Oatmeal and Chocolate Chip Peanut Butter Cookies

1/2 c white sugar
1 c brown sugar
3/4 t salt 2 eggs
1 t vanilla
1 t baking soda
1 c peanut butter
2 c gf oats
1 c chocolate chips 

Mix well. Drop on cookie sheet. Bake at 350 degrees until lightly browned, about 10-12 minutes. Makes 3 dozen good sized cookies. The peanut flavor is pretty subtle, and the texture is chewy and not crumbly.

Oatmeal and Chocolate Chip Peanut Butter Cookies

Ingredients:

• 1/2 c white sugar
• 1 c brown sugar
• 3/4 t salt
• 2 eggs
• 1 t vanilla
• 1 t baking soda
• 1 c peanut butter
• 2 c oats
• 1 c chocolate chips

Directions:

Mix well. Drop on cookie sheet. Bake at 350 until lightly browned, about 10-12 minutes. Makes about 3 dozen cookies

Toll House Cookies

These are soooo good! (If I do say so myself) I'm thrilled that I can eat fresh-baked chocolate chip cookies again.

Ingredients:

1/2 c butter
1/2 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 t vanilla
3/4 c sorghum flour
1 1/4  to 1 1/2 c tapioca flour*
3/4 c brown rice flour
2 t xanthan gum
1 t. baking soda
½ t salt
1 ½ - 2 c chocolate chips

Directions:

1. Cream butter, sugars, eggs and vanilla. 
2. Mix in dry ingredients and chocolate chips. 
3. Roll balls of dough (not too big) and place on cookie sheet. Flatten slightly.
4. Bake 375 for 8-11 minutes, or until browned. 

*When I use Bob's Red Mill brand of tapioca flour, I found adding an extra 1/4 c or so preventing the cookies from spreading out as much while baking. Additionally, I find that the cookies spread less for me when I line the cookie sheet with parchment paper.

Muddy Buddies

The best quick chocolate/peanut butter fix.

Ingredients:

1 cup semi-sweet chocolate chips

2/3 peanut butter

8 cups Rice or Corn Chex

1 ½ to 2 c. powdered sugar

Directions:

1. Microwave chocolate chips and peanut butter for 1 ½ minutes or until smooth, stirring after 1 minute. 
2. Pour chocolate mixture over cereal and stir until well coated. 
3. Pour powdered sugar on top and stir until well coated (or shake together in a Ziploc bag). Store in airtight container.

Grain-free Chocolate Chocolate-Chunk Muffins

My cousin sent me this recipe, found at joyfulabode.com.

Ingredients:

a cup of nut butter (I used peanut)

3 eggs

About 1/4 cup of honey

1 very ripe banana

3 Tbsp cocoa powder

1/2 teaspoon baking soda

1/3 cup chopped dark chocolate (I used chocolate chips)

1 teaspoon of lemon juice

Directions:

1. Combine all ingredients except lemon juice in a mixer (or with a hand mixer) until well combined
2. Mix in lemon juice
3. Oil muffin tin or line with paper cups
4. Fill cups 2/3 full with batter
5. Bake 350 for 25 minutes or until toothpick inserted in center comes out clean