The words “gluten-free” have been thrown around a lot in the last couple of years. For some, it’s just a health preference or a “new diet” to try but for others it’s much more than that –– it’s a necessary lifestyle change due to something far more serious such as Celiac’s Disease. Rachelle King started BlindedByTheBite for the latter to help keep her passion and love of great food alive while sharing her gluten-free journey and transformation with others. She’s a lovely, well-travelled and thoughtful wealth of information on the subject of fine cuisine and quickly becoming a master in all things gluten-free. BlindedByTheBite is loaded with recipes, peeks into family dinners, GF dining out, cookbook reviews and give-aways in addition to several resources recommended to learn more about Celiac’s Disease and this gluten-free world. With Rachelle’s easy-peasy, Gluten-Free No-Bake Missouri Muds you can still revel in holiday goodies while sticking to that “diet.” Chill the dough slightly before spooning them out to create a rounder shape or just spoon straight from the pan for a flatter cookie shape –– either way, loaded with chocolate, peanut butter and just the right amount of sugar these little gems are sure to delight your festive crowd. Be sure to check back often on BlindedByTheBite for more great ideas, recipes and tips for keepin’ it gluten-free.
Missouri Muds are one of my favorite no-bake cookies. However, I was not able to eat them once diagnosed with Celiac’s Disease, as they were made with regular oats. Now with gluten free oats and gluten free peanut butter, I was able to tweak the recipe! It’s so simply & easy and who doesn’t love chocolate & peanut butter. When I make these it’s tough to get them on the pan and into the refrigerator because they’re so incredibly tasty!!
1/2 cup butter
2 cups sugar (recipe traditionally calls for refined sugar but I like to use palm sugar)
2 tbsp cocoa
1/2 cup non-fat milk
1/2 cup peanut butter (I like using chunky peanut butter)
1 tsp vanilla (you can use one vanilla bean in lieu of pure vanilla extract)
3 cups of gluten-free/steel cut oats
Melt butter in a medium size sauce pan, adding in sugar, cocoa, and milk while constantly stirring. Bring to a boil for one minute, adding in peanut butter, vanilla and oats stirring until all ingredients are complete incorporated.
Have two cookie sheets prepared with wax paper and once mixture is completely mixed, take a large spoon to drop onto cookie sheet. Recipe will yield approximately two (2) dozen cookies. You can also use a cookie scooper, but I find a large spoon works best.
Refrigerate one – two hours and then serve & enjoy!
Thank you BlindedByTheBite for sharing this delicious recipe!