Gluten Free Chocolate Cherry Peanut Butter Cookies Recipes
GLUTEN-FREE CHOCOLATE-CHERRY PEANUT BUTTER COOKIES
If you ask me, the best peanut butter cookies are a little chewy and almost raw in the middle, like a Reese's Peanut Butter Cup. When I set out to create my own recipe, that's what I had in mind, and I think I succeeded. But after making these half a dozen times, I realized I wanted more. So I poked around the pantry and found some dried cherries. Just like that, Reese's Peanut Butter Cups met peanut butter and jelly. And there ain't nothing wrong with either.
Provided by Justin Chapple
Categories dessert
Time 40m
Yield Makes about 24 cookies
Number Of Ingredients 7
Steps:
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
- Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
- Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
GLUTEN-FREE PEANUT BUTTER COOKIES
This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.
Provided by Jackie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 52m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
- Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
- Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g
(GLUTEN FREE) MAGIC COOKIE BARS
I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!
Provided by Jewels
Categories Desserts Cookies Bar Cookie Recipes
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g
CHERRY NO-BAKE COOKIES
I've always loved my no-bake cookie recipe, but I was never able to place at the fair with it. So I mixed in some maraschino cherries, added a few drops of almond extract, and voila! We won a blue ribbon at the county fair in 2010. -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 81 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 29mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
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- 1. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Line two large baking sheets with parchment paper.
- 2. In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
- 3. Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
- 4. Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, and then transfer to a wire rack to cool completely.
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