Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 
  
• 1 cup granulated sugar
• 
  
• 1 cup packed light brown sugar
• 
  
• 2 large eggs
• 
  
• 1 teaspoon vanilla extract
• 
  
• 2 cups all-purpose flour
• 
  
• 1 teaspoon baking soda
• 
  
• 1/2 teaspoon salt
• 
  
• 2 cups old-fashioned rolled oats
• 
  
• 2 cups semisweet chocolate chunks
• 
  

Instructions:

Preheat your oven to 350F 175C and line two baking sheets with parchment paper

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy

Beat in the eggs, one at a time, and then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the rolled oats and chocolate chunks until evenly distributed throughout the dough

Using a tablespoon or cookie scoop, drop rounded dough portions onto the prepared baking sheets, leaving space between each cookie

Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Once the cookies have cooled, you can assemble the sandwiches by spreading a generous amount of your favorite filling such as Nutella, peanut butter, or cream cheese frosting on the flat side of one cookie and then placing another cookie on top, pressing gently to create a sandwich

Enjoy your delicious oatmeal chocolate chunk sandwich cookies!

Ingredients:

• 1 cup all-purpose flour
• 
  
• 1/2 cup cocoa powder
• 
  
• 1/2 teaspoon baking powder
• 
  
• 1/4 teaspoon salt
• 
  
• 1/2 cup vegan butter
• 
  
• 1 cup sugar
• 
  
• 1/4 cup unsweetened applesauce
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/2 cup vegan chocolate chips
• 
  
• 1/2 cup chopped cherries fresh or frozen
• 
  

Instructions:

Warm the oven up to 175F 350C and grease a baking dish

Mix the cocoa powder, baking powder, salt, and flour together in a medium-sized bowl using a whisk

Mix the vegan butter and sugar in a big bowl until the mixture is light and fluffy

Add the applesauce and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips and chopped cherries and mix them in

Spread the batter out evenly in the baking pan that has been prepared

If you stick a toothpick into the middle and it comes out mostly clean, it's done

Let it cool down before cutting it into squares

Ingredients:

• 4 large flour tortillas
• 
  
• 1 cucumber, thinly sliced
• 
  
• 8 ounces cream cheese, softened
• 
  
• 2 tablespoons chopped fresh dill
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Spread a thin layer of cream cheese onto each tortilla

Evenly distribute cucumber slices onto the tortillas

Sprinkle chopped dill over the cucumber slices

Season with salt and pepper to taste

Roll up each tortilla tightly

Slice the rolled tortillas into bite-sized pieces

Ingredients:

• 1 lb dried black beans, rinsed and soaked overnight
• 
  
• 1 onion, finely chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 1 jalapeo, seeds removed and finely chopped
• 
  
• 1 bell pepper, diced
• 
  
• 1 teaspoon ground cumin
• 
  
• 1 teaspoon chili powder
• 
  
• 1 teaspoon smoked paprika
• 
  
• 1 teaspoon dried oregano
• 
  
• 4 cups vegetable broth
• 
  
• 1 bay leaf
• 
  
• Salt and pepper to taste
• 
  
• Fresh cilantro, chopped for garnish
• 
  
• Lime wedges for serving
• 
  

Instructions:

In a pressure cooker, combine soaked black beans, chopped onion, minced garlic, jalapeo, bell pepper, cumin, chili powder, smoked paprika, and dried oregano

Add vegetable broth and bay leaf to the pressure cooker

Close the lid and set the pressure cooker to high pressure

Cook for 20-25 minutes or until beans are tender

Allow the pressure to release naturally, then carefully open the lid

Season with salt and pepper to taste

Serve the Mexican black beans hot, garnished with fresh cilantro and lime wedges

Enjoy the flavorful and nutritious Pressure Cooker Mexican Black Beans!

Ingredients:

• 2 cups all-purpose flour
• 
  
• 1/2 teaspoon salt
• 
  
• 1 cup unsalted butter, softened
• 
  
• 3/4 cup granulated sugar
• 
  
• 1 teaspoon vanilla extract
• 
  

Instructions:

Mix the flour and salt together in a bowl

When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy

The vanilla extract should be added

Mix the dry ingredients into the wet ingredients one at a time until the dough comes together

Put the dough in the fridge for at least an hour after making a flat disc out of it

Set the oven to 350F 175C and heat it up

Spread the chilled dough out on a floured surface until it's about 1/4 inch thick

Cut the cookies into the shapes you want and put them on a baking sheet that has been lined with parchment paper

Get the extra dough, roll it out again, and cut out more cookies

After the oven is hot, bake for 8 to 10 minutes, or until the edges are just beginning to turn golden

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely

If you want, you can add icing or sprinkles to the cookies after they have cooled

Ingredients:

• 2 cups of vanilla ice cream
• 
  
• 1 cup of milk
• 
  
• 2 tablespoons of chocolate syrup
• 
  
• 1/4 cup of crushed cookies
• 
  
• Whipped cream for topping
• 
  
• Chocolate chips for garnish
• 
  

Instructions:

Blend the milk and vanilla ice cream together in a blender

Blend until creamy and smooth

Crushed cookies and chocolate syrup should be added to the blender

To incorporate the ingredients, blend for a further thirty seconds

Transfer the shake to a tall glass

Add whipped cream on top and add chocolate chips as a garnish

Enjoy and serve right away!

Ingredients:

• 1 cup couscous
• 
  
• 1 cup orange juice
• 
  
• 1 tablespoon olive oil
• 
  
• Zest of 1 orange
• 
  
• 1/2 cup fresh mint leaves, chopped
• 
  
• 1/2 cup red onion, finely chopped
• 
  
• 1/2 cup cucumber, diced
• 
  
• 1/2 cup cherry tomatoes, halved
• 
  
• 1/4 cup almonds, toasted and chopped
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a saucepan, bring the orange juice to a boil

Remove from heat and stir in the couscous

Cover and let it sit for 5 minutes

Fluff the couscous with a fork and transfer it to a large mixing bowl

Add olive oil, orange zest, chopped mint leaves, red onion, cucumber, cherry tomatoes, and toasted almonds to the couscous

Toss everything together until well combined

Season with salt and pepper to taste

Chill in the refrigerator for at least 30 minutes before serving

Garnish with additional mint leaves, if desired, and serve cold

Ingredients:

• 1 1/2 cups all-purpose flour
• 
  
• 1 1/2 tsp baking powder
• 
  
• 1/4 tsp salt
• 
  
• 1/2 cup unsalted butter, softened
• 
  
• 1 cup granulated sugar
• 
  
• 2 large eggs
• 
  
• 1 tsp vanilla extract
• 
  
• 1/2 cup creamy peanut butter
• 
  
• 1/2 cup whole milk
• 
  
• 1/2 cup marshmallow fluff
• 
  
• 1/2 cup chopped peanuts optional, for garnish
• 
  
• 1/2 cup mini marshmallows optional, for garnish
• 
  

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a bowl, whisk together the flour, baking powder, and salt

In another bowl, cream together the softened butter and sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Mix in the peanut butter until well combined

Gradually add the dry ingredients and milk to the peanut butter mixture, alternating between the two, starting and ending with the dry ingredients

Mix until just combined

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once the cupcakes are cool, spread a dollop of marshmallow fluff on top of each cupcake and garnish with chopped peanuts and mini marshmallows, if desired

Ingredients:

• 2 ripe avocados, diced
• 
  
• 4 hard-boiled eggs, chopped
• 
  
• 2 tablespoons mayonnaise
• 
  
• 1 tablespoon Dijon mustard
• 
  
• 1 tablespoon lemon juice
• 
  
• Salt and pepper to taste
• 
  
• Chopped fresh parsley for garnish
• 
  

Instructions:

In a mixing bowl, combine diced avocados and chopped hard-boiled eggs

Add mayonnaise, Dijon mustard, and lemon juice

Mix until well combined

Season with salt and pepper to taste

Garnish with chopped fresh parsley before serving

Ingredients:

• 1 lb ground turkey
• 
  
• 1 packet gluten-free taco seasoning
• 
  
• 1 head iceberg lettuce, chopped
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1/2 cup black olives, sliced
• 
  
• 1/2 cup shredded cheddar cheese
• 
  
• 1 avocado, diced
• 
  
• 1/4 cup salsa
• 
  
• 1/4 cup sour cream
• 
  
• 1/4 cup cilantro, chopped
• 
  

Instructions:

Cook the ground turkey in a pan over medium-low heat until it's done

Follow the directions on the package to add gluten-free taco seasoning to the cooked turkey

Cut up lettuce, cherry tomatoes, black olives, cheddar cheese, avocado, and cooked taco meat

Put them all in a large bowl and mix them together

Fork the salad ingredients together until they are well mixed

Put the salad in bowls or plates for each person

Chop some cilantro and put it on top of each serving

Have fun with your gluten-free taco salad!