Serious Eats: Recipes
Gluten-Free Tuesday: Chocolate Dipped Nutter Butters
As much as I love the from-scratch cookies that come pouring out of kitchens this time of the year, I have a soft spot for the "almost homemade" cookies my aunt Rita makes. For years, she's taken store-bought cookies and dipped them in chocolate—dressing them up the way the right scarf makes a casual outfit seem a little more stylish. With the help of the premade peanut butter sandwich cookies, she churns out chocolate-peanut butter gems without turning on her oven.
Over Thanksgiving I spied several packages of Nutter Butters in Rita's pantry. She's ready to make cookies! Suddenly I wanted one. Wanting more food on Thanksgiving sounds silly, but once I thought about those cookies I couldn't let them go. And since I eat gluten-free now, I have to bake my own instead of waiting for Rita's tin of cookies to show up.
Thankfully, several years ago I created a gluten-free version of Nutter Butters for the "Tastes Like" chapter of my cookbook. I pulled out the recipe and got to work. The sandwich cookies came together in about two hours. Since the reward for my work was chocolate dipped peanut butter cookies, the time spent baking was well worth it. Trust me.
After baking, I dipped the cookies in melted milk chocolate. They'd also be fantastic dipped in dark or white chocolate—use whatever chocolate you love. And if all this talk of Nutter Butters has left you with a hankering for plain, undipped Nutter Butters, simply skip the chocolate dipping step.
- Use either brown rice or white rice flour for the cookies. Brown rice flour adds a nuttier flavor and a coarser texture; white rice flour allows the peanut flavor to shine.
- Use gluten-free oats. Oats not labeled "gluten-free" are often contaminated with wheat/gluten. Gluten-free oats are clearly labeled.
- Dust your counter and the dough generously with white rice flour before rolling. This prevents the slightly sticky dough from sticking to the counter.
- Allow the cookies to cool before sandwiching them together to prevent the filling from melting.
- If you don't eat dairy, you can use a dairy-free chocolate for coating the cookies. Enjoy Life makes gluten-free/dairy free chocolate chips.
- You can also use this dough to make a delicious peanut-buttery tart crust. Simply roll out the dough, line a 10-inch tart pan and bake in a 350°F oven until golden brown. Fill the baked shell with whatever sounds good to you. Keeping with the chocolate-peanut butter theme, I'd fill the crust with chocolate pudding or mousse.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every other Tuesday with a new gluten-free recipe for you. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.