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Low Histamine No Bake Cookies- gf/df/chocolate free

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time45 mins

low histamine spin on the classic no bake cookie

Part 1: Stovetop
 ¾ cup white sugar
 ¼ cup macadamia nut milk
 3 ½ tbsp dairy free butter (I used smart balance-see link below)
 ½ cup pumpkin seed butter (see recipe link)
 ½ tsp salt
Part 2: Remove from heat
 1 ½ cups gf quick oats
 1 tsp vanilla
 ⅛ cup macadamia nuts, chopped (optional)
 low-histamine white chocolate chunks (optional- see recipe below)
Histamine Level: 1
 rated a 1 due to vanilla and the pea protein in mac nut milk & smart balance.
 feel free to use other dairy free milk or butter.
Part 1
1

Combine sugar, dairy free milk & butter, pumpkin seed butter, and salt in a medium quart saucepan. Turn to medium-low heat and stir all ingredients together.

2

Bring to a boil, stirring often to prevent burning to the bottom of the pan. Boil for 1 min, stirring constantly, then remove from heat.

Part 2
3

Add oats, vanilla, and nuts & white chocolate chunks if you're using them. Stir until fully combined. If it seems too wet, add a tablespoon more of oats.

4

Cover a baking sheet with parchment paper. Then using a cookie scoop or a big spoon, drop the cookies onto the parchment paper. When the tray is filled, place it in the fridge for about 20 min or until they are set & firm. Then feast! They taste the best cold.

5

Storage: Freeze in an airtight container, with parchment paper between each cookie so they don't smush together.

Nutrition Facts

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