Tag: Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Quinoa Cookies

Dunk worthy gluten-free peanut butter cookies with quinoa flakes.

Quinoa Flakes + Cookies = Perfect Match

You know how I feel about cookies (I've confessed my love before in my Ode to Cookies love fest, Gluten-Free Chocolate Chip Cookies).

Because a good cookie is no small thing.

Especially if you must live gluten-free. Double that if you must live dairy-free. And triple that if you live egg-free.

Holy Mother of Muffins, it ain't easy.

The gluten-free wheat-free vegan lifestyle is a hefty, sometimes tortuous challenge. But the ugly truth is more and more of us are discovering we are not only blessed with celiac disease (yes, I use the word blessed ironically; you do remember irony, don't you, it got you through grade school) but we have the incredible fortune (more irony) to develop additional food sensitivities due to the insidious damage celiac disease wreaks on our innocent little villi, those dutiful nutrient grabbers who not only keep us well fed through proper absorption, they appear to be the first line of defense against the dreaded leaky gut syndrome that allows food proteins to invade intimate territory and cause serious mayhem with our immune system.

To read more about celiac disease and its new found dangers, I urge you to read this article by Dr. Mark Hyman on Huffington Post: Gluten: What You Don't Know Might Kill You. Yes, I know, serious bummer of a title, but Babycakes, do read it, because celiac disease is dead serious stuff. And it is vastly under diagnosed.

Millions are suffering various nagging (and often awkward) symptoms. Needlessly.

That, Dearheart, is scary.

Good thing we have cookies.

READ MORE and get the recipe …

Find more delicious gluten-free recipes at Gluten-Free Goddess. http://glutenfreegoddess.blogspot.com

Skippy Dark Chocolate Peanut butter Gluten Free Oatmeal M & M cookies

Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies

Ingredients:
1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter
1 cup packed brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 Tablespoon vanilla extract
4 1/2 cups instant oats
2 teaspoons baking soda
1 cup chocolate chips
2 cups M&M’s (1 cup in batter, rest for decorating tops)

Directions:

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m’s.
3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m’s on top to look pretty.
4. Bake 10 to 13 minutes. Will firm up on the sheets while cooling. Once out of oven, immediately top with a few extra chips or m and m’s to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips.
yield: approx 30 cookies

OVER THE TOP REESE’S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE’S COOKIES
Over the Top Reese’s Peanut Butter Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies).
Place 6 scoops of dough on ungreased cookie sheet. Use your hand and
slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the
Reese’s peanut butter cups over the top of each cookie. Return to oven
for 2 more minutes. Cool on baking sheet 2 minutes before placing on
cooling rack. Makes 18 cookies.
ADAPTED FROM REAL MOM KITCHEN