Gluten Free Double Chocolate Peanut Butter Molasses Cookies

[nverland]

Gluten Free Double Chocolate Peanut Butter Molasses Cookies
YIELD: About 2 dozen PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes

Ingredients:

1 cups old-fashioned oats (gluten free, if needed)
½ cup unsweetened cocoa powder
½ cup cane sugar
¼ teaspoon sea salt
½ cup virgin coconut oil, solid
½ cup natural creamy salted peanut butter
¼ cup molasses
1 tablespoon vanilla extract
⅔ cup chocolate chips or chunks, or a mix of the two

Directions:

Preheat oven to 375.
Combine oats, sugar, cocoa powder, and salt in a food processor, and process until a flour forms.
In a bowl, beat together the solid coconut oil and peanut butter until creamy. Add the molasses and vanilla. Add the dry ingredients, and then fold in the chocolate chips.
Shape 1 tablespoon of dough into a ball, and then flatten with your hand. Place on a parchment-lined baking sheet. Repeat with remaining dough, and bake for 9-11 minutes.
Let sit on the cookie sheet for 5 minutes, then transfer to a cooling rack. They will be fragile while they cool, so move them carefully.

Nutrition Information: Serving Size: 1 cookie, Calories: 141, Total Fat: 9.2g, Saturated Fat: 5.7g, Cholesterol: 1mg, Sodium: 37mg, Potassium: 113mg, Total Carbs: 13.9g, Dietary Fiber: 1.8g, Sugars: 8.9g, Protein: 2.3g

Report on Easy Crescent Dough Lemon Bars

[nverland]

Report on Easy Crescent Dough Lemon Bars

For anyone curious, the kids and I made these today. I don't have baking pans anymore and use foil pans for everything. Don't use foil pans for these, they aren't sturdy enough.

We made 2 pans, one with the lemon curd, and one with a blackberry/raspberry jam mix. The kids had a ball placing the crescent roll dough in the pans and it was easy for them to pat the seams together. They also got to spread the fillings after I spooned it in. I placed the tops and we sprinkled with juice, I used a natural berry juice Blake likes for the berry ones. We slightly overdid the powder sugar. But overall it was very simple, when cool they cut easily, and they taste wonderful. We'll definitely do these again.

Tomorrow we're making persimmon pudding, which should be a blast with them.