Gluten-Free Tuesday: Chocolate Dipped Nutter Butters

Name: Gluten-Free Tuesday: Chocolate Dipped Nutter Butters
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 59 milliliters ounce cornstarch; 1 large egg; 158 milliliters granulated sugar; 340 grams milk, dark, or white chocolate, chopped; 118 milliliters 1.25 ounces gluten-free oats; 177 milliliters powdered sugar; 118 milliliters ounces white rice flour; 1 teaspoons salt; 118 milliliters smooth peanut butter; 3 Tbsps smooth peanut butter. (Natural peanut butter does not work well in this recipe.); 59 milliliters 1.25 ounces sweet rice flour; 118 milliliters vegetable shortening; 2 teaspoons water; 0 teaspoons xanthan gum

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

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 Flour

Oats

Salt

Equipment you will use

Baking Paper

Food Processor

Baking Sheet

Mixing Bowl

Whisk

Oven

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 Butter

Vegetable Shortening

Granulated Sugar

Cream

Equipment you will use

Mixing Bowl

Stand Mixer

Add egg and mix for additional 15 seconds. Scrape down sides of bowl and mix for additional 15 seconds.

Ingredients you will need

Egg

Equipment you will use

Bowl

Reduce mixer speed to medium-low and add dry ingredients.

Equipment you will use

Blender

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

Dough

Wrap

Equipment you will use

Plastic Wrap

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 Flour

Dough

Roll

Equipment you will use

Rolling Pin

Cut dough with 3-inch round cookie-cutter.

Ingredients you will need

Dough

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 Flour

Dough

Equipment you will use

Baking Sheet

Spatula

Frying Pan

Bake for 12-15 minutes or until cookies are lightly brown.

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Equipment you will use

Oven

Transfer cookies to a wire rack to cool. Repeat with remaining dough.

Ingredients you will need

Dough

Equipment you will use

Wire Rack

While cookies cool, prepare the filling: In small bowl, cream together peanut butter and confectioners’ sugar until smooth.

Ingredients you will need

Peanut Butter

Cream

Sugar

Equipment you will use

Bowl

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

Spread

Water

Place cookies on a baking sheet lined with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Pot

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

Chocolate

Dip

Equipment you will use

Double Boiler

Bowl

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

Chocolate

Equipment you will use

Baking Sheet