No Bake Coconut Chocolate Chip Cookies
Too hot to use the oven?
I wanted cookies, but it was over 90 degrees in my apartment. So I made version of egg-less cookie dough...and froze it! Tasty and a cool treat! The addition of coconut flour gives this a great twist.
You will need:
- 3/4 cup all purpose gluten free flour mix
- 2/4 cup coconut flour
- 1/2 cup vegan butter (softened)
- 1 cup packed brown sugar
- 1 tsp salt
- 2 tbs vanilla extract
- 1 1/2 cup chocolate chips (vegan chocolate chips if you prefer)
DO NOT preheat the oven :D
Beat the butter, brown sugar and vanilla extract in a large bowl or stand mixer until soft and fluffy.
Add in the salt and the flours and mix until well combined. Toss in 1 cup of the chocolate chips. The dough should be moist, not too dry or crumbly. If it is, add some more butter or olive oil if you want something a little lighter.
Form the dough into balls, flat cookies or press into baking pan for cookie bars. Line what ever you put them on with wax paper so they wont stick when you try and remove them. I made bars!
Press the last 1/2 cup of chocolate chips into the tops of the balls, cookies or bars.
Put in the freezer for at least an hour, but the longer they are in there the firmer they get.
Once chilled and set, enjoy! Remove the wax paper before you start cutting the bars. I recommend running your knife under hot water for a bit to help because it can be difficult to cut through. If you aren't going to eat them all right away, keep them in the freezer or fridge. It will help keep them keep their shape.