T.G.I.F!

Friday is finally here!  The long weekend is behind me and my birthday weekend can now begin!  To start things off right, I’ve made my first batch of gluten-free chocolate chip cookies.  Just what the birthday girl ordered! 😉  Enjoy!

Gluten-Free Chocolate Chip Cookies Gluten Free Chocolate Chip Cookies

Yields: 24 cookies

Ingredients:

  • 1 cup butter or Earth Balance 50/50 sticks
  • 1/2 cup Swerve
  • 1/2 cup blue agave
  • 1 egg
  • 2 tbsp. vanilla extract
  • 3 droppers Liquid Stevia Vanilla Creme
  • 1/4 cup unsweetened coconut
  • 1.75 cups all-purpose gluten-free flour
  • 1 tsp. gluten-free baking soda
  • 1 tsp. xantham gum
  • 3/4 cup gluten-free chocolate chips

Directions:

Preheat oven to 350°F.  Cream butter, swerve, agave, egg, vanilla, and stevia in mixing bowl.  Mix in coconut until just combined.  Add next 3 ingredients to wet batter and blend well.  Hand stir in chocolate chips.

Place 2 inch scoops on lightly greased cookie sheets and bake for 11-13 minutes or until edges start to brown.  Let cookies cool slightly and use a spatula to remove from cookie sheet and place on wire rack.

Have a sweet weekend!

Christina Russell @2CookinMamass

Peanut Butter Love

Every once in awhile I get this HUGE craving for peanut butter and today was no exception.  What I really wanted was a quick and easy yummy dessert, without a lot of effort, but that’s also gluten free.  Enter…the flourless peanut butter cookie.  🙂  (Make sure to use all gluten-free ingredients)

Flourless Peanut Butter Cookies

Total time: 40 minutes – Makes 36 cookies

Peanut Butter Love

Ingredients:

  • 2 cups creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsps baking soda
  • 1/2 tsp kosher salt

Directions:

Heat over to 350º F.  Line 2 baking sheets with parchment.  In a large mixing bowl, mix all ingredients together until smooth.

Shape dough into small balls and place 2″ apart on lined baking sheets.  Using the tines of a fork, flatten each ball in a crisscross pattern.

Bake 10-12 minutes or until puffed and golden.  Let cookies cool slightly then transfer to a rack to cool completely.  Cookies will deflate as they cool.

Enjoy…and try not to eat them all in one sitting!  🙂

Christina Russell @2CookinMamas