Gluten free, Vegan, Peanut Butter Cookies

Gluten Free Vegan Peanut Butter Cookies

These are delicious gluten free vegan peanut butter cookies. They are perfect for people who are on every diet restriction. They are made with oatmeal that has been blended into a powder, which makes them still have a cookie like texture. If you're not vegan, I would recommend substituting the water for milk! It makes a fluffier and denser cookie. Enjoy! 

Ingredients: 

1 C Peanut Butter

1 C brown sugar

2 tsp vanilla extract

2/3 C Oats (Put 2/3 cup oatmeal in a blender and blend until it is a powder)

1 tsp baking soda 

1/8 tsp salt

1/4 C water (If not vegan can substitute with milk for a thicker cookie)

Directions:

1. Preheat oven to 350, line a baking sheet with parchment paper

2. Mix together the peanut butter and brown sugar

3. Add in the vanilla extract

4. Mix in the blended oats, baking soda, and salt 

5. Slowly mix in the water

6. Shape into 1 inch balls and place on the baking sheet. With the end of the fork flatten the balls. If not using milk they will not spread or lose this form. 

7. Bake for 8-10 minutes or until golden brown. 

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Chocolate Nut Pie

Chocolate Nut Pie 

A few days ago, it was my friends birthday. Instead of making her a cake, I decided to make her a chocolate pie. The filling is similar to that of a chocolate pecan pie however instead of pecans we used almonds and walnuts in the batter.

Once I handed this pie off, it didn't last long. And as in long I mean longer then 15 minutes. We used a oreo crust, so this thing is loaded with chocolate flavor.

The inside is like a dense pudding and is super addicting.

Ingredients: 

1/2 cup brown sugar
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup light corn syrup
3 eggs
3 tablespoons butter
1.5 teaspoons vanilla extract
1 1/4 cup chopped Carmel Turtles
(or any other nuts desired such as walnuts, slivered almonds, peanuts)
1 Oreo pie crust
(or any unbaked pie crust)

Directions: 

1) Preheat oven to 350
2) Mix brown sugar, cocoa and salt.
3) Add in light corn syrup, eggs, butter and vanilla extract.
4) When well mixed, add in mix-ins.
5) Pour into pie crust.
6) Bake about 60 minutes. Remove when puffed across top. 

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Peppermint kiss cookies and oreo truffles

Peppermint cookies and truffles..

These are some of things we cooked up over the holidays. We made this last year and our friends loved them so much we made them again. 

Peppermint kiss cookies are sugar cookies that have peppermint extract so the cookie itself tastes like peppermint. The kiss on top just adds to the flavor. The recipe for them can be found here.

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We also made more oreo truffles. One of my friends loved them so much she requested a batch for herself. Since it was the holidays I had to oblige. We used red wilton candy coating to be festive. It also comes in a ton of other colors and can usually be found at Michaels. This recipe can be found here.

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Toffee

Toffee

Toffee is the perfect thing to make during the holiday season or anytime at all. It is quick to make, however it takes a watchful eye. This is a simple toffee recipe that can be prepared within minutes. This toffee also sets rather quickly.

Normally it is recommend that you use a candy thermometer to achieve the proper temperature when cooking the toffee. However if you keep a close eye while it is cooking and take it off of the heat as soon as the color is a dark amber then you can get away with not having to run to the store and buy one.

Recipe:

2 C butter

2 C white sugar

1/4 tsp salt

3 C chocolate chips 

1 C chopped almonds 

Directions:

1. In a heavy duty saucepan, combine the sugar, butter, and salt. 

2. Cover a baking sheet with aluminum foil

3. Cook over medium heat until the mixture comes to a boil. Allow it to cook until it becomes a dark amber color or the temperature has reached 285 degrees F. If you over cook it, it will come out tasting like burnt marshmallows. 

4. When the toffee reaches the proper temperature, pour it onto the aluminum foil. Sprinkle the chocolate chips over it. Wait a minute and then smear the chocolate chips over the toffee once it is melted. Sprinkle the almonds over the chocolate. 

5. Place in the refrigerator to let set. Then break apart and enjoy. 

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Smores Brownies

S'mores Brownies 

You definitely don't need a campfire to enjoy the taste of s'mores. These come together quickly and are delicious. 

Ingredients:

1 Box brownies mix

1 package graham crackers (Reserve some crushed pieces for topping the brownies)

3 Hershey's chocolate bars

1 bag of marshmallows

Directions:

1. Preheat oven to 350. Line a 9x13 pan with foil or parchment paper 

2. Make the brownie mix according to the directions on the box

3. Line the bottom of the 9x13 pan with graham crackers

4. Pour the brownie mix on top of the crackers. Bake for 20 minutes. 

5. Take the pan out of the oven and empty all of the marshmallow on top of the hot brownies. 

6. Sprinkle the chocolate bar pieces and graham cracker pieces on top of the marshmallows. 

7. Place back in the oven and bake for an addition 15 minutes. 

8. Once out of the oven feel free to sprinkle more graham cracker and chocolate pieces on top while the brownies are hot. Or simply let cool, cut, and eat. 

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Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies

Sometimes you need to step away from the normal chocolate chip cookie recipe and try something new. Since it's fall and apples are in season, its a perfect time to make apple cookies.

These are soft and chewy cookies that are packed full of flavor. I made two variations of these cookies. One using rice flour and one using all purpose flour. Both turned out delicious, so if you are gluten free feel free to make the switch and just use rice flour.

These are also great to make if you run out of chocolate chips and still want something sweet. Not like that ever happens in my house though...

Ingredients:

1/2 C butter

1/2 C granulated sugar

1/2 C brown sugar

1 egg

2 tsp vanilla

1 C flour

1 1/4 C oats

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1 chopped apple

1 tsp lemon juice
1 cup raisins 

Directions

1. Preheat oven to 350

2. Toss the chopped apple with the lemon juice. 

3. In another bowl, cream together the butter and the sugars. 

4. Add in the egg and the vanilla extract. 

5. Add in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. 

6. Once just combined, add in the chopped apple and oats. Next stir in the raisins. 

7. Spoon onto a lined baking sheet. Bake for 11-13 minutes. 

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Nutella Chocolate Pinwheel Cookies

Pinwheel Cookies

Nothing is better then a pretty cookie. These are a chocolate/vanilla soft sugar cookie. This is a recipe that you have to prepare ahead of time, because some freezing of the dough is required. 

It is a good cookie to make around the holidays or to impress someone. These are slice and bake cookies so you can make the dough up to three months in advance and bake as needed. 

This is what the uncooked dough looks like. We added a nutella layer in between the chocolate and the vanilla.

The cookies puff up a lot while baking. On the left is the unbaked dough, and on the right is the cookies after they come out of the oven. 

The cookies are really big and really soft. They are not incredibly sweet so if you are looking for a flavor more like store bought sugar cookies, simply add in some more sugar. 

Ingredients: 

3/4 C butter

1 C sugar

1 egg

2 tsp vanilla extract

2 tablespoons milk

2 C flour

3/4 tablespoon baking powder

1/3 C Nutella (optional)

4 tablespoons cocoa mixed with 2 tablespoons milk, 2 tablespoons melted butter, and 2 tablespoons sugar

Directions:

1. Melt 2 tablespoons of butter. Mix with 2 tablespoons of milk, 2 tablespoons of sugar, and 4 tablespoons of cocoa. Set aside

2. In a separate bowl, cream 1 C butter and 1 C sugar until light and fluffy. 

3. Add in the egg and vanilla extract. 

4. Add in the milk. Beat until smooth 

5. Add in the flour and baking powder. 

6. Take about 1/3 of this vanilla dough and add it to the reserved chocolate dough. Beat together until the entire dough is chocolate. This forms your chocolate dough. 

7. On a piece of wax paper, roll half of the vanilla dough out until it is about a 8x8 square. On a separate piece of wax paper do the same with half of the chocolate dough. 

8. Lay the chocolate dough square on top of the vanilla dough square. This can be easily done by flipping the chocolate dough onto the vanilla dough and then peeling off the wax paper. Spread the nutella on top of the chocolate layer. 

9. Starting from one end, tightly roll the dough into a log. Wrap the dough in plastic wrap or the wax paper. 

10. Roll the second half of the dough into a log using the same fashion. 

11. Refrigerate the dough for about 30 minutes. 

12. Remove the dough from the fridge and roll on counter to retain circular shape and prevent one side from flattening 

13. Place the dough in the freezer for about a hour. At this point you can cut and bake the dough as needed. 

14. When ready to bake, preheat oven to 350. Take the log of dough and cut it into 1/4 inch thickness with a sharp knife. 

15. Place slices on a parchment lined baking sheet and bake for 10-15 minutes.

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