Dark Chocolate Dreams Peanut Butter Cookies - gluten free, flour free

Dark Chocolate Dreams Peanut Butter Cookies

Usually, when I decide to make peanut butter cookies, I use my gluten-free recipe and, of course, I add chocolate chips.  I was thinking of using the chocolate hazelnut spread, but, when I went to WalMart, this product jumped out at me - Peanut Butter & Co. Dark Chocolate Dreams.

  

Dark Chocolate Dreams Peanut Butter Cookies

I used the Flourless Peanut Butter Cookie recipe from King Arthur Flour and used the Dark Chocolate Dreams for the peanut butter.   And, yes, I did add the mini-chocolate chips. The result?  Well, here's a bite for you!

Gluten Free Chocolate Peanut Butter Cookie

Thanks for visiting the Americus Garden Inn.  Hope you'll visit again soon.

Love,

Susan

• Dark Chocolate Dreams Peanut Butter Cookies 
• Adapted from Flourless Peanut Butter Cookies
• Yield:  18 cookies
• 
  
• 1 cup Dark Chocolate Dreams peanut butter
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips

Preheat oven to 350°F.  Line a cookie sheet with parchment paper. Using a mixer on medium, combine the Dark Chocolate Dreams peanut butter, brown sugar and baking soda. Add the egg and vanilla, and blend until the dough comes together.  Stir in chocolate chips.. Scoop a Tablespoon of dough per cookie, roll into a ball, then, flatten the top slightly.  Leave a little room in between cookies as they do spread a little. Bake for 8 - 10 minutes - tops will be slightly crinkled.  You do not want the edges to brown.  Allow to cool on the pan.  They will be soft, at first, so let them set up before devouring.

Pumpkin Almond Flour Waffles - gluten free, dairy free and egg free

This is my new favorite recipe.  It is gluten free, dairy free, egg free.  I have been using pumpkin, but, you can use applesauce or banana.   I do not use pumpkin pie spice for these and you cannot taste pumpkin.  All you can taste is DELICIOUSNESS!  I found the recipe on The Daily Dietribe.  Please visit the original recipe to read all of the tips and suggestions for making gluten free, vegan waffles and pancakes.  Iris has taken the time to clearly and precisely explain what works and what does not.  Almond flour is very expensive and she has already done the experimenting for all of the rest of us.

So, I've taken her recipe, which is really a formula, and I am sharing my adaptation.  The best way to enjoy these waffles is to allow them to cool and then toast them in the toaster.  The recipe makes 8 waffles.  I keep them in the refrigerator for a quick and easy meal or snack.  Hope you'll enjoy it, too.  One more thing, although they are incredible with honey, they are delicious plain.

Thanks for visiting the Americus Garden Inn.

Love,

Susan

Pumpkin Almond Flour Waffles

Adapted from The Daily Dietribe

Yield:  8 waffles

1 1/4 cups almond flour

1/2 cup corn starch

2 teaspoons baking powder

1/2 teaspoon sea salt

2 Tablespoons sugar

1/4 cup pumpkin puree

2 Tablespoons oil

1/2 cup water

1. Combine dry ingredients in a large bowl.
2. Whisk wet ingredients in a small bowl.
3. Mix wet ingredients into dry just until moistened.  Add a little more water if batter is too thick.
4. Bake in waffle iron.