Just two more days until Christmas and here comes my last day of my cookie series!  I wanted to leave a really easy one for last since most of you are probably feeling the stress of the holiday preparations by now.

This “cookie” is part cookie, part candy and particularly popular among children and those of us who have an extra big sweet tooth. “Risboller” is a standard at children’s birthday parties in Norway but are also a big hit among grown ups.

Gluten free and made with puffed rice, melted chocolate and coconut fat—what could really go wrong here? Not much.

These treats have been a standard in my family my entire life so I wanted to include them in , as a part of my slightly “atypical” seven cookies series. These are not baked, rather chilled—thus great for when you don’t feel like waiting for the oven to heat up to make some cookies!

Try these to add something different to your cookie collection. They have a different flavor, texture and look which can really brighten up your table!

Risboller

250 grams / 9 oz /1 cup coconut butter
200 grams / 7 oz/ 3/4 cup dark chocolate
2 eggs or 2 tbsp flax seed mixed with 6 tbsp water
1 cup sugar
1 tsp vanilla sugar (or vanilla extract)
3 tbsp strongly brewed coffee
about 2 1/2 cups puffed rice
Muffin wrappers

Melt the coconut butter with the dark chocolate in a sauce pot over low-medium heat.  I typically let the coconut butter melt first then add in the dark chocolate (to avoid it separating). Be careful when heating it up and whisk continuously over low-moderate heat. Cool. Whisk in the sugar with the eggs or the flaxseed mixture, add the vanilla sugar and pour in the coffee and the coconut-chocolate mixture.

Lightly fold in the puffed rice.

Using a spoon, scoop up a bit of the rice mixture and place in a muffin cup and place on a tray and continue until all the “batter” is used up.

Chill in fridge for a couple of hours before serving.

After they have seized up you can place them in a cookie jar and store them in a cool spot.