(No bake) cookies and Cream Cookies (gluten free, dairy free option)

For a delicious twist on a classic, these Gluten-Free, Vegan Cookies and Cream No-Bake Cookies merge the iconic taste of Oreos with a wholesome approach. Featuring a homemade grain-free Oreo crumble made with black cocoa for that authentic Oreo flavor, these cookies are dipped in creamy dairy-free white chocolate and topped with extra crumble for a satisfying crunch.

Why You’ll Love These No-Bake Cookies

1. Gluten-Free & Vegan: Perfect for those with dietary restrictions or preferences.

2. No Oven Needed: Ideal for days when you want to avoid baking or need a quick treat.

3. Wholesome Ingredients: Made with natural and nutrient-rich ingredients for a healthier indulgence.

Ingredients

• Homemade Grain-Free Oreo Crumble: Crafted from almond flour, black cocoa, and coconut oil, this crumble mimics the distinctive Oreo taste while being gluten-free.
• quick cooking oats
• Maple Syrup: Provides natural sweetness without refined sugars.
• Coconut Milk: Adds creaminess and helps to bind the cookie mixture together.
• Vanilla Extract: Enhances the overall flavor profile.

• black cocoa: gives it a rich dark color like an Oreo
• Cashew Butter: For a rich, creamy texture.
• Sea Salt: Balances the sweetness.
• Dairy-Free White Chocolate: Used for dipping to add a rich, creamy layer.

Cookies and Cream Cookies (no bake)

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Ingredients

  

Oreo crumble

• 1/2 cup almond flour
• 2 tablespoons black cocoa powder
• 2 tablespoons refined coconut oil
• 1/4 C tapioca starch
• 2 tbsp maple syrup
• 2 tbsp granulated sugar

cookie base

• 2 C GF quick cooking oats
• 1/4 C black cocoa powder
• 1/2 cup cashew butter
• 1/3 cup maple syrup
• 1/3 cup Full fat coconut milk
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Dairy-Free White Chocolate: For dipping, about 1 cup melted

Instructions

 

Prepare the Oreo Crumble:

• preheat oven to 365. Line a baking sheet with parchment paper and set aside
• In a small bowl, mix together almond flour, black cocoa powder, and melted coconut oil until well combined. Spread evenly over baking sheet and bake for 8 minutes until toasted. Remove from oven and let cool

Make the Cookie Base:

• In a medium saucepan, combine cashew butter, maple syrup, coconut milk, black cocoa and vanilla extract. Warm over medium heat, stirring continuously until the mixture is smooth and begins to bubble slightly. Remove from heat.
• Stir in a pinch of sea salt and oats. Then stir the mixture until everything is well incorporated.

Shape and Chill Cookies:

• Line a baking sheet with parchment paper. Scoop tablespoons of the mixture and form into balls or cookie shapes. Place on the parchment paper and freeze for about 10-15 minutes to firm up.

Dip Cookies in White Chocolate:

• Melt the dairy-free white chocolate in a double boiler or microwave. Dip each chilled cookie into the melted white chocolate, ensuring it is well coated, then return to the parchment paper.

Add the Topping:

• Immediately sprinkle the wet chocolate-coated cookies with the reserved Oreo crumble. This ensures it sticks well as the chocolate sets.

Set and Serve:

• Allow the cookies to set in the refrigerator for at least 30 minutes before serving. Keep any leftovers stored in an airtight container in the refrigerator.

Author: Ali Jenkins

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