I made these peanut butter cup stuffed ginger cookies into a gluten free version and if I’d followed the recipe and not added additional flour they would’ve been perfect! They’re pretty munchable just the same.

 

 

For this recipe you just need some peanut butter cups.

 

 

open them up but don’t eat them! Or you might not have enough to stuff all the cookies and might have to stuff the remaining dough with peppermint white chocolate, which isn’t all that bad actually.

 

 

cut them in quarters. then refrigerate if you are in a warm room.

 

 

In a bowl add butter, sugar,

 

 

and molasses.

 

 

cream together until smooth.

 

 

add egg and mix.

 

 

Add flour,

 

 

xanthan gum,

 

 

baking soda, cinnamon, ginger,

 

 

salt, and pepper.

 

 

mix together

 

 

until it’s all mixed together.

 

 

place dough on plastic wrap

 

 

wrap up and refrigerate.

 

 

When dough is chilled tear off or cut off pieces of dough, flatten out a little.

 

 

Place a peanut butter cup piece in the center then wrap around and shape into a ball.

 

 

roll in powdered sugar then place on a baking sheet and bake at 350 for 12-14 minutes.

 

 

Or until they start cracking on the top.

 

 

Rollo in powdered sugar again after they’re cooked.

 

 

Then cut a few in half to check to see what they look like. Then eat all the cut cookies.

 

 

 

Peanut-Butter-Cup-Stuffed Ginger Cookies

adapted from Rachel Ray’s recipe

Ingredients

 

•   3 cups gluten free flour
•     1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
•   1 teaspoon ground cinnamon
•   1/4 teaspoon pepper
• 1/4 teaspoon salt
•   2 sticks unsalted butter at room temperature
•   1/4 cup granulated sugar
• 1/4 cup light brown sugar
•    1 egg
•   1/3 cup molasses
•    peanut butter cups, chilled and cut in quarters
•   Confectioners sugar, for rolling

 

Directions

    In a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.
    cream the butter, granulated sugar and brown sugar until smooth, light and fluffy. Beat in the egg, then mix in the molasses. Add the flour mixture in mixing until just combined. Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate the dough for at least 1 hour or up to 1 day.
    Preheat the oven to 350 degrees . Line 3 cookie sheets with parchment. Working with 1 tbsp. of dough at a time, mold the dough around each peanut butter cup to enclose completely. Roll the cookies in the confectioners sugar. Place  dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. transfer the cookies to a rack to cool for 5 minutes.
    Roll the cookies in the confectioners sugar, then return to the rack to cool completely. 

 

You wouldn’t even know these were gluten free cookies! Made with quinoa flakes.

 

 

I’ve never seen quinoa flakes before. They’re kinda like quick cooking oats in appearance but maybe a little smaller.

 

 

I just guesstimated a half cup of honey.

 

 

Same with the peanut butter.

 

 

The butter was very cold so I left it in the bowl along with the peanut butter and honey for a while before I creamed it together.

 

 

In another bowl I added rice flour, yes, I actually mixed the dry ingredients in a separate bowl!

 

 

Quinoa flakes and baking soda.

 

 

Once I had the wet ingredients finally creamed I added the dry ingredients and mixed well.

 

 

And because no recipe is any good until you change something on it I added some butter scotch chips.

 

 

The dough seemed really soft so I added the remaining rice flour I had left in the bag. It was still rather soft so I popped it in the fridge for a few minutes.

 

 

Drop onto ungreased cookie sheets and bake at 350 for about 15 minutes or until lightly brown.

 

 

Let cool on the cookie sheets for a minute or two before removing.

 

 

Serve or freeze for later.

 

 

Quinoa Cookies

ingredients

• 1/2 cup raw honey
• 1/3 cup brown sugar
• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla
• 1 cup rice flour
• 3/4 cup quinoa flakes
• 1 teaspoon baking soda
• 1/4 cup butterscotch chips

 

Cream honey, brown sugar, butter, peanut butter and vanilla in medium bowl.

Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. fold in butterscotch chips.  If it seems too soft add a little more rice flour. And if it’s still being too soft pop it in the fridge for a few minutes.

Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.