Today for our Home for the Holidays … Gluten-Free Style event, we have Ali (Nourishing Meals) hosting. Ali is sharing some super cute, very tasty gluten-free Gingerbread Cut-out Cookies that are perfect for all to make and enjoy! And I’m sharing delicious gluten-free Thick and Chewy Peanut Butter Cookies recipe from one of the cookbooks being offered in today’s cookbook giveaway!
You’ll want to check out Ali’s Gingerbread Cut-out Cookies and enter her giveaway here (update: giveaway is now closed), but allow me to tell you a little bit about the four books that are included, as well as share another cookie recipe with you!
~ The Pure Kitchen ~ Hallie Klecker’s new cookbook not only offers you a pure kitchen full of recipes made from wholesome unprocessed gluten-free, dairy-free ingredients but also is a pure delight. I had the pleasure of reviewing it recently and have made two totally wonderful recipes so far.
The first was the “Grain Free” Herbed Pretzels, which I turned into Almond Cornbread Twists (a healthy equivalent of a former ready-made Pillsbury product). It was quite easy to do … I simply substituted part of the almond flour with cornmeal. Both Mr. GFE and I loved the Almond Cornbread Twists with chili! I’m sure they are also good as the soft “pretzels” that Hallie intended.
The second recipe I made was Hallie’s Thick & Chewy Peanut Butter Cookies. I used my Two-Ingredient Gluten-Free Flour Mix (because that’s what I had on hand) versus brown rice flour and arrowroot in Hallie’s recipe. The results were great. I made another substitution—certified gluten-free oat flour for certified gluten-free rolled oats—but I couldn’t have been more pleased with the results.
In fact, I loved the feel of the dough so much—it was soft and pliable—that I decided to make a few cut-out cookies! Nothing fancy for sure … just something I did for fun for us, but I plan to repeat this use for the holidays. Incidentally, we have a camel cookie cutter, not because of its significance in the upcoming Christmas holiday, but because that was Mr. GFE’s college mascot. I love kitchen “equipment” that does double duty though. Finally, fortunately, for all of you, Hallie has graciously agreed to share her Thick & Chewy Peanut Butter Cookies recipe with you!
Thick & Chewy Peanut Butter Cookies
This yummy cookie recipe comes from The Pure Kitchen by Hallie Klecker. Hallie said: "I know everyone seems to think that their grandmother made the best peanut butter cookies, but trust me on this one; my grandma’s really were the very best! Soft and cakey, her cookies never lasted long once my dad and I found them waiting for us in the freezer. This recipe is a nod to Grandma’s peanut butter cookies. While nothing will ever match up to her homemade baked goods, I must say that these cookies are a darn good variation on a classic cookie---made entirely free of gluten, dairy, and sugar".
- ½ cup (packed) pitted Medjool dates
- ¼ cup hot water
- ¼ cup virgin coconut oil or grapeseed oil
- ¼ cup dark maple syrup or agave nectar
- 1 cup creamy, unsweetened peanut butter
- 3 tbsp ground flaxseed, preferably golden
- 1 cup certified gluten-free purity protocol rolled oats (I used oat flour)
- ¼ cup (34 grams) brown rice flour (see notes for substitution option)
- ¼ cup (27 grams) arrowroot starch (see notes for substitution option)
- 1 tsp baking soda
- Pinch of sea salt
- Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. In a small bowl, soak the dates in hot water for 5-10 minutes.
- Transfer the soaked dates (and the water) to a blender. Add the coconut oil and maple syrup. Blend on high until very smooth. Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment. (If you do not have a stand mixer, transfer the mixture to a large bowl and proceed using a handheld electric mixer.)
- Add the peanut butter and flaxseed to the bowl and beat on medium speed until combined. Add the remaining ingredients and beat until a thick dough forms.
- Roll the dough into 1 ½-inch balls. Arrange the balls on the lined baking sheets. Using the bottom of a small glass, gently flatten each ball to about 1/3-inch thick. Bake the cookies for 10-12 minutes until brown around the edges. Cool cookies completely on sheets before serving or storing. The cookies will be soft to the touch, but will firm up as they cool. Store in an airtight container.
Shirley here: I successfully subbed in my Two-Ingredient Gluten-Free Flour Mix for both the brown rice flour and the arrowroot.
You can use either unsalted or salted peanut butter here. If you use salted, you may want to omit the pinch of sea salt.
~ Healthier Without Wheat ~ I spoke about Dr. Stephen Wangen’s book on my post yesterday. It’s a book that all should read because it addresses more than celiac disease. Many do not have celiac disease, but they do have issues with wheat and gluten as a whole, via allergies, intolerances, and/or non-celiac gluten sensitivity.
~ The Whole Foods Kosher Kitchen ~ Lévana Kirschenbaum and Lisa R.Young
Aptly subtitled, “Glorious Meals Pure and Simple,” this cookbook is a compact one, but full of great simple whole food recipes (250 in all) with beautiful photos. Levana Kirschenbaum is the previous co-owner of the former Levana’s restaurant in Manhattan and is well-versed in kosher upscale dining. Her co-author, Lisa Young is a nationally known nutritionist. Together they’ve created a terrific whole foods cookbook that gives you great recipes and the nutritional logic behind them. One does not have to be kosher to enjoy this one! Note that this cookbook is not 100% gluten free, but all recipes are marked … GF for Gluten-Free, GFA for Gluten-Free Adaptable, and P for Passover.
~ Gluten-Free Baking for Dummies ~ by Jean Layton and Linda Larsen
While I’m not yet familiar with co-author Linda Larsen, I met Jean “a few blogging conferences back.” She’s a naturopathic physician in Bellingham. She’s gluten free and loves to bake! Those are great qualifications for writing this cookbook, aren’t they? In fact, I’ve sampled Jean’s own gluten-free sourdough rolls before—delish! And the recipe for Jean’s Sourdough Rolls is in this cookbook! In fact, there’s more than one variation included!
Originally published December 1, 2011; updated November 27, 2022.
oh my.. that peanut butter cookie recipe looks awesome! I would have to replace with soynut butter because of allergies.. but there isn’t many times I find a recipe ALL of us can have (gluten, egg, dairy, and nut free). Thanks for posting this!
Hi Jacqui–I loved this recipe of Hallie’s! Can you do sunbutter? I think this recipe might work with sunbutter, too. I’m so grateful that Hallie shared it with us all. 🙂 Enjoy!
I’ll definitely look into using Sunbutter. Thanks, Shirley!
I can’t wait to dig into Hallie’s book. Thanks for pointing out a great recipe 🙂
Hi Maggie–You’ll have so much fun with Hallie’s cookbook! These cookies are a pure delight … pun intended. 😉
We are going to have a cookie baking/making day Sunday. These are on the list! Well a sunbutter verison
Hi Carol–Oh, that sounds like a lot of fun! Hope the sunbutter version works out … please let us know! You might want to taste the batter (which you, of course, can do with no worries since there are no eggs) before baking to see if you want to add a bit more sweetener. I think sunbutter can have a stronger flavor, but that’s my personal opinion.
Belated welcome to gfe! 🙂 Enjoy!
Carol, Simply Gluten-free says
Big fan of Hallie’s book too. You know I never buy those “for dummies” books because I don’t consider myself a dummy 🙂 Maybe I need to get over that idea and check this one out.
Liliane allen says
These cookies sound delicious!
Jean Layton says
Thanks for highlighting Gluten Free Baking for Dummies.
I used to think the same as Carol, that I’m no Dummy. Till I really needed to understand WordPress.
That one book saved me, and helped me to realize that I want to be a lifelong learner, which makes me a dummy.
Yes, the gluten-free sourdough recipe is in this book, along with a couple of variations.
I NEED SOME DAIRY FREE RECIPES AND WOULD LOVE TO RECEIVE A COOKBOOK. THANK YOU FOR THE OPPORTUNITY.
Hi Carole–So happy that you are participating in our event! Hope you’ve been going to the individual blogs daily to get the recipes and enter the giveaways. 🙂
Love the cutouts! I am so missing PB these days. . .wah! But the cookies do look great. Hopping over to check out Ali’s post, too! 😀
Ricki–They are adorable, aren’t they? Cut-outs are hard to resist for sure. Wonder if this recipe would work with almond butter … I think they would! 🙂
Veggie V! @Veggie V's Vegan Adventure says
Yum! My PNB cookies are always so dry. I might have to give these a try! I wonder what they’d be like without fat…probably cakier, but I might try it 🙂
Veggie V!–Hallie did well with this recipe. Let us know if you try a variation! 🙂 Thanks for joining our holiday event!
Yummo! My daughter just loves peanut butter, she’ll love these 🙂
InTolerantChef–Yes, yummo indeed! Hope you and your daughter will enjoy these. 🙂
Thick and chewy and peanut butter = yum! Thanks for sharing Hallie’s book and recipe with us.
Hi Linda–I have to agree with you! I love these cookies. 🙂 I think you’d like Hallie’s book and this recipe. 😉
Thanks for taking the time to do an adoption in the midst of running a month-long event. I’m still chuckling about your camel cookie cutter. I own no cookie cutters, but if I did a camel might be at the top of the list. Might as well make it fun!
Hi Kalinda!–I’m about a week behind on replying on comments. 😉 Please forgive me! How funny that you got a chuckle out of the camel cookie cutter! We have lots of fun cookie cutters in our house, even though cut-out cookies rarely get made. I’m thinking I’ll make some for Valentine’s Day when life is a bit slower again. 🙂 Anyway, it was my pleasure to participate in the adoption event this month. Thank you so much for hosting! Your roundup was lovely. 🙂