Peanut Butter Chocolate Chip Cookies - Gluten Free & Dairy Free!

These delicious, chewy peanut butter chocolate chip cookies are free from both gluten and dairy, something I found myself needing to make for allergy purposes.  Of course, they do have peanut butter, so don't eat them, mom!  On the day of, these cookies have a chewy inside and crispy edge to them.  Stored overnight in a tupperware and they'll be a bit softer and chewier - absolutely delicious.  They went quickly! Enjoy! 

Fresh gluten-free and dairy-free peanut butter chocolate chip cookies!  Yum! 

Peanut Butter Chocolate Chip Cookies - Gluten Free & Dairy Free! 

Makes ~48 small cookies

Preheat oven to 350 F.  Line cookie sheets with parchment paper.

In a large bowl mix the dry ingredients:

1 ¼ Kristin’s gluten-free flour mix

¼ tsp xanthan gum

¾ tsp baking soda

¾ tsp salt

Cream the following either in a mixer or by hand:

½ cup coconut oil (use as a soft solid at room temperature, not in liquid form)

¾ cup creamy peanut butter

1 cup brown sugar (light or dark, depending on flavor preference)

Add and mix:

1 egg

1 - 2 Tbsp dairy-free milk (coconut, almond, soy - less for puffier cookies, more for more spread out cookies)

1 Tbsp vanilla extract

Add the dry ingredients into the wet ingredients and mix until combined.

Add the following and stir to combine:

½ cup mini semi-sweet chocolate chips (make sure they're labelled as milk-free, if needed - there is a nice brand that is milk, soy, nut free that we like)

Scoop 12 cookies per cookie sheet, using heaping teaspoon OR 1 Tbsp mini cookie scoop.  

Bake at 350 F for 9-10 minutes.  Let cool briefly on pan before removing to wire rack to fully cook.   

Cool fully before serving.  Store in a sealed container at room temperature, or freeze for later.  We found these are the sort of cookies that taste even chewier (and some might say even better) a day later when they've had a chance for the flavors to meld together, becoming tastier, softer and chewy.  Enjoy! 

Peanut Butter Truffle Brownies

These rich brownies are perfect when you want to have a small, elegant type of dessert without the trouble of making proper chocolates or truffles.  They have been a hit with all lucky enough to taste some of these bite-sized brownies.  Perfect for any occasion!  They're also great because a little goes a long way.  Enjoy!

This delicious piece of peanut butter truffle brownie was cut before fully cooling.  For a neater brownie, let chill fully before cutting (as shown in the picture below). 

Peanut Butter Truffle Brownies
Makes one 8" x 8" pan.

For the bottom brownie layer:
Melt together in the microwave:
7 Tbsp butter
3.5 oz high quality dark chocolate (~70%)

Add, and mix in:
1/2 cup + 2 Tbsp sugar

Mix in:
2 eggs

Bake at 375 F for 22-24 minutes.

Let cool completely.

For peanut butter truffle layer, blend together:
1/4 cup butter, softened
3/4 - 1 cup powdered sugar
3.5 oz smooth peanut butter

You want this to be a spreadable consistency, so add milk 1/2 - 1 Tbsp at a time until you reach a desired consistency.

Spread peanut butter truffle layer over the cooled brownies.

For the top chocolate layer:
Melt together:
3/4 cup chocolate chips
3 Tbsp smooth peanut butter

Spread the chocolate/peanut butter layer over the truffle filling.  Let the brownies fully chill 3-4 hours or overnight.

Dice into small squares and serve!  Enjoy!

Beautiful little bites of peanut butter truffle brownie goodness! 

Delicious Peanut Butter Granola Bars

These delicious Peanut Butter Granola Bars have had rave reviews from all family and friends who have tried them.   They are SO easy to whip together, too! They're a wonderful mix of toasted oats & seeds and peanut butter & honey.   They're great for school or to bring to work.   They have a lovely mix of salty and sweet, which is delicious in a granola bar.  The freshness will make you never again want to eat a store-bought bar.  Enjoy!

Wonderful, creamy, nutty, peanut butter granola bars! 

Delicious Peanut Butter Granola Bars
Makes one 8" x 8" pan.  Serves ~12

Preheat oven to 325 F.

Mix together in a large bowl:
2 1/2 cup large rolled oats (use gluten-free if Celiac or sensitive)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/8 tsp salt
4 Tbsp oil (I used Canola oil)

Spread onto an unlined cookie/baking sheet.

Oats & seeds ready to toast lightly in the oven! 

Bake at 325 F for about 15 - 20 minutes, until just starting to brown.  Remove pan to cooling rack.  (You don't need to let these cool.  Just mix the following together after you remove the oats/seeds from the oven).

Mix together in a large bowl (you can use the same bowl as before):
1/2 cup raisins
2/3 cup creamy peanut butter *
1/4 honey
1/4 cup agave nectar

Add and mix thoroughly:
Oven-roasted oats/pumpkin seeds/sunflower seeds, from above

Press into an 8" x 8" pan lined with aluminum foil.

Bars before covering/pressing down with plastic wrap.

Press top of bars down with plastic wrap.  Refrigerate, covered by plastic wrap, at least 4 hours until cool.  Slice and wrap individually, if desired.  Store a couple weeks in the refrigerator, slicing off pieces as you want.  Or, you can slice and freeze individual pieces for later!
Enjoy!

* I used Skippy Brand creamy peanut butter.  I do find different brands of peanut butter have different tastes, and this is one of our favorite types - although we like the natural butters a lot, too! 

Peanut Butter Toffee Cookies

There's two types of peanut butter cookies in the world - chewy and crunchy.  Personally, I prefer the chewy ones, and in the land of gluten-free there doesn't seem to be many that can claim to be wonderfully chewy.  But, these ones are! And, you get the bonus of a bit of toffee and milk chocolate thrown into the mix for an end result that is thoroughly delicious and satisfying.  These have been a big hit with anyone who's been lucky enough to try them before they get snatched up.  Enjoy!!!

A side-view of the deliciously chewy peanut butter toffee chocolate chip cookies

Peanut Butter Toffee Cookies

Makes ~48-60 cookies using mini cookie scoop

Preheat oven to 350F.  Line cookie sheets with parchment paper.

In a large bowl mix the dry ingredients:

1 ¼ - 1 ½ cup Kristin’s gluten-free flour mix (this affects the spread of the cookie during baking, less flour = more spreading)

¼ tsp xanthan gum

¾ tsp baking soda

¾ tsp salt

Cream the following:

½ cup butter, softened

¾ cup creamy peanut butter

1 cup brown sugar (light or dark, depending on flavor preference)

Add and mix in slightly:

1 egg

Add and mix in slightly:

2 ½ - 3 Tbsp milk

1 Tbsp vanilla extract

Add the dry ingredients into the wet ingredients and mix until combined.

Add the following and stir to combine:

1 cup Heath Bar, chopped (I buy this ready-made as Heath Bar Bits)

OR

½ cup milk chocolate chips

½ cup toffee bits

Optional: Keep 1/3 cup Heath Bar Bits OR 1/3 cup mixed chocolate chips + toffee bits to sprinkle onto cookies prior to baking.

Scoop 12 cookies per cookie sheet, using heaping teaspoon OR 1 Tbsp mini cookie scoop.   These cookies spread quite a bit, so see how the first batch does before scooping out the second pan. 



Cookies with heath bar bits sprinkled on top, prior to baking 

Bake cookies for ~ 8 minutes, until lightly browned at edges. Remove from oven. Wait a few minutes before removing parchment paper to the counter to allow cookies to finish cooling. These are fabulous fresh, will last a few days out in an airtight container, and freeze fabulously!

Enjoy!



Cookies with a bit less milk and a bit more flour

Cookies with a bit more milk and less flour, with heath bar bits on top