GRAIN-FREE/GLUTEN-FREE

3-INGREDIENT PEANUT BUTTER COOKIES AND 4-INGREDIENT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Flourless 3-Ingredient & 4-Ingredient Peanut Butter Cookies (1)

Recipe By Shirell Dalton, The Simple Chocolatier

Prep: 3 minutes Cook Time: 7-8 minutes Yields 14 cookies 

Ingredients:

For the 3-Ingredient version:

1 cup natural peanut butter (I used Aldi’s Peanut Delight Natural Creamy Peanut Butter)

1/4 cup plus 2 tablespoons (6 tablespoons) pure cane sugar (I used Zulka Morena Pure Cane Sugar)

1 large egg

For the 4-Ingredient version:

1 cup natural peanut butter (I used Aldi’s Peanut Delight Natural Creamy Peanut Butter)

1/4 cup plus 2 tablespoons (6 tablespoons) pure cane sugar (I used Zulka Morena Pure Cane Sugar)

1 large egg

1/4 cup of good quality semi-sweet chocolate chips (can also use bittersweet chocolate chips, milk chocolate chips or coarsely chopped dark chocolate)

Directions:

Preheat oven to 350 degrees. Combine peanut butter, sugar and egg. If you use the 4-Ingredient version of the recipe, then also add the chocolate chips to the mixture. Stir the mixture till it comes together and begins to thicken. Scoop a heaping tablespoonful of mixture for each cookie and roll into balls then arrange on a parchment paper-lined baking sheet. Press each peanut butter ball down with the back of a fork to form a crisscross pattern. Bake for approximately 7-8 minutes. Do not over bake. Remove from oven and allow to cool.

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2017 Shirell Dalton, All Rights Reserved

 

CHOCOLATE-CHOCOLATE CHIP COOKIE SANDWICHES WITH GANACHE (GRAIN-FREE & GLUTEN-FREE VERSIONS)

Chocolate-Chocolate Chip Cookie Sandwiches (Grain-Free & Gluten-Free Versions)

Recipe By Shirell Dalton, The Simple Chocolatier

Active Time: 15 minutes Cook Time: 7-9 minutes

Yields 10 cookie sandwiches

Ingredients:

For the Grain-Free version:

1/4 cup unsalted butter, softened

2 tablespoons coconut oil

3/4 cups coconut sugar (or use 1/2 cup for a slightly less sweet taste) – see note below

2 tablespoons of good quality cocoa (or use raw cacao)

1 large egg plus 1 egg yolk

5 tablespoons coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoons pure vanilla

1/2 cup of good quality bittersweet or semi-sweet chocolate chips

For the Gluten-Free version:

Use the ingredients (except coconut flour) above. Substitute the coconut flour

with 3/4 cups of gluten free all purpose flour (I used Arrowhead Mills Organic Gluten Free All Purpose Flour)

Dark Chocolate Ganache:

1/2 cup of good quality bittersweet chocolate chips

1/2 cup of good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream (or use coconut cream) – see note below

2 tablespoons unsalted butter

1 teaspoon raw honey (or light corn syrup)

Note: I’m a big believer in using quality (and affordably priced) ingredients in order to make quality desserts and other foods. My product recommendations are Madhava Naturally Sweet Organic Coconut Sugar and So Delicious Culinary Coconut Milk- Original. Pure cane sugar can be used as an alternative for the coconut sugar. I recommend Zulka Morena Pure Cane Sugar (unrefined).

Directions:

Preheat oven to 350 degrees. Combine butter, oil, coconut sugar and cocoa (or raw cacao). Add the large egg plus egg yolk and vanilla then mix well. Whisk together the flour, baking soda and salt. Pour into mixture. Also add vanilla and chocolate chips. Stir until combined. Chill the cookie mixture until firm. Measure 2 tablespoonfuls of cookie mixture for each portion and roll into balls. Arrange on a parchment-lined baking sheet.

Bake for approximately 7-9 minutes. Do not over bake. Remove from oven. Once the cookies have cooled, use a small spatula and spread softened Dark Chocolate Ganache on the bottom of one cookie then top with a second cookie (bottom side down). Repeat these steps to make the cookie sandwiches.

To make the Dark Chocolate GanachePour the bittersweet and semi-sweet chocolate chips into a mediumsize heatproof bowl. Place bowl aside. In a small saucepan, combine the heavy cream, butter and honey. Bring to a light boil over medium heat. Remove the cream mixture from the heat, and pour over the chocolate chips. Gently swirl the bowl to cover the chocolate completely with the cream. Slowly whisk until the chocolate chips melt. Tightly wrap and freeze any unused portion for up to 3 months.

Variations:

Grain Free Chocolate-Chocolate Chip Peanut Butter Cookie Sandwiches For this recipe, use 1/4 cup unsalted butter or coconut oil (also can try using a combination of both), 1/2 cup coconut sugar, 2 tablespoons cocoa or cacao, 1 large egg plus 1 egg yolk, 1/4 cup natural peanut butter, 5 tablespoons coconut flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoons pure vanilla, 1/2 cup bittersweet or semi-sweet chocolate chips. Bake for approximately 6 minutes.

Grain Free Chocolate-Chocolate Chip Cookies with Coconut Add 3/4 cups unsweetened flaked coconut (can also reduce to 1/2 cup coconut) to the Grain-Free version above. For this recipe I used Great Value Organic Unsweetened Coconut Flakes.

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2017 Shirell Dalton, All Rights Reserved

 

JUMBO PEANUT BUTTER COOKIES WITH DARK GANACHE (GRAIN-FREE & GLUTEN-FREE VERSIONS)

Jumbo Peanut Butter Cookies with Dark Ganache (Grain-Free & Gluten-Free Versions)

Recipe By Shirell Dalton, The Simple Chocolatier

Active Time: 15 minutes Cook Time: 7 minutes

Yields 8 jumbo-sized cookies

Ingredients:

For the Grain-Free version:

1/4 cup (1/2 stick) unsalted butter, softened

2 tablespoons coconut oil

3/4 cups plus 2 tablespoons light brown sugar, firmly packed – see note below

3/4 cups natural peanut butter – see note below

2 large eggs

3/4 teaspoons pure vanilla

3/4 cups coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup pure cane sugar (to roll cookies in) – see note below

For the Gluten-Free version:

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup coconut oil

1 cup light brown sugar, firmly packed – see note below

3/4 cups natural peanut butter – see note below

1 large egg

3/4 teaspoons pure vanilla

1 cup plus 2 tablespoons gluten free all purpose flour (I recommend Arrowhead Mills Organic Gluten Free All Purpose Flour or Arrowhead Mills Organic Gluten Free Heritage Blend All Purpose Flour)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup pure cane sugar (to roll cookies in) – see note below

Dark Chocolate Ganache:

1/2 cup good quality bittersweet chocolate chips

1/2 cup good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream

2 tablespoons unsalted butter

1 teaspoon raw honey (or light corn syrup)

Directions:

Preheat oven to 350 degrees. Combine butter, oil, brown sugar and peanut butter. Add egg and mix well. Whisk together the flour, baking soda and salt. Add to mixture. Stir until combined. Use a 1/3 measurement cup to measure out individual cookie portions then roll each portion into a ball. Pour the pure cane sugar onto a saucer plate or use a small bowl, then roll each ball into the sugar. Arrange on parchment-lined baking sheets. Only place on a few cookies at a time. Place about 3-1/2 inches apart. Use the base of your front palm to press the cookies down to about 1/2” high. Bake the Grain-Free version for approximately 6 minutes and the Gluten-Free version for approximately 7-8 minutes or until slightly under baked. Do not over bake. Remove from oven. Use a round cookie cutter or rim of a glass to press (press gently- do not press all the way through) a circular shape into the center of the cookies before the cookies cool. Once the cookies have cooled, use a small spatula and spread Dark Chocolate Ganache into the center circular pattern of the cookie. Place the cookies in the refrigerator until the chocolate sets.

To make the Dark Chocolate GanachePour the bittersweet and semi-sweet chocolate chips into a mediumsize heatproof bowl. Place bowl aside. In a small saucepan, combine the heavy cream, butter and honey. Bring to a light boil over medium heat. Remove the cream mixture from the heat, and pour over the chocolate chips. Gently swirl the bowl to cover the chocolate completely with the cream. Slowly whisk until the chocolate chips melt. Tightly wrap and freeze any unused portion for up to 3 months.

Note: I’m a big believer in using quality (and affordably priced) ingredients in order to make quality desserts and other foods. My product recommendations are SimplyNature Organic Light Brown Sugar (Aldi store product), Aldi’s Peanut Delight Natural Creamy Peanut Butter, and Zulka Morena Pure Cane Sugar (unrefined).

Variations:

Gluten-Free Jumbo Peanut Butter Cookies with Dark Ganache (Lighter Version)– For this recipe, use 1/4 cup unsalted butter and 2 tablespoons coconut oil, 3/4 cups brown sugar, 3/4 cups peanut butter, 1 large egg, 1 cup gluten-free flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3/4 teaspoons pure vanilla.

Grain Free (or Gluten-Free) Jumbo Chocolate Peanut Butter Cookies with Dark Ganache Add 2 tablespoons cocoa or cacao.

Jumbo Peanut Butter Cookies with Chocolate CenterReplace the dark chocolate ganache with dark, milk or white chocolate. For a milk or white chocolate center- use 1 cup of milk or white chocolate chips and 1/2 tablespoon of coconut oil. For a dark chocolate center- use 1 cup of bittersweet or semi-sweet chocolate chips (or half bittersweet and half semi-sweet) and 1 tablespoon of coconut oil. Place in the microwave for 30 seconds then remove and stir; repeat this process at shorter intervals, stirring every 15 seconds until the chocolate is smooth. Spread the chocolate onto the center of each cookie.

Mini Jumbo Peanut Butter Cookies with Chocolate Center (or Dark Ganache) Instead of using a 1/3 cup measurement, use 2 tablespoons of the cookie mixture for the individual cookie portions. Once the cookies are removed from the oven, use a very small circular cookie cutter or the lid of a spice container to form a small circular pattern in the center of the cookies (do not press completely through the cookies). After the cookies have cooled, spread ganache or melted chocolate (see Jumbo Peanut Butter Cookies with Chocolate Center recipe) onto the circular area of each cookie.

Heart-Shaped Jumbo Peanut Butter Cookies with Chocolate Center (or Dark Ganache) Roll or press the cookie mixture between two sheets of parchment paper to about 1/2 inch in thickness. Use a large heart-shaped cookie cutter to cut out the cookies. Gently press each heart-shaped cookie into sugar then place onto parchment-lined baking sheets. Place about 3-1/2 inches apart. Use a smaller heart-shaped cutter to form the center part of the cookies once the cookies are removed from the oven. After the cookies have cooled, spread ganache or melted chocolate (see Jumbo Peanut Butter Cookies with Chocolate Center recipe) onto the center heart-shaped pattern of each cookie.

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2015 Shirell Dalton, All Rights Reserved

 

CHOCOLATE-BOTTOM PEANUT BUTTER & HONEY COOKIES (GRAIN-FREE & GLUTEN-FREE VERSIONS)

Chocolate-Bottom Peanut Butter & Honey Cookies (Grain-Free & Gluten-Free Versions)

Recipe By Shirell Dalton, The Simple Chocolatier

Prep: 6 minutes Cook: 10 minutes

Yields 2 dozen

Ingredients:

For the Grain-Free version:

1/2 cup creamy peanut butter (see note below)

1/2 cup plus 2 tablespoons pure cane sugar (I used Zulka Morena Pure Cane Sugar)

1/4 cup raw honey

2 large eggs

1/2 cup coconut flour (I used Arrowhead Mills Organic Gluten Free Coconut Flour)

pinch of salt

For the Gluten-Free version:

1/2 cup creamy peanut butter (see note below)

1/2 cup pure cane sugar

1/4 cup light brown sugar

1/4 cup raw honey

2 large eggs

1 cup gluten free all purpose flour (I recommend Arrowhead Mills Organic Gluten Free All Purpose Flour or Arrowhead Mills Organic Gluten Free Heritage Blend All Purpose Flour)

pinch of salt

Dark Chocolate:

1 cup good quality bittersweet chocolate chips

1 tablespoon coconut oil

Directions:

Preheat oven to 375 degrees. Combine the peanut butter with the sugars; stir in the honey. Add the eggs then stir in the flour. Chill the mixture in the refrigerator or freezer until firm. Measure one tablespoonful of mixture and roll into a ball then place onto a parchment paper lined baking sheet. Bake for approximately 10 to 11 minutes. Do not over bake. Remove from oven and allow to cool. 

In a microwave-safe glass or ceramic bowl, melt the chocolate chips and coconut oil. Place in the microwave for 30 seconds then remove and stir; repeat this process at shorter intervals, stirring every 15 seconds until the chocolate is smooth. After the cookies have cooled, dip the bottom of each cookie into the dark chocolate. Place cookies chocolate side down on a wax or parchment paper lined baking sheet or plate. Allow the chocolate to set. Store cookies in a tightly sealed container at room temperature.

Note: Use your favorite peanut butter in this recipe. My preferred choices are Crazy Richard’s Natural Creamy Peanut Butter and Aldi’s Peanut Delight Natural Creamy Peanut Butter. These peanut butters do not contain hydrogenated oils. 

Variations:

Chocolate-Bottom Peanut Butter & Maple Cookies– Replace the 1/4 cup of raw honey with 1/4 cup of maple syrup. I recommend pure maple syrup or Log Cabin All Natural Table Syrup which contains natural flavors and brown rice syrup instead of artificial flavors and high fructose corn syrup.

Chocolate-Bottom Peanut Butter & Molasses Cookies– Replace the 1/4 cup of raw honey with 1/4 cup of Grandma’s Molasses (or brand of your choice).

Chocolate-Bottom Peanut Butter & Honey Cookies (Extra Peanut Buttery)– Add an additional 1/4 cup of creamy or crunchy peanut butter to the recipe.

Dark, Milk or White Chocolate: The chocolate-bottom in the recipe is made using bittersweet chocolate chips, but you can replace the bittersweet chocolate chips with semi-sweet, milk or white chocolate chips. Oftentimes, I’ll blend bittersweet with semi-sweet so that the chocolate is not too bitter or too sweet. If you use 1/2 cup of milk chocolate or white chocolate chips, I would suggest decreasing the coconut oil to 3/4 teaspoons instead.

Unrefined Sugar: If preferred, the 1/2 cup of pure cane sugar and 1/4 cup of light brown sugar can be replaced with 1/2 cup plus 2 tablespoons of Zulka Morena Pure Cane Sugar  instead. The sugar amount is decreased by 2 tablespoons. The cookies will taste slightly grainy, but they’ll still be fantastic.

Simply Enjoy!

Recipes developed by Shirell Dalton – The Simple Chocolatier  Copyright ©2015 Shirell Dalton, All Rights Reserved