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:

Equipment:

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:

covered percent of daily need

 

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