GLUTEN-FREE + DAIRY-FREE NEVER TASTED THIS GOOD
I am a confessed chocoholic. Or, to be more precise, I am a self-proclaimed Reese’s peanut butter cup junkie. I have argued to myself over the years that it could be worse. In my mind, there’s nothing better. Nothing more satisfying. Nothing more soothing. Chocolate and peanut butter, please be mine.
This recipe is built on classic flavors and ingredients with one added bonus. Instead of the over-sized, kinda gummy (rather than chewy), over-sized, clunky cafe cookies, these ones are a perfect mix and crunch and chew.
Not all cookies are created equally. In fact, these cookie squares are part crumbly shortbread and part chewy jam-filled thumbprints. But, I’d have to admit that the best part is that you can make them with any filling—your favorite jam or preserves, or even salted dulce de leche, lemon curd or my dairy-free knockoff nutella. I like to make the cookies year-round, swapping in different flavors for each season. My kids like them any way they come out of the oven.
I've made it my mission to make gluten-free, dairy-free recipes and products—without compromising flavor or texture.