Tag Archives: cookies

Gluten Free Orgasmic Peanut Butter Cookies

Here’s my latest gluten free creation, inspired by this recipe on a wonderful blog called Cookie Madness.  To be perfectly honest, despite my obsession with peanut butter and sweets, peanut butter cookies are NOT my favorite cookies–in fact, when given the option between peanut butter cookies and any other cookie, I will pick any other cookie.

So why do I hate on peanut butter cookies so much?  In my opinion, most peanut butter cookies that I’ve had are overcooked and crunchy.  I personally like cookies that are undercooked (translation: somewhat raw) and soft.  That and I find peanut butter cookies kind of boring.  At least with butter or sugar cookies, you can decorate them and make them a little more exciting.

After reading the post on Cookie Madness about peanut butter cookies, I thought that I might give it another try, BUT make it gluten free so my brother can enjoy it–and frankly, I’ve been slacking on the gluten free recipe development lately.  So here is my gluten free take on a wonderful recipe…

Gluten Free Orgasmic Peanut Butter Cookies

Adapted from this recipe on Cookie Madness

Makes about 24 cookies

4 oz unsalted butter, softened

1/2 cup creamy peanut butter (I’m partial to JIF)

1/2 cup brown sugar

1/2 cup granulated sugar

1 1/2 tsp vanilla extract

1 egg

1 tbsp molasses

1 tbsp heavy whipping cream

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 cup + 2 tbsp almond meal/flour

1/2 cup + 1 tbsp white rice flour

1/2 cup sorghum flour

3 tbsp potato starch

2 tbsp tapioca starch

1/4 tsp xantham gum

1-1.5 cup chopped Reese’s Peanut Butter Cups, frozen (makes it easier to chop)

2.5 oz-3 oz finely shaved semisweet chocolate (eyeball it!)

Reese’s Pieces–as many as your heart desires

1) Mix the butter, peanut butter and sugars together until mixed together–do NOT cream them for a while, it’ll cause your cookies to spread out!  Mix in the vanilla, egg, molasses and heavy whipping cream. Beat in the baking powder and baking soda, making sure it’s thoroughly incorporated.

2) Sift together all of your flours and gums and add to the mixture.  Mix until well incorporated.  Stir in the shaved chocolate and chopped peanut butter cups.

3) Place concoction in the fridge to chill overnight.

4) Preheat oven to 350 degrees F.  Prepare some cookie sheets with parchment paper or silpats.  Make golf-ball sized mounds of cookie dough (or whatever size you want!) and decorate with Reese’s Pieces.  Bake for 13 minutes.  Enjoy!

By the way, I could not come up with a name for this so I borrowed a phrase from one of my dearest college friends which he used to describe some of my food…That being said, I can’t promise mind-blowing pleasure from this cookie, BUT it is very tasty….

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Happy Day Cookie Cake

This post is dedicated to my college roommate Kathleen–an absolutely wonderful person who kept me company and kept me laughing throughout college.  We met our freshman year on the bus to our nutrition class, found out we had a lot in common, and decided to live together for the rest of college.

Picture of us together from our freshman year on the bus.

So Kathleen used to work at the St Louis zoo a lot for school (aka she didn’t get paid to do the amount of work she used to do).  She came home one night with a cookie cake from the local grocery store that simply said “Happy Day,” not Happy Birthday but just “Happy Day.”  We were so amused by this that we kept using the saying throughout the rest of college.

So it was only appropriate to send my ex-roomie who moved across the country a cookie cake that said “Happy Day.”  So that’s what I did–I made a semisweet chocolate chip and peanut butter chip cookie and sent it to Texas for her!  I decorated it with the frosting I got while working at Wilton (those cans and which is why the writing is so terrible–eek!).  Kathleen got the cake and said it is very good–that’s all I could ask for 🙂

So I leave you with a picture from our senior year at Halloween.  Kathleen may never forgive me for this, but I figure since I’m in it, maybe she’ll let it slide…she was Beth (Dog the Bounty Hunter’s woman friend–those are balloons) and I was D’Artagnon….oh to be in college again, right?

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Trip to Ames: Part 2 and 3

So Dave and I did a lot of baking this weekend, which makes sense because I love to bake and I’m slowly turning into the lead female character from the movie, “Stranger Than Fiction.” But anyways, my brother was just diagnosed with Celiacs Disease in August/September and since then, my family has been trying to find ways to make his old favorite baked goods.
We hadn’t found a good chocolate chip cookie recipe yet and I set out to find one after I was let out of class early on Thursday. Didn’t take long thanks to Gluten Free Girl! Her adaption of David Leite’s 36-hour chocolate chip cookie (http://glutenfreegirl.blogspot.com/2009/04/david-leites-chocolate-chip-cookies.html) was absolutely wonderful. I honestly can’t say we’ve had a better gluten free cookie! Not only did they taste good, but they looked like professionally baked cookies…yum! Left a bunch of dough for David to bake off for those long and hard aero days.
So the other thing that Dave and I made were granola bars because once again, the granola bars on the market are really lackluster. Courtney, my preceptor at WIC, provided the inspiration for the binder of the bars–tofu. David decided that he wanted his bars to have a peanut butter base because he has been avoiding peanut butter sandwiches because of the icky breads he has to chose from.

The bars had peanut butter, honey, peanut butter chips, peanuts, chocolate chips, gluten free oats, vanilla and silken tofu. All of these items were mixed together, put in a greased pan and baked for 45-50 minutes in a 350 degree oven. We cut them, individually wrapped them in wax paper, and stuck them in a freezer for Dave to pull out whenever he needed them! Overall, it was an amazing weekend that allowed both of us to take a break from our crazy schedules.

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