No-bake cookies are fun and rewarding because they’re so easy! The dough is edible (and who doesn’t like eating cookie dough?), there’s no waiting for baking, and of course no oven preheating or accidental finger burning from touching hot pans 😛
These little guys are nut-free, using sunflower butter as the base. They’re:
- Quick
- Unique
- Nut-free
- Gluten-free
- Vegan
- Oil-free
- Soy-free
- Great for snacking
- Firm enough to hold shape when on the go!
All you need to make these, besides of course the ingredients, is a decent sized food processor. That’s about it. Here’s how:
Ingredients
- 1 c sunflower butter (I found some reasonably priced at Trader Joe’s)
- 8 oz dried cranberries
- 8 oz unsweetened dried coconut
- 1 c powdered sugar
- 1 c ground flax seeds
Instructions
- Combine everything in a large food processor.
- Pulse blend until everything is incorporated.
- Continue to blend for another minute or so, until everything starts to stick together.
- Remove dough carefully from food processor.
- Pinch off 1 TBS of dough or so at a time, forming each piece into a small ball.
- Allow to set and firm up a bit by freezing for about 15 minutes.
3 thoughts on “Coconut Cranberry Sunflower Balls: Nut-Free, Gluten-Free, Vegan”
These are perfect except one thing…the sugar 🙁
I wonder can you leave out the sugr will it still work???
Hey Darlene,
If you omit the sugar, the dough will get too sticky! You would have to use something else powdery in place of the sugar. Here are some ideas, although admittedly I’m guessing and haven’t actually tried these things in this recipe:
* Coconut flour
* Almond meal
* Rice flour
* Or instead, use less sunflower butter.
I will have to experiment around and see what works best; will update if I find a good substitute!
I can’t get over how unique these are! What a great idea to use sunflower butter instead of peanut butter…in fact, I think peanut butter would not even work for these, too different of a flavor.