Double Chocolate Peanut Butter Cookies

December 21, 2011 Leave a Comment

I was inspired to make these cookies while watching the Cookies & Cocktails special the other night on the Cooking Channel. Since it’s the holidays and I’m finally in the last month of this pregnancy, I thought I should treat myself to something indulgent and rich… and that is exactly what these cookies are! Also, I think I’ve officially decided that peanut butter and chocolate are my favorite combination! I used grain sweetened chocolate chips, but since I didn’t have the time to make my own, I used regular peanut butter chips. You could try to find  sugar free peanut butter chips, or you could skip these altogether and they would be just as delicious. The cookies have peanut butter and chocolate in the batter, so the baking chips are optional, but they just add to the amazing richness and indulgence of these cookies. These are definately a new favortie for me!

Double Chocolate Peanut Butter Cookies
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Recipe Type: Dessert
Author: Hannah Wright
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 22-24 cookies
Ingredients
  • 1/4 cup plus 2 tablespoons millet flour
  • 1/4 cup plus 2 tablespoons potato starch
  • 3 tablespoons brown rice flour
  • 3 tablespoons tapioca starch
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon xantham gum
  • 1 stick of butter, softened
  • 1/4 cup plus 2 tablespoons coconut sugar
  • 1/4 cup plus 2 tablespoons xylitol
  • 1/4 cup plus 2 tablespoons creamy, natural peanut butter
  • 3/4 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup peanut butter chips (optional)
Instructions
  1. Cream together the butter and sugars.
  2. Add in the egg, vanilla, and peanut butter; beat until combined.
  3. Sift together the dry ingredients; gradually add to the wet ingredients until just combined.
  4. Fold in the baking chips, if using.
  5. Stick the dough in the freezer for about 10 minutes while you preheat the oven to 350 degrees.
  6. Drop by tablespoonfuls onto a lightly greased baking dish.
  7. Bake for 10-12 minutes or until the edges feel firm.

Gluten Free Banana Bread

December 16, 2011 Leave a Comment

I keep chopped bananas in my freezer and was looking for a great way to use them. I found this wonderful recipe at the Gluten Free Goddess blog. I just made a few of my own changes and got this amazing, moist and sweet banana bread that doesn’t taste gluten free AT ALL! I’ve tried banana breads before, but this is my first truly successful attempt.  I ate a couple slices of this with some butter when it was warm out of the oven, and I froze the rest because I’m trying to stock things in my freezer for the arrival of the new baby coming in January. This was my first time using this particular combination of flours and it turned out great.. I think I will be using it a lot now! I loved the chocolate chips and walnuts in this bread but of course they are optional. I use chocolate chips made with unrefined sweeteners, such as Sunspire grain sweetened chocolate chips. I used half coconut sugar and half xylitol, but you could use all xylitol or any sweetener you’d like.

Gluten Free Banana Bread
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Recipe Type: Dessert
Author: Hannah Wright
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 12
Ingredients
  • 1 cup mashed, ripe bananas
  • 2 large organic eggs
  • 1/4 cup canola or grapeseed oil
  • 1/2 cup xylitol
  • 1/2 cup coconut sugar
  • 1/2 cup brown rice flour
  • 1/2 cup sorgum flour
  • 1/2 cup potato starch
  • 3/4 teaspoon xantham gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons real vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chocolate chips (optional)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Butter a 9 inch loaf pan liberally.
  3. In a mixing bowl, beat the mashed bananas with the eggs, oil, vanilla and sugars until combined.
  4. Add the flours, potato starch, baking powder, xanthan gum, baking soda, salt, and cinnamon; beat until a smooth, sticky batter forms.
  5. Fold in the walnuts and chocolate chips.
  6. Pour into the greased loaf pan and bake for 55-65 minutes, or until toothpick comes out clean.

 

Angel Food Cupcakes

October 25, 2011 Leave a Comment
shortcake-2

  I recently had a craving for soft and light angel food cake. These gluten free, sugar free mini cakes are delicious and so easy to make!  I topped mine with organic whipped cream and chopped strawberries that I mixed with a little bit of xylitol. When my husband goes back for seconds, AND thirds..  [...]

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Gluten Free Fruit Pizza

September 28, 2011 Leave a Comment
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I have always loved fruit pizza and used to make it frequently for family events. Of course I used to use store bought sugar cookie dough and powdered sugar to sweeten the cream cheese. Now I can enjoy this dessert pretty much guilt free without compromising on taste! For the sugar cookie, I used a [...]

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Gluten Free Chocolate Chip Oatmeal Cookies

September 16, 2011 Leave a Comment
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Lately I have been experimenting with some new gluten free flours, such as tapioca starch, sorghum flour, teff etc. I am still completely loyal to almond and coconut flours, but I am finding that mixing them with other gluten free flours can yield great results.  Adding a small amount of sorghum flour mixed with some tapioca starch helps to create [...]

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Blueberry Coffee Cake

August 29, 2011 Leave a Comment
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When I stumbled across this amazing recipe at The Spunky Coconut, I couldn’t wait to make it.. espcecially since I had some blueberries that I needed to use up.  I used sour cream instead of apple sauce, xylitol instead of honey, and for the crumble topping I used half walnuts and half pecans instead of [...]

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