Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

These super simple, super yummy cookies are almost like mini brownies.

Chocolate Peanut Butter Cookies

3/4 cup Gluten Free Oat Flour

(you can grind your own with oats and a coffee grinder)

1 tsp. Baking Powder

1/3 cup Cocoa Powder

1 cup Peanut Butter

3/4 cup Maple Syrup

1 egg

Preheat oven to 325 F. Line baking sheet with parchment paper.

In small bowl, combine oat flour, baking powder and cocoa powder.

In medium bowl, mix peanut butter, maple syrup and egg.

Add dry ingredients into the peanut butter mixture and mix well.

Use a tablespoon to dollop cookie dough onto parchment lined baking sheets.

Bake about 10-15 minutes, rotating pan 180 degrees half way through.

Let cool 5 minutes and Enjoy.

Makes approximately 18 cookies.

Chocolate Peanut Butter Cookies


Grandma H’s Oatmeal Cookies

Grandma H's Oatmeal Cookies

Many people with Celiac disease do not get enough fiber and grains in their diet. I am no different, so lately I’ve been on a mission to incorporate more oats in to my everyday diet. Oats have been proven to improve health in just about anyone. They improve digestive function, help increase energy and keep you full longer. This recipe isn’t the healthiest way to get your oats, but it’s a start.

Grandma’s cookie recipe is really Golden Raisin Oatmeal cookies, but I’m just not a raisin fan. I used mini chocolate chips instead. You can use whichever you prefer. Also, if you aren’t big on orange flavoring, feel free to use vanilla instead. The bf didn’t really love the orange flavor and yet all my cookies disappeared in only two days!

Grandma H's Oatmeal Cookies

Grandma H’s Oatmeal Cookies

1/3 c. Butter or coconut oil, softened

1/2 c. Brown sugar

1/4 c. Evaporated cane sugar

1 Egg (or Egg Re-placer)

1 Tb. Water

1 1/2 c. Gluten free Oats (quick oats are best)

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1 tsp. Orange zest or extract (Can substitute vanilla)

1/2 tsp. Cinnamon

1/4 tsp. Baking soda

1/2 – 3/4 c. Golden Raisins or Chocolate chips

1/4 c. Walnuts (optional)


Preheat oven to 350 F.

In medium mixing bowl, cream butter, sugar and egg.

Add water, vanilla, oats, baking soda, flour and xanthan gum.

Mix well and add orange extract, cinnamon and raisins or chocolate chips.

Use a tablespoon and spoon cookies onto parchment lined baking sheet.

Bake 12-15 minutes. Enjoy!

Grandma H's Oatmeal Cookies

Grandma H’s Vanilla Glazed Fresh Apple Cookies

Grandma H's Fresh Apple Cookies

Cookie number 3 in the Grandma H’s cookie series is the Fresh Apple Cookie with Vanilla glaze. My grandma always had more apples than anyone would know what to do with come fall apple harvest time. This fresh apple cookie is a great way to use up some of those apples and a delicious fall treat. This time i didn’t use the glaze, because I’m feeling a little overloaded on sugar. These cookies are still plenty sweet without it.

Grandma H’s Vanilla Glazed Fresh Apple cookies

2 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Baking soda

1 tsp. Xanthan gun

1 tsp. Cinnamon

1/4 tsp. Cloves

1/4 tsp. Sea salt

2 c. Brown sugar (coconut)

1/2 c. Coconut oil or butter

1 Egg

1/4 c. Apple juice

1 1/2 c. Chopped apples

1 c. Pecans, chopped


Vanilla Glaze

1 1/2 c. Powdered sugar

2 Tb. Coconut milk

1 Tb. Coconut oil or butter

1/2 tsp. Pure Vanilla extract

pinch of Sea salt


Preheat oven to 400 F.

Combine flours, baking soda, xanthan gum, salt, cinnamon and cloves in medium bowl.

In another bowl, cream sugar, coconut oil and egg.

Beat dry mix into egg mixture, until well mixed.

Add apple juice, apples and pecans.

Spoon onto parchment lined baking sheet and bake about 10 – 12 minutes.

Cookies should be golden brown, but not too soft.

For glaze:

Mix all ingredients and beat until smooth. Spread on cookies.

Grandma H’s Classic Chocolate Chip Cookies

Grandma H’s Classic Chocolate Chip Cookies

The thing about Grandma H is, well, I think she is a cookie baking genius. Or at least, she’s made more cookies than any person I know.  For probably about the last 60 years, my Grandma H has been cooking up hundreds, maybe even thousands of cookies every Christmas. The kitchens are a little slower these days, but for many years my grandma (with some help from grandpa as well) would make countless types of cookies and candies. Since there were many kids and grand kids, there were many many batches of everyone’s favorite cookie or candy. Before I moved away from home, I was lucky enough to be able to write down some of the most favorite cookie recipes and now I am remaking them gluten free. This is cookie #2 in the series. Cookie #1 was the remake of her peanut butter cookie into a gluten free almond butter cookie.

I have been halving the original recipes for my remake purposes, since the recipes were for large batches. Feel free to double if you have a larger family or  if you are having a party.I hope you enjoy these recipes as much as my family has. 🙂

Grandma H’s Classic Chocolate Chip Cookies

1/4 c. + 2 Tb. Evaporated cane sugar

1/4c. + 2 Tb. Brown sugar ( I love the new brown coconut sugar!!)

1/2 c. Coconut oil or butter

1 Egg

1/2 tsp. Pure vanilla extract

1/2 tsp. Baking soda

1/2 tsp. Xanthan gum

1/4 c. White rice flour

1/4 c. Brown rice flour

1/4 c. Tapioca flour

1/2 tsp. Sea salt

1/2 bag Chocolate chips

1/3 c. Walnuts, chopped (optional)


Preheat oven to 375 F.

Cream oil, sugar, eggs, and vanilla in a medium mixing bowl.

In another bowl whisk flours, baking soda, xanthan gum and salt.

Slowly add flour mix to egg mixture. Beat well and add chocolate chips.

Bake 12 – 15 minutes. Shorter baking time equals chewier cookies. 🙂

Grandma H’s Almond Butter Cookies

Grandma H’s Almond Butter Cookies


As you can probably guess, this recipe came from my Grandma H. Although, I did have to add some xanthan gum. The original recipe also called for peanut butter instead of almond butter, but I’m pretty sure she’ll allow it.

Almond Butter Cookie Dough

Use a rounded tablespoon to drop cookies on baking sheet.

Grandma H’s Almond Butter Cookies

1/2 c. Butter, softened

1 c. Evaporated cane sugar

1 Egg

1 tsp. Pure vanilla extract

1 c. Almond butter

1/2 tsp. Baking soda

1/2 tsp. Sea salt

1 tsp. Xanthan gum

1 c. Brown rice flour

1/2 c. Tapioca flour


Preheat oven to 350 F.

Cream butter, sugar, egg, vanilla and almond butter together.

In another  bowl, mix baking soda, salt, xanthan gum and flours.

Add flour mix to almond butter mixture and blend.

Using a rounded tablespoon, drop tablespoon size cookies onto baking sheet.

Cookies will expand slightly, so leave an inch or two between cookies.

Bake 12 minutes for slightly chewy cookies or 15 minutes for crunchy cookies.

Almond Butter Cookies

Coffee Maple Choc. Chip Cookies

Coffee Maple Choc. Chip Cookies

This recipe is a yummy spin on your average chocolate chip cookie. The maple syrup substitutes for regular sugar and adds a nice richness that is magnified by the subtle hint of coffee.

Coffee Maple Choc. Chip Cookies

1 stick butter, softened

1/2 c. Pure maple syrup (not the fake corn syrup kind)

1 1/2 Tb. Instant espresso powder or coffee

2 Tb. Warm water

2 tsp. Pure vanilla extract

1 egg

1 c. + 2 Tb. Brown rice flour

1/4 c. Tapioca flour

1 c. Walnuts, Lightly toasted and chopped

1 tsp. Baking soda

1 tsp. Xanthan gum

1/2 tsp. Sea salt

3/4 c. Chocolate chips

Preheat oven to 350 F.

Dissolve espresso in warm water. Let cool.

Cream butter and egg. Slowly mix in maple syrup.

Add cooled espresso and vanilla.

In separate bowl, mix flours, walnuts, baking soda, xanthan gum and salt.

Slowly incorporate flour into cream mixture, being careful not to over beat.

Mix in chocolate chips.

Chill batter for 1/2 to 1 hour in the refrigerator.

Spoon batter onto baking sheet, leaving 2 inches between cookies.

Bake 15 minutes or until browned.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

This first post is dedicated to my cousin. She has recently been diagnosed with Celiac and is just getting used to the change. I started this blog to help her and others like her to see that being gluten free can be a blessing instead of a curse. Becoming gluten free opened my world to a whole new view of what healthy eating is. I would never want to change back.

Anything you loved to eat before, it can be done gluten free. It only takes a little mad scientist time in the kitchen to get the hang of it. Until recently, I had been buying all my breads, muffins and mixes from the store. I was intimidated by all the different types of flours and thickening agents. With time researching recipes and experimenting in the kitchen, you will find that gluten free baking, although there are more variables involved, can give you more control over the texture and taste of your baked goods.

Here is my new favorite recipe for Double Chocolate Chip Cookies.

Happy Baking 🙂

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