Three of my favourite sisters are in need of a little TLC these days.

All three eat gluten-free, so I baked up some treats last weekend for a care package.  I’ve been experimenting with gluten-free baking for a couple years and had my fair share of disasters before discovering the Chocolate Chip Meringues on SK as my go-to GF treat. There are a lot of recipes online that use different flours like tapioca flour or arrowroot flour, but I’ve never had any luck with them, so I just find flourless recipes, and then I don’t have to buy any xantham gum either. 

The first recipe is a flourless peanut butter cookie that is super easy to throw together, and only uses one bowl.  I also made the chocolate variation, where you just stir in a little bit of cocoa powder mixed with water. The second recipe is for little mini brownies that uses ground almonds instead of flour. I also popped a Caramel Hershey Kiss on the top just for some extra gooeyness.

The girls loved them and were happy to have some goodies around the house that didn’t cause their intestines to melt 😉

Flourless Peanut Butter Cookies

Source: Baking Bites

Ingredients

1 cup peanut butter (I used smooth, you can use crunchy too)

3/4 cup brown sugar

1 egg

1/2 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips or peanut butter chips, or a mixture of both

*For chocolate version, mix 1 1/2 tbsp cocoa powder with 2 tbsp water until smooth

Directions

  1. Mix all ingredients together until smooth, adding chips at the end.
  2. Drop onto parchement paper lined baking sheets and flatten slightly.
  3. Bake at 350 for 10-13 minutes.

 

 

Chocolate Financiers

Source: Smitten Kitchen

Ingredients

3/4 cup butter (1 1/2 sticks), melted and cooled

2 cups ground almonds

8 tbsp cocoa powder (the darker the better)

1/4 tsp salt

1 1/2 cups icing sugar

4 egg whites

1/2 tsp vanilla extract

Directions

  1. Mix ground almonds, cocoa powder, salt and icing sugar.
  2. Stir in egg whites and vanilla.
  3. Gradually stir in butter until smooth.
  4. Spoon mixture into mini muffin tins, about 3/4 full.
  5. Bake at 350 for 10-15 minutes, or until tops crack.
  6. Stick a caramel kiss or rosebud on top.