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These Chocolate Drop Cookies take me back to my childhood! My grandmother made these when I was a kid and it was only a few months ago that I pulled out her recipe box and found this gem, while looking through them. Hers of course had regular sugar, milk and butter but it’s so easy to just substitute all of those ingredients. You get the same amazing flavor and texture.

This a great, quick and easy recipe to make when you’re just feeling like something sweet or something chocolate. It’s a great, after dinner, treat because they’re not heavy but the chocolaty goodness is delicious.

Chocolate Drop Cookies … they are exactly that, essentially cooked chocolate that you drop onto parchment paper. It’s a quick recipe because you have to act fast once the sugar and butter have been melted and combined as the mixture will harden as it cools. I like to have everything out and ready to go so I’m not scrambling to find an ingredient or utensil, etc.

The Process

I use regular Quaker quick oats because my gluten sensitivity isn’t a full blown Celiac allergy and oats are naturally gluten free. These do state that they are processed on shared equipment so if you have Celiac’s you definitely would need to buy certified “Gluten Free” oats for this recipe.

You’ll start by mixing your cane sugar, cocoa powder, butter and milk in a sauce pan or pot. Be sure to grab one that will leave you room to add the 3 cups of oats later. Which is another thing I love about this recipe, there’s only one pot to clean afterwards.

Once all of this is melted and mixed well you’ll turn off the heat. Gently stir in the peanut butter and vanilla before then adding in the 3 cups of oats.

You’ll want to use the spatula to scrape down the sides and incorporate the oats well. Be sure there’s no extra chocolate sauce hiding at the bottom of the pan. Once mixed you can spoon the mixture out onto the parchment paper and let them cool. They will set once cooled. Eat and Enjoy!

Finished Product

AGS Tickd Off

Chocolate Drop Cookies

Delicious chocolate drop cookies that are gluten free, dairy free, and completely Alpha-Gal safe. Perfectly rich and allergy-friendly! A sweet treat that’s easy and quick to make. Adapted from a family recipe to be allergen friendly.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course: Dessert, Snack

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups Pure cane sugar
• ½ cup Dairy Free Milk (I use oat milk)
• ⅓ cup Cocoa Powder (Special Dark is delicious but Milk Chocolate is fine too)
• ½ stick Plant Based Butter
• ½ cup Peanut Butter
• 1 tsp Vanilla
• 3 cups Quick Oats (Naturally Gluten Free)

Equipment

• 1 medium sized pot
• 1 non-stick spatula
• parchment paper or wax paper
• measuring cups
• measuring spoons
• Spoon

Method

 

1. Go ahead and gather all of your ingredients and your measuring cups/spoons as this recipe goes kind of fast once started.
2. Lay out your parchment paper on a nearby counter and have it ready to drop your cookie mix once complete.
3. In a pot on the stove, over medium/low heat, mix together your cane sugar, milk, cocoa powder and butter. Boil for 1 minute and immediately remove from heat.
4. Add your peanut butter and vanilla and stir until combined.
5. Add your oats and mix well.
6. Spoon onto your parchment paper immediately as it dries quickly.
7. Let sit to cool and set, then they are ready to eat!