Gluten Free Peanut Butter & Honey Cookies

These peanut butter cookies are better than the original. The gluten free flour works in their favor, creating a soft, crumbly texture (and therefore a delicious cookie). Smoosh in a Hershey’s kiss after baking for peanut blossoms!

Lots of peanut butter and a bit of honey and I hope you use pasteurized eggs, because the uncooked dough is ridiculous (try it with ice cream. Just sayin’.). If they don’t ever make it to the oven, I won’t judge you at all.

Cookie dough

Gluten Free Peanut Butter & Honey Cookies

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar, plus more for coating
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1 1/2 cups peanut butter
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 6.6 ounces (1 1/2 cups) gluten free flour

Preheat oven to 350°F.

Cream sugars and butter in a mixer on high until soft; beat in the egg. Add peanut butter and honey, mixing on medium-low speed. Add salt, vanilla and baking soda, then slowly add the flour (I always recommend weighing out gluten free flour). Mix until combined.

Roll out golf-ball-sized balls of dough, and roll in sugar. Place on a greased baking sheet or line sheet with parchment paper. Flatten balls with the tines of a large fork. Bake for about 15 minutes, or until edges are just barely brown (undercook these ever so slightly for best texture). Enjoy!


Honey Cream Cheese Wontons

Here’s a quick and tasty dessert idea! I took my favorite elements from the Spanish sopaipilla and from the Asian crab rangoon to create these easy, crispy treats.

Try serving them with warm chocolate sauce or Nutella. Mmmm.

I give the instructions on baking, but you’ll get better results with frying. The outside gets lighter and crispier with frying and the edges stay sealed better. I’ve had so many baked wontons leak all their contents in the oven…your choice, but you’ve been warned!

Honey Cream Cheese Wontons

  • 24 wonton wrappers
  • 1 cup cream cheese
  • 2 tablespoons honey, plus more for drizzling
  • cinnamon for dusting
  • 1 egg, beaten or 1/4 cup of water, for sealing wontons
  • oil for frying

Combine cream cheese and honey in a small bowl.

Lay the wonton wrappers out flat and fill with 1/2 tablespoon of the cream cheese.

Using your finger dipped in egg or water, wet 2 adjoining edges well.

Fold dry sides onto wet sides, forming a triangle. Repeat with all 24 wrappers.

To fry: Heat a 1/2-inch layer of oil in a pan to very hot. Wontons should immediately begin bubbling when the oil is hot enough. Fry in small batches for 30 seconds per side or until golden brown. Remove to a paper towel lined plate and let cool slightly.

To bake: Heat oven to 425°F. Lay filled wontons on a nonstick baking sheet. Spray both sides with cooking oil and bake 8-10 minutes or until browned all over, flipping halfway through. Let cool slightly before handling.

Drizzle with more honey and dust with cinnamon to serve. Enjoy!

Best Gluten Free Brownie Mix Ever

We just found this!

Betty Crocker finally got it just right…this mix is delicious!

One tip: add a whole stick of butter instead of the half it calls for.  It makes them DELICIOUS.  Don’t think about it, just do it.

Put ice cream on top of one of these right out of the oven.  Wow.

Yay for gluten free brownie mix that doesn’t taste gluten free or cost a fortune!


gluten free brownie topped with a scoop of neapolitan ice cream

You’re welcome.




Dark Chocolate Almond Bark

I’m not normally a big sweet tooth.  I’d rather have a burger than chocolate.


My mom sent me home with these.  She is a confessed chocoholic.  She needed to make a healthy, low-sugar treat, and these were her final result.  “Let me know what you think,” she said.

It’s not unusual for me to come home from my parents’ house with food.  I casually opened one of the waxed paper packets as I made dinner and…

YUM.  What ARE these??

Rich, sweet, crunchy from the chia seeds…these are pure heaven.  And that’s coming from someone who’d rather eat a burger!

These have around 7g of sugar by my calculations.  Plus protein and fiber. Gluten free!  Really no cooking involved, just 4 ingredients.

Why haven’t you made these yet?


Dark Chocolate Almond Bark

  • 28 ounces 60% dark chocolate
  • 14 ounces unsweetened chocolate
  • 5 tablespoons chia seeds
  • 3-4 cups dry roasted, unsalted almonds

Line a baking sheet with parchment paper.

Melt the chocolate (either in the microwave or a double boiler) until it’s about 75% melted.  Remove from heat, stirring to finish melting.  Add chia seeds and almonds; stir.

Spread on the parchment lined cookie sheet and refrigerate for an hour until firm.  Break into pieces, wrap in waxed paper and store in an airtight container.  Refrigerate if you like, but it’s not necessary.

Try cashews or peanuts instead of almonds!