Gluten Free Chocolate Cheerios Peanut Butter Smoothies Recipes

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GLUTEN-FREE CHOCOLATE CHEERIOS™ PEANUT BUTTER SMOOTHIES

The classic combination of chocolate and peanut butter combines in this easy and delicious smoothie!

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 5m

Yield 2

Number Of Ingredients 4



Gluten-Free Chocolate Cheerios™ Peanut Butter Smoothies image

Steps:

  • In blender, place all ingredients. Cover; blend on high speed 30 seconds to 1 minute or until smooth.
  • Pour into 2 glasses. Serve immediately.

Nutrition Facts : Calories 400, Carbohydrate 37 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 16 g, TransFat 0 g

1 cup Chocolate Cheerios™ cereal
1/4 cup natural creamy peanut butter
2 containers (5.3 oz each) Greek vanilla yogurt
1/2 cup milk

GLUTEN-FREE CHOCOLATE-CHERRY PEANUT BUTTER COOKIES

If you ask me, the best peanut butter cookies are a little chewy and almost raw in the middle, like a Reese's Peanut Butter Cup. When I set out to create my own recipe, that's what I had in mind, and I think I succeeded. But after making these half a dozen times, I realized I wanted more. So I poked around the pantry and found some dried cherries. Just like that, Reese's Peanut Butter Cups met peanut butter and jelly. And there ain't nothing wrong with either.

Provided by Justin Chapple

Categories     dessert

Time 40m

Yield Makes about 24 cookies

Number Of Ingredients 7



Gluten-Free Chocolate-Cherry Peanut Butter Cookies image

Steps:

  • Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
  • Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
  • Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

1 cup smooth peanut butter
3/4 cup granulated sugar
1 large egg, beaten
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup dark chocolate chunks, chopped
1/2 cup dried cherries, chopped

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