These cookies are dedicated to Sherron, the blogger at Simply Gourmet Photography. Sherron cannot eat gluten in any form, so I thought I’d make her a cookie that is flour-free.

Let me preface this by saying that I’m a huge fan of flour. I buy my APF in 50 pound bags. I’m also a huge fan of butter. I even did a butter tasting. I panic if I have only 2 pounds of butter in the fridge at any given moment. That said, I don’t often make anything that is gluten or dairy free, let alone something that is gluten *and* dairy free. No one cut the flour out of these cookies to make them safe for Celiac eaters. Saveur just preferred the taste of the cookies without the flour. And when I looked more closely at the recipe, I realized that they’re the only cookies I’ve ever seen that have neither flour nor butter. Cookies with no flour or butter? What will they think of next?

Continue reading: peanut butter cookies (which happen to be gluten and dairy free)

peanut butter pie

For the filling:
8 oz cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 tsp vanilla extract
1 cup whipping cream
1 9″ graham cracker crust

For the topping:

8 oz melted bittersweet or semi-sweet chocolate
1/4-1/2 tsp espresso powder
4-6 tbsp hot water (start with 4 tbsp and add more if the chocolate mixture looks too thick)

Cream together the cream cheese and sugar until well blended. You want to ensure that it’s completely smooth with no chunks. Add in the peanut butter and vanilla and mix well.

Whip the whipping cream until soft peaks form. Gently fold into the cream cheese mixture. Pour into pie plate.

Melt the chocolate with the coffee in the microwave and stir to combine. Pour the chocolate sauce on top of the pie and spread evenly.

Let chill for at least 3 hours. Cut small slices and serve. Most people will want to have coffee with this!