Nut-Free “No-tella” Coconut Cookies

It’s been a hard life for chocolate lovers with nut allergies. So many candy bars are “processed in a facility that processes nuts” or just generally “may contain peanuts or tree nuts.” I’ve never tasted M&Ms, but I love Vermont Nut Free’s Skippers, which are basically the same. And as I’ve written before, finding allergy-friendly candy on Halloween is a hassle.

But other companies are occasionally popping up with nut-free alternatives. I hate the smell of peanut butter, so I don’t try to find soy alternatives for that, but I’ve successfully found an alternative to Nutella—something I like to call No-tella.

Don’t Go Nuts has a line of soy butters, and so far I’ve only tried their chocolate spread. From what I’ve been told, it’s not quite as sweet as Nutella—it’s definitely a dark chocolate flavor though—and my favorite way to eat it is on a tortilla with sliced bananas, lightly warmed on the stove.

But today I needed to make some cookies for a party tomorrow—preferably, chocolate. Not wanting to go to the store for chocolate chips, I decided to search around the kitchen when my eyes found the No-tella.

So I modified this recipe for 10 Minute Nutella Cookies and made it more my own. I added some coconut too, because I love coconut and it’s not actually a nut. Now that I made these cookies, I want to eat them all…but I need to save them for other people tomorrow.

Because the No-tella tends to be a bit dryer and less sweet than Nutella, you might want to eat the cookies with tea (I love it with Earl Grey), coffee, or even just milk. And of course if you’re not allergic to hazelnuts, by all means use Nutella.

Suggestion: Skip the greasy pan and use parchment paper instead—it’s so much easier to clean.

IMG_6088e

No-Tella Coconut Cookies

Yields just over a dozen cookies.

Ingredients

  • 1 cup of No-tella
  • 1 egg
  • 1/2 cup of sugar
  • 1 cup of flour
  • 2 tbsp milk (optional—if your dough is so crumbly that it won’t form a ball at the end, add the milk)
  • Heaping 1/2 cup of coconut (optional)

Instructions

  1. Preheat your oven to 350°F.
  2. Mix sugar, egg, and flour well until it forms a crumbly dough.
  3. Add No-tella and mix together until it forms a dough.
  4. If the dough is still crumbly, add milk.
  5. Roll dough into 1 inch balls and place them 1 inch apart on a pan covered with parchment paper (or greased pan).
  6. Bake for 5 minutes, then using the back of a fork press the middle of each cookie.
  7. Bake for 2 more minutes.
  8. Remove from oven to cool. The cookies should firm but still soft.

Will I bring my cookies to the party tomorrow? Only my appetite will tell.

mtsignature

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