These tasty gluten free, can-be-paleo no bake cookies are perfect for everything from parties to your afternoon chocolate fix. 🙂
You can’t succeed in life without a no bake cookie recipe.
Okay, fine, that might be an exaggeration. But it is true that I was having some serious difficulties without a sugar free no bake cookie recipe.
Well, actually, just serious difficulties without an easy sugar free dessert.
Because sometimes even I get sick of drowning myself in sugar.
Even I get tired of the way sugar makes my teeth ache.
It’s amazing how much it can hurt just to know how much sugar you’re eating.
It really takes the fun out of ice cream. And skittles.
I can’t even look at a skittle these days.
So anyway, if you don’t want to completely incapacitate your immune system, you might want to try these gluten free, can-be-paleo no bake cookies. No, I’m not implying that honey in large quantities is good for you by any stretch of the imagination, but it’s still way better than sugar.
Trying to eat gluten free and not sure about eating oats? Check out The Oat Issue.
If you still don’t want to do the oats, here’s how to toast coconut (believe me, you want to use toasted coconut for these paleo no bake cookies. So much better).
Also, these cookies can be made completely dairy free and paleo with no real changes to flavor. So go ahead and do it!
- 1 teaspoon vanilla extract
- 3 tablespons honey
- ¼ cup cream or canned coconut cream/milk
- ¼ cup milk or canned coconut cream/milk
- 1 stick (1/2 cup) butter or ½ cup coconut oil
- 1 ounce 100% chocolate
- 3 cups gluten free oats, or if you’d prefer grain free cookies, use 2 ½ cups toasted coconut
- ¼ cup cocoa
- 3 tablespoons peanut butter
- ¼ teaspoon salt
- On medium heat in a small saucepan, bring honey and vanilla extract to a boil, then turn to low and simmer for about 5 minutes, stirring occasionally.
- Add the cream, milk, and butter, return to medium heat, and bring back to boil. Boil for one minute, stirring frequently.
- Add the 100% chocolate and remove from heat. Stir as the chocolate melts into the mix.
- Add the oats, cocoa, peanut butter, and salt. Stir until combined.
- Cover a small cookie sheet or a large plate with parchment paper and spoon the no bake cookies onto the wax paper in heaps (about 2 tablespoons per cookie). You can also make these as bars: Just put the wax paper in a square baking pan and press the no bakes in firmly.
- Refrigerate at least 1 hour before eating. If you made bars, cut them after they have refrigerated for 1 hour.
- Store the no bakes in the refrigerator in an airtight plastic container.
If you still would prefer not to use oats, you can find out how to toast coconut here: http://www.imglutenfree.com/cupcakes-with-chocolate-coffee-frosting-and-toasted-coconut/