Gluten Free Dairy Free No-Bake Coconut Snowball Cookies Recipe
Cookies, educational? You bet! After all, making gluten free cookie recipes with the kids teaches them so much – all the measuring is math, being able to follow directions properly is an important life skill and some say patience is a virtue. When you cook with the kids they get to experience the preparation of food, they learn they will be able to fend for themselves, they learn sharing, and for a child with gluten intolerance or any food intolerance, the focus is on what they CAN eat, not what they can’t. So yep, making cookies with your child is indeed educational and it’s fun to boot!
These no-bake coconut snowball cookies are great for making with kids, especially the littler ones, as they don’t need to be baked. If they are small, you can make the vegan condensed milk mixture ahead of time and after that, no risk of burns. And there are no sharp objects involved, so cutting off their fingers is another worry you can cross off the list.
These cookies taste something like cookie dough studded with chocolate chips and coated with coconut. What holds them all together is the combination of Kinnikinnick’s gluten free Graham Style Cracker Crumbs and the dairy free condensed milk substitute you make by boiling down coconut milk with agave, which, by the way, can be used for all sorts of dairy free baking in place of that canned sugar milk.
Some of my happiest childhood times were spent in the kitchen with my mom – cooking, baking and learning and in turn I spent many happy hours with my own kids doing the same.
I ask you – how would you rather learn something – from a textbook or from making cookies?
- 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
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.
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