On National Chocolate Chip Cookie Day (which is May 15th so mark your calendars!) I wanted to celebrate. Armed with my new found favorite King Arthur Gluten Free Cookie Mix, we (my boyfriend and I) set out to make cookies. Then I said, oooh we should make Peanut Butter Chocolate Chip Cookie and Nick said “Sure, I think we can do that”. Nick is REALLY good at baking so he figured out the PERFECT amount of peanut butter to make these cookies just AMAZING! The perfect amount of peanut butter and the perfect amount of chocolate chips makes a very happy cookie! (and a very happy me!)
Peanut Butter Chocolate Chip Cookies
- 1 Box King Arthur Gluten Free Cookie mix
- 1 Egg
- 7 – 8 Tbls dairy free butter (Earth Balance is the best)
- ½ C smooth peanut butter
- ¼ c brown sugar
- 2 Tsp vanilla (gluten free of course)
- 1 Tbls water
- 1 Cup mini chocolate chips (Enjoy Life)
- Cream together butter and egg as best you can
- Add King Arthur Gluten Free Cookie Mix
- Cream together butter and egg mixture with the dry as best you can.
- Add in water, vanilla, peanut butter, and brown sugar.
- Stir in chocolate chips.
- Roll into 1-inch balls and place on an ungreased cookie sheet.
- Bake at 350 degrees for 10 minutes. (REMEMBER – they are small, it will only take 10 minutes. Do not over bake!)
- Remove from oven and place on wire rack to cool for 10 – 15 minutes.
- Enjoy off the rack or a la mode! (HELLO So Delicious Vanilla “ice cream”)
Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches with Steve’s Ice Cream in Cold Brewed Coffee Cinnamon!
Fresh on the Rack!
Warm, gooey chocolate chip cookies with a hint of peanut butter…oh yea! J These are one of my FAVORITE cookies now. If you have been searching for a great GF mix for cookies that is delicious, King Arthur’s Gluten Free mix is perfect for any mix in. Try adding your favorite mix-ins to this recipe. Sweetened shredded coconut? SURE! Nuts, go crazy!
Chocolate chip cookies and peanut butter 🙂 Delicious combination perfect for National Chocolate Chip Cookie Day!
Peanut Butter Cookie Candy Bars
For the Cookie Base:
- 1 box Betty Crocker Gluten Free chocolate chip cookie mix
- Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
- 1 cup sugar
- 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)
For the Filling:
- 1/3 cup light corn syrup
- 3 tablespoons vegan butter, softened (Earth Balance)
- 3 tablespoons smooth peanut butter
- 1 tablespoon plus 1 1/2 teaspoons water
- 1 1/4 teaspoons pure vanilla extract
- Dash salt
- 3 1/2 cups powdered sugar
For the Caramel Layer:
- 1 bag caramels, unwrapped
- 2 tablespoons water
- 1 1/2 cups dry-roasted peanuts
For the Topping:
- 1 bag milk chocolate chips (2 cups)
- Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
- In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
- In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
- Press filling over cookie base.
- In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
- Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
- Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
- For bars, cut into 6 rows by 6 rows.
- Store any leftovers covered at room temperature.
Sweet delicious toffee cookies!! Need I say more?! I thought not!
- ½ cup vegan butter, softened (Earth Balance)
- 1 cup brown sugar
- 1 egg, lightly beaten
- 2 tsp. pure vanilla extract
- 2 tablespoon rice milk
- ¾ cup white rice flour
- 1/3 cup coconut flour
- 2 tablespoon potato starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup Heath Bits
- Preheat oven to 350ºF.
- Line a cookie sheet with parchment paper, spray with vegetable cooking spray and set aside
- In a mixing bowl, cream together butter and sugar till smooth.
- Add egg and beat until fluffy. Add vanilla and milk and beat well.
- In a separate bowl, combine dry ingredients, except Heath bits.
- Add dry ingredients to wet ingredients, and stir until combined.
- Stir in Heath bits.
- Drop by teaspoonfuls onto your prepared cookie sheet.
- Bake 10 – 12 minutes, until lightly browned.
- Cool completely on a wire rack.
Granted I am NOT a huge Oreo fan. I’m definitely a cookie girl but not Oreos. BUT, I recently saw a recipe I wanted to try that called for Oreo cookies. Well, since I cannot pick up a package of Oreos and I am picky about my gluten free cookies, I decided to make my own. Here we go.
For the cookies:
- 80 grams sweet rice flour (3/4 cup=70 grams + 1/8 cup=10 grams)
- 60 grams white rice flour (5/8 cup=60 grams)
- 35 grams teff flour (1/3 cup=25 grams + 1/8 cup=10 grams)
- 1/2 teaspoon xanthan gum
- 1/2 cup unsweetened cocoa powder (we used Dagoba organic)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1 stick plus 2 tablespoons room-temperature, unsalted vegan butter (Earth Balance)
- 1 large egg
For the creamy filling:
- 1/2 stick room-temperature, unsalted vegan butter (Earth Balance)
- 4 tablespoons vegetable vegan shortening (Earth Balance)
- 2 cups sifted confectioners’ sugar
- 2 teaspoons pure vanilla extract
Preparing to bake. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat.
Making the cookie dough. Put the sweet rice flour, white rice flour, and teff flour in the bowl of a stand mixer. Using a whisk, stir the flours together to combine and aerate them. Add the xanthan gum, cocoa powder, baking soda, baking powder, salt, and sugar. Turn the mixer on and let everything combine in motion. While the mixer is running on low speed, add large pieces of the butter until they are all incorporated. Add the egg and mix well. (At this point, you might think the dough will be too dry. Trust. Keep mixing. It will come together.)
Baking the cookies. Scoop a rounded teaspoon of batter (literally. scoop just more than a teaspoon’s worth) and form a ball. Gently, flatten the dough in the palm of your hand. After you have flattened, smooth the edges of the cookie dough disk to make it evenly rounded. Place the dough disks onto the prepared baking sheet, about 2 inches apart. (These will not spread, but you do not want them to touch each other.)
Bake on the middle rack of the oven for 5 minutes, then turn the baking sheet 180ºF. Bake until the cookies are crisp on the edges with just a touch of softness in the center, about 5 more minutes. Take the cookies out of the oven. After a few moments, transfer the cookies to a cooling rack. Allow them to cool completely.
Repeat with the rest of the dough.
Making the creamy filling. Put the butter and vegetable shortening into the bowl of the stand mixer. (Clean the cookie dough out first!) Whip them up together, then add the sugar and vanilla extract. Beat the filling on high until it is fluffy frosting, about 5 minutes. (Be sure to turn off the stand mixer and scrape down the sides occasionally.)
Assembling the cookies. If you have a pastry bag with a 1/2-inch round tip, you can pipe tiny dots of filling onto a cookie. We couldn’t find ours, so we used a teaspoon measure and our fingers to spread the blob of creamy filling toward the edges but not entirely there. Gently, press the second cookie down onto the filling and watch the filling reach the edges.
Continue until all the cookies are little chocolate sandwiches with a creamy filling. Homemade Oreos. There you go!
Now, wanna know what that recipe was that called for some Oreo cookies? Frozen Reese’s Peanut Butter Pie!!! YAY! Up next on TwentyOne No Gluten! 🙂
Sure. I know what your thinking. Isn’t it peanut butter jelly time? NOPE! Today is all about peanut butter. Sticky, creamy, nutty and oh so yummy. These two recipes are delicious, decadent and healthy for you! YES! Have your cookies and feel good too! 🙂
Peanut Butter Cookie Dough Cookies
I love peanut butter cookies. Watch out. These cookies are trouble because they are so addictive. You’re going to want more than one…maybe two or three. Splurg a little! You deserve it!
- 1/4 cup creamy peanut butter
- 1/4 cup plus 3 tablespoons sweet raisins (your favorite)
- 1/2 cup granulated sugar
- 2 tablespoons roasted, salted peanuts
- 1 teaspoon pure vanilla extract
- If you have a food processor, mix all of the ingredients and combine until very smooth.
- If not, mix all ingredients in a large bowl and combine with a large spoon until dough is a smooth as you can make it. Roll into balls, shape into fun shaped cookies or form into bars for a sweet, addictive, delicious treat.
Dough can be stored on the counter, in the fridge, or in the freezer. Or my favorite place, in my tummy 🙂 nomnomnom
Time to make an AMAZING milkshake with the Peanut Butter Cookie Dough Cookies! 🙂 mmmm
Peanut Butter Cookie Dough Milkshake
Using your addictive new peanut butter cookie dough cookies (if you have any left), this milkshake is definitely a sweet treat.
- 1 frozen large banana, as ripe as possible
- 1-2 tablespoons creamy peanut butter (or more if desired)
- 2/3 cup coconut milk (Use more or less, depending on desired thickness)
- Peanut butter cookie dough cookies (3-4 cookies or more depending on desired thickness) and 1 to crumble on top.
- 1 teaspoon pure vanilla extract
- A pinch of sea salt
- Chocolate syrup or cocoa powder
- Blend all the ingredients in the blender until desired thickness. If you want it a little thinner, add more coconut milk. For a thicker shake, add a little more peanut butter.
- Pour into a tall glass and crumble 1 peanut butter cookie dough cookie on top
- Sip with your favorite straw!
Mmmm, peanut butter goodness. Simple, easy recipes that will have you grinning from ear to ear. Hopefully the sticky peanut butter doesn’t have your mouth glued shut 😉
Happy New Year! Wow. 2012. New Year. Instead of making a new year’s resolution this year, I decided to keep doing what I have been doing. Eating healthy and keeping myself happy. Without your health, you can’t do all the things you want to do. Health is key! I will continue to post delicious recipes and delectable desserts that are good for you! Gluten free, dairy free but definitely not taste free! Let’s start it off right!
Crunchy Garlic Chicken
Chicken is delicious. Chicken with a crunch is even more delicious! This recipe uses Rice Chex as the crunchy coating!
- 1/4 cup buttery spread (such as Earth Balance), melted
- 2 tablespoons rice milk
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2 cups Gluten Free Rice Chex cereal, crushed (1 cup)
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon paprika (or more)
- 6 boneless skinless chicken breasts (about 1 3/4 lb) – You can also use skinless drumsticks.
- Heat oven to 425°F. Spray 13×9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the buttery spread, the rice milk, chives, salt, black pepper, and garlic powder.
- In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into rice milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons buttery spread.
- Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- Serve with your favorite sides!
How about a side of rosemary roasted potatoes?
Rosemary Roasted Potatoes
This recipe is great and also works GREAT with sweet potatoes! We have this as a side a lot at my house!
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup your favorite olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
- Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp.
- Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
For this new year what about a joyful cookie to ring in the new year right?!
Joyful Almond Cookie
It’s like eating an almond joy candy bar in a cookie form! YUM! Chocolate, coconuts and almonds OH MY!
- 1 pouch (1 lb 1.5 oz) Betty Crocker gluten free chocolate chip cookie mix
- 1/2 cup buttery spread (such as Earth Balance), softened
- 1/2 teaspoon almond extract
- 1 egg
- 2 cups flaked sweetened coconut
- 1/3 cup chopped toasted almonds
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, extract and egg until soft dough forms. Stir in 1/2 cup of the coconut and the almonds; mix well.
- Roll dough into 36 (1-inch) balls. Dough will be sticky. Roll balls in remaining coconut until well coated. Place 2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
Cooking tip: if you don’t have toasted almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
Happy New Year everyone!!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
Sugar cookies are sweet, simple and delicious and the addition of crushed candy canes make them a perfect holiday treat.
Peppermint Candy Cane Sugar Cookies
This is a recipe that uses a basic vanilla sugar cookie, but it is very versatile and can also be the basis for many of your favorite recipes. This time we are using candy canes for extra taste and texture and holiday cheer. Another note: do not use nonstick baking sheets; the cookies will brown quickly and might burn.
- 1/2 cup buttery spread such as Earth Balance, at room temperature, but not melted
- 1 cup granulated sugar + 1/4 cup for rolling
- 1 tablespoon packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups gluten free flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 peppermint candy canes
- Place a rack in the lower-middle position and another in the upper-middle position of the oven. Preheat the oven to 375ºF. Line two 15 x 10-inch baking sheets (not nonstick) with parchment paper.
- In a large mixing bowl, beat the butter, 1 cup granulated sugar, and brown sugar until very smooth. Beat in the egg, vanilla, and almond extract. Gradually add the gluten free flour, xanthan gum, baking powder and salt and mix until well blended.
- Now for candy cane goodness. Unwrap, put into a baggie & smash. Best suggestion is to use a small measuring cup for smashing assistance. Don’t over smash.
- With wet hands, shape the dough into 1 1/2-inch balls, roll them in the remaining 1/4 cup sugar, then smush in your candy cane pieces, and place 2 inches apart on the baking sheet, 12 per sheet. To flatten each cookie, coat the bottom of a drinking glass with vegetable oil cooking spray and gently flatten each cookie to about 1 inch thickness. Sprinkle the cookies with any sugar that remains. Place one sheet on the lower-middle rack and another on the upper-middle rack of the oven.
- Bake for 12 minutes, rotating the baking sheets between racks halfway through baking.
- Cool the cookies 2 to 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for 2 days or in the freezer for up to 1 month.