Gluten-free” is a buzzword now, as is “raw food.” But I like cookies! So, I hit the recipe for the “No Bake Cookies,” from Tammy Credicott’s The Healthy Gluten-Free Life, (recipe below), and celebrated the cool and crunchy victory of salted nuts and coconut and pretzels, all balled up into a very fun treat.

No Bake Cookies
The Healthy Gluten-Free Life by Tammy Credicott

1⁄3 cup almond butter
1 tsp. vanilla extract
1⁄4 cup coconut oil, softened
2 Tbsp. honey
1⁄2 cup shredded, unsweetened coconut
1⁄2 cup roasted salted almond slivers
1⁄2 cup pretzels, crushed
1⁄4 cup mini chocolate chips

1. Let little hands mix all ingredients in a medium bowl. 2. Roll into balls and place on a parchment-lined baking sheet. 3. Freeze until firm. Store in airtight containers in the fridge or freezer.

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Indeed, these confections are not cookies, I say. They’re balls, and there’s no disputing that. But take a look at the exciting list of ingredients. Almond butter has stampeded into my life and I am so happy with it. And organic extra-virgin coconut oil has also slid into my world, unashamed. I rolled 20 balls out of this “dough” recipe, then put them in the freezer for an hour, until they were firm. Everything was right, here. Sweetness, saltiness, frozen coolness. Chocolate chips, even! Have a giggle with these easy-to-assemble things, and enjoy the stash you’ll have in your freezer.

RECIPE: “raw,” here, means “easy to make“
allow an initial hour for the balls to get firm in the freezer
salted almonds and almond butter and pretzels work with honey and coconut and chocolate chips in a fail-safe combo

Well this was really fun. Next time, I’ll get back to dinner business. I’ll make the “Ham and Corn Chowder,” from, along with the “Whole Wheat Orzo Salad with Kale, Chickpeas, Lemon, and Feta,” from Come back to my site soon, to see what happens.