recipes

Flourless Peanut Butter Cookies

August 16, 2023 by officially gluten free Leave a Comment

These tried-and-true Flourless Peanut Butter Cookies may be the simplest cookie ever made! The naturally gluten-free flourless cookies are made with just a few pantry staples, you likely have in your kitchen already. The delicious peanut butter chocolate chip cookies come together in just a few minutes and are a long time family favourite!

FAQ’S ABOUT MAKING FLOURLESS PEANUT BUTTER COOKIES:

Can I use Natural Peanut butter for these cookies? – No, a “traditional” peanut butter like Jif or Skippy is best in this flourless peanut butter cookie recipe. Homemade or natural peanut butters don’t always work as well in baked goods.

Can I freeze flourless peanut butter cookies? – Yes, both the flourless cookie dough and the baked cookies freeze extremely well. If baking frozen cookie dough, add a minute or two to the total bake time.

Are Flourless Peanut Butter Cookies Gluten Free? – Yes! These flourless cookies are naturally gluten free and perfect for a gluten-free diet!

Are Flourless Peanut butter cookies Dairy Free? – No, this recipe uses chocolate chips with usually use dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.

WHAT INGREDIENTS DO YOU NEED TO MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s what you’ll need to make these easy gluten free cookies: (See recipe card below for full printable recipe)

Peanut Butter – Use smooth peanut butter for the best results.
Margarine
Brown Sugar
White Sugar
Egg
Baking Soda
Chocolate Chips

HOW DO YOU MAKE FLOURLESS PEANUT BUTTER COOKIES?

Here’s how to make these easy 7 ingredient Peanut Butter Cookies: (See recipe card below for full printable recipe)

Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper.

Step 2: In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it’s stirred. Next, stir the chocolate chips.

Step 3: Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 12-15 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

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RECIPE NOTES FOR MAKING THE BEST FLOURLESS PEANUT BUTTER COOKIES:

The cookies will keep in an airtight container at room temperature for up to 5 days.
For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural or chunky peanut butter.)
The cookies can be frozen for up to 3 months but make sure the cookies are completely cooled, and then transfer them to an airtight container lined with parchment paper or freezer-safe bag before storing them in the freezer.
The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag. Bake as needed directly from the freezer.
The margarine can be left out if this recipe if preferred.
This recipe uses chocolate chips with usually contain dairy. That being said, you can find dairy free chocolate chips or you could skip the chocolate chips making the recipe dairy free.
To make the cookies vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. Also use vegan chocolate chips.
You can bake these cookies without using parchment paper. I definitely recommend using parchment paper if possible but if you don’t have any, you can just lightly grease the pan instead.

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Flourless Peanut Butter Cookies

These tried-and-true Flourless Peanut Butter Cookies are naturally gluten-free and come together in just a few minutes!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, Dessert, gluten free, peanut butter

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Author: Lyndsay Baker

Ingredients

1 Cup Peanut Butter creamy
2 Tbsp Margarine
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1 Tsp Baking Soda
3/4 Cup Chocolate Chips

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, mix together the peanut butter, margarine, brown sugar and white sugar. Mix until the sugar is fully combined with the peanut butter, then mix in the egg. Add the baking soda and mix the dough really well. The dough will thicken as it's stirred. Then, stir the chocolate chips.
Drop the dough into mounds onto the prepared baking sheets. Flatten with your fingers, a spoon or a fork. Bake until crisp, 10-12 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!

Notes

Tip: These cookies will take around 10 minutes to bake, but I like to start checking them at around 8 minutes. They should be firm to the touch and browning at the edges ever so slightly.

Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.

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Creamy Jalapeño Sauce

July 26, 2023 by officially gluten free Leave a Comment

This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It’s a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish. It can be made as spicy or as mild as you want it to be, depending on how many seeds you add.

FAQ’s about Making Creamy Jalapeño Sauce

Is this Creamy Jalapeño Sauce Spicy? – No, it’s not spicy. If all of the seeds are removed, there is only very slight heat. If you like your jalapeño sauce spicy, you can mix some of the jalapeño seeds in or add chili pepper flakes, cayenne pepper.

What do you put Creamy Jalapeño Sauce on? – This is one of keep in the fridge and put on everything kind of sauces. Some of my favourite things to put this sauce on are: tacos, nachos, burgers, hot dogs, baked potatoes, salads, eggs and steak. I’m sure it would be so good on many other things too.

Can I eat Creamy Jalapeño Sauce if I’m on a Gluten Free diet? – Yes! Creamy Jalapeño Sauce is naturally gluten free. The delicious taco sauce is low carb and keto approved as well.

Is Creamy Jalapeño Sauce Vegan? – Yes, this Creamy Jalapeño Sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. The sauce will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Can I use a food processor instead of using a blender? – It may not be as smooth as a blender, but it will work out well.

What oil should I use to make Jalapeño Sauce? – I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

What Ingredients Do You Need to Make Creamy Jalapeño Sauce?

Here’s what you’ll need to make this delicious jalapeño taco sauce: (See recipe card below for full printable recipe)

Jalapeños – Fresh
Onion – Small yellow onion
Garlic – Fresh Cloves
Sour Cream – Optional (can be skipped if preferred)
Lime juice – Can be swapped out for white vinegar
Salt – I use sea salt
Oil – Avocado or olive oil

How Do You Make Creamy Jalapeño Sauce?

Here’s how to make this creamy jalapeño sauce: (See recipe card below for full printable recipe)

Step 1: Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.

Step 2: Add the jalapeños, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 – 12 minutes. Strain the peppers but make sure to keep some of the water for later.

Step 3: Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed)

Step 4: While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy.

Step 5: Chill in the refrigerator until you’re ready to serve it. Enjoy!

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