For a moment, let's forget that these cookies are gluten free, butter free, sugar free, and healthy. Forgetting that, these cookies are delicious. I can not stop eating them. Fudgy chocolate binds together dry roasted peanuts in a salty sweet combination that is nothing short of bliss.
These really taste like they can not be healthy. I have to keep reminding myself that I made them and I know exactly all 7 ingredients that went into them.That's right, just 7 ingredients. These just keep getting better.
I seriously debated including "gluten free" in the title because I didn't want people to be turned off by the fact that they're healthy. If you're skeptical about healthy desserts, make these! I was a skeptic once too! Have I convinced you yet?
Let's take a look at our ingredients.
Ta-da! Not pictured is peanut butter and salt. Does salt even count as an ingredient? Hardly. There are no weird or fancy ingredients that you have to search a health foods store for. The chocolate fudge base is created from honey (sweetener), coconut oil (healthy fat), cocoa powder (chocolate in it's healthiest form), and peanut butter (no explanation needed). The chunks in my cookies consist of dry roasted peanuts and sunflower seeds.
If you're wondering about sunflower seeds in cookies, you're not alone. I thought it seemed peculiar but I gave it a shot and have no regrets. These cookies have protein, healthy fats, and no gluten.
If you're looking for a more traditional no bake cookie, replace the peanuts and sunflower seeds with oats. Make them with certified GF oats and they're still gluten free!
No bake means they're made in a flash and with minimal effort. Could these get any better?
talking typing, here's what you've been waiting for.
Fudge No Bake Cookies (Gluten Free)
- 1/2 cup honey
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, solid form
- 1/2 cup peanut butter
- 1/4 tsp salt
- 1 cup sunflower seeds
- 1 1/4 cup peanuts
- Line a cookie sheet or platter with parchment paper. Set aside.
- Combine the honey, cocoa powder, and coconut oil in a small saucepan over medium heat. Stir until it is melted and combined. Allow to boil for one minute (I had to raise my heat to medium-high to reach a boil).
- Remove from heat and stir in peanut butter and salt until completely smooth.
- Stir in peanuts and sunflower seeds (or whatever mix-in you desire) making sure it is all coated. Use a spoon to drop small mounds onto the prepared cookie sheet/platter. Make them as big or small as you desire.
- Chill the cookies in the fridge for 1 hour to set. Cookies must be stored in the fridge because of coconut oil's low melting point. Enjoy!
Makes 16-25 cookies depending on size. Recipe from Sally's Baking Addiction.
Don't like peanuts or have an allergy? Try using all sunflower seeds or oats or stay tuned for my next variation! ;)