Going paleo, gluten-free, or simply just want to find a healthier way to satisfy that sweet tooth? Try any of these divine and mouthgasmic flour-free desserts!
Peanut Butter Cookies Yields: about 16 cookies
Ingredients
1 cup peanut butter (creamy)
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon baking soda
*(3/4 cup shredded coconut) *
*(1 cup mini Reese cups, chopped)
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Directions
- Mix peanut butter and sugars in a medium-sized mixing bowl.
- Add egg and beat until smooth.
- Stir in baking soda.
- Roll dough into small balls and place on a parchment lined baking sheet.
- Using the back of a dinner fork, press hash marks in two directions, flattening each cookie slightly.
- Bake in a preheated 350° oven for 10 minutes.
- Let cool for five minutes on baking sheet before transferring to a cooling rack.
*To create coconut adaptation, fold shredded coconut into dough as you form each ball. Press with a fork and bake as instructed.
**To create peanut butter cup adaptation, chop peanut butter cups and fold into dough before forming balls. Then, roll into balls, press with a fork and bake as instructed.
2 Tbsp. honey
1/2 cup rolled oats
1/4 cup almond flour/meal**
2 Tbsp. ground flaxseed
1 tsp. vanilla extract
1/2 tsp. baking soda
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* can sub with any nut/seed butter.
Ingredients
1 (14 oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
1 cup semisweet chocolate chips, divided (Hershey’s)
Directions
- Preheat the oven to 350° F.
- Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
- Fold in 1/2 cup chocolate chips until combined.
- Pour the brownie batter into the prepared pan.
- Sprinkle the remaining chocolate chips evenly over the top of the brownies.
- Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
- Allow the brownies to cool completely before slicing them into squares.
Carrot Cake with Mascarpone Frosting (Yields 10 servings)
4 eggs, separated
1/8 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar, divided
zest of one medium orange
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons pure vanilla extract
4 large carrots, finely grated (about 2 cups grated carrots)
1-3/4 cups almond flour
1 cup heavy cream
1 tub (8 ounces) mascarpone cheese, room temperature
1/2 cup powdered sugar
Directions
- Preheat oven to 325
- Grease an 8-inch springform pan with butter and dust with flour; set aside
- In your mixer’s bowl combine egg whites and tartar; beat at high speed until soft peaks form
- Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside
- In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes
- Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined
- Fold in the remaining egg whites and almond flour; continue to fold until incorporated
- Pour batter into previously prepared cake pan
- Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides
- Transfer to a rack and cool completely
- In the meantime, prepare the frosting
- With mixer on medium speed, beat heavy cream until stiff peaks form
- In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth
- Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated
- Spread over cooled cake.
Visit the BlackDoctor.org Healthy Recipes center for more articles.
For more flourless baked good recipes, visit KissTheChaos.com.