Coffee with too much cream and sugar, a new pair of jeans, driving around with the windows rolled all the way down…radio blaring, the smell of fresh linens, grilling outside with friends, sitting on a patio with a bottle of chardonnay, working out just to eat ice cream, getting home from the beach all day – realizing you should have put the spf 30 on versus spf 4 dark tanning oil, peanut butter and chocolate, ahh! the simple joys in life.
Just randomness but here ya go:
Simple! Gluten-free Chocolate dipped P.B. Cookies!
I know what you’re thinking: gluten free “cookies”…sacrificing taste/texture…well, not this time, try it- trust me I’m not even one who suffers with celiac and I love ‘em.
Gluten Free Peanut Butter Cookies
(Makes about 3 dozen cookies)
- 1 pkg Vanilla CANDIQUIK + 1/2 pkg Chocolate CANDIQUIK (for dipping)
- 2 -1/2 cups Peanut Butter
- 2 eggs
- 1 tsp Vanilla Extract (gluten-free)
- 2 tsp Baking Soda
Preheat your oven to 350 degrees
Melt the Vanilla CANDIQUIK according to directions on the package.
In a mixing bowl - add the vanilla, baking soda, eggs, peanut butter, and mix well.
Place mixture in the fridge for 20-30 min or until the oven is preheated. This is an important step. Yes, placing the batter in the fridge. (Well, the preheating is too!)
On a nonstick cookie sheet (lined with parchment paper), scoop mixture into 1″ balls, and bake for 10 minutes.
Melt Chocolate CANDIQUIK according to package directions and simply dip half/the bottom side, or however much of the cookie you want in the CANDIQUIK. Sprinkle, decorate, etc.
Set on wax paper to dry.
These are literally melt in your mouth, delish cookies!