You know those no bake cookies that every loves? Yes, the ones with TONS of sugar and an overabundance of butter. Sometimes they have peanut butter, but always cocoa and oats, maybe coconut and nuts, too. Yep—those are really good, huh? You talk yourself in to having too many of them because you tell yourself they are “good for you” because they are full of wholesome oats. You won’t have to feel guilty anymore if you make these Grain Free No Bake Coconut Cookies. What I like is that even though I made them grain free because I’m cutting back on grains and not having any gluten right now, you could still add oats and I think I’ll do just that next time I make them. I’ve got some gluten free oats and these would be perfect with some. Just cut some of the coconut and use some oats. Ooh, I might even try that today. I’m not against all grains even though I’m cutting out gluten and am really enjoying trying different things.
I recently made some Gluten Free Multigrain Bread that I need to share with you soon. But for today, let’s talk cookies! I made these for an activity at church with the ladies and I’d have to say they were a big hit. Everyone was asking if I was the one who made them (they all know I make yummy treats and have a blog). They were certainly simple to make, especially with no baking involved. While I have been learning a lot about gluten and grain free treats, I have been finding lots of recipes on the too-numerous-to-count healthy food blogs that are out there. This is another one I must give all the credit to someone else. I found these at Jennifer’s blog, Unrefined Kitchen. I’ve actually made and drooled over a number of recipes on her blog. Check it out!
Grain Free No Bake Coconut Cookies, by Katrina, Baking and Boys!, adapted from Jennifer at Unrefined Kitchen
1/3 cup raw honey
1 1/2 tablespoons cocoa powder
1/3 cup organic coconut oil (I might try it with just a little less next time, though they firmed up great in the refrigerator)
1/3 cup almond butter (I used homemade)
1 teaspoon vanilla extract
2 cups unsweetened coconut (finely grated)
In a medium saucepan over medium heat, combine the honey, cocoa and coconut oil. Bring to a boil and boil for one minute. Remove from heat and stir in the almond butter and vanilla. Stir in the coconut. Scoop onto a wax paper lined baking sheet using a small cookie scoop. Refrigerate until set (about 30 minutes). Store in an airtight container in the refrigerator. They are good both served cold or at room temperature. Makes about 20.
These are perfect little two-bite sized cookies that were super easy to make. I’m off to make them again, though I promised the boys homemade pizza tonight and want to make some gluten free pita bread that I can eat. Pita left flat makes a perfect pizza! Have a great weekend!