Tag Archives: Gluten-Free

Easy Gluten-Free Ice Cream Sandwiches

Easy Gluten-Free Ice Cream SandwichesWhen I posted Flourless Chocolate Cookies a couple months ago, my first thought was “these would be perfect for ice cream sandwiches.” Short story shorter, I was right.

Like all the best ice cream sandwich cookies, Flourless Chocolate Cookies are fairly flat and aren’t too hard or too soft. They also have this lovely, crinkly brownie-like quality, and are super easy to make and naturally gluten-free. Like I said, perfect.Easy Gluten-Free Ice Cream Sandwiches These cookies are on the sweeter side (confectioner’s sugar provides a lot of the structure), so I added a teaspoon of granulated espresso to the recipe to keep them from being cloying with ice cream. I also cut the size of the cookies in half for a dozen medium cookies instead of six large ones.

The assembly process begins by matching cookies, meaning determining which are the most compatible shapes. Mine all turned out fairly round, but there are always a couple that are a little oblong. Easy Gluten-Free Ice Cream SandwichesNext up, you’ll need to freeze the cookies for about 30 minutes. This helps the ice cream to stay on the solid side and the cookies from getting too soft during assembly. This step is not strictly necessary, but it is good insurance against ice cream sandwich frustration.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesRegarding ice cream, use whatever flavor you want. I went with a mid-level nationwide brand’s vanilla here and it was fine—good, even—but I will go higher quality next time. Oh, and I’ll probably go with mint chocolate chip because it’s my favorite. The point is to use what you love and not settle for less. Cookies are an important part of ice cream sandwiches, but ice cream is the *most* important part.

There are many ways of getting ice cream into ice cream sandwiches—slicing it, pressing it into molds, etc.—but I like to use the very easy and imprecise method of measuring out roughly 1/4 cup (1 small scoop) and lightly smashing it on a cookie.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesFreeze the sandwiches before rolling them in your sprinkles of choice or chopped nuts or mini chocolate chips or candy bar pieces or crushed Oreos. Again, use what you love and don’t settle for less. <—good life advice? Easy Gluten-Free Ice Cream SandwichesThe last step is to freeze your ice cream sandwiches again for several hours or up to a day before digging in. Yes, you can eat them right after assembly, but the ice cream squidges out the sides and then you’re just eating two cookies with a translucent smear of ice cream and a weird smattering of sprinkles and then licking ice cream off a salad plate like a wild animal.

Maybe that’s just me.Easy Gluten-Free Ice Cream SandwichesAnyway, freezing the completed ice cream sandwiches for a few hours allows the ice cream to adhere to the cookies so that the sandwiches become single entities. That’s something I really care about with my ice cream sandwiches. Considering how much I loathe the patriarchy, I sure do love to be able to eat things in a ladylike manner.Easy Gluten-Free Ice Cream SandwichesI assure you, they’re worth the lengthy freezer time. The cookies never fully freeze, instead softening a tiny bit and getting extra chewy. And then there’s the ice cream and crunchy sprinkles. Like I said, perfect.Easy Gluten-Free Ice Cream Sandwiches

Easy Gluten-Free Ice Cream Sandwiches
makes 6 medium-large ice cream sandwiches

For cookies:
1 1/4 cups confectioners sugar
6 tablespoons cocoa powder (natural or dutch processed)
1 teaspoon granulated espresso
1/2 teaspoon Kosher or sea salt
2 large egg whites, room temperature

For assembly:
1 1/2-2 cups (about a pint) ice cream of choice
sprinkles of choice, optional
chopped nuts, optional
chopped candy bars, optional
crushed cookies, optional
miniature chocolate chips, optional

Preheat oven to 325F. Line a rimmed baking sheet with parchment. Set aside.

In a medium mixing bowl, whisk together confectioners sugar, cocoa powder, espresso granules and salt. Add egg whites and whisk until smooth, glossy and a bit thick. If it seems dry during mixing, just keep going—it will get smooth. Let batter rest for 10 minutes–it will thicken slightly.

Drop batter in 1 tablespoon increments on the prepared baking sheet, making sure to leave them at least 3 inches apart. Bake 11-12 minutes, until puffed and crackly.

Let cool completely on their pan on a rack. Carefully peel parchment away from each cookie to release.

Line a rimmed baking sheet with parchment. Place cooled cookies on the prepared pan and freeze for 30 minutes.

Assemble the ice cream sandwiches. Match cookies by shape and size so that you have six pairs. Turn 6 cookies upside down. Place 1/4-1/3 cup ice cream (roughly 1 small scoop) on each upside down cookie and use the back of the scoop to lightly smash it so that there’s a small perimeter (1/4-1/2 inch) of bare cookie all the way around. Top with one of the bare cookies. Smash down lightly with the heel of your hand to adhere. Freeze for 1 hour.

Place sprinkles (or other toppings of choice) in a shallow bowl(s). Working with one ice cream sandwich at a time, dip the edge into the sprinkles and carefully rotate the sandwich until the entire perimeter is covered. Use a clean finger to brush off any toppings stuck to the cookies. Repeat with remaining sandwiches.

Ice cream sandwiches may be enjoyed immediately, but will not stay intact. For the most “stable” results, freeze for 4 hours before serving. For longer storage, double-wrap each ice cream sandwich in plastic wrap and store in the freezer for up to a month.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream Sandwiches

Black Forest Cake {Schwarzvaldtårta}

Black Forest Cake {Schwarzvaldtårta}If you’re wondering where the cherries and chocolate cake are in this Black Forest Cake, well, this isn’t your average Black Forest Cake.Black Forest Cake {Schwarzvaldtårta}Ohhh no. This is my take on a hometown favorite: Black Forest Cake from Swiss Pastry Shop in Fort Worth, Texas. My mom and grandmother used to take my sister and me to lunch at Swiss Pastry Shop several times a year, and while the sausages and German potato salad were delicious, we were all really in it for the cake. In fact, I think most people who go to lunch at Swiss Pastry Shop are in it for the cake.Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}There’s a reason the citizens of Fort Worth are so in love with this cake—it’s absurdly good, and unique for that part of the world. Made by layering crisp almond dacquoise (meringue with nuts) and whipped cream, and coated with thin chocolate sprinkles and shaved dark chocolate, this cake is hardly a cake at all. It’s pure bliss! Cold, crisp, super-light, creamy, nutty, chocolaty, naturally gluten-free bliss.

Full disclosure: it’s probably my all-time favorite dessert.Black Forest Cake {Schwarzvaldtårta}I’ve thought for years that Swiss Pastry Shop’s Black Forest Cake was unique to them—I mean, I’ve never seen or heard of it anywhere else. Turns out, it’s actually a Swedish cake and unrelated to the cherry-chocolate version, only sharing a name (Schwarzvaldtårta). Who knew?!

(Cambridge Cowgirl and Wikipedia. They knew.)Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Now, I’m not going to pretend that this is a carbon copy of Swiss Pastry Shop’s cake—I cannot figure out how they get their dacquoise so thick!—but it tastes *exactly* right and hit the spot on my birthday a couple weeks ago. I made a teeny-tiny version on a whim, because if I had to turn 35 in a pandemic, there was *going* to be excellent cake. And, well, it just doesn’t get much more excellent than Black Forest Cake.Black Forest Cake {Schwarzvaldtårta}I had no plans to put it on the blog (two home bakers have already posted their own versions), but other Black Forest Cake-deprived friends kept asking for it, so I tested and re-tested six times and here we are. Until the day that Swiss Pastry Shop figures out a way to ship, anyway.Black Forest Cake {Schwarzvaldtårta}Black Forest Cake requires some skill and a time commitment, but is not actually difficult to make. Here are some tips for success.

-Don’t make this on a humid day and keep all your equipment squeaky clean. Whipped egg whites are temperamental.
-For the best flavor and texture in your almond dacquoise, grind your own raw almonds. I tested this recipe with both store bought almond meal and almond flour, and while they both work, they don’t hold a candle to fresh ground almonds.
-You don’t have to trim the layers after baking, but it makes them easier to stack and results in a more streamlined finished product.Black Forest Cake {Schwarzvaldtårta}
-Use good chocolate sprinkles. The stuff in the ice cream topping section will work, but India Tree Chocolate Vermicelli or hagelslag are the very best. I promise you’ll find ways to use up the leftovers.
-Don’t wait to serve this cake—day-of is ideal. As with many whipped egg white-based things, the dacquoise will weep and degrade over time. If you have leftovers, I have included freezing instructions at the end of the recipe.
-If you want to make a tiny cake, halve the recipe and spread the dacquoise in two 4-inch circles before baking. Alternatively, make one 8-inch layer, then use a 4-inch ring to cut out two layers. Black Forest Cake {Schwarzvaldtårta}Whew! Okay, I think that’s all. This one was a labor of love, y’all. Not for yours or mine, but for the love of cake. Really excellent cake.Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}

Black Forest Cake {Schwarzvaldtårta}
inspired by Fort Worth’s Swiss Pastry Shop
makes one 8-inch cake

Almond Dacquoise:
1 1/4 cups whole raw almonds*
1 tablespoon cornstarch
1 1/2 cups superfine sugar (granulated sugar will work)
1/2 teaspoon cream of tartar
6 large egg whites, room temperature
pinch of salt

Whipped Cream:
1 pint (2 cups) heavy cream, very cold
1/2 cup confectioner’s sugar

For assembly:
1/3-1/2 cup high-quality chocolate sprinkles (hagelslag)
4 ounces bittersweet chocolate, shaved or finely chopped
confectioner’s sugar, for dusting

Read the recipe all the way through before beginning. There is a large time commitment (mostly hands-off).

Egg whites will not whip properly if they are not treated well. Do not attempt this on a humid day. Before beginning, please ensure that all equipment used in this recipe is very clean and dry. I like to wipe down the bowl(s), whisk, and mixer attachments with vinegar before starting the recipe. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Preheat oven to 250F. Using an 8-inch round pan as a template, use a pencil (or other writing implement) to trace 8-inch circles onto two pieces of parchment. Turn parchment pieces over (pencil-side down) and place on two rimmed baking sheets. Set aside.

Make the almond dacquoise. Place almonds in a food processor and process for 30-45 seconds, until finely ground. Do not over-process (it could veer toward almond butter). Measure out 1 1/2 cups of your homemade almond meal. Stir in the cornstarch. Set aside.

Stir together sugar and cream of tartar. Set aside.

Combine egg whites and salt in a very clean, dry mixing bowl. Using an electric mixer fitted with a very clean, dry whisk attachment, beat the egg whites and salt on medium speed until very foamy—the whisk should be leaving faint tracks. Turn speed up to medium-high. With the mixer running, add sugar to egg whites 3-4 teaspoons at a time. This will take a few minutes. Mixture should start to look glossy and begin stiffening up. Turn mixer speed up to high and beat continuously until stiff peaks form, about 1-2 minutes.

Add half the almond meal to the egg whites and use a silicone spatula or wooden spoon to gently fold it in. Repeat with the remaining almond meal.

Divide mixture into the circles on the two prepared pans (you may pipe if desired). Use an offset spatula to gently spread the mixture to the drawn circle edges.

Bake dacquoise for 1 1/2 hours. It will puff and spread. Do not open the oven at any time.

Turn off oven, leaving the dacquoise inside for another 1 1/2 hours (or up to overnight). Remove layers from oven and let cool completely. At this point, layers may be gently, tightly wrapped in plastic and stored in a dry place for a few days.

To trim layers, gently place an 8-inch round cake pan on top of one layer. Use a sharp knife to slice off edges—the top will fall slightly during this process, so don’t be alarmed. Repeat with remaining layer.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form.

Assemble the cake. Place one layer of dacquoise on a cake stand or serving plate. Spread a thick layer of whipped cream over it and then gently place the second layer of dacquoise on top. “Frost” cake on the top and sides with remaining whipped cream (you may have some leftover). Refrigerate cake for 15 minutes.

Line a surface with a piece of parchment and place the cake (on stand) on top. Use your hand to gently apply chocolate sprinkles to the sides of the cake. Scatter shaved/chopped chocolate over the top of the cake. Sift confectioner’s sugar over the top.

Refrigerate cake for a couple of hours before slicing and serving. Slices will not be perfectly clean. Holding the exposed edge with a bench scraper (or a clean hand) seems to help.

Cake may be kept in the refrigerator for up to a day. The dacquoise will deteriorate over time.

Leftover cake may be sliced, placed on a parchment-lined baking sheet and frozen. Triple-wrap frozen slices with plastic wrap and freeze for up to a month.

Note:

You may use 1 1/2 cups store bought almond meal or almond flour in place of the whole raw almonds. Stir the cornstarch into it and proceed from “Stir together sugar and cream of tartar.”

Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}

Flourless Peanut Butter Cake

Flourless Peanut Butter Cake If you are into rich, thick, salty-sweet, intensely peanut buttery peanut butter things…well, let me introduce you to your new favorite cake. This Flourless Peanut Butter Cake is the sort of thing that you can whip together for a casual night in (also known as every night right now) or dress it up for a birthday or dinner party (when dinner parties are a thing again).Flourless Peanut Butter CakeFlourless Peanut Butter CakeThis recipe is a play on the three ingredient peanut butter cookies that have been around forever. If you haven’t made them this quarantine, the general gist is that you mix together 1 cup of creamy peanut butter, 1 cup of sugar (brown, granulated, or a mix) and an egg, scoop, roll and bake 10-ish minutes for some really excellent grain-free peanut butter cookies.Flourless Peanut Butter CakeFlourless Peanut Butter CakeFlourless Peanut Butter CakeThis cake is almost exactly the same thing, except that I add a few more eggs, a pinch of salt and a little vanilla, and bake it all up in a cake pan. The result is a little chewy at the edges and tender in the center—think somewhere between Flourless Almond Cake and a cookie cake. Yum!

Lest I forget quarantine swaps…feel free to use all brown or all granulated sugar in the cake. You can leave out the vanilla too, if you’re out or running low.Flourless Peanut Butter CakeFlourless Peanut Butter CakeFlourless Peanut Butter CakeAfter the cake has cooled, garnish all up to you. Leave it plain, dust with powdered sugar, serve with ice cream, make it into Peanut Butter Mousse Cake—whatever makes you happy.Flourless Peanut Butter CakeToday marks fifty days of lockdown in NYC, so I felt the need to jazz it up a little. I nuked chocolate chips and peanut butter until smooth, then loaded it into a bag, snipped a tiny corner and drizzled til I liked what I saw. The border is just chopped roasted peanuts and mini peanut butter cups from Trader Joe’s. I know it’s gilding the lily, but like…what else are we doing seven weeks in?Flourless Peanut Butter CakeFlourless Peanut Butter Cake

Flourless Peanut Butter Cake
makes one 8-inch round cake

1 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
4 large eggs, room temperature

Drizzle (optional):
1/2 cup semisweet chocolate chips
1 teaspoon creamy-style peanut butter

Garnish (optional):
chopped peanuts
miniature peanut butter cups
chopped peanut butter cups
Reese’s pieces
chocolate chips
dusting of confectioners sugar

Place an oven rack in the center position. Preheat oven to 350F. Grease an 8-inch round cake pan and line with parchment. Grease again. Set aside.

In a medium mixing bowl, use an electric mixer to beat peanut butter, granulated and brown sugars until combined and a bit fluffy, about 2 minutes. Mix in salt and vanilla. Add eggs one at a time, mixing to combine after each addition. Beat on high for 30 seconds.

Transfer batter to prepared pan. Bake 27-30 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs (not batter). Let cake cool 30 minutes in the pan on a rack. Cake will deflate a bit as it cools.

Run a thin knife around the edge of the pan and invert onto a plate (or rack). Peel off parchment. Place a serving plate upside-down onto the bottom the cake. Holding on tightly to both plates (but not so tightly as to crush the cake), flip the cake to be right side-up on the serving plate. Let cake cool completely.

Make the drizzle. Combine chocolate chips and peanut butter in a small microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Load into a plastic sandwich bag, snip a tiny corner and drizzle onto the cake as desired. Alternatively, drizzle with a fork or use an offset icing knife (or the back of a spoon) to spread it onto the cake. This will likely be more than you need.

Garnish as desired. To set the drizzle, refrigerate the cake for 15 minutes.

Slice and serve. Leftover cake will keep covered at room temperature for up to four days, and in the refrigerator for a bit longer.Flourless Peanut Butter CakeFlourless Peanut Butter CakeFlourless Peanut Butter Cake

Chocolate Quinoa Cake

Chocolate Quinoa CakeCake with frosting seems like it’s almost not allowed right now, but this is not just any cake and this is not just any day. Coronavirus be damned.Chocolate Quinoa CakeIf you’re scratching your head wondering what today is…well, it’s Earth Day, and that is important. But there’s also something that I don’t talk about much on here because it seems mostly irrelevant to the daily operation of a food blog…but it’s actually completely relevant because there would be no E2 Bakes without it. Today marks seven years since I took a drink or a drug. Yep, I’m that sober home-baking food blogger that nobody warned you about.

I’m serious when I say there would be no E2 Bakes without my sobriety. I talked about having a blog for years before actually committing to it, and for no other reason than that I was held back by my own addiction issues. I didn’t start baking with any regularity until I quit drinking, and then I spent more than a year just learning and practicing before I hit “publish.” But here we are, four and a half years and a lot of learning and practicing and baking and failing and succeeding later. This blog is not what keeps me sober, but it certainly helps.Chocolate Quinoa CakeQuitting drinking and putting mind-altering substances in my body is the kindest thing I’ve ever done for myself and the people I love. I’ve gained so much more from that one decision (and many moments of grace and a lot of trudging) than I will ever be able to adequately express, least of all the ambition to run a baking blog. And, well, now you know why there is never liquor in my bakes or wine in my sauces–I can’t post something I can’t test.Chocolate Quinoa Cake

I don’t normally mark this day on here because I celebrate elsewhere, but with everything on lockdown for the foreseeable future, things have changed. So, how does a food blogger celebrate being sober for seven whole years all in a row? With cake, of course!Chocolate Quinoa CakeLayer cakes are out for now and flour is difficult to find, but chocolate and frosting (and sprinkles!) are always welcome in my kitchen. Today’s cake is one of the best chocolate cakes I have ever had—so tender and chocolaty! If I weren’t telling you right now, I bet you’d never guess that it’s made with a cup of cooked quinoa instead of flour. For real.Chocolate Quinoa CakeThe batter—which includes cocoa powder, a hint of coffee, eggs and milk—is made in a blender to eliminate any whole pieces of quinoa. I wouldn’t recommend making most cake batters in a blender, but since this cake is naturally gluten-free, there’s no need to worry about overmixing or tough cake. Score!Chocolate Quinoa CakeChocolate Quinoa CakeChocolate Quinoa CakeChocolate Quinoa Cake bakes up in 30 minutes and is thin enough that it cools within an hour. I topped it off with a small batch of chocolate buttercream and dug into my stash of rainbow sprinkles for the occasion.Chocolate Quinoa CakeOh yeah, that’s the stuff.Chocolate Quinoa CakeAs for quarantine substitutions:

-this single layer cake is the perfect size for my celebration needs right now, but it can be both halved and doubled. I haven’t tried it as cupcakes.
-if you don’t have a square pan, you can use a round one.
-no parchment, no problem. Grease the pan and dust with cocoa powder. If you’re concerned about releasing the whole cake, you can slice and serve directly from the pan.
-the ingredients for this cake are pretty set, but feel free to swap the oil for melted butter and to leave out the espresso powder and vanilla, if you don’t have them.
-use any color of quinoa you like. I used white.
-as far as frostings go, the sky’s the limit. Make any flavor you want, go for whipped cream or ganache, or keep it simple with a dusting of confectioner’s sugar.
-you can freeze this cake with or without frosting. It’ll keep triple-wrapped in plastic for several weeks. Thaw it overnight in the fridge before enjoying.Chocolate Quinoa CakeWhew! Okay. Now that you’re armed with everything you need to make a kickass gluten-free chocolate cake, go find something to celebrate. I promise you will. Chocolate Quinoa Cake

Chocolate Quinoa Cake
makes one single-layer 8- or 9-inch square cake

Cake Batter:
1 cup cooked quinoa (measured like flour)
2/3 cup granulated sugar
3 tablespoons milk of choice
1/3 cup canola oil
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup natural unsweetened cocoa powder (not dutch process)
1 teaspoon instant espresso or coffee granules, optional
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher or sea salt

Chocolate Buttercream:
6 tablespoons unsalted butter, softened to room temperature
1 cup confectioners sugar
1/3 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
2 tablespoons heavy cream

For garnish (optional):
rainbow sprinkles (jimmies and/or nonpareils)

Preheat oven to 350F. Grease an 8- or 9-inch square pan. Line with parchment and grease again. Set aside.

Place all cake batter ingredients in a blender (or a tall cup for a stick blender). Blend for about a minute, or until no whole quinoa remains. Scrape down the sides as necessary.

Transfer batter to prepared pan. Tap full pan a few times on the counter to release any large air bubbles. Bake 30-32 minutes, or until a toothpick inserted in the center comes back clean or with only a few crumbs (not batter).

Let cake cool in the pan for 20 minutes. Run a thin knife along the edges of the pan and invert onto a rack. Cool completely.

Make the chocolate buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place cake on a serving plate. Top with buttercream and spread to the edges. Scatter sprinkles over the top, if using.

Cake will keep covered at room temperature for up to three days or in the fridge for up to five.Chocolate Quinoa CakeChocolate Quinoa CakeChocolate Quinoa Cake

Friday Favorites: Flourless Baking

It will surprise none of you to find out that when this pandemic started affecting the U.S., my first instinct was not to buy toilet paper or regular groceries, but instead to replenish my supplies of sugar, butter and flour. If I had to be stuck at home for two weeks (ha!), at least I’d be able to bake.

Fast forward six-ish weeks and there have been runs on everything—hand sanitizer, household cleaning supplies, toilet paper, literally everything on grocery store shelves—and most of it has bounced back a little, but I am hearing from many people that they still can’t get flour. Or if they can, it’s whole wheat or cake flour or 00—all great and useful, but not what you need to make most everyday things.

Luckily, there are plenty of recipes that don’t rely on flour at all and still bake up beautifully. Oh, and since they don’t contain flour, they’re all gluten-free. Score! Here are a dozen of my favorites from the archives.Friday Favorites: Flourless BakingBlueberry Baked Oatmeal

Baked oatmeal is one of those things that’s great for any occasion. This one was made while I was on vacation in Maine, but I’ve also made them for holidays, brunches, the average weekday, and—oh yeah—quarantine. It relies on old-fashioned oats for structure, and baking powder and eggs (or aquafaba or flax eggs) for lift. You can make it as sweet as you like, with whatever fruit you have on hand, and keep it vegan or use dairy milk. Whatever makes you happy.

Friday Favorites: Flourless BakingChewy Chocolate Chunk Cookies

These vegan, gluten-free cookies are my take on an Ovenly staple. They’re made from oats that have been blitzed in a food processor until good and powdery, but not fine like flour. The ingredients are stirred into a very loose batter and then refrigerated for 12-24 hours before being baked to delicious, chewy, chocolaty perfection.

Friday Favorites: Flourless BakingAlmond Joy Granola

More oats! But who can blame me when they’re baked with almond butter and coconut, then tossed with chocolate and crumbled over your morning yogurt?

Friday Favorites: Flourless BakingCashew Butter Snickerdoodles

These Flourless Snickerdoodles are one of my most popular recipes. It’s easy to see why—what’s not to love about vegan, gluten-free cookies made from cashews and coated in cinnamon-sugar? Nut butter (in this case, cashew) lends fat, flavor and structure in baking, making it a very popular option in gluten- and grain-free recipes. I’ve got two more cashew butter cookies in my archives, and a few other nut butter-based cookies too…

Friday Favorites: Flourless BakingEasy Nutella Cookies

…like these Easy Nutella Cookies! These grain-free beauts are made with six ingredients, one of which is a whole lot of Nutella. They’ve got big chocolate hazelnut flavor in teeny, tiny packages.

Friday Favorites: Flourless BakingFlourless Chocolate Cookies

I posted these four-ingredient wonders last week! Cocoa powder, confectioners sugar, salt and egg whites are all you need for a stack of these meringue-edged, brownie-centered cookies.

Friday Favorites: Flourless BakingSuper Fudgy Brownies

These glossy, crackly-topped brownies are made with cocoa powder and cornstarch instead of flour. Yesssss.

Friday Favorites: Flourless BakingCoconut Macaroons

My favorite Coconut Macaroons are both flourless and egg-free, relying instead on sweetened condensed milk for texture and structure. They’re super quick and easy to make—all you need are four ingredients and about 30 minutes from start to finish.

Friday Favorites: Flourless BakingChocolate Macaroon Tart

This is *the* most popular recipe on my site. It’s made with five ingredients and none of them are flour or eggs.

Friday Favorites: Flourless BakingButtermilk Pie with Oatmeal Crust

Pie is probably the last thing on your mind right now, but berries and rhubarb are starting to appear in stores and if you were to nestle them in this easy, no-roll oatmeal crust and pour some buttermilk custard over the top and bake until the center is ever-so-slightly jiggly…well, it would probably be very good.

Friday Favorites: Flourless BakingToasted Oat Graham Crackers

I’m back in the oat zone, y’all. These vegan oat grahams come together in a food processor and bake up perfectly crisp. Sandwich them with chocolate and toasted marshmallow for s’mores, or serve them with peanut butter and apples for a snack.

Friday Favorites: Flourless BakingWinning Hearts & Minds Cake

This recipe is just the tiniest twist on Molly Wizenberg’s perfect chocolate cake. Hers contains one lone tablespoon of flour, which I have swapped for cocoa. Truth be told though, the eggs do all the heavy lifting in this dense, fudgy, and supremely easy flourless chocolate cake. Make it for quarantine and then, when all of this is over, make it for…everyone.Friday Favorites: Flourless Baking

Have you tried any of these flourless recipes, or any of the others in my archives? Let me know in the comments or on social media 💗 And be on the lookout for another flourless recipe coming your way on Wednesday!