This is simply the best substitute for a regular chocolate chip cookie I’ve found. It’s my new favorite. With this base, you can probably do about anything you desire with other flavors adding and subtracting as the mood strikes you.
All manner of dried fruit, nuts, other things like peanut butter chips, or mint will work here just fine.
Make this in a brownie pan just as easily as a pie dish.
- 2 cans white beans or garbanzos (drained and rinsed)
- 1 cup quick oats (or certified-gf quick oats)
- 1/4 cup unsweetened applesauce
- 3 tbsp oil (canola, veg, or coconut)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 C sugar substitute of your choice
- 1 cup chocolate chips
- Blend everything (except the chips) very well in a good food processoR.
- Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.)
- Bake at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
NOTES: Add anything at all that strikes you. Coconut, dried cherries, any nuts you like. Vary the chips and flavorings. Substitute another flavoring for vanilla.
SOURCE: adapted from Chocolate Covered Katie
Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.
I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.
Hope you like it.
- 1 1/2 cups quinoa flour
- 1/2 cup sugar of your choice (I used Stevia)
- 1 scoop protein powder
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 4 tbsp melted butter
- 1 tsp. vanilla
- 1 whole egg
- 1/2 tsp salt
- Mix all ingredients in a bowl.
- Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
- Press each down with the palm of your hand. Sprinkle with a bit of sugar
- Bake at 350° for 8-10 minutes.
- Cool on the sheet and then place on a rack to finish cooling.
- If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.
NOTES: You might add some chopped pecans or walnuts to the mix as well.
SOURCE: Sherry Peyton
If you love Reese’s peanut butter cups, you’ll like this bar dessert really a lot I bet.
It’s sort of like fudgy, it’s a bit soft and mushy, but it blends the tastes of peanut butter and chocolate very well.
Just don’t skimp on the chips and you’ll do fine.
- 1/4 cup applesauce
- 1 cup peanut butter
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (I used 1/8 c of spelt and 1/8 c of almond flour)
- 1/2 cup granulated sugar of choice or xylitol
- 1/2 cup chocolate chips
- up to 2 tbsp milk of choice, only if needed
- Preheat oven to 350 F. Grease an 8-inch baking pan and set aside.
- In a mixing bowl, gently heat your nut butter if it is not already stir-able, then stir in the applesauce and vanilla extract, and set aside.
- In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips.
- Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. Only if needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.
- Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired.
- Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up.
NOTES: You could add some chopped peanuts to the topping if you wish. Just press them in a bit and bake as usual.
SOURCE: Adapted from Chocolate Covered Katie
I adore chocolate and this gets pretty chocolaty. But there is a caveat.This is also very datey. So if you aren’t a fan of dates you might want to try something else. Just fair disclosure. Because the dates make up most of the sweet part, it’s not a low carb but it avoids regular sugar and flour and you get some fiber too.
This must be kept in the fridge because the topping is like a firm pudding that is very creamy.
Perk: no cooking!
- ½ c. pumpkin seeds (you can use another nut or seed here if you prefer)
- ½ c. oats (can also be replaced with more nuts or seeds if paleo or grain-free)
- 10 large, soft dates (I used Medjool)
- 3 T. cocoa powder
- ¼ t. sea salt
- 1-3 t. water (less if using a ‘fattier’ nut like walnuts)
- 2 avocados (use a less ripe one to ensure less avocado taste)
- 4 T. maple syrup
- 3 T. cocoa powder
- 1 t. vanilla
- ⅛ t. sea salt
- 1 T. coconut oil, melted
- 10 drops liquid stevia (or another tablespoon of maple syrup)
- Process the seeds and oats (if using) until they are broken down into a meal consistency.
- Remove the mix, and add in the dates.
- Process the dates until they form a ball of date paste.
- Add back in the seed/oat mix along with the cocoa powder and salt.
- Process until well-mixed.
- Add in water as needed until the mix begins to clump a bit.
- Press the mix into a lightly oiled 7 x 5 inch glass dish
- Place into the refrigerator while you make the filling.
- Process all of the ingredients together until smooth and well combined.
- Pour atop the base and spread over the top.
- Chill the dessert.
- Cut and serve!
NOTES: You can add walnuts chopped to the top and or some chocolate chips.
SOURCE: Oatmeal with a Fork
These are simple to make, taste wonderful and are healthy, although the carbs are higher due to the dates being used. Still, it can be worked into your diet and best yet, it requires no baking.
These are wonderfully tasty.
Do give them a try.
- 1½ cup rolled oats
- ½ cup almond flour
- ½ cup raw almonds
- ¼ tsp. salt
- 3 Tbsp. brown rice syrup* (or honey or maple syrup)
- 2 Tbsp. coconut oil, melted
- 1 cup dates, pitted and roughly chopped
- ¼ cup unsweetened cocoa powder
- 2 – 4 Tbsp. water**
- Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a food processor, process oats, almond flour, almonds, and salt until the oats and almonds have broken down and the mixture resembles a rough crumble. Add brown rice syrup and coconut oil, and continue processing until all the ingredients are well incorporated and the dough begins to stick together.
- Reserving ½ cup of the oat mixture, transfer the remaining dough into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly.
- To make the filling, add the dates, cocoa powder, and water to the now empty food processor, and process until the dates have broken down into a paste. Stop and scrape down the sides of the bowl as needed, and add a splash of water if the mixture is being stubborn. You don’t want to add too much, though, since you want the paste to be quite thick.
- When you’re happy with the consistency, transfer the date fudge to the baking pan and use a spatula that’s been sprayed with cooking spray to spread it evenly over the oat mixture. Sprinkle the reserved dough over the top and gently press it down with your fingers. Refrigerate for at least 1 hour before cutting into bars. Store bars in an airtight container in the fridge.
NOTES: I followed this recipe verbatim and had no problems. I used the maple syrup. I stored it in the fridge and that held up perfectly.
SOURCE: Running With Spoons
Let’s face facts. Low carb desserts are never going to taste like what they are replacing. That’s just a fact. But sometimes you get something that tastes wonderful all by itself. It’s not the gooyiest most perfect cookie you’ve ever had, but it is very very good just as it is. It’s the sort of thing that would fit in on a table of cookies and not be left uneaten at the end.
So make these if you want low carb, and even if you don’t. They are healthier and you body will appreciate it.
- 1/3 cup plus 1/4 cup oat flour OR just process rolled oats in a blender until you get a fine flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/3 c chocolate chips
- 1/4 cup granulated sugar substitute of your choice
- 3 tbsp full-fat cream cheese
- 1/2 tsp pure vanilla extract
- 1 tbsp vegetable or melted coconut oil
- Combine the first 5 ingredients in a deep bowl.
- In a cup, stir together the remaining 3 ingredients, gently heating if the cream cheese is too firm to stir.
- Pour wet into dry, then stir together and do not add extra liquid. It will look a bit dry, but keep stirring and scraping off the spoon as you stir. After a few minutes, it will moisten into a cookie dough batter.
- Form a big ball, then roll into cookie dough balls. Place balls on a plate and freeze at least 30 minutes (or up to a month).
- When ready to bake, preheat oven to 325 F and grease a cookie tray. Place balls on the tray and bake 8 minutes—they will look quite underdone when they first come out, so do not even touch them for at least 10 minutes, during which time they will firm up.
SERVES: 1 dozen
NOTES: I did this recipe as given. I grind my own oatmeal up for the flour. I used bittersweet chocolate which is my favorite but reduces the sugar a lot in the chips.
SOURCE: Chocolate Covered Kate
Yes I do post a lot of brownie recipes. But that is because I’m always trying to get a better brownie for my locarb.
This is really a great one, with just one slight drawback. It’s a bit dry and crumbly. I’m going to try to fix that and I’ll tell you what I plan to do next time I make them.
After I’ve tried about three or four other recipes I still have queued up waiting the taste test.
So here is how I made it.
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup plus 1 tbsp. unsweetened cocoa powder (or raw cacao powder)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/4 tsp Stevia or sweetener of choice (to taste)
- 2 tablespoons raw honey or organic coconut sugar
- 1 cup chopped walnuts or pecans
- 3 large pastured eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure coconut milk or heavy cream
- 2 tablespoons strong brewed coffee, at room temperature (or extra coconut milk or cream)
- 1/2 cup unsalted butter, melted
- 1/2 cup bittersweet chocolate chips
- **Plus and extra 2 tablespoons chopped nuts & 2 tablespoons chocolate chips for topping
- Preheat oven to 325 degrees F.
- Grease 8X8 inch pan with butter or coconut oil
- In medium bowl, add the dry ingredients and blend well with whisk.
- Add remaining ingredients and mix with wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into prepared pan (it will be thick).
- Sprinkle extra chocolate chips and nut over batter.
- Bake for 18-20 minutes, depending on how moist you like your brownies.
- Do NOT over bake!
NOTES: Next time I’m going to eliminate the honey and add 1/3 c pureed dates and perhaps a couple of tbsp of either unsweetened applesauce or mayonnaise. I think that will help with the moistness. But truly, the chocolate chips made the experience quite moist, it just didn’t come out in a nice piece when you cut it. It tended to crumble. So use the recipe as is or try with the suggestions. Let me know how it turned out.
SOURCE: Ditch the Wheat