Gluten Free Peanut Butter Banana Chocolate Chip Cookies

Do you find you always end up with extra bananas that end up getting too ripe and then no one wants to eat them?  I often have that problem in my house...but I turn that problem into a gluten free treat!  I used to always make banana bread or muffins with my old bananas.  That is until I found a recipe for banana peanut butter cookies!  Of course I had to add chocolate chips or chocolate chunks to my recipe...and make it gluten free!  It is my go-to recipe now for my over ripe bananas no one wants to eat.  Let me assure you though, once those old bananas are transformed into a cookie...I have no problem getting the family to eat them!

Gluten Free Peanut Butter Banana
Chocolate Chip Cookies

GLUTEN FREE PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES
Recipe from:  Goodies Gone Gluten Free
Adapted from: Yammies Noshery
click here for Printable Recipe

1/2 cup creamy peanut butter 

1/4 cup salted butter, softened

1 cup brown sugar 

2 teaspoons vanilla

1/3 cup mashed ripe or overripe banana (about 1 banana)

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1 1/2 cups gluten free all purpose flour (I used the all-purpose flour blend on the blog)

3/4 cup chocolate chips or chocolate chunks

Granulated sugar for rolling

Preheat oven to 350ºF.

Mix the peanut butter, butter, and sugar until well combined. Add the vanilla and banana and mix well. 

Add the dry ingredients and chocolate chips and mix just until combined. If the dough is too wet to roll into balls, add a couple of tablespoons more (up to a 1/4 cup) of  gf flour until it is more set and place in fridge for about 20 minutes.  It should be set enough to roll then.

Roll into fairly large balls (I used about a heaping teaspoon) and roll the balls in some sugar. Place on a parchment paper lined baking sheet and press criss cross with a fork. Cookies will spread a little, so don't place them too close together. 

Bake about 9-11 minutes. 10 Minutes was perfect for mine.

Gluten Free Peanut Butter
Chocolate Chip Cookies
Goodies Gone Gluten Free

Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes

Gluten Free Lemon and White Chocolate
 Cheesecake Filled Lemon Cupcakes

Happy 4th of July!!  I've always loved the 4th of July.  I have good memories of sitting on a blanket in the park watching the fireworks and eating fried chicken.  I'm making a new memory of the 4th, with these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes (boy, that's a mouthful...in more ways than one).  I topped them with some blueberries and raspberries, which not only gave these moist and decadent cupcakes a patriotic look, but the combo of the berries with the lemon and white chocolate was a perfect blending...oh baby!  They are also sprinkled with slivered almonds which adds a nice crunch.

I brought these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes to a party today and they not only disappeared quickly, but were given rave reviews.  I hope you try them out.  Let me know if you do! I'd also love to know what your 4th of July traditions are, so comment below.

Don't miss a recipe!  Subscribe to Goodies Gone Gluten Free at the right and when a new recipe is posted it will be delivered to your e-mail.  Enjoy!

GLUTEN FREE LEMON AND WHITE CHOCOLATE
CHEESECAKE FILLED LEMON CUPCAKES
Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe


Cake - adapted from Barefeet in the Kitchen

1 1/2 cups brown rice flour
2/3 cup potato starch
1/ 3 cup tapioca starch
1/2 tsp. kosher salt
1 Tbsp. baking powder
1 tsp. xanthan gum
4 eggs
2 cups white sugar
1 cup buttermilk
1 cup butter - melted and cooled
1 tsp. vanilla extract
2 Tbsp. plus 2 tsp. lemon juice
2 Tbsp. lemon zest

Filling:

8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
1 Tbsp. plus 1 tsp lemon juice
1 Tbsp. plus 1 tsp lemon rind
12 oz. white chocolate chips

Topping:

Slivered almonds
Blueberries and Raspberries
Powdered Sugar


Preheat oven to 350 degrees F.  Line cupcake pan with liners.

 For the filling, beat all ingredients except white chocolate chips, in a small bowl.  Stir in chips and set aside. For the cake, stir together the dry ingredients and set aside.  Beat the eggs and the sugar together until creamy, add half the dry ingredients and beat again.  Add the buttermilk, butter, vanilla, lemon juice and zest and beat to combine.  Add the remaining dry ingredients and beat just until combined (make sure you get all the batter off the beaters before removing, as the zest likes to stay in clumps on the beaters, and you don't want to lose any of it!)

Fill cupcakes a little over half way full.  Top with a heaping teaspoon of cream cheese mixture and top with a few nuts and berries ( I only used two blueberries and 1 raspberry for each cupcake so it didn't get too wet).

Bake for 25-30 minutes (28 minutes was perfect for mine).  Cool completely on cooling racks.  Dust with powdered sugar before serving.

Look at that moist cake and cheesecake filling

Gluten Free Banana Coconut Cream Pie

Well happy summer to you all!  It's been awhile since I've blogged for you.  I have been making some yummy things and think, "I should put this on the blog"  then I always find a reason why I shouldn't, and before I know it I've talked myself out of it!  Sorry for that.  This time I didn't talk myself out of it, so I now present a creamy, cool pie that is a perfect summer treat.  I love that the crust is made of almonds and no flour or rolling out dough is needed.

Gluten Free Banana Coconut Cream Pie

I don't know about you, but I just love cream pies.  They really fall under the "comfort food" label and this Gluten Free Banana Coconut Cream Pie won't disappoint.  Bring it to your 4th of July BBQ and make everyone happy!

GLUTEN FREE BANANA COCONUT CREAM PIE
From: Goodies Gone Gluten Free
Adapted from: Best Recipes Gluten Free Baking
click here for Printable Recipe

Crust:

1 cup almonds
1 Tbsp sugar
1/2 cup flaked coconut
1/4 cup (1/2 stick) cold butter, cut into pieces
pinch of salt

Filling:

1/2 cup sugar
1/4 cup cornstarch
3 cups 2% or whole milk
2 egg yolks
1 tsp. vanilla extract
2 bananas
1 tsp. lemon juice

Topping:

1 banana
2 Tbsp. flaked coconut, toasted
whipped cream

Preheat oven to 350 degrees F.  Grease 9-inch pan.  For crust, place almonds and 1 Tbsp. sugar in food processor; process using on/off pulses until almonds are ground.  Add 1/2 cup coconut; pulse to combine.  Add butter and pinch of salt; pulse until mixture begins to stick together.  Press mixture into bottom and up side of prepared pan.  Bake 10 to 12 minutes or until golden around edge.  cool completely.

For filling, combine 1/2 cup sugar, cornstarch and 1/4 tsp. salt in medium saucepan.  Whisk milk and egg yolks in medium bowl until well blended; slowly stir into sugar mixture.  cook and stir over medium heat until thickened.  Bring to a boil; boil 1 minute.  Remove from heat; stir in vanilla.

Slice 2 bananas; sprinkle with lemon juice.  Layer on bottom of prepared crust.  Pour mixture over bananas in crust.  Cover and refrigerate at least 2 hours or until ready to serve.  Slice remaining banana and squeeze lemon juice over it; arrange on top of pie.  Sprinkle with toasted coconut and top with whipped cream.

Gluten Free Butterscotch Toffee Bars

Dessert bars are just a wonderful creation.  They are so great to take to a potluck or put in the kid's lunches.  I love not having to do multiple batches, like you have to with a cookie, but get just as good results.  These Gluten Free Butterscotch Toffee Bars are no exception.  Easy to make and take, and they taste oh so good.  Although I don't bake with it much, I really like butterscotch.  Of course you know how much I love toffee and chocolate if you have looked at any of the posts on this blog!

Gluten Free Butterscotch Toffee Bars

You can really use any kind of crunchy gluten free cookie you like for the crust on these bars.  I used a gluten free snickerdoodle cookie as the crust.  It just needs to be a crunchy cookie and not a soft cookie.  You could also chose whatever nuts you like...you have a world of opportunity before you when you make these wonderful Gluten Free Butterscotch Toffee Bars!  I hope you do try them out.

GLUTEN FREE BUTTERSCOTCH TOFFEE BARS
Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

2 cups of crushed gluten free snickerdoodle cookies (or any gluten free cookie)
6 Tbsp. (3/4 stick) butter, melted
1 cup butterscotch chips (make sure they are gluten free)
1/2 cup pecan pieces
1/2 cup chopped or slivered almonds
1/2 cup of crushed Heath Bar or chocolate toffee bits
1/2 cup mini or regular semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees F.  Line a 13x9-inch baking pan with foil, leaving a 1-inch overhang.  Spray with nonstick cooking spray.

Place cookies in food processor; process until crumbs form.  Measure 2 cups.

Combine 2 cups of crumbs and butter in medium bowl; mix well, press crumb mixture evenly onto bottom of prepared pan.  Bake 4 to 5 minutes or until lightly browned around edges.

Meanwhile, combine butterscotch chips, pecans, almonds, toffee bits and chocolate chips in a medium bowl.  Whisk condensed milk and vanilla in a small bowl; pour over warm crust.  Sprinkle with butterscotch mixture, pressing down gently.

Bake 15 to 18 minutes or until golden and bubbly.  Cool completely in pan on wire rack.  Remove from pan using foil; cut into bars.

Gluten Free Chicken Enchiladas with White Sauce

I have been making these enchiladas for years...but not gluten free.  The original recipe called for flour tortillas.  Easy fix.  Switch to corn tortillas.  The part that was tripping me up was the cream of chicken soup.  That particular ingredient contains gluten.  Thankfully I found a remedy for that with the Gluten Free Cream of Chicken Soup recipe on the blog.

Gluten Free Chicken Enchiladas with White Sauce

These Gluten Free Chicken Enchiladas are so yummy with a creamy white sauce instead of a traditional red sauce.  They are versatile too.  You can use shredded chicken, ground chicken or even ground turkey.   So put on your sombrero and try out these babies (sombrero optional),  You won't be sorry you did!

GLUTEN FREE CHICKEN ENCHILADAS WITH WHITE SAUCE
Recipe from: Goodies Gone Gluten Free
click here for Printable recipe

3 cups shredded cooked chicken or 1 package of ground chicken or turkey, browned
1 - 4 oz. can of diced green chilies (make sure they are gf)
1 - 1/2  cups shredded cheddar or Mexican cheese divided
1 cup sour cream
8-10 corn tortillas

Gluten Free Cream of Chicken Soup

1 cup milk

2 Tbsp. cornstarch

1 Tbsp. butter

1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)

1/2 tsp. salt

To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens. If it is too thick add more milk until desired consistency.   Use this recipe in place of one can of creamed soup.

Preheat oven to 350 degrees F. Combine cooked chicken or turkey with green chilies and 1 cup of the cheese.  In a separate bowl combine sour cream and soup.   In a 9x13 pan spread the bottom with a 1/3 cup of the sour cream soup mixture.    Heat a small skillet over medium heat and add 1 tortilla, flipping after 30 seconds.  Transfer to a work surface  and spread a tablespoon of sour cream mixture over tortilla, top with a 1/4 cup of meat mixture and roll up and place in prepared baking dish.  Continue with remaining tortillas.  Once dish is filled, top with remaining white sauce and spread over tops of tortillas.  Top with remaining 1/2 cup of cheese and bake uncovered for 30 minutes or until cheese is melted and slightly browned.