Gluten Free Double Chocolate Peanut Butter Cookies - starch free

I saw this recipe on a blog the other day and knew they would be the perfect gluten free cookie.  Anything with peanut butter always turns out great, plus with chocolate - who can lose?  I also figured with the help of the peanut butter and chocolate,  I could throw in all my healthy flours for a delicious, starch free, "healthy" cookie.  I made these for a lunch at my house and everyone asked for the recipe.  I told them the original link so they could get the gluten filled version.  My neighbor told me a few days later that mine were better, and that always makes a gluten-free cook smile!  Easily dairy/soy free!  These will definitely satisfy your craving!

Double Chocolate Peanut Butter Cookies

adapted from The girl who ate everything

3/4 c. teff flour
1/2 c. millet flour
1 T. coconut flour
1/2 t. xanthan gum
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 c. shortening(Spectrum Organic is awesome)
1 1/2 cups sugar
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips(use Guitard semi-sweet for dairy free or Enjoy Life for soy free)
In a small bowl, combine dry ingredients and set aside.  In your large mixing bowl, cream together the peanut butter, shortening, and sugar.  Add eggs and vanilla, and  mix some more.  Add the dry ingredients and mix until combined.  Stir in chocolate chips.  The dough will be thick.  Place balls of dough on greased or Silpat lined cookie sheet. Bake for 10 min. at 350.  Do not overbake.  Delicious when warm out of the oven.  Makes 3 doz. delicious cookies!
These are linked to Linda's Gluten Free Wednesdays.

Gluten Free Chocolate Muffins

 

These muffins are a staple in my book.  I can truly call them muffins because they are healthy.  They are packed full of whole grains with very minimal starch.  When my chocolate craving hits in the morning, or snack time, or whenever, these are perfect to pull out of the freezer, warm in the microwave and pop in my mouth.  If you aren't a chocoholic like me, you will still like them.  Plus they are dairy and soy free.

Chocolate Muffins

recipe adapted from the Gluten Free Goddess

¾ c. teff flour

½  c. sorghum flour

¼ c.  millet flour

1 ½ T. coconut flour

2 T. potato starch (not potato flour)

1 T. ground chia seeds(if you don’t have it, sub it with 2 T. ground flax or just omit it altogether + decrease milk by 1 T.)

½ c. cocoa powder

1 ½ t. baking powder

½ t. baking soda

½ t. fine sea salt

 1 t.  xanthan gum

 1 c. brown sugar

 ¼ c. oil

 ¾ c. – 1 c. rice milk- start with less

 2 eggs

 ¼ t. light tasting rice vinegar

¾ c. - 1 c. chocolate chips(use Enjoy life chips for soy/dairy free)

   

Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky.   If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.  Stir in chocolate chips.

    Spoon the batter into twelve lined muffin cups, or mini muffin pans.  Bake at 375 for 20 min.  Freeze extras and save for another day.

*Linked to Linda's Gluten Free Wednesdays!

Peppermint Patties - everything free!

 For those of you with lots of allergies, and who never get to enjoy a regular candy bar, this recipe is for you.  These are gluten free, dairy free, soy free, nut free, egg free, and free of lots of other stuff.  I am not a candy maker, but I can make these.  For those of you who know how to make candy, please don't shudder at my methods, just let me know an easier way or any tips you might have!  Here is the recipe and read on for the methods and substitutions.

Peppermint Patties

2 T. + 2 t. water

1 T. agave/honey

1 t. peppermint extract

3 3/4 c. powdered sugar

1 T. shortening

1 bag semi-sweet chocolate chips

Beat together: water, agave, peppermint, and 2 c. powdered sugar in a mixing bowl.  Add shortening and beat well.  Add remaining powdered sugar and mix well.  You should have a dough that won't stick to your fingers, and that you can roll into a ball.  If it is too thick, add a few drops of water; too thin, add a small amount of powdered sugar.

Roll dough into 36 1" balls(or whatever size you want), and place on a cookie sheet with wax paper.  Cover with another sheet of wax paper and use another pan to press down on the balls and flatten them to 1/4-1/2" thick.  I find this the easiest way.  You can also flatten them with a cup or anything else, this just seems to be the fastest and most uniform way.  They should look like picture #1. Throw them in the freezer and now onto the fun part. Time to melt the chocolate.  I dump the bag of chocolate chips in a bowl and place in the microwave.  I do 1 min. intervals and stir after each one until melted. Let cool. When your chocolate is ready, pull your tray of discs out of the freezer and it is time to dip.  I actually have no idea how to really dip chocolates.  Please let me know how you are really supposed to do this!  I wash my hands, grab a disc and drop it in the chocolate, make sure both sides are covered and place it back on the wax paper to harden.  With dripping hands I grab the next disc and repeat until they are all done.  Then I lick my fingers!  If the discs get to soft, throw them back in the freezer for a few minutes.  This makes them a lot easier to work with.   Place chocolate covered patties in the fridge until set.  See picture #2 for the finished product.   I usually store mine in the fridge, but they usually don't last very long!  If you love mint, you can sprinkle crushed candy canes on top of the wet chocolate, but  I am too lazy!  Enjoy your chocolate treat this wonderful holiday season!

*Substitutions-

Use Spectrum shortening for a soy free, trans-fat free option

Use Enjoy Life chocolate chips for soy and dairy free

     or just Guitard or Ghiridelli semi-sweet chocolate chips for dairy free

*Check out Linda's Chocolate Roundup for this month's challenge!

Flourless Fudge Cups

Not the prettiest picture, but nevertheless, they fulfill that 9pm chocolate craving!  These are quick and easy and anyone can make them - no flour required!  My husband and I can eat forever, so this recipe is perfect for us because it doesn't make a lot - perfect for the 2 of us.  I do have 5 kids but it seems like it is always at night when they are in bed that I whip these up.  For normal people, it would serve 4-6.

Flourless Fudge Cups

3 squares semi-sweet baking chocolate

1 T. oil

1/3 c. cocoa

4 egg whites

½ c. brown sugar

Microwave chocolate and oil 1-2 min. or until completely melted.  Stir in cocoa, let stand 5 min. 

Beat egg whites and sugar on high for 3 min. or until tripled in size.  Reduce to medium and blend in chocolate mixture.  Spoon batter into 6-8  greased muffin cups.  They don't rise a lot so you can fill them pretty full.  Bake 18 min. at 350, or until puffed and center is set.  Let stand in pan 5 min.  Serve warm.  Great with a scoop of cream, cool whip, or ice cream on top.