I love, love, love, LOVE no bake cookies of almost any kind!
When I’m in a rush, they are my go-to dessert.
The best part? You can make them entirely allergy free.
For your kitchen tools, all you will need is a sauce pot, a spoon for stirring, parchment paper, plastic wrap and a cookie sheet.
First, add 1 cup honey, 1/2 cup coconut oil and 8 Tb unsweetened cocoa to your sauce pot.
On the stove, turn the heat to medium high and bring the mixture to a boil while stirring constantly. Continue to stir as it simmers and thickens for about three minutes.
Next, remove the mixture from the heat and add 1 cup peanut or other nut butter, 1 tsp vanilla, 1 1/2 to 2 cups gluten free old fashioned oats (gf quick oats will work too) and 1 cup shredded unsweetened raw coconut. I ran out of coconut, so we’ll just have to make believe we have some here. Stir well until all ingredients are mixed thoroughly.
On a parchment lined cookie sheet, drop mixture by spoon fulls. Go ahead and make them whatever size you want. No bake versions break all the rules.
Cover with plastic wrap if you’re a complete, nerdy clean freak like me. If not, still cover the cookies. It’s gross if you don’t.
Place the entire sheet in the freezer for 15 minutes or the fridge for at least an hour.
The rest of the instructions are listed below.
Now, if you’ll excuse me, I have some no bake cookies and a cup of green tea calling my name!
No Bake Cookies. Free of most major allergens.
- 1 cup honey
- 1/2 cup coconut oil (or another unrefined oil, extra light is best)
- 8 tablespoons cocoa powder
- 1 cup peanut butter or other nut butter
- 1 teaspoon vanilla
- 1 cup shredded, unsweetened coconut (preferably raw)
- 1 1/2 to 2 cups GF old fashioned oats (You’ll know you have too many oats if mixture becomes hard to stir. For this reason, add oats gradually to desired consistency.)
Bring honey, coconut oil, and cocoa to a boil. Turn down heat and simmer for three minutes or until thickened.
Remove from heat and stir in peanut butter, vanilla, coconut, and oatmeal. Drop by small to medium spoon fulls onto a parchment lined cookie sheet. Refrigerate until set. If you really want those cookies ‘NOW’, put them in the freezer for fifteen minutes. If you have any left (HIGHLY DOUBTFUL), Store in a ziploc bag or airtight container in the refrigerator or freezer.
Happy No Baking!!!!