Christmas without chocolate sounds really depressing to me. So this year I made sure to have an ample supply of these tasty cookies. Otherwise it can be very difficult to watch all the people around you chowing down on an array of sweet choices when all you can have are M&M’s and nuts from the decorative bowls on the coffee table.
This is the same recipe my family has been using for years, long before any of us had any idea we were gluten intolerant. So I’m getting a holiday favorite without any substitutes! It’s the real deal, and it’s gluten free :)
Gluten Free Christmas: Chocolate No-bake Cookies
2 cups of sugar
1/2 cup almond milk
1/4 cup butter (I used Smart Balance)
1/2 cup cocoa (I use Hershey’s)
1/2 cup extra crunchy peanut butter
3 cups oatmeal (can use certified gluten free oats if you’re worried about possible contamination)
1 tsp pure GF vanilla extract
1 cup of shredded coconut
In a large saucepan (I use a pressure cooker base), bring sugar, butter, milk, and cocoa to a boil on medium heat. Once boiling, continue stirring for 3-4 minutes. Remove the pan from heat and add the peanut butter and vanilla. Once it’s mixed in, add the coconut. Then, add the oatmeal one or two cups at a time.
Using a cookie scoop, drop the mixed ingredients by spoonfuls onto wax paper, or aluminum foil, and let set until firm. This usually takes 30-45 minutes, although I will sometimes drop them to the sheets and walk away for a few hours. If you’re in a hurry to have them set, you can put them in the refrigerator.
You can also alter the amount of oatmeal you use pretty easily. I have been known to use twice as many cups of oatmeal with the same ratio of other ingredients listed above, especially when I am feeding a crowd. They become dry faster, but if you serve them within a day or two, they still taste fantastic!