#flourlessbaking

These flourless orange cake cookies have a zesty and nutty flavor. They're a gluten-free treat bursting with citrus goodness, made with almond flour and real orange puree.

Ingredients: 2 large oranges. 3 cups almond flour. 1 cup granulated sugar. 3 large eggs. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Wash the oranges thoroughly, then place them in a pot of boiling water for about 10 minutes to soften the skins. Drain and let them cool. Cut the cooled oranges into quarters, remove any seeds, and blend them into a smooth puree. In a mixing bowl, combine the almond flour, granulated sugar, and baking powder. Add the orange puree, beaten eggs, and vanilla extract to the dry ingredients. Mix until well combined. Drop spoonfuls of the cookie batter onto the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 12-15 minutes, or until the cookies are set and slightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delightful flourless orange cake cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in these rich and decadent flourless chocolate cake cookies that are a perfect blend of gooey and fudgy. With a deep chocolate flavor and a hint of vanilla, these cookies are a gluten-free delight.

Ingredients: 2 cups semisweet chocolate chips. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring in between, until smooth. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt until well combined. Pour the melted chocolate mixture into the egg mixture and stir until the batter is smooth and glossy. If using nuts, fold them into the batter. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them a few inches apart. Bake for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies will firm up. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These healthy flourless muffins are perfect for those following a paleo, vegan, or gluten-free diet. Made with wholesome ingredients like bananas, almond butter, and coconut flour, they are moist, flavorful, and satisfying. Plus, they're easy to make and great for breakfast or a snack on the go!

Ingredients: 2 ripe bananas, mashed. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup dairy-free chocolate chips optional.

Instructions: Preheat oven to 350F 175C and grease a muffin tin or line with paper liners. In a mixing bowl, combine mashed bananas, almond butter, maple syrup, applesauce, and vanilla extract until well mixed. Add baking soda, cinnamon, salt, almond flour, and coconut flour, and mix until smooth. If using, fold in dairy-free chocolate chips. Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container for later.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Vegan Peanut Butter Blossoms Without Flour are a fun take on the original recipe. Because they don't have gluten, dairy, or eggs, they can be eaten by people who have to follow certain diets.

Ingredients: 1 cup natural peanut butter. 3/4 cup coconut sugar. 1 teaspoon vanilla extract. 1 tablespoon ground flaxseed. 3 tablespoons water. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dairy-free chocolate chips. 16-20 vegan chocolate kisses.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes so it can thicken. Put peanut butter, coconut sugar, vanilla extract, the flaxseed mixture that has been thickened, baking soda, and salt in a large bowl. Mix everything together well. Add the chocolate chips that don't contain dairy. To make balls out of the dough, use a tablespoon or a cookie scoop to measure it out. Put them on the baking sheet that has been prepared. Let it bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, press a chocolate kiss into the middle of each one. Cool the cookies for 5 minutes on the baking sheet, then move them to a wire rack to cool all the way through. Enjoy these tasty vegan peanut butter flowers that don't need any flour.

Prep Time: 15 minutes

Cook Time: 12 minutes

This cake is vegan and doesn't need any flour. It tastes great with the natural sweetness of figs and plums and the nutty flavor of almonds.

Ingredients: 1 cup almond flour. 1/4 cup coconut sugar. 1/2 tsp baking powder. Pinch of salt. 1/4 cup almond milk. 2 tbsp maple syrup. 1 tsp vanilla extract. 2 figs, sliced. 2 plums, sliced. 2 tbsp sliced almonds.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, coconut sugar, baking powder, and salt. Add almond milk, maple syrup, and vanilla extract. Mix until well combined. Pour the batter into a greased cake tin. Arrange sliced figs and plums on top of the batter. Sprinkle sliced almonds over the fruits. Bake for 25-30 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Let it cool before slicing. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Flourless Pistachio Cake Cookies are a delightful treat with the rich flavor of pistachios. They are easy to make and perfect for those who are looking for gluten-free options.

Ingredients: 1 cup pistachios, shelled and finely ground. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract. 1 large egg white.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the salt, sugar, and finely ground pistachios in a bowl and mix them together. Mix the vanilla extract in well to make a crumbly mix. Whisk the egg white in a different bowl until it gets foamy. Along with the pistachios, fold the egg white until a sticky dough forms. Take small amounts of the dough and roll them into balls. Cover the baking sheet with foil and put them on it. Flatten each ball out slowly to make a cookie shape. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. 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 down. The flourless pistachio cake cookies are ready to eat once they have cooled down.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Flourless Vegan Peanut Butter Blossoms are a great way to make a classic cookie recipe gluten- and dairy-free. They're soft, taste like peanut butter, and have a sweet chocolate kiss in the middle. Great for people who have to watch what they eat or just like a tasty treat!

Ingredients: 1 cup creamy peanut butter. 3/4 cup granulated sugar. 1/4 cup almond flour. 1 tsp baking powder. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. Vegan chocolate kisses about 24.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the peanut butter, sugar, almond flour, baking powder, almond milk, and vanilla extract. Mix until well combined and a dough forms. Roll the dough into 1-inch balls and place them on a lined baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. While the cookies are still warm, gently press a vegan chocolate kiss into the center of each cookie. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, enjoy your delicious Flourless Vegan Peanut Butter Blossoms!

Prep Time: 15 minutes

Cook Time: 10 minutes

Because they don't have any flour or butter, these pistachio cookies are a great treat for people who have to watch what they eat. Soft and chewy, they taste like pistachios, and you can add dark chocolate chips if you want to make them even tastier.

Ingredients: 2 cups pistachios, shelled and finely ground. 1 cup powdered sugar. 1/4 teaspoon salt. 2 large egg whites. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips optional.

Instructions: Preheat the oven to 325F 165C. Line a baking sheet with parchment paper. In a large mixing bowl, combine the finely ground pistachios, powdered sugar, and salt. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites and vanilla extract into the pistachio mixture until well combined. If using, fold in the dark chocolate chips. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious flourless pistachio cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes