These 7 ingredient fudgy no-bake cookies taste like candy bars. Gluten free and no refined sugars!
Another no-bake cookie for you today. AKA effortless chocolate bliss.
I do not follow a gluten free diet. But, I know many of my readers do and I receive quite a bit of requests to make some gluten free recipes. I’m not too seasoned in the gluten free flour world, but I do know how to make a mean gluten free healthy chocolate truffle. And those Skinny Chocolate Peanut Butter No-Bake Cookies from last week? Use certified GF oats and you’re good to go.
I must admit to you: today’s cookies are accidentally gluten free!
You see, I wanted to created a salty/sweet/chocolate no bake cookie, similar to the cookies I shared last week. Salty & sweet is my favorite “flavor” when it comes to dessert. Rather than using oats or flour, I took some salty peanuts and sunflower seeds to create the base for today’s healthy chocolate treat.
There are so many wonderful attributes to today’s recipe. First, there is absolutely no refined sugar whatsoever present in this recipe. I simply used honey to sweeten the little guys up. There is also no butter used at all, which is a typical ingredient in most no-bake cookies. In fact, there are only 7 super easy ingredients needed to create these. When it comes to healthy recipes, easy and convenient are most important!
After 1 bite, Kevin described these cookies as chocolate candy bars with salty peanuts inside. And that is exactly what they are! It’s a thick (and healthy) chocolate coating binding peanuts and sunflower seeds. It’s a texture freak’s dream, chocoholic’s dream, and salty-sweet lover’s dream.
The glistening chocolate you see here is made from easy, good-for-you ingredients. Coconut oil, unsweetened cocoa powder, and honey. Coconut oil is necessary for these cookies; there simply is no replacement that will work in lieu of coconut oil besides butter. And using butter just defeats the purpose of these healthy chocolate treats, right?!
Read about all of the health benefits of coconut oil.
Oh and there’s peanut butter in these as well. Salty peanuts + creamy peanut butter AND chocolate that’s good for me? Needless to say, I could hardly resist one every time I opened the refrigerator this week. The torture!
The cookies take less than 10 minutes to throw together. I measured 1.5 Tablespoons of “dough” and dropped them onto a silicone baking mat lined cookie sheet. The cookies took about 1 hour to become solid in the refrigerator, making them easy to remove from the cookie sheet. Since coconut oil melts at room temperature, make sure you keep these in the refrigerator at all times to keep a firm texture. But melty chocolate goo isn’t such a bad thing right?
These no-bake healthy “chocolate bars” taste completely sinful. The chocolate is rich, creamy, thick, and smooth. The crunchy sunflower seeds and salty peanuts give each bite an unbelievable texture, making these cookies a new favorite. The recipe makes 15 cookies, and let me tell ya – all 15 of those cookies are already gone. I cannot resist salty/sweet anything!
If you follow a gluten free diet, and even if you don’t – I know you will adore my new healthy cookies.
Gluten Free Fudge No-Bake Cookies
Yield: 15 cookies
- 1/2 cup honey*
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut oil (no substitutions are suitable besides butter)
- 1/2 cup peanut butter (creamy or crunchy)
- 1/4 teaspoon salt
- 1 cup sunflower seeds
- 1 and 1/4 cup chopped peanuts (I used dry roasted + salted)
Line a large cookie sheet with a silicone baking mat or parchment paper. Set aside.
In a small saucepan over medium heat, combine the honey, cocoa powder, and coconut oil. Stir until all is melted. The mixture will be very thick. Allow to boil for about 1 minute. Remove from heat and stir in peanut butter and salt until completely smooth.
Add the sunflower seeds and peanuts, mixing well to make sure all is coated with the chocolate/peanut butter mixture. Using a spoon, drop mixture into small piles on prepared baking sheet. I measured roughly 1.5 Tablespoons of "dough" each, to make 15 cookies. Make them as big or small as you wish.
Transfer cookies to the refrigerator and allow to set, about 1 hour. Serve cookies immediately to avoid the chocolate from melting. Store cookies in the refrigerator (covered) for up to 7 days.
*Maple syrup may be used instead of honey.
*Instead of sunflower seeds, use all peanuts or substitute another nut.
*Looking for nut free version? Try using sunflower seed butter and all sunflower seeds.
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