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Gluten-Free Tuesday: Chocolate Dipped Nutter Butters

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Gluten-Free Tuesday: Chocolate Dipped Nutter Butters

Gluten-Free Tuesday: Chocolate Dipped Nutter Butters

You can never have too many hor d'oeuvre recipes, so give Gluten-Free Tuesday: Chocolate Dipped Nutter Butters a try. This recipe makes 24 servings with 155 calories, 3g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, egg, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. Process gluten-free oats in a food processor until fine. In a medium mixing bowl, whisk together ground oats, rice flour, cornstarch, sweet rice flour, salt, and xanthan gum.
Ingredients you will need
Rice FlourRice Flour
OatsOats
SaltSalt
Equipment you will use
Baking PaperBaking Paper
Food ProcessorFood Processor
Baking SheetBaking Sheet
Mixing BowlMixing Bowl
WhiskWhisk
OvenOven
2
In large mixing bowl or bowl of stand mixer, cream together vegetable shortening, smooth peanut butter, and granulated sugar. Cream for 30 seconds (use high speed on a handheld mixer or medium-high speed on stand mixer).
Ingredients you will need
Creamy Peanut ButterCreamy Peanut Butter
Vegetable ShorteningVegetable Shortening
Granulated SugarGranulated Sugar
CreamCream
Equipment you will use
Mixing BowlMixing Bowl
Stand MixerStand Mixer
3
Add egg and mix for additional 15 seconds. Scrape down sides of bowl and mix for additional 15 seconds.
Ingredients you will need
EggEgg
Equipment you will use
BowlBowl
4
Reduce mixer speed to medium-low and add dry ingredients.
Equipment you will use
BlenderBlender
5
Mix until dough forms. Divide dough in half. Pat each half into disk and wrap in plastic wrap. Chill dough for 20 minutes.
Ingredients you will need
DoughDough
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
6
Sprinkle white rice flour lightly over countertop. Using rolling pin, roll out one dough round until approximately 1/4-inch thick.
Ingredients you will need
White Rice FlourWhite Rice Flour
DoughDough
RollRoll
Equipment you will use
Rolling PinRolling Pin
7
Cut dough with 3-inch round cookie-cutter.
Ingredients you will need
CookiesCookies
DoughDough
8
Transfer cookies to prepared baking sheet. (I use a cookie spatula dusted with rice flour to transfer the dough to the pan.)
Ingredients you will need
Rice FlourRice Flour
CookiesCookies
DoughDough
Equipment you will use
Baking SheetBaking Sheet
SpatulaSpatula
Frying PanFrying Pan
9
Bake for 12-15 minutes or until cookies are lightly brown.
Ingredients you will need
CookiesCookies
Equipment you will use
OvenOven
10
Transfer cookies to a wire rack to cool. Repeat with remaining dough.
Ingredients you will need
CookiesCookies
DoughDough
Equipment you will use
Wire RackWire Rack
11
While cookies cool, prepare the filling: In small bowl, cream together peanut butter and confectioners’ sugar until smooth.
Ingredients you will need
Peanut ButterPeanut Butter
CookiesCookies
CreamCream
SugarSugar
Equipment you will use
BowlBowl
12
Add water. Filling should be smooth. If filling is too thick to spread, add additional teaspoon of water. Sandwich cooled cookies together with a thin layer of filling.
Ingredients you will need
CookiesCookies
SpreadSpread
WaterWater
13
Place cookies on a baking sheet lined with parchment paper.
Ingredients you will need
CookiesCookies
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
14
Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth.
Ingredients you will need
ChocolateChocolate
WaterWater
Equipment you will use
BowlBowl
PotPot
15
Remove bowl from the heat. Dip cookies, one at a time, in melted chocolate. (If chocolate begins to harden before you've finished dipping the cookies, return the bowl to the double boiler.)
Ingredients you will need
ChocolateChocolate
CookiesCookies
DipDip
Equipment you will use
Double BoilerDouble Boiler
BowlBowl
16
Place dipped cookies back on the parchment-lined baking sheet. If desired, drizzle some of the melted chocolate over the top of each cookie. Once all the cookies have been dipped, chill for 20 minutes. Store cookies in airtight container at room temperature for up to 1 week.
Ingredients you will need
ChocolateChocolate
CookiesCookies
Equipment you will use
Baking SheetBaking Sheet
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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