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
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)
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.