Amazing Gluten Free, Dairy Free Peanut Butter Cookies

I do not know how my sweet sister Jessica manages to love life with all her food restrictions. She has type 1 diabetes, which makes sugar something she has to watch carefully. She also has Celiac Disease, which rules out pretty much all breads, grains & baked goods. Recently she discovered that she’s allergic to dairy – her one luxury left. No more cheese, butter, yogurt etc. Ugh. Poor poor Jessie. She handles it all like a total trooper though – she’s really just an amazing person. If I had to deal with all the food issues she does, I would probably crawl into a closet and just sob quietly to myself for hours on end. Especially the cheese. Take all the other stuff away, but don’t take cheese. Or butter. Yeah, I don’t want to live without butter either.

Many gluten-free cookie recipes have strange combos of rice flour & xanthan gum in place of all-purpose flour. Those flours run around $8 for a 2 pound bag, which is just crazy prohibitive to me. This is the first recipe I’ve seen that doesn’t have crazy flours or butter/milk – which makes them both Jessica friendly and easy on my wallet! Oh joy! [Read more…]

Toffee Fudge Puddles

Tonight, I was supposed to be making phallic shaped candies for my sister’s bachelorette party tomorrow night. But, I found out my cousin Shannon is making similarly shaped cookies, and felt that the candy molded “members” would be a little redundant. So, I made these babies instead. I combined parts of three recipes and added my own twist to come up with this awesome bite sized cookie with a name that almost sounds like…I dunno – like a profane exclamation. Which you might want to shout out when you taste them. They are that good.

Toffee Fudge Puddles

Toffee Fudge Puddles

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk

Filling

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Topping

1/2 C toffee chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press the back of a teaspoon into each cookie, creating a well. Cool 10 minutes in the pan then carefully remove to a cooling rack. Once all cookies are made and removed from the pan, start your filling.

For Filling:  Put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Place a large ziploc bag in a tall glass, fold plastic over the glass and fill with chocolate fudge filling. Seal bag and snip corner – wrap bag in paper towel or hold it with a hot pad as the bag will be warm. Fill each well with chocolate filling and top with toffee chips.

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