Fiddle diddles are no-bake cookies that are quick and easy to whip. Packed full of oatmeal, coconut and chocolaty goodness. The recipe is both gluten free and vegan. They’re a great addition to any cookie tray!
My family always calls these cookies fiddle diddles. Not sure where the name came from, or if that’s just an Ontario, Canada thing, but they’re basically a no-bake chocolate cookie packed full of oats and coconut.
The original recipe is naturally gluten free, if certified gluten-free oats are used, but I’ve adapted it to also make it vegan, and with a little less sugar.
These cookies are super quick and easy to whip up. Unlike some no-bake cookies, all the ingredients are pantry staples and pretty affordable, so it's a great recipe to have in your repertoire.
They're also make-ahead and freezer friendly. So great for the holiday season!
Ingredients
- coconut oil
- almond milk
- brown sugar
- maple syrup
- cocoa powder
- vanilla extract
- salt
- old-fashioned rolled oats, certified gluten free
- quick oats, certified gluten free
- shredded coconut
See recipe card for quantities.
Ingredient Notes
Old-fashioned rolled oats and quick oats: If you want your cookies to be gluten free, make sure your oats are certified gluten free. During processing, oats are often contaminated with gluten-containing grains (wheat, barley, rye); therefore, it’s important to make sure you’re only using certified gluten-free oats. Certified gluten-free oats are harvested, stored, transported and processed in dedicated gluten-free facilities and tested for purity. For more information on adding oats to your gluten-free diet, please refer to the Canadian Celiac Association's Oats Statement.
I use a mix of both old-fashioned rolled oats and quick oats, but you can use all old-fashioned rolled oats if you prefer. It really just depends on your preferred texture. Adding the quick oats gives the cookies a little more chew.
Cocoa powder: I use dutch-processed cocoa powder for this recipe.
Shredded coconut: Not all shredded coconut is gluten free. Some sweetened coconut brands have wheat flour in the ingredients, and I have found that many brands, while not containing gluten in the ingredients, are processed in factories that use wheat and contain “may contain” warnings. Double check that your coconut is gluten free if you require the cookies to be gluten free.
Instructions
- Into a large saucepan over medium heat, add the coconut oil, almond milk, brown sugar and maple syrup. Stirring constantly, bring to a boil.
- Remove from heat and stir in the cocoa powder, vanilla and salt, stirring until there are no lumps.
- Stir in both oats and the coconut.
- Using two small spoons or a cookie scoop, drop in rounded tablespoonfuls onto a wax paper lined cookie sheet. Refrigerate until set, about 1 hour.
Top Tips for Perfect Fiddle Diddles
- Don’t skip the vanilla and salt: Both of these ingredients really add a depth of flavour to the cookies that you don’t want to miss out on.
- Bring to a full boil: To get the consistency of the cookies right, bring the sugar mixture to a full boil, not just the start of a simmer around the edges, but take it off the heat as soon as it does boil.
- Make ahead: This is a great make-ahead recipe as the cookies will keep in the fridge for a week or in the freezer for up to 2 months. It’s also an easy recipe to make a double batch of.
Substitutions
Make it nut free: replace the almond milk with another dairy-free milk of your choice.
Don’t need it vegan: if you don’t need them to be vegan, you can replace the coconut oil with butter, use regular dairy milk and/or swap the maple syrup for honey.
Storage
Store in an air-tight container in the fridge for up to 1 week.
Freezer friendly: these cookies freeze really well. Store in freezer bags or wrap well in heavy duty foil and freeze for 1 – 2 months. Thaw in the fridge before serving.
Recipe Card
Fiddle Diddles (Gluten Free and Vegan)
Ingredients
- ¼ cup coconut oil
- ¼ cup almond milk
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoon cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup old-fashioned rolled oats, certified gluten free
- ½ cup quick oats, certified gluten free
- ½ cup shredded coconut
Instructions
- Into a large saucepan over medium heat, add the coconut oil, almond milk, brown sugar and maple syrup. Stirring constantly, bring to a boil.
- Remove from heat and stir in the cocoa powder, vanilla and salt, stirring until there are no lumps.
- Stir in both oats and the coconut.
- Using two small spoons or a cookie scoop, drop in rounded tablespoonfuls onto a wax paper lined cookie sheet. Refrigerate until set, about 1 hour.
Notes
- Don’t skip the vanilla and salt: Both of these ingredients really add a depth of flavour to the cookies that you don’t want to miss out on.
- Bring to a full boil: To get the consistency of the cookies right, bring the sugar mixture to a full boil, not just the start of a simmer around the edges, but take it off the heat as soon as it does boil.
- Make ahead: This is a great make-ahead recipe as the cookies will keep in the fridge for a week or in the freezer for up to 2 months. It’s also an easy recipe to make a double batch of.
- Make it nut free: replace the almond milk with another dairy-free milk of your choice.
- Don’t need it vegan: if you don’t need them to be vegan, you can replace the coconut oil with butter, use regular dairy milk and/or swap the maple syrup for honey.
- Store in an air-tight container in the fridge for up to 1 week.
- Freezer friendly: these cookies freeze really well. Store in freezer bags or wrap well in heavy duty foil and freeze for 1 – 2 months. Thaw in the fridge before serving.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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