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A little cookie-cocktail combo

Sometimes we just need a little mid-week break from the busy to re-fuel, and this is a no fail combo. The actual perfect pairing that is super easy to make. Cheers!

 

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Gluten Free Peanut Butter and Oatmeal Cookies:
1/2 cup butter
1 cup peanut butter
2 eggs
2 tsp vanilla 
1 cup sugar
2 tbsp honey
3 cups gluten free oats
1 1/4 tsp baking soda
1/2 tsp salt 
1 cup chocolate chips
sea salt for tops

Combine butter, peanut butter, honey and sugar in a bowl and beat with an electric mixer until light and fluffy. Add in the eggs and vanilla and combine thoroughly. Stir in oats, baking soda and salt and mix until fully incorporated. Stir in chocolate chips. Scoop onto a parchment lined baking sheet.

Bake at 350 degrees for 10 to 12 minutes until lightly browned and the tops still look slightly under cooked. Remove and let cool on the pan.

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Spiked Cider:

1 1/2 cups of your favorite apple cider

1 1/2 shots of whisky

 

 

 

 

 

In a mug of your choice put the whisky. In a medium pan heat cider over medium heat just until it starts to boil. Add the cider to the mug and enjoy!