4 Ingredient NO FLOUR Cookie Gluten-Free
Servings: 16 Cookies (Or more)
Ingredients
- 1½ Cup Raw Walnuts or Nut of your choice
- 2 Large Egg Whites
- ½ Cup Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 300°.
- Rough chop ½ the nuts and set aside.
- Finely chop the other ½ of nuts and mix both together.
- In separate bowl, blend egg whites with a hand mixer until fluffy.
- Slowly add sugar while mixing.
- Add vanilla.
- Hand mix nuts into mixture with spoon or spatula.
- Pour contents into saucepan and heat on low for 4-5 minutes.
- Return to bowl.
- Use teaspoon to scoop out (very sticky batter) on a parchment lined baking sheet.
- Bake at 300° for 35-45 minutes until firm.
- Let cool for 5 minutes and enjoy.
- Store in airtight container for up to 7 days. May freeze for longer term.
2 Ingredient Bagel Gluten-Free
Servings: 6 Mini Bagels
Ingredients
- 2 Cups Almond Flour
- 1 Cup Plain Greek Yogurt
Instructions
- Pre-heat oven to 375°.
- Mix both ingredients very thoroughly until it forms a dough-like consistency.
- Roll with gentle hands into a thicker short log.
- Cut into 6 pieces.
- Pat down and shape into bagel form.
- Poke hole into center with your finger or utensil.
- Place on greased or parchment lined baking sheet.
- Bake for 15 minutes.
- Remove and spray or egg-wash the top of the bagel (to brown) and put seasoning of choice.
- Return to oven up for 10-15 minutes keeping close watch on them.
- Bake until the top is golden brown.
- Remove from oven and let cool before slicing.
- Store in fridge for up to 2 weeks or freeze for longer term.
Homemade Mini Donuts Gluten-Free
Servings: 6 Mini Dounuts
Ingredients
- 1¼ Cups Almond Flour
- ½ Cup Powdered Sweetener
- 1 tsp Baking Powder
- ¼ tsp Thickening Agent like Xanthan Gum (Or psyllium husk)
- ⅛ tsp Salt
- 2 Tbsp Oil (Or Butter)
- 2 Tbsp Milk (Or Nut Milk)
- 2 Large Eggs
- ½ tsp Vanilla Extract
Instructions
- Pre-heat oven to 325°.
- Combine wet and dry ingredients.
- Blend well into a wet batter.
- Spray the mold you are using not to stick
- Put batter into a gallon size bag and snip the tiny corner for ease of distribution into the mold.
- Bake for 8-10 minutes.
- Top with sugars or just leave plain.
- Let cool completely and enjoy.
- Store in air tight container for up to 2 weeks or freeze for longer term.
Black Bean Brownies Gluten-Free
Ingredients
- 1 Can Strained and Rinsed Black Beans
- 2 Tbsp Cacao Powder Or Cocoa Powder
- ½ Cup Quick Oats Or Regular Oats
- ¼ Cup Honey Or Maple Syrup
- ¼ Cup Coconut Oil
- ½ Cup Chocolate Chips Or More
- ¼ tsp Salt
- ½ tsp Baking Powder
- 2 Tbsp Vanilla Extract
Instructions
- Pre-heat oven to 350°.
- Combine all ingredients EXCEPT chocolate chips in a food processor. (For best results.)
- Blend until creamy smooth.
- Stir and fold in chocolate chips by hand.
- Pour and smooth out into greased or parchment lined 8 x 8 pan.
- You may add a few more chocolate chips on the top at this time.
- Bake for 8-12 minutes or until the top of the brownies have split and the edges have pulled away a bit.
- Let cool completely before transferring to an airtight container for up to a week.
Notes
*If having issues firming up? Put them in the fridge to chill.
Sweet Potato Pizza Crust Gluten-Free
Ingredients
- 2 Cups Sweet Potatoes (Roughly 2 Medium Sweet Potatoes)
- 2 Large Eggs
- 1 Cup Oat Flour
- 4 Tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Seasoning of your choice *We used Oregano
- ½ tsp Garlic Powder (Optional)
Instructions
Sweet Potatoes
- Wash and poke holes into sweet potatoes.
- Bake at 425° for 30 minutes.
- Scrape sweet potatoes out of skins.
Crust
- Pre-heat oven to 425°.
- Mix all ingredients until well combined.
- Spread on parchment lined baking sheet.
- Bake for 25 minutes.
- Remove from oven and flip over.
- Add your ingredients to your pizza that you'd like.
- Bake another 15-20 minutes watching closely.
- Cool for 5 minutes.
- Cut and serve.
- Store in airtight container in the fridge for 3-5 days.
3 Ingredient Shortbread Cookies Gluten-Free
Servings: 8 Cookies
Ingredients
- ¾ Cup Almond Flour
- 2 Tbsp Powdered Sweetener (I used powdered sugar)
- 3 Tbsp Coconut Oil Melted
- *A bit of water if needed
Instructions
- Pre-heat oven to 350°.
- Combine all ingredients well like a "wet sand" consistency.
- Scoop or roll into a 1½ inch ball.
- Place 2 inches apart on greased or parchment lined baking sheet.
- Flatten with back of spoon.
- Bake for 10 minutes or until golden brown.
- Let cool completely before storing in airtight container up to 2 weeks. May freeze for longer term.
Copycat Thin Mint Cookies Gluten-Free
Ingredients
Cookie:
- 3 Cups Almond Flour
- 4 Tbsp Cacao Powder *Or Cocoa Powder
- ½ tsp Salt
- 1 tsp Mint Extract
- 1 tsp Vanilla Extract
- 2 Large Eggs *Room temp
- 2 Tbsp Coconut Oil Melted
- 5 Tbsp Maple Syrup *More or less to taste
Chocolate Dip:
- 1½ Cups Chocolate Chips
- 1 Tbsp Coconut Oil
- ½ tsp Mint Extract
Instructions
Cookie:
- Mix all cookie ingredients by folding until it is a sticky dough that holds together.
- Spoon or scoop roughly One Tablespoon of dough and roll into ball with hands.
- Flatten with hands to about ¼ inch thickness.
- Place on greased or parchment lined baking sheet.
- Bake for 9-12 minutes. Check bottom after 9 minutes.
- Place on cooling rack to cool completely.
Chocolate dip:
- Melt all the chocolate chips until creamy smooth via short burst microwave or double boiler method.
- After the cookies part is completely cooled, coat each one using the spoon/flipping method with chocolate and return to parchment lined baking sheet.
- Chill for at least one hour to harden chocolate before serving.
- Store in airtight container in the fridge up to 3 weeks or freeze up to 3 months.
Chickpea Chocolate Chip Cookies Gluten-Free
Servings: 6 2-3 Inch Cookies
Ingredients
- ¾ Cup Rinsed Garbanzo Beans
- ⅓ Cup Creamy Nut Butter of your choice
- ⅓ Cup Chocolate Chips
- 3 Tbsp Maple Syrup *Or sweetener of your choice
- ¼ tsp Vanilla Extract
- ¾ tsp Baking Powder
- ⅛ tsp Salt
- ⅓ Cup Oats (Optional)
Instructions
- Pre-heat oven to 350°.
- Blend and pulse all ingredients EXCEPT Chocolate Chips in food processor.
- Fold in chocolate chips.
- Spoon out (size of cookie you wish) on parchment paper lined baking sheet.
- Pat down and form a circle.
- Bake for 8-12 minutes depending on the crispiness you like.
- Let cool for at least 10 minutes before serving.
- Store in airtight container in the fridge up to 2 weeks or freeze up to 3 months.
2 Ingredient Bagel Gluten-Free
Servings: 6 Mini Bagels
Ingredients
- 2 Cups Almond Flour
- 1 Cup Plain Greek Yogurt
Instructions
- Pre-heat oven to 375°.
- Mix both ingredients very thoroughly until it forms a dough-like consistency.
- Roll with gentle hands into a thicker short log.
- Cut into 6 pieces.
- Pat down and shape into bagel form.
- Poke hole into center with your finger or utensil.
- Place on greased or parchment lined baking sheet.
- Bake for 15 minutes.
- Remove and spray or egg-wash the top of the bagel (to brown) and put seasoning of choice.
- Return to oven up for 10-15 minutes keeping close watch on them.
- Bake until the top is golden brown.
- Remove from oven and let cool before slicing.
- Store in fridge for up to 2 weeks or freeze for longer term.
3 Ingredient Coconut Macaroons Gluten-Free
Servings: 30 2-Inch Cookies
Ingredients
- 4 Cups Unsweetened Coconut (Finely Chopped) *Can use sweetened
- 1 14 oz Can Sweetened Condensed Milk
- 1 Tbsp Vanilla Extract (Optional)
Instructions
- Pre-heat oven to 350°.
- Mix all ingredients together until well combined.
- Let sit and soak for 10 minutes.
- Scoop or spoon out 1 tablespoon and drop onto greased or parchment lined baking sheet.
- *You may leave them as is or flatten with the back of a spoon.
- Bake for 15 minutes and check. If browned they are done, if not bake a few minutes longer.
- Let cool completely before storing in an airtight container for up to 3 weeks.
2 Ingredient Chocolate Cake Gluten-Free
Ingredients
- ¾ Cup Chocolate Chips
- 2 Large Eggs *Room Temp
Instructions
- Pre-heat oven to 325°.
- Melt chocolate until creamy smooth via microwave or double boiler method.
- In a different bowl, separate the egg whites from the yolks and put the yolks in a different bowl to be used later.
- Beat egg whites until really firm and peaked.
- Add the yolks that were separated to the melted chocolate and mix together until no yolks can be seen.
- Gently fold in egg whites.
- Put in greased or parchment lined pan and smooth out top.
- Bake for 20-30 minutes watching closely until toothpick comes clean. *Check at 20 minutes.
- Let cool completely before storing in airtight container in fridge up to 2 weeks.
NO BAKE 5 Ingredient Pistachio Pumpkin Seed Balls Gluten-Free
Servings: 12 1 1/2 inch Balls
Ingredients
- ½ Cup Almond Butter (Any nut butter)
- ½ Cup Pistachios
- ½ Cup Pumpkin Seeds (Pepitas)
- 1 Cup Dates (Medjool are sweeter)
- 1 Tbsp Coconut Oil
Instructions
- Add all ingredients together.
- Blend in food processor (or finely chop and stir together)
- Roll into 1 to 1½ inch balls.
- Put in freezer for 30 minutes.
- Store in airtight container for up to 3 weeks or freeze for months.
Chickpea Flatbread From Dehydrated Garbanzo Beans Gluten-Free
Servings: 4 4 Inch Flatbreads
Ingredients
- 1 Cup Chickpea/Garbanzo Bean Flour
- 1½ Cups Water
- ¼ Cup Olive Oil
Instructions
- Mix all ingredients and let sit to soak for 2-24 hours. *The longer the better.
- Broil in greased pan or cast iron at 450° for 10-15 minutes until edges are golden brown.
- Let cool to set and enjoy.
Notes
*Feel free to season as you wish. In my video I made a blend of:
Pepper, Cumin, Minced Onion, Zingy Seasoning, Salt, Oregano
and Minced Garlic Cloves.
Homemade Graham Crackers Gluten-Free
Ingredients
- 2 Cups Almond Flour
- ⅓ Cup "Golden" Sweetener (I used Coconut Sugar)
- 2 tsp Cinnamon
- 1 Large Egg
- 4 Tbsp Butter Melted
- 2 tsp Vanilla Extract
- ¼ tsp Xanthan Gum
- ½ tsp Baking Soda
- ¼ tsp Salt
Instructions
- Preheat oven to 300℉/150℃
- Mix in a large bowl the almond flour, golden sweetener, cinnamon, baking soda, and salt.
- Stir in large egg, melted butter, and vanilla extract until the dough comes together stiffly.
- Transfer dough onto large piece of parchment paper, and add to the top another large piece of parchment paper. Roll out the dough under the parchment paper until it's 1/4 inch thick.
- Use a pizza cutter or knife to cut dough into size of graham cracker you wish. Prick the graham crackers using a fork to make divvy marks where to break crackers once baked.
- Transfer crackers onto baking sheet and bake for 20-25* minutes until they start to brown and get firm. (*Ovens vary)
- Remove from oven and let cool for 10 minutes on baking sheet, then transfer to a cooling rack.
- Store in airtight container for quick consumption or freeze up to 2 months.