No Bake Brownie cookies (gluten free, vegan)
Introducing the richest, fudgiest chocolate cookies— all without even having to preheat your oven. They are gluten-free, vegan, healthier for you, and absolutely irresistible.
These delightful treats are not only packed with chocolatey goodness but are also incredibly easy to make, requiring simple pantry staples. Topped with a melty chocolate shell and a sprinkle of flaked salt, these cookies are the ultimate treat for any chocolate lover.
The Magic of No-Bake Treats
No-bake recipes are fantastic for those hot days when you just can’t bear to turn on the oven or when you need a quick, satisfying treat without the wait. These “Brownie” Cookies come together in minutes and offer all the indulgence of your favorite desserts with none of the fuss.
Ingredient Highlights:
• GF Quick Cooking Oats: These provide a hearty, chewy base for the cookies, ensuring they hold together well, all while being gluten-free.
Coconut Milk: The richness of canned coconut milk adds creaminess to the cookie mixture, enhancing the overall texture. • Cashew Butter: This brings a mild, buttery flavor and contributes to the fudgiest texture imaginable, pairing wonderfully with the chocolate.
• Maple Syrup: A natural sweetener, maple syrup adds just the right amount of sweetness while keeping the recipe vegan-friendly. • Cocoa Powder: Essential for any brownie-like treat, cocoa powder imparts a deep chocolate flavor that truly makes these cookies feel indulgent.
• Dairy-Free Chocolate Chips and refined Coconut Oil: These are melted together to form a smooth, rich chocolate coating that takes these cookies to the next level
. • Flaked Salt: A sprinkle of flaked salt not only enhances the sweet chocolate flavor but also adds a gourmet touch to each bite.
No bake brownie cookies
Ingredients
- 2 cups GF quick cooking oats
- 1/3 cup canned coconut milk
- 1/2 cup cashew butter
- 1/2 cup maple syrup, may use preferred granulated sweetener, but increase coconut milk to 1/2C
- 1/3 cup cocoa powder
- 1 tbsp refined coconut oil
- 1 cup dairy-free chocolate chips
- Flaked salt for topping, optional
Instructions
- Prep: Line a baking sheet with parchment paper.
- Cook: In a medium saucepan, combine coconut milk, cashew butter, maple syrup, and cocoa powder. Heat over medium-low for 3-5 minutes until thick and sauce-like, then bring to a soft boil for 1 minute, stirring constantly.
- Combine: Remove from heat and stir in the oats until fully incorporated.
- Shape: Use a cookie scoop to drop dough onto the prepared baking sheet. Flatten and shape each with the bottom of a measuring cup. Freeze for 10 minutes.
- Coat: Melt chocolate chips and coconut oil in the microwave for 30-60 seconds. Stir until smooth. Dip each frozen cookie into the chocolate, ensuring a full coat. Sprinkle with flaked salt.
- Set: Freeze for an additional 5 minutes or until the chocolate shell has set.
- Enjoy: Serve immediately or store in an airtight container in the fridge or at room temperature.
