Gluten-free Peanut Butter Reindeer Cookies

These fun cookies are simply delicious peanut butter cookies with a few decorations to appease my 3 year old. She is ALL about holiday decorating and loves cookies. I can't imagine why??!!

Gluten-free Peanut Butter Reindeer Cookies

Ingredients:

1⁄2 cup butter, softened
1⁄2 cup crunchy peanut butter
1 cup  brown sugar (don't pack down)
1 egg
1 tsp vanilla extract
1 1/2 cups Pamela's baking and pancake mix

Decorations:

Gluten free chocolate covered pretzels (I used Glutino)

M&M's 

Directions:

Preheat oven to 325 degrees F. 

Cream together the butter and peanut butter. Mix in sugar, egg and vanilla, then add Pamela's Baking combine throughly. 

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand.

Bake in oven for 17-20 minutes. Edges should be light brown. Remove from oven and immediately (and gently) press two mini pretzels 

into the tops of the cookies for the reindeer's antlers. Press two brown M&Ms in for the eyes and one red M&M for the nose. Cool completely before removing from pan with spatula.

  

Gluten-free Andes Chocolate Mint Cookies

The kitchen is my happy place. When I'm stressed out, worn out, need a break from the kiddos, I like to do two things: cook something delightful or go on a run outside. Lately it seems I've done more baking than running and this blog has morphed into a cookie site. I promise to eat healthier in 2016 and run more (1/2 marathon?!) But until then...'Tis the season for holiday baking! I made these cookies with my four nephews in the house. Grab, grab, grab, grab went their little hands. Needless to say they were a hit!

Gluten-free Andes Chocolate Mint Cookies

Ingredients:

1/2 cup white sugar

7tbs butter at room temperature
2 eggs
2 tsp vanilla extract
2 cups quality GF flour blend (I use Pamela's Baking and Pancake mix)
2 tbs cocoa powder
3/4 bag Andes Mint baking chips (about 7oz)

Directions:

Pre-heat oven to 350° F. Cream butter and sugars together. Add vanilla and egg and beat together until light and fluffy. Add flour and cocoa powder. Mix thoroughly. Next add in Andes Mint baking chips.

Using a spoon or a small cookie scoop, make 1 tbs balls/scoops of dough and place on lightly greased or parchment lined cookie sheet (or use a sil-pat).

Bake for 10 minutes or until edges start to slightly darken. Let cool on a rack and then remove cookies from cookie sheet using a spatula. Makes about 24 cookies.

I'm sure St. Nick will love these cookies with a cold glass of milk or Baileys ;) Happy Holidays!

Gluten-Free Double Chocolate Chip Oatmeal Cookies

Double Chocolate Chip Oatmeal Cookies

made with love

These cookies are a mix of white chocolate, semi-sweet chocolate, oats, and walnuts.
Perfect for the holidays!

Ingredients:
8 tbs butter, softened
1/4 cup brown sugar, packed
1/4 cup white sugar
2 tsp vanilla
1 large egg
1 1/2 cup GF Flour (I use Pamela's Baking and Pancake Mix for best results)
1 tsp cinnamon
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup walnuts or pecans, chopped
1 cup GF oats

Directions:
Pre-heat oven to 350° F. Cream butter and sugars together. Add vanilla and egg and beat together until well combined.  Add flour, cinnamon, chocolate chips, walnuts and oats. Mix thoroughly.

Using a spoon or a small cookie scoop, make 1 tbs balls/scoops of dough and place on lightly greased or parchment lined cookie sheet (or use a sil-pat).

Bake for 15 minutes or until edges start to golden. Let cool on a rack and then remove cookies from cookie sheet using a spatula. Makes about 24 cookies. Enjoy!

Double Chocolate Chip Oatmeal Cookies