REESE'S PIECES FLOURLESS CHOCOLATE COOKIES

MY HUBBY AND I BOTH ENJOYED THESE...EVERY LAST ONE OF THEM!!!!

Ingredients:
1 c. raw almond butter (I USED PEANUT BUTTER)
1/2 c. granulated sugar
1/2 c. packed dark brown sugar (I USED LIGHT BROWN)
2 eggs
1 t. baking soda
1/2 c. gluten-free old fashioned oats
1/2 c. dark cocoa powder

Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the almond butter, and sugars together on high until smooth, about 1 minute.
3. Add the eggs and beat again until just incorporated.
4. Add the baking soda, oats, and cocoa powder, mix until just incorporated, scraping down the sides of the bowl, as needed.
5. Using your hands, roll the dough into golf ball sized balls, place on the prepared baking sheet, and flatten with the palm of your hand. (AT THIS POINT I LOADED EACH COOKIE UP WITH REESE'S PIECES! OH YEAHHH!) Bake for 12-15 minutes, times will vary with oven.

Makes about 16 large cookies.

FLOURLESS CHOCOLATE CAKE!

THE PERFECT GLUTEN FREE TREAT...EVERYONE LOVES FLOURLESS CAKE! WOULD YOU LIKE THE RECIPE?

FLOURLESS CHOCOLATE CAKE WITH FRESH WHIPPED CREAM & RASPBERRIES

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 8 INCH ROUND TART PAN (I USE 9" TART PAN WITH REMOVABLE BOTTOM)

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

WHIP FRESH CREAM AND SERVE WITH RASPBERRIES! MMMMMMMM!
ADAPTED FROM GOURMET MAGAZINE

LINKING AT http://www.chef-in-training.com/

FLOURLESS PEANUT BUTTER COOKIE SANDWICHES

HAPPY GLUTEN FREE FRIDAY! BY NOW, YOU MUST KNOW I AM GOING CRAZY OVER HOMEMADE CARAMEL THIS MONTH! I HAD SOME LEFTOVER CARAMEL BUTTERCREAM FROM MY APPLE TOFFEE BARS AND DECIDED TO MAKE FLOURLESS PEANUT BUTTER COOKIE SANDWICHES! THESE COOKIES COULDN'T BE ANY EASIER AND THEY ARE PACKED FULL OF DELICIOUS-NESS!!!!!!!

SO, WE START WITH MY GLUTEN FREE MODEL. I THINK HE LOOKS HAPPILY FED, YES?

HERE IS A PEEK INSIDE THE SANDWICH COOKIE AT THE CARAMEL BUTTERCREAM! YOU CAN FIND THE COOKIE RECIPE BELOW AND THE BUTTERCREAM RECIPE HERE.

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

CHOCOLATE ALMOND COOKIES

CHOCOLATE ALMOND COOKIES! LOW CHOLESTEROL, TOO!

Flourless Butterless Dark Chocolate Cookies
Recipe created by François Payard
Deep, dark chocolate cookies with walnuts. (I USED ALMONDS)

Ingredients:

* 3/4 cup cocoa powder (dutch process)
* 2 1/2 cups confectioners' sugar
* Salt (pinch)
* 2 cups walnuts , roughly chopped (I USED ALMONDS)
* 1 tablespoon vanilla
* 4 egg whites

Preheat the oven to 350°.

Place the dry ingredients into a mixing bowl and mix on low speed for 1 minute with a paddle.

In another bowl, combine the vanilla and egg whites. With the mixer running, slowly add the whites and mix for 2 minutes on medium speed. Then fold in chopped walnuts.

With a 1.5 or 2 Tbls scooper (or large tablespoon), scoop cookie dough and place onto parchment paper lined pan. Make sure to space the cookies about 3 inches apart (cookies will spread while baking).

Lower the oven temperature to 320° and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on a wire rack and store in an airtight container. (I THINK I FORGOT TO LOWER THE TEMP LOL BUT THEY WERE STILL GREAT!!)

BROWNIE COOKIES

RECIPE FROM VERONICA'S CORNUCOPIA
1 cup raw, unsalted almonds (I USED ALMOND MEAL)
½ pound semisweet chocolate
3 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
¼ teaspoon salt
Powdered sugar for dusting (optional)

Lay almonds on a microwave-safe plate and toast in microwave in 30-second intervals on high, stirring in between, 3-5 times until nuts are fragrant. Cool to room temperature. In a food processor, grind nuts until very fine, almost like flour. Measure out 1 cup and set aside; discard or save extra, if any, for another use.

Melt the chocolate and butter together in a double boiler; remove from heat and set aside. Beat the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight or 8 hours.

Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack. Dust cooled cookies with powdered sugar or more granulated sugar if desired.

FLOURLESS PEANUT BUTTER COOKIES WITH TOFFEE!!!!!!!

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

ONCE COOL, DIP IN MELTED DARK OR MILK CHOCOLATE AND SPRINKLE ON TOFFEE BITS. MMMMMM!!!