Healthy No-Bake Cookies {Vegan & Gluten-Free}

You can never have too many dessert recipes, so give Healthy No-Bake Cookies {Vegan & Gluten-Free} a try. This recipe serves 14. One serving contains 142 calories, 3g of protein, and 8g of fat. For 35 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, dutch process cocoa powder, almond milk, and a handful of other ingredients are all it takes to make this recipe so yummy. 16924 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 26 minutes. It is brought to you by Two Peas and Their Pod. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 54%, this dish is good. If you like this recipe, take a look at these similar recipes: No-Bake 'Cookies' Gluten Free & Vegan, Vegan Gluten Free Oatmeal No Bake Cookies, and Chocolate No Bake Cookies: Naturally Vegan & Gluten-Free.

Servings: 14

Preparation duration: 5 minutes

Cooking duration: 1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute. 2. Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.3. Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week. Note-You can use honey instead of the agave if you don't need to make vegan cookies. You can also use regular rolled oats if you don't need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!

 

Step by step:

1. In a medium saucepan, mix together agave and cocoa powder.

2. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.

3. Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.

4. Using a spoon or cookie scoop, drop cookies onto wax paper.

5. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week. Note-You can use honey instead of the agave if you don't need to make vegan cookies. You can also use regular rolled oats if you don't need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!

Nutrition Information:

covered percent of daily need