I love peanut butter cookies and I love chocolate. Now that I am gluten and dairy-free, this recipe is perfect for me. With little other ingredients you get the full flavor of the peanut butter. Don't skimp on the quality of the peanut butter. I use an organic crunchy type and dark brown sugar. I've also found dairy-free chocolate chunks. My teenage son who is not restricted by gluten or dairy loves these cookies too. He says "these are the best!"

I needed a non dairy, non-egg cake recipe. I found this one and went further by using a combination of non-wheat flours, sucanat and agave instead of white cane sugar and the result was fantastic. I have made this "birthday" cake for 40 plus children and teachers every year for three years and will be making it again! Thnaks for sharing it!

I just tried this recipe for the first time. It was so easy to make! All of the ingredients were on hand. (I love recipes where you can find most, if not all of the ingredients in your kitchen and don't have to go out just to get the one or two items that you'll rarely use for other recipes.) I followed this recipe exactly. I baked it for the lesser of the suggested times. At 35 minutes the pie came out a tad dry. but my family gobbled it up saying they didn't notice it being dry. I'll bake it for 30 minutes next time. And there will be a next time! It's a simple, yet impressive (two layers!, delicious cheese cake pie. It gets a five! The dryness could be attributed to oven temperament,weather, (it was raining) or altitude (sea level).Thanks for sharing the recipe!