Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Chocolate Peanut-Butter Cookies: Dessert Worthy of an Academy Award

[donotprint]From my standpoint, any occasion is a good time to eat chocolate. The Academy Awards are this coming Sunday night (March 4) and guess what? I’m serving chocolate dessert!

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Of course, most of us will be watching for the “best-dressed” list, who walks the Red Carpet with whom, and wondering what the social and political gaffes will be when the stars accept an Oscar.

But my mind automatically goes to “what should we eat?” While Wolfgang Puck prepares his exotic feasts for the Hollywood elite, I’m preparing simple, yet special chocolate cookies at home. The dough is made ahead of time and chilled. I usually shape all of the dough into balls and just bake a few at a time—leaving the rest in the freezer for a last-minute dessert when I’m time-stressed. 

Another advantage of this dessert is that the cookies bake in 10 minutes, so I’m not torn away from the TV screen for very long.  May your favorite movie win! [/donotprint]

Chocolate-Peanut Butter Cookies

by Carol Fenster


This recipe uses only one kind of flour (rather than a blend) and it gives you a chance to try different gluten-free flours. Instead or sorghum or brown rice, perhaps the same amount of whole grain flours such as amaranth, buckwheat, or millet flour instead.

20 ounces bittersweet chocolate chips (at least 60% cocoa), divided

3 tablespoons butter or buttery spread

2 tablespoons creamy peanut butter

3 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

½ cup sorghum flour or brown rice flour

¼ teaspoon baking soda

¼ teaspoon xanthan gum

¼ teaspoon salt

1 cup finely chopped walnuts 

[1] In medium microwave-safe bowl, heat 8 ounces (1 heaping cup) of chocolate chips, butter, and peanut butter on Low power in microwave oven 1 to 2 minutes, or until melted. Stir; set aside to cool.

[2] In large bowl, beat eggs, sugar, vanilla, flour, baking soda, xanthan gum, and salt with electric mixer on low speed until very well blended. Beat in melted chocolate mixture until no flour streaks remain. Stir in walnuts and remaining chocolate chips. Dough will be soft. Refrigerate, covered, 2 hours.

[3] Preheat oven to 375°F. Line 15×10-inch baking sheet (not nonstick) with parchment paper. Shape dough into 48 walnut-sized balls and place 12 balls, at least 1 ½-inches apart, on sheet.

[4] Bake just until cookies are shiny and crust starts to crack, about 10 to 12 minutes. Do not overbake. Cool cookies 2 minutes on baking sheet, then transfer to wire rack to cool completely. Repeat with remaining dough. Or, freeze balls up to 1 month and bake later. Makes 48 cookies

Per serving: 285 calories; 9g protein; 14g total fat; 4g fiber; 33g carbohydrates; 2mg cholesterol; 124mg sodium