Flourless Chocolate Chip Cookies

Photo: Lara Farroni

The 2-in-1 Classic
A cross between an oatmeal and a chocolate chip cookie, these treats will appease any craving for something sweet and chewy. The recipe, from blogger Katie Higgins' new book Chocolate-Covered Katie, uses rolled oats to form the dough's base. Then you mix in brown sugar, baking soda, salt, chocolate chips, oil and milk. The cookies bake in just six minutes, but the crucial step is to leave them on the baking sheets for 10 minutes after removing them from the oven—they'll continue to cook and firm up until they're the perfect consistency.

Get the recipe: Flourless Chocolate Chip Cookies
The Ultimate Unbaked Brownies

Photo: Lara Farroni

The Brownies with a Secret Ingredient
If you don't tell anyone that Higgins' dark, rich squares are made with dates, they'll probably never know. The truth is, when you puree the pitted, dried fruits in a food processor with cacao powder, walnuts, vanilla extract, water and salt, they turn into a silky and smooth "batter" that's surprisingly brownie-like in texture. A topping made from more cacao and vanilla, and a little maple syrup, makes an icing-like paste that you spread over the date mixture. There's no cooking necessary; these brownies just need a few hours to chill in the refrigerator.

Get the recipe: The Ultimate Unbaked Brownies
Chocolate-Cherry Torte

Photo: Annabelle Breakey for Gluten-Free Baking

A Treat You'd Be Crazy to Eat Without a Glass of Milk (or Wine)
This indulgent dessert from Kristine Kidd's new Gluten-Free Baking has an impressive array of flavors, from balsamic-soaked dried cherries to finely ground almonds to bittersweet chocolate. Together, they form the perfect special-occasion cake, one that would be just as wonderful with a cold glass of milk as it would with a dark, fruity red wine.

Get the recipe: Chocolate-Cherry Torte
The Nutty Bites That Are Just Right After a Big Meal
Smooth, sweet marzipan is an old-world ingredient that usually shows up in whimsical, brightly colored European holiday desserts. These streamlined versions of those traditional treats are made with just four ingredients, including almond paste and pecan halves. They're small enough that you can eat one or two without feeling as if you're going to burst, yet they still deliver an almond-infused, sugary hit.

Get the recipe: Marzipan Marbles
Carrot-Raisin Cookie Bites

Photo: Lara Farroni

Carrot-Raisin Cookie Bites
Higgins manages to pull the highlights of a ubiquitous spice cake into one tasty, portable snack with these little balls. All you do is combine carrots, raisins, walnuts, oats, cinnamon, salt and coconut, shape the dough into rounds and pop them into the fridge. Add a dollop of cream cheese if you wish (though, they're so delicious they really don't need a thing.)

Get the recipe: Carrot-Raisin Cookie Bites
Original Vanilla Macaroons

Photo: Alice Gao

The Go-To Confection You Can Take in Any Direction
Coconut macaroons are often the default dessert for those avoiding flour; they simply consist of condensed milk, shredded coconut, egg whites and some flavorings. And while they're lovely on their own, they also take well to additions. Here are three slam-dunk ideas: Drizzle them with bittersweet chocolate, embellish them with dried fruits or sprinkle the tops with flaky sea salt.

Get the recipe: Original Vanilla Macaroons
Plain Parisian Macarons with Lemon Buttercream

Photo: Hannah Whitaker

The Pastry That'll Transport You to Paris
Although French macarons and coconut macaroons both start off with egg whites, that's where the similar-sounding, no-flour-treats similarities end. The former also include powdered sugar and finely ground almonds, so they're much more smooth and refined-looking. Crisp on the outside, airy on the inside, the cookies form an elegant sandwich when you pipe lemon buttercream between two of them.

Get the recipe: Plain Parisian Macarons with Lemon Buttercream