No-Bake Cookies

When we start talking cookies, most people think about the classic chocolate chip or the traditional snickerdoodle. But for gluten-free me, the no-bake cookie, a popular and common cookie that just happened to be gluten-free before gluten-free was really a thing, has always been such a welcome sight at parties and events. You may not even know the no-bake cookie by name, but you’d recognize that delectable combination of oats, chocolate, and peanut butter if you saw one. I love how just a few short minutes on the stovetop produces this melt-in-your-mouth combination of classic flavors and textures.

No-bakes are traditionally made with peanut butter and milk chocolate, which can be problematic for individuals with food allergies or plant-based ideologies. This recipe features plant-based alternatives, including almond milk and cacao powder, for traditional animal-based ingredients and also swaps cashew butter in place of peanut butter.

Thus, these no-bakes are a less processed and allergy-friendly version of a classic. You can top them off with some shredded coconut for extra flair

By / Photography By Brittyn Howard | December 29, 2017

Ingredients

  • 2 tablespoons almond milk, unsweetened
  • ½ cup coconut sugar
  • 3 tablespoons coconut oil
  • 2 tablespoons cacao powder, unsweetened
  • ½ cup cashew butter (or sub another nut butter)
  • 1½ cup rolled oats
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon Himalayan salt
  • Shredded coconut for topping

Preparation

Line a baking sheet with silicone baking mat or parchment/wax paper. Add almond milk, coconut oil, coconut sugar, and cacao powder to a medium saucepan and bring to a boil over low-medium heat (stirring frequently).

When the mixture begins to bubble, let boil for 60 seconds and remove from heat (make sure you adhere to this step or they will not sit right). Add cashew butter, vanilla, and salt and stir to combine. Once mixed, add oats and stir until coated completely.

Use a tablespoon or other scoop to scoop out 2 tablespoons sized cookies to baking sheet and smash flat. Sprinkle with coconut shreds or other topping of choice. Put in refrigerator and let cool until hardened.

Cookies keep for 3-4 days. Enjoy!

Ingredients

  • 2 tablespoons almond milk, unsweetened
  • ½ cup coconut sugar
  • 3 tablespoons coconut oil
  • 2 tablespoons cacao powder, unsweetened
  • ½ cup cashew butter (or sub another nut butter)
  • 1½ cup rolled oats
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon Himalayan salt
  • Shredded coconut for topping
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