Incredibly Soft and Chewy Peanut Butter Cookies

Peanut Butter cookies: a staple in our house...

Incredibly Soft and Chewy Peanut Butter Cookies
adapted from this recipe by Alaska from Scratch
makes about 2 dozen
(I bake up half the batch and freeze the rest for another day)

-1 cup peanut butter
-1/2 cup vegan buttery spread
-1/2 cup sugar
-1/2 cup brown sugar
-1 Tablespoon pure vanilla extract
-1/4 teaspoon pink Himalayan sea salt
-1/4 teaspoon cream of tartar
-1/2 teaspoon baking powder
-3/4 teaspoon baking soda
-1 1/4 cup flour
-extra sugar for rolling

1. Preheat oven 350F and line baking sheet with parchment paper or non stick baking mat.
2. Cream butters and sugars.
3. Add egg and vanilla, combine.
4. Add salt, cream of tartar, baking powder, baking soda, flours and starch.
5. Stir just until combined.
6. Roll by tablespoonful (or two tablespoonfuls) in sugar and plop onto lined baking sheet and bake in preheated oven for 10-12 minutes.
7. Remove from oven, they may appear under-done, but they will set once taken out to cool.
8. Yields perfectly soft and chewy peanut butter cookies with the irresistible sugary crackled tops you see in bakeries.

Mangia! Mangia!

Peanut Butter Cookie Dough Larabar Inspired Bars

I've been making these home made granola bars every week for a couple months now, but when my Mr. came home from work talking about trying Larabars for the first time, I decided it was high time I make them. Since my college years, I have been pondering the thought of finding a copy-cat recipe and making them, but until now, I did not own an industrial-sized tub of pitted dates (thank you Costco).

Since the Mr. and I are far more than mildly addicted to peanut butter, I scouted out a peanut butter recipe for the job, naturally.

Peanut Butter Cookie Dough Larabar Inspired Bars
makes about 1 1/2 to 2 dozen, depending on size

-1 3/4 cup pitted dates

-1 cup peanut butter (creamy or crunchy, both work)
-1/2 cup peanuts (salted or unsalted, both work)
-2 teaspoons pure vanilla extract

1. Line baking sheet with parchment paper or non-stick baking mat.

2. Process all ingredients in food processor a minute or so until all ingredients are well blended.
3. Roll or press into cookies or bars and place on lined baking sheet...or grab a spoon. This stuff is good.

adapted from this recipe by Chocolate Covered Katie
any remaining dough can be stored at room temperature, in the fridge or in the freezer, that is, if any dough remains.
optional substitutions...
-peanut butter: any other nut or seed butter
-peanuts: any other nut

Mangia! Mangia!

The Perfect Gluten Free Chocolate Chip Cookie Recipe

The journey we have all embarked on at some point, the search for the Narnia of cookie recipes, the chocolate chip cookie recipe to end cookie baking disasters, and to end the hunt for the perfect chocolate chip cookie recipe... has come to this.

The Best Gluten Free Chocolate Chip Cookies
Makes: a dozen 2-Tbsp sized monster cookies

-1/2 cup vegan buttery spread
-2/3 cup brown sugar
-1/3 cup white sugar
-1 Tablespoon pure vanilla extract
-1 vegan egg
-1/2 teaspoon baking powder
-1/4 teaspoon cream of tartar 
-1/4 teaspoon pink Himalayan sea salt
-1/3 cup sweet rice flour
-1/3 cup coconut flour
-1/3 cup Sorghum flour 
-1/3 cup tapioca starch/tapioca flour (or potato or corn starch)
-1 cup chocolate chips

1. Preheat oven to 350F and line baking sheets with parchment paper or non-stick baking mat.
2. Beat vegan buttery spread and sugars until fluffy.
3. Add egg and vanilla, beat.
4. Add salt, cream of tartar, baking soda and flours, combine.
5. If the dough appears crumbly, add almond milk, 1/2 Tbsp at a time, until it comes together.
6. Stir in chocolate chips.
7. Plop by 2 Tablespoonfuls onto lined baking sheets, I used a small ice cream scoop and rolled them with my hands to make smooth, even cookies. Flatten slightly with the bottom of a glass.
8. Bake in preheated oven for 10-12 minutes. DO NOT over bake. Remove from oven and let sit on baking sheet 5 minutes.

optional substitutions...
-white sugar: coconut sugar
-flours: almost any combination of gluten free flours will do (see gluten free flour descriptions for flavor and texture)
If cookies puff up but don't spread at all by 8 minutes, flatten gently with the back of a spoon 2 minutes prior to removing from the oven. Gluten free flours can be tricky, don't take it personally.
I you're comfortable, play with different variations and quantities of gluten free flours and starches, I've tried many different combinations that change the flavor and/or texture slightly but still result in delicious chunky cookies.

Remember that quest I mentioned at the beginning of this post?

The hunt is over.
You are welcome.

Mangia! Mangia!