Recipe ~ No-Bake, Gluten-Free Chocolate Chip Cookies (Just 5 Ingredients!)

No-Bake Gluten-Free Chocolate Chip Cookies
No-Bake Gluten-Free Chocolate Chip Cookies

Raw cookies anyone?

This recipe is ridiculously simple and healthy. Your kids (and you) will love it.

 

No-Bake, Gluten-Free Chocolate Chip Cookies

Ingredients

  • 1 cup coconut flakes
  • 1.5 cups almond meal
  • 4 tablespoons coconut oil, melted
  • 2 squares of your favorite dark chocolate, diced in small chunks
  • 1/2 teaspoon cinnamon

Preparation

1. Add almond meal, cinnamon and chocolate chunks into a mixing bowl.

2. Blend coconut flakes in a high speed blender until mealy, then add to the bowl with the almond meal mixture. Mix well with your hands or a spoon.

3. Add the melted coconut oil and mix with your hands until you get a slightly sticky texture. Then, using your hands, create four balls with your paste and carefully press them on a plate with your hand. Place in the fridge for a couple of hours to set.

NOTE:  If you want these a bit sweeter, add a teaspoon of coconut sugar.  Makes about 4 cookies.

 

Recipe ~ No-Bake Chocolate Oatmeal Cookies

no-bake choco cookies
Ingredients:
1/2 cup butter or 1/2 cup margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie)
2 teaspoons vanilla
3 -3 1/2 cups dry quick-cooking oats

Prep Time:   5 mins.
Cook Time:  1 min.

Directions:
1 – Add the first four ingredients into a 4-quart sauce pan.
2 – Bring to a rolling boil and hold for 1 minute.
3 – Remove from heat.
4 – Add peanut butter into the hot mixture and stir until melted.
5 – Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
6 – Mix in the oats and drop by tablespoons onto wax paper.
7 – Let cool until set.
8 – *Please remember that even if you do follow the recipe exactly, it doesn’t always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

Recipe ~ Vegan Chunky Monkey Cookies!

chunky monkey cookies

Ingredients:

3 ripe bananas

2 cups oats

1/4 cup peanut butter

1/4 cup cocoa powder

1/3 cup unsweetened apple sauce

1 tsp. Vanilla

 

Directions:

Preheat oven to 350 degrees F.

Mash bananas, then add the remaining ingredients.  Stir and let sit for 20 minutes.

Drop by teaspoonful onto a greased cookie sheet.  Bake 10-12 minutes.

 

Notes:

Like with any vegan cookie recipe, you have to mix the ingredients properly.  Soak the oats in a 1/4 cup of almond milk while  preparing the rest of the batter. Mash the Bananas first, then stir in the peanut butter, vanilla and applesauce.  Add a 1/2 teaspoon of baking powder (recipe does not call for it, but it is a MUST), then the cocoa powder and, lastly, the oats. You may also want to add a couple drops of liquid stevia if you are using raw cacao powder, or if you prefer a sweeter cookie.  Mix well and let the batter sit as directed, above.

As an option, you can soak a 1/4 cup of currants in water while the batter sits, then fold the currants into the batter after the batter has rested.

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Alternate No-Bake recipe:

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla


Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.  I would suggest putting them in the freezer for an hour.

Enjoy!

 

 

Recipe ~ Triple Coconut Chocolate Cookies (vegan, gluten-free)

IleneTripleCoconutcookies-850x400

 

Ingredients for the cookies

  • 1 Tbsp. ground flaxseed
  • 1/4 cup coconut flour
  • 3/4 cup all purpose gluten-free flour
  • 2 Tbsp. shredded coconut
  • 1 tsp. baking powder
  • dash of salt
  • 1/4 cup coconut oil, softened
  • 2-3 Tbsp. agave
  • 2 tsp. vanilla extract

Ingredients for the coconut icing

  • 1/4 cup coconut butter
  • 1 Tbsp. agave
  • 1/4 tsp. vanilla extract

Ingredients for the chocolate sauce

  • 2 Tbsp. agave
  • 2 Tbsp. cocoa powder

 

Directions

Preheat oven to 325° Fahrenheit. Grease a baking sheet or line it with parchment paper.

Prepare flax “egg” by mixing ground flaxseed with 3 Tbsp warm water. Let sit for 10 minutes.

In a large bowl, combine coconut flour, all-purpose flour, shredded coconut, baking powder and salt

In a small bowl, combine coconut oil, agave and vanilla. Stir wet ingredients and flax “egg” into large bowl until thoroughly mixed.

On a clean surface, use a rolling pin to roll batter out until it’s about 1/4″ thick. Use a circular cookie cutter (a jar lid works well) to cut cookie shapes. Transfer cookies to baking sheet and bake for 9 to 11 minutes, until edges are golden.

While cookies bake, prepare coconut icing by mixing coconut butter, agave and vanilla together. Prepare chocolate sauce by mixing agave and cocoa powder together.

Remove cookies from oven and allow them to cool. Spread a layer of coconut butter on each cookie and drizzle with chocolate sauce. Sprinkle extra shredded coconut on top. Enjoy!

Makes about 15 cookies

 

Food: Cookies ‘n’ Cream Parfaits

cookies and cream parfait
(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)

Ingredients:

16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish

Preparation:

-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.

-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.
To Assemble (for 6 servings in 6 ounce glasses):

-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.
To Assemble (for 4 servings in 10 ounce glasses):

-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.

*Trader Joe’s “Belgian Chocolate Pudding” (or any “ready made” chocolate pudding) and “Chocolate-Vanilla Bean Joe-Joe’s” Sandwich Cookies.