Sassy and I aren’t fans of the Holiday cookie exchange. You should exchange something healthier like workout socks or kettle bells. Ugh. We know you’re going to do it anyway so we decided we would rather give you a recipe with primarily real food ingredients than have you make something silly.
I’m a huge fan of the no bake cookie and I used to make a scarier version of this back in the day so when Sassy and I decided to come up with some gluten-free cookie recipes for you these bad boys came to mind. These cookies have few ingredients, are super easy to make, and taste delicious. I made a few alterations to the original recipe to make them less scary but that doesn’t make them 100% #pearlandsassyapproved as they DO contain more sweetener than Sassy and I like to see in a recipe.
Individuals with Celiac Disease should also use caution as oats are typically processed in a plant that also processes wheat and are usually cross-contaminated. Make sure the label says gluten free. Still, this may not be enough for some. There is a protein in oats, called avenin, which looks similar to gluten to our bodies and may cause a reaction in some. If you are an individual with Celiac Disease or a severe gluten intolerance use caution, only consume in small amounts to start, and monitor for a reaction.
Really, everyone should make sure to keep the serving size small. I used an 1/8 measuring cup and got two dozen cookies from the recipe. This will help to keep your sugar load low and the fiber in the oats will help to slow the absorption. And remember, the mark of a good chef is to leave your guests wanting one more bite. Keeping these amazeballs little will keep your guests hungry for more.
- 1/2 cup grass-fed butter or ghee, melted
- 1/4 cup coconut milk
- 1/2 cup water
- 1 cup organic cane sugar
- 1/2 cup raw almond butter
- 3-1/2 cups gluten free oats
- 1/2 cup cocoa powder
- Bring butter, coconut milk, water, and sugar to a boil on stove over medium high heat.
- When butter mixture begins to boil stir in almond butter.
- While butter mixture is heating, mix oats and cocoa powder in a separate bowl.
- When almond butter is completely melted and thoroughly mixed in with butter mixture remove pan from stove and add mixture while still hot to oats.
- Stir until ingredients are combined evenly.
- Use 1/8 measuring cup to drop cookies on to sheet lined with wax paper.
- Refrigerate for 6-8 hours before serving.