This past weekend, Adam and I had a fabulous holiday party with friends to celebrate not only the holiday season, but Adam’s LAST fall semester of college – Wahoo! We invited over his friends from school, some of our favorite party buddies, and even some friends visiting from Nebraska and Illinois.
I have the best time throwing parties, even though I run around the day before and day of grocery shopping, preparing recipes and foods, and getting everything clean and ready for friends.
This past weekend was the perfect time for me to test a bunch of recipes I’ve been waiting awhile to make including an amazing soft pretzel recipe I was skeptical about, but which ended up absolutely amazing and filled my 2 year long craving for soft pretzels I can no longer eat.
Stay tuned over the next week or so for all of these delicious and simple recipes so you can enjoy them with your friends and families during the holidays.
Today, I’m starting with a recipe I make every single year at this time…
If someone asked me to list my top 10 favorite cookies, this would completely surpass everything to be at the very top.
Since I found out I can no longer eat soy, I thought I was doomed never to eat these delicious “Hershey Kiss Cookies,” which I used to call them.
But not anymore. I decided last week that nothing could stop me from eating 4-dozen of these cookies every single year. They were just as delicious and I still eat several every day (yeah, gotta get back to the gym ASAP).
These cookies are:
- Dairy Free
- Soy Free
- Tree Nut Free
- Gluten Free
- Fish Free
- Shellfish Free
Allergy Free Peanut Butter Blossom Cookies
makes approx 2.5 dozen cookies
- 1c peanut butter (I use Skippy Natural)
- 1c sugar along with additional sugar in a small bowl to roll your cookies in
- 1 large egg
- 1tsp baking soda
- Allergy Free Enjoy Life Chocolate Chips
Heat oven to 350F. Spray a baking sheet with oil. Combine all of the above ingredients except for the chocolate chips in a large bowl and mix with a spoon until combined.
Roll dough into balls approx 1” to 1.5” large. Roll each ball into sugar to coat. Place on baking sheet and flatten very slightly with your hand.
Bake for 8 minutes. Take out of the oven and press the cookies down in the center using the back of your tablespoon to make a small well. Fill each well with mini chocolate chips. Place back in oven for 2 minutes.
Remove from oven and place on cooking rack.
Enjoy and try not to eat the entire batch like I do! Well, unless you want to!