Peanut Butter Cookies - grain-free

This recipe was found in the Wheatbelly 30 minute cookbook by Dr. William Davis. You can substitute and nut or seed butter for the peanut butter.

Peanut Butter Cookies - makes 30

1/2 cup all-purpose baking mix (see recipe below)
1/2 cup finely chopped peanuts
Sweetener equivalent to 3/4 cup sugar
2 cups natural peanut butter at room temperature
1 T. molasses
2 eggs
1 t. vanilla extract




All purpose baking mix (makes 5 cups)
4 cups almond meal or flour
1 cup ground golden flaxseeds
1/4 cup coconut flour
2 t. baking soda
1 t. ground psyllium seeds (optional)

Oven to 350 degrees

line baking sheets with parchment paper

In a large bowl combine baking mix, nuts, and sweetener. Stir in the peanut butter, molasses, eggs and vanilla and mix thoroughly.

Use a cookie scoop or tablespoon to scoop the mixture into 1 1/2 inch diameter mounds on the baking sheets. flatten slightly with your hands or with the tines of a fork in a crisscross pattern. Bake for 15 minutes or until slightly firm and very lightly browned. cool on the baking sheets for 1 minute and then place a wire rack to cool completely. Cookies will harden as they cool.

Chocolate Peanut Butter Cheesecake Balls

Quick gluten-free dessert.

Ingredients:


1 (8 oz) package cream cheese,softened
¼ cup butter, softened
¼ cup creamy peanut butter
½ cup sugar
2 tablespoons unsweetened cocoa powder
1 cup finely chopped nuts, toasted (I used walnuts)

With an electric mixer at medium speed beat together all ingredients except nuts until creamy and well mixed. Cover and chill at least 2 hours. Shape chilled mixture into small balls (about 1 tablespoon each). Roll balls in nuts. Serve well chilled.

Maple Walnut Cookies

We first discovered maple walnut cookies at a little butcher shop in Lake Tomahawk, Wisconsin. The cookies were so good that we drove to the store a couple of times that weekend. I found this recipe on the internet. This is the signature cookie recipe from the Arcadian Inn Bed and Breakfast.

Ingredients:
1 cup butter flavored crisco
1 cup sugar
1/2 cup brown sugar
2 eggs
1 t. vanilla
1 T. maple flavoring
4 T. flour
1 t. salt
1 t. baking soda
2 cups flour
1 1/2 cups chopped walnuts

Cream together the crisco, sugar, eggs, vanilla and maple flavoring. Add 4 tablespoons flour, salt and soda. Fold in 2 cups flour and walnuts. Drop by teaspoon on ungreased baking sheet. Bake at 350 degrees for around 10 minutes.

Roll out sugar cookies

This is a great recipe for a roll out sugar cookie. Use your favorite cookie cutters and frost and decorate for the occasion. Found in Good Housekeeping Magazine.

1 C butter

1 C sugar

2 eggs

1 tsp Salt

½ tsp soda

3 C flour

½ tsp vanilla

Thoroughly cream butter and sugar and add vanilla and eggs and blend well. Combine salt, soda and flour. Add to butter mixture. Chill well – overnight is best. Roll dough to 1/8 inch thickness and cut out. Bake at 400 degrees for 5-6 minutes.

Frosting

1 C powdered sugar

¼ tsp salt

½ tsp vanilla

Half’n’half

Combine sugar and salt. Add vanilla, then enough half n half to bring to spreading consistency.

Protein Balls

Need a healthy snack? Try this recipe. These small bits of energy are delicious, addicting and good for you! We keep a bag of these balls in the frig all the time.

1/2 cup creamy peanut butter
3/4 cup nonfat milk powder
1/2 cup ground flaxseed
1/2 cup honey
1/2 cup crushed cereal, such as Honey Bunches of Oats

Add one or two of the following:
1/3 cup raisins
1/3 cup Craisins
1/3 cup sunflower nuts
1/3 cup chocolate chips
1/3 cup walnuts


1. Combine peanut butter, milk powder, flaxseed, honey in a bowl and mix well. Stir in chocolate chips or other favorite from above list.
2. Roll mixture in small bowls and then roll balls in crushed cereal. Place on waxed paper.
3. Chill in the refrigerator for at least 1 hour before serving.

Preparation time: 15 minutes

Chill time: 1 hour

White Chocolate Bon Bons

These are one of my favorite holiday cookies. I got the recipe last year from my Aunt Toby. I made them last night for the first time for my office holiday party tonight. Pretty simple, no bake recipe. Enjoy! - Kristin

White Chocolate Bon Bons

2 c crunchy peanut butter
2 c Rice Krispies
1-12 oz. pkg. mini-chocolate chips
1 1/2 c powder sugar
4 tpsp melted butter

Almond bark/white chocolate

Mix first five ingredients together. Shape into balls and put on wax paper-lined cookie sheets. Freeze.

Melt a few pieces of almond bark at a time. Take out a few balls--leave remaining in freezer until ready so they do not thaw--and dip into melted almond bark. Let harden on wax paper.

Makes about 5 dozen.

Kristin's pumpkin chocolate chip cookies

These are one of Kristin's favorite cookies. If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator. Makes 2 dozen (12 servings).


1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions
1 Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and
stir in. Add flour mixture to pumpkin mixture and mix well.
2 Add vanilla, chocolate chips and nuts.
3 Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Mrs. Field's chocolate chip cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.

Mrs. Sigg's Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour 2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3 Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4 Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.