You read right…yes, there are yummy desserts that are gluten and dairy free!!!
As I mentioned in my first blog post I have an intolerance to gluten and dairy. Over a year and a half ago I took a food panel test because I was experiencing severe headaches everyday and stomach issues after I ate. Now you may be wondering how do you cut out gluten and dairy?! It actually isn’t as hard as you think. Many restaurants offer options for those with allergies and I have learned how to adapt many recipes!
These cookies are so easy and quite addictive! I got this recipe from the Food Network website and adapted it:
2 cups sugar
1/2 cup soy milk
1 stick (8 tablespoons) non-dairy butter (I use Earth Balance butter)
1/4 cup unsweetened cocoa powder
3 cups old-fashioned gluten free rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
1.Line a baking sheet with wax paper or parchment.
2.Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
3.Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
I like to immediately put them in the fridge so I can enjoy them faster!
No one will know the difference, happy baking! 🙂