Baking: PB Cookies with Chocolate On Top, Please...

The simplest way to get around gluten, if you have to be gluten-free in your baking, is rid yourself of flour altogether.

I used to bake these Peanut Butter Cookies years ago, before I ever attempted gluten-free baking. Recently, I realized the folly of my ways by not baking them since incorporating some gluten-free habits.

I finally rectified this over-sight last night, during the Olympic Opening Ceremony (yay Canada! ... okay, so I don't watch the Olympics ... except for Mens & Womens hockey, eh).

Back to the cookies:
Fresh out of the oven! Oh yum!

Breakfast this morning: French Press coffee (using the cozy Desiree made for me), PB cookie & usage of my new fave vintage mug. :)

Requisite macro shot of cookie.

Recipe, which was cut out of a local paper (not sure how long ago), by Lisa Dixon who owns *the* local dessert shop Black Honey:

Peanut Butter Chocolate Bud Cookies
(Makes 18 cookies)
1 Cup Peanut Butter
1 Cup Packed Brown Sugar
1 Large Egg
1 TSP. Baking Soda
1/2 TSP. Vanilla
18 Chocolate Buds

Using Moistened hands, form dough into generous tablespoon-size balls (this is the fun part!).
Arrange on an ungreased baking sheet, spacing 2" apart.
Bake 12 minutes.  Immediately upon removing tray from oven, place a chocolate bud (I used Neilson's Rosebuds, but feel free to use any chocolate bits you want) in the center of each cookie.
Cool pans on rack for 5 minutes before transferring cookies to rack to cool completely.

To be completely gluten-free, make sure the ingredients you use are GF - peanut butter, chocolate, brown sugar could all be culprits of not being strictly gluten-free.
I'm afraid I don't know how to make this vegan, but if you have done a similar recipe without eggs, let me know!

Bonus: make these more Valentine-worthy by using heart-shaped chocolates in the centre!

Now, go bake & be merry! :)
p.s. I am currently hopped up on caffeine & sugar ... woo boy!


  1. wooohooo caffeine and sugar! oh and I love the cozy that Des made for you. So cute!

  2. Hello Cutie!

    I've been trying to bake gluten-free but basically stink at it. My breads with rice flour make lovely hockey pucks! Yay hockey! Cookies I can bake okay. But yours look absolutely perfect! I will say, I love using almond flour/meal. It can be pricely that is why I grind bulk almonds that I get from my local healthfood store. I make almond milk and sometimes dehydrate the pulp for baking. No eggs in gluten-free baked goods is tougher for me.

    I can't wait to bake these for my 14 year old son, the peanut butter cookie monster. :))

  3. Johanna - That cozy is such button-filled happiness! :)

    Christina - I hear you on the rice flour breads - so nasty! The only bread you can buy as a GF eater is from the freezer, and it's always rice flour. Gross! I've never used almond flour, but can imagine it'd be awesome in baked goods! I have every other type of flour, though - I need to take a photo of my shelf of flours!
    I don't have a dairy issue, and nor am I vegan, so I have no tips on egg-free baking. I can imagine how difficult! There's egg-replacers, I hear, that are good?

    Here's some good GF references:

    Visit Maggie's gluten-free baking blog, where there's lots of awesome info & recipes to find:

    Des - so yum! :)

  4. Thanks for supplying your wonderful recipe, it’s wicked. I have just finished making it for my daughters birthday party tomorrow, it’s a lot trickier than it looks and I have to say mine doesn’t look as good as yours, but my daughters chuffed with it so well done on such a brilliant idea…and thanks for sharing it.


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