This year I decided it was time I participated in the Great Food Blogger Cookie Swap. It was so much fun and I’m glad I did it. Julie Deily and Lindsay Landis organize the event every year, matching up bloggers all around the country (and world!) to swap cookies with each other. The swap raises money for Cookies For Kids’ Cancer. I made these Gluten-Free No-Bake Cookies to ship to three other bloggers (Johnna, Elle, and Rachel), and received a dozen cookies from three different bloggers. So much fun! I loved each and every one I received – GF Chocolate Dipped Pecan Praline Biscotti from A Sassy Southern Yank, GF Peppermint Bark Cookies from La Casa de Sweets, and GF Gingerbread Chocolate Chip Cookies from Flippin’ Delicious. We loved getting cookies in the mail and it’s especially nice that Julie and Lindsay made the effort to match up gluten-free bloggers together so we could enjoy the cookies too.
I loved no-bake cookies as a kid, and haven’t made them for years. These are actually more like a cross between candy and cookies, but when I tasted them, they reminded me of the no-bakes we used to make all the time. The difference is no peanut butter, and the addition of dried fruit and nuts, which makes these really great for the holidays. And they are even easier than the traditional no-bake cookie recipe. When I was making granola bark last month, I realized I had made way too much granola and that my baking cupboard was more than well-stocked with chocolate for the high baking season. So I decided to try out my idea for gluten-free no-bake cookies and see how it went. I was just sort of craving a hearty treat that didn’t require much effort – kind of an instant cookie. These couldn’t be easier to make – melt the chocolate, add coconut oil and granola, stir well, drop onto a baking sheet, drizzle with white chocolate, and the final touch, a sprinkling of flaked sea salt. The salt really makes these taste special.
A couple of things….
-These cookies ship well, but use the smaller amount of coconut oil just to be safe. It’s cold this time of year in the Northern Hemisphere, so I know they wouldn’t melt very much. But it’s always nice to play it safe.
-Using more coconut oil will make these a little “softer” and easier to eat. Like I said, they are somewhere between candy and cookie, which is a good place to be, but they can be a little hard to bite if you’re not expecting it.
-Use your favorite granola. I like homemade granola because I can control what goes in and some store-bought gluten-free granolas are just plain terrible. If you’re not a fan of nuts or dried fruit, use a plain granola instead. My homemade granola recipe is below.
-I made larger mounds, but smaller, bite-size cookies would be great too.
-Flaked sea salt is a MUST. It makes these extra special. I love the extra little crunch of salt. It rounds out the flavors.
-To make these vegan, use non-dairy white chocolate. The white chocolate is optional, but makes them look pretty.
-These will keep for a very long time if stored in an airtight container in a cool, dry place.
Be sure to follow along using #fbcookieswap to see all of the hundreds of different cookies. To learn more about Cookies for Kids’ Cancer, visit their website and see how you can get involved. Also, a big thanks to the sponsors of the swap – OXO, Dixie Sugar Crystals, California Olive Ranch, and Brownie Brittle.
- 4 cups gluten-free granola (from recipe below, or your favorite)
- Two (10-12 ounce) packages gluten-free chocolate chips (I like Guittard semi-sweet or dark chips)
- 1-2 Tablespoons organic extra virgin coconut oil
- Optional topping: 4-6 ounces gluten-free white chocolate, melted
- Flaked sea salt, such as Maldon
- Melt the chocolate chips in a large bowl set over a pan of simmering water, or place in microwave on 50% power for 1-2 minute increments. Stir in coconut oil, followed by granola. Make sure all of the granola is well-coated with the chocolate.
- Line two baking sheets with parchment paper. Using a small ice cream scoop or two teaspoons, drop mounds of the granola mixture onto the lined sheets.
- If decorating the tops with white chocolate, melt in a bowl over the simmering water, or on 50% power in the microwave. It will need less time - be careful not to let it burn.
- Dip a fork into the white chocolate and drizzle over the cookies in a decorative way. Sprinkle the tops with a little flaked sea salt and set aside to let them cool completely.
- Store in airtight containers between layers of waxed paper in a cool, dry area.
- ¼ cup coconut oil, melted
- ¼ cup maple syrup, brown rice syrup, or honey
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ to ½ teaspoon sea salt
- 2 cups gluten-free rolled oats
- 1 cup unsweetened coconut shreds
- 1 cup sliced almonds
- 1½ cups chopped dried fruit
- ¼ cup chopped crystallized ginger
- 1 cup raw or toasted pumpkin seeds (I used candied ones from Trader Joe's)
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Stir together coconut oil, syrup, vanilla, pumpkin pie spice, and sea salt in a small bowl.
- In a large bowl combine oats, coconut, and almonds. Pour the oil and syrup mixture over the top and stir until everything is well-coated. Spread over the prepared baking sheet.
- Bake for 20-25 minutes, stirring halfway through so it toasts evenly. Let cool completely. Transfer to a big resealable container or plastic bag. Add the dried fruit, ginger, and pumpkin seeds. Makes about 7 cups.