I tweaked a recipe I had for my Hubby’s favourite cookies, and this was the result. My honourary nephew says they’re “just like normal cookies – but they’re not!”
1cup butter substitute (I used shortening) with 2cups sugar
1tsp vanilla and 3 eggs – beat until very light and fluffy.
1 1/2cups Gems flour (or a good whole grain all purpose flour)
1/2cup each (total of 1.5cups) – white rice flour, tapioca flour and potato starch (can sub other fluff flour as needed)
1tsp guar gum
1tsp each baking powder and baking soda
2cups ground hazelnuts (or other nuts) (maybe a bit more if you think it needs it)
chocolate chips until it looks right. 1-2cups
Next, you can roll the dough into logs and wrap in wax/parchment paper and refrigerate overnight, OR, refrigerate the bowl of dough overnight, and then roll into balls.
Bake at 375 for 12-15 minutes.
Sub 3/4cup of fluff flour for 3/4c. cocoa… yummy!
I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.
3/4cup natural nut butter of choice (I used almond)
1/2cup white sugar
1/2cup brown sugar
Add & beat until light & fluffy
1 1/2cup mashed banana
1tsp baking soda
1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)
1/2tsp guar gum
chocolate chips until it “looks” right 🙂
Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.
- 1 cup nut butter (natural recommended) *
- 1/2c-1 cup sugar (depending how sweet you want them)
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4c to 1/2c. any flour (I prefer the texture with a bit of flour) optional.
- chocolate chips to taste (optional)
- dash of salt if using unsalted butter
Roll into 1″ or so balls, or drop by spoonfuls onto cookie sheet. Criss cross the tops with a fork. Bake at 350 for 10-14 minutes.
*using a chocolate nut spread also works beautifully. Just cut down on the sugar, and toss in a couple tablespoons of cocoa.
Alas, I can’t have peanuts anymore, but this is soo yummy. Must try it with another type of nut butter…mmm almonds?
– few spoonfuls of natural peanut butter
– icing sugar about one teaspoon for each tablespoon of peanut butter
– dash of salt
blend until it is smooth and is firm enough that you can roll it into balls. Mix in mini chocolate chips. Roll into balls. Chill.
alternately, you could dip the balls into melted chocolate, or spread them in a pan and cover with a layer of melted chocolate, or add melted chocolate to the mixture for a swirl effect.
This is a recipe that is as big or small as you want. Perfect for the days where you want chocolate & peanut butter, but don’t want to bake a whole batch 🙂
– add melted chocolate or chocolate chips to the mixture