I have got a treat for you today. These flourless cookie dough truffles are so good! You will never guess the secret ingredient hiding in this recipe. My kids were totally fooled. Just like they were with my Flourless Peanut Butter Cookies and my Flourless Brownies. These cookie dough truffles are not only flourless, but they are nut free as well!
I know a lot of you have kids with nut allergies. So I thought I would make a no bake nut free cookie for you. These are perfect to take to schools that have a nut free policy. These nut free cookies only take minutes to make and taste super good. I made them with sunflower seeds. You can use this nut free cookie recipe as a base and add in whatever extra flavors you may like.
Did you know that eating something salty can curb a sweet tooth? I swear it works. I keep roasted pepitas on hand all the time for that very reason. If you don’t know what pepitas are, they are the inside part of a pumpkin seed. Roasted pepitas have such great flavor. Pepitas are also a great source of magnesium and omega 3 fatty acid. When made in this fashion, they can be quite addicting. My kids love them as well.
Let’s face it, a lot of schools are going nut free these days. As a mom of a child with many food allergies, I totally get it. That’s why I am trying to create some nut free snacks. This one came out real good and it is so simple to make!
They were a hit with my daughter and husband. One of the other great things about this bar is that it is only fruit sweetened. No added sugar at all! It almost reminds me of an apple cinnamon KIND bar. I cooked mine for a few minutes, but I almost thing they can be made raw too.
Nut Free Snack Bars
Nut Free Snack Bars
- Preheat oven to 350.
- Mix the cereal, sunflower seeds, cinnamon, vanilla bean and sea salt in one bowl .
- In the food processor , mix the apples, dates and water until a syrup forms. It will be slightly thick.
- Get a sheet or parchment paper a little larger than the size of your pan, so you have some hanging out the sides. I used an odd sized pan. I think it was a 5X13? A standard 8X8 pan will work just fine.
- Once the syrup forms, add that to the dry mixture and mix well.
- Once everything is mixed, transfer the mixture to your baking pan.
- Make sure the parchment is lining the pan first.
- Once everything is in the pan, press the mixture down firmly.
- Bake for about 10 minutes.
- When it cools, remove the bars from the pan by grabbing the parchment paper sides.
- Cut into bars or squares with a pizza cutter .
I got about 10 bars out of my batch. These should last a week or two. You can even freeze them for longer storage.