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Peanut Butter Cookies (Gluten-Free)


Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth.

Ingredients:

  • 1 pkg Vanilla Candiquik
  • 1 pkg Chocolate Candiquik
  • 2 ½ cups Peanut Butter
  • 1 tsp Vanilla Extract
  • 2 tsp Baking Soda
  • Two eggs
  • 6 oz. flaked coconut, toasted (optional)
Directions:
  • Preheat your oven to
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    350F degrees!
  • Melt Vanilla Candiquik according to directions on the package
  • Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step.
  • On a cookie sheet, scoop 1/2"  -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes
  • Let cool on a sheet of wax paper.
  • Melt chocolate Candiquik and simply dip half, or however much of the cookie you want... in the Candiquik.
  • Set on the wax paper to dry and you're done!

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9 Responses:

 
Millie
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
02 Aug 2010 4:33:03 PM PDT
Never heard of candiquik.

 
Wendy
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said this on
05 Aug 2010 11:08:45 AM PDT
Next to the baking chips in most stores. It is an artificial melting chocolate.

 
Nancy Geraci
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said this on
02 Aug 2010 6:39:51 PM PDT
I have never heard of candiquik.

 
Shannon
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said this on
04 Aug 2010 8:23:54 AM PDT
Was excited but never heard of candiquik either.

 
Lisa
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said this on
08 Aug 2010 3:16:52 PM PDT
It looks like Candiquik is a meltable candy-coating. I'm guessing chocolate intended for candy-making would do well.

 
Ron
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
20 Aug 2010 11:03:50 AM PDT
Sounds good. Could Candiquick be substituted for regular chocolate?

 
Janet V
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said this on
30 Aug 2010 6:26:51 AM PDT
The directions say to add "all" the ingredients to the Vanilla Candiquik but then it says to melt the Chocolate Candiquik separately. I am assuming then you don't put the chocolate in with all the cookie dough ingredients.

 
JAS
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
12 Nov 2010 10:17:40 AM PDT
The cookies are dipped in the chocolate candiquik after they are baked. At least that's the way I read it.

 
Jan
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
04 Apr 2011 5:59:47 AM PDT
Never heard of Candiquick. Confusing directions because the picture shows a normal looking peanut butter cookie - no chocolate.




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The reason they set the limit at 20ppms is that through scientific study, they have proven that the vast majority of people with Celiac Disease do not have an autoimmune reaction to amounts below that......it is a safe limit for most. Also, just because that limit is set at 20ppms, does not mean that gluten-free products contain that amount of gluten. Testing for lower levels becomes more expensive with each increment down closer to 0-5ppms, which translates into higher priced products. Unless you eat a lot of processed gluten-free food, which can have a cumulative affect for some, most people do well with the 20ppm limit.

I'm in the Houston area so I'm assuming there are plenty of specialists around, though finding one that accepts my insurance might be hard. This might sound dumb, but do I search for a celiac specialist?? I'm so new to this and want to feel confident in what is/isn't wrong with my daughter. I'm with you on trusting the specialist to know the current research.

Hi VB Thats sounds like a good plan. Would it help to know that a frustrating experience in seeking diagnosis isn't unusual With your IGG result I'm sure a part of you is still wondering if they are right to exclude celiac. I know just how you feel as I too had a negative biopsy, but by then a gluten challenge had already established how severely it affected me. So I was convinced I would be found to be celiac and in a funny way disappointed not to get the 'official' stamp of approval. Testing isnt perfect, you've already learned of the incomplete celiac tests offered by some organisations and the biopsy itself can only see so much. If you react positively to the gluten free diet it may mean you're celiac but not yet showing damage in a place they've checked, or it may be that you're non celiac gluten sensitive, which is a label that for a different but perhaps related condition which has only recently been recognised and for which research is still very much underway. We may not be able to say which but the good news is all of your symptoms: were also mine and they all resolved with the gluten free diet. So don't despair, you may still have found your answer, it just may be a bit wordier than celiac! Keep a journal when you're on the diet, it may help you track down your own answers. Best of luck!

Run to the nearest celiac disease specialty center if you can. Especially with conflicting doc opinions. Where do you live? Honestly, I test positive to only the DGP and the newest research on its specificity is a mixed bag. My recent scope did not show "active" celiac disease but only a slight increase in IELs. I am waiting for my post biopsy appointment with the Celiac specialist next month. But I've been through a couple of GI'S locally and honestly I feel it was definitely worth going to a specialist. Especially when you have some positive blood work but a normal biopsy the doctors really go back and Forth on diagnosis and never really know for certain. Unfortunately given the above I just said I probably still do not know for certain. Sigh. But I trust the specialist to be at the top of his game on the research and at least I can feel confident and comfortable in what his opinion may be next month.

That's a great list with such great info! Do you eat at Shucks?