Gluten-Free No Bake Cookies

Gluten-Free No Bake Cookies could be just the dairy free recipe you've been looking for. This hor d'oeuvre has 223 calories, 4g of protein, and 10g of fat per serving. This recipe serves 36. For 62 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 13 people have made this recipe and would make it again. A mixture of extra-virgin olive oil, coconut oil, pumpkin pie spice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Café Johnsonia. Overall, this recipe earns a not so super spoonacular score of 14%. If you like this recipe, take a look at these similar recipes: Slice and Bake Cookies (Grain Free, Gluten Free, Paleo), almost sugar-free, no-bake style cookies (gluten-free), and Gluten Free No Bake Cookies.

Servings: 36

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup sliced almonds

2 (10-12 ounce) packages gluten-free chocolate chips (I like Guittard semi-sweet or dark chips)

Optional topping: 4-6 ounces gluten-free white chocolate, melted

1 cup unsweetened coconut shreds

¼ cup coconut oil, melted

¼ cup chopped crystallized ginger

1½ cups chopped dried fruit

1-2 Tablespoons organic extra virgin coconut oil

4 cups gluten-free granola (from recipe below, or your favorite)

¼ cup maple syrup, brown rice syrup, or honey

2 teaspoons pumpkin pie spice

1 cup raw or toasted pumpkin seeds (I used candied ones from Trader Joe's)

2 cups gluten-free rolled oats

Flaked sea salt, such as Maldon

2 teaspoons vanilla extract

¼ to ½ teaspoon sea salt

Equipment:

ice cream scoop

baking paper

baking sheet

microwave

bowl

oven

frying pan

ziploc bags

Cooking instruction summary:

Melt the chocolate chips in a large bowl set over a pan of simmering water, or place in microwave on 50% power for 1-2 minute increments. Stir in coconut oil, followed by granola. Make sure all of the granola is well-coated with the chocolate.Line two baking sheets with parchment paper. Using a small ice cream scoop or two teaspoons, drop mounds of the granola mixture onto the lined sheets.If decorating the tops with white chocolate, melt in a bowl over the simmering water, or on 50% power in the microwave. It will need less time - be careful not to let it burn.Dip a fork into the white chocolate and drizzle over the cookies in a decorative way. Sprinkle the tops with a little flaked sea salt and set aside to let them cool completely.Store in airtight containers between layers of waxed paper in a cool, dry area.Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.Stir together coconut oil, syrup, vanilla, pumpkin pie spice, and sea salt in a small bowl.In a large bowl combine oats, coconut, and almonds. Pour the oil and syrup mixture over the top and stir until everything is well-coated. Spread over the prepared baking sheet.Bake for 20-25 minutes, stirring halfway through so it toasts evenly. Let cool completely. Transfer to a big resealable container or plastic bag. Add the dried fruit, ginger, and pumpkin seeds. Makes about 7 cups.

 

Step by step:


1. Melt the chocolate chips in a large bowl set over a pan of simmering water, or place in microwave on 50% power for 1-2 minute increments. Stir in coconut oil, followed by granola. Make sure all of the granola is well-coated with the chocolate.Line two baking sheets with parchment paper. Using a small ice cream scoop or two teaspoons, drop mounds of the granola mixture onto the lined sheets.If decorating the tops with white chocolate, melt in a bowl over the simmering water, or on 50% power in the microwave. It will need less time - be careful not to let it burn.Dip a fork into the white chocolate and drizzle over the cookies in a decorative way. Sprinkle the tops with a little flaked sea salt and set aside to let them cool completely.Store in airtight containers between layers of waxed paper in a cool, dry area.Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.Stir together coconut oil, syrup, vanilla, pumpkin pie spice, and sea salt in a small bowl.In a large bowl combine oats, coconut, and almonds.

2. Pour the oil and syrup mixture over the top and stir until everything is well-coated.

3. Spread over the prepared baking sheet.

4. Bake for 20-25 minutes, stirring halfway through so it toasts evenly.

5. Let cool completely.

6. Transfer to a big resealable container or plastic bag.

7. Add the dried fruit, ginger, and pumpkin seeds. Makes about 7 cups.


Nutrition Information:

Quickview
223k Calories
4g Protein
10g Total Fat
29g Carbs
1% Health Score
Limit These
Calories
223k
11%

Fat
10g
16%

  Saturated Fat
4g
30%

Carbohydrates
29g
10%

  Sugar
16g
18%

Cholesterol
2mg
1%

Sodium
216mg
9%

Get Enough Of These
Protein
4g
8%

Manganese
0.46mg
23%

Fiber
2g
11%

Vitamin E
1mg
8%

Magnesium
31mg
8%

Iron
1mg
7%

Phosphorus
66mg
7%

Copper
0.11mg
5%

Vitamin B2
0.08mg
5%

Calcium
44mg
4%

Zinc
0.5mg
3%

Selenium
1µg
3%

Potassium
93mg
3%

Vitamin B1
0.04mg
3%

Vitamin C
1mg
2%

Vitamin B3
0.31mg
2%

Folate
5µg
1%

covered percent of daily need
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Related Videos:

3-Ingredient No-Bake Almond Butter Breakfast Cookies | A Vegan, Dairy Free, + Gluten Free Recipe

 

HOW TO MAKE NO-BAKE CHOCOLATE COOKIES (gluten free!)

 

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