Scene: It’s Sunday night. You’re sitting on your couch with your Food Network Magazine, watching The Next Food Network Star.
And you realize.
You have found a recipe you might have all the ingredients for, and you could totally have your own show.
So what do I do? I get up and I decide “Sure, I have all the.. oh. I don’t have this. Or that. Well, let’s see what I can do anyway.” Food network stars need to improvise, right?
If you didn’t know, I’m moving soon. We’re trying to not buy extra food items, and work our way through the things we already have. I have lots of odds and ends, and in packing up a bunch of the stuff in my cabinets, I’ve found some things that I’d forgotten about (that thankfully don’t go bad either) – SO. Let’s go through the actual recipe, and I’ll tell you what I swapped out.
For the sake of easier reading, I’ve put the actual ingredient measures I used in the little recipe box below.
- ½ cup honey (nailed it)
- ¼ cup coconut oil (nice, okay)
- ¼ cup unsweetened cocoa powder (got it)
- ¼ tsp kosher salt (still with you)
- ½ cup crunchy peanut butter (…well, almost have it. I had about ¼+ so I put another scoop of regular PB in)
- ¾ cup old-fashioned GLUTEN FREE rolled oats (hold on. I read ahead and realized I have no coconut, so I’m gonna bump this up to 1 cup)
- 1/3 cup golden raisins (how about cranberries?)
- Flaxseeds are for losers, let’s put a marshmallow in these.
So with all that said, I accidentally have a dairy and gluten free recipe. Oh snap!!
I managed to make a recipe totally on a whim with just stuff I had in my house. This is a way to prove to yourself that you can swap out recipe items pretty handily too. I’m pretty excited about it, the texture is great and my mouthfeel is happy.
Welp, see ya later!
Kitchen Sink Cookies - G&DF
By August 7, 2014Published:
- Yield: ~20 cookies
"Good and Damn Fine" Oh, or maybe Gluten and Dairy Free?
- 1/2 cup honey
- 1/4 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup crunchy peanut butter
- 1/4 cup smooth peanut butter
- 1 cup gluten free rolled oats
- 1/3 cup cranberries
- marshmallows optional
- Combine honey, coconut oil, cocoa powder & salt in a pot and melt together on medium heat until smooth
- Add the peanut butter, melt until smooth
- Take off the heat, add the oats and let sit for 5 minutes
- Mix in the cranberries. You can handle it.
- On a pan lined with parchment paper, spoon out tablespoon sized cookies and put a marshmallow on top. Put them in the fridge or freezer and save for later.