These cookies are absolutely delicious and are gluten-free, egg free, refined sugar free and can even be made nut free. Plus, they don't even need to be baked which means you can have them on the table from the time the kids get off the bus and start their homework. Now that's a #momwin.
Ingredients
- 1 1/2 cups gluten free oat flour (for paleo version sub for 1/2 cup coconut flour)
- 1/4 cup coconut flour, sifted
- 1/4 cup granulated sweetener of choice (I used coconut palm sugar but you can any granulated sweetener)
- 1 scoop protein powder (I recommend Shaklee flavourless plain and simple protein)
- pinch sea salt
- 1/2 cup cashew butter (I used SunButter - Nut Free :) )
- 1/2 cup brown rice syrup, agave, or maple syrup
- 1/4 cup white chocolate chunks/chips
- 1/4 cup unsweetened dried cranberries
- Dairy free milk of choice*
Instructions
- Line a large plate with baking paper and set aside.
- In a large mixing bowl, combine the flours with the granulated sweetener, protein powder (if using it) sea salt and mix well.
- Stir through the melted nut butter and sticky sweetener of choice and mix well- Mixture should be very crumbly. Add the white chocolate chunks and dried cranberries and mix until fully incorporated.
- Using a tablespoon at a time, add more dairy free milk until a thick batter is formed.
- Using your hands, form into small bite sized balls and press firmly onto the lined plate and press to a cookie shape. Use a fork to cross each cookie. I found them to be perfect already, but you can freeze them for up to 10 minutes or refrigerate for 30 minutes until they are firm.
Notes
- * Coconut flour brands differ. Depending on that, and also if you use protein powder or not, you may need significantly more dairy free milk.
- Cookies can be left at room temperature but will be soft and fudge like. For firmer cookies, keep refrigerated.
No unit count on these. Just enjoy, in moderation of course :)