I know, that doesn’t sound super delicious. It harkens back to the sawdust-like biscuits trying to pass themselves off as real food. But, I tried it, and I’m convinced. They’re scrumptious.
The hubby and kiddo have been on a baking kick lately, and per my request, they use wheat flour so I can’t actually eat the whole pan of whatever they make (I have an autoimmune intolerance to wheat). But it’s a cruel joke, because when you smell brownies, and see brownies all day, all you want to do is EAT FACEFULS OF BROWNIES. Like some kind of itchy addict. And, as a pregnant wheat-free mama, I NEED more fiber and WANT more chocolate in my mouth. So I trolled the internet for ideas and found these Blueberry Muffin Bites on MyWholeFoodLife via Pinterest.
Since I’m craving chocolate, I decided to go with a more chocolate-coconut flavor palette.
- Food processor
- Baking sheet (for the freezer)
- Parchment or wax paper
- 1/4 c and 1 c Measuring cups
- Measuring spoons
Pulse together dry ingredients until blended:
- 1 c gluten-free rolled oats
- 1 c almonds (raw if you’ve got them)
- 1/4-1/2 t sea salt (more if you want a salty flavor)
- 3 T unsweetened cocoa powder
Add wet ingredients and pulse together until blended:
- 1 t vanilla extract
- 8 dates
- 5 prunes
- 1 T coconut oil
- 1/4 c flaked unsweetened coconut
- 1/2 banana
If the mixture is too dry, add water 1T at a time and mix well
- Mix in 1/4 c chocolate chips
Making the cookies:
Just scoop out about 1 to 1 1/2 Tablespoons of the dough, roll into a ball, flatten a little, and place on a parchment paper-lined tray.
Pop in the freezer for about 30 minutes to set up (they get a little metlty in the mixer), then refrigerate to enjoy!
Time: about 10 minutes, plus clean-up. Makes about 12-14 cookies.
What are some of your favorite wheat-free recipes? Post a link in the comments below!
6 thoughts on “TASTY Gluten-Free Raw Salted Coconut Chocolate Chip Cookies”
Why are they frozen, rather than baked?
Mostly because I was following the other recipe! I’m guessing if they go in the oven, they’ll just melt, since it’s coconut oil, banana, and dried fruit holding it together. If you try baking, it might work in a small pan and cut into bars once cool. I should note that they aren’t frozen, just chilled in the freezer for 30 minutes to set up, then kept in the fridge to keep their shape and freshness. If you try something similar, let me know how it turns out!
Ahh, that’s interesting!
So they’re set?
Yes, and I’ve had 3 already! They’re keep their shape well and sticking together well.
Sounds like quite a mouthful. I’d just call them Salted Coconut Chocolate Chip Cookies. And after someone has eaten them, tell them about the raw, gluten free bit.
Ha! I started calling them “nuggets” because I didn’t want my daughter to start asking for cookies. It’s been fun playing with the recipe–sometimes I use raisins instead of prunes, sometimes add cinnamon and use less cocoa. They’re easy to make and hard to screw up! Let me know how yours turn out!