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Stir, Scoop, Smile: Allergy-Friendly Chocolate No-Bake Cookies

  • Writer: Allergy Dragon
    Allergy Dragon
  • Oct 2
  • 3 min read

Updated: Oct 3

It gives our friend Allergy Dragon so much joy and satisfaction to figure out ways to adapt recipes to make them allergy-friendly and/or gluten-free, even diabetic-friendly, so people indulge in a sweet treat from time-to-time! This Allergy Dragon recipe will save you from braving a hot oven to make cookies with love for family and friends. (We challenge you to eat just one! Try to save some for the kids! 💙)


Mouthwatering homemade whole grain chocolate cookies. Image by Allergy Dragon.



“Yesterday, I really wanted cookies. Today, I am eating cookies. Follow your dreams.”

–Unknown


Headshot of Marth Morgan, Allergy Dragon, a professional chef, recipe innovator and content creator who collaborates with Allergy Force.

Not everyone’s a baker, so what could be better than a no-bake chocolate cookie recipe? I developed this recipe so I could whip up some easy, gluten-free and top 9 free cookies in no time for my kids to have a treat when they got home from school. This recipe was created especially for one of my kids who lives with celiac disease and 30+ food allergies. It's a great one to make with the kids, too! When you make sweet treats yourself, you can feel good about letting your kids indulge because you know each and every ingredient that goes into them, plus they're made with lots of love.


Allergy-Friendly Chocolate No-Bake Cookies

(Makes approx. 18 to 24 cookies per batch)


Ingredients


  • 2 cups Sugar

  • 3 cups of gluten-free Oats (*See tips for gluten-free grain substitutes)

  • ½ cup of safe Milk (I use Rice Milk or Water)

  • ½ cup of Palm Shortening or Coconut Oil

  • ¼ cup unsweetened Cocoa Powder

  • 1 cup of SunButter, Pumpkin Seed Butter, or another safe Nut Butter alternative

  • 1 tablespoon of Vanilla extract

  • ½ teaspoon of Salt

  • ¼ teaspoon of Cream of Tartar (optional) (*See tips)


Let’s get started!


  1. Line a sheet pan or platter with parchment paper to set the cookies on as you make them.

  2. In a medium saucepan, bring the Sugar, “Milk”, Shortening or Coconut Oil, and Cocoa Powder to a light boil for one minute, stirring occasionally over medium-high heat.

  3. Remove the Sugar, “Milk”, Oil, Cocoa Powder mixture from the heat.

  4. Add the Cream of Tartar, Salt, SunButter or Pumpkin Seed Butter (or Nut Butter alternative), and Vanilla extract to the liquid and stir well to combine.

  5. Add the wet ingredients to the Oats (or other gluten-free grain alternative) and stir to combine well. The mixture should be thick with all ingredients well-blended.

  6. Allow the mixture to cool for 10 minutes before scooping.

  7. Drop teaspoonfuls of the mixture (about 2 oz) onto the prepared parchment-lined pan or platter.

  8. Allow to fully cool and set at room temperature. This takes approximately 30 minutes. (*See tips)


Tips


  1. Grain Substitutes: You can substitute Hemp Seeds, Buckwheat, or other gluten-free whole Grains.


  2. A pointer on technique: I like to measure out my Oats into a large mixing bowl, then add the warm, liquid chocolate mixture to the Oats. I mix everything in the large bowl so the wet and dry ingredients can be well-blended.


  3. Using Cream of Tarter (or not): Cream of Tartar is a leveling agent and will make your cookies set slightly faster with a classic 'no-bake cookie' texture (where cookie meets fudgy-ness). It is optional in this recipe because the cookies will set well without it. (The texture will be slightly different without the Cream of Tartar, though still a good cookie!)

  4. Weather warning: If a high humidity day, it may take longer for the cookies to set.


  5. Storing the cookies: The cookies can be refrigerated for up to 5-days in an airtight plastic container before they dry out. (If they last that long! 😉)



“A balanced diet is a cookie in each hand.”

–Barbara Johnson, Literary critic and translator




Bon appetit!

Logo for Allergy Dragon that depicts chef Martha Morgan who is Allergy Dragon founder



In case you didn't know, I hold classes 1 to 2 times a month and you can find the schedule of upcoming classes here. The classes are offered in person and via zoom. If you’ve registered, you’ll be able to access a recording after the class to review the lesson. I can also teach individual custom classes virtually.


I invite you to come learn with me.


Headshot of Marth Morgan, Allergy Dragon, a professional chef, recipe innovator and content creator .

About the Author: Chef Martha Morgan (aka Allergy Dragon) is a specialty diet and allergy chef who shares tips, tricks and best recipes from almost 30 years of professional cooking experience on social media and at the Allergy Dragon's Lair.


Chef Martha provides support in the kitchen to everyone with food allergies, food intolerances, and specialty diets. Her expertise includes providing a full range of cooking guidance in the kitchen from technique, to finding safe products, to handling those new products, to creating (or re-creating as the case may be) recipes.


Connect with Allergy Dragon on Instagram (@allergy_dragon), Facebook (@allergydragon), X (@AllergyDragon), and LinkedIn and follow Allergy Dragon on YouTube.


Images: Courtesy of Allergy Dragon








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