I came home for the holiday weekend on Wednesday night last week. Normally I cook more for the holidays but by the time I arrived most of Thanksgiving dinner had already been planned. I decided to contribute some ad hoc cookies because, well, when are extra cookies ever a bad thing?

I’m usually a purist when it comes to peanut butter cookies using this recipe. However I wanted to try one with flour and butter for a different texture to mix things up. The added ingredients make a cookie that chewy rather than crispy and slightly richer. On top I added a chocolate drizzle for the chocolate lovers in my family(but mostly for myself).

Mixed some chopped peanuts or chocolate chips into the batter before baking these for an extra crunch.

Chewy Peanut Butter Cookies {Gluten-Free}

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients(Makes about 14 cookies):

• 3/4 cup all-purpose gluten-free flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 6 Tablespoons creamy or chunky peanut butter
• 1/4 cup butter
• 1 egg
• 1/4 cup chocolate chips(optional)

Method:

1. Preheat your oven to 350 degrees
2. In a large bowl mix together the sugar, flour, and salt.
3. In a small bowl, melt together the butter and peanut butter and mix.
4. Pour the melted butter and peanut butter into the flour mixture and mix it together.
5. Beat in the egg until all of the ingredients form a dough.
6. Roll the dough into 1-inch balls and place them 2-3 inches apart on a greased cookie tray.
7. Bake for 16-18 minutes until the outside is firm to the touch.
8. Remove from the oven and let the cookies cool completely before moving.
9. Melt down the chocolate chips and drizzle the melted chocolate on top of the cookies.

Who’s ready to make whoopie?

I shouldn’t have been allowed to watch The Newlywed Game growing up; those euphemisms were not hard for a 6 year old to figure out. Also The Match Game; you don’t have to tell me where Alice told Frank to stick his blank.

I got side-tracked. I meant to tell you a different childhood memory.

My grandmother-in-law(I’m not sure if that’s a real thing but that’s basically what she was) always made the best whoopie pies for celebrations. She also made the best molasses cookies, peanut butter cookies, and soft butter taffy specially for Christmas, but let’s start with whoopie pies. Between losing her and finding out I can’t eat gluten, I haven’t had a whoopie pie in probably 6 years. That’s too long.

I tried making these last December but didn’t get the recipe right and ended up making fudge pies instead. This time the cookies held their shape and tasted as well as they photographed. While the thought of making them scared me before, it won’t ever again.

This recipe uses xanthan gum, a hyper-powerful fiber that simulates the support of gluten in baked goods. I generally try to avoid using such a specialty item but every recipe for gluten-free whoopie pies I looked up stressed this ingredient and the last time I tried making these without it the cookies fell flat. It really is an essential ingredient in this recipe.

Gluten-Free Whoopie Pies(adapted from this recipe)

For the cookies:

• 2 1/2 cups gluten-free flour blend
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup coconut milk
• 1/4 cup water
• 1 egg
• 1 egg yolk

For the filling:

• 2 cups powdered sugar
• 4oz butter, room temperature
• 2 egg whites, cold
• 1/2 teaspoon vanilla extract

Method:

1. Preheat your oven to 350 degrees.
2. Line baking trays with parchment paper.
3. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and xanthan gum and mix until emulsified.
4. Add in the coconut milk, egg, egg yolk, and scant 1/4 cup of water and mix it into the dough. The dough should be heavy and stick to itself.
5. Roll chunks of dough into 1-inch balls and put a few inches apart on the baking trays. Bake for 15 minutes until the top is firm.
6. Remove from the oven and let cool completely before filling.
7. In a bowl(chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4-5 minutes until light and airy.
8. Scoop 1/2 tablespoon onto one cookie and press another down on top.
9. Repeat until all of the cookies are used.

It’s always a good sign when all the desserts are eaten, and these are long gone. I was more interested in this cake but if whoopie pies are your cup of tea and you’re gluten-free, let this be a treat for you.

I’ve had a lot of gluten-free baking disasters happen to me. Cookies are the worst; there’s no protein structure in most gluten-free flours to keep them from spreading. When I read this recipe I was intrigued but skeptical. There’s no way a cookie could work with just almond flour I thought. Despite having doubts the entire time, I gave this recipe a shot and I’m so glad I did. These are perfect chocolate chip cookies, with a slight buttery flavor and tons of melted chocolate chips. The texture is soft and pillowy with a little chew. I couldn’t believe these came out as good as they did! I’m definitely saving this recipe to cook again and again.

Almond Flour Chocolate Chip Cookies(adapted from this recipe)

Ingredients(Makes about 12 cookies):

• 1 1/2 cups(6 ounces) almond flour
• 1/4 cup butter, room temperature
• 1/4 cup sugar
• 1 egg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 cup chocolate chips

Preheat your oven to 375.

To make the almond flour, ground 6 ounces of almonds in a food processor until it’s all been ground into a thin flour. degrees.

Cream the butter and sugar together until smooth. Mix in the egg. Next, add the almond flour, vanilla, salt, and baking soda and mix until it’s all incorporated. Fold in the chocolate chips.

Line a baking tray with parchment paper. Scoop the batter into even portions onto the parchment paper and bake for 12-15 minutes until golden brown. Let cool slightly before removing the cookies from the tray.

I had to try one straight out of the oven. And it did not disappoint. These would be great with a glass of chocolate almond milk for dipping. I would definitely double the recipe next time because 9 cookies just won’t be enough.

Added Note: The second time I made these(pictured) they spread out less so that the ones that went into the oven in a ball  shape came out rounded like a doughball whereas the ones that I fashioned into a disk came out in the more traditional cookie shape. The only difference between the two was in appearance; cooking time, taste, and texture all remained relatively the same.