Category Archives: Cookies

Gluten-Free Peanut Blossoms

Welcome to another guest contributor: Mrs. Kauffman. This is my sister, and she runs a gluten-free cooking blog. Her husband is sensitive to gluten, so she cooks gluten-free daily in her home. I am anxious to try this recipe, myself! You can find her blog with more delicious GF recipes right here: Gluten Free Cook Shack

This is possibly the easiest gluten free cookie recipe ever. It only takes four ordinary ingredients. And I’ve had people say they taste better than regular peanut butter cookies. But that is for you to decide and then let me know what you think. 😊

Gather the ingredients.

Gather the ingredients.

You will need:

1 cup peanut butter

1 cup sugar

1 egg

1 tsp. baking soda

These amounts can easily be doubled for a bigger batch.

Mix the soda into the sugar a little. White or brown sugar will work.

Gluten-free Peanut blossoms.
Then dump all ingredients into a bowl and stir thoroughly.

Stir together.

Stir together.

Spoon on to a cookie sheet. Press with fork, if desired.

Gluten-free Peanut Blossoms.
Bake at 350* for approx. 10-12 minutes or until they look just barely done.

Gluten-free Peanut Blossoms

Now the most important part – leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Enjoy fresh or frozen, dunked in milk or however you like to eat them!

Gluten-free Peanut Blossoms

Gluten-Free Peanut Blossoms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 10
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. baking soda
Instructions
  1. These amounts can easily be doubled for a bigger batch.
  2. Mix the soda into the sugar a little. White or brown sugar will work.
  3. Then dump all ingredients into a bowl and stir thoroughly.
  4. Spoon on to a cookie sheet. Press with fork, if desired.
  5. Bake at 350* for approx. 10-12 minutes or until they look just barely done.
  6. Now the most important part - leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

 

Cottage Cheese Roll-ups

Cottage Cheese Roll-ups

If you are looking for a cookie that is not too sweet – consider these delightful little roll-ups. Made with a dollop of cottage cheese, they will satisfy your sweet tooth and give a you a nice shot of protein as well. I like to make these for parties because they are really pretty as well as tasty. They include the extra step of rolling them out, then cutting and rolling back up. But they are totally worth it in flavor! Dense and almost chewy – the cottage cheese gives them a delicious flavor and texture.

Country Crock® provided me with the spread to use in this recipe. (I’m participating in a fun Easter baking contest. :) )Cottage Cheese Roll-ups

 

Cottage Cheese Roll-ups
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 2 cups flour
  • 1½ cup small-curd cottage cheese
  • ½ cup Country Crock Original Spread
  • ¼ teaspoon salt
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla
  • 2 TBLS milk
  • 1 drop red food coloring (optional)
Instructions
  1. Mix flour and salt in a mixing bowl.
  2. Cut in Country Crock Original Spread with pastry blender.
  3. Stir in cottage cheese gently with a spoon.
  4. Divide into two portions.
  5. Turn one portion onto a floured surface and roll out to ¼ inch thick. Cut into 12 wedges, roll each wedge up - starting with wide end.
  6. Place roll-ups onto an un-greased cookie sheet.
  7. Repeat with second portion of dough.
  8. Bake at 350 for 20-30 minutes, or till edges are golden.
  9. Cool on rack. Drizzle with glaze.
  10. Glaze: Mix powdered sugar, butter, food coloring and vanilla in a bowl. Add milk as needed.

 

 

Raw Date Bars

I am not usually a fan of ‘healthy, raw’ recipes. Because, lets face it – most don’t taste that good. (Unless you are one of those extreme dieters who live on organic kale chips and kombucha. 😉 ) But – I am finding a few recipes that are super healthy and taste delicious! How fun! :)

Here is my most recent addition to my file. It is raw, healthy, and yet tastes sweet and delicious. I dare you to try it. No really. See what you think! :)

Raw Date Bars | A Ranch Mom

 

They are so easy that you really can’t mess them up! Just throw everything in the food processor (or blender) for a few minutes, till ground up fine and well blended. Pat the mixture in a 9X9 pan, lined with parchment paper. Chill several hours and cut into small squares. Eat as necessary. 😉 They are fine without being chilled to, but will be softer and crumble more.

Raw Date Bars|A Ranch Mom

Raw Date Bars | A Ranch MomRaw Date bars | A Ranch Mom

Raw Date Bars
 
Prep time
Total time
 
Author:
Recipe type: snack
Serves: 12
Ingredients
  • 1 cup walnuts
  • 1 cup dates
  • ½ cup dried cranberries
  • ½ cup prunes
Instructions
  1. Place all fruit and nuts into food processor.
  2. Grind till well-blended and past-ey.
  3. Press into a 9X9 pan, between two sheets of parchment paper.
  4. Chill for several hours.
  5. Serve.

 

No~Bake Cookies

No Bake Cookies

I have always loved these easy cookies. I mean – it’s kinda cool to make a cookie without baking, right? They are good to remember when your oven quits working, or you can’t have gluten, (oats are gluten-free) or if you can’t seem to bake cookies without burning them! (Just kidding on the burning part. I know you can bake cookies without burning them – that’s just me that burns cookies, right? ) Anyways. I love easy recipes! Just dump and stir. This recipe is full of chocolatey-gooeyness. Yum.

First, you throw a stick of butter into a pan over medium heat. Let it start to melt…

Then add 2 cups of sugar. Yes, I know it is a lot of sugar – please add it all! You won’t regret it.

Dump in a 1/2 cup cocoa powder.

Add 1/2 cup milk.

Stir it all together.

I used a whisk to get it a little smoother. It does not have to be perfect – a few lumps are ok. Let it bubble up and boil for a minute. Please use a timer for this step. If you let it cook too long, it will harden into crystallized lumps. (ask me how I know)

After it boils for one minute – remove pan from heat and add your oatmeal…

Plop in the peanut butter…

Pour in some vanilla…

…and stir it good.

It’s ready! Drop by spoonfuls onto a sheet pan lined with waxed paper or plastic wrap. Did you know after cooking for upwards of 20 years, I bought my very first roll of waxed paper this month? I don’t know how I lived without it so long. Please go buy some waxed paper. It makes life so much easier.

They need to cool off and firm up. Try to keep the kids and husband away for an hour or so. (Good luck with that.)

Dig in!

No-Bake Cookies

1/2 cup butter (1 stick)
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 peanut butter
3 cups oatmeal
1 teaspoon vanilla

Melt butter in pan over medium heat.
Add sugar, milk, and cocoa. Bring to a boil for one minute.
Remove from heat and add oatmeal, peanut butter, and vanilla.
Stir well. Drop by tablespoonfuls onto a lined baking sheet.
Cool 1 hour. Makes 24.