Quick disclaimer: these desserts DO HAVE SUGAR. ha. But, in finding that avoiding grains ~ namely wheat ~ have helped me to feel better overall, I just realized that every now and then I HAVE to have something sweet. I can’t go forever avoiding it all. So, eliminating the wheat at least makes these choices a *little* better for me! Enjoy!
Easy Flourless Peanut Butter Cookies
1 cup peanut butter (I prefer smooth, some like crunchy)
1 cup sugar
1 egg
Directions: Mix 3 ingredients with wooden spoon, you don’t even need a mixer! Spoon onto cookie sheet and bake at 350 for about 10-12 minutes, depending on how big you make them! Voila! So easy. So delicious. You could also add mini-chocolate chips for something different! Or even white chocolate chips would be delish! We generally double this recipe.
Flourless Brownies (I found original recipe here.)
1 jar almond butter (16oz)
2 eggs
1 1/4 c honey
1 T vanilla
1/2 c cocoa
1/2 t salt
1 t baking soda
1 cup chocolate chips
Directions: Mix all ingredients in bowl, using mixer. It becomes creamy, smooth, just like “real” brownies! Pour into 9×13 pan and bake at 325 for 35-40 minutes.
Note: In case you might think that these really won’t rise very much and try these in a smaller pan, they do rise and it really does need a 9×13. Not that I would know for certain or anything. 🙂
Dark Chocolate Butter Toffee
(I read this recipe in this book, but wasn’t sure I could share it exactly out of book. She altered her recipe from Pioneer Woman, so I will link to hers and note a few changes.)
2 sticks butter
2 cups sugar
1/4 cup water
1 1/2 cups dark chocolate chips
Topping choices: 1 teaspoon coarse sea salt, chopped nuts, crushed candy canes, etc. The options are limitless!
Directions: In a saucepan, combine butter, sugar and water. Bring to a boil. Over medium-high heat, keep stirring…and stirring…AND STIRRING until it turns a darker tan/amber color. (Mine never did even though I stirred forever. Maybe i was impatient.) Remove from heat and pour onto parchment paper or well-greased cookie sheet. (I didn’t have parchment paper.) Refrigerate at least 30 minutes until cool and solid to the touch. Melt chocolate chips in a bowl or over a double boiler til smooth. When smooth, pour over the toffee and spread with a spatula. Sprinkle on your toppings and then refrigerate until cooled and solid. Break into pieces.
Thanks for posting these, Candace!! I’ve been cutting wheat out of my diet and trying to find suitable dessert recipes. Will be trying these out soon!
Jo, thanks for commenting!! I would love to hear from you after you try any of them!! 🙂
I will have to give the last two a try. I love that PB cookie recipe and have been using it for years.
These look delicious!