No-Bake Paleo and Gluten-Free Cookies
Try this No-Bake Paleo and Gluten-Free Cookies recipe, or contribute your own.
Try this No-Bake Paleo and Gluten-Free Cookies recipe, or contribute your own.
- Carbohydrate 25.3733400296606 g
- Cholesterol 0 mg
- Fat 9.03224001146773 g
- Fiber 1.43709996124106 g
- Protein 0.188490000107988 g
- Saturated Fat 1.25169000158346 g
- Serving Size 1 1 dozen (larger cookies) (40g)
- Sodium 1.57000000166919 mg
- Sugar 23.9362400684196 g
- Trans Fat 0.258826000310546 g
- Calories 172 calories
Step-by-step
- Line a cookie sheet with parchment paper.
- Process nuts in a food processor until very finely chopped (almost ground). Set aside.
- Combine chocolate, almond butter, olive oil and honey over low heat in a medium saucepan 2 to 3 minutes or until it has a smooth consistency and chocolate is melted. Remove from heat and stir in cinnamon, coconut and nuts.
- Drop by tablespoon or teaspoonfuls onto parchment-lined baking sheets. Refrigerate at least 30 minutes or until they harden. Store in an airtight container in the refrigerator.
Chocolate performs the structural heavy lifting in this preparation, acting as the primary binder once cooled rather than relying on starches or baking. Because the recipe contains no flour or eggs, the final texture depends entirely on how the fats and sugars solidify together in the refrigerator. Controlling the thermal input during the melting stage prevents the cocoa solids from seizing or scorching.
- Keep the saucepan heat on low during melting; high heat scorches chocolate quickly and ruins the emulsion with the almond butter and honey.
- Process the nuts until they reach a sandy, near-powder consistency to distribute fats evenly and prevent large chunks from breaking the cookie shape.
- Stir the dry ingredients into the warm chocolate mixture off the heat immediately after the sauce achieves a uniform gloss.
- Allow the dropped portions to chill in the refrigerator for a minimum of 30 minutes before transferring them to an airtight storage container.
Proper chilling solidifies the fats in the coconut oil and chocolate. Storing these treats cold maintains their structural integrity.
