As promised, here is a recipe that is very close and dear to my heart… and stomach.
I’ve recently learned that my skin does not like gluten. And that doesn’t work well with me. I love gluten. And cookies. I need them to feel complete. So, I baked and ate and baked and ate until my favorite soft batch cookie recipe had become a gluten free edition that anyone will enjoy! But, you may just want to keep them all for yourself. Happy baking!!
click the photo for the recipe
As I work on revamping my blog, I figure I’d give my fitness logo a facelift as well. Why not, right? So, here it is; clean and simple, just the way I like things. This may change but here is the first rendering.
Now, as my gift to you…. Drumroll please!
I’ll be posting my insanely delicious, crunchy-chewy, gooey chocolate chip cookies. And they just so happen to be gluten free. But don’t let that scare you! These are better than most recipes with gluten… Scratch that. Not most. ALL! Bold statement, I know. These bad boys even have gluten lovers fooled… and I’ll never tell. ;) Check back later today for the unveiling.
Quest Peanut Butter Cup STUFFED Chocolate Chip Cookie Dough Quest Bar Cookie
Say that five times fast!! Better yet, save your breath and get ready to inhale these bad mamma-jammas.
So simple and unbelievably satisfying, without the guilt!!
•Step 1: Cut Cookie Dough quest bar into 1/4s. Microwave for 10 seconds.
•Step 2: Shape all 4 pieces into circular form and press VERY flat in between parchment paper, while still warm!
•Step 3: Place 1 Peanut butter cup on top of flattened circle and top with another circle; working quickly while still warm.
•Step 4: Seal edges together making sure no PB Cup is exposed.
Step 5: Bake in oven at 350 degrees F for 10 mins, on parchment lined baking sheet, flipping after 5 minutes.
* I baked mine in my toaster oven, which cooks faster because it’s smaller. After my first batch of Quest Cookies, I learned 300 is a better temp for the toaster oven, as it browns very quickly!
Eat and enjoy!!