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.
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
Preheat oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined.
Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined.
Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible.
- Stir in chocolate chips.
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.
- 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).
- 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.
These are nice, simple oatmeal cookies that have a chewy texture. They’re even flourless to begin with, so no modifications are necessary!
- Definitely use parchment paper to line the baking sheets. I tried aluminum foil and greased it, but the cookies still stuck pretty aggressively.
- The original recipe says you’ll get 2 dozen cookies, but following the recommended cookie size of about a tablespoon, I got about 4 dozen cookies.
Flourless Oatmeal Drops
Adapted from The King Arthur Flour Cookie Companion
Yield: 2 dozen cookies
- 1/3 cup (2 3/4 oz) unsalted butter, softened
- 7/8 cup (7 oz) brown sugar OR 7/8 cup white sugar+dollop molasses
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg OR allspice
- 1/8 teaspoon ground cloves OR allspice
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons white vinegar OR cider vinegar
- 2 large eggs
- 2 1/2 cups (8 3/4 oz) rolled oats (old fashioned OR quick cooking)
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl with a hand mixer, on medium speed, beat together butter, sugar, molasses if using, salt, spices, baking powder, vanilla, and vinegar until light and fluffy.
- Add eggs one at a time and beat well after each addition. (It’s fine if you forget and add the eggs at the same time.)
- Stir in oats. The mixture will feel very loose.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. The bottoms of the cookies are extremely sticky.
- Remove dough from refrigerator and drop it by the tablespoonful onto baking sheets, spacing 2 inches apart.
- Moisten your fingers and flatten cookies to 1/4 inch thick. It’s easiest to keep a small bowl of water beside you for this part.
- Bake cookies for 10 minutes, or until edges are lightly browned. Rotate the baking sheets halfway through and rotate them front to back. The cookies won’t look completely done in the center when you take them out.
- Remove cookies from oven and let rest on baking sheets for 5 minutes.
- Transfer to wire rack to cool completely.
These mint chocolate chip cookies remind me of my favorite brownies. They’re soft and chewy, and meld the chocolate and peppermint flavors wonderfully.
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
- 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.)
- In a medium mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites, and peppermint extract.
- Using a spatula or wooden spoon, stir until fully mixed. Batter will be thick and glossy.
- Stir in chocolate chips.
- Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, spacing them 2-3 inches apart.
- Bake 10-13 minutes. The tops will look like brownies, with a thin crisp skin.
- Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack.
- Use a wide spatula to remove cookies from sheets.
- To store, keep in the fridge in an airtight container for up to 3 days.
My friends and I loved this flourless chocolate cake. It’s very rich and intensely chocolate-y.
Flourless Chocolate Cake
Yield: 8″ cake
- 4 oz fine-quality bittersweet chocolate (not unsweetened)
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder (plus additional for sprinkling if desired)
- Center a rack in the oven and preheat to 375°F. Butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. Make sure the paper sticks completely to the buttered pan and lies flat, or it will make an indentation in the cake.
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring, until smooth. (Alternatively, melt chocolate with butter in a small non-stick pot over very low heat, stirring constantly. Be careful not to burn the chocolate.)
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
- Add eggs and whisk well.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- Pour batter into pan and bake for 25 minutes, or until top has formed a thin crust. Don’t worry if the cake is domed when it comes out of the oven, because it will flatten as it cools.
- Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
- Dust cake with additional cocoa powder, if desired.
- The cake can be cooled completely and stored in an airtight container for up to 1 week.