GF Peanut Butter Fudge Cookies

This is basically science. I didn't invent this recipe--many people already know about these fudge-like peanut butter cookies. But I suppose that not everyone knows yet, so here they are. Feel free to play with the recipe and make creative substitutions. PEANUT ALLERGY? Why not experiment with a different nut butter?

Delicious cookies--but bad with coffee.




My kids helped me to make these, so some of them may look mutated. They love to sculpt them into shapes and make cartoon characters out of them before rolling them in sugar. And they don't turn out half bad!

Here's the recipe:

PEANUT BUTTER FUDGE COOKIES:

Ingredients:
1 cup of peanut butter
1 cup of sugar
1 egg

Extra sugar for rolling cookies in.

Directions:
Preheat oven to 375 degrees.
Mix first three ingredients until dough forms. Form dough into little balls. Roll the balls in the extra sugar. Imprint a criss cross design with a fork. My kids love to do this part. Bake for 10 minutes.
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That's it. They're so simple! My greatest urge right now is to go spend outrageous amounts of money buying Hazelnut butter, Almond butter and Walnut butter to try this recipe with them. It would definately be incredible. I think mixing in some chocolate chips would be good for the Walnut Butter cookies and some cinnamon or coffee powder would go great with the others.

With a recent homeschool lesson on George Washington Carver, we even decide to roast our own peanuts, grind them into peanut butter and make these cookies out of the final product. It was amazing. And I had NO IDEA that peanuts could have a floral taste!

My rule is always "have fun and be creative" when cooking. And don't get upset if your kids can't figure out how to make a proper criss cross design... :S

Raspberry Jam-Print Cookies

These are awesome! If you don't have these exact flours, experiment (that's what I did)! But be sure it totals the same amount of flour in the end: 1 1/4 CUPS.

INGREDIENTS:

1/4 cup Glutinous rice flour
1/4 cup Tapioca flour
1/4 cup White rice flour
1/4 cup corn masa flour
1/4 cup soy flour
1/4 cup sugar
1/2 cup butter
1/4 cup raspberry jam (other flavors work too)
1/4 cup pecans (finely chopped)optional

DIRECTIONS:
Preheat oven to 325 F. Mix flours and sugar together. Work the butter in until dough forms. Make balls and press your thumb down into the center of each to form a cup impression. Press the bottom of each cookie into the finely chopped pecans, if desired. Place the cookies on a baking sheet.
Put the jam into a small ziploc bag and snip off a small piece from one corner. Squeeze the jam into each 'cup' but be sure not to over-fill or they will boil over.
Bake for 15 minutes or until set and slightly golden.

Goes great with coffee

Delightful MOCHACHIP Cookies

This was my first gluten free experiment. I wanted to make chocolate chip cookies, but I had just run out of vanilla. I improvised and this is what I came up with. These Mochachip cookies have been deemed "Better than chocolate chip cookies" by my seven year old son. They have a hint of coffee and plenty of good chocolaty goodness.

INGREDIENTS:
1 cup butter
1 cup sugar
3 eggs
2 cups rice flour
2 cups sorghum flour
1/2 cup ground flax seed
1/3 cup cocoa powder
1 tsp coffee beans - finely ground
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp pure stevia powder (or one cup sugar)
8 oz chocolate chips

DIRECTIONS:
Preheat oven to 400 F. Cream together butter and sugar. Add eggs. Combine dry ingredients and stir into the sugar mixture. Add chocolate chips and stir.
Make small balls and flatten them with your palm. Bake for 8-10 minutes.
Yields: 4 - 5 dozen cookies.

We made ours tiny just like the super expensive Gluten-Free cookies at Whole Foods. Then to prevent over-eating them and promote making them last, we packaged them with squares of corrugated cardboard and ribbon. The 'window' is made with clear packing tape on both sides of a cut out shape. Seal them first in small ziploc bags and they should stay fresh for a week or so.