Gluten-Free Cherry No-Bake Cookies

imag2932I have made no-bake cookies twice the last, finally I caved and made some gluten-free ones. I HAD too, especially after that many times. Growing up, those were Cliff (my brother) and I’s favorite cookies. We would make them with my momma. I love my mother dearly, but she was not the cook in our house growing up, so these were special moments for us. My dad is a bomb cook, so sorry mom.

Cliff and I loved these cookies, though. I can still playback videos in my mind of us on stools trying to mix and make them ourselves. And then totally stuffing ourselves and ruining our appetite for dinner.

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My Brother, Cliff, the other No-Bake lover

A few years ago I made my first batch of gluten-free ones. After some different experiments, I discovered that coconut and nuts made the perfect combination. The crunch of the nuts makes them perfect. And then I played with honey and coconut oil and coconut sugar. Finally I really hit the sweet spot. And I made them for my markets. They were a top, prized seller. But chocolately food can be a hot mess in the summer heat.

And so I just sort of forgot about them. But making them for a friend and the frat boys last week, had me craving them majorly. Plus my nephew Trenton loves my no-bakes, he says they’re the best. And I don’t take the opinion of a 7 year-old lightly, they are brutally honest. If he didn’t like them or thought they were bad, he would tell it to me straight. My nephew Gavin has straight-up told me before that something I made was awful.

So basically I had to make these, not just for me, but to take home this weekend. My hands were tied.

imag2935No-Bake Cookies

  • ½ cup coconut oil
  • ¼ cup cocoa powder
  • 1 cup coconut milk
  • 1 ½ cup coconut sugar
  • ½ cup cashew butter
  • 2 cups unsweetened coconut flakes
  • 1 cup chopped nuts (pecans, walnuts and almonds)
  • 2 tsp vanilla
  • ½ cup dried cherries

How to Make it Happen: Melt the coconut oil on medium heat in a saucepan.

Add in the cocoa powder, milk and coconut sugar. Bring to a boil. Boil for a minutes.

Stir in the cashew butter in until smooth. Add the coconut and cranberries.

Remove from the heat. Add in the nuts. Mix completely, then add the vanilla.

Use two spoons to drop them onto parchment paper. Allow them to set up before eating. Enjoy!

 

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