Allergy-friendly no bake cookies?!? No kidding!
These no bake coconut snowball cookies are beautiful, incredibly easy, and delicious. Not mention, nourishing. Just what you want in a cookie!
Recipe courtesy of Diana Bauman's Nourishing Cookies for a Healthy Holiday.
A Few Notes
The first step in this recipe is making “coconut butter” out of shredded coconut and coconut oil. This alone is pretty cool. Because you've probably run into recipes (like my coconut cream frosting) calling for coconut butter and you plumb don't have any.
Well, now you can make it!
If you already have coconut butter, use 1/2 cup for this recipe.
Also, the recipe has 2 variations — the no bake cookie rolled in shredded coconut or the no bake cookie dipped in chocolate then topped with coconut. It's kinda a no-brainer which one we had to make. 😉
Finally, the verdict: Delicious! We love them and will make them often. Thanks, Diana!
And Now, The Recipe…
No Bake Coconut Snowball Cookies
- 1 3/4 cup unsweetened shredded coconut divided, plus additional for sprinkling
- 3 teaspoons coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons full fat coconut milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- fair trade organic dark chocolate
Combine coconut oil and 1 cup shredded coconut in bowl of a food processor or Vitamix.
Then process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. (If you already have coconut butter, use 1/2 cup.)
Add maple syrup, coconut milk, vanilla extract, and salt.
Then process on high speed until well combined.
Add 3/4 cup additional shredded coconut.
Process on high speed until ingredients have combined and formed a batter.
Then shape the coconut mixture into 1-inch balls.
Sprinkle with more coconut.
Refrigerate for at least 1 hour or up to a week.
Finally, bring to room temperature before serving.
If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above.
Then allow the shaped coconut balls to firm up in the refrigerator, preferably overnight.
Once the coconut balls have firmed up, melt dark chocolate in a small saucepan over medium heat.
Then dip the coconut balls into the melted chocolate.
Sprinkle them with shredded coconut.
Finally, allow let chocolate harden by placing the coconut balls back into the refrigerator for 5 to 10 minutes.
If you love these allergy-friendly cookies, then you may just love my friend Lindsey's book, too!
Want More Nourishing No-Bake Treats?
Lindsey's book, Nourishing No-Bake Treats (currently 50% off at $7.99) contains 12 nourishing and healthy no-bake cookie bite recipes:
- Put the Lime in the Coconut
- Strawberry Lemonade
- Avocado Mint Chip
- Orange & Dark Chocolate
- Coconut Craze
- Salted Caramel & Dark Chocolate
- Sweet Superfood (with goji berries & chia seeds)
- Chocolate-Covered Cherry
- Blueberry, Lemon, & Mint Bliss
- Buttered Caramel Cashew
You probably have most of the ingredients in your pantry already!
If you're looking for nourishing, allergy-friendly cookies that aren't sweetened with white sugar or heavily sweetened at all, you'll find treasures in this book.
If you're looking for easy recipes that even kids can do (with great results), you'll love this book.
P.S. If you purchase Nourishing No-Bake Treats through this link, Wardee from Traditional Cooking School will throw in a no-bake recipe of her own — Chocolate Peanut Butter Oatmeal No-Bake Cookies (pictured below). Just forward you receipt and we'll reply with the bonus recipe! (Forward to wardee at traditionalcookingschool dot com.)
What are your favorite holiday cookie recipes? Have you been able to convert them to lightly and naturally sweetened treats?
just 15 minutes of hands-on time!
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Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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