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No Bake Cookie Balls-Gluten Free Option

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I had an emergency this morning, haha. My electricity went out (blown fuse) in our neighborhood… which is the 3rd time this has happened, maybe they need to fix that?! Anyways, it happened before I had breakfast…so I was starving. I normally have oatmeal every morning for breakfast. So, I decided I needed to make something with breakfast ingredients and that required no microwave, stove or oven.

There’s lots of no bake cookie recipes around, but they usually require first heating the liquid over the stove to get the ingredients to hold together, otherwise you just have a sticky mess in a bowl. That is the method I did for my No Bake Mint Chocolate Chip Cookie Bars. But for these, I figured the way to avoid the sticky issue was to roll them into some cocoa. It worked out perfectly and they also look like truffles. They turned out delicious, nutritious, slightly crispy and a cinch to whip up.

Perfect for a party too. They are cute, bite size and delicious. Who doesn’t want that at a party?

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No Bake Cookie Balls-Gluten Free Option

Yields 17
Author Brandi Doming

INGREDIENTS

  • 3/4 cup quick cooking oats-use Bob's Red Mill gluten free if necessary
  • 1/2 cup gluten free brown rice crisp cereal I used a chocolate one
  • 1/4 cup toasted wheat germ or just use oat flour
  • 1 tablespoon dark cocoa I used Hershey's Special dark gluten free
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/4 cup + 2 tablespoons pure maple syrup
  • 1/4 cup + 2 tablespoons creamy almond butter
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

  1. Combine all the dry ingredients in a bowl. Combine the wet ingredients in a smaller bowl. Next, pour the wet into the dry ingredients and stir well. Put the mixture in the freezer for 20 minutes, this will make it much easier to form into balls and less of a mess.
  2. After 20 minutes, form the mixture into small bite size balls with your hands and pushing them with your fingers to make them compact.
  3. Roll them into cocoa powder, tap off any excess powder, and place on a piece of parchment paper. Work quickly, as the mixture will get sticky as it reaches room temperature. Also, I got my palms slightly wet with water and that made it much easier. I then placed them in these adorable mini muffin liners and stored them in the fridge.

 

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