Great gluten free recipes for every occasion. Gluten free recipes that really work for everything from bread, pasta and cakes to DIY flour blends, and appetizers. Honey oatmeal cookies recipe naturally gluten free no bake fudge cookie recipe that never fails!
Whatever the ingredients or method, some commenters swore that the recipe simply didn’t work as written. This isn’t a recipe where you can use an objective measure to determine readiness, like a specific temperature on a candy thermometer, so it can be hard to guarantee success. When you are making anything that is no-bake, you need at least a portion of the recipe to be solid at room temperature. F, the softball stage, so it will be solid at room temperature, the mixture turns crumbly when you add the oats.
And it’s very easy to overcook the sugar using that method. There may be differences in air temperature and humidity, whether you’re using an electric or gas stove, how evenly it heats, and whether you’re using a heavy-bottom saucepan or not. There’s chopped chocolate melted into the cooked sugar before it cools. Adding chopped chocolate to the cooked sugar and butter mixture provides insurance against the dangers of under-cooking the sugar.
Chocolate will always be solid at room temperature. This recipe calls for 4 ounces of chopped unsweetened chocolate. If you prefer a richer cookie, you can use up to 6 ounces of chopped chocolate without making any other changes. You still need to include the chopped unsweetened chocolate, because that is what makes this recipe foolproof.
But even if you add peanut butter, you’ll still need to melt 4 ounces of chopped chocolate into the sugar and butter mixture, as called for in the recipe as written. This recipe can easily be made dairy-free by replacing the butter and the cow’s milk with dairy-free alternatives. For the butter, I recommend virgin coconut oil. For the milk, I recommend unsweetened almond milk. I actually prefer to use virgin coconut oil in place of the butter, gram for gram, as I find it sets up even a bit firmer since it has less moisture than butter. Virgin coconut oil is the kind that’s solid at room temperature, and it’s solid at cool room temperature.
You can also use shortening in place of the butter or virgin coconut oil. I like Spectrum brand nonhydrogenated vegetable shortening. The chocolate used is unsweetened chocolate, so it is much more likely to be dairy-free. Just be sure yours is, in fact, dairy-free. There is a fair amount of granulated sugar in this recipe. Cooking the sugar helps avoid using peanut butter as a stabilizer in the recipe.
A few minutes in the refrigerator, though, and they were fine. I’ve also tried cutting the granulated sugar in half and adding 8 ounces of chopped unsweetened chocolate. If you’d like to try using an unrefined sugar like honey, maple syrup, or coconut sugar, it will require a lot of experimentation as the other ingredients will also have to be modified in ways I can’t predict. If you’re avoiding oats, even gluten free oats, you can replace them in this recipe. It does have a different texture, but the recipe works. They’re like a super easy version of Little Debbie Star Crunch, without with the cookie center.
Let the cooked sugar and chocolate mixture cool for a few minutes, before adding it to the cereal tossed with cocoa powder to avoid a stale taste. The cereal may still taste a bit stale, since the sugar mixture must be warm enough to be a liquid, but it’s not very noticeable. Just crush the larger coconut chips a bit in your hand first. I use purity protocol oats all the time in my gluten free baking. But I’ve also successfully come up with substitutions for oats in gluten free baking of all sorts, if you are avoiding oats.
In a medium-size, heavy-bottom saucepan, place the butter or coconut oil, sugar, milk, and salt. Whisking frequently, bring the mixture to a rolling boil over medium-high heat. The mixture will bubble quite a lot. Allow the mixture to boil for a full 2 minutes, whisking frequently. Remove the saucepan from the heat, add the chopped chocolate and mix until the chocolate is melted, and the mixture is smooth. Create a well in the center of the oats in the large bowl and pour in the sugar mixture.