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Flourless Chocolate Peanut Butter Chip Cookies

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The beloved chocolate and peanut butter combination comes together in soft, flourless cookie. These simple cookies can be made, start to finish, in just about 30 minutes!

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Everyone loves these Flourless Peanut Butter Chocolate Chip Cookies! I make them often.  We’ve made and mailed them to family and friends for birthdays, served them at parties, and bring them to potlucks. These are the quickest gluten free cookies I have ever made!

A few weeks ago, after agreeing to bring a dessert to a party, I immediately thought of the flourless peanut butter cookies. I wanted to do something a little bit fun, so I made some “opposite” cookie. My typical, peanut butter chocolate chip, and then some chocolate peanut butter chips.

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I had the cookies baked and packed to bring to the party when Steve asked if he could just try one. He tried the Chocolate Peanut Butter Chip variety, and then tried another, telling me how soft they were. I had to have a bite. Sure enough, it was delicious. A moist, soft baked chocolate cookie with warm, melty peanut butter chips – how could it have NOT been an amazing cookie?!

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So I unpacked the Chocolate Peanut Butter Chip Cookies and quickly snapped a few photos in the 10 minutes before we had to leave.

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Steve wasn’t the only one who liked the cookies. I’m not one to brag about my cooking or baking, but everyone at the party enjoyed them, too!

Next time you need a dessert, these will surely be a hit! After all, who doesn’t like chocolate and peanut butter?!

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Flourless Chocolate Peanut Butter Chip Cookies

Ingredients (makes about a dozen and a half cookies)
  • 1 c creamy peanut butter
  • 3/4 c brown sugar
  • 1/2 c cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 c peanut butter chips
Directions
  1. Preheat oven to 350° F.
  2. Mix the first six ingredients (you can do this by hand or in a stand mixer with the paddle attachment).
  3. Stir in the peanut butter chips.
  4. Roll a spoonful of dough (about 1-2 tablespoons of dough) into a ball in the palm of your hand. Place cookie dough balls onto a baking sheet (a non stick baking pan will work fine, or use a regular baking sheet lined with parchment paper or a silpat). Using the palm of your hand, gently flatten the cookie dough balls just a bit (these cookies don’t spread a whole lot, so once you’ve flattened the cookie you only need about 2 inches between each cookie on the baking sheet).
  5. Bake for about 12 minutes. Finished cookies will be firm on the bottom, but still soft on the top. Let the cookies sit on the sheet for a couple of minutes, then transfer to a cooling rack or plate (or eat).

This recipe is linked to Gluten Free Wednesdays hosted by Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures. Check it out!

Flourless Chocolate Peanut Butter Reese’s Stuffed Cookies

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This is a because-I-bought-a-bunch-of-Easter-candy-on-sale-and-won’t-just-eat-candy recipe.

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I’ve never been a big candy eater. I was the kid who spent more time sorting and trading my halloween candy than actually eating. In October, my Dad would have us clean out the uneaten candy from the previous Halloween before we went trick or treating again. Apparently kids + uneaten candy is abnormal. That was news to me. Now, I feel guilty just eating some candy. I guess something about putting it in a cookie makes me feel better, like I’m getting more for my calories.

So, yes, Sunday was Easter and that meant that on Monday I was scouring the stores looking for post Easter bargains. I had the best luck at a semi-sketchy grocery store just up the road and Aldi. I scored a bunch of bags of bite sized candy bars for between 50% and 75% off. Mostly, Steve will eat the candy over the next few months. For my fun, I decided to bake with it. And, truthfully, the bargain hunting for the candy in the first place was pretty fun, too.

These cookies are flourless. It’s great for anyone on a GF diet, and an excellent choice for anyone who isn’t familiar with GF baking but wants to bake for someone with a gluten intolerance. There are no crazy, expensive flours in the recipe and all of the ingredients are pretty normal items in the pantry (except the reese’s). The dough whips up in 5 minutes in a stand mixer, and just a minute or two more if you stir it by hand.

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I love that these cookies are double chocolate and double peanut butter. The best dessert combination x 2! The cookie base has cocoa powder and peanut butter before even adding in the reese’s candy. The baked cookies end up having an mouthwatering swirl of reese’s. Any peanut butter and chocolate lover will enjoy these cookies, whether they are on a GF diet or not!

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P.S. If you like these cookies, try these other flourless cookie recipes:

Flourless Peanut Butter Chocolate Chip Cookies

Flourless Chocolate Pretzel Cookies

Flourless m&m Cookies

Flourless Peanut Butter Chocolate Reese’s Stuffed Cookies

Ingredients
  • 1 c creamy peanut butter
  • 1 c brown sugar
  • 1/2 c cocoa powder
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp vanilla extract (I use imitation vanilla)
  • 1 c roughly chopped Reese’s eggs/cup (I used 8 Reese’s eggs to get 1 c)
Directions
  1. Preheat oven to 350° F.
  2. Using a stand mixer with the paddle attachment (or with a strong arm and a spoon) mix the peanut butter, brown sugar, cocoa powder, egg, baking soda, and vanilla until very well combined.
  3. Stir in the chopped Reese’s, gently.
  4. Prepare a cookie sheet with a silicone baking mat or parchment paper.
  5. Roll 1-2 tablespoons of dough into a balls and place them about 2 inches apart on the baking sheet. I got 24 balls out of the dough, spread over 2 baking sheets.
  6. Bake for 12 minutes, rotating the baking sheets at the halfway point.
  7. The cookies will still be soft when you remove them from the oven, but will firm up. Be careful not to over cook, the dark color from the cocoa powder can be deceiving!

 

 

GF Peanut Butter M&M Cookies

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I’ve really been craving an m&m cookie. Not just today, or this week, but for months! When you eat GF you can’t just go to the store and buy some m&m cookies. You’ve gotta make them. So I did! And they were delicious and worth the wait!

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For how much I enjoy cooking, I really don’t enjoy getting out a dozen different flours/starches just to make some cookies. When I open the flour bags, a big cloud of flour always appears, and then ends up all over my shirt. No matter how hard I try to be careful and clean the counter top still ends up with a white flour coating. This is why most of my baking recipes are very simple, and my eBook only uses all purpose GF flour. Less flours = less chance for a mess.

I was thinking over how to make a GF m&m cookie without messing around with lots of flours. I had a few ideas, but the quickest and easiest was to use my Peanut Butter Cookie as the base of the recipe. With only 5 ingredients, none of which are flour, you can’t get much simpler! Especially for a gluten free cookie!

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With the exception of the m&ms, the five ingredients in these cookies are all pantry staples. Maybe other people keep m&ms on hand, but I don’t. And, being the thrifty shopper that I am, I waited for m&ms to go on sale before I bought them for this recipe. I was really ready for an m&m cookie by time I actually got around to making them.

It’s easy to whip up a batch in under half and hour, start to finish. Great for a last minute dessert or when you want to impress with soft, warm, freshly baked cookies and don’t have time for something complicated. Enjoy!

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Gluten Free Peanut Butter M&M Cookies

Ingredients
  • 1 c creamy peanut butter
  • 3/4 c brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 c mini m&ms
Directions
  1. Preheat oven to 350° F.
  2. Mix the first 5 ingredients (you can do this by hand or in a stand mixer. I used my KitchenAid with the paddle attachment).
  3. Stir in the mini m&ms.
  4. Rill a spoonful of dough (about 1-2 tablespoons, but you can approximate) into a ball in the palm of your hand. If the dough is sticking too much run your hands under cold water, shake dry, and then try working with the dough again. Place the balls on a non stick baking sheet, or a regular baking sheet lined with parchment paper or a silpat mat.
  5. Bake for about 12 minutes total, rotating the pan halfway through the baking time. The cookies should be set and golden brown on the bottom but still soft on the top. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack or eat!

 

Grain Free Banana Pancakes

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These pancakes have totally changed breakfasts around here.

Banana Pancakes 1

I found a banana pancake recipe on Gluten Free Fix months ago, and tried it right away. I think it was actually lunch that very day I first saw the recipe. Can you say delicious? Yes, yes, I can. These were soft and slightly sweet. I’d whipped up the batter in a matter of minutes and the pancakes cooked up so easily. The pancakes stayed together, and if you’ve been GF for very long you know how remarkable that can be!

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Now, my husband eats most anything, but I knew it was going to be a sell to get him to eat the banana pancakes. Enter, modifications!

First, I used some of the crunchy, cheap, store brand peanut butter. It’s totally different from the organic, all-natural stuff (aka there’s sugar in it), and the crunch gives the pancakes a unique texture.

Second, I added chocolate chips. I hate to be one of those “everything is better with chocolate” people, but in this case it is true. A small handful of chocolate chips helps to detract from the strong banana flavor, adds a little more to the texture, and just in general makes the pancakes more fun.

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We now eat these pancakes multiple times a week, and have gotten our families hooked on them, too (Hi, Mom)! Now its your turn! You won’t be disappointed!

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Grain Free Banana Pancakes

To customize your batch size use any multiple of 1 banana, 1 egg, and 1/4c peanut butter. The cooking directions remain the same for any batch size.
 
Ingredients
  • 2 bananas
  • 2 eggs
  • 1/4c crunchy peanut butter
  • 1/4c smooth peanut butter
  • 1/4 c chocolate chips
Directions
  1. Mash the bananas. If they are not ripe enough to easily mash simply slice the bananas, microwave for 30-45 seconds, and then mash.
  2. Crack the eggs into the bowl, add both types of peanut butter and stir with a fork until everything is combined. This may take a few minutes as the peanut butter will be sticky. Finally, stir in the chocolate chips.
  3. Heat a non stick skillet over medium heat. When the skillet is warm, scoop pancakes into the pan using  large spoonfuls of batter. You may spread/flatter the batter with the spoon.
  4. Let the pancakes cook for a few minutes, until the sides are set and tops are partially set. Carefully flip each pancake and cook for a few more minutes on the other side, until it is golden brown.
  5. Remove pancakes from the skillet and repeat with any remaining batter.
  6. Serve hot or make these ahead of time and reheat in the microwave for a snack or breakfast on the go!

Chocolate Peanut Butter Pretzel Cookies (GF)

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Here’s the deal with these cookies: They are amazingly delicious!

Flour-less peanut butter cookies are a wonderful thing for anyone on a GF diet. So tasty, so simple, and maintaining all the qualities anyone thinks of a normal cookie having. Why even bother with mixing all of those expensive flours when you can combine some PB, sugar, and eggs and end up with a perfect cookie? These cookies take the basic flour-less PB cookie to another level. Adding cocoa powder gives the whole cookie a chocolatey flavor. And the pretzels make the cookie. The slight crunch and saltiness from the pretzels combined with the soft chocolate and peanut butter dough is mouthwatering.

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I decided to bake these cookies on Tuesday afternoon. I bake a minimum of once a week in the hope of improving my baking skills. Sometimes my weekly baking is a flop (Like, two weeks ago, when I melted candy corn into cookies (accidentally) and the entire pan turned to mush). Other times, the baking is a success. In the mood for a success, I figured a modification of my Flour-less Peanut Butter Cookies recipe would surely lead sometime edible.

Once the cookies came out of the oven and had cooled for a few minutes and ate one and was happy with the results. Chocolate, peanut butter, pretzel – I knew that combination couldn’t turn out badly! Steve got home from work and a little while later and was excited to see the cookies and gobbled down a bunch. How that guy eats so many cookies and stays so slim I do not know!

On Tuesdays we go to the climbing gym with some people, and I often bring desserts. We packed up all but four of the remaining cookies and were handing them out to our climbing friends. People were really loving these cookies. Almost everyone took seconds. One lady said it was the best cookie she ever had. Everyone was talking about the cookies and asking me how to make them. We got home from climbing, hungry, and finished off the remaining few cookies. Yup, all the cookies eaten in one day, really, one half of a day. That’s proof of how amazing these cookies are!

The coolest part is that these are so simple to make compared to other GF baked goods. Since these cookies are flour-less you don’t have to measure out half a dozen different flours. In fact, the ingredient list is short, and consists of basic ingredients you probably keep on hand. With a stand mixer, you can be done mixing up the cookie dough in under 10 minutes and then its just shaping the cookies and baking them. These cookies are a great last minute dessert. You can whip up a batch quickly and easily and you’ll still get that “wow” factor from everyone who tries them!

Flour-less Chocolate Peanut Butter Pretzel Cookies

 
Ingredients (makes about 20 cookies)
  • 1c creamy peanut butter
  • 1c brown sugar, packed
  • 1/2c unsweetened cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2c GF pretzels, broken into small pieces (I used Glutino’s pretzels)
Baking Directions
  1. Preheat oven to 350° F.
  2. In the bowl of a stand mixer (if you don’t have a stand mixer just use a large bowl and mix by hand) add all ingredients except the pretzel pieces.
  3. Mix on medium speed, with the paddle attachment, until all ingredients are thoroughly combined. Scrape down the bowl a few times if needed.
  4. Add in the pretzel pieces and stir into the dough on the lowest mixer setting, or by hand.
  5. If desired, refrigerate the dough for about half an hour. (I prefer to work with cooled cookie dough, but this step isn’t necessary)
  6. Using your hands, shape the dough into cookie shapes. These cookies will not expand, so the size you shape them is the size they will stay. If larger pretzel chunks are falling out of the dough as your shape the cookies, but just shove them back in.
  7. Place cookies on 2 baking sheets lined with either parchment paper or silpat. Since the cookies won’t expand, you can place them fairly close together on the baking sheets.
  8. Bake for 8-12 minutes, and then let the cookies cool on the pan for a few minutes before moving them to a cooling rack. The cookies will be very soft on top when you first take them out of the oven. The key to knowing they are done baking is to watch for the bottom and sides to set.

Peanut Butter Chocolate Chip Cookies (GF)

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These cookies are by far the simplest GF cookie I make. There’s no rolling out dough, no messing with multiple flours and only half a dozen ingredients. Even better, these cookies don’t taste gluten free. You know what I mean – that funky texture or taste you get from swapping out wheat flour for any one of the gluten free flour options. Even people who are on a non GF diet will find these cookies not just acceptable, but delicious.

This recipe is not really an original of mine. There are multiple versions all over the web (and I’m not surprised – these are too good not to share). There are different tweaks you can make – brown sugar vs. white sugar (or sweetener of your choice), crunchy peanut butter vs. smooth, semi-sweet chocolate chips vs. dark chocolate chips . . . you get the idea! This recipe is my favorite combination. Give it a try, I think you’ll love the result!

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Peanut Butter Chocolate Chip Cookies

Ingredients (makes about 2 dozen cookies)

  • 1c crunchy peanut butter
  • 3/4c brown sugar
  • 1 egg
  • 1tsp vanilla extract
  • 1 tsp baking soda
  • 3/4c semi-sweet chocolate chips
Cooking Directions
1. Preheat oven to 350° F.
2. Mix the first five ingredients (you can do this by hand or in a stand mixer with the paddle attachment).
3. Stir in chocolate chips.
4. Roll a spoonful of dough (about 1-2 tablespoons of dough) into a ball in the palm of your hand. Place cookie dough balls onto a baking sheet. Either a non-stick baking sheet or a greased regular baking sheet should work just fine. 
5. Bake for 8 -12 minutes (watch for the bottom edge of the cookies to start to brown). Let the cookies sit on the sheet for a couple of minutes, then transfer to a cooling rack or plate (or eat).
6. Repeat with any remaining dough. 
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