BY: CHEF JANET CRAIG
To over-state the obvious, turning on the oven during this oppressively hot summer is not a good idea. But thanks to our favourite chef Janet Craig, homemade cookies are still a possibility – check out these delicious, no-bake treats that chill out in the fridge until they’re ready to be eaten.
BONUS: these cookies are gluten, egg and dairy free!
1 cup chopped & toasted walnuts (toast in dry Teflon frying pan over medium heat. Just shake the pan until slightly toasted)
1/2 cup unsweetened flaked coconut
2 tbsp honey or agave
1 tsp vanilla
1/4 tsp salt
Put walnuts in food processor & pulse. Add honey, salt and vanilla. Pulse until well mixed. Then add coconut. Chill and roll into small balls. Flatten with a fork and freeze on wax paper lined tray. Keep refrigerated. Makes 12 cookies.
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.
