Recipe courtesy of Diana Bauman’s Nourishing Cookies for a Healthy Holiday.
We’ve been so excited to bring you this recipe for Allergy-Friendly No Bake Cookies! My daughter and I have been planning our week around it. No kidding!
My friend Diana from My Humble Kitchen came out with her new cookbook, Nourishing Cookies for a Healthy Holiday. It’s gorgeous and includes 10 naturally sweetened cookie recipes.
My daughter looked through the book, figuring which cookie she’d like to make first. Then Diana gave us permission to make and share the no bake coconut snowball cookies, so we knew just what to do.
And here they are — made entirely by my daughter! So beautiful, right? And incredibly easy (no-bake). And delicious. And nourishing. Just what you want in a cookie!
A Few Notes
When you make these, you’ll notice the first step is making “coconut butter” out of shredded coconut and coconut oil. This alone is pretty cool. Because you’ve probably run into recipes (like my coconut cream frosting) calling for coconut butter and you plumb don’t have any. Well this recipe teaches you how to make it — so now you know how to do it for all those other recipes. If you already have coconut butter, use 1/2 cup for this recipe.
Secondly, the recipe has two variations — the no-bake cookie rolled in shredded coconut or the no-bake cookie dipped in chocolate then topped with coconut. I bet you can guess which option we chose. 😉
Finally, the verdict. Delicious! We love them and will make them often. Thanks, Diana!
- Makes 15 cookies.
- Place 1 cup shredded coconut and 3 teaspoons coconut oil into the bowl of a food processor.
- Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency. (We used the Vitamix as our food processor wasn't yielding a smooth coconut butter. If you already have coconut butter, use ½ cup.)
- Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
- Add ¾ cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
- Shape the coconut mixture into 1-inch balls and coat with the additional shredded coconut.
- Refrigerate for at last an hour or up to a week.
- Bring to room temperature before serving.
- If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above.
- Allow the shaped coconut balls to firm up in the refrigerator, preferably overnight.
- Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two.
- Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut.
- Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5 to 10 minutes.
About The Book: Nourishing Cookies
Nourishing Cookies for a Healthy Holiday ($4.99) contains 10 delectable naturally sweetened cookie recipes:
- Chocolate Crinkle Cookies
- Mexican Orange Cookies
- Spanish Polvorones (Almond Cookies)
- No Bake Coconut Snowballs
- Double Chocolate Chip Cookies
- Chewy Molasses Cookies
- Buttered Cutout Cookies
- Cherry, Almond, and Dark Chocolate Biscotti
- Almond, Orange, Shortbread Cookies
- Soft “Sugar” Cookies with Honeyed Buttercream Frosting
- Plus 2 traditional bonus recipes! Turrón de Navidad and Buñuelos de Viento
If you don’t know a lot about natural sweeteners such as honey, maple syrup, or rapadura, don’t worry. Diana gives a great overview in the introduction. Plus Diana is a cookie master and she shares her best cookie tips in the book. Get more info or purchase the book here.
If you’re looking for a nourishing cookies that aren’t sweetened with white sugar or heavily sweetened, you’ll find treasures in this book. If you’re looking for easy recipes that even kids can do (with great results), you’ll love this book. Give the recipe above a try and let me know what you think!
What are your favorite holiday cookie recipes? Have you been able to convert them to lightly and naturally sweetened treats? If you make this recipe, please let me know how you like it!
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