Flourless Peanut Butter Cookies

I have to admit, I love a good peanut butter cookie.  And while I try to make good choices about everything I choose to eat, I am a realist.  So when the "realist" in me, "really" wants a peanut butter cookie, this is my go-to recipe.
Peanut butter cookies have a special place in my heart. They remind me of my great-grandmother and memories of her mixing up a batch in her peach colored melamine cookie dough bowl.  (How weird is it that I loved that bowl? Who loves a bowl?) Anyway, my job was to roll the dough into the exact same sized sticky spheres, place them on the cookie sheet in perfectly spaced columns and rows, then mash them with fork tines until they were all precisely criss-crossed and ready for baking. Little did my great-grandmother know, this process only fostered my OCD tendencies.  So many precise details.  And I loved every minute of making these with her.
My great-grandmother, who I wrote about in a previous blog, made her peanut butter cookies with Crisco, "the bad" peanut butter, white flour and salt.  This recipe I am sharing today is made with none of those and yet it tastes even better.  I am not going to pretend that these cookies are healthy but they are a great alternative to most standard recipes.  As with any sweet, moderation is key. This recipe is easy to double or triple for a party and they store best in an air-tight container after completely cooled.

Flourless Peanut Butter Cookies

2 cups all natural, no sugar, no salt, chunky peanut butter (1 regular size jar)*
1 3/4 cups granulated sugar*
2 tsp baking soda- look for no sodium baking soda or it can be left out completely to lower sodium content
2 eggs*
2 tbs vanilla*

Mix all ingredients until well combined. Form into balls, press with fork and bake for 8 mins at 350*.  I use my cookie scoop for consistent amounts but a spoon will work too. Do not over bake.  I set the timer for 4mins, spin the cookie sheet a half turn, and then finish baking them for the last 4 mins to get evenly baked cookies. Let cool on sheet for 2 mins then place on paper towels until completely cooled.  The paper towels help draw out excess oil.  Also, I pour out a little of the peanut oil from the jar if it is really separated. Yields apx 24 cookies.
*Organic, all-natural and fresh ingredients make the best cookies

Sometimes A Girl Just Needs A Cookie

No-Bake Gluten-Free Oatmeal Cookies




 A chocolate one at that.  And yesterday was just one of those days. It was not a bad day by any means. Actually, it was a wonderful day and so why not top off a wonderful day with a cookie?  For those of you who don't know me, I really do eat as I say on my blog. Healthy, whole, organic foods with very little (for lack of a better word) junk. Also, I realized a few years ago that my belly and my immune system like me so much better when I stay away from gluten; so I usually eat as gluten-free and low-carb as possible. Now with all that being said, I am sure you are wondering how a cookie can possibly fit anywhere in these guidelines? Well, my aunt sent me a recipe for one that meets most of the requirements and other than the sugar, it is pretty good for you.  These No-Bake Oatmeal Cookies are super easy to make, easy to double for a larger quanity and are gluten-free. I often mix in some chopped walnuts and ground flax for a little extra protein and Omega-3's but you can go with what you have on-hand or leave them just as they are.

Here is a list of what you will need.

1 cup sugar (I use evaporated cane juice organic sugar)
1/4 cup organic 1% milk
1/4 cup all natural organic peanut butter (I like smooth but crunchy is good too)
1/2 tsp vanilla extract
1/2 stick organic butter
1 tbs organic cocoa
1 1/2 cups gluten-free organic rolled quick-cook oats (Bob's Red Mill)

In a saucepan heat the sugar, milk, vanilla, butter and cocoa to a boil. Let this boil for one minute. Remove from heat and stir in the oats, peanut butter and any other mix-ins you are adding.

Scoop mixture onto wax paper or foil and let cool. Yields 16 cookies.