Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 We have entered the world of gluten-free cooking in my family, so you can expect to see more gluten free recipes posted in the future. This one is a simple cookie from "buildyourbite.com".  No need to substitute gluten-free flour in this recipe. There is no flour. Peanut butter and oats create the texture and maple syrup adds a delicious sweetness.

Ingredients

1 cup creamy peanut butter (for gluten-free: make sure the ingredients are peanuts and salt only)

1 Tablespoon vanilla

1/2 cup maple syrup

1 cup gluten-free oats (yes, oats are gluten-free, but gluten containing ingredients are often added in the processing; gluten-free oats assure that no gluten contamination)

1 cup semi sweet chocolate chips

2 eggs

1/2 tsp. baking powder

1/8 tsp salt

Instructions

Preheat oven to 350 degrees.

In a bowl, beat peanut butter, maple syrup, eggs and vanilla.

In separate bowl, combine oats, baking powder and salt.

Add dry ingredients to wet and beat to combine.

Stir in chocolate chips.

Drop batter onto cookie sheet that has been lined with parchment paper.

Bake 8 - 13 minutes.

Classic Peanut Butter Cookies

 Nothing new about these cookies - tried and true peanut butter cookies.

This recipe from Cooking Classy might become your favorite version of this cookie. It is mine!

Ingredients

1 1/3 cup all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup creamy peanut butter

1 large egg

1 1/2 tsp vanilla

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

With electric mixer, butter, granulated sugar and brown sugar. Mix in peanut butter and egg and vanilla. Mix until combined. Add dry ingredients and mix until just combined.

Scoop dough and shape into balls (about 1 Tablespoon). Place on prepared cookie sheet.

Using a fork, flatten the each cookie ball slightly and then turn the fork and press again in the opposite direction, creating a criss-cross pattern.

Bake for about 9 minutes. Cookies should appear slightly under baked. Remove from oven and allow to sit on the cookie sheet for 5 minutes. Then, remove to wire rack to cool completely. Store in air tight container.

Peanut Butter and Jelly Muffins

Guaranteed kid pleaser!

Ingredients

No-stick cooking spray
2 cup all purpose flour
1 1/2 teaspoons salt
1 Tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
Preserves of your choice
Additional sugar for topping

Instructions

Heat oven to 375 degrees.
Spray muffin tin with no-stick cooking spray. Stir together flour, salt and baking powder in large bowl. Add milk, eggs, 2/3 cup super, peanut butter and eggs. Combine on low speed with electric mixer until just moistened. Do not over beat.

Fill prepared muffin tines evenly with half of the batter. Please two level teaspoons of preserves or jam in center of each muffin. Evenly divide the remaining batter on top. Sprinkle each with sugar. Bake for 18-20 minutes. Remove from oven; cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.

Makes 12 muffins.

Spicy Thai Peanut Noodles

Ingredients

12 ounces spaghetti

1 large red bell pepper, sliced into thin strips, about 2 inches long

1 large cucumber, peeled and seeded, sliced into thin strips, about 2 inches long

1 cup matchstick carrots

3/4 cup chopped green onions

1/2 cup chopped cilantro

1/2 cup chopped salted roasted peanuts, roughly chopped

Sesame seeds for garnish

Peanut Sauce

1/2 cup creamy peanut butter

1/4 cup warm water

3 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoon Sriracha sauce (more or less to taste)

2 Tablespoons fresh lime juice

1 1/2 Tablespoon peeled and finely minced fresh ginger

1 Tablespoon minced garlic

1 Tablespoon sesame oil

Instructions

Cook spaghetti according to manufacturer's instruction.

Prepare peanut sauce by combining all ingredients in mixing bowl and whisking together until smooth.

Drain pasta and pour into a large serving bowl. Toss with sauce and then add red pepper, cucumber, carrots, green onions, cilantro, and peanuts. Toss to combine. Sprinkle with sesame seeds.

Recipe source: Cooking Classy

Peanut Blossom Cookies

This recipe has been around for awhile and for good reason because it is always a winner!

Ingredients

1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
2 Tablespoons milk
1 teaspoon vanilla
1 egg
Sugar
48 chocolate kisses, unwrapped



Instructions

Preheat oven to 375.
In large bowl, combine 1/2 cup sugar, brown sugar and butter. Beat until fluffy. Add egg and vanilla. Mix to combine. Add peanut butter and milk and mix.  Add flour, baking soda and salt. Mix at low speed until stiff dough forms. Shape into one-inch balls. Roll in sugar. Place two inches apart on ungreased cookie sheet.
Bake 8-10 minutes or until golden brown on top. Remove from oven and immediately top each cookie with a chocolate kiss, pressing down firmly so cookie cracks around the edges. Remove from cookie sheet and cool on wire rack until chocolate hardens.

Apple and Peanut Butter Crisp

Ingredients

2 pounds tart apples, peeled, cored and sliced
1 teaspoon cinnamon
3/4 cup packed brown sugar
2/3 cup flour
1/4 cup butter
1/4 cup chunky peanut butter

Instructions

Preheat oven to 375 degrees.
Put sliced apples in greased 8-inch square baking dish.Mix in cinnamon.
In medium sized bowl, mix sugar and flour. With pastry blender, cut in butter and peanut butter until mixture resembles coarse crumbs.
Add 1/2 cup of the flour-sugar mixture to the apples. Sprinkle remaining on top of the apples. Bake uncovered for 40 minutes.
Serve with ice cream or whipped topping.

Shortcut Peanut Blossom Cookies

A cake mix is the secret ingredient that makes these cookies quick and easy.

Ingredients

1 package yellow cake mix
1 cup creamy peanut butter
1/3 cup water
1 egg
About 60 milk chocolate candy kisses, unwrapped

Instructions

Preheat oven to 350 degrees. In mixing bowl, combine cake mix, peanut butter, water and egg. Mix until dough forms.
Shape into 1-inch balls. If needed, refrigerate the dough for easier handling. Place balls two inches apart on ungreased cookie sheet.

Bake for 9 - 11 minutes or until golden brown. Remove from oven and immediately top each cookie with a candy kiss, pressing down firmly so that the cookie cracks around the edge.
Remove from cookie sheet.
Allow to cool until candy hardens.

Grilled Chicken Satay

Ingredients

1.5 pound boneless chicken breast
Bamboo skewers

For marinade:
2 teaspoons curry powder
2 teaspoons sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
3 Tablespoons lemon juice
2 Tablespoon soy sauce
2 Tablespoons cooking oil
1 garlic clove,  minced

For Peanut Sauce:
1/2 cup water
1/3 cup cream peanut butter
1 garlic clove, minced
1 Tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoon soy sauce
3/4 teaspoon lemon juice

Instructions

Cut chicken in 3/4 inch cubes.
In medium bowl, combine all marinade ingredients. Add chicken. Stir to coat. Cover and refrigerate for two hours, stirring occasionally.
Soak bamboo sticks in water for at least 30 minutes.

In medium saucepan, combine water, peanut butter and garlic. Stir over medium heat until mixture comes to a boil and thickens. Remove from heat and stir in remaining peanut sauce ingredients.

Remove chicken from marinade and discard marinade. Skewer chicken onto bamboo sticks. Place on grill and cook until chicken is thoroughly cooked, turning often.
Serve with peanut sauce.

Semi-homemade Peanut Butter Pie

If you like peanut butter, you will certainly like this pie!

Ingredients
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
12 ounce container of  whipped topping, such as Cool Whip
1 (11.75 ounce) jar hot fudge ice cream topping
Drizzle: 2 Tablespoons hot fudge topping and 2 Tablespoons peanut butter

Instructions

In  medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to the edges of the pie crust.

Reserve 2 Tablespoons of hot fudge topping. Place remaining into a microwave safe bowl or glass measuring cup. Microwave for one minute. Stir. Spread hot fudge over pie to cover peanut butter layer, being careful not to mix the layers. Refrigerate.

Just before serving, spread remaining whipped topping over the hot fudge layer, being careful not to mix the layers.
Place 2 Tablespoons hot fudge topping in a small plastic bag. Knead it for several seconds to soften. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 Tablespoons peanut butter, going in the opposite direction.

Peanut Butter-Banana-Chocolate Chip Quesadillas

A great snack for kids (and grown-ups too)!


Ingredients for one serving:

1 8-inch tortilla (flour or whole wheat)
2 Tablespoons peanut butter
1/2 medium-sized banana
1 Tablespoon chocolate chips

Instructions

Spread peanut butter evenly over the surface of the tortilla. Slice the banana into very think slices and arrange over half of the tortilla. Sprinkle the chocolate chips on top of the banana slices. Fold over the tortilla in half.

Heat a skillet over medium-low heat. Place the folded tortilla on the hot skillet and cook until golden brown on both sides, turning once.

Allow to cool slightly before serving.

Rita's Double Peanut Butter Cookies

My friend, Rita, makes the best peanut butter cookies. These were a favorite of my dad and she would often make him a batch of these. Here is her recipe.

Ingredients

1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 package peanut butter chips
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Instructions

Heat oven to 375 degrees.
Mix shortening, peanut butter, butter and sugars thoroughly.
Add eggs and mix well.
Add dry ingredients.
Mix in peanut butter chips gently.
Roll dough into 1.25 inch balls. Place two inches apart on ungreased cookie sheet.
Press top with a fork in criss-cross pattern.
Bake 10 - 12 minutes.

Peanut Butter Cup Cookies

Ingredients

1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
2 Tablespoons milk
40 miniature chocolate covered peanut butter cups (Reeses) unwrapped

Instructions

Heat oven to 375F
Sift together flour, salt and baking soda. Set aside.
Cream together butter, sugars and peanut butter until fluffy. Beat in egg, vanilla and milk.
Add flour mixture. Mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Gluten-Free Peanut Butter Chocolate Chip Cookies

When gluten-free friends come a weekend at the condo, I always like to be sure I have a dessert that they can enjoy.  The problem with this one is that every else eats them up. This recipe came from Cooking Light, June 2014.

Ingredients

1/4 tsp salt
1 large egg white
1 cup reduced-fat  chunky peanut butter
1/3 cup sugar
1/4 cup brown sugar
1/4 cup mini chocolate chips

Instructions

Heat oven to 375F.
Place salt and egg white in bowl and whisk until frothy.
Add peanut butter, sugars and chocolate chips and stir to combine.
Divide dough into 20 equal portions, about one tablespoon each.
Place two inches apart on a baking sheet that has been lined with parchment paper.
Press the top of each cookie with a fork in a criss-cross pattern and flatten to a 2-inch circle.
Bake 10 minutes or until lightly browned,