Whole Food No Bake Cookies (Sugar/Dairy/Gluten Free)

This recipe comes from a good friend, Amy. She came up with it and thankfully sent it to me. No bake cookies are one of my very favorite kinds of cookies so I was really excited to make this whole foods version. Seriously...making old favorites that taste just as good is exhilarating!! Yes, I am kind of a dork but it makes me so excited! I'm including two versions - one is the original version and the other one I tweaked slightly. Both are delicious! Enjoy this version of an old classic that is free of refined sugar, dairy, and gluten. Yay!




Whole Food No Bake Cookies (Sugar/Dairy/Gluten Free)


Version 1 - very sweet, less chewy
*This is GAPS-legal using honey
2/3 cup maple syrup (or honey)
1/4 cup coconut oil
5 tablespoons cocoa powder
1/2 cup sun butter (or peanut butter)
1 teaspoon vanilla
1 cup shredded or flaked coconut

Over medium heat, combine maple syrup, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and remove from heat. Stir in sun butter, vanilla, and coconut. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up (about 30 minutes).

Version 2 - slightly less sweet, more chewy
(pictured above)
1/2 cup honey
1/4 cup coconut oil
4 tablespoons cocoa powder
1/2 cup peanut butter
1 teaspoon vanilla
1/3 cup + 1 tablespoon shredded coconut
1/3 cup + 1 tablespoon pre-soaked and cooked white quinoa

Over medium heat, combine honey, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and remove from heat. Stir in peanut butter, vanilla, coconut, and quinoa. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up (about 30 minutes).

Makes 18-20 cookies.

*To soak and cook quinoa: In a small bowl, combine 1 cup of white quinoa and 1 cup filtered water. Add 1 tablespoon fresh lemon juice, stir, cover and let sit for up to 8-24 hours on the counter. When done soaking, pour into a pot and add 1 cup of water. Bring the mixture to a boil, then reduce to a simmer. Simmer, covered, until water is absorbed (about 12-15 minutes). Fluff with a fork then serve how desired. Soaking makes the quinoa more easily digested. Save time by cooking up a large batch and storing it in your fridge for several days, pulling out when needed.