I will start by saying- I love cookies!. I AM the cookie monster, just dye my hair blue and give me a full plate of chocolate chip.

However, for the past year my body has thrown me a curve ball and I can no longer be the little girl with a cookie in hand. For as long as I can remember and pictures also prove, I was baking sweets in diapers. My mom and I were constantly in the kitchen and I was known as their "smart cookie". Now my eating habits have changed due to a gluten intolerance with the addition of balancing my sugar. Happy Birthday to me and hello 35! Things change as you get older but I still want my childhood favorites. So with that said I have been working on my favorite childhood recipes that my mom and I once made and have given them a new and improved form.

The Classic Peanut Butter Cookie Recipe

My mom's peanut butter recipe without any funny business is delicious. We roll it in organic sugar before baking to give it a fun crunch on the outside.

1 cup brown sugar

1 cup white sugar

1 cup butter, room temp

2 eggs

3/4 cup peanut butter

2 3/4 cup flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon vanilla

*bowl of approximately 1 cup baking sugar for rolling

With a standing mixer or hand mixer cream butter and peanut butter till fluffy and then add in sugar. Mix sugar and butter till well combined, then add eggs and vanilla. To finish add dry ingredients to the wet, mix until well incorporated. Use truffle scoop (1 oz. scoop) to scoop dough and roll into balls. Roll balls in sugar bowl to coat and place on baking sheet. Chill baking sheet in refrigerator for approximately 10 minutes or until dough is cold, fork hash marks on balls then place sheet in preheated oven.

Bake 350 degrees for 8-10 minutes

Gluten Free Peanut Butter Cookie Recipe

Here is my take on the original recipe, but using gluten free flour (I use Bob's Red Mill), plant butter and palm sugar. The plant butter mixed with the regular butter gives you the creamy butter flavor, fluffy and moist cookie. The Palm sugar is a sweetener that is made from the sap present in the flower buds of the coconut palm tree. The sugar has a mild caramel flavor and a resemblance of honey. It is a great natural sweetner for baking. I find natural sweetners to be better with digesting sugar, also love the flavor profile. You can change this recipe to your liking by not using the plant butter or the natural sugar and it will still be tasty!

1/2 cup butter, room temp

1/2 cup plant butter (I use avocado butter)

2 eggs

1 cup peanut butter

1 teaspoon vanilla

1/2 cup brown sugar

1/2 cup baking sugar

1/2 cup palm sugar or coconut sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 1/2 cup gluten free flour

*bowl of approximately 1 cup baking sugar for rolling

Bake 375 degrees for 8 minutes and then lower temperature to 350 degrees baking for an additional 2 minutes. (Temp and time gives the cookie a fluffy moist interior vs. gummy).

Let cool 5 minutes on the pan, then remove and cool for another 5 minutes on the rack. Eat and enjoy!

The Kiss Cookie or Peanut Butter Mousse Cookie

Let's take this cookie to the next level, shall we....

Add a kiss to the top of the cookie once you pull out of the oven. My favorite is the dark chocolate kisses, but my family all love the milk so we do a mix. As for the mousse addition: instead of forming cross hatching on the cookie dough, just lightly push down the ball with the palm of your hand. Bake as directed, then as they cool take your thumb or a melon baller to press in the center of the baked cookie. When completely cool, pipe on mousse with a piping bag.

Peanut Butter Mousse Recipe

3 tablespoons butter, room temperature

3 tablespoons peanut butter

Approximately 1/4 cup powdered sugar

Cream butter and peanut butter together with mixer. Then slowly incorporate the powdered sugar into the butter till you get a consistency of loose icing (to where you can pipe a stiff peak). Pipe in center of cookies and enjoy!

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Childhood Favorite Cookie: Peanut Butter Cookie Revamped