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Carrot Noodle Stir Fry

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Everyone needs quick & healthy meals ideas, and I have a great one for you today. Even better, this tastes like any oil coated, sodium loaded stir fry but it’s totally healthy. Carrots + broccoli + a 2-ingredient sauce. It doesn’t get much more simplier or healthier than that! Plus, this stir fry is naturally gluten free!

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So, carrot noodles. You’ve probably noticed vegetable noodles and spiralizers are all the rage on Pinterest and food blogs. I love the idea of eating my vegetables in noodle form but seriously have no room in my kitchen for another fancy appliance. It turns out that you can easily make vegetable noodles with a vegetable peeler, no spiralizer needed!

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When I first started experimenting with veggie noodles, carrot noodles were not on my radar. I hate carrots. They taste like chalk to me. Even dipped in hummus – still gross. Then one evening Steve made some carrot noodles. It’s hard to remember how it all happened. I was in the bathroom vomiting from coffee withdrawal sickness and not really paying any attention to anything. Steve came in the bathroom with a small plate of food, saying I needed to eat. I was too sick to care and just ate whatever he gave me. I guess there had been some carrot noodles in there.

{If you’re interested in my coffee story, check back on Friday for a post about how and why I beat caffeine addiction!}

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Well, the carrots weren’t so bad. It turns out that cooked and flavored carrots taste amazing. There is really no carroty taste at all! I’ve now been honing my carrot noodle recipe, and found that carrot noodles are very well suited to stir fry. The carrots suck up all the flavors from the sauce. It’s very similar to eating a bowl of rice noodles slathered with sauce, but instead you’re eating a bowl of vegetables. Not only will you love how this stir fry tastes, but you’ll love how good it feels to be eating something that is truly healthy and good for you!

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Carrot Noodle Stir Fry

Serves 1. For a more substantial meal, serve with rice. I cook 1/4c rice (dry) for each serving of carrot noodles.
 
Ingredients
  • 2 carrots
  • 1 broccoli crown
  • 1 Tbs olive oil, divided (or other cooking oil, like coconut oil or sesame oil)
  • 2 Tbs water
  • 1 Tbs Bragg’s Amino Acids (this is a soy sauce replacement. If you don’t mind the sodium, just sub in soy sauce)
  • 1 tsp chili garlic paste (check label to be sure it’s GF)
Directions
  1. Heat half of the oil in a small skillet over medium high heat.
  2. While the oil and the skillet are heating, cut the broccoli into florets. When the oil is hot add the broccoli to the skillet. Stir the broccoli until it is coated with oil and bright green. Add the water to the skillet (be careful, it may splash/steam), reduce the heat to medium, and cover. Let the broccoli simmer until it is tender, about 5 minutes.
  3. While the broccoli is simmering prepare the carrots noodles. First, peel the outer layer off of the carrots. Using the same vegetable peeler, continue to peel along the entire length of the carrot to make long noodle shapes. Once the carrot is down to the small stub you are holding onto use a knife to cut it up into small pieces. Do this with both carrots.
  4. When the broccoli is tender move it to a plate and drain any extra water out of the skillet. Add the other half of the oil to the skillet and bump the heat back up to medium high.
  5. When the oil is hot add the carrot noodles. Stir to coat them with oil. Continue to cook for about 3 -4 minutes, stirring. The noodles will go from firm to softer, and be brighter in color. Once the noodles have softened add the Amino acids and chili garlic paste. Stir to combine. Add the broccoli back into the skillet and cook for just a minute more to heat up the broccoli.
  6. Serve hot.
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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!

 

Dijon Quinoa & Green Beans

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This is an efficient side dish, great for a busy night. Its a grain and a vegetable all in one! The quinoa and green beans cook in the same pot. When the quinoa has absorbed all of the liquid and the green beans are tender you just stir in this 4 ingredient sauce. Little effort, little time, lots of flavor. Healthy, too!

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I usually serve this with some sort of chicken. Its a great side for anything grilled. I can be outside tending to the grill and just let the quinoa and beans simmer away without needing to stir the pot, add any ingredients, etc, etc. Have you ever gotten into that mess of needing to tend to something cooking on the grill and on the stove at the same time? I do often. I end up going back and forth between the kitchen and the deck every two minutes. Sometimes I burn something or forget an ingredient, other times I just temporarily can’t keep track of what’s going on.

Anyway, it’s not even quite grilling season but I’m still rambling on about it. I do really enjoy grilling though!

Back to the quinoa and green beans. Tasty, quick & easy side dish that’s naturally gluten free! Just make sure you check the label on your dijon mustard and creole seasoning to make sure both are gluten free. For a quick (and totally indoors) meal, try doubling the sauce and stirring in some shredded chicken. Yum!

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Dijon Quinoa & Green Beans

Ingredients
  • 3/4 c quinoa
  • 1 1/2 c water
  • 8 oz green beans, trimmed and cut into 1 inch pieces.
  • 2 Tbs Dijon mustard (read label to make sure it is GF)
  • 1/2 tbs lime juice
  • 1 tbs lemon juice
  • 1 tsp creole seasoning (read label to make sure it is GF)
Directions
  1. Add the quinoa and water to a medium saucepan and bring to a boil over high heat. When the water is boiling reduce the heat to low, gently place the green beans into the pan (just kind of set them there – don’t stir) and cover. Cook for about 15 minutes, or until all of the water is absorbed.
  2. While the quinoa and green beans are cooking mix the remaining ingredients in a small bowl.
  3. Once the quinoa and beans have finished cooking pour the sauce into the pan and stir until well combined.

 

 

PGF: Macaroni & Broccoli

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Macaroni & Broccoli is a quick, healthy pasta dinner. It can be difficult to make a quick GF dinner, and even more tricky if you’re trying to make that meal healthy, too. Since the base of the dish is pasta and there are no strong flavors this healthy, gluten free dinner will please picky eaters, too.

Really, this is so simple to make that it hardly needs a recipe. I set two pots of water on the stove over high heat. While the water is coming to a boil I chop some broccoli florets and garlic. When the water is boiling I add some brown rice pasta to one pot, some regular pasta to the other and steam the broccoli. If I’m not feeling lazy I may saute the garlic in a little oil, but it’s not a necessary step.

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It goes without saying that you NEED to be careful when cooking GF pasta and wheat pasta side by side. Use two separate pots and get out two separate stirring spoons. I like to keep my GF pasta, pot, and stirring utensil on one side of the stove and the wheat-laden food on the other side. Package up any leftover pasta right when you are done with it to avoid any cross contamination! I time the pasta cooking times so that the GF pasta will be done first. I drain it, put in on the table, and then drain the wheat pasta when the GF portion is totally out of the way. If you take these simple precautions to avoid cross contamination your meal will be safe! (Of course, you could also make this meal entirely with GF pasta, or even entirely with wheat pasta if you don’t have a gluten intolerance).

Once the pasta is cooked I stir some broccoli and garlic in to each pot and dinner is ready! Super easy and dinner will be on the table in under 30 minutes! For a fuller meal, serve with a salad and some grilled chicken. You’ll still have a quick, simple dinner!

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PGF: Macaroni & Broccoli

See post for additional tips on safely cooking GF and wheat pasta simultaneously.
 
Ingredients
  • 1 c GF pasta
  • 2 c wheat pasta
  • 1 large or 2 small heads of broccoli
  • 2 cloves garlic
  • 1 tbc olive oil
Directions
  1. Fill two saucepans with water and heat over high heat.
  2. While waiting for the water to boil, cut the broccoli into small florets and mince the garlic.
  3. Place the broccoli florets in a steamer basket. Fill another sauce pan with an inch or two of water and put the steamer basket in the pan. Heat to boiling, and then reduce the heat to low and let the broccoli simmer for about 8 minutes, until tender. Remove from heat. (See this post for step-by-step instructions on steaming broccoli).
  4. In a small bowl, mix the minced garlic with the olive oil. If you’d like, you can saute the garlic and oil in a small saucepan over medium heat, until the garlic has softened, but this step is not required.
  5. When the pasta water is boiling, add the GF pasta to one pan and the regular pasta to another. Stir each, being sure to use separate stirring utensils. Cook each pasta according to package directions and then drain, starting with the GF pasta.
  6. Return the pasta to their respective pots. Add about 1/3 of the broccoli and 1/3 of the garlic/oil mixture to the GF pasta. Stir until the oil has coated the pasta.
  7. Add the remaining broccoli and garlic/oil to the regular pasta and stir to coat the pasta with the oil.

Taco Popcorn

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Taco popcorn brings together two of my all time favorite foods. Yup, tacos and popcorn.

Taco Popcorn 1

Freshly popped popcorn is just begging to be seasoned. Speaking as a popcorn fanatic, what really makes the popcorn so good is the flavoring on it, even if it’s just salt. Popcorn on its own is boring, but with the right flavor combination it becomes my favorite crunchy snack!

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Taco seasoning is one of my personal favorite ways to dress up plain old popcorn. Although I never use the packets of taco seasoning when I make tacos I always keep a packet or two on hand so I can make this popcorn at a moment’s notice. What can I say? Sometimes you just need the perfect snack!

Taco Popcorn 3

I’ve been making taco popcorn for years and years now, over the lifetime of several different popcorn poppers. Whether you use an air popper, a hot oil popper, or use the stove top method, this taco popcorn will come out great. I wouldn’t suggest using microwave popcorn as the base of this recipe – the end flavor is too rich, for my tastes at least. Since my current popcorn apparatus is a large saucepan I’ve written out the directions for that. If you have a hot air popper or hot oil popper, just pop the 1/2 c of kernals according to your popper’s directions and then hop into the recipe once the popcorn has been popped. If you’re weary of 2 T of butter there are a few options. Margarine works, and so does olive oil. A misto olive oil sprayer is a great way to moisten popcorn so seasoning sticks without adding a whole bunch of unnecessary fat to the mix.

Whatever your variation, I hope you enjoy this snack as much as I do!

Taco Popcorn 2

Taco Popcorn

See post for alternate ways to prepare the popcorn.
 
Ingredients
  • 1/2 c popcorn kernals
  • 1 Tbs vegetable oil (for popping on stove top)
  • 2 Tbs butter, melted
  • 1/2 packet taco seasoning
  • salt, optional
Directions
  1. Heat the vegetable oil in a large saucepan over medium high heat.
  2. When the oil is hot, add the popcorn kernals and cover.
  3. When the popcorn begins to pop, shake the pan back and fourth. When the popping stops for a few seconds remove the pan from the heat and carefully empty the popcorn into a bowl.
  4. Stir the melted butter into the popcorn. Sprinkle the taco seasoning over the popcorn and stir again. Season with salt before eating, if desired.

PGF: Pasta with Sausage & Spinach

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This 20 minute, 7 ingredient dinner is perfect for a busy day. Pick a sweet or spicy sausage to fit the flavor to your own tastes.

Pasta w Sausage and Spinach

This dinner was birthed out of Christmas chaotic-ness. It was about 7pm and I’d spent all of my cooking energy on cookies. I’d meant to go grocery shopping but ran out of time. I checked for leftovers, but there weren’t any in the refrigerator. My next thought was to make pasta and sauce, but I didn’t even have any pasta sauce in the house! So I scrounged through the near empty refrigerator, found a bag of spinach and some uncooked ground sausage that was nearing the expiration date and got to cooking.

In the time it took to cook pasta I actually ended up with a really delicious dinner. I took a few bites, and was pleasantly surprised, so I snapped a few photos before I devoured the entire plate.

Pasta w Sausage and Spinach 2

This is a PGF (portionally gluten free) recipe. Reflective of how I cook at home, I’ve written this recipe to make half a batch with GF pasta and half a batch of wheat pasta. The recipe calls for 1 pound of pasta total and that pound can be split up in whatever combination of GF/wheat suits your situation.  Like I said, I usually do half and half, but there are lots of options. If you have just one person out of a family of 4 or 5, make just 1/4 of a pound of GF pasta and up the wheat pasta to 3/4 (or vice versa). You can make a full pound of GF pasta, a full pound of wheat pasta, etc, etc.

Pasta w Sausage and Spinach 3

When you’ve finished cooking the pasta it’s time to stir in the sausage and spinach. Don’t worry about measuring out the exact right proportions of spinach and sausage to match the two batches of pasta. Just eyeball it or do a rough measurement; this is not the type of recipe that requires an exact measurement!

Pasta w Sausage and Spinach 4

Pasta with Sausage & Spinach

Although this recipe is written to split half and half between GF and wheat you can easily vary the amount of either type of pasta. See the post above for more info on doing that.
 
Ingredients
  • 1/2 pound GF pasta
  • 1/2 pound wheat pasta
  • 1 pound ground sausage
  • 1 Tbs olive oil
  • 1 onion, minced
  • 3 cloves garlic, cut into thin slices
  • 3 cups chopped spinach
  • 1/4 c shredded asiago cheese (may use parmesan)
Directions
  1. Fill 2 pots with water and bring to a boil. When water is boiling add the GF pasta to one pot and the wheat pasta to the other. Cook each pasta for time listed on the package. If/when you stir the pasta, be sure to use a separate spoon for each pot. Drain pasta when it has finished cooking (I drain the GF pasta in a colander and the wheat pasta using the lid of the pan it was cooked in to avoid contamination) and return to the pot.
  2. While the pasta is cooking, heat the olive oil in a large skillet. Add the onion and garlic and sautee for 3 or 4 minutes, until the onion is soft.
  3. Add the sausage into the skillet and brown, breaking up into small bits.
  4. To the GF pasta, stir in half of the sausage, half of the spinach, and half of the cheese. Add the other half of the sausage, spinach, and cheese to the wheat pasta.
  5. When serving, be sure to use two separate spoons.

Healthier than the Box Cheeseburger Macaroni (GF)

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Christmas season is in full swing now and I feel like I should be posting a cookie recipe, not a dinner. I’m sure I will be doing plenty of cookie baking and sharing in the coming weeks (including my eBook with cookie recipes), but, in this hectic and busy time of year we need to eat more than cookies! This skillet dinner is warm, comforting, and ready in under in 30 minutes.

Hamburger Helper was the first meal I ever cooked on my own. My Mom has always loved the stroganoff variety so that was a frequent and favorite dinner in our household. Since it was a fairly simple dinner I would often be the one responsible for mixing up the sauce or making the ground beef, and eventually making the entire meal. I suppose all cooks have to to start somewhere!

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Although Hamburger Helper was a totally viable dinner option in my childhood it is not now! When I was diagnosed with Celiac Disease in my 20s it immediately became a forbidden food. Still, sometimes I crave it, even though I know it is both full of gluten and not exactly healthy.

Enter this recipe. It is delicious. It will take you the same amount of time to cook as the boxed variety. The ingredient list is short and includes more whole foods and less processed foods. Adults and kids will love it. And best of all, you don’t have to feel a bit guilty about eating this or serving it to your family!

Healthier than the Box GF Cheeseburger Macaroni

 
Ingredients
  • 1 onion, chopped
  • 1 lb. lean ground turkey
  • 1/2 lb elbow shaped GF brown rice pasta
  • 2 c water
  • 1 1/4 c tomato sauce
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 c shredded cheddar cheese (this makes it very cheesy, feel free to use less)
Directions
  1. Add the chopped onion and ground turkey to a large skillet. Cook over medium high heat until the turkey is browned, breaking it into small bits as it cooks.
  2. Stir in the water, tomato sauce, mustard powder, onion powder, and garlic powder. When combined, stir in the pasta and bring to a boil.
  3. Cover and simmer (reduce heat to a medium/low) for 15 minutes, or until pasta is done.
  4. Turn off the heat and stir in the cheese.  Serve with steamed vegetables or a salad.

Green Beans Almondine

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Green Beans Almondine is a versatile vegetable side dish. It is quick and simple enough to throw together on a busy weeknight but nice enough to serve to guests.

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I’m always looking for ways to dress up vegetables. Actually, one of the first recipes I ever “invented”, back in high school, was a spicy sauce to put on steamed broccoli. Vegetables always seem more appetizing when they have some extra flavors added to them. Even if you love the taste of plain vegetables adding a unique flavor every once and while will keep things interesting.

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Although I’m not sure if this recipe is representative of traditional Green Beans Almondine, I am pretty sure that you will enjoy it anyway. Cooked in a bit of butter with the subtle taste of shallots and topped off with some almonds, these green beans have a few delicious additions. And its all ready in just about 10 minutes!

Yup, I just mentioned butter up there as an ingredient, which is an unusual ingredient here on this blog. I’m really not sure what to make of butter. I feel like there are some many different schools of thought on what fats to use that I can’t keep track. Personally, I like butter in this recipe. Would olive oil be good? Yup! Margarine? I haven’t tried it, but I think it would work. I think some people would probably use coconut oil, but I haven’t gotten into that yet so I can’t speak to how I think that would work. What do you think about butter? I’m curious what other people use and why! Let me know.

So, there are my thoughts, or lack there of, on butter. Probably not quite what you expected to read on a post about green beans.

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Green Beans Almondine

Ingredients
  • 1 lb green beans, cleaned and trimmed
  • 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1/4c slivered almonds
  • 1 Tbs butter (or olive oil, margarine, etc – see post above)
Directions
  1. Place the green beans in a medium sauce pan and fill with water, until the beans are totally covered. Bring the water to a boil and simmer for 5 minutes. Drain the beans and run cold water over them until they are no longer hot.
  2. In a large skillet melt the butter over medium heat. Add the minced shallots and garlic, and slivered almonds. Cook, stirring frequently, until the garlic and shallots and softened. The almonds will start to get browned, also.
  3. When the shallots and garlic are soft add the green beans to the skillet and stir to coat the beans. Cook the beans, stirring frequently, until they are tender and warmed through, about 2 or 3 minutes.

Chicken & Aspargus Stir Fry

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This chicken and asparagus stir fry is an excellent weeknight meal. It has a (fairly) short ingredient list and takes under 30 minutes to prepare from start to finish. Served with some brown rice or quinoa it is a healthy, well balanced meal, and it doesn’t sacrifice any flavor!

Why do kids hate to eat vegetables?

As I’ve been writing up this recipe and looking through the photos I keep thinking of the dichotomy of my eating life. As a child I hated vegetables. Like, really, really hated. I had some awful (well, awful in the mind of an 8 year old) dinners when my Dad decided to pull out his wok and do some stir frying.

My Dad, like me, enjoys to cook and bake. He used to have this bright red electric wok and boy was I unhappy when it came out of the cupboard. It usually meant I was going to be served up a big plate of veggies, and, like I said, I really hated veggies.

Now, I’m pretty good about eating my vegetables! I think this healthy stir fry recipe is a total winner. I can imagine though, that if my Mom found this recipe 20 years ago she probably would have been thinking “Yeah right, that’s not going to fly with my kids”.

I hope this is a meal your family would enjoy. If not, here’s to hoping your children end up like me and come around to vegetables eventually!

Chicken & Asparagus Stir Fry

Ingredients
  • 1.5 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 bunch asparagus, cut into 1 inch lengths
  • 1 Tbs soy sauce (or Bragg’s Amino Acids)
  • 1 Tbs honey
  • 1 tsp sriracha
  • 2 cloves garlic, minced
  • 1/2 bunch green onions, slice
  • 1 tsp fresh ginger, minced
  • 2 Tbs sesame oil
  • sesame seeds for garnish (optional)
Directions
  1. Before you start cooking cut the chicken and asparagus into bite sized pieces, mince the garlic and ginger, and slice the green onions.
  2. In a medium sized bowl mix the soy sauce, honey, and sriracha. Add the chicken to the bowl and stir until the chicken is coated with the sauce.
  3. In a large skillet, heat the sesame oil over medium high heat. When the oil is hot add the asparagus to the pan. Cook for about 5 minutes (or until the asparagus reaches the desired level of tenderness), stirring frequently so that the asparagus does not burn. Remove cooked asparagus from the pan and set aside.
  4. Add the chicken to the same skillet, along with any sauce left in the bottom on the bowl. Cook the chicken for 3 – 4 minutes on each side, or until it is cooked through.
  5. Push the chicken off to one side of the skillet. Put the garlic, ginger, and green onions in the empty space in the skillet and stir it around a bit so that everything gets coated with the sauce, then stir into the chicken.
  6. Stir the asparagus into the skillet again, and cook just a minute or two more, until the asparagus has heated up.
  7. Garnish with sesame seeds, if desired. I serve this with rice or quinoa.

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.
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