Gluten-free Peanut Butter Oatmeal Cookies

Holy geez! I'm on such a PB craving lately. I think that I dream about it. Must be something with the oncoming fall weather, because I'm wanting PB sauce on everything. Finally, I decided that some peanut butter cookies were in order. I found a recipe for flourless peanut butter cookies, but it used a TON of white sugar, and nothing else, and that's simply not my style. So, I dressed it up a bit to make it a little less sweet and a little more diet friendly to come up with this recipe! And so awesome that it's GF!!!

First, the ingredients:

1 cup natural peanut butter, crunchy or smooth (I used Trader Joe's salted crunchy natural)
1 extra large egg
1/2 cup brown sugar
1/3 cup GF old-fashioned oats (I used Bob's Red Mill)
1 tsp GF baking powder (Rumsford and Clabber Girl are both GF)

Yield is about 8 cookies, so double or triple, if desired.

Preheat oven to 350 degrees.

While the oven is heating, mix all ingredients in a medium bowl until well blended.

After the ingredients are well-mixed, using a large spoon, ladle them onto a cookie sheet.

Bake for 12 minutes, or until the tops are slightly dark. Allow to cool for one minute, then enjoy! These also keep awesome in the fridge!

Almost Sugar-free, Gluten-free Super Chocolate "Muffins"

I've had a number of requests for some gluten-free recipes. I've never baked gluten-free, and I'm still trying to determine how to create gluten-free baked goods that rise nicely. These muffins are muffins only in the loosest of terms. They are in little cups, are breakfast-y, but contain no flour. They are created using eggs and gluten-free rolled oats. They are excellent little healthy snacks, perfect for after school or coffee breaks. They are very simple to make, and bake up in 20 minutes. Perfect to mix up first thing in the morning, then allow to bake up while you shower!

Ingredients:

1 1/2 cup GF oatmeal (Bob's Red Mill is a great one)
2 very ripe bananas
1 tbsp baking powder
1 tsp natural honey
1/2 cup milk (soy, almond, or cow)
1/3 cup chocolate chips
2 tbsp unsweetened, dutch process cocoa
1 egg
1 tsp cinnamon (optional, but recommended)

Yields 8 muffins.

Preheat the oven to 375 degrees.

In a medium bowl, mash up the bananas using a potato masher or large fork. Once they are nice and smooshy, stir in the rest of the ingredients except for the chocolate chips, and stir until well mixed.

Line a muffin pan with paper cupcake wrappers.

Stir in the chocolate chips, and spoon into the cupcake wrappers, filling to the top.

Bake for 20 minutes. Remove from oven and allow to cool for 5-10 minutes. Store in an airtight container for up to 3 days if not eaten immediately!