My aunt gave me the idea for these chewy, almost-raw gluten free cookies from a recipe she uses. Hers incorporated melted chocolate chips, for a decadent yet easy vegan treat. I decided to use the extra coconut nibs that I had on hand instead of the chocolate chips (for some reason, I keep buying cocoa nibs yet fail to find viable everyday uses for them. Looks like I found a solution in these cookies).
These cookies can double as an after-school or midday snack. They’re sweetened with date and coconut nectar, which makes for a healthier, lower-glycemic treat. What I didn’t account for was the fact that both of these ingredients lend an ultra-chewy texture, evoking a decadence that belies the super healthy ingredient list.
I’ve also struggled as of late to come up with some dessert ideas that are simple enough to satisfy any dessert craving at a moment’s notice. When I was living in New York City, I had the luxury of a sugar-free, vegan ice cream shop in my neighborhood that also sold sugar-free, gluten-free and vegan baked goods. Therefore, on the off-chance that I wasn’t in the mood for any more baking — or cleaning the kitchen, for that matter — I could
send my husband walk a few blocks and purchase something perfectly-suited to my diet nearly whenever a craving stuck (alas, there were some 2 a.m. cravings that could not be satisfied).
Living in the midwest again has fostered a new sort of creativity in the quick-fix dessert department. Although these should chill in the refrigerator for maximum firmness, I’ve never been one to not lick the spoon and bowl, which is just enough sweetness to get me through the hour, before the rest of the batch is ready to eat.
Yield: approximately 15 cookies
No Bake, Chewy Chocolate Cookies:
1 cup gluten-free quick-cooking rolled oats*
10 medjool dates, pitted
½ cup cocoa nibs
¼ cup coconut nectar**
½ cup unsweetened shredded coconut
2 tablespoons almond butter
Place everything in food processor and process until clumps form and “batter” holds together. Form heaping tablespoons into a smooth sphere, then press into parchment-lined cookie sheet. Repeat for remaining cookies and chill in refrigerator for approximately an hour.
* As I always mention when I include oats in my recipes, even the purest of gluten-free oats cannot be tolerated by some people with Celiac Disease. Be sure you’re one of those people who can tolerate them before using. Alternately, if you are not gluten-intolerant, feel free to use regular quick-cooking rolled oats, as they tend to be cheaper.
** I’m sure brown rice syrup would work fine. Less sure about agave nectar but I would imagine it would yield a slightly sweeter, less chewy result.