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Hardwood mulch was on sale at Home Depot this weekend. We bought two pickup truck loads of mulch. We spread a bunch of mulch. Now my rear end hurts, so bad. I’ve developed a close personal relationship with a bottle of Aleve. Good thing I’ll sit at my desk and work inside for a few days.
We may not be able to move now but are happy we got so much done in the yard. The garden is also coming along with beets, carrots, onions, spinach, squash, lettuce and peas already planted. The peas are coming up and I can’t wait! Love me some green peas 🙂
In between working hard in the yard, I whipped up a quick and easy cookie to have around. We were burning some carbs so a cookie was the perfect snack. If you’ve read the blog for awhile you may notice I made these cookies once before. I adapted a recipe from Mama Pea (Sarah) blogging over at Peas and Thank You. Mama Pea is a former lawyer turned stay-at-home mom, raising two beautiful daughters, developing vegan recipes and writing a cookbook.
The first time I made these cookie dough balls, I used regular flour, butter and all the things you would normally add to a regular cookie recipe. This time I tried Mama Peas newly updated recipe for a gluten free version.
I added regular, homemade butter since I just happened to have some in the fridge. But I did go with gluten free all-purpose flour, rice flour and xanthan gum instead of all-purpose flour. I believe I’ve mentioned we’re trying a wheat free diet for a while to see what kind of difference it makes in the way we feel and our overall health. I guess if we spread mulch everyday we wouldn’t have to worry so much about what we eat. The original recipe is also vegan friendly so keep this in mind if you ever need it!
These are not like average chocolate chip cookies. They are made to taste like cookie dough and don’t spread out when baked.
Roll the dough into bite-sized balls and place on a silpat mat or parchment lined baking sheet.
Bake for 12-15 minutes until lightly browned on bottom.
Allow the cookies to rest on the baking sheet for at least 10 minutes. These dough balls are very soft but firm up once cooled. They sort of melt in your mouth. Oh yeah – they are delicious!
A nice cold glass of milk and a plate of cookies may help sore muscles feel better faster. Just maybe.
Cookie Dough Balls (Gluten Free)
(adapted from a recipe by Mama Pea at Peas and Thank You)
1/2 cup butter, room temperature
3/4 cup creamy peanut butter
1/2 cup brown sugar
3/4 cup Confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup gluten free all-purpose flour (I used Bob’s Red Mill)
1/2 cup rice flour
1/2 teaspoon xanthan gum
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
Blend the dry ingredients together in a medium size bowl. Set aside.
Cream together the butter, peanut butter, brown sugar, Confectioners’ sugar, and vanilla until blended.
Gradually add the dry ingredients and blend until it forms a dough. Stir in the chips. Chill the dough for 30 minutes. Preheat oven to 350 degrees. Roll the dough into bite size balls and place on a baking sheet lines with parchment paper or a silpat mat. Bake for 12 to 15 minutes or until lightly browned on bottom. Cool the cookies on the baking sheet for at least 10 minutes before moving them to a wire rack. Cool completely and enjoy!
Did you play an April Fool’s joke on anybody? I was taken hook, line and sinker! One blogger posted on Facebook that she got engaged. I was so happy for her and wrote a note and everything. Come to find out it was a joke. Oh well – the ring was cheap but so pretty! I’m such a gullible person!
Hope you had a nice weekend and hope you have a happy Monday! Thanks so much for stopping by!
P.S. Happy Birthday to my sweet sister-in-law Windy! Hope you have a wonderful day and thanks for being one of my most faithful readers!