Are you craving chocolate? If you maintain a gluten-free diet, but you love chocolate, you’re probably regularly frustrated when you want to bake cookies, but you are unable to find suitable recipes that do not contain gluten.
The Gluten-Free Cookies You’ve Been Waiting For
Well, look no further! If you want to bake some easy cookies that are rich in chocolate and peanut butter flavor, and completely free from gluten, you are going to love our recipe for delicious gluten-free, chocolate, coconut, and peanut butter treats. On top of all that, you don’t even need to bake our easy-to-make recipe for these delicious chocolate and peanut cookies.
The rich, fudge-like cookies don’t bake, you make them like haystacks, and they harden way faster than the time it takes to bake traditional cookies. Unlike a traditional recipe to bake cookies, this recipe could take you as little as 20 minutes from start to finish. In fact, they’re even easier to do than regular no-bake cookies, because this recipe doesn’t involve creating a sugar syrup that has to reach the softball stage. Forget about kitchen thermometers and complicated recipes to bake cookies. This recipe for chocolate laden and peanut rich cookies was made for you.
Unlike a traditional recipe for no-bake cookies, these treats are also free from butter and other dairy products. Of course, you can add dairy to the recipe if you want to, but these are designed to be a healthier, more nutritious option for those with multiple allergies or food intolerances. That’s why they are free of gluten and free of dairy but also designed so you can easily substitute ingredients in case of issues like a peanut allergy.
Make these delicious, no-bake treats today to satisfy all your cravings. This recipe is sure to please the peanut and coconut lovers. It’s also great for those craving chocolate, peanut butter, cookies, or other sugary treats.
No Gluten Chocolate Coconut Peanut Butter Drops
Difficulty Level: Easy.
Prep Time Around 5 minutes.
Cook Time Around 5 minutes.
Total Time: 20-30 Minutes
Before You Begin
- Making this recipe will be easier if you assemble all the ingredients first. You can even measure the ingredients before you start the process of making the cookies. This will make it easier when you get to the sticky ingredients, like peanut, almond, or other nut butter.
- Spread a sheet of parchment paper on the counter-top. Later, you will drop your cookies onto the paper to harden.
- 2 Cups dark chocolate chip morsels
- 1/2 Cup creamy peanut butter
- 2 Tbs coconut oil or coconut butter
- 1/2 Cup maple syrup
- 1/2 Cup gluten free oats
- 1/2 Cup shredded coconut
- Melt the chocolate morsels in a double boiler or in a saucepan over low heat, stirring very occasionally to keep the chocolate from sticking to the pan. (Alternatively, you can melt them in the microwave by setting the power to half. Melt the morsels in 20-30 second increments, and stir lightly between heating sessions.)
- Keep the saucepan on the burner, but set the burner to low heat, and add the peanut butter, maple syrup, and coconut oil or coconut butter. Continue to stir until the chocolate, nut butter, syrup, and oil or butter are combined.
- Remove the saucepan from the heat and add the oats and shredded coconut. For the flavor to be more complex, you can toast them on a skillet first. If you wish to add any nuts or other dry substitutions, now is the time to do so.
- Drop tablespoons of the finished, warm chocolate mixture onto the parchment, leaving around an inch between each drop in case of spreading. Allow the cookies to cool to room temperature. This should take 10 minutes at the most, since the cookies are so small.
It’s Time To Enjoy–Dig In!
These tasty, chocolaty treats are ready to eat as soon as they have hardened. You can eat them right off the parchment, or, if you prefer, you can refrigerate them to enjoy a cold chocolate treat.
These drop cookies also make a wonderful pairing with vanilla ice cream. In fact, you can even drizzle the warm mixture over ice cream as a topping instead of using it to make cookies. You can also pair it with a cold brew on a cozy night.
Tips & Suggestions
The key to ensuring that they harden properly is to not overdo the oil, butter, or syrup content. If you are concerned that your cookies might not harden, just add an extra 1/4 to 1/2 cup of chocolate morsels.
To make sure your cookies don’t end up dry and crumbly, limit the dry ingredients to the total cup volume of one cup. If you want to add extra dry ingredients, try upping the amount of chocolate morsels or amount of syrup to ensure a rich, fudgy texture that hardens but doesn’t turn out dry.
- If you have a peanut allergy, you can easily substitute almond butter in place of the peanut butter when you make these drop cookies. A peanut is just a nut, after all, and there are many other nut butter substitutes that are just as good as the traditional peanut option.
- If you are allergic to coconut, or you simply don’t like it, try substituting crushed cornflakes, puffed rice or any other gluten free cereal for the shredded coconut. As always, be sure to check all ingredients on cereal boxes as some may not be free from gluten, even if they seem like they should be.
- You can easily use regular dairy butter in place of the coconut oil or coconut butter, if you prefer. You can also replace the coconut oil or butter by doubling the peanut butter, almond butter or any other nut butter you choose.
- If you have a house full of peanut lovers, and you don’t have anyone with peanut allergies, add some chopped salted peanuts in with the dry ingredients when you make these. You can also add extra texture or crunch to your no bake drop cookies with ingredients like cashews, almonds, raisins, dried cranberries, seeds or even grated carrots.
- If you don’t like maple syrup, you can use honey in this recipe for chocolate peanut butter cookies instead.
- There are pretty much endless substitution possibilities for these treats. Add whatever tasty dry ingredients you like, from candy to marshmallows to your favorite cereal.