These chewy cookies are based on three principles: no baking, no gluten, and no guilt. Sunflower seeds, peanuts and peanut butter combine to make a healthy dose of protein that is then perfected by the sweetness of honey and cocoa.
In addition to being a great workout or study snack, these treats are incredibly easy to make —just heat, stir and chill. This recipe also yields so many cookies that you’ll have plenty to share when your friends beg to try some.
No-Bake Gluten Free Chocolate Cookies
- Prep Time:15 minutes
- Cook Time:0 minutes
- Total Time:75 minutes
- Servings:Vary by preferred size (I made about 50 with 1" diameters)
- 1 cup honey (or agave, if vegan)
- 1/2 cup cocoa powder
- 1/2 cup coconut oil
- 1 cup peanut butter
- 1/2 teaspoon salt
- 2 cup sunflower seeds
- 2 cup peanuts, chopped
Line a cookie sheet with parchment paper.
Stir honey, cocoa powder and coconut oil in a small saucepan over medium heat until melted. Bring to boil for one minute, then remove from heat.
Add peanut butter and salt, stirring until smooth.
Fold in seeds and nuts until fully coated with chocolate-peanut butter mixture.
Spoon mixture onto baking sheets in small mounds (sized by preference). Chill in refrigerator for at least an hour before serving/eating.
#SpoonTip: Store in refrigerator to prevent melting.