These uncooked dainties are an easy no-bake recipe that anyone can make in a jiffy, like late at night when you realize you need cookies. Whether you need them as an immediate treat or to take somewhere the next day a no-bake treat is often the answer.
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In my family we called them Uncooked Dainties, some people call them macaroons. Whatever you call them the combination of chocolate, coconut and oats makes a sweet, chewy cookie. You can probably decrease the sugar but I haven’t messed with this classic recipe. Just ensure you use gluten free oats and you have a pretty allergy friendly treat you can take to school.
I use gluten free whole oats. Some people have Quick Oats in their kitchen which would also work. Whole oats have larger flakes (whole flakes) so give these cookies a nice chewy texture. I wrote more more about the difference between the kind of oats you can buy in this post, Gluten Free Whole Oats vs Quick Oats. It also includes information about gluten free oats and the Purity Protocol some manufacturers use. Many oat products are contaminated with wheat during the harvesting and manufacturing process. Learn what you need to know to make oats a part of your healthy gluten free diet.
No-bake recipes are the recipes young children can and should learn to make. They will need help with the stove but they are fascinated with measuring and mixing. If your child likes to mix with their hands let them. As they get older they are curious about what happens in the pot on the stove and eventually in the oven too. Nurture this natural curiosity and one day you may be rewarded, with cookies.
Children learn so many things from the simple effort of making cookies. They learn measuring, counting, collaboration and organizational skills. I love watching them work side by side and seeing how they express their own unique creativity. Create a fun atmosphere in the kitchen and over time their skills will evolve and they just might want to learn to cook ‘real food’.
This recipe doesn’t need tools, apart from two kitchen spoons. Using the two-spoon method my mom would efficiently use one spoon to scoop the cookie out of the pot and the second spoon to push it onto the waxed paper lined baking sheet. It’s easy but you need to get the job done before the mixture hardens.
As I got older and wanted to make the whole recipe myself I would get frustrated because I couldn’t do it. My younger brother didn’t care what his cookies looked like and simply packed the mixture into little foil pie plates. In recent years I saw someone bring these cookies to a Christmas Pot Luck and they were made with a metal scoop. It was a festive look, perfectly rounded with a piece of marachino cherry on top. Brilliant I thought. I’m sure my brother would have made these with the largest scoop and be done in one minute.
Let me know in the comments below if you made these Uncooked Dainties now or when you were a kid.
Canadian Eatmore Bars cut into diamonds for a nice presentation
Energy balls are tiny bites for a little pick-me-up when you need it.
|2 cups sugar|
|½ cup butter|
|½ cup milk|
|½ cup cocoa|
|1 cup coconut|
|3 cups GF oats (I like large flake but quick oats work too)|
|1 tsp vanilla|
|pinch of salt|
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