I love cookies. This is possibly the easiest peanut butter cookie recipe ever. AND it's gluten free! AND it's just in time for the holidays!!! Woo hoo!
Super Easy Peanut Butter Cookies
1 cup white sugar (or organic)
1 tsp. baking powder
1 cup peanut butter
1 egg
Chocolate kisses (optional)
Mix the sugar and baking powder. Add egg and peanut butter. Mix well. Take spoonful and roll into a ball shape. Coat with sugar and place on baking sheet with parchment or wax paper liner. Press criss-crosses lightly with a fork. Bake at 350 degrees for approximately 12 minutes; the edges will begin to crack a little. Remove from oven but leave on baking sheet for about 5 more minutes to give them a chance to firm up before putting them on a cooling rack. If desired, set a kiss on top when first removed from oven.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
10.29.2013
3.13.2013
No oven required
For Peanut Butter, Chocolate, Oatmeal No Bake Cookies! Not the same ol' fatty, refined-sugar no bakes. I love these and have rewritten the recipe with health in mind. These are dairy free, gluten free, and glycemic friendly no bakes! Keep away if you have nut allergies! Everyone else, take a good look at these -
Don't they look yummy?!!! Is your mouth watering yet? Don't you wish you could reach into this post and grab one to eat right now???
The procedure is the same but the ingredients have been cleaned up. Here we go:
Cleaned Up No Bake Cookies
-by Pamelyn Baim
In a saucepan, mix and bring to a boil for 1 -2 minutes. Then remove from heat.
2/3 c agave nectar
1/4 c almond milk
1/2 c coconut oil
1/4 c cocoa powder
Add and quickly stir in:
1/2 c peanut butter
3 c quick cooking oats
1/2 c flaked coconut
1 tsp vanilla or almond extract
Drop by spoonful onto cookie sheet lined with waxed paper. It may seem like they won't stick together but they will when they cool down. Best when cooled and stored in the fridge. Makes about 24 small or 15 large cookies.
The agave nectar is easy on your glycemic index. It's less likely to spike your blood sugar levels.
Almond milk is plain delicious and a no-brainer for using instead of dairy milk.
Coconut oil is being discovered as an amazing, healthful substitute for butter or crisco.
Rolled oats is embraced by some gluten free eaters and avoided by others.
Vanilla can have gluten in it.
Always check ALL your ingredient labels! :)
These smell great. They taste great. They are a wonderful dessert to make, especially if you don't want to stoke up the oven in the heat of summer. Give them a try and tell me what you think.
7.05.2009
Cookie time
A while back, I told you that I heard about Betty Crocker(TM) coming out with some box mixes to cater to us GF'ers. I have been looking and looking for them, but with no success. About a week ago, my sister told me she found the cake mix in our local Price Chopper grocery store. This is a store that I do not go to, but may just have to start to!
As grocery day approached, I decided to make my way there instead of to my regular, closer shopping marts. That place is alot different that I remember it! Way bigger - way nicer - way fancier. I may stop there from time to time... Anyways, after strolling through the baking isle and didn't find the bags of GF mixes. The next place to look is in the "health food" section. There's Red Mill stuff, Pamela's stuff, Gluten Free Pantry stuff, Arrowhead Mills stuff.... Now I'm getting a little ticked. How better can they hide it? So, in a last ditch effort, I went down the baking isle again. Really looking at every shelf, and finally saw the BOXES of GF mixes by Betty Crocker (TM). So I grabbed a box of chocolate chip cookie mix and a box of brownie mix. Finally, there will be some easy dessert joy!
Baking day arrives. I pull out the box. One mixing bowl, check! One BOX of cookie mix, check! One egg, check! Vanilla, check! One stick of softened butter - fail! I am off to the store again.
Next day - start over! Everything comes out. Mis-en-place. Let's bake cookies!
This mixture is really crumbly. It does not hold together like one would expect. It does hold together just enough when you press it on the spoon and push it off to form little mounds on the baking sheet. There are alot of chips in it, which is a good thing in my book! I always have to extend my baking time on GF stuff. There have been too many thing I have made which have been undercooked. Undercooked is NOT good. The directions said to bake until lightly browned...kinda like this:
The choice to make teaspoon sized or tablespoon sized cookies was a tough choice for me. I like a nice big cookie, but a little one to pop in the mouth is a sweet treat too. Starting out with the big one, it was obvious that the cookie flattens out to a thin size and it will break apart pretty easily. The teaspoon sized batch was made next, and those came out a little bit thicker.
All in all, the mix seems to be worth the effort. It is a sweet, chocolately treat that can be made up in minutes. I got 12 large sized cookies and 15 small ones. This was easily enough to fill up a plate and could be a fine dessert dish to bring along to any gathering or event.
Now we can break them into vanilla ice cream, or top them off with fudge frosting. Where's my glass of ice-cold milk? Who is missing out on dessert? Not me - especially when it's this easy!
As grocery day approached, I decided to make my way there instead of to my regular, closer shopping marts. That place is alot different that I remember it! Way bigger - way nicer - way fancier. I may stop there from time to time... Anyways, after strolling through the baking isle and didn't find the bags of GF mixes. The next place to look is in the "health food" section. There's Red Mill stuff, Pamela's stuff, Gluten Free Pantry stuff, Arrowhead Mills stuff.... Now I'm getting a little ticked. How better can they hide it? So, in a last ditch effort, I went down the baking isle again. Really looking at every shelf, and finally saw the BOXES of GF mixes by Betty Crocker (TM). So I grabbed a box of chocolate chip cookie mix and a box of brownie mix. Finally, there will be some easy dessert joy!
Baking day arrives. I pull out the box. One mixing bowl, check! One BOX of cookie mix, check! One egg, check! Vanilla, check! One stick of softened butter - fail! I am off to the store again.
Next day - start over! Everything comes out. Mis-en-place. Let's bake cookies!
This mixture is really crumbly. It does not hold together like one would expect. It does hold together just enough when you press it on the spoon and push it off to form little mounds on the baking sheet. There are alot of chips in it, which is a good thing in my book! I always have to extend my baking time on GF stuff. There have been too many thing I have made which have been undercooked. Undercooked is NOT good. The directions said to bake until lightly browned...kinda like this:
The choice to make teaspoon sized or tablespoon sized cookies was a tough choice for me. I like a nice big cookie, but a little one to pop in the mouth is a sweet treat too. Starting out with the big one, it was obvious that the cookie flattens out to a thin size and it will break apart pretty easily. The teaspoon sized batch was made next, and those came out a little bit thicker.
All in all, the mix seems to be worth the effort. It is a sweet, chocolately treat that can be made up in minutes. I got 12 large sized cookies and 15 small ones. This was easily enough to fill up a plate and could be a fine dessert dish to bring along to any gathering or event.
Now we can break them into vanilla ice cream, or top them off with fudge frosting. Where's my glass of ice-cold milk? Who is missing out on dessert? Not me - especially when it's this easy!
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