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Gluten Free Recipes: Peanut Butter Cookies

May 12, 2013 - 2 Comments

Peanut Butter Cookies: flour-less & gluten-free, but also delicious!

gluten free peanut butter cookies

So, I went through about 3 jars of peanut butter this week because I wanted to try out a few different flour-less peanut butter cookie recipes. Good thing they are so easy and quick to whip up! I made a few tweaks and tried a few different things, but this is the recipe that I like the best so far. Great texture, great flavor. Gluten-free with ingredients you probably already have!

Peanut Butter Cookies {Gluten-Free}

Yield: 20-24 cookies

Ingredients

1 large egg
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1 cup creamy peanut butter
1/4 teaspoon salt
1 teaspoon baking soda

Topping Ideas:

Reese's Pieces
crushed peanuts
M&Ms

Instructions

Preheat oven to 350.

In a medium or large bowl, lightly whisk the egg. Whisk the sugars and vanilla in with the egg until combined. Set aside to let sugars dissolve a bit.

Line baking sheets with parchment paper or silicone baking mat.

Measure out the remaining ingredients. (I like to spray my measuring cup before adding peanut butter.) Stir the peanut butter into the sugar mixture until smooth. Then stir in the salt and baking soda.

Working with about 1 Tbsp of dough for each cookie, place them on the prepared baking sheet about 2 inches apart. Lightly flatten the balls with the palm of your hand. If using toppings, gently press the toppings onto the top of each cookie.

Bake for 10-12 minutes, rotating half way through. Edges should be set and starting to brown slightly. Let cookies cool on the baking sheet for about 2 minutes. Transfer to wire rack. Serve warm or at room temperature.

Notes

Results may vary depending on the type of peanut butter you use.

http://fabulesslyfrugal.com/peanut-butter-cookies-gluten-free/

Find more recipes and great deals at www.FabulesslyFrugal.com

Recipe adapted from America’s Test Kitchen Quick Family Cookbook and Make and Takes.

peanut butter cookies no flour

If you don’t have one of these handy scoops, you should get one….

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By Melanie

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Filed Under: Dessert, Dessert, Gluten Free, Recipes
Tagged With: cookie recipes, cookies, gluten free, gluten free recipe, peanut butter, recipe, Recipes

White Chocolate Cherry Shortbread Cookies Recipe

December 23, 2012 - Leave a Comment

white chocolate cherry shortbread cookie

These little gems are soft, buttery and festive! Think Christmas, 4th of July, or Valentine’s Day. I prefer to eat them after chilled in the fridge because the dipped white chocolate part becomes crisp. Yum. Bet you can’t eat just one!

White Chocolate Cherry Shortbread Cookies Recipe

Yield: Makes about 3 dozen cookies

Ingredients

1/2 c maraschino cherries, drained and finely chopped (juice reserved)
2 1/2 c all-purpose flour
1/2 c granulated sugar
1 c (2 sticks) cold butter
4 oz white baking chocolate, finely chopped (about 2/3 cup)
1/2 tsp almond extract
white candy coating or additional white baking chocolate for dipping
sprinkles for decorating, optional

Instructions

Preheat the oven to 325. Spread the chopped cherries on paper towels to drain well. (Save all of the cherry juice from the jar for later.)

In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the butter until the mixture resembles fine crumbs. Stir in the chopped cherries and chopped white chocolate. Stir in the almond extract. Gradually add a tablespoon at a time of the reserved cherry juice and mix with your hands until you are able to form the dough into smooth balls.

Shape the dough into 1- or 2-inch balls. Place the balls on cookie sheet lined with parchment paper or a silicone baking mat. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4 to 1/2-inch thick. The dough will not spread out much more during baking. I recommend tapping in the edges of the flattened cookie a bit, helping to keep the circle shape and reducing the cracks on the edges.

Bake for 10 to 12 minutes until the centers are set. Cool for a minute or two on the baking sheet and then transfer to a wire rack to cool completely. If desired, dip the cookies in melted white chocolate (or white candy coating) and roll the edges in sprinkles. Let the chocolate set before stacking or serving. Store covered in the refrigerator for up to 3 days.

These cookies freeze well!

http://fabulesslyfrugal.com/white-chocolate-cherry-shortbread-cookies-recipe/

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(very slightly adapted from melskitchencafe.com)

white choc cherry shortbread cookies

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By Melanie

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Tagged With: cherry, cookie recipes, Dessert Recipe, Holiday Recipes, Recipes, white chocolate

Frugal Neighbor Gift Idea

December 22, 2012 - Leave a Comment

My Frugal Neighbor Gift this Year…Frozen Cookie Dough!

oatmeal chocolate chip cookie dough neighbor gifts

Here’s what I did:

Chose a recipe: I doubled the recipe below in my 6 qt mixing bowl. Portioned all of the cookie dough with my 1Tbsp scoop and easily got 9 dozen. Then froze the dough balls. (I also considered making Killian Corn.)
Chose a container: Later, I wrote on the qt-size gift bags and filled each with 1 dozen frozen dough balls. Wrapped a ribbon around each of them to try to up the cute-factor.
Delivered them to my neighbors.

The recipients can just stick it in the freezer, then bake fresh cookies whenever their hearts desire! A nice perk if all of the other neighbors are delivering treats too. They can wait to enjoy these once they are recovered from the delightful sugar rush of Christmas-time!

oatmeal chocolate chip cookies

These particular cookies are a slight twist on a classic and have already become one of the classics at my house. I even know a few not-a-fan-of-coconut people that love them.

Oatmeal Chocolate Chip Cookies with Coconut

from melskitchencafe.com

1 c old fashioned oats (not quick)
2 1/4 c flour
1 tsp baking soda
1 tsp salt
1 c butter, room temperature
1 1/4 c light brown sugar
1/2 c dark brown sugar
2 large eggs
1 Tbsp vanilla
1 c coconut
12 oz. semisweet chocolate chips

Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside.

In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.

Shape cookie dough into balls (I used my cookie scoop) and place on cookie sheet lined with parchment paper or a silicone baking mat. (If you don’t have room in your freezer for a cookie sheet, you can put them on a plate or something smaller.)

To Bake Without Freezing: Preheat oven to 350. Bake for 12-13 minutes. Let the cookies cool for a few minutes before removing them from the pan to a wire rack.

frozen cookie dough balls To Freeze: Place the cookie sheet with dough balls on it into the freezer for an hour or two. Once frozen, you can transfer the balls to a ziploc bag, or other freezer-friendly packaging. Keep them frozen until you want to bake them.

To Bake from Frozen: Do not thaw. Preheat oven to 325. Place frozen cookie dough balls on baking sheet lined with parchment paper or silicone baking mat. Bake for about 12-15 minutes, until edges are set and just beginning to brown.

I just wrote the baking instructions on the gift bag itself, but you could get all cute and print the instructions on a card, gift tag, label or pretty paper.

There are lots of other container options too!

I used quart-size Holiday Ziploc bags. These will probably be on clearance next week. Snag some for next year! Find Ziploc coupons here.
Or buy simple plastic containers at your local grocery store deli counter for cheap.
Glad or Ziploc tupperware-type containers can be another inexpensive option.
Or you can dress things up a bit with a cute tin or box.
You can put the dough in a ziploc, then put that inside the cuter container too.

(Thanks to MelsKitchenCafe for the great recipe and ideas!)

Find more coupons in our Coupon Database!

Learn more about Freezer Meal Cooking:

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By Melanie

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Filed Under: Christmas, Dessert, Dessert, Freezer Cooking, Freezer Meal Recipe, Frugal Living, Gift Ideas, Recipes
Tagged With: cookie recipes, Freezer Meal cooking, Freezer meal recipe, Gift Idea, Make Ahead Meals, neighbor gift, Recipes

Almond Oat Pumpkin Cookie Recipe {Healthy}

November 4, 2012 - 3 Comments

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I’m still keeping an eye out for fun pumpkin recipes, obviously. These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.

Almond Oat Pumpkin Cookies

1 c quick oats
2 c oat flour (about 2 c oats in food processor until a powder)
1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
1/8 tsp of salt
1/2 c pure maple syrup
1/4 c honey
1 c pure pumpkin puree
1 large very ripe banana, mashed
2 egg whites
1 tsp pure vanilla extract
1/2 c chocolate chips (I used half white and half dark chocolate)

Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)

Preheat the oven to 350 degrees.

In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.

In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.

Stir the dry ingredients into the wet. Stir in the chocolate chips.

Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.

Recipe from Sunday Baker. Thanks!

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By Melanie

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Tagged With: cookie recipes, Dessert Recipe, gluten free, Gluten Free Desserts, gluten free recipe, healthy, pumpkin, Recipes

My Favorite Chocolate Chip Cookie Recipe

October 28, 2012 - 1 Comment

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These aren’t just your normal chocolate chip cookies. They are slightly more healthy, with less butter and less chocolate chips than most other cookies. But, if anything, they taste better! I love the delicious toffee-like flavors of the dark brown sugar and browned butter. Yum!

Gift Idea: Instead of making a plate of treats, I am planning to make a bunch of this dough, freeze it (*see below), and package it nicely with baking instructions to give away to neighbors as a holiday gift. They can enjoy some fresh cookies whenever they want to. Everyone loves chocolate chip cookies, right?!

Chocolate Chip Cookies

Makes about 18 cookies.

1 c (5 oz) plus 2 Tbsp all-purpose flour (Flour Coupons)
½ tsp salt (Salt Coupons)
¼ tsp baking soda (Baking Soda Coupons)
5 Tbsp unsalted butter (Butter Coupons)
½ c packed (3 ½ oz) dark brown sugar (Sugar Coupons)
¼ c (1 ¾ oz) granulated sugar
1 tsp vanilla
1 large egg (Egg Coupons)
½ c semisweet chocolate chips (Chocolate Chips Coupons)

Adjust an oven rack to middle position and heat oven to 375. Line 2 baking sheets with parchment paper or silicone baking mat. Whisk the flour, salt, and baking soda together in a bowl.

Melt 3 Tbsp of butter in an 8-in skillet (easier to see the color of the butter if not non-stick) over med-high heat until butter is dark golden brown and has a nutty aroma, 3-5 mins. Transfer the browned butter to a large bowl and stir in the remaining 2 Tbsp butter until completely melted.

Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg until the mixture is smooth with no lumps, about 30 secs. Let the mixture stand for 3 mins, then whisk vigorously for 30 secs. Repeat this process of resting and whisking twice more until the mixture is thick, smooth, and shiny. Stir in the flour mixture and 6 Tbsp of the chips until combined.

Working with 1 heaping Tbsp of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2.5 in apart. Press the remaining 2 Tbsp chips into the tops of the cookies where needed.

Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8-11 mins, rotating the baking sheet halfway through.

Let the cookies cool on the sheet for 10 mins, then serve warm or transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for about 2 days (lowfat cookies stale quickly).

*Freezing Cookie Dough: This dough can be shaped into balls and frozen on a baking sheet; once frozen, the cookies can be transferred to a ziplock bag. To bake, arrange the frozen cookies (do not thaw) on 2 large parchment-lined backing sheets and bake as directed, increasing the baking time to 13-16 mins.