Flourless Peanut Butter Chocolate Chip Cookies

If you’re gluten free, you’ll love this recipe.  Even if you’re not, you will love this recipe! The peanut butter flavor is exploding out of these crumbly, delicate, little cookies.  It’s like eating peanut butter from a jar…well, minus that awkward stuck-to-the-roof-of-your-mouth feeling.  Peanut butter, sugar, and mini chocolate chips.  NO FLOUR! Gluten Free Peanut Butter Cookie 2 Are any of you guys angry eaters?

Like, okay, we have all heard of emotional eaters.  But I am not going to call myself an emotional eater because A) that sounds like a horrible condition, and B) I don’t get hungry with every emotion I feel.  If I am sad, I’m sad.  Don’t shove a hot dog in my face–I want a hug, sheesh.  If I am exceptionally happy, I am happy and I want to buzz around and be energetic and productive and maybe even a little annoying. I don’t have time to think about eating.

I do a pretty good job watching what I eat throughout the day.  I have a pretty balanced diet and try to not to overdo it.

Wellllll…make me angry…and that’ll all change reeeaaal quick.Gluten Free Peanut Butter Cookie 1

I had a long, crazy day at work and I just wanted to come home and relax for five whole minutes before I had to make dinner.  I walk in the front door, and the first thing I see is my husband and he is up to his elbows in WORK.  He brought work home with him…grrr.  So there’s that.  Then, I realize he has already eaten something for dinner so now I can’t make what I was planning on anymore.  A handful other things bug me on my way to our room; my totally not leak proof water cup tips over as I am carrying it under my arm and water seeps out all over me and I trip on my way into the closet as I am trying to kick off my heels.  Game…OVER. Gluten Free Peanut Butter Cookie 3I am ticked.  Hangry at this point.  I don’t want to make anything.  I am scrounging through the cupboards and opening the fridge again and again in my attempt to find a quick fix.  I grab the caramel corn.  I eat a handful of that.  I see the bag of mini marshmallows and shove some of those down, too.  I’m pacing around the kitchen blowing off some steam.  Finally, I walk to our tall cabinet and I just stand there staring into it, processing everything that has just occurred.  Then something catches my eye…it’s Cap’n Crunch.  Crunch Berries, of course.  I ate it.  And, it wasn’t even that good.

FYI: I DO NOT EAT CEREAL.  LIKE, EVER.

What have I become?

Gluten Free Peanut Butter Cookie 6

Well, my emotions got the best of me.  I am certainly an angry eater.

I am an angry eater who had nothing but sugar for dinner tonight.

Let’s hope this warm spearmint tea can make me forget.

Flourless Peanut Butter Chocolate Chip Cookies

  • Servings: Makes 3 dozen
  • Difficulty: You cannot mess this up
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What you need:

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips (optional)

What to do:

  1. Preheat oven to 325 degrees (F).
  2. Line ungreased cookie sheet with parchment paper (optional)
  3. Mix all ingredients together in a medium-sized mixing bowl
  4. Form about 1 inch round balls (one tablespoon dough) and place on cookie sheet
  5. Using a fork, press and flatten each ball just slightly
  6. Bake cookies for 8-10 minutes.*
  7. Let cookies cool completely before transferring from pan
  8. ENJOY with a glass of cold milk!

 

*Note: the cookies should still look semi-fluffy and on the verge of not being done.  10 minutes is typically the longest I have gone.  Be sure to let them cool, otherwise, they’ll fall apart!  I did try to make them in a mini-muffin tin, but they need to cook a bit longer and cool MUCH longer before you can successfully transfer them from the tin.  Perhaps cook them the day before you transfer them?  Let me know if you get creative with this recipe!

 

Karlie

 

Gluten Free Peanut Butter Cookie 4

 

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Shrimp Tacos with Cilantro Lime Sauce

These shrimp tacos are super simple and can be whipped up in a jiffy.  They’re fresh and light and they’ll make you wish you were sitting by the ocean with the sand between your toes.  IMG_7719-2 I am like, a taco addict.  I bet you I could eat a shrimp taco or fish taco every day for the rest of my life and not be tired of them.  They’re just SO good.  I think part of the reason why I like them so much is because I literally never heard of a shrimp taco until I moved to Colorado.  Dead serious.  No joke.  I didn’t even realize that people ate any fish other than catfish, and all I knew was that we ate it at the annual Rotary Fish Fry.  I am not even kidding!  I lived in a tiny town on the Mississippi River until I was 13.  It was Small Town, USA.  I knew Chevy trucks were better than Fords, ground deer meat was a great substitute for ground beef, and the bubbly drink that comes in a can was called “pop”.  Was I sheltered?  Naiive maybe?  Call it whatever you want to call it.  I guess I moved to Colorado and my eyes were opened.  But I’m proud to have Midwestern roots.  IMG_7704-2 I love how versatile tacos are.  If you change the spices and leave everything else the same, it’s a different taste!  If you switch out the shrimp for fish, again, it would taste a little different! Feel free to add or take out anything you want!  This recipe is great for quick lunches on the weekend, or weekday dinners when you are in a rush.  IMG_7725-2These tacos just so happen to be Gluten Free and Dairy Free as long as you follow the recipe!  IMG_7655-2

Shrimp Tacos with Cilantro Lime Sauce

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients:

  • 1 to 1 1/2 lbs raw shrimp (frozen work just fine too)
  • 1/3 cup mayonnaise
  • 1 lime or 1 teaspoon of lime juice
  • 1 teaspoon soy sauce (I used lite soy sauce)
  • 1 teaspoon honey
  • small garlic clove or garlic powder
  • fresh chopped cilantro
  • cumin
  • chili powder
  • garlic powder
  • salt and pepper
  • oil for cooking
  • 6 corn tortillas
  • avocado, sliced
  • lettuce, or anything else you might want to put on your taco

What to do:

  1. First, we want to make the sauce.  In a small bowl, add the mayo, lime juice, soy sauce, honey, and garlic.  Combine well with a fork or whisk.  Then add chopped cilantro and stir all together.  Set sauce aside in refrigerator.
  2. Next, we cook the shrimp.  If your shrimp have tails, shells, veins, or anything like that, remove them.  Rinse the shrimp until they are clean, then blot them dry with a paper towel.  When they are dry, season them with garlic powder, cumin, chili powder, salt and pepper.
  3. Heat a tablespoon or two of oil in a pan on medium high heat.  Add shrimp to heated pan one at a time, making it so they are all in one layer.  Cook shrimp for a minute or two on each side until they change from clear to a pinkish white color.  After they’re done, transfer shrimp to a plate so they don’t overcook.
  4. After the shrimp are cooked, heat up your tortillas.  I’ve found the easiest way to do this is to dampen a paper towel and cover the tortillas with the damp paper towel before you microwave them.  Microwave tortillas for 30-45 seconds or until soft.
  5. Slice up some avocado and lettuce or any other ingredients you want to add to your taco.
  6. Assemble your tacos by adding 2 or 3 shrimp to each taco and loading it with lettuce and avocado and topping it off with the cilantro lime sauce.
  7. Eat and ENJOY!

Notes:**These shrimp tacos are gluten-free (GF) and dairy free (DF) as long as you use corn tortillas!  They are also fairly low in carbs, I would just count how many carbs are in your tortilla, and maybe switch out the honey for stevia or agave! These tacos are happy and healthy for just about everyone! 🙂IMG_7686-2