Gluten Free Hello Dollies
This wonderful twist to the favorite Hello Dolly cookie bars is awesome! They are gluten-free and don’t have the rich butter and extra sugars added to them.
These are easy to make! They are a new favorite at the office! Perfect snack for early morning, noon, afternoon, or even midnight!
I combined almonds and cashews for the base of my cookie. Just add your whole almonds and cashews into a zip lock bag and chop them. The dark chocolate or semi-sweet chunks are better to use than the chips.
You won’t be disappointed! If you aren’t a fan of butterscotch, leave them out. The results are still delish! In fact, you will have a taste of Almond Joy if you leave out the butterscotch and cashews.
Ingredients:
Directions
Preheat Oven to 350 Degrees F.
Line a large cookie sheet with parchment paper, and lightly spray.
Enjoy!
This wonderful twist to the favorite Hello Dolly cookie bars is awesome! They are gluten-free and don’t have the rich butter and extra sugars added to them.
These are easy to make! They are a new favorite at the office! Perfect snack for early morning, noon, afternoon, or even midnight!
I combined almonds and cashews for the base of my cookie. Just add your whole almonds and cashews into a zip lock bag and chop them. The dark chocolate or semi-sweet chunks are better to use than the chips.
You won’t be disappointed! If you aren’t a fan of butterscotch, leave them out. The results are still delish! In fact, you will have a taste of Almond Joy if you leave out the butterscotch and cashews.
Ingredients:
- 2 cups dark chocolate chunks
- 2 cups whole almonds
- 2 cups whole cashews
- 2 cups sweet coconut flakes
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 6-8 ounces of sweetened condensed milk
Directions
Preheat Oven to 350 Degrees F.
Line a large cookie sheet with parchment paper, and lightly spray.
- Add almonds and cashews in a sealed zip lock bag. Use cup or rolling pin to chop.
- Transfer chopped almonds and cashews to mixing bowl.
- Add in chocolate chunks and coconut flakes.
- Add vanilla and cinnamon and gently mix.
- Pour in condensed milk a little at a time and mx together. You want the mixture to be damp but not overly soaked. I used about 6 ounces.
- Drop onto cookie sheet using an ice-cream scoop (as you do cookies)
- Bake at 350 F for 10-12 minutes util coconut is lightly toasted.
- Let cool. Store in a covered dish or zip lock bag for up to 3 days.
Enjoy!