Easy Gluten Free Peanut Butter Cookies

Want to be someone's reason to smile today?  OF COURSE YOU DO!  If I have a few "kids" setting around the kitchen this time of year I whip up some of these cookies.  They are gluten free, super yummy, easy to make and bring smiles.  "How easy?"

 This easy...

• In a bowl combine 1 cup of peanut butter, 1 cup of sugar and 1 egg. 

• Preheat oven to 350, roll about a teaspoon into a ball & press down with a fork.  

• Bake for 10 minutes.  Do not let them get brown unless you want crunchy cookies.  

After baking for 10 minutes your cookies won't be brown, but take out to cool. 

You will get about 18 soft, yummy peanut butter cookies.  Get the milk!

I hate it when that happens....(sarcasm)

Gluten Free Nutella No Bake Cookies

These are pretty great cookies.  Not only do they have Nutella, which is the spread of happiness, but they also have peanut butter!  (plus sugar and butter-so you can eat all you want)  I am not certain if it is the peanut butter or not, but these cookies are almost ready to eat as soon as you drop them on the wax paper.  Let's get going on this!

Here is what you will need:

2 cups sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup butter

1 tsp vanilla

pinch of salt

1/4 cup peanut butter

1/4 cup Nutella

3 cup quick oats

Sea salt for topping if you like the sweet/salty taste ( I do this on about 1/2 of the cookies)

 

Over a medium heat melt butter, add milk, then sugar and cocoa. Bring to a boil and boil for one minute. Remove from heat. Stir in vanilla and salt.  Pour hot mixture over peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. When the cookies are hardened eat and repeat! 

Melting the butter on a medium heat...adding milk

Adding sugar and coco and bringing to a boil...

Added vanilla and poured hot mixture over the Nutella and peanut butter, then added oats
to make this:

Dropped by the spoonful on to wax paper to cool. 
If you want you can
add sea salt for a twist on the flavor.

These are heavenly...

 

Gluten Free Banana, Peanut Butter, Chocolate Muffins

At first I thought, " there is no way in the world this will work without oats or something to hold it all together"....but hot diggity it does!  Not only does it work, but these are super yummy and very easy. (you know me, I don't do complicated because life itself takes care of that!)

 

Preheat your oven to 400 degrees

All you need is:  

• 2 bananas- not green, not too brown
•  2 eggs
• 3 oz of honey (6 Tablespoons)
• 1 cup of creamy peanut butter
• 2 Tablespoons of vanilla
• 2/4 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1/8 teaspoon of salt
• Chocolate chips to taste (used about 1 cup)

Ok, so that is the yum part and here comes the easy...throw it all in a blender, except the chocolate chips, until it is smooth.  Fold the chocolate chips right into the blender.  Spray your muffin pan, and pour batter straight into the your tin filling 3/4 full. This recipe made 18 muffins.  Bake about 8-10 minutes.  Do not be afraid to get them REALLY brown so they are not gooey.  Let them cool a little before removing and serve....best over ice cream.  (and low fat too-sarcasm)

 Smooth smooth smooth!

 I added some chocolate chips to the top because I love chocolate!

 

I cannot wait for my baby to get home with her gluten free tummy and bake these for her!

This little beauty, not the horse, is studying abroad in Ireland for the semester. 

Her momma misses her every day and cannot wait for her to come back to Texas!



Grilled PBJ

Never ever underestimate the 

power of a PBJ~!  

This recipe can be gluten free, or not.   

It completely depends on the bread you use. I used both.  I had made gluten free bread and I purchased potato bread due to its consistency and thickness.  

If you are going to make both gluten free and regular, make your GF first to keep from cross contaminating.   

So many wonderful women make their gluten free bread from scratch, mixing their flours and so forth.  I can do that... but this Gluten Free Pantry bread mix is really good and easy to make.

It is easier if you mix you peanut butter and jelly together if you are grilling. 

 

The peanut butter has enough oil in it that you do not need to butter your bread, but maybe add a little Pam or olive oil to your pan or griddle. I have this wonderful GE panini maker that according to my children, "makes a sandwich magic!" 

Just add your pbj mixture to both sides of the bread and go for it.  Above is potato bread, but it looks so much like the gluten free bread I make.  These sandwiches were scarfed up by the ladies in my Bible Study almost before I could get pictures; but served with a sliced bananas and a few grapes and you have a quick and easy meal.  Esp if you have some GF bread already made.  

Remember you can add bananas inside the magic sandwich, change up the type of jelly you use, and even add a little Nutella. 

Peanut Butter Brownie Triffle

Ingredients

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

• Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
• Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
• Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Nutrition Facts: 1 cup equals 680 calories, 38 g fat (15 g saturated fat), 28 mg cholesterol, 547 mg sodium, 73 g carbohydrate, 3 g fiber, 13 g protein.

Sarcasm Note:  I feel like I don't have to even do this because as you have read the "nutrition facts"  you said it..."Oh, well this is certainly LOW FAT!"