Gluten Free Double Chocolate Peppermint Cookies

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‘Tis the season for cookies, peppermint and chocolate, too!  These Gluten Free Double Chocolate Peppermint Cookies are minty, crispy and chewy like a brownie …  sure to please everyone on your cookie list! A drizzle of white chocolate and sprinkle … Continue reading

Peanut Butter Cookies – Simple and Flourless

These cookies are so simple you may not believe it.  First of all, I am not a recipe creator, but I do make changes to recipes.  The original recipe was given to me many years ago and is so simple that I didn’t even have it written down.  I will give you my recipe and the original.

I have a friend who is trying to avoid gluten.  I volunteered to bring a dessert, then thought “Oh no”.  I know she loves peanut butter … never gets it at home because her family is crazy … how can you live without peanut butter?  I was so relieved that I thought of this cookie … sooo simple, peanut butter and no flour!  My friends were so surprised when I told them that this cookie has no flour.  I know it’s hard to believe … a peanut butter cookie with no flour!

Here is how you do it … put of the all ingredients (peanut butter, sugars, egg and vanilla) in one bowl … and beat until well blended (by hand or mixer) …


Scoop dough (about the size of a walnut) onto parchment lined baking sheet … you can roll them into balls if you want to, but it is not necessary …

Using a fork dipped in cold water (or sugar) flatten the dough with a criss-cross pattern …

Bake for 10-12 minutes at 375°.  Can you believe how simple?  Here is a picture of baked cookies to show the difference between rolling the dough in a ball and not rolling it … the ones on the bottom have rolled …

Simple Peanut Butter Cookies

1 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

Preheat oven to 375° and line baking sheets with parchment paper.  Put all ingredients in a medium mixing bowl.  Beat until well blended.  Scoop dough (about the size of a walnut) and roll into a ball (if desired) and place on prepared baking sheet.  Flatten each cookie using a fork dipped in cold water (or sugar) making a criss-cross pattern.  Bake at 375° for 10-12 minutes.  Let cool on baking sheet for a few minutes before removing to a cooling rack.  Makes about 18 (2 1/2″) cookies.

P. S.  I used Skippy creamy peanut butter when I gave the cookies to friends.  I tried natural peanut butter (no salt, no sugar, etc.) and it resulted in a different taste.

Original recipe calls for … 1 cup peanut butter, 1 cup granulated sugar and 1 egg.