely cool or frosting will melt.


    Put cream cheese, maple syrup and vanilla in mixer, start on medium speed and work up to high speed, mixing until smooth and creamy. Dip the rounded top of the cooled donuts in the frosting. If you want a more finished look, use a small spatula or icing tool to spread frosting evenly over donut. Garnish with grated carrot and pecans (optional). 



    *I found my donut pan at my local Target. You can also get them here on Amazon. 

    Chocolate Chip Peppermint Cookies

    Grain-Free, Gluten-Free, Delicious Chocolate Chip Peppermint Cookies 

    Baking cookies for holiday parties, gatherings with family and to simply have a stash under my cake dome for my little family and when friends stop by, is one of my favorite simple joys! I love baking with seasonal flavors and am always inspired by the holidays! 

    These Chocolate Chip Peppermint Cookies are one of the best cookies to ever come out of my kitchen! I made two batches before a small gathering this week and all but a few were gone at the end! They are a hit! With the adults and kids, too!. A healthier, Christmas Cookie, with nutrients from 7 seeds, protein and fiber, I'm all for that!! 

    They are soft and chewy and kinda melty chocolate style in the center and slightly browned and a tiny bit crispy on the outside. DELISH! 

    Adapted from

    Makes approx. 27 cookies  


    1/2 c organic coconut oil

    3/4 c coconut palm sugar

    1 organic egg

    1 t vanilla extract

    1 t peppermint extract/flavor

    1/2 t baking powder 

    1/2 t sea salt

    3 c Guiltless Superfoods 7 Seed Flour

    1 c dark chocolate chips

    1/2 c peppermint pieces 



    Beat together coconut oil and sugar until blended and creamy. Add in egg, vanilla and peppermint flavor. Mix until combined and smooth. 

    Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated. 

    Fold in chocolate chips and peppermint pieces. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.  

    Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown. 

    Cool and enjoy! 

    *If served slightly warm, they chocolate chip centers are still ooegy-gooey and melty! So good!