April 3, 2008
Gluten Free Chocolate Peanut Drops
Before the attack of the gluten monster one of Jamison's all time favorite cookies were Oatmeal Peanut Butter Drops, or "Cow Drop" cookies as we always called them as kids. There is some debate within the Celiac community as to whether or not Oats are Celiac friendly or not. Apparently there is some evidence that says that oats are often contaminated with wheat and some Celiacs can't eat oats to begin with so therefore the Celiac Sprue Association lists oats as a no-no grain. So that kind of put a damper on the "Cow Drop" cookies needless to say.
When I first set about retooling this recipe in my head I immediately thought of cashews to replace the oats, but then again I'm all about the cashews, but I realized I didn't have any cashew butter on hand, but I did have peanuts and peanut butter so I went that route instead. I'll most likely get back to the cashew version another time, but this time it was chocolate and peanut butter all the way! I ended up taking a big bunch of them to my sister on the day Grant was born and they have enjoyed them a lot from what I've been told.
This cookie is a gluten free dream! It's also a chocolate/peanut butter lovers dream! It's a go to recipe that is easy to make and it will satisfy the gluten eaters and non-gluten eaters alike and sometimes that is just what you need to feed a crowd.
What You'll Need:
1 stick of butter
2 cups of sugar (Note: Sometimes I use organic cane sugar and sometimes I use brown. The brown sugar gives it a deeper flavor note that really compliments the peanut butter and chocolate.)
2 tablespoons of cocoa
2/3 cup of heavy cream
1/2 cup of peanut butter
2 cups of roasted peanuts (Note: Go with a lightly or no salted version.)
2 teaspoons of vanilla
Melt butter, sugar, cocoa and cream until smooth. Bring to a boil and boil for 5 minutes, stirring occasionally to prevent scorching.
Remove pot from the heat and stir in peanut butter until it is melted and the mixture is smooth. Add vanilla and stir to mix. Stir in peanuts and drop by the spoonful onto a baking sheet that has been lined with a silicone mat or wax paper. Let set for a couple of hours an then serve or store cookies in an airtight container.
Notes: This method should work with any nut and butter combo (i.e, cashews and cashew butter, almonds and almond butter, etc. I plan to experiment with it more in the future.)
Posted by Dianne at April 3, 2008 9:27 AM
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Oh! I HAVE to make these! I love that you're doing some GF recipes!
Posted by: Allie at April 3, 2008 11:24 AM
They turned out really well!
I'm still working on the gluten free bread. I think I'm almost there with it and Jamison is eating it which says a lot given he's a very picky eater so I'll have more gf recipes soon! I have a few in the back log I haven't posted yet too. :o)
Posted by: Dianne at April 3, 2008 12:45 PM
i love to shop at www.wholeandnatural.com. they have all kinds of healthy and natural kosher food and snacks. the stuff is fresh and low prices.
btw i used a coupon bldc08 try it
Posted by: debby at April 5, 2008 10:45 PM
Thanks. I'll have to check that out.
Posted by: Dianne at April 7, 2008 7:25 AM