This week, we’re sharing a recipe for the chocolate-peanut butter no-bake cookies from Bantam & Biddy at Ansley Mall. These cookies are also gluten-free.
Like a lot of convenience recipes, no-bake cookies emerged as a trend during the Great Depression. Key baking ingredients, namely eggs, weren’t widely available at that time and thus expensive, meaning home cooks had to get creative. It’s an era that birthed countless no-bake desserts, as well as other convenience treats like wacky cake and water pie.
Chef and founder Shaun Doty said this cookie has been on Bantam & Biddy’s menu from day one. “It is my Mother-in-law’s (Jane’s) recipe so we call it Jane’s gluten-free cookie. The gluten-free aspect was on brand for us and a good fit. We use traditionally available ingredients in making it keeping with the spirit and taste of Mom’s original recipe,” Doty said.
Feel free to substitute a different type of nut butter if you can’t do peanuts. Or, forego the nut butter entirely in favor of a nut-free product, like cookie butter.
More recipes from Rough Draft Atlanta
Makes 16 to 20 cookies
Ingredients
- 2 cups sugar
- 1/3 cup cocoa
- 1 stick (8 Tbsp) butter
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 2 2/3 cups rolled oats
Directions
- Melt: Combine sugar, cocoa, butter, milk, and vanilla in a medium-sized pot. Bring the mixture to a boil, while stirring frequently.
- Boil for about 1 minute, or until the mixture is no longer shiny.
- Combine: Remove from heat. Add peanut butter and stir until melted and combined.
- Fold in the oats until combined.
- Assemble the cookies: Using a tablespoon, portion out individual cookies on wax paper.
- Allow the cookies to cool until set.
