peanut butter morning cookies (GF)

Peanut butter cookies for breakfast?
YES!
Chock full of nuts, oats, and protein. Gluten free and 1-bowl easy!
But they taste good. They don't taste like those horrid GF cookies that are either too bland or too chewy.
These have texture, substance, are hearty and filling. So good!
So before you scroll down and read the ingredients, stay here!
Stay with me--there is toasted coconut in there.  Before you say hmm or eww.
It's not ewww, its yum.
If you toast the coconut it will not only add a nice crunch to the cookie.   You cannot taste the coconut in there because the peanut butter is overpowering and the sweetness of the coconut is baked out a little bit when toasted.  Trust me on this cookie, so easy to whip up; one bowl easy and they go so well with hot coffee in the morning.
And I don't know the exact nutritional ingredients, but I'm willing to bet these are almost like a protein bar, maybe not as much protein, but far less sugar.
If you want to cut back on the sugar, just omit the molasses or keep the molasses and use half the brown sugar.
I made a couple batches, one had cinnamon chips and the other had raisins.
I liked them both, so I left in the recipe ingredients to use either, but I wouldn't go with both at the same time.





A hearty cookie that you can easily have for breakfast when you're strapped for time.

peanut butter morning cookies (GF)
recipe from vanillasugarblog.com
print recipe

2 cups chunky peanut butter (not an oily peanut butter choose a creamy one)
¾ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract
1 TB molasses
½ ts baking soda
1 ts sea salt
1 ½ cups rolled oats (not instant)
1 cup toasted coconut
½ cup pecans or walnuts, chopped
½ cup raisins (or cinnamon chips, not both or neither)

cook notes:
I would not add in the raisins and the cinnamon chips in the same batch; use either one or none.
I made two batches, one with the chips and one with the cinnamon chips and they were both tasty.  For a healthier cookie, omit the molasses and the cinnamon chips.

In a large mixing bowl, mix the peanut butter, the dark brown sugar, the eggs and egg yolk well.  Then add in the vanilla extract, molasses, baking soda, salt,  and mix again.
Next add in the rolled oats, toasted coconut, nuts and raisins and mix.
Cover with plastic wrap and let sit in fridge about an hour to firm up.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart. You can try using your hands to roll dough balls, but dough is very sticky.
Gently press down on the dough balls, do not flatten, just a small push down.
The cookies won’t spread much during baking, but they do rise up a bit.
Bake cookies for 13-16 minutes.
It’s hard to know when the cookies are done, they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the cookie sheet for  at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking, so let them set up/firm up after baking.
They keep about 3-5 days at best?
Made about 21-25 cookies

almond butter-oatmeal cookies (GF)

With my last batch of flourless peanut butter cookies, I got an email asking if almond butter could be used instead of peanut butter.
What a great question!
I didn't know, but was pretty sure one could easily swap the two.
So after just one experimental batch using almond butter they came out great--more like perfect!
I know a lot of you look for cookies that are gluten free and taste good.
I realize some gluten free cookies you see in the store aren't that great, sometimes you have to  travel to a gluten free bakery for really good GF cookies.
But these almond butter-oatmeal cookies are really good.
These are chewy, not quite crunchy.
So if you like gooey cookies, these would be your match because you can slightly under-bake them for a soft center.


One note, since I obsess over what could have been ingredient-wise (with almost every recipe I make), if you do make these, I'm curious to see how they would taste without the cinnamon added.
Should you do this, please let me know.
Just wondering if taking the cinnamon out would make them more almond buttery tasting?



These are the perfect morning or breakfast cookie. They go so well with hot coffee.
And there isn't a lot of junk in there (just sugar) so it's almost healthy, filled with healthy proteins (almond butter and eggs).

almond butter-oatmeal cookies
print recipe

1 jar (16 ounces) honey almond butter (please see cook notes below)
½ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract
3 dashes of cinnamon
1 ½ TB molasses
¾ ts baking soda
¾ ts sea salt
1 cup rolled oats (not instant)

cook notes:
I used one whole jar (16 ounces) of honey almond butter.  If you use maple flavored, you might want to cut down the sugar amount by 1-2 TB. I know the maple flavored almond butters are sweeter. If you use an almond butter that has no sugar in it, you might want to add in more sugar; make sure to taste-test before baking.
I would definitely add some raisins the next time I make these.

In a large mixing bowl, mix the almond butter, dark brown sugar, the eggs and egg yolk well.  Then add in the vanilla extract, dashes of cinnamon, molasses and mix again.
Sprinkle on the baking soda, salt and rolled oats.
Mix well.
Cover bowl and place in fridge for 20 minutes to firm up.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart. You can try using your hands to roll dough balls, but dough is very sticky and wet.
DO NOT press down on the dough balls, do not flatten; leave as balls.
The cookies spread a bit during baking.
Bake cookies for 10- 14 minutes. For gooey cookies 10-11 minute mark.
It’s hard to know when the cookies are done,  they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the cookie sheet for at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Made about 21-23 cookies

2-ingredient cookie

The 2-ingredient cookie.
Have you heard of it?
Have you tried it?
I did.
And my results?
It needs more ingredients.

Who doesn't love a fast and easy cookie recipe?
Even I loved the list of ingredients that read: ripe bananas and rolled oats*.
(*And hey, since I get asked this all the time: rolled oats are the same as old fashioned oats).
So smitten with the list in fact that I didn't listen to my gut when it said "this will suck...there is
no sugar in there...".
Yeah it wasn't good--at all. Tasted like mashed, wet cardboard.

So the first batch went to the round file, and the second batch got an uplift by adding in a little peanut butter, pecans and chocolate. Much better.
Literally you can add in anything--AND I suggest you do.
Chocolate helps--a lot. And my addition of peanut butter helped too.

Where did this recipe come from?
I think it started on Oprah or O Magazine a couple years ago?
I saw it for the first time here at Foodlets.com





2-ingredient cookies
print recipe

cookie base:
2 very ripe bananas
1 cup old-fashioned oats

add in's:
dried cranberries, walnuts, pecans, peanut butter, raisins, etc..
(about 1/4 cup of each)

cook notes:
if you are adding in peanut butter, add in an additional 1 TB of oats for every 1/4 cup
of peanut butter. The cookies do not spread at all while baking, they actually keep the exact same
shape they had in dough form, so you might want to push the cookies down into a uniform circle.
I added in a pinch of salt to the dough if I added chocolate chips.

Preheat oven to 350 degrees.
Mash the bananas well.  Add in the oats and stir.
Then add in your add in's, mix again.
I covered the bowl and place in fridge to firm up.
Using a medium cookie scoop, scoop out balls onto parchment lined baking sheet, about an inch apart. Cookies don't spread at all, so you need to gently push the dough balls down a bit to get them round.   Bake for about 11-15 minutes. Hard to know when they are done, but look for set dough.

peanut butter-oatmeal cookies (flourless, GF, 1-bowl easy)

I have to say, most gluten free, flourless peanut butter cookies are so much better tasting then those with flour. Something about that creamy, rich, dense texture that I just love.
If you choose a really good peanut butter (I love baking with the whole foods organic chunky), not an oily one you can create a really good satisfying peanut butter cookie.
With that said, I've wanted to create a semi breakfast version slash healthier peanut butter cookie that I would feel less guilty about.
So I added in a bit of rolled oats, took out some sugar and add topped it all off with some sea salt.
These cookies can be gluten free if your rolled oats are processed in a facility that is gluten free--yes there are gluten free oats out there--I found mine at Whole Foods.
Hands down, this is the best flourless cookie I've made.
They are so rich, so dense, and flavorful.  Not 100% healthy because of the sugar, but you can experiment around and use a sugar substitute if you wish.


The cookies are super delicate after baking.
Let them chill on the cookie sheet before removing.
They harden up a bit with a nice wonderful crisp outside.
So good!
Use a chunky peanut for a hint of texture.


See the bottom and tops did crisp up a bit.
I promise you these will be your favorite peanut butter cookie AND it's all one bowl easy.

flourless pb-oatmeal cookies

print recipe

2 cups chunky peanut butter (not an oily peanut butter choose a creamy one)

¾ cup dark brown sugar, NOT packed, but loose

2 eggs + 1 egg yolk

1 ts pure vanilla extract

1 TB molasses

1 ts baking soda

1 ts sea salt

¾ cup rolled oats (not instant)

a little extra sea salt for the tops of the cookies

cook notes:
I swear by the organic chunky whole foods brand peanut butter. It's just the right amount of
creaminess and thickness for making all kinds of cookies & muffins.
Please make sure to chill the dough or the cookies will spread a bit.  If you can't chill the dough, then
leave cookie dough balls in ball form--don't press/flatten.

In a large mixing bowl, mix the peanut butter, the dark brown sugar, the eggs and egg yolk well.  

Then add in the vanilla extract, molasses and mix again.

Sprinkle on the baking soda, salt and rolled oats.

Mix well. 

Cover bowl and place in fridge for 20 minutes to firm up. 

When ready to bake, preheat oven to 350 degrees. 

Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart . You can try using your hands to roll dough balls, but dough is very sticky.

Gently press down on the dough balls, do not flatten, just a small push down.

Sprinkle the tops of a tiny bit of sea salt.

The cookies won’t spread much during baking, but they do rise up a bit. 

Bake cookies for 13-16 minutes.

It’s hard to know when the cookies are done,  they stay soft and puffy while baking (firm up after cooling )

I looked for almost-crisp, light golden brown edges.

After you remove from oven, let them sit on the cookie sheet for  at least 15-20 minutes or longer if you can.

If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.

They don’t keep too fresh that long, maybe 3 days at best?

Makes about 21-25 cookies

flourless peanut butter-cinnamon cookies for #ElleAPalooza

As many of you might know by now, the food blogging world lost a dear dear friend way too early.
Elle of ellesnewenglandkitchen.com
(See my past post about her passing).
To honor her, her love, her friendships, her mentoring, and most of all her memory, a group of friends who all knew Elle have formed an #ElleAPalooza.
(There is also an auction to help raise funds for her family.   Elle leaves behind a wonderful husband, and four children.  If you can, please help donate to the fund.  You can only imagine, in this economy, how hard things are for her husband now--so please donate, give what you can--any amount is welcome).
If you're interested in joining the celebration of Elle and the #ElleAPalooza, please visit the Facebook page: Friends of Elle.
Bloggers that participate, pick a favorite recipe from Elle's blog, recreate as is or with a twist--all done with loving Elle in memory. Along with the recipe, bloggers reflect back on their memories with Elle, how they met her, what they loved about her, what they learned from her, etc...
I personally never met Elle, but we became fairly close online via facebook and our food blogs.
In fact, Elle was one of the first people to leave a comment on my blog back in 2008 when I first started blogging.
Funny as my first few posts had horrid food photos and the cheesiest words to accompany those photos.  So cheesy I swear....I like to think I've gotten better as I've aged?
Darling Elle saw past the cheesy words and always loved the recipes.
She would always tell me how creative I was, and when in the world was my first cookbook coming out?
As the years passed, she, the football Patriot loving friend, soon became someone I loved to share my morning espresso with on Facebook while I was supposed to be writing and working.
Oh it was easy to giggle and pass the morning by with her; she had a great sense of humor.
And always, and I do mean always, was very supportive of any new venture I took or any other food bloggers she knew.
Someone asked me what one thing, one true memory of Elle that stood out ?
Oh that's so easy to answer: she was so SUPPORTIVE.
Supportive to even people she casually knew in the food blogging world; she would encourage, encourage, encourage!
I like to call her the cheerleader of the food blogging world--she was always coaching people on, always sharing cooking contest links to me, pushing me on to enter--even if she was entering to.
She was not selfish at all.
Such a kind, gentle soul...you are so missed my dear.
For the #ElleAPalooza, I choose Elle's flourless peanut cookies, which are made with toffee and chocolate, but since Elle knew me so well, she knows that pretty much everything I do I have to put my own spin on it.
Since I love cinnamon with my peanut butter in the mornings, I decided to add cinnamon chips.
Those cinnamons chips went so well with the rich peanut butter flavor of the cookies.
Oh and a little sea salt on top never hurts either.

This is quite possibly one of the better peanut butter cookie recipes I've come across--it's very rich, deep peanut butter flavor....almost like a really good slice of chocolate cake that leaves you so thirsty.
This is that, but in a cookie.  Very satisfying, and no flour used.
Of course, one bowl easy too.


I think what also made these smell and taste so good was the new bottle of tahitian vanilla I bought as a splurge item.  Just a little something-something added in the background of the cookie.

I know that the tahitian beans are one of the more fragrant ones, and I can attest to this as the smell these cookies made in the house while baking was strong--almost tropical.  Okay tropical mixed with peanut butter, really nice smell.

Don't be tempted to flatten these--they won't be as puffy or tender when baked.
Just a little push down--barely.

If you try and take these off the sheet right after baking they will break apart.
Let them cool at least 20 minutes or longer.

Can't tell you how tasty these truly are...I'm certain Ms. Elle was with me when I created these.
You are missed Ms. Elle, you are missed...


flourless pb & cinnamon cookies
recipe idea from elle's new england kitchen
print recipe

2 cups peanut butter (not oily all natural kind)
1 cup dark brown sugar, packed
2 eggs
1 ts pure vanilla extract
1 ts baking soda
1 ts sea salt
less than ½ cup cinnamon chips
a little extra sea salt for the tops of the cookies

In a large mixing bowl, add in all the ingredients except for the cinnamon chips.
Mix well, then fold in the cinnamon chips
Cover bowl well, and put in fridge for at least 15 minutes.
OR using a 2-inch cookie scoop out cookies onto parchment lined cookie sheets, barely pressing down on the dough balls, then set them into fridge to firm up before baking.  (I did the latter).
Put a little sea salt on the tops of the cookies before baking, optional but wonderful.
The cookies won’t spread much during baking, but they do rise up a bit.
When ready to bake, preheat oven to 350 degrees.
Bake cookies for 13-16 minutes.
It’s hard to know when the cookies are done as they stay soft and puffy while baking (they firm up a lot after baking)
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the hot cookie sheet for  at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Makes about 21-25 cookies

gluten free salty peanut butter cookies

Ever since Trader Joe's stopped carrying the peanut flour I've been on the look out for more peanut flour.
Luckily at whole foods one day I came across this jar of what I thought was peanut butter, but made me look twice because the insides looked different.
Upon closer inspection I noticed that it was powdered peanut butter.
Instantly I thought this had to work as peanut flour.  Nice dry powder with deep peanut flavor?
Has to work.
And thankfully only one recipe later -- it does work perfectly in a gluten free peanut butter cookie.
This powder is a lot sweeter than a normal peanut flour is so you don't have to use as much sugar.
When I first tweeted this product a lot of people asked how does it taste as a peanut butter?
I still have no idea as I'm just using it for baking--so far.
These cookies tastes just like a normal peanut butter cookie recipe with a deeper peanut flavor.
I only made a half batch, about 12-15 cookies.
Also what I LOVE about this recipe is that it's a snap to throw together; no waiting for butter to come to room temp AND it's a one bowl wonder.

Why add the salty?
Since the cookies are sweet AND they are peanut butter--it just begs for a nice smudge of sea salt
on the top.  (you can omit this of course, but it does taste really good).


Literally one-bowl baking.  Love that.

gluten free salty peanut butter cookies 

print recipe

1 ¼ cup all-natural chunky or all natural smooth peanut butter (not too oily)

¾ cup dark brown sugar, packed

1 large egg, room temp

1 ts baking soda

3  OVERSIZED TB powdered peanut butter

1 ts sea salt

plus extra sea salt for the tops of the cookie dough balls, optional but wonderful

Cook notes:

This recipe makes a small batch (about 12-15), if you want more, just double all the ingredients. The cookies have to sit in fridge for at least an hour to come together; don’t let them sit in fridge overnight as they become very dry.  They are delicate and tend to break apart if you make them big. So try not to make the dough balls bigger than a tablespoon size.

You can add chocolate chips to these.

In a small bowl add the peanut powder, baking soda, and salt and mix, set aside.

In a small bowl crack egg open and beat.

In a mixer or by hand, combine peanut butter and sugars until well combined.

Add egg to the cookie mixture, mix well.

Add in the dry mixture, by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till just combined.

Cover bowl and let it sit in fridge for about an hour.

Do not let this sit overnight as the dough becomes dry!

When ready to bake, preheat oven to 350 degrees F.

Roll into tablespoon (or smaller) sized balls and place on non-stick cookie sheets or greased cookie sheets. Do not press flat, just leave as balls. Sprinkle just a touch of sea salt on the tops of the cookie balls. 

Bake for 10-12 minutes, until lightly browned. These cook up very fast, so I really wouldn’t go past the 10-14 minute mark.

Cool on a baking sheet for a while as the cookies are very delicate and hard to move.

The cookies are fragile and tend to break, if you make them too big.

Should make about 12-15 cookies (small batch).

If you want more, just double all the ingredients.

gluten free pb-chocolate chip cookies

Have you, when financially times were tough, ever gone to a "cheaper" dentist to have semi-major work done?

This would be me about five-six years ago when hubby was in between jobs and money was tight--extremely tight.

And this is of course was the time that a tooth of mine decides to present a cavity.

For years having found the best dentist possibly on cape cod, who I love, admire and truly adore his craftsmanship for staying on top of the newest advances in dental work.  

Sadly this was the time I could not afford him.  

He is a lot pricier than other dentists and of course my dental insurance does NOT cover people like him.  

Which brings me to another point: why can't we go and get dental or other medical work done where we want?  The whole reason I'm going to a better dentist is so that it lasts longer/permanent and that its done RIGHT the first time.

Out of all the work I've had done with my good dentist, I've never once had any problem, nor will I ever have to have any of his work re-done later on in life.  

Whereas with the crappy dentist, every single tooth that I've had done I've only had to go to the good dentist to RE-DO!  Plus they still use unsafe materials (mercury).

Doesn't dental insurance want me to be fixed the right way the first time and save them money?

Or do they want me to keep going so that they make money--I know it's painfully obvious which choice it it.

So my day (yesterday) was spent at my good dentist fixing a problem tooth that was done as I said, five to six years ago.  The tooth couldn't handle the crown anymore; the crown was put on wrong (I knew this and lived with it, knowing I would have to at some point go back and get it done again).

But the pain it was causing was unbearable, so I spent most of the day at the dentist, dreading the six different needles I'd get.  

As I sat there waiting I became so enraged at the dental insurance and the fact that I'm supposed to use "one" of their approved dentists in the plan.  And on top of that, I think I'm allotted a mere $900.00 per year for dental work?  

Unreal right?  

I vowed to write the dental insurance a letter voicing my complaint, but I'm sure it would just fall on deaf ears.

As part of my "blogging new year" promise to you, I am finally going ahead, as per your with hundreds of requests of creating more 'gluten free' baked goodies.

And as luck would have it, my first attempt at baking gluten free came out perfectly.

I knew I wanted to use peanut flour, but it's so hard to find, and Trader Joe's doesn't carry it anymore sadly.

So I used coconut flour, which is wonderful, but a little pricey.

But the flavor the coconut flour lended to the cookies, mixed with the peanut butter....oh heavenly.

You must try these cookies!

You would never know they were gluten free.  Even my fussy husband loved these.

They are an odd shape, but who cares when they are just the tastiest lil nuggets.

gluten free peanut butter-chocolate chip cookies

print recipe

1 cup all-natural chunky or all natural smooth peanut butter (oily is ok, just not too oily)

¾ cup dark brown sugar (NOT packed)

1 large egg, room temp

1 egg yolk, room temp

1 ts pure vanilla extract

½ cup coconut flour

1 ts baking soda

1 ts sea salt

½ cup Bittersweet chocolate chips, optional

Cook notes:

This is very dry dough, so forming into cookie dough balls is a bit of work.

So what I did was just leave them as balls. They don’t spread at all when baking.

They are delicate and tend to break apart if you make them big.  Make the dough balls bigger than a tablespoon size.   You need to use this dough right away; leaving in fridge overnight will dry out the dough even more.

This recipe makes a small batch (about 12-15), if you want more, just double all the ingredients. I used bittersweet chocolate, semisweet was just too sweet and milk chocolate was way too sweet.

In a small bowl add the coconut flour, baking soda, and salt and mix, set aside.

In a small bowl mix the egg, egg yolk, and vanilla.

In a mixer or by hand, combine peanut butter and sugars until well combined.

Add egg to the cookie mixture, mix well.

Add in the flour mixture, by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till just combined.  (I used my hands to combine this—it was much easier).

Cover bowl with plastic wrap well and let it sit in fridge for about an hour to come together. Do not let this sit overnight as the dough becomes very dry!

When ready to bake, preheat oven to 365 degrees F.

Roll into tablespoon sized balls and place on non-stick cookie sheets or greased cookie sheets. If you can flatten them without breaking then go ahead.

Bake for 12-15 minutes, until lightly browned. These cook up very fast, so I really wouldn’t go past the 15-minute mark.  To tell if they are done, there should be a slight crisp of the edges and a light golden brown color on the edges as well.

Cool on a baking sheet for a while. Do not try to lift them off the cookie sheet; they need to harden

Should make about 12-15 cookies (small batch). If you want more, just double all the ingredients.

They lasted about 3 days, covered.