Gluten Free Dairy Free No-Bake Coconut Snowball Cookies Recipe
Servings: 48 Cookies
Calories: 162kcal
Ingredients
- 2 (14.5-ounce) cans coconut milk
- 2/3 cup agave nectar
- 1/8 teaspoon kosher or fine sea salt
- 3 cups gluten free graham style cracker crumbs
- 2 cups semisweet chocolate chips - (or dairy free chocolate chips)
- 3 cups coconut flakes
Instructions
- Combine the coconut milk, agave and salt in a large saucepan with high sides (use a saucepan that is larger than you think you will need to keep the mixture from boiling over). Bring to a boil over high heat. Adjust the temperature to keep the mixture boiling but not boiling over and let boil for 30 minutes or until the mixture has reduced to about 1 ¾ cups and is a light amber color. You can check by pouring the mixture into a heatproof measuring cup, if it has not reduced enough, just boil a little longer. Let cool and refrigerate for about half an hour.
- Line two baking sheets with parchment or waxed paper.
- Combine the cooled coconut milk mixture with the gluten free graham style cracker crumbs in a large mixing bowl and stir. Stir in the chocolate chips. Pour the coconut flakes into a bowl or dinner plate.
- For each cookie drop about 1 tablespoon of the cookie mixture into the coconut flakes and roll into a ball – a small ice cream scoop (#60) works well for measuring the dough. Place the cookie on the prepared pans and repeat with the remaining mixture.
- Put cookies in the refrigerator until hardened, about half an hour.
Nutrition
Calories: 162kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 71mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg