For the Sweet Tooth in You: Gluten Free Cakes and Cookies Recipes to Consume Guilt-Free!
More and more people are searching for ways to eat healthier without giving up those delicious treats we all love. Life is just much more palatable with a sweet treat to enjoy. Some may believe that the only way...
More and more people are searching for ways to eat healthier without giving up those delicious treats we all love. Life is just much more palatable with a sweet treat to enjoy. Some may believe that the only way to accomplish healthier eating habits is by dropping sweets altogether. Fortunately, that is not the case. There are many alternatives to making your favorite treats in a way that will still keep you on the straight and narrow. Here are some gluten free cakes and cookies recipes to savor while still being healthy conscious.
- 1/2 cup white sugar
- 2 cups butter
- 1 cup water
- 1 teaspoon instant coffee granules (optional)
- 1 pound semi-sweet chocolate, chopped
- 8 eggs
- 1/2 cup heavy whipping cream
- 1 tablespoon confectioner's sugar
- 16 whole almonds, toasted (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
- Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
- Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
- Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.
Makes one 9-inch round cake
- 1 1/2 cups semi-sweet chocolate chips
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 4 eggs 3/4 cup white sugar
- 1/2 teaspoon baking powder
- 1 tablespoon confectioners' sugar, for dusting
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
- Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
- 1/2 cup butter
- 1 cup icing sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup cornstarch
- 1 1/4 teaspoons baking powder
- Preheat oven to 375 degrees. Grease a 12-muffin pan.
- In a large bowl cream butter and sugar, using electric mixer.
- Add the eggs and vanilla. Beat until light and fluffy.
- In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen).
- Mix until well blended.
- Fill the greased muffin tins half full.
- Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
- Remove from the pan while still warm. (They will look like little cupcakes. But trust me they will taste just like little shortcakes).
- Served topped with strawberries and whipped cream.
Makes 15-20 cookies
1 cup almond flour (Or make your own by grinding slivered almonds in a vita-mix, blender, or coffee grinder. Be sure it’s finely ground.) (75g)
A little over 1/8 tsp salt (1/8 plus 1/16 tsp)
1/8 tsp baking soda
Stevia to taste, or 2 tbsp pure maple syrup (30g)
1 1/2 tbsp coconut or vegetable oil (15g)
For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g) For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, only as needed (5-10g).
1 tsp pure vanilla extract
About 18 tsp peanut butter (or any nut or seed butter of choice) (85g)
1/2 cup chocolate chips, or healthy chocolate sauce
Combine all liquid ingredients (except milk of choice if using maple syrup version). In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely . For troubleshooting, see nutrition link below.
Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes, so chocolate hardens. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.)
Makes one dozen
- 1 cup peanut butter
- 1 cup white sugar
- 1 egg
- Preheat oven to 350 degrees Fahrenheit.
- Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
Makes 24 cookies
- 1/2 cup butter
- 2 cups confectioners' sugar
- 3 cups flaked coconuts
- 2 (1 ounce squares) unsweetened chocolate, melted
- 1 (10 ounce) jar maraschino cherries, drained
- Melt butter in saucepan. Remove from heat. Add sugar and coconut. Mix well. Shape into balls.
- Make indent in center of each and place on cookie sheet. Place half a maraschino cherry in indent. Fill with melted chocolate. Chill until firm. Store in refrigerator.
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