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!


  •  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


    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!


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.


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


  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.



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


  • 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


  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.


Healthy recipes chocolate chip cookies (gluten free, vegan, low sugar)

I love a good cookie and adding Gluten Free and Skinny to the mix only makes it better. While I admit, I’ve eaten raw dough (with eggs) for decades, I’m excited to try this recipe because most eggless recipes I’ve seen call for things like chickpeas.


  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup honey (agave nectar for vegan diet)
  • 4 Tablespoons creamy peanut butter
  • 4 ounces unsweetened applesauce
  • 3 ounces 70-88% dark chocolate bar, crushed
  • 1/4 cup mini chocolate chips


    1. Preheat oven to 350° F
    2. Prepare baking sheet with parchment paper or silicone mat
    3. In a medium bowl add the flour, baking powder, and salt. Mix together.
    4. Stir in the vanilla extract, honey, peanut butter, applesauce. Stir until fully combined.
    5. Fold in the crushed dark chocolate and mini chocolate chips
    6. Mixture will be slightly sticky. Drop the dough onto baking sheet by the Tablespoon.
    7. They were not spread out during being baked so make sure you have them looking the way you want them to look. I personally like to flatten them and make them more of a circle cookie.
    8. Bake them for 8-11 minutes or until they have risen and are golden brown.




This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like it’s title – a dream.

Coconut lovers in da hoooouse! I can’t help but judge people who don’t like coconut a little bit. I’m pretty sure that stuff was sent straight from the gods themselves! I love it and I love baking with it even more. Or should I say, not baking? Because this dessert happens to be a delicious no-bake dessert that is super easy to make and can be whipped up in no time!

We have a couple other versions of this here on the blog. We have a vanilla version {also, one of the most popular recipes on our blog}, a pumpkin version, and a pistachio version. I’d like to say that this coconut one is my favorite, but they are all, actually, pretty equally delicious.

I was inspired to make this version, due to my new status as a REAL® Seal Dairy Diva! I did this last year as well and I was so excited when they asked me to do it again this year. They are such a great company that focus on real dairy products from cows raised in the U.S. It gets me excited when I come across the REAL® Seal on the dairy products that I love, because I know they can be trusted and are great for my family and me.



  • 36 Golden Oreo Cookies
  • 6 Tbsp. butter, melted {I use salted}
  • 1 {8 oz} pkg. Philadelphia Cream Cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbsp. cold milk
  • 12 oz. Cool Whip, divided
  • 2 {3.4 oz.} pkgs Coconut Cream instant pudding
  • 3 & ¼ cups whole milk
  • 1 cup sweetened coconut flakes, toasted {Here is how I toast mine}


  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9×13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & ¼ cups cool whip until completely uniform. Spread this mixture evenly over your crust.

You can find complete recipes of this COCONUT CREAM DREAMBOAT DESSERT in



Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.

Chocolate and peanut butter is my kryptonite. No matter how hard I try to resist this dessert combo, I cannot do it. A few weeks ago I decided that I was going to try to do the whole sugar-free thing. Why? I’m not really sure. I mean, you guys see all the recipes I share here, right? Just imagine that times 100…that’s my kitchen and pantry 24/7.

With all the cookies, brownies, and treats that I feel the urge to bake, going sugar-free isn’t really the best option. But hey, it’s either watch what I eat or say goodbye to those skinny jeans in my closet. And since I just bought 2 new pairs, it’s bye bye sugar.

Or at least I thought it was…



  • 12 chocolate cream filled cookies (Oreos)
  • 1 – 8 ounce package cream cheese, softened
  • 1/2 cup powdered sugar + 1/3 cup, divided
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 1/4 cups quartered mini Reese’s peanut butter cups
  • 1/2 cup hot fudge ice cream topping


  1. Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
  2. Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
  3. Add the peanut butter, salt, and vanilla and beat until creamy again.
  4. In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
  5. Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
  6. Spoon 2 teaspoons of cookie crumbs into the bottom of 8 – 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.

You can find complete recipes of this No Bake Peanut Butter Fudge Cheesecake Parfaits in

No-Bake Avalanche Cookies

No-Bake Avalanche Cookies

The first time I ever stepped foot into a Rocky Mountain Chocolate Factory was during a visit to Sedona. The aroma from the store was wafting down the sidewalk and it just about lifted me up by the nose and escorted me inside. My head was swirling. There was case after case of delicious treats to enjoy.
I was with Chad and my then 5 year old daughter. I couldn’t make a decision, everything looks soooo good. We each ordered 2 things to try and all shared. We pretty much declared their Avalanche Bark the best thing on the planet.
Well after a few more run ins with Rocky Mountain Chocolate Factory and many more treats, I decided to work on a copycat make a home version. If you got a gift basket from me this Christmas, you most certainly tried one of the varieties I worked on. I tried about a dozen variations before we decided that we had perfection.

I tried adding the marshmallows to the hot candy mixture. It was tasty with melted marshmallow, but still not right. On one batch I even left out the chocolate chips, cut down the peanut butter and added sprinkles.
Chad’s review of our No-Bake Avalanche Cookies is this: “they taste like magic”. Well I will take that and then some!
If you have never had the opportunity to sample this heavenly confection, let me tell you all about it and then you can run (don’t walk) to you kitchen and prepare this easy 5 ingredient recipe.
It all starts with a divine peanut butter and vanilla candy base. It is stirred into rice krispies and then combined with fluffy mini-marshmallows and chocolate chips. It’s the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet!
It is almost like they added Rice Krispies, mini marshmallow and chocolate chips to peanut butter fudge. A genius creation! You are going to love it.

With love from our Simple Kitchen to yours!

No-Bake Avalanche Cookies
No-Bake Avalanche Cookies


  • 1/2 cup mini chocolate chips
  • 16 ounces vanilla flavored candy coating ( Almond Bark or CandiQuik)
  • 1 (15 ounce) jar creamy peanut butter
  • 2 cups Rice Krispies cereal
  • 1 1/2 cups mini marshmallows


  1. Prepare 2 cookie sheets with a silpat mat or parchment paper. Set aside.
  2. Place chocolate chips in the freezer, until ready to use.
  3. Melt Almond Bark in a heat safe bowl, microwave at half power for 30 seconds at a time until melted and smooth. Meanwhile: Add rice krispies to a large bowl. Set aside.

You can find complete recipes of this No-Bake Avalanche Cookies in theslowroasteditalian



This simple No Bake Oreo Cheesecake looks and tastes like it could be on the menu of a high end restaurant.  Loaded up with Oreo cookies, it will be a favorite with adults and kids. Since it requires no baking, it will make for a perfect summer cheesecake.

Since my family really enjoyed our No Bake Lemon Oreo Cheesecake, I decided to make a traditional Oreo Cheesecake. All of us LOVE Oreo Cookies and these cheesecakes are so simple to whip up in just a few minutes time.

It is quite difficult to keep a package of Oreo cookies on hand because everyone loves to have Oreo’s and milk for snack and dessert. When I made my trip to the grocery this week, I bought three packages. I then stashed away two packages so I could surprise them all with this out of this world amazing No Bake Oreo Cheesecake.

I was as excited to introduce this cheesecake to the kiddos as I knew it would be as popular as my No Bake Reese’s Peanut Butter Cheesecake. These kiddos love chocolate, ha ha.

Just as I thought, they all grabbed a piece as soon as I set it on the counter after dinner last week.  Since we have a large family, desserts do not last very long around here. I do think this cheesecake tops their list of favorites. I asked around and all of them found it difficult to decide between which was better, this Oreo Cheesecake or the Peanut Butter Cheesecake. They voted even, ha ha.




  • 22 Oreo Cookies
  • 3 tbsp melted Butter
  • 1 tbsp Sugar


  • 16 oz softened Cream Cheese
  • 16 oz Heavy Cream
  • 1 cup Sugar
  • 1/4 cup Powdered Sugar
  • 12 Oreos, chopped


  1. Crush Oreos in food processor and add melted butter and sugar.
  2. Press mixture into bottom and partway up sides of springform pan.
  3. Refrigerate at least 30 minutes to firm.
  4. Beat cream cheese and sugar until well mixed. Set aside.
  5. Whip heavy cream and powder sugar until stiff peaks form.

You can find complete recipes of this No Bake Oreo Cheesecake in



Smooth, creamy and ready in just five minutes, this cookies and cream dip is single serve and deceivingly healthy! This generous dip is packed full of protein and very low in sugar, yet you’d never tell by its taste and texture! Naturally gluten free, vegan, dairy free, paleo and with a high protein option! 

My good mate Dave (who has a new member in his family- Go stop by and demand him to name him Arman congratulate him!) sparked the most intense craving a few weeks ago when he shared this amazing Oreo Cheesecake recipe.

I already told him in his post (you can see it in the comments section!) but growing up, my all time favorite cake/cheesecake was the Oreo cheesecake. My mum’s best friend Catherine (Hi Aunty Catherine! Yes, I am taking care of myself and drinking water with lemon upon waking……) has a sister whom is an amazing pastry and dessert chef. She was head chef at the Sheraton Hotel back in Melbourne and on random occasions, would gift Catherine with leftover desserts.

Catherine and my mum used to work together on the same floor (that’s how they became friends). Whenever Catherine’s sister gave her leftovers from the restaurant, she’d always share it with my mum, probably in an attempt to fatten her up. Mum would always enjoy some of whatever Catherine gave her, but would always keep some for Niki and me to share that night.

I remember the first time mum brought home a slice of the oreo cheesecake and I asked her if someone had thrown dirt in it. After telling me off for making such a rude statement, she informed me my favorite cookie (oreos) were crushed up and blended with the cheesecake filling to produce this decadent dessert. I remember scoffing down an entire slice of it before greedily asking Niki to share hers with me. Being the fussy cow fussy person she is, simply hearing ‘cheese’ and ‘cake’ in the same sentence put her off.



  • 1/2- 3/4 cup unsweetened applesauce OR 1 small/medium mashed banana
  • 1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
  • 1-2 T granulated sweetener of choice**
  • 1 T coconut flour (Can sub for gluten free oat flour if not strictly paleo)
  • Pinch sea salt
  • 1-2 Paleo ‘nutella’ cookie, crushed (or chocolate cookies of choice)
  • 2 T nut butter of choice (I used almond butter)
  • 1 T pure maple syrup (can sub for another sticky sweetener)
  • Dairy free milk***


  1. In a mixing bowl, combine your applesauce/mashed banana with the protein powder, coconut flour, granulated sweetener of choice and sea salt and mix well.
  2. In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour. Stir through your crushed cookies of choice until fully mixed in.

You can find complete recipes of this Healthy Cookies and Cream Dip for One in



Smooth, tangy lemon filling baked on a shortbread crust and dusted with powdered sugar.

What is your opinion on lemon? Love it or hate it? I feel like lemon desserts fall into a love or hate category with people. There is no middle ground. In my house, I love lemon desserts, my husband won’t touch them. So it’s what I make if I want to eat the whole pan. My favorite lemon dessert would be simple, ordinary lemon bars. The smooth, slightly tart filling pairs with the sweet, crisp shortbread so well.

This is a total side track topic since I’m not feeding lemon bars to my baby yet. But, have any of you made your own baby food? I’ve just started into this venture and could use some tips. Right now, I’m feeding him basic purees, peas, sweet potatoes, apricots, avocado. The hardest part is figuring out how to freeze it. Using ice cube trays to freeze it until it’s solid and then transferring the frozen cubes to ziploc bags is clunky. But buying individual containers for each meal is pretty expensive. Give me your best tips for baby food storage.


For the crust

  • 1 cup butter, room temperature
  • ½ cup powdered sugar
  • 2 cups all purpose flour

For the filling

  • 6 large eggs, room temperature
  • 3 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup fresh lemon juice
  • 1 cup all purpose flour
  • powdered sugar, for dusting


  1. Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.

You can find complete recipes of this PERFECT LEMON BARS in