Deciding on what to eat when your sweet tooth starts acting up is, many times, difficult. Especially when you are gluten free and unable to rip open the bag of chocolate chip cookies. You have to plan ahead and make sure that you already have something on hand. Here’s where this recipe comes into play. It’s a great one to make in large batches, freeze, and break out when needed.
So, here you go. Enjoy!
What you will need:
- 2 cups sugar (white or coconut)
- 2 large eggs
- 2 cups Earths Balance coconut peanut butter (you can use regular peanut butter, if you choose)
- 3/4 cup semisweet chocolate chips
- 1 cup flaked coconut
- 3/4 cup dark chocolate chips (you can use carob chips)
- 1/2 cup chopped raw pecans
- 1/2 cup chopped raw almonds
- 1 (14 ounce) can sweetened condensed milk
What you need to do:
- Preheat oven to 350 degrees F. Using parchment paper, line a glass baking dish.
- Combine the sugar and eggs together in a bowl until smooth; add in peanut butter and mix until well blended. Pour the mixture into the baking dish. This becomes the cookie base.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- In layers, add the both types of chocolate chips, pecans, almonds, and coconut on top of the cookie base. Pour sweetened condensed milk evenly over the toppings.
- Bake until coconut is slightly brown, usually about 30 minutes.
- Allow to cool completely before removing from pan. Detach the parchment paper and cut into small squares.
- Put some in the freezer for a later time, if you choose to.