Flourless Recipes

Here are a few recipes to help you get started baking without wheat flour. Try one or try them all. From Black Bean Brownies to Peanut Butter Oatmeal Cookies, there’s a little something for everyone.

Black Bean Brownies – No Eggs

Makes 12 brownies

  • 1 x 15 ounce can of black beans (or 1/2 cup dry, soaked and fully cooked)
  • 1 cup sugar
  • ½ cup oats
  • ¼ cup cocao powder
  • 1/4 cup vegetable oil (or your favorite baking oil)
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • Dash of salt
  • 1 cup chocolate chips


  1. Preheat oven to 350 F.
  2. Grease an 8 x 8 square baking pan and set aside.
  3. Drain and rinse the black beans.
  4. Place all ingredients except the chocolate chips in a food processor until completely smooth. Mix in 3/4 cup chocolate chips by hand.
  5. Add batter to the pan and spread it evenly in the pan. Sprinkle the remaining 1/4 cup chocolate over the top if desired.
  6. Bake the brownies for about 20 minutes. They will still be soft and won’t have the texture of regular baked brownies, so don’t them burn on the edges.
  7. Let sit for about 30 minutes before serving, so the brownies can firm up as they cool.

Vegan Chocolate Cupcakes

Make 12 cupcakes


  • 1 ½ cups oats
  • ½ cup sugar
  • ½ cup cocao powder
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 mashed banana
  • ¼ cup vegetable oil
  • ¾ cup almond or soy milk
  • ½ tablespoon apple cider vinegar
  • 1 teaspoon vanilla


  • 2 cups icing sugar
  • ½ cup vegetable shortening
  • 1 teaspoon vanilla
  • Optional: food coloring
  • Up to 5 tablespoons water

Cupcake Instructions

  1. Preheat oven to 350 F.
  2. Line a cupcake pan with 12 cupcake liners. Set aside.
  3. Place oats in a blender and grind until fine.
  4. Add ground oats, sugar, cacao, baking powder and salt in a medium bowl. Whisk well. Add the mashed banana, vegetable oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.
  5. Divide batter among the 10 cupcake liners and bake for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Frosting Instructions

Add icing sugar, shortening, vanilla and food coloring, if using, to mixing bowl. Use electric mixer to blend until smooth. Add enough water as you’re mixing to create the consistency you want.

Oatmeal and Banana Muffins

Makes 10 muffins


  • 2 cups oats
  • 2 ripe bananas
  • 1/2 cup sugar
  • 1/2 cup plain unsweetened yogurt
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Dash of salt


  1. Preheat oven to 400 degrees F.
  2. Grease a muffin tin and set aside.
  3. Finely grind oats in a blender, so they make what looks like flour.
  4. In a large mixing bowl, add the oat flour and remaining ingredients. Blend until smooth.
  5. Fill the muffin cups about 2/3 full.
  6. Bake for 18 to 20 minutes or when a toothpick is inserted and comes out clean. Cool before serving.

Peanut Butter Oat Cookies

Makes 36 cookies


  • ¾ cups peanut butter
  • ¼ cup softened butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tsp baking soda
  • 2 ½ cups oats


  1. Preheat oven to 350 degrees F.
  2. In large bowl, cream together butter, peanut butter and sugar. Add egg, vanilla and baking soda until creamy. Beat well. Stir in the oats until combined.
  3. Drop by tablespoonful onto non-stick cooking sheets. Bake for 8-10 minutes or when they start brown slightly around the edges. Let cool before serving.

Pavlova with Fruit

Makes 8 servings


  • 4 egg whites
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • Sliced strawberries for topping


  1. Preheat oven to 250 F. Line a baking sheet with parchment paper. Set aside.
  2. In a mixer, mix the 4 egg whites on low speed and increase slowly until soft peeks begin to form. Increase speed to medium high and start to slowly add the sugar and cornstarch. Mix for 2-3 minutes more.
  3. Then add the vanilla and lemon juice and continue to mix until stiff peeks form and the mixture appears shiny.
  4. With a pastry bag or by spoon, divide the ingredients into 8 portions on the parchment paper covered baking sheet.
  5. Bake for about 50-60 minutes or until they are dry to the touch. They should be white, rather than browned when they’re done, so keep an eye on them as they bake. If they start to turn color, turn the temperature down about 25 degrees.
  6. Let cool and top with sliced strawberries.

Apple Crumble

Makes 12 servings


  • 7 medium apples (pears taste delicious too)
  • 1/2 cup melted butter
  • 1 cup oats
  • 1 cup brown sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 F
  2. Thinly slice the apples and place them along the bottom of 9 x 13 baking dish. There is no need peel the apples and you’ll get the extra fiber.
  3. Melt the butter in a medium microwavable bowl. Add the oats, brown sugar and cinnamon. Stir until well combined. Spread the mixture over the apple slices.
  4. Bake for 45 minutes. Serve warm and preferably, with ice cream!

Easy Flourless Almond Biscuits

Makes 24 biscuits


  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • ¾ cup ground almonds


  1. Preheat oven to 276 degrees F.
  2. Using an electric mixer, beat egg whites and cream of tartar until stiff peaks begin to form. Slowly add the sugar, vanilla and salt. Stop the mixer and fold in ground almonds.
  3. Drop by tablespoonful to a non-stick baking sheet. Bake for about 20-30 minutes or when the edges begin to brown slightly. They will be soft when you take them out of the oven, but they’ll harden as they cool.