4 Tasty Flourless Baked Goods

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!

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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

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1. Mix peanut butter and sugars in a medium-sized mixing bowl.
2. Add egg and beat until smooth.
3. Stir in baking soda.
4. Roll dough into small balls and place on a parchment lined baking sheet.
5. Using the back of a dinner fork, press hash marks in two directions, flattening each cookie slightly.
6. Bake in a preheated 350° oven for 10 minutes.
7. 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.

Banana Bread Muffins (yields 9)

Ingredients

1/4 cup almond butter*

2 ripe medium/large bananas

1 egg
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

1/2 tsp. ground cinnamon

Directions

1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
4. 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.

** can sub with 1/4 cup more oats.

Directions

From our partner

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1. Preheat the oven to 350° F.
2. 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.
3. 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.
4. Fold in 1/2 cup chocolate chips until combined.
5. Pour the brownie batter into the prepared pan.
6. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
7. Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
8. 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

1. Preheat oven to 325
2. Grease an 8-inch springform pan with butter and dust with flour; set aside
3. In your mixer’s bowl combine egg whites and tartar; beat at high speed until soft peaks form
4. Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside
5. 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
6. Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined
7. Fold in the remaining egg whites and almond flour; continue to fold until incorporated
8. Pour batter into previously prepared cake pan
9. Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides
10. Transfer to a rack and cool completely
11. In the meantime, prepare the frosting
12. With mixer on medium speed, beat heavy cream until stiff peaks form
13. In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth
14. Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated
15. Spread over cooled cake.

Visit the BlackDoctor.org Healthy Recipes center for more articles. 

For more flourless baked good recipes, visit KissTheChaos.com.