No Sugar Peanut Butter Cookies

These cookies are insanely good.

Believe it or not, no processed sugar is found in their midst.

Just chewy, chocolatey goodness

for those of us who would rather 

not do the sugar thang.

Easy to prepare, quick to fix, with minimal ingredients,

there is nothing not to love about these sweet treats.

There is no need to even turn on the oven!

I am working my way through the

Minimalist Baker website,

marveling at the simplicity and wholesomeness

of all of Dana's well executed recipes.

One of the things I like best about these cookies

and many of the other recipes on the website,

is the flexibility in substituting ingredients.

If someone is sensitive to eggs, dairy, nuts or wheat,

there are usually alternatives offered.

Since peanuts are legumes, not tree nuts,

these cookies can be enjoyed by most everyone,

except those with a true peanut allergy.

The cookies pictured above are the ones I made,

using Sunbutter instead of peanut butter,

because it's what I had on hand.

The result?

Truly scrumptious!

The glaze will no doubt be used over and over,

as it keeps me sugar-free and chocolate happy!

3-Ingredient Peanut Butter Cookies

(Minimalist Baker)

1 C gluten-free oats

1 pinch sea salt

3/4 C medjool dates

1/2 C peanut butter (or other nut butter)

Chocolate Glaze

3 T coconut oil

3 T cacao powder

1-2 t maple syrup

pinch salt

Add oats and salt to a processor and blend into a flour. 

Add dates and blend for 30 seconds more or until finely chopped. 

Add nut butter and blend until a dough forms.

Scoop out 2-Tbsp amounts of dough and carefully form into mounds. 

Place on a parchment-lined pan or tray. 

Mix ingredients for glaze in a bowl and whisk until smooth. 

Dip the cookies in (about halfway), let excess drip off, 

and place back on parchment-lined pan or tray. Freeze 10 minutes. 

Then dip again for extra thick shell. Chill again. 

Enjoy.

Grain-Free Peanut Butter Cookies (gf,df,cf)

It's going on the 2-week mark of being grain-free
to find out if it helps to heal my skin from dermatitis.
So far, it has been shockingly easy to find grain-free recipes.
Even if going grain-free doesn't help my hands,
it's something I could see fitting into my lifestyle.
It is just wonderful having other delicious options.

This recipe hits all the right spots,
sweetness, crunch, chewiness and flavor.
The peanut butter could easily be swapped out for
almond, cashew or sunflower butter.
And for true indulgence, bittersweet chocolate chips could be added.
 Thanks to the fat content in the peanut butter,
no extra fat is needed and these cookies practically
 melt 
    in
            your
                           mouth. 

With results like this,
who needs grains?

Grain-Free Peanut Butter Cookies

1 egg

3/4 C sugar

1 t baking soda

1 C peanut butter (or other nut butter)

1/2 t vanilla
Combine all ingredients in a bowl and mix well.
Place by tablespoonfuls on a parchment-lined cookie sheet.
Bake at 350 degrees for 12 minutes, cool on wire rack.
Enjoy!

Unconventional Oatmeal Cookies (gf)

This recipe was so unique,

I just had to give it a go.

So many delicious ingredients

that I never thought to put together before.

But Jami Boys, at An Oregon Cottage did.

Many of her recipes have found their way 

into our Family Recipe Notebook.

We like to pass the good stuff along.

 Oat flour was made by simply placing oats in the blender

and whizzing away until the right consistency was obtained.

As no flour is used, these yummies are gluten-free.

With a mix of nut butter, seeds, nuts and chocolate chips,

they were bound to be good.

Chocolate Chip, Nut & Seed Oatmeal Cookies (GF)

Jami Boys

1/4 C butter

1/4 C nut butter (we used Sunbutter)

2/3 C brown sugar (we used coconut sugar)

3 T honey

1 egg

1 t vanilla

1 1/4 C oat flour (we made our own)

3/4 C whole rolled oats

1/2 t baking soda

1/2 t baking powder

1/4 t salt

1/2 C chopped nuts (we used pecans)

1/3 C sunflower seeds

2 T flax seed meal

1/2 C chocolate chips

Beat butter, nut butter, sugar and honey in a large bowl until smooth.  
Add egg and vanilla and mix until incorporated.

To the mixture, add oat flour, oatmeal, soda, powder and salt; 
stir just until mixed well before folding in 
the nuts, seeds, flax meal and chocolate chips.

Heat oven to 350 degrees and line sheet pan with parchment paper.

Drop cookies a tablespoon at a time onto prepared sheets,

flattening slightly.

Bake 8-10 minutes, then let cool on sheet pan 5 minutes

before transferring to cool on cooling rack.

Makes 3 dozen.

Enjoy!

Cookie Tag Countdown

Welcome back to our Christmas Cookie Tag Series.
Today we're sharing a family favorite.
My mom (Mimi) was a great baker.  And cook.  And seamstress.
The list goes on and on.
This is a treat she would make for us kids 
to remind us of our French roots.
They are the goodies I make every year to give as gifts to friends. 
I'm gonna send Mimi some too and hope that it sparks good memories. 






Christmas just wouldn't be the same without 'em.

Mimi's Madeleines

1 1/4 C sifted flour

1/2 t baking powder

1/4 t salt

3 eggs

1 t vanilla

2/3 C sugar (we use sucanat)

2 t grated lemon (we used one)

3/4 C melted butter

powdered sugar for dusting

Sift flour, baking powder and salt together.  Set aside.

Beat eggs until light, add vanilla and gradually beat in sugar.

Continue to beat until volume increases fourfold.

Fold in lemon zest, then fold in flour mixture.

Stir in butter.

Brush a bit of melted butter on madeleine pans

and pour 1/4 C batter into molds.

Bake in preheated 350 degree oven for 12-15 minutes.

Remove to wire rack to cool and sift powdered sugar on top.

Enjoy!

 It's my turn to tag the next baker.


Ooooh, I see you, Tammy!
Consider yourself tagged, girl!

Here are the yummy cookies posted so far in our series:

1. Cranberry Orange Pinwheels 
by Jackie, Born Imaginative
 

2. Hershey Kiss Peanut Butter Blossoms 

by Tammy, Our Neck of the Woods 

3. Pecan Sandies (GF & traditional recipes) 

 by Daisy, Maple Hill 101

4. Sugar Cookie Bars w/Peppermint White Chocolate Frosting 

 by Staci, Life at Cobble Hill Farm 

5. GF Butterscotch Peanut Butter Marshmallow Squares 

by Sue, The Little Acre That Could 

6. German Chocolate Cake Cookies 

 by Mary, Homegrown on the Hill 

7.  Triple Peanut Butter Cookies

by Staci, Life at Cobble Hill Farm

Christmas Cookie Tag-I'm It!

A big shout out to my farmer friend Lynn,
who is celebrating a birthday today.

Although Lil' Guy has multiple food sensitivities,

he can eat nuts of all types.

Thank goodness, as they pack a powerful nutritional punch.

This recipe was adapted from a conventional recipe in our Family Recipe book.
The first version is gluten, dairy and soy-free and can be made egg free as well.
The second version is for folks who don't have to worry about allergies.

Gluten-Free Pecan Sandies 
(allergy-friendly)


1/2 C extra light olive oil
1/2 C organic sugar (or sucanat)
1 1/2 t vanilla
1 egg (or 1/4 C pear sauce)
1 C gf flour 
1/4 t salt
1 C chopped pecans


~In large bowl, beat oil, sugar and vanilla until smooth.
~Incorporate egg into mixture.
~Gradually add gf flour, mixing until just combined.
~Fold in nuts.
~Preheat oven to 350 degrees.
~Roll dough into 1" balls and place on parchment covered baking sheet.
~Press down with hand or bottom of glass.
~Bake 15-17 minutes until golden,
rotating sheet halfway.
Makes 18 cookies.

Pecan Sandies 
(conventional recipe)

1/2 C unsalted butter
1/2 C sugar
1 1/2 t vanilla
1 egg
1/4 t salt
1 C unbleached flour
1 C chopped pecans

It's my job to chase down the next baker.
She's quick, but I managed to tag her!

Staci, you're it!
Check her blog soon for a scrumptious recipe.

Here are the recipes we've shared so far during the
Christmas Cookie Tag game:

Jackie's Cranberry Orange Pinwheels
Tammy's Peanut Butter Blossoms

Enjoy!

Primary School Cookies

One of the most enjoyable aspects of participating in blog hops

is that there is always something new to glean from others.

Learning is a way of life around here.

We're always up for trying new recipes.

Big K gave these a big thumbs up! 

This recipe was found via the Clever Chicks Blog Hop.

The original post can be found here.

The author stated that she used to enjoy these treats at school.  

What a wonderful memory.

Minor changes were made to accomodate our diet.

Primary School Cookies

1 1/2 sticks unsalted butter

1 1/4 cups brown sugar

2 T milk(we use soy or almond)

1 T vanilla 

1 egg

1 3/4 cups unbleached flour

1 t baking powder

1 t salt

1 cup chocolate chips

Cream together  butter and brown sugar until light and fluffy.

Beat in milk and vanilla.

Incorporate the egg.

Add flour and mix until a stiff dough is formed.

Stir in chocolate chips.

Drop tablespoon sized balls of mixture onto 
a greased or lined baking tray.

Bake at 375 degrees for 8-10 minutes for a soft cookie 

or 11-13 minutes for a crisp cookie.

 Enjoy! 

 

Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

2 C flour

1/4 C dark cocoa

1/4 t salt

1 C butter

3/4 C sugar (or sucanat)

1 t vanilla

Sift dry ingredients together in a bowl. 

Cream butter and sugar, then add vanilla.

Add flour mixture, blending well and shaping into log.

Refrigerate at least an hour.

Cut into 1/4" slices and bake 20-25 minutes at 325 degrees.

Enjoy!

Buttery Pecan Cookies

Around the holidays,
the search was on for special Christmas cookies.
I found a treasure trove on this cute site,
which includes games for kids
and all sorts of fun things to discover.


Buttery Pecan Cookies

(northpole.com)

1 C butter

2/3 C sugar

pinch salt

1 t vanilla

2 C flour

1/2 C nuts, chopped

Cream butter, sugar, salt and vanilla.

Add flour and nuts. 

Shape dough into log and chill 3 hours.

Slice and bake at 350 degrees for 14-16 minutes.

Enjoy!