This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeMagicMoments #CollectiveBias
The turkey, stuffing and all the Thanksgiving fixin’s are officially behind us. And now it’s time to bake! I love baking cookies, pies and other yummy desserts throughout the month of December. And with two awesome helpers by my side, we couldn’t wait to get started.
Baking can be quite messy, especially when kids are involved. That’s why being prepared is a must! My biggest tip for saving time and energy in the kitchen is to shop early and have Reynolds Cookie Baking Sheets on hand. The pre-cut baking sheets make baking a breeze because they’re already cut to the right size of typical baking pans (12” x 16”).
The non-stick parchment paper allows cookies to slide right off after baking, without breaking or crumbling. And you’ll be happy to hear Reynolds Genuine Parchment Paper and Cookie Baking Sheets (pre-cut parchment sheets) are tested to safely withstand oven temperatures up to 420°F. Not to mention the baking sheets will save you time at clean-up since the parchment paper protects the baking pan from any mess.
You can find the Reynolds Cookie Baking Sheets at big box retailers, like Walmart and Target, among other stores. I found my baking sheets at Walmart on the plastic wrap/garbage bag aisle. Now onto that delicious cookie recipe I tempted you with! 🙂
One dessert my boys are always game for is making cookies! This year we tried a new recipe, one that’s gluten free and peanut free. By substituting flour and butter with almond butter we’ve made this a safer dessert option for many, without compromising flavor.
Here’s what you’ll need to make Gluten Free Peppermint Chocolate Chip Cookies:
- 1 cup smooth almond butter
- 1 cup semi sweet chocolate chips
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1/2 teaspoon coarse salt
- peppermint baking chips
- For more peppermint flavor add 1 teaspoon peppermint extract (optional)
- Pre-heat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs and salt until a dough forms.
- Place 1 spoonful of cookie batter onto prepared cookie sheets.
- Top cookies with peppermint chips and gently press into the batter.
- Bake cookies for approximately 10-12 minutes, or until puffed and light brown in color.
- Transfer to a wire rack for cooling, then enjoy!
*This recipe makes approximately 18 cookies
The boys had so much fun helping me bake our first batch of holiday cookies, and of course couldn’t wait to gobble them up! Thankfully they bake pretty quickly. The parchment baking sheets even double as a great liner for our cookie tin too.