Easy Peanut Butter Cookies {Gluten Free, Dairy Free}

These cookies. They are SO good. And so addicting. It's hard to eat just one; but why should you? Especially if you make them small enough, you won't feel badly about eating several! I used my small cookie scoop and the cookies are just adorable - 3 bites and they're gone!

And they're SO easy. They come together in a snap.

These cookies are naturally gluten and dairy free, but even if you don't have those dietary restrictions, you will really enjoy these cookies. Whip them up tonight and you will have a happy family on your hands. Just be sure you have tall glasses of milk to serve with these. I think I'm off to make more cookies!

Find more good things at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday, Full Plate.

Easy Peanut Butter Cookies

1 cup peanut butter (not natural)
3/4 cup brown sugar
1 large egg
1 tsp. vanilla extract
3/4 tsp. baking soda
1/4 tsp. salt


In a large bowl of a stand mixer, beat peanut butter and brown sugar until smooth. Add egg, vanilla, baking soda, and salt. Mix for about a minute. Shape into balls, and if desired roll in additional sugar (about 1/4 cup will work). Flatten with a criss cross pattern with a fork, or simply flatten with the bottom of a glass. Bake at 350 for 8-9 minutes, don’t over-bake, and let them sit on the baking sheet for a few minutes before transferring to a cooling rack.

Recipe Source: Our Best Bites

Creamy Chicken Stuffed Peppers

This is a delightfully different dinner idea. And it was a huge hit at my house. Bonus: significant vegetable eating. When I serve these, my teenagers eat a whole bell pepper in one sitting.

The cream cheese makes these stuffed peppers delightfully creamy (as you would expect based on the title!) and the jalapeno, cumin and salsa contribute amazing flavors. These are so easy to make, and especially easy if you have cut up chicken on hand.

Change up your dinner rotation with these great stuffed peppers. You will be glad you did!


Creamy Chicken Stuffed Peppers

4 bell peppers
2 cups cooked and shredded chicken
1 - 8 ounce package light cream cheese, softened
1 cup shredded Colby jack cheese
1 jalapeno, seeds removed and finely diced
2 tsp. ground cumin
1/2 tsp. salt
1/4 cup salsa
Fresh chopped cilantro, for garnish

Slice each pepper in half and remove the seeds. Set each pepper half in a greased 9x13 baking pan.

In a large bowl, mix together chicken, cream cheese, Colby jack cheese, jalapeno, cumin, salt, and salsa. Scoop mix into each pepper.

Cover pan with aluminum foil and bake at 350 for 35-40 minutes. Remove the foil and broil the peppers for 3-4 minutes to crisp up the tops, if you like.

Garnish with cilantro and serve. Makes 4-6 servings.