Gluten and Dairy Free Peanut Butter Chocolate Chip Cookies with Coconut Hot Chocolate


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I can’t belive I am already cheating on my slow cooker with my oven but I just had to for these cookies! They are out of this world! I brought these cookies in for my physical therapists last week and they devoured them! I always make these for my dinner guests and they have always been a hit! When my niece and nephew came to visit me I made these as nutella sandwiches and their faces were priceless! I am pretty sure I am now the favorite aunt thanks to these cookies! Who doesn’t love milk and cookies? Well how about cookies and hot chocolate, better yet coconut hot chocolate in the slow cooker! I tried this for the first time tonight and it was OUTSTANDING! This was by far the best thing I ever made and have ever tasted! Do not miss this!! It’s nights like this that I am so grateful to be alive and enjoying the small things in life. I wish the same for all of you. Enjoy!

Ingredients:

  • 1 cup peanut butter, smooth
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips

Directions: Preheat oven to 350 degrees. Mix all ingredients (except chocolate chips) together well. Last, add chocolate chips and mix well. Form dough into 1-inch balls. Place balls on ungreased cookie sheet. (DO NOT press down as in most traditional recipes). Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) I sometimes turn these cookies into nutella sandwiches by simply spreading Nutella some on the underside of one cookie and then press another cookie on top. It’s very rich but so so good! Thank you to gluten-free easily for the inspiration behind these cookies!

Coconut Hot Chocolate Ingredients:

  • 4 cups 2 percent milk
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • whipped cream for topping

Directions: Use a 4 quart slow cooker. Combine all the milks and cocoa powder in the slow cooker really well. Stir in the vanilla extract last. Cover and cook on high for 1-2 hours. Stephanie O’dea is the brains behind this recipe and I am so grateful to have found it!

Little Debbie’s Tip: Do not use fat-free peanut butter. I don’t know why but it just does not taste good at all! I have tried these with natural peanut butter and they were still delicious. Both of these recipes are incredibly cheap to make.

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6 thoughts on “Gluten and Dairy Free Peanut Butter Chocolate Chip Cookies with Coconut Hot Chocolate

  1. Pingback: 4th of July Recipes « Little Debbie's Kitchen

  2. I don’t like peanut butter or any foods that are round shaped, but I must say OMFG. Debbie’s cookies are to die for. Keep up the good work debs.

  3. OMG!!!!! I made these cookies and the Coconut Hot Chocolate for my daughter and let me tell you she LOVED it!! It was so delicious we finished all of it. I guess I will putting in extra time at the gym. I can’t wait for more recipes.

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