#bakingwithoutflour

These gluten-free flourless carrot cake cupcakes are a perfect treat for those who love the classic carrot cake flavor without the use of regular flour. The cream cheese icing adds a delightful finishing touch.

Ingredients: 2 cups grated carrots. 1 cup almond flour. 1/2 cup sugar. 1/4 cup brown sugar. 3 eggs. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/2 cup chopped walnuts optional. 8 oz cream cheese. 1/4 cup unsalted butter. 1 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Grate carrots and mix them with sugar, brown sugar, eggs, vegetable oil, vanilla extract, cinnamon, nutmeg, salt, baking powder, and baking soda in a bowl. Mix everything together well. You can add chopped walnuts to the batter if you want to. Put about two thirds of the batter into each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the cream cheese icing ready while the cupcakes cool. Put cream cheese, unsalted butter, powdered sugar, and vanilla extract in a bowl and mix them together until they are smooth and creamy. After the cupcakes are completely cool, put some cream cheese frosting on top of each one. You can either spread it on or pipe it on. Enjoy your tasty carrot cake cupcakes without flour and cream cheese frosting!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in these irresistibly chewy and gooey flourless chocolate chip cookies with a rich cocoa flavor and chocolate chips. This recipe eliminates the flour but does not sacrifice flavor or texture.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup pure maple syrup. 1 large egg. 2 teaspoons vanilla extract. 1 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix cocoa powder, salt, almond flour, and baking soda in a bowl with a whisk. Melt the coconut oil and add the maple syrup, egg, and vanilla extract to another bowl. Mix the ingredients together until they are well blended. Stir the wet and dry ingredients together until a dough forms. The chocolate chips should be carefully mixed in. Place spoonfuls of dough on the baking sheet that has been prepared, leaving space between them. Put it in the oven for 8 to 10 minutes, or until the edges are set and the middle is still soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes