Gluten Free Salted Peanut Butter Cookies

Perfect day for cookie baking!!!

Made with just a few ingredients, these Peanut Butter Cookies are fudgy, sweet & salty, gluten free and naturally sweetened.

peanut butter cookies
Serves: Makes 18 to 20 Cookies
Ingredients
  • 1 cup smooth peanut butter
  • 1 large egg
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • You can also use 3 tablespoons of just honey or just molasses.
  • sea salt or table salt, for sprinkling
Instructions
  1. In a small mixing bowl, combine peanut butter, egg, honey and molasses; whisk until completely incorporated and smooth.
  2. Place bowl in the fridge for 10 minutes.
  3. Line a baking sheet with parchment paper; place in freezer for 5 minutes.
  4. Preheat oven to 350.
  5. Remove peanut butter mixture from fridge and baking sheet from freezer.
  6. Shape peanut butter mixture into 1-inch balls.
  7. Place peanut butter balls on previously prepared baking sheet.
  8. Slightly flatten each ball with a fork, making a cross pattern on the cookies.
  9. Sprinkle with salt.
  10. Bake for 8 to 9 minutes, or until slightly browned on the bottom.
  11. Remove from oven; let stand on baking sheet for two minutes.
  12. Transfer to wire racks and let cool completely.
  13. Serve.

Desperately craving something sweet !

It’s no secret that I love chocolate…and peanut butter.
My favorite cookie is oatmeal raisin and I dislike baking cookies, so these are the perfect cookie for me!

These perfect little cookies are perfectly perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies.

This little cookie really is as easy as it sounds, and a great recipe to make with kids if you have any little hands eager to help in the kitchen. I’m sure they’ll love eating the “dough” straight from the bowl like I do! The only suggestion I have is when you drop the dough onto the wax paper-lined sheets, they will pretty much set in whatever shape they are already in, with minimal spreading. After I realized this I used the back of the spoon to smooth them out and flatten them a bit to give them more of a “cookie” shape.

no-bake-cookies-main

Perfectly Perfect Chocolate, Peanut Butter, Oatmeal Cookies 😀 😀 😀

Ingredients

2 cups sugar
4 tablespoons cocoa
1/2 cup butter or margarine
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

Directions

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.

Sunday Shave

Daughter #3 was heading for the tub and asked if we had any shave gel..
I said
” Ooops sorry honey, I bought wine instead of shave gel, use peanut butter”.

“OMG mother!”  Seriously?!

“Ya sorry honey, I bought wine instead”

“Nooooo,  I meant peanut butter , seriously mother?!”

” Your grandmother used to do this to me all the time,
Harvey’s Bristol Cream instead of shave gel,
that’s when I learned about peanut butter shave gel,what can I say”

“OMG, mother!

Just try it!

pb

Believe it or not, peanut butter makes a great shaving gel.
Just apply it like you would apply the gel, and shave as normal.
It works just as well and anyone that has bought a container of shaving gel will know, it is a hell of a lot cheaper.
The end result is a very smooth shave and, as a bonus, the oils in the peanut butter are very good for your skin,
so you don’t need to spend even more money on moisturizer for your legs or face!!!!

Your welcome 😀

 

Grilled Peanut Butter and Banana Sandwich- a.k.a “The Elvis”, Vegetarian Style

grilled

Ingredients

Cooking spray
2 tablespoons peanut butter
2 slices whole wheat bread
1 banana

Directions

Heat a skillet or griddle over medium heat, and coat with cooking spray.  Spread peanut butter onto oneside of each slice of bread.  Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly.  Fry the sandwich until golden brown on each side, about 2 minutes per side.

Enjoy

≈Laugh loudly, Love generously, Care deeply, Speak kindly≈

Mini Peanut Butter Cups – Totally vegan

One of my most favorite food groups….chocolate!!

This post is also for Pam who is always posting the most delicious recipes, and throwing me off my whole weight loss regime ,

 this is my “sweet” little payback

😀 😀 😀

OM NOM

I found this awesome website and post at –   ohsheglows.com

Imagine a cross between a peanut butter cup and a chocolate peanut butter torte, with a healthy, vegan twist. This is it! See original post for swaps, tips and tricks.

mini%20peanut%20butter%20cups%20in%20a%20mason%20jar

Ingredients (5 mini mason jars (125ml))

    For the crust

    • heaping 1/2 cup + 2 tbsp graham cracker crumbs (10 squares) or use homemade PB graham crackers
    • 1.5 tbsp pure maple syrup (or other liquid sweetener)
    • 1 tbsp coconut oil (or Earth Balance)
    • 2.5 tsp cocoa powder

    For the filling

    • 200 grams soft/silken organic tofu, roughly chopped
    • 1/4 cup natural peanut butter
    • 1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar to taste)
    • 1 tbsp almond milk
    • 1 tsp pure vanilla extract
    • salt, to taste (add enough to make the filling pop!)

    For the chocolate shell

    • 2.5 tbsp dark chocolate chips
    • 1.5 tsp coconut oil (or Earth Balance)

    Instructions

    • 1. If making homemade powdered sugar, add 1/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle.
    • 2. Grab 5 mini (125ml) mason jars. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tablespoons of the crust into each jar. Spread out evenly and flatten with fingers.
    • 3. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary.
    • 4. Add approx. 3 tablespoons of filling into each jar and smooth. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.
    • 5. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 teaspoon of melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. chill in the fridge or freezer to firm up the chocolate or just dig in as is!
    • See my original post for a FAQ on swapping out nuts, soy, gluten, making powdered sugar at home, and more.

    Laugh loudly, Love generously, Care deeply, Speak kindly

    Wicked Wednesday Wecipe – Quite possibly, Traceys’ Peanut Butter Cup Bars

    I went to a  jewelry party last week and our gracious host “Tracey” served the Best Peanut buttery cup bars I have ever had!!!  Along with other yummy goodies red wine, tea, coffee 🙂

    I wasn’t able to get her recipe but this one seems pretty close to what we all devoured!

     

    Peanut Butter Cup Bars

    Yield: 16 bars

    Ingredients:

    ½ cup unsalted butter
    1¾ cups powdered sugar
    1 cup smooth peanut butter
    ¾ cup graham cracker crumbs
    ¼ cup unsalted butter
    ½ cup milk chocolate chips (or chopped chocolate)

    Directions:

    1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

    2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

    3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

    4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.

    My Favorite Things

    These are just a few of my favorite things….

    Jane Goodalls new Coffee –

    Peanut Butter and Chocolate

    Puppy breath

    The first snowfall

    The view from my hotel room in Jasper

    Cork screws and twist off caps

    Keurig

    Pinterest and Stumble Upon

    The Notebook, God Grew Tired of us, Babies and The Shining

    My books

    Freshly cut grass and wildflowers

    Tzatziki veggie wraps, Sushi, Italian food and pitted black olives 

    Corona-Ritas,Red wine, and Chai tea.

    Google, I love googling!!!!

    All my favorite blog sites are listed with my favorite site www.angiesgrapevine.wordpress.com along with some of my favorite websites  🙂