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

I love this! However, I would love to know the conversion for agave nectar back to sugar? I prefer the organic turbinado sugar from Costco – I find it less processed than the nectar and it’s easier for me to keep in the house. Love all of the other changes though – and we love coconut oil! Costco has that now, too!

Ingredients

  •  1/2 cup agave nectar can use honey if not vegan
  •  1/3 cup Dutch-process cocoa powder
  •  1/4 cup unsweetened almond milk
  •  1/4 cup coconut oil
  •  1/4 cup almond butter
  •  2 cups gluten-free oats
  •  1/3 cup shredded coconut
  •  1/2 teaspoon vanilla extract
  •  1/8 teaspoon salt

Instructions

    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.
    4. 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!

I love no-bake cookies — in fact, I just posted my own yesterday afternoon! I love that yours are not only gluten-free, but vegan. They sound great!

Source www.twopeasandtheirpod.com

Food Recipes Paleo Almond Butter Cookies

Delicious – followed the recipe exactly only mine did not go down flat. Perhaps the nut butter was a bit dry? Anyhow, when I checked on the first tray they were still very perky and round so I quickly smooshed them with a fork and they were a bit cracked but held together well and were tasty. For the second batch, pressed them first with a fork and they puffed up nicely leaving classic peanut butter cookie marks. Will definitely make again.

INGREDIENTS

1 cup almond butter (or store bought works too), room temperature

1 cup coconut sugar

1 large egg, room temperature

1 teaspoon baking soda

1 teaspoon pure vanilla extract


INSTRUCTIONS

  1. Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper.
  2. Combine all ingredients in a medium size bowl and stir to combine.
  3. Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).
  4. Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
  5. Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.

These are such fun to make! I used regular sugar instead of coconut sugar because I was out. They are very quick to mix up (I didn’t wait for the nut butter or egg to come to room temperature because I am impatient) and very quick to bake. I appreciate easy, delicious, gluten free recipes that I can make with my kids and not end up irritated or with a huge mess to clean up! We will be making these again and often I suspect. Thank you for the lovely recipe.

Source www.tasteslovely.com

FOOD RECIPES BLUEBERRY YOGURT COOKIES

For me it can be trick using berries or fruit in cookies, other than dried fruits like raisins. The water in the fruit can water down the dough and make the cookies spread in my experience but you totally nailed these and they’re perfect!

Blueberry-Yogurt Cookies
Makes about 40

Ingredients:

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup superfine sugar (granulated works fine)
  • 1 1/4 cups Greek yogurt
  • 1 egg, lightly beaten
  • 1 lemon, zested
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup fresh blueberries
  • 1/2 cup Swedish pearl sugar

Directions:

  1. Preheat oven to 375°F.
  2. In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
  3. In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
  4. Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
  5. Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
  6. Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.

Source http://www.spoonforkbacon.com