YIELD: 24 COOKIES
Tart cherries work so nicely with the base of these no-bakes—perfect for when you’re craving cookies, but don’t want to turn on the oven.
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Ingredients
2 cups sugar
¼ cup coconut oil
2 teaspoons vanilla extract
½ cup non dairy milk
3 cups certified gluten-free oats
⅓ cup dried cherries
½ cup unsweetened flaked coconut
¼ cup almond meal
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Directions
- Line a large cookie tray with parchment paper.
- In a 2-quart saucepan, over medium heat, combine the sugar, coconut oil, vanilla extract, and nondairy milk.
- While stirring often, bring the mixture to a boil.
- Once boiling, continue cooking over medium heat, stirring occasionally, for 1½ to 2 minutes.
- Remove the mixture from heat and stir in oats, cherries, coconut, and almond meal.
- Drop by heaping tablespoonfuls onto the prepared cookie sheet.
- While the cookies are still warm, guide them into an evenly round shape using lightly greased fingertips.
- Let the cookies cool for about 1 hour at room temperature.
- They will harden up nicely.
- Store in an airtight container for up to 2 weeks.
