No Bake Cookies (Revisited)

I've been away from the blogging world for a while. School and a major move consumed my time. But I haven't been away from learning about a world of new ingredients and foods to make life more palatable around here. So I'm back....

Coconut Oil! Yum, and good for you... just can't beat it. So in my fun one day (and lack of dairy products in my house at the time) I tried something and it just improved what was already really, REALLY, GOOD! So let's talk cookies...

Note: A friend asked for this recipe this past weekend saying that it was "Better than that expensive confection 'thing' they were selling at a local health food store that they always run out of because they only make so many each week." (This from my friend who is not a big sugar fan and knows so much more than me about lots of amazing ingredients. I was shocked to even know she liked my cookies! Hmmmm.....)  

"Gluten-free No Bake Cookies"

2/3 c. sugar

1/4 c. butter (or g-f margarine) softened

¼ c. coconut oil

1 1/2 tbsp. unsweetened cocoa

1/2 tsp. g-f vanilla

2-3 c. g-f oatmeal  (I used the old fashioned kind)

"The Powdered Icing"

1/4 c. confectioners(powdered) sugar

1/4 c. coconut flour (optional... you can just use the powdered sugar)

1) In a large bowl, cream the butter with the sugar, cocoa and vanilla.
2) Add oats and mix well
3) Squish together about a tablespoon size into a ball, then roll the ball around in the "powdered icing" and place on wax paper.  [Makes about 40 balls]

*** I'm just warning you... go ahead and make a double batch... those little things pop into your mouth and disappear before you know it! 

Options:  You can add things to this recipe like coconut or peanut butter or some flavoring.  You can even roll them in nuts also if you like.

No pictures today dearies.... the cookies go as fast as we can roll them out around here and the camera woman wasn't fast enough. Another day. Hugs. :o)

Addictive Gluten Free No Bake Cookies!!!

These lasted, oh... 5 minutes!

Warning: this post my be addictive to your taste buds, proceed with caution and lots of calorie reducing jogging.

So a few weeks ago I was having a conversation with some friends about "no bake cookies".  They were talking [and salivating] about how much they "loved" no bake cookies.  I heard them describe their late night kitchen excursions to make the craved for cookies.  I felt left out.  I don't recall ever having eaten "no-bake" cookies that tasted soooo good that I craved making them 20 years later after having been lovingly served them by my mother as a child. [What was I missing in life?  I've got to talk with my mom!]

I inquired about ingredients and cooking methods [confirming my suspicions that we would definitely have to make some substitutions].  Plus, those "no bake" cookies actually had to be heated up in a pot on the stove.  [So technically they were not baked... but did require some form of heating.  Hmmm...]  So, I did what I always do when my taste buds are piqued.... I went home and researched. 

Could there be a TRUE no-bake cookie that didn't require eggs or anything to make it rise while baking?  Was there a cookie that could be held together by something other than peanut butter?  Could it be made gluten-free?  Would it taste like something other than unbaked cardboard?  What about the usual cost factor?  Hmmmm.....

I have to tell you.... [jumping up and down at the computer right now]... what I came up with was phenomenal.... easy.... made with common ingredients... and totally addictive!!!!  They are light, yummy with a hint of chocolate and practically melt in your mouth!  Does telling you that we made them three times in the past week and a half help you understand?  [Mom... how could you have not ever made something like this for your precious darling daughter so many years ago??? It's o.k.... really.... it probably saved me many pounds on my torso... so I forgive you mom.]

Without further adieu....

"Gluten-free No Bake Cookies"

before being "rolled & powdered"

2/3 c. sugar

1/2 c. butter (or g-f margarine) softened

1 1/2 tbsp. unsweetened cocoa

1/2 tsp. g-f vanilla

2 c. g-f oatmeal  (I used the old fashioned kind)

"The Powdered Icing"

1/4 c. confectioners sugar

1/4 c. coconut flour (optional... you can just use the powdered sugar)

1) In a large bowl, cream the butter with the sugar, cocoa and vanilla.
2) Add oats and mix well
3) Squish together about a tablespoon size into a ball, then roll the ball around in the "powdered icing" and place on wax paper.  [Makes about 40 balls]

*** I'm just warning you... go ahead and make a double batch... those little things pop into your mouth and disappear before you know it! 

Options:  You can add things to this recipe like coconut or peanut butter or some flavoring.  You can even roll them in nuts also if you like.

New Computer... new recipes... new fun!

Yes!  The move and house remodeling are complete.  The old computer has been replaced with one that allows me to blog again.  Life is good!  I'm back..... [miss me?]

I've been learning where all the health food stores are here and what they carry.  I've been finding fun new blogs and companies that carry gluten-free foods/recipes.  I think mainstream corporate industry is finally catching on to the g-f market.  Hooray!  [Even Bisquick is on board!]

My dilemma still remains that families [like mine] with multiple food allergies still struggle to find allergy-safe foods in this modern convenience mentality world we live in.  Sigh.... Our favorite g-f cookies and 0pancake mixes have potato starch/flour in them.  Most of the really yummy bread recipes still use eggs and many use dairy.  What's a cornbread lovin' gal to do???

In the words of Dory from "Finding Nemo", "Just keep swimming... just keep swimming... ah, ha, ha. haaa...." [well maybe I should say, "Just keep baking..."]

So, my dear patient readers.... until Betty Crocker and other famous brands can make our meals more convenient, here is my offering of love to you.  A quick dessert I throw together when we need a sugar rush or unexpected company comes or just when I need to use up some ripening fruit!

Quick Fruit Cobbler
2 cups fresh fruit you have on hand (peaches, strawberries, blueberries, apples, or pears work great)
     or  2 cups of frozen fruit (obviously defrosted)
1 cup sugar [agave if you like less sweet]
1 tbsp. tapioca [optional]
1 cup g-f flour (sorghum with a little buckwheat is yummy)
2 cups g-f oatmeal
1 stick butter (or dairy free margarine)

Preheat over to 350 degrees.

Filling:
I have a favorite stoneware pan I love to make this in, but you can just use a pie or casserole dish. 
Prepare the fruit (peel, chop, core or whatever is appropriate for the particular fruit you use).  Spread fruit evenly in the bottom of pie pan.  Sprinkle 1/2 cup sugar and tapioca over fruit and let stand while preparing "crust".  If you are using a "dry", fresh fruit (like a green apple) you may need to add a bit of water to the filling. 

Clyde the Camel likes cobbler!

Crust:

In a medium bowl, combine flour, oatmeal, remaining sugar.   "Shake" the crust evenly over the top of the filling, using a spoon to spread if necessary.  Some people like to "cut in" their butter/margarine in the flour mixture before spreading it, I prefer to melt mine and drizzle it over the top of the crust. 

Bake for approximately 30 minutes until filling is bubbling through the crust.  Serve with your favorite non-dairy "ice cream" or whipped topping.

Note:  If you like more cake-like topping, switch the amounts of flour/oatmeal ratios.  You may need to add a bit of water/liquid to the filling to keep it from being quite to dry.

Guten Free Granola

Gluten Free Granola


1 c butter or spectrum “butter”
1 c brown sugar (organic is fun)
½ tsp salt
1 tsp cinnamon
8 cups gluten free oatmeal

Melt the butter and the brown sugar together in a large saucepan. Stir and let it simmer for a few minutes (2-3 minutes). Add the salt and cinnamon, then the oatmeal. Remove pot from heat and stir until all the oatmeal is coated. Use a couple of cookie sheets with sides and spread the granola mixture out and bake at 375° for 10-15 minutes, or until golden brown. Cool granola completely on pan, then break up into pieces and transfer to a container with a lid that seals. You can add raisins, coconut or nuts too if you are not allergic to them.

So much better for you than boxed cereals and does not leave you feeling empty halfway through the morning!