Flourless Peanut Butter Oatmeal Cookies

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.

Yield: 14 cookies

prep time: 40 MINUTES (INCLUDES CHILLING) total time: 50 MINUTES
Ingredients:

2/3 cup (58g) old-fashioned rolled oats*
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup (250g) peanut butter at room temperature or cold* (see notes)
6 Tablespoons (90g) light brown sugar (see notes)
1/2 cup (90g) semi-sweet or dark chocolate chips
Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

Flourless Peanut Butter Brownie Cookies

These thick and fudgy flourless peanut butter brownie cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free. They taste so indulgent.

Yield: 12-13 cookies

prep time: 10 MINUTES cook time: 10 MINUTES total time: 30 MINUTES, PLUS COOLING
Ingredients:

1 large egg
1 cup (250g) honey roasted peanut butter, at room temperature (not warm)*
1/3 cup (67g) light brown sugar, lightly packed (or dark brown)*
1 teaspoon baking soda
1/4 cup (32g) unsweetened cocoa powder (Dutch-process may be used)
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips*
Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the peanut butter, brown sugar, baking soda, cocoa powder, and vanilla. Mix everything together very well. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the peanut butter chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches:  6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon to slightly flatten, as pictured above. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. I prefer the cookies underbaked, which gives their interior a brownie-like texture.

Cookies stay fresh stored covered at room temperature for up to 7 days - but they won't last that long! Cookies freeze well, up to 3 months.

Flourless Peanut Butter Cookies

 

Ingredients

• 1 cup peanut butter, smooth or chunky/crunchy (or almond butter or sun butter)
• 1 cup brown sugar (or coconut sugar or coconut palm sugar)
• 1 egg
• 1 tsp baking soda
• ½ tsp vanilla extract
• 1 cup semi-sweet chocolate chips (optional—mini, regular size, or chocolate chunks)

Instructions

1. Preheat oven to 350 degrees. Mix all ingredients (except chocolate chips) together well. Last, add chocolate chips (if desired) and mix well.
2. Grease or moisten hands slightly and form dough into 1-inch balls.
3. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.)
4. Bake 8 - 10 minutes or until golden brown and cookies look “set," but not done. Do not overcook.
5. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.
6. Makes about 24 – 30 cookies. If you want to turn these cookies into a really decadent treat, get out your jar of Nutella and spread some on the underside of one cookie and then press another cookie on top (top side out). See the resulting Peanut Butter Chocolate Hazelnut Sandwich Cookie here.

Notes

Do not use low-fat peanut butter; the cookies will not turn out correctly. I use Jif (all are gluten free), but it’s my understanding that Peter Pan (all), Planters (Creamy and Crunchy), Reeses, and Skippy (Creamy, Crunchy, Super Crunchy, Roasted Honey Nut) are also gluten free. One reader/tester successfully made these using all natural peanut butter, but advises that you must press them down a bit before baking---with a fork or the bottom of glass will work---for them to spread enough. You can easily substitute other nut and seed butters in this recipe. We love them made with almond butter. Ensure your vanilla and chocolate chips are GF. I make my own vanilla, but most are gluten free (e.g., McCormick's). From the celiac listserv (originator unknown)   

Flourless Pizza Crust

Ingredients

Crust Ingredients

• 4 ounces cream cheese, softened
• 2 eggs
• ¼ cup Parmesan cheese
• ½ tsp pizza seasoning
• 8 ounces (2 cups) mozzarella cheese, shredded

Topping Ingredients

• ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
• 4 ounces (1 cup) mozzarella cheese, shredded
• Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Instructions

1. Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
3. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
4. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
5. Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Flourless Peanut Butter Brownies

• 1/2 cup unsalted butter (1 stick)
  2 cups (one 12-ounce bag) semi-sweet chocolate chips
  heaping 1/2 cup creamy peanut butter
  4 large eggs
  1/3 cup granulated sugar
  1 tablespoon vanilla extract
  1/3 cup unsweetened natural cocoa
  1/2 cup semi-sweet chocolate chips, melted for drizzling
  1/3 cup creamy peanut butter, melted for drizzling

DIRECTIONS:

• 1. Preheat oven to 300F.  Line a 9x9-inch pan with foil, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, add the butter and heat for 1 minute on high power to melt. It's okay if it hasn't melted after 1 minute.
  3. Add 2 cups chocolate chips and one heaping half-cup peanut butter and heat for 1 minute on high power to melt.
  4. Whisk mixture until smooth. If necessary, heat in 10-second bursts until mixture can be whisked smooth.
  5. Add the eggs, sugar, and vanilla and whisk until smooth.
  6. Add the cocoa and whisk until smooth.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  8. Bake for about 35 minutes or until edges are set, and the top and center have just set and are not jiggly. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Place pan on a wire rack and allow brownies to cool completely, at least 2 hours, before adding the drizzles. If you add the drizzles to warm brownies, they'll melt together and while it tastes the same, cosmetically it isn't what's shown.
  9. After brownies have cooled, add 1/2 cup chocolate chips to a small microwave-safe bowl and heat on high power to melt, about 1 minute. Stir until smooth and drizzle over brownies using a spoon or squirt bottle; set aside.
  10. Add 1/3 cup peanut butter to a small microwave-safe bowl and heat on high power to melt, about 45 seconds. Drizzle over brownies using a spoon or squirt bottle.
  11. I recommend chilling the brownies before serving because they're rich, bold, and taste better when chilled. Cover pan with a sheet of foil to prevent fridge smells and chill brownies for at least 4 hours, or overnight, before serving. Brownies will keep airtight in the refrigerator for up to 10 days.

Fajita Seasoning

1 tablespoon chili powder 1 1/2 teaspoons cumin 1 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste) Combine all ingredients and store in an airtight container.

Taco Seasoning Mix

1 1/2 Tbsp cornflour
4 1/2 tsp. chili powder
1/2 tsp onion powder
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. paprika
1/2 tsp. garlic salt
1/4 tsp. cumin
1/4 tsp. sugar
1 tsp. dried mixed onion
1/2 tsp. beef bouillon granules
1/4 tsp. ground red pepper

-Mix together.  Add to 1 1/3 pound cooked ground beef.  Add 1 cup water.  Bring to a boil, and then let simmer on low for about 20 minutes until thickened.

Gluten-Free (Flourless) Pumpkin Muffins

Nutrition Info

• Calories: 76.1
• Fat: 1.4g
• Carbohydrates: 16.7g
• Protein: 2.2g

Ingredients

15 oz. canned pumpkin
2/3 c. milk
2 eggs
1 T. baking powder
3 c. old-fashioned oats
1 T. pumpkin spice
1 t. cinnamon
2/3 c. brown sugar

Directions

Preheat oven to 375 degrees.

Mix all ingredients together. Let batter sit at least 10 minutes before baking.

Grease muffin tins and then fill 2/3 full.

Bake 20-25 minutes. Muffins are done when firm to the touch.

Let cool 10 minutes, then remove from pans.

Serving Size: Makes 24 muffins (1 muffin is a serving)

Number of Servings: 24

Gluten Free Peanut Butter Cookies

Ingredients Edit and Save

Original recipe makes 30 cookies
 2 cups peanut butter
 2 cups white sugar
 4 eggs, beaten
 2 cups semi-sweet chocolate chips (optional)
 1 1/2 cups chopped pecans (optional)
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PREP
30 mins
COOK
12 mins
READY IN
52 mins Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Skillet Cornbread

Ingredients Edit and Save

Original recipe makes 1 -9 inch round loaf
 1 cup buttermilk
 1 cup stone ground cornmeal
 1 teaspoon salt
 1/2 teaspoon baking soda
 1 egg
 1 tablespoon shortening
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PREP
15 mins
COOK
40 mins
READY IN
55 mins Directions
Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Chicken Salad

Ingredients Edit and Save

Original recipe makes 6 servings
 5 slices bacon
 3 cups diced cooked chicken
 1 cup chopped fresh tomato
 2 stalks celery, thinly sliced
 3/4 cup mayonnaise
 2 tablespoons minced green onion
 1 tablespoon chopped parsley
 1 teaspoon lemon juice
 1 dash Worcestershire sauce
 salt and ground black pepper to taste
 12 leaves romaine lettuce
 1 large avocado, sliced
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PREP
15 mins
COOK
15 mins
READY IN
1 hr Directions
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
Stir chicken, bacon, tomato, and celery together in a bowl.
Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Strawberry Jam Muffins Recipe

Strawberry Jam Muffins Recipe

Ingredients:

• 1 cup Bob’s Red Mill All Purpose Gluten Free Flour Blend (use a spoon to fill measuring cup, then level off)
• 1/3 cup coconut sugar
• 2 tsp. baking powder
• ¾ tsp. xanthan gum
• ½ tsp. baking soda
• 3 tsp. Ener-G Egg Replacer mixed with 4 T. warm water (equivalent to 2 eggs)
• ½ cup plain coconut milk yogurt (or plain cow’s milk yogurt if tolerated)
• ¼ cup + 2 T. reduced sugar strawberry jam

Method:

Preheat oven to 400 degrees F.

In large bowl combine flour, sugar, baking powder, xanthan gum, and baking soda.  Whisk well.

In a small bowl combine the egg replacer with water and whisk until frothy.

Add yogurt and jam together in a bowl.

Take egg replacer and yogurt and jam mixture and pour into dry ingredients.  Stir until combined.

Place batter into 12 muffin tins lined with paper baking cups.

Bake for 10-12 minutes.

Cinnamon Sugar Mini Muffins

Muffins:

• ¼ cup unsalted butter, room temperature
• ¼ cup vegetable, corn or canola oil
• ½ cup sugar
• ⅓ cup brown sugar
• 2 large eggs
• 1½ tsp. vanilla
• 11¼ oz. (about 2⅔ cups) good quality all-purpose gluten-free flour 
• ½ tsp. xanthan gum (omit if your flour blend has xanthan gum already in it)
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ¾ tsp. to 1 tsp. ground nutmeg
• 2 tsp. ground cinnamon
• ¾ tsp. salt
• 1 cup milk

Topping:

• 5 Tablespoons salted butter, melted
• 1½ Tablespoons cinnamon
• ½ cup sugar

Instructions

1. Preheat oven to 425°. Line mini muffin pan with paper liners or spray with non-stick cooking oil spray.
2. In the bowl of your electric mixer, cream together the butter, oil, and sugars until smooth.
3. Add the eggs and vanilla, beating until smooth.
4. In a small bowl, whisk together the flour, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt.
5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.
6. Using a small cookie scoop, fill the paper muffin cups 3/4 full with batter.
7. Bake at 425° for 9-10 minutes or until they are a pale, golden brown, and a toothpick inserted in a muffin comes out clean.
8. Remove from the oven and let cool in the pan for 2-3 minutes. Remove muffins from pan and place to cool on a cooling rack.
9. Repeat with remaining batter, lining muffin pan or spraying pan again with cooking spray between batches. Makes 4 dozen mini-muffins.
10. While muffins are cooling, make the topping.

Topping:

1. Melt the butter in a small bowl.
2. In another small bowl, whisk together the cinnamon and sugar.
3. Take each cooled mini-muffin, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!
4. These can be stored in an airtight container at room temperature for 2-3 days.

Gluten Free Banana Walnut Muffins

Gluten Free Banana Walnut Muffins

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Yield: 9 muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• ¼ cup walnut oil*
• 2 tablespoons honey
• 1-1/3 cup brown rice flour
• 2 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• ¼ teaspoon salt
• ¾ cup walnuts, chopped

Instructions

1. Preheat the oven to 350 degrees and lightly oil a muffin pan
2. In a mixing bowl, mash the bananas and whisk in the eggs, oil and honey.
3. In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts.
4. Add the dry mixture to the wet mixture and mix until completely combined.
5. Fill the muffin holes three-quarters of the way up with batter.
6. Bake in for 30 minutes or until muffins test clean.
7. Serve with butter and honey!

Notes

*You can also use grapeseed or olive oil

Flourless Banana Oatmeal Breakfast Muffins

Nutrition Info

• Calories: 158.8
• Fat: 2.6g
• Carbohydrates: 29.8g
• Protein: 5.6g

Ingredients

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder (or make your own by mixing 1 tsp Cream of Tartar with 1/2 tsp baking soda)
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas

Directions

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners. Paper liners don't work as well.
2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor. 
3. Process until everything is mixed together and oats are smooth.
NOTE: If no food processor, you can just throw everything into your mixing bowl and blend until smooth. The texture may be slightly different, but still yummy!
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

Serving Size: Makes 12 muffins

Number of Servings: 12

Flourless Oatmeal Honey Muffins

Nutrition Info

• Calories: 217.7
• Fat: 3.2g
• Carbohydrates: 42.9g
• Protein: 6.7g

Ingredients

2 1/2 cups oats
1/4 cup raisins
2 tsp. baking powder
1/2 tsp. salt
3/4 cups 2% milk
2/3 cups honey
2 eggs lightly beaten
1 cup applesauce, unsweetened

Directions

Preheat oven to 450. 

Grease and flour muffin tin for 12 muffins.

Mix oatmeal, raisins, baking powder and salt in a large mixing bowl. Mix in the remaining ingredients. Fill muffin tin 3/4 to the top.

Bake 13-15 minutes or until tops are golden.

Number of Servings: 12

Brittany's Banana Cookies

Banana Cookies

2 large bananas, mashed
1 cup of quick oats
Optional: add in chocolate chips, coconut, or nuts

Mix batter together. Drop by spoonfuls onto cookie sheet.  Bake in 350* oven for 15 minutes.

Three Ingredient Peanut Butter Spritz Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• CHOCOLATE TOPPING:
• /2 cups semisweet chocolate chips-melted
• 2 tablespoons peanuts, chopped

Directions

1.  Preheat oven to 350 degrees.
2. In a large bowl, cream  peanut butter and sugar, and eggs.
3. Using a cookie press fitted with desired disk, press dough onto ungreased baking sheets about one inch apart.
4.  Bake at 350° for 12-14 minutes or untill cookies are set and light golden brown.
5. Remove from oven and coolfor two minutes.
6. remove to cookie rack and cool completely.
7. For topping, melt chocolate . Place in a heavy plastic bag; cut a small hole in the corner. Drizzle chocolate back and forth over cookie and sprinkle with chopped peanuts. Let stand until chocolate is set.