Gluten-free cooking does not have to mean giving up your favorite comfort foods. These gluten-free no-bake cookies recreate a familiar childhood favorite. I used to call these cookies mountain bars when I was growing up, and they were one of the first cookies I learned to make. This recipe is simple to make and produces about two dozen cookies. Substituting honey for sugar, quinoa flakes for oats, dark chocolate for regular chocolate, and yogurt for milk makes for a healthier update of an old favorite.
Quinoa is typically used as a replacement for rice, but it can also be found as flakes. The flakes can be cooked to make a hot cereal or they can be substituted for oats in many recipes. The quinoa flakes are smaller and lighter than oats, but they provide a similar texture as oats in this recipe. Plain yogurt is used in place of milk. This makes for a slightly creamier texture. The peanut butter used in these cookies made from freshly ground peanuts rather than peanut butter from a jar. Most jarred peanut butters contain added sugars and extra oil. Fresh peanut butter grinders can be found in the health food section of many grocery stores. The peanut butter is not as sweet, but is a good sugar free option.
½ cup honey
4 tbsp dark cocoa powder
½ cup butter
½ cup plain yogurt
1 cup peanut butter
1 tbsp vanilla
2 ½ cups quinoa flakes
½ shredded unsweetened coconut
1. In a large saucepan combine honey, cocoa powder, butter and yogurt.
2. Bring to a boil over medium heat. Boil for one minute. Remove from heat.
3. Add the peanut butter, vanilla, quinoa flakes, and coconut. Stir until combined.
4. Drop by tablespoonfuls onto waxed paper.
5. Chill for at least two hours.
6. Store in an airtight container. Cookies stay firmer if stored in the refrigerator or freezer.