Gluten Free Chocolate Peanut Butter Cookies

Originally a "three ingredient cookie" that's quite popular on numerous baking blogs and food websites. The flourless peanut butter cookie is at home on the food network, allrecipes, epicurious, and food.com, just to name a few. Woman's Day magazine features the humble cookie covered in rich chocolate ganache and dipped in chopped peanuts. An all American classic that's not only easy to make, but only requires peanut butter, eggs, and sugar. Well, a pinch of baking soda too, to give your cookies some lift during baking and lighten the texture. There's really no need to improve the delicious simplicity of these chewy cookies, but if you feel like mixing things up a bit, try adding chopped peanuts, chocolate chips or cocoa powder.
I modified the original recipe and used 1/4 cup cocoa powder, brown sugar, and increased the peanut butter by 1/4 of a cup.

Makes 24 cookies


Ingredients
1 1/4 cup chunky peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, lightly beaten
1/4 cup cocoa powder
1 teaspoon baking soda

Preparation
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Mix together peanut butter and brown and granulated sugar, and egg until well combined. Stir in cocoa powder and baking soda. Form 24 balls and place on prepared cookie sheet. Flatten slightly with a fork.
Bake at 350 degrees for about 8-10 minutes or until cookies are puffed, but still soft to touch in center.
Cool on sheet for 5 minutes and transfer to wire rack. Cooled cookies can be stored in an airtight container for several days.

Gluten Free Peanut Butter Oatmeal Cookies with Chocolate Chips

During my search for a dense and chewy flourless peanut butter cookie I came across a recipe from LeeLovesToCook on BetterRecipes.com. I'd tried several different versions before, but after baking a batch of this one, I have to say that it is the best I've found so far. Bake them for about 7-8 minutes if you like soft and chewy cookies, or leave them in the oven for a few minutes longer to satisfy the crunchy cookie aficionado.Not only are the cookies great tasting, but best of all, they're also gluten free. Make sure to use gluten free oats if you're making the cookies for someone with celiac disease or gluten intolerance. Even though pure oats are generally considered gluten free, they can be contaminated in the field or in facilities that also process wheat, barley, and rye. Bob's Red Mill makes different varieties of gluten free oat products (rolled, quick-rolled, steel cut, and oat flour), which are available in most supermarkets and health food stores. Trader Joe's  and Fresh and Easy carry their own brands of gluten free oats and are always a great source for your baking needs.
                         

                     

I tweaked the recipe just a bit and substituted  Splenda for the granulated sugar and used chunky peanut butter instead of creamy.

Makes 48 cookies


Ingredients 
1 12 ounce jar chunky peanut butter
1/2 cup (1 stick) butter, at room temperature
1 cup brown sugar
1 cup Splenda or granulated sugar
3 eggs, at room temperature
1 teaspoon pure vanilla extract, glutenfree
1 tablespoon honey
2 teaspoons baking soda
1/2 cup roasted, unsalted peanuts, chopped
1 cup chocolate chips
4 1/2 cups gluten free oats (Bob's Red Mill Gluten Free Oats)


Directions
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Combine peanut butter, butter, sugar, and Splenda in large mixing bowl and beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, honey, and baking soda.With mixer on low speed blend in oats, peanuts, and chocolate chips.
Shape into walnut size balls and place on prepared sheets. Fatten slightly with the back of a spoon.
Bake for 7-10 minutes depending on desired crispness. Let cool on cookie sheet for 1 minute and transfer to a wire rack.
Store cookies in air tight container. If you like your cookies to stay moist and soft, add half an apple to the cookie tin. Remove apple the next day.