Allergy Friendly: Mickey & Minnie No-Bake Holiday Cookies

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Tis the season for goodies and snacking! Here’s another fun recipe from our friends at Disney Family!

Unlike their counterparts in the classic poem “A Visit from St. Nicholas,” these chocolaty mice are sure to cause a stir all through the house. Made with only allergy-friendly ingredients (no gluten, dairy, or nuts), they’re a perfect addition to your holiday sweets table—and just the treat to set out for a certain jolly late-night guest. Thanks, Mickey and Minnie!

What You’ll Need

½ cup honey

½ cup gluten-free, dairy-free chocolate chips

½ cup sunflower seed butter

¼ cup unsweetened cocoa powder

¼ teaspoon salt

2 and 2/3 cups unsweetened shredded coconut

Small red and green gluten-free, dairy-free cake-decorating candies

Small Mickey Mouse cookie cutter, about 3 inches wide from ear-to-ear (sold online and in the baking section of many large craft/party supply stores)

Waxed paper-lined cookie sheet

How To Make It

1 Combine the honey, chocolate chips, sunflower seed butter, cocoa powder, and salt in a medium-size heavy saucepan. Heat the pan over medium heat, stirring the contents all the while, until the ingredients melt and become a smooth chocolate batter.

2 Combine the honey, chocolate chips, sunflower seed butter, cocoa powder, and salt in a medium-size heavy saucepan. Heat the pan over medium heat, stirring the contents all the while, until the ingredients melt and become a smooth chocolate batter.

3 Remove the pan from the heat, and stir the shredded coconut into the chocolate until well coated.

4 Place the cookie cutter on the waxed paper-lined cookie sheet, and spoon in enough batter to fill it. Use the end of a wooden spoon handle to gently tamp down the batter so that the surface of the “cookie” is level. Then carefully lift the cutter from the batter. (Note: If you don’t have a Mickey Mouse cookie cutter, you can drop spoonfuls of the batter directly on the waxed paper to create a 2-inch circle for the head and two 1¼-inch connected ovals for the ears.)

5 Repeat step 3 to make additional cookies from the remaining batter, spacing them slightly apart on the tray. Leave half of the batch plain for the Mickey cookies. Turn the other half batch into Minnie cookies by using cake-decorating candies to create a tiny red-and-green holiday flower at the base of one ear. Lightly press down on the flowers to stick them in place.

6 Chill the cookies on the tray until they stiffen up (about 15 to 20 minutes), and they’re ready to serve. Store leftover cookies in an airtight container in the refrigerator. Makes 1 dozen ¾-inch-thick, no-bake cookies.

Be sure to check out our recipes in our fabulous monthly magazine, The Main Street Monthly! www.themainstreetmonthly.com

Michele
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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 5793 posts and counting. See all posts by Michele

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