Susan, one of my best friends and a fellow kittenshark, can’t have gluten. This is sad because most of the delicious foods seem to be riddled with it. Everyone take a minute to reflect on how it sucks to be allergic to gluten. Okay, thanks. Anyway, since she recently sent me a care package and I have one to send her, aaaaand her birthday is coming up, I wanted to create a special treat that is delicious, easy to make and safe for the Suze to eat.
Nick and I set out to bake them tonight, and we were delighted with the final product. These cookies are not only Suze-safe, but also almost criminally easy to make and very tasty.
Half-assed recipe follows:
Cookies (copied from Whole Foods Recipes)- You will need:
- 1 large egg’s worth of Eggbeaters or the like (or 1 large egg, I guess)
- 3/4 cup organic cane sugar
- 1 tsp. baking soda
- 1 cup crunchy organic peanut butter
- 1/2 tsp. pure vanilla extract (if it doesn’t say “pure,” then it isn’t gluten free)
Ganache filling (Everyone knows this one, right?)- You will need:
- 1/2 cup of heavy whipping cream
- 8 oz. (roughly 1 cup) semi-sweet chocolate chips (Nick got Ghiardelli and they were wonderful)
Preheat your oven to 350 degrees. In a medium bowl, mix the egg, sugar, baking soda and vanilla until combined. Add the peanut butter and stir until thoroughly mixed. (I found that this was easily done with a whisk and required no power tools.) Line your baking sheet(s) with parchment paper (I like to spray a little cooking spray between the parchment and the cookie sheet to keep it stuck down) and scoop tablespoon sized portions of cookie dough separated by at least an inch on the pan. These cookies spread reasonably, so be careful not to pack them too closely to each other.
Bake the cookies for 8-10 minutes until they have just set up and show signs of light browning on the bottom, then remove from the oven. I let them sit for a minute before carefully moving them to a cooling spot just to give them a little longer to set up; remember, these are going to be sandwiches so they need to be in one piece and they need to be fairly uniform.
While the cookies cool, it’s time to make the ganache. Place your 8 oz. of chocolate chips in a glass bowl (or something heat proof) and set aside. Heat the 1/2 cup of heavy whipping cream over medium heat until it starts bubbling around the edge of the pan, then remove from heat and pour over the chocolate chips. Stir the cream and chocolate together until the chips are all melted and your ganache is shiny and smooth. You can set this aside for a few moments until it cools off a little, but don’t let it set up too much.
When it has cooled to room temperature or about, pour the ganache into a freezer bag or frosting bag and seal it up. Make sure you have your cookie sandwich halves chosen and together, then prepare to pipe out the filling. Snip the very tip of one corner on the bottom of the bag (or use a small frosting tip) through which you can squeeze the ganache onto one half of your cookie sammys. Carefully pipe ganache onto the flat (bottom) side of a cookie, then place the top half (bottoms together) down. Repeat this process until all of your cookies are sandwiched with chocolaty goodness. If you have ganache left, drizzle it over the tops of your sammys and decorate with sprinkles for fun and sparklyness.