By The Toasted Pine Nut
25+ Gluten Free Cookies, Including No Bake Oreos
17 steps
Prep:15min
Gluten free cookies are perfect for any occasion! Here you’ll find 25+ recipes from chocolate chip, peanut butter to shortbread cookies!
Updated at: Thu, 21 Nov 2024 09:53:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
18
Low
Glycemic Load
2
Low
Nutrition per serving
Calories221.9 kcal (11%)
Total Fat18.4 g (26%)
Carbs12.1 g (5%)
Sugars6.7 g (7%)
Protein3.9 g (8%)
Sodium58.8 mg (3%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Place the almond flour, cashews, and cocoa powder in a food processor.
Step 2
Process for 30 seconds until chopped up and combined.
Step 3
Add the agave nectar, coconut oil, vanilla, and salt. Process again until combined and the batter balls up.
Step 4
Transfer the dough between two pieces of parchment paper and use a rolling pin to roll it ¼ inch thick.
Step 5
Remove the top parchment paper and use a circle cookie cutter (my cookie cutter was about 2 – 3 inches
Step 6
across) to cut out 24 cookies. You may need to do this in batches.
Step 7
Use a butter knife to lift the cookies onto a baking sheet or cutting board lined with parchment paper.
Step 8
Re-roll the batter and continue to cut cookie circles until all the dough is used up.
Step 9
Chill the cookie circles in the fridge while you make the cream filling.
Step 10
Place the coconut cream, agave, coconut oil, vanilla, and salt in a medium bowl.
Step 11
Whisk until combined and then freeze for 1 hour.
Step 12
After the hour, use a handheld electric mixer to mix.
Step 13
Transfer to a plastic baggie or piping bag.
Step 14
Cut the corner off the plastic bag and pipe about ½ – 1 tablespoon of the filling onto 12 of the cookies.
Step 15
Top with the remaining 12 cookies to make cookie sandwiches.
Step 16
Freeze for 1 hour and enjoy!
Step 17
Store cookies in the freezer.
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