Which child doesn’t like cookies? Or for that matter, we can ask if there’s anyone who doesn’t like them! But of course, most cookies are full of unhealthy ingredients like processed flour, sugar and butter. Not to mention the havoc they create on the bodies of the gluten intolerant. And then there’s the effort of preheating the oven and baking them.
To solve all these problems, we have today a special cookie dough recipe – No bake, gluten free Cookie Dough Bites!!
This cookie dough bites can be given to toddlers above 1 year as occasional treats or during travel.
No Bake, Gluten Free Cookie Dough Bites
Ingredients
- 2 tbsp coconut oil
- 2 tbsp milk of choice, almond or coconut
- 1/4 cup brown sugar
- 1/8 cup pure maple syrup
- 1/2 tbsp pure vanilla extract
- 1/4 tsp salt
- 1 cup oat flour, made from 100% Organic Oatmeal
- 1 cup ground almond
- 1/3 cup carob chips (or mini chocolate chips)
- ½ tsp cinnamon powder
Instructions
1. In a large bowl, melt the coconut oil. Whisk in the milk, coconut sugar, maple syrup, cinnamon and vanilla until well combined.
2. Add the flours and salt. Taste and adjust sweetness if necessary, or add more flour or oil for a soft and sticky ( but not too sticky) dough.
3. Be careful not add too much flour, they dry out as they chill. Fold in the carob or chocolate chips and mix.
4. Using a small cookie scoop, scoop onto a parchment sheet. Smooth the balls into rounds with oiled hands. Refrigerate until set.
5. To make it more appealing to youngsters, dip the chilled bites in melted chocolate, on a wire rack with parchment paper underneath to catch the dripping excess. Chill again before serving to set the chocolate. Garnish with sprinkles.
With minor modifications, you can make these dairy free or vegan, depending upon your requirement. You can also make them crunchier by adding butterscotch chips or nuts. These make a great travel food for toddlers, who won’t have a problem with cookies as a snack!
- 2 tbsp coconut oil
- 2 tbsp milk of choice, almond or coconut
- ¼ cup brown sugar
- ⅛ cup pure maple syrup
- ½ tbsp pure vanilla extract
- ¼ tsp salt
- 1 cup oat flour
- 1 cup ground almond
- ⅓ cup carob chips (or mini chocolate chips)
- ½ tsp cinnamon powder
- In a large bowl, melt the coconut oil. Whisk in the milk, coconut sugar, maple syrup, cinnamon and vanilla until well combined.
- Add the flours and salt. Taste and adjust sweetness if necessary, or add more flour or oil for a soft and sticky ( but not too sticky) dough.
- Be careful not add too much flour, they dry out as they chill. Fold in the carob or chocolate chips and mix.
- Using a small cookie scoop, scoop onto a parchment sheet. Smooth the balls into rounds with oiled hands. Refrigerate until set.
- To make it more appealing to youngsters, dip the chilled bites in melted chocolate, on a wire rack with parchment paper underneath to catch the dripping excess. Chill again before serving to set the chocolate. Garnish with sprinkles.