Chocolate Peanut Butter Donuts

These are truly incredible. Gluten-free, low carb and delicious! Little did I know that today was also National Peanut Butter Day in the USA so this recipe also has perfect timing.

My daughter is a chocolate and peanut butter fanatic. My son is on a gluten-free diet and I try to follow a low carb eating plan so these are truly a miracle for all of us wrapped up in one sweet and tasty treat.

Gluten-Free Chocolate Peanut Butter Chip Cookies

Cookies without the gluten? Absolutely? Do they taste good? They taste GREAT ! The secret is almond flour. It is a wonderful baking ingredient that takes gluten-free from so-so to superb! Add some dark chocolate cocoa powder and a slew of peanut butter chips and you have one rockin' cookie.

My son follows a gluten-free diet and I am always looking for new baking ideas. I love baking cupcakes - they are my specialty - but cookies are fun, easy and a wonderful way to spice up school lunches.

If peanuts are a no-no at your school the just replace the peanut butter chips for chocolate chips or butterscotch chips and you are in business.

I highly recommend you use a parchment lined baking sheet when baking these cookies. They slide off , don't stick and clean-up is a breeze.

Use top quality almond flour. Though Bob Red Mill's products are lovely, I find their almond flour too grainy. So try some other brands and see which one works for you. I have always used the JK Gourmet brand.


I used my KitchenAid stand mixer for this recipe but a bowl and whisk would work just as well. Just ensure the ingredients are blended well and no almond flour lumps can be seen.

So are you ready? Let's get to it !

RECIPE:
*adapted source recipe: Chocolate Chocolate Chip Cookies, Joyful Abode

WHAT YOU NEED

5 tablespoons butter at room temperature
3 tablespoons honey
1 teaspoon pure vanilla extract
1 egg
1 1/4 cup almond flour
1/8 teaspoons of baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons cocoa powder ( I use Cocoa Barry - Extra Brute)
1/2 cup peanut butter chips

MAKE IT

PREHEAT oven to 350F
LINE a baking sheet with parchment paper

IN MED BOWL, thoroughly whisk together first 4 ingredients
IN LARGE BOWL, combine remaining ingredients except chips. Whisk thoroughly
ADD wet ingredients to dry ingredients and whisk thoroughly until well blended
FOLD in peanut butter chips
DROP batter by teaspoonful onto baking sheet leaving 1/2 inch space between (these do not spread much at all)
BAKE 12 minutes
IMMEDIATELY remove cookies from pan using a stiff spatula and transfer to cooling rack
LET cool completely

ENJOY !


Linked here:

Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

I saw this glorious muffins on foodgawker the other day and new I had to make them ! My kids are crazy over PB and chocolate together. These muffins blend both flavors incredibly well. They rise up perfectly too.

This recipe makes 12 regular size muffins. The key to the high dome on them is to fill the liners right to the top. My ice cream scoop did the trick. One scoop per liner and no batter was left over.

They required the full 20 minutes bake time my oven but check at 18 via toothpick in the center to test for doneness.

Rather than reposting the recipe, I will simply re-direct you to The Galley Gourmet's blog post. I did not alter this recipe much at all. I only swapped out the milk chocolate chips for Hershey's dark chocolate chips.

RECIPE: Peanut Butter Chocolate Chip-Peanut Butter Chip Muffins

Bake these ! You won't regret it. And you kids will love you all the more too :) And what is parenthood without that art of bribery.

ENJOY !


Linked Here:

Peanut Butter Cookies

Peanut Butter Cookies - an old favorite among many. This was a recipe my mom used to make when I just a little lass.

For the peanut butter, I had great ideas to inject some kind of "healthy" version of it into these lovelies and go with pure and natural peanut butter. My advice: DON'T DO IT ! Stick to your typical Skippy or Kraft brands for best results.

I had also initially intended to jazz these up a bit - dipped in chocolate or even just drizzled. But honestly, why mess with a good thing? I hope you enjoy these as much as I do.

LET'S GET STARTED !

RECIPE:

WHAT YOU NEED

1/2 cup fine white sugar
1/2 cup firmly packed brown sugar
1/2 cup butter at room temperature
1/2 cup smooth peanut butter
2 tablespoons milk
1 teaspoon pure vanilla extract
1 large egg at room temperature
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

MAKE IT

PREHEAT oven to 375F
LINE 2 cookie sheets with parchment paper
IN LARGE BOWL, combine first 7 ingredients. Hand-mixer works well on medium speed
SIFT in flour, baking soda and salt
STIR until combined
ROLL dough into 1 inch balls and place 2 inches apart on cookie sheets
DIP a fork in sugar and flatten dough in crisscross pattern
BAKE for 10-12 minutes (mine needed the full 12)
REMOVE from cookie sheet and let cool completely on wire rack

This recipe can also be used to make PEANUT BUTTER KISS cookies.

Simply do not flatten dough, roll in sugar and bake for same amount of time.
When done, remove from oven and press Hershey chocolate kisses down into center of cookies until they crack around the edges.

ENJOY !!!!

Foodie Friday (Feb 25, 2011)

Sweet Tooth Friday ( Feb25, 2011)