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Danny’s Peanut Butter Birthday Cookies

22 Jul

My fiances birthday was this week, in past years I have made him a cake. I was a little worried that I would have to experiment with my first gluten free cake on his birthday. But luckily this year he really only wanted cookies, peanut butter cookies.

I wanted to make a recipe that we both could enjoy, and I remembered I had a recipe melt in your mouth peanut butter cookies that had no flour. I never thought at the time they were for a specific food allergy but just a variation of a peanut butter cookie.

These cookies are ridiculously easy to make and taste delicious. But they are by no means healthy! But you know my rule of moderation; eat healthy 85% of the time and indulge 15%, it makes life more fun.

This cookie literally has only four ingredients! Because there is no flour in these cookies they are not chewy at all. Instead they are light and crisp, and almost melt in your mouth.  Use natural peanut butter in these cookie, there is no need to add hydrogenated oils and sugar to something as simple and delicious as peanut butter.

Happy Birthday Danny!

Flourless Peanut Butter Cookies

makes 24 cookies


  • 1 cup natural peanut butter (no sugar or oil added)
  • 1 cup evaporated cane juice
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 cup turbinado or raw sugar, for decorating


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl, combine peanut butter, evaporated cane juice, baking soda and the egg. Stir until smooth and completely incorporated.
  3. Roll dough into 1 inch balls, roll balls in turbinado sugar. Place balls 2 inches apart on a parchment lined baking sheet.
  4. Using a fork, press tines into each dough place creating a cross hatch pattern.
  5. Bake in preheated oven for 8-10 minutes. The cookies will not look done, but will be lightly golden on the edges. Let cookies rest at least 5 minutes on baking sheet before removing to wire rack to cool.

The Best Gluten Free Chocolate Chip Cookies

30 Jun

You may not be aware of this but I know a thing or two about cookies. I had a cookie company a few years ago and made delicious cookies for coffee shops. Before starting my gluten free diet chocolate chip cookies were always my favorite. And though I have had many gluten free desserts, I had not had a good chocolate chip cookie, until now. I know that claiming these are “the best” gluten free chocolate chip cookies is a bold move. But give these cookies to anyone and I doubt they would be able to tell they are gluten free. These cookies really are the closest to conventional flour cookies I have had.

Use an ice cream scoop to ensure that cookies are all the same size and shape, which allows for even baking.

These cookies have the perfect combination of crispy outside and chewy inside.

Try these cookies, you will thank me!

The Best Gluten Free Chocolate Chip Cookies

adapted from Alton Brown’s gluten free chocolate chip cookies

makes 24 cookies


  • 2 sticks butter, melted
  • 2 cup brown rice flour
  • 1/4 cup gluten free cornstarch
  • 2 tablespoon tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup evaporated cane juice
  • 1 1/4 cup light brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoon almond milk
  • 2 teaspoon vanilla bean paste or vanilla
  • 1 heaping cup semisweet chocolate chips


Preheat oven to 375 degrees. Prepare 2 baking sheets lined with parchment paper.

  1. Pour melted butter in a stand mixer bowl or a large mixing bowl. Using the paddle attachment beat the melted butter while adding in both sugars. Beat until completely creamy.
  2. In a separate small bowl sift together the rice flour, corn starch, tapioca flour, xanthan gum, salt and baking soda.
  3. Add eggs in one at a time while the mixer is on low speed. Then add in milk and vanilla, mix a full minute.
  4. Slowly start adding the flours, mixing until completely combined.
  5. Add chocolate chips and stir to combine.
  6. Using an ice cream scoop or a tablespoon place rounded dough balls on prepared cookie sheet. Leave 2 inches between each cookie.
  7. Bake for 6 minutes, rotate cookie sheets and bake another 6 minutes or until cookies are golden brown on the edges.
  8. Remove from oven, let cookies sit on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  9. Try not to eat them all in one day.

Whole Wheat Chocolate Chip Cookies

12 Oct

Anyone who knows me, knows I LOVE to bake, and cookies are my specialty! I am always on the lookout for great new cookie ideas, so when I found this recipe post on The Amateur Gourmet blog, it piqued my interest.

I have never made cookies with whole wheat flour before and was very uncertain about how they would turn out.

I have to say that these are the finest chocolate chip cookies I have EVER made!

Crispy on the outside, chewy on the inside.

The whole wheat flour adds a nutty and oatmeal flavor to these amazing cookies.

In order for me to keep up with my moderation lifestyle I had to remove these cookies from my home after making them. Because I surely would have eaten all of them in one day!

Knowing my self-control was wavering in the presence of these cookies, I packed them up and took them to work. I was asked for the recipe by almost everyone and was told more than once that they were the best cookie they had ever tasted.

I used Guittard 63% Extra Dark Chocolate Chips, not too sweet but impart an intense rich chocolate taste.

Look at all the grainy goodness!!

These cookies are perfection.

Whole Wheat Chocolate Cookies

adapted from Kim Boyce’s “Good To The Grain”

3 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon sea salt (fine)

16 tablespoons ( 2 sticks ) cold salted butter, cut into pieces

1 cup packed dark brown sugar

1 cup evaporated cane juice or white superfine sugar

2 large eggs

2 1/2 teaspoons vanilla bean paste or pure vanilla extract

8 ounces bittersweet chocolate chips

Fleur de Sel for sprinkling, if desired

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a small bowl add flour, baking soda, baking powder and salt, mix lightly with fork.
  3. Combine butter and sugars in a large mixing bowl or stand mixer. Beat on low-speed for about two minutes, until just blended. Add eggs, one at a time, mixing till incorporated and vanilla.
  4. Add flour mixture slowly and beat till JUST combined. Stop to scrape down bowl.
  5. Add chocolate chips and fold in by hand.
  6. Scoop dough onto prepared pans, leaving 2 inches between each. Sprinkle with fleur de sel if desired.
  7. Bake for 15 minutes, rotating pan halfway through. Cookies will be golden on the edges. Move to wire cooling rack.