Chocolate Peanut Butter Smooshies
2018 has been an interesting year for me, diet-wise. Without going into a lot of detail that might bore you, I’ll just say this: I did the Whole30 diet in January. It was hard, but was worth it for the things I learned about myself in the process. Who knew that a person could be allergic to sweet potatoes? I’ll be adding that to my strange tomato allergy. Actually, it’s not too surprising given that they are from the same nightshade family of plants. For now, I don’t seem to be having an allergy to regular potatoes, though the jury is still out on peppers.
The biggest revelation from my experience is that I am allergic to dairy; not just lactose intolerant as I always thought, but actually allergic. As in, if I have dairy in any form (even baked in bread or cakes), I start to sneeze and my nose gets stuffy and the next day I am a wreck. I can’t even explain how life changing this realization has been for me and also for my younger son, who turns out to have the same allergy. We eliminated dairy from his diet and the results have been amazing.
As a result, our eating habits are undergoing a total upheaval these days, which is probably why I haven’t been posting much about my baking lately. There has been some baking, but a lot of it has been some experimenting with sugar levels, replacing dairy, and it hasn’t all turned out well.
Today, though, I have a great, easy recipe for you that I have been working on for at least a couple of years. These Chocolate Peanut Butter Smooshies originally came about as an idea for our cookie fund-raiser that we used to do.
The cookies are a yummy combo of a peanut butter cookie dough and a chocolate cookie dough, just smooshed together to create an attractive two tone look. They are also really delicious and easy. In fact, you don’t even need a mixer to make these. Just a few spoons and bowls will do.
They are gluten free, dairy free, and soy free if you choose you chocolate carefully. However, that’s not all. The best part of these cookies is that they are pantry friendly. There are no unusual flours that you have to buy that you may never use again. I bet most of you have all the ingredients in your pantry to make these right now. Also the recipe is easily customizable to your allergy requirements. If you can’t eat peanuts, the cookie is just as good with almond butter. Or, if coconut oil is not your thing, margarine or regular butter will work as well. I have even made them with vegetable oil and, while they come out cakier and softer, they are still good.
I hope you will try them and let me know what you think! If you have any questions, ask in the comments and I will do my best to answer.
A note about chocolate: We tested the two brands of chocolate chips that I could find in the stores that were affordable and gluten, soy and dairy free. We all preferred the Guittard brand. Unless you are baking for people with specific allergies, there is no need to buy specific brands of chips. Also, regular chopped chocolate can be used here.
CHOCOLATE PEANUT BUTTER SMOOSHIES
makes about 15 cookies
Preheat your oven to 325 degrees. Line a cookie sheet with parchment paper.
For the peanut butter dough:
Mix the following ingredients together in a medium bowl with a spatula or spoon:
1/2 cup (4.5 ounces) peanut butter, creamy or chunky, sweetened or not
1/3 cup (2.5 ounces) light brown sugar
1 large egg
1/2 cup (3 ounces) chocolate chips or chopped chocolate
For the chocolate dough:
In a small microwaveable bowl, melt together in the microwave, using 15- 20 second intervals and stirring in between:
2/3 cup (4 ounces) chocolate chips or chunks, any kind
3 Tablespoons (1 and 1/2 ounces) coconut oil, butter, or margarine
Stir until smooth and set aside to cool a little.
Next, stir together in a large bowl until smooth:
1/3 cup (2.5 ounces) light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup (3/4 ounce) cocoa powder, dutch or natural
2 Tablespoons (3/4 ounce) cornstarch
Add the melted chocolate mixture and stir again until smooth. Move all the dough to one side of the bowl. Add the peanut butter dough to the empty side and using your spoon, fold together a few times. I counted 4 folds. You don’t want to overmix or you won’t get the pretty smooshy affect. Shape the dough into golf ball sized balls, being careful to get a good mix of the two doughs in each ball, each using about 2 level tablespoons of dough. Space them 2 inches apart on your baking sheet and flatten them to a half inch thickness with your palm. Bake for 12-15 minutes or until set and the peanut butter dough is just starting to brown a little. Cool on the pan. Enjoy with a glass of your favorite dairy or non dairy milk!
You can also freeze the unbaked cookie dough pucks and bake them on demand later. Since the dough will be frozen, you may have to bake them for an extra couple of minutes, depending on your oven.