Peanut Butter Cookies–Gluten Free and Dairy Free

I have a piano student who has both a gluten and a dairy intolerance. When I mentioned there would be snacks at a studio party I was hosting, this student nonchalantly asked, “They’ll be gluten free and dairy free, right?” Umm……Of course! And so, they were.

20140314_095027This peanut butter cookie recipe is quick to whip up. I won’t promise they taste exactly like traditional peanut butter cookies, but they’re pretty good!

Peanut Butter Cookies (GF/DF)

Recipe based on Gluten Free Girl

You’ll need:

  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder

1. Preheat oven to 350 degrees, and cover two baking sheets with parchment paper.

2. Cream together the peanut butter and the sugar. Add the egg and vanilla and mix in. Add the baking powder, and combine.

3. Refrigerate for 20-30 minutes.

4. Roll into small balls, an inch in diameter. Much bigger than that, and the cookies won’t hold together. Roll each ball in sugar, and place on parchment covered cookie sheet. Using a small fork, press lightly on the top of the cookie.

20140313_1932055. Bake for 6-7 minutes. Let cool on the cookie sheet for 5 minutes, and then transfer to a cooling rack. They won’t quite look done coming out of the oven. That’s OK! They continue to bake on the cookie sheet after you take them out the oven.

A note: this dough will be gooier than your average cookie dough (even after refrigerating), due to not having any flour in it. It’s supposed to be like that–follow the directions, and you’re on your way to gluten and dairy free happiness. Happy baking!

20140314_095027

Chicken Breast Pizza

I spent my last two years of college living in the most adorable, shabby-chic apartment with 3 of the most delightful girls I know. One summer, one of my roommates and I decided that we had eaten a bit too much ice cream that spring. So we started a no-carb diet. This recipe was one of our favorites.

While I definitely don’t recommend the diet, I can recommend this recipe! Gluten free, but it will hit the spot of the pizza-shaped hole in your stomach.

Chicken Breast Pizza

Servings: 2 per chicken breast

You’ll need:

  • One chicken breast
  • Cornmeal
  • Pizza sauce
  • 1/4 onion, diced
  • 1/4 bell pepper, diced
  • 3-4 mushrooms, sliced
  • Mozzarella cheese
  • Oregano, pepper, other spices as desired

1. Preheat oven to 375 degrees.

2. Place the chicken breast between two sheets of wax paper. Pound with the flat side of a meat tenderizer or a mallet hammer until it’s about 1/2 an inch thick.

3. Sprinkle cornmeal on each side of the chicken.

4. Spread pizza sauce. Add toppings and spices as desired.

5. Bake, covered with tinfoil, for 25 minutes. Uncover and bake for 5 more.

Enjoy!

Cookie Dough Dip

This is on my list of things to try, so I did! It’s not exactly like cookie dough, but it’s pretty downright tasty. Bonus points: it’s high in protein and very easily adapted to be gluten free (just make sure you have GF oats)!

You can find the recipe here or on Darcy’s blog, so I’ll spare you. Essentially, you dump all of the ingredients except the chocolate chips into a food processor or blender, and blend/process it up! Once it’s mixed thoroughly, add the chocolate chips, and you’re done. Some tips:

  • If the dip is too runny, add more oats. If the dip isn’t thick enough, add more milk (I only used 1 Tbs, and could probably have left that out)
  • If you don’t have brown sugar, I recommend 2/3 cup white sugar+1 or 2 Tbs. molasses.
  • It tastes better after it’s had some fridge time. So let it chill for an hour or so, then serve it. It also becomes a bit thicker-more like cookie dough.

Let’s talk about dipping. My dip of choice? Animal crackers.

They’re just so fun!

If animal crackers aren’t your thing, try graham crackers, shortbread cookies or vanilla wafers. If you’re adventurous, try making your own version of whatever cookie/cracker combination sounds tasty to you. Your last option (and maybe the best one) is to just dig in! Grab a spoon. And eat.

Happy snacking!