If you eat gluten-free or follow a low-carb diet, you’ll love these flourless desserts.
From cakes to cookies to brownies, you don’t need flour to make these easy recipes taste great!
It’s amazing how many delicious flourless treats are out there.
One thing to keep in mind is that flourless cakes and cookies are usually less cakey and fudgier than other desserts. But who doesn’t love a fudgy cookie?!
I used to turn to flourless desserts when I need a good gluten-free pudding for a specific guest or event.
But they’re so good, I make them just for me, too.
Trust me; this list of 30 fantastic flourless desserts will come in handy for pretty much any occasion you have in mind.
This cake not only tastes intensely chocolatey, but it looks like it came straight from a bakery.
The best part? It needs just one bowl and a handful of ingredients, including butter, sugar, cocoa powder, eggs, and (of course) chocolate.
To get the best flavor imaginable, use Dutch cocoa powder and good quality chocolate.
It’s dense, rich, and impossible to resist once you get that layer of ganache on top.
I know some people that don’t like the idea of eating raw flour. I’ve never had any issues, but I get where you’re coming from.
So to avoid all that, why not try these easy-peasy, no-bake, flourless cookies?
They’re full of oats and peanut butter, making them chewy and creamy.
Cocoa powder will add some depth, and you can even throw in some chopped nuts if you want.
Just keep in mind that if you want them to be totally gluten-free, you’ll need to get gluten-free oats.
(Most are, technically, but they’re often made in factories, and they warn users of cross-contamination).
In my eyes, the perfect peanut butter cookie is soft, moist, and bursting with peanut butter flavor. No additions, please!
These tick every box; plus, they’re gluten-free and perfect if you’re on a low-carb diet.
Using just four ingredients – peanut butter, eggs, sugar, and baking soda – you can have these ready and baked in just 20 minutes.
And if you’re allergic to peanut butter, you can totally switch it out for the nut butter of your choice or even cookie butter (just check the ingredient list as some do contain flour).
Fudge has long been a favorite in my house, and I love any kind you can think of.
That being said, I know it can take some time to master, and we don’t all feel like beating a hot pot for 10 minutes to get the right consistency.
Enter: microwave fudge!
Yes, you’ll need just three ingredients, and yes, it can be done in the microwave without the need for a candy thermometer or bicep workout.
These babies taste like a cross between a chewy chocolate cookie and a brownie. Between the tender middle and the light crackle on top, they might just be perfect.
You’ll have to work quickly with these, so I highly recommend having everything weighed out and ready to go.
Once the batter is prepared, you’ll need to scoop and bake pretty fast to keep them from spreading too much.
If you’ve ever made fudge at home, you’ll know that most recipes call for condensed milk. So what better recipe than one from the source?
This recipe calls for condensed milk, chocolate chips, and vanilla. Did I mention it takes just 15 minutes?
This is so creamy on its own, but would be amazing with some chopped nuts, mini-marshmallows, and cherries scattered over the top.
If like me, you always reach for that ultra-fudgy middle piece, these brownies will knock your socks off.
The recipe is quite similar to the flourless chocolate cake recipe, and the only real difference is the quantities of everything. These are more dense and have a lighter flavor.
I know that a boxed pudding mix is about as easy as it gets, but if you find you’re out, did you know you can make a batch in a matter of minutes?
It’s as easy as gently heating the ingredients until thick and then straining out any little bits that might be left.
If you want to make this even more chocolatey, pour the hot mix over a bowl of chocolate and stir to melt.
Not only are these gluten-free, but they’re also vegan! All you’ll need is some ripe bananas, cocoa powder, and peanut butter.
If you’ve been baking for a while, you’ll know that you can swap out eggs for mashed bananas in a lot of recipes, so although these are dense and fudgy, they’re not super heavy.
The critical ingredient is over-ripe bananas. The darker they are on the outside, the better the flavor is on the inside.
If you’re looking for something quick and all-natural, you can’t go wrong with chocolate-dipped, frozen bananas.
Now, unlike the recipe above, you won’t want super ripe bananas. If they’re too mature, they won’t hold their shape and will start to seep as they thaw.
Instead, go for nice, yellow bananas that are firm and fragrant. Dip them in the chocolate of your choice and go nut (literally!) with some toppings!
Are you on the fence about buying an ice cream machine? I promise, one taste of the homemade stuff, and you’ll be hooked for life!
This recipe is so creamy and has the most intense chocolate flavor.
You’ll get the best taste if you use a good quality dark cocoa powder (not the packet stuff with added sugar).
The beauty of this at-home recipe is that you can easily add some fun extras to the mix.
Once it’s been through the ice cream churn, fold in anything from mini-chocolate chips to fresh raspberries.
When it comes to candy bars, we all have our go-to’s. As much as I love a good caramel Twix, more often than not, I reach for an Almond Joy.
You’ll need a food processor for this so you can blend the coconut, coconut milk, and maple syrup. It will be sticky and delicious.
Obviously, the traditional shape is a rectangle, which looks super cute. But if you want something different, why not try these silicone popsicle molds instead?
These fantastic little cookies are crisp on the outside and perfectly chewy on the inside.
They also get a chocolate kiss nestled right in the middle for a bit of extra flavor.
Unlike the cookies from above, these have a few more ingredients, including an egg, which makes them rise slightly.
When adding your chocolate, do so right after they bake to melt a little and stick to the top. They’ll be super easy to give as gifts or travel with.
Sometimes, all you need are some plump strawberries and a little chocolate.
Be sure to wash and dry your fruit thoroughly and have a tray with parchment ready to go.
If dipping seems to take too long, try using a piping bag and striping them instead. It’s so much faster and leaves a lovely texture behind.
You can even use a mix of dark and light for a pop of color.
Gluten-free, vegan, AND insanely good? It can’t be true!
I know I said that most flourless cakes are denser due to the lack of gluten, but this recipe has a little secret: oats!
And no, I don’t just mean you’ll get an oatmeal texture in your bread.
This recipe calls for blended oats, which you’ll add to a food processor and blitz until flour-like. It makes it super fluffy and light inside.
If you’ve ever had the pleasure of living abroad, you’ll know one thing: Reese’s are a hot commodity!
They’re not available in most places, and if they are, they’re pretty expensive.
So, after a few months without when I was living in Spain, I found myself making my own to satisfy the cravings!
Nothing should stand out when you check the ingredients – peanut butter, chocolate, salt, and powdered sugar.
The latter two are the key to getting that salty-sweet filling!
If you want the chocolate a little softer – and easier on your teeth – add in some coconut oil.
Any fan of coconut macaroons needs to try these crazy-easy vegan cookies.
They’re a little different, using ground almonds instead of flour to make them more cookie-like. But they’re wonderfully flavored and not too sweet.
Just like macaroons, the mix will be sticky, so I recommend using an ice cream scoop to portion it out. Also, feel free to add some chocolate chunks to the mix.
I’m not sure at what age we decide we can’t have ice cream sundaes anymore, but I think we should bring the nostalgia back.
Does it get any more classic than this over-the-top ice cream dessert?
Between the chocolate, vanilla, and strawberry ice cream, the banana slices, hot fudge sauce, and chopped nuts, you’ll feel like a little kid again.
Don’t forget the whipped cream and cherries on top!
I have to warn you: this recipe is very easy and very addictive! Use it wisely!
And when I say ‘easy,’ I’m not kidding. Three ingredients, one blender, and about 5 minutes of your time are all it takes!
You’ll need vanilla ice cream, pineapple juice, and frozen pineapple chunks. Frozen is the key word, here. It will thicken it all up and make it extra creamy.
Much like the coconut cookies above, this recipe calls for blended oats.
They act just like flour, giving you the best texture cookie without any gluten (just remember to get gluten-free oats if allergies are involved).
But you won’t be blending all the oats, making these super chewy and moist.
Much like any good chocolate chip cookie, you’ll need butter and both white and brown sugar.
When it comes to the chocolate, I prefer to chop up a bar so you get different-sized chunks throughout.
I can’t get through a single BBQ without throwing some fruit over the grill.
Between the natural sugars and the brown sugar sprinkled over the top, they become perfectly caramelized and just to die for.
I love the flavor you get from using the BBQ, adding gorgeous grill marks across the vibrant peaches.
Serve with a scoop of ice cream or a slice of grilled pound cake.
Crunchy, sweet, and salty; peanut brittle is so much better than a boring old candy bar!
If I hadn’t tried it for myself, I would never believe you could make this in the microwave – but here we are!
Just remember that you’ll need some oven mitts, as the mix will be scolding-hot.
Be careful when adding the baking soda, as it will bubble and could spit at you.
Also, have a lined baking sheet ready to go because you’ll need to pour it out right away before it sets.
Truffles are my go-to for candy gifts. You can make a big batch of ganache and roll it in all kinds of toppings to make so many different variations.
If you don’t know: truffles are thick ganache – chocolate and cream.
It’s as easy as heating your cream gently and pouring over the chocolate. Once it’s melted and thoroughly mixed, you’ll just need to let it set!
Baked apples are a family favorite, but we don’t always want to preheat the oven for such a small thing.
That’s why I was so excited to find out they can be made in the microwave!
Peel, core, and cut your apples to the desired size and then microwave until they’re just the right texture.
Here’s another top holiday foodie gift!
They’re a cross between fudge and truffles, using condensed milk and cocoa powder.
Once heated through and thick, the mixture needs to cool and set, just like with the truffles above.
Roll in nuts, sprinkles, or extra cocoa powder.
Just in case you needed another reason to buy extra apples! This recipe makes an almost apple pie filling.
It’s thick, sweet, and bursting with apple flavor! Serve with some pound cake or even one of those oatmeal cookies from above!
I’m pretty sure kids will eat anything when it’s covered in chocolate. They won’t know that these are almost healthy!
Using this recipe, you’ll get some soft and chewy little bites that are just what you need to curb those sweet cravings.
Or, try adding in some cornflakes for added crunch!
Vegan halva is a popular treat in Greece and Turkey, and it’s kind of like a dairy-free fudge.
You’ll need maple syrup for sweetness, along with vanilla and tahini for a smooth and nutty finish.
Much like regular fudge, it needs to be boiled until thick and then allowed to cool.
Who knew you could recreate this classic at home – and all it takes is chocolate milk, condensed milk, and Cool Whip!
To make the mix, you just need to blitz it all together until smooth.
But to get that great texture we all know and love, you’ll need to pop it in the freezer and stir every 30 minutes or so.
It might sound decadent, but I think we all deserve to spoil ourselves every once in a while!
This single-serve bananas Foster has been my weekly treat for a while now!
Once your brown sugar and butter are nice and melted, just add your banana slices and stir!
These are great with vanilla ice cream, on pancakes/waffles, leftover cupcakes, or even over a slice of cheesecake if you have it!
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