Flourless Brownies Recipe (Gluten-Free and Delicious)

Posted on February 19, 2016 at 10:20 PM
Flourless Brownies

Black Bean Brownies Recipe

This recipe has been altered from the Original Recipe by Chocolate Covered Katie


1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)

3 tbsp cocoa powder (10g)

1/4 cup Cream of Rice  (you could substitue 1/2 cup quick oats (40g))

1/4 tsp salt

1/3 cup honey

1 stevia packet

1/4 cup coconut oil (melted)

1 egg (optional - this is what I added to change up the recipe and it turned out delicious!)

2 tsp vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)

Total Time: 15m

Yield: 9-12 brownies



Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!


Instructions are a repost and all credit goes to Chocolate Covered Katie 

Grain Free Ginger Cookies (GF, Vegan)

Posted on April 11, 2014 at 2:35 AM



Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup, they are also free of the most common allergens --> eggs, dairy, peanuts and gluten.

Blackstrap molasses is a sweetener that is low on the glycemic index, making it safe for diabetics.  It's high mineral content is thought to help improve menstural cramping.  Read more about the benefits of blackstrap molasses here.

Ginger Molasses Cookies

makes 12 cookies

Inspired by this recipe



1 1/2 cups almond flour

2 Tablespoons coconut oil, softened

1/4 cup pure maple syrup

2 Tablespoons blackstrap molasses 

2 teaspoons ground ginger

1/8 teaspoon fine sea salt

1/4 teaspoon baking soda



  1. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed.
  2. Chill the batter for 30 minutes in the fridge, to make sure it’s nice and firm before scooping.
  3. Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.
  4. Use a wet fork to flatten each dough mound, into your desired cookie thickness. If you’d like a sugar topping, try sprinkling a bit of low-glycemic coconut crystals over the tops before baking.


Bake for 8-10 minutes, until firm around the edges, but still soft in the center.

Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely. 

Serve with a cold glass of homemade almond milk, and enjoy!


Paleo Chocolate Chip Cookies (Made with Almond Meal and Sweetened with Honey!)

Posted on June 14, 2013 at 3:50 PM

Paleo Chocolate Chip Cookies!


I finally discovered a healthy cookie recipe that tastes good!  Praise to the cookie-Gods! (Thanks to Gina Matsoukas' blog!)

These cookies are made from almond meal! So they are naturally gluten-free!  

What I especially like about these cookies is they are free from refined sugars.  They are sweetened with raw honey


- 1 cup almond meal
- 1/8 teaspoon baking powder
- 1/8 teaspoon pink himalayan sea salt 
- 3 tablespoon melted organic coconut oil
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk 
- 1/4 cup mini dark chocolate chips
(or you could use cacao nibs to reduce sugar/increase super-food content.) Use whatever chocolate you prefer. 
- Optional :
(1/2 tsp. cinnamon, walnuts, pecans, coconut shreds, dried cranberries, other mix-ins)


1.) Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2.) Combine dry ingredients in a medium bowl.
3.) Whisk together wet ingredients in a small bowl. 
4.) Add wet to dry and mix together.
5.) Fill a tablespoon measure with batter and press down to form a half-circle. Use a spoon to scoop batter out onto baking sheet and lightly press down in the center. 
6.) Bake for 10 minutes or until bottoms just start to turn brown. 
7.) Remove from oven and let cool 5-10 minutes before transferring to a plate. 

***Please note - batter will be oily consistency, this is totally normal! =) 

Enjoy good-for-you-cookies and have great health too,

Wendy :D

Almond Flour Chocolate Chip Cookies (Gluten-Free)

Posted on June 4, 2013 at 4:30 PM
Almond Flour Chocolate Chip Cookes (Gluten-Free, Dairy Free)

(Above Photo is from Meaningful Eats Blog -) Recipe has been adapted by me.

Almond Flour Chocolate Chip Cookies (Gluten-Free)

makes about 2 1/2 dozen cookies


1/2 cup Earth Balance Vegan Butter

1/4 cup organic coconut oil

3/4 cup maple syrup 

2 teaspoons vanilla extract

2 large organic eggs

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups almond flour

1 1/4 cups Enjoy Life chocolate chips 


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.


2. In the bowl of a stand mixer, cream together the butter, coconut oil, and maple syrup. Add the vanilla and eggs, mixing until incorporated.


3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips with a wooden spoon.


2. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

If you want to save the leftover dough for later, you can form the dough into tablespoon rounds and place on a cookie sheet, then freeze until firm and then place in freezer bags.  Once you are ready to bake, you can simply bake for an additional 2-4 minutes.