Gluten Free-Dairy Free Peanut Butter Chocolate Chip Cookies

Last week Jennifer shared her dairy free peanut butter cookies and it reminded me of the absolutely best cookie recipe, hands down, that I’ve ever come across. They are rich and gooey just like chocolate chip cookies were meant to be. And since it’s gluten free and dairy free, it makes this recipe even better.

*1 cup extra crunchy peanut butter
*1 cup brown sugar
*1 egg
*1 tsp. baking soda
*1 tsp. pure vanilla extract
*1 cup chocolate chips [dairy-free ones]

Preheat oven to 350. Cream together in a large mixing bowl the peanut butter, brown sugar, egg, baking soda and vanilla. Fold in chocolate chips. Spoon by the tablespoon full onto parchment paper-line cookie sheet and bake for 10-12 minutes. For crispier cookies bake longer.

Make sure all ingredients are gluten free and have not been contaminated by other members of the household. You never know who’s eating out of the peanut butter jar. 😉

Not sure where the original recipe derived from, it came through a nutritional loop through the college I was attending.

Nutritional Info:
Yields 26 cookies
Servings: 13
Calories: 250
Calories from fat: 140
Total fat: 16g
Cholesterol: 15mg
Sodium: 210 mg
Carbohydrate: 26g
Dietary fiber: 2g

 

I challenge you to make these cookies. Your family will love you while they melt in their mouths.

Adrenal Health Soup

As I’m writing this I’m feeling very under the weather. Whenever I start to feel sick or the girls get sick I make a pot of Adrenal Health Soup because it’s full of all sorts of super foods. The honey is also a natural anti-bacterial source.  It’s a great food to help tired adrenals as well. I guess that is why it’s called Adrenal Health Soup. If you Google it you’ll find all sorts of adaptations.

A handful of fresh green beans. If they’re not available then frozen is best

1 cup chopped celery

2 leeks

3 zucchini, sliced

3 squash, sliced

1 medium onion, chopped

Chopped tomatoes

2 tbsp. raw honey

1 tsp. Paprika

1 whole chicken

salt and pepper

Olive Oil

Cook the whole chicken until the meet falls off the bone. Pull the chicken out of the broth and set it aside to cool. Strain the broth so that there isn’t any skin left. Heat your olive oil up in a pan, saute your onions first and then add all other vegetables, salt, pepper and paprika. After about five minutes, dump all the ingredients and the honey into the broth and set to simmer. De-bone your chicken placing the meat into the broth. Simmer for about thirty minutes. I’ll cook this in the morning and let it simmer all day, refrigerate it and start over again the next day.