Gluten Free Chocolate Chip Cookies

Just like your old wheat ones, but better:

From the pantry:
1 1/2 cups butter
2 cups brown sugar
1 cup brown rice flour
1 1/2 cup tapioca starch
2 cups buckwheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp guar gum
1 tsp salt
2 tsp vanilla
2 eggs or 1/2 cup egg replacer
1 package (2 cups) chocolate chips


Cream butter, sugar and vanilla in mixer. Add eggs and mix. Add remaining ingredients. Preheat oven to 350 degrees F. Place spoonfuls of dough on ungreased cookie sheets two inches apart and bake for 8-10 minutes or until lightly brown. Remove from oven and let cool on cookie sheet for two minutes before removing to cooling rack.


Enjoy!

Chocolate dipped Peanut Butter Balls

We adapted this recipe for bullseyes here, and stuck to dipping the peanut butter balls in chocolate instead of submerging them. We also happily found that shaping the peanut butter balls more oval-ish makes perfectly amazing little acorns with their chocolate dipped tops. We'll definitely make these again when a "fall" theme is called for.


From the pantry:

1 1/4 cup peanut butter. I've used crunchy and creamy and both taste great.
1/2 cup neuchatel cheese
1/4 cup softened butter

1/4 teaspoon pure vanilla extract
1/2 cup cane sugar
pinch of salt

Mix everything together in your mixer and shape into walnut sized balls. Set them on a tray or in a baking dish in your freezer for five minutes. Meanwhile, in a double boiler, or small saucepan set in a frying pan of water, melt 3/4 cup chocolate chips over low heat. Prepare a sheet of wax paper on your workspace. Remove the tray of peanut balls from the freezer and dip into the melted chocolate, placing them on the waxed paper. These store best in the fridge but as many as this recipe makes and as big as our family is - they never last long! Our five year old made a batch for her papa's birthday and they were soon gone.