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No-Bake Double Chocolate Oatmeal Cookies {Gluten- & Nut-Free}

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Hello, friends!

I have quite the delicious recipe for you! Listen to this: No-Bake. DOUBLE chocolate. Oatmeal cookies. Made with vanilla cake batter coconut butter. Holy yum, right? They are. So yum. So, so, so yum.

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Obviously, these babies are quite delectable, but perhaps the best part about them is how quickly and easily you can whip them up. (It took me maybe 5 minutes.) Honestly, the hardest part was waiting for them to chill in the refrigerator and that was only about 30 minutes. And for those of you who are avoiding gluten and/or nuts in your diet, you will enjoy this recipe too!

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Ingredients:

  • 1 cup gluten-free oats
  • 1/4 cup rice milk (or almond, soy, etc.)
  • 1/4 cup Nikki’s vanilla cake batter coconut butter (or plain coconut butter + 1/2 tsp vanilla extract)
  • 2 tbsp butter
  • 2 tbsp honey
  • 2 tbsp unsweetened cocoa powder
  • 2-3 tbsp chocolate chips
  • pinch of sea salt

Directions:

Place coconut butter and butter in a microwave-safe bowl and heat for 20-25 seconds in the microwave (or until softened).

Combine coconut butter + butter with remaining ingredients in a mixing bowl; add the chocolate chips last (so they don’t melt).

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Roll batter into large 1-inch balls and flatten with the palm of your hand on a piece of wax paper.

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Chill cookies in the refrigerator for at least 30 minutes before enjoying.

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Makes 10 cookies

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