Running Away (Gluten Free, Flourless Peanut Butter Chocolate Chip Cookies)

Heart pounding, I run. My lungs, once full of air are now deflated and scrambling, but still continue. My shins absorb the impact of the worn concrete, walked by countless people, yet run by me. Aching arms continue to sway mechanically back and forth, they scream for a break, but none comes. Head held high and with determination holding me from looking back, I run.


Saving the orangutans one run at a time.

I like to run. Trust me it’s not as bad as it sounds. As a former 3 sport college athlete I need something to keep my adrenalin going, something to hold hope that there will be one more game. I run because I can, it keeps me in shape, it clears my mind. The benefits of running are strongly outweighed by the cons and keep me happy, healthy and strong.

Last Sunday, April 27, 2014 I ran my first 5K. It was the Philly Run Wild through the Philly Zoo all to benefit the orangutans. First of all you have to understand that 3.1 miles for me is a warm up. I can easily run for 7+ miles without skipping a beat. In fact I think I held myself back a little during this race because I was still budgeting my energy for a longer run. But it was so much fun! The next day I came back to work and signed up for another 5K at the Working Dog Winery in East Windsor NJ!


Right after Jess finished, is it just me or does she look a little tired?

With 5k fever on my mind I thought about eating cleaner, which is rough when your two best friends are Ben and Jerry’s, and the new Core Flavors, MMMM let me tell you, such an amazing game changer. Anyways, yes it’s true I don’t eat as clean as I should. I also have a small problem with gluten, or rather it has a small problem with me. I eat it, it kicks my ass, you get the picture. So I decided to cut out as much gluten as possible, and add more protein to my diet to hopefully gain those sexy running muscles (HA!).

With protein on my mind, and gluten out of my body I set out this week to develop a cookie that I won’t feel too bad eating, Ha, yeah right. While this recipe does not contain flour, it does contain a cup and a half of sugar, so you win some, you lose some. But on the positive side I do feel better when I grab 2 for breakfast.


Fresh from the oven!

Flourless, Gluten Free, Peanut Butter Chocolate Chip Cookies

In the past I have made a gluten free, soy free, lactose free cookie similar to this, but not quite. If your dietary needs are all that and more please refer to Kim’s Kookies!

Makes about 36 cookies


2 cups natural crunchy peanut butter

1 ½ cups sugar

2 large eggs, beaten

1 teaspoon baking soda

1/2 teaspoon salt

1 bag dark chocolate chips

  1. Preheat oven to 350 degrees
  2. Put peanut butter, sugar, beaten eggs, baking soda and salt into a large bowl and mix.
  3. Mix in chocolate chips.
  4. Scoop into tablespoon sized bowls and place 2 inches apart on parchment paper lined cookie trays.
  5. Bake for 10-12 minutes, or until they start to golden.






Kim’s Kookies (Gluten Free, Lactose Free Peanut Butter Cookies)

College can change everything in someone’s life. When I went into college I was a young naive student who just wanted to play field hockey and learn about psychology. Four years later and today all I want to do is travel the world, learn about food and cultures, and play field hockey (and party, but hey that’s the college way of life).Image

When I first started college one of my first friends was Kim. Kim and I are exactly alike. We are publicly crazy (some would call us a nuisance), we are loud, have a passion for sports, and we both have a wicked sweet tooth.  During college Kim was diagnosed with a glucose intolerance as well as lactose intolerant as well as soy intolerance. The only thing she can eat when she doesn’t feel like cooking is lettuce.   

To combat Kim’s wicked sweet tooth I developed a recipe that is gluten free as well as lactose free. If soy is an allergen problem in your case as well I have found a website that sells soy free chocolate chips.

Kim absolutely loves her treats, as do I and all of our friends. There is no taste difference in these gluten free cookies, just a whole lot of peanut butter.


Peanut butter Chocolate Chip Cookies


1 cup Creamy Peanut Butter

½ cup Brown Sugar

½ cup Sugar                

1 Egg

1 teaspoon Baking Soda

1 teaspoon Vanilla Extract

¾ cup Chocolate Chips


–          Preheat oven to 350 degrees Fahrenheit.

–          Line 2 baking sheets with parchment paper

  1. Beat together peanut butter, brown sugar, sugar, egg and vanilla
  2. Stir in the chocolate chips
  3. Roll the cookie dough into one inch balls and place on cookie sheet leaving about 1.5inches between each cookie dough ball
  4. Bake for 7 minutes and check on them
  5. If they are not flattening on there own take a fork and flatten slightly (I have not had a problem with this but I have heard of it occurring)
  6. Continue to bake the cookies for 2-4 minutes or until they are golden
  7. Let cool then enjoy!


    The dough sort of tasted like a butterfingers.