Flourless Chocolate Chocolate Chip Muffins

P1030022 small

The texture of these muffins was amazing: almost exactly like muffins made with all-purpose flour!  You won’t taste the bananas, and surprisingly, the flavor of the peanut butter is also pretty mild.  For the most part, these taste like chocolate chocolate chip muffins.

Original recipe

 

Flourless Chocolate Chocolate Chip Muffins
Adapted from Gluten Free on a Shoestring

Yield: 12 muffins

  • 1 cup (256 g) no-stir smooth peanut butter (or almond butter)
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 4 tablespoons (84 g) honey
  • 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips

 

  1. Preheat oven to 350°F.  Line the wells of a standard 12-cup muffin tin and set it aside.

  2. In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined.

  3. Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined.

  4. Beat the mixture again with a handheld mixer until very well-combined.  The batter should be thick but soft and as smooth as possible.

  5. Stir in chocolate chips.
  6. Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well.

  7. Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).
  8. Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.  They freeze exceptionally well when sealed tightly in freezer-safe wrap or a freezer-safe container.
Advertisements

Chocolate Chip Brownies

IMG_6084

These chocolate chip brownies come from a friend with extensive gluten-free baking experience and are delicious.  If, for some reason, you want fewer brownies, you can halve the recipe, use an 8″ x 8″ or 9″ x 9″ pan, and bake for about 25 minutes.

 

Chocolate Chip Brownies
Recipe courtesy of a friend

Yield: 9″ x 13″ pan of brownies

  • 1 cup butter, melted
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ~2/3 of a 12-oz bag of semisweet chocolate chips

 

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ pan with parchment paper.  (This is important, otherwise the brownies will stick to everything.)
  2. In a large mixing bowl, mix together butter and sugar.  Then mix in vanilla and eggs.
  3. Add brown rice flour, tapioca starch, cocoa powder, baking power, and salt.  Mix well.
  4. Stir in chocolate chips.
  5. Pour mixture into pan and bake for 30-35 minutes.

Banana Pumpkin Chocolate Chip Muffins

P1010998 small

Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over.  You can combine it with bananas in muffins.  It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.

 

Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes

Yield: 12 muffins

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large, ripe bananas
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)

 

  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in pumpkin puree.
  5. Stir in baking powder, baking soda, salt, and cinnamon (if using).
  6. Stir in flour.
  7. Stir in chocolate chips, if desired.
  8. Scoop into muffin pans and bake for 27 minutes.

Chocolate Chip Cookies

P1010903 small

I decided to experiment with xanthan gum, and I discovered that it does do wonders for structural integrity – these chocolate chip cookies were actually lightly domed!  However, they would still taste fine without it, so I consider it optional.  Pair these cookies with ice cream if you feel really decadent.

Original recipe

 

Big Fat Chocolate Chip Cookies
Adapted from All Recipes

Yield: 40 cookies

  • 2 cups gluten-free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum (optional)
  • 3/4 cup unsalted butter, melted
  • 3/4 cup white OR brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 cups semisweet chocolate chips

 

  1. Preheat oven to 325ºF. Grease cookie sheets or line with parchment paper or aluminum foil.
  2. In a mixing bowl, beat together the melted butter and sugar until creamy.
  3. Beat in vanilla and eggs until light and creamy.
  4. Beat in baking soda, salt, and xanthan gum if using.
  5. Mix in flour.
  6. Stir in chocolate chips by hand using a wooden spoon.
  7. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be 2-3 inches apart.
  8. Bake for 15-17 minutes, or until the edges are lightly toasted and tops are golden.
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Mint Chocolate Chip Cookies

DSC_0167 cropped

These mint chocolate chip cookies remind me of my favorite brownies.  They’re soft and chewy, and meld the chocolate and peppermint flavors wonderfully.

Original recipe

 

Mint Chocolate Chip Cookies
From Amy in the Kitchen

Yield: 12 cookies

  • 1 1/2 cups powdered sugar
  • 5 tablespoons dark cocoa powder
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1 teaspoon peppermint extract
  • 1/2 cup dark chocolate OR semisweet chips

 

  1. Center a rack in the oven and preheat to 350°F.  Line 2 baking sheets with parchment paper.  (Actually, the cookies are very sticky, so it may be better to line the sheets with aluminum foil and grease it.)
  2. In a medium mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites, and peppermint extract.
  3. Using a spatula or wooden spoon, stir until fully mixed.  Batter will be thick and glossy.
  4. Stir in chocolate chips.
  5. Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, spacing them 2-3 inches apart.
  6. Bake 10-13 minutes.  The tops will look like brownies, with a thin crisp skin.
  7. Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack.
  8. Use a wide spatula to remove cookies from sheets.
  9. To store, keep in the fridge in an airtight container for up to 3 days.