I am a big cheater. Besides making these cookies gluten free and using unrefined sugar (no big deal), instead of sandwiching them with jam/jelly which was indicated in the recipe, I used chocolate and peanut butter. I can’t help it. I didn’t have any sugar free jam, so it’s not really my fault and these are then healthier than if I would have used a sugar-laden jam. Am I right? Instead I used a combination of all natural peanut butter, a touch of raw honey and some melted Enjoy Life chocolate chips. Win---WIN!
These cookies were really good. I found them on my Secret Recipe Club blog assignment for May. My blog assignment was Anna’s blog, Cheese With Noodles. Anna lives in Alaska with her husband, bunnies and cat. She’s crafty, likes gardening and cooking and baking. I like her!
She got this Canadian Honey Drop Cookies recipe from the 1963 Betty Crocker Cooky Book. I would love to have a copy of that one! I like that she pointed out that these cookies aren’t Canadian and they aren’t drop cookies, really. But that doesn’t matter if you make them and like them, right? When I saw that they are made with brown sugar and I had just recently bought some organic brown sugar, as well as with honey, I knew these were the cookies I had to make. I’m happy I did. I actually ate most of these cookies individually with no filling to sandwich them. They are good by themselves! I was thinking of drizzling them with melted chocolate, then I thought of what my favorite thing is with honey and knew I needed to put some peanut butter in them. Man, I sure miss a good ol’ peanut butter and honey sandwich!
Yes, I could have just eaten one cookie topped with the peanut butter-chocolaty goodness, but that would not have been very lady-like and would have been kind of a drippy mess. So, a sandwich it was! Check out the recipe Anna posted. Here’s my gluten free version. I also used coconut oil instead of shortening, though I might try them again with some organic Spectrum palm shortening. Anna’s cookies were pretty thick and mine were soft and flat (still good!). If I make them again and don’t plan to sandwich them, I will use shortening. I have found that coconut oil really spreads with cookies. I knew it would when I made them this way, so it is all good.
Canadian Honey Drop Cookies, Gluten Free, by Katrina, Baking and Boys!
1/2 cup coconut oil, 112 grams (or organic Spectrum palm shortening)
1/2 cup organic cane brown sugar, not packed (80 grams)
1 large egg
3 tablespoons raw honey (63 grams)
1/2 teaspoon vanilla extract
1 3/4 cup gluten free flour blend (196 grams) (I used Premium Gold ancient grains gluten free blend)
1/4 teaspoon salt
1 teaspoon baking soda
Jam/Jelly of your choice
Natural Peanut Butter
Combination of peanut butter, honey, melted Enjoy Life chocolate chips
Beat together well the oil/shortening with the brown sugar. Add the egg and beat well. Add the honey and vanilla a mix until fluffy. In a separate bowl, combine the flour, salt and baking soda. Stir it into the sugar mixture until all combined. Cover the bowl and refrigerate dough for a couple hours (be careful, refrigerating something with coconut oil, hardens it up quite a bit, but I was still able to form dough balls). The chilling step may not be necessary if using shortening.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Roll dough into one inch balls. Place on baking sheets about 3 inches apart. You can flatten them slightly with your hand if you’d like them flat, which works well for a sandwich cookie. Bake for 8-10 minutes until cookies are lightly browned. Let cool on baking sheet for about 5 minutes before moving to a wire rack to cool completely. Fill cookies with jam or optional peanut butter/chocolate mixture, if desired. Makes 16 cookies
I filled one with just peanut butter and it was a bit runny/messy. Still tasted great though! The melted chocolate really helped hold the filling inside, especially after I refrigerated it for a short time.
My newest plan/goal with my Secret Recipe Club assignments is to also make a savory dish from the blog. You might have noticed, I always go right for cookies or some other dessert. That’s just who I am. But I actually eat quite healthy as well, especially after being diagnosed with MS and going gluten free and off refined sugars and most processed foods. It’s been an interesting road to go down. I miss certain things, like a good old plate of pasta or some delicious homemade whole grain bread……….so looking through Anna’s blog, I wanted to find something to make for dinner one night. My family seems to get tired of the same number of things we have often. While I make spaghetti a lot and one other pasta dish that is made with an Alfredo sauce, I wanted to find something else. I ran across the Dreamy Baked Ziti she posted in March of last year. I decided we need to try a new pasta. Anna spoke about how this was a new favorite with lots of creamy cheese and a flavorful tomato sauce. I liked that it did not have ground beef in it. I was a little skeptical that my family would not like it having no meat in it, so at the last minute, I tossed some chopped pepperoni into the sauce.
Besides that addition, I made just a few slight changes, so I’m not going to retype the recipe, that Anna got from Mel’s Kitchen Café, who got it from Cook’s Illustrated. It’s like making a lasagna with an ample amount of a creamy cheese mixture full of lots of mozzarella and parmesan. This mixture called for some dried parsley, but I used fresh chopped parsley.
Just before I added the pepperoni to the sauce, I took a scoop of it and a scoop of the cheese mixture and made me a little portion of gluten free pasta. I made a perfect one-serving ramekin of this Dreamy Baked Gluten Free Ziti for me. I thought it was delicious!
I sure wish I would have made more of it for me for other meals! This was a heavenly “splurge” meal for me and I would do it again in a heartbeat. ; )
I will for sure make the ziti again…..sometime….soon. So many delicious recipes on Anna’s blog, Cheese With Noodles.